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234 posts categorized "13) Tex/Mex,Thai/Asian, India, Greece & More"

07/20/2018

~Mel's Easy Thai-Spiced Bread-Machine Pizza Dough~

Every great pizza starts with a great crust, and, when it came to creating a Thai-style pizza dough, my decision to infuse Thai flavors into the crust, for an extra layer of flavor, transformed my Thai-style pizza into a great pizza. Fact: Bread and cheese are not part of the traditional Thai diet. That said, us Americans who love Thai food have been very successful at inventing all sorts of Thai-style wraps and sandwiches -- all of them are American or Thai-American creations. When travelers return to the USA from Thailand, it's almost impossible to wean themselves of the bold,...... View full recipe for "~Mel's Easy Thai-Spiced Bread-Machine Pizza Dough~"

07/18/2018

~ Thai-Style Pizza w/Grilled Chicken & Peanut Sauce ~

Bread and cheese -- they're not part of a traditional Thai diet. Even the Thai-style wraps and sandwiches we lovers of Thai food enjoy, are American or Thai-American creations. That said, in Thailand they do sell a very limited selection of bread and cheese in their bigger grocery stores (mostly manufactured Wonder-type breads and processed cheeses), to satisfy the cravings of Westerners living in Thailand. I know this from on-the-ground-in-Thailand experience. When travelers return home from Thailand, it's almost impossible to wean themselves of the bold, addictive taste-of-Thailand. That said, as an all-American girl, I did miss bread and cheese...... View full recipe for "~ Thai-Style Pizza w/Grilled Chicken & Peanut Sauce ~"

06/07/2018

~ Two Basic Marinades/Sauces for Chinese Stir-Fry ~

The definition of a stir-fry is straightforward: To fry small morsels of meat, poultry, fish, shellfish and/or vegetables rapidly, in a wok or skillet, over a high heat, in a small amount of oil or fat, while stirring constantly. The concept is an easy one to grasp. Stir-fries were invented by the Chinese, but, it was Chinese Cantonese chefs, who specialized in stir-frying, that were amongst the first to immigrate to other Asian and European countries, our USA, then countries all around the world, where, over a relatively short period of time, they put the word stir-fry in the global...... View full recipe for "~ Two Basic Marinades/Sauces for Chinese Stir-Fry ~"

06/04/2018

~ Chinese-Style Tomato-Eggs: For Any Time of Day ~

The incredible, edible egg. For centuries, the Chinese recognized how good the protein-packed egg is. So much so, eggs are their symbol of the principals-of-life: "yin" being the white, "yang" being the yolk.* Eggs, colored or marbled, celebrate birth, restoration of good health, continued good-luck and/or future prosperity. Dating back to ancient times, eggs of any kind (chicken, duck quail and pigeon) were incorporated into meals all day long (fluffy scrambled tomato eggs, flan-like steamed eggs, omelette-esque egg fu young, wispy egg drop soup, vinegary pickled eggs, tea-flavored smoked eggs, etc.), with mushrooms and/or seafood being common additions. *Note: Yin...... View full recipe for "~ Chinese-Style Tomato-Eggs: For Any Time of Day ~"

06/02/2018

~ Hong Kong's Cantonese-Style Tomato-Beef Stir-Fry ~

Sit down in any Chinese western-style restaurant in China, or, in any Chinese-American restaurant in the USA and peruse the menu. Allow me to point out, there will be just as many, or almost as many beef options as there are poultry, pork and seafood choices. Beef will priced accordingly too -- right up there with seafood, meaning more expensive than poultry and pork. This would lead anyone with an enthusiasm for Chinese fare to conclude: the Chinese must eat a lot of beef. They don't. In fact, most Chinese diners prefer pork to the stronger flavor of beef. The...... View full recipe for "~ Hong Kong's Cantonese-Style Tomato-Beef Stir-Fry ~"

05/31/2018

~ Chinese-American Restaurant-Style Pepper Steak ~

A few days ago, one of my Facebook friends posted a photo of her dinner, Chinese pepper-steak, and, for a few days, just like that song that gets stuck in your head, I walked around wishing everything I ate was pepper steak. As a kid in the 1960's, it was one of the first Chinese-American restaurant dishes I was introduced to, and, as a young bride in the mid 70's, it was the first Chinese-American dish I made in my own kitchen. By the time the '80's rolled around, I had three boys in elementary school, and, pepper-steak was in...... View full recipe for "~ Chinese-American Restaurant-Style Pepper Steak ~"

