I was inspired by my cyclical ginger obsession to experiment with some homemade ginger ale. I juiced some ginger, made a simple syrup, and experimented with some proportions. It was refreshing and ahem, mixed well with others.
Tag Archives: Ginger
I love me some wings! We have a turkey deep fryer that we used for Thanksgiving and since there is so much costly leftover oil, I keep it around and fire it up a few more times. Most of those coincide with football watching and fried finger foods. This was a deviation from classic buffalo or garlic parm which we have made before and as much as I love good ol hot buffalo I welcomed some new flavors. This recipe was cool since it uses fresh ingredients like ginger and garlic. I made it twice and achieved more of a thick sticky glaze the second time around and no dipping sauce was needed.
Sorry for the gap in posts. Bizzy! These are basically crab cakes (here is a Spicy Cilantro and Green Onion Crab Cake) with salmon instead. A similar consistency, fairly similar taste, and a little cheaper than crab most of the time. We had been having a lot of salmon because of a sale at Wholey’s and this was a good way to switch it up a bit and maximize the fish.
Good ol cliche Pad Thai. What can I say, it is darn good despite being the most cliche and possibly Americanized Asian dish. Eileen is much more skilled in Asian cuisine (Curry is one of her specialties) than I am but I was inspired to give this old favorite a try. I looked up some recipes and sort of used them as a basis and tailored it to my taste.
I had a hankering for Chinese street style chicken on a stick and decided to expand and make my own glaze. I have used Soy Vay brand teriyaki sauce before but wanted to make my own and make it spicier and alcoholier. These are boneless skinless chicken thighs with my improvised recipe of a bourbon teriyaki glaze.
There’s something fun and extra challenging about recreating favorite Chinese food takeout dishes at home. Maybe it’s the extra difficulty of trying to find and choose the ingredients from the shelves of the Asian market or maybe it’s because of the exotic nature of some of the ingredients. Either way the end result is great- Chinese food from your own kitchen. Yum!
I’ve professed my love for homemade salad dressings on numerous occasions and I have made a few recently that were particularly delicious. The picture you see above is of a seared tuna salad with ginger-miso dressing, like one you would get a good Japanese restaurant. The work involved in this dressing mostly comes in the shopping for the ingredients! Otherwise, it’s pretty much a process of prepping the ingredients and throwing them in a food processor (or blender). It can’t get much easier and you will love the way it tastes.