by Tom Pierro | May 2, 2016 | Beef, Crock Pot, Dinner, Pork
This recipe is based on a chili I learned to make working in a local restaurant as a kid and Papa Louie’s Award-Winning Venison Chili. You can use any kind of ground sausage or ground meat, but this one was made with spicy venison sausage. Here’s what you...
by Tom Pierro | Apr 13, 2016 | Chicken, Dinner, Leftovers
This dish is a staple in our house and comes in many forms depending on what’s in the frig. Here’s how this one took shape … Add chopped leftover turkey and oil to frying pan or wok and heat until spitting. Add chopped tomatoes, salt and garlic...
by Tom Pierro | Jan 18, 2016 | Dinner, Pasta, Seafood
This is a Papa Louie time-tested classic recipe and beats any I have ever had. The key is to use fresh hard shell clams but canned clams can be used in a pinch if needed. Here’s what you’ll need for 4-6 people: 2 dozen true “top neck” clams (or about 50 typical farm...
by Tom Pierro | Sep 13, 2015 | Breakfast
My grandfather made the best pancakes. I saw him make them from scratch many times but never got the recipe. With much trial and error, here’s what I pieced together from memory and other recipes. 1 cup milk2 tablespoons white vinegar1 cup bread flour2...
by Tom Pierro | Sep 1, 2015 | Dinner, Leftovers, Pasta, Veggies
These were made from purple majesty potatoes grown this summer. Used a batch of leftover mashed potatoes that were frozen so that all the hard work wouldn’t go to waste. Ended up coming in handy! 2 cups of warm, mashed potatoes 2 cups of all purpose flour Extra...
