In a medium bowl combine olive oil, beer, soy sauce, garlic, ginger and brown sugar. Pour mixture into a large ziplock bag. Immerse salmon into the mixture in the bag, seal and let marinate at room temperature for 15 minutes….
Crispy tostadas are Mexican “open-faced” sandwiches, which are flat taco shells that hold layers of toppings. They’re festive and easy to make, especially after a day of perch fishing on the lake. Place the fish in a baking dish and…
Bring three quarts of water to a rolling boil, add rice noodles and boil in an uncovered pot until noodles are cooked. Remove from heat. In a medium skillet, heat olive oil for about 1 minute over medium-high heat. Add…
Sweet and savory tones bring flavor to lean, quick-cooking pork tenderloin.
Heat oil in small skillet, place tostadas one at a time in the skillet, brown on both sides until crisp. Keep warm until ready to serve. Have bowls of all other ingredients and allow everyone to build their own tostada….
Bring bone broth and water to a boil, add egg noodles and reduce heat to a simmer. Allow the noodles to absorb about 2/3 of the liquid, add the beef and simmer for an additional 15 minutes. Remove from heat…
Every cook makes broth/stock for sauces, gravies, soups and stews. The methods for bone broth are many, but essentially you want to roast and then simmer bones with your choice of vegetables and herbs. This recipe uses 4 pounds of bones, including neck and leg bones. Add a chuck roast to make a meal.
The “baby” variety of arugula makes a terrific pesto, full of bright green color and a peppery flavor. Use it to toss with pasta, spread on a pizza into (or in addition to) tomato sauce or as a base for a vegetable dip.
This is the type of dish that goes perfectly with a chilly autumn day or a frosty winter afternoon. Braise them a day ahead and the flavor will deepen overnight in the refrigerator.
Carnitas means “little meats.” Simple in technique yet complex in flavor, this is a recipe even a beginner can try with confidence. It uses the pork shoulder, which after slow cooking pulls into a thousand succulent little shreds. Delicious!