Overheard: “I like poached eggs on an English muffin for breakfast. So simple to make, too. Why can’t you do it?” POACH AN EGGGreg Marchand, Paris chef and author of the cookbook Frenchie: New Bistro Cooking “A poached egg is much healthier than a fried one and much more pleasurable to eat,” says Marchand. “But you must … Read more
Courtesy Hurricane Arthur, it was too wet to grill outside, so we improvised and used my Yakitori grill to make stick based foods: Suya, Yang Rou Chuan, and Eggplant Rollups. Plus hotdogs (not on sticks), baked Mac and Cheese, Orzo and Shrimp Salad, green salad, and ribs from Redbones. Guests brought watermelon gazpacho (amazing), sangria (also … Read more
Missed this article in the Globe while I was in Kenya. Congratulations Naomi!!! Eastern Standard’s Naomi Levy looked to her family history as well as Bacardi’s to dream up a classic cocktail influenced by the Middle East and Cuba. The result is the Guayaba Arabica. 1½ ounces Bacardi Superior 1 ounce Boiron Guava Puree (a … Read more
King Cake Source: Paul Harsha Ingredients Cake 1/2 cup warm water (110 to 115 degrees) 2 packages active dry yeast 1/2 cup plus 1 teaspoon sugar 31/2 to 41/2 cups unsifted flour 1 teaspoon nutmeg 2 teaspoons salt 1 teaspoon lemon zest 1/2 cup warm milk 5 egg yolks 1 stick butter cut in slices … Read more
My two favorite of the non-BBQ sauces I made for the 4th. The Fake Shack is amazing, but I think the Harissa Mayo is going to be hanging around. Fake Shack Sauce ——————————————————————————– Recipe By: Kenji@Serious Eats Yield: 3/4 cup Ingredients: 1/2 cup mayonnaise 1 tablespoon ketchup 1 tablespoon yellow mustard 4 slices kosher dill … Read more
Adapted from “Cooking with Entergy” Serving Size: 4 Note: The Entergy original started with 1.5 sticks of butter, had no garlic or tomatoes, and different seasonings. I made it more like my grandmother’s… but may put the butter back. Ingredients: 1 stick butter 1 cup celery, chopped 1 cup bell pepper, chopped 1 cup yellow onion, … Read more
Recipe Adapted from Food Network Serving Size: 6 Ingredients: 1 tablespoon olive oil 2 leeks, cleaned and chopped 2 carrots, peeled and sliced thinly into rounds 1 clove garlic, minced 1 clove garlic, whole 2 stalks celery, sliced thin 3-4 cups leftover cooked turkey, chopped roughly 2 bay leaves 2 teaspoons dried thyme 1/4 teaspoon … Read more
Recipe By: Paul Harsha (adapted from package) Ingredients: 1 ham bone 1/2 pound ham, chopped (if not enough on bone) 1 lb. dry split peas 1/2 cup frozen peas 4 cloves garlic, minced 1 tablespoon olive oil 1 tablepsoon butter 2 quarts water 2 bay leaves 1 lb. baby carrots, cut in thirds 1 can … Read more
Chili Watermelon Gin (and Tonic) ——————————————————————————– Recipe By: Paul Harsha Serving Size: 8 Ingredients: Watermelon Syrup 16 ounces seedless watermelon, cubed 1/4 cup sugar 1 tablespoon lime juice 2 serrano chiles, seeded Pinch of salt Gin & Tonic 1 ounce watermelon syrup 2 ounces gin 3 ounces tonic (Fever tree) or club soda Lime slice … Read more
Crayfish Dip ——————————————————————————– Recipe By: Oscar Levy Serving Size: 12 Ingredients: 3/4 pound Crayfish tails, chopped (frozen works fine) 1 bar Cream cheese, cut in 1″ cubes Tony’s to taste, at least a teaspoon 1 splash lemon juice 1 dash tabasco Directions: 1. Put cream cheese and 2/3 of crayfish in blender. Blend until smooth and creamy. … Read more