Dominica Rum Punch
Of course, we must start with a rum drink. This recipe is from “The Art of Caribbean Cooking” by Yolande Cools-Lartigue.
I’m not sure about yield; it looks like a lot.
1 cup fresh lime juice (no...
Spicy Shrimp in Shells
I have no idea where I got this recipe. Shrimp cooked in the shell is much tastier; it just means you have to clean your hands well after eating.
Serves two to four.
1 lb. large shrimp in shells
3 Tbsp. ketchup
Quinoa au Gratin
This is an almost verbatim copy of a recipe by Paco Jimenez provided to students in my Culinary Institute of America Boot Camp in San Antonio. What doesn’t taste better with cheese?
1/2 lb. quinoa
How about a drink to start? Make this with our very own potato-based LIV vodka.
2 oz. LIV vodka
1 oz. fresh lime juice
Good ginger beer
Combine vodka and lime juice in a highball glass with ice. Top...
This recipe is based on Union Square Cafe’s bar nuts, but I use a healthier, less fattening variety of nuts. I pack bags of this for long-distance travel and add dried cranberries or cherries and sometimes dark chocolate chips...
Butternut Squash With Ginger and Rosemary
Here’s the recipe, again, for my oft-repeated butternut squash. I got it from my Korean stepmother-out-law. Figure that one out.
6 cups cubed butternut squash
2 Tbsp. grated...
Abraham Lincoln’s Favorite Chicken Fricasee
This recipe is from one of my favorite books, “The First Ladies Cookbook,” which is “compiled and edited by outstanding culinary and historical Authorities.”
Mary’s Pie Crust
This is Mary Schoenlein’s most excellent pie crust recipe.
Makes one double-crust pie, enough for an eight or nine-inch pan.
2 cups flour
1 tsp. salt
1 Tbsp. sugar
10 Tbsp. butter, chilled and cut into small...