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Quick + Easy Blackened Shrimp
A gold star on my forehead. There was nothing I treasured more than that sticky foil star, smack dab between my eyes. I intended to wear it the entire day, as a trophy, a distinction. Unfortunately, within the hour my forehead was glistening with perspiration and the star lost its grip. Such is life in New Orleans where the weather is either balmy, hot, or ooh-wee chile’ scorching. What had I done to receive such a high honor? I cleaned my plate. Almost to the point of licking. I was at K-Paul’s, Paul Prudhomme’s restaurant, experiencing blackening seasoning for the first time. On redfish, I recall. Redfish seasoned and seared…
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Sticky Honey + Hoisin Lacquered Ribs
This recipe is simple yet packed with big flavors. But before you jump feet first into this recipe, I feel compelled to share that making these Sticky Honey + Hoisin Lacquered Ribs is a two-step process. This cooking process will result in fall-off-the-bone-tender ribs through braising and then coating them in a deep + dark amber lacquer. Once they’re done, you’ll want to suck these babies all the way down to the bone. But these aren’t just any ordinary BBQ ribs. Oh, no. These are ribs with a Chinese flavor twist. Yessiree, a fusion of flavors that is so.damn.good you’ll be licking that sticky coating off your lips and fingers…
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Hand-Crafted Gournay
If provincial northwestern France had a flavor, it would be buttery + herbaceous Gournay. You have probably bought creamy + salty + garlicky + herby artisan Gournay cheese dozens of times without giving thought to how easy it is to create yourself. No need to run to the store to make this oh-so satisfying + fragrant snacking cheese. I’d bet you already have the ingredients for this blend at your fingertips! Herbs? Check! Garlic? Check! Butter? Check! Cream cheese? Check! You got this! I’d also bet that once you create your own house blend of Gournay, you will have choice ingredients at your fingertips At.All.Times.Forever.Amen. Whether they are…
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Shrimp + Scallop Ceviche
It is already hot as Hades outside. Who in Augusta can fathom turning on the oven for dinner? I.can’t.even. So it was a no-brainer that we would have crisp + cool Shrimp + Scallop Ceviche for dinner. I was much younger when I had my first experience with ceviche. It was on a trip to Chile, and I remember being intrigued when the waiter said the lime juice cooked the fish. What he wanted to say was the fish was denatured by the citric acid, but the easy translation for the gringo he was serving was “cooked.” As you can imagine, the weather in Chile was quite balmy, so eating…
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Mediterranean Chicken Salad
Isn’t this Mediterranean Chicken Salad gorgeous? You bet your sweet ass, it is! I am an absolute sucker when it comes to beautiful produce. I mean, I get weak in the knees and my eyes glaze over. Then I hear this robotic voice in my head: Must Buy All the Produce. I call it Blog Brain Frenzy where I buy anything and all that is beautiful because in some manner or fashion I can use it in something. Right? In the history of never have I been able to pass up beautiful produce. Today I had to borrow a truck to get it all home. But the positive side of…
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Raspberry + Thyme Frosé
This frosé screams SUMMER! It is just what these hot summer nights beg for. You know something else it screams? THE BEST WAY TO ADULT IS TO FROSE! This boozy, fruity slushee is light, refreshing, and for grown-ups only. I am on the fence about calling it frosé, though. I chose to use Merlot over rosé because it has more body and can hold up to the infusion of thyme. Instead of frosé, shouldn’t it be called Merlotsé? Raspberry + Thyme Merlotsé. Let me think about it… So about the thyme…At first I made regular raspberry frosé, and it was delicious. But I thought a hint of peppery thyme might…
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Garlicky + Peppery Baby Bok Choy
This is an uber-clean, heart-healthy dish that will make your body sing! Infusing the olive oil with garlic and red pepper flakes provides a robust, pure flavor bath for your bok choy. Top this delicious green with intensified toasted sesame seeds and yowza! There is a wholelotta love going on! Bok choy is a spoon-shaped varietal of cabbage. But unlike a traditional head of cabbage, bok choy is more of a cluster. Its crisp and sweet flavor make it an easy complement to most any spice, as it absorbs the flavors of the seasoning around it. In this recipe, assertive garlic and red pepper flakes on the wilted, gentle leaves…
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Creamy Coconut + Curry Chickpeas
As I gorged myself on the test run of these Creamy Coconut + Curry Chickpeas, I heard a constant nag in my head, “Girl! Slow down! Make it last!” Good advice, but not very realistic. I couldn’t.stop.eating. Seeing the bottom of my empty bowl was the saddest thing to happen to me in a long time. Obviously, this recipe is a WIN. Here’s why… Because even Indian-spice newbies can create this amazingly absolutely delicious yet quick and simple dish and their own signature House Blend Curry Powder. It will take me a while to come down from this achievement-high. It was an exciting Indian-Thai fusion spice adventure. Making such a…
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Ultimate Chicken + Avocado Caprese Salad
It’s that time of year when we are inundated with images of summer-readiness attire + activities + dietary regimen. It can be so stressful getting back on track after the holidays in preparation for the nearly naked time of year. (Seriously, have you seen how tiny bikinis are nowadays?) But there is no stress at all with preparing or eating this delightfully light yet satisfying Ultimate Chicken + Avocado Caprese Salad! I’d go so far as to say this salad is crazy easy to prepare. Simply do a sweep through the produce aisle of the market, grab a rotisserie chicken, and throw together some dressing fixins and you’re set! This…
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Panang Curry Noodle Bowl
Get ready to eat the rainbow. I hope you are holding your fork because this vibrant recipe will be on your table in about 20 quick minutes! Boil some noodles. Throw all the sauce ingredients in the blender, then heat in a pan. Add noddles and garnish with your favorite crunchy + sweet + savory + herby condiments. That is it! If you don’t already know it, I love Thai food. I LOVE THAI FOOD. I mean, I crave it at least once a week. There is something about its combination of sweet + robust + salty + piquant flavors that work me into a frenzy. By the time I…
