With Thanksgiving on the way, I had been thinking about a big roasted turkey with mashed potatoes and gravy, so when I came across a pack of turkey tenderloins a couple weeks back and they were on sale, it was an easy decision. However, I had no idea how I was going to prepare them. Turkey tenderloins are those tender tips on each side of the turkey breast. They are moist and juicy … [Read more...]

  One of the best values in the meat department is an eye of round roast. The eye of round is one of the most flavorful of all cuts of beef, but it - like all round roasts and steaks - is tough. Often (usually), I go to the grocery store with absolutely nothing in mind. If something looks good – or is at a good price – I buy it. A couple days ago, I saw a 3-pound eye of round roast, and … [Read more...]

  What’s an Oyster Festival without Fried Oysters? On the first weekend in November, downtown Urbanna is filled with booths of vendors selling fried, baked, steamed and raw oysters. For me, the best oysters of all are fried by yours truly in the kitchen of our group’s cottage. My secret? Local, fresh oysters, House Autry Breading and a Waring Pro Commercial Grade Fryer. I believe the … [Read more...]

  One of the great buys in the poultry section of the super market is a pack of chicken tenderloins. It would seem to me that these would be quite expensive, like beef tenderloin, but they are very reasonable, less than three bucks a pound. Chicken tenderloins, also known as chicken tenders, chicken strips or chicken fillets, are meats  prepared from the minor pectoral muscles of the … [Read more...]

  When I cook chili, it’s a weight gain waiting to happen. Chili wouldn’t be so fattening if you could stick to one small bowl and no crackers, but who can do that? If the chili is good, you have to have at least one second helping and the more crackers, the better. In fact, a nice grilled cheese sandwich makes a terrific side to chili. Ergo, weight gain. I have never been a huge fan … [Read more...]

Brownies are the universal dessert. You can serve them hot with vanilla ice cream as an elegant dish or hand them out like cookies and watch your guests enjoy. The children I cook for love brownies, no matter how they are served. I have two tips for would-be brownie chefs. First, buy a product called Brooklyn Brownie Copper by Gotham Steel and then use Betty Crocker Brownie Fudge Mix and you … [Read more...]

A number of years ago, there was a saying or an ad someplace that said, “Real men don’t eat quiche.” Being a real man, I didn’t eat it, though my wife Nancy loved it. However, being an amateur chef, I had to try my hand at a Quiche Lorraine and my version turned out so well that Nancy thinks it might even be better than her recipe. The word “quiche”, or so they believe, comes from the … [Read more...]

What, exactly, are rockfish, my friend Janice Kaltenbach wanted to know. She was confused about the terminology, reading somewhere that rockfish were native only to the Pacific. I explained that here in Virginia, as well as Maryland, some people refer to striped bass that are caught in saltwater as “rocks” or “rockfish”, while those same striped bass caught in freshwater are dubbed … [Read more...]

Striper (rockfish) season is upon us. In Virginia, the fall season kicks off on Oct. 4 and runs through the end of the year, giving Virginia anglers lots of opportunities to put a few of these – some of the best eating fish anywhere – on ice. Even if you don’t fish, stripers will soon be in the grocery stores and fish markets and here’s an interesting and different way to prepare them. Several … [Read more...]

When planning menus, I usually don’t have a problem with meats or the main course; it’s the sides that I struggle with. I get tired of tossed salads all the time, though they are good for you. Recently I tried a green pea salad and it tuned out well – a nice change of pace. There are many recipes for sweet pea salads, but I went for the quickest and easiest in preparation. I started with two … [Read more...]