This chicken salad features an exotic curry flavor and an interesting texture from water chestnuts. It’s a wonderful main course for a spring luncheon or even a small bridal or tea party. Serve the salad in a ‘leaf bowl’ of butter lettuce or a couple of frilly red leaf lettuce leaves. Garnish with peeled slices...Read More
INGREDIENTS: 2 tablespoons olive oil 1 lb. skinless-boneless chicken breasts, cut into small chunks 1 onion, sliced 1 cup mushrooms, sliced 1/2 cup walnuts, chopped 1/3 cup pomegranate syrup or pomegranate molasses (available at international stores or online) 1/4 cup water 1 tablespoon sugar 1 tablespoon chutney (optional) METHOD: Heat oil in a large frying...Read More
INGREDIENTS: 4 pork loin chops cut thick, about 4-6 ounces each 1/2 pound of apples, such as Granny Smith, Cameo, or Golden Delicious (1 Large or 2 medium), cut into ¼-inch thick slices 1 medium shallot, minced 1 ounce high-quality apple brandy such as Osocalis*, or French Calvados (Cognac or brandy may be used as...Read More
Pair turkey cutlets with roasted fennel and a rich pomegranate pan sauce for a simple yet elegant dish. Garnish with jewel-like fresh pomegranate seeds if available — they are in season from September through January. For a complete meal, nutty-tasting bulgur is delicious with this dish. INGREDIENTS: 4 medium fennel bulbs, cored and thickly sliced...Read More
This dish originates in Okinawa, where bitter melon is commonly used. This is a variation of what is viewed in Japan as a signature recipe of Okinawa. INGREDIENTS: 1 bitter melon, split lengthwise, seeds and spongy pulp removed 1/2 teaspoon salt 1 teaspoon grapeseed or other neutral-flavored oil 1 teaspoon toasted sesame oil, divided 3...Read More
Cottage Pie is the beef version of Shepherds Pie which is traditionally made with lamb. This is a classic comfort food from the United Kingdom. INGREDIENTS: 1 tablespoon olive oil or butter 1 large onion, chopped 1 clove garlic, crushed 2 medium carrots, diced 1 lb. beef mince* 1 can (10 oz.) chopped tomatoes 2...Read More
This is my version of a recipe from my friend, Lex. It is important not to crowd the meat when cooking so it browns. Charring the chilies provides flavor as well. The underlying flavors are cilantro and tomatillo. Using the cilantro stems avoids discoloration and the soapy taste some people pick up from cilantro leaves....Read More
This recipe includes the basic technique for cooking quail that starts with removing the spine and opening the bird up to lay flat. The word for this technique is “spatchcock.” * This method makes it easier to cook all parts of the bird evenly versus cooking the bird whole. Using this method, the leftover trimmings...Read More
Moussaka is a savory Greek casserole. Traditional moussaka is made with ground beef and eggplant, although other vegetables are sometimes used in place of eggplant such as artichokes, zucchini, and potatoes, to name a few. The preparation for moussaka is a rather involved process so it is customarily made in large batches, and divided amongst...Read More
