No one cooks like my mom. She can tell me how she cooks something, I can watch how she does it, but my version never comes out like hers! Surely she wouldn’t be leaving key ingredients out, would she??
Adobo seasoning, a traditional Mexican blend of cumin, garlic, onion, oregano, salt and pepper, lends a deliciously smoky flavor to many meats, especially pork. Coming across some thin, “budget cut” pork loin trimmings, I decided to turn them into yummy morsels that tasted like a million bucks! Quick, hot pan frying created a crispy exterior, while the thin meat remained tender and moist inside.
Ground turkey is a perfect vehicle for Asian seasonings. Bright notes of ginger, garlic, and sesame oil accent the light texture of the tender meatballs, which are contrasted by crisp bok choy and celery. A flavorful sauce of chicken stock and oyster sauce brings the dish together and creates a perfect pairing with steamed rice or chow mein noodles.
Nothing could be simpler, or simply more delicious: shell-on shrimp, grilled to crisp, just-done perfection.
Delicious, sweet corn is nicely balanced with slightly bitter turnip greens. Ripe roma tomatoes add color and texture, and red pepper flakes round out the flavor spectrum in this tasty side dish.
Not really a melon at all, Chinese winter melon is more of a squash-like vegetable. With a long shelf life, whole melons have been known to last for months! Usually prepared in a delicate chicken based-soup, the firm, mildly-flavored flesh takes to “braising” quite well in a flavorful sauce of bacon, onion, garlic, and pungent dried shrimp.
Lots of lime and lemon juice add fresh, bright notes to this luscious, rich guacamole. And yes, some secrets are revealed! Simple, “home style” salsa and bottled chipotle hot sauce add subtle heat and depth, while cumin and cilantro round out the flavor spectrum. Serve with chips, of course, but try using leftovers in omelettes the next day! And yeah, those are avocado pits!
Nothing is more evocative of the comforts of home than the aroma of a perfectly roasted chicken. With its brown, crispy skin and moist, succulent interior, the basic bird will never go out of style. And, since it costs much less than pricier chicken parts, you can’t afford not to make this a menu staple.
Rich and creamy, nothing blends crisp, fresh cooked shrimp with avocado like a good, classic remoulade sauce. Cool and refreshing, yet somewhat rich and decadent, this appetizer is a terrific starter for that light summer meal as well as your most hearty fall menu. Or enjoy it alone as a lunch entree. Whatever you do, don’t forget to make extra shrimp to nibble on for a quick snack, right out of the fridge!
The lowly oxtail has been eaten for centuries by cultures all around the world. Most recently, oxtails have been given a more upscale profile by reknowned chefs. Perfect for braising, this collagen-packed cut of cow brings an amazingly moist morsel of meat to your table, and the resulting stock or sauce is incredibly rich and flavorful. Earthly, aromatic shiitake mushrooms and zesty ginger add warm, spicy notes to this dish.