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I ran across a recipe for Shrimp and Basil Stir-Fry in Bon Appetit magazine and decided to try it since it’s fairly low calorie depending on how much sugar you use to balance the heat. I liked it the first time and have since tinkered with it a bit. IRead more
No one really needs a recipe to make old-fashioned chicken soup. But I tend to get stuck in a rut, so I browse through recipes looking for ways to put a new spin on the old classic. I’ve tried adding ginger and chiles to give the soup an Asian flavor,Read more
If you search online, you’ll find millions of ways to make shrimp and grits. I even have some older recipes here on the Hobby Blog. But if I can oversimplify it a bit, there are only variations of two ways. There’s the thin, sauceless topping of shrimp cooked with vegetablesRead more
I’ve been making variations of this recipe for a couple of years. I usually make it when I see kale on sale or I have an extra smoked turkey leg that I need to use up. It’s always ben good to me, but I guess I didn’t realize how muchRead more
Like I said before, I’ve been making a lot of Asian-style foods lately. Part of that involves recreating Asian-American standards. Many of the more common dishes that people think of when they’re considering Chinese are loaded with sugar in one form or another. I’m not big on sweets, so makingRead more
This is one of the easier sauces to make. Plus, it’s a great way to get rid of some garden produce. All you need is a cutting board, and knife, and a bowl. Mix everything together and keep the sauce in the fridge. It’s fine to serve immediately, but it’sRead more
Labor Day is usually a good time for BBQ, but I recently cooked some pulled pork and ribs. I simply didn’t have the urge to make BBQ again so soon. I also recently made hamburgers, hot dogs, and Chicago-style deep dish pizza, so those American standards were out too. IRead more
I’m a huge fan of duck breast. It’s basically the steak of the air. Yet as ubiquitous as ducks are, processed duck is incredibly rare. I only see duck at higher end restaurants where one breast goes for about $25–$35. Cooking breasts at home isn’t much better. I’ve found oneRead more
I’ve made this dish a million times. I think it’s based on something I saw Ina Garten prepare on TV several years ago. Every time I make it, I scramble to remember what I did last time, and what I said I’d do differently the next time. I actually wrote this downRead more
The wife and I have this pizza making exercise down. It used to be a big production with lots of dirty dishes, but now it’s a very casual affair. We typically make three pizzas. It’s takes a decent amount of charcoal to get the oven going, so it makes senseRead more
My job involves staying up to date with social media trends. As part of that effort, I keep a Hobby Blog. It’s mostly a public scrapbook for my friends and family. I also keep a travelogue of my outdoor adventures at C.C. Hikes.
