San Bei Taiwanese Three Cup Tofu and Ramen
- Techniques
San bei translates to "three cups" in Chinese and refers to the equal amounts of sesame oil, soy sauce, and cooking wine used to make the extremely aromatic san bei sauce. When making san bei tofu the other day according to Kitty's Home Cooking,
Herb Crusted Pork Chops with Balsamic Onions
- Techniques
I love that I can turn to my tiny pots of herbs whenever I'm not sure what to make. This idea came from an empty pantry, using just what I had on hand, and ended up being wonderfully satisfying.
Lumpia Filipino Egg Rolls
- Techniques
Lumpia is a Filipino egg roll, usually made with ground pork, soy sauce, minced garlic, onion, and fried in oil. My mom would always make these for any party my family ever had, and she would also bring it to other parties when people had us over as well. It was always a hit, and everyone gobbled them up as soon as they hit the table. It is the perfect option for snacking because they are so thin and the filling is so flavorful!
Crispy Salt and Pepper French Toast
- Techniques
Savory, crispy French toast. Salty, with a heavy kick of black pepper. This was one of my favorite Sunday breakfasts growing up, the smell of the toasts frying up a scent memory that still takes me back.
Roasted Tomato BLT Soup
- Techniques
In tomato season, a classic BLT is hands-down my favorite sandwich, or possibly one of my favorite foods period. Since I also love soup, it wasn’t a big leap to morph them into one dish. All of the traditional BLT elements are in the mix: tomatoes, bacon, lettuce (or arugula here, for a nice peppery note), toast (croutons,) and the essential mayonnaise too
Kofta Pocket with Tzatziki Sauce
- Techniques
In this speedy version of kofta I substitute a pine nut meal for longer cooking bulger. Grilling the kofta infuses the lamb with a slightly charred flavor that is tempered with a cool and tangy tzatziki sauce. Don't worry if you don't have a grill; I have included alternative cooking methods.
Pork Boudin Balls
- Techniques
Boudin is a sausage that tastes a bit like dirty rice but with more meat. The filling is soft and can be a bit spicy if you like. Although I've never been to a Louisiana fair or festival, I envision these little spicy fried morsels everywhere.
Panko Crusted Fish Sticks With Lime & Tarragon Aioli
- Techniques
Tarragon and lime are a beautiful match and I like to use as a dipping sauce with homemade fish sticks. The aioli takes on a faint green hue and paired with the crunchy fish sticks it makes a delicious meal and is a change from the traditional tartar sauce. This is great finger food and takes no time at all to prepare. I like to use a garlic infused olive oil in the aioli.
Pan Fried Scotch Eggs
- Techniques
While the Queen celebrated her Golden Jubilee last month, my friend Sarah Jayne celebrated her 40th birthday (we affectionally called it her "Ruby Jubilee") and asked me to cater a party with all of her favorite pub foods. My husband and I first had scotch eggs when visiting Epcot, we were fortunate enough to have them in an actual pub a few years later and while we enjoyed them, it took SJ's birthday to bring them back into rotation. My original recipe came from the Disney cookbook, "Cooking with Mickey around our world"..
