Wednesday, May 17, 2017

Beet and Red Onion Salad

Beet and Red Onion Salad

Refreshing and lively, this is the perfect summer starter

As the weather grows warmer, we need something to tease our appetites. Something like this simple-to-make (and delightful-to-eat) summer salad.

It’s got great color, and better flavor. And it’s a wonderful way to use all the locally grown beets that show up in markets this time of year.

Can’t beat that.

Wednesday, May 10, 2017

Cucumber and Smoked-Salmon Salad with Feta

Cucumber and Smoked Salmon Salad with Feta

Serve this tangy dish as starter or main

Cucumbers and smoked salmon, tossed with creamy feta cheese dressing. What’s not to like? Especially when you add green peas for color and radishes for perk.

Serve this dish of scrumptiousness as a starter. Or spoon up extra-large portions for a light main course.

This salad is quick to make, so it’s ideal for weeknight dinner. But it’s also fancy enough to serve at your next dinner party.

Like maybe your Mother’s Day celebration this weekend?

Wednesday, May 3, 2017

The Blood and Sand Cocktail

Blood and Sand Cocktail

Named for a Valentino movie

Ready for a scotch-based drink inspired by a bullfighting flick? Of course you are!

In 1922, Rudolph Valentino was at the height of his fame. Cinemas everywhere were showing his latest work, Blood and Sand. It was thrilling stuff.

And this namesake drink does the film justice. A mix of scotch, Cherry Heering, sweet vermouth, and orange juice, the Blood and Sand Cocktail smolders with dangerous allure. Just like Valentino himself, you might say.

Still not enough to persuade you? Well, there’s also a tequila version of this cocktail, which is perfect for Cinco de Mayo (more about that in the Notes).

Olé!

Wednesday, April 26, 2017

Deconstructed Fish Tacos with Grits

Deconstructed Fish Tacos with Grits

Just in time for Cinco de Mayo, a new twist on a classic dish

Tacos are the ultimate fast food.

So let’s slow them down a bit, shall we? Because sometimes we need to savor. This dish keeps all the flavor of the original, but makes things more knife-and-fork friendly.

We replace corn tortillas with grits (also made from corn, so lots of savor there). Then we mound the other ingredients on top, for an open-faced taco.

The result is fancy (and good) enough for a dinner party. But easy enough for a quick meal. Nothing fishy about that.

Wednesday, April 19, 2017

Hot Bacon Coleslaw with (or without) Jalapeño

Hot Bacon Coleslaw with (or without) Jalapeño

Serve this as a side, or use it to top a BBQ pork sandwich

Cookout season will soon be here. So it’s time to seek out side dishes!

Like this one. Coleslaw is always a hit. And you can’t go wrong with bacon. Put them together and . . . instant favorite.

This dish is terrific all by itself, too. Or use it to top a pulled-pork sandwich, or even to garnish fish tacos.

This coleslaw is versatile. And that’s no hogwash.

Wednesday, April 12, 2017

Strawberry-Spinach Salad with Balsamic Poppy-Seed Dressing

Strawberry-Spinach Salad with Balsamic Poppy-Seed Dressing


This seasonal starter says spring!

Ah, spring. Warmer weather. Tender fresh baby spinach. And strawberries!

Those two ingredients frolic like bunnies in this tasty – and gorgeous – salad. Then we toss them in balsamic vinaigrette (with poppy seeds) for even more perk.

It’s the perfect start to Easter dinner. Peeps ahoy!

Wednesday, April 5, 2017

The Rob Roy Cocktail

Rob Roy Cocktail

Even non-scotch drinkers will enjoy this Manhattan variant
   
A scotch-based cocktail? Aye!

The Rob Roy dates back to the 19th century. And it has aged well – much like its signature ingredient.

The drink probably was named after a popular operetta. Which is appropriate, because you’ll soon be singing its praises.