Ahi tuna with asparagus and edamame salad

Chill out without a grill out

Originally appeared in the August 4, 2011 edition of The Southside Times.

With this seemingly unceasing heat wearing out its welcome, it’s safe to assume that toiling in front of the gas grill sounds like torture.  So if you’re waving the white flag at the oppressive temperatures, no sweat.  Just relax and enjoy this easy recipe in the A/C.  Read more after the jump: (more…)

Bacon, ale, and cheddar mac ‘n cheese

Say cheese…and more, please

Originally appeared in the December 09, 2010 edition of the Southside Times.

You might say I’m misappropriating the line from James Hilton’s Lost Horizon when I call bacon, beer, and cheese the “triple mischiefs” of this dish, but there’s really no other way to describe these distinct ingredients competing to be the hero in this recipe.  Quite honestly, they all win—both individually and in concert.  Read more here: (more…)

Published in: on December 9, 2010 at 6:14 pm  Comments (4)  
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Turkey chowder with bacon and sage

Laudable leftovers

Originally appeared in the November 24, 2010 edition of the Southside Times.

The appeal of using leftovers is the opportunity to improvise and surprise.  Chowders, stews, and soups are a hearty counterbalance to the descending temps, but also an ideal way for you to perform a little kitchen craftiness.  Even better:  Today’s recipe, thankfully, rates low on rigor and high on relaxation.  Read more here: (more…)

Published in: on November 27, 2010 at 5:53 pm  Leave a Comment  
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Yield:  12 servings:  4 ounces sauerkraut, 1 sausage, 7 ounces of pork per serving

  • 8 ounces bacon, medium dice
  • 12 ounces onion, medium dice
  • 1 ½ ounces garlic, chopped fine
  • 8 ounces Granny Smith apples, medium dice
  • 40 ounces sauerkraut
  • 4 fluid ounces dry white wine
  • 4 fluid ounces white wine vinegar
  • 1 pint of chicken stock
  • Sachet:  6 juniper berries; 3 bay leaves; 2 cloves; 1 teaspoon caraway seeds
  • 1, 4-pound pound boneless pork butt
  • 2 pounds smoked pork loin
  • 3 pounds red potatoes, peeled and quartered
  • 12 links of bratwurst
  • To taste kosher salt and cracked black pepper

1.  Preheat oven to 325°F

2.  Render the bacon fat in a sauté pan.  Sauté onion, garlic and apples in bacon fat without browning.  Rinse sauerkraut and squeeze out liquid.  As sauerkraut to the pan.

3.  Stir in white wine, white wine vinegar, stock and sachet.  Place the pork butt in the sauerkraut.  Cover and braise in a 325°F oven for 1 hour.

4.  Add smoked pork loin and the potatoes and braise an additional 30 minutes.

5.  Add the bratwurst and braise until all meats are tender and the potatoes are done (about 30 minutes).  Remove and discard sachet.  Season to taste with salt and pepper.

6.  Carve meats and serve with a portion of sauerkraut and potatoes.

Published in: on September 15, 2010 at 9:25 pm  Leave a Comment  
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