Who wants a fresh, delicious, summer salad? I love this grilled pineapple salad made with tequila chicken, tossed with feta cheese, and served with a delicious and tangy grilled jalapeno pineapple dressing!
Why is it we love tacos so much? We eat them for breakfast, lunch, dinner, and let’s be honest how many late-night taco runs haven’t we made in college? But maybe the real reason we love them so much is that they are inexpensive, delicious, nutritious, can be found everywhere, offer a variety of tastes and sizes, spicy or sweet, and they go great with tequila!
This is the third and final recipe in the pulled pork series and perhaps the way nature intended it to be served: grilled with loads of sharp cheddar cheese, topped with creamy mac-n-cheese, add some habanero hot sauce for some bang. Life is good!
Recipe Two in the pulled pork series. A sweet barbecue pork served in a flour tortilla with Pico de Gallo and Mango-Jicama coleslaw. The sweet tangy barbecue sauce in the meat blends into the sweetness of the coleslaw for a unique and fresh taste that will have you walking away wondering when you can come back for more!
Recipe One in the pulled pork series. It serves the sweet barbeque pork on a wonderful scallion-hoecake and is topped with a wasabi coleslaw. The corn in the cake enhances the sweet meat and the sweet barbeque sauce mellows the wasabi heat for a delicious blend of goodness.
This recipe is cooking up a nice pork shoulder loin that has been slow roasted, shredded, and simmered in a sweet Mississippi style barbecue sauce that all but melts in your mouth.
The secret of this pulled pork is in the *smoked salt seasoning! I developed this blend with a Kalua Pork from a Hawaiian Luau in mind capturing that smoky salt flavor inside the meat.
There are those dishes that define a season and the rituals of that season. In the Fall that is chili, tailgating, football. But in the summer, it is burgers, picnics, and beaches. You cannot have burgers without a perfect side dish and for me, that is this smoked potato salad! I’ve been perfecting this dish for some time now and I think it’s finally ready to be shared. So, fire up the grill!
Taking advantage of the ‘dog days of summer” and the grill while I still can. How about a delicious dish of grilled beef short ribs steeped in an Asian flavored coconut marinade and served with a side of Chinese green beans and mushrooms.
In honor of my baby girl’s birthday, I am pimping out the Reese peanut butter cup by adding a sea salt caramel center surrounded by a creamy peanut butter filling and laying it in a silky chocolate coating. As most of you know, baking is not my thing. You’ll have to imagine how much more uniform these could be if I baked. Still delicious, however! Read More
The first time I had hominy I was in 3rd grade. It was a part of our history lesson. I don’t remember the details, sorry Mrs. Starr, but we were discussing how foods were first introduced into our culture. Mrs. Starr loved to bring the classroom alive and she brought in several dishes that had been gifts from the Native American culture.