It was getting late, I was starving, and I had some beef in the fridge that didn’t looked a bit too tough to make a great steak. Meat tenderizer in hand, I started pounding out the steaks thinking I’d be having chicken fried steak, for dinner. Sadly a block of sausage I’d been saving in the freezer for just such an occasion had disappeared and I was left without the fixins for country gravy.
Continue reading “Blend Southern Flavors with Chicken Fried Steak”
Cinco de Mayo is this weekend and I have just the recipe for you to make to celebrate!
These mouthwatering shrimp tacos topped with poblano pepper and corn salsa are my very favorite use of the barbecue. Both the shrimp and the poblano corn salsa are grilled—perfect for outdoor Cinco de Mayo entertaining!
Growing up in my home, French toast involved cheap whole-wheat bread thinly coated in egg and cinnamon, which was fried until the egg formed a tough plastic skin around dry, flavorless bread. To say I didn’t like it would be an understatement.
Continue reading “Use Creme Brûlée Techniques on Your French Toast”
In my mind, egg salad is seriously underrated. What could be more satisfying than a still warm, creamy egg salad sandwich stuffed with pickles and fat slices of avocado? It works for breakfast, lunch or dinner and will leave you satisfied all day long.
The other day, I was at the local fishmonger just before they were about to close for the evening. It’s my favorite time to go, because everything goes on sale. On that particular day, there was still some red sea bream sitting in the case and I scored the lot for under five dollars.
Continue reading “Add Color to Your Plate with Sea Bream Escabeche”
I don’t know about you, but I am definitely ready for summer already! And with all these juicy, sweet pineapples now available at the market, I’m looking for lots of delicious ways to enjoy them.
I was once told by Gilian Handelman, director of wine education for Kendall-Jackson, that the best way to pair wine with food is to match them by color. While it may sound ridiculously simplistic, it works more often than not, and can be applied to pairings between two foods as well.
Continue reading “Glaze Carrots in Blood Orange Juice for Bold Flavor”
Baked tofu is something I’ve been making and eating for so long now that I don’t even consider it a real recipe. It’s just a little of this and a little of that all mixed together then poured over extra firm tofu for that nice hint of spice and chew.
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