I’ve never really loved pork for a variety of reasons. However, the past few times I’ve crafted an oven roasted pork tenderloin, it’s been rather amazing. Which means, I may be turning another corner in the kitchen… But, with fresh rosemary and fennel, how could something NOT be amazing! This cooking method may seem a…
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I’m going crazy for lemon thyme these days. Savory lemon thyme. The aroma, the scent, the pure inhalation of pleasure brightens my soul. Yes, I know, only a few of us would exude such statements. In any case, a wonderfully refreshing combination of “creamy” comestibles and the brilliance of lemon in every way provides an…
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What more can I say? I’ve been craving a sweet and savory curry. I know it’s hot outside ~ but it’s hot, hot, hot all the time in the land of curry! Thus, a little sweet in the form of parsnip and sweetie tater mash, alongside my oh so sweet basil beckoning and beef ~…
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Both dramatic and gorgeous a terrine isn’t just visually arresting; it’s also absolutely delicious in every way— and such a sophisticated change of pace from a simple salad or steamed side. A vegetable terrine, chock full of farm fresh veggies, is really something else. It’s cultured. It’s elaborate. And, oh, yes Brian, it is French. A terrine (French…
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Lemon and rosemary are an obvious match made in heaven. Add some fresh basil to the pot, and with a bit of well seasoned beef, you’re drooling. Several years ago, on a special evening, but also on the fly, I fried up some lemon rosemary sliders for a certain someone. They were truly amazing. The…
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Who doesn’t adore a super fresh salsa – salsa fresca. And one with BOTH fruits and veggies? You’re crazy not to feel your mouth water just at the thought on a hot summer day. Mmmm… Slathered across a crispy tortilla chip (maybe) Piled a top a crunchy plate of romaine (now that’s more like it)…
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Lemons are oh, so refreshing this time of year. And, when coupled with the tangy brilliance of a tahini vinaigrette of sorts, a masterpiece is possible. Add to the lemon and tahini a succulent and moist oven roasted chicken breast, along with the bright green goodness of fresh baby spinach, and you’ve got yourself a…
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I know it sounds crazy, right? Butter. Chicken. Radishes. All together. Yes! The sweet, salty, and slippery deliciousness of the most amazing butter on earth, Kerrygold, of course, coupled with the brilliant spicy bite of bright red and purple Easter egg radishes is truly amazing. And, when slathered and stack atop a flattened chicken breast,…
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Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, vegetables, and tofu. Jerk seasoning principally relies upon two items: allspice (called “pimento” in Jamaica) and Scotch bonnet peppers. Other ingredients may include cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, and salt. Doesn’t it just all sound…
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I originally created this recipe for Basil Ginger Meatballs nearly two years ago. While we often eat the same things over and over again ~ night after night of the “kitchen sink” staple (I know it doesn’t seem that way – the interwebs are all a silly illusion), it really was time to re-create this…
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