Blog powered by TypePad
Member since 02/2010

302 posts categorized "13) Tex/Mex,Thai/Asian, Indian, Greek & More"


~ Buttery Curried Pita Chips & Curried Chicken Salad ~

I'm an eater of snacks -- a slice or two of cheddar and a few apple slices, a piece or three of deli-meat rolled up with a slather of whole-grain mustard inside, a tablespoon or two of tuna or egg salad dolloped on a couple of buttery crackers. Just a few examples of the way I like to eat. Yes, when left to my own devices, I'm happy to skip three squares and snack my way through the day. Pita bread is always on-hand in my kitchen. I purchase a package almost every week, because, everything tastes great stuffed inside...... View full recipe for "~ Buttery Curried Pita Chips & Curried Chicken Salad ~"


~ Pantastic Sizzling One-Sheet-Pan Chicken Fajitas ~

Sheet pan meals have become remarkably popular over the past two-three years. The concept of tossing an array of ingredients together, scattering them around in a single layer on one pan, then roasting them in a hot oven, appeals to both novice and experienced cooks. The prep time is reasonably short, and, once the food's in the oven, the hands are free to tend to other things. If the sheet pan has been lined with aluminum foil first, clean up -- uh, there is almost no cleanup. I was late to the sheet pan dinner party, meaning, sheet-pan meals were...... View full recipe for "~ Pantastic Sizzling One-Sheet-Pan Chicken Fajitas ~"


~ Frank's RedHot Buffalo-Style Chicken Chili Burritos ~

The day my Buffalo-style chicken chili met Texican-style burritos was a memorable one. It wasn't my idea, but, it sure was a tasty one. As the story goes, my pot of almost-effortless Buffalo-style chicken chili was steeping on the stovetop -- having made it a few hours earlier, I was allowing the flavors time to marry and would be reheating it for dinner. Our three boys trickled in after school, Joe got home after work, I ladled the chili into bowls, put a basket of tortilla chips on the table and we sat down. A few minutes into our meal,...... View full recipe for "~ Frank's RedHot Buffalo-Style Chicken Chili Burritos ~"


~Almost-Effortless Chunky Buffalo-Style Chicken Chili~

Culinarily, the power of these two words, Buffalo-style, are not to be underestimated. What's for dinner? In my family, all I have to do is preface my answer with "Buffalo-style", and, everything and everyone is simpatico. Buffalo-style. These two words imply that, in some form, chicken and wing sauce will served. We eat in-the-style of Buffalo once or twice a month, and, past saying "Buffalo-style", I can't be certain they really care what specific Buffalo-Style dish I'll be serving. What started in 1964 as late-night pub grub at the Anchor Bar in Buffalo, NY, Deep-Fried Chicken Wings, is now found...... View full recipe for "~Almost-Effortless Chunky Buffalo-Style Chicken Chili~"


~ Stir-Fry 101. Chinese-American Chicken & Broccoli ~

Want to learn how to stir-fry or teach someone how to stir-fry? Start with Chinese-American chicken and broccoli. It is the quintessential basic stir-fry. One protein (chicken). One vegetable (broccoli). One sauce (brown). Steamed rice (white). Nine out of ten times, there will be some garlic, ginger and green onions in the mix too. Chicken and Broccoli is on every Chinese take-out menu, it's one of the most popular Chinese chicken dishes, and, it is almost always the first stir-fry home cooks try to duplicate. There's more. No special hardware is required. While stir-frying is typically done in a traditional...... View full recipe for "~ Stir-Fry 101. Chinese-American Chicken & Broccoli ~"


~All-Purpose Chinese-American Brown Stir-Fry Sauce~

Stir-frying is an ancient cooking technique. Credited to Asian cuisine, the concept of the stir-fry is easy to grasp. It's all about fresh flavors and textures, so, pick a protein and choose a few vegetables. Think small. Slice 'em thin or dice 'em into small bites, throw 'em all in wee-bit of oil in a hot wok or a skillet. Stir and fry for a few short minutes. It's so easy, a novice cook can master it. That said, the secret to a great stir-fry does lie in the stir-fry sauce, and, this is where a perfectly executed stir-fry can...... View full recipe for "~All-Purpose Chinese-American Brown Stir-Fry Sauce~"


