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Monthly Archives: March 2018
Tonight’s dish is a great dish for using leftover pasta, especially straight pasta like spaghetti, capellini, etc. And if you don’t have any leftover pasta? No sweat, just make a small batch while you crisp up the guanciale! This dish is based on a flexible ‘use what you have’ type of recipe but can be adapted to a planned meal easily enough. I used asparagus and red pepper for vegetables, which pairs wonderfully with eggs and pasta. Just think, this dish is just out of the ordinary to give you something new to enjoy for dinner… or brunch! Give it a try and adapt it to suit your pantry and tastes. I am confident you will enjoy the results! Save Print…
I finally found a cocktail that is as varied as this Spring weather. Meet the Prospector. While researching this evening’s tipple, I found recipes that used tequila, cognac, blended scotch, or bourbon as the main spirit and absolutley no consensus on the other ingredients. From what I can tell, all these cocktails named Prospector have their own origins but there is nothing easily identifiable in regards to an actual history. So I will through caution to the wind and present the Prospector that caught my eye – a Manhattan variant (imagine that – dang, I need to get out more!). Mixing bourbon and Averno Amaro seems like a natural pairing, but spiking it with a ‘pop’ of sherry is what got my attention. And…
Today’s dish is one that many people enjoy when ordering take-out or delivery Chinese food. This simple fried rice, usually with diced Chinese BBQ pork, scrambled egg, and peas and carrots, just satisfies a hunger like many other comfort foods. And that is a good way to look at this dish – a satisfying comfort food that you can make at home faster than your nearest joint can deliver! Using leftover rice insures it fries nicely without turning into a ‘stuck to the bottom of the pan’ mess. With just a few ingredients alongside the leftover rice, this dish comes together almost on its own. Are you ready to give your belly something you both will enjoy? If so, read on! Save Print…
While researching something new and different to make with pork tenderloin, I cam across this Serious Eats recipe for Daeji Bulgogi. If the description was not enough to convince me to try this dish, the pictures sure were. Also, this dish allows me to use my new Korean BBQ grill pan if the weather does not allow me to use the grill – which was the case. I really enjoyed this simple grilled pork tenderloin dish. The robust heat from the gochujang and kimchi paired very nicely with the briny sweetness of the pickled carrots. The lettuce made a perfect wrap while the rice added just the right amount of body to really satisfy. Overall this dish is super simple to make – provided you plan it a…
Well, I am back from Chicago and ready to update the blog. Here is a picture of our booth (www.vestaprecision.com) at the International Home + Housewares Show. The show was amazing – huge and energetic – and I met so many nice people that I want to thank for visiting us. I also enjoyed fabulous food and cocktails in the Windy City and can think of nothing more apropos than to share this intensely flavorful cocktail with everyone. It’s a luxurious beauty befitting of its royal name – the Crimson King Cocktail. This deep red tipple balances spicy rye, sweet cherries, bitter herbs, and rich coffee flavors. As a variant of the Boulevardier, I knew I would like this drink. And I do! Enjoy this…
Lebanese loaded rice? Well, thanks to Suzy at The Mediterranean Dish, I am made this Middle Eastern cousin to Dirty Rice directly from her recipe. I wanted to experience the flavors for myself before I engaged in paring the recipe down for one person. This dish is downright delicious. Suzy is so right when she mentions it is typically a side dish but can be used as a main dish just as easy. The rich and warm spices used are typical of Middle Eastern cuisine and wonderfully augment the ground beef/lamb mixture I used. The hearty ratio of meat to rice means it is filling and coupled with toasted almonds, pine nuts, and dried fruit, you can just imagine the spectrum of flavors going on. The only…
I cannot believe I have not posted this cross between a Manhattan and a Martini. As the predecessor to the ubiquitous Martini, this cocktail really fires on all cylinders. The trouble is that there is no definitive recipe for this beauty. So it is very much like its progeny the martini, it is best served the way you like it. So here is my take on this classic ‘missing link’ between the Manhattan and the Martini. I started by using Old Tom gin and have increased the ratio of gin to vermouth from 1:1 to 1.5:1 while adding orange bitters with the Angostura bitters to enhance the orange aspect. The results are sublime – but don’t take my word for it…