With summer practically upon us, the taste buds turn to grilling. And jerk chicken and jerk pork are perfect summer fare. Loaded with flavor, with just the right amount of spicy heat. It consists of a dry rub like this one and a wet “rub” or marinade. But, that’s tomorrow’s post. Jerk needs to be made ahead, so it’s sitting in the fridge just waiting for you…and your taste buds. Continue reading
Jerk Seasoning Blend
07 Thursday Jun 2018
Posted in Gluten Free, Seasoning, Vegetarian Option
Whaaaaat? Clementines, in fried rice? There are all sorts of recipes in Asian cooking that use orange/Mandarin/tangerine. Orange chicken? Tangerine Beef (or chicken)? So why not fried rice? Oh, you noticed the bacon, too, did you? 
Peruvian cuisine is wonderful. If you have a Peruvian restaurant near you, and haven’t tried it. Go. Go right now. Peruvian roast chicken is magic and magically delicious. But today we’re making Chaufa Rice, Peru’s version of Chinese fried rice. It’s simple. It’s delicious. And it also happens to be a great way to use leftover chicken or pork, if you don’t have fresh. 
First of all, you’re going to need to read through the recipe for 
These Frijoles Negros were the very first thing I cooked in my new toy…a multi-purpose pressure cooker, slow cooker, rice cooker that you can sauté in, so the sofrito, that lovely mixture of garlic, bell pepper and onion, was a breeze. 
I was thinking about making sushi, but just didn’t get myself organized enough to manage that. This is sushi, but “unrolled” or deconstructed—layers of flavor. This is fork food. Chopsticks won’t work too well here, but the flavors are deliciously sushi. 
The Goddess has come to the conclusion that autumn is her favorite time of the year, certainly from a culinary standpoint. You know, the things that are just so delicious—apples, pears, Brussels sprouts, winter squash are in abundance. Not to mention soups and stews. Yup! It is a great time of year to be cooking…and eating. 
The Goddess has been harking back to her roots recently. Perhaps it was “The Purge”, as she affectionately refers to the process of ridding herself of years of accumulated 
With autumn upon us, and all those lovely apples and apple cider, I decided to slightly rethink my apple pie. The roots are the same as the Spiced Caramel Apple Pie, with all the warm spices, but I decided I wanted to “punch” up the apple taste to help create another little slice of heaven. 
For years I’ve seen Croque-Monsieur on menus and thought, “hmmm, a grilled cheese made into French toast…” Thanks, but I think I’ll pass. Then, I had this version…with béchamel…mmmm. 