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Category: Recipes
Tonight I made alcatra – a simple, but incredibly flavorful Portuguese beef stew made with beef shank, onions, some spices and wine. I researched many recipes and decided to go with the extremely simple recipe on the America’s Test Kitchen website, but I plan try a few of the others I found too. Several of those are family recipes from Terceira, an island in the Azores where this dish originated. I am intrigued by the myriad of variations, so watch for new posts in the future. Believe me, this stew would pair nicely with the No Knead Dutch Oven Bread; just imagine enjoying a flavorful beef stew with a delicious crusty bread. Ahhh, simple fare at it’s finest… Now that I have whetted…
The Revolver Tonight’s first cocktail, The Revolver, is a treat… bourbon, coffee liqueur, orange bitters and orange twist. Simple yet refined, this cocktail is an impressive twist on the basic Manhattan recipe. It relies on a spicy ‘rye forward’ bourbon to maximize flavor. The coffee liqueur substitutes for the sweet vermouth and can be any variant available to suit your tastes – Kahlua, Tia Maria, Galliano Ristretto, etc. Tonight I chose Galliano Ristretto, but have used Kahlua as well, which will subtly change the end result. I think this cocktail is a great way to reboot your love of Manhattans… try one and let me know if you agree! Save Print The Revolver Author: Jon Santer Prep time: 5 mins…
Are you ready for another simple and delicious recipe? This chicken katsu recipe is just that, we can make this tasty dish using the simple flour, egg, and panko crumb breading process (like we used in the Schnitzel recipe). One of the keys to this dish is the sauce – and I have found a simple way to make it and in a small quantity so there is little waste. So let’s get cooking… this dish will easily satisfy your katsu craving! Save Print Chicken Katsu Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 1 Ingredients Katsu 6 oz chicken breast, thinly sliced lengthwise (1/2 inch thickness) and flattened (approximately 1 breast) ½ cup…
Tonight’s post is a simple and delicious side dish since I noticed I seem to post few side dish recipes. This recipe is versatile as it can be augmented to make it a main dish with the addition of a protein like chicken or seafood. It is also extensible in that you can add other vegetables like carrots, potatoes, tomatoes, and/or green beans. And you can ‘dress it up’ with fresh herbs as a garnish – like cilantro or scallions. I made the basic form of this recipe since it was late and I was hungry. Hey, it beats running out to the nearest burger or teriyaki joint (not that there is anything wrong with that from time to time!). Anyway, I hope…
Tonight’s dinner is a simple and delicious pasta dish – pasta all’amatriciana. Basically this centruries old dish is a peasant meal of guanciale (cured pork jowl), tomatoes, chile, pasta and pecorino cheese from the Italian village of Amatrice. I researched numerous recipes for this dish and interestingly enough settled on the simplest and most authentic version according to the Food52 blog. The smoky flavor of the cured pork jowl, combined with the spiciness from the hint of chile, the sweetness from tomato and the nutty saltiness of Romano intermingle so well that this pasta dish is perfection. No onions, no garlic, no basil, oregano or fennel is needed, that is just how good this dish is. Traditionally made with bucatini, I opted for thin…
Today is Cinco de Mayo and it is also Friday. So, I am going to dedicate Friday’s cocktail post to the Cinco festivities. But wait… you know I cannot just keep it that simple. Since I have some Guinness on hand after the Guinness Lamb Stew I recently made, why not combine the two? That’s right… a Guinness Margarita. The recipe comes from Heather Christo’s blog and I have to admit I was skeptical about this cocktail. Then I tasted it… and wow! The robust flavors in Guinness are nuanced by the unique tequila flavor while tempered by the citrus and sweetened nicely by the agave nectar. There is a whole lot going on in that glass! I chose…
Today I decided to try and make a dish I have only had at restaurants, but enjoy immensely. Okonomiyaki – that delicious cabbage ‘pancake’ made with various vegetables and meats – seems simple but is actually quite challenging. The biggest challenge was deciding on a recipe; there are so many! The next challenge was deciding on the ingredients I wanted to use and lastly, was making the okonomiyaki sauce and kewpie mayo that are necessary for this dish. Well, I think I pulled it off on my rookie attempt. Take a look at the pictures below and let me know what you think! Enjoy! Save…
Here is a recipe I found on RecipeTinEats. Nagi has a winner with this recipe and her versatile ‘Charlie‘ sauce is the best. Chow Mein is wonderful since it is easy and quick to prepare, loaded with vegetables, is easily adaptable with many different vegetable and meat combinations, and has plenty of flavor. In my version pictured, I added oyster mushrooms, red and green bell peppers, and white onion for even more vegetable flavors! Easy enough for a weeknight dinner, versatile enough for using up any leftover vegetables (or meats) you have, this recipe is a winner through and through. Give it a try! Save Print Chicken Chow Mein Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Serves: …
Tonight’s cocktail comes from playing with the prosecco I used in the Tortellini with Prosciutto, Green Beans, and Red Pepper dish. I paired the dry prosecco with the flowery, unique St. Germain, and a squeeze of lemon juice to produce a delicious drink. Adding a splash of club soda lightened the drink and increased the ‘fizz factor’ nicely. Perfect with the meal above or just for relaxing on a spring day, you should give this drink a try. Of course, I also urge you to play with the ingredients to suit your own unique tastes! Save Print St. Germain Spritz Prep time: 10 mins Total time: 10 mins Serves: 1 Ingredients 1 part St. Germain elderflower liqueur 3 parts dry…
What goes better with fresh baked bread than a hearty stew! Well, fast on the heels of the No Knead Dutch Oven Bread comes this lamb stew with vegetables and Guinness. Yep, that’s right… we are cooking with beer here. I am not much of a beer drinker, but I do like Guinness – so this recipe was a must make. This recipe is a variant of the one on Jenn Segal’s Once Upon a Chef website and scaled down for 2 people (or 1 person and leftovers!). In reality, this recipe is a straightforward stew so there are no surprises here. The surprise is in the hearty, delicious results complimented beautifully with the fresh bread made earlier. With the unseasonably cool and…