I have to admit that I wouldn’t normally think of Irish cream liqueur as a flavor I’d typically pair with blueberries. It was that odd combination that caught my attention in a book on Irish desserts. I tested it out of curiosity and found that much to my surprise, the lemon tempered some of the heaviness of the Irish cream … Read More
Chicken and Andouille Jambalaya
Jambalaya is probably the dish most synonymous with Cajun cuisine. The cajuns of Louisiana began their migratory journey in the 1600’s when they left France for Nova Scotia where they settled a colony called Acadia. The British drove them out in the 1700’s and they migrated south through the Low Country of South Carolina and Georgia. They eventually made it … Read More
Romanian Sour Soup with Meatballs
Romanian Sour Soup with Meatballs After enjoying this delicious soup at an Atlanta restaurant, I began researching it and put together this recipe so I could enjoy it again, it’s that good! Instead of using dry breadcrumbs, grind up a piece or two of fresh bread in a food processor or blender. Fresh breadcrumbs will create a lighter texture in … Read More
Polish Cabbage & Noodles
Polish Cabbage and Noodles Cabbage and noodles is a common theme throughout much of central and eastern Europe. Sometimes pork (usually bacon or ham) is included, and other times it’s not. Sour cream or heavy cream is another item that may or may not be included. I decided to “go for broke” in the calorie department and added sour cream … Read More
Obatzda
Obatzda Now a common offering in Bavarian beer gardens, this cheese spread was first created by Katharina Eisenreich, the innkeeper of Germany’s Oldest beergarden from 1920-1958. Similar to Liptauer cheese in Austria and Hungary, it uses soft ripened cheese blended with butter and seasonings. Some recipes call for removing the rind from the brie or camembert. If you decide to … Read More
German Soft Pretzels
German Soft Pretzels Soft pretzels are a specialty of the Bavarian region of southern Germany. They are a popular snack item in the German beer halls throughout the year, and especially during Oktoberfest. They are traditionally boiled in a water and lye bath to create the distinctive dark brown color and chewy exterior. A safer alternative for home cooks is … Read More
Moroccan Carrot, Date, and Grape Salad
Moroccan Carrot, Date, and Grape Salad The aromatic quality of this salad is provided through the use of orange flower water which is distilled from fresh orange blossoms. Orange flower water can be found in specialty and mid-eastern markets or delis. If you are unable to use orange flower water, you can leave it out, but I’d encourage you to … Read More
Delicious Destinations–Arabian Nights!
Once again this year I was a guest chef for the gala fundraiser for St. Vincent’s Health system of Jacksonville, FL. The annual event called “Delicious Destinations” is held annually the week following Labor Day weekend at the Ponte Vedra Inn & Club in Ponte Vedra Beach, FL. Last weekend was the 11th year for the annual event and my … Read More
Tilapia Escovitch
I was first introduced to the concept of the “Escovitch” style of preparation by my friend and former colleague, Chef Mario Martinez. Mario was originally born in Spain and spent many years working aboard cruise ships in the Caribbean where he encountered this method of preparation. Chef Mario’s recipe below is for Red Snapper which is delicious but other thin … Read More
Sauteed Calamari with Vinaigrette and Catalan Spinach
[print_this] Sauteed Calamari in Vinaigrette with Catalan Spinach The Spanish word for spinach, “Espinaca”, is one of the many Moorish influences that have left an imprint on the Spanish language and food ways. Spinach has been consumed in Spain since the Moorish occupation. It’s most likely the Moors or Spanish Jews that incorporated the use of sweet dried fruits … Read More