In keeping with the “dining alfresco with friends” theme for the fall, here is a sneak peek at a few more of my favorite outdoor dining experiences and recipes. Last weekend we took a quick trip to the beach with a few friends from New Orleans. When the temperatures dropped below 80 degrees on Saturday […]
More Al Fresco Dining Read More »
Adapted from David Tanis, via The New York Times and The Smitten Kitchen Serves 4 generously, 6 moderately Peanut dressing Ingredients: 3 tablespoons Asian fish sauce 3 tablespoons rice vinegar 7 tablespoons lime juice 3 tablespoons soy sauce 1 one-and-a-half inch chunk ginger, peeled and sliced 6 tablespoons natural unsalted peanut butter 1 tablespoon toasted
Cold Rice Noodles with Peanut-Lime Chicken Read More »
From “The Cuisines of Mexico” by Diana Kennedy Preheat oven to 325 F Ingredients: 3 pounds whole redfish or red snapper, gutted and scaled 1 teaspoon salt 2 tablespoons lime juice Sauce: 2 pounds fresh tomatoes ½ cup olive oil 1 medium onion, finely sliced 2 cloves garlic chopped 1 bay leaf ½ teaspoon oregano 12 pitted green olives
Huachinango a la Veracruzana Read More »
Ingredients: ½ teaspoon of Cocktail and Sons “Spiced Demerara” syrup or 1 demerara sugar cube 3–4 dashes of Angostura bitters 3–4 dashes of orange bitters 2 ounces Rye whiskey Splash of soda or sparking water Orange zest Directions: You will need an old fashioned glass or rocks glass as some call it. Use a muddler
Old Fashioned, Louisiana Style Read More »
You will need a cocktail shaker and a muddler to make this drink. Ingredients: 2 handfuls of fresh Louisiana blueberries 6–8 basil leaves 1–2 teaspoons of lime juice 1 teaspoon simple syrup (can omit if you prefer) 2 ounces vodka 1 ounce St Germain Splash of club soda or sparkling water Directions: Place blueberries, basil
Blueberry Basil Vodka Martini Read More »
