Sunday, December 25, 2011
Oh bring us the figgy pudding...
Tuesday, December 20, 2011
'tis the season!
Monday, December 12, 2011
Porter cake at Christmas- How Irish can you get??
Sunday, December 4, 2011
Guilty pleasures
Tuesday, November 29, 2011
A Shout about Sprouts!
Saturday, November 19, 2011
Burrito Express
Monday, November 14, 2011
Palate teasers
I love cooking with chili peppers and grab every opportunity to work with a variety from the world over. Initially my kids panted, protested and pushed aside the offending food to a corner of their plates. Now they tear up discretely but in spite of it eat with great gusto. Often it isn't a direct heat but a slow burn that comes more as an aftertaste than full-on hot and spicy. Pimento peppers which are usually sweet with a hint of heat are great for stuffing and make incredible starters or bar snacks. I think that once you work with them it is likely that you'll get quite inventive with the stuffing, but this one is particularly moist and flavorful and doesn't take a lot of time or effort. It tastes creamy and rich although it really isn't calorific, besides kids can eat it without the tears!
Wednesday, November 9, 2011
Mumbai's Cafe Culture
Saturday, November 5, 2011
Baked Alaska
Monday, October 10, 2011
Chilling and Grilling....
Friday, September 30, 2011
Bang Bang Shrimp
Sunday, September 25, 2011
Risotto al Scampi
400 g rice
Chive
60 g. of butter
1 glass of white wine
1 lt. of fish broth
salt & pepper
Sunday, September 18, 2011
Piggy in the Middle...
Dry Rub: Dark Brown Sugar, Salt, Paprika, Pepper, Coriander Powder, Dry Mustard, Onion Powder,
Boneless Pork Butt
Apple Juice
Water
BBQ sauce
Roasted pepper
White Rolls
Hot and Sweet Cabbage Slaw: Red and green cabbage (shredded), carrots
Dressing: rice wine vinegar, sugar, poppy seeds, chipotle, lime juice, salt, pepper
1 1. Combine sugar and dry spices. Rub all over pork, cover and keep chilled from an hour to overnight.
2. 2. Preheat oven to 300 degrees. Place pork on a rack over a pan. Fill pan with apple juice and water. Cover with foil and cook for 30 minutes. Shred pork and refrigerate for up to 2 days. To reheat, transfer to a baking tray and reheat at 350 degrees for 15 minutes. Prepare dressing and toss slaw in it.
2. 3. Toss in BBQ sauce and fill into buns. Top with slaw and roasted pepper.
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