If desired, pan-fry cakes in about 3 Tbsp. butter instead of oil until golden.
Author: Chef M
The chicken patties in this recipe are mixed with grated daikon radish, which lightens the texture and adds a vegetal note to it. The patties are not limited to this dish alone. Shape them into meatballs for a great snack, or form them into larger patties and you have the beginnings of a killer chicken burger. Miso and chicken are a natural pairing; the nutty saltiness of the fermented soybeans contrasts with the mild creaminess of the chicken. Use organic chicken, please. With all that we now know about the added hormones and antibiotics in commercially raised poultry, there’s no…
Southern Living asked me to share a meatloaf recipe with their readers a while back. I didn’t want to admit it at the time, but I’d never made meatloaf in my life. I went home and made six different versions, none of which I liked. I took a break, poured myself a bourbon and Coke, and had a eureka moment. This bourbon-fueled meatloaf was the result, and it’s my favorite by far. It’s also the starting point for an intense, manly sandwich that you won’t soon forget. This sandwich goes great with a badass wheat ale like Gumballhead from Three…
Each summer when I was little, my family would load up the old Ford and head north to our cottage on Chesapeake Bay. My brother and I loved it there because we could catch crabs in the shallows right out front and all we needed was a piece of string, a safety pin, and a piece of bacon. In no time we’d have a bucketful, which Mother would boil on an antiquated wood stove, then serve with melted butter, bibs, and little wooden mallets. I’ve eaten plenty of crabs over the years, but none as good as blue crabs. Not…
Southerners love good country sausage make that bulk sausage and many supermarkets carry a variety of superior local brands with varying degrees of heat (pepper) as well as several choices of seasoning. “Extra sage-y” is my own favorite and the one I use here. What’s good about this casserole is that it can be partially and safely made ahead, refrigerated overnight, and finished the next morning in time for a lazy Sunday breakfast. Some breakfast casseroles contain eggs as well as sausage and rice or grits. Others substitute a pound of crumbled, crisply fried bacon or sausage. This simpler recipe…
Ham and eggs is a combo we all know, but ham and cauliflower? Equally delicious, and in fact, ham’s a natural with the whole huge cabbage family and that includes cauliflower, which Mark Twain once called “a cabbage with a college education.” Note: Use cooked ready-to-eat country ham here—a good cured and smoked ham like the Smithfield or Edwards hams of Virginia. If unavailable, substitute thickly sliced prosciutto or a domestic serrano, better than mass-produced pink packing house hams, most of which have been injected with water or brine. Note: I processor-chop the ham—quick and easy though the ham must…
These cookies are extra unique—and extra delicious—because they’re deep-fried. Kleiner is the Danish version of a cookie that exists with slight variations all over Europe, but common to all is a diamond shape with one end pulled through a hole in the center. We like Danish kleiner because while fried and crisp, they maintain an interior texture that’s somewhere between a cookie and a cake, unlike other European versions which can resemble fried wonton skins. Using cardamom in the dough infused the cookies with authentic flavor. Frying the cookies in vegetable shortening gave them the crispest exterior, but you can…
Crisp and delicate yet tender, puff pastry twists are a great addition to any cookie spread. These cookies are typically sprinkled with cinnamon sugar, but for a twist on twists, we switched the spice to fragrant cardamom and added some complementary orange zest. To keep our recipe simple, we used store-bought puff pastry dough, which we sprinkled with a spiced sugar and walnut mixture. To help the nut-spice mixture stick to the dough, we brushed the pastry with a lightly beaten egg before gently pressing the spice mixture into it with a rolling pin. A dusting of granulated sugar underneath…