Posts Tagged ‘dinner’

BRAISED BEEF SHORT RIBS

Posted: November 2, 2025 in Uncategorized
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Although beef short ribs can be an expensive dish at many a fine restaurant, the expense is not in the ingredients, but in the time it takes to prepare it. But it is definitely worth the effort!




I used grass-fed beef short ribs for my recipe, and I think it made a huge difference in taste. But use what you like, and can easily find. Short ribs can be extremely fatty. Although you want to keep some of the fat, remove any excess fat that will only make the final braising liquid taste greasy.

I didn’t have a Dutch oven, which is really the right tool for this recipe, so I seared my beef and cooked the veggies in a pan, and then transferred everything to a deeper oven-safe pot with a lid when it was time to cook.

In doing my research for this recipe, I found dozens of variations. I wound up going with a hybrid of two, both from Food Network chefs: the late Ann Burrell, and Robert Irvine. Burrell’s recipe was heavy on the wine, and used water. Irvine’s was heavy on stock, a little wine, and no water.



3 to 5 lbs. grass-fed beef short ribs, trimmed
3 large carrots (200g)
3 stalks celery (200g)
1 medium onion (200g)
3 cloves garlic
Olive oil
Bacon fat (optional)
1 can (6 oz.) tomato paste
2 cups red wine, like a Cabernet Sauvignon
3 cups chicken or beef stock (homemade is best)
Kosher salt and pepper

About an hour before cooking, trim the beef short ribs and season them all over with Kosher salt. Set them aside.




Pre-heat the oven to 325.



Place the carrots, celery, onion and garlic in a food processor and process until you get something that resembles a paste.
Right before searing the short ribs, re-season them with salt and pepper.


Heat a large pan on high, and when hot, add enough olive oil to coat the bottom. Sear the beef short ribs in the oil, making sure they’re nice and brown on all sides.



Set the beef aside in a bowl, pour out the fat in the pan, and replenish with new olive oil, (and some bacon fat if you have it and want to use it), just enough to coat the bottom of the pan.



Pour in the veggies from the food processor, season them with salt and pepper, and sauté them until they really caramelize. You want them to start taking on a brown color. 


 




If the veggies start sticking to the pan, turn down the heat, but the stuff that sticks to the pan is full of flavor. Let that happen! It will all come off later when you deglaze with the wine.


 


You want those sticky brown bits!



Add the tomato paste and let it cook down for 5 minutes or so.


 




Add the red wine, and you’ll see how it deglazes the pan and cleans all those tasty brown bits off the bottom. Add the stock and continue stirring.


 


See how the wine cleans the bottom of the pan? It’s all about flavor!



Place the beef short ribs (and any juices that may be in the bowl) into a Dutch oven or large oven-safe pot. Pour the pan with the veggie-wine-stock mix over the top. Add water if needed to cover the beef.



Cover the pot and place it in the middle of the oven. Cook for 3 hours, flipping the beef ribs once halfway through. Add water at the halfway point if it looks like the meat is exposed.


 




After 3 hours, remove the lid off the pot and cook for another 45 minutes to an hour. This allows the braising liquid to reduce and concentrate its flavors.
You can turn the oven off at this point and just leave the pot in it until you’re ready to serve.


 



Serve with the braising liquid.


The risotto I made to go with it will be posted in another blog.

ASIAN-STYLE ROASTED PORK

Posted: October 8, 2025 in Uncategorized
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I love pulled pork, or pork roast…cuts that use inexpensive, fatty cuts of meat that are full of flavor as long as you roast them low and slow.

 

A very special cut of pork!

I recently received a gift of a very fancy cut of pork: Spanish Iberico, where the pigs roam freely, feasting on acorns. It’s some of the best pork you can buy.

But even with a much less expensive cut of pork, like a pork shoulder, you can achieve some delicious results as long as you give it time: time for the marinade to get absorbed into the meat, and time for the meat to cook slowly at a low temperature. Low and slow is key to melting the fat and gristle, and making the meat as tender as it can be.

The pork, before marinating.

Just like with a basic pulled pork recipe, the spices you use make all the difference. I usually make a spice rub that I generously rub all over a pork shoulder when I’m preparing pulled pork. Then it goes in the smoker for as much as 10 hours, depending on the size of the shoulder.

