Let’s see how many of my favorite things we can fit into one recipe, shall we – grilling, mangoes, cilantro, and booze in food?! What do you get, the most delicious salsa to ride the chip express.
It’s sweet, it’s smoky, it’s awesome! Grilling the mangoes, pineapple and red pepper take their already perfect flavor and bump them up a notch. Sweetness hooks up with char and smoke and does a little happy dance. This salsa was fantastic with chips (I’m obsessed with Terra), but would also be delicious over white fish, chicken or pork.
This week’s long distance dedication goes out to all you hop heads, cocktail lovers, hostesses, and anyone else in need of a delicious drink.
Don’t be scared off non-drinking loyal listeners – Saturday I’m gonna hit you with the best carrot cake recipe – ever! So stay tuned.
Another Valentine’s Day is upon us, and before you go gettin all surly about whatever state your love life is in (or out), may I suggest celebrating this holiday with other intentions. Rather than scoffing at the ladies who get flowers in your office, or the heart shaped balloons floating over-head, or tacky lingerie with feather boas that line the racks, let’s use today as a reminder of all the people in our lives that maybe we’ve forgotten to show love. Who couldn’t use a little extra love, a smile, a thank-you, a “hey, thanks for listening to my crap all day long,” or the like? And of course, oh, of course, couldn’t these same people use an extra special meal in their lives?!
This dish of pork love is a showstopper, and paired with a gorgeous salad, which I’ll be sharing Thursday, and some creamy Mac n Cheese, which I’ll be sharing next week, it’s a meal fit for a king or queen.
Throughout the course of the past five years, chances are, on any given day, you could open my freezer and find the following : bags of creamed spinach and… PUDDING SHOTS!
Pudding shots came into my life through a website that I stumbled upon in 2007. Ladies… is a sports site, by women, for woman – so instantly, I was hooked. Over the course of the next few years I followed it religiously, and made almost everything that came up on Football Foodie Fridays.
In 2009 they put out an open call for writers and I, being a huge sports fan, threw my hat in the ring. I soon joined this band of amazing ladies, and trial and errored my way through WordPress. After about a month I realized it was a breeze and subsequently threw up this here cooking site. The rest is how you say, history. I wanted to take this opportunity to thank the wonderful women who I’ve had the pleasure of emailing with and writing along side for the past few years. I’m so honored to be a part of this site, and though I’ve fallen off in my posting and presence on the site, I’m still there in spirit.
One of my goals for cooking in 2012 is “seasonal.” Seasonal eating isn’t one of those hokey new-age eating fads, it’s one of the most simple and beautiful ways to fuel your body. The earth is offering up these fruits and veggies at a certain time, practically begging us to eat them. How cool is that?!
So what does this have to do with an orange chocolate cake? I’m getting to that. Blood oranges are currently “in season” in my area and I’ve been dying to throw them into a delicious dish. Enter… the cake!
Here we are friends, at the end of another year, and the beginning of another. So much to look back on, so much to look forward to.
There were ups and downs, tears and laughter, loss, love, travel, work, music, sports, firsts, lasts, and oh, was there food and beer!
One of the funniest Tweets I’ve seen in awhile came this week from MayChow. “Egg Nog (for me) is like that guy that you’re just not into. You see each other every Xmas & at parties, you give it a try, but nada.” I couldn’t agree more. I get that eggnog is festive, but quite frankly it’s just kinda gross.
Feeling the need to include it in this holiday recipe line-up, and already having given you my Beer Nog recipe last year, coming across this Eggnog French Toast seemed the ideal compromise.
You didn’t think I could make it through a holiday extravaganza without beer making its way into the mix… did you?
From start to finish the smells this cake produces are insane. The smell of stout and molasses getting together is reminiscent of Brew House smells, so you know I was diggin’ that! The cake baking fills the house with smells that could not be more Christmasy.
Stumbling upon Ina whipping up these nuts one day, I knew I had to bring them to the holiday party. My only complaint… where’s the booze girl? I added bourbon to mine, and a few tablespoons of Vermont Maple Liquer Sapling. If you can find this in your area… get it, it’s amazing!
This nuts pack some serious punch with the chipotle powder and an unexpected depth of flavor from rosemary and bourbon. They’re super yummy… make two batches, they’d make a great present for anyone not allergic to nuts… and/or awesomeness!
“Yeah. I met this lawyer, we went out to dinner, I had the lobster bisque, we went back to my place, yada yada yada, I never heard from him again.”
“But you yada yada’d over the best part.”
“No, I mentioned the bisque.”
I never toot my own horn… OK, rarely, do I toot my own horn. But this bisque is legit. Like those crab wantons I’m always hoping will kick ass, I order a lobster or crab bisque if it’s on the menu. Usually, it sucks.
This bisque is all that I hope for… and more. The spicy Old Bay, the crisp lemon flavor, the crunch of the celery, the yuminess of the crab… it’s got it all!