05/09/2018

~Creamy, Cheesy & E-Z Chile-Lime Refried Bean Dip~

I love a starry night. Sitting outside in the warm Summer air, watching the sun set and listening to my next-door neighbors, the dairy cows, lowing in the pasture -- it's peaceful. That said, on some Summer nights, Thursdays during June, July and August, a band plays "up on the mountain" (the ski slope to the other side of the cow pasture). Weather permitting, on those toe-tapping evenings, if you stop by, you'll find a snack or three on the table next to the cooler of Corona. My neighbors, music on the mountain, &, bean dip. This easy bean dip...... View full recipe for "~Creamy, Cheesy & E-Z Chile-Lime Refried Bean Dip~"

05/06/2018

~ Mexican-Style Adobo Rice (Meatless Spanish Rice) ~

Mexican rice became a staple on our family's table back in the 1980's. Whenever we ate in a Mexican restaurant, remarkably, our three kids would eat the side-dishes: the muli-colored veggie-bejeweled rice, the murky-earthy slightly-soupy refried beans, and, the bright-green garlic-laced guacamole. Without complaint or prodding, they'd slather and scoop 'em onto and into tacos, fajitas, carnitas (or whatever else they were eating), along with red or green salsa and the bottled hot-sauce du jour. Go figure, and, "shut my mouth wide open." I started stocking my pantry with whatever Texican-type ingredients I could find in our Central, PA grocery...... View full recipe for "~ Mexican-Style Adobo Rice (Meatless Spanish Rice) ~"

05/04/2018

~ Spicy Mexican Ahogada-Style Grilled Shrimp Tacos ~

If you're like me, an American cook with a fondness for Mexican fare, you most likely have a recipe-or-six for tacos (American-style ground beef tacos, grilled-beef tacos al carbon, shredded-pork carnitas tacos, shredded-pork tacos al pastor, chicken tacos, fish tacos, etc.). Today I'm adding another one, and, the inspiration for my creation came from the signature sandwich of Guadalajara: the Torta Ahogada (in Mexico, "torta" means "sandwich" and "ahogada" means "drenched", "drowned" or "drunken"). After eating these famous tortas for our Cinco de Mayo celebration, it occurred to me that making these shrimp tacos tonight might be a fine use...... View full recipe for "~ Spicy Mexican Ahogada-Style Grilled Shrimp Tacos ~"

05/02/2018

~ Mexico's Torta Ahogada Drowned-Pork Sandwich ~

Torta ahogada. Culinarily, torta can mean several things: in Spain it refers to a pancake, in Latin America it's a cake, in Central America it's an omelette, and, in Mexico it's a sandwich -- the kind that, unlike the taco, fits the culinary definition of anything edible placed between two slices of bread. Generally speaking, in Spanish ahogada means drowned, drenched or drunk. Putting two and two together, today's recipe is: a Mexican sandwich, drowned or drenched in sauce. A traditional torta ahogada is a fried-pork and onion sandwich drenched in a spicy red sauce, and, this Mexican working-man's lunch...... View full recipe for "~ Mexico's Torta Ahogada Drowned-Pork Sandwich ~"

04/30/2018

~ Sink or Swim: Mexican Drowned-Beef Sandwiches ~

Tacos and tortas -- two staples of Mexican cuisine. They are to Mexico's culture what pizza and hamburgers are to America's -- you can't pass through a city or a town where you can't find either. If you're an American cook with a fondness for Mexican fare, like me, you most likely have a recipe-or-six for tacos (American-style ground beef tacos, grilled-beef tacos al carbon, shredded-pork carnitas tacos, shredded-pork tacos al pastor, chicken tacos, fish tacos, etc.). That said, how many Mexican torta recipes do you have in your repertoire? I'm guessing not too many, or none. Sink or swim:...... View full recipe for "~ Sink or Swim: Mexican Drowned-Beef Sandwiches ~"

04/28/2018

~ Ahogada Sauce for Mexican Drowned Sandwiches ~

In Spanish, "ahogada" means "drowned", "drenched" or "drunk". Culinarily it refers to a super-spicy, tawny-red sauce that gets poured over Mexican-style chopped, sliced or shredded, beef, pork, chicken or shrimp "tortas" ("sandwiches"). The working-mans-lunch is served on a semi-firm bolillo roll, in a bowl, "bien ahogada", "well drowned" (immersed end-to-end). It has the reputation of curing the common cold or a bad hangover, and, is believed to be a way to sweat-out an infection too. For those who can't handle the heat, the sandwich can be ordered "media" ("medium"), with a higher ratio of tomato sauce added to tame the...... View full recipe for "~ Ahogada Sauce for Mexican Drowned Sandwiches ~"

