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August 2011
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Kofta & Yogurt Cucumber Mint Sauce (Tzatziki)

With Ramadan coming to a close soon, I thought it would be nice to explore some Middle Eastern foods.  My first exploration is Kofta is a kind of spiced and/or herbed meat ball/meat loaf from theMiddle Eastand Mediterranean region (kefte in Greek, Moroccan it is kefta, andPrussiait is called kofte).  It is a favorite especially inTurkeyandIran.  According to a survey study conducted by a food company in 2005, there are nearly 300 distinct varieties of Kofta inTurkeyalone.  This includes some non-meat variations made with stuff like bulgur wheat or lentils.  Kofta is most often a ground lamb meat ball

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Fettuccine with Venetian Chicken Sauce

I don’t often use recipes, also most of my cooking takes very little time,  usually 1/2 and hour to an hour. This recipe takes time and is so very worth it. I make it as often as I can! It’s from a cookbook someone who use to work at Al Forno, a legendary Providence, RI restaurant gave me as a gift. The chef – owners are Johanne Killeen and George Germon.

‘Fettuccine with Venetian Chicken Sauce’ From: On Top of Spaghetti, by Johanne Killeen and George Germon

Serves 6 – 8 as a main course

In Venice, water is everywhere.

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Grilled Fish Tacos w/ Slaw and Grilled Salsa

Not just for surfers anymore!  This wonderful meal that has been popular with the surfing crowed for a long time has been popping up ever where.  My problem with a lot of the places with fish tacos is that there is not enough fish and too much slaw.  I solve this by doing it my own way with this healthier version of a popular surfer food.  Instead of deep frying the fish we grill it!  I also dress the slaw with lime juice and hot sauce instead of mayo and yogurt.  Use any good white fish such as mahi

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Chicken Tikka Masala

Tikka Masala is a wonderful creamy Indian dish that you can find at most Indian restaurant.  This dish has become a main stay Indian dish for many Brits, I can see why, the spices gives it a nice “glow” and warmth about it.  Some say it has origins in an Indian restaurant inGlasgowand was imported back toIndiabut I am not here to judge where or who first made this dish.  I just care about putting it in my belly!

 This is a fun and interesting dish to make since you get to play with spices you may not know

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Chicken, Plum and Ginger Stir Fry

This is a quick, spicy, and good for you meal in less time than it take to read this post!

I’ve started by cleaning and cutting into bite size segments two ripe medium size Plums. Also cut the ends and strings off about two cups of Snow Pea Pods. Course chop one Red Shallot and about 1 1/2 tablespoons Fresh Ginger Root ( Ginger Root is a really strong flavor, you may wish to use less). I’ve also used a Garlic Press to smash about one tablespoon of Garlic.


Ginger Root, Red Shallot, Garlic, Plum and Snow

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Slow Cooker Pork with Peach and Marjoram

Another favorite cooking method of mine is the Slow Cooker. I’m creating a meal around Slow Cooked Pork with Peach and Marjoram. This is one of those times when I’m going with what I have in the kitchen; Improv Cooking, if you will…

I’ve started with two ripe Peaches, pitted and cut into segments, set aside for later.


Peaches, Pitted and Cut into Segments


I’ve also fine chopped one Red Shallot and about two tablespoons fresh Marjoram. After chopping Marjoram ( or any Fresh Herb) pinch between fingers to release the oils, where all the flavor

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Jerk Smeared Pork Tenderloin

This is very similar to the Jerk Chicken recipe that I posted a while back but with some modifications that hold up well with the tenderloin.  I served this with a Lemon Spinach Salad that I need to perfect before I post. 

4 scallions roughly chopped (the whole thing minus the roots) 3 habanero’s stemed and roughly chopped (or to taste) 3 garlic cloves roughly chopped 1 lime zested and juiced 2 Tbsp. canola oil 1 Tbsp. molasses 1 Tbsp. whole allspice crushed (use less if you are doing ground) 1 Tbsp. fresh thyme 2 pork tenderloins (about 1.75

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Thai Style Chicken Soup

One of the things I really love cooking is Soup. You can use leftovers, adding some bits and pieces from a quick trip to the Farmers Market. Truly the sky is the limit when it comes to your options whilst making Soup. I have a quart of Home Made Chicken Stock from poaching some Chicken Breast a few posts ago. The Stock is really quite condensed, so I am going to use a couple of quarts of water too.

I’ve started by cutting in 1/2 about 8 oz. of Snow Pea Pods, cutting into pieces one large Red Bell

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Great Simple Steak, Butter Mushrooms, and Thyme Grilled Potatoes

After some consideration I feel this post should be about the whole meal and not just the side that I had intended to be.  I am a big fan of a big ol’ juicy steak on the grill and I am a bit of a purest when it comes to my steak.  The philosophy I use is DO NOT FUCK WITH THE GOODNESS THAT IS STEAK, simpler is better when it comes to this sacred cow as it were.

First off I start with a good quality cut, my favorites are Rib Eye, Club, Kansas City or New York

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Peach & Mission Fig Crisp

Peaches are so sweet, juicy and cheap right now! I love biting into one and letting the juice drip down my chin. I’m making Peach & Mission Fig Crisp. I’ve used Anne Burrell’s recipe as my starting point.

Start by preheating your oven to 350. I’ve cleaned and cut 5 large Peaches into good size pieces, She uses Golden Raisins, which would work fine. However I love, love, love Mission Figs! I’ve cut into 1/3’s an 8 oz package of Mission Figs. Place the Peaches and Mission Figs in a large mix bowl. Sprinkle over top the Zest

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