At the Gallop Corn and Beef Pockets Originally from the Dominican Republic and Puerto Rico, this is my take on the classic “Guanimos” recipe. These can be cooked the day of the Tailgate, or even before. They can be served at room temperature, or warm if you have that ability. Filling1 green bell pepper, green,…
This recipe results in an unusual shape, the “Beggars Purse”. Further the dough is a raised yeast dough, which adds lots of flavor to these packets. The chicken can be roasted and then shredded, again which adds extra flavor. This is a great dumpling, good finger food, and a great addition to a Tailgate or…
The following recipe is a classic Cornish Pasty recipe. However, I have added garlic, which is not classis, but I am a garlic-holic, what can I say. I have also changed from pieces of beef to ground beef another non-classic ingredient. However, I believe it adds to the pasty. The first mention of Cornish Pasty…
Bourbon Peaches in Papillote
Rolling up in eggplant slices is seen in Europe and elsewhere in the world. This dish is very Italian and very delicious. Rollatini with pasta, eggplant, sauage, and cheese This is a great main dish that will impress your guestsand it’s vegetarian. It also works greatfor leftovers. The sauce makes thisdish, so put some time…
I love nothing better than a quality enchilade dish. I am adventurous when it comes to food and love to try new dishes. However, this is one dish that I tend to order over and over when in Mexican restaurants, enchilades. These green sauce enchilades take a bit of time, but make a wonderful dinner.…
Shredded ChickenRaw Chicken TendersChicken Tenders Ante Post Bet Chicken Tenders These Ante Post Bet Chicken tenders are a wonderful finger food. It will require napkins, as the sauce, though delicious, is sticky. But cooked the day before the Tailgate Party, and served cool or at room temperature these are a wonderful finger food. Ingredients: Dipping…
These “roll-ups” are simple to make. However, use homemade tortillas which add an extra flavor beyond what you can get from store bought. Quickly made the day before, refrigerated and then served at the Track. A delicious handheld yummy that will please all your guests. Use good quality salami, such as Boar’s Head.
On October 10 the Kitchen at Bleubird Studio had another of their cooking evenings on October 10th with Chef Rodney. Chef Rodney is the Chef and owner of Rodney’s on Broadway, a fine restaurant in Georgetown Kentucky. He has done a number of these dinners at the Bleubird Studio. The Studio kitchen is a bright…
A Business and vacation trip to Italy: To Rome Recently I was invited to speak at a meeting in Rome, in one of my favorite Countries in the world, Italy. In Rome you have the beauty of Italy, it’s culture, history, food, people, language and it’s ambiance. Since I love food, drink and friends, it…