A collection of Appetizers, Tapas, Antipasti, Meze, Hors d'oeuvres, Amuse bouche, Canapés, Bocas, Dips or even just snacks.
Apr 28
I live in a lovely area of New Jersey that is absolutely nothing like Newark or The Jersey Shore. We have horse farms, alpaca farms, bee farms & even an ostrich farm. We have everything from full-fledged fruit & vegetable farms: with huge produce stands, to little tables & honor-boxes at the end of …
Apr 03
The secret to making the best Guacamole is to use the freshest ingredients you can find. The main ingredient avocados, should be firm but still give a little when pressed, which means you might have to purchase them in advance and let them ripen close to some other fruit for a day or so before …
Mar 04
A creation born out of being hungry and there was little in the way of food in the refrigerator except Swiss Cheese, thin sliced Deli Ham, Portabella Mushrooms and there was no bread. In the post Decadent Duet: Potabella Mushroom & Broiled Blue Cheese I went into detail on how my enjoyment for Portabella Mushrooms …
Feb 21
I was never a fan of Portabella Mushrooms. Not because I do not enjoy the complexity and earthy flavor that different mushrooms provide to a dish. More because Portabella Mushrooms had become too popular and for some inexplicable reason each time I ate one, someone had marinated it in balsamic vinegar for far too long. …
Feb 15
Toad in the hole is a British dish, which though the name implies does not contain Toads. Instead it is a dish consisting of Yorkshire Pudding batter cooked with sausages. How the dish got its name is not know, but the ‘toad’ is most likely the sausage, but there are records of other meats being …
