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Category Archives: Mains
Recipe: Octopus Lentil Pesto Salad
Octopus Lentil Pesto Salad seems sophisticated and complicated, thanks to the dramatic combination of tastes and textures. But it comes together in just a few minutes when you have the core ingredients on hand. Serves 2 as an entree or … Continue reading
Recipe: Broiled Baby Octopus
Broiled baby octopus is easy to make and a versatile addition to mezze, antipasto or appetizer combos (terminology defined by the cultural palette you’re using) as well as a distinctive and flavorful addition to a hearty salad. Rest assured that … Continue reading
Recipe: Porchetta-Style Pork Loin Roast
This Porchetta-Style Pork Loin Roast is a good way to enjoy the flavor profile of porchetta—primarily fennel and aromatic herbs—without the hassle of buying and rolling a whole pork belly (which we still have in our freezer, btw). We essentially … Continue reading
Recipe: Conch Fritters
Conch Fritters made it onto our bucket list during a long-ago visit to Key West. They were on the menus everywhere, and we couldn’t afford them. So when we recently found (probably frozen and defrosted) conch (pronounced “konk”) meat at our … Continue reading
Recipe: Spicy Cajun Shrimp
Spicy Cajun Shrimp is a light modification of a recipe called Barbecue Shrimp in the wonderful Jubilee cookbook. It’s a great way to use the one-pound bags of frozen shrimp which have been deveined but still have the shells on. … Continue reading
Recipe: Pan Fried Buttermilk Chicken
Pan Fried Buttermilk Chicken is based on the recipe in the wonderful new Jubilee cookbook, with modest tweaks. Pan fried chicken tends to be moister than deep fried since each piece spends half its cooking time outside the oil where … Continue reading
Recipe: Fresh Lumpia (Lumpia Sariwa)
Fresh Lumpia, or Lumpia Sariwa, is a completely different animal than fried lumpia. The latter is what’s commonly found in Filipino restaurants in the US, and it’s very similar to a fried Chinese eggroll or Vietnamese spring roll. Fresh lumpia … Continue reading
Recipe: Ethiopian Red Lentils in Tomato Sauce
When you’re composing a combination of dishes to be served on injera for an Ethiopian meal, you need at least one stick-to-the-ribs dish that is the equivalent of chili in American cuisine. This Ethiopian Red Lentils in Tomato Sauce recipe … Continue reading
Recipe: Kitfo (Ethiopian steak tartare)
If you like steak tartare you’ll probably enjoy kitfo, a spiced raw meat dish which is traditionally eaten in Ethiopia to break the vegetarian fasting period. As with steak tartare, you need to be confident of the source of the … Continue reading
Recipe: Shime Saba (pickled sushi-style mackerel)
Shime Saba means, literally, shiny mackerel. This saba recipe is very easy to make at home and the taste will be close to what you enjoy in a quality sushi bar. The visuals? Not so much, until you practice filleting, … Continue reading