Swordfish sausage sounds so interesting. It looks so pretty. But does it pass the taste test? Continue Reading
Rosemary-skewered grilled shrimp, basil pesto, dollop of tomato aioli*; finished with freshly ground black pepper and a little feta cheese.
*fresh tomatoes emulsified with olive oil and garlic.
You didn’t think I was going to eat this without pasta, did you?
Simple to do…and simply delicious! There’s not even that much to say, but please scroll down after photos, ingredients and kabob tip for 3 personal messages at the end.
gen·e·sis/ˈjenəsis/Noun: The origin or mode of formation of something.People are always interested in recipe development…the how and why of how a dish came to be. I find it fascinating.
I have to give credit for the origin of ”braised asparagus and leek salad” to Buccán, an upscale bistro in Palm Beach, which is where I first tasted the combination. And the thought of it lingered with me.
When I was planning a menu for a tapas-style dinner party, I decided this salad would be a unique and perfect base for the first course…and it was. (Note the usage of the word ‘base’.) Continue Reading
When my family and I decided to get together today to plan our excursions for an upcoming cruise to Mexico, Panama and Costa Rica, I said “I’ll make brunch.” And, I didn’t even skip a beat deciding what to make. No rush out to the market; rather, I made do with what was at hand…leftovers from my Asian Burger and Snow Pea Slaw.
As regular readers of FOODalogue know, I love to dabble with Asian ingredients at home. I don’t profess my recipes are an authentic representation of Asian cuisine. In fact, one of my readers recently pointed out that I mix traditional ingredients from various countries. Whatever. It sure tastes good! Continue Reading
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