Dinner Night

Devilishly Good Chicken!

2026-10-23T00:00:00.000-05:00

Foods that are highly seasoned (e.g., mustard, chilies, etc.) or sinfully rich (e.g., chocolate cake) have been referred to as "deviled" since the 18th century. In 1868, The William Underwood Company began selling a mixture of ground ham with seasonings which they named "deviled ham." In fact, their devil logo is one of the oldest trademarked logo still in use today. While I love highly seasoned food, canned ham is not my kind of thing. Trust me. I used to audit food processing plants (like Ballpark Franks), haven't eaten one since!

The original Underwood Deviled Ham logo.

With Halloween almost here, I want to share this wickedly addictive recipe from Williams-Sonoma for "Chicken Thighs Diavolo." Diavolo means devil in Italian, but only dishes invented by Italian-Americans use the term. In Italy, they would refer to a spicy dish as all-arrabiata meaning "angry-style." I digress. Anyway, these chicken thighs are marinated in a wonderful blend of cider vinegar and five different chili spices, then grilled to juicy perfection. Delicious! I love this marinade so much! In addition, you could use it on practically any cut of chicken or even pork. I don't know who created this spice blend, but they must have sold their soul to the devil to create it!

Chicken Thighs Diavolo

Serves 6

Ingredients:

For the marinade

1/4 cup cider vinegar

2 tablespoons paprika

1 tablespoon cayenne pepper

1 tablespoon granulated garlic

1 tablespoon coarse salt

1 tablespoon freshly ground black pepper

2 teaspoons chili powder

1 teaspoon Thai chili paste or red pepper flakes (I use Chili Garlic Sauce by Huy Fung Foods, Inc.)

1 teaspoon hot-pepper sauce (I use Cholula.)

1/2 cup water

For the Chicken Thighs

3 pounds bone-in chicken thighs, trimmed of any excess skin and fat

1 or 2 handfuls wood chips, soaked in water for 30 minutes. (I use mesquite.)

1 large disposable aluminum roasting pan

Directions:

In a bowl, combine marinade ingredients and whisk until the salt and granulated garlic dissolve. Taste and adjust the seasonings; the sauce should be bright red and very spicy. Pour half the sauce into a small serving bowl and set aside.

Rinse the chicken under cold running water and pat dry with paper towels. Using a sharp knife, score the chicken to the bone in several places to expose the flesh. Place the chicken in a large disposable aluminum roasting pan, pour the remaining sauce over the top and turn to coat well. Cover and refrigerate for at least 1 hour or up to 4 hours. Remove from the refrigerator 10 minutes before grilling.

Prepare a charcoal or gas grill for indirect grilling over medium heat.

For a charcoal grill: Sprinkle the wood chips over the coals. Place the pan with the thighs on the cooler side of the grill, cover and cook until cooked through, about 30 minutes. Transfer the thighs to the grate directly over the coals, brush with the marinade from the pan and grill, turning often, until nicely charred on all sides, 3 to 5 minutes more.

For a gas grill: Increase a burner to high. Heat a smoker box half full of chips until smoking, then reduce the heat to medium-low. Place the pan with the thighs over unlit burners, cover and cook until cooked through, about 30 minutes. Transfer the thighs to the grate directly over the heat, brush with the marinade from the pan and grill, turning often, until nicely charred on all sides, 3 to 5 minutes more.

Transfer the chicken to a platter. Serve immediately and pass the reserved sauce alongside.

Roosters and Truffles

2026-10-18T14:00:00.000-05:00

The last time I visited my daughter in Florence, we took a wine tour through Tuscany and Siena. Our tour guide told us why the black rooster is the symbol of Tuscany and Chianti wine. During the Middle Ages, Tuscany and Siena had to settle a land dispute between the two cities. The two cities decided to each send a knight to ride until they met, which would became the border. The start time for each knight was to wait for a rooster to crow. However, clever Tuscans chose to starve their black rooster, resulting in the rooster crowing far earlier than that of the well fed Siena rooster. The result was that the Tuscan knight rode out far earlier than the Siena knight. The knights met within 12 km from Siena, giving Tuscany most of the Chianti region.

After a lovely yet long day, we arrived back to Florence starving! We stumbled into Osteria Giglio d'oro to enjoy some pasta and Chianti. I ordered the mushroom ravioli with truffle cream sauce. So delicious! In fact, this is a common option in many Florentine establishments, such as Trattoria Za Za. Haha! (IYKYK) When I got home I did a quick search and found this astonishingly easy recipe from Food52 for Ravioli with Truffle Cream Sauce! The recipe calls for salsa tartufada. In America, you may find it called truffle sauce. Also, I prefer tartufada made with some mushrooms, as some versions use some black olives. So read the label. Also, I prefer this recipe with mushroom ravioli. Mangia!

Ravioli with Truffle Cream Sauce

Serves 2

Ingredients:

2 Tablespoons butter

1/2 cup heavy cream

1 Tablespoon salsa tartufada (truffle sauce)

1/4 cup grated Parmigiano Reggiano

8 fresh ravioli (I prefer mushroom ravioli and use 10 for two people.)

Directions:

In a saucepan, melt the butter over medium-low heat. Once melted, add the cream and tartufada. Bring to a boil. Reduce heat and simmer for 5 minutes. Add the Parmigiano and stir.

Meanwhile, cook ravioli according to package recommendations. When done, add to the sauce with 1-2 tablespoons pasta water. Simmer one more minute. Season with salt and pepper to taste. Serve on plates.

Fall for Cashmere Potatoes

2026-10-12T11:22:00.000-05:00

The first frost of the season is predicted for tomorrow. Brr! Fall is officially here. It's time to resuscitate my beloved cashmere sweaters that have been whimpering in my closet all summer long. Hooray! In honor of the occasion, I want to share a wonderful recipe for "Roasted Rosemary Potatoes" from the king of Italian cashmere, Brunello Cucinelli.

Brunello Cucinelli headquarters in Solomeo, Italy.

Cucinelli began his luxury brand in 1978, which now consists of the finest Mongolian cashmere, silk, suede, and shearling. His headquarters are located in a completely restored medieval hilltop villa in Solomeo, Italy. Complete with a castle, church, piazza, and amphitheater, it also contains what can only be described as the world's most historic and, of course, luxurious cafeteria. The cafeteria is decked out with crest-bearing china, bottles of local wine, and Cucinelli's own olive oil. However, the food is not created by world-famous chefs, rather three Umbrian women who make everything from scratch and traditional, like these potatoes.

This recipe caught my eye because the potatoes are parcooked in vinegar water, which sets the starches prior to baking. They are then tossed with garlic, rosemary, olive oil, salt, pepper, and white wine. The result is a more refined and elegant dish that has become a favorite in my household. I make them whenever I roast pork, and always with Arista (Tuscan Roast Pork Loin). While the Cucinelli brand is far beyond my means (Thank God for JCrew), I can always make this luxurious recipe and dream.

Roasted Rosemary Potatoes (aka., Cashmere Potatoes)

Serves 8

Ingredients:

1 cup distilled white vinegar

1/4 cup Kosher salt, plus more for seasoning

3 pounds waxy potatoes (such as Yukon Gold; about 5), peeled, cut into 3/4" wedges

4 garlic cloves, smashed

6 small sprigs of rosemary

1/4 cup dry white wine (*Cooking Tip: You can always use shelf-stable Vermouth, which I always have tucked away in my kitchen.)

2 tablespoons olive oil

Freshly ground black pepper

Directions:

Preheat oven to 400 degrees. Bring vinegar, 1/4 cup salt, and 4 quarts of water to a boil in a large pot. Add potatoes and cook until crisp-tender, about 5 minutes; drain.

Transfer potatoes to a large rimmed baking sheet and toss with garlic, rosemary, wine, and oil; season with salt and pepper. Roast potatoes, tossing occasionally, until completely tender and just beginning to brown, 35-45 minutes.

Recipe from the June 2013 Bon Appetit.

Creamy Tuscan Chicken

2026-10-07T16:33:00.000-05:00

I love visiting Tuscany! It truly is a magical land that sings to your soul. One of my lucky daughters lived in Florence for two years! I am sure she would be happy to stay there forever!

In those two years, I studied everything about the cuisine to soothe my loneliness. Very simple farm to table faire. So when I came across this recipe for "Creamy Tuscan Chicken," I was intrigued. This recipe is not a Tuscan recipe, rather an Italian-American creation inspired by Olive Garden and Catherine de' Medici. Catherine, from Florence, married King Henry II in 1547. When she moved to France, she brought her chefs with her and her love of spinach. However, that is just speculation.

This delicious recipe is a weekday staple in my house due to the convenience of one pan cooking. I have successfully halved this recipe, and I am sure it could even be doubled for a larger crowd. You would have to use two pans though. Serve it with a salad, Chianti, and a warm baguette for a cozy dinner. Mangia!

