by Plumstead | Jul 14, 2012 | cooking, Garlic, Garlic, How To, recipes
The only drawbacks of this sauce are that you have to peel a lot of garlic and its aroma while cooking is very strong. Make sure you have plenty of ventilation in your kitchen. We’re talking exhaust fans and/or opened windows. A little of this sauce goes a long way...
by Plumstead | Jul 13, 2012 | Garlic, recipes
This is a multi-purpose marinade and it compliments the recipe after this one, a garlic sauce. It is great as a pre-seasoning for grilled steaks, chicken, pork, duck and firm-fleshed fish such as swordfish, shark or mahi-mahi. It can also be used as an additive—in...
by Plumstead | Jul 13, 2012 | Garlic, How To, recipes
I use a lot of garlic in my recipes. I mean, a lot of garlic. Having owned a restaurant for 12 years and, prior to that, working as a cook for almost 28 years, I don’t think that I peeled a single clove of garlic, at least not that I remember or care to remember. ...
by Plumstead | Jul 6, 2012 | baking, life, pie, recipes
The picture of the pie on this and my previous blog entry is not the “exploding pie”. Rather, it is how the exploding pie would have looked if I hadn’t screwed it up. It was an aesthetic failure and, simply, a god-awful mess because I was careless....
by Plumstead | Jun 26, 2012 | baking, life, pie, recipes
I’m broke. My restaurant went belly-up two months ago. My arthritis is giving me fits. I have a chest cold. My older dog, Moses, has been dead for three days. I’m an unemployed, achy, snot-clogged, one-dog chef in his late fifties. It is a...
