INGREDIENTS: 4 rib pork chops All-purpose flour for dredging Salt and pepper, to taste 2 tablespoons butter 3 tablespoons olive oil 1/4 cup red wine 2 1/2 cups blueberries 1/2 cup mild honey (sage or star thistle) METHOD: Preheat the oven to 400° F. Dredge the pork chops in the flour and season to taste....Read More
Muscovado sugar can be found at most cooking and baking supply stores — locally it’s available at Shopper’s Corner. Be sure to wear gloves while chopping and handling the Scotch bonnet or habanero peppers. The oils in the pepper will make your skin burn. Wash your hands thoroughly after handling the peppers. INGREDIENTS: 1 tablespoon...Read More
I love the texture of salmon seared in a pan without turning it, and then finished in the oven. The top develops a crackling crust and the inside is moist and flaky. The fava sauce has a little tang that is inherent with fava beans and is a wonderful foil for the rich salmon. The...Read More
Salmon is not a fish that should be consumed raw. Although, when not smoked, it appears to be raw in sushi bars, in reality, it is (or should be!) subjected to a light cure using salt and rice vinegar. Done once, this recipe is easy to do again, and should always be employed for “raw”...Read More
This is a simple variation on basic braised chicken. By changing the herbs and spices and some of the aromatics, you can take this dish from Mexico and the American South West to the Middle East or even South East Asia. Typically, braised chicken would be sautéed first to brown, and then liquid is added,...Read More
Brisket is an ideal make-ahead, slow-cooked main course that is perfect for the hectic back-to-school schedule. If you have a large crockpot slow cooker, this recipe can be easily adapted. Add fluffy mashed potatoes or buttered noodles and a side of fresh green beans, and dinner is ready! INGREDIENTS: 4 lb. beef brisket 1/2 teaspoon...Read More
INGREDIENTS: Grated zest of 1 orange 1/3 cup fresh orange juice 2 tablespoons fresh lime juice 1 chipotle chili in adobo sauce, minced 1 large clove garlic, peeled and minced 1 1/2 lbs. snapper, flounder, or halibut, cut into 4 serving pieces 1/8 teaspoon salt METHOD: Combine orange zest, orange juice, lime juice, chili, and...Read More
This tangy braised chicken is a Filipino favorite. It’s traditionally served with with rice and a sweet fruit salad. INGREDIENTS: 8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections 1 1/2 cups cider vinegar 3/4 cup soy sauce 1 cup water 10 garlic cloves, chopped finely 2 bay leaves 1/2 tablespoon...Read More
This showstopper main course looks like it takes a lot more effort to prepare than it does! The slightly sweet, tangy sauce is sublime with salmon. INGREDIENTS: 3/4 cup water 1/4 cup sugar 1 teaspoon grated peeled ginger 1/4 teaspoon ground allspice 1/2 vanilla bean, split lengthwise and seeds scraped 1 lb. rhubarb, stalks only,...Read More
INGREDIENTS: For tomato sauce: 1 garlic clove, minced 1/4 teaspoon hot red pepper flakes 2 tablespoons olive oil 1 1/2 pound plum tomatoes, finely chopped 1/2 cup water 1/2 teaspoon sugar For squash blossoms: 1 cup whole-milk ricotta 1 large egg yolk 1/4 cup finely chopped mint 2/3 cup grated Parmigiano-Reggiano, divided 12 to 16...Read More