04/26/2018

~ A Basic Mexican Marinade for Beef, Pork or Poultry ~

As a fan of Mexican-Texican food, I find myself improvising occasionally. Not, of course, when I'm preparing one of their many classic dishes (like low and slow roasted pork carnitas or tacos al pastor) -- they require specific ingredients and a traditional method of cooking. Improvisation enters my food world when I'm preparing one of my flash-in-the pan meals (a meal where the protein gets quickly grilled, grill-panned, pan-seared or broiled). This all-purpose marinade, which contains many flavors basic to Mexican-Texican fare, is my secret to imparting that all-important extra-layer of flavor into into my meal -- without overpowering it...... View full recipe for "~ A Basic Mexican Marinade for Beef, Pork or Poultry ~"

04/24/2018

~ Mexican-Style Shrimp Cocktail (a Salad in a Glass) ~

Cóctel de camarónes. That's Spanish for cocktail of shrimp. If you're a fan of Southwestern spice, but never tasted a shrimp cocktail prepared Mexican-style, I recommend giving this Southwestern perfect-for-Summer twist on the classic a try -- plenty of plump, tender, poached (sometimes lightly-grilled) shrimp, swimming around in a citrusy, tomato, cilantro and spicy-hot sauce, containing pieces of diced avocado, cucumber, onion and jalapeño. It's a snazzy fork-friendly salad in a glass, not to be confused with its cousin, ceviche, which contains raw, cooked-via-marination fish and/or shellfish mixed with spices, citrus juice, vegetables and/or peppers. Traditional shrimp cocktail, as we...... View full recipe for "~ Mexican-Style Shrimp Cocktail (a Salad in a Glass) ~"

04/21/2018

~ Easy Does It: Mexican Chicken & Spicy Rice Soup ~

For the most part, I find recipes made from a melange of leftover "this and that" to be a compromise. With every forkful, they remind me I'm eating a week's worth of leftovers, repurposed to make me feel less guilty about their inevitable demise. After a few bites, I find myself wishing I'd left well enough alone: made a sandwich out of the chicken, cooked a steak to go with last night's rice, or, eaten the blanched broccoli and carrots hand-to-mouth as a snack. "Waste not, want not." It's admirable -- rah-rah-zis-boom-bah and count me in. That said, it's my...... View full recipe for "~ Easy Does It: Mexican Chicken & Spicy Rice Soup ~"

04/02/2018

~ The Japanese Take on Salisbury Steak: Hambagu ~

Japanese hamburger steak. If it doesn't sound very Japanese, it's because its origin is not. It's an...... View full recipe for "~ The Japanese Take on Salisbury Steak: Hambagu ~"

03/15/2018

~ Thai Chicken and Pineapple-Fried-Rice Casserole ~

Thai-Malaysian pineapple-fried-rice is a classic Thai dish that's easy to get addicted to. It's divine. Grains of fragrant jasmine rice bejeweled throughout with bits of golden pineapple, cashews and raisins -- it's a taste unlike the fried rices of China and Hawaii. It's a staple item on the menu of most Thai-American eateries, the choices being pineapple-fried-rice, or, pineapple-fried-rice with chicken or prawn. It can be served in a pretty bowl as a side-dish or a main-dish, or, as they do in the tradition of Thailand, baked and served in a carved-out fresh pineapple. A hearty 4-season casserole w/all the...... View full recipe for "~ Thai Chicken and Pineapple-Fried-Rice Casserole ~"

03/12/2018

~Greek Hummus, Steak & Arugula-Salad Pita-Pizzas~

Everyone knows anything one can sandwich between two slices of bread can be tucked into a pita pocket to eat on the run. Almost everyone knows that the flat round pita (or any flatbread) is a great foil for all sorts open-face knife-and-fork sandwich meals too. What all busy moms know is: if the ingredients on the pita are amicable to being baked in the oven, and you refer to it as pizza, it's a sure-fire way to get children to venture into trying just about anything. It's called "bending the rules for the common good", and, when my kids...... View full recipe for "~Greek Hummus, Steak & Arugula-Salad Pita-Pizzas~"

03/09/2018

~ T.G.I. No-Fuss-Friday Greek Pizza for Mel Tonight ~

I'm Mel -- I cook all week -- on weekends too. I cook for my family, friends, and, friends-of-friends. I even cook on TV, and it's all fun, but, every once in a while, I have occasion to cook for myself. Tonight is such a night, and, I am going Greek and easy and super-good. Why cook for myself when I don't have to? Because, with little effort, calorie for calorie, my food tastes much better than over-priced, lack-luster take out or delivery -- in the case of tonight's pizza, it's faster too. When it comes to pizza just for...... View full recipe for "~ T.G.I. No-Fuss-Friday Greek Pizza for Mel Tonight ~"