~ My Chinese-American Lo Mein-Style Pepper Steak ~

Pepper steak is a Chinese-American dish that, as per its name, features thin strips of soy- ginger- and garlic-marinated flank-, sirloin- or round-steak, boldly-seasoned with a copious amount of pepper, stir-fried with crunchy water chestnuts and julienne strips of colorful bell peppers and onion. The dark brown stir-fry sauce ranges from thick-to-thin depending on whether the dish is to be served to the side of or atop some steamed rice (thick), or, to be tossed with and absorbed into some cooked noodles (thin). Pepper steak was popularized in Chinese-American restaurants in the late '40's and early '50's, and home cooks...... View full recipe for "~ My Chinese-American Lo Mein-Style Pepper Steak ~"


~ Doritos Taco Salad w/Catalina &/or Ranch Dressing ~

If you were a mother in the 80's, or if you were a kid in the 80's, you likely know all about this salad. It showed up everywhere: birthday party buffets, weekend sleepovers, support-the-team sports benefits, potluck school functions, Summer pool parties, neighborhood block parties, etc. There was never a doubt it would be served. Anyone organizing a get-together assigned someone in the neighborhood or group to make the Doritos salad -- everyone had a recipe. From a small tacup to a large taco salad to the Doritos taco salad: The history of the taco-bowl salad, as per this book,...... View full recipe for "~ Doritos Taco Salad w/Catalina &/or Ranch Dressing ~"


~Scratch-Made All-American Catalina Salad Dressing~

As a lover of sweet and tanilizingly savory combinations, Catalina dressing was always on the door of my mom's refrigerator. While she and dad didn't, for the most part, ever stray past the bottle of Wish-Bone Italian dressing, for some reason my brother and I gravitated to this red-orange concoction. While I enjoyed it on chef-type salads that contained "the works" (lots of cheeses and meats), my brother would drench large chunks or wedges of iceberg lettuce with it. Please don't confuse Catalina dressing w/French dressing. Catalina dressing is an American creation defined as: A commercially-emulsified, tomato-based dressing that is...... View full recipe for "~Scratch-Made All-American Catalina Salad Dressing~"


~Instead of Taco Tuesday, Taco-Bowl Salad Thursday~

Taco Tuesday. I'm clueless as to who started it, but, I thank them profoundly. Like pizza and cheeseburgers, it's downright difficult to find a man, woman or child who is disappointed at the sight of tacos on their lunch or dinner menu. Other than needing a fork, taco salad is not much different than eating tacos. Served in a large, deep-fried, edible flour-tortilla shell, anything and everything one would expect to find in a pick-it-up-to-eat taco can be served in a taco salad. Serving taco salad in edible bowls is mealtime fun. While they lend a festive, impressive "you cared...... View full recipe for "~Instead of Taco Tuesday, Taco-Bowl Salad Thursday~"


~How to Make My Crispy Crunchy Flour Tortilla Wisps~

Like corn tortillas, flour tortillas do great in the deep-fryer. They fry up really fast, in less than three minutes, and, come out super-crispy and light and airy too, meaning: they're not nearly as dense as corn tortillas. They almost melt in your mouth. Because flour tortillas are a bit too fragile to make traditionally shaped taco shells, they're traditionally deep-fried whole, in a molded fryer-basket, to make large-edible bowls for serving taco salad. That said, in my kitchen I like to make these fun little wisps, to use to garnish Tex-Mex-style soups, salads and 'burgers. Fry these fun little...... View full recipe for "~How to Make My Crispy Crunchy Flour Tortilla Wisps~"


~ Making Baked Restaurant-Style Taco Salad Bowls ~

When you're in a Mexican restaurant, if a taco salad, the kind served in an edible deep-fried flour tortilla bowl, is one of your favorite menu items, or, if you prepare taco salad at home often enough to merit wanting to serve it restaurant-style, in an edible bowl, you should know there is an alternative to deep-frying them. A small investment of about $15.00 will get you four fluted bowl molds that will enable you to bake professional looking tortilla bowls in the oven. Not a fearless fryer? Baked is the way to go. Serving taco salad in edible bowls...... View full recipe for "~ Making Baked Restaurant-Style Taco Salad Bowls ~"


~How to Deep-Fry Restaurant-Style Taco Salad Bowls~

If you prepare taco salad often enough to merit wanting to serve it restaurant-style, in the traditional deep-fried, flour tortilla bowl, I highly suggest making a small investment, $15.00-ish, in a metal, one- or two-piece fryer-basket that will not only make this task easy-as-pie, it will keep you or yours from getting burned by jury-rigged crack-pot methods -- puns intended. All kidding aside, regulating the heat on an open pot of hot oil on the stovetop, while maneuvering a tin can placed inside a larger can to form the taco bowl, is an accident waiting to happen. Serving taco salad...... View full recipe for "~How to Deep-Fry Restaurant-Style Taco Salad Bowls~"


