Short Ribs with Spicy Ginger Barbecue Sauce

Short Ribs With Spicy Ginger Barbecue Sauce Serves 2 Hint The short ribs have been par cooked with onion just as the chicken thighs were. This recipe assumes you have bottled barbecue sauce and preserved ginger in your refrigerator (If … Continue reading →

Dijon Glaze

This glaze seals the pores of fish, meat or chicken during high heat cooking (roasting, grilling, or frying).  The seal prevents loss of natural juices, and the Dijon herb combination adds delicious, basic flavor.  I promise that this glaze will … Continue reading →

Homemade Moroccan Spice Paste

If you can’t get Patak’s Garam Masala Curry Paste® this is a good substitute.  It is also a good basting sauce on grilled or baked chicken, pork, flank steak, prawns, halibut, Chilean sea bass, or other firm-fleshed, white fish. Moroccan … Continue reading →

Sautéed Winter Squash Salad

Sautéed Winter Squash Salad Serves 6 Ingredients 1 small pumpkin (about 3 ½ pounds) or other thick-skinned winter squash, pith, seeds and skin removed* 3 slices thick-sliced pepper bacon (Hempler’s, a Northwest meat company, makes top notch pepper bacon.) 2 … Continue reading →