Creamy Tuscan Chicken

Serves 4

Ingredients:

1 Tablespoon olive oil

4 boneless skinless chicken breasts, gently pounded to approximately the same thickness

Kosher salt and freshly ground black pepper

1 teaspoon dried oregano

3 Tablespoon butter

3 garlic cloves, minced

1 1/2 cups cherry tomatoes, halved

3 cups baby spinach, stems removed

1/2 cup heavy cream

1/4 cup freshly grated parmesan

lemon wedges, for serving

Directions:

In a skillet over medium heat, heat the oil. Add the chicken and season with salt and pepper and oregano. Cook until golden and no longer pink, approximately 5 minutes a side. Remove the chicken to a plate and set aside.

Melt the butter in the skillet. Add the garlic and cook until fragrant, approximately 1 minute. Add the cherry tomatoes and season with salt and pepper. Cook until beginning to burst. Add the spinach and cook until wilted.

Add the cream and parmesan and bring to a simmer. Reduce heat to low and simmer until slightly reduced, about 3 minutes. Return the chicken to the skillet and cook until heated through, 5-7 minutes. Serve with lemon wedges.

Savor the best of summer!

2026-09-15T10:30:00.000-05:00

With autumn quickly arriving, I had to post this delicious and stunning recipe for Arugula, Peach and Piquillo Pepper Salad with Goat Cheese. Sliced peaches, strips of ruby red piquillo peppers, diced red onion, crumbled goat cheese all tossed with peppery arugula and creamy balsamic dressing. This beautiful salad shows that things that grow together go together. I found this dead simple recipe from forageddish.com. Go buy some peaches!

Arugula, Peach and Piquillo Pepper Salad with Goat Cheese

Serves 4

Ingredients:

1 pound baby arugula

2 ripe peaches, sliced thin

1/2 cup roasted piquillo peppers, diced (I like strips better. I buy Roland brand piquillo peppers that are sold in cans.)

1/3 cup soft goat cheese, crumbled

1/4 cup red onion, finely diced

Creamy Balsamic Dressing (I use Briannas brand Creamy Balsamic Dressing.)

Directions:

In a large salad bowl, combine arugula, sliced peaches, peppers, and onion. Sprinkle goat cheese over top.

Just before serving, drizzle with balsamic dressing to taste.

Yum!

*Tips: Use a melon baller to remove the discolored area around the pit of the peaches, for aesthetics! If you haven't tried piquillo peppers before, they are not hot, more fruity. Don't be afraid!

Macque Choux! Gesundheit!

2026-08-22T15:15:00.000-05:00

While I've been trying to get over a nasty chest cold, I still found the energy to utilize fresh Hatch chiles (see Roasted with Love-Hoarded with Passion and The Great Green Chile Quest), this time in Macque Choux! Macque choux, pronounced "mock shoe," is a corn-based side dish traditional to southern Louisiana. The origins of this Cajun specialty are a bit unknown; however, it appears that the dish was embraced by the Acadians (French immigrants from eastern Canada) who, after being moved out by the British, settled in Louisiana and learned it from the local Native Americans. There are a plethora of recipes for macque choux, but all contain corn, bell peppers, onions, tomatoes, herbs, spices, and usually some Tasso ham.

This recipe for "Hatch Chile Macque Choux" is yet again another version I'd never seen before, so I had to try it! It utilizes fresh Hatch chiles (which hopefully you have all ready to go in your freezer), bacon, a little lager, NO tomatoes (gasp!), and enriched with heavy cream. I served it with some seared scallops and a garnish of fresh chives. Very pretty! However, this fiery version (which really helped open my sinuses) really over-powered the delicate flavor of the scallops. Shrimp, crawfish, chicken, and some potatoes can be added to create a "main meal." If you prefer not to use the green chiles, substitute tomatoes for a more authentic dish. Any leftover macque choux makes a welcome addition to cornbread!

Hatch Chile Macque Choux

Serves 4

Ingredients:

4 slices bacon, chopped

3/4 cup red bell pepper, diced (if using tomatoes instead of green chile, substitute a green bell pepper instead...to keep the colors pretty!)
1 cup yellow onion, diced
1/4 cup lager

4 cups corn (preferably freshly cut from 3 or 4 ears of corn, see Techniques)

1 1/2 cups heavy cream
1 teaspoon Tabasco sauce

Salt and pepper, to taste

1/2 cup Hatch chiles, roasted, peeled, deseeded, and sliced (optional, can be replaced with diced tomatoes)

Directions:

Saute bacon over medium heat until crisp and set aside. Discard all but 2 tablespoons of the bacon fat. Add the red bell pepper and onion to the pan. Cook and stir until tender, about 5 minutes.

Add the lager and deglaze by stirring and scraping all the brown bits stuck to the bottom of the pan. Continue cooking until the lager is nearly evaporated. Add corn, cream, and Tabasco. (If using tomatoes instead of chiles, add them here.) Bring to a simmer and cook until cream is thick enough to leave a trail on the back of a spoon. Add the bacon back in. Season to taste with salt and pepper.

Remove from the heat and stir in the Hatch chiles, if using.

Recipe courtesy of Central Market.

Hatch, Hatch, Hooray!

2026-08-19T10:00:00.000-05:00

Hatch chiles have just hit the market! Yippee! These amazing chiles are only available for a short period of time, so you better run out and get some! Every year I load up, roast and freeze them to hopefully last me all year. See Roasting and Freezing Hatch Chiles. I also make Green Chile Sauce, that I freeze in ice cube trays, which I adore with scrambled eggs. The first meal I make is always my amazing Green Chile Cheeseburgers! Delicious! In fact, I'm making them tonight! I can't wait! Other fabulous recipes from my site that make the most of these addictive chiles are Chiles Rellenos, Green Chile Chicken Lasagna with Goat Cheese, and Hatch Chile Macque Choux. I highly recommend any of those!

However, I have a new recipe for you to try this year! How does "Hatch Chile and Cheddar Corn Pudding" sound? Chiles and cheese - my favorite! It's the perfect side dish with grilled or roasted meats. It would also make a fine meal on it's own with a nice green salad. If you like chiles, you'll love this recipe!

Hatch Chile and Cheddar Corn Pudding

Serves 6-8

Ingredients:

2 large hatch chiles, roasted, peeled, and chopped (See Techniques for more information on how to roast a chile.) (Can subtitute 1, 4oz can of hatch chiles, if necessary.)

4 cups frozen corn kernels, thawed and drained

1 1/2 teaspoons Kosher salt

3 scallions, thinly sliced

3 tablespoons all-purpose flour

2 cups grated cheddar cheese, preferably freshly grated

5 large eggs, at room temperature

2/3 cup heavy cream

2 tablespoons unsalted butter

Directions:

Preheat oven to 350 degrees. Puree 3 cups of the corn in a food processor or blender. Transfer to a large bowl, and stir in the remaining 1 cup corn, salt, scallions, chiles, flour, and 1 cup of the cheese. In a separate bowl, whisk together the eggs and cream until combined. Stir into the corn mixture.

Place butter in a 8" square baking dish (I used a 2 quart souffle dish), and place in oven until butter is melted, about 10 minutes. (Don't let the butter burn!) Pour batter into the hot baking dish and sprinkle the top with the remaining cheese. Place a baking sheet on lower rack to catch any drips, and bake until puffed and bubbling and cheese is golden brown, 45-50 minutes. (I had no issues with any drips.) Let cool 30 minutes before serving.

Recipe adapted from Martha Stewart.

What "The Old Fart" Can Teach You!!!

2026-08-17T13:52:00.000-05:00

How can it be that since I moved north, the summers are even hotter than South Texas? With temperatures consistently clearing triple digits, I am up to my eyeballs with my favorite hot weather food, i.e., Black Bean-Chicken Tostadas with Salsa and Tangy Romaine, Retro Wedge Salad with 1916 Roquefort Dressing, and Schlotzky's "Original" Sandwich, just to name a few. What I really want, which sounds insane, is a nice bowl of soup! Yes, I said soup, even in triple digits!!!

Luckily, My local grocer just started receiving Colorado corn! I don't know what it is about Colorado corn, but I swear it is the best I've ever tasted! Maybe it's the fresh mountain air, or perhaps nostalgia for the beautiful state of Colorado? Either way, it makes the most delicious "Corn Soup with Coriander!" You may think that this sweet, spicy, and exceedingly fresh tasting soup is from my Texas heritage, but it's not! It's Canadian, specifically, from a relic Canadian magazine called The Old Fart! Lucky for me, Laura Calder included this recipe in her newest cookbook! She recommends serving it as a starter, followed by steak, salad, and summer pudding; however, it's HOT, just give me a bowl and an ice cold cerveza, and I'm perfect!