03/07/2018

~ Sweet Heat: Peanutty Thai Sweet Chili Vinaigrette ~

Mae Ploy brand sweet chili sauce, known in Thailand as "nam chim kai", "dipping sauce for chicken", is a staple in my refrigerator. We use it as a dipping sauce for all sorts of things -- from lettuce wraps and spring rolls to deep-fried chicken wings, coconut shrimp and batter-dipped vegetables, almost everything tastes better with the sweet heat of this sauce. Here in my American kitchen, my family affectionately refers to it as "the ketchup of Thailand." Using sweet chili sauce in conjunction w/the right ratio of other Thai staples renders a vinaigrette no store brand can compete with....... View full recipe for "~ Sweet Heat: Peanutty Thai Sweet Chili Vinaigrette ~"

03/05/2018

~ Thai-Style Chicken Salad w/Sweet Chili Vinaigrette ~

Mae Ploy brand sweet chili sauce, known in Thailand as "nam chim kai", "dipping sauce for chicken", is a staple in my refrigerator. We use it as a dipping sauce for all sorts of things -- from lettuce wraps and spring rolls to deep-fried chicken wings, coconut shrimp and batter-dipped vegetables, almost everything tastes better with the sweet heat of this sauce. Here in my kitchen, we affectionately refer to it as "the ketchup of Thailand." Using it in conjunction with the right ratio of other Thai pantry staples renders a vinaigrette no store-bought brand can compete with. A salad...... View full recipe for "~ Thai-Style Chicken Salad w/Sweet Chili Vinaigrette ~"

03/03/2018

~ Thai-Style Oven-Roasted Barbecued Half Chicken ~

In the wide, wide world of food, almost every culture has a favorite way to serve grilled chicken. In Thailand, that would be gai yang. Those are the Thai words for grilled chicken, more specifically a very small, whole or half chicken that's been marinated in a soy-and-fish-sauce-based coconut-creamy, cilantro-greeny mixture laced with fragrant lemongrass, ginger, garlic and scallions. Throughout Thailand, the recipe for gai yang does vary from cook-to-cook, but not very much. Not to be confused w/authentic Thai gai yang... ... mine = American chicken infused w/authentic Thai flavor. In Thailand, small, lean chickens are skewered, cooked over...... View full recipe for "~ Thai-Style Oven-Roasted Barbecued Half Chicken ~"

02/28/2018

~ Greek-Style Flank Steak Salad or Pocket Sammies ~

I'm going Greek today. It happens a few times a year -- my lust for lemon and garlic and oregano combined with crumbly feta cheese and/or creamy Greek yogurt takes over. Thank goodness I have a few excellent recipes go to. Sometimes I'm inclined to quash my craving by incorporating shrimp, other times I choose lamb, chicken is not off limits, but, one of my all-time favorites is flank stank. When duly-marinated and rare-cooked via broiling or grilling, it is a carnivorous Greek goddess's dream come true. I adore this hearty, main-dish salad topped plenty of crunchy herb-bread croutons, and,...... View full recipe for "~ Greek-Style Flank Steak Salad or Pocket Sammies ~"

02/22/2018

~ Japanese Teriyaki Meets American Chicken Wings ~

Chicken wings are all-American and teriyaki is an all-Japanese method of cooking. Trust me when I tell you, if you walk into a restaurant in Japan, you aren't likely to find teriyaki chicken wings on their menu. That said, Japanese teriyaki sure does turn out a really good version of American chicken wings, however, unlike our traditionally-prepared wings, which are typically plunged into the hot oil of a deep fryer, teriyaki wings, in order to render their signature fall-off-the-bone tender interior with a slightly-crispy, sticky exterior, they require a kinder, gentler treatment. As a lover of Asian fare, teriyaki-in-general is...... View full recipe for "~ Japanese Teriyaki Meets American Chicken Wings ~"

02/20/2018

~Japanese-Style Oven-Broiled Teriyaki-Style Cod Fish~

Eat more fish. I've heard it too many times to count, and, I've preached it too many times to count. Joe and I love fish, especially white fish, so, for me, keeping it in our weekly meal rotation is easy. That said, serving it to people who've determined they dislike fish, or worse, trying to entice children to try fish, can be a tricky, fishy business. On such occasions, teriyaki fish fillets or fish skewers, served with a veggie stir-fry and some rice, is my go-to "just try it" fish dinner. As a lover of Asian fare, teriyaki-in-general is one...... View full recipe for "~Japanese-Style Oven-Broiled Teriyaki-Style Cod Fish~"

