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Rogan Josh

March 9, 2010

Traditionally a Mughal dish, Rogan Josh originated in the Kashmir and derived its red coloring from Kashmiri red peppers. In this version I use paprika and fresh tomatoes for the red coloring and heat. This curry goes amazingly served over long grain basmati rice with a side of raita.
This is a slight variation of traditional [...]

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Greek Bifteki

March 8, 2010

This past weekend I visited a little Greek restaurant that just opened up in my neighborhood and I got some great tips on making Bifteki, wonderful Greek style burgers that are flavored with fresh herbs, Greek yogurt, and stuffed with feta cheese. I love cooking these on the grill but they also turn out wonderfully [...]

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Slow Cooked Beef Brisket with Shallots and Garlic

March 4, 2010

I make this recipe at least a few times every year and everyone always loves it. The brisket takes almost half a day to cook, but don’t get put off by that, all you’re doing for most of that time is flipping the brisket, and in the end you’ll have an impressive, elegant dinner. One [...]

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Tzatziki Sauce

March 4, 2010

Tzatziki is traditionally served as a Greek appetizer or sauce used with Gyros and Souvlaki dishes, but is delicious on its own, and makes a wonderful dip or salad dressing. I also love serving a side of this wonderful, cooling yogurt sauce when I make a spicy dish, it goes especially well with lamb if [...]

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Charro Beans

March 1, 2010

I’m a really big fan of simple recipes that are authentic, and really tasty, and this is definitely one of those! I love making this dish because you can throw all of the ingredients into a big pot and pretty much forget about it for 2 hours, except for the occasional trip into the kitchen [...]

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Chorizo Sausage and Egg Breakfast Burrito

February 24, 2010

Breakfast in my house often consists of scrambled eggs with something spicy mixed into them, flour tortillas, cheese, and more often times than not beans.  By this point we must have come up with about 100 different combinations for breakfast burritos, but this is my go to recipe; it’s so easy and is a nice [...]

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Marinated Top Round London Broil

February 24, 2010

London broil is not actually the name of a piece of meat, but is actually the name of a method used to cook a tougher cut of meat. In grocery stores, cuts of meat that are sold as London broil are usually top round or shoulder roasts which are usually around 2 – 3 pounds.  [...]

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Roasted Tomato, Garlic, and Serrano Salsa

February 23, 2010

This is a quick and easy salsa that you can prepare in about 10 minutes if you’re in a pinch for a snack. The combination of the roasted tomatoes and garlic with the spicy serrano chili peppers is wonderful, but not overpoweringly hot. If you think the heat is too much add some more of [...]

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