Oh fried rice, how I love you. Seriously, fried rice is such an awesome comfort food. It also is a fast, cheap and easy way to repurpose leftovers! But you can’t have good fried rice without a good sauce. This is a sauce Amelia developed years ago. It’s crazy good! I use the sauce to … Continue reading
All hail Larry’s produce! At CPM we get SOOOOO excited when summer rolls around because that means the opening of Larry’s Produce, our favorite place to shop for all the freshest ingredients. Larry’s is only open mid-June through mid-December-ish so you have to get it while the gettin’ is good. Last week at Larry’s I … Continue reading
Have you had the “best biscuits and gravy anywhere”? If you haven’t, you need to check out Uncle Dave’s Café. A Port Orchard tradition for over 26 years, Uncle Dave’s cranks out 200-300 meals a day to hungry patrons who come from long distances, just for the awesome biscuits and gravy. With sit down booths, … Continue reading
Looking for Chef Hesse? He’s bringing his own special brand of hell fire to Smokin ‘19 in St. Petersburg. Check out this special upcoming event! MAY 1, 2019 5PM-8PM FREE BBQ PLATE! FIRST COME FIRST SERVE – FOOD SERVED TILL 7:30PM COME HELP CELEBRATE ARE ALL NEW MENU CREATED BY CELEBRITY CHEF ROBERT HESSE FROM … Continue reading
This easy recipe works well as a glaze, dressing, or sauce. Enjoy over salads, on grilled meats, or as a drizzle over savory dishes! Ingredients: 2 cups mixed berries (strawberry, blueberry & raspberry) 1/3 cup balsamic vinegar (1/2 cup vinegar if you like more tart) 1 tablespoon sugar Instructions: Mix all ingredients into a pot. … Continue reading
This is more of a technique than a recipe. It makes your enchiladas perfectly saucy. My family ate every last one of these enchiladas at dinner. Awesomely Saucy Cheese Enchiladas Warm enchilada sauce on the stove top over very low heat. If the sauce is too hot, your tortillas will fall apart. Put corn … Continue reading
This is probably something that grill masters all over the world already know. I didn’t know until Fall of my 38th year. I was in Washington visiting, and my brother invited me over for dinner. The man is a Grill Master. He made perfect baked potatoes (just the way he was taught when he worked … Continue reading
