Here’s another easy hot weather summer dish. It’s a quick side dish or can even be a meal. Your good garden or July farmstand produce will make this dish sing. Continue reading
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Rick’s Summer Gazpacho
These last few July days have been too hot to cook. The good news is that the summer harvest of fresh produce is here, and it is a good time to make Gazpacho. I make this every summer when the tomatoes are ripe. My neighbor gifted us a cucumber, and my own parsley is in. I grew the jalapeño pepper in a pot. Continue reading
Rick’s Summer Spaghetti with Uncooked Tomato Basil Sauce
We’ve been cooking variations on this recipe on hot summer days for decades. The original “Silver Palate Cookbook“ had a version that called for Brie, but we felt that was too rich for a hot summer dinner.
We only make this in late summer when the good local tomatoes come in, and we have fresh herbs in pots ready to go. You do have to cook the pasta, but the rest is uncooked. I combine all the other ingredients in a pasta bowl earlier in the day and let them get happy. Continue reading
Rick’s New England Lobster Bisque
Lobsters have been pricy this summer, but they had a sale this week at the grocery and I picked up a couple. They were delicious. I’d never made lobster bisque before, but I researched a few recipes, and came up with this for our lunch. Continue reading
Rick’s “Fathers’ Day” Mixed Grill
When we were on holiday in Burwash, East Sussex, way back in 1993, it was our June 12 anniversary, and we were looking for fine dining to celebrate. We had Auntie Freya with us to watch the kiddos, so we had high hopes, and we had scouted out what appeared to be the only restaurant in town that wasn’t one of the three pubs. Sadly, when we went to make a reservation, it was closed, night off, bank holiday or whatever.
Not to be deterred we turned to the usually reliable English pub for a back-up. The high street in Burwash isn’t very long, and was then anchored by a pub at either end and one in the middle. The one in the middle seemed busy so we went there. It had “Mixed Grill” on the menu. Continue reading
Rick’s Vietnamese Pork Chops
We had a great little Vietnamese Restaurant nearby and their pork chops were one of the best things on their menu. Sadly, for us, the family that ran the place retired and moved to Florida. I’ve found several recipes and this is my take. Serves four. Continue reading
Rick’s Pork Tenderloin with Garlic Honey Sauce
A pork tenderloin is an inexpensive, delicious dinner that can be put together in very little time. For this recipe you need a big pan that can start on the stovetop and be finished in the oven. I have a 14-inch well-seasoned cast-iron pan that does the trick. You’ll want your kitchen fan on high during the initial searing.
Pork tenderloins (they come two to a package)
2 TBS peanut oil
3 cloves of garlic, peeled and minced
!/2 cup honey
1 TBS soy sauce
1 TBS Chinkiang Vinegar
1 TBS Chinese rice wine or Saki
2 Tsp Dark sesame oil
Preheat oven to 350 degrees F. Whisk the sauce ingredients in a small bowl and mix well. Set aside. Sprinkle the tenderloins with salt, pepper and paprika.
Set pan over burner on medium high heat until it is very hot. Put in the oil and when it starts to smoke sear the tenderloins all over, until they are nicely browned, about three minutes per side.
Turn off the burner and toss in the garlic and stir it in the hot pan for about 15 seconds (don’t burn it!) Give the sauce a final stir and add it to the pan, coating all sides of the pork.
With a couple good potholders carefully put the pan in the oven, and cook for about 15 minutes, or until internal temperature is 150 F. The tapered ends will be medium and the center will still be pink. Something for everyone! I would serve this with rice and apple sauce or chutney. Or baked beans.
Remembering Luther C. Pierce (1924-2021)
I recently learned that my friend, colleague and former congregant, Luther Pierce died last month in Gainesville. FL, just weeks shy of his 98th birthday.
When I first met Luther, he was already retired from a long ministry in CT, and was living in Cummington, MA. He was serving two little churches part-time in the hill towns of Western, MA, Peru and Worthington.
We first met at the home of Max and Jean Stackhouse, who hosted monthly dinners for area clergy at their home in the Berkshires. Luther was also the New England development representative for Seminario Evangelico de Puerto Rico. He convinced our congregation to include the school in the mission portion of a capital fund campaign. Continue reading
“Our Down to Earth God” A Sermon on John 1:1-18
Happy New Year! It’s still Christmas! Being Christmas, my sermon today is called “Our Down to Earth God.” I want to talk about the mystery of the incarnation, how God came among us in Jesus, and what that means for our life and our faith. Continue reading
My Top Ten Posts in 2021
Once again, as the old year passes and the new year beckons, it has been my custom to look back at my most popular posts of the year. Continue reading