I love Pizza and could eat it everyday, although I don’t – darn. The Dough is really what makes the pizza. This is not to say that fresh quality ingredients are not important, but the dough sets the pizza experience. I have tried a number of different recipes for pizza dough. The best, without doubt,…
The use of rice flour in the US is unfamiliar. It is becoming, and has become, more common in those groups who adhere to a gluten free diet however. When I originally started using rice flour for some of the wrapped recipes you will see in this website and in the book series, I didn’t…
There are a number of different variations in cookbooks and on the Internet for this recipe. The following is a fairly “classic” version. I have added the Panko as it gives a very good crunch. What to serve with the Scotch Egg is something of a controversy. One author suggested, “A truly great scotch egg…
There are delicious, tart (from the apples), cheesy (from the blue cheese) and savory from the other added ingredients. They are small bite sized pieces that work great for a party or a Tailgate! The picture above is filling the tartlets with a scoop of filling, but leaving them in the original plastic container to…
There were 8 of us on this beautiful 28th day of October. We had tickets for Keeneland, and did our very first Keeneland Tailgate early that day. We had 4 cars back to back, and loads of great food. In the picture above and below, my sister is in the middle, note the hat! In…
Recently we had schedule a tailgate on the Hill (see “A Tailgate at Keeneland” on this site) the last day of the fall Keeneland races. Unfortunately the weather didn’t cooperate. Being on the Hill, would have been a wet, muddy slog .. so we choose to do our “tailgate” indoors. Everyone brought a dish, and…
This is a delicious dish and easy to make. Tie these up with cotton cotton twine and use as much as you need to tie them well. This works much better than toothpicks in my opinion. The addition of both the sundried tomatoes and tomato paste give extra sweetness and taste. Butterflying these breasts needs…
It has been claimed that determining the exact origin of any tamale is almost impossible, especially due to its extensive and quick spread throughout Central and South America and the Caribbean. However, in Michoacán, the Uchepos is held firmly to have originated in that area of Mexico. This isn’t a “dessert”, although it is sweet,…
This recipe is a take on the classic Columbian Arepas and Cheese. The classic recipe uses a bland cheese, and I prefer something with more flavor, which is why I suggest Emmenthaler or the other cheeses, such as Parmesan Reggiano (probably my most favorite cheese in the world). If you prefer a less strong cheese…
Arepas are corn griddle cakes made from pre-cooked cornmeal and are popular in Colombian and Venezuelan Cuisines, where they are frequently served. They have been described as a cross “between a tortilla and an English muffin”. These can be stuffed, used sandwich style, or used “open faced”. They can be fried, baked, steamed or boiled. …