Make Paella On The Grill
Make paella on the grill. Plus, the history of paella.
Category: Tip Of The Day
Chimichurri Sauce Recipe & Chimichurri Sauce History
Each country in Latin America has a national salsa, or sauce. In Argentina, it’s chimichurri (chih-mee-CHOO-ree). Chimichurri sauce is made of finely chopped parsley, minced garlic, olive oil, white or red vinegar, and red pepper flakes. Oregano can be added. Cilantro can replace parsley in some regions; vegetable oil can replace the olive oil. The…
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TIP OF THE DAY: Blend Your Own Seasoned Salt
If you shake salt on your food, one of the easiest ways to add more flavor is to use a seasoned salt. Why not add other seasonings at the same time? Perhaps that’s why Lawry’s Seasoned Salt, created in 1938 to season the prime rib served at Lawry’s restaurant in Beverly Hills, has remained a…
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TIP OF THE DAY: Ways To Serve Fresh Figs
It doesn’t get simpler than this: halved ripe cheese topped with a bit of blue cheese or chèvre. Photo courtesy Castello USA. We were surprised not too long ago when a friend mentioned she liked figs, but had only eaten figs in their dried form. Why, we asked, since they are easily available? “I…
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TIP OF THE DAY: Saison (Farmhouse Ale) For Summer
Saison, a refreshing summer ale. Photo courtesy BeerObsessed.com. We’ve written before on summer beers, brewed to be refreshing on a hot day: lighter in body with a moderate A.B.V. (alcohol by volume). Perhaps the most interesting of the lighter, hot weather styles is the saison (say-ZONE, meaning “season” in French). It is alternately referred…
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