Plum Glazed Lamb (#70 on the list)
Whenever we are traveling and want to grab a quick “fast-food” bite that isn’t the usual burger, Long Johns is always a popular choice. Hubby loves their golden fried fish, plump fried shrimp and a basket of French Fries. With enough Malt Vinegar, even Kiddo doesn’t mind a piece of deep-fried fish.
We are less than one week away from Holy Week. Palm Sunday is this coming Sunday, the start of that week long anticipation. Today is the 30th day of the Lenten Season, and I thought we could have a little fast-food fun. Ginger Ale added to the batter gives the fry that extra zing. Anyone who has ever eaten at a Long John Silver knows what I’m talking about here. Serve this fry with your favorite seafood condiments such as Tartar Sauce, Cocktail Sauce or Malted Vinegar. Hope you enjoy!
Ginger Ale Fish and Shrimp Fry
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Why a big feast for Palm Sunday? If your family is like mine, you’re going to have a big gathering Easter Sunday. My youngest sister is the host of the big Easter event this year. I wanted to get Easter Week off to a great start by celebrating the Passion of the Season. And by Passion, I’m not talking about the negative aspects, but rather a celebration of great love and great joy. Hosanna in the Highest.
This Five-Course Celebration of Palm Sunday contains recipes that are filled with passion intended to make this a very special Sunday. We’ve got so much cooking to do that I don’t want to spend too much time chatting. I’ve picked the recipes that I did because, in my opinion, they have connections to the day in their heartfelt passion and taste of celebration. There is a theme that flows throughout the menu, each…
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(It is also a video recipe on the direct link recipe page.)
(Promised myself I wouldn’t post any broiler recipes because broilers are not given appliances to everyone and sometimes cause some real problems at home. Kind of sad, because broiled food is pretty delicious. But this was just too good.)
There. Is. No. Lite. Mayonnaise. Or. Sandwich. Spread. In. The. Sauce. In. This. Recipe! That is the kind of thing you get with trusting your Italian parents with duplicating the Big Mac for at-home copy-cats!
(Otherwise it should be good.)
So this is my first post on WordPress (yeah I know…about time!) and I wanted it to be one of my most flavorful recipes, so I chose one that reminds me of my hometown and native place Cochin, Kerala. This recipe can be made with beef or chicken as well. With pork being really popular in Texas, I went with it and safe to say, I wasn’t disappointed. For those of you who don’t know me, I have a food blog on Instagram called @myfoodswings where I post recipes of food I make, click and eat! Lots more to post, I promise and with each post, you will get to know me more! So here is the Recipe!
Pork(boneless) – 350gm
Red chili powder-2tsps
Ginger garlic paste-1.5tbsps
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It’s finally time for a Pasta dish! Primarily of Italian origin and made out of a few ingredients (flour and eggs) , pastas nowadays are paired with almost anything. It is a delicious form of carbohydrates, which when made right, is absolutely delicious. Growing up, my parents used to cook a lot of spaghetti and used minced meat and veggies as accompaniments to it. While the flavors were relatively simple, I have come across amazing flavors and sauces after coming to the US. Basil pesto goes amazingly well with pasta, especially the fettuccine that is used in this recipe. I have used Angus beef burger chunks as my protein and some spinach and sun dried tomatoes for the iron and my guilty conscience. Perfect for lunch or dinner and oh so simple to make!
Basil pesto fettuccine pasta with beef burger chunks, spinach and sun dried tomatoes
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Okay, this is what I thought: this article is a little more explicit about whatever the eastern hemisphere thinks this kind of fish might be. But this probably isn’t the same fish in the western hemisphere where it turns out to be a poison, deadly fish. So applying anything this way from a European recipe might be seriously worth researching even for the most basic recipe. I think that I would be inclined to replace this with a large Red Snapper, or a fish which took easily to heavy spicing.
Well, so far, I’m thinking that it’s probably better not to use Scorpion Fish unless someone in the FDA says it’s okay. European & Eastern Chefs probably have some way to determine what is an edible fish and aren’t really aware that the US doesn’t have that kind of guardian besides the federal government looking out for our customs.
Here it is again, as yesterday night, Scorpion Fish — it’s gotta be something besides scorpion. I have to look it up.
Here it is another risotto, with one of the best fish available on the market in my opinion: the Red Scorpionfish.
It is a fish that traditionally is used for example in fish soups, but its fillet it’s really delicious, with a nice and nervous texture, and particularly tasty, more intense than many other fish.
It’s a fish with a big head and with quite a lot of waste, so it’s not a cheap choice, but with the “waste” you can make a very good fish stock, so at least nothing is going to be really wasted.
Let’s see how to make this delicious risotto!
INGREDIENTS (2 people):
- 250 g red scorpionfish fillets
- 160 g rice
- half glass of dry white wine
- the juice of half lemon
- tomatoes (I used about 100 g pelati)
- extra virgin olive oil
- 1 clove of garlic
- fresh parsley
For the fish stock
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Old fashioned Bread Pudding just like Grandma use to make. Bread pudding has been around for centuries. Way back when it was considered a poor mans pudding. They would make it by using up their stale bread which is exactly what I did! Bread Pudding can be eaten with or without the sauce on top. We ate it right out of the oven while it was still hot and it tasted absolutely delicious!
Click on the link below to see the step by step directions with pictures and a printable recipe card.
There is no perfume in this whole wide world that can match the aroma of freshly baked bread. To fill your kitchen with this evocative smell. To cut thick crusty slices spread thick with butter and jam. To share this pleasure with friends and family. This is love in the shape of a simple loaf of home made bread.
You can accomplish this in just five minutes a day. I promise you. It is so simple. You can do this if you can hold a wooden spoon, and have a big mixing bowl or container and two loaf pans. Step one you mix water, yeast, flour, salt, sugar and oil all together into one easily mixed dough. This is done in a few minutes. No kneading. Step two you leave the dough to rise on your counter. It rises to heady heights but you don’t punch it down. …
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But you know, sometimes life is better just focusing on food or whatever it is you focus on. Like for instance this looks really good. I am focusing on it right now.
Since I started my german class and the place has no microwave, I need to always think of food that I can eat cold or room temperature. And this sweet sour tempe is perfect! It can be eaten with rice both cold and warm, as a side dish, or as a snack.
Total Time: 40 minutes
400 g Tempe, cut in small-thin slices
50 g peanuts (optional)
250 ml vegetable oil
4 shallot, thin-sliced
3 garlic, thin-sliced
1 cm galangal, crushed
2 chilies, sliced
3-4 lime leaf
4 tbsp sweet soy sauce
2 tbsp tamarind, dissolved in ¼ cup of hot water
10 g palm sugar, chopped
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We are fast approaching the end of the Lenten Season. In less than a week, we will celebrate Palm Sunday, and the beginning of Holy Week leading to the joyful celebration that is Easter Sunday.
As I had mentioned before, while the physical number of days between Ash Wednesday and Easter Sunday are greater than 40, when you count all the days except the Sundays, you’ll see that the season is 40 Days, less Sundays. That makes it about as clear as mud, not doesn’t it?
Our big Easter plans will involve a road trip up to the family farm. I have been thinking about creating something special for Palm (Passion) Sunday. Just as I had built an entire delicious meal around a Pink Margarita for Valentine’s Day, I want to build a beautiful meal around this awesome cake. I chose this cake for two reasons; the color (purple, the…
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