Monthly Archives: July 2007

Grilled Balsamic Coffee Chicken Salad

All right, I admit, this sounds a little weird. But it’s really good, and shoots a little much-needed variety into the grilled chicken canon. Malanga is a tropical tuber, sort of like taro or dasheen, and it has a consistency … Continue reading

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Crabcakes with Yellow Pepper Mustard Relish

A Maryland classic, the crabcake is, when properly executed, a real gem. Crisp outside, fluffy & sweet inside, and here, a little nod to the special Marylanders who like their crabcakes with mustard. Crabcakes with Yellow Pepper Mustard Relish serves … Continue reading

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Pickled JalapeƱo Peppers

This recipe is actually two recipes. The vinegar pickles the peppers, and the peppers season the vinegar. So you have yummy pickled peppers to nibble on, add to salads, sauces, etc.; and you have a wonderful spicy vinegar, great for … Continue reading

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Panzanella

One of the very best ways to enjoy the gustatorial heaven that is summer tomatoes, panzanella is a fantastic bread salad enjoyed by the great folks in Tuscany. Excellent served with something from the grill. Panzanella serves 6 1 day-old … Continue reading

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Shrimp & Grits

Succulent shrimp in a rich sauce unite two extremes of corn in this update of an old low-country classic. Don’t skip the shell stock to save time; it makes all the difference. Shrimp & Grits serves 4 4 lbs small … Continue reading

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Pecan Pesto

Although pesto is traditionally made with a mortar & pestle, the food processor makes it a really easy sauce. The trick is to add the oil so gradually that it emulsifies completely and makes a nice smooth paste. The pecans … Continue reading

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Green Bean & Potato Salad

Great for a picnic or barbecue. Tastes better under the stars, I think. Try it at an outdoor music venue, like Wolftrap in Vienna, VA. Especially good with Lyle Lovett. Green Bean and Potato Salad serves 6 2 lbs baby … Continue reading

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Shoyu Guacamole

Guacamole is a ubiquitous dip for chips, and the original style, with Mexican flavoring, is fantastic. But try this twist on the old favorite and you may never go back. Shoyu Guacamole 1 large or two small avocados juice of … Continue reading

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Tomato, Mango & Onion Salsa

Putting fruit in salsas isn’t exactly new, but many people still think it’s a little weird. It’s not. The sweetness of fruit is a perfect counterpoint to the acidity of a good tomato and the saltiness of a good chip. … Continue reading

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Napa Cabbage Salad with Paia Dressing

This recipe was inspired by a visit to Paia, a great little town on the north shore of Maui. There’s a small grocery store called Mana Foods there, which stocks fantastic organic produce from local growers and does a great … Continue reading

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