by David MacielSponsored by Ray’s Food Place, Furber Plaza In November comes my favorite holiday Thanksgiving. But then comes the task of preparing & cooking the turkey so it comes out tender & juicy. The best way to ensure this is with a brine. Wet brine is a...
by David MacielSponsored by Ray’s Food Place, Furber Plaza The smell of fall and harvest is in the October air. The cooler morning temps give way to warm afternoons. This creamy very rich soup is a perfect belly warming meal for those cooler evenings Ingredients• 2...
by David Maciel Sponsored by Ray’s Food Place, Furber Plaza In September tomatoes are at the peak of the season. This Asian styled recipe calls for cherry tomatoes you can substitute large slices of your favorite tomato. I used basil & cilantro combination, and it...
Cooking with David Maciel Sponsored by Ray’s Food Place, Furber Plaza The Fourth of July always means firing up the BBQ. I really enjoy making these cheesy stuffed burgers. They come out juicy with every bite and are always a crowd pleaser. Ingredients • 8 slices...
Cooking with David Maciel Sponsored by Ray’s Food Place, Furber Plaza As the weather warms up, I like to make cold salads for outdoor dining with grilled meats. This tortellini pasta salad can be lots of fun. Use your imagination on adding ingredients. Just don’t...
Cooking with David Maciel Sponsored by Ray’s Food Place, Furber Plaza I was asked by a good friend if I had a salisbury steak recipe. A bit of history – it was first made by James Salisbury during the civil war era. There are 100s of variations, but I’ve made...