Corn Soup with Coriander

Serves 8

Ingredients:

6 ears of corn

3 tablespoons butter

2 large onions, minced

2 small red peppers, chopped

1/2 teaspoon chili pepper flakes, or to taste

1 jalapeno, seeded and finely chopped

2 medium tomatoes, seeded and chopped

4 cups chicken stock

1 cup milk or light cream

Salt and freshly ground black pepper, to taste

Leaves from a bunch of coriander (cilantro), roughly chopped

Directions:

Shuck the corn, and with a small knife shave the kernels from the cobs. (Click my "Techniques" tab for tips on removing corn from the cob.) Melt the butter in a large soup pot over medium heat, and saute the onions until translucent. Add the corn, red peppers, and chili flakes and saute for 5 minutes. Add the jalapeno, tomatoes, and chicken stock; simmer for 15 minutes. Add the milk and heat through. Season with salt and pepper to taste. Stir in the chopped coriander, and serve. Pretty easy, eh?

Recipe adapted from Dinner Chez Moi: The Fine Art of Feeding Friends, by Laura Calder.

You say poblano, I say Green Chile Cheeseburger!

2026-08-12T14:00:00.000-05:00

A few years ago, I was absolutely convinced that I would win the HGTV Dream Home in Santa Fe, New Mexico. I loved that place. I was so convinced, that after hearing someone talk on Splendid Table on NPR about the New Mexican staple, the Green Chile Cheeseburger, I spent quite a while trying to figure out a recipe. This is what I came up with. A wonderfully juicy, spicy, cheesy version of the original! Although I didn't win my dream home in the mountains, I won't stop making this delicious burger!

Green Chile Cheeseburgers

Makes 4 burgers:

Ingredients:

4 "Hatch" green chiles (if available) or 2 large poblano peppers

1 smallish yellow or red onion, thickly sliced but do not separate into rings
garlic powder
1 pound ground chuck
Kraft cheese slices (I'm normally a stickler about processed food, but here it just works!)
lettuce
1 tomato
mayo
ketchup, optional (a real "no-no" in New Mexico!)
onion sandwich rolls
Kosher salt and freshly ground pepper

Directions:

First you need to roast the hatch/poblano peppers. Click here to find out how. Next, drizzle the onion slices with olive oil, salt, and pepper on each side. Grill (I use a grill pan) the slices until soft and no longer opaque. Now chop up the peppers and onions into the same size pieces. (I do it about 1/4 to 1/2 inch size.) Mix them together and plop back into a bowl. Heat up a saute pan and cook the poblano/onion mixture for a few minutes. Throw in a good dash of garlic powder, salt, pepper, and stir. This step is important. If you don't heat the mixture up the flavor is just not there. When done, drop into the same bowl and cover until ready to make burgers.

Divide the meat into 4 balls. Flatten with the back of a plate. Make them bigger than the rolls so they will fit after cooking, as they will shrink. Season liberally with salt and pepper on each side.

On a grill (but I have cooked them in a skillet) cook the burgers. I do about 5 minutes the first side. After flipping the first time, top each burger with as much poblano/onion mix that will stay on top. Continue to cook about 3 to 5 minutes on the second side. Now, a couple of minutes before done, I top each burger with 2 slices of Kraft cheese slices (don't judge me). Once the burgers look good and the cheese has melted smooth, remove.

Cover each side of the buns with some mayo. Put burgers on the buns. I top with some lettuce and a slice of tomato. I don't put the ketchup on the buns, just on the side to dip the burger in bite by bite. If you put it on the burger, the green chili flavor gets lost.

I think these are best served with roasted potato wedges (seasoned with cumin, paprika, salt, and pepper) and a nice cold Shiner Bock from my childhood state of Texas. Prosit!

What I want to eat when it's freakin hot outside!

2026-08-08T11:00:00.000-05:00

Today it's 99°, with a heat index of 110°!!!! Ick! I'm so sick of the heat and the dreaded question of "What's for dinner?" At times like this, I immediately think of the ultimate, quick, hot weather food from Rick Bayless's Mexico One Plate at a Time. Black bean-chicken tostadas with salsa and tangy romaine makes a perfect dinner that no one in my family will turn down. My version simplifies things by buying packaged tostada shells, a rotisserie chicken, using my favorite salsa, and a couple more tweaks. In fact, this is so fast that I pull this out when I'm in a pinch for time.

Black Bean-Chicken Tostadas with Salsa and Tangy Romaine

One package tostada shells

2 tablespoons canola oil

1 medium white onion, chopped

3 garlic cloves, minced

1, 15oz can black beans or frijoles negros, drained

Kosher salt

2 cups shredded chicken (use a store bought rotisserie)

3/4 cup mexican crema or sour cream (I can find crema at my local mexican market. It's awesome and worth looking for! If not you can make your own crema!)

1 cup or so of your favorite salsa (I like a tomato/jalapeno type for this recipe)

1/2 cup crumbled queso fresco, cotija, or even shredded cheddar

2 tablespoons apple cider vinegar

1 tablespoon olive oil

3 cups loosely packed, thinly sliced romaine

chopped tomatoes and cilantro for garnish

For the beans:

In a medium saucepan, heat the 2 tablespoons canola oil over medium heat. When the oil is shimmery, add the onion and cook until golden, approximately 7 minutes. Add the garlic until you can smell it (about a minute, no more). Then add the beans. Using a potato masher, mash the beans until they are soft and creamy. Add a little water, if necessary. Don't worry about lumps. It should be lumpy but still smooth.

For the tangy romaine:

Toss the romaine with the vinegar and olive oil and about 1/4 teaspoon salt.

To serve family style (or you can plate to make it more special):

Put out the tostada shells, bowl of shredded chicken, bowl of beans, the tangy romaine, crema, salsa, chopped tomato, chopped cilantro, and cheese.

To assemble:

Take a tostada shell and spread the bottom with the delicious black beans. Top with some chicken, romaine, salsa, crema or sour cream, and cheese. Garnish with the tomatoes and cilantro. Enjoy and don't forget to tell your kids to lean over their plate!!!

Chocolate and the Yellow Jersey!

2026-07-25T12:00:00.000-05:00

While the entire US is still enjoying 4th of July celebrations, I'm looking forward to the Le Tour de France, which begins Saturday, July 4 through Sunday, July 26! The peleton (which refers to the entire group of cyclists, each wearing their team jerseys) will have to battle it out over 21 stages: 7 flat, 4 hill, 8 mountain (that will have 5 altitude finishes - my favorite!), and 1 time-trial. The Tour is a grueling affair, with wrecks (where some will suffer injuries, usually referred to as "road rash"), packs of humorously dressed fans (who are not restricted from getting as close to the riders as they want), and only 2 days of rest! Phew!

At the end of each stage, jerseys are awarded to the overall leader (the yellow jersey), the best sprinter (the green jersey), the best climber (the polka dot jersey), and the best young rider under 25 (the white jersey). The beauty of the Tour is that the standings can change day by day, up to the grand finale where the final jerseys (and prize money) are awarded! An amazing celebration and light show at the Arc de Triomphe wraps it all up! While I am not a true cycling enthusiast, I love to watch the tour to see all the beautiful locations that I have yet to visit! France is a beautiful country!

So, in honor of the Tour, I would like to share this recipe for "Tarte au Chocolat" from Reims, France (one of the Tour stages!), published in Bon Appetit, May 1994. This recipe is fabulous because it makes just enough pastry to create a beautifully thin crust, and the filling is rich and decadent! Please note that I've altered the original recipe by adding a chocolate glaze to give it a glossy top! After all, no one minds extra chocolate!

(They're racing to my tart! Ha! Ha!)

Tarte au Chocolat (Chocolate Tart)

Serves 8
*You will need a 9" tart pan with removable bottom.

Ingredients:

For the Pastry

1 cup all-purpose flour

1/4 cup powdered sugar

6 tablespoons unsalted butter, chilled and cut into small pieces

2-3 tablespoons heavy cream

For the Chocolate Filling

1/2 cup heavy cream

1/4 cup whole milk

10 ounces semisweet chocolate, chopped

1 egg

For the Glaze

3 ounces bittersweet chocolate, chopped

1/4 cup heavy cream

Directions:

For the Pastry

Blend the flour and sugar in a food processor. Add the butter and pulse until the mixture looks like coarse meal. Add the cream and process until moist clumps form. Turn the dough out onto a piece of plastic wrap. Using the plastic wrap, gather the dough into a ball, flatten into a disk. Wrap in the plastic and chill in the refrigerator for 30 minutes.

Preheat the oven to 350 degrees. Roll the dough out on lightly floured surface (or between two sheets of plastic wrap) to form an 11" round. Remove one sheet of plastic wrap (if using). Using the remaining piece of dough/plastic wrap, place the dough (plastic side up) into a 9" diameter tart pan. Press gently into place. Remove the plastic wrap and fold over the edges to form a double thickness on the sides. Poke the bottom of the pastry with the tines of a fork. Cover and refrigerate for at least 30 minutes.

After 30 minutes, line the crust with aluminum foil, shiny side down, or crumpled and smoothed parchment paper. Fill with dried beans or pie weights. (I keep a large jar of beans, which I reuse over and over.)

Bake 20 minutes. Carefully loosen the foil/parchment from the edges of the tart crust, then gently lift out with the beans. Continue to bake the crust until golden brown, approximately 10 minutes. Transfer to a cooling rack. Maintain oven temperature.

