© 2012 Frank. All rights reserved.
“Eggs are the sort of thing that everyone knows how to cook and generally has strong opinions on. There are tricks for making your scrambled eggs fluffy, incantations to say over your frittata and secrets for getting them to … Continue reading
© 2012 Frank. All rights reserved.
My mother says I have been overtaken by a “cooking frenzy.” This is, in large measure, true. I have not had a lot to photograph lately and cooking, for me anyway, is very therapeutic. So, even though I spent … Continue reading
© 2012 Frank. All rights reserved.
Crawfish and Roasted Butternut Squash Soufflé 2 Large Butternut Squash 1lb Crawfish Tails 1 Yellow Onion, Chopped 1 Golden Bell Pepper, Chopped 1 Red Bell Pepper, Chopped 2 tbsp Garlic, minced 2 tbsp Ginger, minced 1 tsp Dry, Spicy Mustard … Continue reading
© 2012 Frank. All rights reserved.
Pinto Bean and Venison Chili w/ Vegan Alternative 1lb Dried Pinto Beans, cleaned and soaked overnight 1lb Ground Venison (Venison/Pork Mix is fine) 2 Large Yellow Onions, medium dice 3 Garlic Cloves, minced 4 Medium, Roasted Hatch Peppers with the … Continue reading
© 2012 Frank. All rights reserved.
Originally, this weeks post for Country Roads’ Good Feast blog was going to be about my love of vintage Pyrex. But, with crawfish season just around the corner, they decided to run my recipe and pictures of a dish I … Continue reading
© Frank McMains
“Now there is iced-coffee and then there is iced-coffee. One approach is to take the familiar, piping hot article and pour it over ice. I suppose this works in a pinch but slow-brewed iced-coffee from a simple contraption like … Continue reading
© 2011 Frank. All rights reserved.
I was invited by the folks over at Grantourismo to participate in a project called “My 7 Links.” It may strike some as a bit like a digital chain letter, but I think the intentions of its creators at … Continue reading
© 2011 Frank. All rights reserved.
“Salsa Verde is less well known north of the border than its red, tortilla chip friendly cousin, but it is far more versatile. Fresh tomatillos are a must when preparing Salsa Verde. Canned tomatillos are widely available in supermarkets … Continue reading
© 2011 Frank. All rights reserved.
“And now is the time when crawfish tails become less dear. Winterlong we suffer tails at $17.99 a pound, and from China or last year’s harvest no less. But just as surely as summer brings mosquitoes, it also brings … Continue reading
© 2011 Frank. All rights reserved.
I cooked some pork tenderloins and roasted potatoes (as taught to be my surrogate Irish mother Sheila Coote, when I studied in Dublin) for Anna and her family on Wednesday. I was out of the spice rub I usually … Continue reading
© 2011 Frank. All rights reserved.
I consider myself to be a pretty decent cook but to paraphrase Thomas Jefferson, I am a young baker. There is more science to baking, whereas cooking is more of an art form. I think part of my frustration … Continue reading
© 2011 Frank. All rights reserved.
“Just the mention of Béarnaise Sauce is enough to evoke the memory of culinary shame and frustration in many home chefs. The velvety egg-emulsion, based on the French Mother Sauce Hollandaise, has driven even experienced kitchen hands to distraction. We have … Continue reading