Pesto Penne with Grilled Italian Sausage
4 Sweet Italian pork sausages 1 lb Penne Pasta Pesto Sauce: 4 cups fresh basil leaves (from about 3 large bunches) 1/4 cup olive oil 1/2 cup+ pine nuts 2 garlic cloves 1/4 cup freshly grated Parmesan...
View ArticleHow done is your steak?
Quick rule of thumb from Dads that Cook… And here’s MY favorite method of grilling a perfect steak (click here for this post)… By the way, if you’re enjoying this post, please subscribe to our free...
View ArticleMy Darlin’s Mint Oreo Truffles
This is one of those great recipes that is fancy enough to impress, but so simple to make that you can whip them up anytime. (Seriously, they’re that easy!) My beloved, who insists she can’t cook (I...
View ArticleMy favorite Italian “Salad”
This dish is a cool, refreshing combination of some of my very favorite foods… fresh tomatoes with salt, sweet basil right out of my garden, a drizzle of good olive oil, and some lovely pecorino-romano...
View ArticleFreakshow recipes from the 60’s & 70’s
My old pal Tristen sent me this Buzzfeed link today. The post has pictures and (some) recipes for “21 Truly Upsetting Vintage Recipes”…I think he was expecting more horror on my part. Several of these...
View ArticleThe 4th of July Awesome Dog
Although I prefer to grill or smoke my meals nearly every day of the year, there are a few days that live-fire cooking is a non-negotiable part of the celebration. This, is one of those days. This...
View ArticleKale: 3 Ways
Kale is a form of cabbage, green or purple, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms, and is related broccoli,...
View ArticleCaprese Cherry Tomato Bites
I love the combination of tomatoes, mozzarella and basil (a taste from the Italian region of Campania) in these bite-size appetizers. The juicy explosion you get when you pop one into your mouth is the...
View ArticleThai Pork Packets with Sesame Rice
Here’s a super-simple way to make an awesome Thai dish. We like to make these ahead of time, freeze a few and take them camping. A fantastic, easy-to-cook, almost no clean-up dinner! This would be a...
View ArticleDealing with Zucchini ~ Grilled Ratatouille
In gardens, piled high in grocery stores and farmer’s markets, appearing mysteriously on doorsteps, blocking out the sun and overtaking small mid-west towns… it’s zucchini season, and I couldn’t be...
View ArticleClik here to view.
Three Cheese Grilled Chicken with Southern Succotash
A fall favorite from my Southern roots… – Chef Perry Three Cheese Chicken with Southern Succotash (6a) Succotash (from Narragansett Indian word msíckquatash, meaning “boiled corn kernels”) is a dish...
View ArticleClik here to view.
Pho Deviled Eggs (a Le Couteaux Trois recipe)
Photo: Sarah Bjorklund. Used by permission. One of my new all-time favorite appetizers, and a big hit at last week’s pop-up dinner fundraiser. Pho-bo Deviled Eggs Chef Perry Perkins 4 eggs, hard boiled...
View ArticleClik here to view.
Bays English Muffin Pizzas – 3 Ways
I was given a lovely package of Bays English Muffins at last week’s International Food Blogger’s Conference (consider that my disclaimer, big brother…) and my very first thought was English Muffin...
View ArticleClik here to view.
Bays English Muffin Pizzas – Day 2
Okay, so yesterday we talked about the yummy Bays English Muffins that I was given at last week’s International Food Blogger’s Conference, and we looked at my favorite pizza recipe, The Caprese. Today,...
View ArticleClik here to view.
Bays English Muffin Pizzas – Day 3 (The Hipster)
Here it is, the last of three English Muffin Pizza recipes using the amazing Bays English Muffins I was given at the International Food Blogger’s Conference, last week. First we looked at my favorite...
View ArticleSoup Week! ~ Oxtail Miso
It’s starting to get frosty in the morning. Apples and leaves are falling, we’re busting out jeans and hoodies, and that means…it’s soup season! Nothing better than a steaming hot bowl of soup on a...
View ArticleSoup Week: Pork & Chicken Cassoulet
It’s day two of Soup Week, celebrating the season with warm and wonderful soup recipes. Yesterday we made a delicious Oxtail Miso Soup…today, let’s head to France for an amazing cassoulet. I guess,...
View ArticleQ&A: Do I need to soak wood for smoking?
Ahh, smoked meat. Is there anything better that the thick, pungent flavor of a slice of fork-tender smoked brisket, or that lovely ruby ring around the inside of a juicy chunk of pork shoulder? (Hint:...
View ArticleHow to make Tilapia Delicious (and very French)…Poisson Meuniere
In her autobiography, Julia Child writes: “It arrived whole: a large, flat Dover sole that was perfectly browned in a sputtering butter sauce with a sprinkling of chopped parsley on top … I closed my...
View ArticleBBQ Basics: The Minion Method
Sometimes we forget that just because WE study, with laser-like (ocd?) focus the minutia of barbecue and grilling methods, that not everyone who owns a grill does the same. I mentioned the “Minion...
View Article