There is something addictive about a really good fudge. And no, I’m not talking about something you picked up at the store, but something you’ve put a little of your soul into. OK, not a lot, but something, right? That’s where this marshmallow fudge shows up on my list.
First, it’s something my mother used to make for my brother and me many moons ago, using a recipe that was printed on the side of the marshmallow package. And while I’ve updated it just a little, adding a little dark fudge to the semi-sweet version and skipping the nuts, otherwise, it’s the same, good ol’ fudge I remember from those days.
It’s rich and creamy, and just sort of melts in your mouth. And with a cover over the top, it tends to last awhile (though to be honest, it usually doesn’t last that long). And no, it’s not anywhere near healthy, but that’s one of those things you have to put up with here. It’s a real treat, after all. Give it a try anyway.by
There are a whole lot of great reasons to do almost any kind of risotto, but this one conjures up a kind of Mediterranean seafood risotto that really wins, big time. It’s dubbed a tuna risotto, but that really doesn’t even begin to understand this dish. It’s full of tomatoes, wine, some peas and of course tuna. It’s a kind of Italian seafood fest and then some.
I found this in an old New York Times article I think all the way back to 2008, kept it around for a year or more, and then finally tried it out one day. I’m sorry I didn’t try it much sooner. It’s that good. I half expected the tuna would kind of wash out everything else, but in fact it really brought out the other flavors. Made them better. And other than a bit more garlic than originally called for, I really didn’t change the dish all that much.
It’s a gem.by
Shanghai Red-Cooked Short Ribs are the result of a happy accident. But before I explain how, a little background is in order.
In another incarnation, circa 1991-1995, the lovely Carol and I spent a good bit of time in China, mostly in Shanghai. The food there was amazing, whether at an official business banquet or in one of the small back-alley places my expatriate colleagues would take us to.
As is the case here in the US and in most countries, food styles are very regional in China. Shanghai is known for a red cooking, which involves braising food in a rich flavorful dark sauce that’s been described as mahogany-colored. It’s based on soy sauce, rice vinegar, sugar and various spices and herbs. It’s unique.by
I know. This is really a strange time to be bringing up a new Asian meatball recipe. But the truth is, I just really wanted to have them and in the end, it’s not really Thanksgiving yet, so why not?
I doubt very much you would likely find these meatballs anywhere in Asia, but they have all the amazing flavors you might expect from an Asian cuisine. Yes, they do use turkey as the meat (yeah, there is Thanksgiving of sorts here), but with water chestnuts, spring onions, cilantro, garlic, ginger and a lime-juice marinade that brings it all up to where it should be.
And, like most meatballs, these can be served as a nice dinner, but also as an appetizer and even as a small lunch plate, if that’s your choice. The flavors are definitely Asian in nature, reminding me a lot of Vietnamese or maybe Singaporean kind of fare. They could be served over rice noodles or even with zucchini noodles, perhaps with a little peanut butter sauce.by
So we all know risotto, that lovely rice dish, is definitely an Italian original. This ham and corn risotto (though I don’t know it’s heritage), is most likely something cooked up probably a good way from Italy. That said, there still is something about smoked ham and good corn that makes this risotto as good as it could ever come from Italy or anywhere else.
I should probably mention that under almost any circumstances, I’m good for risotto just about anytime you could bring it up. There is something about that Arborio rice and chicken broth that really gets me going. So when I came across the recipe from Southern Living, I had to try it and man, was it good. I did resort to making the risotto the traditional way, with lots of care in the execution, but apart from that, I really didn’t change a whole lot.
Give this a try. I think you’ll like it.by
Thanksgiving mac and cheese is one of the best after holiday dinners or side plates you can get to the table in a reasonable hurry and with a ton of smiles on the faces of those about to eat.
The thing about mac and cheese is that it’s good to start with. Done right it’s creamy, with just enough stick-to-it-ness to make a real meal out of it, if you want to. Add in some leftover Thanksgiving turkey and you’ve got a real winner. And there is really no trick here, guys. Add in the turkey with just a little mayo, combine with the mac and the cheese — I use a smoked Gouda as well as some sharp cheddar (roughly about half and half) and you’re pretty much done.
Of course, there are plenty of other things you can do, as well, but be careful. Sometimes doing too much really can spoil a good dish. And believe me, I know how that happens.by