This colorful, lively 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!
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.
Bright, tangy, herbaceous flavor complements dark meats such as beef and lamb particularly well, especially in summertime dishes for quick easy grilling. This recipe is a simple marinade for awesome steaks or chops with a “green” healthy flavor and aroma.
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.
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.
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).
Simple, wholesome, easy, and uniquely delicious. TAKE THAT.
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