[Nameplate] Overcast ~ 38°F  
High: 48°F ~ Low: 50°F
Sunday, Dec. 21, 2014
Cabbage rolls and burgers (Bierrocks) (09/04/13)
This recipe has been handed down through a family from a German community in Russia during the late 1890s. Mrs. Daniel Crum (Kathleen) of Smithville, Missouri gave this recipe to raise funds for the American Cancer Society. You can still support this effort through the local charity drives. Finding good ideas that come from Missouri families are difficult, but here comes this good idea...
TAPAS FAVORITES Asparagus Ideas (08/28/13)
Tapas are all about fun! These small plates are simple, delicious and offer a variety of classic flavors. Enjoy a few tapas with your family or throw a tapas party that our friends will never forget. What do you think if you are served a Croquetas De Bacalao? In Kennett, these are just Cod Croquettes. Sounds like it cost more if it is listed in Spanish...
Real old secret recipes of Dunklin County: Mama's homemade bread and Mama's apple crisp (08/21/13)
Back a few years ago, two ladies from Kennett contributed their recipes to the American Cancer Society, Missouri division, Inc., Jefferson City, Mo. to raise funds. The cook book is long out of print but their ideas to help people are the greatest. The first lady is Mrs. Charles Baker (Hattie Dial) and the other is Mrs. Tom Baldwin. Mrs. Baldwin wrote that this dish was Mrs. Paul Baldwin's (Elizabeth) favorite "party" dessert...
Missouri's old recipes of German Cooking Pfeffernusse, Kloese (Clase) and Sauerbraten (08/14/13)
My dad grew up in a German speaking second language family. He was a second generation, in Carroll County (Carrollton, Mo.) and he likes to tell about the high school football team being kicked out of Missouri High School Football Program in the 1930s. ...
Steak house grilled rib eye with flavored butter (07/24/13)
When purchasing meat, dreaming of being able to purchase meat has been produced by sustainable raised meat that has not been produced by industrial feedlots or other confinement systems is the goal. The detrimental effects on factory farming it has on animals, the employees, and the environment, should be avoided. I do not want animals that have been pumped full of antibiotics and growth commodity (i.e., supermarket) meat offers...
Hors d'oeuvres (07/17/13)
Hors d'oeuvres This ideas presented is an Asian inspired hors d'oeuvres for a parties that are scheduled for midday party or an after-theater meal on a hot summer evening. I sound like a big city kid but try these hors d'oeuvres on a whim and you will say that this idea is pretty good and different...
BROILED & CHAR GRILLED GULF OYSTERS (07/10/13)
These dishes are my favorites and I always order them when I see fresh oysters sign up in a Louisiana food establishment. A good fresh oyster on the half shell has a taste that sends me to another level of food excitement. Most of the restaurants North of the State of Louisiana do not really know how to prepare the boiled or char grilled oyster dishes. So my first ideal of Broiled Gulf Oysters contains only oysters, bacon and tarragon vinegar as the main ingredients...
Popeye's biscuit twin and deep fried chicken (07/03/13)
Kennett has all of the fast foods except Popeye's famous chain of biscuits, chicken, and whatever else they can sell you. Since we do not have that chain help is needed to set your teeth into their products or near their products. So here goes my try...
Chicago Hot-Dog (06/26/13)
Chicago Hot-Dog Ideas for the hot dog have been presented many times in articles but this one is to help Chicago to have a better image. Chicago is famous for two things: deep-dish pizza, and that natural-casing beef hot dog with the "snap." Red Hot Chicago Sausage Company has been with the Chicago-style for years and has developed their mark in Chicago history...
Recommended Purchases (06/19/13)
You can be the best chef or home cook and do the right procedures and measurements with the correct meats, breads or vegetables and still come out with a tasteless dish. Ideas that have been presented to you have contain ingredients to add zing to your dish but...
Arizona Indian Foods (06/12/13)
At one time all my travels seemed to always head me to the East or Northeast for work. Well, it was winter and I sure did not want to go to New England and freeze. A phone call was all that was needed to head me off to Arizona for an interesting contract of helping purchase the commercial helicopter division from Boeing...
Deep south recipes Mississippi (06/05/13)
When I think of good Southern recipes, weight seems to just hang on very quickly. So when thinking about the South's appetizers come to mind very sinfully. The "Mississippi State Sin Dip" comes to the top of my list of ideas to satisfy your hunger...