For the Chocolate Filling

Bring the heavy cream and milk to a simmer in a medium saucepan. Reduce heat to low, add chocolate and stir until melted and smooth. Beat egg in a medium bowl. Gradually whisk 1/4 cup of the chocolate mixture into the egg. Whisk in the remaining chocolate mixture into the egg mixture. Pour the filling into the tart crust and bake until set, approximately 15 minutes. Transfer to a cooling rack to cool.

For the Glaze

Place the chocolate in a small bowl. Bring the cream to a boil, then pour over the chocolate. Stir to melt. Pour over the tart so it coats the top evenly, tipping if necessary, using a spatula to smooth it out. Let set at room temperature for at least an hour to firm before serving.

**See also Savory Swiss Chard Tart and Creme Patissiere for more recipes that honor the Tour!

Amazingly Adaptable Avocados

2026-07-19T12:15:00.000-05:00

Avocados are so healthy and delicious, but you don't have to just make guacamole. Try this recipe for "Crab and Avocado Salad." It's so fresh and delicious! Serve it with a nice cold cerveza, and it makes a perfect lunch on a hot afternoon!

Crab and Avocado Salad

Serves 4

Ingredients:

1/2 cup light mayonnaise

1 celery stalk, finely chopped

2 tablespoons chives, chopped

1/4 teaspoon Tabasco sauce

Salt and freshly ground black pepper

2 ripe avocados, washed under cold water

1 lemon, juiced

8 ounces jumbo lump crabmeat, picked over for any shells or cartlidge

1 head of Boston, Bibb, or Butter lettuce, washed

2 large ripe tomatoes, washed and cut into wedges

Directions:

Mix the mayonnaise, celery, chives, and Tabasco in a medium bowl. Season to taste with salt (about 1/4 teaspoon) and pepper. Set aside.

Cut the avocados in half, lengthwise, and remove the pit. With a large spoon, remove the avocado pulp and dice. (Reserve the avocado shells!) Add the diced avocado to a separate bowl, and squeeze over the lemon juice. Stir to coat.

Gently, fold the crabmeat into the diced avocado. Next, gently fold in the dressing. Taste and adjust seasonings, if necessary. Fill each avocado shell evenly with the salad.

On individual plates, place 1 or 2 leaves of lettuce (depending on the size). Place one stuffed avocado shell on each plate. Garnish each plate evenly with the tomato wedges. Admire it's beauty and serve!

You may also like Crab Louie.

Just in Time for 4th of July - Strawberry Shortcake!

2026-07-03T11:00:00.000-05:00

I just got back from my Texas road-trip to my hometown of Corpus Christi, Texas, just in time for 4th of July! After seeing fields, and fields, and fields of strawberries growing along the gulf coast, I just had to make my absolute favorite, "Long-on-Strawberry Shortcake!" I'm not sure where I got this recipe, but I love it! Instead of a biscuit, it is a moist, light cake, made with cake flour, poppy seeds, crushed strawberries, and even some almond extract! Topped with sliced berries and whipped cream, it makes a nice presentation and tastes fantastic! In addition, it only takes 30 minutes, start to finish! It is a nice variation of a true American classic!

Long-on-Strawberry Shortcake

Serves 8-10

Ingredients:

For the Cake

2 cups cake flour (like Swan's Down)

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon poppy seeds

1 1/2 cups sugar

3/4 cup unsalted butter, softened

3 large eggs, separated

1/4 cup crushed (with a fork), ripe strawberries

1 teaspoon almond extract

2, 9" round cake pans and parchment paper

For the Topping

1 cup heavy whipping cream

1/3 cup confectioners' sugar

2 pints fresh ripe strawberries, sliced

3 pretty, small, whole berries, for garnish

Directions:

For the Cake

Preheat oven to 350 degrees. Grease two 9" round cake pans. Cut parchment circles to fit the pans, place in the pans, grease the parchment, and flour the entire inside of the pan. Tap out any excess flour.

Stir together the flour, baking powder, salt, and poppy seeds in a bowl.

With an electric mixer, cream together the sugar and butter. Add the egg yolks, one at a time, beating well after each addition. Combine 3/4 cup water and the almond extract with the crushed strawberries. Add the fruit mixture in thirds, alternating with the dry ingredients. Continue beating until all the ingredients are well incorporated.

With the mixer, beat the egg whites until stiff. Fold them into the batter.

Pour the batter evenly into the prepared pans, and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the layers for 5 minutes in the pans. Remove the layers from the pan and continue to cool on cooling racks.

For the Topping

While the cakes are baking, whip the cream and 1 tablespoon of the confectioners' sugar. Refrigerate until ready to use.

Combine the sliced strawberries with the remaining confectioners' sugar, a tablespoon or two at a time, until desired sweetness.

Assembling the Cake

Remove the parchment rounds from the layers. Transfer one layer to a serving plate. Top with half the sliced berries and spread 1/2 of the whipped cream over the berries. Top with the remaining cake layer, the rest of the sliced berries, the remainder of the whipped cream, and garnish with the 3 remaining whole berries. Pretty and Yum!

Crab Cakes for a Homesick Texan

2026-07-01T11:00:00.000-05:00

Concluding my series of recipes, paying homage to my recent Texas road-trip, I must mention Texas's extensive gulf coast of 372 miles! That is more coast than any other state, with the exception of Florida, Alaska, and California! This beautiful shoreline along the Gulf of America shellfish as shrimp, blue crabs, and oysters, and fish, such as red snapper, black sea bass, grouper, mackerel, and marlin, just to name a few! Considering that not everyone has access to stellar fresh seafood (like me, unfortunately), I'm going to share my favorite recipe for "Mexican Crab Cakes with Jalapeno Aioli!"

These crab cakes are exceptional, loaded with jumbo lump crab meat (which can be purchased at almost any grocery), elevated with the fiery habanero chile, and adorned with a delicious jalapeno aioli! Remember that habanero chiles are HOT!!! So, be careful not to touch your eyes, nose, etc., or better yet, wear gloves! A simple green salad or Tri-Color Salad with Lime-Honey Vinaigrette makes a nice accompaniment. So, whenever I feel homesick for some excellent Texas seafood, I always make these, and I feel better!!!

Mexican Crab Cakes with Jalapeno Aioli

Serves 4-6

Ingredients:

For the Jalapeno Aioli
1 jalapeno chile, seeded (optional)
1 tablespoons fresh squeezed lime juice
1 cup mayonnaise
1/4 cup fresh cilantro leaves, plus more for garnish
1/4 teaspoon Kosher or sea salt, more or less to taste
1/4 teaspoon freshly ground black pepper

For the Crab Cakes

1 pound jumbo lump crab meat

1 habanero chile, seeded (optional), chopped

2 teaspoons fresh squeezed lime juice

2 teaspoons fresh cilantro, chopped

3 tablespoons bread crumbs

1 egg

2 teaspoons mayonnaise

1/2 teaspoon Kosher or sea salt, more or less to taste

1/4 teaspoon freshly ground black pepper, more or less to taste

1 tablespoon butter

1 tablespoon olive oil

Directions:

For the Aioli

Place all the ingredients in a food processor and process until smooth. Refrigerate until ready to use.

For the Crab Cakes

Combine the crab meat, habanero, cilantro, breadcrumbs, mayonnaise, egg, and lime juice in a large bowl. Season with salt and pepper. Form 4-6 crab cakes, depending on how chubby and big you want them. You can prepare them in advance and keep them refrigerated for up to 2 days.

Heat a large skillet (non-stick is nice here) over medium-high heat, melt 1 tablespoon of butter into 1 tablespoon of oil. Once it starts to sizzle, add as many crab cakes as will fit without being crowded. Cook 3 minutes per side, or until golden.

To Serve

Top each crab cake with some of the jalapeno aioli and sprinkle with some freshly chopped cilantro. Nice!

This recipe, created by Chef Alfredo Solis of Ceiba Restaurant in Washington, DC, comes to me from Pati Jinich of Patis Mexican Table. Thanks Pati, I owe you one!

Remember the Alamo!

2026-06-29T14:00:00.000-05:00

I think everyone has a place where they instinctually feel at home, for me that is central and south Texas. The kindness and generosity of the people is truly infectious, and not surprising due to the long history of the area! Let's start with the beautiful city of San Antonio! In 1691, a group of Spanish explorers and missionaries came upon the river and Native American settlement on June 13, the feast day of Saint Anthony of Padova, Italy, and named the place and river "San Antonio" in his honor. Following several Spanish missions established in the area, from 1718 through 1731, sixteen families who had been colonists in the Canary Islands, arrived in San Antonio, by royal decree of the King of Spain, and founded La Villa de San Fernando, and established the first civil government in Texas and the San Fernando Cathedral (built between 1738-1750). The San Fernando Cathedral is the oldest cathedral in the United States, and is listed on the National Register of Historic Places. In addition, the Cathedral is the resting place of the fallen heroes of the Alamo, including Davy Crockett, William Travis, and Jim Bowie. If you ever find yourself in San Antonio, besides visiting the Alamo, the San Fernando Cathedral should be on your list!

