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...
Cooking with David Maciel Sponsored by Ray’s Food Place, Furber Plaza Easter in our house is always a bone-in smoked ham. I made this ham glaze recipe using simple ingredients and it’s the best I’ve ever tasted. Brush onto the ham during the last half hour of baking...
Cooking with David Maciel Sponsored by Ray’s Food Place, Furber Plaza I really enjoy making marinades for meat. This orangemaple syrup & balsamic vinegar give this a nice, sweet flavor. This calls for pork but you can substitute bone-in skinless chicken thighs or...
Cooking with David Maciel Sponsored by Ray’s Food Place, Furber Plaza In February we celebrate Valentine’s Day. It’s a busy day for restaurants but if you’re like me I enjoy making a special home cooked meal. I use Atlantic salmon but King or Coho are excellent as...
Cooking with David Maciel Sponsored by Ray’s Food Place, Furber Plaza In January we start the new year. If you’re like me, I try to take off a few holiday pounds or just eat healthier. This roasted winter vegetable salad is an excellent way to do both. I do add some...
Cooking with David Maciel Sponsored by Ray’s Food Place, Furber Plaza For me Christmas is about family & friends coming together to celebrate the holiday. A frittata is an excellent brunch dish, or you can add meats for a hearty dinner meal. The eggs are a blank...
