Sorry, no pics today, but a simple, easy and delicious light recipe, good for lunch, dinner, pot luck, bbq side – it’s a very versatile dish. Serves 4 as an entree INGREDIENTS: 1 Romaine heart washed and cut into bitesize pieces 2 C shredded purple cabbage 2 C Large pearl couscous 2 1/4 C water 1 C each: diced cucumber, red or yellow sweet pepper, … Continue reading Israeli CousCous Salad with Shrimp
I’ve made this twice in the past couple of weeks, experimenting on my family. Both were delicious though we all preferred the first variation. So, what is Boston Style Haddock. It is a dish that probably had it’s origins at the bayside restaurants frequented by the fisherman, and made with the fresh catch of the day. Just my guess. Basically it’s a nice variety from … Continue reading Boston Style Baked Haddock
This dish is old school and not for the cholesterol or calorie watching crowd, but, since I make it about once every 18 months, I’m not too worried. As you know if you’ve been following, I have a household of men who like their food, so, where I would normally make 1# of chicken livers for 3 of us, today I made 2#. There is … Continue reading Chicken livers with Caramelized Onions, Mushrooms & Bacon
This is my version of Shrimp Louie Salad, based on Crab Louie which originated in the early 1900s on the West Coast of the US, with my summer salad favorites added in, i.e. peas, carrot, celery. The original Louie dressing is a simple combo of mayo and chili sauce, but since I was using the shrimp, I thought cocktail sauce would be a great option … Continue reading Paula’s Shrimp Pasta Salad
We grill all the time, all year, all kinds of weather, all kinds of food, but there is something special to the first bbq of the season. So, how did we get there? I had to go to my office this morning, and realized that it was almost noon and I hadn’t defrosted anything for dinner, so I went to Giant and wandered the store … Continue reading The First BBQ of Summer – Fall off the bone bbq ribs, slaw & corn on the cob
There will be no photos today. I know I’ve mentioned that Mike and I come to our marriage with different ethic backgrounds and religions. We’ve made it work for 34+ years through compromise, laughter, trust, friendship and passion. We’ve had our ups and downs, but one of the ways we’ve made it work, is to celebrate both our similarities and differences, in life, in philosophy … Continue reading Our Easter/Passover Dinner – an almost success.
Brisket is a wonderful cut of meat, and is cooked in oh so many ways. It’s the basis for Texas Brisket BBQ, Southern Brisket and a staple at Passover and Chanukah in many homes of Jewish decent. It is a piece cut from the chest of the cow and is best braised low and slow, to render the fat and make the meat tender and … Continue reading Paula’s Passover or Anytime Brisket