I love wings. I don’t think I ever met a non-vegetarian who didn’t at least like them. If you want to make some killer wings and do it the easy way, here’s a pretty simple recipe. It uses a number of sauces and condiments, in small quantities, all of which I generally keep in the […]
Killer Gourmet Wings Read More »
At a recent gathering of some of my writer friends, I brought this “experiment” along as my contribution to the pot-luck. I started with my Famous Marinara recipe and then did something I’d seen on the cover of a magazine or something. The principle is simple: take marinara, some sort of pasta, and a soft
Quincy’s Raviagna (Crockpot Ravioli Lasagna) Read More »
This one is a lot easier than you might think. I’ve gotten rave reviews, and the total preparation is only about 20 minutes, with only 15 minutes of cooking time. Tools Medium to large pot for boiling the stuffing mix Large mixing bowl for stuffing mix Small mixing bowl for sauce mix 1 or 2 9×12
Crab Stuffed Mushrooms Read More »
Ingredients 1 jar Prego 67 oz. traditional sauce (or any brand) 1 16 oz cans diced Italian tomatoes 1 cups red wine (cabernet, merlot, or burgundy) 1 tbsp. basil (dry) 3 tbsp. blended Italian seasoning (dry) 1 head minced garlic 1 lb. crimini mushrooms roughly 1-2 inch cap size (portabellas work too) sliced top to bottom
Quincy’s Famous Sausage Bolognese Read More »
This is a simple little sauce that can be used on sandwiches, eggs, fish, and (as included here) my Bacon Wrapped Cauliflower. Mayonnaise Sauce 1 cup savory mayonnaise (I use Hollywood safflower) 2-3 tablespoons of sriracha chili sauce 2-3 tablespoons of spicy dark mustard 2-3 tablespoons of capers
Quincy’s Mayonnaise Sauce Read More »
This little ditty is something I whipped up a while back and loved enough to add it to the website. It can be served as either a main dish or a side. It is very easy to make, although there are some steps to it. And even if you tell yourself you don’t like cauliflower,
Bacon Wrapped Cauliflower Read More »
If you do any kind of grillables on the barbeque or use a smoker, use this a more generic but very bold dry rub on beef, pork, turkey and chicken. I haven’t tried it on fish, but it might work there as well. This can also be used for roasting meats in the oven or
Quincy’s Generic Grill Rub Read More »
I first made this sauce (or seasoning as it’s frequently called) as a marinade to the Oxtail Stew that I was making for the first time. You’ll see it reference in that recipe. However, having said that, this blend is something that I intend to keep on hand and use in a variety of capacities.
Jamaican Green Sauce (Seasoning) Read More »