02/14/2018

~ Creamy-Coconut & Spicy-Hot Jamaican Pork Curry ~

Throughout the Caribbean, porcine reigns supreme, and, when it comes to perfectly-balanced, bright, slightly-sweet and spicy-hot curry blends, the Jamaicans have cornered the market. That said, the world is full of curries, they are all different, and, for the home cook, it's almost impossible to prepare an authentic curry outside of the region it's prepared in, within its country of origin. Why? Because outside of the United States, curry is not a store-bought dried spice blend or wet paste that produces a predictable end result. They're hand-made, mortar-and-pestle pulverized, dry or pasty concoctions of spices or herbs, the amounts of...... View full recipe for "~ Creamy-Coconut & Spicy-Hot Jamaican Pork Curry ~"

01/29/2018

~ Open Sesame: Japanese Teriyaki Steak Skewers ~

Place a platter of these appetizers on the cocktail table and I'll bet they disappear before bets can be taken on how long it will take them to disappear. Put a platter of them on the dinner table alongside a fresh vegetable stir-fry and some steamed white rice, and, when served as a family-friendly dinner, they won't last any longer. A bottle of teriyaki sauce has been a staple condiment in my pantry for as long as I've had a pantry, standing right next to the elites: Heinz ketchup, French's mustard, Hellman's mayonnaise and Lee & Perrin's worcestershire sauce. That...... View full recipe for "~ Open Sesame: Japanese Teriyaki Steak Skewers ~"

01/24/2018

~ Hatch Green Chile Chili with Pork and White Beans ~

Having traveled to Mexico and New Mexico, I've eaten green chili a few times -- twice "as is", out of a bowl with tortilla chips, and once, burrito-style (wrapped up in a flour tortilla with avocado, scallion, cilantro and crema). It was excellent -- different, but excellent. That said, each time I ate it, I secretly wished there were beans in it -- and maybe a little jalapeño Jack cheese added to the latter one too. Today's the big day. White beans are going into my green chili and I can't wait. In many regions of Mexico and New Mexico...... View full recipe for "~ Hatch Green Chile Chili with Pork and White Beans ~"

01/21/2018

~ Happy Valley PA's Pop's Mexi-Hots Hot Dog Sauce ~

Yesterday was a big day. During a stop at Meyer's Dairy, I got my first taste of a Pop's Mexi-Hot hot dog, complete with Pop's ground-beef-based and chili-powder-laced sauce, ballpark mustard and diced onion. Considering what I always tell my friends, "I was a hot dog in a past life", I can't believe I've lived in Happy Valley forty-two years and never tried one. What I knew about State College's iconic Pop's Mexi-Hots yesterday was zero. Today, after the fact, it's a different story. Mexi-Hots is a Pennsylvania, registered, fictitiously-named business, originally filed on February 4, 1948 (the company will...... View full recipe for "~ Happy Valley PA's Pop's Mexi-Hots Hot Dog Sauce ~"

01/15/2018

~ Say Cheese Please: Making Perfect Welsh Rarebit ~

Welsh rarebit -- the original cheese toast. It's worth mention that I've only eaten what I believe to be the real-deal once. It was in the latter 1990's, in Wales, in the exquisite Coed-Y-Mwstwr Hotel (coy-dee-moo-ster). It came to me as a complimentary side to a lovely salad (which I ordered after returning from shopping in the city of Cardiff). The cheese toast, along with everything else in this hotel, was perfect. I kicked off my high-heels and enjoyed it in my lavish room, overlooking the How-Green-was-My-Valley countryside, with a very English G&T too. I gave cheese toast a lot...... View full recipe for "~ Say Cheese Please: Making Perfect Welsh Rarebit ~"

12/21/2017

~ The Difference Between Chow Mein and Lo Mein ~

Chinese-American fare. It's a favorite in our house. About once a week, we either order take-out or delivery from our two favorite places, or, I take the time to make some. Each of us has our favorite menu item -- the one that we crave and can't wait to plunge our chopsticks into. For me, it's chow mein or lo mein -- two of China's most iconic dishes. "What exactly is the difference between the two?" When I got asked that very question last night, I decided to transcribe the discussion into a blog post today -- while it's still...... View full recipe for "~ The Difference Between Chow Mein and Lo Mein ~"

