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

07/15/2019

~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~"

07/13/2019

~ 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 ~"

07/10/2019

~ 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 ~"

07/07/2019

~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~"

05/28/2019

~ 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 ~"

05/19/2019

~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~"

05/12/2019

~ 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 ~"

04/17/2019

~ 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 ~"

04/15/2019

~ 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) ~"

04/08/2019

~ 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 ~"

04/05/2019

~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~"

04/03/2019

~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~"

03/31/2019

~ 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 ~"

03/28/2019

~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~"

03/25/2019

~ 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 ~"

03/09/2019

~ 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 ~"

03/07/2019

~ 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 ~"

03/05/2019

~ 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 ~"

01/25/2019

~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~"

12/12/2018

~ 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 ~ "

12/09/2018

~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~"

12/07/2018

~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~"

12/05/2018

~ 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 ~"

11/10/2018

~ 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 ~"

10/23/2018

~ 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 ~"

10/21/2018

~ 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 ~"

10/18/2018

~ 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 ~"

10/12/2018

~ 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 ~"

10/09/2018

~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~"

10/03/2018

~ 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 ~"

09/19/2018

~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~"

09/08/2018

~ Sweet Heat: Island-Style Mango or Pineapple Salsa ~

In my food world, one of the most common background noises is the chatter of friends or family talking about the great price they scored on a basket or flat of prime produce. It's big news. Last week I was the one bragging about the flat of perfect mangos I toddled into my kitchen with. At 2-for-$1, it was exciting news. On par with fresh pineapple, mangos are my favorite exotic fruit. Similar in taste and texture to peaches, my first taste of this juicy stone fruit came in Thailand, where a mango hedgehog* was served, compliments of the hotel,...... View full recipe for "~ Sweet Heat: Island-Style Mango or Pineapple Salsa ~"

09/05/2018

~Jerk-Style Chicken & Slaw on Coco Bread Sandwich~

Don't worry, be happy -- especially if you've got some leftover Jamaican-style jerk chicken (or pork) on hand. Warm or chilled, removed from the bones and pulled into succulent, bite-sized chucks and pieces, this full-of-Island-style aromatically-flavored poultry (or meat), when piled high on one of their signature freshly-baked and opened, rich-and-flaky coco bread sandwich rolls, is magnifique. A slice of tomato or grilled pineapple and a heap of jerk-slaw takes it over the top. Coco bread is an enriched Jamaican yeast bread that's a cross between a thin sandwich roll and a thick pocket bread. It's said the name comes...... View full recipe for "~Jerk-Style Chicken & Slaw on Coco Bread Sandwich~"

09/03/2018

~Crunchy & Creamy Island-Style Jerk-Seasoned Slaw~

Coleslaw -- creamy and crunchy, sweet, savory and nicely-spiced, coleslaw is a make-my-day side-dish and my favorite sloppy-sandwich topper. There's more. By swapping out a few herbs and spices, coleslaw, "the chameleon of side-dishes", any coleslaw recipe can be prepared to complement any cuisine. How convenient is that. I came up with this version to serve with Jamaican-style jerk fare. This simple, lip-smacking recipe has got a bit of coat-your-throat heat. Herein lies the secret to my jerk-seasoned slaw: Leave it to the Jamaicans. I can't think of another exotic-to-me cuisine that does a better job of making my life...... View full recipe for "~Crunchy & Creamy Island-Style Jerk-Seasoned Slaw~"

09/01/2018

~ Island-Style Bejeweled Coconut & Black Bean Rice ~

In Jamaica, they make a dish called coconut rice and peas -- it's usually served as an accompaniment to Caribbean-style chicken- or shrimp- curry dishes and jerk-seasoned meats. This is sort of not it. This is my twist on it. In Jamaica, beans are called peas, more specifically, pigeon peas -- they’re a staple in Indian, African, Latin and Caribbean cooking and are sold canned, dried or fresh. In the Caribbean islands, kidney beans are a common substitution, which is a good, because, up until recently, pigeon peas were not something I could find in my Central PA stores. While...... View full recipe for "~ Island-Style Bejeweled Coconut & Black Bean Rice ~"

