A very nice and fragrant Asian dish. Marinating takes some time, but the actual preparation is quick and easy. Adding a few Kaffir leaves (if you have) to the water when cooking the rice brings out the wonderful citrus flavors in this dish even more.
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My friend Dan makes a “Chimi” to die for! This beautiful sauce and marinade originated in Argentina and Uruguay but is used in many Latin American cuisines. It is the perfect company for a nice grilled piece of meat. Personally, I am a big fan of rib-eye steaks & flank steaks, cuts that contain a little more fat (and flavor). However, the tenderness of a beef filet is a very nice thing to experience every once in a while. This recipe has it’s origin in a classic french recipe but the original version calls [...] Our last “cold front” (yeah, I know it’s ridiculous to call it that when the temperature merely drops to the 60’s) came through yesterday, I think that’s it for this year. I wanted to celebrate that last moment of comfort before the heat comes around with something rustic and earthy. Certainly not the kind of [...] Quick and easy, lots of flavor, low on carbs. After seriously overeating at a Spanish Tapas Bar with friends last night, we had to go “low-carb” on tonight’s dinner. “Mesclun” is the french name for a mix of assorted small, young salad leaves that may contain lettuces, spinach, arugula, endive, dandelion, frisée, radicchio and other leafy vegetables or sometime herbs, like cilantro. These mixes [...] |
 
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