View of the San Fernando Cathedral from my amazing terrace at the Drury Plaza - San Antonio Riverwalk located in the restored Alamo National Bank Building in the San Fernando Tower! (Great Hotel Room!)

My favorite part of San Antonio is the enchanting San Antonio Riverwalk, aka., Paseo Del Rio. The San Antonio Riverwalk was transformed in the 1920s, diverting the river's flow and paving over the riverbanks, creating a pedestrian mall, home to galleries, shops, and restaurants, it is a must-see! The oldest restaurant along the Riverwalk is Casa Rio. The restaurant founded in 1946, sits on land first granted title in 1777 by the King of Spain. The existing Spanish Colonial hacienda became the core of Casa Rio, where the huge cedar door and window lintels, the fireplace, and the thick rock walls, are still evident. Although the food is typical, sub-par tourist faire, like most along the Riverwalk, Casa Rio is definitely a place to visit.

View of Casa Rio from the Commerce Street Bridge, the first bridge built to span the river!

So, in honor of San Antonio, I made a classic "Chiles Rellenos," found on any self-respecting Mexican menu! Chiles Rellenos, or stuffed chiles, are one of the most emblematic dishes in Mexican cuisine, with origins dating back to the Spanish conquest of Mexico in the 16th century. It consists of roasted poblano chiles stuffed with cheese or meats and covered in an egg batter, fried, and served with a light tomato broth. Because the chiles relleno is traditionally made with poblano chiles, a term used to refer to people and things from the city and state of Puebla, it is widely considered to have originated in Puebla, and is rumored to have been created by the local nuns! This delicious cheese stuffed version is truly simple, no toothpicks, no dipping, no freezing, if you've never made chiles rellenos before, this is your recipe! You'll love it!

Chiles Rellenos

Serves 4

Ingredients:
For the Salsa
1 pound Roma tomatoes, cored and halved
1/2 medium white onion, cut into 1/2" slices
2 medium garlic cloves, peeled and smashed
1 medium serrano chile, stemmed
1 teaspoon freshly squeezed lime juice, or more to taste
1 teaspoon Kosher salt, or more to taste

For the Chiles Rellenos
5 medium poblano chiles (I always make an extra one, just in case one tears beyond repair)
Kosher salt and freshly ground black pepper, to season chiles
8 ounces (about 3 cups) shredded Monterey Jack, Chihuahua, or queso Oaxaca cheese
Flour for dusting stuffed poblanos
4 large eggs, separated
1/2 teaspoon Kosher salt, for the egg whites
1 cup avocado oil or light olive oil

Directions:
For the Salsa
Preheat your broiler and arrange a rack in the upper third of the oven.

Place the tomato halves, (skin-side up), onion slices, garlic, and serrano on a baking sheet. Broil until the tomato skins start to blacken and blister, about 7 minutes. Remove from the broiler and transfer the ingredients to a blender. Add the lime juice and salt, and blend into a smooth puree. Taste and season with additional salt or lime to taste.

Transfer to a small saucepan and keep warm over very low heat.

For the Chiles Rellenos
Lay 1 chile on a cutting board so that it sits flat naturally without rolling. Using a sharp pairing knife, make two cuts forming a "T" by first slicing down the middle of the chile lengthwise from stem to tip, them making a second cut perpendicular to the first about 1/2" from the stem, slicing only halfway through the chile. Don't cut the stem end completely off! Carefully open the flaps to expose the interior of the chile, and using a pairing knife and/or kitchen shears, carefully remove all the seeds, ribs, and any core. You can rinse the chile under cold water to flush out any extra seeds. Dry thoroughly with paper towels, inside and out. Repeat with the remaining chiles.

Turn 2 gas burners to medium-high heat. Place 1 chile directly on each burner and roast, turning occasionally with tongs, until blackened and blistered on all sides. Repeat with the remaining chiles. Check my "Techniques" tab for additional guidance on How to Roast a Chile. If you don't have a gas stove, place all the chiles directly on a high oven rack under the broiler, turning occasionally with tongs, until the chiles blacken and blister on all sides, about 8-10 minutes. When the chiles are blackened, place in a large, heatproof bowl, and tightly cover with plastic wrap. Let cool about 15 minutes.

Using the side a knife, can use a butter knife to prevent tearing, scrape away and discard the charred skins. Try not to tear the chiles! Season the inside and outside of the chiles with salt and pepper. Stuff each chile, trying not to tear them, with a quarter of the cheese (about 2/3 cup) and close the flaps over the cheese. Dust lightly with flour to help batter adhere. Set aside.

Whisk the egg yolks in a medium bowl until lightened in color and frothy, about 2 minutes, set aside. Place the egg whites and 1/2 teaspoon salt in a stand mixer fitted with the whisk attachment. Beat on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer and gently fold in the egg yolks with a rubber spatula until just combined. Set aside.

Heat the oil in a large frying pan over medium-high heat until hot, about 4 minutes. Check to see if the oil is hot by submerging the handle of a wooden spoon until it touches the bottom of the pan, the oil is ready if bubbles form around the handle.

Working with 1 chile at a time, drop about 1/2 cup of the egg batter into the oil using a rubber spatula to spread it to about the same size as the stuffed chile. The batter will puff up considerably, it's supposed to!

Lay the chile, seam-side down on top of the mound of batter.

Drop another 1/2 cup of the batter on top of the chile, spreading it with the rubber spatula to cover the sides and encase the chile.

Cook without disturbing until the bottom of the chile relleno is golden brown, about 2-3 minutes. Using a spatula and a fork, carefully flip the chile relleno over and cook until the other side is golden brown, about 2-3 minutes. (If the sides of the chile aren't browned, using a spatula or tongs, carefully turn it onto each side to brown.)

When done, transfer the chiles rellenos to a cooling rack and season with a pinch of salt. You can place them in a low oven to keep warm, while finishing the remaining chiles.

Plating the Dish
Place about 1/4 of the salsa into four individual wide bowls or plates, top each with a chile relleno, garnish with a sprig of cilantro or queso fresco. Serve immediately, passing any remaining sauce on the side. Delicioso!

***You may also be interested in Chorizo Stuffed Poblano Peppers!

THE MEATWAVE - Part II

2026-06-15T14:00:00.000-05:00

After being tantalized by The Meatwave, I made their delicious recipe for Chorizo Stuffed Poblano Peppers. Yum! However, while my poblanos cooked over indirect heat (not over the coals), I didn't want to waste the direct side (over the coals) of my grill, so I tried their recipe for "Bacon-Wrapped, Jalapeno and Cheese-Stuffed Shrimp." Apparently this recipe was inspired by a restaurant in Houston, Texas, and being a native Texan myself, I had to try it!

The shrimp are seasoned with a simple dry rub, slit open, filled with a small slice of Monterey Jack cheese and slice of jalapeno pepper, then held together with a slice of bacon! The shrimp are then threaded onto skewers, brushed with melted butter, and grilled to perfection! Could anything sound better? They turned out beautifully with a nice balance of heat and baconess. My only comment is that the recipe calls for 2 pounds of large shrimp to serve 4-6. I used 1 pound of medium shrimp, keeping the other ingredients as written and found that not only did it take me almost an hour to stuff and wrap the shrimp, it made enough to feed an army! So, keep that in mind when purchasing your shrimp. (It was not a problem...my husband was more than happy to down more than his fair share!) These shrimp were so fantastic and would be perfect at any barbecue! And finally, a nice cooling Retro Wedge Salad makes a nice accompaniment!

Bacon-Wrapped, Jalapeno and Cheese-Stuffed Shrimp

Serves 4-6

Ingredients:

For the dry rub

2 teaspoons garlic powder

2 teaspoons paprika

2 teaspoons freshly ground black pepper

1/2 teaspoon cayenne pepper

For the shrimp

2 pounds large shrimp, peeled with tale on, deveined, and rinsed

2 ounces Monterey Jack cheese, cut into thin strips (I recommend cutting as you go...)

3 jalapenos, halved, seeded, and cut into thin slices (I recommend cutting as you go...)

1 pound bacon strips, halved (I recommend using thin cut bacon and I cut them into thirds because I used smaller shrimp, see above)

1/4 cup butter, melted

1 lime, quartered

Directions:

In a small bowl mix together garlic powder, paprika, black pepper, and cayenne pepper. Place shrimp in a large bowl and season with 3/4 of the spice mixture, tossing to evenly coat.

Working with one shrimp at a time, make a slit about 3/4-inch long at the base of the shrimp. Place one jalapeno slice and one cheese slice in cut slit, then wrap base of shrimp all the way around with half a slice of bacon. Repeat with rest of shrimp.

Thread shrimp onto skewers (I recommend threaded through just above the tail then through the body to help stabilize the shrimp onto the skewers) and season lightly with remaining spice mixture. Brush shrimp lightly with melted butter.

(I grilled them in batches,

because I only had half the grill available.)

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill shrimp over high heat until bacon crisps and shrimp just cooked through, about 2-3 minutes per side. Remove to a platter and serve with lime wedges.

