My Fave, although only made through the Holidays, is Cran-Blueberry-Orang Sauce……. Becomes a Jam after a week. Just made a Peanut Butter and CBO Sammich for lunch tomorrow.
Simple, follow the recipe on the fresh cranberry bag, substitute Orange Juice for the water, add a pint of Blue Berries at simmer.
Yum. Otherwise, I have won awards for my Damn Yankee Chili. Pintos, Kidneys, Sweet Corn, sautéed steak cut small, Fresh Salsa, seasoning as you like, and…….. Brown Sugar. Trust me. In the Crock Pot all night on low.
Eggs Benedict, but only with Virginia-smoked canadian bacon and farmer-ripe home grown tomatoes that have a great taste, all on buttered english muffins, smothered in homemade hollandaise sauce. For a Sunday brunch w coffee and fresh-squeezed orange juice to warsh it all down……
Comment by Colonel Jerry USMC — December 2, 2012 @ 5:26 pm
Potato & sausage casserole. With onions and cheese.
And by “cheese” I mean velveeta, and lots of it.
Comment by apotheosis — December 2, 2012 @ 8:16 pm
Yeah, two of my all-time favorite bachelor specialties.
Can’t wait to lose another forty pounds so I can start cookin’ ‘em again.
Right now, my specialty is hot-sausage & cheddar-jack omelets.
Comment by DougM (Well, thaaat sucked!) — December 2, 2012 @ 8:49 pm
Cioppino. West Coast seafood. Clams, mussels, shrimp, crab and salmon.
Otherwise, Tympano. Three kinds of meat, three types of cheese, three different pastas, poured into a pasta shell and baked. With the pre-requisite sauce and veggies.
I experiment without recording too much to have a signature dish. Nothing ever comes out the same.
Also the internet has caused me to try something different all the time. I’m currently experimenting with sauces, having found a couple of excellent avocado sauces that are quite tasty. Found these looking for a fish taco sauce, but it goes equally well on pork and poultry. Not so well with beef.
I’ve had a traeger smoker for about a year now, and it has changed my cooking significantly.
Comment by logdogsmith — December 3, 2012 @ 6:37 am
Slow-roasted beef tongue, hocks-n-beans, and chx-n-dumplins. Scalloped potatoes with ham and cheesy broccoli. My mother’s cornbread stuffing. Followed by “food for the gods” bars with dates, butterscotch chips, pecans, and coconut.
I read alla your recipes & menus & just gained 6 lbs!
This Porch has a buncha awesome cook & bakers,
‘cept for merovign, HogW & mojo!
My long departed Mother was the bestest cook in my life.
Dozens of her special recipes were totally nomnom &
are racing through my memories since I read this post.
The one think she baked that I’ll never forget was the
world’s bestest strawberry-rhubarb pie with the filling
from our garden!
My mother was a Scots/Irish/English small-town girl from the Midwest whose culinary skills were about as good as Susan Rice’s social skills. Good woman, typical Scot with deep pockets and short arms, but her knowledge of what made things look and taste good ranked about the same on a 1 — > 10 scale as Slick & Shrillary’s knowledge of ethics and morals.
Her veggies were unrecognizable as such, typically cooked completely down to parade rest in a grey-green mass, often sticking to the pot. Her meat dishes were basically gut wadding, generally resembling stewed mooring lines and tasting rather like styrofoam packing.
She could, however, make great deviled eggs, and when I was a kid she sometimes made some first-class divinity candy for Christmas. Other than that, I’m damned thankful we lived near my grandmother until I got out of high school. Hey, we can’t be perfect, and she was otherwise as good a mother as I could ask for. She did, after all, have to go to work to feed me after she threw my bio-father in jail in 1941.
I was fortunate to marry an Asian woman 50-some years ago who has developed super kitchen skills and great talent for improvising, often producing experimental creative delights which transcend mere cooking and rise to the realm of culinary artistry.
And that, coupled with my self-indulgent overcompensation for early gastronomical deprivation, is what eventually led to my MI and subsequent dependence upon chemicals and self-denial to continue this awful habit I have of wanting to keep breathing.
OTA Mom (37) Just a word to the wise from us Porch Minkees
that have know the HogW for many moons! Since that recipe
is on another blog site, it’s prolly OK! But I’d test it out first!
We wouldn’t want your whole office to have a ‘negative’ reaction
to it! Jus’ sayin’! Please let us know how your office gang
thought of it?