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Category Archives: Recipes
Recipe: Buttermilk Blue Cheese Dressing
After experimenting with a number of blends, this one had me lapping my plate like a hungry kitten. Sturdy enough to hold its own as a salad dressing, dipping sauce, or fried wing accompaniment. Makes about 1 1/2 c. Ingredients: … Continue reading
Recipe: Wilted Lettuce Salad (Kopfsalat)
How come nobody makes wilted lettuce any more? It’s great stuff. This is another classic recipe from Chicago Culinary Institute, updated for modern tastes (I’ve reduced the sugar). Serves 8. Ingredients: 1 medium head iceberg lettuce* ¼ c cider vinegar … Continue reading
Recipe: German Potato Salad (Warmer Kartoffelsalat)
The Culinary Institute of Chicago published the original version of this recipe in a book called “New World Encyclopedia of Cooking” in 1972, as well as a pamphlet of German standbys. I’ve modified it slightly for modern tastes. 8-10 servings. … Continue reading
Belly of the Beast
I have been messing around with pork belly, which is readily available at my new local market. You can’t go wrong with this stuff. I followed David Chang’s simple method in the Momofuku Cookbook: rub it with a salt/sugar cure, … Continue reading
Posted in Cooking, Mains, Recipes
Tagged chicarrones, David Chang, Momofuku, pork, pork belly
Recipe: Sizzling Chicken Sisig
Sisig is a Pinoy (Filipino) bar snack made with pig parts (snout, ears etc) that are cooked on a sizzling platter, combined with peppers and onions, and eaten with beer. I ran across a quick and easy version that uses … Continue reading
Recipe: Fried Calamari Chinese-Style
The recent hullabaloo around fake calamari made me hungry, so I resolved to work out my own make-at-home method for Chinese Salt and Pepper Squid. Here is what I came up with. Serves 4 as an appetizer, or 2 as … Continue reading
Recipe: General Tso’s Shrimp with Garlic Sauce
I wanted to reproduce the Shrimp with Garlic Sauce served at Taiwan restaurant in San Francisco’s Richmond district. This is pretty close, and probably better. Feel free to add more liquid to stretch out the delicious hot/sweet/sour gravy. Serves 3-4. … Continue reading
Recipe: The Colonel’s Buttermilk Slaw
The version sold in the fried chicken stores is too sweet for my taste so I’ve dialed back the sugar; the original/copycat recipe can be found here. Out of laziness I’ve scaled the ingredients for a 14-ounce bag of prepared … Continue reading
Recipe: Real Texas Chili
Frank X. Tolbert was a columnist who worked with my father at the Dallas Morning News. Later he opened a chain of chili parlors and became a celebrity judge at chili cook-offs. This is a light modification of his original … Continue reading
Recipe: Chickpea Potato Curry a la Querencia
Thanks to Executive Chef Ron Cooke for sharing this low-salt recipe. Ro-Tel is a brand popular in Tex-Mex cooking which available on Amazon.com. To reduce the salt content even further, use salt-free stewed tomatoes and sample the finished product before … Continue reading
Posted in Mains, Recipes, Sides, Something Else
Tagged chickpeas, curry, low-salt cooking, Querencia, Querencia at Barton Creek, Ron Cooke
