Chilaquiles at Casa Roja

Loosely based on guidance from https://www.muydelish.com/chilaquiles-rojos/ ;

  • Thick corn tortilla chips (or fry stale corn tortillas)
  • Salsa rojo or verde
  • Protein (optional, could include chicken, chorizo, fried eggs, or a combination)
  • shredded mild cheese (chihuahua, monterrey jack)

  • Refried beans, avocado, crema, and more for serving.

Your rating: None Average: 4 (1 vote)

Fish and Chips

Fish and Chips

4 cups vegetable/canola or peanut oil, for deep frying
1 pound cod, cut into 3-inch pieces
1 cup rice flour, divided
½ cup AP flour
2t fine sea salt, divided
1¼t baking powder
¼t cayenne pepper
1 cup cold lager beer
lemon wedges, tartar sauce, and malt vinegar for serving

In advance:

  • Heat the oil in a Dutch oven over medium-high heat until 365ºF.
  • Prepare a wire rack over a rimmed baking sheet.
  • Place 1/3 cup of the rice flour in a pie plate.
Your rating: None Average: 4 (1 vote)

Ginger-Garlic Shrimp With Coconut Milk

Shrimp with Coconut Sauce

Fast and easy weeknight meal from New York Times.

Serves 3-4

2 large garlic cloves, minced
1 teaspoon minced ginger
1 teaspoon ground turmeric
Kosher salt and black pepper
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined, tails on or off
2 tablespoons vegetable oil
1 (14-ounce) can full-fat coconut milk
1 tablespoon soy sauce
3 packed cups baby spinach
1 lime, halved
1 fresno, jalapeño or serrano chile, thinly sliced

Your rating: None Average: 3 (1 vote)

Salmon with Couscous and Arugula

Salmon with Couscous

This New York Times cooking recipe was a nice combination of flavors and textures. We did what many reviewers suggested and served it decomposed for assembly tableside. Each component of this dish could easily be made ahead and served a day or two later.

~1.5 lb salmon fillets
Olive oil
Kosher salt and black pepper
1 teaspoon ground cumin, divided
½ teaspoon ground turmeric
2 limes, 1 zested and juiced, the other quartered for garnish

Your rating: None Average: 3 (1 vote)

Easy Chicken Souvlaki


This New York Times Cooking recipe was surprisingly easy and delicious... and it makes great leftovers. Winner!

2 cups plain Greek yogurt
9 garlic cloves, finely grated
1 teaspoon dried oregano or mint
2 pounds boneless, skinless chicken (your choice thighs or breasts)
3-4 mini cucumbers
1 large tomato
2 tablespoons extra-virgin olive oil, plus more as needed
4 ounces feta, crumbled (about 3/4 cup)
½ cup Kalamata olives, pitted and halved

Your rating: None Average: 4 (1 vote)

Irish Pub Salad

Pub Salad

Every year during the week of St Patrick's day, we do an Irish week. And every year I make some sort of pub salad. Here's a picture and a notional recipe of what I make.

Mixed greens and cherry tomatoes, dressed with oil and vinegar
Picked things like onions, beets, cabbage, cornichons, or whatever you particularly like/have
Baked fingerling potatoes
Boiled green beans
Pieces of cheddar cheese
Hard boiled egg
Dill/tarragon sauce (I usually just buy something interesting from the store)

Serve composed on a plate

Your rating: None Average: 3 (1 vote)

One Pot Chicken, Rice, and Beans

Skillet Chicken

This New York Times recipe is good for a dinner party. It easily serves 4-6 and spends 40 minutes unperturbed in the oven, making it something that can cook during cocktails and chit chat. We made just a few tweaks to the original recipe.

Your rating: None Average: 4 (1 vote)

Poke Bowl


The free-wheeling cousin of sushi, a good poke bowl can be a make-your-own adventure meal with whatever you have on-hand. The fish can be sauced or un-sauced, depending on your preference. Here are some ideas:

To season your fish, mix together the following to taste:
Soy sauce
Sesame oil
Rice vinegar
Green onion

To make your poke bowl, compose many or few of the following together in a bowl:
Sushi rice flavored with rice vinegar and sugar and/or mirin
Tuna or salmon, seasoned (or not) as above

Your rating: None Average: 4 (1 vote)


A simplified version of this Kitchn recipe, this is a nice accompaniment to sushi and other Japanese meals.

2-3 Persian or mini cucumbers, cut to desired size/shape
1 teaspoon kosher salt, divided
1 tablespoon rice vinegar
1/2 tablespoon mirin
1/4 teaspoon granulated sugar
1/8 teaspoon red pepper flakes
1/2 tablespoon toasted sesame oil
1 medium scallion, thinly sliced
1/2 tablespoon toasted sesame seeds
Furkiake seasoning (optional)

Your rating: None Average: 4 (1 vote)

Pineapple-Marinated Chicken

This New York Times recipe uses a really interesting and tasty way to marinade chicken. The original also included a pineapple salsa recipe to accompany the chicken, but I think our pineapple chow recipe is better.

Also, the first time we made this we tripled the recipe. That created challenges in ensuring the chicken didn't marinate for more than 15 minutes, but I didn't think it was a problem.

Your rating: None Average: 3 (1 vote)

Pineapple Chow

Pineapple Chow.jpeg

A cousin to our delicious mango chow, courtesy of Caribbean Pot.

1 Large Pineapple (peel, cored, diced into pieces)
1 teaspoon sea salt
1 jalapeno pepper (sliced thin)
1 scotch bonnet pepper (sliced thin)
3 large cloves garlic (crushed)
2 tablespoon cilantro (chopped fine)
5+ oranges (juice)
2 limes (juice)
1 small red onion (sliced thin)

Mix all ingredients together. Store in a glass jar - will keep for up to a week.

Your rating: None Average: 4 (1 vote)

Pasta Primavera

Pasta Primavera.jpeg

What a delightful spring pasta recipe, courtesy of The New York Times.

1/8 pound sugar snap peas, stems trimmed
1/4 pound asparagus, ends snapped
1 tablespoon unsalted butter
1/4 cup fresh English peas
1/8 cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
1/4 teaspoon fine sea salt, more as needed
Black pepper, more as needed
6 ounces short pasta (like fusilli), preferably fresh (see recipe)

Your rating: None Average: 5 (1 vote)

Crispy Gnocchi with Cherry Tomatoes and Cheese

Crispy Gnocchi.jpeg

Courtesy of The New York Times

Serves 4

2 tablespoons extra-virgin olive oil, plus more as needed
2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
¼ cup unsalted butter (1/2 stick)
4 garlic cloves, thinly sliced
¼ teaspoon red-pepper flakes, plus more for serving
Kosher salt and black pepper
2 pints small tomatoes, such as cherry, grape or Sungold
¼ cup thinly sliced or torn basil leaves (optional), plus more for serving

Your rating: None Average: 4 (1 vote)


  • 4 cups callaloo (amaranth) green, or substitute collard greens, rinsed well, chopped and tightly packed
  • 1 tablespoon bacon fat, olive oil, or coconut oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 3 green onions, chopped
  • 2 sprigs thyme
  • 1 medium tomato, chopped
  • 1 Scotch Bonnet or habanero pepper
  • Salt to taste
Your rating: None Average: 5 (1 vote)

Easy Shrimp Scampi

Shrimp Scampi.jpeg

Based on this New York Times recipe, this dish was a snap. Use peeled frozen shrimp for an even easier dish that can be made almost entirely of pantry staples.

Serves 2

2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ cup dry white wine or broth
¾ teaspoon kosher salt, or to taste
⅛ teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
3/4 pounds large or extra-large shrimp, shelled
⅓ cup chopped parsley
Freshly squeezed juice of half a lemon

Your rating: None Average: 4 (1 vote)

Spicy Shrimp Salad

Spicy shrimp salad

A very tasty and very easy recipe from The New York Times. Especially easy if you use peeled and deveined shrimp.

3 ounces lime juice (from about 3 limes)
3 tablespoons fish sauce
1 ½ tablespoons sugar
2 tablespoons nam prik pao (Thai chile paste in oil -- we used our supermarket's sweet thai chili sauce)
2 finely chopped Thai bird chiles, or to taste
1 pound large shrimp
2 stalks lemongrass, outer layers removed and white parts finely sliced
1 large shallot, thinly sliced

Your rating: None Average: 4 (1 vote)

Sephardic Charoset

Sephardic Charoset

A few years ago I started making sephardic-style charoset for Passover... and I never stopped. Although it is not the classic apple and walnut dish of my youth, I like the flavors better and I find it easier to manage on a piece of matzah with horseradish.

This year, I discovered this Serious Eats recipe, which I found not only tasty but also easy to make. Win win!

Your rating: None Average: 4 (1 vote)

Menu for the week of Mar 30 // Mexican

Sat: Fish Tacos (possibly with fried shrimp instead)
Sun: Goat Cheese Corn Enchiladas w/ sour cream, salad, hot sauce
Mon: Order in
Tue: Posole w/ salad
Wed: Carne asada w/ black beans (make double batch), rajas, tortillas, pico de gallo, avocado, salad
Thus: Lacquered Chicken (Pollo Asado en Mole Rojo Clásico) w/ fried plantain, rice, beans, salad

Goat Cheese and Corn Mole Enchiladas

Menu for the week of Mar 23: Mediterranean early spring

Sat: https://audreyandjon.com/recipes/joses-basque-tuna-stew">Jose Andres' Basque Tuna Stew w/ steamed artichokes
Sun: https://audreyandjon.com/recipes/neapolitan-pizza
Mon: https://audreyandjon.com/recipes/caramelized-garlic-quiche">Caramelized Garlic Quiche w/ salad
Tue: Leftover tuna stew w/ baguette, asparagus
Wed: antipasto dinner (leftover quiche, cured meats, cheeses w/ ficelli or leftover baguette)
Thus: Order in and support a local restaurant!
Fri: https://audreyandjon.com/recipes/shrimp-saganaki">Shrimp Saganaki

Tuna Stew

Chicken Pot Pies


This recipe is built off of The Kitchn's review on The Pioneer Woman's recipe. We doubled the recipe and used most of two rotisserie chickens, but it scales further up also. Highly recommend par-baking and freezing.

  • salt-only Pie crusts (we like bottom crusts as well as on top) - for 12 small baking tins we needed 4 full crusts.
  • 4 Tablespoons Butter (or chicken, duck fat)
Your rating: None Average: 5 (1 vote)

Menu for the week of Mar 16 - Ir-ish in the time of coronavirus

  • Sat: Chicken Pot Pie
  • Sun: Lox and bagels!
  • Mon: Potato Soup w/ salad + pumpernickel bread
  • Tue: Juniper Cured Salmon w/ latkes (sour cream, applesauce), seed crackers, Hot Smoked Salmon sauce
  • Wed: Chicken pot pies w/ green beans (sautee mushrooms for enchiladas next week)
Juniper Cured Salmon Lox

Menu for the week of Mar 8

Mon: Indian takeout
Tue: Tamarind Steak w/ white rice, bok choi
Wed: Lao Crispy Rice Salad w/ chinese sausage
Thus: Herb Salad w/ beef
Fri: potstickers w/ all the leftovers...

Crispy Rice Lao Salad

Menu for the week of Mar 1 - Italian

Mon: Spaghetti w/ Turkey and beef meatballs, marinara, focaccia, salad
Tue: White Bean Ragout (use focaccia in place of ciabatta) w/ green veg
Wed: Panzanella Salad (using leftover focaccia)
Thus: Mushroom arancini w/ Garlic scape pesto, salad
Fri: Neapolitan pizza, arugula salad

Neapolitan Pizza

Fattoush Salad

Fattoush Salad

The fattoush salad has always been one of my favorite salads. It is a lettuce-less salad and has bread in it -- what's not to like! But fattoush salads are the kind of dish where everyone's grandmother makes it differently. This recipe is the closest I've found to my ideal fattoush salad.


1 whole wheat pita bread
[roughly equal parts cucumber, tomato, red pepper + half-part onion]
1 large English cucumber OR 2 small Persian cucumbers, diced

Your rating: None Average: 5 (1 vote)

Menu for the week of May 12

Sat: Date Night!
Sun: https://audreyandjon.com/recipes/neapolitan-pizza w/ pineapple (but only on audrey’s part), arugula salad
Mon: https://audreyandjon.com/recipes/white-bean-ragout, asparagus [use frozen ciabatta roll]
Tue: Composed Salad (greens, smoked fish, asparagus, marinated mushrooms, tomatoes)
Wed: (A out, J out)
Thus: pasta? w/ green veg (A out)
Fri: ???

Menu for the week of Cinco de Mayo

Sat: Carne asada with rajas, corn, https://audreyandjon.com/recipes/gallo-pinto, grilled veg, guacamole, homemade salsa
Sun: popcorn shrimp https://audreyandjon.com/recipes/fish-tacos
Mon: Mexican salad (greens, carne asada, queso, avocado, tomato, red pepper, onion, corn)
Tue: gallo pinto, eggs, fried cheese, plantain
Wed: https://audreyandjon.com/recipes/corn-chili-and-cheese-salad with avocado and corn tortillas
Thus: Pupusas, Curtido, Asparagus (After Dinner, A to PA)
Fri: Out or nachos

Menu for the week of apr 27: let’s pretend spring is here

Sat: out to 7th Hill pizza; [make https://audreyandjon.com/recipes/elaines-lemon-meringue-pie]{Lemon Mergingue)
Sun: tuna chunk sammies (buns, tuna, avocado, spicy mayo, LTO) with sweet potato fries (from freezer)
Mon: salmon / salmon spread with baguette, pickles, cheese (TJ brie), cherry tomatoes, etc. (https://audreyandjon.com...)
Tue: https://audreyandjon.com... with asparagus
Wed: https://audreyandjon.com... and veg
Thus: gnocchi w/ garlic scape pesto; veg

Menu for the week of apr 15 and 22

Sat: Order in from Aatish
Sun: https://audreyandjon.com/recipes/shahi-paneer with rice, naan, and green veg
Mon: Indian salad - greens, “channa chaat” chickpeas, cherry tomatoes, red onion, cucumber
Tue: leftover order in
Wed: leftover Shahi Paneer
Thus-Tue: LA
Wed: out
Thu: frozen Indian
Fri: frozen Indian

Menu for the week of March 16 (Mexican)

Sat: Fish tacos https://audreyandjon.com/recipes/fish-tacos w/ avocado and mango salsa (make extra for A grain bowls)
Sun: Carne asada with tortillas, beans, avocado, salsa, crema, rajas?
Mon: Turkey enchiladas (1 x 5-enchilada packs) - need to make sauce, add cheese
Tue: vegetarian taco salad - greens, tomato, onion, corn, peppers, avocado, cheese, fried tortilla
Wed: quesadillas night - greens
Thus: Huevos Rancheros

Menu for the week of March 10

Sat: make corned beef, langostinos soup with green salad https://www.saveur.com/article/recipes/icelandic-creamy-langoust...
1 part cream, 3 parts broth, 1 part langoustines
Sun: make plokkfiskur, corned beef with potatoes and asparagus
Mon: plokkfiskur with green veg
Tue: reubens like the sandwich
Wed: pub salad with hard boiled egg, beets, green beans, cheddar, tomatoes, cucumbers
Thus: plokkfiskur leftovers with green veg
Fri: corned beef hash

Menu for the week of Mar 2: Mardi Gras

Sat: https://audreyandjon.com/recipes/gumbo with rice and green veg
Sun: https://audreyandjon.com/recipes/fried-chicken with collard greens and https://audreyandjon.com/recipes/simple-biscuits
Mon: shrimp louis salad (greens, fried shrimp, avocado, tomato, onion, cucumber, creamy dressing)
Tue: gumbo with rice and green veg
Wed: fried chicken with cheesy grits and green veg
Thus: boudin blanc and/or fried chicken and/or fried shrimp 3poboys

Sunomono-ish Cucumbers

Although not strictly necessary, the smashing of the cucumbers in this Bon Appetit recipe does yield a nice texture and, as Bon Appetit says, creates nooks and crannies for the marinade.

