An authentic Cubano sandwich is a simple affair. I've seen far too many bastardized versions in restaurants which include ingredients like mayo, lettuce and tomato - even sauerkraut. Of course, you can put anything you want in/on your Cubano, but a true Cuban sandwich, I’m told, consists of nothing more than the following: bread, mustard, roast pork, ham, Swiss cheese, pickles … [Read more...]
Simple Roasted Chicken
One thing that really separates good cooks from not-so-good, is the ability to roast a chicken properly. You’d be surprised how many professional chefs and cooks can’t. It’s deceptively easy, but cooking the meat - especially the breast - so it’s tender and juicy while also creating a beautiful, crispy skin requires attention to detail and technique. This is one of my … [Read more...]
Curried Rice Pilaf
Curried rice pilaf is a simple side dish, but so much more interesting in texture and flavor than plain pilaf. You could also make this into a main dish by adding cooked shrimp, chicken, tofu, veggies, etc. to the rice. Ingredients: 1 cup basmati rice 1 Tbsp unsalted butter 1 Tbsp olive oil 1 shallot, minced 2 garlic cloves, peeled and minced 1-inch piece … [Read more...]
Dan Dan Noodles
One of my favorite Chinese street foods is a classic noodle dish from Sichuan called dan dan. Some cooks make it with ground pork but I prefer a non-meat version that really allows the peanut and sesame flavors of the sauce to stand out. Dan dan noodles are best served slightly warm, at room temperature, or cool, not hot. Ingredients: 8 oz. fresh Chinese egg noodles … [Read more...]
Steamed Chorizo Clams & Potatoes
Potatoes and clams with Spanish chorizo may sound like an odd combination, but trust me - it’s delicious! Ingredients: 1 Tbsp olive oil 6 oz. chorizo sausage, cut into thin rounds (Note: be sure to use Spanish-style chorizo, which has more of a salami-like consistency than Mexican chorizo, which will fall apart upon cooking.) 2 small yellow potatoes, such as Yukon … [Read more...]
Shrimp with Creamy Polenta
Last week I cooked one of my wife’s favorite dishes: shrimp and grits. And, last week I shared my recipe for the creamy cheddar polenta (grits) to accompany the shrimp. You can see that recipe by clicking here. This week I’m posting the ingredients and instructions for making the shrimp. Give it a try! Ingredients: 2 Tbsp olive oil (or bacon grease) 1 lb large shrimp, … [Read more...]
Creamy Polenta with Cheddar
Last week I cooked one of my wife’s favorite dishes: shrimp and grits. Although, instead of traditional grits I made a creamy polenta with cheddar. Next week I’ll share my shrimp recipe to go along with this one for polenta. Ingredients: 1 cup whole milk 2–3 cups water 1 cup cornmeal (medium grind or a blend of medium and fine grind) 3 Tbsp butter 1 Tbsp … [Read more...]
Pepin-Style Crab Cakes with Avocado Sauce
One of my very favorite people is chef and educator Jacques Pepin. He is wonderfully generous with his time and talent and one of the kindest people I know. He makes a killer crab cake with avocado sauce, and I’ve adapted Pepin’s recipe here. The key is using the best crab you can find, such as lump blue crab meat and handling the cakes gently. Ingredients: Crab Cakes 8 … [Read more...]
Goan Shrimp
In Goa, which is a state on the southwestern coast of India, coconut and coconut oil are very common cooking ingredients and seafood is quite popular and plentiful. Here is a very easy but also very tasty recipe for Goan-style shrimp curry. Ingredients: 2 Tbsp olive oil or canola oil 2 finely chopped medium shallots 1/4 to 1 tsp. or more cayenne … [Read more...]
Chicken Amatriciana
Pasta Amatriciana is a classic Roman dish with sauce made from tomatoes, onion, carrots, garlic, seasonings, and usually pancetta or guanciale. This version of Amatriciana is made heartier with the addition of chicken thighs and legs. Ingredients: 2 Tbsp extra virgin olive oil 4 chicken legs, bone-in 4 chicken thighs, bone-in 1 Tbsp kosher Salt 28 ounces … [Read more...]