Ham Steaks with Russian Red Eye Gravy and Cranberry Almond Pilaf

Ham Steaks with Russian Red Eye Gravy and Cranberry Almond Pilaf

There’s nothing like Red Gravy with a ham steak, but if you add sour cherries and Russian mustard, then you really have yourself a wonderful treat. Continue reading

Salmon Corn Cakes from A Taste of History

Salmon Corn Cakes from A Taste of History

According to my web site statistics, some of you have been searching for the recipe for the Salmon Corn Cakes from A Taste of History. Apparently, there is only the video and the book, but no transcribed recipe on the Internet. I was curious so I watched the video, and I’m going to make these, and I thought it was a good idea to write everything down before I make them. I don’t have a picture yet, but when I do make them, there will be a picture, or maybe even a video! One of the things I really liked about the recipe was that the salmon was fresh, poached in white wine. You could probably use canned salmon, but the flavor would be way off. The other thing was the use of roasted corn. I saw that the chef roasted the corn with the husks on and did not … Continue reading

Myriad Deviled Eggs and Boston Baked Beans – Happy Anniversary Amber and Stevie!

How to make deviled eggs without getting that green stuff on the yolk, Yuk! Bean? To soak overnight or to not soak overnight? What is a ham hock? These questions and more are answered in this post. Continue reading