Tag: starters

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Grape Leaves…On the Grill!

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.

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Chunky Guacamole topped with Crispy Bacon Bits

Chunky Guacamole!

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!

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Pork Sisig…revisited!

For the love of ‘Sisig’…a Filipino cuisine, considered mainly in our culture as a side dish, or even a snack…along with a bottle of ice-cold beer 😉 The word ‘Sisig’ refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice (kalamansi) or vinegar, then seasoned in salt, pepper and other spices.
What I made for you is Sizzling Pork Sisig alongside Indian Basmati Rice with a vinegar and chili pepper-based dip for the pork.  An easy and versatile recipe you can make, as well!

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Butter Variations…

Making butter is quite easy: heavy cream needs to be shaken or beaten to a point where the buttermilk and butterfat separate. This can be done in an old-fashioned churn, by shaking the cream vigorously in a jam jar for about 30 minutes (See my last post about a butter kit I purchased), or by the easiest method–I am happy to share, a stand mixer. Just don’t leave it unattended as the separation of butterfat and buttermilk happens instantly within 20 minutes time.

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Oven-Baked Ground Lamb Scotch Eggs

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!