Wednesday, 18 April 2012 16:19

The food flipper

I stopped in Perkin's Appliance a couple of days ago to get a part for my washing machine (did I ever tell you I am a wiz at home repair? Good, 'cause I'm not) and noticed a small display at the register. Now just to give you yet another plug for a great business in the area, I gotta tell ya that it isn't often you find genuinely nice people who want to help you, the buyer, just out of the kindness of their hearts. If you think about it, it doesn't cost a penny for kindness. I brought the whole agitator in with me because I didn't dare to take any of it apart to get at a little "dog" to replace. The man at Perkin's was not only happy to help me replace the part, it was almost a given that he do so, just because I gave him my business. That, my friends, is the Yankee way. Anyway. this display had an odd looking "Food Flipper" that I had never seen before, hanging. Not only does it come in a short length (which is over a foot long), but long as well. The name is Super Stick and it is also made for left- or right-handed outdoor man cooking. You can either pop on over to Perkins to buy your own or order it through the Nickerson family at 207-236-7125. I tried it and, although another business carries their own rendition at a higher price and imported from another state, these are made locally and I will never go without one of these gems again. It isn't so good on burger or fish, but for steaks and chicken cooking on your grill, it can't be beat.

I mentioned man cooking. Of course it is universally known that the outdoor grill belongs to the man. I have done many articles for the female populace, so this week let's put the man behind the grill, pick up your Food Flipper and start grilling.

Published in The Cooking Edge
Wednesday, 11 April 2012 20:27

I really REALLY hate capers!

There are very few foods that I just plain hate, and capers is one of them. I could have won any episode of 'Fear Factor' because there was (and is) nothing I wouldn't have eaten for money. I mean, worms? Forget about it. Intestines? Again, I wouldn't give it a second thought. But as odd as it sounds, I have the dry heaves when I think of olives, I don't even like being in the same room as capers, and when cottage cheese comes a-knockin', I run out the back door. But as any good chef, I do taste my food, even when those items are involved. But even with their lemony flavor (a taste I adore by the way), I still can't do it. I won't tell you what happens afterwards, though.

Now that I have whetted your appetite, let me give you a recipe that truly ties two flavors together very well. Cod is usually served with parsley sauce, but cod and capers really do accent each other well. I am altering my original recipe to fit the outdoor grill, so you can clip and save if you like. Me? I don't want to see it in print again!

Published in The Cooking Edge
Wednesday, 04 April 2012 16:20

Dumbed Down

This article is written with one person in mind: a lady by the name of Lynn works at Dr. Mazzei's office in Bangor. She is one of the nicest people I have ever met. Now, I must say that every single person working at this doctors office makes you feel like family the second you walk in, but the personality and the decor of this office, along with the patient rooms, truly takes the emotional sting out of being seen by a physician. Lynn wanted some recipes that were a little less time consuming but none-the-less, gratifying. These are for you Lynn (And you better make at least one of them). 

Yanked Chocolate Strawberries

Instead of always dipping your strawberries into melted chocolate, why not fill them with chocolate? I am eating them as I am writing this article and cleaning the chocolate off the keyboard).

Published in The Cooking Edge
Thursday, 29 March 2012 12:26

It's time...almost!

Yes almost time for cooking and eating outside. With the recent days of sunshine and the itch to get outside, I started thinking of a sandwich that would go hand in hand with the warmer months to come. Something that is light and made with little effort. I quickly thought about the coast, with the smell of mud flats and the sight of sea gulls. It didn't take me long to "Yank" a sandwich together, and I gotta admit, we will be eating these many more times under the sun.

Crab and tuna burgers

Because they're moist and more delicate than hamburgers, handle these taste sandwiches gently during the shaping and cooking, but have at it when eating.

Published in The Cooking Edge
Wednesday, 14 March 2012 23:19

Making your own pasta

Nah, I wouldn't do that to you nice folks. I am, however, going to give you some recipes that combine vibrant spring colors with freshness that will remind you that spring is here. These quick, delicious and beautiful pasta dishes are great to look at and have that spring zing in taste.

Published in The Cooking Edge
Thursday, 08 March 2012 13:44

A second helping of vegetables

I am continuing last week's article on vegetables because of the past few wintery months, during which many of us have become couch potatoes. If we aren't going to get off that couch, then the least we can do is put something nutritionally valuable into our system. I am adding some flavor and depth into our vegetable dishes this week, so I do hope you enjoy.

Published in The Cooking Edge
Wednesday, 29 February 2012 16:25

Eat your vegetables!

How many times have we heard those dreadful words uttered by our caring parents when we were growing up? It's funny because when we were children, we didn't understand the benefits of eating vegetables, nor did we care. Looking back (and being parents ourselves), it wasn't just the vitamin benefits of eating veggies our parents were concerned about, it was for financial reasons as well. Vegetables were (and still are) a way of filling our bellies with something a little cheaper while at the same time giving our bodies nutrients and vitamins only found in leafy greens and vegetables. Now to make these side dishes taste better than we remember. When you play around with veggies, adding this ingredient and that spice, it is so easy to come up with something great tasting and much more filling than we remember as children. Here are a couple recipes I think you will enjoy.
Published in The Cooking Edge
Thursday, 23 February 2012 09:37

My Yanked mac and cheese

I think one of the top five comfort food to us Yankees is macaroni and cheese. Nothing like that creamy cheese sauce working its magic around fully-cooked (not al dente) pasta which beckons us to grab a second plate. Be it baked or not, that crispy top crust reminds me of those days when my father put a smile on our faces by setting that jumbo-sized casserole dish in the middle of the table at suppertime. I have taken that feel good meal and Yanked it with few flavors I think you may find quite complementary. And, as usual, let me know what you think at This e-mail address is being protected from spambots. You need JavaScript enabled to view it . Don't forget to visit my blog and website as well for many more ideas for that wintry meal that will warm you up.

Published in The Cooking Edge
Wednesday, 02 November 2011 16:42

More yanked recipes

Here are some Holiday favorites that I yanked just for you. I haven't even posted these recipes on any of my sites and you can't find them in my cookbook. Hope you enjoy the flavor of New England in each Thanksgiving recipe.

Spiced pumpkin custard pie
3/4 c. chopped almonds, pecans or walnuts
1 1/4 c. flour
1/2 t. ginger
1/2 t. salt
1/2 c. shortening
4 T. ice cold water, or more as needed to form dough ball
1 t. lemon juice or vinegar

Published in The Cooking Edge
Wednesday, 19 October 2011 15:21

Two kinds of chills

Published in The Cooking Edge
<< Start < Prev 1 2 3 Next > End >>
Page 3 of 3


The Maine Edge. All rights reserved. Privacy policy. Terms & Conditions.

Website CMS and Development by Links Online Marketing, LLC, Bangor Maine