1 pound Persian or English hothouse cucumbers
1 teaspoon kosher salt, plus more
3 scallions, sliced
4 tablespoons unseasoned rice vinegar
1 teaspoon toasted sesame seeds
Red chili flakes

Your rating: None Average: 3 (1 vote)

Broiled Salmon with Sesame Seeds and Scallions


Tasty and easy Bon Appetit recipe, tweaked only ever so slightly.

Serve with steamed white rice and a vegetable side such as sunomono-style cucumbers or stir-fried broccoli.

2 garlic cloves, thinly sliced
3 tablespoons fresh lime juice
2 tablespoons soy sauce
2 teaspoons honey
1 tablespoon plus 2 teaspoons vegetable oil

Your rating: None Average: 4 (1 vote)

Sesame Noodles with Crispy Tofu

This Bon Appetit recipe was good, but I've posted it here with a few tweaks we'd recommend for next time.

Your rating: None Average: 3 (1 vote)

Fried Chicken

Fried Chicken
  • 2 tablespoons kosher salt, divided
  • 2 teaspoons plus 1 tablespoon freshly ground black pepper
  • 1 1/2 teaspoons paprika
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 3–4-lb. chicken parts (just boneless breasts worked fine)
  • 1 cup buttermilk
  • 1 large egg
  • 2-3 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 qt Peanut oil (for frying)
Your rating: None Average: 5 (1 vote)

Bahn Mi

Bahn Mi

An easy way to use miscellaneous southeast asian ingredients at the end of the week. We took our cues from the kitchn.

  • Rolls
  • Protein of choice
  • Crunchy veg - cucumber, jicama
  • Pickled veg - carrots
  • Spicy veg - jalapeno
  • Herbs - cilantro, mint
  • Mayo
  • Other sauces of choice
Your rating: None Average: 4 (1 vote)

Menu for the week of May 28: maybe spring or summer is kind of sort of here?

Sat: Grill steak, charred spring onions, baguette, smoke salmon
Sun: grill burgers, asparagus, sweet potatoes
Mon: https://audreyandjon.com/recipes/green-gazpacho with salad
Tue: panzanella salad with last of baguette
Wed: Salmon and/or steak leftovers w/ salad, https://audreyandjon.com/recipes/bloody-mary-tomato-salad [take picture!]
Thus: J out/ISC -- leftover green gazpacho
Fri: Eat all the leftovers!!!

Green Gazpacho

Menu for the week of May 21: Tex-Mex

Sat: Turkey leftovers
make salsa, grain bowls
Sun: BBQ: Fajitas
Mon: Mexican Salad with fajita meat
Tue: Fish tacos
Wed: Fajita leftovers
Thus: Out to new taco place or DT
Fri: https://audreyandjon.com/recipes/huevos-rancheros

Fish Taco

Menu for the week of May 14: Audrey lives her secret bachelorette life while Jon is away

Sun: Smoked turkey, (kale) cole slaw, corn bread/pudding (use VA corn), corn [grill all the things]
Mon: https://audreyandjon.com/recipes/strawberry-almond-and-pea-salad
Tue: Turkey sandwich
Wed: Order in?
Thus: Turkey sandwich
Fri: Pick-up from Whole Foods?

Smoked Turkey

Menu for the week of May 7: Italian / Spring

Sat: Meat Lasagna https://audreyandjon.com/recipes/meat-lasagna (make 2, 3 ? )
Sun: Neapolitan pizza with jarred tomatoes
Mon: Italian / composed salad w/ tuna or panzanella salad
Tue: Lemon Skate https://audreyandjon.com/recipes/lemon-skate , baguette, veg
Wed: Leftover Lasagna w/veg
Thus: Pasta w/ Garlic scape pesto, veg, salad?
Fri: Leftover Pizza w/ salad

Meat Lasagna

Mango and Cucumber Chow

Mango Chow

Billed as Caribbean by Bon Appetit, this mango chow could go equally well with Indian, Thai, or other South/Southeast Asian cuisines. Sweet, spicy, salty, and sour -- delicious!

1 small shallot, thinly sliced into rings
2 garlic cloves, finely grated
½ Scotch bonnet chile or habanero chile, thinly sliced crosswise, seeds removed if less heat is desired
2 Tbsp fresh lime juice
½ teaspoon kosher salt
1 ripe but firm mango, peeled, cut into ½-inch-thick spears
½ English hothouse cucumber

Your rating: None Average: 5 (1 vote)

Menu for the week of April 21

Sat: Hamburgers with asparagus, sweet potato, corn on the cob? [prep naan]
Sun: Mixed Indian grill with rice, naan, https://www.bonappetit.com/recipe/mango-and-cucumber-chow [make chana chaat, grain bowls]
Mon: Shahi paneer (1M) + saag paneer (½ M), rice, naan, salad or veg
Tue: Indian salad with chana chaat
Wed: Vindaloo (1M) + saag paneer (½ M), rice, naan, salad or veg
Thus: J out / A leftover grill
Fri: Eat all the leftovers

Saag Paneer

Menu for the week of April 14th (GRULAC)

Fri: Fajitas (grill carne asada), black beans
Sat: Jerk Chicken (https://audreyandjon.com/recipes/jerk-chicken), rice and peas (https://audreyandjon.com/recipes/jamaican-rice-and-peas ); grilled breadfruit?
Sun: Macaroni pie w/ http://www.cookingwithria.com/2012/02/cwrs-trinidadian-fry-bodi-...
Mon: Salad w/ jerk shrimp, mango, avocado, Posole
Tue: Leftover macaroni pie with salad
Wed: Order in
Thus: Leftover Jerk, rice and peas, asparagus, curtido
Fri: Out to new taqueria

Menu for the week of April 8

Sat: https://audreyandjon.com/recipes/posole
make ranchero sauce, hot sauce, bloody mary mix
Brunch: OJ, GJ, baguette, cheeses, quiche, fruit
Dinner: https://audreyandjon.com/recipes/fish-tacos
Mon: Chicken, rice and pinto beans
Tue: https://audreyandjon.com/recipes/huevos-rancheros
Wed: Vegetarian Taco Salad
Thus: Chicken Enchiladas
Fri: https://www.bonappetit.com/recipe/chilaquiles-with-blistered-tom...


Menu for the week of March 30 (Passover)

Fri: Passover meal / harissa chicken
Sat: Leftover chicken and rice
Sun: https://www.bonappetit.com/recipe/lamb-shanks-with-pomegranate-a... w/ https://audreyandjon.com/recipes/moroccan-carrot-salad
Mon: Middle Eastern Salad
Tue: https://www.bonappetit.com/recipe/one-skillet-roasted-butternut-...
Wed: https://www.bonappetit.com/recipe/green-shakshuka
Thus: Leftover lamb
Fri: Day date? Out for lunch?

Menu for the week of March 24: Cabin!

Fri: smoked salmon, baguette, cucumber dill + tarragon creme fraiche; green salad
Sat: Steak, baguette, asparagus, green salad, blue cheese, chimichurri
Sun: Duck confit w/ baguette,veg, green salad
Mon: big salad
Tue: Garlic scape pesto pasta (mushrooms, peas?)? With green beans
Wed: Neapolitan pizza with salad
Thus: Arancini with veggie marinara, salad, green beans

Menu for the week of March 17 (Early Spring + St. Patty’s Day)

Sat: Corned beef
Sun: Garlic Quiche w/ salad https://audreyandjon.com/recipes/caramelized-garlic-quiche (make x3), prep salmon
Mon: https://audreyandjon.com/recipes/strawberry-almond-and-pea-salad
Tue: salt-cured salmon, bagels https://www.bonappetit.com/recipe/citrus-cured-salmon
Wed: Corned beef hash w/ fried eggs, green veg http://www.bonappetit.com/recipe/corned-beef-hash-2
Thus: salt-cured salmon w/ chevre + avocado on toasts w/ salad

Corned Beef Hash

Aloo Chat

Aloo chat

1 pound small Yukon Gold potatoes, scrubbed
1 small onion, chopped
2 serrano chile, seeds removed if desired, chopped
1 2-inch piece ginger, peeled, chopped
1 cup chopped fresh cilantro, plus more for serving
¼ cup vegetable oil
1 can chickpeas, rinsed, patted dry
Freshly ground black pepper
2 teaspoons chaat masala
2 tablespoons prepared tamarind chutney, divided
pinch of sugar

1 cup raita yogurt

¼ cup sev or similar/fried noodles

Your rating: None Average: 4 (1 vote)

Menu for the week of May 27 (Spring)

Sat: https://audreyandjon.com/recipes/lao-crispy-rice-salad tacos
Sun: https://audreyandjon.com/recipes/poached-salmon-peas-and-mushrooms
Mon: BBQ!
Tue: https://audreyandjon.com/recipes/strawberry-almond-and-pea-salad
Wed: BBQ leftovers
Thu: Pasta w/ Mixed sauteed spring vegetables (fiddleheads, asparagus, mushrooms...) topped with https://audreyandjon.com/recipes/garlic-scape-pesto cream sauce
Fri: Moar BBQ or omelet

Strawberry Salad

Menu for the week of May 13

Sat: https://audreyandjon.com/recipes/meat-lasagna [make 2!]
Sun: Grill: Burgers, corn, veg [smoke salmon!]
Mon: https://audreyandjon.com/recipes/shrimp-saganaki
Tue: Composed salad: salmon, peas, asparagus, other spring veg, greens
Wed: Lasagna
Thu: https://audreyandjon.com/recipes/panzanella-salad
Fri: Out/Seventh Hill

Meat Lasagna

Wheat sandwich bread


This recipe presumes a bread machine.

  • 1⅓ c water
  • ¼ c grains (fast-cooking better)
    ⅛ c gluten
    2 cups wheat flour
    1 c less ⅛ white flour
    2 T dry milk
    2 t salt
    3 T honey (use a T measure to make indents in the flour, pour in)
    3 T butter in small pieces
    just less than 2t yeast on top

Add ingredients in order - the gluten and flour will "float" on top of the water, make sure the grains you add are in the water to soak.

Your rating: None Average: 4 (1 vote)

Menu for the week of May 6

Sat: BBQ
Sun: Steak, baguette, asparagus
Mon: lamb chops w/ asparagus, side salad
Tue: Brick Chicken w/ https://audreyandjon.com/recipes/parsley-red-onion-and-pomegrana...
Wed: https://audreyandjon.com/recipes/middle-eastern-salad
Thu: https://audreyandjon.com/recipes/shakshuka-tomatochickpea-egg
Fri: Out




Adapted from Bon Apetit, ~4 servings

Leche De Tigre

  • ⅔ cup fresh lime juice
  • 2 garlic cloves, smashed
  • 1 tablespoon (packed) chopped fresh cilantro leaves
  • ½ ají limo or habanero chile, seeded, halved lengthwise

  • ½ small red onion, chopped

  • ½ cup bottled clam juice (optional)
  • Kosher salt

Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.

Your rating: None Average: 3 (1 vote)

Menu for the week of April 22 (Mexican)

Sun: Pollo Asado, rice, beans, rajas, guac, sour cream + grill veg
Mon: Chicken Torta
Tue: Taco Salad - avocado, pickled onions, tomatoes, pickled red peppers, fried tortillas, queso fresco, hot sauce dressing
Wed: Buy Fish: Fish Tacos
Thu: Leftover Fajitas
Fri: http://www.thekitchn.com/recipe-crunchy-black-bean-tacos-cookboo...

Fish Taco

Menu for the week of Easter / Apr 16

Sat: Out
Sun: [Prep garlic for quiche] Steak, green salad, and asparagus
Mon: https://audreyandjon.com/recipes/poached-salmon-peas-and-mushrooms w/ http://www.bonappetit.com/recipe/stir-fried-asparagus-with-bacon...
Tue: https://audreyandjon.com/recipes/caramelized-garlic-quiche (x2, freeze one) w/side salad
Wed: Big Salad
Thu: Pasta
Fri: leftover Quiche w/ side salad

Poached Salmon with peas and mushrooms

Matzah Brei

Matzah Brei

Based on a kitchn recipe, this was one of the best matzah brie batches I've ever made.

Serves 2

4 eggs, divided
splash milk or cream
1 dash salt
1 dash sugar, optional
2 sheets matzo
2 tablespoons unsalted butter

Crack all but one of the eggs into a large bowl; add the milk, salt, and sugar, if using; and whisk very well to combine.
Break the matzah into 1/2-inch pieces or smaller and add to the egg mixture.
Let stand for at least 10 minutes, or until matzah is soft and pliable.

