The latest from Chewing the Fat...
Shrimp in Chipotle Sauce or “Camarones Enchipotlados” and a salute to Diana Kennedy March 3, 1923 – July 24, 2022
Mexican flavor at its most authentic. Today’s recipe features shrimp in a rich sauce of summer’s ripe tomatoes and onions seasoned with chipotle peppers in adobo sauce. (I don’t want to be a nag but please use wild-caught shrimp. The varieties farmed in Asia are…
Coronation Salad
There’s quite a bit of dish about this famous Chicken Salad. As Queen Elizabeth celebrates her 70th year on the throne, one salute we can all enjoy is her “Coronation Chicken”. This classic recipe has undergone multiple changes since its invention. However, all of them…
Peach Blueberry and Raspberry Cobbler
This easily adaptable recipe is a perfect showcase for fresh fruit. When I asked Andrew for his recipe for this wonderfully homey dessert, he handed me one for Apricots and Blackberries. His version had neither. Instead, the glorious peaches, blueberries, and raspberries that are at…
It’s National Chicken Wing Day! 8 Ways to Celebrate!
America’s Favorite Ways to Eat Chicken Wings Our friends at RTA Outdoor Living brought it to our attention. The makers of custom outdoor Kitchens, RTA did a whole study on one of our absolute favorites. They surveyed over 1000 Americans in the great debate: What…
Sichuan Pork in Garlic Sauce with Mushrooms, Water Chestnuts and Snap Peas
The goal of our summer kitchen is speed. Welcome to Stir Fry 101. Sichuan cooking is immediately associated with hot and spicy flavors. Not so here. This dish has a sweet, sour, and salty taste. But it’s not nearly as hot. That makes it a…
Dockside’s Herb-Crusted Cod with Lemon-Dill Beurre Blanc Sauce
Its name sounds like you went to a lot of trouble. But it’s incredibly easy to cook. All that’s required here is a nice thick filet of cod, a Cuisinart, fresh breadcrumbs, parsley, garlic, and lemon zest. And that lofty sauce with the French accent?…
PAELLA, PERFECT FOR SUMMER ENTERTAINING
Spain’s Gift to Gastronomy, Paella, is an amazingly adaptable dish that belongs on your summer table. Yes, there is an official version of this beautiful dish. But we discovered you can pretty much make paella from whatever you want. The key is the round-grained rice…
Now for something completely different…A Salad from Bali that’s simply sensational.
Sweet and sour, a cross between Ceviche and Thai Papaya salad, today’s cool and crisp Rujak puts Balinese flavor on your summer table…as an appetizer or even dessert! When I first saw the recipe for “Rujak”, I was bowled over by the variety of ingredients…
Sirloin Steak Kebabs with Green Peppers, Mushrooms and Onions
Summer Cooking doesn’t get much easier than this. When I saw Sirloin at our supermarket for $2.99 a lb., I couldn’t let it pass by. When we were on a limited budget, I gravitated towards this cut of beef for its down-to-earth price and great…
Peach and Almond Tart from Food52
The earliest of this summer’s peaches, a delicious almond filling and the tenderest of crusts. Today on Chewing The Fat. Andrew is back to baking and you’ll be so glad he is. This great recipe appeared on Food 52.com attributed to one “Kukla”. Its roots…
Ellie Krieger’s South Indian-style Vegetarian Curry
Let’s celebrate Meatless Monday with this fantastic Vegetable Curry Ellie Krieger, the host of Public Television’s “Ellie’s Real Good Food”, is an expert on healthy eating. A graduate of Cornell and Columbia Universities, she holds degrees in Clinical Nutrition from both. Her claim to fame…
Dorie Greenspan’s Rhubarb Upside-Down Brown Sugar Cake with Fresh Strawberries and Crème Fraiche
Tart Rhubarb, the sweetness of Strawberries, the tang of Crème Fraiche and the warmth of brown sugar in every bite. In the annals of Chewing the Fat, no cake comes close to having a name as long as this one. However, I could write a…
4 Great ways to get the most out of your Grill this summer
Add a rich new element to your Summer Grilling Last weekend in honor of 30 years of friendship, a group of us got together for our first Grill of the season. And like way back then, we all cooked something bringing it with us to…