Posting Date: 05/22/2013

The possibilities for a hamburger are endless. When you feel like a burger, but want something different, this just might be the recipe for you.

Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Jamaican jerk is actually African since the origins of jerk pork can be traced back to the pre-slavery days in West Africa. When the British invaded Jamaica the colonists fled, leaving behind a large number of African slaves.

This is the best hamburger press. I measure out the meat on a scale and then very quickly, this press will turn each patty into exactly the same size.  [Read more]

Posting Date: 05/15/2013

Joy Bruneau has a tough job. She is behind the scenes at the Mesquite Citizen Journal, keeping track of details that help keep this paper running smoothly. Joy also works with Barbara on getting the information to us about the monthly health report of our restaurants.

Joy is one of these women who is very talented and creative. Her home is beautifully decorated and spotlessly clean. She claims the kitchen is not her favorite spot in the house, but has agreed to share one of her recipes.

This recipe for chicken enchiladas sounds so easy to make. Buying cooked chicken makes this even easier. You could also use your imagination and maybe add corn, tomatoes or jalapenos to the mixture before you roll up the enchiladas. Adding some pepper flakes to the sour cream mixture will also offer some heat. [Read more]

Posting Date: 05/08/2013

One of the events that are part of the Mesquite Days is the Historical Society’s Bake-off which was held last Wednesday. Each year, they have an ingredient that they must use and for 2013 it was bananas.

Sam Reber took first place with his Banana Split Cake. I called Sam and he was kind enough to share his recipe. He said his wife had a very old cookbook and he found this recipe and then kept improving it. While his wife was out of town, he came up with this winning formula.

Sam said he likes to cook. He ran a big game guide service back in the 1970’s and he did all the cooking. He of course was cooking outside using a Dutch oven and many other heavy pots and pans over an open fire. He says he is too old to continue that, but now enjoys his time in the kitchen. Lucky Mrs. Reber! [Read more]

Posting Date: 05/01/2013

Sometimes a recipe is not really a recipe. It is an idea about combining ingredients in the quantity you desire for the taste you are looking for. I think Salsa recipes fall in that category. If you want more heat, add more jalapeno. If you want it sweeter, add more fruit. Salsa is fun to make and even more fun to eat and mix and match with certain meats.

I had fun going to Smith’s grocery store to get a picture of a pineapple. I met Tony who works in the produce department. What a nice guy. [Read more]

Posting Date: 04/24/2013

Who goes to Hugo’s? We did.

Another beautiful day in Mesquite and the Mesquite Citizen Journal gang headed out for lunch. I have to admit, there were comments made before the lunch that several of us had eaten there once before many years ago and were hoping the food and service would be better.

Hugo’s is located off of Pioneer Blvd and is part of the Highland Estates Resort. [Read more]

Posting Date: 04/17/2013

This week, my guest chef is Linda Faas and she is sharing her recipe for an Asparagus Quiche. When you hear Linda’s name in town, you immediately think of the Arts community since she has played a major role at the Art Gallery. Linda is now a Feature News reporter for this paper. She says this recipe is easy to make and it is one of her favorites. It appears Linda can do it all. [Read more]

Posting Date: 04/10/2013

I never met a potato I did not like.” I think these are words to live by. There are so many different types of potatoes and the cooking methods and flavor profiles are endless. Potatoes are high in carbohydrates, but low in calories until you smother them with butter.

A friend from back East used to make this recipe and serve it with steak. The sauce you make to bake the potatoes can also be served along with the dinner. It is best to use a food processor to make sure it is well chopped and blended. [Read more]