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Top and Center: Fish, especially fillets, is delicate and thus easier to break and fall through the grates, unlike meats. The solution: a grill basket or grill pan, like these from Williams-Sonoma. Bottom: A different type of grilling basket from Sur La Table. Summer begins today, officially at 6:34 p.m. Eastern Daylight Time. It’s…
Continue reading “TIP OF THE DAY: Summer Marinades For Fish”
Top: The ingredients for guasacaca. Center: Simply add them to a blender or food processor. Bottom: The finished sauce in its original consistency. Photos courtesy Cory of TheAmuseBouche.com. Here’s her recipe. A few nights ago we had a revelation. A great chef did an irresistible spin on guasacaca, the popular Venezuelan green sauce for…
Continue reading “TIP OF THE DAY: Guasacaca Sauce”
With Father’s Say tomorrow, we couldn’t wait to test these French Toast recipes. First up: French Toast sandwiches. SWEET OR SAVORY FRENCH TOAST SANDWICHES Use French Toast slices as bread to make a sandwich. We made a wonderbar French Toast sandwich with smoked salmon, soft goat cheese (substitute cream cheese), onion, and tomato.…
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Take your choice: innovative Mac & Cheese (photo courtesy Chef Eric LeVine) or a conventional preparation (photo courtesy Dietz and Watson). What’s on this plate? A base of macaroni and cheese. Surrounded with a ring of duck and mushrooms in hoisin sauce. Topped with 5 jumbo grilled, bacon-wrapped shrimp. Garnished with fresh rosemary (substitute…
Continue reading “FOOD FUN: Whimsical Mac & Cheese Recipe”
Here’s one of the easiest, tastiest “sticky buns” recipe. It was developed by the master bakers at King Arthur Flour. Simple biscuit dough is dropped atop a sweet and salty maple-bacon-brown sugar syrup. Once baked, the biscuits are turned out of the pan upside down, so the sticky topping drips down their sides. BACON…
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