Pesto originated in the Liguria region of northwest Italy, which is home to what is called the Italian Riviera. To make authentic Genovese pesto (Genoa is Liguria’s capitol), you should try to seek out Pecorino Fiore Sardo - a hard-to-find sheep’s milk cheese that is critical to making real Ligurian pesto. It is available here in Utah at Caputor’s Market. Traditionally, … [Read more...]
Grilled July 4th Fireworks Chicken
Got plans to fire up the grill on the Fourth of July? One of my favorite grilling recipes is butterflied, marinated, grilled chicken. It's a real crowd-pleaser. This recipe calls for a marinade of lemon, garlic, shallots and herbs. It's really versatile, and you could easily substitute other herbs (such as thyme, tarragon, etc.) for the rosemary suggested here. You could also … [Read more...]
Vindaloo-Spiced Grilled Steak
My favorite type of Indian curry is called vindaloo. It’s a spicy curry popular in Goa, Kerala, and elsewhere in India. What makes vindaloo different from most Indian curries is its tanginess which comes from vinegar. In this recipe based on one from Food & Wine, we make a vindaloo-style paste to marinade our meat and then cook it on a hot grill. Ingredients: 8 … [Read more...]
Risotto with Taleggio Cheese
This is one of my favorite risotto recipes. It’s rich and creamy, made with Taleggio cheese - a semi-soft, washed-rind cow’s milk cheese from Italy named after the alpine valley in the Lombardy region called Val Taleggio. It melts well, which makes it perfect for risotto. Ingredients: 2 Tbsp butter 1 shallot, peeled and minced 12 oz. arborio or carnaroli rice ½ … [Read more...]
Chinese-Style Rice Cakes with Pork
I really love the rice cakes that are so popular in China and Korea, in part because they are neutral in flavor which makes them extremely versatile. Most are also gluten-free. Rice cakes are thick, sticky, chewy pasta-type morsels that usually come in oval medallions (like the ones here) or shaped into thick cylinders. I use pork in this rice cake stir-fry dish, but you could … [Read more...]
Roast Pork Pernil Asado
One of my favorite recipes - especially if I’m cooking for a crowd - is roasted pork shoulder called pernil. It’s a classic Puerto Rican dish and it is also popular in Cuba, the Dominican Republic and other Carribean and Latin American countries. Pernil is usually made using pork shoulder. This recipe is based on the one used for pernil asado at Chef Jose Enrique’s namesake … [Read more...]
Baby Back Ribs with Whiskey BBQ Sauce
If you're grilling for Memorial Day, but don't want to spend the entire holiday over a hot fire, here's a great recipe for pork baby back ribs. The ribs are cooked first in the oven and then finished off on the grill (or under a broiler). Don't be deterred by the number of sauce ingredients. It's really quite simple to make once you have all of your ingredients lined up and … [Read more...]
Chinese-style Chicken & Asparagus
Here is a healthy and light springtime stir-fry dish that I really love. It cooks very quickly, so make sure you have everything prepped and ready before you turn on the stove. This recipe is based on one from The Woks of Life. Ingredients: 12 ounces chicken breast (thinly sliced) 1 Tbsp water 1 tsp cornstarch 1 tsp oil (any neutral oil, such as vegetable or … [Read more...]
How to Make Hushpuppies
One of my favorite Southern-style side dishes is hushpuppies. I remember loving the hushpuppies at Long John Silver’s and I like to eat them with fried fish and seafood. Ingredients: 1 cup cornmeal 1/2 cup all-purpose flour 1 tsp. salt 1 tsp.. baking powder 1/2 tsp. onion powder 1/2 tsp. garlic powder 1 egg, beaten 1/4 cup minced scallions 3/4 to … [Read more...]
Butter Lettuce Salad with Shrimp
When temperatures warm up in spring and summer, I often like to enjoy a hearty salad as a main dinner course. This butter lettuce salad with shrimp makes for a great one-plate dinner or lunch. Ingredients: 1 Tbsp butter 1/2 lb. medium shrimp, shelled and deveined Old Bay Seasoning (optional) 1 small head of Boston or Bibb lettuce, leaves torn into bite-size … [Read more...]