I made this for Thanksgiving as an appetizer and it was a hit. It’s very easy and for something a little different. Recipe courtesy of The Bergdorf Goodman Cookbook. 1/2 pound of smoked salmon 1 1/2 tablespoons of fresh lemon juice 8 tablespoons melted unsalted butter, ( 1 stick) brought to room temperature 1 cupContinue reading “Salmon Mousse”
I found this recipe in the Boston Globe Magazine. Since I had an opened bottle of bourbon, I figured I give it a try. The sauce was delicious. 6 boneless pork chops (about 3/4 inch thick) salt and pepper 2 teaspoon of neutral oil 2 teaspoons unsalted butter 1/4 cup minced shallots 1 teaspoon mincedContinue reading “Pork Chops with a Bourbon Sauce”
One of many Cuban dishes I grew up eating. This recipe is courtesy of Cuban Chicks can Cook by Ana Quincoces Rodriquez. It is quite easy and delicious. And as most Cuban dishes, served over white rice. Serves 6. 6 large bone-in skinless breast of chicken or 1 whole chicken cut up in pieces 2Continue reading “Fricase de Pollo (Cuban Chicken Fricassee)”
The translation of it means “Old Clothes”, I know not a very appetizing name. But, I can assure you that it is one of the best Cuban dishes I have ever eaten. And I must admit it was better than my mom’s. She makes it in a pressure cooker which I preferred not to use.Continue reading “Ropa Vieja ( A Cuban Shredded Meat Dish)”
I’m always looking for new ways to cook salmon so when I came across this pamphlet for honey recipes I was inspired. The glaze was delicious but felt the fennel spice was too strong for my taste so I would either eliminate or the reduce the amount next time. For the orange honey glaze: 3/4Continue reading “Spice-Crusted Salmon with Orange-Honey Glaze”
Legging from BCBG and the tie blouse tunic from La Perla.
I came across this recipe while scrolling other blogs, I’m always looking for inspiration. This was originally posted on http://foodonfifth.com/. Not only did it have a wonderful aroma, it was delicious. It’s very easy to make but, it does take some time in the oven. 1 whole chicken, cut into quarters 3 tablespoon olive oilContinue reading “Chicken Tagine with Dried Figs and Sweet Potatoes”
A few years ago a friend of mine gave me a Creme Brulee kit, I finally opened the box and decided to make this dessert. Unfortunately I could not get the torch to work so I put it back in the stove under broiler to carmelize the sugar. As I mentioned before I’m not muchContinue reading “Creme Brulee”