Buttermilk Cornbread

Chile and cornbread 065

There I was, staring at a perfect pot of chili (recipe to come tomorrow) trying to decide what to have with it.  Of course there would have to be the ubiquitous accompaniments-shredded cheese, diced onion, sour cream, avocado and fritos.  But, I still wanted something else.  Now I know what you’re already saying.  Cornbread is probably right at the top of your list.  But I’m not kidding you when I tell you it didn’t come to me for at least a 1/2 hour. When it did finally trickle into my somewhat thick brain I did the requisite slap to the forehead, followed by uttering of … Continue reading

Veal Paprikash

Veal Paprikash

There are very few cuisines that can register a comfy, warm feeling in your stomach, even before you’ve eaten it.  Hungarian food fits that bill.  Just thinking about it, you know you’re going to get a fantastic, stick to your bones meal.  The most obvious of these is goulash and that’s almost what this blog was about, but if you dig a little deeper you’ll find there are quite a few more recipes than that. I was at the store, of course with no list, trying to decide what I needed for a goulash when I remembered my wife saying we needed … Continue reading

Beef Stroganoff My Way

Beef Stroganoff

Beef stroganoff has been a staple in most households since the 1950’s.  While the original Russian dish from the 1860’s consisted merely of cubed beef that had been floured and seared with a sauce of beef stock, prepared mustard and sometimes sourcream, it somehow morphed into ground beef, onions, canned mushrooms (even cream of mushroom soup), stock and sour cream.  The original recipe didn’t exactly tantalize my taste buds and the later incarnations certainly don’t.  The recipe just didn’t inspire me, so as an adult I never prepared it. That was until my wife and I were out with some friends at a restaurant a … Continue reading

Easy Garlic Mashed Potatoes

Easy Garlic Mashed Potatoes

Few side dishes can compare with simple, creamy mashed potatoes.  They’re the perfect compliment to most any meat.  Steak,braised short ribs, barbecued ribs, fried chicken, grilled chicken, roasted chicken, pork chops, pork roast and the list goes on forever.  The kids like it and adults do too.  But unfortunately when I have them at a restaurant, they’re often not creamy and buttery, but more like the taste of what I imagine eating cardboard would be.  The potatoes are on the plate merely as an afterthought.  Would it kill them to add a little flavor to the potatoes?  After all, they went through the … Continue reading