Pickling has been a crucial part of the Norse lifestyle for pretty much ‘forever.’ It’s either that or salting, and freezing when the weather is right, but there is no bad weather for pickling. They pickle vegetables, fruits, meats… you name it. Today we are making a quick pickle of red onions. These sweet and […]
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About 6 months ago I was introduced to the idea of Winemaker’s Duck (Canard à la Vigneronne) through Saveur Magazine. GOOD STUFF! Although I haven’t had the chance to try it yet, the concept is quite simple; concord grapes, shallots, thyme, and a duck for roasting. Ironically there is no wine involved at all, but […]
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As the name implies, this recipe has been inspired by the cuisines of Ghana, Nigeria and other West African countries. It’s important to note the use of true yam for this dish. In the US we often times have two sweet potato varieties that are marketed as sweet potato, the pale colored sweet flavored potato, […]
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Though taken from the name of a town in Spain, Marbella is actually an American made recipe based off of the flavors of that region. All the rage among the shoulder pad clad who’s-who of the 80’s, chicken marbella was the creative genus of Julee Rosso and Sheila Lukins, proprietors of the very trendy Silver […]
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I made Pozole Rojo the other day, and ended up with an entire extra pint of the fiery broth left over. Part of it we planned to use for canning pork, and I had planned to use the other half for an Indian style dish of lentils over rice. It just happened that I also […]
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It is so amazing what a difference in flavor you get between fresh chilies and dried. Pozole verde is made using fresh chilies while pozole rojo is made with the same types of chilies after they have been dried. It’s interesting how everyone has their own personal likes between the two. For example, I absolutely […]
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This dish is incredibly fresh and delicious and truly authentic Mexican. Be sure to provide a variety of the condiments for your guests to top their soup. Looking like it will be too spicy? Don’t worry about all those chilies. Other than your fingers when you seed them, the anaheim, poblano, and yellow chili peppers […]
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