Currently cooking from Tasty by Roy Finamore
This dish isn’t much to look at, but it is probably the best thing I’ve cooked out of Tasty.
If you’ll recall, the last recipe(s) I tried out of this book weren’t so successful. I was ready to go onto the next book, but decided that I needed to get [...]

Currently cooking from Tasty by Roy Finamore
Here’s the story of the dessert that almost wasn’t . . .
Once upon a time, I offered to provide dinner (with dessert, of course) to Bryan’s niece who just had a baby. Along with a huge pan of lasagna, I planned on wowing her with Finamore’s Chocolate Whipped Cream [...]

Currently cooking from Tasty by Roy Finamore
Who would have thought that a marinade that contains a lot of beer might make the meat taste like beer? Duh! Apparently not me. Neither Bryan nor I like the taste of beer, so after a few bites of this steak, we politely pushed it aside and concentrated on [...]

Currently cooking from Tasty by Roy Finamore
I couldn’t admit that I had gotten smacked down by some shrimp and bacon, so I was determined to give this recipe another go, with a few modifications.
This time around, I used jumbo shrimp so it was easier to wrap the bacon around and secure everything together. I also [...]

Currently cooking from Tasty by Roy Finamore
So far, this is my favorite recipe from Tasty. It was quick and delicious and takes advantage of all the wonderful summer produce that’s available.
You start out by cutting the kernels off of three ears of corn and sauteing them in some butter. Once the corn is cooked, you [...]

Currently cooking from Tasty by Roy Finamore
Why make English muffins? Well, why not? I had the ingredients (flour, yeast, salt and water) and instead of heating up the house with the oven, these little babies get cooked on a cast-iron griddle on the stovetop.
The simple dough is mixed up and left to rest overnight in [...]

Currently cooking from Tasty by Roy Finamore
This is a simple side dish, albeit one that takes four hours of simmering on the stovetop. The beans (I used great northern beans) are cooked until tender with an onion, a couple of whole cloves, a couple of carrots, a stalk of celery, some rosemary and a bay [...]

Currently cooking from Tasty by Roy Finamore
Pork tenderloin is so easy to cook, but it can end up bland and boring, so I’m always looking for ways to spice it up. In this recipe, Finamore has you spread a mixture of Dijon mustard and herbs over a tenderloin before rolling the meat in bread crumbs. [...]

Currently cooking from Tasty by Roy Finamore
I was worried that this dish was going to be too strong. After all, it calls for a 1/2 cup of vinegar, 1/2 cup of white wine and a whole lotta onions. But eaten with rice, this chicken was quite good. The flavors mellowed out and weren’t too harsh.
The [...]

Currently cooking from Tasty by Roy Finamore
Two things I learned while making this dish:
1. Bacon and shrimp are both very slippery and resist staying wrapped together, even when skewered.
2. Bacon is flammable.
Did you notice that there’s no picture accompanying this post? That’s because I was too busy trying to put out the fire to take [...]