Sicilian stuffed calamari recipe with authentic Puglia taralli crumbs is a hit in Camille Orrichio Loccisiano’s Casa Calamari restaurant. I am translating her recipe in Russian with a link to the original and my notes about locally available ingredients in ATX.
This artisanal recipe comes from the kind person from the Farmer’s Market on Big Island, who shared it with me. Very grateful to him! I make Sakura Boshi on a regular basis now, and this snack brings back my best memories on the Island. Great paired with IPA.
Caesar salad is the best with freshly made dressing, and it tastes the best with high-quality ingredients. I am sharing my favorite version of the dressing and the salad with tips on making this salad at home quickly and adjusted to your taste.
The summer is coming. It’s time to update our menus with easy-made refreshing dishes as good for light dinner for two as for a big pool party. Cocktails, beer, and all that jazz.
Why is a Latin American fish salad next to a French Polynesian one combined in one recipe?
Ceviche is made with cubed raw fish marinated in citrus juice, strained, combined with sliced and chopped vegetables (most commonly avocado, tomato, onion, green onion, cilantro, chili peppers), and served cold.
Ota Ika is made the same way, but with the addition of coconut milk or creme. Some of the vegetables mixed with fish are the same, and some are different (most commonly cucumber, tomato, onion, green onion, and spicy peppers). Coconut milk softens the acidity of the initial marinade and makes the dish somewhat tropical holiday dreamy and elegant.
They look like peony buds. They taste like childhood. Very delicate, barely sweet. The dough is laminated, but the proportions and the method are somewhat unusual and make the dough very light. But it is the taro stuffing that makes these pastries so desirable. If you are yet to discover the flavor of cooked Taro Areca — the one with pink fibers and the flavor of pastry cream — stick around while taro is being steamed! I bet you’ll be amused with its aroma.
Tasso is a specialty of Nola cuisine and used to flavor many dishes. Sounds like Mexican chorizo for Mexican and TexMex, right? But it is not a sausage, and it’s smoked. Traditionally, it is made with pork butt that was sliced across the grain 3″ thick. What if we use the same rub and smoke a pork tenderloin using Traeger Grill?
Лохматый пирожок из таро! Так я прозвала этот dumpling, when saw it for the first time in the picture 10 years ago. I became obsessed — needed to find the recipe and try making it. If I remember correctly (the original is not available anymore), I found a Chinese recipe and had somebody help me translate it. It was challenging and fun!