Huli Huli chicken is a Hawaiian variation of chicken teriyaki. “Huli, huli” means “turn, turn” in Hawaiian, and the chicken is in fact frequently turned and basted. I made this variation based on an article in SeriousEats.com last night. The shinier wings to the left were basted and the less shiny wings to the right Read More …
I spotted a recipe on the Taste of Home website, which seemed to have great promise as a camping dessert since it mostly used staple ingredients. I have done it twice now at home as a proof of concept. The first version (which was consistent with the original recipe, I thought was pretty good and Read More …
This is a quick dinner from the Israeli cookbook Sababa which can be done with pantry staples, assuming that you have on hand 24-Hour Salted Lemon Spread. The original included a small chili, which I left out since there is a bit of chili in the lemon spread. Add it if you like. This was Read More …
This condiment from the Israeli cookbook Sababa is essentially a quick way of making preserved lemons. I just used it in another recipe from Sababa, Lemony Tuna Pasta. 1 lb. lemons (3 large or 4 medium), washed 3 large cloves of garlic, thinly sliced 1 small jalapeno, seeded and thinly sliced 3 Tbs. kosher salt Read More …
Carol recently bought some snow peas and I looked around for a suitable stir fry recipe, which I found in one of the first cook books we ever bought, Charmaine Solomon’s The Complete Asian Cookbook. This is an example of Cantonese cooking, so it is delicate and relies on quality ingredients properly prepared. This is Read More …
Carol asked me to make some sourdough sandwich bread to use with some leftover smoked chicken. I based it on the master recipe for American sandwich bread in Cook’s Illustrated The Best Recipe. It turned out well and was very tasty, although it was a bit more crumbly than optimal. It made very good smoked Read More …
This tasty and easy main course or appetizer is adapted from Nancie McDermott’s book Quick & Easy Thai. An optional ingredient which adds a lot to the final dish are Kaffir lime leaves. Fortunately, I have such a tree. (They can also be purchased at specialty stores, sometimes in the produce section and sometimes in Read More …
This tasty and easy salad is adapted from Nancie McDermott’s book Quick & Easy Thai. Like many Asian salads, there is no oil in the dish, so this is quite low calorie. I made it with chopped peanuts (vs. dried shrimp) so that I did not have to go to a specialty grocery for any Read More …
This splurge dish was the main course for Alyssa’s birthday dinner. The original idea came from Bon Appetit, but we made a couple of changes. We simplified the preparation by using lobster tails (readily available frozen from Wegman’s) and we used mafaldine as the pasta. (Mafaldine looks a lot like a half-inch wide lasagna noodle.) Read More …
This is a good accompaniment to smoked chicken and other barbeque dishes. This recipe is adapted from Cowboy Barbecue, a book based on Davila’s BBQ in Seguin, TX. The original recipe used russet potatoes, but I like using the thin-skinned baby gold potatoes, so that no peeling is needed. 1-1/2 lbs. baby gold potatoes 1 Read More …