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Kirkley Crossing

Kirkley Crossing

Crossing between travel, cooking, and lifestyle

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Category: Main Course

Sweet and Sour Pork

April 30, 2020April 27, 2020 ~ Jim Kirkley ~ Leave a comment

From when I first started eating Chinese food, I really liked Sweet and Sour Pork. Unfortunately Laura does not share my feelings about this dish. She does not like the sweetness, nor the vinegary tang. But I had not had it in a long time and we had some leftover pork from some pork chops … Continue reading Sweet and Sour Pork

Red Jambalaya

October 12, 2019October 11, 2019 ~ James Kirkley ~ 1 Comment

One of my absolute favorite regions to cook from is the South. There's a hugely rich history of cuisines in the South, Creole, Cajun, all sorts of forms of Barbecue, baking. You name it there's a unique, interesting recipe that's come out of the South. A good friend of mine lent me a cook book … Continue reading Red Jambalaya

Butternut Squash Soup

October 5, 2019 ~ Jim Kirkley ~ 2 Comments

It's that time of year when you go into the supermarket and they have squash and pumpkins all over the place. I decided I wanted to make some Butternut Squash soup for dinner last night. I bought a medium-sized squash. I should have got some carrots as well because they would have added some additional … Continue reading Butternut Squash Soup

Shepard’s Pie in Hong Kong

March 8, 2018March 6, 2018 ~ Laura Kirkley ~ Leave a comment

This is the first time I experienced real "Shepard's Pie."

Venison Stew

August 9, 2017 ~ Laura Kirkley ~ Leave a comment

We cook some venison tenderloin from a deer Laura's cousin Todd hunted.

Ham and Bean Tacos

June 22, 2017 ~ Jim Kirkley ~ Leave a comment

Leftover ham can make great tacos.

Pan-seared Duck Breast

June 11, 2017June 11, 2017 ~ Jim Kirkley ~ Leave a comment

  Author: Adapted from a recipe by Gordon Ramsey Serve with whipped potatoes with caramelized onions and braised brussel sprouts. Serves: 2 Pan Seared Duck Breast INGREDIENTS 2 Duck breasts kosher salt fresh ground black pepper METHOD Remove duck from packaging and pat dry with paper towles. Liberally salt and pepper both sides. Return to … Continue reading Pan-seared Duck Breast

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Meet us at the crossroads!

Join us on our journey as we move into the next phase of our lives: a crossing of food, travel, and lifestyle as viewed from our unique perspective as former high-tech executives, retail specialty food owners and enthusiastic cooks and travelers.

Jim, Laura, and James Kirkley

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