~ Hungarian Gulyás: Beef, Vegetable & Paprika Soup ~

American-style goulash is made with ground beef and macaroni. It's tasty, it's filling, it's easy to prepare, and, has the added bonus of being kid-friendly. It's a stewy take on Hungarian goulash, but, aside from containing meat (originally ground beef, but nowadays chicken or turkey are sometimes substituted), a few vegetables (typically green bell pepper, onion and tomato sauce) and pasta (usually elbow-type macaroni or corkscrews), it all-too-often tastes resemblant of Italian-American spaghetti with meat sauce -- the flavor profile is hardly Hungarian. A not-so-short but informative bit about Hungarian Gulyás: Hungarian gulyás (pronounced goulēus and meaning herdsmen) is the...... View full recipe for "~ Hungarian Gulyás: Beef, Vegetable & Paprika Soup ~"


~South African Steak, Stilton & Peppadew Mayo Subs~

The addictive Peppadew pepper is one of my favorite things. I first encountered them at a cocktail party at a friend and neighbor's home a few years ago. Everyone was asked to bring an appetizer. A couple who hailed from South Africa brought a plate of antipasto. I asked if the peppers were hot. The answer, which came to me complete with a lovely South African-British accent, was "it'twill be a pleasant, sweet-heat". That, is how I fell in love with the Peppadew. Peppadew is a brand name for a small, pickled red pepper, resemblant of a grape-tomato, known as...... View full recipe for "~South African Steak, Stilton & Peppadew Mayo Subs~"


~ Not Your Mama's Chicken-Parm Garlic-Bread Subs ~

Interestingly, I am not one who believes chicken parmesan, or "chicken parm" as it is affectionately referred to, should be slapped between two slices of bread and eaten like a sandwich. I simply prefer it on a plate with pasta and a side of garlic bread -- I feel the same way about meatballs. AND, along the same lines and in the same manner that meatballs got taken away from spaghetti and transitioned to the incredible, edible Italian-American meatball sub, many folks, a few of them in my own family, do not subscribe to my opinion on this point. Pollo...... View full recipe for "~ Not Your Mama's Chicken-Parm Garlic-Bread Subs ~"


~ Tex-Mex Chipotle Beef and Chorizo Meatball Subs ~

Who doesn't love a meatball sandwich -- I know I do. Besides a high-quality roll, a well-constructed meatball sub only requires three components: tender meatballs, a great melting cheese and a savory sauce. Culinarily, the meatball sandwich is, understandably and correctly, associated with Italian-American fare, with meatballs being a spinoff of meatloaf, which is an all-American invention. In turn, my Southwestern-Style meatballs, are a spinoff of my Mexican-style beef and chorizo meatloaf (but should not be confused with Mexican albóndigas (albóndiga is the word for meatball in Spanish), which contain rice, not a bread product, as a binder. It's worth...... View full recipe for "~ Tex-Mex Chipotle Beef and Chorizo Meatball Subs ~"


~Sweet, Savory & Slightly-Spicy Curried Potato Salad~

For most of us, potato salad conjures up memories of exactly what our grandmothers made. And, for the most part, in terms of ingredients, the recipes for our grandmothers potato salad do not vary much. Various quantities of the usual suspects: potatoes, eggs, celery and/or onion, with a dressing made of mayonnaise, vinegar, salt, pepper, sometimes pickles or pickle relish, and, an occasional fresh herb. Voila: potato salad. While we all have our favorite recipe or recipes, when offered potato salad at a gathering, this is the kind we Americans expect to be served. From my Eastern European heritage, in...... View full recipe for "~Sweet, Savory & Slightly-Spicy Curried Potato Salad~"


~ My Mexican-Style Ground Beef & Chorizo Meatloaf ~

Meatloaf. Say the word aloud in the company of family or friends, or even culinary professionals -- you'll find that almost everyone wants to share a fond memory, tell an interesting story, or, recite a favorite recipe or three. Beware of the soul who has no affection or appreciation for meatloaf. Once a Depression-era meal born out of pure necessity, it enabled savvy home cooks to stretch precious protein in order to feed more people. That said, everyone will nod in agreement that, nowadays, meatloaf can be whatever you want it to be: an economical family-style comfort meal or a...... View full recipe for "~ My Mexican-Style Ground Beef & Chorizo Meatloaf ~"


