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 …
I spotted a recipe for pecan pie bars on 30seconds.com which I have now made 2 ways. The idea of the recipe is to use a box of yellow cake mix to create a cookie base for the bars, with some of the mix also being used to thicken the pecan pie layer. The first Read More …
Dutch Crunch Rolls are a enriched sandwich roll with a crisp and crackly crust from a rice flour paste which coats the rolls. Also called Tiger Rolls, Dutch Crunch Rolls are popular in San Francisco. This version is based on a recipe from thekitchn.com and takes only about 3 hours to make 6 rolls. They Read More …
For the gravy to go with the Roast Pork, I made a variation of Easy Poultry Gravy. Up to 4 Tbs. of fat from the pork Unsalted butter if less than 4 Tbs. of fat Handful of mushrooms, chopped ¼ onion, chopped 2 cloves garlic, chopped ¼ cup all-purpose flour 4 cups chicken broth (low Read More …
Carol’s mother was the child of immigrants from Bohemia, where roast pork is very popular, and roast pork was the comfort food of her childhood. Our last dinner with Nick was roast pork, with gravy and smashed potatoes. This is how I prepared the roast pork, with some guidance from an article in SeriousEats. You Read More …
The last dinner I prepared while visiting Nick’s family was a very traditional one of roast pork, smashed potatoes, gravy, and salad. I largely winged everything, but it was all turned out well, and was popular, even with the little girls, who can be picky eaters. The photo shows the 2 smashed potatoes left out 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 recipe is adapted from The Savory Baker by America’s Test Kitchen. A full recipe will make 16 breadsticks and will take about 3 hours, although an overnight rise in the refrigerator would probably make them even better. I have been enjoying them with some sliced salami and Boursin for breakfast. 20 oz. (4 cups) Read More …
Pancit Canton is a Filipino wheat noodle dish of Chinese origin. This version uses chicken, but the same basic idea can be used with shrimp. This version will serve 4 and is based on The Adobo Road Cookbook by Marvin Gapultos. I cooked it on a Blackstone griddle, which I thought worked very well. Like Read More …