Whenever I’m in New Orleans, I always make sure to get my fix of gumbo and etouffee. Gumbo is more of a soup, whereas etouffee is more stew-like - a little more dry. Etouffee is traditionally served with boiled white rice. Ingredients: ½ tsp dried thyme ½ tsp dried oregano ½ tsp garlic powder ½ tsp onion powder ½ tsp cayenne pepper ¼ tsp black pepper ¼ … [Read more...]
Grilled Lemon Chicken
This year for Memorial Day, many of us will be at home (where else?), perhaps firing up the grill for a Memorial Day barbecue. Here is one of my favorite grilling recipes; it’s for grilled chicken that is marinated first in lemon juice, garlic, herbs and shallots. This recipe calls for a whole chicken that has been butterflied. If you don’t know how to butterfly a chicken (it’s … [Read more...]
Gluten Free Twice-Fried Chicken with Gochujang
Because my wife is gluten free, I often find myself making two batches of food for meals when I cook something like fried chicken: one made with regular flour and another with gluten free flour. I love this recipe because it uses potato starch, which is gluten free, instead of regular flour for the chicken coating. And a bonus: the potato starch makes for a super-crispy coating … [Read more...]
Chicken Yakitori
Photo by Ted Scheffler.Yakitori in Japanese refers to skewered and grilled chicken. Here is a very simple and really flavorful recipe for chicken yakitori skewers. These skewers would be great to serve at a Memorial Day cookout. Ingredients: ⅓ cup brown sugar ⅓ cup mirin (sweet rice wine) ⅓ cup soy sauce ¼ cup rice vinegar 1 knob fresh ginger, peeled and … [Read more...]
Tomato Biryani
Biryani – which is also spelled biriyani – is a popular rice-based dish from Southern India. It’s sort of like rice pilaf, but with an Indian spin and can be made in a multitude of ways, such as with shrimp, fish, lamb, chicken, etc. This particular biryani recipe - based on one from the Food52 cooking site - doesn’t include a protein, and is made with lots of fragrant spices … [Read more...]
Venice-Style Shrimp
This is a scrumptious recipe based on one from Food & Wine magazine - large shrimp prepared in the Venetian style with garlic, wine, butter, chili flakes and lemon zest. You could serve the shrimp with rice or pasta, but I think it’s especially tasty with polenta. Ingredients: 3 Tbsp extra-virgin olive oil 4 garlic cloves, peeled & thinly sliced 1/2 tsp … [Read more...]
Corn & Black Bean Salsa Recipe
One of my wife’s very favorite things to eat is Corn & Black Bean Salsa, which she usually buys at Harmons. However, it is very easy and inexpensive to make at home, and also tastes much fresher. Give it a try! Ingredients: Fresh corn kernels from 2-3 ears of corn 1 Tbsp olive oil 1 tsp ground cumin 1 15-oz. can black beans, drained and rinsed 1 … [Read more...]
Jerk Pork Tenderloin
I really love the spicy and sweet flavors of Jamaican-style jerk seasoning. It’s terrific on pork, poultry, fish, shrimp, and lots of other things. For this recipe, you can make your own jerk seasoning or just pick up some premade seasoning at the grocery store. I like to serve jerk pork with pineapple salsa. Ingredients: 4 Tbsp canola oil 2 scallions, roughly … [Read more...]
Penne with White Sausage Sauce
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...]
- 1
- 2
- 3
- …
- 12
- Next Page »