It all started when I ordered some barbecue and simmering sauces from Williams-Sonoma, in anticipation of surgeries on both hands this year. Typically I make everything from scratch, but I was unable to do much in the kitchen for about 4 months total. One of the sauces I purchased was Roy Choi’s Sweet and Spicy
Tag: chile peppers
I got this recipe from Wesley Avila’s cookbook called Guerilla Tacos, published in 2017. It’s probably one of the most conservative recipes in the book, but I just had to taste the sauce. The chef certainly proves that tacos can pretty much be made with anything, highlighting in his recipes some with uni, foie gras,
I discovered this recipe at the Food and Wine website. It’s a recipe for a salad with green goddess dressing, by Melissa Rubel Jacobson. Green goddess is a really wonderful dressing that uses lots of fresh herbs, which accounts for the green color. Sometimes an avocado is included as well. According to Food and Wine,
Marinades are a wonderful way to flavor meat. They can be simple or involved, depending on your desires, but they’re also a great way to use up ingredients. Have some leftover parsley? Make a marinade. Tomatoes? Make a marinade. An orange? You get the idea. Generally, a marinade is composed of three parts: the oil,
The story behind my discovery of Pipián Rojo is an interesting one, because my husband told me about it. His massage therapist is of Mexican descent, and obviously they were discussing food during his massage. That in itself is interesting. I mean, I’d do that, but I didn’t think my husband would! In any case,
We’ve all made a red sauce or marinara, sometimes even referred to as spaghetti sauce. But to me there is another, equally important red sauce in my life, and today I’m sharing it with you. It’s not for pasta, but instead, it is a sauce for meats – grilled meat, barbecued meat, smoked meat, and
If you like to cook and garden like I do, then you probably grow a variety of chile peppers. It doesn’t take but a couple of pepper plants to keep a family stocked with fresh chiles, but I always plant too many. This is especially true with jalapeños, cause we like them. So here’s an
Sunday Suppers at Lucques is a James Beard Foundation award-winning cookbook by Suzanne Goin, published in 2005. The actual name is, Sunday Suppers at Lucques – Seasonal Recipes from Market to Table. I wanted to purchase one of her cookbooks just because she’s so highly revered as a chef, and all of her culinary endeavors
Having ancho chile pepper paste is a staple in my house, with as much Mexican and Southwestern cooking that I do. I might just need a couple of teaspoons, say, to season some sour cream or mayo, or about 1/2 cup of it to add to a soup, chili, meat loaf, or enchilada sauce. I
During the years my younger daughter lived in London, I “smuggled” Sriracha sauce in my suitcase for her at every visit. It just wasn’t a product she could find in London. I always double-bagged the 28-ounce plastic bottle with sealable bags. Can you imagine if 28 ounces of hot sauce exploded in your suitcase?!! On