This recipe for a Poor Man’s Paella is the second recipe in my Latin Dinner Party Series, a fitting entree to compliment my Salmon Ceviche appetizer. What make’s it fit for a poor man? I substitute the more expensive seafood and saffron with less expensive alternatives including hearts of palm, artichoke hearts and turmeric. Poor […]
If you’re planning your menu for a Cinco de Mayo fiesta, this is probably one of my all-time favorites. Adobo Mexican Rice makes enough to feed a crowd, is inexpensive and the flavors, oh, the flavors! The one speciality kitchen item you need for this recipe is a dutch oven or some sort of cooking vessel […]
When most folks think about rice, two types come to mind: white and brown. But, in reality, most any rice can be brown or white, it’s all simply a matter of how the rice is milled. White rice is milled to remove the husk, the bran and the germ. Brown rice, on the other hand […]
“TAH-BOO-LEE” I tell my 3-year-old. That’s how you say it. It’s what we’re using today in our stuffed mushrooms. As for how to spell it? Tabbouleh, Tabouleh, Tabouli, a google search yields a wide variety of options. But, it’s generally agreed that tabbouleh involves either bulgur or couscous. This recipe has neither, so really, it’s […]
There were three dishes my Mom made when I was a kid that I loved. Sherry Beef (Beef in a sherry cream sauce over egg noodles), Spinach Fandango (A rice, beef, spinach, cheese casserole monstrosity) and Meat Crust Pie. Thus, today’s inspiration for Mini Meat Crust Pies. “Hey, the 1960s called. They want their recipes […]
