goin’ balls to the wall
succulent balls. creamy dip. i’m not going to take this one any further, because a) too easy, and b) schweddy balls did it best. but really, who doesn’t love a delicious ball? this is a german-ish recipe that has been in my family for years. it’s more along the lines of appetizer/amuse bouche (and balls), but these balls are hearty. Continue reading
for many, fish is the least appealing of the proteins, unless it is dressed to the nines. in my family, my husband is the one who needs the most convincing. it’s not that he doesn’t like the taste of fish, it’s just that, like many other members of the male species, he prefers to see red-meat-that-bleeds and potatoes on his dinner plate. something that you slaughter to eat. mmm, slaughter. this one is a slam-dunk with mr. apron. HA, mr. apron. Continue reading
i love paella. paella is a spanish rice dish that is complex in flavor, and not so difficult to make at home. that is, if you have a paella pan, some saffron (the most expensive spice in the supermarket and i mean like $16 a bottle), some quality shellfish.. i’ll just stop now, because where i’m going is here: i am getting my sandra lee on with paella. it is semi-authentic, and semi-homemade, and yes, my scrunchie (and panties) are made from the same fabric as my kitchen curtains. [ying yang twins]wait’ll you see my tablescape, b****.[/whisper] Continue reading
everyone has heard of “bacon-wrapped scallops”. yummy appetizer, for sure. i like to turn the flavors into a meal and add a few layers of complexity using aromatics, acids, and a couple of smoky flavors. <— that’s the kind of shit i say when i’m hosting my own food program on TV in my kitchen/mind. but when i write about food, i like to write conversationally…so, this some bomb ass scallops, dude. Continue reading
i gave birth to my son about 4 months ago, which, by no coincidence, also happens to be about the time of my last blog post. i also moved across the country (sort of), from o’ahu back to the mainland (tampa, FL). you’ll forgive me for being MIA… won’t you? anyway, i’m fat now. Continue reading
sproutin' off
time to knock the dust off this blog like it’s name is miz parker. i can’t bear the idea of letting an entire month pass by without putting up some kind of recipe. i pre-paid for this shit for 2 yrs, by god. and brussels sprouts are vegetables that really need to be talked about. Continue reading
so, there are pretty much 2 popular versions of bourbon chicken. one is a southern-style version that uses real bourbon, and involves that fancy flaming stovetop shit. the other version is distinctly asian in it’s flavor profile. my recipe is the asian-inspired one; i use mirin and molasses for that dark, rich, bourbonesque flavor. thus, it doesn’t contain actual bourbon. which is marvelous, because the last thing my pregnant ass needs to be doing is buying bourbon. i get enough dirty looks when i pick up beer for filepe. Continue reading
DISCLAIMER: i don’t consider this a recipe, and i’m ashamed to have this be the first entry on my food blog after a month-long hiatus. that said… Continue reading
once you go white...
it’s been 6 days since i last blogged, and this was the yummiest dish that entered my belly within those 6 days. my husband asked me the morning after, “did i tell you last night how GOOD that chili was?” (it used to be sex, oh my god i want to cry). give this a try on football sunday in place of your regular chili recipe. white beans are *entitled* to a little chili play, too. just ask them. Continue reading
smallest effort/biggest taste payoff recipe evar
behold, an oven pan laden with delicious food (a LOT of it) that is cost-effective, EASY EASY EASY, and delicious. when i say “easy” here, i don’t mean “for the beginner cook” easy. i mean any blathering idiot can make this.
