A couple of FB friends have been showing some of the flatbread / art creations. Maybe too beautiful to eat, I ask? Well, I am into making food taste great but also look wonderful. I often find myself trying to color coordinate food on a plate. Too white, too dark? Read more…
Don’t let the out of focus picture distract you from a little known secret about browning fresh garlic and using it as a garnish and added zoom flavor on your favorite foods. I toss a bunch of the delicacies on my salad when I want to replace or don’t have Read more…
Bouquet Garni is French for “garnished bouquet”. It is a classic herb mixture used for cooking meats, vegetable and sauces. The traditional combination is parsley, thyme and bay leaf although it is common to also include other herbs such as rosemary, basil, chervil, peppercorns and tarragon. You can make bouquet Read more…
My family is eclectic in composition and nature. We are a tribe of New Yorkers, Germans, Puerto Rican’s, Spaniards, British and no offense to those not mentioned! The German branch “die” for Puerto Rican flavor. The Puerto Rican’s “kill” for some German flavor. And round and roly poly we go. Read more…
My first encounter with Tempura was during a business lunch in a private club in Caracas. The walls were painted al fresco and the food exquisite. A truly enjoyable meeting. It’s fairly easy to make and so very worth it. Enjoy. Batter: 2 egg yolks 1 2/3 cups ice water Read more…
Since restaurant fine dinning is a thing of the past I have tried to reproduce some of my favorite recipes from various restaurants. So far I have mastered this Cashew Chicken in Hoisin Sauce. This picture lacks the usual side dish of white rice, but I cut the carbs when Read more…
These are great to add to fish and chicken plates. They add a very nice ting and a tang too! First wash and dry about 10 large lemons. Slice and place horizontally on a tray. Cover with coarse salt. Cover with saran wrap overnight. Next morning the lemon will be Read more…
Former sit down dinners have devolved into a tray of with cheeses and and bottle of wine. A friend came over to share some wine and a distance, masked chat. I set a table on my front porch. Dressed it up little and served the above platter of blueberry covered Read more…
Since I am not a trained chef or cook of anything other than a self-trained cuisine enthusiast I have learned, from experience that making the perfect white rice is more complicated that making a soufflé. The same applies to making my now perfected Guacamole and Sweetbread chips. I like my Read more…
Shrimp: 2 tablespoons of butter melted in pan. Full teaspoon of pepper, parsley, thyme and garlic powder. Cook at medium high temperature until shrimp turn pink. Should be a couple of minutes. Squeeze half a lemon or lime of the hot shrimp. Set aside. Potatoes: nuke for about 6 minutes, Read more…
Coconut Sorbet: One can of Coco Lopez mixed with half a bottle of Coconut syrup. Mix, pour in small plastic cups and freeze. Delicious. Vanilla Sorbet: mix one egg yolk with 4 tablespoons of sugar. Add a can of condensed milk, one tablespoon of vanilla, one teaspoon of cinnamon. Mix Read more…
What a pleasant surprise this little recipe has been. Cook the thick cut bacon. Save the pan with the fat to cook stage two. Dip cooked bacon in pancake mix, that should be ready on the side. Place back in pan and cook and turn over. If the pan gets Read more…
Recipe chilled Spanish Gazpacho Soup by request. 4 tomatoes, peeled without seeds plus one tomato for decoration 1 cucumber, peeled and cut 1 onion chopped 1 green pepper chopped 1 piece of garlic chopped 2 cups beef broth 1 and a half cups tomato juice 1/4 cup olive oil 1/4 Read more…
Sunday morning treat. Home made biscuits. I was running low on butter so I made some fresh butter. Here is the recipe: 2 cups of heavy cream 1/4 teaspoon of salt Mix in food processor for 10 minutes. Done!
Olive oil heated in your favorite pan. Add fresh broccoli , chicken cut to bite-sizes, thyme, oregano and garlic. Add, cut in pieces one small nuked potato. Stir for a couple of minutes until cooked. Add three or four tablespoons of home made Alfredo Sauce. Allow the sauce to melt Read more…
The current joke is that we should wear a mask when we leave our homes and also wear one indoors, so we stop eating. Guilty as charged. I love to cook and love to eat but demand from myself that I remain within the term skinny. Every outing has demanded Read more…
Heat some Sesame oil in your favorite pan. Add chopped broccoli, onion, ginger, orange peel, cabbage and a magic sprinkle of garlic and black pepper. Move around until warm and starting to cook. Add morsel sized chicken and complete the cooking. Add some sesame seed, if you have any. Healthy, Read more…
Do not toss out your overripe banana! Mix your pancake batter, as usual. On a separate plate, mash, using a fork, one or two overripe bananas. Lumpy is good. They create small bursts of flavor. Add the mashed banana’s to your pancake mix. Allow to sit for a couple of Read more…
I use Aunt Jemima Complete Buttermilk Pancake Mix. Ingredients: 1/4 cup butter, softened 3 cups buttermilk mix 1 egg, raw 1/2 cup water Extra flour for mixing surface Extra melted butter to coat prior to entering oven Procedure: Mix all the ingredients, except those listed under “extra” Dump on floured Read more…
Subscribe to our Newsletter.