In this case, I’m using a marinade, which needs to be absorbed into the meat. So if I was using a larger cut, I would butterfly it, and marinate it that way. The Iberico pork that I used in this recipe was under 2 pounds, so I left it whole.

I combine all the marinade ingredients into a bowl…

3 tablespoons Chinese Five Spice powder
3 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons maple syrup
1 tablespoon Chinese chili garlic sauce
1 tablespoon rice vinegar (same thing as rice wine vinegar)
1/2 an onion, chopped
3 garlic cloves, chopped (optional)

Once the piece of pork has been trimmed of any obvious hanging fat (remember, you don’t need to butcher the meat…the fat and gristle will melt while cooking and add flavor), place in a Ziplock-type freezer bag, and pour in the marinade. Squish the bag around carefully, to make the marinade makes good contact with the meat. Place the bag in a bowl (to prevent accidents) and place the bowl in the fridge overnight. Squish the bag around every few hours.

 

Pre-heat the oven to 275 degrees. Use a baking pan large enough to hold the roast.

Remove the roast from the marinade, and wrap it in aluminum foil. Place the foil on the baking pan and into the oven. The amount of time you cook the pork will depend on the size of the roast, so use a thermometer to check if the meat is ready. My roast was ready in less than 2 hours, but it was a small one.

 

Halfway through cooking, while I was checking the temperature, I opened the foil and basted the roast with some of the marinade. Then I re-wrapped it, and placed it back in the oven.

 

I save the marinade to brush on the roast halfway through the cooking process. I could also use it as a dipping sauce when serving, but if I did that, it’s important to place the marinade in a saucepan and bring it to a boil to kill all germs! Remember, that marinade was swimming around raw pork! Once it has boiled for a bit, you can set it aside to cool to room temperature.

 

Done!

 

Pork should be cooked to a temperature of 160 degrees, so I remove it from the oven at 150 degrees, knowing the temperature will still rise as the meat rests.

 

Let the meat rest for at least 30 minutes.

 

SWEET POTATO CORNED BEEF HASH

Posted: September 28, 2025 in Uncategorized
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Corned beef hash is actually a very simple thing to make. The most difficult part is the corned beef, especially if you’re curing it yourself. That process takes about three weeks…a long time to wait for a plate of hash!

 

 

If you have a package of already prepared corn beef that you bought at the supermarket, thaw it, and rinse it in clean, cold water.

I post my corned beef recipe every year around St. Patty’s Day. If you want to make your own, just use the search button on my blog to find the recipe.

 

A beautiful slab of corned beef, after 3 weeks of curing. I trim large pieces of fat and gristle off before cooking.

 

At this point, many people choose to boil the corned beef, but I don’t. Instead, I place the piece of brisket in a container large enough to hold it covered with more cold, clean water. I let it sit in this cold water for about 12 hours. I dump some ice into it to keep everything cold.  I change the water a couple of times over the 12 hours. Much of the salt will be washed away by this process. I pat the meat dry with paper towels.

I preheat the oven to 325°.

 

 

I lay a couple of sheets of foil down on a baking pan, and then add chopped carrots, celery and onions to it. I place the brisket on top of the veggies.

 

 

 

I wrap the brisket tightly in the foil, and place the pan on the center rack of the oven.

 

 

 

I let it cook for about 3 1/2 hours for a 8-pound piece of meat. Cook it less if yours is smaller.

 

 

I let the meat cool to room temperature in the foil, then unwrap it, and cut it into manageable sized pieces for future use. I wrap each piece tightly in plastic wrap once it has cooled, and I place the wrapped pieces in a sealed bag and into the freezer. 

 

Of course, you have to slice off a few pieces to taste your masterpiece!

 

Once the corned beef has cooked, it’s ready for sandwiches, and of course, hash! (Pastrami is another series of steps, discussed in another blog.)

 

A piece of cooked corned beef, about 1 lb., cubed
1 medium onion
2 lbs. sweet potatoes 
olive oil
salt and pepper

Preheat the oven to 350°. If the corned beef is frozen, remove it from the freezer an hour earlier, letting it come to room temperature.

