If you’ve never made cranberry sauce from scratch, you’re missing out on one of the simplest ways to add a grace note to your Thanksgiving table. I’ve made several versions over the past 15+ years. My first batch came from a fantastic, free little cookbook published by Williams-Sonoma around 1992. My sister-in-law assigned the recipe to […]
Serves 4 When preparing this snack, you may want to wear latex gloves since jalapeño juices can irritate skin. 2 quarts canola oil or Crisco 1 cup all-purpose flour 1 cup beer (not dark) Coarse salt and freshly ground black pepper 16 fresh jalapeño peppers, slit lengthwise down one side to create a pocket, stem […]
Buffalo Chicken Wings Serves 2 to 4 2 quarts canola oil or Crisco 3 1/2 pounds chicken wings, cut into three pieces, wing tips reserved for stock 4 tablespoons unsalted butter 1 cup Frank’s RedHot Sauce 2 1/2 teaspoons Tabasco sauce 1 1/2 teaspoons cayenne pepper Blue-Cheese Dressing (recipe follows) Celery sticks 1. Heat 4 […]
Working in the food industry we come across many recipes, and even get to help create them at times. I don’t work on our office’s California Tree Fruit Agreement account (i.e. peaches, plums and nectarines), but I did catch wind of their recent press mailing that had this year’s summer recipes. The recipe for prosciutto-wrapped […]
Green Chili Artichoke Dip 3 cans artichoke hearts 1 cup mayonnaise 1 cup Parmesan cheese 8 oz can of green chilies 1 bag of salted tortilla chips Drain and chop the artichoke hearts. In a mixing bowl combine hearts with mayonnaise and parmesan cheese. Drain and chop chilies and mix into the other ingredients. Divide […]
