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Welcome to uneke.com...unique spelled "u-neek"-ly, uneke."

Appetizers Antipasto Asparagus Mushroom Tarts Bobby's Mediterranean Salsa Bruschetta Caprese Calamari Deviled Eggs Goat Cheese with Marinara Green Olive and Artichoke Tapenade Green Olive and Basil Tapenade Italian Quesadillas Prosciutto Wrapped Scampi Quesadillas Roasted Red Pepper Dip Sausage Balls Seven Layer Dip Stuffed Mushrooms
Meats Beef Stroganoff Bistro Steaks with Pan Sauce Cantonese Red Roast Pork Chili Cuban Sandwich Gyros with Tzatziki Sauce Iris Tsai's Pork Shumai Jerk Pork Spareribs Kim's Meatloaf Lamb Chops with Olive Salsa Marinated London Broil Mom's Meatballs Moroccan Lamb Burgers New Orleans Muffuletta Nonnie's Sauce Pastitsio Polpette (torpedo meatballs) Pork Chops with Caper Sauce Red Beans and Rice Shepherd's Pie Short Ribs Provencal Sloppy Joes (Manwich style) Stuffed Pork Chops Sweet and Sour Pork Veal Milanese Veal Pestata Veal Piccata Veal Saltimbocca
Pasta Capellini del Mare Farfalle with Asparagus and Prosciutto Fettuccini with Portabella and Asparagus Lasagna Linguini with White Clam Sauce Marinara Sauce Mediterranean Pasta Orecchiette and Ground Veal Penne with Cabbage and Sausage Pesto Ravioli Three Cheese Seafood Pasta Stuffed Shells Tortellini with Porcini Mushroom Sauce Tuscan Ragu Sauce
Pizza Pizza, The Big Toad Pizza Dough, Thin and Crispy Pizza, Greek Style Pizza, Mediterranean Chicken Style Pizza, Mediterranean Vegetable Style Pizza Sauce Pizza, Seafood Scampi Style Pizza, Spanish Style
Poultry Brunswick Stew Chamorro Marinade Chicken Casserole Chicken Cordon Blue Chicken Lucia Chicken Paprika Citrus Tarragon Chicken Coq au Vin Cornish Hens a l'Orange Duck Breast with Pinot Noir Sauce Fried Chicken Greek Marinade for Chicken Italian Chicken Stew Jambalaya Kelaguen Lemon Chicken Rice-A-Roni Mediterranean Pasta Nanny's Baked Chicken Oriental Chicken Salad Roasted Rosemary Chicken Sesame Chicken Warm Chicken Salad
Salads Sauces Marinades Bearnaise Sauce Blue Cheese Dressing Caesar Dressing Chamorro Marinade Chopped Salad Cole Slaw Creamy Style Cole Slaw NC BBQ Style Crab Salad French Dressing Goat Cheese and Walnut Salad Greek Pasta Salad Hearts of Palm Salad Hollandaise Sauce Jerk Sauce Oriental Chicken Salad Panzanella Potato Salad with Cucumber Remoulade Taco Sauce Tartar Sauce Teriyaki Marinade Thousand Island Dressing
Seafood Cajun B-B-Q Shrimp Cajun Popcorn (fried crawfish) Calamari Capellini del Mare Crab Salad Crab Salad in a Pita Crab Stuffed Flounder Crawfish Etouffee Egg Rolls with Shrimp Fish and Chips Fresh Fish with Citrus Bagna Cauda Greek Baked Fish Grilled Fish Grilled Tuna with Olive Salad Jambalaya Linguini with White Clam Sauce Lobster Tails Nanny's Baked Fish Paella of Seafood Poached Fish Porcini Crusted Scallops in Beurre Blanc Prosciutto Wrapped Scampi Salmon Patties Salmon Salad Nicoise Seafood Pasta Shrimp and Grits Shrimp Creole Shrimp Scampi Shrimp with Spanish Rice Shrimp with Feta Cheese Shrimp with Prosciutto and Basil Steamed Mussels Steamed Shrimp Thai Shrimp with Asparagus uneke Maryland Crab Cakes
Sides Etc. Baked Macaroni and Cheese Beer Batter Onion Rings Biscuits Black Pepper and Thyme Popovers Bruschetta Caprese Cheese Grits with Sausage Cornbread Cornbread Dressing (stuffing) Cornbread Muffins Creole Seasoning Crispy Waffles Guam Fried Rice Pain Perdue (french toast) Pancakes Pancit Pommes Frites (real french fries) Risotto with Porcini Steph's Potatoes Thai Garlic-Basil Rice Twice Baked Potatoes
Sweets Apple Crisp Apple Pie Baklava Banana Nut Muffins Banana Pudding Blueberry Muffins Buckeyes Chocolate Chip Cookies Chocolate Chocolate Cookies Chocolate Mousse Chocolate Pound Cake Chocolate Pudding Coffee Cake Cream Cheese Pound Cake German Chocolate Cupcakes Lemon Meringue Pie Mini Crumb CoffeeCakes Oatmeal Cranberry Cookies Orange Peel Candy Peach Cobbler Peanut Butter Cookies Pumpkin Pie Russian Teacakes Sugar Cookies Sweet Potato Pie
Vegetables Braised Leeks Broccoli Casserole Broccoli Rabe (rapini) Brussel Sprouts with Pancetta Candied Sweet Potatoes Creole Succotash Green Bean Casserole Grilled Vegetables Hollandaise Sauce Potatoes au Gratin Potatoes Lyonnaise Red Beans and Rice Roasted Potatoes Spinach and Cannellini Beans Steph's Potatoes Twice Baked Potatoes


