I’ve had several requests for my turkey brine and herb paste recipes. In a just-in-time fashion, I’ve posted them below. I use an organic, range raised heritage turkey for my Thanksgiving turkey. I also use this brine for pork chops and turkey breasts that I cook on the grill.
The sauce and spice mix add a little heat and sweetness to the already sweet scallops. This recipe takes about 15 minutes to prep and 10 minutes to cook. I served these with a cold Green and White bean salad and crostini and an Italian white wine. This serves two as a main course or … Continue reading
Last night we cooked the first dinner of the season from the Farmer’s Market. All of the food came from the Dane County Farmers’ Market on the Square except for the Mint Newman-Ohs. We made grilled trout with a parsley pesto (italian parsley, garlic, olive oil, salt and pepper), grilled fingerling potatoes (par-boiled, rubbed with … Continue reading
We had traditional Chinese and Mongolian music at dinner. It was really cool. I won’t guess at the instruments other than to say, there were three musicians: a woman playing something that looks like a hammered dulcimer, a guy who played bowed stringed instruments and guy who played flutes. I was listening to one song … Continue reading
Last night I ate dinner a local Japanese restaurant. I was walking from the hotel down to North Beach. It was nasty, windy, raining so I was thinking that maybe I should turn around and eat at the hotel. I went past this little Japanese restaurant – Hotaru (1059 Powell St, Google Street View helped … Continue reading
This was dinner last night. It worked out well especially for a “found this in the freezer” dinner. Note: I did not measure out the ingredients exactly. Somethings are pretty easy – a can of X is a can of X. Other things were by eye and taste. Ingredients 2 Chorizo Sausages – cut into … Continue reading