Why not? All the ingredients are before you – the thin tender chicken slices, marinated in lime juice, cumin, chili powder and other Mexican-forward spices. Then there’s the smoked poblano peppers, also sliced thinly, the rich crema (Mexico’s version of crème fraiche or sour cream) surrounding it taming the heat. Also present are cooling sprigs… Continue reading Make Your Own Dinner!
The suspect is a master of disguise, mixing undetected among both muffins and doughnuts. It bakes like a muffin, and even takes on its form, yet it’s robed in the cinnamon-sugar livery associated with doughnuts. Opening one reveals the dense essence of a doughnut too, down to the traces of nutmeg. Cook’s Country dreamed up… Continue reading aka Muffin, aka Doughnut…
Right here we have a whole heap of buttermilk biscuits, fluffy, buttery and still steaming from the oven. They’re savory just by themselves, but all sorts of toppings, fillings and other accompaniments wait to take these to the next level, where they’ll satisfy not just the stomach, but also stir the soul, creating future nostalgia,… Continue reading All Kinds of Fixins’
Before you is risotto. Looks about right, especially with the shrimp. Smells good too, as there’s a faint trace of lemony freshness. Risotto is made with rice, right? Maybe it is, usually, but in this case, the grain of choice is a pasta, orzo. The pasta even looks like rice, it’s cooked al dente, just… Continue reading Master of Disguise
No, it’s true! Despite the demonic titles, both of today’s selections are legitimately delicious, a combination that, despite divergent sources, pair well. Deviled Beef Short Ribs and Salad with Devil’s Rain Dressing only sound diabolical, but they taste, well, glorious. It’s Halloween after all, meaning a shiver or two are in order, but first and… Continue reading The Devil, You Say!
Anyone involved in barbecue will tell you a good combination of woods produces a subtly-smoked roast that not only falls off the bone, but is tender enough to shred easily. Involuntarily in fact. All the more so when the meat is laced with a mustard-based sauce, making the quintessential Carolina Pulled Pork. By the… Continue reading The Right Wood
What if you took chips and salsa, a combination so pedestrian and somewhat inauthentic Taco Bell has a version, and gave it major enhancements, taking care to make everything from scratch, down to pulling your own tortilla chips from the oven? Then you’d have chilaquiles, a flavorful and satisfying dish much more likely to be… Continue reading All Dressed Up
Now that you know, are you ready for all this chocolate? Be advised, it’s relentless. Start with a velvety chocolate cake, fully as rich and moist as is any devil’s food cake you’ve tried. Top that with a creamy chocolate pudding, cooked on the stovetop, then chilled to concentrate its cocoa goodness. Mercy? Not likely;… Continue reading Warning: Causes Blackouts
Just how did it find its way into that soup? No doubt with a sparkle of Irish inspiration, as it most likely didn’t take Dubliners long to discover the local stout made a great and flavorful addition to stews. Probably minutes after Arthur Guinness released his first brews 250 or so years ago. Naturally, as… Continue reading My Goodness, My Guinness!
Chances are, if you send someone out for tacos in L.A., you never will get your food. Sure, the initial purchase will be made, but something will happen between then and when the meal is supposed to arrive. Too much temptation. Those aromas intoxicate, causing one to lose all other thoughts. It’s likely the buyer… Continue reading Streets of East L.A.