~A Bit About Mexican Cotija & Queso Fresco Cheese~

Americans love Mexican food. Americans love it so much, we'd all vote for a taco truck on every street corner. That said, when it comes to Mexican food, we Americans have quizzically wed ourselves to using cheddar or Jack cheddar cheese as toppings in or on nachos, quesadillas, refried bean dip, tacos, burritos, enchiladas, chili con carne, etc. Most of us are guilty as charged and I am no exception. Shredded cheddar is in my refrigerator at all times, and nine out of ten times, it's going on something Tex-Mex. American kids and adults alike love cheddar, every grocery store...... View full recipe for "~A Bit About Mexican Cotija & Queso Fresco Cheese~"


~ Adding Olives to Mexican or Mexican-Style Dishes ~

Olives in Mexican food? It's controversial. So-called experts will flatly state that olives in Mexican food make the dish Spanish, not Mexican, meaning "don't". That said, with some of the largest concentrations of green olive trees in the world being located in regions throughout Mexico, areas bordering Texas, and, the Guadalupe Valley in Northern Baja California, common sense would and should lead one (it did me) to a different conclusion, meaning, if you are an olive lover, "go for it". Just know, a Mexican dish you added olives to can't be peddled as "authentic" or "classic" Mexican" -- olives render...... View full recipe for "~ Adding Olives to Mexican or Mexican-Style Dishes ~"


~ Texican Tomato, Cucumber and Green Olive Salad ~

Olives in Mexican food? It's controversial. So-called experts will flatly state that olives in Mexican food make the dish Spanish, not Mexican, meaning "don't". That said, with some of the largest concentrations of green olive trees in the world being located in regions throughout Mexico, areas bordering Texas, and, the Guadalupe Valley in Northern Baja California, common sense would and should lead one (it did me) to a different conclusion, meaning "go for it". While a Mexican dish with olives in or on it can't be labeled "authentic", the addition of olives is fine. A good deal of research on...... View full recipe for "~ Texican Tomato, Cucumber and Green Olive Salad ~"


~Southwestern Cheese-Topped Corn & Bean Pudding~

From chicken and ribs to rib-eye, flank and skirt steaks, during the months of July and August and into the Fall, the food that comes off our grill is frequently alla the American Southwest. My family craves those bold flavors, and, my Southwestern-style corn and bean pudding, a spin-off of my Midwestern-style baked corn casserole is my go-to side-dish. Placed on the table next to a crispy garden salad full of just-picked tomatoes and cucumbers: there's no need to call my family to the table twice. Serve an in-season fruit cobbler for dessert? They'll follow me anywhere. Fresh vs. canned...... View full recipe for "~Southwestern Cheese-Topped Corn & Bean Pudding~"


~ Put the Rum and the Coconut in the Rice Pudding ~

If, like me, you're a rice pudding lover, you'll eat it whenever offered. That said, as a rice pudding lover, until now, I never thought of it as a Summer dessert. This time of year, my mindset naturally turns to fruit or berry pie, shortcake, sorbet and ice cream as a perfect ending to a meal. Then, last night on a whim, I put the rum and the coconut in the rice pudding. Served warm on a starry night, or cold on a sun-drenched afternoon, this Island-style version of rice pudding is a fine finale to any Caribbean-themed feast, or,...... View full recipe for "~ Put the Rum and the Coconut in the Rice Pudding ~"


~Mediterranean-Style Olive Tapenade & Feta Omelet~

I declare: I love briny tapenade in an omelete. Throw in a few salty crumbles of feta cheese, place it on a bed of bright green baby arugula or baby spinach leaves and garnish with a few diced tomatoes -- what's not to love. I could eat this savory, meatless delight for breakfast, lunch and dinner -- there's seriously no need for bacon or or sausage with this breakfast. Toast points go nicely, but, please skip the orange or grapefruit juice -- they're just wrong. This omelet pairs perfectly with a bloody Mary for breakfast, a glass of white wine...... View full recipe for "~Mediterranean-Style Olive Tapenade & Feta Omelet~"


