My next dish has a Hawaiian influence with a summer twist you won’t forget! That’s right, we’re making watermelon poke.
A good marinade can really make the flavors in meat pop, but there is a right way to do this. Buzz60’s Johana Restrepo has more.
This main-dish salad has many beautiful layers of ingredients that adds satisfying taste and texture.
These spicy chicken thighs are not spicy hot. They’re just terrifically tasty. The main ingredient in panang curry paste, a staple of Thai cooking, is dried chili pepper; so it’s a hot condiment.
Along with the Thai-style grilled ribs, try these recipes for lemongrass and peanut slaw and coconut brown rice.
Lemons bring out the best in other foods. Use juice in vinaigrettes and marinades, drizzled over seafood, poultry, sauteed vegetables, whole-grain side dishes and fruit or as a color-pop garnish for foods and drinks, or use zest in baked goods and desserts. Choose thinner-skinned fruit that’s heavy for its size to ensure the most flesh. Avoid any green on the skin, which means it’s under-ripe; lemons don’t ripen off the tree. Over-ripe fruit will be wrinkled, dull-colored and overly soft or hard.
There are many forms of ginger: dried, pickled, preserved, crystallized, candied, powdered, ground and fresh, which packs the most flavor. Refrigerate unpeeled, fresh ginger a few weeks, or freeze up to six months. Keep dried and ground ginger tightly sealed in a cool, dry place. Slice, chop or grate ginger into veggie side dishes, stir fries, soups and roasted or mashed winter squash or sweet potatoes. Mix with soy sauce, olive oil and garlic and use as a salad dressing or marinade. Definitely add it to baked goods for warming, sweet-smelling bliss.
Turmeric is trending high these days, especially in the wellness world. Nearly 4,000 years old, turmeric is native to India and has been important as a spice, in religious ceremonies, and in traditional and herbal medicine, especially for arthritis and digestive issues. There are about 70 varieties of turmeric grown around the world, mostly in India.
You pronounce it “sal-more-EEL-ee-yo.” Now that’s out of the way, what is it? It’s a fabulous Italian lemon and olive oil sauce, marinade and …
Pacific halibut is an excellent eating fish. Right now it’s making its way to us from Alaska fisheries where populations are carefully managed…