There ain’t nothin’ in this world more awesome than Gumbo. Even the name – Gumbo – is awesomely fun to say. There may be some “traditions” when it comes to Gumbo, like most stew-soups, just about anything goes into the pot and often does.
Continue reading “Louisiana Shrimp and Andouille Sausage Gumbo”
Is today National Baby Back Rib Day? Who knows! I’ve seen the date as yesterday, September 2nd, while most listings claim that September 3rd is the actual dates. Personally, I don’t care so long as I get to eat some ribs. Any day we enjoy ribs is National Rib Day in my book.
Did you know that today is National Welsh Rarebit Day? For those of you living outside of America, or for those who have traveled or experienced the world in a big way, then you know that this isn’t a weird spelling for Rabbit, and that Welsh Rarebit has nothing to do with eating a bunny.
For those of you who have been following along, you know that we are growing San Marzano tomatoes in our garden. When we planted two small plants in our garden in the spring, we knew nothing about these tomatoes, aside from the fact that the whole canned tomatoes are some of the more expensive canned tomatoes on the shelf.
Continue reading “Italian Sausage with Mini Bells over Pasta”
There is a great importance in remembering the past. So often I hear “get over it, leave the past alone, don’t look back” and so forth. That has always bothered me. If we forget the past, we are bound to repeat mistakes. It’s one thing to wallow in the past and feel sorry for ourselves. It’s another to remember. And to honor the importance of that past.
Continue reading “Grilled Lemon with Salmon-Rice Foil Packs”
As I am checking my “National Date” calendar for any upcoming celebrations to inspire me, I came upon September 1 – National Chicken Boy Day. National what? Okay, this needed further investigation. What the heck is Chicken Boy?
Continue reading “National Chicken Boy Day and Southern Cooking”
Another great suggestion for Labor Day. I don’t know about you, but our grill is going to be packed with all sorts of good eats. Yet some sweet, succulent crab legs would be such a welcome addition to the banquet table. When I saw this recipe, I knew in an instant that it would be perfect.
Continue reading “Baked Crab Legs Kissed with Garlic Lemon Butter”
You know me by now, always looking for something different – something new. This recipe was featured in one of my new cookbooks, A Taste of Wyoming – Favorite Recipes from the Cowboy State. Whenever we travel, I always pick up a new cookbook featuring regional dishes. That way I can recreate the culinary delights of our vacation at home. When I told Hubby about my plans to make a warm green bean salad with stone ground Dijon Dressing and artichoke hearts he said it sounded more like a California salad to him. All I know is that the salad was a hit with my extended family.
Continue reading “Warm Green Bean Potato Salad from The Cowboy State”
I have got to tell you, I am not sure which I liked better, the rub on the ribs or the barbecue sauce. Both are excellent. Both have that sunshine citrus flavor. Finger-licking good. Oh yeah!
Continue reading “Slow-Braised Ribs with Cilantro Orange Barbecue Sauce”
The first time that I came across the idea of a Chorizo Burger Topped with Shrimp was about a year ago. My guys wanted a weekly burger night, and I wanted to inject a little variety. The weekly burger night idea didn’t last long. It’s not the healthiest of meals and even the best burgers become mundane after a while. So this recipe was tucked away for another day.
Every now and again, I won’t have a recipe to share – just a story to tell. This is one such posting.
There is a wonderful restaurant in Oakdale California that Hubby and I enjoy for “special” dining. It shares a parking lot with the community center and public pool, just across the street from some sort of factory. At first blush, you might not bother. People show up for an elegant Italian supper wearing flip-flops and short. We aren’t talking black-tie atmosphere by any stretch, although both the food and service are top notch.
The beauty of a pan-seared steak is that you can have an awesome, charred steak without firing up the grill, braving the heat outside or heating up the house inside. Oh sure, you’re going to turn on the broiler, but only for a few minutes.
Continue reading “Pan-Seared Broiled Palermo Rib Eye Steaks”
Which do you like better – a baked potato or a Hasselback potato? As far as presentation goes, the Hasselback Potato wins every time. But that’s just my opinion, what do I know? I can tell you this, a Hasselback Potato is a bit more work. Then again, that’s what makes them so pretty.
One of the things that I really don’t like is when I’ve cooked a beautiful meal and have my guys dragging through the door to announce they are too hot and too tired to even think about eating. It’s a drawback to cooking anything in August. I know, make a salad and call it a day, right? But there has to be more to a salad than chopped lettuce. And there is!
Welcome to Rosemarie's Kitchen 