by GreggRobertson | Oct 5, 2013 | Fermentation, Hot Sauce
Several people have asked for my hot sauce recipe. Because I had never written it down, I couldn’t give it to them. Here’s my attempt to document the recipe and process. The recipe below evolved over the thirteen years or so I’ve been making...
by GreggRobertson | Oct 7, 2012 | Italian, Main Courses
My daughter Emily has been asking for this recipe for months. Here it is, finally! As I have cooked Italian food over the years, I’ve found that the best dishes tend to be simple, so my recipes have gotten simpler. My Sunday sauce or “gravy” is one...
by GreggRobertson | Jun 15, 2012 | Barbecue, Side Dishes
I came up with these beans for the PLNA annual board barbecue. I’ve been working on a baked bean recipe for several years, but haven’t yet hit it… until now! They take some time and love to make, but are well worth the effort. Tom Tilley and Matt...
by GreggRobertson | Mar 31, 2012 | Chicken, Grilling, Poultry, Rubs
Each fall the Millersburg High School Band sells rubs for barbecue. I usually buy a bunch from the Hines girls through their mom because they are so good. Today, I used the last of the Memphis Rib Rub to make grilled chicken. It’s become one of our favorite ways...
by GreggRobertson | Mar 17, 2012 | Breakfast/Brunch
These hearty huevos rancheros are great for an early tailgate or brunch on any weekend morning at home. I made these for a Penn State tailgate last October when we had a noon game.If you want to make ahead (as I did for the tailgate), you can save time by making...
by GreggRobertson | Mar 14, 2012 | Gardening
This bank was washed out by the back-to-back tropical storms in September 2011. Something needs to be planted on the bank and the steam banks to hold the soil.Above is how the street looked on September 9, 2011. This small tributary of Spring Creek flows through our...
by GreggRobertson | Mar 11, 2012 | Bread
This is pretty good bread. The crust is chewy and the crumb is rustic and moist. I adapted the recipe from Marcella Hazan’s book Essentials of Classic Italian Cooking that my daughter Jen got me for Christmas a few years back. If you love olives, you’ll...
by GreggRobertson | Mar 10, 2012 | Seafood
This was our dinner tonight. I reverse engineered this from two restaurants. The vodka sauce is from Mario and Luigi’s in State College, one of my favorite places to eat while in Happy Valley. At Al Mediterraneo in Hummelstown (sadly no longer in...
by GreggRobertson | Mar 10, 2012 | Uncategorized
Made this last weekend. Serves four and takes about an hour to prepare. While this can be made with any rice, it is best with the fragrant rice grown in the Gulf region or South Carolina. Ingredients2 T. olive oil8 oz. Andouille sausage, cut into1/8″ thick...