Your rating: None Average: 4 (1 vote)

Menu for the week of Apr 9 (Passover)

Sun: Grilled chicken breast http://amazingribs.com/recipes/chicken_turkey_duck/buxom_chicken... sandwiches w/veg and sweet potato fries; smoke salmon, make https://audreyandjon.com/recipes/bernices-brisket
Mon: Seder w/ brisket, charoset, potatoes, and https://audreyandjon.com/recipes/raw-kale-and-brussels-sprouts-s... (+ parsley, horseradish)
Tue: https://audreyandjon.com/recipes/strawberry-almond-and-pea-salad
Wed: Matzah tart: https://audreyandjon.com/recipes/
carrot-ricotta-tart w/ carrot and parsley
Thu: Brisket leftovers w/ brussels sprouts

Menu for week of March 26

Sat: Steak with green salad, green veg
Sun: https://audreyandjon.com/recipes/salmon-tomato-and-olive-salsa
Mon: middle eastern salad / grain bowl w/ chickpeas, halloumi
Tue/Wed: Out
Thu: cottage cheese and fruit
Fri: leftover salmon with dill sauce and asparagus
Sat: https://audreyandjon.com/recipes/butternut-squash-farrotto

Corned Beef (Hash)

Corned Beef.jpeg
  • 2 pounds uncooked corned beef brisket (about 1 small), rinsed, trimmed if fatty, spice packet discarded if included
  • 4 sprigs flat-leaf parsley
  • 3 bay leaves, torn
  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander seeds
  • 1 tablespoon yellow mustard seeds
  • 1 medium onion, peeled, halved through root
  • 1 large russet potato, peeled, halved crosswise
  • 1 12-ounce bottle Guinness stout or other stout or porter
  • 4 bay leaves
  • 1 tablespoon coriander seeds


  • ¼ cup chopped fresh flat-leaf parsley, plus more for serving
Your rating: None Average: 3 (1 vote)

Menu for the week of Mar 12 : Central Mexican

Sun: https://audreyandjon.com/recipes/chicken-rice-and-beans + veg/salad, make posole, hot sauce
Mon: https://audreyandjon.com/recipes/posole
Tue: https://audreyandjon.com/recipes/fish-tacos
Wed: Vegetarian taco salad (greens, avocado, pickled corn, tomatoes, peppers, onions
Thu: Mexican tacos with leftover pork, chicken, cilantro, white onion, sliced radishes, hot sauces
Fri: Posole


Menu for the week Feb 26: Mixed

Sat: Grill steak, veg, https://audreyandjon.com/recipes/parsley-red-onion-and-pomegrana... (smoke salmon)
Sun: Out for lunch? “tapas/dips” style dinner - dolma, http://www.bonappetit.com/recipe/chile-cumin-lamb-meatballs-with..., spreads...https://audreyandjon.com/recipes/yogurt-dips
Mon: https://audreyandjon.com/recipes/brick-chicken w/ https://audreyandjon.com/recipes/moroccan-carrot-salad
Tue: dill/yogurt/salmon/mediterranean salad
Wed: https://audreyandjon.com/recipes/berber-eggs
Thu: pita w/meatballs

Cheese Souffle

A recipe not yet tried from Cook's Illustrated.

Your rating: None

Menu for the week of Feb 19 : Asian

Sat: bagel with leftover salmon, tomato, cucumber, onion, etc.
Sun: https://audreyandjon.com/recipes/crispy-orange-beef with brown rice
Mon: https://audreyandjon.com/recipes/takorean-spiced-kale-slaw-hoisi...
Tue: https://audreyandjon.com/recipes/fried-rice
Wed: https://audreyandjon.com/recipes/thai-beef-salad with chinese sausage instead of beef
Thu: leftover orange beef
Fri: Takorean tacos

Crispy Orange Beef

Menu for the week of Feb 12: Seafood

Sun: Crab Dynamite with cucumber salad [make shrimp; shred cabbage] http://momofukufor2.com/2010/04/leftover-fridays-baked-seafood-d... http://rasamalaysia.com/seafood-dynamite-recipe/2/ https://audreyandjon.com/recipes/dill-cucumber-salad
Mon: Raw Bar: shrimp cocktail, oysters with cole slaw and hot rolls http://www.thekitchn.com/how-to-make-a-perfect-shrimp-cocktail-2... https://audreyandjon.com/recipes/audreys-cole-slaw
Tue: (Vday) cheeses / smoked salmon with baguette, cucumber salad +dill !, veg, green salad

Crab Cakes with an Avocado/Yogurt sauce

Smoked Chicken


1 ~4lp spatchcocked chicken
dry rub

2 hours before grilling, rinse and dust the chicken with salt, let sit uncovered in fridge.

When ready to start, rub on the dry rub of choice - we used a rosemary/thyme/HdP/sage/pepper/smoked salt rub for a classic roast-chicken flavor.

Prepare the grill for 2-zone cooking, raising the ambient temperature to ~325-350°F

Add smoking chips; Place chicken off-heat, with the dark meat towards the fire, and roast until the breast reaches 135°F

Your rating: None Average: 4 (1 vote)

Trinidad and Tobago photos

Menu for the week of April 23 (Passover)

Sat: Momofuku!
Sun: https://audreyandjon.com/recipes/malaysian-steak-skewers (+ extra dipping sauce w/o scallions), rice and https://audreyandjon.com/recipes/cold-sesame-noodles-summer-vege... (w/o noodles)
Mon: Sushi (avocado, cucumber) with cucumber sunomono
Tue: https://audreyandjon.com/recipes/pan-seared-flounder-greens ish with asparagus
Wed: Asian salad with leftover steak skewer meat, leftover summer vegetables, mango
Thu: https://audreyandjon.com/recipes/lao-crispy-rice-salad

Malaysian Steak Skewers

Menu for the week of April 16: Caribbean

Sat: Jerk Chicken, Rice and Peas, side salad
Sun: Brown Stew Chicken w/ Macaroni Pie and stir fried green beans
Mon: Salad night (greens, pickled peppers and onions, mango, cherry tomatoes) / mac pie
Tue: Jerk leftovers w/ rice and peas and green veg
Wed: Fish thing with mango salsa
Thu: Brown stew chicken leftovers with maraconi pie
Fri: (Passover begins) Fish, green veg, charoset

Trini Macaroni Pie

Menu for the week of April 9

Sun: http://www.bonappetit.com/recipe/pickle-brined-fried-chicken  w/ biscuits (https://audreyandjon.com/recipes/simple-biscuits) , asparagus
Mon: https://audreyandjon.com/recipes/poached-salmon-peas-and-mushrooms 
Tue: (Out)
Wed:  Leftover chicken
Thu: Salad night 
Fri: leftover salmon

Fried brined chicken

Farro Pistachio Raisin Herb grainbowl

Farro-pistachio-raisin-herb grainbowl

1½ cups cooked farro (~2 cups dry, cooked)
½ cup pistachios
2 cups coarsely chopped mixed fresh cilantro, mint, and parsley
⅓ cup golden raisins
1 serrano chile, sliced into rings

For the dressing:
1½ teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon finely grated peeled ginger
½ teaspoon honey
⅓ cup olive oil
½ teaspoon kosher salt, plus more

Roast pistachios in a skillet over medium heat.

In a large bowl, combine cooled/drained cooked farro, pistachios, raisins, herbs, and chiles; toss to combine.

Your rating: None Average: 3 (1 vote)

Menu for the week of March 12th

Sat: Lamb burgers
Sun: https://audreyandjon.com/recipes/mussels-la-dubrovnik w/ green salad
Mon: https://audreyandjon.com/recipes/salmon-tomato-and-olive-salsa w/ green veg
Tue: http://www.bonappetit.com/recipe/farro-with-pistachios-mixed-herbs-and-golden-raisins 
Wed: Pita sandwiches (tomato, onion, cucumber, grape leaves, feta, tzaziki, meat?)
Thu: https://audreyandjon.com/recipes/shrimp-saganaki 
Fri: 7th Hill!
Sat: Greek salad (lettuce, cucumber, tomato, onion, feta, pita chips, lemon/olive oil dressing, sumac)

Mussels a la Dubrovnik

Menu for the week of March 5th (Indian)

Sat: http://audreyandjon.com/recipes/shahi-paneer with http://audreyandjon.com/recipes/yogurt-dips and http://audreyandjon.com/recipes/chana-chaat 
Sun: http://audreyandjon.com/recipes/lamb-vindaloo 
Mon: A out / J returns - leftovers
Tue: http://audreyandjon.com/recipes/indian-salad (w/ http://audreyandjon.com/recipes/shrimp-tikka?)
Wed: A out / Shahi Paneer
Thu: http://audreyandjon.com/recipes/butternut-squash-farrotto 
Fri: A out / Lamb Vindaloo

Shahi Paneer

Eggs Benedict

Eggs Benedict

For 4 eggs:

4 English muffins
8 slices smoked salmon or ham
4 very fresh eggs, drained of louse whites and poached for 3 minutes

For Hollandaise:

1 egg yolk
1 teaspoon water
1 teaspoon lemon juice from 1 lemon
Pinch Kosher salt
½ stick unsalted butter

Prep english muffins and sliced meat. Set up mise-en-place

Combine egg yolk, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender.

Melt butter in a small saucepan that is easy to pour from over high heat, swirling constantly, until foaming subsides.

Your rating: None Average: 2 (1 vote)

Berber Eggs

Berber eggs

Bon Appetit called this recipe Tunisian-style eggs, but we instantly recognized it as a close cousin to the Berber Eggs we had for breakfast in Morocco. We tweaked the recipe slightly, and it was delicious!

Serves 2

1 tablespoon olive oil
1/2 medium red onion, chopped
2 garlic cloves, finely chopped
2 red bell peppers, cored, chopped or thinly sliced into strips
1/2 large tomato, finely diced
3+ tablespoon harissa paste and/or dried spice mix

Your rating: None Average: 4 (1 vote)


Via wikipedia: "The Aviation is a classic cocktail made with gin, maraschino liqueur, crème de violette, and lemon juice. Some recipes omit the crème de violette. It is served straight up, in a cocktail glass."

4.5 cl gin
1.5 cl lemon juice
1.5 cl maraschino liqueur

Your rating: None

Thai Tacos

Thai Tacos

Rough recipe:

Corn tortillas (~3 ea)
Shrimp, peeled

For taco fixings:
peanut sauce
diced mango
carrot/radish/pepper slaw

Pan fry shrimp wih salt, pepper, garlic powder and a dash of cayenne

Your rating: None Average: 4 (1 vote)

Poblano Rice

Poblano Rice

Cribbed from Marcela.

3 tablespoons vegetable oil, divided
1/2 medium white onion, chopped
2-3 poblano chiles, stemmed, seeded and chopped
1 clove garlic, peeled and roughly chopped
1 cup chicken or vegetable broth, plus more if needed
1 cup long grain rice

Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat.
Add the onions and saute until translucent, about 3 minutes.
Add the poblano chiles and saute, about 8 minutes.

Your rating: None Average: 4 (1 vote)

Hot Smoked Salmon

Smoked Salmon

Based on this recipe.

  • 1 tablespoon sugar
  • 1 tablespoon kosher salt (ideally use ½ kosher, ½ smoked salt)
  • 1-2 lbs Salmon, center/thick cut is best

  • Cedar plank(s) to put salmon on

  • Wood chunks (Alder or other mild wood - apple, cherry)
  • Leave-in thermometer
Your rating: None Average: 5 (2 votes)

Green Sauce

Green Sauce

This sauce was AWESOME, and I made it all by myself.

Makes about 1 cup:
2 cups unpacked parsley
1 cup unpacked mint
1 cup unpacked basil
1/4 cup olive oil
1/4 cup white wine vinegar or rice vinegar
Juice of 1 lemon

Blend all ingredients, preferably with an immersion blender, until smooth.
If needed, add more oil (and/or vinegar, to taste) to help blend.
Alternatively, double (or triple!) the ingredients to make it easier to blend in a conventional blender. Trust me, you'll eat it all.

Your rating: None Average: 5 (2 votes)

Mussels a la Dubrovnik

Mussels a la Dubrovnik

This is a modified recipe of "Mussels à la Buzara", trying to replicate a dish from http://www.dubravka1836.hr/

2 lbs mussels, scrubbed and de-bearded; dispose of any mussels with shells that stay open.
2 medium tomatoes, diced
¼ cup breadcrumbs
4 garlic cloves, minced or sliced
1 medium onion, finely chopped
1 cup dry white wine
½ cup parsley, chopped
olive oil
Salt and pepper to taste

Your rating: None Average: 3.5 (2 votes)

Hummus Pancakes With Tahini Mayo

Hummus Pancakes

Via Dorie Greenspan, these quick blender savory pancakes could be used in many interesting ways. Combines nicely with this avocado and cucumber salad for a meat-free, heavy protein meal.

1 cup home-cooked or canned no-salt-added chickpeas, drained, 1/4 cup of their liquid reserved
1/2 cup tahini
2 cloves garlic, cut in half lengthwise (germ removed)

Your rating: None Average: 2 (1 vote)

Menu for Week of May 3rd

Sat: Fish Tacos;  Make Mole; salsa; salsa verde
Sun: Carne Asado w/corn salsa (+Angela, Jason)
Mon: Corn / Mole Enchiladas 
Tue: carne asado BURRITO BOWLS - rice beans meat salsa cheese crema avacado)
Thu: SXSW Enchilada - egg, tortilla, avocado, chicken, cheese and salsa verde: http://www.audreyandjon.com/recipes/salsa-verde 
Fri: Leftovers / nacho / salad night

Menu for the week of May 3

Sat: Fish Tacos
Sun: Carne Asado w/corn salsa
Mon: Corn / Mole Enchiladas
Tue: carne asado BURRITO BOWLS
Thu: Veg SXSW Enchilada
Fri: Leftovers / nacho / salad night

Goat Cheese and Corn Mole Enchiladas

Menu for the week of April 27

Mon: monkfish w/pesto pasta
Tue: shaved asparagus salad w/cured meats
Wed: prosciutto/moz/basil sandwiches
Thu: (out)
Fri: leftover pasta

Menu for Week of April 5th

Sun: http://www.audreyandjon.com/recipes/malaysian-steak-skewers and http://www.audreyandjon.com/recipes/yakiniku-japanese-grilled-meat-or-bbq and cabbage pepper slaw
Mon: Sushi and edmame
Tue: Leftovers
Wed: http://www.audreyandjon.com/recipes/lao-crispy-rice-salad 
Thu: http://www.audreyandjon.com/recipes/thai-beef-salad 
Fri:  http://www.audreyandjon.com/recipes/crispy-hoi-pancakes with what inside???

Hoi An Pancakes

Menu for Week of March 29th

Sat: http://www.audreyandjon.com/recipes/shakshuka-tomatochickpea-egg 
Sun: http://www.audreyandjon.com/recipes/lamb-shawarma with asparagus and http://www.audreyandjon.com/recipes/yogurt-dips (shallot sumac)
Mon: (out) 
Tue: http://www.audreyandjon.com/recipes/parsley-red-onion-and-pomegranate-salad, subbing some spring greens for parsley, adding lamb and fried pita
Wed: Lamb pita pockets with feta
Thu: http://www.audreyandjon.com/recipes/moroccan-carrot-salad substituting some carrots for kale
Fri: Passover dinner

Lamb Shawarma

Caramelized Garlic Quiche

Caramelized Onion Quiche

For Crust (enough for two crusts - note, Jon finds this recipe difficult to work with, especially when doubled, and would consider using a different crust recipe next time)
2½ cups all-purpose flour
1 teaspoon kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into pieces
2 tablespoons apple cider vinegar

For Quiche:
5 large eggs
3 heads of garlic, cloves peeled
Kosher salt
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon pure maple syrup
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
dash nutmeg
Freshly ground black pepper

Your rating: None Average: 5 (2 votes)

TaKorean Spiced Kale Slaw with Hoisin Tofu

Korean Kale Slaw

So, I'm mildly obsessed with TaKorean's spicy kale slaw with hoisin tofu. The combination of flavors is so delicious that I forego the taco entirely to get a big bowl of this combination instead. When Bon Appetit posted a recipe that seemed similar in flavor profile to the kale slaw half of the TaKorean dish, I decided to try and recreate this treat at home. This is by no means the actual recipe that TaKorean uses, but I think it's a pretty damned good replica.