A Cajun Foodie's Dream Holiday Part Two Sausages: Andouille and Chaurice (05/29/13)
Now if you want just fresh sausages, try pork and portabella mushrooms, which I ate this morning for breakfast. Pork and pineapple, pork and cheese, chicken and apple sausage, rib eye steak and pork sausages which I ate also this week at home, chicken and shrimp, pork and jalapeno, duck chicken and feta cheese, chicken jalapeno, pork and beef and just pork are other ways to have their sausages...
Cr'pes, (Part II) Basic Batter W/Sauces and Fillers (05/22/13)
It is time to get down and do it. The batter is the starting point for a great crepe. Now take: 1 (13 ounce) can evaporated milk ¾ cup water 4 eggs ¼ cup butter, melted ½ teaspoon salt 1 Tablespoon sugar 1½ cups flour 2 tablespoons minced parsley (optional)...
Now on the Entertainment page. Entertaining Simply Guidelines (05/01/13)
Now on the Entertainment page. Entertaining Simply Guidelines Like all the cooking ideas and various dish preparations previously presented now we are back to the thesis of entertaining, it's planning and organizing. I have presented time tables to prepare a meal, so now help is here to eliminate that sense of being overwhelmed when it comes entertaining...
Every person, chef, writer, reader, cook, dish washer has an idea on cooking (04/24/13)
As I read the piles of literature that are delivered to my home, every page is filled with ideas on cooking. How could I use some of these ideas in this article? Oh! Just list them. So I will! 1. Season your greens before you dress them says Bobby Flay...
Po'boy Sandwich, Heart-Healthy (04/17/13)
The first po'boy was created during the Depression years at a New Orleans bar located along the streetcar tracks near the Mississippi riverfront. Many longshoremen bought their lunch there, and the owner created a long sandwich big enough to fill a hungry man and cheap enough for the "poor boys" in the depressed riverfront area to be able to buy them. They are classic now...
Deep South Recipes Mississippi (04/10/13)
When I think of good Southern recipes, weight seems to just hang on very quickly. So when thinking about the South's appetizers come to mind very sinfully. The "Mississippi State Sin Dip" comes to the top of my list of ideas to satisfy your hunger...
New Orleans pecan pancakes (04/03/13)
Most everyone takes the box of pancake mix off the shelf and you have pancakes. I found that just a couple more minutes of mixing your pancakes go into another orbit of flavor and taste. I present three different t ways. The Italian pancake came from the book The Silver Spoon. The Louisiana Cooking Magazine is the source for the NO pancake. American Crab and Corn pancake came from New World Chinese Cooking...
Polenta Sausage and Polenta Breakfast Casserole (03/27/13)
Polenta is Italian through and through. It was historically a peasant food from the 16th century, derived from the Latin for hulled and crushed grain, especially barley-meal. Polenta derives from earlier forms of grain mush or gruel or porridge. Today the source of cornmeal and maize was not cultivated in Europe until the 16th century...
Eggplant and Red Pepper Strew (Southern Ratatouille) (03/20/13)
Eggplant and Red Pepper Strew (Southern Ratatouille) The thing I love about cooking is that whatever the dish is it is never exactly the same each time I prepare the dish. My tastes change between meals. So my stews are never the same. Don't feel constrained to try and duplicate any of the lush Southern versions of my burgoo of ideas...
Cushaw (03/13/13)
What on earth are Cushaws! You look into various cookbooks and you find very little about these big crooked-neck squash--sweet and lov-er-ly. You have to be in the South to find this squash on displays in the Fall seasons and with luck you will find a Cushaw among the pumpkins. This squash is one of the South's best kept secret. Along with chicken fried steak, biscuits and gravy, what else does a true Southern need?...
A trip to remember Bath, England, and the Sally Lunn bun (03/06/13)
There I sat in the City center on a warm sunny day. Pigeons were flying here and there push around by the mobs of tourists visiting the Roman Bath. Of course, if it is a real Roman Bath that works, people want to see the it and I was there like so many other people from around the world on a beautiful Spring weekend...
Crab & Corn, or Crawfish, Corn, or Shrimp & Corn (02/27/13)
This following is a dish to die for! Take a deep breath, take a taste, and dream of any where South of Arkansas, and you very well may hear "dah saints go marchin in." This Crab and Corn Bisque is an easy way to go for the best. Take the following:...
Bibimbap, the Party (02/20/13)
Bibimbap, the Party This classic Korean rice dish is delicious, great for entertaining and much easier to re-recreate at home than you might reason. I claim very little knowledge on Korean cooking except before you start, a trip to a Korean market is a necessity. This dish is served everywhere in South Korea and the mix-ins makes this dish a classic now and for the future. I really liked the dish...
