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    746 Recipes

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    I am still searching for that perfect Chinese almond cookie of my dreams. Slightly crunchy, light on the tongue, mildly sweet with distinct almond flavor with the taste of egg in the background. Of course with the obligatory blanched almond half in the center! I plan to use an egg yolk wash before placing the almond - we shall if this is "The One". Received in email from gourmet-recipes-from-around-the-world. Thanks Rich! Yield is a total guess at this point as Rich did not share this bit of information.

    Recipe #374022

    Oh, this just sounded sinfully delicious when I received it in an email from gourmet-recipes-from-aound-the-world. A bit fiddly but I suspect worth every moment. This is one reserved for the innermost circle LOL! Thank you Fawnette!

    Recipe #374014

    Adding this to my growing homemade sausage recipes - Boudin (boudin blanc) is a wonderful pork, liver, onion, rice & parsley sausage that can be pattied out or stuffed. This recipe is from a wonderful blog called Nola Cuisine . Here's the link - you will enjoy it! http://www.nolacuisine.com/2005/12/01/cajun-boudin-sausage-recipe/

    Recipe #373798

    A delicious fresh Creole sausage. This recipe is from the blog - http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/ - where the author reports liking to "make a decent-sized batch to freeze". Hence the servings is a guess until I make this. Adding this to my growing sausage recipe list to put the Electrolux to work on. The author suggests using a pinch of meat curing salt - http://www.butcher-packer.com/pg_curing_dq.htm) Also helpful is this information on linking homemade sausage - http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/ Note this recipe does not indicate how much casing to get - definitely a specialty item that will need cold storage. Cook tie is stuffing time. Do chill the meat mixture overnight.

    Recipe #373790

    This is a wonderful recipe from www.nolacuisine.com/2005/08/21/muffuletta-bread-recipe/ . The right bread makes this special sandwich perfect. I plan to use my trusty 16 yo Panasonic ABM to make the dough. Will raise then shape by hand for second rise & bake as directed in the oven.

    Recipe #373774

    This from White on Rice Couple - it has the proper ingredients to provide heat (Rooster Sriracha uses red jalapenos), tang, sweet & umami. The original poster suggests using within a week - I betcha it will last a great deal longer with proper refrigeration in a nice glass jar. She also suggests starting with 1/2 the chili peppers - I suggest switching to red jalapenos if the fire of red Thai peppers may be a bit much for you. Anyway, thank you so very much Diane - we will be making this once our jalapenos (M & Grande) ripen later this summer. Tip - Three Crabs fish sauce is nice. www.whiteonricecouple.com/recipes/sriracha-chili-garlic-hot-sauce-recipe/ www.nytimes.com/2009/05/20/dining/20united.html?partner=rss&emc=rss

    Recipe #373759

    Stashing for when we are looking beyond classic Maryland-style steamed crabs or wonderful crab cakes - that'll be quite a bit later in summer LOL. Received this recipe in am email from gourmet-recipes-from-around-the-world. The poster, ifourc, notes pork and shrimp cha gio can be made by using 1 pound ground pork and 1/2 pound shrimp. 1-1 1/2 ounces of thin cellophane noodles, chopped into 1/2" pieces and soaked in water until soft, is a common ingredient and can also be added to the mixture.

    Recipe #373723

    I love this thin dipping sauce! Once put together it sits in a glass jar in the back of the fridge & I refresh it as it gets used. Sweet, tangy with bits of lime pulp & mild rice vinegar, hot from the miinced bird chiles & salty omani from the the fish sauce - all at once! great to dip fried tofu, fresh or crispy spring rolls, steamed little goodies... truly multi-purpose workhorse. Received this version in email & decided to post as it is so close to mine - which I never bother to measure out LOL! I use a mortar & pestle to grind garlic & sugar together & then blend in the rest of the ingredients, adjusting quantities to taste. Thanks, ifourc!

    Recipe #373655

    New potatoes are coming in & they are delicious! Thinking of using these as a foil for some Recipe#202972 that I am starting in the am. Crispy hot taters, cool refreshing slaw & spicy steaming BBQ pork on fresh made buttermilk dinner rolls - mmmm! Received this in an email from gourmet-recipes-from-around-the-world. Thanks, Kamal! Prep time includes boiling the potatoes.

    Recipe #373648

    Got this in email from gourmet-recipes-from-around-the-world. Think this one will be used over the Memorial day weekend relaxing al fresco after getting the last of the tomatoes planted. Thank you letscook!

    Recipe #373637

    Found in the Seattle Times from "Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint" by Chris Lilly. Use as a marinade, baste or dipping sauce - multi purpose sauce that tastes better the next day.

