09 Friday Nov 2018
Posted in Buffet Food, Gluten Free Option, Main Course, Make Ahead, Pork
Tags
dark soy sauce, Garlic, hard cider, herbs, onion, pork shoulder, white wine
WOW! That’s a real mouthful, isn’t it (pun intended!)? Probably my favorite way of preparing pork shoulder or chuck roasts is braising. It’s the ever-present aroma wafting through the kitchen, as a harbinger of good things to come. This versions combines a few of The Goddess’s favorite things—garlic, rosemary, and hard cider. Continue reading
28 Thursday Jun 2018
Posted in Asian, Gluten Free Option, Main Course, Poultry/Chicken
Tags
chicken breasts or thighs, cornstarch, dark soy sauce, Garlic, gringer, rice vinegar, scallion, soy sauce, sriracha, Szechuan peppercorns, vegetable oil, whole red chilies
The Eldest Progeny loves General Tso’s. Make no mistake here…we all love it. But, he can be pretty passionate about it. It’s sort of a benchmark for him, when he considers the quality of a Chinese restaurant. We’ll see what he thinks about this version, which isn’t deep-fried and is a bit lighter, but loaded with flavor. Continue reading
10 Thursday May 2018
Posted in Gluten Free, Latin Food, Main Course, Make Ahead, Rice, Side Dishes, Stir-Fry, Vegetarian Option
Tags
bacon, bacon fat, bell peppers, cilantro, cooked chicken, cooked rice, dark soy sauce, eggs, ginger, Onions, Scallions, soy sauce, toasted sesame seeds
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. Continue reading
Goddess Cooks 