Well, this is my last list of “favorite” recipes by category. It has been an arduous task sorting through all the recipes on my blog (about 1500) to come up with my all-time favorites. I mean really! It’s like being asked to choose your favorite child. Impossible. But unlike with kids, the recipes that aren’t chosen are not going to feel slighted. Recipes don’t have feelings. (At least, I don’t think they do!) Anyway, I saved seafood for my last favorites post because, well, seafood dishes are always the first thing I look for on a menu. And truly, I could eat seafood twice a week. Beef – not so much. Chicken, nope! Pork, possibly. But seafood, absolutely.

The only problem is finding really fresh seafood. Which seems ridiculous since we live on a bloody island surrounded by salt water! And although we can get fairly decent seafood in Stanwood at QFC or Haggen, we aren’t always driven enough to make a special trip into “town”. So, we actually don’t eat seafood as much as we should.

However, after making my choices for favorite seafood recipes, I plan to do better in that regard. Because on this list are some truly wonderful ways to prepare seafood. Some that I haven’t prepared in years. So, should you wonder why I’m not posting as many new recipes, assume I am in the kitchen making one of our favorites.

And because I’m feeling magnanimous towards the world today, I’m not going to bore you with my thoughts on how and why the world is rapidly going to hell in a handbasket. I’m going to leave that task to the people who really know what they are talking about.

And should you be interested in reading intelligent reports (letters) regarding the mess the world is in and possibly how it came about from a historian’s point of view, may I recommend you read anything written by Heather Cox Richardson. Simply search under her name, and all will be revealed.

On that happy note, peace and love to all.   

MY FAVORITE SEAFOOD RECIPES

Baked Chilean Sea Bass in a Lemon Caper Sauce

Baked Halibut with Sour Cream and Dill

Baked Teriyaki Halibut

Blackened Salmon Caesar

Cedar Planked Salmon

Chunky Shrimp, Avocado, and Tomato Dip

Crab Bisque

Creamy Creole Shrimp with Cheese Grits

Fried Tofu with Shrimp or Chicken Chow Mein

GF Crab Cakes with Lemon Garlic Aioli

Grilled Marinated Prawns

Grilled Tuna Melt Sandwiches

Herb and Garlic Lightly Smoked Steelhead Trout or Salmon

Leftover Salmon Patties

Lemon and Caper Sautéed Halibut Cheeks

Lemony Shrimp Pasta

Mussels in Ancho Chili Cream Sauce

Old Bay Seasoned Crab Cakes

Old Bay Seasoned Fried Fish with Lemon Garlic Aioli

Pan Fried Fish with Lemon Aioli

Parmesan Baked Cod

Poached Salmon with Lemon, Dill, and Capers

Red Hot Fried Oysters with Lemon-Dill Tartar Sauce

Salmon Cakes

Seared Scallops with a Piccata Sauce

Shrimp and Scallop Ceviche

Shrimp Gumbo

Smoked Salmon Spread

Southern Fried Oysters with Louisiana Style Rémoulade Sauce

Spice Rubbed Tuna Steaks with Lemon Aioli

Spicy Fried Fish

Spicy Risotto with Scallops and Shrimp

Tuna Macaroni Salad

      

If you were to ask me which meat I thought gave the best bang for the buck, was the most versatile, was the easiest to cook, and the most beloved by one and all, I would instantly answer – pork. After all, who doesn’t love bacon, ribs, pork sausage, pork tenderloin, and bacon jam? And although I have never had the desire to put a pork rind in my mouth even if they contain no carbs or sugars, I thought I should give them at least a nodding mention. What pork rinds do contain, however, is a high amount of salt, which along with no discernable fiber leaves them in my “no nutritional value” category. (I only mention pork rinds because there are some I know (not mentioning any names here) who do include the skin of pigs in their list of porcine delectables.) (And no, Mr. C. is not one of the pork rind enthusiasts.)  

So, basically, considering pig meat’s high approval rating, if that wasn’t enough to endear us to this humble farm animal, the fact of the matter is that pigs are incredibly versatile animals. Along with being the featured ingredient in many of our favorite dishes, pigs bring us insulin, heart valves, footballs, gelatin, burn dressings, matches, crayons, and a host of other items. So, my feeling is – what’s not to love about this omnivorous, domesticated, even-toed, hoofed mammal.?!  

Anyway, the list below contains my favorite ways to enjoy pork. And I must say, ease of preparation is one of my main considerations these days in any dish I prepare. And although I didn’t list all my recipes for pork tenderloin in the list below, I can’t think of an easier main dish to prepare. So, don’t limit yourself to just the pork tenderloin recipes listed below.

