Amanda made a Brazilian carrot cake from a British website (ashbaber.com) and told me about it, and I decided to make it. As she described, it is nothing like an American carrot cake and is very easy to make since the carrots and several other cake ingredients are ground up in a blender. The icing Read More …
Matt and I were discussing potential dinners for the adults on a scout campout, and he shared his recipe for Caribbean Chicken Curry. I made it at home, and it was good. The cooking itself takes about 40 minutes and is preceded by marinating the chicken for at least 30 minutes. (I did it for Read More …
This is an adaptation of Jacques Pepin’s Arroz con Pollo as shown on the Rachel Ray program. It makes 4 servings and takes about an hour. As expected, it was very good. Pepin used cilantro stems, which he accumulates in his freezer. I used a mixture of leaves and stems from fresh cilantro. 3 Tbs. Read More …
This tasty Dominican chicken stew takes about an hour to prepare and will serve 4-6 people. This version is adapted from The Dominican Kitchen by Vanessa Mota. 6 cloves garlic ½ tsp. salt 2 Tbs. fresh lime juice (1-2 limes) 1 tsp. adobo seasoning 1.5 tsp. oregano (preferably Dominican) 1 tsp. paprika 1 tsp. freshly Read More …
This very tasty sauce was made to be served with Spatchcocked Peruvian-style Grilled Chicken, but I am sure it would be good on a wide variety of seafood as well. This version is adapted from SeriousEats. It takes about 15 minutes to make, but make it a bit in advance so that the flavors can Read More …
Last night, Nick and I grilled 2 spatchcocked chickens to general applause, based on a recipe in SeriousEats.com, and which we served with Peruvian Green Sauce, also based on Serious Eats. This recipe does not involve marinading time, so it can be completed within a couple of hours, depending on the size of the chicken. Read More …
This pan-fried steak with lime, garlic and onions is popular in Cuba. This version is for 2 servings and is adapted from The Cuban Table by Anna Sofia Pelaez. We used round steak, which was flavorful but a bit tough. The next time we will probably upgrade to sirloin steak. It takes an hour to Read More …
At a recent camping trip, Matt Goves made a tasty and easy seafood stew for dinner. I asked for his recipe, which was based on foodwishes.com, and made it last night as a change from two nights of Thanksgiving foods. Following Matt’s lead, I made this with a 50/50 mixture of cod and shrimp, but Read More …
This is a classic condiment which was very good with Grilled Steaks with Corn and Chimichurri and with other grilled meats. (In this morning’s Richmond Times-Dispatch) there was a recipe for grilled chicken with chimichurri). This version of chimichurri is based on a recipe in www.31daily.com. ½ cup fresh parsley, chopped 1 sprig fresh thyme Read More …
This is a very tasty and quick dinner, especially if you already have the Argentine Chimichurri Sauce made. This recipe will serve 2 people and is adapted from www.31daily.com. 12-16 oz. NY strip steak Salt and pepper to taste 1 tsp. garlic powder 1 Tbs. Worcestershire sauce 2 ears of corn on the cob Olive Read More …