a food lover’s chronicle of all things culinary

Tequila Lime Marinade

This marinade was originally paired with large sea scallops, but it was so delicious we could see it going with virtually any protein of your choice.

  • ¼ cup tequila
  • 1 cup freshly squeezed lime juice
  • ½ cup freshly squeezed lemon juice
  • ½ cup sugar
  • 1 to 2 jalapenos, stemmed, seeded and coarsely chopped
  • ¼ cup green onion, cut in ½” pieces
  • 1 cup chopped cilantro leaves
  • 1 tsp garlic, minced
  • ½ tsp salt

Combine ingredients in food processor and puree. Taste mixture and add more jalapeno as desired.

Add comment October 14th, 2009

Butternut Squash Risotto

It had been too long since I made risotto for Ellen and I. I really wish risotto could be better for you. This risotto is great on a winter night. The sweet nutty flavor of the butternut squash really pairs well with the bold flavors of the sage. Nothing beats the aromas that will fill your kitchen when you introduce the vermouth. However, if you cannot find or do not have vermouth, feel free to substitute a dry white wine.

Continue Reading Add comment January 7th, 2008

Egg Nog

This is a simple eggnog recipe. It has bourbon in it and then you add rum to taste when serving. This recipe contains raw eggs. The USDA cautions against eating raw or uncooked eggs.

4 eggs, separated
1/3 c sugar, plus 1 tbsp
2 c whole milk
1 c heavy cream
3.5 oz bourbon
1 tsp fresh ground nutmeg
Good quality dark rum (I use Mount Gay Barbados Rum)

Beat egg yolks until they change color. Slowly add 1/3 cup sugar until combined. Stir in milk, cream, bourbon and nutmeg. Whip egg whites to soft peaks, add 1 tbsp sugar and beat until stiff peaks form. Fold into egg mixture and chill. Pour 1.5 oz rum into chilled glasses and top with eggnog.

Add comment December 26th, 2007

Shredded Brussels Sprouts with Pancetta

Sauteeing shredded brussels sprouts is such a versatile way to make a quick and easy side dish. With the sprouts shredded, they cook in no more than 10 minutes. They also become so crisp and tender due to the larger amount of surface area exposed to the cooking surface. You can really do anything with this base as long as you remember to include the four major taste sensations: sweet, salty, sour, and bitter. The brussels sprouts account for the bitter side. For this recipe, we use the pancetta to bring saltiness to the dish and shallots for sweetness. Then we’ll finish with lemon juice.

Continue Reading 1 comment December 26th, 2007

Thai Style Poached Flounder

I came up with this recipe the other evening when I brought home the last fluke of the season, but Ellen wanted to have Thai. The lemongrass and lime really compliment the fluke’s light flavor, and the ginger gives it a slight kick.

  • 1 lime, thinly sliced crosswise
  • 1/2 inch finger of ginger, peeled, very thinly sliced
  • 1 lemongrass stalk, trimmed and thinly sliced, on the bias
  • 1 cup grape tomatoes, sliced lengthwise
  • 1/2 cup chopped cilantro
  • 4 6 oz flounder/fluke filets

Bring 4 cups of water to boil. Add lime, ginger, and lemongrass, boil for 5 minutes. Place flounder filets in a heavy bottomed sauté pan or skillet. Pour poaching liquid over the filets and place over medium heat. Bring to a simmer and simmer about 7-10 minutes or until fish is opaque and flakes easily. Serve garnished with cilantro and tomato.

Add comment September 13th, 2007

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