Bourbon Peaches in Papillote
Bourbon Peaches in Papillote
John Peppin is a physician with over 30 years of clinical experience. John has published over 90 articles and books in the medical field. He has also been a home cook for most of his adult life, taking a great interest in a variety of cuisines and cooking techniques. He is a voracious cookbook reader with an intense curiosity about cuisines around the world. Wrapping and the stuffing of foods has become an overwhelming focus for John, and he has researched recipes from around the world. A self-taught home cook who loves new ways of cooking. Food, good wine and friends, la dolce vita!
Rollatini with Pasta, Eggplant, Sausage and Cheese: Roll up in Eggplant
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…
Enchilades Verdes: A Delicious Wrapped Main Course
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.…
Ante Post Bet Chicken Tenders
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…
Thorough Bred Salami Roll-Ups
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.
The Kitchen at Bleubird Studio-Cooking with Chef Rodney: By my Sole (or flounder)
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…
The Eternal City: Food, Wine and Friendship -Viva Roma
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…
Fast Track Stuffed Figs
These are delicious, can be served cold or at room temperature and are easy to make. These are both sweet and savory, so can be included in the Tailgate menu and serve as a desert if so desired.
Cookware
Things Every Home Cook needs I feel that one’s brain and hands are the most important tools required to succeed at anything, and cooking is no different. Certainly, this is true with medicine, music, and goldsmithing; all three of which I have apprenticed in and achieved some measure of success. In modern times, unfortunately, we…
Wrapping up the cooking of Bacon
Who doesn’t like bacon. Well there are those who don’t, but not this author. So what is bacon? It is salt cured pork typically from the pork belly or back. You will frequently find bacon used in this blog, on this web site and in my books since it is used to wrap all kinds…