12/15/2017

~ The China Syndrome: An Easier Chinese Char Siu ~

During December and January, like clockwork, without notice, and, for reasons unknown, I crave Chinese food. It happens every year. Sometimes I order take-out or delivery from my favorite two places, and, other times I take the time to make it. In either case, in my kitchen, I feed my inner-Chinese about once a week. I affectionately and chucklingly refer to my condition as: The China Syndrome. All snickers aside, note that a great percentage of my Chinese recipes get posted during the months of December and January. December of 2017 is no exception. Char = fork (noun & verb)....... View full recipe for "~ The China Syndrome: An Easier Chinese Char Siu ~"

12/09/2017

~ Cranberry and Soy Sauce Glazed Pork Loin Sliders ~

Intermittently halting the holiday preparations to interject an impromptu tailgate party into the festivities is a pleasant break from the hullabaloo. Who doesn't love kicking back on the couch to watch a game for a few hours -- for me, the feeling is akin to playing hookie from school. That said, coming up with a menu (after the Thanksgiving leftovers are gone and before the Christmas gluttony begins), is tricky -- for me, it's gotta be low-key, stress-free, easy, and, seriously tasty. Did you know that sweet and tart whole-berry cranberry sauce (the store-bought stuff), when whizzed in the blender...... View full recipe for "~ Cranberry and Soy Sauce Glazed Pork Loin Sliders ~"

11/09/2017

~ Caribbean-Style Sweet Potato & Black Bean Stew ~

A steaming hot and hearty stew on a cold day. Almost nothing is more comforting than it, except perhaps, enjoying it in front of a roaring fire listening to the wind howl and watching the snow flakes fall. As a lover of sweet potatoes, I am always on the lookout for a scrumptious new way to prepare them, so, quite a few years ago, when I came across this recipe in January (amongst the pages of a in-flight-magazine on my way to a land of sunshine, palm trees and sandy beaches), I was intent on having it -- I'm the...... View full recipe for "~ Caribbean-Style Sweet Potato & Black Bean Stew ~"

11/06/2017

~ Caribbean-Style Pork Chops and Onions w/Sauce ~

Porcine arrived in the Caribbean (on the island of Cuba to be more specific) when Columbus landed in 1492. It's been a favorite meat ever since, and, if you've ever spent time on a Caribbean island, you know there are pork dishes galore to choose from on restaurant menus, and, to eat on the beaches. Ever heard of "Pig Beach", also known as "Pig Island", officially known as "Big Major Cay"? Located in Exuma, an Island in the Bahamas, a colony of feral pigs roam around, swim freely, and, are fed by the locals and tourists. One tale claims the...... View full recipe for "~ Caribbean-Style Pork Chops and Onions w/Sauce ~"

11/03/2017

~Aromatically-Spiced Yellow Caribbean Coconut Rice~

Rice is nice. I like rice -- a lot. Next to the earthy potato, it's one of nature's greatest gifts to my side-dish world, not-to-mention a staple food for a large part of the world's population. Extra-long-grain white-, basmati-, jasmine-, wild-, arborio-, and, Thai-sweet-sticky- rices are staples in my pantry. You'll also find a stash of Uncle Ben's Long Grain & Wild Rice, Rice-a-Roni, and, Goya Spanish-Style Yellow Rice (all boxed-mixes complete with seasoning packets) in there too. Rice has always been a part of my life, but, growing up, my mom and grandmother didn't get too creative with it...... View full recipe for "~Aromatically-Spiced Yellow Caribbean Coconut Rice~"

10/23/2017

~ The Ideal Cubano: La Ideal's Cubano Sandwich ~

Almost all famous sandwiches got their iconic status thanks to the working class people -- Cuba's Cubano is one such sandwich. In the early 20th Century, vendors who were stationed inside the workplaces, sold hot meat and cheese sandwiches to the workers. When these workers made their way to the USA, usually to regions in Southern Florida, they, like all immigrants, brought their recipes and traditions with them -- that included their institutional but beloved Cuban sandwich. A bit about the Cubano: Like all sandwiches, it starts with the bread. Cuban bread is light and crusty -- alot like a...... View full recipe for "~ The Ideal Cubano: La Ideal's Cubano Sandwich ~"

