General family recipes
I’m willing to bet that I have not made this recipe since we moved to North Carolina. I recall I made it the first time while Lorraine and I were either dating or engaged. I made it twice when I lived in Rome, and once or twice when we lived in Rochester. Haven’t made it […]
updated 03/31/2025 This one is labeled “I” because I have several different recipes I’ve tried, all successfully. I need to locate the other recipes and post them. I also need to get the sausage stuffer attachment for my KitchenAid mixer. Currently I do this bulk sausage and form it into patties, but would like to […]
updated: 03/31/2025 I use this same seasoning for pork sausage and for venison sausage. Note: I discovered that this recipe is NOT what’s in my recipe book. I suspect that I started with this one, and updated it as the seasonings were too light Italian Sausage 1 pork butt, 4 to 5 lbs, coarsely ground […]
I’ve been wanting to do a peanut sauce for a while, and decided that Monday was the day. I researched various chicken satay recipes but couldn’t find anything I wanted. Lorraine doesn’t like things too spicy … so I went for flavor. Chicken in Peanut Sauce Chicken: 4 boneless chicken breasts, sliced lengthwise in 1/4″ […]
Lorraine and I saw that tuna was on sale today, along with Argentine pink shrimp. We decided that we’d have tuna tonight, shrimp tomorrow. OK, what to do with the tuna? 1-1/2 pounds was 2 thick steaks, looking to divide it up for 4 people. So I cut it in 2″ squared, cut a large […]
Many moons ago Lorraine and I had dinner with a college friend of hers at Kanally’s in Schenectady, NY. We both had Veal Marsala in a cream sauce. I have been trying to recreate that meal ever since then. I get close, but can’t quite get it. Today I think I figured it out. And […]
I found some recipes online that looked interesting, and munged this one together. Eric made it for Mother’s Day 2015, with me coaching him through the recipe. I wrote down what we did later …. Tortellini in Garlic Cream Sauce 1 lb tortellini 1 Tbsp olive oil 1 Tbsp butter 5 cloves garlic, pressed or […]
I made this up from several recipes, munging things together to make what I wanted. I mixed a Veal Oscar recipe with Veal Francaise. Veal Francaise with Lobster/Shrimp Topping Topping: 8 oz lobster tail 1/4 lb shrimp Veal: 1 cup flour 3/4 tsp seasoned salt 1/2 tsp seasoned pepper 1-1/2 lbs veal cut for scallopine […]
This is *almost* the original recipe. I didn’t make a lot of tweaks to it, although the original called for 1/4 tsp Mrs. Dash, which I don’t use, so I just add 1/4 tsp seasoned salt. I also use at least three times as much fresh basil. Balsamic-Glazed Salmon Fillets Published in the News & […]
I pretty much made this one up on the spot. I was going to add parsley, but recalled a recipe for Scampi that used basil, so I replaced the parsley at the last moment. Grilled Shrimp Scampi 2 lbs large shrimp, peeled and cleaned 1/4 cup olive oil 1 head garlic, peeled, crushed, & chopped […]
I’m quite sure soy sauce is not a Mediterranean ingredient, so the likelihood of this recipe being authentic is low … however, it is VERY good. Pork Souvlaki 2 large lemons, juiced 1/4 cup olive oil 1/4 cup soy sauce 1 tsp dried oregano 3 cloves garlic, crushed 4 lbs pork tenderloin, cut into 1″ […]
I got this recipe from a co-worker during my first job. I’ve made other shish-kebob, but this simple recipe is the best. Traditional Syrian Shish Kabob Clarence Silfer 1 leg of lamb (7 to 8 lbs), boned & cut into 3/4″ cubes 3 to 5 lbs onions, halved or quartered 4 tsp salt 4 tsp […]
Tzatziki is the cucumber/ yogurt sauce that is often served with meats in Mediterranean cooking. I make this whenever we do Traditional Syrian Shish-Kebab or Pork Souvlaki. Update 07/2020: I posted this recipe 5 years ago, and recently when I made it I captured photos of the process. Tzatziki 1 medium cucumber, peeled, seeded, & […]
I tend to make hummus a lot, typically doubling or even tripling the batch. The original recipe called for 2 Tbsp tahini, but after trying Neomonde’s, I jacked up the amount. The sesame flavor ads a lot. Note: I tried jacking up the garlic, but found it to be over-powering. I recommend against it … […]
Lorraine and I had dinner at Canali’s in Schenectady, NY, when visiting one of Lorraine’s college friends. We had a veal dish that was absolutely delicious, and this was my closed attempt at recreating it. Since I made this last I purchased Herbes de Provence. I’m going to try the recipe again, using that instead […]