Clik here to view.
Mexican Inspired Paella Verde
I’ve said it before and I’ll say it again: I love paella. This Spanish cousin-of-risotto leaves itself wide open to modification and reinterpretation, and so in keeping with my recent interest in...
View ArticleClik here to view.
Indian-Inspired Barbecue Chicken
Every now and then, I have odd cravings that don’t jive with one another, so something new is born. In this case, I wanted Indian and barbecue. There just isn’t much cross-over in that realm (as far as...
View ArticleClik here to view.
Chicken & Shrimp Jambalaya
I’ve never been to New Orleans, but have always been smitten with its cuisine. Ingredient-wise, it seems simple and unassuming, but the opinions and passion about the right way to do it–well that’s...
View ArticleClik here to view.
Teriyaki Chicken Burger
Summer time is burger time, and now that I have a meat grinder, its that much more fun for me to experiment with different kinds of burgers. After seeing these Pacific Rim Burgers, I knew I had to try...
View ArticleClik here to view.
Coq au Vin (French Fricassee of Rooster)
I think its safe to say that we’ve all heard of coq au vin. This is a classic French dish with two big players: chicken and red wine. Well, a correction to that: not just any kind of chicken, but when...
View ArticleClik here to view.
Fried Chicken and Andouille Gumbo
When Mardi Gras rolls around, I think of three dishes: King Cake, Jambalaya, and today’s meal: gumbo. If you’ve never had a good gumbo, you’re missing out–it is one of those quintessential Cajun/Creole...
View ArticleClik here to view.
Chicken in Tarragon Mustard Cream Sauce
I don’t use mustard very often, but absolutely love it in sauces. Something about a well done mustard sauce is intriguing to me as it can take on many forms–sharp and tangy, rich and hearty, or just...
View ArticleClik here to view.
Sriracha Chicken Wings
Wings are the kind of comfort food I don’t eat often enough, but when I crave them, I can pack them away. They don’t require much of an introduction–all the wing lovers out there know just what I mean....
View ArticleClik here to view.
Penne with Seared Chicken Breast and Green Garlic Pesto
I’m a little late on posting this recipe since green garlic season may have already come and gone (some of you might still find it), but that brings us right over into garlic scape season, so its an...
View ArticleClik here to view.
Chilaquiles
If I had to pick a favorite class of food as of late, I’d have to go with Mexican. The flavors are always big, bold, and exciting, the food looks rustic and mouth-wateringly good, and it never fails to...
View Article
