Cooking Lesson

Have You Ever Spatchcocked A Turkey?

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Spatchcock! What a fun word! It almost sounds dirty doesn’t it? Its not! It just means to split a bird open and lay it flat for grilling, or smoking as I did for Thanksgiving. Here’s my story and I am sticking to it: Read the rest of this entry »

Candied Chilies

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Candied Chilies
Candied Chilies

Recently, I visited a swap meet with a couple of friends. We had a lot of fun and wore ourselves out! My best purchase was at a produce shop. I discovered some lovely jalapeno chiles and tomatillos, a type of green fruit that makes our absolute favorite salsa. Yes, I have posted that recipe here, when we were living in Mexico. I have, sadly, had a very hard time finding them here in Florida. However, last weekend I found about 10 pounds and bought every single one! I also bought about five pounds of beautiful jalapeno chilies: Read the rest of this entry »

Browned Butter Frosting

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Browned Butter Frosting
Browned Butter Frosting

Every now and then I actually bake a cake for Mr. M and I. My latest cake was to use up some really ripe bananas. After I made the cake I remembered my seventh grade home economics class. That was waaayyy back when only girls could enroll in home economics, and boys had to take “shop”. Never could one take the other. Anyway that was then and I did learn a few recipes from that class. One was treacle cake, or gingerbread with lemon sauce, and another was browned butter frosting, a mouthwatering, caramel flavored delight. This frosting tastes like caramel and like it was so difficult to make!

Actually it is one of the easiest ever! Read the rest of this entry »

How About Some Ropa Vieja (Old Clothes) ?

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Ropa Vieja or Old Clothes is the colorful Mexican term for shredded beef. Remember when I asked if you would eat a Huarache (Sandal)? Today I am asking you if you would like some Ropa Viejaropa-viejaif you have eaten a shredded beef taco, you have eaten Ropa Vieja! It is a basic for many Mexican culinary dishes. Not only that, but it is incredibly easy to make. Read the rest of this entry »