5 Softball sized Onions (sweet yellow or Vidalia)
2 Spoonful’s of Minced Garlic
1 Stick of Real Butter
2 Quarts of Beef Broth
½ Cup of Whiskey
2 Tablespoons of Worcestershire Sauce
Cilantro or Parsley (your preference)
Toasted Bread (French Bread or a Sourdough) enough to fill the bowls you are going to
Mozzarella or Provolone slices.
Peal outer layer off onions. Continue reading →
The Super Sandwich.
No, I do not mean ‘Steak Bomb’. I spelled the title correctly, (even if spell check tells me otherwise!) Back in the early 90’s my brother Tim worked at a Greek/American Restaurant in Maine. One of the specialties was a ‘Steak Bom’. The owner of the shop was a Greek immigrant and a really cool guy. He made some spectacular food. I was told by ‘Peter the Greek’, as we called him, the steak bom is an old Greek meal. The internet claims the ‘steak bomb’ was trademarked in 2007 by a New Hampshire restaurant, but I know they were being made 20 years earlier in Wiscasset Maine. I learned to make these sandwiches while hanging around the shop one summer. I expect you will come to love them too. Continue reading →
American Chop Suey is clearly American, and is definitely not Chinese in nature, so don’t let the name fool you. This dish is a great way to stretch a food budget to get multiple meals cheaply. Over the years, it is a meal we will fall back on when there is too much month left at the end of the money. Please, let us know if you like it. Continue reading →