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Odar

Not Armenian, but still good

Mrs. A’s Meatloaf

A classic American meatloaf. One of the best you’ll taste. Not Armenian, but in the family

Ben’s High-maintenance Meat Sauce

A great pasta sauce with just enough Italian sausage…

Christmas Sticky Buns

This traditional recipe was passed on from my great grandmother, Edith Love Newkumet, to my mother and then to my sister Bette.

Betty-Ann’s Amazing Crab Cakes

Today I’m participating in a benefit for Sankofa Fine Art.

My contribution to the event is crab cakes. About 30 of Cleveland’s amateur cooks
and professional chefs will each have our own booth, touting our ‘specialty’ for this
event. I was invited to participate in the amateur-likes-to-cook category. Bill is serving
as my assistant. The crab cakes are now ready and we will be loading the car and going
to set up later this afternoon. The event is 5:30-9pm.

It is co-sponsored by the Cleveland Clinic and is being held in one of their buildings. My
instructions were to prepare 150 sample-sized portions of my dish; chafing dishes and other
apparatus will be provided.

Corn and Bean Salad

Best with fresh corn, but canned corn will work if out of season.

Hot and Spicy Shrimp

I first encountered this mouth-watering dish at the Hunan Garden in New York City’s Chinatown. This is the closest I’ve come to duplicating that restaurant dish.

Buffalo Wings

This popular appetizer/snack was created in the mid 70′s at a place called the Anchor bar in Buffalo, NY. The level of heat is determined by how long the wings are dipped in the sauce after cooking.

Chen Ma-po Tofu

Ma-Po Tofu is an authentic Szechuan dish. Enjoyed by Chinese on top of a bowl of white rice, it’s spicy heat makes it a favorite to warm up from the cold. The Chinese say “Ma-Po-Toe”, leaving off the last syllable. I once had such a craving for Ma-Po Tofu that I visited 14 Chinese restaurants in Tucson, AZ – one every night for two weeks – to see who had the best! This dish can be made with or without the pork.

Sal’s Sassy Sauce

A favorite from my years at the University of Rochester. “Sal’s Birds” rivaled pizza as a late night meal. This is my best imitation of Sal’s secret recipe sauce. Serve warmed sauce over fried chicken, seafood, grilled ribs, etc.