Saturday, October 1, 2011

Mild Shrimp Curry With Plain Milk...Something Light To Start The Month With


A curry can be made Eastern or Western style. I often had curries in European restaurants where the taste of curry could hardly be tasted... but the total dish was so elegant that it could be enjoyed by the most difficult of palates. I would like to share with you this very mild shrimp curry which goes like this...


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Friday, September 30, 2011

Tahini With Honey For Breakfast....Very Nourishing!!

Everybody knows by now that Tahini is good for the health. We also know that we can use Tahini for savory dishes such as dips. Now we can use Tahini to make a very nourishing breakfast. This recipe is ridiculously easy and quick and can be made on the spot just before breakfast....



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Thursday, September 29, 2011

Grilled Slices Of Untreated Back Pork Bacon Marinated In Olive Oil, Oregano, Salt And Pepper

By untreated Back Pork Bacon I mean meat taken from the back of the pork before it is cured, smoked and made into what is called bacon.  This untreated part of thr pig is delicious when grilled on high heat on a stove-top grill.. If you don't have a stove-top grill I would  recommend you get one especially if you use gas to cook with. It is very useful for grilling steaks, fish, chicken etc. The only problem is that it is a pain in the neck to wash afterwards...but what the heck...life is not easy anyway!

So, if you happen to buy a whole slab either ask your butcher to cut into 1 inch wide slices (safer) or you can do it at home but be careful not to cut yourself as I did,very badly, the other day  (one of the hazards of cooking).

Back bacon here is preferred to pork belly because back bacon has a 15% fat to 85% lean meat ratio, while  pork belly is very fat, 60% fat to 40% lean meat ratio.
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Improvised Tortilla Filling...GrekMex Nearly TexMex.



Having lived and associated with Americans for so long especially with those of the South, Tex Mex food has become second nature to me.  I bought some flour tortillas the other day ( I don't know why, the only corn tortillas I can find are in the ready combo packages for Mexican food - I used to be able to find them flat and canned by the "El Paso" brand).  I just thought of a filling that some of my friends liked and maybe you would let me share the recipe with you.

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Wednesday, September 28, 2011

Tapas 3...Greek Goat Cheese On Batter Fried Eggplant

By untreated Back Pork Bacon I mean meat taken from the back of the pork before it is cured, smoked and made into what is called bacon.  This untreated part of thr pig is delicious when grilled on high heat on a stove-top grill.. If you don't have a stove-top grill I would  recommend you get one especially if you use gas to cook with. It is very useful for grilling steaks, fish, chicken etc. The only problem is that it is a pain in the neck to wash afterwards...but what the heck...life is not easy anyway!
So, if you happen to buy a whole slab either ask your butcher to cut into 1 inch wide slices (safer) or you can do it at home but be careful not to cut yourself as I did,very badly, the other day  (one of the hazards of cooking).
Back bacon here is preferred to pork belly because back bacon has a 15% fat to 85% lean meat ratio, while  pork belly is very fat, 60% fat to 40% lean meat ratio.
.
Read more! Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2

Tuesday, September 27, 2011

Grilled Halloum...The Squeaky Cheese



Halloum is a delicious cheese originally from Cyprus. It used to be available only in Cyprus, Greece, and the Eastern Mediterranean area, such as Lebanon, Syria but now it is available world wide. It is a cheese made of sheep's and goat's milk.  Now sometimes they include some cow's milk.  But the authentic Halloum is made from goat and sheep's milk. The beauty of this cheese is that it has a high melting point and can be used to fry or grill....

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Monday, September 26, 2011

Colored Cupcakes....Good For Our Psychology


Cupcakes....the latest fad...craze...one more reason to get fat!!  And I love them. I would love to share with you a recipe from Cupcake Recipes.com which matched more or less to our tastes and possibilities.

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Sunday, September 25, 2011

Gnocci Al Pesto E Parmigiano...Gnocchi With Home Made Pesto And Parmezan

The reason why we have stuff in our pantry and spare fridge / freezer is when we run out of ideas for a meal and need to dig in to find something different.Y'all had gnocchi Al Gorgonzola on Barbara's birthday, today Barbara would like to share with you another easy and quick recipe...



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