Monica D. posted an article on blog.recipes.it - Jun 12, 2009, 3:15 am
Ah, Paris Paris toujours Paris! I'm back from France where I enjoyed the places, the people and the French food for two weeks. Vive la France! When you think of France you think of Tour Eiffel, but when you think of French food what are the first things that come to your mind? For me foie gras, cha...
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Monica D. posted an article on blog.recipes.it - May 7, 2009, 3:21 am
Charlie Paladin/Wayne, executive chef at Justin Vineyards & Winery in Paso Robles, California, uses Hawaiian-grown and manufactured chocolate in this torte, and the winery's Obtuse port-style wine for the sauce. Chocolate Macadamia Torte with Vanilla Port Sauce MAKES: 10 to 12 servings PREP AND COOK...
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Monica D. posted an article on blog.recipes.it - May 4, 2009, 2:39 am
Serving appetizers with a Southwest flair is a hit at any gathering. MEATY EMPANADAS Makes 12 appetizer servings PREP: 30 MIN., COOK: 35 MIN., CHILL: 1 HR. Author: VIVIAN WATERS, THOMASVILLE, GEORGIA Ingredients: ¾ pound ground beef ¼ pound sweet Italian sausage 1 large sweet onion, diced 1 ½ cu...
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Monica D. posted an article on blog.recipes.it - May 1, 2009, 4:22 am
CINCO DE MAYO SHRIMP COCKTAIL Makes: 6 servings Ingredients: 4 plum tomatoes, coarsely chopped ½ red onion, sliced ¼ cup chopped fresh cilantro 1 jalapeño, seeded 2 garlic cloves 1 dashsh lime juice 2 teaspoons sugar ½ spoon salt (optional) ¼ spoon chill powder ¼ spoon pepper 6 cups water 30 ...
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Monica D. posted an article on blog.recipes.it - Apr 30, 2009, 3:18 am
SALSA ROJO (TRADITIONAL MEXICAN SALSA) Yield: About 1 cup Ingredients: 1-3 cloves roasted garlic 1/4 white onion, roasted and finely chopped 1/2-2 roasted jalapeo or serrano peppers, seeded (use poblano peppers for a milder salsa) 2 roasted Roma tomatoes 1/4 cup fresh cilantro Juice of 1 lime ...
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Monica D. posted an article on blog.recipes.it - Apr 29, 2009, 3:46 am
The generous proportions of the recipe, which will serve eight, make it quite flexible. If you have fewer diners than that to feed the day you grill the steaks, don't worry. Any leftovers will make tasty toppings for salad greens or super sandwich fillings. GRILLED GARLIC-STUFFED STEAKS Serves: 8 (T...
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Monica D. posted an article on blog.recipes.it - Apr 28, 2009, 3:49 am
"Mustard is perfect with any kind of meat or poultry because it has enzymes that help tenderize the meat and help other flavorings to work their way into the meat. Mustard helps the bark, or the rub. It helps develop that crust, and the mustard flavor changes during the cooking. I don't get why peop...
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Monica D. posted an article on blog.recipes.it - Apr 22, 2009, 3:32 am
Flavorful is the word for summertime casseroles that make the most of wonderfully fresh seasonal foods. A chicken with sparkling wine is basically a one-dish meal, so you don't have to fuss with a lot of side dishes. A salad with farmers' market greens, some crisp crackers and a light dessert comple...
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Monica D. posted an article on blog.recipes.it - Apr 17, 2009, 3:03 am
A picnic in Louisiana wouldn't be a picnic without crispy fried chicken. This rendition will knock your socks off. The chicken is soaked in a hot sauce and buttermilk mixture overnight before it's fried. Don't be uneasy about the amount of hot sauce. I promise a lot of the heat is cooked off during ...
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Monica D. posted an article on blog.recipes.it - Apr 14, 2009, 4:14 am
Lasagne alla Bolognese al Forno source: Molto Italiano: 327 Simple Italian Recipes to Cook at Home by Mario Batali serves 8 When I first arrived in Emilia-Romagna, I was shocked to see lasagne made so simply. Then I tried the dish and was surprised at how truly delicious it tasted. It is almost a mi...
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