Archive for » 2012 «
13
Jan 2012
Jan 2012
I used to think Houston’s had the best spinach dip. I liked the saucy spinach with the salsa and sour cream toppings far better than the chunky, cheesy kind usually found on restaurant menus. Then, back in 2008, I met another spinach dip worthy of my affection. A creamier, more flavorful one. Hands down, it was the best spinach dip I had ever tasted. And well, I haven’t thought much about Houston’s Chicago-Style version since. My girlfriend Brenda introduced me to it at one of our sadly-long-gone neighborhood Happy Hours. She likes to entertain as much as I do so [ ... ]
12
Jan 2012
Jan 2012
I love tacos, especially those stuffed with fresh Louisiana seafood. I just don’t care for the ones filled with battered and fried fish. While that may be considered the “true” way to cook fish for fish tacos, it’s not for me. The coating, however thick or thin, tends to get in the way of that wonderful seafood flavor I crave when I order or cook them. I also find the deep-fried ones way too heavy when combined with flour or corn tortillas. A highly seasoned, pan-seared fish is more my style, especially when it’s dressed [ ... ]
06
Jan 2012
Jan 2012
I spent the better part of this week implementing my annual holiday recovery plan. That entailed purging the fridge and pantry of any lingering Christmas goodies, shopping for lots of fresh fruits and veggies and planning lighter, cleaner meals. Don’t ask me why I decided to make the transition back to normal eating this week, considering the weekend is full of family and friend birthdays (including my daughter Chandler’s today and mine on Monday) and major football games! But in any respect, I’m attempting to carry out my ambitious plan through the next few days and beyond [ ... ]
Category: Appetizers, Finger Food Fridays, Sauces, Vegetables
Tags: Appetizers, Finger Food Fridays Comments off
04
Jan 2012
Jan 2012
Way down yonder in New Orleans, we’re obsessed with beans. And not just red beans. We’re crazy about butter beans (large limas), navy beans, pintos, split peas and black-eyes. Oh, and we also look forward to cooking with Great Northerns, black beans and chickpeas. And I can’t forget fava beans. We like to stash one of those in our coin purse to insure that we’ll never go broke. That’s an American-Creole-Italian thing–although I did discover during my CSA days that favas make a mighty fine dip! Then there are those other less popular types of “legumes” (a word we never [ ... ]
