We were fortunate to have Chef Silvana Salcido Esparza from Barrio Cafe & Barrio Queen. She was in studio celebrating the inaugural Ripe awards at the Phoenix Art Museum. She was one of five chefs being awarded. She does deserve it! Here is a recipe that gets her raves and will get you raves from your kitchen. The pomegranate puts it over the top. Here is the recipe.. Read More→
Archive for Appetizers
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Categories : Appetizers, Fun Food, Guests, Phoenix, Recipes, Restaurants, Scottsdale, Tips, Uncategorized, Vegetarian, Vegetarian/Healthy
I don’t know why we all feel so intimidated by salad dressings. I was, but years ago I was at my sisters and her husband had just made a simple vinaigrette and I was blown away the flavor was so fresh It made the salad sing. I wanted to lick the bowl. That was the turning point for me. I like mine a bit more acidic than others, but that is the beauty you can make it the way you like it. Here are a great collection of websites that can help you make the perfect salad dressings. Creamy or Vinaigrette’s have fun playing. Don’t be afraid to add more than one vinegar or oil. Go Wild. Start with some good ingredients. This article written by Karen Fernau from the Arizona Republic might help. Homemade Salad Dressing Ingredients. This article explains the process for MAKING HOMEMADE SALAD DRESSINGS. If you like a creamy dressing this article will help you out. CREAMY DRESSINGS. I think the AZ Republic did us a great favor with these articles. It will let your creativity soar and save you money. YUM!
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Categories : Appetizers, Fun Food, Groceries, HEALTH, Recipes, Sauces, Side Dishes, Tips, Uncategorized, Vegetarian, Vegetarian/Healthy
Saturday,
June
2nd,
2012
Morimoto made this amazing sashimi salad called Masaharu Morimoto's Red Snapper 2-Ways with Garden Vegetables I love the presentation
I love food that is inspirational and this dish just did it for me. I was watching Ming Tsai on PBS today and he was visiting Morimoto, Iron Chef, at his restaurant in Napa Valley. Morimoto took a fish, painted some edible food coloring on its head and tall. Yellow on the head and green on the tail then placed a white towel on top. He then painted with a brush an eye and added some embellishments. Next comes the sashimi, then amazing veggies drizzle some olive oil and house made soy sauce and WOW! So fresh, I love it. Click on the photo for a link to the recipe.
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Categories : Appetizers, Fun Food, Fun Photos, Groceries, HEALTH, Main Course, Recipes, Restaurants, Tips, Uncategorized
Homemade ricotta right out of the cheese cloth
Cherry tomatoes stuffed with ricotta, sprinkled with salt & chives with chive flowers
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Categories : Appetizers, Dessert, Fun Food, Fun Photos, Groceries, HEALTH, Recipes, Side Dishes, Tips, Vegetarian, Vegetarian/Healthy
Our garden is loaded with artichokes and I am thinking of ways to prepare them. I found this great website that tells you everything in print & video about ARTICHOKES. Enjoy the season! Click on my photos to get to the OCEAN MIST WEBSITE.
Stuffed artichokes are delicious!
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Categories : Appetizers, Fun Food, Groceries, HEALTH, Recipes, Side Dishes, Tips, Uncategorized, Vegetarian, Vegetarian/Healthy
I have made flavored Cashews for the first 60 listeners that come to the remote. Those that could not make it, here is the recipe: Read More→
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Tuesday,
July
12th,
2011
MaryAnne from Scottsdale called and tried this marinade from Sam the cooking guy but she used it on chicken wings. She marinaded the wings put them in the oven roasted them and then toward the end added more marinade.
Marinated pork tenderloin
- 2-1 pound pork tenderloins
- 1 cup orange marmalade
- 1.5 tablespoons soy sauce
- 1.5 tablespoons dijon mustard
- 1.5 tablespoons prepared horseradish
Steps
- Preheat grill on high
- Season pork with kosher salt and fresh ground pepper
- Grill pork, turning to evenly brown well on all sides, then turn heat to medium
- Mix remaining ingredients in small bowl
- Begin basting pork once the heat is turned down – too soon and the sweet sauce will burn
- Continue cooking and basting until pork is the way you like it – which for me is just a tiny bit pink in the center
- Remove from grill and allow to rest a few minutes
- Warm remaining basting sauce in the microwave, and drizzle over sliced pork and serve
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The Dairy Council of Arizona is joining us today and I thought it would be fun to try my hand at yogurt cheese. I did variations and it was fun. 
I started off with a big container of Fage 2%. I like the texture better than the 0% fat, but they both work. Wrap in a thin cotton towel and place in a colander or strainer over a bowl. Place in the refrigerator and occasionally ring it out so more water drips out. Read More→
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Categories : Appetizers, Dessert, Fun Food, Groceries, Guests, HEALTH, Main Course, Recipes, Side Dishes, Tips, Vegetarian/Healthy
I have been experimenting with these French onion soup dumplings. The perfect bite of a bowl of the steaming melty cheesy deliciousness. I wanted to copy something I had seen on TV. This is my journey Read More→
This is the craziest Caprese Salad I have ever heard of. Check this out. I have also seen the mozzarella balloon filled with tomato water.
Mozzarella Balloon - click on this photo for the video instructions
Mozzarella Balloon with tomato water
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Recipe Confessions
The Culinary Confessions cookbook for charity is here! Recipe Confessions contains secret family recipes, chefs' favorites, award-winning dishes, and more.
At just $25.00 -- with the net proceeds going to St. Mary's Food Bank in Phoenix -- even the price is tasty!
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Copyright © 2013 All Rights Reserved