INGREDIENTS: 1/4 cup honey1/4 cup soy sauce1/4 cup chili sauce1/4 teaspoon ginger1/4 teaspoon dry mustard1/2 teaspoon hot chili oil (or 1/4 teaspoon red pepper flakes) METHOD: Combine all ingredients and use as marinade or baste.Read More

INGREDIENTS: 1/3 cup lemon juice2 tablespoons soy sauce2 tablespoons vegetable oil2 tablespoons honey1 clove garlic, finely minced1 jalapeno pepper, finely minced2 teaspoons fresh ginger root, finely minced1 teaspoon fresh thyme METHOD: Combine all ingredients. Marinate pork or poultry for 4 hours or more in the refrigerator. Wipe off marinade before cooking. Broil or grill meat.Read More

This recipe was made with the Prevedelli’s preserves, but Mello-dy Ranch preserves will work as well. Feel free to experiment with different flavors also. Try to match the vinegar to the preserve, but it’s not an absolute necessity. For a fun contrast, use balsamic vinegar instead. Use this as a marinade or as BBQ grilling...Read More

When the weather is too hot to cook and you have a bowl full of ripe fruit, freezer jam is a method of making jam that doesn’t involve cooking the fruit.  What is especially nice about freezer jam, it is about as close as you can get to the fresh taste of just picked peaches,...Read More

If you like a rich, thick, sweet-spicy barbecue sauce on your ribs, then this is the perfect BBQ sauce for you. INGREDIENTS
: 2 cups ketchup
1 small can tomato paste1/2 cup packed dark brown sugar
1/4 cup onions, finely minced3 medium garlic cloves, crushed, then finely minced4 tablespoons cider vinegar
2 tablespoons Worcestershire sauce1 tablespoon Dijon mustard
1 teaspoon...Read More

This is my adaptation of traditional Indian tandoori recipes. Use this marinade on chicken or lamb cubes for skewers. This is quick and easy to make with a food processor.   INGREDIENTS: 1/2 onion, peeled and coarse chopped2-3 cloves garlic, peeled and de-germed1 1/4 inch long piece of ginger, peeled and chopped3 tablespoons fresh lemon...Read More

If you love the taste of ripe, sweet strawberries, you’ll find that freezer jams preserve the fresh flavor best. This strawberry jam is especially delicious with freshly baked scones, clotted cream, and a dab of lemon curd. INGREDIENTS: 2 cups strawberries, crushed (buy 1 qt. fully ripe strawberries) 4 cups sugar 3/4 cup water 1...Read More

RECIPES: Roasted Lamb with Port Sauce, Herb Marinated Rack of Lamb, Rack of Lamb Marinated in Pomegranate Juice, Persian Lamb When cooking lamb, the proper lamb cooking time and the correct cooking temperature are extremely important. The optimum flavor and tenderness of various cuts of lamb can be consistently achieved when care is taken to...Read More

This recipe from The New Orleans Cookbook by Rima and Richard Collin, is as close to “the real deal” as you can get. According to Ms. Collin, “red beans were traditionally cooked while the Monday wash was drying on the line, and since New Orleans humidity made that an all day job, the beans cooked...Read More

INGREDIENTS: 1 tablespoon olive oil1 small onion, chopped1 clove garlic, minced3/4 cup quinoa1 1/2 teaspoons curry powder1/2 teaspoon salt1/2 teaspoon black pepper1/2 teaspoon cumin1/4 teaspoon cinnamon1 1/2 cups chicken stock (or vegetable stock)1 (14 ounce) can garbanzo beans, drained and rinsed1/2 cup toasted pine nuts (or slivered almonds)1/2 cup golden raisins, soaked in hot water...Read More