I’ve heard that finger-lickin’ is not allowed in finer circles. Rumor has it, you should only order foods that are easy to eat during business dinners. No spaghetti, no lobster, and definitely no ribs. The same goes for when you meet your in-laws for the first time. Is this true? I don’t know. But I do know that, when you find yourself face to face with a rack of ribs, you aren’t getting away from them without a little finger lickin.’ Barbecued pork ribs can be made any number of ways, depending on the part of the USA you’re emulating. Some ribs are prepared as wet BBQ, meaning they are brushed with barbecue sauce throughout the cooking process, while others use a simple dry rub of assorted spices, as is popular in Memphis barbecue. Even though I’m American, I really don’t have much experience cooking ribs, so I looked at The Best Recipe by Chris Kimball for inspiration. He suggested going with a dry rub, then brushing BBQ sauce over them at the end. I played around with …
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Last chances only come once. Last chance to tell that boy you like him. Last chance to wear hypercolor. Last chance to wear a micro-mini. Because, guess what? The 90’s are over, and they’re not coming back. (not that I’m bitter) (well, maybe about the mini skirt thing). Take a look outside. This might be your last chance to fire up the grill in 2012. Come December, when the Mayan’s pop in to say hello, you might wish you took the opportunity. Especially when it comes with so much DIY goodness. I’m a big fan of DIY meals. (Remember when we made “Foe” (similar to Pho)? No one’s bowl looked the same. Yet they were all major Yum Town). Today we’re exploring the popular South American DIY called Carne Asada, a.k.a. the most lovely barbecued meat you’ll ever nibble. Carne Asada can be found all over – from Mexico (hey, there’s those Mayas again), to the fine countries of South America. It is an especially fond part of the Paraguayan Global Table…and so here we …
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While I’ve always loved a good ratatouille, there’s something so … soft about it. While that’s fine for a cloudy sort of day, on bright, cheery days, I’m in the mood for definition. Clear edges. Decisiveness. Which brings us to today’s roasted salad, from the Macedonian Global Table. She’s all of those things while still being easy-breezy. The reason she’s so defined? The eggplant and peppers are pre-cut and roasted, which gives good browning and clean edges. Once tossed with fresh tomatoes and a sprinkling of lemon juice, this salad just begs to be eaten with crusty bread and a glass of wine (Macedonia has long produced good wines and CNN even called her the new Napa Valley in 2010). This is a minimalist salad; every single ingredient gets the attention it deserves. I wish the same for you. Ingredients: 1 eggplant, cubed 3 bell peppers, diced 2 large cloves garlic, sliced salt & pepper oregano, optional 1/4 cup olive oil, more to taste 1-2 tomatoes, diced lemon juice, to taste Method: The best way to …
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Serves 4 Mr Picky’s eyes bulged when I told him that an authentic Greek salad does not include lettuce. “I thought all salads had to have lettuce,” he said. I went down the list of ingredients, playing up what might be my favorite salad in the world, simply in the hopes of converting him. He hate olives and vinegar, and barely tolerates tomatoes, so it was a tough sell. Still, Greek salads are on my short list. In New England you can get one at almost every restaurant. Here, in Tulsa, Oklahoma, I’ve only managed to find them in Greek restaurants, of which there is sadly a short supply. The good news? It’s spectacularly easy to make at home. I find dressing this salad at least thirty minutes ahead of time gives the flavors a chance to mingle. Ingredients: 2 tomatoes, cut into wedges 1 green pepper, sliced thinly 1/2 an English cucumber sliced thinly, or 1 regular cucumber peeled and then sliced 1/2 red onion, sliced thinly 3.5 ounces feta, cubed 1/2 cup kalamata …
