Satisfy the whole family’s appetite with this hearty beef and potato pie.
Author: chefalice
Serve up the perfect meaty stew for a midweek meal on a cold winter’s day.
This meaty quiche is delicious served alongside baby potatoes and a crisp green salad.
As unusual as it sounds, the pairing of salt cod and eggplant is a traditional one in the Caribbean. It is a wonderful marriage, full of flavor and very much alive. Even if you think you’re a fan of neither, you may be won over by my take on the theme, featuring layers of well-seasoned salt cod sandwiched between thin slices of grilled (or panfried) Japanese eggplant.
Tostones, fried slices of green plantains, are a staple of the Spanish-speaking Caribbean. They are made like the best French fries by frying the plantains twice, once at a lower temperature to cook them through and a second time at a higher temperature to crisp them up. By using the same technique, thick slices of plantain, and a handy little gizmo called a tostonera, you can make little cups of fried plantain goodness that are the perfect vehicle for spiced-up fillings. Needless to say, they make perfect cocktail party fare easy to handle and satisfying enough to count as “real”…
If you’ve ever wondered what to do with leftover chicken other than eating it cold straight out of the fridge here’s your answer. Georgia-based Hugh Acheson makes good use of every scrap in this exceptional chicken salad. Its mayonnaise-based dressing and celery crunch would satisfy even the most discriminating picnicker, but it’s the crunchy bits of skin serving as a textural counterpoint to the salad’s general creaminess that make this recipe extra special. Though Hugh’s delicious dark-meat fried chicken serves as the base of his salad, feel free to chop up any next-day chicken white or dark you’ve got.
Atlanta’s El Taco is the place to go for Mexican street food with a twist and this taco, starring an herb-marinated chicken tender, lives up to the hype. The corn condiment is inspired by the charred, spice- and cheese-dusted corn on the cob you’ll find on virtually every street corner in Mexico. The combination of the crunchy chicken and the sweet, smoky salad all folded into a soft tortilla is addictive.