DIY Refrigerator Pickles

I called them ‘Quickles’!!!! A Healthier version of this brine uses honey instead of sugar. Simply heat up brine to a boil. Pack your mason jars with vegetables or fruit. Fill the jar with the brine. Make sure to cover vegetables. Cool for 30 minutes. Seal and label the jars. Refrigerate overnight and its ready to enjoy! It can be store in refrigerator…

NON-DAIRY ICE CREAM

Super tasty creamy ice cream without dairy? yes! it is possible… cashes are so versatile and it will give you the creaminess and texture that ice cream has. Try it out with different kinds of fruit. Enjoy! Makes about 2 cups Ingredients: 12 oz. cashew butter 2 tablespoons honey 1 teaspoon pure vanilla extract 2…

Winter Grain Salad

All of the ingredients in this yummy recipe are high in nutrients in particulary mung beans and pomegranate seeds. I love the colorful combination of crunchy consistency and tangy flavors. Mung beans are a great addition to this recipe. Not very well-known in these parts. This type of bean is mainly cultivated in India, China, Thailand, Philippines, Indonesia, Burma, Bangladesh, Vietnam, Laos and Cambodia. Simply boil mung…

Achiote Shrimp on Corn Cakes

Ingredients ½ pound shrimp, peeled and deveined ½ tsp. achiote 3 garlic cloves chopped 1 T olive oil salt and pepper Chop the shrimp fine Add the spices, garlic and olive oil Heat a saucepan and saute the shrimp until done set aside Corn Cakes 2 cup all purpose flour 2 fresh corn husks, removed…

Perfect BBQ Summer Menu

APPETIZERS Mini Crab Cakes- Wasabi Aioli Tropical Fruit Salad- Flour Tortilla Chips Vegetable Platter- Goat Cheese – Roasted Garlic-Bacon Dip Achiote shrimp with corn cakes ENTREES Hawaiian Style Kalbi- Soy sauce marinated ribs Smoked BBQ Brisket Skirt Steak with Chimichurri Pineapple Chicken Kabobs SIDES Grilled Corn on the Cob Avocado, Tomato and Corn Salad Fingerling…

My Love for Truffles

Growing up in a tropical country where bananas, pineapples and mangos are part of our daily diet, I never came across anything like Truffles…. “The Diamond of the Kitchen,” as the French Gastronome Brillat Savarin called it. I remember the first time I smelled and tasted one. It was in my introduction to French Culinary…

Meatloaf: An American Tradition

I have been in this wonderful country for fifteen years and always wanted to learn how to make a meatloaf. I experimented with this American comfort food while studying at Culinary school but it I never really tried to making it again. While I was working for the legendary Sky Room Restaurant in Long Beach,…