And for those of you who are new to cooking pork, the first and most important thing to know about pork is not to overcook it. Over the past 40 years, few cases of trichinosis have been reported in the United States, and the risk of becoming sick from commercially raised and properly prepared pork is very low. And cooking pork to 137-degrees kills the parasite, should there be any in the meat.

Well, that’s it for today. It’s rainy here in NW Washington. So, it’s almost impossible to tell where Port Susan Bay, the mainland, and the foothills of the Cascade Mountains begin and end. It’s all just a grey blob. But I know my wonderful vista will come back.

If only I were as sure that the America I felt proud to call my home until a few years ago, would also reappear. No, it wasn’t a perfect America. Of course it wasn’t! However, never before, did I read about the kind of hate, corruption, anger, greed, selfishness, and disrespect that I read about every day in our local newspaper. And never before did I worry that our democracy was in such eminent danger of collapsing. All I can ask myself at this juncture is where did we as a nation fail so many of our citizens who now seem to have placed their hopes and dreams on an unintelligent, narcissistic, hedonist. People who wholeheartedly believe that this uncaring person has their best interests at heart. When did we stop teaching logical thinking? And how did we get to a place where some of our citizens want a person to be our president who intends to be a despot. Why can’t they realize that this man doesn’t care in the slightest about the wants and needs of the average person. He doesn’t even care the slightest about his so called “followers” or “political buddies” either. And why some of his devoted Christian followers haven’t realized that he doesn’t reflect any of the tenets of the Christian religion is beyond my comprehension! He is not their salvation. He wants to be their ultimate downfall. Again, I ask, when did we stop thinking logically?

May you continue to offer love to those around you. And to keep an open mind to truly consider what is important not only for yourself, every other person, our nation, and the preservation of our planet.

Peace and love to all.

MY FAVORITE PORK RECIPES

Bacon Jam

Baked Italian Sausage Meatballs

Baked Pork Carnitas

Bahn Mi (Vietnamese-Style Sandwich)

BBQ’D Brined Pork Chops

Biscuits with Sausage Gravy

Bolognese Sauce (Ragu Alla Bolognese)

Bourbon, Brown Sugar, and Dijon Mustard Glazed Ham

Brined and Baked Pork Chops

Brined, Rubbed, and Grilled Boneless Pork Chops

Fast and Easy Italian Sausage Pasta

Garlic and Ginger Glazed Sticky Pork

Grillades (Cajun Meat Stew) with Cheese Grits

Grilled Herb and Garlic Marinated Pork Tenderloin

Herb Crusted Pork Loin Roast with Figs and Port

Italian Sausage and Rice Stuffed Bell Peppers

Italian Sausage, Mushroom, Spinach, and Cheese Stuffed Bell Peppers

Jägerschnitzel (German Pork Schnitzel with Mushroom Gravy)

Oven Baked Boneless Country Style Pork Ribs

Oven Baked Bone-in Berkshire Pork Chops

Pan Seared and Sauced Pork Medallions

Pasta with Italian Sausage and Peppers

Pork and Greens with Noodles

Pork Tenderloin with a Dijon Cognac Cream Sauce

Pörkölt (Hungarian Pork Stew)

Prosciutto Wrapped Pork Tenderloin

Red (Rojo) Posole with Pork

Savory Baked Pork Chops

Savory Oven Baked Pork Loin Back Ribs

Slow Simmered Smoked Pork Shank/Hock with Mixed Greens

Smoked Dry-Rubbed Ribs

Stuffed Portobello Mushrooms with Sweet Italian Sausage, White Wine, and

   Fennel

Sweet and Sour Sesame Pork (or Chicken)

Tamale Pie

Three Cheese Canadian Bacon Quiche with Caramelized Onion and Spinach

Töltött káposzta (Hungarian Meat and Rice Stuffed Cabbage Rolls)

Of all the lists of my favorite recipes, I was most eager to share this list with you. Because what is more fun than fixing a recipe that is basically its own category. Or could be included in several listings. Take your pick. For example – Brandied Cranberries, which could easily be simply categorized as a sweet sauce. However, it could also appear as an appetizer (served over warmed camembert cheese), a dessert (warmed and dolloped over vanilla ice cream) or the perfect condiment to serve at Thanksgiving or Christmas which was initially the main intent for this delicious cranberry dish.  But it slowly manifested itself into much more. In other words, over time, Brandied Cranberries became a very versatile prepared food item.

