11
Jun
2010
Grilled Ginger Lemon Chicken
This ginger lemon marinade is a revelation – bright, spicy, sweet and savory all at once, it immediately became my new favorite way to treat chicken.
10
Jun
2010
Lemon Chicken Shish Kebab
I really love making shish kebab – it’s always praised effusively when made for friends and that pay off comes with very little work. Buy a bunch of veggies and a little meat, let them hang in some herbs and spices, thread on skewers, grill or broil and call it a day.
8
Jun
2010
Spicy Mac with Chorizo and Jack
So, my friends, it seems that the macaroni and cheese adventure continues with this spicy, south of the border version. Clever name aside (come on, you love that I rhymed mac with jack), this is full of piquant flavors and lovely texture that will become a welcomed departure from the usually cheddar pasta conglomeration.
8
Jun
2010
Easy Western Scramble
In an effort to recreate some atavistic memory of my childhood, I set upon a method of recreating this Western blend for a breakfast of my past. Served atop delicately scrambled eggs and sharp cheddar cheese, it may not be the low-brow brunch of my yester-years, but it still manages to make me smile.
20
May
2010
Southern-Style Mac and Cheese
Down south mac and cheese is all about the simple ingredients – no artisan cheese blends here. Just straight cheddar, jack and velveeta to round things out.
17
May
2010
Chicken Burritos
I know, I know – you’re saying right now what could be so glamorous about this burrito? For me, above all of the other perfectly seasoned toppings, is the inclusion of savory shreds of oaxaca cheese.
24
Apr
2010
Rosemary Lemon Swordfish
If you are graced with a grill, do yourself a favor and throw some of these bad boys on the barbie for a truly magical dinner. Beats a boring chicken breast any day of the week, and it’s a whole lot less work to get it moist and flavorful.
23
Apr
2010
Spicy Stuffed Flounder
The flavor in this dish comes from a good dose of savory veggies that are simmered in stock rather than sauteed in butter. Flaky, moist flounder is topped with spices and lemon and nestled above a lovely stuffing of tender shrimp, herbs, vegetables and bread crumbs. It tastes like a million bucks and a million calories, but it is just plain good for you eatin’!
23
Apr
2010
Hoppin’ John (Black-eyed Peas and Rice with Collard Greens)
This version is absolutely vegan and so very flavorful, you won’t miss the pork one bit. It’s good as a standalone dish, but if you are jonesing for some protein, try it with a little sliced andouille sausage or kielbasa. Any way you eat, you’ll be a lucky ducky (if but for having the opportunity to tuck into such a tasty dish!)
23
Apr
2010
Poor Man’s Linguine with Clams
This recipe is made exactly how I crave it – a semi-boring jarred white sauce is enlivened by barely cooked garlic, bright chopped parsley, and a lovely kick from toasted red pepper flakes (which you can certainly leave out if you don’t like it spicy).
22
Apr
2010
Simple Pasta Salad with Roasted Peppers, Ham and Peas
My sister Lexi refuses to eat mayo based cold salads, or as she likes to say, questionable sauces. This recipe is anything but questionable – the familiar flavors of rosemary, mustard and ham elevate this pasta salad to another level, giving savory zing to where else there might be bland mayo.
22
Apr
2010
Pastitsio
Pastitsio is often referred to as the Greek answer to lasagna, but I think that it’s selling it quite short. The rich lamb sauce is more than a simple bolognese, and gains character from cinnamon and cloves.
21
Apr
2010
Braised Short Rib and Crimini Ragu with Pappardelle
Good things come to those who wait, and baby, these marbled short ribs in a meltingly rich ragu are worth it. It takes time, but is really no work at all – one of those “set it and forget it moments”…sorry Ron Popeil. This is better than anything made in your rotisserie grill.
19
Apr
2010
Green and Gold Quiche (Quiche Florentine with Mushrooms)
This recipe is based on one of my favorite omlettes, Elephant and Castle’s Green and Gold. It combines gently cooked eggs with spinach and sharp white cheddar – I let my eggs cook delicately in the oven and add mushrooms for a little more veggie action.
19
Apr
2010
Steamed Mussels with Tarragon and Shallots
A pot of mussels, for me, is a treat worth sharing with special folks around. It’s rare these days that we get to partake in such a tactile experience – a large pot is slapped in the middle of a table, and folks collectively tuck in with their hands, scooping, dipping and munching on sweet mussels and typically a tangle of crispy fries or crusty bread.