Bulgogi Wraps (Korean Beef Stir-Fry)

You don’t think of a stir-fry as the perfect meal for a hot Spring day. Yes, it has been in the 90’s this week which is very unusual for Michigan in late May. We usually don’t get that kind of weather until July! The only cooking is the brief stir-fry of thinly sliced beef over … Continue reading

Korean-Style Gochujang Meatballs

Gochujang is one of the “hot ingredients” that is trending in 2018, according to the Food Network Magazine. It is a Korean paste, made from chile peppers, sticky rice and fermented soy beans – a spicy paste sharing the glory with the likes of Sriracha. Gochujang is one of three pastes that help boost the … Continue reading

Thai Beef With Onions, Peppers and Pad Thai Noodles

Often Asian cuisines, such as Thai versus Chinese,  have many of the same ingredients like ginger  or soy sauce. Also, there are some ingredients that set them apart. Like tamarind (it’s the secret ingredient of Pad Thai) or Thai long chiles. In this recipe I have used a number of typical Thai ingredients such as … Continue reading

Ragu Alla Bolognese

A traditional Italian sauce with so many different versions and oh so good on top of pasta and garnished with Parmigiano-Reggiano or Pecorino Romano. It epitomizes cooking in Bologna, Italy and is a meat-based sauce where garlic and basil are usually absent. Often just seasoned with salt and pepper,  grated nutmeg and occasionally a bay leaf. Tagliatelle is the preferred … Continue reading

Hunan Beef with Broccoli and Chilies

While reorganizing all my cookbooks  I found this one “Martin Yan’s Feast: The Best of Yan Can Cook“. Does anyone remember “If Yan Can Cook, You Can Too”? In 1978 he first started teaching Chinese cooking in Calgary on a Canadian talk show. Beginning in 1982 he hosted over 1,500 episodes of the PBS cooking … Continue reading

Tomahawk Ribeye Steaks with Whiskey Barbecue Sauce

Do you want to impress your guests at your next barbecue? Then grill these tomahawk steaks, fireman’s axes, cowboy steaks or the “Fred Flinstones” of steaks; they all mean the same thing. These steaks are a sight to behold with their long rib bones attached. They are an on-the bone Rib Steak, cut from the … Continue reading

Cottage Pie with Chorizo

According to Wikipedia this “pie” was first referred to as cottage pie back in 1791 when the potato was being introduced as an edible crop affordable for the poor. It originated in the UK and Ireland. The name Shepherd’s Pie started to appear in 1877. Both terms mean a meat pie with a crust of … Continue reading

1770 House Meatloaf

This is a favorite dish Ina Garten often orders when she dines at the 1770 House in East Hampton, New York. Being that it is one of her favorites I know it would be a favorite of mine too! The Inn was originally built as the home of William Fithian back in 1663.  It was … Continue reading

Baked Spaghetti

This is a version of a dish my Mom use to fix for us four kids when we were growing up. A casserole with spaghetti, meat and a flavorful sauce. I don’t remember any cheese in Mom’s baked spaghetti but that ingredient is a definite plus. I’ve noticed various versions of Baked Spaghetti recipes appear … Continue reading