Nothing says “retro fun” like canapes – cute, open-faced mini sandwiches made of a variety of simple, tasty ingredients. What better way to celebrate the old-school hospitality of the past than with these fun, tasty morsels, all done with a whimsical Holiday twist!
This year’s crop of lemons from our tree is enormous! Anyone want some??
I’ve always wanted to try this classic Filipino dish, of which tons of versions exist. They all involve cooking chicken pieces in a tangy, flavorful combination of vinegar, soy sauce and garlic. This is definitely a recipe that tastes better the next day, as the flavors combine and permeate the chicken. Delicious!
Light and fluffy, these turkey meatballs are delicious when simmered in a flavorful stock. Delicate winter melon, crisp bok choy and earthy shiitake mushrooms add color, texture and flavor.
Even though it sounded reasonable to do nothing but drink during the outage following Hurricane Ike’s visit, eating real food was necessary. Lack of electricity and fresh supplies did present challenges, and the occasional fresh perspective.
I’ve discovered that the perfect addition to a simple grilled steak is a compound butter. Adding a big, flavorful punch, these butters are simple to make, and the possible combinations are truly endless. For this New York Strip: Kaffir Lime, Ginger and Garlic, with a nice hit of Sriracha!
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??
Vodka. Spam. One needs little else to survive a major hurricane. Trust me.
More than just a waitress, Vivian was a friend. Her stoic exterior belied a heart of gold, and she was the benchmark for “service with a smile.” You just didn’t want to piss her off.
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.