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Grilled Italian Chicken Breasts

April 21, 2016 by Jim Brewer

A recipe does not have to be fancy in order to be good. In fact, sometimes the simplest and easiest recipes are the best. Such is the case with chicken breasts. Recently, my wife Nancy went to the store, as I was on my way home from a trip. We have been trying to eat healthy and therefore eat a lot of chicken, so she picked up some skinless chicken breasts, but she bought the thin cut, not the … [Read more...]

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Spatchcock Chicken (Sandwiches)

April 12, 2016 by Jim Brewer

This past week, I ate the best chicken sandwich I have ever put in my mouth. It was moist, succulent, full of flavor and tender beyond description. It came from a breast of a chicken which I had previously cooked “spatchcock style.” Originally, the word spatchcock meant a young, male chicken, but somehow the term came to signify a method of preparing a chicken, by removing the entire backbone, … [Read more...]

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Sight Fishing in Carolina

April 7, 2016 by Jim Brewer

Sight Fishing in Carolina Capt. Allen Cain Reports   The weather is finally starting to warm and get more consistent here in coastal NC. This in turn has made fishing more productive as warming water temperatures are making fish more aggressive. It’s still spring, so we get the occasional rainy/windy days, but for the most part it has been nice the last few weeks. Redfish are … [Read more...]

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Mom’s Cooking

April 7, 2016 by Jim Brewer

By Sherman Shifflett   Not long before Mom passed away in 2003, I asked for some of her recipes. She replied, "I don't have no recipes. I just throw stuff together".  Then it dawned on me that I had never seen her measure anything, but I remember some of the things she did. Mom put a pinch of sugar in everything she cooked: A pinch of sugar in boiled potatoes; a pinch of sugar in … [Read more...]

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Tilapia Cakes

March 31, 2016 by Jim Brewer

Farm raised Tilapia is fast becoming one of the most popular denizens in various seafood market counters in the United States. People enjoy the mild flavor of the fish and the fact that it is a sustainable resource, taking pressure off of many threatened, wild caught species. Tilapia is also relatively inexpensive. It was $4.99 a pound at Kroger’s last week, which drew my attention. This would … [Read more...]

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Crappie Time

March 24, 2016 by Jim Brewer

Lake Anna Fish are turning on at Lake Anna. In the Big Fish contest at Anna Point, Mike Harper has a 1-8 crappie; Tom Lernihan has a 7-4 striper and Jeremy Cash put an 8-1 largemouth on the scales. During a 3-19 tournament, Ken Pressley and Mike Hicks combined for an impressive limit of bass totaling 24.61. The big’un went 7.51. Crappie are making their move to shallow water and many are … [Read more...]

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What’cha Got Potato Casserole

March 24, 2016 by Jim Brewer

Sometimes it’s fun to just wing it when it comes time to cook. Not everything has to go by a recipe, you know. Sometimes you can just use what’cha got. A couple nights ago we were having barbeque chicken, and by the way, I never make my Carolina barbeque sauce the same way twice. Some batches are better than others, but they’re always good. I decided I wanted some potatoes, maybe a casserole … [Read more...]

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Easy Crème Brûlée

March 17, 2016 by Jim Brewer

One of my all time favorite desserts is Crème Brûlée. Afterall, how can you go wrong with sugar, crème, vanilla and eggs in any combination? But Crème Brûlée is special. When Nancy and I get down to Nags Head, a must visit stop is at Basnights Lone Cedar Restaurant for a fried seafood platter and Crème Brûlée for dessert. Yumm!! I have made Crème Brûlée from scratch on several occasions, and … [Read more...]

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Salt 101

March 10, 2016 by Jim Brewer

The longer I cook, the more I begin to understand that salt is not just salt, sodium chloride, NaCl. It is a vital and unique ingredient in almost everything we cook. I have also come to realize that’s it’s hard to put too much salt (and pepper) on meats. If a guest reaches for a saltshaker, you have not used enough salt, or perhaps you didn’t use the correct type of salt. So which salt to use? … [Read more...]

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Creamy Horseradish Sauce

March 3, 2016 by Jim Brewer

Often, the right sauce is the perfect compliment to the meat entrée. Such is the case with filet mignon, or beef tenderloin. Since a beef tenderloin is the leanest of the prime steak cuts, and lacks fat, which gives beef its flavor, a good sauce can make this tender cut of beef come alive. Recently we enjoyed cooking an entire tenderloin for guests and I came up with a simple sauce that was, I … [Read more...]

Filed Under: Now We're Cooking

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