Here’s the deal: When I eat crab cakes - which are typically fairly pricey - I want them to taste like CRAB, not filler. That’s what this crab cake recipe is all about. The secret to great crab cakes is to use the best crab you can find. I normally use lump blue-crab meat. You can enjoy them plain or with something like avocado salsa (pictured here). Ingredients: 8 oz. … [Read more...]
Oaxacan-Style Chicken Barbacoa Recipe
This Christmas, a friend of mine - Chef Dave Jones of Log Haven - gave me an awesome cookbook called OAXACA: Home Cooking from the Heart of Mexico by Bricia Lopez. The Lopez family owns and operates Los Angeles’ renown Mexican restaurant Guelaguetza. I’ve spent many months in Oaxaca, but have never found an English language cookbook that captures the vibrant flavors of … [Read more...]
Caribbean Spiced Fried Chicken
When I lived in New York City, my friends and I often ate at a bustling restaurant that we loved called Lola’s. It’s been closed now for a number of years, but I fondly remember the delicious fried chicken dish that the restaurant was famous for: Lola’s 100-Spice Caribbean Fried Chicken. Well, it turns out that there weren’t actually 100 spices used in the chicken seasoning. In … [Read more...]
Seafood & Andouille Gumbo
In Louisiana, pretty much every family, cook and chef has their own version of gumbo. Rarely are two recipes alike. This is my favorite type of gumbo - one that begins by making a dark roux. Ingredients: 1/2 cup vegetable oil 1/2 cup flour 3 celery ribs, chopped 2 medium onions, chopped 2 cloves garlic, minced 2 green bell peppers, seeded and chopped 12 oz. andouille … [Read more...]
Easy Autumn Pork Stew
One of my favorite fall/winter dinners is this easy-to-make stew which features pork. You could also use veal for this recipe, which would be equally delicious. Ingredients: 1/4 cup olive oil 1 medium onion, thinly sliced 12 oz. boneless pork (or veal) stew meat , cut into 1-inch pieces 1/2 cup drained, diced canned tomatoes (Italian-style Romas are best) 1 1/2 cup … [Read more...]
Ghost S’mores Dip
With Halloween parties in mind, here is a boo-tiful take on toasted marshmallows with chocolate and graham cracker layers, from the food site Delish. Ingredients: 4 packages of Marshmallow Ghost Peeps 2 cups semi-sweet chocolate chips ¼ cup heavy cream, warmed Graham crackers, for serving Mini-chocolate chips Method: 1. Preheat oven to 450° F. In the bottom of a square … [Read more...]
Pomegranate Rum Punch
Pomegranate Rum Punch If you’re hosting a Halloween party this season, here is a terrific punch recipe with tasty fall flavors, for adults only, of course. Here’s how to make it. Ingredients: 4 hibiscus tea bags 1 small cinnamon stick, smashed 1 c. pomegranate juice 1 c. spiced rum 1/2 c. fresh navel or blood orange juice, plus slices for serving 1 (750-milliliter) … [Read more...]
Z is for Zucchini
Zucchinis—Oh my! It is the end of summer, the time for gardeners to meditate on one of life's most perplexing questions—what do I do with all these zucchinis? It seems miraculous that one seed planted in the spring can produce a gazillion vegetables. Seed companies create this quandary when they put a dozen zucchini seeds in a pack. "If I have a dozen, I guess I should … [Read more...]
Scheff’s Table—Fettuccine Alfredo
Is there anyone who doesn’t like fettuccine Alfredo? I doubt it. It’s a wonderfully satisfying (if decadent) dish and one of my favorite comfort foods. Fettuccine Alfredo is really simple to make. The key is to use only the very best ingredients: high-quality pasta, real Parmigiano-Reggiano cheese, and good butter. Don’t even think about using pre-shredded parmesan or that … [Read more...]
Scheff’s Table – Fresh Tomato Sauce for Pasta
There are few things tastier than tomato sauce for pasta (or pizza) made from vine-ripened fresh tomatoes. Normally, fresh ripe tomatoes are hard to come by. But our garden is bursting right now with beautiful, ripe San Marzano tomatoes that we planted in spring - perfect for fresh tomato sauce.If you can’t find fresh, super-ripe tomatoes, you’re better off using high-quality … [Read more...]
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