Rich, creamy and delicious, this layered cheese torte will be the hit of your next party. Salty olives and sun-dried tomato pesto strike a balance with soothing hummus. Pine nuts add texture, while fresh basil and parsley add bright, lively notes to the decadent mixture of feta, goat and cream cheeses. Serve with toasted baguette slices or crackers.
Succulent shrimp are bathed in a rich, tangy sauce, spiked with fresh ginger and garlic. Salted black beans bring an earthiness to the mix, while simple braised iceberg lettuce provides a soothing, crisp contrast to the zesty shrimp.
Looking for a way to use up all those boiled Easter eggs? Here’s a tasty twist on an old favorite. Pecans and olives add fresh texture and flavor, while mayo, mustard and paprika bring this recipe right back home. If you have any filling leftover after mounding it into those wonderful whites, put it on some toasted bread for a terrific sandwich!
Moist and delicious, bone-in roasts can deliver a lot of bang for your buck. Cooking meat on the bone makes it more tender, and a brief marinade with a balsamic vinaigrette tenderizes it even more. Allowing about 20 minutes per pound, I cook the roast 2/3 of the time over indirect coals, then remove the roast to finish in the oven, where it “steams” under foil to keep it moist and juicy.
Love of a favorite pan leads to a lesson in Jewish custom. Happy Passover, with Matzo Love!
Bacon and chicken…what a great combination! Pair with a delicious spinach salad dressed with a vinaigrette* made from the pan drippings, and you have a delicious meal that’s kinda healthy (no skin)! Leftovers are great on a sandwich, too. Debone and place a thigh atop a bed of spinach on your favorite toasted bread. Top with your favorite cheese (I like havarti), melt under the broiler and drizzle with a little truffle oil. Wow!
Sticky, messy, and oh-so-good, these legs are the perfect thing to make when it’s just too hot to grill outside. Turn on your exhaust fan and get ready for a tasty, smoky treat!
The next time you grill, toss some fresh veggies with a little olive oil, salt and pepper. Use any combination you like. Then put them on the grill alongside your main dish. Parmesan and truffle oil elevate the natural flavors to cosmic levels; you will find yourself with a stellar side dish! The roasted garlic is fantastic squeezed out onto steaks, chops, chicken, or eaten with the delicious vegetables.
The lemony, tart essence of ponzu sauce complements fish well, and five spice powder brings a touch of rich smokiness to the minimally-seasoned fish. Cornstarch adds a light crust, and finishing splashes of ponzu and fresh lemon juice add bright, sharp notes to the delicate flesh. Crisp, stir-fried snow peas complete this quick, simple, and delicious meal.
So I made my way to Randall’s, who got my vote for having the Best Deals of The Week. For those of you who don’t know me, I am a hoarder (see blog entry “Cooking Up a Storm”). I base my weekly shopping list and venue(s) on who has the best sales. And I buy alot. Why not? Many wonder where I get my hoarding mentality. To me, it’s just my nature. Is it hereditary? Something in my blood?
