365 BBQ Ribs

One of the best things about cooking barbeque is being outdoors. However, when the temperature outside is colder than the beer I don’t do a lot of prolonged grill work. But that doesn’t mean that I give up enjoying BBQ’d food.

Barbeque Sauce Starter Kit

Never discuss politics or religion or barbeque sauce with friends. Barbeque sauce preference is one of the most deeply held convictions a person can cherish. Everyone has their favorite BBQ sauce. Yours might be a particular store bought version and if you don’t cook a lot of barbeque that is entirely understandable. But if you’re serious about getting serious about BBQ, I suggest that you start with this sauce and take it from there. You’ll want to develop your own signature sauce that you’ve spent countless hours perfecting. And then you will never, ever share the exact recipe with anyone – not even your spouse. That’s just how BBQ Sauce works.

Essential Red Sauce with Meat

Really, lots of meat... no seriously, I mean a whole lot of meat! The foundation for this recipe came from one of the best ever Italian cooks, my Polish mother-in-law!

My own version is seriously heavy on the meat and cooks for hours with the intention that it be used for a variety of Italian favorites. Make this sauce early in the week and have some that night with spaghetti and a few of the simmered meatballs. Don’t fret about running out of sauce – this recipe makes enough to feed your family with the aforementioned spaghetti plus at least three more killer dishes which I will be posting shortly.

Braised Chicken Paprikash

This has been a favorite around our house for decades. I’m not sayin’ how many decades, but just using that word should be enough to tell you that it’s been a long, long time.

Beef Wellington with Cumberland Sauce

My introduction to Beef Wellington came from a friend in Chicago with whom I had the pleasure to cook and cater some wonderful dinners, all the while studying Psychology. While I did not become a Psychologist, I am still cooking.

Nancy had convinced her friend Chef Louis to give her his prized Beef Wellington recipe by trading some or her own creations and then allowing me to assist in its preparation. I never did see the actual recipe – at the Chef’s insistence! Talk about a closely guarded secret!

Garlic Confit

Garlic Confit is used in so many preparations that many consider it to be a pantry staple. It's a wonderful flavoring addition for many dishes from mashed potatoes to seafood, or stirred into soup or spread on a crusty piece of bread. Don’t forget to use the oil and not just the garlic cloves.