Posts by Richard Land
Grilled Mexican Flank Steak
Basic Barbeque Sauce
This is our go to barbeque sauce, and we just about always have it on hand. But if need be, our kitchen is stocked with all ingredients, so that we can quickly put a batch together. We have not purchased a store brand barbeque sauce in years, since this sauce is the best we’ve tasted.Adapted…
Read More
Paella
A paella pan is needed for this recipe. We purchased an outdoor propane system with pan from the Spanish Table in Seattle.
Read More
Corning Beef Brisket
The week before Saint Patrick’s day, you’ll find us corning a beef brisket for corned beef and cabbage and Ruben sandwiches in celebration of our Irish roots. We’re all a little Irish!
Read More
Lasagna
This recipe is a combined production. I make the sauce and Jeanette prepares the noodles. We make a large pan on the weekend so there’s extra to freeze for a quick meal during the week.
Read More
Marinara Sauce
This sauce is great as a stand alone, but we usually add our meatballs for spaghetti or hero sandwiches. Use high quality canned tomatoes for the best results. Here’s a great article on The Kitchn about their whole canned tomatoes taste test.
Read More
Meatballs
Rich’s Smokin’ Chili
Whenever we smoke a beef brisket, we go large and there’s usually leftovers, so the next day, we’re putting together a batch of Smokin’ Chili.
Read More
Chinese Chicken Salad
This salad serves 30, so it’s great for a crowd or will keep for a couple of days without dressing.
Read More