Every person, chef, writer, reader, cook, dish washer has an idea on cooking (02/13/13)
As I read the piles of literature that are delivered to my home, every page is filled with ideas on cooking. How could I use some of these ideas in this article? Oh! Just list them. So I will! 1. Season your greens before you dress them says Bobby Flay...
Cake, Mardi Gras, King (Twelfth Night Cake) A tradition that's fun...and delicious! (02/06/13)
This cake is shaped like a thick oval crown and decorated with candied fruit and colored sugar. The cake is prepared in the New Orleans bakeries for the period between Twelfth Night (January 6) and Ash Wednesday. A bean or tiny china baby doll is baked into it and the person who get the slice containing the bean or doll is king or queen for a week and must also provide a new King cake to be served at the week's end. ...
A cajun foodie's dream holiday, part four 'Party in the Park' (01/30/13)
The main reason to stop in Lafayette was the three-day celebration of music, food and art. First it has free admission and furnishes just what one needs to be entertained to the fullest. For 35 years this festival has been held the first weekend in October at Girard Park on the University of Louisiana. So if you are a "Raging Cajun", you are back on your campus...
A Cajun Foodie's Dream Holiday: Part Three (01/23/13)
Restaurants of Cajun Country Lafayette: Prejeans, Blue Dog Cafe, Poupart's Bakery and Bistro, Johnson's Boucaniere, Chop's Specialty Meats in Broussards, T-Coons Specialty Meats, T-Coons, Nu Nu's Fresh Market in Youngsville, Vermillionville's La Cuisine De Mamon with the cafe Vermillionville, Don's Specialty Meats, Hampton Inn for breakfast are some of the places I visited...
Cajun dictionary of Lousiana foods, Part II (01/16/13)
Cajun dictionary of Lousiana foods, Part II Essential to understand when cooking to achieve the simple tastes of the gourmet Cajun. Fais do do: (fay-do-do) this is a traditional S. LA. Dance party with Cajun and Zydeco music. When you learn the steps and do them at any dance, you will be picked out as a Cajun. No one anywhere else matches that dance step. You have to be in trim shape to dance that kind of fais do do all evening...
Cajun dictionary of Lousiana foods (01/09/13)
When you are outside shopping and you see words you do not understand exactly what they are or mean but you have heard of it, try this column for the Cajun language. We need to know more about the Cajun's since the area is so close to Kennett and is full of the best foods to eat in the entire United States. Try them and you will like the simple but delicious foods of Arcadia...
For Chanukah, Latkes (01/02/13)
Every year in December the Jewish Culture around the world celebrate Chanukah. One of their customs for this holiday is of eating food fried in oil to commemorate the miracle of a small flask of oil keeping the flame in the Jerusalem temple alight for eight days...
New Year's Day dinner 2013 and some ideas that will make the tax dollar go down easier (12/26/12)
Start the New Years with a big kick off with a Southern-style menu that gives a nod to tradition which while looking to the year ahead. Southerners believe that eating black-eyed peas on New Year's Day will bring them good luck----one day of good luck per pea---so you might want to double the Hoppin' John recipe for every home in Kennett...
Black-eyed Peas (12/19/12)
Or as they are called in the South, "Hoppin' John" New Years day is coming and I want help bring you all good luck with my view on how to make a great pot of wonderful cooked Southern black-eyed peas. Of course it is never cooked right unless it is served with cornbread and cabbage or greens. ...
Pecan Pie (peh-kauhn' pie) (12/12/12)
If you insist on pronouncing it "pee-can," you're not allowed to make any of these pies. Look no farther for the best recipe for this famous pie. I searched through nine Southern Cookbooks of the South and found ideas running off the pages. The pecan season is usually near the holidays, so we usually think of it as a holiday pie...
Think Like You Want The Best (12/05/12)
Sitting here at the computer thinking what new idea comes to mind, then boom. Why don't I list some Big Plans Ideas that you can dream on for a while. Here goes Appetizers: Foie Gras made of seared and honey glazed brioche toast, lavender Riesling gels, and blueberry gastrique. $20.00...
Deep south recipes: Mississippi (11/28/12)
When I think of good Southern recipes, weight seems to just hang on very quickly. So when thinking about the South's appetizers come to mind very sinfully. The "Mississippi State Sin Dip" comes to the top of my list of ideas to satisfy your hunger...
