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the life and times of J T Frey
This recipe is based on a recipe I found online; I held back a bit on the garlic and anchovy paste to meet my tastes. This recipe yields enough to dress a large bowl of caesar salad (for ~ 6 adults).
One thing I dislike about commercial seasoning blends is the amount of salt they include; not only am I paying a premium for something which is usually mainly salt, but it's impossible to balance the spice-to-salt ratio just as I like it. This recipe leaves the salt out; the Old Bay and oregano make the biggest difference. If you don't believe me, try making the recipe without them then add them.
A very simple candied nut recipe I found online. Uses just one pan and candies the nuts as they roast. I'm thinking a little cinnamon (or other spices) might be a nice addition, though I haven't tried that yet.
I went searching for new "summer season" crock pot recipes to try and found one for pork tacos. Being able to mix-it-up a bit and not always serve tacos stuffed with ground meat seemed like a good direction to grow. The results were delicious. I cut the meat (and most of the fat) off rib-end bone-in loin pieces that were on-sale at the store that week, but pork shoulder would work well, too.
From one of my favorite cooking shows — Good Eats — comes a fantastic recipe for chicken parmasan. The episode that led the fall 2019 season of the show discussed the history of the dish, the virtues of authentic San Marzano tomatoes, and a good use for salt-and-vinegar potato chips. I made a few minor alterations to tweak the flavors and portion size to our family of four.
This is an adaptation of a Food & Wine recipe of the same name.