THE MEATWAVE - Part I

2026-06-14T14:00:00.000-05:00

Over the weekend, I stumbled upon The Meatwave, a blog completely dedicated to barbecue and grilling. I was immediately impressed with the fine photography (I need a better camera!), tantalizing bbq and grilling recipes, and the many humorous puns all focused on meat! Ha! Ha! However, I'm not naive, a lot of food blogs are loaded with recipes that are ho-hum and with incompetent directions that clearly indicate that the writer didn't even try the recipe! Annoying! But having been lured by The Meatwave, I fired up my grill and gave a few recipes a try, starting with "Chorizo Stuffed Poblano Peppers."

This recipe caught my eye because I love poblanos and happened to have Mexican crema and cotija cheese lingering in my fridge. Perfect! I followed the recipe exactly and when the aroma of simmering chorizo, onions, and garlic hit me, I knew this was going to be great! Not only did these savory poblanos look fantastic, they tasted even better! A nice cooling Retro Wedge Salad makes a nice accompaniment!

Chorizo Stuffed Poblano Peppers

Serves 4

Ingredients:

1 tablespoon olive oil

1 small onion, minced

4 medium cloves garlic, minced

2/3 pound raw Mexican chorizo, removed from casings

1 1/2 cups cooked white rice

2 medium roma tomatoes, seeded and diced

1/3 cup finely chopped fresh cilantro

1/3 cup Mexican crema, or sour cream

1/4 cup grated cotija cheese

Kosher salt and freshly ground black pepper

4 large poblano peppers, halved lengthwise and seeded

1 cup shredded pepper jack cheese

Directions:

Heat olive oil in a medium skillet over medium-high heat until shimmering. Add in onion and saute until lightly browned, about 5 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add in chorizo, breaking sausage into small pieces with a wooden spoon, and cook until cooked through, about 5 minutes. Transfer mixture to a large bowl.

Add rice, tomatoes, crema, cilantro, and cotija cheese to bowl with meat mixture and mix until combined. Season with salt and pepper to taste.

Spoon mixture into cavities of split poblanos and top with pepper jack cheese.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. (I didn't oil it and it was just fine!) Place poblanos on cool side of grill, cover, and cook until cheese has melted and poblanos have softened, about 20-30 minutes. Remove from grill and serve.

***You may also be interested in Bacon-wrapped, Jalapeno and Cheese-Stuffed Shrimp.

Hot Potato!

2026-06-06T13:31:00.000-05:00

Potatoes were first introduced to Europeans by Spanish explorers from the New World in the 16th century. Not surprisingly, they were quickly integrated into local culinary cuisines. One of the most common uses of potatoes was to make potato salad. The Cassells Dictionary of Cookery, published in London around 1875, contains three recipes for potato salad: British, French, and German. The British and French recipes were very similar, served cold and dressed in a vinaigrette. The German version included bacon and was served hot. Incidentally, during both World Wars, recipes for German potato salad were simply called "hot potato salad."

Potato salad was introduced to the Americas by European settlers who quickly adapted their recipes to local ingredients. Originally, German style potato salads were more common; however, with the invention of bottled mayonnaise (see Kool sla, Kohlslau, Coleslaw!), mayonnaise-based potato salads have become the preferred version showing up at barbecues all across the country. I prefer a mayonnaise-based potato salad, but not one doused with yellow mustard, celery seed, rubbery bacon, and pickle relish. Instead, I prefer a more elegant version made with champagne vinegar, some sour cream to lighten it up a bit, and enhanced with onion, celery, hard-cooked eggs, and capers. Chopped chives, tarragon, dill, or parsley also make nice additions. This recipe for "Elegant Potato Salad" is just as good alongside any barbecue fair, but is sophisticated enough to serve with a perfectly grilled steak or salmon. Yum!

Elegant Potato Salad

Serves 8

Ingredients:

For the Dressing

1/3 cup sour cream

1/3 cup mayonnaise

1/4 cup extra-virgin olive oil

3 tablespoons Champagne vinegar

1 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

For the Salad

1/4 cup plain rice vinegar

Kosher salt

3 1/2 pounds Yukon Gold potatoes, washed

3 hard-boiled eggs, diced (How do you make perfect hard-boiled eggs? See Techniques!)

1 1/2 cups thinly sliced celery

1 cup small-diced sweet onion

3 tablespoons capers, drained

Directions:

For the Dressing

Whisk all the dressing ingredients in a small bowl. Refrigerate until ready to be used.

For the Salad

Stir together the rice vinegar and 2 teaspoons salt in a large bowl. Let sit to dissolve the salt. Place the potatoes and 2 tablespoons of salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20-25 minutes. If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. Cut the potatoes into 3/4" chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

When the potatoes have completely cooled, gently fold in the eggs, celery, onion, and capers. Fold in enough dressing to generously coat the potatoes (you may not need all the dressing). Season to taste with salt and pepper, if needed. Serve at room temperature or chilled.

Recipe from Fine Cooking.

Boy Bait

2026-05-22T12:00:00.000-05:00

Want to make your man swoon? Barbecue him some ribs! I don't know a man around who doesn't go crazy for some good ribs! (It must be some innate caveman thing.) This recipe utilizes a basic dry rub of paprika, salt, sugar, garlic powder, onion powder, and pepper. The ribs are then smoked over a pan of water while maintaining a temperature between 300-350 degrees for about 3 hours. I know the temperature is higher than most "experts" would swear by, but it is exactly the way I make my Memphis-Style Spareribs and it has never let me down. I do brush these ribs with a little barbecue sauce (my favorite being Sweet Baby Ray's Sweet 'n Spicy) and wrap them in foil for the last 30 minutes. So ladies, push your man aside and make him the best ribs he's ever had! (Make sure you really like him, because he just might propose!) Coleslaw, potato salad, and grilled corn are obvious accompaniments.

Best Barbecue Ribs

Serves 4-6

Ingredients:

For the Dry Rub

1/2 cup paprika

1/4 cup Kosher salt

1/4 cup sugar

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons freshly ground black pepper

For the Ribs

4 lbs pork sparerib slabs, preferably St. Louis style cut, if possible

3-4 handfuls mesquite and cherry wood chips, soaked in water

Your favorite barbecue sauce

Directions:

Remove the membrane from the bone-side of the ribs by sliding a knife under the membrane at the edges and using a paper towel, pull the membrane off. Gross! Mix all the dry rub ingredients in a bowl, and pat it all over the spareribs, rubbing it in well. Place the ribs in a dish, cover, and refrigerate for at least 1 hour or for up to 4 hours. Remove from the refrigerator at least 30 minutes before barbecuing. (I also cut each slab in half to ensure they fit in my Weber grill.)

Prepare a charcoal grill for barbecuing over medium-low heat (300-350 degrees).

Place an aluminum drip pan half full of water in the center of the fire bed. Sprinkle some of the wood chips on the coals. Place the ribs on the grill rack over the drip pan.

Cover and grill and smoke the ribs, rotating them every 30 minutes or so (the ribs along the outside will cook faster, so it's good to rotate to the inside, etc.) and adding more wood chips, more coals, and more water to the drip pan as needed.

Continue to cover, grill, and smoke the ribs until they are tender and a toothpick can easily be inserted between the ribs, about 2 1/2-3 hours. Brush the ribs with a little barbecue sauce, stack, and wrap in foil for the last 1/2 hour.

To serve, cut the slabs into separate ribs and pile on top of a platter and serve proudly! With lots of napkins!

Add some Pep to your Cinco de Mayo!

2026-05-01T12:30:00.000-05:00

It's no secret that I LOVE Mexican cuisine. However, this Cinco de Mayo will have a Texas twist with these Peppa Marinated Flank Steak Tacos! This is the easiest and tastiest recipe ever! When looking for your flank steaks, they should be thin, and sometimes if you're lucky, you can find them run through a cubing machine which makes the meat more tender. Also, these tacos have such wonderful flavor that salsa is not necessary, although I do drizzle a little of my beloved Cholula over the top!

To make a wonderful taquiza (taco party), serve with Drunken Pintos with Cilantro and Bacon (Frijoles Borrachos) and Elote Asado (Mexican Grilled Corn with Crema, Cheese, and Chili). Happy Cinco!

Peppa Marinated Flank Steak Tacos

Serves 6-8

Ingredients:

2 flank steaks, totaling about 2 1/2 pounds

For the Peppa Marinade:

1/2 cup low sodium soy sauce

1/2 cup hot sauce

1/4 cup Worcestershire sauce

3 Tablespoons red wine vinegar

2 Tablespoons dark brown sugar

2 garlic cloves, minced

For serving the tacos:

Corn or flour tortillas

Chopped white onion and cilantro, mixed together in a small bowl

Your favorite hot sauce

Mashed avocado with salt and fresh lime juice, optional

Directions:

Place the steaks in a nonreactive pan. Combine the marinade ingredients and pour over the steaks. Cover the pan and refrigerate overnight, or at least three hours before cooking. Turn the steaks occasionally during the marinating.

