When you begin to prepare for Thanksgiving, consider foods that have concentrated amounts of nutrients, vitamins and minerals when planning your menu. Delicious, soul-mending, mind-bending food AND body-moving, cell-creating vitamins and minerals can do play on the same team and should...
Brent’s Birthd...
posted by Michelle
Brent turned 40 last month. In honor of his birthday (and the fact that we’re moving to a new home soon), we decided to have a small dinner party with close friends and… have it catered. Oh yes we did. He looks so happy! He’ll probably kill me because I’m posting...
BBQ Maple Syrup Swee...
posted by Michelle
Print BBQ Maple Syrup Sweet Potatoes Ingredients4 small sweet potatoes (about 1 1/2 lbs), cut into wedges 2 tablespoons olive oil 1 tablespoon maple syrup 2 scallions, choppedInstructionsIn a large bowl, toss the sweet pota
Island Chicken
posted by Michelle
This recipe is a direct reflection of a Samoan brother of ours, and a trip to American Samoa several years ago. When it comes to eating, our friend, like so many of his family members, would feed an entire village when he cooked. Family, friends, laughter, relaxing and love –...
Memphis Style Pork Ribs
posted by Brent
I have a tendency to work on my BBQ recipes continuously. It seems as though they are always evolving and in need of “just one more tweak” every time I make them. My Memphis Style Pork Ribs are no exception. I can safely say that I have been working on this recipe for over a decade. Taking a little from one book or another, talking to various pit-masters, connoisseurs, and guests, trying to get it just right. Well, last week, I believe I have finally achieved at least version 1.0 of my favorite rendition of this recipe. However, I made the ribs again today, just to be extra sure and of course, couldn’t resist to tweak the...
Food and flavors to ...
posted by Michelle
Sauces, spices, pickling… there are fewer things that add flavor to food than these. This year we hope to include more creative sauce making (any sauciers in the house?), delicious pickling of in-season veggies, and letting some creative spices take the lead while we cook. How about...
Tamales No. 3
posted by Michelle
Happy New Year! Welcome to 2014, another great year for FLAVOR. So here we are again, hashing out our third tamale recipe at CollabKitchen. We’re not ashamed. This version is a pork tamale with a piquantly-pleasing pasilla and chile de arbol sauce. Not spicy at all. In fact, I was a little put out at the beginning that the fire of the sauce was extinguished by the sweet, shredded pork. But the result was too amazing to mess with. (And hey, if you need ideas for adding heat later on, we’ve got a few…) In the end, the sweetness of the pork really goes well with this savory crimson sauce. Our goal, as usual, was to...
Garlic shrimp and ra...
posted by Michelle
Print Garlic shrimp and rainbow chard over quinoa pasta IngredientsGarlic shrimp 3/4 pound peeled and deveined medium or large shrimp 4 cloves garlic, minced 2 tablespoons white wine kosher salt and black pepper 4 tablesp
Honeydew, cucumber a...
posted by Michelle
This refreshing drink has no need for simple syrup, honey or any additional sweeteners. The honeydew carries an appropriate sweetness level with the English cucumber and mint being excellent collaborators to this grown up drink. Print Honeydew, cucumber and mint