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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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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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Guinness Braised Short Ribs
Just in time for St. Paddy’s Day, a recipe using dark roasted Guinness to braise meat. While some of us will be swilling pints of Guinness, some of us will be cooking with it. It’s a win-win for everyone. I love bold flavors, so it’s a no-brainer that I would choose rich + earthy Guinness for this recipe. BEFORE YOU DECIDE to make this recipe, however, let me just say: these ribs like it long and slow. You cannot be in a rush else you will not meet peak satisfaction. A little TLC goes a loooong way with this meat. The secret is braising. Braising is all about the low…
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Chipotle + Lime Flank Steak Sheet Pan Dinner
eat. drink. bemerry. repeat.
