Nothing Says "Welcome Home" Like Stuffed Squash!

There's nothing like arriving somewhere after a long trip and being greeted with something beautiful and delicious.

The beautiful would be my wife Michele, the delicious was a plate of stuffed pattypan squash.

These sweet, tender summer squash were stuffed with rice and Merguez, a spicy lamb sausage from North Africa. She roasted them with tomato and chicken stock, and they were truly amazing! It might not be until next week, but I will film this recipe for sure! Enjoy.

Postingan populer dari blog ini

Spicy Shrimp Etouffee - If You're Texting the Recipe Just Enter "A2FEY"

Gambar
For whatever reason, I've recently been on a Cajun/Creole cooking kick. Here's the finished shrimp etouffee video recipe I promised last week, and man, was it good! Etouffee is one of New Orleans' most famous dishes - it's spicy (or can be), aromatic, brightly flavored, and very comforting, all at the same time. Etouffee comes from the French word for "smothered," and I would describe the dish as a rich, shrimp gravy served with rice. In general, Creole cooking is not that common for the average home cook. I think, from a distance, it may look like Creole cooking is fairly complicated. While some recipes do have lots of steps, most of the classics, like this shrimp etouffee, are quite simple to make. Speaking of famous New Orleans recipes, folks in my age group may remember with some amusement, the blackened redfish craze from the early eighties. Chef Paul Prudhomme, of K-Paul's Louisiana Kitchen, introduced America to that old Cajun favorite, blackened fi...
Baca selengkapnya

Spicy Peanut Butter & Pepper Jelly Chicken Wings – Gimmicky, But No Gimmick

Gambar
On the surface, it may seem as though this gimmicky-sounding peanut butter and jelly chicken wings video is nothing more than a cheap attempt to get a recipe to go viral right before the Super Bowl. Sure, the semi-shocking name will probably generate some added buzz, but I promise you, this is no gimmick. I was thinking of doing some kind of chicken wing glazed with an Asian-style peanut sauce, but texturally wanted something a little stickier. That brought thoughts of a possible peanut butter and jelly collaboration, which came into final focus after a brilliant suggestion by Michele to use pepper jelly. The result was a spicy, sticky, and, thanks to the peanut sauce base, quite unusual chicken wing-eating experience. If you're a fan of satay, you should enjoy this approach. As I mention in the video, this recipe can be easily adapted, and finding unique brands of pepper jelly would be just one way to tweak it. I’m also excited to share a method I’ve been working on for getting ov...
Baca selengkapnya

Spicy Orange Zest Beef – It Is What It Is

Gambar
As I mentioned in the intro, this orange zest beef recipe is not supposed to be Chinese food, or even Americanized Chinese take-out food. Of course, since it’s obviously inspired by those day-glow orange, deep-fried beef nuggets (which may or may not be actual beef), comparisons are inevitable. While I have no delusions that those crunchy bits would be preferable to most people, especially ones that just stumbled out of a Phish concert, this much-lower-fat alternative is still a quick, easy and perfectly delicious meal. You’ll want to use a tender beef for this, since the cooking time is only 4-5 minutes. Cheaper cuts like chuck are going to be too tough, unless, of course, you pound it paper-thin, or use some kind of tenderizer. I used sirloin, which worked fine, but ideally you’ll find yourself some beef tenderloin trimmings. Here’s another instance where you are much better off going to talk to a butcher, rather than a clerk at the supermarket. A real butcher will sell you the scra...
Baca selengkapnya