Dijon mustard and orange marmalade create a spicy, sweet glaze for quick-cooking boneless pork chops. The secret to speedy cooking is to buy thin-cut pork chops or cut thick ones in half horizontally to make a half-inch thick chop.
Look on the bright side: What with global warming sending our precious planet into a hellbound death spiral, and summer’s newly blistering temperatures turning your kitchen into Satan’s sauna, this is the perfect opportunity for you to spend a little more time outside at the grill.
This is a one-dish quick and easy dinner. Chicken and rice made with Puerto Rican sofrito is the secret to this dish. Sofrito is a seasoning sauce used in many Spanish, Caribbean and Latin American dishes. The base for the Puerto Rican sofrito is made with green bell peppers, culantro (saw-leaf coriander, a relative of cilantro) and ajies dulces (sweet cooking peppers.) It’s an herbal sauce that adds fragrance and flavor to many dishes.
Bowls used to evoke visions of Oliver Twist holding one while posing that fateful request: “Please sir, I want some more.” But Dicken’s famous waif has been pushed aside in my mind by another Brit: celebrity chef Nigella Lawson, who poses on the cover of her 2015 cookbook with a stack of pristine white bowls in her hands.
A hint of lemon makes all the difference in this quick pizza. At several restaurants lately, my pizza was served with a topping of lettuce added after the pizza was cooked. It gave a fresh approach and flavor to the pizza. Arugula tops this pizza. Its peppery flavor adds another dimension.
While on a trip to sunny, tropical Barbados, I was surprised to hear islanders talk about macaroni pie. Said one islander: “I love macaroni pie so much that last Christmas we had a contest on our street to see who could make the best one.” Another talked about her mom’s version: “rich and creamy and filled with cheddar cheese.”
Evin Hopper, bar manager at Capitol Bar in Boise, shows you how to make a classic margarita with a juicy twist. You'll need 1.5 oz. premium tequila, .75 oz. Cointreau, .75 oz. fresh lime juice, .5 oz. simple syrup, .5 oz. fresh orange juice, chili salt. Fill mixing glass with first four ingredients. Add ice and shake. Strain into a chili salt-rimmed, old-fashioned glass filled with ice. Squeeze fresh orange juice over the top. Garnish with orange peel. Happy Cinco de Mayo!
Joe JaszewskiThe Idaho Statesman
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