I’d been thinking that pork rinds would be a great coating for chicken, pork or shrimp, so I wasn’t really surprised to see a recipe for something similar. It was time for some experimentation, and the result of that is today’s recipe. Luckily it took only one failure before this worked. There’s a ton of…
Tomato Paste Mini-Tonkatsu
We eat a lot of tonkatsu at the Feral Cooks, and I was thinking one day of possible options, other than dredging the chop in flour, egg and panko. The alterative would have to be something thick that panko would stick to during the frying process. Turns out the tomato paste fits the bill. Miso…
Shiso-shallot butter
Here’s a compound better recipe that’s part of a larger recipe from Food & Wine. The idea is to top a steak with it straight off the grill or out of the frypan. While the premise is good, I can’t help but think the recipe is flawed. You’ll see that it calls for a quarter…
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