This is what happens when I couldn’t decide if I made pumpkin pie for Thanksgiving or a pan of roasted sweet potatoes topped with gooey browned marshmallows on top. Some would say make both, but that would be the easy way out, wouldn’t it? Welcome to my madness.
I’ve always been intrigued by authentic poke, however, sushi-grade tuna in St. Louis, Missouri can be a roll of the dice unless you’re a sushi restaurant. So for this light yet filling dish, I elected to first poach the tuna in olive oil until it was just pink in the center, then I finished the ‘cooking’ ceviche-style using rice wine vinegar and lemon juice along with aromatic and bold flavors like shallots, jalapeno, pickled ginger, oyster sauce, and sesame oil. The delicate rice paper was the perfect vehicle to pull all of those wonderful flavors together.
Halloween for me always means spooky decorations and playful food. I decided this year’s theme was going to be mummies so I took traditional jalapeño poppers, added spicy chorizo sausage meatballs and replaced the bacon wrapping with pizza dough. The combination of the heat from the jalapeño and sausage with the cool creamy cheeses and savory pizza dough made these the perfect spicy Halloween party appetizer!
I love the deep spicy flavors in Indian food, and for many years I was fortunate to have colleagues from India who would generously invite me to their annual Diwali celebration which is the Hindu festival of lights. One of my favorite Indian delicacies they served was samosas which is a pocket of fried dough filled with a savory mixture of spiced potatoes, onions, peas, or lentils.
This recipe is inspired by a dish served at one of my favorite local St. Louis restaurants and is the only item on the menu I order when I go there. The combination of the wonderfully briny and beautifully black squid ink pasta, delicate scallops, tender lobster meat, and sweet, succulent prawns immediately draw you in, then you’re surprised with the perfect finish of an added layer of acidity using lemon-infused olive oil, lemon juice, fresh parsley, and just a bit of heat from the chili flakes. Sweet, salty, acidic, and spicy!
No, I did not have a ‘little chef’ helping me prepare this recipe. However, I did think about the movie as I was slicing and arranging the vegetables, hoping to achieve that colorful visual that makes ratatouille such a beautiful dish.
You may notice I haven’t included eggplant on my list of ingredients which is a common ingredient in ratatouille. Baby eggplants work great in this dish, unfortunately, I rarely find baby eggplants where I live, only the larger eggplants which don’t scale well with the size of the squash and Roma tomatoes. If you’re fortunate enough to have an abundance of baby eggplants in a store near you, by all means, slice a couple of them up and add them to the mix!
This mouth-watering salad is a virtual farmer’s market in a bowl and is perfect for your next picnic or cookout. The fresh crunchy veggies, bittersweet charred sweet corn, and chewy quinoa tossed in a bright, acidic dressing are the perfect summer flavors to accompany your favorite protein. You can make the salad in advance and store in the refrigerator, however, bring it to room temperature to serve.
I’ve had this recipe for years but recently realized I hadn’t made it in a while. Apparently back in the day, I was ‘old school’ calling these sweet, cakey delights ‘blonde brownies.’ The new hip name is to call them blondies. Okay, sure, I get it. I don’t care what we call them, either way; they’re delicious!
I was never a huge fan of the vegetables I found in my pot pie when I was a kid, mainly the peas and carrots. However, I absolutely loved, loved, loved the flaky crust, the tender chunks of chicken and the rich, flavorful gravy.
This recipe is a more adult version of my childhood favorite, instead, I used sweet, tender lobster, delicate shrimp and briny crawfish as the proteins, and replaced the chicken broth with clam juice. The clam juice adds another layer of that great briny seafood flavor without it tasting too fishy. And much to my mother’s delight, I now have no qualms eating peas and carrots, in fact, they’re an absolute must for that nostalgic look and flavor.
There’s nothing like the flavor of an authentic Greek gyro sandwich. The marriage of the flavors and textures from the slow roasted tender lamb, the warm, chewy pita bread, the creamy, tangy Tzatziki sauce, and the crunch from the fresh spinach and red onion hit all the senses.