every passionate cook insists on developing their own, perfect to their taste recipe. Where all these marinade variations come from? What was at the beginning? Now that we know about basic adobo, let’s compare ingredients, shall we?
This corn soup is sweet and creamy with earthy aroma and delicate warming heat of charred green chili. Fresh corn and poblano pair perfectly here. Serve it with crunchy corn tortilla chips and fresh cilantro. Melt some cheese in it to add more depth and creaminess.
Ciabatta is one of the easiest breads to make at home. There was a time when I tried different ciabatta recipes and techniques and baked it quite regularly. Yet, it never occurred to me to use this bread for hot sandwiches. It’s funny that this amazing Italian bread came back to me from London…
I am known as “riblets gal” by our local HEB butchers (I call them “meatmongers”). I buy riblets almost every time I see them on sale — for big parties or just for us. They are crazy good quickly grilled, smoked, and served with Salt Lick BBQ sauce and beer!
Naturally gluten-free, with intense nutty corn flavor when cooked fresh, they are always a crowd pleaser in soft tacos or enchiladas. It is practically impossible to find them in stores, because common believe is they have to be cooked and eaten as soon as possible. Most of the time they are cooked stuffed. The recipe is very simple and it is easy to make blue corn tortillas at home. You don’t need any special cooking skills. You need tortilla press and blue corn flour.
Pkhali (ფხალი) is a signature Georgian appetizer. Its consistency is similar to pesto and tapenade. Pkhali’s main ingredients are cooked vegetables and walnuts mixed with traditional herbs and spices. If you don’t aim for authenticity, and rather prefer to explore your own vegetables-nuts-herbs-spices variations, play with different nuts and seeds. Use your favorite spice mixes and herbs instead of Utskho Suneli and Khmeli Suneli. You won’t be able to name your dish “pkhali”, but you’ll enjoy it for sure.