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Monthly Archives: November 2011
Kashmiri Walnut Chutney
There are as many variations on this as there are days in the year. I suggest you troll about on the Interweb to see what some of the other recipes look like. This stuff is pretty much good on anything. … Continue reading
Sweet Chili Dipping Sauce
1/4 c rice wine vinegar 1T fish sauce 1/4 c hot water 2T sugar juice of one lime—maybe some zest too if you feel like it 1t minced garlic 1t red chile paste, such as sambal Puree all ingredients. Serve … Continue reading
Honey-Lime Salad Dressing
Yummy! Good use of honey if you have too much. Make sure it’s not old and crystallized. 1 beaten egg 1/2 cup honey 1/4 c lime juice dash salt dash mace 1 cup sour cream Combine honey, egg, lime juice, … Continue reading
Chicken Tahitian
Another chestnut from my childhood. I can’t say I’ve made this for a while as it is all basically dumping cans of stuff into a casserole dish, and that’s not really my style these days, but it is truly DELICIOUS!! … Continue reading
Chicken Cordon Bleu
I don’t really need a recipe for this, but if you have not made it before, this might help. Easy and elegant. 350F and stovetop Chicken breasts, boneless and skinless slices of Swiss cheese Bread crumbs (or panko) butter and … Continue reading
Posted in entrees, faux ethnic food
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Chop Chop Salad
salad 1 head iceberg lettuce, shredded 1 cup julienne-sliced fresh basil 1c grated mozzarella 4 oz. garbanzo beans 8 oz. genoa salami or wine salami, shredded 12 oz. diced cooked chicken breast 8 oz. diced plum tomato 1/2 c diced … Continue reading
Posted in Salad
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Chicken Walden
When I was three, we lived in a little housing development called Lea Hills up by Green River Community College, where my dad was studying forestry on the GI Bill. Mom had a rather bitchin’ Camaro and dad had a … Continue reading
Lucy’s Sausage Gravy
Lucy Wilma gave me this one. Every recipe box should have at least two recipes for pork gravy, right? Saute sausage, then deglaze pan with beer. Chill beer, skim fat. Make your standard bechamel, adding a bit of nutmeg. Add … Continue reading
Spinach and Cheese Strata
I think this was originally in Gourmet. It is my go-to strata recipe, and can be used with any number of variations. 350F 1 (10-oz) package frozen spinach, thawed, or fresh equivalent, or chard, or a whole mess of fresh … Continue reading
Posted in Brunch, Potluck
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Jamaican Eggs Benedict
serves 6 6 English muffins 12 eggs 1 c crushed pineapple, drained 1 chopped mango 2t jerk sauce lime hollandaise (see below) 12 slices ham cilantro Toast muffins, cook eggs. Combine pineapple, mango, and jerk sauce in small saucepan. Assemble: … Continue reading
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