A Cajun Foodie's Dream Holiday-Boudin (11/21/12)
Three weeks eating anything "Cajun" in the cities of Ruston, Alexandria, Lafayette, Houma, Beau Bridge, and Avery Island and other smaller towns in Louisiana is the life. All I had time for was eating and going to music and food festivals and football games. ...
Many twists for tasty eggs benedict (11/14/12)
There are many ways to make the dish of Eggs Benedict. You know the classic way to make it to start with these ingredients to make four servings: Take; A. 3-1/2 tablespoon lemon juice B. 1 pinch ground white pepper C. 1/8 teaspoon Worcestershire Sauce...
Two quick chicken recipes (11/07/12)
This idea is almost embarrassing when it takes only five minutes to prepare and is so good. This quickie Baked Chicken needs only five ingredients which are: 1 1/2 cups crackers such as Ritz, crushed, 1/2 cup freshly grated Parmesan cheese, 1/4 tsp black pepper, 4 (1 1/2 lb total) boneless chicken breast halves, and 2 tbsp unsalted butter, melted...
Tomatoes (10/31/12)
Comments to me over the years has been make them simple and easy to follow. I have tried my best in presenting these ideas in the right season. I. Tomato Juice 1 C. sugar 2 t. salt 1 t. garlic salt 2 t. celery salt 2 t. onion salt Boil tomatoes, strain, and add the above contents. Boil thoroughly and seal while hot. Makes 7 quarts...
Pimento Cheese The Pâté of the South (10/24/12)
This is a spread that I never hear of one who grew tired of putting on it on a fresh slice of sandwich bread, toasted or not. After school, on the run, or just for a good lunch, always remember the South's most iconic spread. You can prepare pimiento or pimento, both correct, in various ways and it always comes out dreamy. Try it creamy, herby, sweet and spicy, zesty and tipsy, re with Bourbon and you will always be happy...
For that extra level of tast and flavor (10/17/12)
After three years of giving ideas, I hope that someone is really interested in upgrading their basic recipes just a little zing. Of course everyone has these staples in their kitchen for a start: Mustard: Always have Dijon mustard on hand but stone-ground varieties will work...
Tomatoes: Sauce and Casserole (10/10/12)
Don't be fooled with "Vine Ripened". This term means that the tomatoes were picked when 10 (TEN) percent of the skin started to "break," or turn from green to red. It is time to choose locally grown tomatoes to ensure flavor. The less distance the tomato travels, the longer the fruit is ripen before it is picked. ...
The World's Most Popular Dish (10/03/12)
Couscous Ala Abdul-Sauce 1 Onion, Large Chopped of diced 1 Lamb, Leg of Cut into chunks 2 Tomatoes, Large cans Chopped peeled tomatoes into pieces 2 Parsley Seasonings - (Must be added to your own taste) Experiment to reach our own desired taste...
New Orleans Definitions: What is What? (09/26/12)
When in New Orleans (NOLA) you hear "their language" of the food world. So let us take a look at the NOLA definitions of their "house made" meats and what their top end prices at their local specialty shops. ANDOUILLE - Cajun specialty. French in origin is a fully cooked seasoned coarse grained pork sausage, seasoned with cayenne, black pepper, white pepper, chili powder, hot sauce plus garlic. ...
French omelets (09/19/12)
There are as many ways to make omelets as there nations on this planet. Enjoy the many different ways mankind prepared this easy dish. My wandering of this "ole world" found one way I love to prepared omelets and this is the subject of this food idea...
Party Foods (09/12/12)
Bar Nuts, Cevicherias, Tascos, Grilled Cheese, Charcuterie. Is this a good start? What makes a party is not only the drinks but the food. A party guy likes a bowl of punch and lots of party foods, lots of party foods. So here they come. Candied Bacon Cashews. Take 1/4 pound slab bacon, cut into1/4-inch dice; 1/2 cup sugar; 4 cups raw cashews (1 1/4 pounds); 1 tablespoon unsalted butter; and Smoked sea salt...
Hot Sauces and Real Hot (09/05/12)
When you come to my kitchen you will be shocked on how an old Kennett retiree could fill a cabinet full of sauces. Yes, just sauces, all kinds of sauces. I decided to tell you about some of the hot sauces that I used in cooking some of my ideas on food...
