We had grabbed Glynda and taken a quick trip down to Park Seed in Greenwood this afternoon for a sale they were having on herbs. After smelling the aroma of herbs all afternoon, we decided we needed to take it a bit further for dinner. Once again, we decided to reverse engineer a meal had … Continue reading Not Your Usual BLT
This is a recipe that we reverse-engineered for our Super Bowl Party at Paul’s. It was served to us at Bohemian Cafe on Friday night as an appetizer, and we decided that we could re-create it. We were served this with bruschetta, which was wonderful. The Stuff: 2 cups cherry tomatoes 2 cups pitted calamato … Continue reading Tomato Olive – something
"The important thing is the rhythm. Always have rhythm in your shaking. Now a Manhattan you shake to fox-trot time, a Bronx to two-step time, a dry martini you always shake to waltz time." – Nick Charles in The Thin Man (1934) 3 oz Bombay Sapphire or Absolut Citron (depending on mood) 3 Queen olives … Continue reading Trinity Martini
Sometime back we were hosting a Super Bowl party and I needed a quick chicken chili recipe. I found this one online, and it’s about as simple as you can get. Just brown the chicken and throw in some cans of stuff… INGREDIENTS: 1 to 1 1/2 lb chicken tenderloins, cut in 1/2" pieces … Continue reading Chicken and Black Bean Chili
Right. Now I’m showing my complete ignorance about mixed drinks. After my resounding success with martinis, I figured I would look for variations. Not caring for pearl onions, I figured that I wouldn’t care for a Gibson. So, I thought I’d try for the other major variation, a Cosmopolitan. I had the Absolut Citron and … Continue reading My God, That’s Pink!
I just got this recipe from Roxann Owens, one of my tech coordinators, via e-mail and I had to share… When I found this recipe, I thought it was perfect for people, like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. So, I thought you … Continue reading Popped Chicken?
Tried a new concoction last night. Laura had discovered a wonderful flavor of Edy’s Grand Ice Cream – Espresso Chip. I drizzled a some Kahlua liquor over the top, and created a new taste. You only need a touch – a little of it goes a long way. Continue reading I’ll Have a Little Ice Cream with That
Having had the perfect martini in Washington DC, we decided to search for a close approximation in Greenville. Our search took us to Sharkey’s Pub, on Main Street in Greenville. It was as we feared. Bars in Greenville are limited to mini-bottle quantities, and therefore cannot mix drinks appropriately. According to the majority of recipes … Continue reading Shaken, Not Stirred – Part II
Here’s another treat that I harvested (stole) from the Kaups. This hors d’oeuvre can be broiled or cooked on the grill… Ingredients: 2 boneless, skinless chicken breasts 1 medium can of whole, marinated jalapenos 1 package of cream cheese 1 bottle of Kraft Zesty Italian salad dressing 1 package of thick-sliced bacon 4 oz of … Continue reading Bacon-Wrapped Jalapenos with Chicken
We had planned to go out for breakfast this weekend, but the forecast was for nasty weather. So, instead we decided to try out our friends’ recipe for a breafast casserole. First, some history. Every time we have been fortunate to take brunch at the Kaups, it usually features a savory sausage/egg casserole washed down … Continue reading Casserole a la Kaup