Mar 30 2007

Just in time for Easter

The General has used Sinclair Foods’ Baked Potato Salad with Sour Cream for over 10 years. It always gets rave reviews at all of our parties that we have catered. More times than not people in attendance will ask us for the recipe. TLW got smart and started telling folks that it is an old family recipe…(just not our family’s.) Such is the case with ideas…or TG wishes he had thought about it. In Paula Deen’s latest book, “Paula Deen Celebrates!: Best Dishes and Best Wishes for the Best Times of Your Life” (Paula Deen, Martha Nesbit) she talks about decorating for Easter using sod grass on the buffet table. Here are a couple of variations if you don’t want mess with the sod: try TLW’s favorite, wheat grass which is edible or try my idea which to get some astroturf and decorate with Easter eggs, baskets, bunnies, etc.


Paula also has a wonderful recipe for ham (p.77). She calls it Peanut Butter Glazed Ham. Now since we live in the same city as Paula, we don’t want to get into trouble by publishing the whole recipe. Some of the ingredients are chicken broth, creamy peanut butter, and honey. Sounds yummy doesn’t it?


She also gives a recipe for ham salad (p.83) which uses the leftover ham from your Easter dinner.


Mar 21 2007

Two Books

When TG was back in Atlanta last week, I immediately went to Costco to get my “Costco Fix.” They have an excellent book section with a large volume of cookbooks priced very competitively.



I picked up Todd Wilbur’s“Top Secret Recipes (Top Secret Recipes: More Classics)” (Plume) I opened the book to page 137 and lo and behold there was KC Masterpiece Original BBQ sauce recipe. The General hasn’t tried it yet…but I will soon! This author fascinates me because he has the ability to break any commercial recipe out there…without stealing the recipe itself.





“Best Recipes from the Backs of Boxes, Bottles, Cans and Jars” (Ceil Dyer) takes another approach by collecting manufacturers’ “on the package” recipes…something I have always believed is that these recipes wouldn’t be on the product unless they were good.

I think you will have a lot of fun with both of these book and hope you try some of their recipes


Mar 21 2007

Two Books

When TG was back in Atlanta last week, I immediately went to Costco to get my “Costco Fix.” They have an excellent book section with a large volume of cookbooks priced very competitively.



I picked up Todd Wilbur’s“Top Secret Recipes (Top Secret Recipes: More Classics)” (Plume) I opened the book to page 137 and lo and behold there was KC Masterpiece Original BBQ sauce recipe. The General hasn’t tried it yet…but I will soon! This author fascinates me because he has the ability to break any commercial recipe out there…without stealing the recipe itself.





“Best Recipes from the Backs of Boxes, Bottles, Cans and Jars” (Ceil Dyer) takes another approach by collecting manufacturers’ “on the package” recipes…something I have always believed is that these recipes wouldn’t be on the product unless they were good.

I think you will have a lot of fun with both of these book and try some of their recipes


Mar 21 2007

Tilapia Wrap

Living in a city by the sea, we try to incorporate lots of fresh fish into our diet, because man (and woman) cannot live with BBQ alone. The General got an idea about fixing some tilapia. The problem with tilapia is that on its own its taste is pretty bland. Still being fascinated with the versatility of wraps, I decided to do a tilapia wrap for last night’s dinner. I was inspired by a recipe on the package of Chicken of the Sea premium shrimp which you should be able to find in the canned meat section of your local supermarket. This is exactly what I was looking for to kick the tilapia up a couple of notches. It called for salsa (and TG used Newman’s salsa with corn and blackbeans) and combining it with ranch dressing (equal amounts). This mixture made an excellent topping to which I added the shrimp. To make the wrap, sprinkle a blend of shredded monterey jack/colby cheese on the soft tortilla, place the grilled tilapia on top of the cheese mixture and finish it off with the topping.

I used blackening seasoning and some of Emeril’s seafood magic to season the tilapia. I then put it on a piece of aluminum foil that had been brushed lightly with olive oil so the fish wouldn’t stick. It was cooked on the indirect zone on the grill. Most seafood recipes tell you to cook the fish until it flakes, but to prevent overcooking always use your instant read thermometer and never exceed 130*.

The thing that makes wraps so versatile is you are only limited by your imagination. Here are some things I didn’t add, that you may want to try: green onions, black olives, guacomole, sour cream, Mexican style kernel corn, and chopped iceberg lettuce.

The meal was completed with some Mexican rice and The Little Woman approved!


Mar 21 2007

St. Patrick's Day in Savannah

Savannah claims to have the second largest St. Patrick’s Day parade in the country…second only to NYC. Savannah is a city of about 400,000 people and this years’ parade hosted close to 750,000 people and it lasted for over 2 1/2 hours. TG has never seen so many ‘kilted’ men and the word on the street is that the sand gnats really enjoyed all those bare legs (and other body parts.) The traditional St. Patty’s day meal consists of corned beef brisket, boiled potatoes, carrots and cabbage. Now here is a twist on the “boiled” meal…try smoking your corned beef brisket. Treat it just like a pork butt using indirect heat and run the internal temperature up to 190*. Smoked corned beef is really delicious. You can also smoke your cabbage by coring out the center and replacing it with a stick of butter and some Lea and Perrins Worcestershire sauce. Then loosely wrap some tinfoil around the cabbage to keep the outer leaves from burning.

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