Tomatoes Sauce and a Casserole (08/29/12)
Don't be fooled with "Vine Ripened". This term means that the tomatoes were picked when 10 (TEN) percent of the skin started to "break," or turn from green to red. It is time to choose locally grown tomatoes to ensure flavor. The less distance the tomato travels, the longer the fruit is ripen before it is picked. ...
Catfish season has come again (08/22/12)
Time passes quickly. It has been over two years ago that I first furnished some ideas about delicious flat head catfish dishes. The "Great Pond Catfish" are still growing in our ponds in the boot heal but now they are two years older and are a whole lot heavier. ...
The Teenager Way to Lose Weight (08/15/12)
For all of the teen agers who can't touch their toes or run around the block and wants to eat well, lose weight and have fun in the kitchen knowing about and preparing good foods and eating healthy. I just read a book Portion Size Me, A Kid-Driven Plan to a Healthier Family by Marshall Reid, a seventh grader, and help from his mother, Alexandra Reid. ...
Southern Fried Dill Pickles (SFDP) (08/08/12)
All you Southern Folk pick your choice or choices and go for a SFDP that could be prepared Salty, Savory, Sour, Spicy, Sweet, and Bitter (SSSSB). So go after your SFDPs that are SSSSB. Be sure to include 1 (24 ounce) jar of pickle spears (Chilled) that are either whole or sliced. ...
Spices (08/01/12)
Spices are the main flavor source of the world's greatest cookery. Used imaginatively and judiciously, they can transform the most pedestrian dish into a triumph or haute cuisine. Now to answer to the question; Are there differences between spices and herbs? There is a difference, of course, but in the vernacular of cooking"spice" has comes to mean a substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth, and it is in a form that is either a dried seed, fruit, root, bark, or vegetative substance. ...
Seafood Gumbo Recipe (07/25/12)
Now is the time for all good seafood lovers to go to the kitchen and create the greatest seafood gumbo of all times. I do not even pretend that what is prepared by my hands is even called gumbo so I am going to the Chef of New Orleans that is a native and resident expert of all things cooking in Louisiana kitchens, Poppy Tooker and her famous gumbo recipe. ...
How to save your food money. Vote on August 7, 2012. (07/18/12)
I have a long time Kennett friend, who is a lady Senior Citizen, who calls me whenever the politicians are planning to do something foolish, which is most of the time. She does not agree with me most of the time but everyone once in a while she makes me think when she wants my advice on tax or political issues...
Sweet Dough for Pies and a peach filling (Pate Douce pour les Tartes) (07/11/12)
Last week I was looking in my deep freezer and found a few jars of frozen peaches that I canned last Summer. Wow! I got to use these before the new patch of peaches are harvested...
Rose Petal Pound Cake, Rose Syrup, and Rose Petal Butter (07/05/12)
Now do not tell me you can't find roses in Kennett, Missouri. My properties on West Harrison Street has roses across the front of each home. Many streets in the City has more rose petals than I would never need. So if you see me picking roses, I am...
Guide for Optimal Health (06/27/12)
As you travel, every place has what you should eat, specials, how much (buffet or per item), and of course at what price. Never, never, order and start eating without knowing what the end results will might be, for if you don't the cost will always be a lot higher than what you expected. That is not being cheap, just frugal and not embarrassed...
Rose Petal Pound Cake, Rose Syrup, and Rose Petal Butter (06/20/12)
Now do not tell me you can't find roses in Kennett, Missouri. My properties on West Harrison Street has roses across the front of each home. Many streets in the City has more rose petals than I would never need. So if you see me picking roses, I am...
Gombo de Chevrettes et Gombo Fe' vi OU CAJUN SOUP GUM-BOE FEE LAY or Anlais Bep-Gomme Frais Lay (06/13/12)
This recipe idea makes twelve main-dishes or eighteen appetizer servings (ne pourrait jamais comprendre pourquoi il servir en ape'ritif, tout vous est demander un recharge; or in English: (Never could figure why serve it as an appetizer, all you will do is ask for a refill) of a Louisiana dish that is made for holidays, sometimes on Sundays, most often in winter when it was cold, and for special company. ...
STRAWBERRIES, 104 and a publication "Flash" (06/06/12)
Notice: A new publication titled "Louisiana Kitchen" started delivery this month, April 2012. I just received the Premiere Issue and it is so good that it will become a Collector's Edition in my library of cooking ideas. ...
Peanut Butter (05/30/12)
When thinking of Peanut Butter, you always stop and think "Where is the Jelly"? Forget the jelly and realize that you are spreading out a high level of monounsaturated fats and resveratrol. Still interested? Peanut butter provides protein, vitamins B 3 and E, magnesium, folate, dietary fiber, arginine, and high level of the of the antioxidant p-coumaric acid...
