Wednesday, April 25, 2018
A richly flavored Mexican favorite
Most of us know about adobo sauce, right? It’s the stuff that canned chipotle chilies are packed in. But have you ever made homemade adobo? It’s a great sauce or marinade for meat, especially pork.
Our method for making adobo sauce is quick and easy. And in this post, we serve the sauce with its best friend, carnitas.
So get ready to pig out for Cinco de Mayo.
Wednesday, April 18, 2018
Use this succulent meat in tacos or as a main course
Carnitas means “little meats.” In Mexico, you often find these served as “street food,” usually in freshly made corn tortillas. But you can also use the meat in tamales, burritos, sandwiches — or just piled up on a plate.
Carnitas are perfect for festive occasions (think Cinco de Mayo). So grab that party sombrero and get your Mexican on.
Wednesday, April 11, 2018
This healthy Mediterranean-style starter can be made ahead for extra versatility
Cauliflower has been an “it” vegetable for years. And why not? It’s flavorful and nutritious, and works well in lots of dishes.
We particularly like to marinate cooked cauliflower in olive oil and vinegar, then serve it as a salad. Adding capers gives it tang. Tossing in some parsley and pimento ups the flavor and color.
Best of all, you can make this salad ahead of time. So it’s perfect for entertaining – no last-minute rush to get that first course on the table.
Wednesday, April 4, 2018
This classic has the clear, cleansing flavor of an April shower
The weather is finally getting warmer in our part of the world. Soon we’ll be craving cool libations to sip during those long spring evenings.
The Pendennis Cocktail, with its pink hue and enticing apricot aroma, is perfect for that. Named after a Louisville private club, the drink is less well known than it deserves to be. Once you taste it, though, we’re betting this will become a regular in your drinks rotation.
Be sure to share it with your friends, too. They’ll toast your generosity.