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SAUCES

CHIMICHURRI – THE AVENGER OF CONDIMENTS

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 bread as a dipping sauce awaiting the main meal. Much as aioli is showcased in Spain and EVOO (extra virgin olive oil) with splashes of Balsamic vinegar is served in Italian locales to be consumed with chunks of artisan bread.…

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A THANKSGIVING TABLE – BASICS

ROASTED TURKEY

So, the holidays are imminent and it feels like 2018 blew by in a sneeze.  Hard to believe Thanksgiving is a scant  week away and Xmas decor was being displayed in shopping malls and anchor stores even before Halloween was over.   Emails are already streaming in for Black Friday sales, all part of today’s commercialized bombardment.  Thank goodness we have family gatherings where we rejoice and food plays a momentous part on these occasions. The strategy has commenced for this…

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A THANKSGIVING TABLE – CRANBERRY SAUCE-PALOOZA

cranberry bourbon vanilla sauce

Thanksgiving without cranberry sauce is like 4thof July without fireworks.   With so many tried and true recipes for cranberry sauce, why crack open a can of the jelly-like sauce 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…

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MIDWEEK BLUES – BUCATINI ALL’AMATRICIANA

AMATRICIANA PASTA

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…

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INTRODUCING TONNATO – VERSATILE TUNA SAUCE

PORK LOIN TONNATO

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…

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MIDWEEK BLUES – PAN SEARED SALMON AND ROASTED BABY BOK CHOY

GRILLED SALMON WITH BOK CHOY AND REMOULADE

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…

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PULLED PORK SANDWICH WITH MANGO BBQ SAUCE

PULLED PORK SANDWICH

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…

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MIDWEEK BLUES – MEATLOAF STUFFED WITH SPINACH AND CHEESE

MEATLOAF STUFFED WITH SPINACH AND CHEESE

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…

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MEATLOAF WITH BACON AND ALMOST BBQ SAUCE

MEATLOAF WITH BACON

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…

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HOMEMADE KETCHUP

HOMEMADE KETCHUP

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…

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STICKY ASIAN MEATBALLS WITH HOISIN SAUCE – TAKE 2

ASIAN STICKY BALLS 2

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…

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MEMORIAL DAY CUE AND BREW

BBQ BABYBACK RIBS

We’ve arrived at the much awaited first long holiday weekend of the year, which venerates our fallen military heroes.  For some it heralds the beginning of summer, although some parts of our Nation are still feeling the lingering effects of a cold spell. Before you get your BBQ on, take a minute or two to venerate the men and women that’ve sacrificed so much for our nation and have given us our liberty.  This holiday isn’t about margaritas, Bud Lite…

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SPAGHETTI BOLOGNESE

pasta bolognese

This is another rendition of the many Bolognese sauces I prepare on any given lazy Sunday when I have plenty of time on my hands and John has a hankering for pasta with a robust meat sauce.  It’s very hearty, it makes for vast quantities and it freezes criminally well.  I’ve utilized this sauce as pizza base and it’s a total show stopper.  There’s not much to be said as this ragù speaks volumes for itself.   1 cup of…

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IS IT RAGOÛT OR RAGÙ?

tagliatelle with mushroom ragu

Most gastronomic connoisseurs will tell you there’s a difference, however subtle between Ragù and Ragoût.  For most gourmands, the distinction lays in taste and variation of ingredients as embrace the same cooking technique. So, why the dismay if the differences are that understated, even though they are pronounced exactly alike? The vagaries can be blamed in the comparison of certain ingredients that are more predominant in Ragù and less prevalent in Ragoût.  They both however share the same secret weapon…

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