Remove the steaks from the marinade, reserving the liquid in a small saucepan.

Grill the meat uncovered over hot, ashen-gray coals for 4 minutes a side, or until the steaks are done to your taste. Let the meat rest 10 minutes before slicing it thin, across the grain.

"Uncubed" flank steak

"Cubed"flank steak

Heat the tortillas on the grill and wrap in a towel or tortillero to keep warm. Meanwhile, bring the marinade liquid to a boil, allowing it to reduce by about a third, a matter of just a few minutes.

To assemble the tacos, place some of the sliced meat on a tortilla, spoon over a little of the reduced peppa sauce, top with some of the onion/cilantro mixture and enjoy!

Recipe adapted from Texas Home Cooking, by Cheryl and Bill Jamison.

When in Rome!

2026-04-21T11:00:00.000-05:00

Is there a better place than the Eternal City? Everyone should go at least once in their life. It is truly breathtaking and dripping with history. We checked into the Hotel Hiberia located in a palace in the historical center of Rome. The lovely gentleman at the front desk said, "I have given you a room with amazing views!" I thanked him and when we entered our room I was shocked to say the least! Not only did it have views of almost all of Rome's landmarks, it was a corner room with two windows, and the view from the bathroom was just as stunning! My daughter and I now joke that it will always be the best bathroom in the world! Haha!

After a long day of walking and enjoying la dolce vita, we were starving! I knew exactly what I wanted, one of Rome's four classic pastas, "Cacio e Pepe!" Cacio is a local Italian word meaning cheese from the Latin word caseus. So it's basically pasta with Pecorino Romano, black pepper and mixed with pasta water to emulsify into a mesmerizing sauce of simplicity. However, don't let the minimal ingredients fool you into thinking it's easy! It's all about technique and practice!

We ate at L'Hostaria Boschetto in the Monti District. With it's charming stone arches and everything porcini, I highly recommend visiting! I ordered the Tonnarelli Cacio e Pepe to see what all the fuss was. Verdict? Delicious! In fact, the couple next to us asked what I ordered and they nodded in satisfaction saying, "It is the best!"

Tonnarelli Cacio e Pepe from L'Hostaria Boschetto.

I've been testing every recipe out there to achieve the best version for the home cook. I tried one where you toast the pepper then simmer in pasta water, but found it unnecessary. One fidgety one that alternated heat from simmer to off, then on again, etc. only to have the cheese separate into a total disaster! Also, any recipe that calls for olive oil, cream, or anything else would have the Romans throw you in the Tiber River! Romans have an intense loyalty to their culinary traditions! In fact, one of Stanley Tucci's Searching for Italy shows featured a restaurant that used half Romano and half Parmesan in their Cacio e Pepe. Gasp! Turns out the Roman's refuse to eat there and it's just for tourists basically now.

After all my testing, I have decided that Katie Parla's "Cacio e Pepe Leonardo Vignoli," from her book Tasting Rome, is the best and easiest to achieve the desired result. While the pasta cooks, you add a ladle full of starchy pasta water to the grated cheese in a large bowl with the pepper and mix. When the pasta is cooked, transfer to the bowl, stirring constantly, adding leftover pasta water as necessary to achieve a smooth sauce. Remember the pasta will continue to absorb water so it's better to be a little more on the "wet" side. The classic pasta for Cacio e Pepe is tonnarelli, which I picked up while there. If tonnarelli is not available, buying a high quality spaghetti (not Barilla or Cervasi) is very acceptable. The strands should look a little scruffed up by the bronze dies to help the sauce adhere. Good luck!

*If you want to practice making a single serving use 3 oz pasta, 2 oz Pecorino, and 1/4 tsp black pepper!*

Simplest ingredients!

Cacio e Pepe di Leonardo Vignoli

Turned out great! Finally!

Serves 4-6

Ingredients:

1 pound high quality tonnarelli or spaghetti

2 cups finely grated Pecorino Romano (I recommend purchasing Locatelli Grated Pecorino Romano. I am usually a stickler for freshly grated, but it's a very hard cheese!)

2 teaspoons freshly ground black pepper

*Do Not Add Salt except for the pasta water. Pecorino is Very Salty!*

Directions:

Bring a large pot of water to a rolling boil over high heat. Salt the water. When the salt has dissolved, add the pasta and cook until al dente.

Meanwhile, in a large bowl, combine 1 1/2 cups of the Pecorino Romano, the pepper, and a small ladle of pasta cooking water. Using the back of a large wooden spoon, mix vigorously and quickly to form a paste. (Personally, I have found that adding a regular size ladle of water or two and whisking to a cream soup consistency works just as well.)

When the pasta is cooked, use a large strainer to remove it from the cooking water and quickly add it to the sauce in the bowl, keeping the cooking water boiling on the stove. Toss vigorously, adjusting with additional hot water a tablespoon or two at a time as necessary to melt the cheese and to obtain a juicy sauce that completely coats the pasta.

Plate and sprinkle each portion with some of the remaining Pecorino Romano and pepper to taste. Serve immediately.

Recipe from Tasting Rome, by Katie Parla and Kristina Gill.

*I like Chianti with this recipe.*

Got Ham?

2026-04-08T10:30:00.000-05:00

Sometimes it can be hard to get rid of that leftover Easter ham. Short of casserole-type dishes, which my family hates, pasta dishes, which my husband hates, sandwiches are the last option. However, I have come up with a superb recipe for "Toasted Ham and Smoked Gouda Sandwiches with Caramelized Onions and Arugula." Imagine warm ham and melty Gouda, sweet caramelized onions, tangy Dijon mustard, and peppery arugula. Yum! It's so good that I've made them twice this week! All that's needed is a comforting bowl of soup, or your favorite chips, to complete this simple yet satisfying meal. I promise you will love it!

Toasted Ham and Smoked Gouda Sandwiches with Caramelized Onions and Arugula

Makes 4 Sandwiches.

Ingredients:

2 tablespoons unsalted butter

1 tablespoon olive oil

2 large yellow onions, halved and thinly sliced

1/4 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon brown sugar

8 slices good quality sandwich bread (I use an Italian style bread.)

Dijon mustard

Thinly sliced ham, enough for 4 sandwiches

4 slices smoked Gouda

Softened butter

4 handfuls arugula

Directions:

For the Caramelized Onions

In a large saute pan, heat the oil and butter over medium heat. When the butter stops foaming, add the onions, salt, and pepper. Stir well and reduce the heat to medium-low. Cover the pan and cook the onions, stirring occasionally, for 10 minutes. Remove the cover from the pan. Stir in the brown sugar and cook, stirring occasionally, until the onions are a deep golden brown, approximately 30 minutes. Taste and adjust the seasonings as needed. Place the onions into a bowl; set aside. (Don't bother washing out the pan.)

For the Sandwiches

Take 2 pieces of bread and spread a little Dijon mustard on each. Lay as much ham on one bread slice as you prefer. Top with a slice of smoked Gouda. Top the other bread slice with a quarter of the caramelized onions. Close the sandwich and butter one side. Repeat with the remaining sandwiches.

Heat the saute pan that you used for the onions over medium-low heat. Lay the sandwiches, butter-side down, in the pan. (You may have to do them in batches depending on the size of your pan.) Butter the other side of the sandwiches. Cover and let heat gently until just beginning to brown. Flip the sandwiches over, cover, and continue heating until just beginning to brown. Flip the sandwiches over again, raise the heat to medium, and let toast to golden brown. Turn the sandwiches over and toast the other side until golden brown. Remove the sandwiches to a cutting board. Just before serving, open each sandwich and place a handful of arugula inside. Close the sandwiches and cut on the diagonal, serve.

Mmmmmm!

Rabbits, Eggs, and Simnel Cake

2026-04-03T11:30:00.000-05:00

In ancient times, Easter was celebrated in honor of the spring or vernal equinox, symbolizing the end of winter (death) and the rebirth of life, as well as the importance of fertility. The word Easter is believed to have originated from the Anglo-Saxon goddess of dawn, Eostre, from whom "east" (where the sun rises), "Easter," and even the female hormone "estrogen" got its name. Eostre's feast day was held on the first full moon following the vernal equinox. Eostre's two symbols were the hare (one with a particularly high libido) and the egg, which symbolizes the possibility of new life.

In European folklore, when wild hares abandoned their nests, they were sometimes taken over by plovers, who would lay their eggs in them. The locals would then find the eggs in the bunny nests. Further, in the 16th century, we see the appearance of the "Easter Bunny" in German writings. The legend said that if good children built a nest out of their caps or bonnets, they would be rewarded with colored eggs. The legend was then brought to America in the 18th century, by German immigrants.