Your rating: None Average: 4.5 (2 votes)

Pan Seared Flounder on Greens

pan seared flounder

3T sake
2T soy sauce
1T chile sesame seed oil
1T sesame seed oil
Juice of one lemon
1T rice vinegar
1t fish sauce
2T minced ginger
1T minced garlic
Salt to taste
Whisk until emulsified

Sauteed Greens:
1T sesame seed oil
1" ginger, coarsely chopped or finely sliced
1 shallot, finely sliced
1-2 cups spinach or other hearty green
1T sesame seeds

⅔lb Flounder, with salt and pepper (Serves two)

Prepare the sauce.

Your rating: None Average: 4 (1 vote)

Barley Risotto

Barley risotto with spinach

1 cup pearled barley
8 cups vegetable or chicken broth
3 tablespoons unsalted butter, divided
1 medium onion, finely chopped
Kosher salt and freshly ground black pepper
2 teaspoons chopped fresh thyme
1 bay leaf
2 cups baby spinach
1 cup parsley, thick stems removed
2 tablespoons olive oil
1 garlic clove, finely grated
1 teaspoon finely lemon zest
1 tablespoon lemon juice
1 cup finely grated Parmesan
⅓ cup chopped tender herbs (such as tarragon and/or chives)

Your rating: None Average: 4 (1 vote)

Crispy Hoi An Pancakes

Hoi An Pancakes


1 cup rice flour
½ teaspoon ground turmeric
½ teaspoon kosher salt


5 tablespoons (or more) vegetable oil, divided
4 oz. small shrimp, peeled, deveined
Kosher salt and freshly ground black pepper
6 scallions, thinly sliced
4 oz. mung bean sprouts (about 1 cup)
Large green-leaf or Bibb lettuce leaves and mixed tender herbs (such as mint, cilantro, and Thai basil; for serving)
Nuoc Cham (recipe below)

Your rating: None Average: 4 (1 vote)

Rice Salad with Fava Beans and Pistachios

Rice Salad with Fava Beans and Pistachios

Another delicious Ottolenghi recipe, courtesy of Bon Appetit and tweaked just a bit.

½ cup wild rice
Kosher salt
1 cup basmati rice
1 dried Iranian lime (or keffir lime leaf)
2 cups fresh shelled fava beans (can substitute lima beans)
½ cup chopped fresh dill
½ cup chopped fresh flat-leaf parsley
½ cup unsalted, raw pistachios
¼ cup olive oil
2 teaspoons finely grated lemon zest
¼ cup fresh lemon juice
1 teaspoon finely grated lime zest
½ cup pomegranate seeds

Your rating: None Average: 4 (1 vote)

Falafelesque Fritters

Falafel Fritters

I found this recipe on the internet. It was easy to make and pretty tasty. Also, I would imagine you can use almost any green, making this a relatively healthy year-round dish.

4 cups stemmed and torn collard greens or swiss chard (about 1/4 lb or 1 bunch)
1 15.5 ounce can chickpeas, rinsed and drained (or about 2/3 cup dry beans, soaked and cooked)
3 medium to large cloves garlic, chopped
2 Tbsp tahini
Juice of half a lemon
1/4 tsp cumin
1/4 salt
1/4 black pepper

Your rating: None Average: 3 (1 vote)

Satan's Whiskers

This tastes like a screwdriver gone wrong, and not in a good, interesting way. Perhaps eliminate the OJ and up the bitters?

1 ounce gin
1/2 ounce sweet vermouth
1/2 ounce dry vermouth
1/2 ounce orange liqueur (try Grand Marnier or orange curaçao)
1 ounce fresh-squeezed orange juice
1 dash orange bitters

Combine the ingredients in a Boston shaker or cocktail shaker. Add ice and shake vigorously for 10 seconds. Strain the contents into a chilled cocktail glass.

Via http://www.thekitchn.com/the-9bottle-bar-recipe-the-satans-whisk...

Satan's Whiskers
Your rating: None Average: 1 (1 vote)

Menu for week of May 30

Lao Crispy Rice Salad

Crispy Rice Lao Salad

We first had this salad at a Thai/Lao restaurant in Virginia. It was freakin' awesome, and so we set making it at home. We combined three recipes and the result was quite good.

Your rating: None Average: 4 (2 votes)

Week of May 17th (SE Asian)

Sat: Beef satay with pepper slaw, rice (make extra), and fiddleheads
Sun: Sushi
Mon: Lao Crispy Rice Salad
Tue: Cold sesame noodles with leftover beef
Wed: Chinese sausage salad with potstickers
Thur: Out

Crispy Rice Lao Salad

Menu for week of May 3

Mon: Lemon skate with bucatini
Tue: Snap pea salad with burrata
Wed: Poached chicken with Morels and Asparagus (from Harvest to Heat)
Thu: Leftovers
Fri: Beet, rhubarb, snow pea, citrus salad

Beet, Rhubarb and Citrus Salad


3 parts tequila (blanco)
1 part campari
1 part cointreau
juice of ½ lemon

Stir together with ice, drain into a martini or margarita glass, garnish with a slice or twist of lemon.

Your rating: None

Spicy Tamarind Hanger Steak

Spicy Tamarind Hanger Steak

3 chiles (Thai, serrano, or jalapeño), thinly sliced into rounds
¼ cup tamarind concentrate
3 tablespoons light brown sugar
1 tablespoon kosher salt
1 tablespoon vegetable oil, plus 4 tsp more for cooking
1½ pound hanger steak, de-membraned and cut into 4 pieces

Whisk chiles, tamarind, brown sugar, salt, and 1 Tbsp. oil in a shallow baking dish until sugar is dissolved. Add steak and turn to coat. Cover and chill at least 4 hours, or up to a day.

Your rating: None Average: 4 (1 vote)

Spice Crusted Winter Vegetables with Harissa Yogurt

Roasted vegetables with harissa labneh sauce

2 pounds small carrots or other hearty winter vegetable (we used brussels sprouts), salt
1 tablespoon sugar
1 teaspoon English mustard powder
1 teaspoon hot smoked Spanish paprika
1 teaspoon ground cumin
½ teaspoon ground coriander or fennel
4 tablespoons vegetable oil, divided
Freshly ground black pepper

½ cup labneh (or plain Greek yogurt)
1 tablespoon harissa paste
2 teaspoons chopped fresh thyme, plus more
½ teaspoon finely grated lemon zest, plus more
Lemon wedges (for serving)

Your rating: None Average: 3 (1 vote)

Mustard-Crusted Branzino

Mustard Crusted Branzino

For some reason, Bon Appetit recommends using a whole butterflied fish, but that just presents you with many small bones to deal with. This dish will be equally good with filets. Serves 2 and can easily be doubled.

2 branzini/ Mediterranean sea bass filets
1/8 cup olive oil
1 tablespoons whole grain mustard
1 small garlic clove, finely grated
1/2 tablespoon chopped fresh thyme
1/2 cup panko breadcrumbs (or fresh coarsely chopped breadcrumbs, preferably sourdough)
Kosher salt and freshly ground black pepper

Your rating: None Average: 3 (1 vote)

Menu for week of Mar 23

Sat: Steak w/grilled onions, french baguette, asparagus
Sun: lamb schawarma w / basmati/wildrice/chickpeas and root vegetable slaw
Mon: Leftovers
Tues: middle eastern style salad
Wed: pita wrap w/lamb, yogurt/sumac/shallot dip, shirazi salad

Basmati with Wild Rice

Lamb Shawarma

Lamb Shawarma

We took a lamb recipe from Jerusalem: A Cookbook and adapted it with a cooking technique from Cook's Illustrated to create a perfectly tender, medium-rare lamb roast with shawarma spices.

Your rating: None Average: 4.5 (2 votes)

Root Vegetable Slaw

Root Vegetable Slaw

This Yotam Ottolenghi recipe was a nice complement to his lamb shawarma dish. It was also a nice, bright, fresh salad at a time of year when you're craving anything but kale. Serving it with labneh makes it a more substantial dish.

Serves at least 4 as a side salad.

Your rating: None Average: 3 (1 vote)

Basmati and Wild Rice with Chickpeas, Currants and Herbs

Basmati with Wild Rice

This Yotam Ottolenghi recipe was amazing. The balance of the sweet currants with the curry-spiced chickpeas was surprising and delightful and the fried onions sealed the deal. Yes, it's got a lot of components, but it is totally worth it. I have halved the proportions to serve 8 as a side or 4 as a main.

Your rating: None Average: 5 (2 votes)

Menu for week of Mar 16

Sat: Carne Asado with Red Onion, Poblanos, Pinto Beans, Rice, Quesos, Crema

Sun: Fish Tacos with Mango Salsa, Crema, Quesos, Tomato, Avocado

Mon: Leftovers

Tues: Vegetarian Taco Salad with Corn

Wed: Posole

Thus: Burritos (cheese, beans, rice, meat, sour cream, guac, sauces)

Fri: Out


Caribbean Week Menu

Due to some wretched flight delays, cancellations, and the like, we ended up with some extra time this week, and a hankering for spicy foods, so clearly it was time for a Caribbean week!

Monday: Trinidadian Brown Stewed Chicken with macaroni pie

Tuesday: Jamaican Mackerel Rundown with johnny cakes and rice and peas

Wednesday: Caribbean salad night

Thursday: Ackee and saltfish with callaloo

Friday: Jerk Chicken with rice and peas

Mackerel rundown with johnny cakes

Cajun and Creole Menu for Feb 9 2014

Sat: Gumbo w/ white rice
Sun: Shrimp Étouffée
Mon: Blackened Red Snapper w/ dirty rice
Tues: Po Boy Salad
Wed: Leftover gumbo
Thus: Shrimp and Grits
Fri: Leftovers Etouffee

Etouffee (served)

Shrimp or Crawfish Étouffée

Shrimp Etouffee

1 lb shrimp
2 Cups shrimp or seafood stock (you can make it from the shells of the shrimp)
4 Tbsp lard/fat/unsalted butter
1/4 Cup Flour
1/2 Cup Onion, Finely Chopped
1/4 Cup Celery, Finely Chopped
1/4 Cup Bell Pepper, Finely Chopped
1 Cup fresh Tomatoes, diced
1/2 Cup Green Onions, thinly sliced
3 Tbsp minced Italian Parsley
2 Tbsp Minced Garlic
1 bundle of Fresh Thyme
2 tsp Worcestershire Sauce
4 T Creole seasoning (I added extra cayenne, Herbs De P, oregano, and smoked salt)
salt and pepper to taste

Your rating: None Average: 3 (1 vote)

Coconut Sticky Rice with Mango

Mango Sticky Rice

While a perfectly ripe mango is delicious on its own, coconut sticky rice makes a marvelous pairing. The coconut sticky rice can also mask a less-than-perfect mango to make a delightful treat. Adapted from my favorite Thai food blog, She Simmers.

Serves 2-4

1/2 cup uncooked sticky rice, cooked
1/2 cup coconut milk, or whatever you have leftover in your can from whatever you made earlier
1/4 cup or less sugar, to taste

Your rating: None Average: 4 (2 votes)

The Last Word

equal parts:
gin or genever
Green Chartreuse
maraschino liqueur
lime juice

Shake the ingredients together and strain into a cocktail glass.

Your rating: None


2 ounces genever or gin
1 ounce sweet vermouth
1/4 ounce maraschino liqueur
Dash of Angostura or orange bitters
Lemon twist for garnish

Stir or shake ingredients with ice, strain into a cocktail glass and garnish. Sub in genever for something even closer to a Manhattan (hat tip to TheGinisIN, with more good reference on the history of the drink here: http://www.foodrepublic.com/2012/10/12/martinez-cocktail-recipe

Your rating: None Average: 2 (1 vote)

Smoked Salmon Dip

Smoked Salmon Dip

My goodness was this delicious. You have to give Martha credit where credit is due.

8 oz smoked salmon, roughly chopped, divided
8 oz cream cheese, softened
1/3 cup mayonnaise (for texture; can be omitted if you don't like mayo)
2 Tbsp diced red onion
1 Tbsp capers
1 tsp prepared horseradish
Juice of half a lemon

Your rating: None Average: 5 (1 vote)

Deviled Eggs

Deviled Eggs

For some reason, I always get compliments on my deviled eggs. They're really not that hard to make. I typically go to deviledeggs.com for advice on cooking, peeling, etc. the eggs, but their tricks don't always work that well. I usually find inspiration in one of their recipes, but frankly it's not that difficult. This here is what I call a "notional" recipe because you can and should adjust the proportions to your liking.

Your rating: None Average: 4 (1 vote)

Lemon Ricotta Pancakes

Courtesy of Cook's Illustrated.

Your rating: None

Spaghetti al Limone

Spaghetti Al Limone

Courtesy of Cook's Illustrated.

Serves 2

1/2 lb spaghetti
Olive Oil
1 small shallot, minced (about 1.5 Tbsp)
1/8 cup heavy cream
1/8 cup lemon juice
1 tsp finely grated lemon zest
1/4 cup finely grated Parmesan cheese, plus more for serving
1 Tbsp shredded fresh basil leaves
Salt and pepper

Bring 2 quarts of water to boil in a saucier pan.
Add 1/2 Tbsp salt and pasta to boiling water.
Cook, stirring frequently, until al dente.
Reserving 1 cup cooking water, drain pasta into a colander and set aside

Your rating: None Average: 3 (1 vote)


Courtesy of Cook's Illustrated.

Your rating: None

Beets with Citrus and Nuts

Beets with citrus and almonds

1 ½ pounds beets, trimmed and halved horizontally
1 ¼ c water
salt and pepper
3 T light brown sugar, packed
1 shallot, sliced thin
1 t grated lemon zest
½ c whole almonds, toasted and chopped
2 T chopped fresh mint
1 t chopped fresh thyme

Place beets, cut side down, in a single layer in an 11-inch saute pan or dutch oven. Add water and 1/4 teas salt; bring to a simmer over high heat. Reduce to low; cover and simmer until beets are tender, 45-50 minutes.