~ Briny, Garlicy & Herbaceous Greek-Olive Tapenade ~

My pantry and/or refrigerator are never without a can or two of inexpensive, mild-flavored ripe, black olives and a big jar of tangy green pimiento-stuffed olives too. Throughout the year, I toss either one or both, whole into garden salads, or, slice and use them to top an occasional pizza. That said, at the end of a long Summer's day, there is nothing like a well-chilled cocktail out on the deck with a salty snack to nibble on. A cracker or two with a slather of soft brie or chèvre topped with a dollop of tapenade is a favorite, but,...... View full recipe for "~ Briny, Garlicy & Herbaceous Greek-Olive Tapenade ~"


~ An All-Purpose Mexican-Style Soup or Soup Base ~

My kitchen is no different than anyone elses. The cuisine we're in the mood changes from day to day -- Asian, French, Greek, Indian, Italian, Jamaican or Texican (to name a few of our favorites). For the past few days, we've been hungry for Tex-Mex, and, like all of our other favorites, having an all-purpose marinade, a seasoning blend or two, along with a sauce for dipping or drizzling, suited specifically to this South-of-the-border flavor profile, makes meal prep easy, not to mention creative and fun. Trust me, any way you cook it, every dish prepared in the home kitchen...... View full recipe for "~ An All-Purpose Mexican-Style Soup or Soup Base ~"


~ Sopa de Albóndigas (Mexican-Style Meatball Soup) ~

Soup with meatballs swimming in it -- it's common in almost all cultures, and, there is a common reason for it too. In the history of food, and throughout all the documented ages, meat was for the wealthy. In spite of that, savvy cooks minced or ground unwanted scraps or lesser cuts of meat and combined them with inexpensive binders like breadcrumbs or rice, a liquid or egg, plus some common-to-the cuisine seasonings. They are to be commended for developing great-tasting meatball recipes which allowed the poorer classes to partake in a diet richer in protein. Albóndigas = meatballs, in...... View full recipe for "~ Sopa de Albóndigas (Mexican-Style Meatball Soup) ~"


~ Texican-Style Pork Steak and Bell Pepper Spiedies ~

My grandmother, my mother's mother, had a close friend who lived in Endicott New York (a village just West of Binghamton). For a period of six-eight years, once every Summer, our family of four plus grandma, arranged ourselves in my dad's all-white, 1960 Dodge Dart Seneca and headed North. It was a very long day (we left early in the morning and returned late in the evening), but just before arriving at our destination, we stopped to eat spiedies for lunch (our hostess made us dinner). Our family, including grandma, loved the classic Italian spiedies in Endicott -- Dad and...... View full recipe for "~ Texican-Style Pork Steak and Bell Pepper Spiedies ~"


~Easy Sweet & Spicy Tex-Mex-Style Barbecue Sauce~

Simmer down. I am well aware that authentic Texas-style barbecue requires no sauce, and, its purist fans proclaim perfectly-smoked beef, poultry or pork is so lip-smacking fantastic sauce ruins it. I'm neither here to disagree nor apologize -- I'm just a Yankee gal that likes a special or secret sauce with, or on, almost everything that comes off a grill or out of a smoker. There's more. I have absolutely no idea what might constitute the perfect Tex-Mex-style barbecue sauce, I'm simply here to share my culinary concoction of sweet and savory pleasing-to-me perfection. Specific to no one dish, but...... View full recipe for "~Easy Sweet & Spicy Tex-Mex-Style Barbecue Sauce~"


~Spicy Southwestern-Style Candied Sweet Potatoes~

April showers bring May flowers, tick-tock, and so starts the prime-time grilling season. Across the country, home cooks and grill-masters are already concocting their secret recipes for sweet and savory wet sauces and spice-is-nice dry rubs. Once the chicken and ribs start hitting the grill grids, neighborhoods everywhere will be filled with the ethereal smell of barbecue. Get out the paper plates and napkins, place the side-dishes on the table, pop a beer and pull up a chair. Speaking of side-dishes (notice how I snuck that in), while Northeastern Deutsch-Amish potato-salads, macaroni-salads and coleslaws reign undeniably supreme (as far as...... View full recipe for "~Spicy Southwestern-Style Candied Sweet Potatoes~"


~ Twice-Baked Fully-Loaded Texican Sweet Potatoes ~

In my food world, as far as I'm concerned, anything a Russet potato can do, a sweet potato can do better. Put a baked sweet potato on my plate and I require little else. Truth told, on occasion, I microwave-bake one just for me, to eat in place of dinner -- a pat or three of butter, a grind or two of sea salt and peppercorn blend, tick-tock, I'm fed. I love sweet potatoes, and, when it comes to baked potatoes, I will always choose a creamy sweet potato over a fluffy Russet potato. For me, as recent as three...... View full recipe for "~ Twice-Baked Fully-Loaded Texican Sweet Potatoes ~"