 

 

Peel and cube the sweet potatoes. Make the cubes about a half-inch around. Placed them in a single layer on a large sheet pan, sprinkling them with olive oil, and seasoning them with salt and pepper. Toss the sweet potatoes to coat them with the seasonings and then place the sheet pan in the oven, baking for about 25 minutes, until the sweet potatoes are fork-tender and have tasty caramelized, slightly charred edges.

 

 

A few minutes before the sweet potatoes are done cooking, finely chop the onion and sauté it in a large pan with some olive oil.

Cut the corned beef into small cubes, about a quarter-inch in size.

 

 

Once the onions are translucent, add the cubed corned beef to the pan, and warm it through.

Now add the sweet potatoes to the pan and mix thoroughly to combine. Season with salt and pepper.

 

Your sweet potato corned beef hash is ready to serve! It also freezes well, so don’t be afraid to make extra!

EASY FRIED GULF SHRIMP

Posted: September 26, 2025 in Uncategorized
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I love fried shrimp. It’s like seafood candy. And I’ve got a really easy method of making it.

For me, the secret to great fried shrimp is a light batter. I’m not crazy about the heavy, almost pancake mix-like batter that is used in some restaurants for shrimp or onion rings.

As I looked through many recipes, I found that the secret to a lighter batter is rice flour. I didn’t have any in my cupboard per se, but then I found a bag of Bob’ Red Mill Gluten_free 1 to 1 Baking Flour, which turns out to be mostly rice flour. I decided I would use that, scooping a couple of cups of it into a bowl.

My go-to seafood seasoning is Chef Paul Prudhomme Seafood Magic. I added a couple of tablespoons of that to the flour, and mixed it well.

In a separate bowl, I scrambled two eggs.

I use only wild-caught American shrimp, never the nasty stuff from Asia. Thawing the shrimp is simply a matter of placing the frozen shrimp in a bowl, and covering them with cold water (never warm) and in a couple of hours, they’ve thawed out. Then I drain the bowl, and dry the shrimp with paper towels.

In a pan on the stove, I have about an inch of a high smoke point oil, like avocado oil, heating it to about 325°, using a thermometer to check.

Cooking in batches, I put about a dozen shrimp into the eggs, coating them well, then transferring them to the flour mixture, coating them well again, and shaking off the excess. Then I carefully put them in the hot oil. About 30 to 45 seconds on each side is all the shrimp needs to be perfectly cooked. I drain them on paper towels, and they are ready to eat!

I love a little remoulade sauce to go with my fried shrimp, so I grab some mayo and Dijon mustard, and mix them in a bowl to my desired ratio. (Sometimes I like a lot of mustard…other times, not so much.) To this, I add another great “cheat:” Tony Chachere’s Original Creole Seasoning–again–to taste.

Now I’m ready to eat!

FRIED GREEN TOMATOES

Posted: September 24, 2025 in Uncategorized
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Every year, I still have a lot of green tomatoes on the vine as the summer comes to an end. Fried green tomatoes are the tasty solution to the problem.

It’s a really simple process of slicing the tomatoes, seasoning them with salt and pepper, dusting them with flour, dipping them in egg, and then rolling them in some flavored breadcrumbs before frying.

Good news for those that need it all gluten-free! It can happen if you follow my instructions below.

Green tomatoes, sliced
Salt and pepper
All-purpose flour (I use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour)
2 eggs, beaten
Seasoned breadcrumbs (I make them gluten-free…see below)

At first, I sliced my tomatoes at about 1/4″ thick, but I found that if I could make them just a bit thinner, they would come out even crispier. So now I go with about a 1/8″ thickness.

I place the tomatoes on a cutting board, and season them with the salt and pepper.

I then set up my 3 bowls for adding the breading. In the first bowl, the all-purpose flour. (I like using the Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour because it’s mostly rice flour and it makes the coating lighter.)

In the second bowl, I whisk a couple of eggs.

In the third bowl, I place my seasoned breadcrumbs. (You can buy Italian seasoned breadcrumbs, but I make my own by toasting a loaf of Udi GF bread, tossing the pieces into a blender to mill them down to a powder. I add oregano, basil, parsley, salt and pepper, granulated garlic and granulated onion, then whiz the blender for just a few seconds to combine everything. I place this in the third bowl.)

Then it’s time to do the one-handed method of dipping the tomato slices one-by-one into the egg, then dropping it into the breadcrumbs, where the other hand takes over to cover the tomato with a light layer of breadcrumb. Do the same for all the tomatoes.

