By Nanette Hebdige “It was the best of times and it was the worst of times”. In this case it is the worst of times. This corona virus pandemic has brought the world to its knees halting everything to a standstill. Every roll of TP is a goner and hand-sanitizer disappeared a while back. Billions are in self-isolation or decreed quarantine and all of us are trying to keep panic at bay. It’s at times like this when our Faith…
The old adage holds true for just about everything – unquestionable nothing is created equal. That couldn’t be more evident that in the realm of the culinary “ball’. They are participants in stews, soups and that fall back classic – spaghetti and meatballs. Neophytes may think “elementary my dear Watson” when it comes to their preparation. NOT. There’s always a method to the madness and it’s no different here. Be sure to follow these techniques on Balls 101 to ensure…
By Nanette Hebdige SHRIMP IS KING This crustacean has been subtly strutting along, gaining notoriety with every cuisine piling it high. It’s got its very own star on the culinary walk of fame due to its global obsession! Resonating in every culture – shrimp is king. In Italy, Fra Diavolo is served at almost every locale and the Americanized-Italian version of shrimp scampi is prepared in many households. Spanish Gambas al Ajillo marries shrimp with a boat load of garlic,…
Anyone that has dallied in chimichurri, knows that it’s a green, herbaceous tangy sauce with Argentinian roots that typically is an accompaniment to grilled meats. In Argentina, chimichurri is copiously consumed in restaurants and households alike, as it’s presented with cubes of crunchy baguette as a dipping sauce awaiting the main meal. Much as aioli is showcased in Spain and in Italy, extra virgin olive oil (EVOO) is showcased with splashes of Balsamic vinegar with focaccia as a starter. In…
The holidays are imminent and it feels like the year blew by in a sneeze. Hard to believe we are being catapulted into Thanksgiving and we’re inundated ad-nauseam with Christmas decor even before the trick-a-treaters have left our doorstep. No doubt a segway into the commercialized bombardment of Black Friday sales. Thank goodness for family gatherings, where we rejoice in togetherness and food continuously plays a significant part on these occasions. The strategy has commenced for this yearly feast. If you are…
Thanksgiving without cranberry sauce is like 4th of July without fireworks. With so many tried and true recipes for cranberry sauce, why crack open a can of the jelly-like blob which is flavorless, uninspiring and completely and unimaginative? Seriously people! The tart-sweet flavors and vibrant crimson color are a quintessential necessity for the holidays and a perfect dish to make ahead, as the flavors become even more epic. For the not so faint of heart and the ones that want to…
After the unsettling and tragic events from the swath of destruction left behind by hurricane Florence last week, we are a nation that comes together in combined strength and respect for those who’ve perished, lost loved ones and their homes were destroyed. It’s only fitting, that even if we aren’t able to assist the devastated areas and offer succor to the ones in need, we cook for others, as giving makes us feel good and that keeps the people affected…
For those unfamiliar with tonnato, it’s a creamy, mayonnaise-like sauce made with tuna. The most infamous use of tonnato is served over cold veal slices. Yes, you heard right. You’re probably recoiling in horror and revulsion right now. However, as with many things in the epicurean world, certain flavor profiles sound outlandish and abysmal, but are truly extraordinary. Meet, vitello tonnato, a dish originating from the Piedmontese region – these two perfect strangers, veal and tuna, meet and the result is…
Pan searing is one of the best ways to prepare salmon, as it yields crispiness and adds tremendous flavor. If you aren’t a fish skin lover, that’s because you have been served soggy and disgustingly greasy skin, so the norm is to ask for skinless filets. However, and this is a HUGE however, crispy salmon skin is so decadent and addicting, you will never buy skinless salmon ever again. Here is to roasting perfectly 100% every time Get the fish…
When you talk about pulled pork sandwiches, this one is a serious contender to add to your recipe arsenal. It delivers not only sensational flavors that your tastes buds will rejoice, but your audience will realize the amount of pride and love you’ve injected into the preparation. There are a few steps which can become laborious, so you may want to prepare this at your leisure over a weekend. But since this pork-a-liscious taste sensation that will have your guests…
As a rule, meatloaves should be free-formed to achieve maximum juiciness. The stuffing in this one requires a meatloaf pan to ensure it retains its form due to the filling. It’s a very simple preparation, ideal for a midweek meal. The tomato sauce is added on top after the loaf has cooked. For optimal results since its being baked in a loaf pan, add some water around the oven pan, so it cooks Bain Maire. ½ LB each of…
This loaf has no glaze but a kicking sauce to go with it. The method of wrapping the load into a round loaf with the foil allows for the bacon to cook atop the meat and easy slicing. As with any loaf it’s a white canvas for a cacophony of ingredients. It can be prepared the day before but allow it to loss some its chill from the fridge for about 1 hour at room temperature before baking. You’ll want…
With the whole organic and wellness movement today, it’s no wonder that homemade is the best way to go. Where would the world be without the notorious Ketchup? However, if we are to go by statics alone, Ketchup has been dethroned by its eggy counterpart the good ol’ mayo, and now in The Land Of The Free, American mayo lovers can puff up their chests with pride. Yep, statistics spilled the beans when Quartz.com, published the shocking news that in 2014 we forked…
There is already a post on Asian Sticky Balls which are pretty swanky. However, I made these for a party and my guests became raving lunatics over the balls and specially the homemade Hoisin sauce, so I think I better share it with ya’ll. MEATBALLS ½ LB each ground pork and ground sirloin 1 TBSP garlic/ginger paste 2 eggs – beaten 2 TBSP toasted sesame oil ½ cup of minced scallions ½ cup of Panko breadcrumbs Toasted sesame seeds…