Yes, another food blog.
What to do when you bought a whole bunch of cilantro, planning to make guacamole for National Guacamole Day yesterday, but get home only to discover that your avocados are all bad? We were way too lazy to go back out for avocados, so decided to save our bunch of cilantro for tonight and our... Continue Reading →
We made this light lemon aioli to dip our Shrimp Beignets in, which was a nice contrast the the fried spiciness of the beignets. This aioli is light and almost delicate - not so sour as to make your mouth pucker! It worked great as a dip for our beignets, but I think it... Continue Reading →
As you've seen with some of our other recipes, like our pimento cheeses (Garlic & Truffle Pimento Cheese & Southern Pimento Cheese), we've learned that making our own mayonnaise and/or aioli is so much easier that we ever would have assumed previously. Yes, whisking it all together takes a little bit of muscle, but it's really... Continue Reading →
I'm learning things today. That's one of the best things about writing this blog - because I want to actually have something to say in my post, I frequently dig deeper into the history or other technical details of recipes where I might not have otherwise. Take today's recipe... I knew I wanted to make... Continue Reading →
In mental preparation for a dinner of Baked Jerk Chicken Wings, I knew I needed a cooling contrast to those fiery-hot wings. I mentally tossed around a few ideas while perusing Pinterest. When I came across this blog and recipe while Pinteresting, I knew I found the perfect accompaniment! It was, and since we've been using the... Continue Reading →
Bon Appetit Baby! 