Monthly Archives: October 2014

Parfait! Bacon Wrapped Dates

Posted on October 31, 2014 by tbuzzee

It doesn’t get much easier – or tastier – than this: dates, wrapped in bacon, then baked in a hot oven until the bacon is cooked through and almost melting into the fruit. Yeh, you could stuff the date with … Continue reading →

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Pork Belly With a Maple Balsamic Glaze

Posted on October 30, 2014 by tbuzzee

Four simple ingredients can make for one wicked tasty munchie or main course: pork belly – I buy mine pre-cooked at Trader Joe’s, it saves a couple of hours of boiling/braising mishegas – maple syrup, balsamic vinegar, and garlic. Note: … Continue reading →

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The Doris Project (TDP) Week 42: Pork & Cider Stew

Posted on October 29, 2014 by tbuzzee

Pork, sweet potatoes, carrots, onion, sliced green apple, and apple cider; sounds like the perfect fall stew, no? Add in the fact that it can be made in your slow cooker, and it begins to sound even better, yes? But … Continue reading →

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Cast Iron Corn Bread

Posted on October 28, 2014 by tbuzzee

This recipe, from Leah Eskin in The Chicago Tribune, makes a great, very simple to toss together corn bread from scratch, and it calls for baking it in a hot cast iron skillet that’s been slathered in butter. What’s not … Continue reading →

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Caramelita Cake

Posted on October 27, 2014 by tbuzzee

It was time for our monthly gathering to drink wine and eat good food; also known as The Book Club. This month’s book “A Place at the Table” was my selection and, while I enjoyed it, I thought there could’ve … Continue reading →

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Parfait! Rumaki

Posted on October 24, 2014 by tbuzzee

What’s not to love about these bacon wrapped goodies? Canned whole water chestnuts are marinated in a zippy sauce (you can use plain ole soy sauce or tamari, but why not live a little and try a bit of my … Continue reading →

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Chops ‘n Bleu

Posted on October 23, 2014 by tbuzzee

Boneless pork chops can be a chore, if you don’t take care in preparing them, you’ll end up with a dry, flavorless, chunk o’ meat-like substance that really wasn’t worth the effort it took to make ’em. Which is one … Continue reading →

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The Doris Project (TDP) Week 41: Mango Sammich Spread

Posted on October 22, 2014 by tbuzzee

Rich’s family comes from Martin County in Southern Indiana, and this week’s Doris Project feature is based on a recipe from the tenth anniversary edition of “Cookin’ in Martin County” by the Martin County Homemakers Club; given to Rich by … Continue reading →

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Swordfish Scarpariello

Posted on October 21, 2014 by tbuzzee

I hadn’t made chicken scarpariello – literally shoemaker’s chicken – and had a taste for it. I also happened to have a packet of swordfish steaks in the freezer, and got to thinking that the combination of white wine, fresh … Continue reading →

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By Degrees Cafe, Baltimore, MD

Posted on October 19, 2014 by tbuzzee

Rich had meetings with a client in D.C. for the latter half of one week and the first parts of the week after, so, instead of him flying around like a crazy man, we called my very favorite sister in … Continue reading →

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