Your rating: None Average: 3 (2 votes)



2 large eggs
1 large egg yolk (CI uses 3 whole eggs)
1 cup buttermilk (or milk)
¾ cup rye (or AP, or white wheat) flour
¼ teaspoon kosher salt
2 tablespoons plus 4 tsp. sugar
¼ cup unsalted butter, melted, plus 8 tsp., room temperature
Lemon wedges (for serving)

Blend eggs, egg yolk, buttermilk, and milk in a blender until smooth. Add rye flour, all-purpose flour, salt, and 2 Tbsp. sugar and blend well. With blender on low, gradually stream in melted butter. Strain batter through a fine-mesh sieve into a large measuring cup or medium bowl.

Your rating: None Average: 4 (1 vote)

Poached Fish

Oil-poached fish

Courtesy of Cook's Illustrated.

Your rating: None Average: 1 (1 vote)

Bean Dips

Courtesy of Cook's Illustrated.

Your rating: None

Bees Knees

2 oz Gin
¾ oz fresh lemon juice
¾ oz honey syrup (use equal parts honey and warm water)

Shake ingredients together with ice, strain into a chilled coup or lowball, garnish with a twist of lemon

The honey and lemon were originally meant to mask the funk of this prohibition-era, bathtub-gin cocktail, but it turns out they're also just good ideas. More history: http://www.pbs.org/food/recipes/bees-knees-cocktail/

Bees Knees
Your rating: None Average: 3 (1 vote)

Orange Aperol Spritz

1/2 oz Aperol
1/2 oz orange juice
thin orange slices (for garnish)

In lowballs with ice, add Aperol and orange juice, stir together, top with prosecco, garnish with a slice of orange

Via Bon Appetit: http://www.bonappetit.com/recipes/cookingclub/2009/03/orange_ape...

Orange Aperol Spritz
Your rating: None Average: 3 (1 vote)

Cocktail Popovers

Courtesy of Post Express.

Your rating: None

Cold Sesame Noodles with Summer Vegetables

Cold Sesame Noodle Salad

We made a really great cold noodle salad, courtesy of Bon Appetit. It was made extra-delicious and protein-rich by topping it with leftover cold sliced grilled Malaysian steak skewers. Grill the skewers on the weekend and you have an easy weeknight meal almost ready to go!

1/3 cup unseasoned rice vinegar
1 tablespoon vegetable oil
1 tablespoon Sriracha
1 tablespoon toasted sesame oil

Your rating: None Average: 3.5 (2 votes)

Black Rice Salad with Mango and Peanuts

Black Rice with Mango Salad

This Bon Appetit rice salad was easy and delicious. It also could easily be made vegetarian (and is already gluten free) by omitting the fish sauce or replacing it with soy sauce. The fish sauce smell can be a bit off-putting on the first day, so if you're not a fan, just skip it.

Serves 2-4

1 orange
1/4 cup fresh lime juice
1 tablespoon vegetable oil
1/2 tablespoon fish sauce (optional)
1 cup black rice (preferably Lotus Foods Forbidden Rice)

Your rating: None Average: 3 (2 votes)

Ricotta Gnudi

16 ounces ricotta (about 2 cups)
1 large egg, beaten to blend
1 large egg yolk, beaten to blend
1/2 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan or Grana Padano plus more
1/2 teaspoon kosher salt plus more
1/2 cup all-purpose flour plus more

3 cups Pomodoro Sauce or other sauce

Your rating: None

Garlic Scape Pesto

Garlic Scape Pesto

Garlic scape pesto is a wonderful thing. It is delicious, easy to make*, easy to use, and freezes well. We try and make a big batch of this when garlic scapes appear at the farmer's market in late spring. Freeze in ice cube trays for easy use later.

2 cups garlic scapes, cut into ½" pieces (stringy and blender-killing otherwise!)
⅔ cup olive oil
1 cup shredded parmesan (or substitute) cheese
⅓ cup pine nuts
⅓ tsp salt

Blend all ingredients in food processor until a pasty consistency.

Your rating: None Average: 4 (1 vote)

Strawberry, Almond, and Pea Salad

Strawberry Salad

A delightful spring salad from Bon Appetit. We didn't feel the peas added much, so they are listed here as optional.

1/2 cup Marcona almonds
2 tablespoons white wine or rice vinegar (or pomegranate vinegar if you have it)
2 teaspoons whole grain mustard
1 teaspoon poppy seeds
1 teaspoon sugar
1/4 cup olive oil
2 cups baby arugula or watercress, thick stems trimmed
2 cups pea vines
8 ounces fresh strawberries, hulled, halved or quartered if large (about 2 cups)
1 cup shelled fresh peas (Optional, can also sub in blanched asparagus)
1 ounce Parmesan, shaved

Your rating: None Average: 4 (2 votes)

Pea Pancakes

Pea Pancakes

Audrey was really excited about this recipe. Unfortunately, it sucked.

1 cup shelled fresh peas (from about 1 pound pods)
1 teaspoon kosher salt plus more
3 large eggs
1 cup low-fat cottage cheese
1/4 cup all-purpose flour
2 tablespoons vegetable oil plus more for skillet
4 scallions, thinly sliced, plus more for serving
1/4 cup (1/2 stick) salted butter, melted

Optional: If using fresh peas, cook in a small saucepan of boiling salted water until tender, about 3 minutes, Drain

Your rating: None Average: 1 (2 votes)

Kofta (Mediterranean Meatballs)


This tasty and relatively easy recipe came from this fantastic cookbook centered on one of my favorite cuisines. The recipe calls for a mix of lamb and veal, but lamb alone would probably be good too.

Makes 24 kofta.

1 lb ground lamb
1 lb ground veal
1 medium onion, roughly chopped
3-4 large cloves garlic
1/2 cup toasted pine nuts
1/2 bunch flat-leaf parsley
1 large medium-hot red chile, seeded
1.5 tsp ground cinnamon
1.5 tsp ground allspice
3/4 tsp ground nutmeg

Your rating: None Average: 3 (2 votes)

Blueberry Muffins

Blueberry Muffins

A great and easy blueberry muffin recipe that doesn't need milk - perfect for the weekend. Also, the raw batter is addictive.

3 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch of salt
Dash of Nutmeg

1 cup sugar
1/2 cup vegetable oil
1 egg
1 generous cup plain, unflavored yogurt (throw in extra if you want)
Vanilla Extract

2 cups fresh blueberries
Softened Butter, for muffin tins
Turbinado sugar (optional)

Preheat oven to 385 degrees.

In a medium bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.

Your rating: None Average: 4 (2 votes)

Levantine Menu for the week of June 1

Saturday: Steak
Sunday: Lamb burgers with melon and mint tabbouleh
Monday: Kolrabi Salad with Drinker's Choice
Tuesday: Lamb Kofta (meatballs)
Wednesday: Fattoush salad with Hummus
Thursday: Kofta Leftovers
Friday: Dip night / leftovers

Melon and Mint Tabbouleh

Fennel Citrus Salad

Fennel Citrus Salad

1 Grapefruit
1 Lemon
(other citrus as desired)
1 bulb fennel, thinly sliced, and some fronds
1 cup dried chickpeas, rehydrated and cooked
greens (optional)
5 oz feta, crumbled (optional)

Cut peel and pith from citrus; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl; whisk in 2 tablespoons olive oil. Season with kosher salt and freshly ground black pepper.

Toss in citrus, chickpeas, fennel, greens and feta, and a handful of fennel fronds.

Via http://www.bonappetit.com/recipes/2013/03/chickpea-fennel-and-ci...

Your rating: None Average: 2 (2 votes)

Shrimp and Hearts of Palm Rémoulade

Shrimp Remoulade


1/2 cup loosely packed flat-leaf parsley leaves
1 celery stalk, coarsely chopped
1 small shallot, coarsely chopped
1 garlic clove, peeled

1 cup mayonnaise
2 tablespoons whole grain mustard
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1/2 teaspoon paprika
1/2 teaspoon Worchestershire sauce

Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.


Your rating: None Average: 2 (2 votes)

Beet, Rhubarb and Citrus Salad

Beet, Rhubarb and Citrus Salad

Serves 2

Pickled beets (or 1 large beet, roasted or boiled until tender, peeled, and cut into wedges)
1 large orange
Watercress or arugula (approx 2-3 cups)
1/2 cup coarsely crumbled feta cheese
1/2 lb rhubarb (about 3 stalks), trimmed and cut into 1/2" slices
1/4 cup sugar

2 tablespoons extra-virgin olive oil
2 tablespoons unseasoned rice vinegar
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
1 teaspoon sugar

Prepare rhubarb (can be made ahead):

Your rating: None Average: 3.5 (2 votes)

Campari Fennel Apertif

From Food&Wine, a cocktail recipe to help get rid of some of those leftover fennel fronds (http://www.foodandwine.com/recipes/campari-fennel-aperitif). I've modified it to sub out sparkling wine for Lillet Blanc (or dry vermouth) and soda water.

Handful of fennel fronds, plus 1 small sprig for garnish
3 lemon wheels plus juice of half a lemon
1.5 ounces Lillet Blanc
1.5 ounce Campari

In a cocktail shaker, combine the fennel fronds with the lemon wheels, Lillet blanc, Campari and lemon juice. Muddle well, 20-30 times.

Add ice and shake well.

Fennel Campari
Your rating: None Average: 2 (1 vote)

Satan's Circus

2 ounces rye whiskey
3/4 ounce Heering Cherry Liqueur
3/4 ounce Chile-Infused Aperol (see below)
3/4 ounce fresh lemon juice

Shake with ice until outside of shaker is frosty, about 30 seconds. Strain into a coupe glass.

Via Read More http://www.bonappetit.com/recipes/2013/05/satans-circus

For the chile-infused aperol, combine 6 ounces Aperol and 1 halved small red Thai bird chile (including stem and seeds) in a glass and let stand 10 minutes. Taste mixture; let stand 5 minutes longer for more heat, if desired. Strain through a fine-mesh sieve into a small jar.

Your rating: None

St. Germain Mimosa

2 cups fresh pink grapefruit juice (from 2-3 grapefruits)
1/2 cup St-Germain (elderflower liqueur)
1/4 cup Campari
1 750-ml. bottle chilled sparkling wine

Combine grapefruit juice, St-Germain, and Campari in a large pitcher. Cover and chill until cold, about 2 hours (can be prepared 1 day in advance).

Divide grapefruit mixture among glasses and top off with sparkling wine.

Via Bon Appetit, http://www.bonappetit.com/recipes/2013/05/522-north-pinckney-coc..., the 522 North Pinckney Cocktail is an upgraded mimosa named for bar and spirits director Brian Bartels's former address.

St Germain Mimosa
Your rating: None Average: 2 (1 vote)

Spring Vegetable Celebration Menu

Spring has been a bit late in showing up here in DC this year, so apologies if we seem to be going a bit… overboard with it.

Sunday: Shrimp and Hearts of Palm Rémoulade (http://www.bonappetit.com/recipes/2012/01/shrimp-and-hearts-of-p...) with Rhubarb compote (http://www.bonappetit.com/recipes/quick-recipes/2008/05/rhubarb_...) for dessert

Monday: Bagels and lox with scallion cream cheese

Shrimp Remoulade

Chicken, Rice and Beans

Chicken Rice and Beans

We originally intended to make this Bon Appetit recipe, but we morphed it to save some time. In the proportions here, this recipe will make two easy week-night meals. The rice and beans can be made the first night and reheated the second. A rotisserie chicken bought on the first night can be reheated in the oven or shredded and "fried" on the stovetop with a bit of olive oil.

1 tablespoon olive oil
1/4 medium onion, chopped

Your rating: None Average: 4 (1 vote)


Sushi (crab rolls in the foreground)


More to follow. Maybe.

Your rating: None Average: 5 (1 vote)


1 part champagne (or other sparkling wine)
1 part orange or other citrus fruit juice

Stirred, served in a tall champagne flute and sometimes garnished with a little grenadine or a cherry in the bottom

Your rating: None Average: 2 (1 vote)

Week of April 8: Central America

Sun: Chiles Rellenos with pinto beans
Mon: Ceviche
Tues: Carne Asado Salad
Wed: Goat Cheese/Corn Mole Enchiladas
Thus: Arepas
Fri: Leftovers



Meringue Cookies

Preheat oven to 250F, with the rack in the center of the oven.

3 large egg whites
1/4 teaspoon cream of tartar
3/4 cup superfine sugar
1/4 teaspoon pure vanilla extract

Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip, or I often just use two spoons to make the cookies.

Beat the egg whites on low-medium speed until foamy.

Add the cream of tartar and continue to beat the whites until they hold soft peaks.

Your rating: None Average: 3 (2 votes)

The Leland

Stir together with ice equal parts of campari, gin, and St. Germain in a tumbler.

Top with soda and serve with a lemon twist

Gin with Campari and St. Germain
Your rating: None Average: 4 (1 vote)

Pasta al Funghi

Another meal from our farmers market expedition in Venice.

  • 1/4 lb mushrooms
  • 1 medium onion, chopped
  • 4 cloves garlic
  • Fresh Rosemary, Sage, basil
  • 2 bay leaves
  • 1/2 cup white wine
  • 1/2 cup cream
  • salt to taste
  • Fresh pasta

Sautee onion, garlic and herbs until tender

Add 1/3 of mushrooms, sautee, add 1/2 cup water and salt, reduce.

Add 1/3 more of mushrooms, soften.

Add 1/2 cup white wine, reduce, add 1/3 of best mushrooms and 1/2 cup cream, reduce

Serve with pasta

Your rating: None

DIY Vermouth

I vaguely followed this recipe: http://www.winemag.com/Wine-Enthusiast-Magazine/April-2008/Homem... using a pretty awful white that was left at our place at some party.

1/2 bottle white wine (I used the rest for cooking)
5 juniper berries
2 springs fresh rosemary
1/2 tsp herbs de provence
1/2 cup young brandy or eau-de-vie (I used some leftover juniper edv from our Italy trip to really go all-in on the botanicals)

Toast the herbs, then add the wine and bring to boil. Take off heat, cover and leave steeping overnight.
Strain, add the brandy... done.

Your rating: None Average: 3 (1 vote)

Baked Ham


This recipe yielded our best ham results yet: https://www.delish.com/cooking/recipe-ideas/recipes/a58445/best-... :

  • 1 (10-lb.) fully cooked whole ham (boneless or bone-in)
  • ½ c. packed brown sugar
  • ¼ c. Dijon mustard
  • 1 tbsp. apple cider vinegar
  • 1½ c. apple cider

Preheat oven to 325º. Place ham cut side down on a roasting rack set in a roasting pan and score diagonally.

Cover with foil and bake until warmed throughout, 2 1/2 to 3 hours.

Your rating: None Average: 2.5 (2 votes)

Wine Sour

A New York Sour:

  • 2 parts rye
  • 1 part lemon juice
  • 1/2 part simple syrup or agave syrup
  • 1 part wine

Shake rye, lemon and syrup until will chilled, strain into a lowball with ice. Pour wine on top over a spoon to float it.

