Katsu sauce is basically Japanese BBQ sauce.  You've encountered it if you've ever had katsu chicken/pork/beef at a Japanese restaurant.  If you want to know katsu, I have a decent recipe here. Traditional katsu sauce is a combination of ketchup, soy…

I use this enough that I really should have separated this out from the start.  This is one of my takes on BBQ sauce.  I use banana sauce, because it's both sweet and has a sour tang, and the fructose…

Fajitas

I've been hankering for fajitas for a couple of weeks now, and with the long weekend (plus the official start of Grilling Season), I figured it was time. Fajitas are another thing that have their roots from the vaqueros (Mexican…

Modified wok flame ring

If you have a standard gas stove, take the flame ring you (hopefully) got with your wok, and take a pair of tin snips to it

Tomato Chicken with Curry

So, this is more or less making a stand-alone version of the curry from the Curry-Stuffed Toast I posted  recently, because I liked it so much.  (If you missed that, it was a savory French-style toast with curry and home-made cheese…

A number of people have wanted to know about some of the kit I use around the kitchen, so it's probably about time I do so.  As such, I figure the best way to start is by talking about how…

I'll just come out and say it – Onion rings are awesome, whether on a burger, or as a side.  I mean, deep-fried onions, am I right?  Well, deep fried nearly everything.  Deep.Fried.  *drools a little* At some point I'll…

Mozzarella in Carrozza

"Mozzarella in a Carriage".  Earlier this week, I came across a reference to this, with two sentences to the effect of, "In Italy they make French toast with mozzarella in between two slices of bread, then fried. Sometimes it's served with…

Cast-Iron baked cornbread

If you're like me, you grew up with Jiffy cornbread.  Not that there's anything wrong with that – Jiffy is cheap, easy, and tasty.  All three of which are total 'wins' in my book.  On the other hand, there's a…