This avocado mayonnaise isn’t just a jar of Hellman’s with some avocado mixed in. I’m not above that sort of laziness but this version is for those who honestly want a healthier eggless option for their mayo.
Grilled Scallops with Roasted Red Pepper Sauce
Because scallops cook so quickly, they’re ideal for cold weather cooking. Try to get day boat or dry-packed scallops (scallops that haven’t been treated with sodium tripolyphosphate (STP) which causes the scallops to absorb water increasing the weight and the price of the scallop). “Enhanced” scallops won’t sear properly due to the excess liquid. Grilled Scallops with Roasted Red Pepper …
Spaghetti con Peperoni Cruschi
A specialty of the southern Italian Basilicata region are their mild, bright red Peperoni di Senise. Once dried, they are used ground as a mild but flavorful powder, but also fried until crispy, then called “Peperoni Cruschi” (pronounced crusskee).
Piri Piri Oil
This interesting sauce is the Caribbean oil-based variation on the African sauce from Angola, which was transferred to the region by Portuguese immigrants working the cacao plantations in Trinidad and Guyana.
Linguine con le Vongole (Linguine with Spicy Red Clam Sauce)
La Vigilia di Natale, or Christmas Eve, is the most important holiday for many Italians. The meal served is a holiday feast with deep religious roots.
Chimichurri Beef Kabobs
Chimichurri is a piquant herbed sauce that is often served in Argentina and other Latin American countries as an accompaniment to grilled meats.
Cinqo de Mayo: Rodney’s Tequila Porterhouse
We go from Star Wars Day to Cinqo de Mayo tomorrow. There are tons of recipes for all kinds of traditional Mexican cuisine both here and at Central. If different is what you’re after, though, how about this killer Tequila Porterhouse Steak? It’s from Rick Browne’s terrific book, The Ultimate Guide to Grilling.
