Unheralded

CHEF JEFF: One Byte At A Time — Rotelle With Mushroom Tomato Sauce

Most people think of a meat sauce when considering dishes such as spaghetti, lasagna, ravioli or Alfredo. A good sauce can make or break a pasta entree. But sauces without meat can be just as tasty and often are more heart-healthy. I’ll be the first to admit that a ground beef/Italian sausage tomato/marinara sauce is hard to beat when it comes …


Unheralded

CHEF JEFF: One Byte At A Time — Chicken Marsala

Mushrooms are one of those vegetables that you either love or hate. For those who dislike mushrooms, it’s usually texture that puts people off more than the taste, while it’s those same qualities that attracts those on the other side of the aisle. One of the reasons I like mushrooms so much is that they often absorb the flavor of the …


ERIC BERGESON: The Country Scribe — Chicken Of The Woods

Here is the first chicken-of-the woods mushroom (above) that I have found all year. Big thrill. Once sauteed, or grilled, chickens are meaty and delicious. I am hoping those little ones off to the side grow into big ones. Chickens need to be harvested while still damp and cool to the touch. Once they dry out, they are past their …

CHEF JEFF: One Byte At A Time — Skillet Pork Chops

Ever wonder why pork chops are such a popular entry? Maybe it’s because they can be fried, grilled, roasted or even stuffed. And they can be cooked at relatively low temperatures because of improved breeding techniques. One of my favorite ways to fix pork chops is in a barbecue sauce and cooked in a covered cast-iron pot inside my oven. But those …