Recently in Road cuisine Category

Outstanding cuisine we make ourselves from family recipes or those found on the interent

This is very inexpensive, easy to prepare and simply delicious!! We like to use drumsticks but any part of the chicken would be just as good. Here's the secret recipe (ok, not so secret):

Parmesan Crusted Chicken

Ingredients

• 12 chicken drumsticks
• 2 cups grated Parmesan cheese
• 1 egg
• 1 teaspoon ground black pepper
• 1 teaspoon salt

One of the easiest and wonderful dinners is broiled Salmon. I use Atantic Salmon because it is milder and plentiful. Suggestion for two people:

Ingredients:

• About 1 pound Atlantic Salmon cut into two pieces. Be sure both pieces are about the same thickness for consistency.
• Olive oil
• Any garlic based spice (I use SusieQ's from Sanata Maria).
• Old Bay Seasoning

This is a west coast favorite (my east coast friends will not be able to find easily):

A Little History (from Wikipedia):

The tri-tip is a cut of beef from the bottom sirloin primal cut.^[1] It is a small triangular muscle, usually 1.5 to 2.5 lbs. per side of beef.

In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when it became a local specialty in Santa Maria, California, rubbed with salt, pepper, garlic salt, and other seasonings, cooked over red oak wood and roasted whole on a rotisserie, smoked in a pit, baked in an oven, grilled, or braised by putting a pot on top of a grill, browning the meat directly on the grill surface before and after the braising. (The tri-tip is still often labeled the "Santa Maria steak".) Most popular in the Central Coast of California and Central Valley regions of California,^[1] it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost.

President Reagan often had Tri-Tips flown into Washington for special gatherings. An even better history of tri-tip can be found on Susie Q's Santa Maria Style BBQ.

Here's a great way to prepare it ...

We found this roast chicken recipe on Simply Recipes® and was anxious to try it. Excelllent: maybe the most moist roast chicken ever. The thyme and garlic adds a nice subtle accent. Doubled up on the red potatoes and onion instead of the root veggies the recipe calls for.

Thomas Keller is well known for his landmark 3 Michelin star restaurant, The French Laundry in Yountville, California. French Laundry food is famously exquisite. Check out the Keller Restaurant Group site too.

There is nothing quite like a great Beef Burgundy on a cold winter evening (or any other time for that matter). This recipe has the best of everything ... rich taste, light broth, vegetables that are not over cooked and an elegant presentation. There are a few important tricks here to get it perfect. Ready to eat? Pair with a fine quality wine, maybe a French Bordeaux ... 

Preparation will take some time but well worth the effort. Here is the instruction manual (be vicarious):

This is one of our favorite fish dishes when fresh* sea bass is available (caution: sea bass is expensive at $20 or greater per pound). Cooking options are pan searing, grilling or broiling. We pan sear and then finish in a hot oven. Seared and topped with the sauce creates a nice crust and delicious flavor. Serve with rice and maybe lightly steamed sugar snap peas. Easy to fix and will not disappoint! Here are the instructions:

* I found Chilean sea bass has always been shipped frozen even to the best of fish markets

One of our favorite pastimes on the road is cooking. This is in our top 10 best meals; maybe #1. I came from an English family and grew up with Roast Beef and Yorkshire pudding, usually as the Sunday afternoon family dinner complete with mashed potatoes and lightly steamed green beans. Here are some cooking tips:

Roast:
A top grade rump roast well marbled; maybe 2 to 3 pounds. Season to taste. Dry roast in heavy roasting pan fat side up at 425 deg for 20 minutes to sear then 325 deg until thickest part is about 125 degrees measured with a meat thermometer. Let rest while fixing gravy and Yorkshire. Slice thin against the grain to serve.