Damn! Lamb Chops!

It’s summer, and I’ve been grilling a lot over on Quince Street (you should come by sometime).  This 2015 creation was a big hit, everyone said the same thing upon the first bite… so the name for this dish came easy.

Strange Chicken

The name for this dish is a terrible pun derived from the French poulet étrangère, meaning “foreign chicken” – it is a combination of flavors from several disparate cuisines, including French, Caribbean, and southeast Asian elements.  A lively combination of savory, sweet, and spicy flavors, for a little somethin’ different.

Meatballs (Middle Eastern)

These meatballs 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, sour cream, or mayonnaise, with Herbes de Provence, Greek Seasoning, or similar blend.

Boiled Shrimp

I’m very proud of my Crab & Shrimp Boil – amazing how such a quick dish, nothing more than boiling some water, can result in such a full flavor, as if grilled. Enjoy with your favorite dipping sauce (like sour cream and Herbes de Provence, or mayo with Cajun Seasoning).

Agua di Jamaica (Iced Hibiscus)


Enjoyed around the world, this wonderful hot-weather beverage is also known as karkadé or sorrel, among other names.  This is one of the best summertime drinks ever – tart, refreshing, energizing, and some claim that it 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
  • be seriously careful about not spilling your drink


  • 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 tisane, so the finer the mesh, the better