Today’s recipe fulfills a friend’s request. He asked for a soft and chewy chocolate chip cookie recipe that yielded a moderate amount. So, I had some down time today and thought “It’s a perfect time to fulfill this request”. I started by shrinking a reliable recipe and then tweaking it slightly to give my own special touch. This recipe yields approximately 36 soft, chewy, slightly sweet but oh-so chocolatey cookies. I call it a success… and when you try them, you will too! Save Print Chocolate…
Here’s a favorite Chinese restaurant dish that can be either fabulous or frightful. I researched numerous recipes and crafted this one from many recipes. When I think of Mongolian Beef, I think of balanced flavors of sweet, salty, and spicy complimented by tender beef with crispy edges in the previously described sauce. I think this recipe succeeds for the most part since cutting down a recipe like this one has definite challenges. The biggest challenge I encountered is in creating the sauce. Typically, small amounts of sauce are difficult and small amounts of a…
“What?” you say? Well, last night I tested something I have wanted to try for a while. Based on the ever popular London Broil, I slathered a top sirloin in Korean gochujang and cooked it sous vide style before grilling it as a finish. The results – amazing! My pairings with this dish are a bit of a hack based on what I had available. I had Brussel sprouts, so I made some as balsamic glazed and the rest shredded with rice vinegar and sriracha as a fake kimchi. Rest assured, I will create…
Tonight’s cocktail is a notoriously sweet concoction when typically made. But I found Jeffrey Morgenthaler’s acclaimed recipe and his tweak makes sense – and creates a more balanced amaretto sour. The addition of higher proof bourbon whiskey cuts the sweetness of the amaretto while fresh lemon and lime juice with simple syrup build the sour in this cocktail. I tweaked Jeffrey’s recipe a bit – dropping the egg white, adding lime juice and increasing the bourbon slightly. The results are sweet, sour, and flavorful – not the typical cloyingly sweet…
What can I say… I like chicken fried steak. There is something very comforting about this dish and I had it on my list of dishes to make for you. But this morning, I had a stroke of genius – change up the standard delicious chicken fried steak by seasoning it with dukkah. This flavorful Egyptian blend consists of sesame seeds, pumpkin seeds, flax seeds, sunflower seeds, cumin, coriander, salt and sumac among other spices. I figured these flavors would really enhance the chicken fried steak, especially if paired with a unique starch and a…
Tonight’s dinner is based on Suzy’s recipe for Farro and Mushrooms with Peas from her blog, The Mediterranean Dish. Her recipe is delicious as a vegetarian side dish, but I decided to make it into a full meal for one by pairing the farro with a pork loin chop. Farro is one of the ancient grains that is chock full of nutrients and has a wonderfully nutty taste. Like Suzy, I kept the seasoning simple to allow the farro to be the star of this show and cooked it all using one…
Tonight is a quick picture review of meals I made this past month that did not become posts. Some are variants of posted recipes and others are experiments. Either way, the results were delicious. Are you ready to see these tasty treats? Chili Verde Carnitas Remember the Chicken Chili Verde post? Well, it makes enough for two meals and here is how I used the leftover chili verde sauce. I made a small batch of carnitas and added the sauce for a quick meal when paired with a vegetable or salad and some tortillas. Spicy Chicken…