We may live without poertry, music and art;
We may live without conscience, and live without heart;
We may live without friends; we may live without books;
But civilized man can't live without cooks.

- Ownen Meredith (1831-91), Englidh poet, diplomat

About Our Online Cookbook...

We have organized our recipes into categories. Links for each category are available from most pages and there is also a complete list of all recipes available. At the end of each recipe are links to quickly navigate through all recipes in an entire category (like turning a page).

About the Recipes...

Our recipes are in US measurements. Our recipes are meant to be read through entirely before starting. When referring to herbs, we mean fresh herbs, unless otherwise noted. Fresh herbs are readily available at most grocery stores now and really make a difference in the taste. If a recipe requires dried herbs, we will state so. As a general rule of thumb, if fresh herbs are not available and the recipe calls for this, decrease the amount of dried by a third. For example, 1 tablespoon of Oregano (implied as fresh) would equal 1 to 1 1/2  teaspoons dried. Of course all seasonings are to taste.

I have always found it beneficial to read through a recipe from start to finish before starting. Also, following the Oriental style of cooking, I like to prepare all of my ingredients before I start and have them laid out, ready to use. This way cooking will flow smoothly and best of all you can clean as you go. Generally eggs are to be used at room temperature. One sure contradiction to this is when separating eggs. It is much easier to do when they are cold. Always use the freshest ingredients you can. Unless your doctor absolutely requires you to be on a special diet, try to use full flavored dairy and cheeses. The fat content is usually required for flavor and texture. Remember: everything in moderation. Also realize that almost all alcohol evaporates during the cooking process and leaves behind its flavor.

Sources of Inspiration...

Of course I have to credit my grandparents, all four of them, for a lot of my passion for food and cooking. My paternal grandparents inspired Eastern European and Mediterranean dishes and my maternal grandparents inspired Southern American and cafeteria-style dishes. They also nurtured my innate desire to grow a vegetable garden. I have grown my own vegetables in some form or another since I was 10 years old. I also learned from my maternal grandmother how to preserve these vegetables by method of canning. A lot of work to be sure, but worth every bone-breaking minute when enjoying them during the cold, dark days of winter. Needless to say, both sets of grandparents rooted in me the ideals of not wasting anything and how to be frugal.

As I grew up, my own curiosity and need for "new" tastes led me to discover that the world of food was enormous. I discovered the sea provides more than just flounder and shrimp, the grassy meadows provided more than just hamburgers and top round steak and that chicken was not the only option for poultry. This along with a desire to taste anything put before me rewards my palette with many, many hours of pleasurable eating.

TV Chefs and Cooks and their affect on me...

I remember watching with my Mom The Galloping Gourmet aka Graham Kerr and all the iterations of shows with Julia Child when I was a young. Then there was Ciao Italia with Mary Ann Esposito, America's Test Kitchen (and now Cook's Country) and then the Food Network. I was greatly influenced by Mario Batali, Giada De Laurentiis (her Everyday Italian series), Lidia Bastianich of Lidia's Italy, Ina Garten of Barefoot Contessa and of course the King of all things food, Alton Brown of Good Eats. Another great source for inspiration is Martha Stewart's Everyday Food. Although it does not offer too much in the way of every day recipes, Iron Chef America nonetheless is fun to watch. A good many recipes here are directly influenced by these sources. As with any recipe, once you make it by original recipe, you will find yourself making little tweaks here and there to suit your taste.