Filed under Sauces

Burmese Samosas

Burmese Samosas

Burmese Samosas & Creamy Cilantro Lime Dipping Sauce (Adapted from Publix Grape Magazine Spring 2014)         2 medium russet potatoes, peeled and chopped 1/4 cup canola oil, divided 1 tsp ground cumin 1 tsp mustard seeds 3/4 tsp ground coriander 2 shallots, finely chopped 1 cup chopped baby bella mushrooms ½ cup … Continue reading

Creamy Cilantro Lime Dipping Sauce

Creamy Cilantro Lime Dipping Sauce

This sauce is good enough to drink through a straw.   Go ahead, I won’t judge.  Seriously, the possibilities of what to drizzle this on or dip in it are endless.  I first made it to go along with my Burmese Samosas.  It was divine.  I then made my Mexican Pulled Pork Tacos and drizzled it … Continue reading

Fried Green Tomatoes

Fried Green Tomatoes

  Fried Green Tomatoes I’ve played and played around with different recipes for this southern staple.  From the likes of Paula Deen to Emeril to The Neelys and beyond.  I think it’s just a matter of practicing until you find your comfort zone.  Below is my final result and has proven to only get better … Continue reading

Homemade Beer-Battered Fish & Chips

Homemade Beer-Battered Fish & Chips

Homemade Beer-Battered Fish & Chips Hailing from New England, Scotch-Irish blood coursing through my veins, who wouldn’t be a lover of good ‘ol fish and chips.  There’s just something so satisfying about biting into a flaky chunk of fish encased in a light, fluffy batter touched with a tangy, dilly, mustardy hint of flavor.  Kind … Continue reading

Bechamel Sauce

Bechamel Sauce

Bechamel Sauce A white sauce is perhaps the most commonly-used mother sauce for home cooks.  Relatively low-fat, this sauce is often the base for creamy sauces used in gratins, macaroni and cheese, and with the addition of milk and herbs, the base for many pasta sauces.  Easy and quick to make, this is a great … Continue reading

Roasted Tomato, Garlic & Basil Sauce

Roasted Tomato, Garlic & Basil Sauce

Roasted Tomato, Garlic & Basil Sauce Yield: Approximately 3 cups Ingredients 2 pints cherry tomatoes 1 28 oz can of crushed tomatoes 1 head of roasted garlic Fresh basil leaves Fresh italian parsley Fresh thyme salt & pepper Preparation Remove outer layer of skin from garlic, slice about 1/4 inch off top, place in aluminum … Continue reading