Jambalaya

Chicken and Shrimp Jambalaya with Pork and Alligator Sausage

I’d better be straight with you, right off the bat. I have no idea if this recipe qualifies as “authentic” jambalaya. Heck, I’m not even sure if I know what authentic jambalaya is. I’ve never wrestled an alligator while an old man in hip waders and a white handlebar mustache looks on in knowing silence…. 

Read More »

egg

(If You Like It Then You Shoulda) Put An Egg On It

There are few things in this cruel world not improved by the inclusion of a well-cooked egg. Over medium, with a very yellow yolk that runs, but viscously. Obviously, there are instances when a fried egg is inappropriate. A soft yolk on a scoop of chocolate ice cream or a big bowl of berries is… 

Read More »

thomas-kellers-blt-fried-egg-sandwich

Today’s Sandwich: Thomas Keller’s “Late Night BLT with Fried Egg and Cheese” (Homemade)

I have the extraordinary ability to watch the film “Spanglish,” James L. Brooks’ 2004 tale of a Mexican immigrant mother and daughter who must cope with assimilation into a new culture, set in a wealthy family vacation home in Malibu, inhabited by a neurotic wife, her laid-back, award-winning chef husband, and their precocious children, over… 

Read More »

margaritas-taco-tempatations-1

Taco Tempatations Menu at Margaritas

It’s hard to imagine the uphill battle Margaritas faced when it first opened in the late 1980s, in a pre-Fore Street, pre-Hugo’s Portland. Then, Portland’s restaurant scene was somewhat limited to either a platter of fried food at the Weathervane, a very special shawl-wrapped and Liz Claiborne-scented evening at DiMillo’s, or another acceptable-but-hardly-inspiring meal at… 

Read More »

meatballs6

How to Make Meatballs

Josephine, daughter of Anna, taught me to cook in her tiny kitchen on Ruth Street. My grandmother was the child of immigrants, following the American dream across the Atlantic, all the way to Bridgeport, Connecticut. From Abruzzo the ancestors came by boat, older children caring for the young. I have seen their names etched at… 

Read More »

blt-pasta

BLT Pasta

You must make this. I made it up myself and it is awesome. Like most everything I cook, it’s super simple. There are components, which are comprised of steps, but those are very easy. You may need to consider the timing, but the tomatoes can be refrigerated for days and pesto improves as the flavors… 

Read More »

Deux Cochon

Deux Cochon

For all of the incredible dining options in Portland, you just don’t hear a ton of news about good barbecue. The Portland Food Coma blog made a mission of driving all over creation to find some good barbecue, ultimately coming up with only some passable options. We’ve even been known to take a trip to… 

Read More »

lamb

Braised Lamb

We haven’t been cooking very much during the early spring. It must have been spring fever. Or cabin fever. Or cat scratch fever. Or some other blood-born illness driving our internal temperatures above the normal 98.6 that compelled us to go out so often since I don’t know when. Maybe it started in Mexico and… 

Read More »

fiveguys-1

Five Guys Burgers and Fries

We’ve got a problem. See, for our readers from away, Portland has this whole “Buy Local” ethic. This means, in a nutshell, that as a city, we support local businesses, and make an effort to keep chains out of the Old Port, off of Commercial Street, and away from our major tourist centers. In general,… 

Read More »