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Category Archives: Mains
Recipe: Rueben (or Reuben) Sandwich
This Rueben sandwich is for people who spell it that way during searches when corned beef is popular around St. Patrick’s Day. It’s very similar to the Original Reuben Sandwich recipe presented in Saveur magazine by Elizabeth Weil, who claims … Continue reading
Making Maagchi’s japchae
After our toasted sesame oil taste test, of course we had to make some japchae, the iconic Korean dish with glass noodles and various vegetables and meat. Making japchae is a simple process but it has many steps, which is … Continue reading
Making poke with Trader Joe’s ahi tuna
We bought and accidentally defrosted a brick of Trader Joe’s ahi tuna. What to do? Make some poke! Don’t try this at home (unless you want to) because the fish, which you will eat raw, needs to be absolutely fresh … Continue reading
Holiday Prime Rib
A standing rib roast is getting awful expensive, but I was able to find a 4 bone (about 9 pounds) large end USDA Choice roast for under $65 at a local supermarket for holiday prime rib 2023. Now all that … Continue reading
Making the PBC sandwich from Heinz
The PBC sandwich from Heinz does not incorporate peanut butter and cheese as you might expect (though we approve of that combination). It’s peanut butter, bacon and chili sauce from a recipe that appeared in the 1933 Heinz Salad Cookbook. … Continue reading
Posted in Cooking, Eating, Mains, Recipes
Tagged Heinz, midcentury, nostalgia, peanut butter
4 Comments
Recipe: Breakfast Sausage Balls
Breakfast Sausage Balls are an easy morning-meal solution when you’re getting ready for Thanksgiving or Black Friday shopping or just want something quick and filling to stuff in your pie hole. Sausage and pancakes and maple syrup rolled into one, … Continue reading
Recipe: Korean Fire Chicken
You may have purchased gochugaru (Korean chili powder) and gochujang (Korean chili paste) for Korean Fried Chicken or a similar dish, and wondered what else you can do with the chilis. Try this. Korean Fire Chicken comes from the redoutable … Continue reading
Recipe: Mediterranean Okra Stew
My friend Suzanne has been supplying delicious okra in late summer, creating the good problem of finding new ways to cook it. This Mediterranean okra stew recipe is from the New York Times and makes a bonus amount of gravy … Continue reading
Recipe: Chicago-Style Beef for sandwiches
Chicago-style beef for sandwiches is a big winner: rich, beefy, juicy and fall-apart tender. Drench it in jus, add some of our Chicago-style giardiniera and maybe a bit of provolone, and you’ve got just about the perfect sandwich. Ingredients: 3 … Continue reading
Recipe: Hawaiian Garlic Shrimp
Hawaiian Garlic Shrimp comes from the excellent onolicious blog, which we’ve visited in the past. Kathy points out this is actually “local” fusion food rather than a traditional Hawaiian dish, but she uses that name because it’s what people are … Continue reading