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First made by Native Americans, grits are an ubiquitous menu item in the American South. The area from Virginia to Texas is even called the “Grits Belt,” where grits are served for breakfast, lunch and dinner (and that sounds great to us!). Grits are the hard part of the corn kernel (the endosperm), cut into…
Continue reading “TIP OF THE DAY: Cheese Grits”
If someone asks what to serve on St. Patrick’s Day, the answer will most likely be “corned beef and cabbage.” Corning means curing or pickling the meat in a seasoned brine. The word refers to the “corns” or grains of kosher (or other coarse) salt that are mixed with water to make the brine.…
Continue reading “COOKING VIDEO: Corned Beef & Cabbage Recipe”
Our friends at Chocolates El Rey tweeted an idea that may sound odd, but actually is a tasty touch: Grate bittersweet chocolate over red sauces: barbecue and pasta dishes, for example (hold the grated cheese). Beyond grating, chocolate provides richness in savory recipes: chocolate with meat and chocolate with chicken, for example. Savory chocolate dishes…
Continue reading “TIP OF THE DAY: A Savory Chocolate Garnish”
Melon liqueur creates a cocktail as green as the Emerald Isle. Photo courtesy Hornitos tequila. Why drink inferior green beer on St. Patrick’s Day when you can have an emerald green cocktail instead? There’s no reason you have to limit St. Patrick’s Day libations to traditional celebratory drinks. Just stick to the green theme.…
Continue reading “ST. PATRICK’S DAY: Rock A Green Cocktail”
Originally made in fluted molds, bundt cakes have, joyously, evolved beyond the simple “turban” design. There are dozens of fanciful shapes: a flower, a Christmas tree, a football stadium, a beehive and even a sand castle. Given the ornate designs, the last thing you want is for cake to stick to the pan. Instead of…
Continue reading “TIP OF THE DAY: Non-Stick Bundt Cake”