08/30/2018

~Spice-is-Nice Oven-Roasted Jamaican-Jerk Chicken~

Leave it to the Jamaicans. I can't think of another exotic-to-me cuisine that does a better job of making my life easier. I mean, seriously, they've cornered the market on marketing high-quality, bold-flavored dry-spice blends and rubs, wet pastes and marinades, barbecue, steak and hot pepper sauces, etc. -- when it comes to cooking Jamaican fare at home, some of their store-bought time-savers make me ponder why anyone would want to concoct "it" from scratch. That said, time spent in my kitchen is therapy -- it's my "don't worry, be happy" space. It's the game-on place where movies and music...... View full recipe for "~Spice-is-Nice Oven-Roasted Jamaican-Jerk Chicken~"

08/27/2018

~Sweet & Caramelized Island-Spiced Yellow Plantains~

The closest a plantain gets to a ripe banana is the black-streaked yellow plantain. Eaten raw, it still doesn't taste quite like, or have the mouthfeel of, a yellow banana, but, when sautéed, because of its high-starch and fully-developed sugar content, it can do something the banana can't: caramelize without losing its textural integrity. Sweet and caramelized, and slightly-sticky-without-sticking-together, this quick-to-make side-dish is the perfect sweet complement to the fiery-hot flavors of Caribbean-style chicken- or shrimp- curry dishes and jerk-seasoned meats. Let's talk plantains: Ripe or unripe, plantains are eaten cooked. The best way for me to culinarily describe the...... View full recipe for "~Sweet & Caramelized Island-Spiced Yellow Plantains~"

08/24/2018

~Deep-Fried Green Plantain Chips & Island Salsa Dip~

Bananas and plantains. Plantains and bananas. They resemble each other, and they're even related. I peel and eat a banana almost every morning, but, I can't say the same for the plantain. By accident or out of curiosity, if you've ever peeled a plantain and taken a taste, you knew immediately you were not eating a banana. The best way for me to culinarily describe the difference: If bananas are the sweet dessert, plantains are the savory potatoes. In fact, throughout Africa, the Caribbean, Southeast Asia and South America, plantains are generically referred to as "cooking bananas", and bananas are...... View full recipe for "~Deep-Fried Green Plantain Chips & Island Salsa Dip~"

08/15/2018

~My Texican Huevos Rancheros Taco Boat Breakfast~

Classically, soft-yolked fried eggs, served atop a lightly-fried corn tortilla, accompanied by a scoop of creamy refried beans, then drizzled with a cooked tomato-and-chile-pepper sauce (not fresh salsa), is known as: huevos rancheros. Simple, straightforward and scrumptious, ranch eggs, rancher's eggs or ranch-style eggs was the typical big, bold stick-to-the-ribs start to the long, laborious dawn-to-dusk workdays of cattle ranchers and ranch hands throughout the wide-open cattle-grazing spaces of Mexico and the American Southwest. It wasn't fancy, it was filling. Huevos Rancheros = ingredients on-hand in a ranch kitchen. As long as one can cook an egg, this dish is...... View full recipe for "~My Texican Huevos Rancheros Taco Boat Breakfast~"

08/12/2018

~ Mexican-Style Tomato & Chipotle-Chile Chili Sauce ~

I like salsa fresca (uncooked salsa) as much as the next person, but, when I'm making huevos rancheros (ranch-style eggs) for breakfast or brunch, or, a Mexican-style drowned torta (a sandwich drenched in sauce) for lunch or dinner, I make an all-purpose Mexican-style sauce with a thick, semi-chunky consistency and a smokey, spicy, complex flavor, meaning: a cooked sauce that can be served hot or warm. My 15-20 minute quick-to-make sauce uses on-hand pantry and refrigerator staples. Why? Tick, tock. The people I know wake up hungry -- they don't want to wait or watch me stand around simmering sauce,...... View full recipe for "~ Mexican-Style Tomato & Chipotle-Chile Chili Sauce ~"

