Everyday Schug is an easy version of a chili paste which is popular in Israel. This version is taken from Israeli Soul by Michael Solomonov and Steven Cook. Use with discretion since it is both very spicy and salty. I used it for the first time in shawarma sandwiches. ½ lb. serrano chilies, stems removed Read More …
This traditional Greek mezze was a hit at Family Beach Week. Due to lack of equipment, I made it a little chunky as a spread. With a food processor, it could be pureed into a dip 4 jarred roasted red peppers, diced 2 clove garlic, finely chopped 4 oz. feta, crumbled 1 Tbs. Olive oil 2 Read More …
The Richmond Times-Dispatch published this week a recipe from their archives, which apparently originally came from Perla Meyers’ “The Early Summer Garden Cookbook”. It involved most of my favorite foods, especially roasted peppers and feta cheese, so I had to give it a try. As expected it was easy and very tasty. 2 Read More …
In Houston and Alexandria, I became familiar with Cevapcici, the fresh sausage of Bosnia. I am sure it will be the subject of a later post. This post is about a similar sausage from Romania. It is a skinless fresh sausage which is grilled like Americans grill a hamburger. This version is from Elisabeth Read More …
My favorite hot sauce, and one of America’s most popular hot sauces, is the Sriracha Hot Chili Sauce made in California by Huy Fong Foods, and sold in the distinctive plastic squeeze bottle with a rooster symbol. This is a thoroughly American product made using red jalapenos and is inspired by hot sauces made Read More …