When I was young I lived in Japan, near Tokyo, for a few years. During that time, our family was fortunate to have a housekeeper/cook and that’s where I learned to love Japanese-style curry. Japanese curry isn’t much like either Indian or Thai curries. It’s milder, for starters. And, Japanese curry usually incorporates carrots and potatoes into the dish. Here is my version of … [Read more...]
Grilled Cinco de Mayo Steak Recipe
Many years ago, when I was restaurant critic for Las Vegas Life magazine, I visited Mary Sue Milliken’s and Susan Feniger’s Border Grill restaurant in Vegas. The most memorable dish of that day was grilled skirt steak with Southwestern flavorings such as cumin, jalapeños, lime juice and such. Here is my take on that delicious dish. It’s really simple. Most of the work comes … [Read more...]
Simple Arugula Salad Recipe
I look forward to each spring in part because it brings an abundance of arugula to our garden. I really like the nutty, slightly peppery taste of fresh arugula - also called “rocket” - and I try, when using it in a salad, not to bury the flavor of the arugula with too many ingredients. A very lightly dressed salad of arugula, avocado, parmesan cheese and a couple other … [Read more...]
Cajun-Creole Dirty Rice Easy Recipe
One of my favorite side dishes is a Cajun-Creole concoction called “Dirty Rice.” It begins with the holy trinity of Louisiana cooking - celery, onion & green pepper - and the rice gets its “dirty” color from being cooked in broth with chicken, beef, pork, or whatever protein you choose. I like to make my dirty rice with a combination of chicken livers and ground pork. … [Read more...]
Chinatown-worthy Kung Pao Shrimp Recipe
In the past couple of decades, kung pao chicken and kung pao shrimp have become among Americans' favorite Chinese dishes, second probably only to fried rice and cream cheese-filled wontons. In this country, kung pao is often loaded up with veggies: carrots, celery, onions, zucchini and such. In Szechuan, China, however, it's traditionally a much more basic dish. And, that's … [Read more...]
Scheff’s Table: Au Gratin Potatoes with Parmigiano-Reggiano and herbs
Scheff’s Table: Cheesy Au Gratin Potatoes Preparation time: 30 minutes cooking time: 40 minutes Ingredients: 2 lbs. russet potatoes, peeled and sliced very thin (I use a mandolin for this) 2 cups heavy cream leaves from 4-5 thyme sprigs 1/4 cup minced fresh chives 1 1/2 cups grated Parmigiano-Reggiano (don't skimp on the cheese … [Read more...]