May 15
The key to this dish is about moisture control. The first time I did it, it started out as a roasted zucchini dish and it required too much oil to get the texture I wanted. The second time, I used less oil but it put off too much water. That’s why it’s now a “pan casserole” whatever the hell that means.
May 11
Super simple powdered sugar glaze, flavored with bourbon and vanilla for cakes, doughnuts, apple fritters. Anything that needs a good glazing.
May 11
I got this recipe from my wife who got it when she was young from some lady named Hazel Evans. My wife does not speak highly of her, but in Hazel’s defense, she left us a pretty damned tasty, easy to prepare cake.
May 06
It’s also worth mentioning that I did not make my own pie crust for this. I struggled with it, but honestly, I really hate making pie crust. Combine that with the convenience of Pillsbury’s fairly tasty offering, my rogue rolling pin, my heavy oven usage during the filming, and fate made the decision for me.
May 06
I came to appreciate this dish more in my drinking years as a hangover remedy, assuming it’s made with hot sausage and tons of cayenne, particularly when served on greasy hashbrowns, topped with eggs over easy and tons of Tobasco.