You've heard me say that if possible, I would cook all the time. And I think all of us have a dual life that splits our desires. That is how I am with cooking. Every extra moment I am thinking of food. Unfortunately, or fortunately, I also love my daily life as a business owner, writer, and branding therapist. And I guess my clients love me back, because my portfolio of business has grown exponentially in the last year. This is all good, except it is squeezing out my cooking time, and that is sad. I have to make sure it doesn't replace it altogether or I'll go positively bonkers, but for January at least, that will be the case.
In lieu of single posts about one meal, I'm going to share some photos and recipes about the little bit of cooking I did over the holidays. Why wasn't there much time plating, photographic and blogging? Well, we had company here and spent lots of time waiting to hear the hostess say, "party of 12, your table is ready!" So you'll have to be happy with a few stellar dishes.
I promised some good friends, who went on the Kentucky Bourbon Tasting Trail last November, that I would create a menu with lots of Jack in it. This is the meal that I came up with, it was about as yummy as they come. All the flavors were in harmony and because we ate it at home, we didn't have to worry about New Year police checkpoints. Whew! Check out my Bourbon, Soy, Ginger Marinated Grilled Chicken Breasts, served with Bourbon Sweet Potato and Onion Rice Pilaf.
So, Jack was invited for breakfast one day as well. This Maple Bourbon Baked French Toast Casserole with warm Grape Syrup was the bomb. Crunchy yet spongey, sweet and moist, I ATE TOO MUCH! Get yourself into the kitchen and try it now.
I've been looking at them for decades. Those little, green, firm fruits called Tomatillos have been a mystery to me and I don't know why. I figured that had to end. Let me tell you. If you haven't grilled a Tomatillo, you need to. They are amazing and the perfect anchor for a simple Mexican flavored meal. For me it was center stage on Christmas Eve. No stinkin' ham for this crowd, it was Pineapple Salsa Baked Cod with Chili Sauteed Russets and lovely Grilled Tomatillos. TASTY. I just spooned fresh salsa over cod filets, topped with crushed Sea Salt flavored Town House crackers, and a little parmesan cheese to serve.
So there you have it! I guess I wasn't that absent these last two weeks. Hope you enjoy!
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style is one of combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.