I got back from Dallas last night, where I spent the last five days eating all the tortilla chips, salsa, and guacamole that I could get my hands on; I am still craving pico de gallo! Even though pico seems like a very summery dish, it is a must have whenever you serve Mexican food. The key to this recipe is to make sure the ingredients have at least 30 minutes to “hang out” before you serve the pico. Continue reading
Food
402 posts
My father cracks me up. He’ll sing at the drop of a hat, and one of his favorites is a certain Simon and Garfunkel song. Because my mother and I both like to cook, we talk about ingredients when we get together – so we tend to set him up for musical interludes pretty easily. Continue reading
“I found Thai basil, I found Thai basil!” my husband happily yelled when he walked through the door.
“Whut?” I asked looking up from the computer.
“I found it, I finally found it,” he said.
And, indeed, he finally had. Continue reading
Fall is in the air! Well, not in Central Florida, here it is currently 95° F and very humid. However, every once in a while, in the afternoon, I feel a cool breeze that tells me we have made it over the hottest part of the year hump, and we have cooler temperatures to look forward to. This means that we can go ahead and turn on our ovens and get to baking and roasting without feeling like we are living on the surface of the Sun. Continue reading
One of our fine editors asked for some information about spreadable food stuffs, so I called up my mom and made her send me this recipe. It is quite possibly the greatest spread/dip of all time. Continue reading
A few Sundays ago I shared a recipe for Strawberry Limeade Cake. The base for the custard filling is a great Key lime pie recipe. When I was researching to see if I could use regular old Persian limes instead of Key limes I discovered that the majority of Key limes come from Mexico, not the Florida Keys. I also figured out that the pie tastes delicious using Persian limes instead of Key limes without making any other changes. Continue reading
Labor day is fast approaching and it typically leaves me a little stymied. Especially if I’m invited to a gathering and the hosts say, “Don’t bring pasta salad, we’ve got that covered.” Because then – of course – that’s all I can think of to bring. Continue reading
Oh, that’s just what we all need. A Republican (naturally) Colorado state senator who praises all that scrumptious, finger lickin good barbecue and chicken but only to the extent that it kills the black race. What a pity that all those dangblasted grease eaters are taken out by luscious, innocuous Hallelujah chicken that’s completely safe when put in the hands of white people! And if it isn’t the sickle-cell anemia and diaUHBEETUS sent to reduce the black race to rubble, just like racist spirit guide and bigoted butter-rich cage fighter, Paula Deen, would say, then apparently it’s the chicken. Continue reading
I absolutely love fish and seafood. I grew up eating fish at least once a week, and I try to keep the tradition going. I think I’ve mentioned this before, but I’ve had the best luck at our local fish market and buying fish on Tuesdays. I decided to take the traditional baked grouper up a notch by creating a sort of scampi sauce for small shrimp and then topping my grouper with this concoction. Continue reading
Do you know what’s delicious? Olive oil, parmesan, nuts, lemon and a lot of black pepper. Oh, and something green in the mix too.
Last week I was talking to my mother on the phone, when she happened to mention that my cousin had made kale pesto for the family over the weekend. I promptly filed that away in my head as “something I’d like to try.” Continue reading