Because “this and that” dishes are so adaptable, in some cases, it was impossible to relegate them to just one list. So, you will find several of the items below on other lists. But mainly the items listed below just didn’t fit anywhere else.

I also realized while preparing this post, that the items listed below are hardly ever a main dish. OK, maybe Breakfast Blintzes or Cinnamon Granola with Dried Fruit and Nuts. But certainly not Bourbon Caramel Sauce or Dill Pickles. And that mainly, this is a list of those little extras that make a meal memorable rather than ordinary.

So, I hope you find this post helpful. I know writing it reminded me of some of my favorite ways to keep Mr. C. thrilled and delighted to be sitting down to a meal. Which as it happens, is just what I want for him.

May you too enjoy making your family and friends feel special by making great memories with good food.

We can’t do much about what’s happening in this big crazy world we live in. But we can make our own little world better by appreciating each other to the fullest. And making each day special by the way we treat each other, respect each other, and make life as pleasant as possible for each other. And as cooks, by serving our friends and family delicious homemade food.

As always, peace and love to all.      

MY FAVORITE “THIS AND THAT” RECIPES

Bacon Jam

Blender Hollandaise

Bourbon BBQ Sauce

Bourbon Caramel Sauce

Bourbon Caramel Whipped Cream

Brandied Cranberries

Bread and Butter Pickles

Breakfast Blintzes

Caramelized Onions (under Homemade Au Jus – No Drippings Required)

Chicken or Turkey Stock

Chunky Applesauce

Cinnamon Granola with Dried Fruit and Nuts

Demi-Glace

Dill Pickles

Garlic Herb Butter (under Easy Overnight Chewy Dinner Rolls – No Knead)

Garlic Toast

Homemade Au Jus (No Drippings Required)

Homemade Ricotta Cheese

Hungarian Csalamádé (Mixed Vegetable Pickle)

Kansas City Style BBQ Sauce

Lemon Basil Aioli

Mincemeat (under Mincemeat Galette)

Quick and Easy Party Mix

Peppermint Hot Chocolate Mix

Pie Crust

Popcorn Brittle 

Refrigerator Dill Pickles

Rosemary Roasted Cashews

Seasoned Salt

Seasoned Sea Salt

S’mores (bottom of the “Popcorn Brittle” post)

Spicy Plum Refrigerator Jam

Strawberry, Rhubarb, and Blueberry Compote with Bourbon

Sweet and Spicy Glazed Pecans

Well, here goes. One of the ways I have learned over the years to cut costs at the grocery store is by making my own salad dressing. Another good way to save dollars is to make homemade bread. But that fact I have already documented ad nauseum in past posts. So, I’m choosing to give it a rest for now. But I can’t promise that I won’t revisit the subject when next I post a bread recipe. But back to salad dressing.

Not only do you save masses of money when you make your own dressings, you eliminate the intake of needless chemical preservatives that who in the heck knows what they are doing to your body! And just for the record, do you really think the manufacturers of salad dressing use quality ingredients?  Of course not. THEY ARE IN BUSINESS TO MAKE MONEY. They use the cheapest ingredients available.

So, below you will find my favorite ways of making even the simplest green salad taste amazing.

And yes, I do use, for example, quality extra virgin olive oil and superior balsamic vinegar in my dressings. I also use fresh garlic, real lemon juice, and fresh herbs. And they do cost money. But the result is worth the price. OK, enough nagging!

I hope you find this list helpful. I know for myself; I always prefer a menu with just a few dishes listed. I also stay as far away from buffets as possible. Too many choices make it hard for me to decide on anything.

So, if you find yourself needing a place to start for salad dressing inspiration, this short list might be of help.

Well, the weather outside is being its usual unpredictable self. This morning the sun was unincumbered with cooled and condensed invisible water vapor (i.e. clouds). So, Mt. Baker along with other Cascade Mountain peaks were in full display. Now we can only see the snowy foothills and the higher peaks are shrouded in grey clouds. While right over Port Susan Bay, big cumulus clouds are busy forming and bonding with the apparent intension of obscuring the sun altogether. But who knows. The entire scene could change within an hour. Ah, life in the Pacific NW.

Peace and love to all.

