bicoastalcook.blogspot.com
Bi-Coastal Cook: May 2007
http://bicoastalcook.blogspot.com/2007_05_01_archive.html
From Baja to the Chesapeake. Fames est optimus coquus (Hunger is the Best Cook). May 18, 2007. Not Dead, just busy. Well, sorry for the prolonged absence, folks. It's been not quite 2 months since my last post. The problem, quite simply stated, is that real life interfered with cyber. Hobbies the last 2 months. But it hasn't been a total wash - we've been doing a fair amount of cooking, and for the last 2 weeks, planting our ingredients for the mid to late summer. Pepper plants, (3 varieties; Anaheims.
bicoastalcook.blogspot.com
Bi-Coastal Cook: Sauted Oysters with a sherry-bechamel sauce
http://bicoastalcook.blogspot.com/2008/03/sauted-oysters-with-sherry-bechamel.html
From Baja to the Chesapeake. Fames est optimus coquus (Hunger is the Best Cook). March 21, 2008. Sauted Oysters with a sherry-bechamel sauce. There's a delightful Seafood shop not far from where I live called Richard's Fish and Crabs. I used 6-8 of these really large oysters, but if your oysters aren't that big, you might want to use 10-12 of them. 3 Tbsp butter or margarine. 1 pt milk or cream. 1/2 cup grated parmesan cheese. 1/3 - 1/2 cup shredded fontina cheese. 1/4 cup sherry (more or less to taste).
bicoastalcook.blogspot.com
Bi-Coastal Cook: Fried Oysters
http://bicoastalcook.blogspot.com/2008/01/when-i-was-child-i-spake-as-child-i.html
From Baja to the Chesapeake. Fames est optimus coquus (Hunger is the Best Cook). January 08, 2008. When I was a child. I understood as a child. I thought as a child. But when I became a man, I put away childish things. The apostle Paul in the first letter to the Corinthians, 13:11. So I'm hopeful that she'll progress to the point that she'll actually enjoy, even crave this wonderful creature as she continues to grow, and eventually put away childish things. (but not all childish things). 1/4 cup corn meal.
bicoastalcook.blogspot.com
Bi-Coastal Cook: August 2008
http://bicoastalcook.blogspot.com/2008_08_01_archive.html
From Baja to the Chesapeake. Fames est optimus coquus (Hunger is the Best Cook). August 12, 2008. When I got home, I tried a very simple version of this dish, by sauteing some shrimp, and dumping them on top a bowl of grits. Somewhat anticlimatic. Fast forward to a few months ago, - I had a conference in Charleston, S.C. Let me tell you, Charleston is a foodie's Mecca! So I found a place that served Shrimp and Grits, and it was Amazing-good! I ate like I was at a trough! 1 lb shrimp (51-60). Saute the ch...
bicoastalcook.blogspot.com
Bi-Coastal Cook: November 2007
http://bicoastalcook.blogspot.com/2007_11_01_archive.html
From Baja to the Chesapeake. Fames est optimus coquus (Hunger is the Best Cook). November 04, 2007. I'm sure there are a million ways to make chicken and dumplings, but this is the way I do it, which really works well on a cold day. This recipe is adapted from Southern Living's "Cooking across the South". 5 lbs of chicken. (dark meat works best). 1/2 an onion, sliced. 1 stalk of celery, with leaves if possible, chopped. 2 slices of lime (or lemon). For the dumplings I use:. 2 tsp baking powder. About the...
bicoastalcook.blogspot.com
Bi-Coastal Cook: October 2008
http://bicoastalcook.blogspot.com/2008_10_01_archive.html
From Baja to the Chesapeake. Fames est optimus coquus (Hunger is the Best Cook). October 06, 2008. Then, you put them under the broiler for a few minutes. You don't want to turn your back on these. I keep the oven light on and watch them. It's going to take 3 - 5 minutes (approx). You want the chiles to blister. About 80% of the surface should be blistered, then take them out, turn them over with tongs, and let the other side blister. Later this week I'll post some of my favorite uses for these.
bicoastalcook.blogspot.com
Bi-Coastal Cook: Red Beans and Rice
http://bicoastalcook.blogspot.com/2009/11/red-beans-and-rice.html
From Baja to the Chesapeake. Fames est optimus coquus (Hunger is the Best Cook). November 01, 2009. Red Beans and Rice. Anyway, one of the pearls of wisdom this fellow had gleaned from his grandma, was ".you wanna cook food that swells". (I believe this was one of her tricks for stretching a dollar.). Once this is done, I like to slice and add either some kielbasa, or smoked sausage to it. You could also add some ham hocks while it simmers. The variations are pretty much unlimited. Red beans and rice.
bicoastalcook.blogspot.com
Bi-Coastal Cook: November 2009
http://bicoastalcook.blogspot.com/2009_11_01_archive.html
From Baja to the Chesapeake. Fames est optimus coquus (Hunger is the Best Cook). November 01, 2009. Red Beans and Rice. Anyway, one of the pearls of wisdom this fellow had gleaned from his grandma, was ".you wanna cook food that swells". (I believe this was one of her tricks for stretching a dollar.). Once this is done, I like to slice and add either some kielbasa, or smoked sausage to it. You could also add some ham hocks while it simmers. The variations are pretty much unlimited. Red beans and rice.
bicoastalcook.blogspot.com
Bi-Coastal Cook: January 2008
http://bicoastalcook.blogspot.com/2008_01_01_archive.html
From Baja to the Chesapeake. Fames est optimus coquus (Hunger is the Best Cook). January 12, 2008. This particular day, Providence was kind to me, and landed my browser on a site called Texas Cooking Online. There is an article there called " How to Make Beef Machaca. I spoke with the delightful gal who runs the site Texas Cooking Online. 188; cup Worcestershire sauce. Juice of two limes. 1 tsp garlic powder. 1 tsp ground cumin. 1 tsp chili powder. 189; tsp salt. 189; tsp black pepper. 188; cup beef broth.
bicoastalcook.blogspot.com
Bi-Coastal Cook: Shrimp and Grits
http://bicoastalcook.blogspot.com/2008/08/shrimp-and-grits.html
From Baja to the Chesapeake. Fames est optimus coquus (Hunger is the Best Cook). August 12, 2008. When I got home, I tried a very simple version of this dish, by sauteing some shrimp, and dumping them on top a bowl of grits. Somewhat anticlimatic. Fast forward to a few months ago, - I had a conference in Charleston, S.C. Let me tell you, Charleston is a foodie's Mecca! So I found a place that served Shrimp and Grits, and it was Amazing-good! I ate like I was at a trough! 1 lb shrimp (51-60). Saute the ch...
