Carne asada street tacos are just one of my favorite culinary gifts from Mexico. We have several local restaurants and tacquerias here that I label authentic based upon my trip to Mexico City last summer. I call myself lucky.
My better half loves butternut squash soup, so much that the canned variety is a staple on her grocery list. With the early onset of winter weather in our locale my thoughts turned to soup because on a cold winter day it’s the ultimate comfort food.
Forbidden rice is an ancient strain that originated 10,000 years ago in a remote China province. Emperors kept it for their own use and the black grains that turn deep royal purple when cooked were forbidden for consumption by their subjects.
A grilled cheese sandwich is the ultimate comfort food. The best are ooey, gooey cheesy. Gourmet versions are the rage today, but none can match the simplicity and flavor of this one.
Vichyssoise is a classic French soup. Or is it? The true origin, French or American is a legitimate question. In 1917 Creme Vichyssoise Glacee made its debut on the menu of Chef Louis Diat at the New York Ritz Carlton Hotel.
Asparagus can be the most delicious of the vegetable kingdom. It can also be the most bedeviling of all vegetables.
Paul Prudhomme made blackened redfish famous at his restaurant in the French Quarter, but all the redfish I caught last year in the Louisiana Delta was gone.
Fried squash is a family heirloom recipe from my late mother-in-law. It’s simplicity is it’s strength. Nothing fancy and only a handful of ingredients. If you could only have squash one way for the rest of your life, this is it.
Spell it Cardinal or Cardinale. Either way, this dish gets it’s name from the beautiful bird and it’s color from tomato in the sauce.
I was shopping for groceries yesterday, saw the table full of corn and couldn’t resist. In the cart they went. Then I had to decide what to do with them.