This is one of my retro recipes that I got from a colleague in 1974. I hadn’t made it in years and decided to bring it back for the holidays. I now remember why I loved it so much. I altered it just a tad. It’s a great party pleaser even for non-oyster lovers. […]
This is not for the faint of heart! Fuego is the Spanish word for fire and this salsa fits the bill. However, you can always regulate the heat by adding less peppers and/or taking the seeds and veins out of the peppers. I love this sauce on almost any Mexican dish and especially on
Bolognese sauce is very different from with the sauces I grew up. The sauces I was used to were those made by my aunt who was married to a Sicilian-American and from countless Sicilian-American friends with whom I grew up. Bolognese sauce or, ragu, as it oftentimes referred to in Italy, is a meat-based
According to Chef Keller, “This custard is more than simply one of the three benchmark bistro desserts: It’s the pinnacle of bistro desserts.” The recipe comes for his cookbook, Bouchon. MISE EN PLACE INGREDIENTS: For the caramel: 1/2 Cup + 1 Tablespoon of sugar 3 Tbsp. light corn syrup 3 Tbsp. water For the
Thomas Keller’s Crème Caramel Read More »
Thermidor sauce has always been related to the timeless dish of lobster thermidor, a classic French lobster preparation that was very popular in upscale restaurants during the early to mid 1920s. According to Wikipedia, the recipe of Lobster Thermidor was possibly created at Café de Paris by Leopold Mourier, a former assistant to Auguste Escoffier,
While “caldo” is the word for soup, I found this dish to be more like a stew. However, if your preference is for a hearty soup, you can always add more broth. I added the word Ranchero, because the chef that prepared the dish for us grew up on a ranch near Tlalpan and
Caldo Tlalpeño Ranchero (Mexican Chicken Stew) Read More »
This recipe takes me back to my childhood when a quick summer meal was opening a can of beanie weenies and heating them up. Today, I have not seen them in a can any longer and I still love the flavor of pork and beans with weenies so I developed this recipe which I
Retro Recipe for Beanie Weenies! Read More »
I found the basics of this recipe from a magazine and added some changes of my own. It’s a great side dish, rich with flavor. MISE EN PLACE INGREDIENTS: 1 Lb. of thin asparagus 1 Large shallot 1 Small lemon cut in rings 4 Tbsp Extra Virgin Olive oil (some additional for drizzling) 4
Lemon Roasted Asparagus With Whipped Goat Cheese Read More »
I really don’t know the origin of this dish. I tried researching and my findings always come back to my hometown of Tampa, Florida where this is served in many restaurants, each with its own twist in the recipe. This is my version. You can also substitute chicken for the beef. I also add
This is a staple in Spanish and Cuban American homes. We had this rice at least once or twice a week. Sometimes it’s served sans meat as is with this recipe and, of course, it is famous for arroz con pollo and paella. This version of saffron rice is great as a side dish