I know. When you read the whole Plum and Lychee Chutney tag your mouth got all set for Asian. This isn’t – well, not really. It is more of an Asian-Texan Mash-up. With authority. That means you sit up and take notice of it.
First of all, you have to know how this got started. I love toast and jam. My kids won’t make toast for me because I like it just so, and I have been known to send the toast back to be made again because it lacks the characteristics I desire. I don’t think asking for hot toast, a slather of melted butter, and a smidge of jam is a lot to ask but there you go. It’s all about perception, isn’t it? Continue reading
Filed under Basics, Spreads
When I think of a summer flavor I think of blackberries
When I was growing up in Eastern Pennsylvania summers were long, fragrant, and full of freedom. Our neighborhood was relatively new and surrounded by farmland and woods in Bucks County. Days were spent exploring the woods and creeks, old farmhouses that were long abandoned, and picking the fragrant wild blackberries that grew prolifically nearby.
The blackberries were always sweet and ripe, warm with the summer sun. I would come home with my face and fingers dyed purple and my belly fill of the fruit. It always left me feeling very independent and confident that I could forage even though I was a kid Continue reading
I never liked domestic beers too much. In fact, I don’t drink often and when I do it is more likely to be wine than beer. But if I am going to use a beer for cooking (with the occasional sip) it will more than likely be a Guinness Stout. Guinness has a sharp, sour taste that is reminiscent of granny smith apples followed by a smoky finish. So, when I was contemplating a Chicken Normandy last week I decided to see what would happen if the Stout was used rather than the fruity white wine I would normally use.
I grilled the chicken long enough to get grill marks and rubbed it with a beer-honey-chipotle mixture. I put it in the oven at 350F and then worked on the compote. Continue reading
Filed under Main Dish, Meat
This is really different. I kept hearing about sweet potato salad…and I was intrigued BUT I didn’t want to read a recipe to figure it out. I had a certain taste I was going for….
This was it. It is so different and so good! It encompasses all the flavors you can imagine: tangy, sweet, sour, spicy….The flavors just sort of hit you in layers, one after another, ending with a smoky heat from the chipotle.
And then…the textures! tender, chewy, crisp, crunchy…. the dressing pulls everything together. Balsamic, brown sugar, chipotle and vanilla. Truly incredible.
If you live in a warm climate I can definitely see this on your Thanksgiving Table. Added bonus? Since it is a salad you can make it about 2 days ahead of time and it will be perfect on the BIG day. Gotta love it. If you are foin to make it ahead of time use less chipotle. The chipotle will get spicier as it stands.
Roasted Sweet Potato Salad
A spicy, sweet, and mellow salad that is a nice change from the average potato salad.
- Preheat the oven to 400F
- Place sweet potatoes in an oiled pan and drizzle with oil.
- Roast until slightly caramelized and done, about 45 minutes.
- Let cool
- Add the sweet potatoes and the rest of the ingredients to a large bowl.
- Pour the vinaigrette over all.
- Toss lightly, serve or chill for up to three days.
Vanilla Balsamic Vinaigrette
- Whisk ingredients together and allow to mellow for 20 minutes.
- Pour over salad and allow flavors to mingle for at least an hour or up to three days.
Â© 2012 Marye Audet Please do not copy images or recipe except for personal use
Coffee chipotle meat rub? Just say WOW! and get it over with — you know you want to.
Seriously, what is not to like about summer…well besides the 107 degree heat? Cooking out is the best! I must admit that Marc likes the gas grill and I miss the taste of good old fashioned charcoal in my burgers but still, there is just something about eating a hamburger that has been cooked out of doors that is amazing.
My dad used to brush hamburgers with a little honey. I can’t seem to replicate that flavor and he never told me how he did it, what he mixed, how much…sigh. It is a flavor that is lost to me forever, everywhere but my mind.