On a prior post (04/15/14) I gave a recipe on Pescado en Escabeche (Nuyorican pickled fish). I’m always on the lookout for escabeche recipes, and this one has a slightly different twist. It’s a pickled fish recipe that uses fish fillets instead of fish steaks, which was the traditional way we did back on the block.… Read more...
The formal name for this dish is Kofta Curry. But we call it, Indian Meatballs, and it fits. Kofta is a family of meatball or meatloaf dishes found in the Indian subcontinent. Who knew that Indian cuisine had meatballs? In its basic form, koftas are balls of minced or ground meat (beef, pork, chicken, lamb) mixed with onions and spices.… Read more...
When you hear the reference “Dijonnaise,” in cooking, it simply refers to a blend of Dijon mustard, usually mixed with mayonnaise. But it can also be a blend with other ingredients. The recipe that follows, Salmon Fillets Dijonnaise, I’ve had for a while.… Read more...
Summer is zucchini time, what some call summer squash (as opposed to winter squash). Any amateur gardener knows how prolific the little suckers can be. Thus we have an abundance of zucchini, and an abundance of hot weather. Combine the two for better affect when the humidity is high, and you got Zucchini Salad.… Read more...
This recipe is similar to the one I posted on 09/04/18, Grilled Chicken Wings. Both include Maple syrup and/or honey. This time it’s a whole chicken that’s being grilled. However, the chicken is cut into six serving pieces. it’s not just chicken wings. … Read more...
It’s still a scorcher out there, and the summer ain’t over yet. So how about preparing the “King of Salads,” Crab Louis (also known as Crab Louie). It features crabmeat and the recipe itself, culinary historians state, dates back to the early 1900s.… Read more...
It’s as hot as you know what. The heat wave if infesting almost the entire country. These are salad days. No heating up that kitchen stove. Instead, how ’bout a nice Spinach-Garbanzo Salad. By garbanzo, I mean chickpeas, as they are called in these parts.… Read more...
This is a quick meal cooked in a skillet for all you lovers of ham. In my family we don’t eat as much ham as we use to. I remember back in the olden days, ham was more prolific. It was a matter of economics.… Read more...
This one is from my first cookbook, Puerto Rican Cuisine in America (Running Press). It’s in its third printing, and still going strong. In Nuyorican cooking, we prepare breaded pork chops in one of two ways. One method is to apply the breading and then bake slowly in a medium oven (350 °).… Read more...
Grilling season again, in full flower. One of my favorites is grilled steaks; and since I have some maple syrup on hand, why not maple-spiced grilled steaks? In terms of the meat used, it could be boneless rib-eye, strip steak, T-bone, flank steak, skirt steak, or even filet mignon.… Read more...
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