Via http://www.bonappetit.com/recipes/2013/04/the-new-york-sour

Wine Sour
Your rating: None Average: 5 (1 vote)

Passover/Indian week

We realized that, if we gave up our beloved naan recipe, an Indian week was perfect for Passover:

Sun: Shrimp Tikka and chana chaat
Mon: We went to Rosa Mexicana's Mexican take on the Passover meal.
Tues: Indian/Shrimp Tikka Salad

Shrimp Tikka

Juniper Cured Salmon

Salmon Curing

This recipe is a modified version of one from the Mitsitam Cafe Cookbook, using a salt-cooking/curing method from the Pacific North-west:

1/2 lb of raw salmon is one serving of cured salmon for lox/sandwich/in a salad.

For under 1lb salmon: 1.5 cups each of plain, fine-grain kosher salt and sugar
For a 1 lb salmon: 2.5 cups each salt/sugar
For a 2 lb salmon: 3 cups each salt/sugar



Your rating: None Average: 4.5 (2 votes)

St. Patty's Week Menu for 2013

This is Irish week!

Sat - Guiness Cottage Pie
Sun - Mike's Potato Soup and Soda Bread
Mon - Leftover cottage pie
Tues - Salad with house-cured lox
Wed - Leftover soup
Thus - Eat out at Star and Shamrock
Fri - Bagels and Lox

Potato Soup


A collection of fascinating bitters recipes, mostly from Chow:

Aromatic: http://www.chow.com/recipes/12039-aromatic-bitters

Orange: http://www.chow.com/recipes/12038-orange-bitters

Grapefruit: http://www.chow.com/recipes/11285-grapefruit-bitters

Cardamon/Saffron: http://www.chow.com/recipes/11279-sunshine-bitters

Your rating: None

Week of March 10: Caribbean Week

Sun - Jerk Chicken with Macaroni Pie and Pepper Slaw
Mon - Leftover Jerk Chicken w/ Rice and Peas
Tues - Salad w/ Shrimp and Mango
Wed - Jamaican coconut soup w/ Rice and Peas
Thus - Macaroni Pie
Fri - Leftovers


Menu for Week of March 1

Yet another week in our very difficult world of combing through our recipes to take photos of everything for the recently-refurbished Recipes Box - this week, we're doing Italian:

Pan-seared salmon with Quick Tomato Olive "Salsa"

Meat Lasagna with Caesar Salad


Burnt Eggplant with Pomegranate Dip

Burnt Eggplant

2 large eggplants
3 gloves garlic, minced
Grated zest of 1 large lemon
Juice of 1 lemon
4 Tbsp olive oil

To finish:
2 tablespoons parsley
2 tablespoons mint leaves, chopped
Seeds of 1/2 pomegranate
Salt and Pepper to taste

Optional: top with smoked salt.

Char eggplants on a stove top (~20 minutes), grill or on a broil mode in the oven (~45 minutes, turning twice). Turn around so it is very charred all around. If broiling, piece the skin in multiple places.

Your rating: None Average: 2 (1 vote)

Po-Boy Salad

Oyster Po-Boy salad

For the salad, toss lettuce, avocado, diced red bell pepper, onion, and tomato with a sour-cream or mayonnaise based dressing spiked with a bit of tabasco sauce.

Mix 1:1 flour and cornmeal with salt, cayenne and cajun seasoning to taste. Toss in pre-shucked, drained oysters and shake until coated. If using shrimp, toss shrimp first in a scrambled egg, then in the breading.

Fry in hot oil until golden brown, drain and cool slightly, serve on top of the salad.

Your rating: None Average: 3 (1 vote)

Menu for the week of Feb 10

A busy week, in the culinary-options world. Audrey's traveling, so no need to go crazy on valentine's themed meals, and we've just done a lot of Chinese and Asian themed weeks, so the Chinese New Year is out as a theme as well. That leaves simply Mardi Gras:

Saturday - Baked Oysters with Bacon and Leeks

Gumbo and bread


  • 2 ounces Rye whiskey or Cognac
  • Three dashes Peychaud's Bitters (some sub in 1 dash of Angostura)
  • One sugar cube or 1 syrup/sorghum
  • Splash of absinthe, Herbsaint, or Pernod

Fill an Old Fashioned glass with ice, set aside.

Put the sugar cube in a second Old Fashioned glass with just enough water to moisten it; then crush the cube.

Add the rye, bitters, and a few cubes of ice, and stir.

Discard the ice from the first glass, and pour in the absinthe. Turn the glass to coat the sides with the absinthe; then pour out the excess.

Your rating: None Average: 3 (1 vote)

Smoky Chocolate Crackers

Via http://www.bhg.com/blogs/delish-dish/2013/02/05/dorie-greenspan-... , see also http://discoveringblog.com/httpdiscoveringblogcom/discoveringsmo...

1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons smoked paprika
1 teaspoon salt
3/4 cup unsalted butter, softened
1/3 cup powdered sugar, sifted
3 tablespoons granulated sugar
2 egg whites
1/2 cup finely chopped almonds, toasted

In a medium bowl sift together the flour, cocoa powder, smoked paprika and salt; set aside.

Your rating: None

Thai Yellow Curry

Thai Yellow Curry Paste

On our vacation to Thailand a few years ago, we spent one of our days in Chiang Mai at the Thai Farm Cooking School. Some of the dishes we made were really delicious and frankly quite easy (if somewhat challenging to find all of the ingredients in the DC metro area).

Your rating: None Average: 3.5 (2 votes)

Pomegranate Lamb Shank

Pomegranate Lamb

When we first made this dish, we noted that it was good but a lot of effort. In this year's Bon Appetit food cleanse, they included a recipe with a suspiciously-similar flavor profile but significantly less work. We tested it out and it was good and pretty easy. The lamb still has to braise for like 4 hours in the oven, but the prep beforehand is very simple. Great for a snowzilla of a day!

Serves 4

Your rating: None Average: 3 (2 votes)

Unusual Negroni

Equal parts:

  • Gin (a fruit forward, botanical gin like Catoctin Creek is great for this)
  • Aperol
  • Lillet blanc

Shake or stir with ice, serve in a lowball glass with ice, garnish with an orange peel.

From http://projects.washingtonpost.com/recipes/2007/10/03/unusual-negroni/

Unusual Negroni
Your rating: None Average: 5 (1 vote)

Chana Chaat

Chana Chat

Indigo, the Indian food stall at Eastern Market, makes a spectacular chana chaat - basically, a chick-pea/vegetable salad/snack thing.  It's quite frankly delicious.  In anticipation of an Indian dinner party were we hosting, I coaxed the main ingredients out of the very nice woman who does all the cooking at the stall.  While she wouldn't reveal her secret spice blend, some internet reserach gave us enough clues to fill in the holes.

Obviously, this is a very notional recipe and the proportions can be added to suit your taste.  The resulting product shouldn't be soupy, but dressed in the sauce blend as a salad would be.

Your rating: None Average: 5 (2 votes)

Moroccan Carrot Salad

Carrot Salad

Adapted from The Bitten Word, adapted from Food & Wine.  We didn't have any Harissa handy, so we improvised.  This salad provides a great, bright and spicy contrast to a tagine dish.

For the salad



  • 2 cups carrots, shredded or thinly sliced
  • 1/2 cup raisins
  • 1/4 cup flat-leaf parsley leaves
  • 5
    Your rating: None Average: 5 (2 votes)

    Crab Cakes

    Crab Cakes with an Avocado/Yogurt sauce

    Adapted from The Santa Monica Farmers Market Cookbook.

    Makes 10 large crabcakes or as many small ones as you can roll

    1 lb lump crabmeat
    1/3 cup panko breadcrumbs (can sub regular)
    2 eggs, beaten
    4 Tbsp mayonnaise
    2 Tbsp lemon juice
    Few drops hot sauce (like Tobasco)
    Generous dash of Old Bay seasoning
    Generous dash of Garlic Powder
    Generous dash of Onion powder
    Salt and pepper to taste

    Your rating: None Average: 4 (2 votes)

    Strawberry Salad

    Via http://backyardbartender.blogspot.com/2010/10/el-sangre-de-fresa..., a recipe from Jeff Hollinger and Rob Schwartz, of the Absinthe Brasserie & Bar in San Francisco.

    2 strawberries, hulled and quartered
    4 to 5 basil leaves (thank you, backyard herb garden)
    1/2 oz balsamic syrup (Recipe at link above, available in many gourmet grocery stores)
    1 1/2 oz cachaça
    1/4 oz Cointreau
    1/4 oz fresh lime juice

    Soda water

    Muddle the strawberries, basil and balsamic syrup, add ice, then the liquors and lime juice, shake, strain into a highball, and top with soda

    Your rating: None

    Basil Martini

    This recipe comes as a way to use Lillet Blanc after a Vesper, originally from Todd Thrasher of Restaurant Eve, via http://backyardbartender.blogspot.com/2011/05/blanc-lillet-blanc...)

    10 basil leaves
    3 ounces Lillet Blanc
    1/2 oz gin
    1 oz simple syrup

    In a shaker, lightly muddle the basil leaves. Add the Lillet, gin and simple syrup and fill the shaker with ice. Shake and strain into a cocktail glass. Sip lovingly. Don't forget to store your Lillet in the fridge after you're done - it'll keep longer than way. (It is wine, after all.) Cheers.

    Your rating: None

    Middle Eastern Salad

    Fattoush salad with fried chickpeas

    I am a big fan of any number of "middle eastern salads" - lettuce-less salads which go by different names (with slightly different twists) in a variety of middle eastern and mediterranean cuisines. Yes, there is a difference between a fattoush salad and a shirazi salad, but frankly, I find that what I want is the same basic recipe with a few optional modifications, depending on how the dish will fit into the week's menu.

    The basic vegetable components of the salad are:
    Diced tomatoes (or halved cherry tomatoes)

    Your rating: None Average: 4 (1 vote)

    Menu for the week of June 10 2012

    Sat - Grilled tuna, pea shoot salad, quick pickles, stuffed squash blossoms

    Sun - Grilled Yakatori and cold soba noodle salad

    Mon - homemade Sushi

    Tues - Fried Rice + carrots, green beans, egg

    Wed - Chinese Chicken Salad

    Cold Soba Noodle Salad

    Cold Soba Noodles

    A great side dish that could, with the addition of a protein, take center stage. Goes great as a side to Japanese grilling.

    1/2 packet (~4.5 oz) soba noodles
    1/4 cup rice vinegar
    2 tablespoons soy sauce
    2 tablespoons Asian sesame oil
    1 tablespoon wasabi paste

    1/4 cup minced green onions

    In a large bowl, mix rice vinegar, soy sauce, sesame oil, and wasabi. Pour about half the dressing into a small bowl and reserve, keeping the rest in the bowl.

    Your rating: None Average: 4 (1 vote)

    Grilled Marlin with a lime-butter sauce

    Grilled Marlin, roasted cherry tomatoes and asparagus

    Blue Marlin steaks, salted and with lemon pepper. Spritz with lime juice a few minutes before grilling.

    Lime caper butter sauce, per steak:

    3 T butter
    1/4 red onion or 1/2 shallot, chopped. Sub in garlic scapes for part of this.
    1/4 cup white wine
    2 limes, juiced
    1 T capers, drained

    Chili/lime powder for serving.

    Sautee the onions/shallots in the butter while grilling the marlin. When soft, add the lime juice and wine, reduce by half and add in the capers, continue reducing until no liquid remains. Serve on top of the marlin with chili/lime powder.

    Your rating: None Average: 3 (2 votes)

    Pickled Mexican Carrots

    Pickling Carrots

    Adapted from Tart and Sweet:

    This recipe calls for baby carrots - those available in springtime during the thinning process. I assume you could also make this recipe with regular carrots, cut into spears.

    Yield: 1-2 pints (or 1 pint and 1 half-pint)

    2 bunches baby carrots (about 1 pound), trimmed, peeled, and cut into pieces that will fit upright in your jars

    1 1/4 cups apple cider vinegar
    3/4 cups water
    3/4 Tbsp kosher salt
    3/4 Tbsp brown sugar

    Per pint-sized jar:
    1 clove garlic

    Your rating: None Average: 2 (2 votes)

    Pickled Garlic Scapes

    Pickled Garlic Scapes

    Adapted from Tart and Sweet:

    Yield: 4 half pints

    Some amount of garlic scapes, cut ends trimmed (I have no idea how many garlic scapes yielded this - it was about a medium-sized bowl full, not packed tightly; maybe 2 pounds?)

    1.5 cups apple cider vinegar
    1/2 cup water
    1 Tbsp kosher salt

    Per half-pint jar:
    1/2 Tbsp minced shallots
    1 bay leaf
    2 teaspoons brown mustard seed
    1/2 tsp black peppercorns

    Your rating: None Average: 2 (2 votes)

    Pickled Asparagus

    Pickled Asparagus

    Adapted from Tart and Sweet:

    Yield: 2 pints

    Approx 1 bunch of asparagus, ends trimmed and cut into pieces that will fit upright in your jars with at least 1" headspace

    1 cup apple cider vinegar
    1 cup rice vinegar
    1 cup water
    1/8 cup kosher salt

    Per pint-sized jar:
    1 clove garlic
    1 small chili pepper (serrano preferred, but any kind will do)
    1/2 tsp peppercorns
    2 tsp yellow mustard seed
    1/2 tsp coriander seed
    1 bay leaf
    1 tarragon sprig
    1 dill sprig
    1/4 tsp vegetable crisper granules

    Your rating: None Average: 2 (2 votes)

    Pickled Beets with Juniper Berries


    Adapted from Tart and Sweet:

    Yield: 1-2 pints (or 1 pint and 1 half-pint)

    About 1 pound of baby beets (approx 8 small beets)

    1 cup champagne or white wine vinegar
    1/2 cup water
    1 Tbsp kosher salt

    Per pint-size jar:
    1 clove garlic
    1/2 tsp juniper berries
    1 bay leaf (fresh if you have it)
    Optional: 1 star anise pod
    1/4 tsp vegetable crisper granules

    Your rating: None Average: 3 (1 vote)

    Tasty Ideas: Blog link roundup

    Social kitchen brings us an intriguing tea biscuit tweak: http://socialkitchenblog.com/2012/05/10/cumin-and-caraway-tea-bi...

    GoodBooze brings some spring cocktail ideas - this one, with strawberries and fizzy wine: http://goodbooze.wordpress.com/2012/05/11/the-friday-tipple-moth... and this one, with beer syrup (!) http://goodbooze.wordpress.com/2012/05/18/the-friday-tipple-goin...

    Poached Salmon with Peas and Mushrooms

    Poached Salmon with peas and mushrooms

    This recipe, modified from a Bon Appetit recipe, was an instant spring hit.

