Archive for January, 2010

Baby Bok Choy Soup with Pork Meatballs

  • January 31st, 2010
  • Posted in Recipes

Bok choy, a mild flavored member of the cabbage family is readily available in the winter time in the produce section of most supermarkets when other fresh vegetables are few. It’s a great side dish just briefly sautéed until wilted in a little hot oil with a touch of garlic or in this easy Asian [ READ MORE ]

Bacon Wrapped Mini Meatloaf

  • January 30th, 2010
  • Posted in Recipes

Forming a meatloaf into individual sized portions and wrapping in bacon means more bacon goodness with each serving. 1 lb ground beef 1 lb ground pork 1 cup breadcrumbs (regular or panko) 1 egg ½ cup milk ½ cup ketchup 1 tablespoon Worcestershire sauce 2 tablespoons soy sauce ½ tsp seasoned salt (Lawry’s) ¼ tsp [ READ MORE ]

Fresh & Easy

An offshoot of UK based retail giant Tesco, Fresh & Easy is a pleasantly curious grocery shopping option in the Las Vegas valley. At first glance it’s easy to think Fresh & Easy is a convenience store but it’s actually fully stocked grocery store with all of the grocery departments one would expect to see [ READ MORE ]

Nam Prik-Thai Roasted Chili Paste

  • January 28th, 2010
  • Posted in Recipes

This spicy roasted red chili pepper condiment is the Thai equivalent of salsa. It’s eaten as a dip for fresh vegetables, a topping for rice, eggs, grilled meats and as an ingredient in soups, stir fries and curry dishes. Thinned with soy sauce, fish sauce or lime juice it’s a perfect dip for crispy fried [ READ MORE ]

Johnny Marzetti

  • January 25th, 2010
  • Posted in Recipes

Despite the name, this dish isn’t Italian. It’s one of the few items that were in the regular rotation of my grade school cafeteria in Pennsylvania that seemed to be popular with the students and a dish I still crave as an adult. Called beefaroni or beef & mac in some parts of the country, [ READ MORE ]

Cider Brined Pork Chops

  • January 24th, 2010
  • Posted in Recipes

Today’s pork is leaner than the pork that was commercially available in years past. While this is a nutrition plus, it means overcooking it can result in meat that is tough and dry with little flavor. Brining pork assures the meat will be juicy and tender with any cooking method and using a flavorful liquid [ READ MORE ]

Brigadeiro

  • January 23rd, 2010
  • Posted in Recipes

Sweetened condensed milk appears in many Latin cakes, cookies and confections such as Brigadeiro, considered to be the national party sweet of Brazil. With only 3 ingredients and chocolate sprinkles for rolling the balls in, this deceptively simple treat couldn’t be easier. Sweetened condensed milk is the basis for another Latin specialty, Dulce de Leche. [ READ MORE ]

Anzac Biscuits

  • January 19th, 2010
  • Posted in Recipes

Made popular by the Australian and New Zealand Army Corps (ANZAC) during World War I because of their keeping properties, these crunchy oatmeal cookies feature an ingredient that might be considered a little unusual to American oatmeal cookie lovers, golden syrup. Golden syrup is is a thick amber colored sugar cane syrup commonly used in [ READ MORE ]

Tostones

  • January 17th, 2010
  • Posted in Recipes

Tostones are twice fried slices of unripe plantains. Plantains are a member of the banana family and look like large bananas. They’re hard and starchy when green, and are used much like a potato as a major dietary starch in many of the world’s tropical cuisines. As they ripen they turn yellow, then black (like [ READ MORE ]

Apricot Pistachio Semifreddo

  • January 16th, 2010
  • Posted in Recipes

Apricot Pistachio Semifreddo Semifreddo is a frozen dessert that is the first cousin to gelato and ice cream. Unlike ice cream, no special equipment is needed. An electric mixer and your refrigerator’s freezer is all that’s needed to make a semifreddo in any imaginable flavor. This semifreddo relies on whipped cream and and a simple [ READ MORE ]

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