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Read more… This is light and refreshing dish in warm weather. It is best to use a mandoline or Asian box slicer to be sure vegetables are cut very thin so they can be
flavored softened by the marinade. In Vietnam, this would be made with the
larger, coarser p
This can be used to flavor chicken, pork, fish or beef. Brush it liberally on the meat or seafood, cover and refrigerate overnight. Then grill, broil, pan
fry, bake, steam or cook the food en papillote (a parchment pouch). This also
can be used as a
This is a delightfully spicy recipe. You can make it devilishly spicy by leaving the seeds in the peppers. We enjoyed the leftovers cold atop salad greens.
1/4 cup olive oil
1 Scotch bonnet pepper, seeded and thinly slicedServe over rice or pasta.
1 (4-pound) chicken, cut into pieces, or 4 pounds whole bone-in, skin-on chicken breasts
2 tablespoons pressed garlic1 teaspoon plus 1 sprig fresh thyme
1 tablespoon chopped cilantroSea salt, to taste
1/4 cup olive oil Read more…Chayote & Mango Slaw
From Chef Artim at the Ritz-Carlton, Palm Beach
2 cups julienned Chayote
1 cup julienned Mango
1/3 cup julienned Red Pepper
1/3 cup julienned Yellow Pepper
1/3 cup julienned Red Onion
¼ cup julienned Jalapeno
¾ cup Extra Virgin Olive O
Here’s a simple strawberry syrup, good over ice cream, pound cake or over a
nice slice of one of Rima’s Cheesecakes, available at the Ocean Avenue Greenmarket Café.
Very Berry Strawberry Syrup