I fry the tomatoes at 350° in a non-seed oil with a high smoke point, like avocado oil, until golden.

I place the tomato slices on a wire rack to cool, seasoning them immediately out of the fryer with some sea salt.

A dipping sauce, like marinara sauce, goes well with these tasty bites!

SEMI-PORTUGUESE KALE SOUP

Posted: September 3, 2025 in Food, Recipes, Rhode Island, Soups, Southern New England, Uncategorized
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I live just down the road from Fall River, Massachusetts, and New Bedford, Massachusetts, two thriving proud Portuguese communities. In middle school, my daughter had to take mandatory Portuguese language classes. We’ve got dozens of authentic Portuguese restaurants in the area, and even a well-stocked supermarket with its own bacalhau (salt cod) room: Portugalia Marketplace, in Fall River.

So when I first posted my recipe of Portuguese kale soup, I was told by many Portuguese friends that my soup wasn’t authentic so I couldn’t call it that. Fair enough. After all, my soup has far less carbs (no potatoes or pasta), fewer spices, and it uses homemade stock instead of water. It may not be Portuguese, but it’s full of flavor.

 

My version of the classic Portuguese kale soup.

My semi-Portuguese kale soup.

 

4 cups home-made chicken or beef stock
4 cups water
1 cup lentils, rinsed in cold water
1 onion, finely chopped
1 carrot, finely chopped
2 stalks celery, finely chopped
1 clove garlic, through a press
1 lb. Portuguese chourico, peeled and chopped into small cubes 
1 large bunch organic kale
salt and pepper

Add the stock and water to a large pot. Heat until boiling. Add the lentils.

In a saucepan with a little olive oil or bacon fat, sauté the onions, carrots, celery, and garlic for a few minutes. Add the chopped chourico and sauté a few minutes more. Add the contents of the sauté pan to the pot.

Wash and de-stem the kale, tearing the leaves into smaller pieces. Add the leaves to the pot and stir. The stems go in your compost pile. (You can also use them in a juicer.) Kale is always on the “dirty dozen” list of vegetables with large amounts of pesticides, so I always buy organic.

Cook the soup until the lentils are al dente. Taste and season for salt and pepper before serving.

Simple and delicious, especially with fall on the way.

 

THE EASIEST PICKLES YOU’LL EVER MAKE

Posted: July 30, 2025 in brining, Food, garden, pickling, Recipes, salt
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I don’t have the patience to boil Mason jars and lids and all that. But I love me my pickles, especially when this year’s garden cranks out so many cucumbers!

This is such an easy way to make great pickles, it’s almost unbelievable…and no water is needed! The salt extracts just enough moisture to make it work. This method works great if you want fresh pickles to eat immediately, but if you want to keep them for long periods of time, you’ll have to go back to the old tried-and-true methods.

Fortunately for me, I devour these pickles as soon as they’re ready!

I originally used a plastic bag for this, but a plastic container also works well. Use what you have.

 

pickles

fresh cucumbers
sea salt or Kosher salt
a handful of fresh dill
a couple of cloves of garlic, thinly sliced

Cut the ends off the cucumbers and then slice them lengthwise, in half or in quarters. Lay them neatly next to each other in one layer in a container, or on a piece of plastic wrap, skin-side down. Sprinkle the salt over the cucumbers. Sprinkle some of the chopped garlic on top. Then, tear off some fresh dill and lay it to cover the pickles.

If using a container, you should be able to get a second row of pickles on top of the first, again sprinkling with the salt, garlic, and topping with dill.

 

 

Placing the lid on the container, squeeze out as much air out of the container as you can.

If using plastic wrap, roll it up tightly and place it inside a Ziploc bag, and seal it.

 

 

Put the container or bag  in the fridge overnight. Making sure the lid is tightly sealed on the container, flip it over every few hours. (I always put a plate underneath it when it’s upside down in case it leaks a little.) 

The plastic wrapped pickles don’t need to be flipped.

The pickles will be ready to eat the next day, but they’re even better after 48 hours.

 

I tried this one yesterday: pickles, sliced carrots, and even small onions in the same mix. Delicious!

