1 rack of pork ribs Ground ginger Salt and pepper For the marinade 4 cups of Soy sauce 5 tablespoons Honey 1 cup of sugar ½ Ginger root, chopped 5 Garlic cloves 1 Cinnamon stick ½ bunch Cilantro Mix all ingredients in a saucepan and simmer for 10 minutes. Never forget to cook with friends! A dash of friendship makes food taste so much better! Here, my good friend Corey is helping me season my marinade. Separate the marinade in two batches. Rub the ribs with salt, pepper and ground ginger. Marinate the ribs with half of the mixture. Cover with aluminum foil and let rest over night, ideally. Wrap ribs on foil and cook over medium heat on the grill. Meanwhile, reduce the marinade over…
Ingredients: 24 oz pizza dough, room temp 1 cup grated parmesan cheese 6 oz fresh mozzarella, shredded 1/2 large onion, sliced thin 1 fennel bulb, shaved or thinly sliced 4 apple sausages, chopped Garlic cream sauce Seasonal herbs, I used: basil, ground fennel, and oregano. Salt and fresh ground black pepper to taste Sheet of baking paper Preparation: Place pizza dough in a bowl cover with olive oil and aluminum foil. Leave outside for two hours or until it doubles its size. Shave fennel. Ok, so I’m using a cooking gadget called mandolin, which looks more like a guillotine, a torture device from the 18th century. It’s a bit dangerous if you dont use the guard, but it is amazingly useful in slicing vegetables paper-thin or for making evenly cut fries. If you don’t have…
Hair By Matthew Luce at Oxenrose SF Oxenrose Salon
This is my first post of my memorial day BBQ! I hope you guys had as much fun as I did. I would like to give credit to my husband, Matthew ,who is the grill master of the house because he is the one who cooked this gorgeous steak! Santa Maria Tri-Tip (Adapted from food.com ) 2 -3 lbs beef tri-tip roast or 2 -3 lbs top sirloin roast 1 tablespoon black pepper, fresh-ground 1 1/2 teaspoons paprika 1/2 teaspoon cayenne pepper 1 teaspoon salt 1/2 cup oil Directions: Mix together the black pepper, garlic, onion, paprika, and salt and rub on the meat. Let stand at 1-4 hours.
The towering brick wall with the royal red shade gives Bouchon an air of je ne sais quoi, of a midnight romantic stroll through the quaintly pebbled Avenue des Champs-Élysées in Paris. Walking through the door, you catch a whiff of a neighborhood bistro in France that heritage of centuries-old culinary tradition perfectly emulated within the four walls of Bouchon in Yountville, California. Capturing this ethereal moment filled with anticipation and excitement is well… pretty darn hard, either in photographs or in words, yet I’m going to try to do my best to overcome my embarrassment of busting out a Canon SLR to take pictures at a swanky restaurant and awaken my inner Rimbaud sitting in front of my Mac to elucidate on my…
Vietnamese Lemon Beef Salad (Bo Tai Chanh) So this my attempt to one of my favorite dishes by the same name at Tu Lan. I attempted to make a healthier version since the original dish has dubious ingredients and it’s MSG-ridden. This is a super simple recipe and healthy recipe perfect for an easy meal! Ingredients 2 Cups of thinly sliced Cabbage ½ cup of shredded carrots ¼ cup of green onion, cut on a bias ¼ cup mint leaves ¼ cup cilantro leaves 4 Tablespoons of Meyer lemon supreme 2 Teaspoons of Meyer lemon zest. Slices of beef Peanuts for garnishing Instructions Thinly slice cabbage, shred carrots, and slice green onions in a bias. Make lemon supremes and zest. Mix all ingredients in…
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