This Italian preparation is called spiedini di maiale (pork skewers) and I use pork tenderloin, a buttery cut of meat ideal for grilling. The bread is a natural foil for the aromatic flavors of fresh sage and prosciutto. A drizzle of olive oil at the end keeps the meat and bread moist and glistening. The […]
Archives for August 2017
Jambalaya Will Make Everyone Happy
August 16, 2017 by Leave a Comment
Jambalaya is a rice dish famous in the Creole cooking of Louisiana, a kind of Louisiana version of the Spanish paella. In the Creole cooking of jambalaya, a cooking associated with New Orleans, they make it “red” through the use of tomato paste and/or tomatoes while in Cajun cooking, the cooking of the Acadians from […]
Apricots, Nectarines, Peaches Make “Moon of the Faithful” Syrup for Crêpes
August 8, 2017 by Leave a Comment
This Sicilian sweet syrup is part of what is known folklorically as being part of cucina arabo-sicula, the cooking influenced by the long ago Arab presence in Sicily. In some Muslim countries, the apricot is known as the “moon of the faithful.” The apricot belongs in the same family as the peach and nectarine, all […]
Grilled Shrimp Make Great Appetizers, But Can Be Ruined Quickly
August 2, 2017 by Leave a Comment
Grilling shrimp is a very simple matter that can easily go wrong. The difference between succulent shrimp grilled to golden orange perfection and dry, withered buttons of nothing is a matter of a minute or so. When grilling shrimp it is best to stay by the fire and keep your eyes on them, turning often […]
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