~Mexican Chorizo Sausage & Scrambled Egg Burrito~

If hearty, protein-packed eating is the perfect start to the day, Texicans make the best breakfasts. While I occasionally enjoy a steak-and-egg omelette, serve me a Ham-Packed Denver Omelette instead and I'm doin' a happy dance. Porcine (bacon, sausage and ham) have always been at the top of my what-meat-to-eat-with-my-AM-eggs list, and, I'm here to tell you, Mexican-chorizo is quickly becoming my new muse. If like me, you enjoy a bit of huevos rancheros or chorizo con huevos kinda heat to start your day, this type of chorizo has cha-cha-cha. It's worth mention that aside from the bright-to-tawny red color,...... View full recipe for "~Mexican Chorizo Sausage & Scrambled Egg Burrito~"


~ Chorizo con Huevos -- Mexican Sausage and Eggs ~

Porcine (bacon, sausage and ham) have always been at the top of my what-meat-to-eat-with-my-AM-eggs list, and, I'm here say, Mexican-chorizo is quickly becoming my new muse. Chorizo con huevos, a Mexican sausage and scramble egg breakfast staple, is as delightful to eat as it is easy-to-prepare. Traditionally, fried chorizo crumbles get doused with a scrambled egg mixture and the two are served as one, as a protein-packed scrambled egg breakfast. It's commonly served with some Mexican adobo rice, refried beans, and, soft flour or pliable corn tortillas. That's the extent of the fanfare. It's simple, straightforward, slightly spicy, and, seriously...... View full recipe for "~ Chorizo con Huevos -- Mexican Sausage and Eggs ~"


~ That's a Wrap: Big Beautiful Chili-Cheese Burritos ~

Inform the family you've got chili simmering on the stovetop -- you won't have to call them twice to the dinner table. Tell the family you're making chili-cheese burritos for dinner -- you won't have to call them at all. They'll all be sitting around the table waiting to eat. Tick, tock. Once assembled, if individually wrapped in plastic or in aluminum foil, they're great to take to school or the office. They reheat perfectly in the microwave or in the oven, and for tailgate, I reheat the foil-wrapped packets on hot grill grids. The chili-cheese burrito is how one...... View full recipe for "~ That's a Wrap: Big Beautiful Chili-Cheese Burritos ~"


~ Spicy and Cheesy Breakfast-for-Dinner Quesadillas ~

Dinner-for-breakfast or breakfast-for-dinner, put a platter of these portable five-bite snacks on the table at any time of day and you'll have everyone eating out of your hand. They've got it all -- everything anyone could want in terms of Tex-Mex start-to or end-of the day flavor and texture. Creamy refried beans, gooey cheddar-Jack cheese, and, Sriracha- cilantro- and scallion-laced scrambled eggs sandwiched between crisp-tender flour tortillas. Topped with a bit of pico de gallo, a drizzle of Mexican crema and a dollop of guacamole, who could ask for anything more? Quesadilla (keh-sah-DEE-yah): A round, flat, cooked-until-soft corn or flour...... View full recipe for "~ Spicy and Cheesy Breakfast-for-Dinner Quesadillas ~"


~ Na-Cho Mama's Fully-Loaded Sheet-Pan Nachos ~

Undercover nacho tester. I suppose it could get boring, but, because every eatery I've ever been to makes this Tex-Mex pub-grub staple a bit different, I'd be willing to risk running into some occasional repetition and hard-earned heartburn. From nibbling on basic nachos consisting of deep-fried corn tortillas topped with melty cheese sauce, to digging-into nachos-grande, nachos-supreme, fully-loaded nachos or ultimate-nachos piled high with a plethora of enough savory stuff to qualify for full-meal status, yes, I think undercover nacho tester could be my dream job. Research has revealed that nachos made their debut in Northern Mexico in the 1940's...... View full recipe for "~ Na-Cho Mama's Fully-Loaded Sheet-Pan Nachos ~"


