This colorful, lively turmeric vinaigrette is equally excellent as a salad dressing, as a marinade for meat, or as a dip/sauce for roasted, steamed, or raw vegetables. Use your imagination, and enjoy!
I grill… a lot. Especially in summer. This 2015 creation using beer and Creole Seasoning was a huge hit, everyone said the same thing after the first bite… so the name for this dish came easy!
So simple. Enjoy a satisfying light-sweet matcha smoothie any time.
The name for this dish is a terrible pun derived from the French poulet étrangère, meaning “foreign chicken”. I’ve combined flavors from disparate cuisines including French, Caribbean, and southeast Asian elements. A lively mix of savory, sweet, and spicy flavors, for a little somethin’ different.
These meatballs seasoned with za’atar aren’t cooked into tomato sauce and served over spaghetti — rather, these are quickly browned and then roasted, and served over rice, couscous, or other grains. For dipping sauce, I recommend yogurt or sour cream, blended with Herbes de Provence, Greek Seasoning, or other spices.
Exotic fragrance and warm rich flavors from my own Mulling Spices for awesome mulled cider or wine for the cold seasons.
Forget meat ‘n potatoes, this is simple, wholesome, and uniquely delicious. My Poultry Seasoning makes it ridiculously easy.
Iced hibiscus tea is enjoyed around the world for its incredible refreshment and high nutritional value. This wonderful hot-weather beverage is also known as kharkady, karkadé or sorrel, among other names. Tart, refreshing, energizing, and for many, helps the body deal with heat and humidity more efficiently. Very tart, very fruity, full of vitamins — caffeine-free but still quite invigorating.
Note: Hibiscus is powerfully colored and can stain cloth, metal, or plastic. Therefore…
- when cooking, wear an apron, or clothes you don’t care very much about
- use metal pots
- use glass jugs or bottles
- do not spill your drink, or drink around things you don’t care very much about
- one very large pot, with a cover, for boiling 3 quarts of water
- another large pot, big enough to hold 2 quarts of tea
- a good large wooden spoon, or similar tool for stirring the large pot
- a large strainer or fine colander — we’ll use this once to rinse the hibiscus, and again to strain the liquid, so the finer the mesh, the better