General family recipes
updated 06/19/2019 I whipped this recipe up for dinner tonight — Lorraine liked it enough that she asked me to record it. Recently I read some recipes for pork tenderloin that involved marinating it in various whiskey’s. Lorraine selected pork tenderloin for dinner, so I decided to go for it. I didn’t have a recipe […]
updated 05/19/2019 I haven’t posted a new recipe in a LONG time … but I haven’t done anything I considered original in a long time. If I don’t think something is of interest, I don’t bother recording it for myself, nor do I post it. I’m in charge of chicken tonight — boneless breast. I […]
updated 07/29/2018 I purchased prosciutto with the idea that I’d find a recipe for it … sometimes that’s fun — pick an ingredient, then find a recipe for it! In searching the net for something new, I found Phyllo Chicken Prosciutto Margherita, which fit the bill. Except I didn’t feel like butterflying and stuffing the […]
updated 06/06/2026 This rub is for baby back ribs. If I recall correctly, our friend Alison found it in Southern Living around 1995. We tried it and loved it. Yeah, the first ingredient — chili powder — makes it sound like it’s spicy. But the long cooking time when I smoke ribs softens the tone […]
updated 04/29/2017 Wednesday night I had Lorraine get a package of ground venison out of the freezer. Wasn’t sure what I was going to do with it, but venison was on the agenda. That Thursday she worked late, and asked that I cook something not too heavy or spicy, as she’d be eating dinner later […]
updated 01/07/2017 I got an urge last week — I wanted to create a meat sauce for pasta. So I read a bunch of recipes to get ideas, and then (per usual) did my own thing. Patrick said I outdid myself with this one! 🙂 Note: I made the sauce with ground venison, but am […]
updated 12/23/2016 We were planning to make cod for dinner tonight … pending the availability of cod at Harris Teeter. Sadly, they were out and the other seafood was too rich in price for our blood. So we went with Plan B — chicken breast. This is the day before Christmas eve … plain ‘ole […]
updated 12/11/2016 I decided to do something special yesterday, so while at Costco I purchased 2 lobster tails and 1/2 lb of sea scallops. Why? Because I felt like it. I grilled the lobster tails — grilled 12 oz tails 5 minutes on each side, that wasn’t enough, they were completely raw in the middle. […]
updated 10/08/2016 Thursday Lorraine got out a package of pork tenderloin and asked me to cook it. Meh. Not that I don’t like pork tenderloin, but I’ve been doing (more or less) the same ‘ole thing with pork tenderloin for the last year. Slice it, pound it flat, fry it. Ok, sometimes I saute it […]
updated 04/22/2016 Yesterday afternoon I found a package of pork tenderloin defrosting on the counter. That morning Lorraine asked me what to get out for dinner, and I said, “I don’t care.” I’d cook whatever she got out, works for us! We’ve been in a rut the last year, it seems like we keep making […]
updated 01/09/2016 A few weeks back Patrick spotted edamame pasta in Costco … so of course we purchased it! FYI – “edamame” is green soy beans. Tonight I decided to use half (it’s a 2 lb box) and wanted a sauce for it. I googled various things, and ended up putting this recipe together. Lorraine […]
updated 01/09/2016 I picked up Norwegian trout at BJs today. Lorraine and I had decided to pick up something for dinner at BJs, and that fit the bill. Lorraine concurred. Lorraine wanted me to roll it in cornstarch and fry it (something we do with salmon) but I just wasn’t into it. I looked at […]
updated 12/06/2015 I purchased a package of seaweed knots recently. Nope. I had no idea what a “seaweed knot” was … but I never let that slow me down. The package looked interesting, and google is my friend. No worries. Turns out that seaweed knots are a type of kelp. Seaweed is a generic term […]
11/24/2015 The important thing about this recipe is NOT the filling — it is the sauce. I have made this with numerous fillings. The last two times I used Dann’s BBQ — locally owned restaurant, their smoked pork is amazing, and it makes fantastic enchiladas. I have used ground beef, ground turkey, sauted chicken, pork […]
Yesterday morning I found a package of pork tenderloin defrosting on the counter. Lorraine had just left for a marching band event and there was no note, no explanation. No biggie. I assumed (rightly) that Lorraine wanted me to do something with it. A few hours later when she got home she confirmed that she […]