We have been making a fresh cranberry relish for Thanksgiving as long as I can remember. This recipe is a little more complicated, but it is still no-cook, fresh and healthy. Fresh Cranberry Relish – Fancy November 11, 2015 by Mark … Continue reading →
Years ago I was looking for a fresh alternative to the gooey, canned cranberry sauce that was traditional at Thanksgiving. I came up with this simple recipe and we have been serving it on Thanksgiving ever since. It is a … Continue reading →
This summer I grew tomatillos and made a great Salsa Verde. At the same time I made some traditional Red Salsa from the Roma tomatoes in the garden. This is a cooked salsa and closely approximates the salsa we are … Continue reading →
I found some tomatillo plants at the garden center this spring and planted them in the garden, specifically because I had never used tomatillos in cooking and I knew that this would force me to do it. The plants produced … Continue reading →
Year’s ago we were driving through Tennessee on our way to a video shoot in Chattanooga and stopped to eat at a roadside restaurant. In the gift shop I found a book, Jack Daniel’s Old Time Barbecue Cookbook. This is … Continue reading →
I am always looking for ways to use up the summer bounty of produce and here’s another one. Benedictine is a Kentucky staple, but little known outside of the state. Now, this culinary creation has nothing to do with the … Continue reading →
This is the only salad dressing that I ever knew when I was growing up. It’s especially good on cucumber salad, but I never ate cucumbers back then. As my mother said, “I didn’t know what I was missing.” It’s … Continue reading →
Making home made aioli is wonderful, but it is time consuming. Here’s a simple recipe for a quick aioli that is a delicious accompaniment for grilled fish and appetizers. Quick Aioli May 25, 2012 by Mark Karney Ingredients 1/2 cup Smart … Continue reading →
I put this recipe together to put over meatloaf, but it would be excellent on any type of steak. It doesn’t take long to make and is lower in fat than regular gravy. Beef-Mushroom Wine Sauce February 29, 2012 by Mark … Continue reading →
This is a spicy Vietnamese sauce that we use on our Vietnamese barbecued pork patties. It would probably be good with grilled meats, vegetables and seafood. Spicy Nuoc Mam Sauce December 10, 2011 by Mark Karney Ingredients 1 c Fish sauce … Continue reading →
This is great to dip chicken fingers or grilled chicken strips in. It’s great for with cold chicken strips for a picnic at Ravinia. Thai Peanut Dipping Sauce December 10, 2011 by Mark Karney Ingredients ½ c Creamy peanut butter. ½ … Continue reading →