    2 6–8-ounce center-cut wild king salmon fillets (each about 1 1/2-inch thick)
    1 cup dry white wine
    2 tablespoons kosher salt plus more for seasoning
    2 tablespoons (¼ stick) unsalted butter
    4 ounces fresh morels; sliced, or oyster or shiitake
    ½ cup shelled fresh peas
    ⅓-⅔ cup heavy cream
    Freshly ground black pepper
    2 tablespoons minced fresh chives or finely chopped garlic scapes

    Your rating: None Average: 4.5 (2 votes)

    Orange you Glad

    Based on a cocktail at Restaurant Eve

    1.5 parts Cointreau or Grand Marinier
    1 part dry gin
    1 part vodka
    orange syrup
    orange bitters (3 dashes)
    lemon bitters (5 dashes)

    Shake with ice, serve up in a cocktail glass. Flame an orange peel over the glass, rub rim.

    Orange you glad
    Your rating: None Average: 3 (1 vote)

    Party Pasta Salad

    Pasta Salad

    I was inspired by a few online recipes, but pretty much made this up as I went along. It turned out delicious and was a big hit!

    1 lb pasta (orecchiette or some other smallish one preferred)
    1 medium-sized jar of sun-dried tomatoes packed in oil, drained, chopped and olive oil reserved
    1/2 small red onion, finely diced
    1 small tomato, finely diced
    ~1/2 lb feta, crumbled.

    Your rating: None Average: 4 (2 votes)

    Curry Chicken Salad

    Curry Chicken Salad

    A recipe of my own creation, but inspired by this one.

    I don't have measurements, but sort of just made this using the following ingredients until it tasted right and balanced.

    Cooked chicken, chopped or torn into smallish pieces (I always start with a rotisserie chicken from Eastern Market, but any chicken will do)
    Apple, diced into small pieces
    Red onion, diced into small pieces
    Raisins (I'm partial to golden raisins, but it doesn't matter; dried cranberries could be used here too)
    Cilantro, finely chopped

    Your rating: None Average: 4 (2 votes)

    Chicken in a Tomatillo, Chipotle, and Brown Sugar Sauce

    Chicken with Tomatillo sauce

    We recently got a digital antenna for our TV, which has opened up a mostly crappy selection of ".1" stations to us. But... there is an entire PBS station seemingly dedicated to cooking shows. My new favorite: Pati's Mexican Table. This is the first recipe of hers that we tried, and it was easy and delicious! I was especially excited to make this dish because we actually have a large log of piloncillo (like brown sugar) that we've been eating down for the last 2 years. Any opportunity to use that stuff is a win in my book.

    Your rating: None Average: 2.5 (2 votes)

    Spring Sidecar

    This combines the floral tartness of a sidecar with the sweetness of cherries.

    2 parts Rye
    1 part Cointreau
    a few dashes orange bitters
    a few dashes cherry bitters
    a teaspoon of cherry syrup

    Shake with ice, serve up in a cocktail glass garnished with a maraschino cherry and an orange slice.

    Drop one drop of peychaud's bitters on top for a "cherry blossom" effect

    Spring Sidecar
    Your rating: None Average: 3 (1 vote)


    This is otherwise known as the true James Bond martini;


    "A dry martini," [Bond] said. "One. In a deep champagne goblet."
    "Oui, monsieur."
    "Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?"
    "Certainly, monsieur." The barman seemed pleased with the idea.
    "Gosh, that's certainly a drink," said Leiter.

    Your rating: None Average: 3 (1 vote)

    Vieux Carre

    1 ounce rye whiskey
    1 ounce Cognac
    1 ounce sweet vermouth
    1 teaspoon Bénédictine D.O.M.
    2 dashes Peychaud's Bitters
    2 dashes Angostura Bitters

    Mix all ingredients in a double Old Fashioned glass over ice; stir.

    From http://gumbopages.com/food/beverages/vieux-carre.html

    Vieux Carre
    Your rating: None Average: 4 (1 vote)

    Category 5 Hurricane

    1 part dark rum
    1 part rye
    1 part cachaca

    juice of two limes
    heft doses of orange and peychaud's bitters
    grenadine (1/2 part)
    pama (1/2 part)
    campari (1/4 part, optional, to add a bitter note)

    Shake, serve in a tall glass or a pilsner glass. Or if you must, in a plastic hand grenade with beads.

    Your rating: None Average: 3 (1 vote)

    Trinidadian Macaroni Pie

    Trini Macaroni Pie

    Throughout college, I had several Trinidadian friends (including a great freshman year roommate). One of the easiest (and most delicious and most fattening) dishes we would eat was macaroni pie. I stole this recipe from CaribbeanPot.com and it was quite tasty.

    14 oz "macaroni" (we used bucattini pasta)
    1/2 medium onion diced finely
    1 habanero or scotch bonnet diced finely (optional)
    2 large eggs
    1 can evaporated milk (~12 oz)
    2 tbsp butter, melted
    1/3 tsp dry mustard
    2 1/4 cups grated cheddar cheese, divided

    Your rating: None Average: 4 (2 votes)

    Citrus-glazed Ribs

    Citrus glazed ribs with salad

    A great recipe for glazed ribs, perfect for the summer or winter with citrus. Adapted from Bon Appetit.



  • 3 1/2 lbs baby back pork ribs, cut between bones into individual ribs
  • 1 cup soy sauce, divided
  • 9 garlic cloves, minced, divided
  • 5 teaspoons cumin seeds, divided
  • 3 teaspoons crushed red pepper flakes, divided
  • 3 tablespoons vegetable oil
  • 6 scallions (white and light-green parts separated from dark-green parts), finely chopped
  • 1 1/2 cups fresh orange juice plus zest from 1 orange
  • 4
    Your rating: None Average: 4 (2 votes)

    Wheat Berry, Fennel, and Pomegranate Salad

    Wheat Berry Salad

    I modified a Bon Appetit recipe, and it was delicious. The original recipe called for quinoa, but only having wheat berries in the pantry, I substituted. And frankly, I think the wheat berries were better because they provided more texture and toothsome-ness that quinoa would have. The only other change I made was dropping the dill. I don't particularly like it, and even though Jon does, I made it when he wasn't home!

    Serves 2 as a main course or 4 as a side

    1/4 cup plus 1 tablespoon olive oil

    Your rating: None Average: 5 (2 votes)



    We modified a recipe from Bon Appetit to spice it up and re-balance this posole.

    Roasted Pork

    • 1 pound boneless pork shoulder (Boston butt)
    • ½ red onion, sliced
    • 1 tablespoon ground cumin
    • 1 teaspoon garlic powder
    • 1 teaspoon smoked paprika
    • Dash smoked salt




  • ¼ cup vegetable oil
  • ½ red onion, chopped
  • 3 garlic cloves, minced
  • 1 medium tomato, diced
  • 5
    Your rating: None Average: 5 (2 votes)

    Baked Oysters with Bacon and Leeks

    baked oysters

    We had some leftover pre-shucked oysters and used them to make this Bon Appetit recipe. The recipe here originally used an entire 16-oz jar of pre-shucked oysters, but we halved it; serves two.

    1/2 tablespoon butter
    1/2 tablespoon all purpose flour
    1/2 cup whipping cream

    2 slices thick bacon (preferably applewood-smoked), chopped
    1 tablespoons grated Pecorino Romano cheese

    2 cups thinly sliced leeks (white and pale green parts only; from 2 large leeks)

    Your rating: None Average: 3 (1 vote)

    Four Cheese Quiche

    Cheese Quiche

    This recipe is meant to replicate an amazing quiche I had at La Galette, in downtown Dakar, served as a 6" quiche with a green salad on the side.

    1 pastry shell (use the pastry crust from the tomato tart recipe.

    4oz st nectaire (soft, ripened cheese) without the rind
    3oz chevre
    1oz blue d'Auvergne or Roquefort (optional)
    2oz of grated emmental cheese
    2 eggs
    2 egg yolks

    Your rating: None Average: 3 (1 vote)

    Lamb Tagine with Chickpeas and Apricots

    Lamb Tagine

    I tweaked a Bon Appetit recipe and it was pretty good!




  • 3/4 cup dried chickpeas
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 tablespoon chopped peeled ginger
  • 5 garlic cloves (2 whole, 3 chopped)
  • 1 tablespoon chopped peeled ginger
  • 1 large cinnamon stick, broken in half
  • 3 pounds 1" cubes lamb shoulder
  • Kosher salt and freshly ground black pepper
  • 4
    Your rating: None Average: 4 (1 vote)


    Infuse the gin (or vodka) with 1 Tbsp dried mate tea using nitrogen cavitation. Allow to degas.

    Make a martini

    Your rating: None Average: 3 (1 vote)


    Equal parts:

    • gin
    • Campari
    • sweet vermouth

    Mix with ice in a lowball.

    If you have genever, this is one of the few cocktails where you can sub it in directly for gin, though TheGinisIN recommends "In fact, if you up the Genever and Vermouth in the 1:1:1 ratio to a 2:2:1 you come up with a cocktail that is the sophisticated brother of the Manhattan. The Campari brings a lot of the qualities that the bitters in a Manhattan bring to the table."


    Your rating: None Average: 5 (1 vote)

    Lamb Chops with Mint Something

    Lamb Chops

    Made delicious and easy lamb chops tonight. Basically combined these two</a href> recipes and served it with this mint jelly.

    Your rating: None Average: 3 (2 votes)

    French 75

    The French 75 (Soixante Quinze) has a disputed history, and recipe, with some factions calling for cognac instead of gin. You can read more on the history at Wikipedia (http://en.wikipedia.org/wiki/French_75_(cocktail) ) or an updated version (featuring local gin from Catoctin Creek here: http://goodbooze.wordpress.com/2011/12/30/the-friday-tipple-midn...

    I've modified it to be a bit more gin-and-lemon strong, balanced with the honey and a nice sparkling prosecco. A rosemary simple syrup also adds a nice twist.

    • 1.5 oz. Gin
    • 1 t orange blossom honey or a simple syrup
    White Lady
    Your rating: None Average: 5 (1 vote)

    Jamaican Ackee and Saltfish

    Ackee and Saltfish with callaloo

    Ackee ans Saltfish is the national dish of Jamaica. I was fed so much of this pungent breakfast during training that I swore off it afterwards. That didn't last very long. Ackee is an odd ... fruit? The wikipedia article on ackee can fill you in better than I can, but in short, the scientific name comes from a pirate, it's originally an African plant, and it's very poisonous if harvested incorrectly. It's related to lychees, but is better described as being similar to avocado.

    Your rating: None Average: 3 (1 vote)

    Crab Rangoon

    Crab Rangoon

    All I can say is this crab rangoon recipe is ... delicious!! Shamelessly stolen.

    Obviously, this is a "notional" recipe.

    Roughly equal parts cream cheese (at room temperature) and imitation crab meat (chopped up)
    (Go a little heavy on the cream cheese)
    Chopped green onion
    Dash garlic powder
    Smaller dash soy sauce
    Enough won ton wrappers (recommend cutting them in half and makings smaller pouches)

    Mix ingredients together (except won ton wrappers).

    Your rating: None Average: 4 (2 votes)

    Thai Green Curry

    Thai Green Curry

    I had a hankering for Thai food since we're currently planning a trip to Thailand. I did a quick search, and voila! I modified the curry recipe from here. I have to admit this isn't the most authentic or even delicious green curry recipe, but frankly it's pretty easy to make and can be made mostly without often hard to find ingredients.

    I personally prefer this recipe with extra firm tofu, but it could theoretically go with any protein. Fish or seafood would be best, followed by chicken.

    Serves 4.

    Your rating: None Average: 2 (1 vote)

    Shrimp and Grits

    Shrimp and Grits.jpg

    This was adapted from a NYTimes article in search of an improved shrimp and grits recipe:

    For the grits:

    • 1/2 cup grits
    • 2 1/4 cups water
    • 2 T unsalted butter
    • 1 t salt
    • 1 t minced garlic
    • 1/2 cup grated cheese (a 50/50 mix of cheddar and jarlsberg works great)
    • dash paprika
    Your rating: None Average: 3.5 (2 votes)

    Gin and Tonic

    In a either a lowball or highball glass, add ice, gin, and a dash of lime juice. Stir, garnish with a lime wedge, and top the glass off with tonic water.

    Alternatively, go hog-wild:


    Or even make them into gelee:

    Gin and Tonic with lime
    Your rating: None Average: 5 (1 vote)

    White Lady

    We went to The Columbia Room for Jon's birthday, wherein Audrey had and enjoyed a White Lady cocktail. We've begun researching and working on our own version. Wikipedia has an unusually detailed article on it:

    2 parts gin (Plymouth or other medium-body gin, not a super-botanical one)
    1+ part lemon juice
    1 part Cointreau
    Optionally, egg white - from 1 tsp to a half of an egg's white

    Sugar the rim of a wine or martini glass (champagne coupe if using egg)

    White Lady
    Your rating: None Average: 3 (1 vote)

    Steamed buns with Pork Belly

    Steamed Buns with Pork Belly

    While the entire recipe is far too insanely complicated to repost here, it comes from the Momofuku cookbook.

    The components are:

    • steamed buns
    • roasted pork belly (start with 3lbs skinless pork belly)
    • scallions
    • sweet pickles
    • hoisin and siracha sauces

    The candied crispies from the roasting of the pork make a fantastic condiment to the buns

    Pork Belly

    • 3lbs skinless pork belly
    • ¼ cup kosher salt
    • ¼ cup suger
    Your rating: None Average: 4 (2 votes)

    Simple Syrups

    A fascinating read on making simple syrup that is shelf-stable, and some surprisingly fascinating food safety lessons: http://cocktailjen.blogspot.com/2007/04/not-so-simple-syrup.html

    In short:

    Stir sugar into water in a 1:1 ratio
    bring to boil
    Add a dash of cream of tartar
    simmer for 15 minutes
    Let cool. If it hardens, add more water, repeat.

    You now have shelf-stable simple syrup.

    Add a shot of neutral spirit (vodka, etc) at the end, after removing from heat, to help preserve these syrups.

    Add rosemary: 3-4 sprigs fresh rosemary during simmering

    Your rating: None Average: 4 (1 vote)

    Maraschino Cherries


    Running recipe work:

    Based from Drink Dogma's version of the Art of the Bar recipe with suggestions from The Cupcake Project and canning and liqueur/simple syrup additions, as well as the idea for using strawberries for coloring from the comment thread on Blogher:

    Your rating: None Average: 4 (2 votes)

    Strawberry Rhubarb Pie

    Makes 1 large pie or 1 small (storebought-sized) pie and 2 ramekins worth of pie.

    Adapted from http://www.foodnetwork.com/recipes/food-network-challenge/grandm...

