Red Cabbage Salad with Sweet Chili Vinaigrette


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The Eldest Progeny made this for dinner.  He uses it as both a salad and a condiment.  It’s really simplicity itself, as most wonderful things tend to be.  Continue reading

Wild Mushrooms with Cream, Marsala & Garlic Scapes


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Wild Mushrooms with Cream, Marsala & Garlic ScapesIt’s garlic scape time!  The Goddess lives for this time of year.  There’s so much we can do with them and these mushrooms are a great vehicle to shine a delicious light on them!  Continue reading

Chilean-Style Russian Potato Salad


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I adore ensalada rusa, or Russian Potato Salad.  When we were in Spain, I ate every version I could find and no two were exactly the same.  Isn’t that what makes cooking and dining interesting?  This version, which contains beets, if both beautiful and refreshing. Continue reading

Orange, Strawberry, Avocado Salad with Fresh Herb-Lemon Vinaigrette


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This is one of those lovely concoctions that’s so refreshing you want to eat the whole bowl yourself (don’t think I haven’t done that once or twice!).  It is as beautiful as it is delicious, and nutritious, too.  What’s not to love?   Continue reading

Cheesy Rice with Tomatoes, Onions and Garlic


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This rice is along the line of the everyday rice many Mexican cooks prepare.  And it’s good.  It’s really delicious.  But, it’s so much more, because once you capture the basic, there are so many, many different flavor roads to travel down.  Think of this as just the beginning of your culinary journey.  Continue reading

Garlic-Cilantro Aïoli


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As I may have mentioned a couple of times, The Goddess loves, loves, loves garlic.  Is there such a thing as too much garlic?  She thinks not.  If garlic isn’t your thing, you need to stop reading right now.  Go do something else and wait for the next post.  But, if garlic is your thing, then read on, my friend, read on.   Continue reading

Shredded Mexican-Style Beef with Onions, Beans and Green Chiles


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You know how sometimes the culinary gods intervene?  This dish came about because those gods were playing and romping through my life.  However, as happens now and again, those gods led me to deliciousness!  This is redolent with Mexican flavors, it’s filling and it’s flexible! Continue reading

Coffee-Brown Sugar Dry Rub


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Coffee and chiles, with brown or maple sugar, make a terrific dry rub meat, particularly pork.  But, I use this on steak and burgers, but it is surprisingly delicious on both lamb and venison.  I haven’t tried in on duck, but I think it would be delicious.  A rubbed-filled jar is a great gift for the foodie in your life.  Continue reading

Caramelized Three-Onion Crôustade with Apple Butter, Feta and Bacon


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Caramelized onions….mmmmm…a little sweet, a little sour, and just plain yummy.  The apple butter, with its hint of cinnamon, the saltiness of the feta and the crispness of the bacon juxtaposed against the creaminess of the caramelized onions, makes for a perfect “storm” of flavor!  Continue reading

Creamy White Bean-Tortellini Soup with Spinach and Garlic


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This is a “meal” soup.  I fixed this for a special someone who had just driven for about nine hours.  After that grueling ordeal, you don’t want something too heavy.  You want comfort food.  You don’t want to be stuffed, but you’re hungry.  This soup is the perfect solution for that dilemma. Continue reading