I’m pretty certain that at PF Chang’s restaurants the chicken lettuce wraps are the most popular menu item. I sure do love ‘em. Well, the recipe for the chain’s wraps is a closely guarded secret, but I think this one comes pretty close. One difference is that I prefer not to include the crispy rice sticks that are used at PF Chang’s as filler, but you could add them … [Read more...]
Spicy Asian Beef
Here is a simple but very tasty recipe for Asian-style beef. You could serve it with rice or as a salad, or even just by itself as an appetizer. Or, make it into lettuce cups. However you use the beef, I think you’ll find it to be vibrant and delicious. Ingredients: FOR THE BEEF & MARINADE 12 ounces flank steak 2 Tbsp water 2 tsp. cornstarch 1 tsp. … [Read more...]
Oaxacan Pollo en Barbacoa
When I was in college and then later in graduate school, I spent long stretches of time in Oaxaca, Mexico, including a full summer there. Oaxaca is well known for its marvelous moles, but I also like barbacoa, which is meat and other foods slow-cooked until very tender. This recipe for pollo en barbacoa is a delicious one that I found in a cookbook called Oaxaca: Home Cooking … [Read more...]
Turkey & Walnut Cranberry Salad
After a day of (probably) overeating on Thanksgiving, here is a light recipe that makes use of some turkey leftovers and ingredients like low-fat mayo and yogurt that I like a lot. It originally appeared in Food & Wine magazine. Make-ahead tip: The turkey salad can be refrigerated (without the walnuts) overnight. Ingredients: 1 cup walnuts (4 ounces) 3/4 cup … [Read more...]
Panzanella: a Hearty Tuscan Chopped Bread Salad
Panzanella is a hearty Tuscan chopped bread salad made with tomatoes, onions, basil garlic, vinaigrette, and just about anything else you’d like to add. Most recipes for panzanella call for cucumber, but I’m not fond of cucumber so I leave it out. You could also add cheese such as mozzarella or feta. Panzanella can serve as a meatless main course or as a side or starter salad. … [Read more...]
How to Make Prawns Pernod
A recent visit to New Orleans - one of the planet’s best food towns - reminded me of a classic dish that I hadn’t tasted in years: Prawns (or shrimp) Pernod. It’s a rich, creamy dish made slightly spicy with Creole seasoning and with a subtle anise flavor from Pernod. Serve it straight up or with rice or pasta. Ingredients: 2 dozen large prawns or shrimp, peeled, … [Read more...]
Homemade Tortilla Chips
I love eating in Mexican restaurants like Lorena’s and La Puente, which make their own tortilla chips from scratch. They are so much better than pre-packaged, store bought chips. Well, it’s simple - if a little time-consuming - to make fresh tortilla chips at home. You can make a little or a lot, just be sure to do it in batches so that you don’t crowd the chips in a … [Read more...]
Border Grill-Style Southwestern Chicken
Many years ago, when I was the restaurant critic for Las Vegas Life magazine, I visited Mary Sue Milliken and Susan Feniger’s Border Grill restaurant at Mandalay Bay to write about it. The most memorable dish was grilled skirt steak with Southwestern flavorings such as cumin, jalapeños, lime juice and such. I’ve made that dish in our kitchen frequently, but recently decided to … [Read more...]
Cataplana Mussels & Clams
When our family lived in Spain, I recall seeing seafood dishes served in restaurants in a vessel called a cataplana. They are made of copper and, not surprisingly, are clam-shaped, since they are perfect for steaming shellfish: mussels, clams, shrimp, crabs and others. The idea is to bring the cataplana directly to the table from the stove and serve the steamed seafood in it. … [Read more...]
Spicy Rice Cakes with Chicken
I really love the chewy rice cakes that originated in Shanghai and are also very popular in Korea. They are sort of like oval shaped dumplings made mostly from rice and can be found in many Asian markets, fresh or frozen. This is a spicy stir-fried rice dish that everyone seems to enjoy. Ingredients: 3 tablespoons oil 8 oz. boneless chicken, chopped or thinly … [Read more...]