~Jamaican-Style Butter-Poached Lobsta Rasta Pasta~

Generally speaking, I am not a big fan of serving cheese or cheese sauces with fish or seafood, but, there are exceptions to every rule, so, for those who, like myself, do appreciate the divine goodness of dishes like lobster macaroni and cheese, you've gotta try my creamy-dreamy Island-Style Jamaican-Italian-American Rasta Pasta with succulent, butter-poached lobster meat added to it. In the event you've never heard of rasta pasta, take a moment and read on: Rasta Pasta is a restaurant located in Colorado Springs, CO. The owners, the Taraborelli family, specialize in fusing two of the unlikeliest of culinary bedfellows:...... View full recipe for "~Jamaican-Style Butter-Poached Lobsta Rasta Pasta~"


~ Wing-Night with Oven-Baked Jamaican-Jerk Wings ~

In our house, chicken wings appear on our table or cocktail table on a regular basis -- like pizza, my kids crave them often, Joe and I do our best to eat them in moderation, and, while each one of us has his or her personal favorite, there is unanimous agreement that once I've agreed to make pizza or wings for supper or snacks, compromise on the type can quickly be achieved -- and many times, the decision simply comes down to how much time I've got to quell their cravings. How we cook 'em & country of origin is...... View full recipe for "~ Wing-Night with Oven-Baked Jamaican-Jerk Wings ~ "


~Cool & Creamy Island-Style Jamaican-Jerk Wing Dip~

Wander into a bar anywhere in America. Buffalo wings are on the pub grub menu. No description is necessary. You know you're getting deep-fried wingettes and drumettes coated in a vivid-red vinegar-based cayenne pepper and melted butter sauce. They'll arrive with celery and carrot sticks, and blue cheese or ranch dressing. You'll likely be asked to specify if you want your wings tossed in a mild, medium or hot version of the sauce. Buffalo wing sauce is a classic. Chicken wings have come a long way baby. What started as a late-night snack served by Frank and Teresa Bellisimo in...... View full recipe for "~Cool & Creamy Island-Style Jamaican-Jerk Wing Dip~"


~Island-Style Jamaican-Italian-American Rasta Pasta~

My only experience with Rasta Pasta, references the original Colorado Springs restaurant. Guy Fieri, host of the Food Network show Diners, Drive-Ins and Dives, paid them a visit, and, if you watch enough episodes of this show, you know when Guy is super-jazzed about an eatery. This was one such episode. On camera he tried their signature and namesake dish, the Rasta Pasta, a creamy, Jamaican-spiced penne pasta, studded with colorful vegetables topped with jerk chicken. It was, in fact, the Jamaican take on the Italian-American alfredo primavera topped with grilled chicken, which Guy declared to be "funky" in a...... View full recipe for "~Island-Style Jamaican-Italian-American Rasta Pasta~"


~ Coconut-Creamy, Island-Style, Rasta-Pasta Sauce ~

One of my favorite entrées in an Italian-American restaurant is Fettucchini Alfredo and I always order it a la primavera-style, meaning I'm asking for vegetables to be tossed into it, hence the name of my own recipe, Fabulous Fettuccine Alfredo a la Primavera-Style. I could easily choose to order the Alfredo with the very popular chicken or shrimp options, but, neither appeals to me. The rich, creamy, parmesan-laced sauce that enrobes the tender strands of al dente egg-pasta and colorful crunch-tender blanched veggies needs no meat or seafood to entice me. Jamaican cuisine fused w/Italian-American cuisine? Yea mon. If you...... View full recipe for "~ Coconut-Creamy, Island-Style, Rasta-Pasta Sauce ~"


~ Side-by-Side: Texican Chili & Mexican Rice Bowls ~

Side by side. Arm in arm. Hand in hand. The combination of steaming-hot Tex-Mex-style chili and Mexican-style rice teamed up in the same bowl is a hearty, satisfying, yummalicious meal. I was, however, taken aback to learn, that, unlike spaghetti and meatballs for example, it's not a duo that most folks pair together right "off the top of their head". When my neighbor dropped by yesterday to borrow some herbs de Provence from my spice rack, she found me eating a chili-rice bowl for lunch. With a look of wonderment, she said, "why didn't I think of that?" She went...... View full recipe for "~ Side-by-Side: Texican Chili & Mexican Rice Bowls ~"


~ Crispy Texas Steak-Chili Tacos w/Avocado Crema ~

If you're like me, an American cook with a fondness for Texican fare, you most likely have a recipe-or-seven 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, spicy Mexican ahogada-style grilled shrimp tacos, etc.). Today I'm adding another one, and the inspiration for this one was simply for me find one more sublime way to serve my decadent Texas-style bowl-of-red steak chili. It's also great way to serve or stretch leftover chili -- after the meat has had one-two days in the refrigerator to soak up some...... View full recipe for "~ Crispy Texas Steak-Chili Tacos w/Avocado Crema ~"