08/09/2018

~ Sweet & Hot Chili-Sauced Thai-Style Fried Chicken ~

Oh-My-Thai-style snacky-type appetizers. Truth told, I could easily make a meal out of these, and, frankly so could every person I've ever served them to -- every sweet-heat-seeking man, woman and child (every last one of them). Every now and then I get a hankering for fried-chicken -- the good old-fashioned batter-dipped and deep-fried kind -- crunchy on the outside, juicy and tender on the inside. When the hankering hits, I've just gotta have it. What could be better? Fried chicken with all the bold, bright flavors of Thailand. Winner, winner Thai-style sweet & hot red chili sauce. Simply irresistible...... View full recipe for "~ Sweet & Hot Chili-Sauced Thai-Style Fried Chicken ~"

08/07/2018

~Simply Irresistible: Sweet Heat Thai Red Chili Sauce~

Simply irresistible indeed. This is perhaps my favorite of all the Thai-style condiments I use for dipping and drizzling. Next to spicy and slightly-salty peanut sauce, I could and do put it on and add it to almost anything Thai. I got my first taste of sweet and hot Thai chili sauce (Mae Ploy) back in the 1990's and it rocked my food world. That's why there's always sweet chili sauce in my refrigerator, and, I won't lie, it's often store-bought. That said, sweet chili sauce is not hard to make. If you're a purist, or simply curious, you should...... View full recipe for "~Simply Irresistible: Sweet Heat Thai Red Chili Sauce~"

08/05/2018

~Don't Worry, Be Happy: Jamaican-Style Beef Patties~

One patty. That's all it took. A succulent, superbly-spiced, slightly-saucy shredded-meat mixture encased in a flaky, yellow-orange-tinged pie pastry -- similar to any savory turnover ("hand-pie"). It was simply divine, meaning a simple concept with complex flavor. Fortunately, I found out after-the-fact it was prepared with finely-shredded goat meat -- back in my younger days, more likely than not, had I noticed the goats roasting on the spits to the rear of the building, I wouldn't have tried it. That said, a very nice woman at a Caribbean festival in the area of New York City offered me a Jamaican...... View full recipe for "~Don't Worry, Be Happy: Jamaican-Style Beef Patties~"

07/28/2018

~Thai-Style Grilled Chicken or Pork Tenderloin Sliders~

In Thailand, unlike here in America, sandwiches are not something one finds sold in shops or on the streets -- bread is not a part of the traditional Thai diet. That said, East met West quite a few decades ago, and, we Americans love sandwiches -- if it can be eaten between two slices of bread, we Americans will figure out a way to do it and make it taste great. To that end, A trip to Thailand will reveal that nowadays, a portion of the Thai population has come to appreciate and incorporate some bread (mostly flatbreads), in some...... View full recipe for "~Thai-Style Grilled Chicken or Pork Tenderloin Sliders~"

07/25/2018

~ My Basic Thai Marinade for Grilled Poultry or Pork ~

For those who love Thai food, your search for an all-purpose marinade and method of cooking some chicken or pork, to bring the bold flavors of Thailand to your American dinner tables without consuming too much time, muss or fuss, is over. Fact: When it comes to our food, just when we should slow down, relax and make more time for our family and friends, we Americans always seem to be in a hurry. While "eat and run" is not my style, this is my "go to" marinade, which produces succulent, full-throttle Thai-flavored chicken or pork, relatively quickly. It's perfect...... View full recipe for "~ My Basic Thai Marinade for Grilled Poultry or Pork ~"

07/22/2018

~ Mel's Easy Thai-Spiced Bread-Machine Slider Rolls ~

Bread is not a part of the traditional Thai diet. That said, East met West quite a few decades ago. Thai cooks brought their traditional recipes here to the USA, and in turn, American chefs and cooks who fell in love with Thai food have been very successful at inventing all sorts of Thai-style wraps, Thai-style sandwiches, and Thai-style pizza too -- Thai-style wraps, sandwiches and pizza are all American or Thai-American creations. I know this to be true, because my family thrives on my Thai-inspired creations. A trip to Thailand will reveal that nowadays, a good portion of the...... View full recipe for "~ Mel's Easy Thai-Spiced Bread-Machine Slider Rolls ~"

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-syle sandwiches and wraps 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 ~"