TIP OF THE DAY: Serve A Main Dish With Four Sides

If you’re accustomed to serving your dinner protein with one vegetable and a starch (potato, noodles, rice)—or veg and a side salad—here’s a tip on “diversification.” It was inspired by this dish from Bluewater Grill, with several locations in California and one in Phoenix. Their chefs know that serving multiple items generates more excitement. That’s…
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TIP OF THE DAY: Create Excitement With Multiple Garnishes

[1] Multiple garnishes turn a piece of grilled fish into something special (photo courtesy Boutros Restaurant | Brooklyn). [2] It can be as simple as this: an appetizer of merguez sausage and shishito peppers (shown), or steamed asparagus, or scallops, etc., accented with a zigzag of one condiment and dots of another (photo courtesy Pain…
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TIP OF THE DAY: Finding The Perfect Pork Chop Preparation

Growing up, we had pork chops for dinner once a week. Mom pan-fried them with a Dijon glaze, and served them with sides of caramelized onions and her skin-on, chunky mashed potatoes. Caramelized onions mixed into the mashed potatoes, by the way, generates an even better flavor experience greater than eating them separately. Some caramelized…
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TIP OF THE DAY: Brighten Up Winter Meals

[1] Start with grape salsa and bruschetta, with wine and beer, as a snack or a first course (photos #1 and #3 courtesy California Table Grape Commission). [2] Another savory appetizer/first course: goat cheese cheesecake. What’s missing? The grape salsa! Here’s the recipe from Love And Olive Oil. [3] Move on to the mains; here,…
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