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...]
Cajun Shrimp Stuffed Pasilla Peppers
I really love all types of stuffed peppers, but especially Mexican peppers like pasillas, poblanos, Anaheims, etc. For this recipe - which is based on one on the Chili Pepper Madness website - I used pasilla peppers but you could use whatever type you prefer or can find. I made one serving each for my wife and me with this recipe. However, it makes enough stuffing for four … [Read more...]
Pork Loin Roast with Apple-Mustard Glaze
This simple pork roast is a big hit for a weeknight supper at our house. It couldn’t be easier to make and the result is delicious. I use boneless pork loin roast here but you could also use a boneless pork tenderloin. If you do that, just cut back on the cooking time. Ingredients: 1 2-3 lb. boneless pork loin roast Kosher salt the freshly ground black pepper 1 ½ … [Read more...]
Thai Drunken Noodles with Tofu Recipe
There is no alcohol in “drunken” noodles, but there are countless variations on this delicious dish all over Thailand. It’s typically a very spicy dish and that’s the way I like it. However, you can control the heat level by using fewer spicy chilies or adding more if you like it hot. Use the widest rice noodles you can find for this recipe. I made Drunken Noodles this time … [Read more...]
Oven “Fried” Chicken Wings Simple Recipe
If you didn’t get your fill of chicken wings during last Sunday’s Super Bowl, here’s a chance to do so, without the guilt of eating deep-fried wings. With this simple recipe from Cook’s Country you’ll make crispy chicken wings in the oven. The secret ingredient is baking powder, which helps give the wings a crisp, deep-fried texture without all the … [Read more...]
Pasta Aio e Oio with Shrimp
One of my favorite preparations for pasta - and one of the easiest - is aio e oio (also called aglio e olio). It’s a classic Roman dish usually made with spaghetti, although you could use any type of pasta you’d like. Usually, aio and oio is made with nothing more than pasta, garlic, olive oil, dried chili peppers, and parsley. To see my recipe, click here. This is a tasty … [Read more...]
Crab Cakes Recipe
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...]
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