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Serves 4 When I started this Adventure I was seriously grill-challenged. Today, I am a new woman. I’ve learned how marinades can transform bland meat into craveable hunks of goodness, as with the intensely lemony Georgian Chicken recipe we made a few weeks ago. And now, today, I bring you Greek lamb… I would choose to eat these lamb chops over eating out any day of the week. The key is to slowly marinate the meat until it practically tingles from the inside out with garlic, lemon and a hit of rosemary. Ingredients: 2.5 lbs lamb, any combination of: Lamb Rib Chops Lamb T-Bone Chops Leg of Lamb, cubed (for kabobs) For the marinade: 4 cloves garlic 1-3 sprigs fresh rosemary 1 tsp salt 1/2 tsp oregano 1/4 tsp pepper 2 strips lemon peel, or 1/2 a lemon zested 1/4 cup olive oil 1/4 cup lemon juice Method: Run to the store and buy some potted herbs. Plant them here, there, and everywhere. They’ll make your garden so gorgeous. An herb garden is unbelievably easy to grow and …
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Serves 4 This simple layered casserole is vegan, rich, and addictive. The vegetables cook down into a soft casserole, but can be uncovered half way through cooking to reduce the effects of steaming. Ingredients: 1 zucchini 1 small eggplant 1 potato 1/4 tsp pepper 1/2 tsp salt 1/2 tsp oregano 1/4 cup olive oil 2/3 cup tomato sauce 1 1/2 quart casserole Method: Preheat the oven to 375F. Meanwhile, slice all the veggies into thin discs. Resist the urge to see if they’ll fly, like frisbees, across your kitchen. Drop some liquid sunshine (olive oil) into a 1 1/2 quart casserole (you can scale this up pretty easily, if you need to feed more people). Layer on some potatoes… Gather the salt, pepper, and oregano together… And sprinkle the blend onto each layer… Add on the eggplant… and more olive oil. Embrace the oil – this is supposed to be a luxuriously rich dish. Next up, zucchini. And half your tomato sauce. Keep piling everything on in layers… with spices and oil each time… Ending …
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Serves 6 This spicy one pot dish is a meal unto itself. If you have a band of merry-men coming over for dinner, serve them heaping spoonfuls of this hearty and wholesome rice and they’ll leave with full bellies and even merrier grins. While Riz au Gras is eaten throughout West Africa, 0ur version is from the Ivory Coast as taught me by Linda of Tropical Foodies. NOTE: You may cut down or omit the chili powder if you would like a mild dish. Ingredients: 3 Tbsp vegetable oil 1 small onion, chopped (or half a big one) 4 cloves garlic, crushed 1 lb stew beef, cubed 2 cups white rice 4 cups water 1 1/2 cups tomato puree 1 tsp oregano 1/2 tsp chili powder (for medium heat) salt & pepper Method: Heat the oil in a heavy bottomed pot. When shimmering, add in two of my BFF’s – onion and garlic. Cook them until translucent and fragrant. Next, increase the heat to medium-high and add seasoned beef. There will be a sizzle as the meat …
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Serves 4 Bolivian peanut soup is a delightful way to serve up good old fashioned meat and potatoes. Cook this soup gentle and slow. If you do, the beef will be moist and tender and the potatoes will bursting with the flavor of their juices. The most unusual part of this soup is biting into the occasional crunchy peanut. Serve with Bolivian Hot Sauce. Ingredients: olive oil (or peanut oil) 1 large onion, chopped 3 garlic cloves, crushed 1 tsp oregano 1 tsp cumin 1 lb beef, cubed 1 quart stock (beef, or chicken, depending on the meat you chose – even water works in a pinch) 4 medium potatoes 1/2 cup unsalted peanuts 1/4 cup white rice 1/2 cup frozen peas 1 cup milk parsley, to taste salt pepper Method: 1. Add some oil to a large pot and heat over medium. Cook onion and garlic with oregano and cumin. When onions are softened, add beef, stock, potato, and peanuts. Simmer gently until potatoes are just tender. I cooked this soup on super low …
