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.
I have been experimenting with homemade pasta and am trying out different herbs and spices to see what pairs well. One of my favorite discoveries was saffron. Saffron is a flower that comes from the Saffron crocus. It has a strong, almost sage honey, smell, and taste. It is always best to use threads vs. powder. The threads add a wonderful flavor and a rich golden-yellow hue which makes it perfect for pasta.
Cajun spiced grilled tilapia, in a flour tortilla with plum tomatoes, leaf lettuce, alfalfa sprouts, hot mustard, and mango ketchup.
Summer equals grilling! One of my favorite foods to grill is salmon. Sprinkled with a chili lime seasoning you have a delightful summer dish. Pair it with wilted greens cut from the garden this morning and grilled charred corn fresh from the cob and you have a summer barbecue sure to please everyone.
Fire up the grill and get the coals ready.
Let’s kick up the heat tonight! I love the sweet heat of a good Cajun dish. Tonight, I am making Cajun shrimp and andouille sausage and serving it with a Cajun butter cream sauce. There is enough spice to tingle the lips but not so much that you cannot enjoy the flavors as they hit the back of your tongue.
Seared Scallops on a weekday? These elegant morsels look like you spent all day preparing them, but in fact, they take very little time to cook up golden and delicious! Serve them over white cheddar and bacon mashed potatoes with braised arugula on the side. Fancy!