I have never really had too much flank steak in my life. I don’t know why, I just never got around to buying and trying it. So the other day I am in the supermarket just looking for something different to make. Staring at the butchers window I see this flank steak. Now I have seen them cooked on many a cooking show but I have never actually eaten it, or cooked it before.

So what the heck, I buy it and decide to try and make my own rub for it. When we sliced this up, everyone at the table was astounded how well this came out.

While I was searching for spices to make the rub, I came across one that I had never used before: Cardamom. Reading the spice guide in the store it basically had little information on it other than some people use it in pot roast. So, I figured I might be able to use it, and if not, I will try it for my next pot roast.

When I got home and opened the spice bottle of the Cardamom seeds and smelled it, I nearly coughed. It has an aroma similar to a vapor rub, i.e. vicks. I gave it the one eyebrow look and wondered if I should not just put this bottle in the back of the spice cupboard.

Well, always up for something new I – (More…)

Chicken riggies is an Upstate NY thing. I have already written about how to make the red version, so I decided to show you how to make the more common white recipe. Mostly the difference here is the cream you add at the end and you also use less herbs and different oils.

Where I come from, a bit North of Utica NY, just about every family function includes a dish of riggies. It is a powerhouse of a meal so unless your feeding 10-15 people, prepare for leftovers.

1 1/2 – 2 pounds cut up bite size boneless chicken (white or dark or both).
About 2 tablespoons olive oil.
1 large yellow onion, diced.
5-6 cloves of garlic, chopped.
1 20 oz. jar of sweet peppers, drained, lightly chopped.
1/4 cup of pickled hot cherry peppers, lightly chopped.
3/4 cup fresh grated Parmesan cheese.
About 1/2 cup of fresh basil, lightly chopped.
2 cups or so of chicken broth.
1 28 oz can/jar crushed tomatoes.
About 24 oz of dry rigatoni, prepared as per directions on the box (reserve some of the liquid).
3/4 to 1 cup of heavy cream.
Salt and fresh ground pepper.

In a really large sauce pan, add the olive oil, enough to coat the bottom of the pan. Heat to medium/medium high. Salt and pepper the chicken pieces and cook in batches until just done in the sauce pan and remove.

Add the onions and garlic and cook for about 2-3 minutes until onion just – (More…)