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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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November 6th is National Nachos Day. The dish was invented by accent, when customers arrived at a restaurant after the kitchen had closed. The manager, named Nacho (the diminutive of Ignacio), threw together some ingredients in the fridge to feed the folks. The rest is history (here’s a bit more on history of nachos): a…
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[1] Coffee stout float. The recipe is below (Gemini Photo). [2] Xocoveza, a coffee stout from Stone Brewing, has been described as “a liquid Christmas cookie” (photo © Gear Patrol). [3] Amaro Obsidian Coffee Stout from Deschutes Brewery. [4] Breakfast Stout from Founders Brewing is a milk stout with coffee, although adding it to a…
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November 3rd is National Sandwich Day, and we’re taking on a different type of sandwich: sandwich crackers. From our perspective, sandwich crackers (photo #1) get pushed into the kids’ snacks category, even though they’re tasty fun for everyone. We rarely come across them at our local news stands or supermarkets. In fact, the penultimate time…
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[1] Serve membrillo (top left) with a charcuterie and/or cheese board. You can serve it whole or pre-slice it (photo courtesy Volpi Foods). [2] Homemade membrillo from food photographer and stylist Melina Hammer. [3] Membrillo and the quince it is made from (photo courtesy Directo al Paladar). Membrillo (mem-BREE-yo) is a semisoft cheese condiment…
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