Dinner for two anyone? Here’s a delightful recipe, Prune Honey Lamb Shanks. Capable of satisfying a serious hankering for meat, but a small enough serving to provide dinner for you and just one other. Isn’t that great?!Read More
Have you given any thought to what you will serve your family during the Easter holidays? If no, well get to it! Easter isn’t that far away. I’m a little fixated on what to serve on Good Friday, as it is the day when mine and many other families steer clear from meat. I’m planning on serving salt cod in some way, perhaps these Salt Cod Sliders might make an appearance.Read More
Honey Sriracha Dipping Sauce – I can’t get enough of this sauce. It’s sweet, it’s spicy and smokey, it’s a gastronomic trifecta of flavors.
An obvious combination of ingredients – honey and Sriracha – but that’s not it! Sesame oil is added, that magical ingredient that adds a smokiness, and fabulous nomnom flavor.Read More
The weather has dipped in New York and I’ve had numerous bowls of Beef Taco Soup, it’s super delicious and filling. A real bowl of comfort food great for lunch or dinner.Read More
These Mole Rubbed Pork Chops are a spicy flavorful pleasure for the palate. One bite and you’re transported to a smokey, sweet and spicy place that you will not want to come back from.
The term “Mole” in this recipe is pronounced “Mo-lay”. So fear not, I am not talking about the weird burrowing creature (tee-hee). This Mole rub is inspired by the Mexican Mole sauce that is served over meat. It is dark, slightly sweet and smokey, just like the rub in this recipe.
Chicken Korma is a super yummy dish. A spicy dish, on the mild side, with bags of flavor. It’s perfect for the fall. Chicken Korma gives you that satisfying comfort without overwhelming your constitution.
Most importantly, no cream is used to make this Chicken Korma dish making it, thankfully, lower in calories.
Do you have ribeye on your grill today? If yes, I highly suggest you make a batch of Chimichurri Ribeye. Its a lip-smacking dish, that delights the tastebuds and cures hunger in a few bites.
Today’s recipe is Kielbasa and Peppers, it’s a very tasty layering of flavors you will want over and over once you try it.
I used two types of peppers, large red peppers and shishito peppers. The juxtaposition of the sweet red peppers and the smokey and potentially spicy shishito peppers provides a tasty contrast. The kielbasa should be smoked to provide depth of flavor and the canned tomatoes provides a sweet and zesty quality. The thyme, onions, garlic and veggie stock brings everything together to make for a really wonderful dish.
Are you recovering from turkey overload after a hearty Thanksgiving meal, but wondering what to do with your leftover turkey? Never fear, I have a recipe for you, spicy turkey soup.
This is a totally delicious soup, high on the spicy scale, and nicely comforting. The recipe calls for 2 1/2 cups of diced cooked turkey and serves four.
I love chilean sea bass, and I also love bourbon. So I thought, why not put them together. So I did, and I made bourbon glazed Chilean sea bass. A delightful dinner for two.