Posted at 10:40 am , on September 6, 2018
Summer is almost over and I’m not ready to let it go. I still have places to explore, farmers markets to visit, things to grill outdoors. I’m just getting used to the daily routine of being in a new home, getting familiar with new surroundings and finding my way around a new kitchen. For others it probably would be a breeze, but for me it takes time. Yes, summer is leaving and fall is just around the corner. It won’t be long before summer grilling turns into fall baking and soups for the soul. It may be late in the summer but I’m still enjoying the farm grown tomatoes which highlight this incredible grilled cheese. Envision crisp bacon strips, tomato slices and grated cheese between two slices of Josh’s artisan bread, toasted on a hot cast iron comal. That makes one great sandwich! And for a slightly different taste, add a few slices of avocado. Maybe next time I’ll try a fried egg on top, I can only imagine how good that would be!
Posted at 2:22 pm , on December 1, 2015
Some people believe everything tastes better with bacon. I have to admit I have a weakness for bacon too. Bacon is my go to breakfast meat but it also perks up a salad, adds flavor to soups and makes any sandwich taste better. So when I heard about brown sugar bacon I was intrigued. The sweetness was evident in the brown sugar but I wanted some spice too so I added some chile flakes. It was an amazing combination. Before it all disappeared I saved a few slices for my favorite pasta sauce, a grilled chicken sandwich and a spinach salad.
Posted at 8:59 am , on July 14, 2015
It’s the perfect time of year to enjoy a platter of fried green tomatoes. Every summer I can’t wait to try them in some new recipe. This year I made a salad loaded with quartered fried green tomatoes, Aussie shrimp, bits of fried bacon and the most delicious remoulade dressing I’ve tasted since the old days at the Cafe Oceano in Albuquerque. The Cafe is long gone now but I still remember the days of chalkboard seafood specials and the house remoulade dressing which was so good in my memory. This salad is like a serving of Southern hospitality with warm tomatoes, spicy shrimp and bacon on top. But don’t worry if you have any leftovers. Even chilled, this salad tastes great!
Posted at 9:56 am , on August 27, 2013
It’s been awhile since I’ve made any pasta. During the summer month’s I get caught up in grilling outdoors and picking up farmers market fruits and veggies that I can’t get any other time of year. Lately I’ve been feeling a need for some comfort food and pasta is especially good to bring back the comforts of home. I love anything pesto and this turned out especially good using fresh cherry tomatoes, inspired from Lidia Bastianich of “Lidia’s Italy”. The flavors that come through are so fresh but at the same time robust. I added some crisp bacon bits to compliment the fresh tomato. It couldn’t have been better! Continue reading