MOONSHINE IN THE OZARKS (05/23/12)
When the strong smell of fermentation flowed over the swimming pool area at the apartment complex where I lived in Frankfort, Kentucky, you knew that the local distiller was making corn whiskey. The nose smelled the yeasty and bakery-like odor of fermentation and you knew the Kentucky folks were happy...
The French Market New Orleans and tips (05/16/12)
Travels around the world gives one an experience you will never forget. I do it on a tight budget. For once in a "Blue Moon" type attitude, you can take one long or even a short enjoyable trip to a favorite spot, "New Orleans" or a special spot where you always wanted to travel, like a trip to Paris or for me Viet Nam...
Banker's Holiday and a FIKA (05/02/12)
Like all high salary positions, time off, holidays, annual leave, sick leave, maternity leave, golf charity outings, first day of hunting, last day of hunting, teacher's meetings, pick up child that is sick day, snow days, storm days, rain days, Federal Holidays, State Holidays, (needed) a Governor Dalton's Day in Kennett, and even my favorite, the Annual Kennett Mosquito Legs Fry Feasible, and the holiday I am still trying to figure out from Great Britain, "The Bank Holidays" are all needed. ...
Baseball, Hotdogs, and Apple Pie (04/25/12)
It is a whole lot easier to go to Memphis to see a baseball game than traveling all the way to Saint Louis and a whole lot less money. But it is still cheaper to go to the TV set and turn on "The Game" and have the cook or cooks of the gathering head to the kitchen or to the backyard grill and prepare the favorite foods for the game. ...
The Art of Sopping (04/18/12)
Traveling comparisons of the way we do things in America and what the other cultures of the World handle their eating habits is an interesting observation. No! Let us say that the next table at a restaurant where you are eating also has their way of performing that are let us say different. But one thing is sure, all customers seems to get their fill...
Upside Down Apple Pie with Vanilla Cream (Be sure the pie is warm) (04/11/12)
Never heard of an apple pie upside down. Heard of a pineapple cake upside down. Always learning. In 1 hour and 5 minutes you can have ready 6 servings that will make you the apple of some ones eyes. The ingredients: 6 tablespoons (3/4 stick) butter, melted, divided...
It is a dogs world and the cats just do their thing (04/04/12)
The dogs have it made here in Kennett. If they decide to visit the male or female dog next door or down the street, the City picks he or she up in a new "Dog Only Truck" and they are delivered to the new animal kennel to be fed and housed in accordance to the State and local animal lover's standards. The care keeper just reads the name and phone number of their home, calls the owner and they come down and drive their "baby" home...
Towering Inferno Creole Posole (03/29/12)
Kennett, Missouri allows food ideas to come from many directions of society. We live in the Midwest, South, Southwest, and Cajun, Creole areas where foods are different and different tasting. To meet this challenge one has to blend tastes or just be hard nose and stay with what you grew up eating. Let's look at this blending idea...
Say Yes to Spices (03/21/12)
When you go out for entertainment at the local eatery, you want the environment pleasant, temperature perfect, service outstanding, prices within your range and finally a meal that tastes out of this world. Oh! having a "sweet one" to have a healthy conversation is always special. ...
Spiced Coconut Pancakes with Tropical Fruit (03/14/12)
Breakfast is my favorite meal. First I am hungry; I don't have to hurry to get to work; and I love cooking. Tradition meets the tropics in this mix of maple syrup, mango, pineapple, and banana that tops these luscious pancakes. This recipe makes enough for 20 pancakes. When I was in Peru and Viet Nam, mangos, pineapple, and bananas were always there for breakfast along with the juices of their local fruits. Loved all those meals...
Dig a little deeper and eat well (03/07/12)
With the economy down deep and dirty with the politics played in our Nation's Capital, we must dig a little deeper to keep ourselves fed well. So let us dig and find things that are invisible to your eyes. They are there, you only have to unearth them, and now is the time for root vegetables...
Pot roast beef with brandy and grapefruit (02/29/12)
Here comes the tricky part why your roast beef does not come out of the pot the way you would like to look, smell and taste. Did you check the age of the animal it came from? Did you ask the meat market what type of fodder on which it was raised? Finally what was the length of time it has been hung to mature...