CHAR-GRILLED CLAMS

Posted: July 9, 2025 in Uncategorized
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Ever since I had char-grilled oysters in New Orleans, I’ve been obsessed. I’ve made them at least once a month since I’ve been back. But the other day, I went to my local seafood store and I saw some beautiful clams, and I thought: Why not try those on the grill?

I had some friends over a couple of days ago, and I made my Oysters Rock-a-Fellow recipe for them, and I had some leftover gooey cheesy stuffing that goes on top of the oyster. I thought: Why not use it on the clams and then put them on the grill?

A hybrid recipe of two previous recipes, and it really worked! 

The first step is to make the gooey cheesy stuffing mix ahead of time.

1/4 cup unsalted butter
1 small onion, finely chopped
1 garlic clove, finely chopped
1/4 cup low-fat milk
salt and pepper
3 cups (tightly packed) fresh arugula, finely chopped, about a 5 oz. container
6 oz. mild cheddar cheese (the white one), grated
6 oz. mozzarella, grated
Fine bread crumbs (Using GF breadcrumbs will keep this dish gluten-free)

Melt the butter in a pan and add the onion and garlic. Sauté until translucent, then add the milk, salt and pepper, and the arugula. Sauté for a few minutes, stirring, so that all of the arugula wilts down. 
Slowly add the cheddar until it all melts, then add the mozzarella, stirring slowly, until you have one big gooey mass of goodness in the pan.

Pour the gooey cheese mix into a shallow pan and place it in the fridge for a few hours. It will firm up and you will be able to cut it easily into cubes that you will then place on top of the clams.

Once the cheese mixture has firmed up, and it’s time to cook, start a hardwood charcoal fire in your grill.

Open the clams and put them on a tray, topping each clam with a cube of the firm cheese and arugula stuffing mix.

Sprinkle the breadcrumbs on top of each clam. 

When your charcoal grill fire is hot, place the clams on the grill and cook until the cheesy topping melts and the clams have a nice char to them.

They will be lava hot when they come off the grill, so give them a few minutes before eating!

MY HERRING HACK

Posted: June 28, 2025 in Uncategorized
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Back from a trip to Poland and Lithuania with my daughter, where I literally ate my weight in herring.

I know a lot of folks aren’t as crazy about herring as I am. But I was raised in a Lithuanian home, and it was everywhere. Growing up on Long Island, outside of New York City, there were dozens of great Jewish delis that served herring in white cream sauce, one of my favorite ways to enjoy it.

These days, I don’t need to go home for it when the craving hits me. Instead, I go to my herring hack.

I buy a jar of Blue Hill Bay herring in wine sauce, available at Whole Foods. Blue Hill Bay is distributed by what I consider the best salmon/herring/smoked fish company in the country: Brooklyn’s own Acme Smoked Fish.

I grab a couple of sweet onions, like Vidalias, and I peel them and slice them as thinly as possible.

I take a quart-sized container with a lid, and I line the bottom with some of the onions. I then pour some of the contents of the jar of herring into the container. I then take a couple of spoonfuls of sour cream (gotta be Breakstone’s–I’m a New Yorker) and place it on top. Then I keep working in layers: onions, herring, sour cream…until it’s all gone and jammed into the container.

I place the lid on the container and shake it vigorously to combine the ingredients. Then I place it upside-down in a dish (in case of spills) and put it in the fridge.

A few hours later, I’ll turn the container right side-up and let it sit in the fridge some more.

The wine sauce will blend with the sour cream to make a delicious cream sauce, and the onions will slowly break down and soften.

Of course, you can combine everything in a large bowl and then move it to a container, but it gets messy. My layering method avoids the need for clean-up.

After a few hours–if I can wait that long–it’s time to eat! A slab of bread is always good on the side.

I have to say my herring hack is good. Maybe not New York Jewish deli good. But good enough to satisfy my craving!

CHICKEN PARMIGIANA

Posted: June 6, 2025 in chicken, Food, frying, Italian, Recipes, Uncategorized
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After making a batch of this for my daughter this week, I got a bunch of requests for the recipe. So here we go!

Chicken parmigiana, much like pizza, is a bit more difficult to make than you might think. Sure, there’s plenty of crappy chicken parm out there, made with processed frozen chicken cutlets, bad sauce and cheap cheese. But to make a really fantastic, mind-blowing chicken parm, that takes a little practice!

