Test Kitchen

And moving on to 2021

When the winter holidays end, there is a feeling of loss, or at least a loss of parties and dinners to be going to. We always like to put a hard end to all holiday events two days after New Year’s when we set up a table and do dinner by the Christmas tree, just before we set is a blaze.

It’s also a time to start thinking of the 10 meals you want to be sure to serve in January, here are the ones I want to get after:

Eggs in Purgatory

When we have a lot of weekend guests staying at the house, a one-pot breakfast can make the morning really hum along. This is more for the late fall through the end of winter and mixes together herbs and vegetables for a hearty dish. Ingredients 1/3 cup extra virgin olive oil 1 teaspoon red pepperContinue Reading

Shepherd’s Pie with Curry and Cheddar Potatoes

Like every recipe on this blog, we have to tinker with it… so we have taken the traditional shepherd’s pie and hit it with an over-the-top flavor profile that brings an often bland dish to a new level. We made this for a brunch and it was a big hit. You can make it inContinue Reading

Bucatini Alle Vongole

When our friends Kait and Luke got married in Lake Como in Italy, a wave of South Carolinians descended on a few of the small villages on the lake. Everyone took to Vongole and it was a staple at most of the meals. When we all got back to Sullivan’s Island we realized that noContinue Reading

Skillet Roasted Chicken Thighs

Chicken thighs are often overlooked as everyone is usually clamoring for skinless chicken breasts, which are also very tasty but you have to go back to the delicious crispy thigh that has some heat marinated into the meat. This is an easy, fast and inexpensive dish.  Be sure to cook it just before your guests arriveContinue Reading

Spicy Herbed Little Neck Clams

I grew up on steamers with a big belly that you would dunk in clam broth to get the sand out, then dunk again in butter before eating. I had my first little neck clam when I ordered spaghetti alle vongole, and have never gone back to steamers. There are many ways to make theseContinue Reading

Jim Yum Soup

This variation of the wildly popular Thai Tom Yum Soup was driven by the lack of access to Asian specialty stores. We tinkered with this many times and used what was available at local grocery stores, and I think the end result was excellent. Ingredients 2 quarts of homemade chicken stock 1/4 cup soy sauceContinue Reading

Sweet & Spicy Spatchcock

We took our favorite marinade for chicken wings as the base for this grilled spatchcock chicken recipe. This has a great kick to it and a bit of sweetness from the brown sugar that cooks down with the soy and Sambal Oelek Sauces. Ingredients 2 3-4 pound fresh chicken, spatchcocked (backbone removed by your butcher)Continue Reading

Beef Carpaccio

Giuseppe Cipriani’s started a world famous bar & restaurant, Harry’s Bar in Venice, Italy. He created not only the Bellini there but a few yers later he introduced the world to Beef Carpaccio.  “Carpaccio” has now become most types of beef, veal, lamb or fish that has been thinly sliced and served as an appetizer.Continue Reading

Cowboy Steak with Roquefort Sauce

There is something about the dramatic affect of a massive two inch-thick bone-in rib-eye steak. This fatty is also called a Tomahawk Steak, but I think that name is going away for obvious reasons. Anyway… they are dramatic and delicious, and can feed 3-4 people per cut. The bone has to be five inches inContinue Reading

Marinated Skirt Steak

Wesley Maloney is the king of the kitchen, and for years she would serve up a perfectly charred skirt steak that had marinaded for 24 hours. The oil creates a high flash point that ignites the grill to caramelize the sugar in the ketchup, while the soy already deeply penetrated the beef for rich flavor.Continue Reading

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