this is a page for
Monthly Archives: January 2019
Here is the second post in a group of sous vide cooked side dishes – beans for one. Again, I ask you to trust me on this side dish as well. While you could always open a can of beans for whatever meal you are making, 1 can contains approximately 3 servings so it leaves you with leftovers to use before they spoil. Cooking just the amount of beans you need, flavored the way you want, without leftovers or waste is a good thing. Yes, cooking beans takes time. Typically it requires overnight preparation with a soak before cooking. What if I told you that soaking is not necessary when cooking beans sous vide? That is correct – cooking beans sous vide allows you to control the amount…
Recently I received an email asking for a basic waffle batter. I was surprised by this request actually as I thought I had posted one – but alas, I had not. So to correct that oversight, today’s post is this simple and delicious basic waffle batter recipe. It is perfect for tweaking with fruits, spices, herbs, or anything you think would make a tasty waffle. It really is a great blank canvas for waffles – whether sweet or savory. Give it a try – and to my email friend, thank you for asking for this recipe! Save Print Basic Waffle Batter Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 2 Ingredients 1 egg ¾ cup milk…
Here is a recipe straight from my wife’s culinary repertoire – even if she has never made it before! After hearing all my friends rave about mofongo after their trips to the Dominican Republic – and hearing my wife describe the deliciousness of this dish – I just had to make it. Well, she had never made, so I took the challenge of perfecting this dish while she is away on a short trip. This dish relies on mashing the fried plantains in a mortar and pestle and my wife actually gifted me with one recently (Hmmm, maybe she knew I would be tempted to make this for myself!) There are several variations of mofongo based on substituting the fried pork rinds (chicharrón) with bacon…
Recently, I had a few really ripe plantains that would not have made good tostones, mangu, or mofongo – the only recipes I know (so far) for plantains. So I thought, could I use them like overripe bananas and make a bread with them? Well, it turns out you can and the results are just as delicious as its more famous cousin. Here are the results of my experiment in making plantain bread – courtesy of this recipe from Imma at Immaculate Bites. Thanks Imma for the recipe and insight into this delicious plantain bread! If you want to enjoy this delectable bread, stop by Immaculate Bites for the recipe! I bet Imma would appreciate the visit…
Tonight we return with a potent tipple – the Big Chief. Punch states, this strong and stirred cocktail is “named after the Big Chief Indians down here in New Orleans that lead their tribes in the St. Joseph’s Day parade.” I really enjoyed this full bodied, spirit forward riff of the Manhattan (by way of the Longshoreman, Redhook, and Brooklyn) created by Abigail Gullo, head bartender at Compère Lapin in New Orleans. So if you enjoy Manhattans or any of the myriad of variations, give this one a try. It is well worth it! Save Print Big Chief Prep time: 5 mins Total time: 5 mins Serves: 1 Ingredients 2 oz small batch bourbon ½ oz Amaro Averna ½ oz sweet vermouth…