Beef Cheeks are exactly what you think they are, the cheek muscle of a cow. They are tough as nails, with good reason if you think about how much they use it.
Mayan lima beans are my favorite way to eat them. Searing to cook them preserves all their natural flavor for the best lima beans ever.
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 friend of mine is a scallop fanatic, so when he said he was coming to visit the wheels began turning. Thus was born the concept of “Scallopalooza”, a dinner focused on scallops.
Once upon a time, servers would prepare caesar salad tableside. They whisked anchovies, garlic, salt and egg yolks together with great fanfare.
Blueberries are in season and Blueberry Buckle cake is a delicious way to use them. Perfect with a good cup of coffee and very easy to make.
Here in Arkansas we call it the New York strip steak but it has several aliases. Kansas City and Delmonico are two others, but in New York it was commonly called a shell steak and internationally it’s known as a club steak.
Traditional Chimichurri sauce has only six ingredients, so don’t be fooled by imposters that throw in everything but the kitchen sink.