United States Chef
Recipes by Russ Crandall (Page 25)
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Cocktail Hour: The LoggerCocktail Hour: The Logger24MayI recently teamed up with Julie, the creative wizard behind Paleo Republic, to conduct a “blind cocktail experiment… |
May 2012
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1 vote
378 views
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Homemade PhởPho, often considered the national dish of Vietnam, is a rice noodle dish that uses a beef bone broth. It’s hard to describe the basic, yet complex… |
May 2012
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1 vote
270 views
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Gluten-Free Southern Fried ChickenWe don’t eat fried foods that often, but every once in a while I get a craving for something crispy and… |
May 2012
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1 vote
244 views
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Gluten-Free Chicken Fettuccine AlfredoAnd here it is, one of my most treasured and well-known recipes (at least to my family and friends). I’ve been… |
May 2012
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1 vote
361 views
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Gluten Free LasagnaThere are basically three ways to go about making a gluten-free lasagna: 1) substitute the noodles with a vegetable such as zucchini or eggplant; 2)… |
May 2012
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1 vote
858 views
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Shrimp ScampiIt may sound funny, but “scampi” is actually the culinary name for Nephrops Norvegicus, commonly known as the Norway lobster or Dublin Bay prawn. In… |
May 2012
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1 vote
312 views
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Simple Basil PestoPesto has an interesting history. Its name comes from a Genoese (Northern Italy) word that means to crush or pound, implying the use of mortar and… |
May 2012
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1 vote
580 views
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Bangers and “Mash” (Colcannon)Bangers and mash is a traditional English dish and the quintessential “pub food”; it can be made for large groups of people at once with relative… |
Apr 2012
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1 vote
267 views
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ColcannonAlthough there are variations of potato/kale combos found all over Europe, I’m inclined to believe that the Irish variation, colcannon, is grandaddy… |
Apr 2012
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1 vote
361 views
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Roasted Pork SirloinI have a confession to make: it’s not often that I invent a recipe out of thin air. Usually I tend to re-create tried-and-true traditional dishes… |
Apr 2012
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1 vote
2368 views
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