Tongue, as a Cold Cut

Let’s face it, they’re not pretty. They look like huge, well, tongues. So just don’t think about it being a tongue. Think of it as a culinary delicacy. Tongue is soft, tender, and lean, with a unique texture. With very little work, you can turn this piece of cow into a fabulous “cold cut” for

Read More

Saltado with Shrimp

Where I live, in a town of 50,000, there is no “fine” dining. There are three restaurants my husband and I go to (I can’t even say frequent) when I want a break from cooking. Sadly, we maintain low expectations. Otherwise, we’d be terribly disappointed, instead of just able to laugh things off. It’s not

Read More

Escabeche

My thoughtful daughters gifted me a do-it-yourself fermentation kit for Christmas, 2017. Escabeche immediately came to mind. I’ve only made escabeche one time, many years ago. The reason I only made these crunchy, zesty vegetables once is that the vinegar smelled up the house for days, which was very upsetting to my husband. I thought

Read More

Achiote Oil

Achiote oil is a handy ingredient to have on hand. This is especially true if you cook Latin American and Mexican cuisines. The oil is made from beautiful red annato seeds, which are about the same size as cardamom seeds. Why this oil is not called annato oil, I’ll never know. For some reason the

Read More