The key to this recipe is simple: don’t skimp on the quality ingredients. And my recipe makes a lot. Trust me: you will want leftovers.

The recipes for my Italian bread crumbs and my “Don’t Call It Gravy” tomato sauce are at the bottom.

 

Gooey, cheesy, orgasmic.

Gooey, cheesy, orgasmic.

 

 

6 Chicken breasts, the best quality you can get your hands on
Italian bread crumb seasoning (see recipe below)
3 eggs
vegetable oil for frying
“Don’t Call It Gravy” tomato sauce (see recipe below)
Fresh mozzarella cheese
oregano

Thaw the chicken breasts. Lay them flat on a cutting board, and you’ll see where the chicken tender is on the side of the breast. Cut the tender off and set aside, leaving the breast which is thinner at one end and thicker at the other. Slice the breast in half lengthwise at the thicker end, keeping the knife level, so that you wind up with 2 pieces of breast meat that are the same thickness, but one will be a longer piece (the bottom) and one about half its size (the top part you sliced off.) Do this with all the breasts.

By slicing the breasts lengthwise into evenly thick pieces, it will take the same amount of time for them to cook. (I prefer not to pound the hell out of the chicken breasts until they’re flat as a pancake.)

Pour the vegetable oil into a large frying pan. (I like to use corn oil or grapeseed oil.) Next to the pan, set up two bowls: one with my Italian bread crumb seasoning (recipe below) and in the other: crack the eggs and whisk them.

Now it’s your standard breading procedure: chicken meat in the egg, then in the breadcrumbs, coating well. Shake off the excess and place carefully in the pan of olive oil when the oil comes to temperature (about 350) for frying.

Fry the chicken in the oil until it’s golden brown. You want it cooked all the way through, but not overcooked. Place the fried chicken pieces on a wire rack to drain the oil. Do this with all the chicken. The fried chicken at this point is delicious all by itself: chop it and use it in a salad, or make a chicken sandwich. (By the way, if there’s breading left over, use it on the chicken tenders you cut off, and fry them up. My daughter gets these instead of store-bought chicken tenders, and she loves them.)

Cover a baking sheet with aluminum foil. Ladle out enough sauce (recipe below) to create a thin layer on the bottom of the baking sheet. Place the fried chicken breasts on top of the sauce. Cover the breasts with more sauce, then place shredded mozzarella on top. Sprinkle the top with a little oregano.

 

Place the baking sheet in a pre-heated 350 degree oven and bake until the cheese has melted and just starts to brown. Serve it with pasta.

 

MY “DON’T CALL IT GRAVY” TOMATO SAUCE

It’s not hard to make a good tomato sauce. But it takes a little work to make an amazing tomato sauce. Honed from a recipe handed down by a friend-of-a-friend’s Italian grandma, it is one very important part in two of my favorite Italian comfort food recipes: my meatballs…and my chicken parmigiana recipe.

 

1 medium onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup extra virgin olive oil
10 cups ground and peeled tomatoes…or 3 cans (28 oz.) tomatoes (real San Marzanos preferred)
2 teaspoons each: dried oregano, basil and parsley
3/4 teaspoon each anise seed and fennel seed
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 bay leaves
1 small can (6 oz.) tomato paste
1 teaspoon sugar, optional

Heat the olive oil in a large pot and add the onions. Cook until onions are translucent, then add the garlic. Stir for about 10 seconds.

Add the tomatoes and cook until the orange foam disappears, stirring frequently.

Add the oregano, basil, parsley, anise seed, fennel seed, salt, pepper, and bay leaves. Stir to combine. Add the tomato paste, stirring well. Let the sauce just come to a boil (which helps the paste thicken the sauce), then reduce it to a simmer, and cook uncovered for at least an hour, stirring constantly, until the sauce reaches the consistency you like.

 

MY ITALIAN BREAD CRUMB SEASONING

This is the one part of the recipe (other than the optional pasta) that keeps this dish from being gluten-free. So I use gluten-free breadcrumbs, even if I don’t need to. I buy a loaf of Udi’s frozen gluten-free bread, toast the slices, and them put them in a food processor. I dare you to tell the difference between these and breadcrumbs with gluten!

 

1 Udi’s loaf, toasted and ground into breadcrumbs
2 teaspoons dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/4 teaspoon black pepper

 

Combine all the ingredients well.

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