Sill in the grillin’ mode. Might as well enjoy it while the season lasts. This time it’s Glazed Pork Chops. A common enough entry. But, when one thinks of glazed pork chops, grilled or not, it’s pork chops smothered with orange marmalade.… Read more...
Labor Day has passed. But that doesn’t mean we can’t continue grilling anymore. The weather is still hot in some parts; and the grill can still get some use. Like in this recipe for chicken wings. Normally, we make chicken wings Nuyorican style with the usual condiments: oregano, garlic, salt, pepper, and olive oil, all crushed in a mortar and then used as seasoning.… Read more...
The days are coming to precious few, but summer is still here. And grillin’ is still the norm. With that in mind, below are two recipes for grilled steak (Biftec a la Parrilla). This is the Nuyorican way of doing it. … Read more...
Ever since I was a youngster, I’ve always loved canned tuna fish. I can’t recall how many tuna fish sandwiches I’ve had throughout my long life. And always with lots of mayo on it. Unfortunately, my wife has a different view of canned tuna.… Read more...
Recently a friend gave us a bunch of fresh beets that she had just grown in her garden. So, the question was, What do we do with beets? I guess one could make Borscht. What else? There’s always beet salad. But you really have to like beets to eat beet salad.… Read more...
With this spell of hot weather, grilling has come to the fore. Here’s a recipe that is not your usual grilling scene. No steak, no burgers, no hotdogs. Instead we have fish fillets. For the recipe given we used perch fillets.… Read more...
I like chickpeas, also known as garbanzo beans. And I like eggplant. So why not combine the two in a luscious recipe during these dog days of summer? It is the easiest dish to prepare. And you don’t have to mess with a hot stove.… Read more...
Summertime and the livin’ ain’t easy. Though it’s been a mild one thus far, the heat will come, that’s guaranteed (global warming deniers aside). Thus we think of salads for summer. And, for some time now, pasta salads have come to the fore.… Read more...
Middle Eastern cuisine utilizes such savories mint as mint and rose water in their cooking. I always found this fascinating. Here in the west, the only time we use mint in with the Eater lamb, if that. And forget about the rose water.… Read more...
There are those occasions where you have to do with what’s in the fridge. So it happened that I had some leftover sour cream, and needed to utilize it before the thing expired. Same for some fish fillets that we had purchased.… Read more...
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