Doug's Sounding Board


I have trouble keeping track of recipes that I find on-line or make up so this page is to be a repository for recipes that I like.

Blackened tri-tip – This has two components, a rub and a marinade. It’s an overnight thing because of the rub but it is really worth it! The rub is more than enough and will last for awhile and the rub applied overnight gives the marinade a chance to sit and blend for the morning.

We also used the rub in a pinch (no pun intended) on some chicken breasts we wanted to grill. I applied the rub and then also put on a little of Newman’s Own Balsamic Vinagrette. It turned out well despite not sitting with the rub.

Chicken Fajita Marinade – I wanted a tasty grilled chicken and I recalled that I like fajita meats a good bit so I found this one and it came out very well.

Swedish Pancakes – One day Nicole were going up to San Francisco (I think I was taking her home) and we were hungry. We decided to get off on De Anza Blvd. and see what we could find. We chose the wrong direction at first and ended up in business-park land so we turned around and eventually found Holder’s Country Inn. We had giant omelettes (quite good) and discovered swedish pancakes. The next weekend we wanted more but it was a long drive so we looked to see if we could find a recipe on line and the great site and pancakes it instructs you to produce are the excellect find we made.

Herbed Pizza Dough – Sometimes you want to make your own pizza and not use a boboli. I hear Trader Joe’s sells ready to go pizza dough too but we haven’t managed to get then when they have it. We load this reacipe intot he bread machine on the pizza dough setting and 1.5 hours later we’re ready to go.

Once I decided to try and have a higher protein crust so I used high gluten flour in place of the whole wheat flour. I should have know it would happen, but the protein made it much stiffer and it couldn’t be spread very far to make the pizza crust. It did however make a pretty good foccacia! It puffed up just right and everything.

Sunset’s Crunchy Napa Cabbage Slaw – We first had this at Bob & Yvonne’s and it was the best cole slaw I’d ever had. They said it was from Sunset magazine and gave me a copy (of the recipe). It’s kind of silly that they had to give up a copy since we have a Sunset magazine subscription too. Our realtor gets her clients subscriptions to Sunset then their deals close which is really cool but I never get around to reading it. Anyway, after we made it we still decided it was the best slaw. Really, go make this now!

They don’t put the recipe for Quaker Oatmeal Cookies on the box anymore but you can still find it on-line which is good because I always liked them.

A Passover dessert that’s too good to believe you’re allowed to eat it on Passover is Matzah Brickle. I think it’s best kept in the freezer longer than the 20 minutes in the recipe and even when it’s in pieces in the ziploc bag.

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