The Cookbook
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Bush's Orange Blue Cheese Dressing
This is from a long defunct restaurant in Logan Ohio. Pretty tasty. A good friend looked up their chef and got the recipe. I upped the French Dressing and the cheese and less mayo. About half and half. I might lessen teh mayo still since I don't love it in dressing.
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I'll try it. It seems it could be a bit thick--but there's GOT to be a lot of flavor to it. The blue cheese, and the French Dressing ( a nice touch.) I would suggest the OFFICIAL mayonnaise should be Dukes. Our old friend Plays88's family were the people that made the stuff. All I buy.
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I used Duke's. That's the house mayo at Chez Kean. Yes I know that's not proper French..bugger off pedantifs. (that's French for pedants. I looked it up)
I might try a little sour cream or even a little cream to thin it out. I don't like dressing too thick, just barely coat the greens.
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I used Duke's. That's the house mayo at Chez Kean. Yes I know that's not proper French..bugger off pedantifs. (that's French for pedants. I looked it up)
I might try a little sour cream or even a little cream to thin it out. I don't like dressing too thick, just barely coat the greens.
@Mik said in The Cookbook:
I used Duke's. That's the house mayo
atChez Kean. Yes I know that's not proper French..bugger off pedantifs. (that's French for pedants. I looked it up)I might try a little sour cream or even a little cream to thin it out.
A pedant's work is never done.
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Make this. You'll thank me later. I just used ground chipotle and some adobo spice instead of the can. also breasts instead of thighs. Also sauteed instead of firing up the grill for two little chix breasts. Still delicious, any way you want to cook it. Marinated for three hours.
Would be great on pork, fish, pretty much anything.
https://cooking.nytimes.com/recipes/1023145-tajin-grilled-chicken
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Tuna steaks with basil, coriander, garlic and lemon (I only use a little lemon - a whole one is way too much)
Corn picked this morrning
tricolor carrettes
https://thehappyfoodie.co.uk/recipes/seared-encrusted-tuna-steak-with-fresh-coriander-and-basil/
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My next pasta sauce adventure- Genovese Sauce.
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Made this last night. Tasty and light.
https://www.theseasonedmom.com/blackberry-chicken/#wprm-recipe-container-126992
Today I'm making an all-day Genovese sauce. Six hours cooking.
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Looks delicious Mik.
We had a very poor blackberry harvest this year, a mouthful. Mostly small and went brown before developing, probably due to lack of rain over summer months.However its been a mast year for oak and beech, with acorns and beechnuts in abundance, crunching underfoot. Also apples & plums. That must be to do with the spring weather?
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Worth the time. (Which is admittedly not much). The crispy prosciutto really makes it.
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Tonight's dinner - Anthony Bourdain's Poulet Basquaise. I think this is the third time I've made it. Delicious.
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In case anybody doesn't think a scrambled eggs video could be interesting
Link to video -
And for my next trick... this is Taylor Swift's favorite chicken dish. That matters to my daughter, for whatever reason.
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Made this when friends came over last night, used flat iron steak. Great recipe, much easier to make than you'd think.
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Nothing like a red wine braised pot roast on a cold Saturday. I added a fennel bulb and mushrooms
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Made this last night, 2/3 of the 1/2 recipe. Only had half a pound of mushrooms so i added green peas. Delicious, and half a cup of rice was more than enough for the two of us. Would easily have fed four as a side dish.
https://www.allrecipes.com/recipe/85389/gourmet-mushroom-risotto/
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Delicious, easy and you can mix and match herbs of any sort. I've been using Italian parsley and cilantro.
Butter-Basted Chicken Breasts
By Ali Slagle
Published Feb. 27, 2025Butter-Basted Chicken Breasts
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutesFor juicy, bronzed and flavorful chicken breasts, all it takes is a butter-baste. Spooning hot butter and aromatics over steak is a common technique, but applying that method to lean, quick-cooking proteins like boneless chicken breasts is particularly beneficial because the butter keeps the white meat from drying out while imparting the flavor of whatever ingredients are sizzling in it. Here, that’s garlic and woodsy herbs, but you could also use ground or whole spices or finely chopped ginger or scallions. Serve with rice pilaf or lemon linguine, and a green vegetable like roasted brussels sprouts or stir-fried green beans.
Ingredients
Yield:
3 to 4 servings
1½ to 2 pounds boneless, skinless chicken breasts
Salt and black pepper
1tablespoon vegetable or canola oil
3tablespoons unsalted butter
4garlic cloves, smashed and peeled
4rosemary, thyme or sage sprigs, or a mixAdd ingredients to Grocery List
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Ingredient Substitution Guide
Nutritional Information
Preparation
Step 1
Use a meat mallet or heavy skillet to pound the chicken breasts to an even thickness. Pat dry and season with salt and pepper. Coat all sides with the oil.Step 2
Heat a large, preferably cast-iron, skillet over medium-high until just smoking. Add the chicken and cook until golden underneath, 3 to 5 minutes.Step 3
Reduce heat to medium-low. Flip the chicken and add the butter, garlic and herbs. When the butter is foaming, tilt the skillet and spoon the melting butter over the chicken until cooked through, 3 to 5 minutes. Spoon the butter onto any pale areas to create an even crust.Step 4
Transfer the chicken to plates and top with all the butter and bits in the skillet. Let rest for 5 minutes before slicing.
