Month: May 2011
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KFC Inspired Fried Chicken for your Memorial Day Feast
When I was a kid, I just loved KFC. On occasion, my dad would bring home a huge bucket filled with that famous succulent and juicy chicken with all of the fixings, and without hesitation, we would dive in and polish it off in no time. In those days, the extra crispy and extra spicy…
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CHEF SERIES: Interview with Executive Chef Quintin West, The Bistro at South River
The second installment of the Chef Series was a unique experience for me. ‘Chef Q’ as he is lovingly known by his friends and vendors is not only a customer but also a friend. As a writer, it was challenging not to impart my own feelings about this wonderful man who emanates such calmness in…
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Skirt Steak Salad with Bandiola Steak Essence
It was another one of those crazy days and also the beginning of a harried week. I hadn’t had a chance to go shopping over the weekend, so provisions were low. As I drove home I was thinking about what to make for dinner so I wouldn’t have to make a pit stop at my…
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Apple Pie Egg Rolls
When I was a kid, those delicious McDonald’s fried apple pies were all the rage. I know what you’re thinking, but come on…if you ever had one, you can’t disagree that they were some of the yummiest treats around. Then in 1992, the company changed from fried to baked apple pies, caving in under the…
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Book Review: Ancient Grains for Modern Meals
Being a professional Pastry Chef and food blogger allows me to do so many things that I love…mostly my interest revolves around the research, development and ultimate creation of delicious recipes. Through my research, I have had the opportunity to write about many different and interesting food topics, but my main interest lies in developing…
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Flaky and Meaty Empanadas
So it’s Cinco de Mayo and your making the traditional tacos, guacamole, salsa, maybe some nachos or those irresistible cheesy tostadas that leave you licking your fingers and smacking your gums. And if you are washing all of it down with a few beers or margaritas, life is good. Well, did you ever consider making empanadas?…
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Millet Hash
I was a vegetarian for 13 years, and always searched for interesting recipes to keep my daily menu flavorful, colorful and tasty. During this time, I tried many new and unique items and learned a lot about alternative flavors and textures. There were some ingredients that I enjoyed very much, and found myself trying to be…
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Double Duty Banana Bread
I have many recipes for delicious banana bread but many of them use buttermilk, yogurt or sour cream as a moistening and tenderizing agent in addition to eggs. Many people have told me that they would love to have a recipe that doesn’t use any dairy at all. As I was developing this recipe,…