I like tuna. Really. I do. I like it as a big, ol' tuna steak, sliced raw on my sushi, seared and dipped in wasabi-infused sauce. I do NOT, however, appreciate what most American households are likely to have as their tuna standard: Chunk Light Tuna...at least in most cases. … [Read more...] about Canned Tuna: More Than Just a Casserole
technique
The Key to a Crumb Crust
I made my first cheesecake when I was 15. My grandma always made cheesecake for Sunday dinner. She would keep it hidden in the guest bedroom or downstairs on the coffee table, but I knew it was there, thick and baked, topped with cherries (always cherries) and with a perfect … [Read more...] about The Key to a Crumb Crust
Bacon-Wrapped Tenderloin – The Prequel
Seeing as how my prior post about bacon wrapped tenderloin medallions glazed over a few steps, I will attempt to fill in these gaps for you. Tenderloin went on sale again and this time for $4.99/lb - what a steal! So, even though I had some of these goodies already … [Read more...] about Bacon-Wrapped Tenderloin – The Prequel