And finally, I must mention the "Simnel Cake," eaten during Easter in the UK, Ireland, and other European countries. Simnel cake is a type of fruit cake, made with a layer of marzipan or almond paste baked in the middle of the cake, and topped off with a ring of eleven marzipan balls, said to represent the true disciples of Jesus (Judas is omitted), and sometimes a ball in the middle to represent Christ. I don't care for simnel cake, but I do have a sublime recipe for "Mascarpone-Filled Cake with Sherried Berries." This recipe from Shelley Wiseman is a light buttermilk cake, filled with a layer of mascarpone cream, and topped off with very sophisticated Sherry-spiked berries. I love this cake so much, it may be my absolute favorite! It makes the perfect ending to any Easter celebration!

Mascarpone-Filled Cake with Sherried Berries

Serves 8-12, (cake and cream can be made a day ahead, store cake covered at room temperature)

Ingredients:

For the cake

2 cups sifted cake flour (not self-rising), like Swans Down

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter, softened

1 cup sugar

1 teaspoon pure vanilla extract

2 large eggs

1 cup well-shaken buttermilk

For the berries

1/2 cup Fino (dry) Sherry

1/2 cup sugar

4 cups mixed berries, cut if large

For the cream

8 ounces mascarpone (1 cup)

1 cup chilled heavy cream

1/4 cup sugar

Directions:

For the cake

Preheat the oven to 350 degrees with oven rack in the middle. Butter a 9" round cake pan (2 inches deep). Line the bottom with a round of parchment paper, then butter the parchment.

Sift together the flour, baking powder, baking soda, and salt.

Beat together the butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in the buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.

Spread batter in cake pan, smoothing top. Rap the pan on the counter several times.

Bake until golden and a toothpick inserted in the center comes out clean, 35-40 minutes. Cool in pan on a rack 10 minutes. Run a knife around the edge of cake to loosen, then invert onto a plate. Discard the paper and reinvert cake onto rack to cool completely.

Macerate the berries

Bring Sherry and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them. gently tossing to coat. Let stand at least 15 minutes before serving.

Make cream and assemble cake

Beat mascarpone, cream, and sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.

Halve cake horizontally with a long serrated knife. Carefully remove top half and reserve. Put bottom half on a plate, then spread evenly with all of the cream and replace top half. Serve with berries. It's Fantastic!

The Best Arista!

2026-04-02T13:00:00.000-05:00

Arista is a Tuscan roast pork loin with the ribs attached. It refers to the dish and the cut of pork. The story goes that in 1439, Greek and Roman bishops and cardinals met in Florence to discuss differences between the churches. Of course they were served the classic roast pork loin seasoned with rosemary, salt, and pepper. The Greeks were so amazed by the flavor, that they began to exclaim, "Aristos, aristos!" Arista means "the best" in Greek, and the name stuck. Although, many believe the dish dates further back to the Renaissance.

If you've never made this cut of pork, you're in for a revelation! It is superior to boneless pork loin. It's more juicy, flavorful, and makes an impressive presentation, perfect for Easter! My favorite recipe for Arista is from Williams-Sonoma. It starts by marinating the pork overnight with thyme, rosemary, garlic, olive oil, salt and pepper. The next day, dried figs are soaked in sweet vermouth, which are added to the pan juices after roasting to become an incredible sauce further enhanced with stock, demi-glace, fig balsamic vinegar, and butter. My husband said it was the best pork dish he's ever tasted, and I agree! I serve it with roasted potatoes, asparagus, baguette, and a nice bottle of Chianti. It's a perfect holiday feast, guaranteed to make everyone happy! (If you are looking for lamb this Easter, check out my recipes for Grilled Leg of Lamb with Rosemary, Garlic, and Mustard or Pistachio-Crusted Lamb Chops on Rutabaga Rosti and Gingered Carrot Sauce!)

Arista (Tuscan Roast Pork Loin)

Serves 6-8

Ingredients:

2 tablespoons finely chopped fresh thyme

2 tablespoons finely chopped fresh rosemary

4 tablespoons minced garlic

1 1/2 tablespoons sea salt, plus more, to taste

Freshly ground black pepper, to taste

1/4 cup olive oil

1 bone-in pork loin roast, about 5 pounds (I buy a "frenched pork rack.")

12 ounces dried figs, halved (I use 9 ounces dried mission figs, and it is plenty!)

1 cup sweet vermouth or water, warmed (Don't use water!)

3/4 cup low-sodium chicken stock (I like "Better than Bouillon" brand.)

2 tablespoons veal demi-glace, homemade or store-bought (I prefer "Demi-Glace Gold" brand.)

2 teaspoons fig balsamic vinegar

4 tablespoons unsalted butter, at room temperature

Directions:

In a small bowl, combine the thyme, rosemary, garlic, and 1 1/2 tablespoons salt, pepper, and olive oil. Rub the herb mixture on all sides of the pork loin. Cover with plastic wrap or seal in a freezer bag and refrigerate overnight.

Put the figs in a bowl, add the vermouth and soak for 1 hour. Strain the figs, reserving the soaking liquid.

Preheat oven to 475 degrees.

Put the pork in a roasting pan and roast for 20 minutes. Reduce the heat to 400 degrees and continue roasting until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 135-140 degrees, 45-50 minutes more. Transfer the pork to a carving board, cover loosely with foil and let rest for 20 minutes.

Meanwhile, set the roasting pan over medium-high heat. Add the reserved soaking liquid and bring to a boil, stirring to scrape up any brown bits from the bottom. Reduce the heat to medium and add the figs, stock, demi-glace, and fig balsamic vinegar. Simmer for about 5 minutes. Whisk in the butter, 1 tablespoon at a time, and season with salt and pepper.

Carve the pork roast between the bones and arrange on a warmed platter. Pour the sauce over the meat and serve immediately. Be prepared for cheers!

Guinness - BRILLIANT!

2026-03-14T14:00:00.000-05:00

Years ago, I saw Jamie Oliver make this hearty dish on his show "Jamie At Home". The recipe was not available online, so this is just an interpretation, but I'm sure Jamie would approve. This recipe has a lot going for it! The Guinness gives the beef a deep savory flavor, along with the Irish cheddar and puff pastry top, it's really, really good! (Perfect for my "Irish Dinner Night"! If you missed the beautiful starter, click here.) I also love the idea of serving the peas on the side, so they don't loose their color and texture in the stew. It may take a little time, but it's easy and looks impressive! This stew is better made a day ahead, which makes it a snap to put together for a party!

Steak, Guinness and Cheese Pie

Serves 4-6, Can be made in a large deep dish pie pan, or, to make it more dressy, I like to make individual servings in my Apilco Lion Head Soup Bowls.

Ingredients:

Day 1
3 pounds beef brisket, cut into 1 inch pieces
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3 yellow onions, sliced
1 sprig fresh rosemary
3 cloves of garlic, minced
1 tablespoon butter
2 sticks of celery, finely sliced
2 carrots, peeled and sliced
8 oz. mushrooms (whatever kind you want), sliced
1, 14.9 oz. can of Guinness
1 heaping tablespoon flour
1 cup beef stock, or more if needed

Day 2
2 handfuls shredded Kerrygold Irish White Cheddar
1 package Pepperidge Farm Puff Pastry Sheets, thawed
1 egg, beaten
1 package frozen peas

Directions:

Day 1

Preheat the oven to 350 degrees. Heat the olive oil in a large pot or dutch oven, over medium heat. Add the onions, season with salt and pepper and saute until slightly browned. Next, add the rosemary and garlic, stirring constantly. When you smell the garlic (about 1 minute), add the butter. Then add the celery, carrots, and mushrooms. Stir. Now add the beef. Stir and add a good pinch of salt and pepper. Add the flour and stir well to coat. Pour in the Guinness. Finally, pour in the beef stock just to the top of the stew. You don't want it to completely cover the meat. Bring just to a boil, cover, and throw in the oven for 2 1/2-3 hours, until the beef is tender. At this point, I allow the stew to cool and refrigerate overnight.

Day 2

Remove the stew from the refrigerator and remove the hardened fat on the top. Place on the stove over medium heat to rewarm, slightly. Remove from the heat and fish out the rosemary stem. Taste and season with salt and pepper, as needed. Stir in 1 handful of the cheddar.

Preheat oven to 350 degrees. Roll out the puff pastry on a floured surface, big enough to generously cover your pan. If making a deep dish, you may have to "glue" both pastry sheets together with a little water before rolling out. If making individual portions, cut into squares big enough to generously cover the tops of the containers. Carefully, with a sharp knife, lightly score the top of the pastry or pastry squares in a diagonal pattern in both directions. (Like a diagonal grid pattern.) Do not cut all the way through the pastry!

Pour the stew into your pan, or evenly distribute between individual containers. Top evenly with the remaining handful of cheddar. Brush the edge of your pan or individual containers with the beaten egg. Carefully lay the pastry on top, making sure it is sufficiently "glued" on. If using a deep dish pan, gather the excess pastry and lightly squish it together and inside the rim of the pan, making a crinkly ruffle around the edge. Brush the tops with the beaten egg. If using individual containers, place on a rimmed baking sheet.

Bake for 40 minutes or until bubbly and golden. Remove from the oven. Cook the peas according to package instructions and place in a serving bowl, allowing each guest to spoon peas over each serving to their liking. Enjoy!