MY FAVORITE SALAD DRESSINGS

Balsamic Lemon Dressing (under Arugula Salad with a Balsamic Lemon Dressing)

Balsamic Vinegar and Honey Vinaigrette

Balsamic Vinegar, Garlic, and Lemon Vinaigrette

Basil, Shallot, and Garlic Vinaigrette

Basil Vinaigrette – under “Lettuce Talk Salad (Vinaigrettes Too)”

Creamy and Chunky Blue Cheese Dressing

Creamy Balsamic Salad Dressing

Creamy Caesar Salad Dressing

Creamy Honey-Mustard Salad Dressing

Creamy Italian Dressing

Creamy Pecorino-Romano Salad Dressing

Hoisin Sauce, Ginger, and Peanut Butter Salad Dressing

Italian Dressing with Parmesan

Italian Parsley and Fresh Basil Vinaigrette

Kalamata Olive and Fresh Basil Vinaigrette

Lazy Patti Salad Dressing (see recipe below)

Olive Oil and Fresh Lemon Vinaigrette

Ranch Dressing (and Dip)

Simple Basil Vinaigrette

Simple Gorgonzola Salad Dressing

Simple Italian Vinaigrette

Tahini Lemon Salad Dressing

Thousand Island Dressing – under Chef Salad with Thousand Island Dressing

LAZY PATTI SALAD DRESSING

This is my go-to salad dressing recipe when I am feeling lazy. In fact, most of the time I don’t even measure the ingredients. I just pour on some extra virgin olive oil and rice vinegar. And shake on a bit of kosher salt and freshly ground black pepper. Toss with some greens and cut veggies and call it good! 

2 parts extra virgin olive oil

1 part rice vinegar (not the sweetened kind)

kosher salt, to taste

freshly ground black pepper, to taste

Ok, this is a list that every person who has even a shred of passion in their soul is going to love. Because I tend to only associate with passionate people, and since you are reading this post, I know you too would drive miles out of your way for a fabulous Kouign-Amann, for example. Don’t know a Kouign-Amann from a Maple Bar? Allow me to tell you all about these amazing pastries.

A Kouign-Amann is a Breton cake, described in the New York Times as “the fattiest pastry in all of Europe.” The name comes from the Breton language words for cake (kouign) and butter (amann) and has a Celtic heritage.  A Kouign-Amann is probably one of the most delicious morsels you will ever put in your mouth. They are sweet and savory, tender and chewy, and if you are a fan of salted caramel – well – you are really in for a treat. (See a picture under my recipe for Kouign-Amann.) And since I also brought up the subject of maple bars, I’ve got you covered there too! (Quick and Easy Baked Maple Bars.)

And lest you should wonder, yes, I love pastries and specialty baked goods with the passion of a true zealot. And I trust you are right there with me. (Why wouldn’t you be?)

Anyway, this is my list of recipes that help make me happy to be alive. (Well, along with my husband, family, friends, music, the view from our kitchen sink, our kitties, travel, camping, attending cultural events, my 5:00 martini, and a never-ending supply of books to read.)

May you too be happy to be alive. And I know. The world is really scary right now. I too am fearful. But for that very reason, we as cooks should try even harder to make the lives of those around us happier. And as the old Pillsbury commercial jingle goes – “nothin’ says lovin’ like somethin’ from the oven”. And it’s true. A simple batch of cookies can lift spirits. And if that’s the case, imagine what a beautiful Baba Au Rhum could accomplish! Don’t know about Baba Au Rhum? Look it up!

Peace and love to all.       

MY FAVORITE PASTRY AND SPECIALTY BAKED GOODIES

Baba Au Rhum

Baked New Orleans Style Beignets (and beyond)

Braided Christmas Fruit Nut Yeast Bread  

Bread Pudding with Spiced Rum Sauce

Candied Fruit and Nut Braided Yeast Bread

Christmas Berliner Stollen

Cinnamon Twists

Cream Cheese Danish

Cream Cheese Danish with Homemade Puff Pastry

Danish Puff

Dried Cranberry and Almond Braided Danish

Easy Cheesecake Fruit Bars

Easy Homemade Plain Croissants and Pain Au Chocolat Croissants

Holiday Austrian Kipferl Cookies

Holiday Fruitcake

Individual Jam Filled Cream Cheese Danish Pastries

Jam Tarts

Kouign-Amann

Krendl (Russian Christmas Bread)

Light and Fluffy Cinnamon Rolls with Rum Raisin Cream Cheese Frosting

Peach Kuchen

Quick and Easy Baked Maple Bars

Rugalach

Sticky Buns or Cream Cheese Frosting Topped Cinnamon Rolls

Speaking of favorites, my favorite kitties keeping me company as I write. Max on the left, Miles on the right.

