Recipes

  My wife and I love Vietnamese food. One of our favorites is Bun (pronounced boon), a dish with vermicelli noodles, herbs, and vegetables . Nước chấm is then traditionally poured over the dish. The sauce is also used to dip a spring roll, to dress a salad, and flavor jasmine rice among other uses. 

  This recipe came from my sister who got it from my maternal grandfather who was born in Spain and immigrated to the United States in the early 1900s. I had never heard of the Spanish term for meatloaf as Salpicon. The recipe is old so perhaps words were different. I looked up the word

  INGREDIENTS: For a turkey that is up to 18 lbs. 2 Cups fresh lemon juice (save the rind) 1 1/2 Cups fresh orange juice 4 Oranges cut in half 2 Cups kosher salt 2 Cups packed light brown sugar 2 Cups roughly chopped yellow onions 4 Jalapenos roughly chopped 1 Tbsp dried Mexican oregano

  This shrimp dip came from a coworker of my wife’s several years ago. I just came across it and I made it recently and forgot how good it was. INGREDIENTS: 1 1/2 pounds boiled shrimp: 1 bottle of beer 1 lemon cut into slices 4 cups chicken broth 1 Tsp liquid crab/shrimp boil 1

  When my wife worked at Shell Oil (for 30 years), she and others were always exchanging recipes. I found a recipe written on Yolanda’s (my wife) office note pad for Amaretto Pound Cake. This was many many years ago. I decided to try it, and add a little Mones touch and here it is.

  EQUIPMENT: Air Fryer (If you don’t have an air fryer, you can grill or oven roast them.) INGREDIENTS: 1 to 2 pounds chicken wings. I use only the flats, but you can do both the drumettes and flats. Just make sure you separate the drumette from the flat and discard the wing tip or

  I follow a home chef by the name of Pasquale Sciarappa. He not only cooks amazing dishes, he is so much fun to watch. This is one of his recipes that I had to share with you. I found it very different and it surprised me how delicious it was. INGREDIENTS: 1/2 Pound Pappardelle

  There were an abundance of fellow students in my high school of various ethnic groups, mostly Spanish, Italian (Sicilian) and Cuban. One such friend is De Maniscalco. We grew up with some of the best foods in the world. She definitely rivals me when it comes to the kitchen. I’m not a dessert person

  This is a family favorite for any occasion, but we especially make a lot of it during the holidays. MIS EN PLACE  Ingredients: 1 Cup granulated sugar 1 Cup white Karo syrup 1 1/2 Cups raw peanuts or Spanish peanuts (I used peanuts in this recipe. Either works well.) 1 Tsp. baking soda Pinch