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Fish n’ Chips | A Creative Cooking Crew Round-Up

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This month’s challenge was to take the iconic “fish n’ chips” dish somewhere it’s never been before — and we’ve got some really inventive and delicious dishes to show you. Continue Reading

Fish n’ Chips with an Asian Twist | A Creative Cooking Crew Challenge

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Fish n’ Chips is a popular dish on menus all over the world. According to Wikipedia, it was first introduced into Great Britain’s working classes during the 16th century by Jewish refugees from Portugal and Spain who referred to it as ‘pescado frito’ (fried fish).

This month, the Creative Cooking Crew is challenged to reinterpret this iconic dish and make it our own — take it “some place it’s never been before”. Continue Reading

My Last Supper and an Aha! Moment | A Creative Cooking Crew Challenge

Call it a ‘death row supper“, a ‘last supper‘ or, perhaps less harsh, your ‘favorite meal‘. That’s this month’s challenge for the Creative Cooking Crew.

I faced a dilemma because I’m not immediately taken back to a childhood meal as some people might be — or to my first, well, anything. And, I’m fickle. I have just too damn many food ‘loves’.  Continue Reading

A Peek at Savor the Avenue 2015

As many friends and visitors to FOOdalogue know, I’ve attended this 7-year-old annual event in Delray Beach for the past 5 years — and each year, as soon as it ends, I start looking forward to the next.

One night, 1,100 people sitting down for dinner at 1,369 feet of table that stretches down the main street of Delray Beach (voted #1 fun town in America). This year 19 local restaurants participated, each creating a special 4-course menu (with welcome drink and wine pairings). They also compete for the best table decor. Continue Reading

Cocktails and Canapes Round-Up from the Creative Cooking Crew

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We’ve got a really great round-up this month.

For the March challenge, we stepped ‘out of the box’  — not that the Creative Cooking Crew has ever been boxed in. We took our love of creating interesting food items and paired them with boozy cocktails that were conjured up as a special pairing for our chosen canapés (or vice versa). Continue Reading

Cocktail and Canape Challenge: A Vodka-Sambuca Margarita and Smoked Salmon Taco Bite

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This was not an easy challenge for me.

I’m a ‘give me wine‘ or ‘give me water‘ kind of drinker. I long ago gave up cocktails to avoid the sugar content and, in no small measure, the morning after headaches. Continue Reading

A Real HAM-burger | A Creative Cooking Crew Challenge

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What is a burger really?

The classic and simplest version is a protein patty (usually ground beef) on a bun with a condiment and generally a fresh element, like a piece of lettuce or tomato.  Oh yes, there’s often cheese. But it doesn’t end there; the more creative and expensive the restaurant, the wider the variety. This month’s challenge was to take a burger someplace it’s never been before. To create something not likely to wind up on the ‘Mickey D’ menu board. Continue Reading

The Holiday Leftover Round-Up | A Creative Cooking Challenge

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We tackled leftovers in this month’s challenge. You know, what to do with this and that … and how to repurpose leftovers so you’re not just eating the same thing over and over again. Click on the various links to see the genesis and transformation of these dishes.

We hope we inspire you to get creative and have fun in the kitchen. Continue Reading

Leftovers: Or How I Turned My Fancy French-Inspired New Year’s Eve Dinner Into a Spicy Asian Fusion Meal

New Year’s Eve was all about indulgences … foie gras with an apple gastrique and chutney, bone marrow, triple créme cheese and baguette rounds that served as the vehicle for all those delectable starters. Then came some shrimp and lentils (for New Year good luck) followed by a main course of cornish hens and black rice. Not just any cornish hens, either. These birds had a little foie gras under the skin and were basted with the fat rendered from the foie. Indulgent!

Though not French, the Chinese black rice was treated with a mirepoix which also included fennel and was mixed with chopped dates and toasted pecans for a little sweet-savory to complement the birds. Side dish: roasted string beans and mushrooms with a little gorgonzola topping. Continue Reading

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