Here is a quick and easy comfort food pasta dish which I modified a little from the original New York Times recipe by Mark Bittman. Here, pasta is coated in a sauce that’s much lighter than most tomato-based sausage sauces. I make this dish using hot Italian sausage but it’s also very good with turkey sausage. Ingredients: 1 Tbsp butter 1 Tbsp olive oil 1 large … [Read more...]
Blackened Grouper
Here is a really easy and delicious way to prepare any firm-fleshed fish such as grouper, catfish, halibut, cod, haddock and the like. You could also use this recipe for blackened chicken or shrimp. The late great New Orleans chef Paul Prudhomme first invented the “blackening” method, which is a bit of a misnomer. That’s because the fish isn’t really blackened or burnt, but … [Read more...]
Cod with Lemon-Butter Sauce
Here is a really simple, but very tasty, recipe for fish fillets. You could use any white fish. I used cod here, but halibut would work well and so would catfish, grouper, haddock, pollock and others. I’ve also made this same recipe using peel and deveined shrimp. The fish is served here with brown rice-quinoa pilaf. Ingredients: 2 Tbsp olive oil 4 skinless cod … [Read more...]
Cajun Shrimp Stuffed Pasilla Peppers
I really love all types of stuffed peppers, but especially Mexican peppers like pasillas, poblanos, Anaheims, etc. For this recipe - which is based on one on the Chili Pepper Madness website - I used pasilla peppers but you could use whatever type you prefer or can find. I made one serving each for my wife and me with this recipe. However, it makes enough stuffing for four … [Read more...]
Pork Loin Roast with Apple-Mustard Glaze
This simple pork roast is a big hit for a weeknight supper at our house. It couldn’t be easier to make and the result is delicious. I use boneless pork loin roast here but you could also use a boneless pork tenderloin. If you do that, just cut back on the cooking time. Ingredients: 1 2-3 lb. boneless pork loin roast Kosher salt the freshly ground black pepper 1 ½ … [Read more...]
Thai Drunken Noodles with Tofu Recipe
There is no alcohol in “drunken” noodles, but there are countless variations on this delicious dish all over Thailand. It’s typically a very spicy dish and that’s the way I like it. However, you can control the heat level by using fewer spicy chilies or adding more if you like it hot. Use the widest rice noodles you can find for this recipe. I made Drunken Noodles this time … [Read more...]
Chicken Korma Ansari Recipe
Aziz Ansari is one of my favorite actors/comedians. You might have seen him doing stand-up or in a show like Master of None or Parks and Recreation, among others. A couple of years ago I came across a family recipe (I don’t recall where) that Ansari shared - it’s his mother’s (Fatima Ansari) recipe for Chicken Korma and it’s terrific. This isn’t quite as “saucy” as typical … [Read more...]
Overcoming Obstacles: Foods that Went From Loathed to Loved
I remember a time, not all that long ago, when foods such as kale, Brussels sprouts, cauliflower and the like were a hard sell, especially in restaurants. But, just as avocado toast has become a “thing” in the past couple years or so, there are a number of foods that, in the past decade, have gone from unloved to positively trendy. Here are some examples of foods that were once … [Read more...]
Yakisoba with Beef, a Classic Japanese Stir-Fry Recipe
Yakisoba is a classic Japanese stir-fry dish with egg noodles, veggies, and usually a protein. In this recipe, I use thin-sliced beef but you could substitute chicken, shrimp, pork, tofu, veggies, or whatever you’d like. Be sure to get all of your ingredients prepped and ready to go because the actual cooking time is really quick. Ingredients: 10-12 oz. fresh Chinese or … [Read more...]
Oven “Fried” Chicken Wings Simple Recipe
If you didn’t get your fill of chicken wings during last Sunday’s Super Bowl, here’s a chance to do so, without the guilt of eating deep-fried wings. With this simple recipe from Cook’s Country you’ll make crispy chicken wings in the oven. The secret ingredient is baking powder, which helps give the wings a crisp, deep-fried texture without all the … [Read more...]
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