Hope you had a wonderful Memorial Day, celebrating our freedom and honoring those who died fighting for it. We grilled out, no surprise there, and had a quiet evening in. I found a mahi-mahi filet on sale at the market two days ago, so I marinated it and topped it with a watermelon peach salsa. I love sweet and spicy salsas, they’re fresh, brighten up the plate and compliment white meats well. And you can eat the leftovers with chips! Recipe here.
The Best Pickled Red Onions You’ll Ever Eat
Grilling out is one of the best parts of summer (right alongside beer and the beach). Discovering new takes on traditional grill recipes is equally fun. I shared on Monday a recipe for Pulled Pork Sandwiches on the grill. Today I share a recipe for one of my new favorite discoveries, a topping for any kind of grilled sandwich, pickled onions.
Easiest Ever Homemade Crème Fraîche and Why You Should Buy Local
One of my favorite things about Paris is the ubiquity of crème fraîche. I can never find it anywhere in the states (although this might have something to do with the fact that I live in the backwoods of Georgia). So invariably I always substitute sour cream for it. How excited was I when I learned to make my own creme fraiche at home and it was SO easy (I was very excited, in case you’re wondering). I’m sharing it here so you can too!
Three Cocktails to Drink this Memorial Day
Beer is a no brainer when you’re grilling out. But the dancing really starts happening once the cocktails hit the scene. Here are three tasty drinks to celebrate and remember with family this coming Monday.
What You Should Make for Memorial Day — Pulled Pork Sandwiches
Memorial Day is next week and grills across the nation are getting the rub down, being prepared to cook yummy yummy barbecue goodness all day long. If you’re looking for a good cut of meat to prepare for all your friends and family that will taste fantastic, feed a passel and not break the bank, then you’re in luck. Slow roasted pork shoulder is your new best friend. Here I share the recipe we love for pulled pork sandwiches topped with my husband’s favorite barbecue sauce.
Grilled Watermelon Salad with Yellow Heirloom Tomatoes
I don’t know if there’s anything so wonderful as watermelon in the summer (unless it’s a nice drippy ice cream cone:). I start picking out juicy melons as soon as they show up in the markets, and by June our fridge is permanently stocked. What I really love is figuring out new ways to serve that delight and surprise. Grilled watermelon is one of my favorites and I’ve made it into a salad here.
Thai Crab Salad with Avocado and Mango
It’s Stupendous Salad Week Day 3! Last December my entire (9 of us at the time) family were all together for the first time in over a year. To celebrate I made a six course meal highlighting some of the locations we had each been over the past year. One of my sisters spent a month in Thailand (thai flavors), and Joe and I had spent some time in California (avocado). Voila, Thai Crab Salad with Avocado and Mango.
Asparagus Salad with Poached Egg and Homemade Citrus Vinaigrette
Day two of Stupendous Summer Salad Week. In the summer my parents don’t turn on the AC until June. Because of that I think I got accustomed to eating salads all summer long – it was too hot to eat anything else. And you can only make so many green lettuce tomato salads, so we’re doing one of my favorite vegetables today — asparagus.
Introducing Stupendous Summer Salad Week: Grapefruit and Fennel Salad with Ginger-Wasabi Dressing
One of my favorite discoveries in Paris was fennel. It’s not a common ingredient in the kitchens in the States (at least in the south), but every French fridge is stocked with it (or more likely their cupboard since refrigerator space is reserved for only the most important items, like milk). I loved learning to cook with it. And since its coming into season here, I wanted my family to experience the glory that is fennel as soon as possible. Here is a recipe for serving it as a salad.
Refreshing Tom Kha Gai for the Summer
My mom loves soup. And I’m pretty sure she made it once a week when we were growing up, even in the summer. I’m not so crazy about hot soups in the summer, but this refreshing take on Tom Kha Gai (Chicken Coconut Soup) makes you feel like you’re back on the streets of Bangkok (it’s always summer there). And you also don’t feel like you just left a sauna when you’re finished.
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You don't need a culinary degree to make sophisticated food. I want to improve your food education. Sometimes I travel and wear new clothes, and I'll tell you about that, too.