Get them Little Critters for Supper (02/22/12)
Roast Beaver, Baked Masala Squirrel, and Frog Leg Scampi With my fortunate opportunities to travel and live in exciting places around the world, I have experienced the wonders of multi-cultural living on a first hand basis in over thirty countries. Consistent country is that most men and many women love to hunt. ...
Spices (02/15/12)
Spices are the main flavor source of the world's greatest cookery. Used imaginatively and judiciously, they can transform the most pedestrian dish into a triumph or haute cuisine. Now to answer to the question; Are there differences between spices and herbs? There is a difference, of course, but in the vernacular of cooking"spice" has comes to mean a substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth, and it is in a form that is either a dried seed, fruit, root, bark, or vegetative substance. ...
Creole Cuisine of Louisiana and a remoulades sauce (02/08/12)
The various cuisines of Louisiana have made the trips to New Orleans a much looked for vacation. Louisiana Creole cuisine is a style of cooking originating in Louisiana which blends French, Spanish, Portuguese, Italian, Greek, Asian Indian, Native American, and African influences, as well as general Southern cuisine...
Tired and Hungry (02/01/12)
Hey! all you vegetable and fruit growers and the City Council of Kennett, Missouri Now is the time for all good farmers and gardeners to come to the aid of the tired and hungry folks of Dunklin County, Missouri and the City Councilpersons should give the sales tax money back to the Senior Citizens in the form of a bigger Kennett Community Center where they meet each day and have their lunch and socialize...
Sardines (01/25/12)
1. This small, oily fish related to herrings, family Clupeidae. The sardines are named after the Mediterranean island of Sardinia, around which they were once abundant. What they are is a matter of discussion where they are sardines or pilchard. It depends on the region where they come from. ...
The First Bite of the Early Dawn (01/18/12)
Once again I have to say, "Breakfast is my main meal of the day." How can it be any better waking up and kick starting the day with say chili sauce in your cup? No, I have all ways tried to eat the local foods and breakfast is included. When living in London, England I even got to enjoy black pudding (blood sausage) and fried egg. The English toast does not have any competition in anyplace where I have traveled...
Coffee (01/12/12)
The first reference to "coffee" in the English language dates to 1598. In New Orleans the Creoles describe their coffee as: Noir comme le Diable----Coffee black as the devil; Fort comme la Mort----Coffee strong as death; Doux comme l'Amour----Coffee sweet as love; and Et chaud Emfer----Coffee hot as hell!...
Pit Stop Pot Roast (01/04/12)
When you are going to a friend's home during the holidays, that is at least 200 miles from Kennett, try this food idea, "The Pit Stop Roast." Twelve hours before the onset of the trip, place the three pound roast in a glass bowl and cover the meat entirely with one cup of Paul Newman's Own Light Italian Salad Dressing...
Plum Dumplings, "The Eastern Way" (12/28/11)
Occasionally I find an idea that is different and makes sense to find out how to make this delectable dish. So I started looking and found two ways to make this plum dumpling. The Croatian and then the Hungarian way are similar but still different...
Zucchini (12/21/11)
The Dunklin County citizens can purchase this great vegetable all year long. The zucchini comes in varying shades of dark green and also some are prickly. This vegetable is so easy to digest that it is recommended to be served as baby food. It can be eaten both raw and cooked...
Help with your diabetes and to lose weight the easy way. (12/14/11)
The secret way to lose weight is to eat smaller portions. Now I know this for a fact for during my life time I have lost at least a ton of weight. Won't tell you how much I have gained during the same period. But thinking small really helps. Another thing that really helps is what restaurants are doing to mentally help customers think they are eating a big meal and that is serve the entre on a smaller plate. ...
Lots of little ideas about food things you can use for any holiday gift including your own kitchen. (12/07/11)
1. Here goes a tour through a kitchen. You see why kitchens are getting bigger and bigger. 2. To glide under fish, seafood, eggs or crepes to prevent tearing while turning you need an angled turner and a slotted fish turner. They are also ideal to turn multiple smaller foods at one...
Pork Steaks with Plum Salsa (11/30/11)
Plums are in the market now so lets take advantage of the opportunity to have a different taste in your salsa. These ideas requires 25 minutes to prepare and has a cost of about $2.15 per serving. To start: 2 tsp. of olive oil 2 10- to 12-oz. bone-in pork steaks...
