It was almost Labor Day, and in Southern California, you know that it is going to be hot through the holiday. Such days are excellent for barbecuing, but I get tired of regular barbecue sauce, and I didn’t feel like having Highway Chicken either. What to do, what to do?
I remembered I had some packets of True Orange that I hadn’t even tried yet, so I thought I would make an Asian orange glaze for the chicken. Then I thought that Asian green beans would be good – but it was too darned hot – so went to the freezer to see if we had any green beans. No luck, but we did have a package of frozen Asian mixed vegetables. Asian Vegetable Medley salad was the way to go.
If you haven’t tried the True Citrus products, you’re missing something wonderful. There is True Lemon, True Lime and True Grapefruit, as well as lemonade. The product comes in little packets, and has no preservatives, just crystallized citrus. It’s wonderful for making sauces because there is no extra liquid. All are wonderful in water, or mixed to make drinks. I have plenty of recipes, just have a look. Continue reading →
I love to find uncommon cuts of meat on sale. I found a flank steak that I was planning on stuffing, and put it in the refrigerator, hoping that it would get cool enough to warrant heating the kitchen to cook it.
Alas, that did not happen, and to prevent that meat from getting freezer burn, I decided to make tacos out of it.
I won’t use taco seasoning packets, they are full of fillers, salt and preservatives. Why pay for that stuff when you can make it at home – without all the nasty fillers and preservatives.
The great debate about tortillas. When Hernán Cortés invaded the Aztecs, they were using corn tortillas. Wheat tortillas are a relatively recent import. Their popularity was driven by the low cost of inferior grades of wheat flour and by their ability to keep and ship well. Wheat tortillas don’t have much flavor, and are probably popular because their appeal to bland American taste buds. But, those taste buds need to change, as corn is a lot healthier than wheat, as you can see in the comparison table.
When I was a little girl living in Germany, my mother used to get frozen crab cakes. I loved them. A few years ago, I found a package of Zatarain’s crab cake mix, and I made it with imitation crab. Yup, you heard me right – imitation crab.
Here’s my thoughts on imitation crab. What is imitation crab? Imitation crab is made from surimi, a concoction of fish, usually pollock, a binder and flavoring. I never think of imitation crab as crab, I think of it as Krab.
I went to the market yesterday, and stood there thinking about what to make for Friday Food. Krab was on sale, and there was a nice package of small bay shrimp on sale as well. Since I was going to be making this for Amber’s family as well as mine, I got both, and thought I would mix them together.
Did you know that July 24th is National Tequila Day? I’ve been looking at pictures of Margarita all day long. I’ve also been bemoaning the fact that I can’t find Agave wine anymore. Agave wine is made from the agave plant, from which tequila is also made. Since the wine is fermented, it does not have the same kick as tequila, which is distilled. But, it does have virtually the same taste, but doesn’t make you feel like you’re plastered after only one drink.
A Bavarian cream is a classic French dessert, similar to pastry cream, but is thickened with gelatin instead of flour. Usually, it is served in a mold, and decorated with Crème Chantilly. So, there you have the inspiration for my Lemon Margarita Bavarian Creams.
There was a wonderful tip from America’s Test Kitchen that I’ve been doing for quite a while, only not as efficiently. To protect iced cakes from plastic wrap, I’ve been sticking the top with toothpicks. America’s Test Kitchen uses spaghetti noodles – they’re more plentiful, and easy to break for whatever length you want.
So, when I decided to make my pie today, and didn’t want it getting over burdened with plastic wrap, I took linguine noodles, stuck them in, covered my pie, and stuck it in the refrigerator. Now it won’t pick up any bad smells, or have any of it come off with the plastic wrap. There’s a bunch of other transport tricks at America’s Test Kitchen.
Spane liked the Balsamic Strawberry and Blueberry Trifle so much that he asked me if I could make it again. There were fresh raspberries and blueberries on sale at the market, but I didn’t want another trifle, I wanted a tart.
Many years ago, when I thought that my oven didn’t work (it did, I wasn’t doing right), I marinated a steak and some fresh rosemary and put that on the grill. It was delicious! As the steak cooked, the fresh rosemary sprigs gave off their own smoky goodness.
I could not think of a better dish to put on the barbecue for 4th of July. What goes great with steak? Mushrooms! What goes great with mushrooms? Shallots and sherry. So, I’m going to grill some mushrooms with sherry and shallots to accompany my London Broil. Spane asked for Barbecued Chips instead of potato salad. In a way, I’m really happy because everything but the Balsamic Strawberry and Blueberry Trifle with Lemon Cream is going on the grill.