This is a rich, smooth, spreadable pâté, ideally using fresh, organic chicken livers. Goes great with crunchy toasts! Sealing the surface with a slick of clarified butter (see below), or with jellied stock helps to preserve the pâté’s pink tinge and basically stops it from graying.
Aside from the chicken liver pâté, I also experimented with making potted shrimp since I had a few cooked shrimp left over from making Pancit (rice noodles) just a few days ago.
Last year I tried to experiment with making homemade dolmades, but was unsuccessful with the rice bit. It was not cooked all the way through…so, I have not given it another go ever since. Having been exposed to dolmades at a young age, thanks to a handful of friends whose moms’ were experts in the making of, my palette simply fell in love with them.
Just a little play on deviled eggs last Easter Day. My personal take is versatile enough to make for any occasion so I am personally calling this one a ‘Celebration’ deviled eggs recipe!
What’s incredibly easy to love, amazing Asian, and amazingly easy to make? Spring rolls!
Good to be back home at my little corner in the kitchen. Visited mom for a few days at our old neighborhood in Brentwood, California and ate like there was no tomorrow. Although back in my cozy kitchen cove, I was not quite ready to dive into the chopping board yet, so I whipped up something quick and easy for dinner. If you recall my baked tortilla chips and dip(s) post on Superbowl Sunday–where I mustered a variety of seasonings for the baked tortillas, last night’s Bacon & Four-Cheese Tortilla Chips with Chunky Guacamole topped with homemade Crispy Bacon Bits dinner made for a wondrous evening of light snacking, yet was filling enough to satisfy my family’s hungry palettes.
Thus, without further delay, below is my rendition of homemade guacamole, chunky style!
It’s Superbowl Sunday today and the best excuse to cook up something good, easy and feed-a-lot friendly! So what I have for you are homemade tortilla chips, with salsa fresca. I also had some bean and cheese dip per request from our little guy (not homemade, except for the Serrano pepper I charred on the stove top. Does this count?)
I don’t care much for ‘sweet potatoes’ in general, so it’s really not something you will find at my home often, if at all…with the exception of an intent to make sweet potato fries!
My first encounter with sweet potato fries was only a few months ago when I decided to venture at the frozen section of the Supermarket. There was a 2 for $7 sale on frozen, organic sweet potato fries. I figured, it wouldn’t hurt, right?
Born and raised in the Philippines, until the age of 8, I was familiar with seeing unripe mango eaten with bagoong, fish sauce or with dash of salt. It was also a staple for making juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes. These are my experiences with mangoes. Although not quite my choice of fruit to pick up at the market when in season, I may have found my niche with mangoes by making them into a refreshing salad. This recipe happens to represent a menagerie of my favorite herbs and vegetables alongside it. The versatility of this salad are endless–have it as is, serve it with grilled steak, fish, BBQ, chicken; use it as a salsa for tortilla chips, etc.
Since I watched the last episode of Master Chef (currently on FOX Season 3) when Monti Carlo (one of the home cook contestants and…that’s probably not her real name, really? Monti Carlo, anyway…) made a Scotch Egg on one of the challenges; and actually got great accolades from Chef Gordon Ramsay, I have had an inkling to make them. Well, today (Sunday) was the day!