by Poor Man's Gourmet Kitchen | Mar 17, 2014 | Appetizer's, Chinese, Dressing, RECIPES, Sauces, Status Updates, Steak
Oriental Salad made with Leftovers! There’s nothing that top secret about an Oriental Salad. But I’m going to make one using leftovers. I can walk into almost any kitchen, open the refrigerator and turn out a gourmet dish. Obviously a salad is a weak...
by Poor Man's Gourmet Kitchen | Mar 14, 2014 | Appetizer's, RECIPES, Soups, Status Updates, Uncategorized
My Cream of Broccoli Secret! Cream of Broccoli Soup doesn’t get any better than putting it in a toasted Bread Bowl, does it? It’s not a necessity but it sure does boost the look and comfort of eating soup with bread. For this Cream of Broccoli Soup recipe,...
by Poor Man's Gourmet Kitchen | Mar 10, 2014 | Appetizer's, Japanese, RECIPES, Sauces, Status Updates
A Cold Cucumber is Hot! There really isn’t a lot to be said about making a Cold Cucumber. It’s simple. I have yet to find anyone that doesn’t think it’s refreshing. It’s normally an appetizer or side dish but I often find myself eating an...
by Poor Man's Gourmet Kitchen | Mar 7, 2014 | Appetizer's, Breakfast, Dessert's, Drinks and Cocktails, RECIPES
I know… It’s just a Pineapple! The Pina Colada Recipe I did the other day made me realize that it probably wouldn’t be a bad idea to whip a quick “How to” slice and dice a Pineapple. Well that and the fact that even my own mother...
by Poor Man's Gourmet Kitchen | Mar 3, 2014 | Appetizer's, Breakfast, Dessert's, Drinks and Cocktails, Mexican Food, RECIPES, Status Updates, Uncategorized
The Best Pina Colada Being served a dressed up Pina Colada is Awesome. It’s refreshing and it makes you feel like you’re on vacation somewhere if you’re not already. Making one your self can be fun, however, side fruit and umbrella’s aren’t really...
by Poor Man's Gourmet Kitchen | Feb 28, 2014 | Appetizer's, Chinese, Italian, Japanese, RECIPES, Sauces, Seafood, Status Updates, Steak
Calamari Steaks For most people, making Tender Calamari is not an easy chore. Even restaurants struggle with it. When you get it in rings, it’s slices of the body on those six inch squid, so it tends to be very chewy. When you get all eight of the legs and...
