August 15th, 2012
Bourbon + maple syrup + bacon = pure bliss. No need for an introduction, just do it and thank us later :) Continue Reading »
July 15th, 2008
Hummus is one of those extremely versatile recipes. Once you get your basics down, you can do just about anything with it. The following recipe is for a basic hummus that can be easily adapted to accommodate your favorite flavor combination. Whenever I make a batch of hummus I use the pantry and refrigerator for inspiration; I have even included a couple of my favorites for you to try.
February 27th, 2008
Like religion, sweet or savory dumplings can be found in almost every part of the world and they go by many names. In the Latin world, they are known as empanadas; ravioli to the Italians; pirozhki to the Russians; pierogi to the Polish; taquitos to the Mexicans; mandu to the Koreans; wontons or jiaozi to the Chinese, the list goes on and on. A dumpling is nothing more than a small parcel of food encased in dough, pastry, batter, leaves or paper. After being carefully wrapped the packages are then cooked using dry heat, steam, boiling water or oil.
It may come to a surprise, but your average Japanese citizen eats more gyoza than sushi. For me, one of the first and the last thing that I do when I travel to the other side of the Pacific is to order a bowl of ramen, a sizzling plate of gyoza and an ice cold Japanese beer to wash it all down. Continue Reading »
January 30th, 2008
Superbowl Taco Dip!
Huuulllll was his name; he was the college 'den mother' so to speak. He loved to cook, and took advantage of every opportunity to entertain. He drove a blue Buick Skylark, sporting one front panel painted with primer and the other red. This was just one of his many ongoing and unfinished projects, most of which were known for being over the top. Let me give you an example:
One Christmas I volunteered to help make cookies that were to be given as gifts. I thought this meant it would be a short afternoon in the kitchen, but it turned out to be one of the longest days of my life. I ditched out after putting in a full 8 hour day. In addition to 12+ hours of Christmas baking, there was the 50 gallon fish tank that he spent months refinishing just so it could house a couple of very small geckos...the list goes on and on.
January 29th, 2008
The trick to making the ultimate guacamole is using quality ripe avocados. You can check for ripeness by gently pressing the skin of the avocado. If there is lack of give the avocado is not ripe yet. If there is a little give then the avocado is ripe. Make sure to use haas avocado, the fruit has dark, rippled skin and rich, creamy flesh that goes very well for guacamole. The lime juice is added not only for the flavor but to help keep the avocado from browning too
soon with air exposure.
3 ripe haas avocado
1 lime, juiced
1 garlic, minced
1/2 red onion, minced
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1/2 teaspoon cumin
1/4 teaspoon kosher salt
A dash of freshly ground black pepper
January 29th, 2008
Cilantro-Lime Spinach Dip with Chipotle Chiles Recipe
With the Super Bowl upon us, it seems like the perfect time to share some party appropriate appetizers and dips; a reoccurring theme you will see throughout the week. While this is my number one suggestion for the Bowl, last week's Shrimp Cocktail Recipe would also make a great addition to any party spread.
Now, if there is one thing that this spinach dip recipe is not, it is traditional! In fact, I have had many a guest proclaim their disgust in the traditional mushy and lackluster party appetizer. However, this spinach dip recipe is different. It really has a robust flavor that is more reminiscent of salsa than it is of spinach dip; and it couldn't be easier to make...
January 15th, 2008
Onion Dip Recipe - Great for Parties!
Dips and chips, the mindless "go to" dish when asked to contribute to the party. One of my favorites is French Onion Dip but there are few store brands that will do. The basis of most French Onion Dip is dry soup mix with sour cream - far from appetizing if you ask me. If we are being honest, it's nothing short of disgusting. This is a classic example of a thing destroyed by our desire for convenience. This French Onion Dip Recipe will help this party food reclaim it's status as a deliciously addictive crowd pleaser. Continue Reading »
January 8th, 2005
Yes, it's fried pickles! They're easy to make and suprisingly delicious! Feel free to add a dipping sauce of your choice, maybe 1000 Island dressing or horseradish if like a little kick. Personally I think they're great as there are, accompanied by a frosty mug of cold beer of course.
Fried Pickles Ingredients
1 cup flour
1 cup of yellow cornmeal
1 tablespoon barbecue seasoning
1/2 cup prepared mustard
1/8 cup beer
20 to 30 dill pickle slices
Fried Pickles Recipe
1. Combine flour, corn meal, and barbecue seasoning in a medium bowl.
2. Make slurry of mustard and beer in a separate bowl.
3. Dip the pickle slices in the mustard mixture, followed by the flour-cornmeal mix.
4. Fry at 325 degrees in peanut or canola oil until the batter is browned and pickles float to the top.