I’m always on the hunt for new flavors. This dish definitely hits the mark. Its flavors are bold and exciting. A combination of flavor that I’ve not previously experienced. The base for the sauce is a kroeung, the Cambodian term for a spice/herb blend. This version includes lemongrass, lime leaves and zest, dried red chiles, … Continue Reading
My latest fixation, pomegranate molasses. It’s tart. It makes a great salad dressing, which is what I’ve been doing with it as of late (extra virgin olive oil, lemon juice, red wine vinegar, salt and pepper, and pomegranate molasses). A little bit of pomegranate molasses goes a long way. It adds a nice element (sweet/tart) … Continue Reading
I have good days in the kitchen and my fair share of bad ones. Some days I’m just not happy with anything I make (believe me, there are days I feel that way; you just don’t get to see those). But, other days, it all just seems to fall into place. Those moments when I … Continue Reading
Any chicken liver pâté fans out there? No, you say? You sure? There was a time when I too “feared” liver (and other odds and ends of the animal). I was by no means an adventurous eater growing up, and would have never envisioned eating, much less preparing, liver and the like. But, over time, … Continue Reading
You might be thinking, what the heck does “spatchcock” mean and why would I want to spatchcock a chicken? First of all, spatchcock is just another term for butterflying a chicken (but spatchcock is much more fun to say than butterfly, don’t you think?). As for why you would want to butterfly a chicken: It … Continue Reading
