Many know I love Asian cuisine and Korean food is right up there among the best of recipes. The spicy flavors of ginger, lots of garlic, soy sauce, Korean red pepper flakes (gochugaru) and of course Korean chili paste (gochujang). The addition of a grated pear and apple adds an acidic sweet flavor balancing the … Continue reading
A favorite vegetable becomes an appetizer dipping the florets in a flavorful batter, baking them, drizzling with hot sauce and crisping them up under the broiler. I do have to admit you do not get the crispy texture when you deep fry but they do have that great “hot wings” flavor and it is all … Continue reading
Fried pickles! Be prepared for a special treat. If you are going to fry something try these fried pickles with a beer batter (the best – Tasting Table versus Hooter’s) – your guests will be hanging out in your kitchen and gobbling them up just as fast as you can fry them. Thank you Bernell … Continue reading
When you make any kind of a kebob, whether it is beef, chicken or pork on the grill a dipping sauce is a good idea to serve with it. Sauces with peanut butter…yum… I did a taste test on three different peanut sauces I have made as well as a bottled version. The dipping sauce is … Continue reading
Everyone likes chicken fingers, especially if you have a nice sauce, or two, to go with them. I have two versions, one by Buddy Valastro (I did change his recipe a little) and the other is a Weight Watcher’s recipe. I have included some dipping sauces to go along with the chicken. See also Best … Continue reading