    Recipe #373289

    A quick cool & refreshing use for the cucumbers coming out of the garden when gets hot. Just quarter & seed, then proceed with recipe if you don't have seedless cucumber or use 6 or 8 pickling cucumbers. Same with the peppers - use what you have - minis, cherries, any sweet pepper will work. Whatever you have, use it! Exotic but not too exotic - good foil for grilled fish or poultry, even BBQ'd pork. Found in The Seattle Times. Cook time is setting time. I plan to chill several hours before serving to wilt the cucumbers a little.

    Recipe #373287

    Swiss chard is a delicious easy to grow green that is super beautiful to boot - the stalks can be pearly white, brilliant red or even vivid yellow. This is a fast & tasty way to prepare the swiss chard cranking out in the garden. I can make a mea of it with a couple of poached eggs & a little grated Parmesan/Romano cheese. Received from D_M on gourmet-recipes-from-around-the-world; thanks D_M!

    Recipe #372652

    This refreshing salad is the perfect light supper or accompaniment to summer "catch of the day". Adapted this recipe received in email from gourmet-recipes-from-around-the world; thank you AJ! Note the vinaigrette recipe makes a cup but the salad recipe calls for only 3/4 cup. Bet this would make a rocking baste for grilled fish or shrimp! To serve, line a shallow serving bowl with romaine lettuce leaves. Spoon salad into bowl and sprinkle with remaining 1/4 cup scallions. Omit feta cheese & use vegetable broth for the vegans. Decent protein in this salad too.

    Recipe #372647

    A delicious full-flavored spicy but not hot curry dish that is easy to prepare. Tamarind paste is available at Asian groceries - it keeps FOREVER in the fridge. Try using freshly ground cumin & coriander for most excellent taste. Coriander seed really loses its flavor fast when ground; I was amazed at the flavor difference the first time I ground coriander seed myself - totally different from the bottled ground stuff. Reduce the fat by skinning the chicken parts if you wish though a bit of fat off the thighs is a nice flavor in the stew. Gratefully received from D M from gourmet-recipes-from-round-the-world.

    Recipe #372595

    Conch are readily available here, along with great big whelks, from the shrimpers who catch them in their nets. I love this chowder because it uses those, oh so hot & delicious, Caribbean hot peppers. This recipe is from www.globalgourmet.com.

    Recipe #372378

    Thrifty, healthy, filling & delicious - courtesy of the Miami-Herald. Originally a Greek recipe, it was brought to the Miami area by Greeks who immigrated & dove for sponges. This recipe doubles well & freezes even better - ideal to make a big batch & freeze for those times when you want good food fast without heating up the kitchen. Serve with a multi-colored cherry tomato salad fresh from the garden & supper is done! Tip: double the herbs if using fresh from the garden.

    Recipe #372274

    Bright tangy & spicy with the delicate flavor of diced conch throughout. This refreshing summer salad involves a lot of chopping/dicing but it is so worth it. If conch is not available, canned whelk, scungilli, is acceptable. From Sandy Estabrook’s Guide to the Abacos, Bahamas. Cook time is marinating time. Conch is relatively inexpensive here - shrimpers catch them in their nets & few folks know how delicious they are...sssh! I don't want the price to go up!

    Recipe #372234

    Marcelle Bienvenu, contributing write for The Times-Picayune, included this exquisite summer pasta salad in her article giving the "heads up" that the famous & beloved Creole tomatoes are just about ready to start coming to market. The Creole tomato is a fabulous tomato, a phenomenal workhorse in hot & humid conditions that kill off other tomato plants. In LA it is also imbued with a special rapacious taste that I am praying mine develop in my coastal mater patch. Fennel bulb - crisp & refreshing like celery but with that bright but gentle licorice-like essence is a wonderful foil for robust tomatoes to accent their sugars. This pasta salad appeals to me because it seem lighter, hence more refreshing, than others loaded down with mayonnaise or store bought "Italian" bottled/prepared dressings. Perfect with a pile of chilled shrimp steamed in Old Bay just after being netted. Iced Tea with sprigs of mint or an ice-cold Rolling Rock ( 7 ounce bottles on ice - Pleeeze LOL!) & supper is on the table for deck dining at its best! Tip - Roast the tomatoes & fennel on separate sheets at the same time while the pasta is boiling to cut down on cooking times & limit heat in the kitchen.

    Recipe #372200

    Marcelle Bienvenu, Creole cooking contributing writer for The Times- Picayune, just wrote an article noting the time is almost nigh for the first Creole tomatoes. Since I am growing Creoles (great vivacious plants with stout stems & verdant serrated leaves which have thrived in cups of sterile media & have exploded in the ground) I read the recipes with great interest. This one will be used after the first several are sampled warm off the vine.

    Recipe #372185

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