A little story about the celery I used for this recipe…After three and a half months I was ecstatic to harvest six bundles of homegrown celery for the first time. However, upon trying it out […]
Ingredients: 2lbs lemons Honey 2-liter air-tight jar Instructions: Make lemon marinade 1. Clean a half-gallon (2-liter) air-tight jar thoroughly and let air dry. Or if you prefer, boil the jar to sanitize and let it […]
I love an occasional spicy Bloody Mary with just a hint of vodka…but, for a healthier Bloody Mary this classic, guilt-free version is sure to please any V8 fan!
Breakfast isn’t usually my thing, but this morning, poach eggs with a drizzle of garlic EVOO and balsamic reduction over a handful of fresh arugula, a medley of cherry tomatoes, and red onions slices alongside simply toasted crostini’s came to mind…
Egg-lemon sauce (Avgolemono) is the secret ingredient to finish of a variety of Greek dishes. In this instance, the egg-lemon sauce acts as a thickening agent, thereby giving a unique, creamy texture and tangy homely flavor to the Dolmades.
The other day hubby and I discovered a quaint restaurant in Aptos, Ca, namely Cafe Sparrow. Right before walking through their entrance door, I spotted a dish on the menu board that caught my eyes right away, pork belly with eggs! It read so simply, yet the thought of grilled pork belly over a bed of black bean salsa, with a chipotle aioli alongside two eggs peeked my curiosity even more.
Incidentally, about a week ago hubby and I were doing our monthly run at Costco. There, amongst the many items we always manage to discover on a whim were Sous Vide Pork Belly! Unbeknownst to me that I would end up ordering pork belly & eggs about a week later.
All this to say that my craving for this dish inspired me to make my own rendition at home…
Stumbling upon it on Instagram, I purchased a few of these Ninong’s Original Ube Cookie Butter. Although I’m quite familiar with the flavors of ube, I’ve never had one in a cookie butter form.
Corn season is in full force in California, so, naturally it’s an Elote (Mexican Grilled Corn) kind of day…
My version is a simple dash of kosher salt and freshly ground black pepper atop the grass-fed beef patties on freshly-baked hamburger buns, adding on fried oysters, collard greens, and Sir Kensington’s Special Sauce to finish it off—no bayou dish left unturned.