Whenever we get back to the Boston area, it's a priority to to have a meal at Legal Seafoods. I recently "re-discovered" this recipe buried in old newspaper clippings. I had tried to recreate it in the past but now know I was missing the most important ingredient - buttermilk. I made it again after posting the recipe so I have edited the original description. It's even better than I remembered, you might want to try just a dash (or more) of cayenne pepper. It's delightful !
The "Witchery" restaurant in Edinburgh is located in a building where the "Old Hell Fire Club" used to hold their meetings. The restaurant serves Steak Balmoral, made with a whisky sauce. Here's the recipe.
Shapario's is a local deli that is well known in the Midwest. A few years ago the recipe for their stuffed cabbage was published in a local newspaper. Anyone who is a fan of cabbage rolls will love this!
Bob Evan's restaurants makes this on their breakfast menu (they call it country Biscuit Breakfast), but I took one look at it, and said to my husband they should call it "Breakfast Slop" instead. Despite the not too encouraging name, this is really good, and one of the better things you can have for breakfast at Evans. You'll like this a lot if you are a fan of biscuits and gravy, because this basically is the magnum opus of that sort of thing. At Evans they serve this with home fries (hash browns) and that or something like grits would be just great. Enjoy!
A friend and I have recently become addicted to coffee with flavoured creamers (mmm... International Delight...), and then... I ran out - and so did the local store! So I hunted down recipes online until I found this one - it's sweet and creamy and (most importantly - to me, at least) not a powder!!! It's from thriftyfun.com.
This is a similiar version of Chipotle's restaurant pork. I crave Chipotle's often and so I was glad to finally have a recipe I could create on my own. Note that the pork is supposed to come to room temp. before cooking. (2 hours) I would never do that. I am a freakezoid when it comes to raw meat, but you may be more savvy than I am, so that might work for you. Also, garnish ingredients are approximate. I found this on www.grillinchillin.com