Giblet Mushroom Gravy, Sweet Potatoes and Cranberry Relish (11/23/11)
Turkey Dinner with Oyster Dressing was last week ideas. Now finish this fine Cajun Thanksgiving Dinner with Giblet Mushroom Gravy, Sweet Potatoes and Cranberry Relish. These three dishes are simple but the Cajuns give it a different twist with their added ingredients...
Thanksgiving Dinner, New Orleans Style (11/16/11)
The many different flavors in the cultures of Louisiana seem to just blend together into what is called "Cajun cooking". Cajun cooking with friendly people, warm weather, and lively music and dancing is just great for me. Thanksgiving is coming before we know it and getting started now with new ideas will make your week of home town cooking never to be forgotten. During the next few articles I will give you some ideas that I have gathered in New Orleans...
Italian Linguine and Spaghetti Dishes (11/02/11)
It is tomato time in Boot Heal Missouri, and to get ready for a good Italian meal. When the local family garden tomatoes are ready to pick, watch out for it is "Pasta Time." The herbs in these recipes grow back year after year. Jack and Mary Daily are helping me to get around town until my Doctor says I can drive again due to my ICD heart implant. ...
Anchovy (10/26/11)
Love it or hate it (give it another try!), there is no denying the versatility and flavor-packed punch of the little fish that blend in and are completely unrecognizable to the palate other than lending a rich flavor. Most people around here have eaten anchovies in the basic pizza or an antipasto salad. But they are used in many great recipes like dressings, sauces, spreads, salads, soups, broths,...
Scallops with points about how to buy fish. Diabetic recipe. (10/19/11)
There are many articles on fish. The how, where, when, what, fresh, wild, environment effect, impact of over fishing, pens, open waterways, fat or skinny fish are always on the table for discussion. The bottom line is there is no one answer to the question on what kind of fish should you be eating. So balance your nutritional and environmental concerns, food budget, and what works for your life. The taste people go wild and the other side finds cost more important...
Eggs, the way you like them. Take your choice. (10/05/11)
During the past couple of years many ideas have been submitted to you on ways to serve eggs and the value of eggs in your diet. This is an Italian list of ways to prepare the egg taken from my favorite Bible of Italian Cooking, the Silver Spoon, published by the Phaidon Press of New York. ...
Tomatoes and eggs with a little history (09/28/11)
Is a tomato a vegetable or fruit in Arkansas? You would be surprised that in our neighboring State of Arkansas that there is a statute that makes a tomato officially a fruit and a vegetable. That is how Arkansas students get by on that school question. Talk about creative science, Arkansas has it...
Fish Soup, and Crispy Fried Shrimp (09/21/11)
I was shown how to cook Vietnamese authentic cuisine and learned about Vietnamese special ingredients that can be purchase in the USA. We went to places where we could buy fresh seafood and Vietnamese ingredients which are brought by boat from Hoian-Cuadai Beach to the Hoian Market Harbor. We prepared the dish and if we did not we had to do it over until we got it right, for that was our meal to be eaten at the café...
Fried Rice, Willa's Fried Rice (09/14/11)
Fried Rice is the basic food for many a nation. This way to prepare the dish will change your idea of fried rice. A lady from Calgary, Alberta, Canada submitted this recipe to "Guideposts Magazine" I thought it was really great. Take: 6 tablespoons canola or olive oil...
PARTY FOODSPimento cheese; peanut butter and bacon; ensaladilla rusa deviled eggs (09/07/11)
When you have guests or even the gang comes in after school, these ideas should give you a direction to start in making something new and different. The ole Southern dish of Pimento Cheese is always a standard with its tangy, creamy spread. Get out the crackers or sandwich bread for a delectable lunch or snack...
Chicken, 3-in-1; Roast Chicken, Chicken Enchiladas, and Italian Chicken Salad. One bird. (08/31/11)
The more I read about food the more I learn that diabetes is truly a deadly health problem that all ages experience. Being FAT or overweight is one of the major causes of diabetes. If you fall into the FAT CLASS read these recipes. If you want just simple good food and are healthy with the correct weight, dude you can read on and keep that figure you have earned...
Fusilli with Summer Tomato Sauce (08/24/11)
The garden is growing, the market is full of vegetables, and the Saturday Farmer's Market is on First Street each Saturday morning. No way can you bypass this good summer idea. For this light, uncooked sauce, you must have perfectly ripe tomatoes at room temperature, too, not cold. Also think of some simple, slightly acidic red wine to pair with the acidity of the tomatoes. Chianti and Dolcetto, both from Italy, are good bets to pair with this dish...
Larry Eiker
Eiker's Burgoo of Food Ideas