10/20/2017

~ Citrusy, Garlicky & Herbaceous: Cuban-Style Mojo ~

My experiences with Cuban food, all good ones, are limited to a few trips to Miami. "Mojo (MOH-hoh)" means "sauce" in Spanish, and, throughout the Caribbean, depending on where you are in the Caribbean, this sauce, from place to place, is very different. In Cuban cooking, it's a sauce made with olive oil, garlic, fresh cilantro, mint and oregano leaves, cumin and Seville (bitter/sour) orange juice. Thanks to great recipes in the seven Cuban cookbooks I purchased in Florida, I've very-happily been able to bring the unique taste of Cuban spice into my home kitchen: Mojo is a common marinade...... View full recipe for "~ Citrusy, Garlicky & Herbaceous: Cuban-Style Mojo ~"

10/17/2017

~ Side-Dish: Cuban-Style Mojo Black Beans & Rice ~

Roast requires a side-dish. Beef, goat, lamb, poultry or pork -- it's kind of mandatory that a side or sides be served with it. Think about it, even if you're just making sandwiches out of the roasted meat, you still want some sort of side-dish (a soup, a salad, a starch and/or a vegetable, or, something as simple as a some potato chips and a pickle). If the roast is a dish you've been making for years, the accompaniments require little thought -- you know the options, your family's preferences, and, you choose from recipes you know. That said, if...... View full recipe for "~ Side-Dish: Cuban-Style Mojo Black Beans & Rice ~"

10/15/2017

~ Mojo-Marinated Cuban-Style Pulled-Pork Shoulder ~

My experiences with Cuban food, all good ones, are limited to a few trips to Miami. I know that "mojo (MOH-hoh)" means "sauce" in Spanish, and, in Cuban cooking, it specifically applies to a sauce made with olive oil, garlic, fresh cilantro, mint and oregano leaves, cumin and bitter orange juice. I also must say that without more than a few well-written recipes in the seven Cuban cookbooks, that I purchased during my visits to Florida, I'd stand little chance of bringing the unique taste of Cuban spice into my home kitchen -- they've all contributed to my recipes: Pulled...... View full recipe for "~ Mojo-Marinated Cuban-Style Pulled-Pork Shoulder ~"

09/26/2017

~Grillmarked: Thai-Inspired Hot & Sticky Honey Wings~

Wings and tailgate. Tailgate and wings. If two words ever went hand-in-hand onto the gridiron, yep, it would be those two. If I say tailgate, you say wings, and, if there is one thing we tailgaters can't resist, it's a new wing-flavor-profile to experiment with. I came across this one in the Parade Magazine insert of our local newspaper back in August. Parade credits the recipe to Michael Gulotta, chef-owner of MoPho and Maypop restaurants in New Orleans. Thank-you chef Gulotta. The moment I read through the ingredients list, I knew I was gonna love this recipe. For starters the...... View full recipe for "~Grillmarked: Thai-Inspired Hot & Sticky Honey Wings~"

09/23/2017

~ My Thai-Inspired Sesame Chicken Thigh Paillards ~

Once upon a time there was a woman in Happy Valley Pennsylvania who was planning to make chicken Milanese for dinner. "In the style of Milan", it refers to a thinly-sliced and lightly-pounded protein dredged in flour, dipped in egg, then coated with breadcrumbs. It's quickly-sautéed in butter and/or olive oil until golden. It's crispy outside, juicy and fork-tender inside, and, after squirt of lemon and a parsley garnish it's served the moment it comes out of the skillet. It couldn't be easier, especially when cooking for just two. I refer to it as one of my flash-in-the-pan dinners. (Italian...... View full recipe for "~ My Thai-Inspired Sesame Chicken Thigh Paillards ~"

09/13/2017

~ Thai-Style Chicken-Tender Peanut-Butter Red Curry~

Peanut butter? Yep. Pulverized wok-roasted peanuts are commonly served with or in Thai food, and: Oh my Thai -- if you love Thai food, as I do, you want this recipe in your recipe box. If you cook Thai food, as I do, even if only on an occasional basis, I'm guessing you already have everything you need in the Asian section of your pantry and refrigerator to make this meal without making a special trip to your local Asian market. Is this an authentic Thai recipe? Yes and no. Yes, in that the flavors are authentic Thai. No, in...... View full recipe for "~ Thai-Style Chicken-Tender Peanut-Butter Red Curry~"

08/15/2017

~ Rich, Toasted Indian Basmati Rice Pudding (Kheer) ~

When it comes to worldly or exotic recipes, I always do my research and my best to keep them as close to authentic as I can. When it comes to Indian food, I always reply upon the advice of my four Indian girlfriends, and the woman who owns Krishan, Happy Valley's Indian grocery store, because you're all such good cooks. That said, when it comes to kheer, a delicately-spiced addictively-rich rice pudding dessert, if you're one of my Indian girlfriends, you might find yourself wincing in one or two spots while reading my recipe. Why? While the flavors in my...... View full recipe for "~ Rich, Toasted Indian Basmati Rice Pudding (Kheer) ~"

