Picadillo is a Spanish dish made with ground meat and other ingredients. It’s popular in many Latin American countries, each having their own variation. Living in Miami, I grew up with Cuban picadillo. Cuban picadillo is a mixture of ground beef, onions, garlic, oregano, olives, raisins and a touch of tomato sauce. It’s a hefty Read More
You can make this pork tenderloin with Guinness glaze for St. Patrick’s Day or any day of the year. It’s a delicious dish for beer lovers. The Guinness glaze is sweet and savory, with a good hoppy bitterness added from reducing the Guinness to a thick syrup. The pork is tender and juicy. Served with Read More
Roasting vegetables has become my “thing”. It’s my go-to for cooking just about anything–like this Burrata cheese and roasted vegetable stack– because the flavors are so good. When you roast something, the flavors intensify because the liquid is released and flavors concentrate. Very little fuss is needed beyond a sprinkling of salt and pepper and Read More
There was a restaurant in Salem, Massachusetts that served halibut with sherry cream sauce and I still crave it fifteen years later. They served a perfectly pan-seared filet of halibut perched on top of a bed of creamy mashed potatoes with asparagus. The best part was the intensely-flavored sherry cream sauce. Fantastic paired with any Read More
Why not make a London Broil this Valentine’s Day? Maybe London Broil isn’t the first thing you think of when you think of romantic Valentine’s Day meals, but it should be. I’ll give you three good reasons why. Reason one: Your usual Valentine’s Day fare may be a filet mignon or lobster tail, but why Read More
This is going pretty out there even for me…someone who enjoys trying just about anything when it comes to food. Here I was, with a bag of various organ meats acquired by accident, from an organic and pasture-raised meat supplier. I wasn’t about to let them go to waste. I’m all for nose-to-tail eating, and Read More
