Growing up I would visit my best friend in the whole wide world at her house in La Verne. Around the holidays I remember her family working endless hours in the kitchen making tamales. I have never attempted to make them myself so Jen and I asked her Aunt Cathy and her mom if they would show us some of their tricks. Here are some helpful hints to making perfect tamales.
I was with some co-workers enjoying dinner at Falafel Bistro & Wine Bar in Coral Springs Florida last month. We ordered the Sautéed Cauliflower for a side dish. It was fantastic. Simple, a little spicy, and very good. I decided to come home and try to duplicate it.
1 head of cauliflower
1/4 cup of Mae Ploy Sweet Chili Sauce
2 tablespoons of soy sauce
2 garlic cloves, crushed and minced
Togarashi, the Japanese word for “chiles,” is a group of condiments always including chiles that bring out the clean, simple flavors of Japanese food. Shichimi togarashi is also called seven spice (shichi is “seven” in Japanese), because seven ingredients are generally used...Read More
My co-worker Tracy lives in Oahu, Hawaii. We were working together this month and living in a condo for a week. I made boiled eggs in a pan. The next day while we are eating the eggs I asked her how she makes her boiled eggs.
“Take your rice cooker, lay a wet paper towel on the bottom of the metal bowl, and then lay the raw eggs on top of the paper towel. One layer (about 8-9 eggs)...