    Pie Crust


    4 cups strawberries
    2 cups rhubarb (finely chopped)
    1 cup sugar
    3 tablespoons minute tapioca
    1 tablespoon all-purpose flour
    2 teaspoons lemon zest
    1 tablespoon lemon juice
    1 teaspoon ground cinnamon
    1 teaspoon vanilla extract

    Your rating: None Average: 3.5 (2 votes)

    Sauteed Fresh Chickpeas

    Fresh Chickpeas

    Delicious and easy ... if you can find fresh chick peas (garbanzo beans).

    2 cups fresh garbanzo beans, washed
    olive oil to coat pan
    pat butter (if desired, for flavor)
    1 tbsp lemon juice
    1 tbsp water

    Heat oil and butter in sautee pan. Add garbanzo beans in a single layer. Add water and lemon juice. Cover. Cook about 4 minutes, or until undersides of bean start to brown and burn. Only shake side to side while cooking.

    Pour into a bowl (with oil/juices) and serve. Eat sort of like edamame. Lick fingers.

    Your rating: None Average: 4.5 (2 votes)

    Mint Julep Manhattan

    A juleped Manhattan or Old Fashioned

    4 parts Mint Julep Makers Mark (or 3 parts bourbon mized with 1 part simple syrup muddled with mint)
    2 parts Cognac
    1 part sweet vermouth
    1 part dry vermouth
    Dash Peychaud's bitters

    Garnish with a cherry and a sprig of mint.

    Mint Julep Manhattan
    Your rating: None Average: 3 (1 vote)

    Maurine's Strawberry Shortcake


    In a stand mixer, beat together for 15 minutes on high speed (or a little lower if using a higher-speed handheld mixer) :

    5 eggs (large, whole eggs - not super yolky / not farmraised)
    1 cup sugar (add gradually as eggs are being beaten)
    pinch of salt

    Then fold in, carefully,
    1/2 teaspoon vanilla
    1 cup flour

    Line 2 cake pans with parchment (or waxed) paper...*do not grease pans*
    Spoon batter equally into pans

    Bake 18-20 minutes at about 350 degrees.

    Your rating: None Average: 5 (2 votes)

    Fried Chickpeas with Chorizo and Spinach

    Chickpeas and Chorizo

    This runs the risk of being Very Salty, but if you can avoid that fate, it is Very Tasty.

    From Mark Bittman via Tex-Mix

    1/4 cup olive oil, plus more for drizzling
    2 cups cooked dry or canned chickpeas, as dry as possible
    Salt and black pepper
    4 ounces Spanish chorizo, finely diced (3 or 4 small links)
    1/2 pound leafy spinach, roughly chopped
    1/4 cup sherry (or sweet vermouth, or red wine - but not sherry vinegar)

    Your rating: None Average: 3 (2 votes)

    Pink Gin

    2 ounces gin
    3 dashes of bitters
    Garnish with a twist of lemon peel

    Stir the gin and bitters (traditionally Angostura, but Peychaud's also works) in a cocktail glass, and garnish with lemon peel. This is generally served without ice, but you may want to chill the gin in the freezer. The British occasionally add water or a splash of soda.

    Recipe stolen from http://www.chow.com/recipes/10285 and http://en.wikipedia.org/wiki/Pink_Gin

    Pink ish Gin
    Your rating: None Average: 2 (1 vote)

    Blackened Red Snapper

    Blackened Red Snapper

    4 (6 ounce) fillets red snapper
    1 cup butter, melted
    4 Tablespoons cajun seasoning

    Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.

    Dip fish into melted butter, and crust each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet.

    Your rating: None Average: 3 (2 votes)

    Louisiana Dirty Rice

    Dirty Rice

    Adapted from RecipeZaar

    2 cup brown rice (or 1 cup brown rice and 1 cup white rice)
    4 cups water or broth
    1 Tbsp butter

    1 bell pepper, finely chopped
    1 onion, finely chopped
    2 celery ribs (tops and all), finely chopped
    1 clove garlic, minced
    2 tablespoons bacon drippings

    1/16lb andouille sausage, crumbled
    2 tablespoons pecans or walnuts

    Tabasco sauce
    Worcestershire sauce
    black pepper

    Your rating: None Average: 2.5 (2 votes)


    Gumbo and bread

    Prep the Trinity

    Chop the onions, bell pepper, and celery and mix together. Pull of 1/4 to preserve for the final step.

    Make the Roux

    Heat oil in heavy 6-quart pot (or dutch oven) over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is a deep, clay red - well past "peanut butter", but not burnt/dark red/dark brown either. Reduce the heat as you go -- 15-30 minutes.

    Add the Trinity

    Your rating: None Average: 4 (2 votes)

    Apricot Couscous

    Apricot couscous

    1 cup couscous
    1 small red onion, small dice
    1 1/2 cups chicken stock, warm
    1/4 cup dried apricots, coarsely chopped
    1/4 cup whole almonds toasted, coarsely chopped
    2 scallions green parts only
    1/4 cup fresh mint leaves, roughly chopped
    1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
    1 tablespoons fresh lemon juice
    pinch of lemon zest
    kosher salt and freshly ground black pepper

    Your rating: None Average: 3 (2 votes)

    Chicken Tikka Masala

    Chicken tikka masala

    This recipe eventually turned in to the Shahi Paneer recipe, and the sauce is the same. We broke them out separately to make them both easier to follow.

    Your rating: None Average: 4 (1 vote)


    • 2 parts rye or bourbon
    • 1 part cointreau
    • 1 part sweet red vermouth
    • 1 part or less lime juice

    Shake and strain. Serve in a chilled cocktail glass with an orange twist.

    Oriental or James Joyce cocktail
    Your rating: None Average: 5 (1 vote)

    Bacon-wrapped Scallops with mushrooms

    Prosciutto wrapped scallops

    6 Large (1" diameter) Scallops
    3 slices Polyface bacon (or prosciutto)
    3 T Rendered bacon fat (or butter)
    2 T butter
    2 cloves garlic, finely chopped
    8 Cremini or wild mushrooms, thickly sliced
    1 t tarragon
    1/4 C white wine or dry vermouth

    If using prosciutto instead of baking, use this approach: http://www.epicurious.com/recipes-menus/how-to-cook-scallops-wit... (hot pan with oil, 3 mins, add butter and flip, 3 mins while basting; add wine to make a pan sauce while scallops rest.

    Preheat oven to 375F

    Your rating: None Average: 3.5 (2 votes)


    2 oz vodka
    5 oz grapefruit juice

    Pour vodka and grapefruit juice on top of the ice in a low tumbler glass. Stir well.

    Your rating: None


    After going all-in with the "bow in the vague direction of France" portion of vermouth, I actually believe a good balance of gin and vermouth creates the perfect martini.

    3 parts gin (see below)
    1 part dry vermouth (Dolin, or sub in Lillet Blanc)
    1 dash olive brine

    Shake with cracked ice, strain and pour into a cocktail glass.

    Garnish with an olive or two on a skewer, or cocktail onions for a gibson. The Columbia Room serves their signature martini with a twist and a dash of orange bitters.

    Martini (w steak in the background)
    Your rating: None Average: 5 (1 vote)

    Fried Potstickers

    Potstickers Fried

    When I was a little kid, my mom and I once made dumplings/potstickers with this neat white foldy press (that helps crimp them together). There's a really cute picture of me at about 3 years old, standing on a step-stool, wearing an apron, and proudly holding up a potsticker.

    Anyway, on a recent visit to Los Angeles, I saw the potsticker crimper sitting in a drawer (probably unused by my mother since that day in the photo), and asked if I could take it home. (I subsequently saw the exact same crimper for sale at Hill's Kitchen about a week later, but oh well.) With the proper implement in hand, and having just acquired a "Cook's Illustrated" recipe for perfect potstickers (compliments of Jon's mom), we went to making potstickers.

    The recipe that follows is a combination of the Cook's recipe and the handwritten one my mom had from an Asian cooking class she took long ago. No doubt that is the recipe I followed at age 5.

    Your rating: None Average: 4 (1 vote)

    Yogurt Dips

    Shallot Yogurt Sauce/Dip

    I never met a yogurt dip I didn't like. Seriously. If there's ever one on a menu, I order it. I will slather it on everything, especially middle eastern and mediterranean foods.

    Instead of proliferating pages and pages of yogurt dip recipes, I've decided to collect them all here. In most cases, the dips will be better on the second day once the flavors have had a chance to marry.

    Your rating: None Average: 4 (2 votes)

    Sharon's egg and chile souffle

    Hatch Souffle

    3 large Hatch green chiles; roasted, chopped and seeded (or 2 small cans chopped green chiles)
    1 can corn (optionally briefly blended with hand blender to break down)
    1 small zucchini, sliced into half moons and salted for 10-30 minutes to release excess water
    1/2 lb. Monterey Jack or Pepper Jack Cheese, grated
    6 Eggs
    8oz sour cream

    Serves 4

    Preheat oven to 375 degrees.

    Mix chiles, corn, and zucchini in a bowl.

    Layer chile mix with the grated cheese in an buttered or greased 13x9x2 inch baking dish.

    Your rating: None Average: 3.5 (2 votes)

    Guinness Cottage Pie

    Guinness Cottage Pie/Stew

    This is an abomination, mixing in Guinness into a cottage pie.

    The Guinness stew recipe parts are pulled from this recipe; the Shepherd's (lamb) and Cottage pie ingredients have been pulled from here and Epicurious. Cooking for Engineers has a nice pictoral guide.

    Your rating: None Average: 3 (1 vote)

    Ragda Patties

    Ragda Patties

    IndianFoodForever provides a good basic chaat recipe for ragda patties. I'd add more tomato and make them very finely diced.

    For the Patties (can be done ahead):
    3 large Potatoes
    1/2 tsp ginger, grated
    1/2 tbsp Garam Masala
    1/4 tbsp Turmeric
    2 Tbsp Bread crumbs

    Peel, quarter, and boil the potatoes until soft, then mash them or pass them through a ricer.
    Add spices, mix and knead well into a dough.
    Add the bread crumbs and knead well.

    Your rating: None Average: 4 (2 votes)

    Jerk Chicken


    4 chicken breasts (bone-in, with skin on is best)
    5 Tbsp Jamaican jerk seasoning (I recommend Grace or Walkerswood)
    1/4 cup extra olive oil
    2 cloves garlic, minced
    1 finely chopped scotch bonnet/habanero (optional)
    1 scallion, chopped
    1 tsp Jamaican allspice
    1/2 tsp smoked salt
    1/2 tsp thyme
    1/2 paprika,

    Marinate chicken in the jerk seasoning, garlic, and olive oil for at least 1 hour.

    Mix in the rest of the seasonings, reserving some scallion for a garnish

    Grill over high heat for 20-30 minutes, turning often, or broil in the oven using the guidance below:

    Your rating: None Average: 3.5 (2 votes)

    Seafood coconut rundown

    Mackerel rundown with johnny cakes

    Classic Caribbean "rundown" stew - best served on rice with fried johnnycakes or "festival".

    1/2 lb salted or smoked mackerel, deboned and skinned (can also use mussels, or bite-sized mixed seafood). If using salted mackerel: rinse it, and then cover it with boiling water for ½ hour to extract some of the salt.
    2 cans of coconut milk
    ½ yellow onion
    5 cloves garlic
    3 stalks chopped scallion
    2 diced plummy (roma) tomatoes
    1 habanero pepper sliced
    ½ cup cubed pumpkin / butternut squash (optional)
    1/2 cup white wine (optional)
    Ground black pepper
    Cooking oil for sautéing

    Your rating: None Average: 2.5 (2 votes)

    Jamaican Rice and Peas

    Rice and Peas

    2 cans dark red kidney beans
    1 can coconut milk
    3 cups water or broth
    2 cups rice
    1 scotch bonnet or habanero pepper, whole
    4 T butter
    salt, pepper and thyme

    In a very large pot, heat kidney beans with their can-water, water, coconut milk, and spices until simmering. Add rice, butter and pepper. Bring back to simmer, let cook, covered until done, approx. 30 minutes. Remove cover near the end, to let the mixture dry out a little.

    Your rating: None Average: 4 (2 votes)

    Purpled Salmon with Mushrooms

    Purpled Salmon with mushrooms, Photo by Jon

    I sat down to cook up some dinner. The goal: tame my basil plant that's turning into a small bush and occupying more and more of my not-that-big kitchen. So - pesto it is. But what to go with the pesto? Noodles seem to be too easy, heavy, and obvious. So some pesto-encrusted salmon. Also, I had some shitake mushrooms that needed cooking, and bought some fresh asparagus at the farmer's market this morning. I reduced some syrah with the mushrooms, because shitakes sauteed in wine = the shiznizzle.

    Your rating: None Average: 3.5 (2 votes)

    Chinese Long Beans

    Long beans

    1 1/2 lb Chinese long beans*
    1/2 cup unsalted dry-roasted peanuts (2 1/2 oz; not cocktail peanuts)
    2 teaspoons soy sauce
    2 to 3 small fresh Thai chiles** (to taste), finely chopped
    1/2 teaspoon salt
    1 1/2 tablespoons peanut oil
    1 tablespoon chopped garlic
    2 tablespoons fresh lime juice
    Add shrimp to make a full meal

    Your rating: None Average: 2.5 (2 votes)

    Drinker's Choice

    Drinker's Choice

    In Austin, there used to be a fantastic Turkish restaurant called Ararat - one of Austin's best kept restaurant secrets (that everyone knows). They had bellydancing all weekend and live bands during the week, and some of the best middle eastern food you'll find. It was a small place with rug-covered walls that was always jam-packed.

    Your rating: None Average: 4 (3 votes)

    Asparagus and Parma ham frittata

    From deliciousmagazine.co.uk ; we subbed in green beans during the summer season

    2 medium waxy potatoes (about 400g)
    4 tbsp olive oil
    1 onion, finely sliced
    125g sprue or young asparagus
    1/2 tsp salt
    4 large free-range eggs
    4 slices Parma ham, torn into shreds
    Extra-virgin olive oil, for drizzling

    1. Roughly dice the potatoes and boil in plenty of salted water for 8 minutes, or until just tender. Drain thoroughly and set aside.
    2. Heat the oil in an ovenproof frying pan over a medium-low heat. Fry the onion for 5 minutes, stirring now and then, until it starts to soften.
    Your rating: None

    Crabmeat Remick

    From Emeril via the Food Network. Good but not great. Lumpy crab is key, but expensive. Even high-quality canned mixed with fake falls short. Needs something more?

    1 1/2 teaspoons unsalted butter
    1 cup Homemade Mayonnaise, recipe follows, or good quality store-bought mayonnaise
    1/2 cup chili sauce
    2 tablespoons finely chopped green onions
    1 tablespoon fresh lemon juice
    1 teaspoon minced garlic
    1 teaspoon dry mustard
    1 teaspoon tarragon vinegar
    1 teaspoon paprika
    1 teaspoon hot red pepper sauce
    1 pound lump crabmeat, picked over for shells and cartilage

    Your rating: None Average: 2 (2 votes)

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