Shrimp paste is the term used in Charleston for shrimp salad. It is easily made and is useful for a lot of purposes, such as for the open-faced sandwich shown in the photo. This version was adapted from Does This Taste Funny from Stephen and Evie Colbert. ½ cup white vinegar ½ cup water 2 Read More …
Shrimp cocktail is a delicious appetizer which I have made a couple of times during the Christmas and New Year season. The key is to buy good shrimp and then to not overcook them. This is how I made shrimp cocktail and cocktail sauce for 8 people at Alyssa’s birthday. As I side note, I Read More …
We roasted a leg of lamb and a ham for Christmas dinner and have been working our way through the leftovers. The last of the lamb will be used today for a variation on Cottage Pie with Guinness . A deviled ham spread seemed to be good way to use up some of the ham. Read More …
A big hit at our most recent choir party was a dip brought by one of the sopranos. It turned out to be buffalo chicken dip and it seems that the standard recipe is at allrecipes! Here is how I made it tonight to general approval. This will take less than an hour and will Read More …
Corn cheese is a popular Korean bar snack, and it is both easy and tasty. This version is adapted from Cook’s Illustrated. It takes less than 30 minutes and will serve 6. We served it last night with steak and a salad 2 Tbs. unsalted butter 2 (15-oz) cans of sweet corn, drained 1-1/2 tsp. Read More …
This popular way of eating hummus with lamb is from Damascus, and is adapted from Imad’s Syrian Kitchen. It makes 4 meze servings or 2-3 main course servings, both with khubz or pita breads. It takes about half an hour to make the topping for the hummus. The recipe calls for Baharat, a Syrian spice Read More …
I made these Italian-influenced wings for the Super Bowl. They are shallow fried and then baked and coated in a garlicky and spicy sweet and sour sauce. This is an adaptation from a recipe in www.sipandfeast.com. It will serve about 6 as a main course and will take about an hour to prepare. For the Read More …
Scallion pancakes are a popular street food in China. They use a technique of making flaky layers by coiling up an oiled dough and then rolling the coil into a flatbread. This recipe follows one in AnsonMills.com, which provided 2 heritage ingredients which I used, Trigo Fuerte Flatbread Flour and Benne seeds. I suspect a Read More …
This year, the family will all be together at Nick and Anna’s house for Christmas and the plan for Christmas Eve is a large variety of seafood dishes. Carol decided to contribute a batch of Thai fried spring rolls, substituting shrimp and imitation crab (krab) for the usual pork. This is how she made them Read More …
I roasted 2 turkeys for Thanksgiving, and in true peasant style, did not want to waste any part of the turkeys. Thus I turned the livers into paté in the same way that I previously made duck liver paté, which was based on a recipe in The Essential Pepin. 2 turkey livers (~5 oz. total), Read More …