“In the Southern school of culinary thought, if something’s tasty as-is, it’s even better fried. That principle was what led chef Eric Reid to dish up “frickles,” the crispy fried pickle chips that are the top seller at Del Merei Grille, his restaurant in Alexandria’s Del Ray neighborhood.” Serve with Spiced Remoulade.
- flour
- lime juice
- chipotle in adobo sauce
- chile flakes
- toasted ground cumin seeds
- dried oregano
- cobs bi-color sweet corn
- black beans
- medium zucchini
- medium heirloom tomato
- servings couscous
- Zest and juice of 2 lemons
- butter
- white wine
- fresh shrimp
- white wine
- sesame oil
- chopped cilantro
Makes about 2 pints. "You’ll want to prepare these in a stainless steel pot and use stainless steel tongs or a wooden spoon. Aluminum cookware can leave the onions with an off color and deny you the gorgeous hot pink hue that you want. "
- red onions
- white vinegar
- cinnamon stick
- whole cloves
- allspice berries
- small dried chili
- star anise pod
- bay leaves
- roasted red peppers
- tahini
“This is a tasty, easy to make marinade that is great for any grilled meat. It makes enough for about two pounds of uncooked meat.”
Fantastic side dish! You can also use canned corn. Serve with Miso Chicken and a bit of rice.
- finely chopped fresh cilantro
- small-diced red bell pepper
- chopped red onion
- shelled edamame
- ears fresh corn
- finely chopped or grated ginger
SO delicious! I marinated for one hour. It tasted much like teriyaki chicken (but without the sauce). It needed no additional seasoning. Great with the corn and edamame salad and a bit of rice.
“Executive chef Shawn Edelman of Ruby Foo’s in New York City dresses up ho-hum chicken breasts with a blend of ginger and spicy miso paste.”
- light sesame oil
- chopped ginger
- chopped garlic
- red pepper flakes