~ Steak My Day: Texas-Style Bowl-of-Red Steak Chili ~

About this time every year, as soon as the frost is on the pumpkin so-to-speak, a pot of chili is simmering on my stovetop. There's nothing to think about. The first frost, the pot comes out. Chilly weather requires chili. This year I'm making my version of what Texans hang their cowboys hats on: steak chili. It's decidedly different from my Wendy's copycat ground beef chili con carne, hatch green chile chili with pork and white beans, white-out white chicken 'n corn chili, slow-cooker sweet potato and ground beef chili, and, Cincinnati-style chili. As the Texans say, I'm in the...... View full recipe for "~ Steak My Day: Texas-Style Bowl-of-Red Steak Chili ~"


~ Steak My Day: Texas Steak Chili Seasoning Blend ~

While store-bought seasoning packets are indeed convenient, they are loaded with salt and miscellaneous preservatives we can all do without. It's why I make my own. Prime examples with respect to Tex-Mex fare are taco seasoning and fajita seasoning. If you're curious about the difference between those two, you can read about it here -- it's more than just a little bit of this and a little bit of that. Back in the latter '70's, thanks to a close girlfriend from San Antonio, Texas, I was able to come up with an all-purpose seasoning for Texas-style beef or steak chili...... View full recipe for "~ Steak My Day: Texas Steak Chili Seasoning Blend ~"


~ Spanish-Style Garlic-Lovers Shrimp & Pappardelle ~

While pasta is not an ingredient any of us foodies would off-handedly associate with Spain or Spanish cuisine, it has been incorporated into their diets. It's not commonly found on restaurant menus, but, in their home kitchens, it is used as an occasional substitution for Spain's claim-to-fame staple, rice, in some of their dishes. Gambas al ajillo (gam-bus alla-jheero), is one of Spain's most popular tapas dishes, my personal favorite tapas, and, from the moment I tasted it, I knew it could be turned into an extraordinary Italian-pasta meets Spanish tapas main-course. Gambas al ajillo is a Spanish classic, and,...... View full recipe for "~ Spanish-Style Garlic-Lovers Shrimp & Pappardelle ~"


~The Crispy Bits about Bruschetta, Crostini and Panini~

Bread comes in many forms. I am of the opinion that bread IS the staff of life, and, I average one serving of bread per day. Sans the occasional requisite soft-textured grilled-cheese sliced white, the hot-dog roll and the hamburger bun, any humble flatbread or pita pocket, along with the breakfast-y bagel and English muffin, the display here represents a sampling of my personal artisanal favorites. Except for one, the delicate croissant, they are all firm-textured, and, by choosing the correct shape, I can make make one of three crispy Italian-style specialties. Bruschetta (broo-skeh-tah) means "oiled slice" and comes from...... View full recipe for "~The Crispy Bits about Bruschetta, Crostini and Panini~"


~ Time for Tapas: Spanish-Style Garlic-Lovers Shrimp ~

A small portion of any hot or cold, savory edible that can be eaten in just a few bites, forkfuls or slurps. Here in America, we call them "snacks". In Spain they're called "tapas". Like the American snack, anything can be a tapas if eaten in a small enough portion. In Spain, tapas is a style of eating, and going out for tapas is one of their most popular activities. When going out for tapas, you're not going out for dinner (although, if you eat enough tapas, they can be the equivalent of a meal). You start out eating tapas...... View full recipe for "~ Time for Tapas: Spanish-Style Garlic-Lovers Shrimp ~"


~Lo & Slow-Cooker Jerk-Style Baby-Back Spare-Ribs~

Jerk seasoning was/is the dry spice blend used to season jerky, and Jamaican jerk seasoning, known for the flavors of allspice, cinnamon, cloves, thyme and Scotch bonnet pepper, is perhaps the most famous. Throughout the Caribbean, islanders preserved/cured their spice-rubbed meats by drying them in the intense sun or over a slow fire -- this allowed the meat to be taken on long journeys and eaten as is or reconstituted in boiling water. The word most likely transitioned to the verb, "jerking", in reference to the way the meat gets "jerked" around on the grill as it cooks. The machinations...... View full recipe for "~Lo & Slow-Cooker Jerk-Style Baby-Back Spare-Ribs~"