Food is Fellowship
Arroz Rojo con Filete
Who says teens can’t cook? Somebody tell our teen cooking host, Romey, who is cooking up a pretty fierce arroz rojo con filete in this video. She’s strangely good at this! Check out this delicious Mexican red rice and steak recipe.
Dad’s She-Crab Soup
You’re going to think I’m being biased, but I’m really not. When your family has the goods, they have the goods. And frankly speaking, my father has the goods when it comes to cooking. One dish that he makes, and takes great pride in doing, is his She-Crab soup. No, you don’t understand! This dish is his number one stunner. it’s requested by friends and family for any special occasion.
My father is opposite of cost-conscious when it comes to his recipes. He usually likes to make this dish with all lump crab meat. However, in this recipe, he includes backfin meat as well. Click on the video and check out my daddy and his She-Crab soup recipe.
This video was filmed by Carl “Sweetwater” Johnson’s daughter, MCCN editor Crystal Johnson.
Korean Chicken Gizzards
Chicken Gizzard Preparation
400 grams of Chicken Gizzard
Few shakes of Flour (When washing gizzards)
Few pinches of Salt (Use to season the boiling water)
1 teaspoon (!) Salt
1 Tablespoon Minced Garlic
1 teaspoon (!) Minced Ginger
Few cracks Black Pepper
1 Tablespoon Instant Curry Powder (Or Cajun Seasoning)
⅓ Cup Gizzard Broth (The leftover broth from boiling)
Few shakes Korean Frying Mix (Or Tempura Mix) (Or Use All-Purpose Flour)
1 Cup Korean Frying Mix (Or Tempura Mix) (Or Use All-Purpose Flour)
1 Cup Cold Water
Few Ice Cubes
Few pinches Salt
Few pinches Black Pepper
Small dab Mayonnaise
Drizzle of Hot Sauce
See the recipe instructions on FutureDish.com.
Alcohol Schmalcohol! Okay, that’s not a word but it is a feeling, especially for those who want to enjoy a good drink without actually imbibing. So thank God for alternatives like mocktails. Try this Christmas mocktail, served on ice with equal parts of the following beverages.
The Sprite can be switched out with sparkling water or club soda. If you want to get fancy, you can dip the rim of your glass in sugar. It’s all very fun and festive.
Wait! What’s so exciting about a ham sandwich? Well, it’s a French ham sandwich…duh! Leave it to the French to turn the seemingly simple into the simply sumptuous. Ooh la la, mes amis…the French will give you something to write home about starting with their Jambon-buerre.
Details! Details! It starts with the right ingredients. Salt & Wind, a travel company that caters to food lovers, recommends a ficelle (string) baguette. It’s a much thinner loaf bread. This bread is often called a baguette but is sometimes referenced in the category of a baton, which is typically a shorter loaf.
Now, here’s where we get decadent! In order for this to work, you will need to get a salted European butter to spread over the bread. Then select a Jambon de Paris. If you’re not able to find it, then just make sure that it is a high-quality super thinly-sliced ham.
See a list of the ingredients below.
2 ficelle French baguettes (baton)
High-quality salted European butter
Jambon de Paris (or another high quality thinly-sliced ham)
Check out the ingredients below and read the recipe instructions on SaltandWind.com.
Basic Bolognese: Cooking 101 & Cooking 102
Bolognese sauce with pasta is one of those dishes that can make you savor each bite. I had the opportunity to experience that in a tiny restaurant in Baltimore, Maryland’s Little Italy, while on a tasting tour many years ago. The ragù alla bolognese, as it’s called in Italy, was a-mazing! So a-mazing it’s been about 8 years and I still remember the experience of savoring the texture of the pasta and relishing the meat sauce as an altogether different experience. it speaks volumes. It speaks that I need more bolognese sauce with pasta in my life.
So check out the video above, which includes step by step instruction from the sofrito to the the homemade bolognese pasta. And remember it’s you in the kitchen so don’t put yourself in bondage if you need to use a store-bought pasta.
Here’s another idea to consider. With the holidays coming up, instead of that standard lasagna on the table, switch it up and try your hand at a beautiful bolognese for a change. You might start a whole new tradition.
The video recipe, Bolognese: Basics with Babish, is AWESOME, but if you think you need a little batting practice before the big game…that’s totally understandable too. The video is more of a Cooking 102 class so let’s cover all bases with this back-up Five Ingredient Pasta with Bolognese Sauce from Bowl of Delicious. We will just consider it Cooking 101.
The 101 recipe differs from the 102 recipe starting with the use of one meat instead of three. It further liberates your time by ditching the homemade pasta in favor of store-bought.
So take your pick! One way or another, we’re having Bolognese! Both recipes are totally doable; so let’s do it!
Shaved Brussel Sprout Salad
(L to R) Shaved Brussel sprout salads are from Zola’s Cafe in Auburn, WA, A Cedar Spoon Blog and Java Nation in Bethesda, MD. Photo Credit: from each Facebook pages.
Oh the Thanksgiving table is ripe for new ideas and one of them could be adding Shaved Brussel sprout salad to the menu. There are a number of ways to prepare it but this recipe from the Taste of Home website had just the right amount of fall festivity and Christmas cheer to clinch the deal.
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
1 small garlic clove, minced
2 tablespoons olive oil
1 pound Brussels sprouts, halved and thinly sliced
1 small red onion, halved and thinly sliced
1/3 cup dried cherries, chopped
1/3 cup chopped pecans, toasted
Read the recipe instructions on the TasteofHome.com.
Rivers Native Soup
The Rivers Native Soup is a Nigerian soup made by the riverine people from the Rivers State in the delta area of the Niger. See the recipe below from Flo Chinyere.
Creamy Garlic Tuscan Salmon Recipe
3 salmon fillets
2 teaspoons olive oil
2 tablespoons butter
5 cloves garlic, finely diced
1 small yellow onion, diced
1/3 cup (80ml) vegetable broth
5 ounces (150g) jarred sun-dried tomato in oil, drained of oil
1 3/4 cups heavy cream
Salt and pepper, to taste
3 cups baby spinach leaves
1/2 cup grated Parmesan
1 tablespoon fresh parsley, chopped
See recipe instructions on EatWell10l.com.
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