There are few things I love more than duck confit. And, I also love pasta. So, I put the two together for this recipe: Tagliatelle with duck confit. It’s a winner. Ingredients: 1-2 prepared duck confit legs ¼ cup duck fat or olive oil 1 shallot, peeled and minced 1-2 garlic cloves, peeled and minced 1 Tbsp. fresh rosemary leaves, minced 1 cup chicken or … [Read more...]
Greek-Style Pork Souvlaki Skewers
I really love Greek-style pork souvlaki and this recipe is a great one for summer grilling. I suggest serving the souvlaki on pita bread with store bought tzatziki sauce or your favorite hot sauce. I confess to eating my souvlaki with Tabasco sauce. Ingredients: 1 ½ lbs. boneless pork loin or tenderloin, cut into 1-inch cubes ⅓ cup fresh lemon juice ¼ cup olive … [Read more...]
One Pot Roasted Chicken
This method of oven roasting a whole chicken in a well-sealed pot makes for an incredibly juicy, tender chicken with natural pan jus. It’s one of my favorite recipes. Ingredients: 1 roasting chicken — 3 1/2 to 4 1/2 pounds 1/2 tsp cracked black pepper 2 tsp kosher salt 1 1/2 Tbsp. olive oil 1 celery stalk, roughly chopped 1 small carrot, roughly chopped … [Read more...]
Classic Caprese Salad
One of the simplest summertime dishes I can think of is also one of the most delicious: Caprese salad, which originated on Capri in the Italian region of Campania. The red, green and white colors of a classic Caprese salad represent the colors of the Italian flag. And, unlike in this country, no self-respecting Italian would even THINK about putting balsamic vinegar on a … [Read more...]
Green Curry Beef Kebabs with Crispy Basil
If you’re thinking about firing up the grill for this 4th of July, here is an Asian spin on beef kebabs with Thai-style green curry paste and crispy fried basil. Note that this recipe is for two servings of two skewers each. Simply increase the amounts for additional servings. Ingredients: 1 lb. boneless beef such as tenderloin or ribeye, cut into bite-size pieces ¼ … [Read more...]
Crispy Catfish Fry
I love the Southern tradition of the Friday (or Saturday) night fish fry. Here is a recipe for super crispy fried fish that uses a cornmeal coating rather than a flour-based batter. Try it and I think you’ll love it. Even kids really like the crisp, crunchy fish nuggets. Ingredients: 1 cup whole buttermilk 1 Tbsp Worcestershire sauce 1 Tbsp hot sauce, such as … [Read more...]
Foolproof Bake & Grill BBQ Chicken
Most of us have encountered problems with BBQ chicken on the grill. Too often, the skin burns and oozes fat onto the fire causing flare ups and more burning. By the time the chicken is cooked through enough to eat, it usually looks like a burnt mess. Here’s an easy solution: I cook the chicken first in the oven, and then just finish it off on the grill. The result is juicy, … [Read more...]
Pad See Ew
In this country, pad Thai is a very popular dish. But when I visit Thai restaurants, I also really like pad see ew, which is sometimes spelled pad siew. As I understand it, in the Thai language pad means “fried” and see ew is “soy sauce.” That’s what pad see ew is: stir-fried noodles with soy sauce and (usually) a protein - chicken in this case - and veggies. It’s quick and … [Read more...]
Shrimp Étouffée
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...]
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