OK, this is going to be a long list. Because if there is one food type that I like almost better than any other, it’s gravies, sauces, and toppings. You will find that My Favorite Gravies list has already been posted under My Favorite Gravies (imagine that!). And I know, sometimes it’s hard to distinguish a gravy from a sauce or topping, and vice versa. But then, the item must be called something. So, pardon me if I have your favorite sauce, gravy, or topping in the wrong category. But enough jabbering and on to why I made this list in the first place.

When you go to a fine restaurant, you almost always find expensive meat dishes served with a sauce, gravy, or topping of some kind. And the reason is simple. A plain piece of beef, chicken, pork, or fish is boring. The same with veggies. It’s the sauce, gravy, or topping that makes any simply prepared food more flavorful. If more home cooks took a hint from restaurant dining and served simply prepared meat, seafood, and veggies with a bit of “something” on top or to the side, I feel it would up their credibility as a great cook in the eyes of their family and friends. It doesn’t take much. Even a dab of this or that makes such a huge difference. So, this list might just possibly come in handy.

And of course, I have many more recipes on this site from which to choose. With gazillions more on the internet available with just a few keystrokes. It only takes a short time to find a recipe that would work for you. And believe me, your family and friends will appreciate your effort.   

Well, that’s it for today. It’s cloudy, sunny, and a bit windy on Camano Island this afternoon. No sign of snow yet, but the weather guys assure us that mixed snow and rain could happen at any time. All I can say is -bring it on! I love snow. Even though we have tickets this evening to hear Timothy Eagan speaking at the Lincoln Theater in Mount Vernon on the value of community libraries (speaking to the choir here, but what the heck), if it should start to snow, I wouldn’t be shattered. Like I said, I love snow.

Anyway, I hope you find my list of savory and sweet sauces and toppings helpful. If nothing else, it might give you ideas. And isn’t it always fun to have an idea rattling around in your brain.

Peace and love to all.    

SAVORY SAUCES AND TOPPINGS   

Arrabiata Sauce (under Pasta with Arrabiata Sauce)

Beefy Red Wine Sauce with Shallot, Garlic, and Rosemary

Beurre Blanc Sauce (under Seared Scallops with Beurre Blanc Sauce)

Blender Hollandaise

Butter, Sage, and Lemon Cream Sauce (under Angel Hair Pasta with a Butter, Sage, and Lemon Cream Sauce)

Chimichurri Sauce (under Grilled Argentine (Like) Marinated Flank Steak with Chimichurri Sauce)

Creamy Lemon Aioli

Curry Sauce for Chicken, Shrimp, Beef, or Lamb

Demi-Glace

Different Butters (under Pan Seared Tenderloin or Filet Mignon Steaks with Different Butters)

Dijon Cognac Cream Sauce (under Pork Tenderloin with a Dijon Cognac Cream Sauce)

Easy Teriyaki Sauce

Garam Masala Sauce (under Ground Lamb Meatballs in a Garam Masala Sauce)

Garlic Herb Butter (under Easy Overnight Chewy Dinner Rolls – No Knead)

Gorgonzola Cream Sauce (under Ricotta Cheese Gnocchi in a Gorgonzola Cream Sauce)

Green Chili Sauce (under Green Chili Sauce with Pork)

Horseradish Cream Sauce (under Simple Braised Corned Beef with Horseradish Cream Sauce)

Kansas City Style BBQ Sauce

Lemon Aioli

Lemon Basil Aioli

Lemon Caper Sauce (under Baked Chilean Sea Bass in a Lemon Caper Sauce)

Lemon-Dill Tartar Sauce

Marinara Sauce

Mushroom Red Wine Sauce (under Ground Beef Patties with Mushroom Red Wine Sauce)

Mushroom Wine Sauce (under Chicken Breasts in a Mushroom Wine Sauce over Creamy Polenta)

Orange Marmalade Sauce (under Duck Breasts with Orange Marmalade Sauce)

Red Chili Sauce (under Cheese Enchiladas with Red Chili Sauce)

Rémoulade Sauce

Savory Bourbon BBQ Sauce

Steak Sauce with Mushrooms

Stroganoff Sauce (under Meatloaf with Stroganoff Sauce)

The 5 Mother Sauces of Classical Cuisine (made easy)

Tzatziki

SWEET SAUCES AND TOPPINGS

Blueberry Rhubarb Sauce

Bourbon Caramel Whipped Cream

Caribbean Rum-Raisin Ice Cream Sauce

Chocolate Kahlúa Ice Cream Sauce

Fresh Raspberry Sauce

Fresh Strawberry Sauce (under Chocolate Cheesecake with Fresh Strawberry Sauce)

Strawberry, Rhubarb, and Blueberry Compote with Bourbon