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I’ve been trying to master the art of rotisserie roasting on my grill. In a post about homemade lemon-pepper chicken, I wrote: Rotisserie roasting chicken is actually a relatively low-fat preparation. While healthiness is a great side benefit, the best thing about cooking whole chickens is the leftovers. And myRead more
As regular readers know, I like to simplify recipes to their most basic elements. I’ve spent years experimenting with chicken soup and I thought I’d finally post my version online. I should mention that I prefer thick soups. So if you’re partial to thin, brothy, chicken soup, then this recipeRead more
There’s nothing complex about poppy seed chicken. If you’ve made it once, you’ve probably memorized the recipe. The only reason I’m blogging it is because a lot of people think it’s labor-intensive. It doesn’t have to be. As long as you have a stand mixer and a little time, it’sRead more
I don’t eat raw vegetables. It sounds weird, but I’m allergic and I get itchy and blotchy all over. It happens with red wine sometimes too. It’s more annoying than dangerous, but I stay away from them whenever I can. One of the problems with cooking a lot is thatRead more
It’s taken me a long time, but I’ve finally perfected gumbo. I’ve gone through countless over-complicated recipes over the years and have systematically thrown out the steps and ingredients that were superfluous. This recipe is what remained. It’s the best gumbo I’ve ever had. There are regional, heritage-defining dishes thatRead more
The wife and I visit other people’s homes for Thanksgiving, so we don’t have any leftovers. Each year we make a small, post-Thanksgiving meal just for ourselves. Since there’s no one around to criticize, we can experiment with new dishes. A recipe for Thanksgiving stuffing (or dressing, if you’re inRead more
I’ve been making leek and potato soup for years. I couldn’t tell you where the recipe came from; it’s cobbled together from several websites and magazine articles. I don’t ever cook it the same way twice. If I’m busy doing something else, I’ll slow cook it for hours until theRead more
I’m ashamed to say that I’ve never really cared for the typical Southern version of cheese grits. The grits are tasteless, the cheese is lumpy, and the eggs dry everything out. When the casserole cools down, you have to cut a cube out of the solid yellow mass and smashRead more
I’ve been trying to get some of my pan sauce recipes online lately so the wife can cook them when I’m not around. Chicken Marsala is her favorite.
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.