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Serves 4-8 Spiced feta is wonderful wrapped up in flatbread with fresh herbs. Feel free to improvise on this recipe with your favorite herbs and spices. Ingredients: 1/2 lb feta cheese 1 Tbsp white wine vinegar 1/4 cup olive oil 1/2 tsp Hungarian paprika 1/2 tsp dried tarragon 1/2 tsp dried oregano 1/2 tsp dried cilantro 1/4 tsp sumac (optional garnish) 2-6 sprigs each of basil, oregano, mint, and chives Method: 1. Spread fresh herbs down in a shallow serving dish. Slice feta into 4 slices. Arrange on top of herbs. 2. In a small bowl, whisk together vinegar, oil, paprika, and dried herbs. Drizzle over feta. Let sit for at least an hour, or over night. Right before serving, sprinkle with ground sumac. Armenian Spiced Feta | Brinza Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Spiced feta is wonderful wrapped up in flatbread with fresh herbs. Feel free to improvise on this recipe with your favorite herbs and spices. CourseAppetizers & Snacks, Sides & Salads LifestyleGluten-Free, Potluck Friendly, Vegetarian Servings Prep Time 4-8 …
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Serves 4 Chimichurri sauce is traditionally served with Beef Empanadas in Argentina. The bold garlic flavor also goes well with any grilled beef. Ingredients: 3/4 cup chopped fresh parsley 1/4 cup chopped fresh oregano 1/2 cup olive oil 1/4 cup chopped red onion 1/4 cup red wine vinegar 2 Tbsp water 5 garlic cloves, crushed 1 tsp salt 1/4 tsp red pepper flakes 1/4 tsp pepper Method: 1. Combine all ingredients in a food processor or blender. Process until a loose salsa consistency is achieved. 2. Let stand at room temperature for flavors to meld, at least 30 minutes. Chimichurri can be refrigerated for a day or two. Serve at room temperature. Chimichurri Sauce Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Chimichurri sauce is traditionally served with Beef Empanadas in Argentina. The bold garlic flavor also goes well with any grilled beef. CourseAppetizers & Snacks LifestyleGluten-Free, Potluck Friendly, Vegan, Vegetarian Food TypeSauces & Dressings Servings Prep Time 4 people 10 minutes Passive Time 30 minutes Servings Prep Time 4 people 10 minutes Passive Time 30 minutes …
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Serves 4 I first heard of making a salad inside a hot, roasted pumpkin from the Argentine chef, Francis Mallmann. My version of this unusual salad is streamlined for the home cook. Enjoy this wonderful comfort food on a cold day. Makes enough for a light meal, or use it as an impressive starter in a larger feast. Ingredients: 2 acorn squash (or pumpkin – whatever is in season) olive oil salt pepper For the vinaigrette: 1 1/2 Tbsp chopped fresh mint 1 1/2 Tbsp chopped fresh oregano 1/4 cup red wine vinegar 1/2 cup olive oil 1 tsp salt 1/2 tsp pepper bunch baby arugula 8 ounces Bucheron goat cheese (this is aged goat cheese – regular goat cheese is a fine substitute) Method: 1. Preheat the oven to 400F. 2. Cut pumpkins in half and remove seeds and strings. Brush cut ends liberally with olive oil and sprinkle with salt and pepper. 3. Roast for 45 min-1 hour, or until a fork pierces the flesh with no resistance. 4. Meanwhile, whisk together ingredients for the vinaigrette in a small bowl. …
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Serves 4-8 Spicy and hearty, beef empanadas are great party food. Serve with Chimichurri dipping sauce for a garlicky kick. Ingredients: 2 batches empanada dough For the Filling: 1 Tbsp butter 1 onion, minced 1 1/2 Tbsp tomato paste 3 cloves garlic, crushed 1/2 tsp dried oregano 1 tsp cumin 1/4 tsp cayenne 1/2 lb ground hamburger, 85% lean 3/4 cup low sodium beef broth 1/2 cup shredded Monterey Jack 1 hard-boiled egg, chopped 1-2 green onions chopped salt pepper Method: First, prepare the empanada dough. For the empanada filling: 1. Heat a large skillet over medium heat. Add butter and melt. Add onion and cook until softened and translucent. Add tomato paste, garlic, cumin, oregano, and cayenne. Stir thoroughly to combine and cook for about 2 minutes. 2. Add ground beef and cook until the seasonings mix in and meat is just cooked through. Add beef broth and simmer over low until most of the moisture evaporates and meat just looks wet. 3. Turn off heat. Stir in cheese, egg, and green onion. Cool filling …
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