This is from Japanese Women Don’t Get Old or Fat: Secrets of My Mother’s Tokyo Kitchen. She says salads are not traditional Japanese food but “sometimes modern is good.” I didn’t follow her directions for the salad ingredients, but did for the dressing and it was really nice. I’ve been tempted to buy the Asian…
Sauces, Dressing, etc.
Chicken Sate on a George Foreman Grill
Last year a client gave me some Penzey spices for a holiday gift and I’m just getting around to opening some of them. Last night we tried the Sate seasoning, which has salt, brown sugar, garlic, onion, coriander, shallots, ginger, tumeric, sweet paprika, Ancho pepper, galangal, cayenne red pepper and lemon grass in it! Whew!…
Basil Pesto Recipe
I am going to freeze some of this pesto, so I left out the cheese in the main batch, following my former mother-in-law’s rule as well as Mark Bittman’s advice in How To Cook Everything: Simple Recipes for Great Food, one of my favorite go-to cookbooks. I’ve added some as I used it (on some…
Pico del Gallo Recipe
The tomatoes are so good this time of the year! And I could eat this sauce on practically anything. Serve it with tortilla chips for an appetizer or with quesadillas. Spoon on some black bean soup. Serve with grilled chicken or fish… the possibilities are nearly endless! Tonight we used it on some burritos made…
My Favorite Barbecue Sauce
I experiment now and then but I keep coming back to this one. It’s so simple. I always have the ingredients on hand. It goes together quickly. I usually serve it with ribs, slow cooked over a 300 F grill for a few hours, turning every 45 minutes.