Creamy Caesar Dressing with South-of-the-Border Flavors

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Creamy Caesar Dressing with South-of-the-Border FlavorsThere is a plethora of origin stories for Caesar salad.  The most common is probably the one that suggests it originated in Mexico, in the early 1920’s, made by the Cardini brothers.  Mexico…Caesar salad…’Why not try using a more Mexican flavor profile?’, The Goddess wondered…it turns out it was a pretty tasty thought to have! Continue reading

Iberian Peninsula Braising Sauce

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Iberian Peninsula Braised BeefThis sauce is incredibly complex and absolutely delicious, with flavors leaning well into Spain and wandering just a bit into Portugal.  Sherry vinegar, smoked paprika, cinnamon, olives, orange and almonds are significant players in both countries, tracing their roots back to the Moorish habitation of the peninsula for some 700 years.  Make certain you have good bread to mop.  You don’t want to miss a drop! Continue reading

Spiced Pumpkin Bread with Cranberries and Dates

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Spiced Pumpkin Bread with Cranberries and DatesThe Goddess loves this time of year, when the frost is on the pumpkin, the leaves are a riot of color and there’s just a slight chill in the air.  It’s soup weather.  It’s stew and chili weather.  And it’s time to make pumpkin bread!  Continue reading

Mocha-Bourbon Chewy, Fudgy Brownies

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Mocha-Bourbon Chewy, Fudgy BrowniesI’m a chewy, fudgy brownie-type of woman.  Cake brownies are well, just cake, really.  Brownies should be dense and moist and rich.  These brownies are all that, but they have the added bonus of coffee and bourbon.  We’ll say these are “adult” brownies…I think they’re better the next day, but they’re damn fine, just out of the oven and cooled for maybe 15 minutes, too…damn fine! Continue reading

From-the-Freezer-to-the-Skillet Perfect Steak!

From-the-Freezer-to-the-Skillet Perfect Steak!I’ve been toying with cooking steak from the freezer for awhile now.  I somewhat regularly cook hamburgers directly from the freezer, but let’s just say that steak hasn’t been wildly successful.  Until last night.  The steak was a perfect medium-rare, so you can have steak for dinner, even if you forget to take it out of the freezer!  Continue reading

Pork with Mushrooms, Herbs and Apples

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Pork with Mushrooms, Herbs and ApplesWhen I made this there was a hurricane brewing out there in the Atlantic.  And it hit North Carolina.  It hit hard near the coast.  Sadly, there are far too many people who suffered terrible loss at the hands of Mother Nature and will continue to deal with the devastation left in the wake of Flo.  We were very fortunate that Flo changed her mind and lost some steam by the time she arrived inland.  But, life goes on and you have to keep up your strength to brave the elements and repair the damage done.  Continue reading

Muscadine Grape Preserves

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Muscadine Grape PreservesThe Goddess has always been a huge believer in sampling local products and cuisine.  She was there long before it became a “thing”.  But, she’s darned glad it did become a thing.  To that end, she found some Muscadine grapes at the Farmer’s Market.  They are pretty much a wild grape, that’s indigenous to the Southern part of the US, in particular North Carolina.  So she bought herself some and made preserves.  Continue reading

Shrimp-Avocado Cocktail

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Shrimp-Avocado CocktailThis is a nice alternative to the typical shrimp cocktail.  Also, it has dill.  Dill is an underused herb and it’s a great foil for shrimp.  Ketchup adds a little touch of sweetness and the lemon juice adds a nice little acidic bite…balance.  It’s all about balance, Baby!  Continue reading

Salisbury Steak with Mushroom, Onion and Caper Sauce

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Salisbury Steak with Mushroom, Onion and Caper SauceSalisbury Steak is just a lovely way of saying that we’re looking at a thick hamburger “steak” with gravy.  And I’m all over that.  I hate those thick burgers, that in order to eat them you have to unhinge your jaw, like a python.  I always eat those types of burgers with a knife and fork anyway, so why not add some terrific gravy?  Continue reading

Chicken with Peppers and Onions, Portuguese-Style

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Chicken with Peppers and Onions, Portuguese-StyleThis is the way you might find chicken prepared in a Portuguese kitchen.  I found it surprising how much oregano is used in their cooking.  I knew that cilantro and bay leaves were used frequently, but why not?  It makes for some tasty dishes.  Continue reading