08/13/2017

~ Hatch Green Chile Chicken Enchilada Tortilla Pizza ~

High-quality made-from-scratch crust, a fresh or slow-simmered sauce and some great melting cheese -- the three components of a well-made pizza. I'm no slouch when it comes to making homemade pizza, it's one of my favorite past-times for a Saturday or Sunday afternoon -- especially during the football season. That said, when I've gotta have "a slice", unfortunately, the world will only deliver the entire pie. That's why I've come up with a few creative ways to make what I refer to as "snack pizza", aka snack-sized pizza, using pita bread, naan, or, flour tortillas. Mexican-style snack pizza -- Taco...... View full recipe for "~ Hatch Green Chile Chicken Enchilada Tortilla Pizza ~"

08/08/2017

~ New Mexico-Style Green Chile Chicken Enchiladas ~

Enchiladas are one of those Tex-Mex specialties that taste a bit different everywhere you eat them. In a Mexican-American restaurant or in the home kitchen, they are lightly-fried corn tortillas that have been dipped in either a deep reddish-brown chili-powder-based sauce, or, a roasted green chile and tomatillo-based sauce. After that, they're filled, rolled up, topped with cheese and baked. The filling can consist of a seemingly endless variety of meats (beef, chicken or pork), fish or seafood, cheese and/or beans and/or various other vegetables (for a vegetarian option). The word "enchilada" comes from the Spanish word "enchilar" which means...... View full recipe for "~ New Mexico-Style Green Chile Chicken Enchiladas ~"

08/06/2017

~ New Mexico's Hatch Green Chile Enchilada Sauce ~

Red or green? That's the question you'll be asked in every New Mexican restaurant. In fact, New Mexico is the only state in the USA that has an official state question: "Red or Green?" I learned that on my first trip through New Mexico, and, I was further told, "if you're not asked this question in a New Mexican restaurant, you're not eating New Mexican food." While many of us out-of-staters (who love our Mexican and Texican fare) generically refer to this type of red or green chile pepper- or powder-based sauce as "enchilada sauce", and, mistakenly assume it's reserved...... View full recipe for "~ New Mexico's Hatch Green Chile Enchilada Sauce ~"

07/31/2017

~ Spicy Avocado Crema: Avocado, Crema & Sriracha ~

If you like guacamole and crema Mexicana with or on your nachos, quesadillas, burritos, enchiladas, etc., whirring the two together in a food processor, along with a bit of Sriracha sauce to give it some cha-cha-cha, creates a creamy-dreamy condiment you'll be craving on a regular basis. It's luxuriously smooth, refreshingly cool, and, there's just enough vinegary spice in the Sriracha to make it addictively interesting. While Mexican crema is becoming easier to find, in the event your grocery store doesn't carry it, feel free substitute crème fraîche or sour cream. I whip avocado crema up in small batches, in...... View full recipe for "~ Spicy Avocado Crema: Avocado, Crema & Sriracha ~"

07/27/2017

~ New Mexico-Style Cheese, Corn & Bean Enchiladas~

Whenever we've been out of town for a few days, the moment we cross the Centre County line and are within 20-30 minutes of home, we discuss what we are most hungry for (what food we've missed the most on our trip), and, we order it, for pick up or eat in, at one of our favorite eateries. Typically, that revolves around stopping at a pizza shop, a Chinese takeout place, or, a Mexican joint. When it comes to the latter, I'm usually ordering up a plate of seriously cheesy enchiladas. Enchiladas are one of those Tex-Mex specialties that taste...... View full recipe for "~ New Mexico-Style Cheese, Corn & Bean Enchiladas~"

07/24/2017

~ Spicy New Mexico-Style Ground Beef Enchiladas ~

Enchiladas are one of those Tex-Mex specialties that taste a bit different everywhere you eat them. In a Mexican-American restaurant or in the home kitchen, they are lightly-fried corn tortillas that have been dipped in a deep reddish-brown chili-powder-based sauce before being filled, rolled up and baked. The filling can consist of a seemingly endless variety of meats (beef, chicken or pork), fish or seafood, cheese and/or beans and/or various other vegetables (for a vegetarian option). In my Happy Valley kitchen, the two kid- and tailgate-tested favorites for my New Mexico-style Red Chile Enchilada Sauced enchiladas are ground beef, lots...... View full recipe for "~ Spicy New Mexico-Style Ground Beef Enchiladas ~"