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Category Archives: Recipes
Recipe: Carol’s Brussels Sprout Slaw
My wife improvised this very well balanced Brussels sprout slaw. The interplay of the Parmesan cheese, lemon juice and olive oil is particularly nice. Serves 4. Ingredients: 2 c Brussels sprouts, shredded with a knife or mandoline 1 carrot, peeled … Continue reading
Recipe: Nair’s “National Dish” Feijoada
My friend Nair Wolf, a chef who hails from Brazil, has shared her recipe for this legendary one-dish meal. The following is a restaurant-size prep that will serve 15-20 people but because there so many ingredients I’d advise you to … Continue reading
Recipe: Nair’s Feijoada Sauce
Feijoada Sauce is a necessary accompaniment for Nair’s “National Dish” Feijoada, a one-dish meal with beans and various types of meat. Ingredients: Juice of 3 lemons 1/4 c orange juice 1/2 c feijoada juice (cooking liquid from the feijoada) 3 T … Continue reading
Recipe: Easy Korean Fried Chicken
As irresistible as the sweet/spicy chicken from a Korean market, but made with ingredients from your kitchen and your local supermarket. Serves 4-6. Ingredients: 1 24-oz package Tyson Crispy Chicken Strips (original flavor) 3 T fresh ginger, peeled 3 T … Continue reading
Recipe: Texas-Style Greens
My prep for Texas-style greens is very similar to black-eyed peas in that the secret to flavor is starting with a rich broth that has a good amount of fat. Unlike some, I don’t like to drown my greens in broth … Continue reading
Recipe: Texas-Style Black-Eyed Peas
The key to good black-eyed peas is a flavorful cooking liquid, ample allium components, and a generous amount of fat. I use dried beans (vs frozen or canned) unless fresh are available. Serves 6-8. Ingredients: ½ lb dried black-eyed peas … Continue reading
Recipe: Orchid’s Chinese-Style Cold Noodles
UPDATED: This is a great dish to take to a party… tangy, spicy and subtly sweet. Based on the “Orchid’s Noodles” recipe in Barbara Tropp’s classic (and sadly out of print) The Modern Art of Chinese Cooking. I generally make … Continue reading
Recipe: Italian Style Sautéed Greens
This is my go-to recipe whenever I want a robust dish of Italian-style sautéed greens as a side dish. Kale or collards are best, though I think the first I tried the recipe it was designed for spinach. Serves 6-8. … Continue reading
Recipe: Tomatillo Jam
Try tomatillo jam instead of cranberry sauce with turkey… especially smoked turkey. It has the same balance of tart/sweet and the crunch of fruit, but with a southwestern lilt and a bit of heat. Makes 1 pint. Ingredients: 1 lb tomatillos … Continue reading
Recipe: Chile Verde (Mexican Pork Stew with Tomatillos)
The proportions for chile verde are approximate and very forgiving as long as you have ample tomatillos (Mexican green tomatoes) for texture and tartness. Serves 6 as a main dish, or more if used as taco or burrito filling. Ingredients: … Continue reading