Monthly Archives: October 2010

Cider-Brined Pork Chops with Apple Jelly Glaze

 Grilling season may be on the wane, but this is still apple season, so try this recipe before the snow covers the grill. This recipe comes from Adam Perry Lang’s book, Serious Barbecue, pages 40-41. And Lang is serious; … Continue reading

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Steakhouse Shepherd’s Pie

Tonight we made this cool-weather favorite. When we make this recipe, we leave out the blue cheese (although the type recommended, Maytag, from Maytag, Iowa is great!). We also use ground beef from the grocery store instead of grinding up … Continue reading

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Spiced Grated Carrots

This carrot side dish is the best carrot dish this side of carrot cake. Although there are chilies involved, the dish is not that hot, and what heat exists is balanced by the sweetness from the grating and cooking of … Continue reading

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Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice

We made this dish again tonight, now that the weather shows the outlines of impending winter. This is another Rachael Ray recipe, and she specializes in those dishes which you can whip up for a weeknight dinner. Here’s the recipe … Continue reading

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Brown Sugar Spice Mixture

This unique spice mixture is included for use in two separate recipes under separate entries: Grilled Spice-rubbed Salmon and Corn Salsa. This mixture and the other two recipes come from the July 1997 issue of Bon Appetit. We have used … Continue reading

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Grilled Spice-rubbed Salmon

The recipe for this salmon gives instructions for a spice rub. The rub ingredients can be found under the separate entry “brown sugar spice mixture.” The same spice mixture is used for a great corn salsa which we recommend serving … Continue reading

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Corn Salsa

This corn salsa recipe comes from an article about a Fourth of July party for a couple and their family in Wayzata, Minnesota. The recipe can be found in the July 1997 issue of Bon Appetit accompanying a grilled salmon … Continue reading

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Mango Salsa

This recipe for mango salsa comes from Mary Alice Kellogg in the July 1997 issue of Bon Appetit. We have made this version for friends and parties ever since. It has always been well received. You can purchase hot jalapeno … Continue reading

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This spice mixture is used principally as a condiment in the North African cooking of Morocco, Tunisia and Algeria. When making this mixture, decide how hot you want the mixture to be by your selection of dried pepper. I would … Continue reading

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Moroccan Harissa-spiced Roast Chicken

We made this chicken recipe along with the root vegetable recipe listed in this blog last night. Family thought the flavors were great, especially the dried fruit stuffing. The spice mix necessary for harissa, a North African mixture, is listed … Continue reading

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