TALL Blonde's Cookbook
Momma taught me not to play with my food and I refuse to stop-
Finally Great Fruit Cake
Brie en Croute
Pork - Sweet Sour Sauce
Dark Chocolate Fudge Sauce
Vietnamese Shaking Beef
Orange - Olive Oil Cake
Nashville Hot Cauliflower
Party Eggplant Parmesan
Yummy Bear Claws
TLLBLND Avocado Hummus
Avocado Sauce is prominent in Central Mexico but not limited to this region. This is not Guacamole for chip dipping or sandwich spread as a replacement to mayonnaise. This glorious sauce is a thick but pourable consistency and used liberally on grilled fish or grilled sliced meats. I had a version of this at a Mexican hotel located in a little fishing village Los Barriles in Baja Sur. It forever changed by culinary grilling-life.
The common avocado sauce recipe uses crème fraiche, sour cream or yogurt as a base with fresh avocado. TALL Blonde has revamped this recipe to not only eliminate dairy but add nutritional value and protein with white beans. You won't miss that creamy texture either.
ADOBO - Quick & Dirty
Spanish Rice, Stupid Easy
Best Pork Chile Verde
Momma's Pecan Rum Gateau
This is a richy-rich cake...
This is a super moist cake...
Poulet Roti a la Francais
Honey Pecan Shrimp : Just Like Fast-Food
Numero Uno Spiral Ham
Tacos con Verduras Asadas
Seafood Cocktail Sauce
I have the honor and humility to share with you that after trying this cocktail sauce friends have told me this is the best they have ever eaten. Traditionally served with cooked shrimp or crab. May also be added to a classic Thousand Island dressing to give it an extra zing.
The long list of ingredients may look daunting but the bold savory flavor of this cocktail sauce you can never go back to the others, they will taste like ketchup by comparison We are a small family so this recipe is perfect for the two of us. I would highly recommend doubling it as it will also make the shopping more worth while for a big batch. After all, this lasts in my fridge for up to one month.
All of the ingredients should be very finely diced, No one likes a lumpy cocktail sauce so using a blender is perfectly fine for ease and time saving with one exception; *do not add the parsley to the blender as it will give an off color.
Mixed Berry Scones
I am married to a Brit and as a Brit he sometimes has terrible judgement in food. He loves scones and I think they are dry and gaggy like a bad bagel or old pita bread. Until now....
Smoked Salmon Scrambled Eggs
Vegan Choco Cake
Decadent Beef Wellington - Bouef en Croute
Sweet Potato Garbanzo Curry - VEGAN
Pan Bagnat Provencal
Pot Roast - Nightshade Free
Brazilian Moqueca
Moqueca is a flavorful and creamy fish stew from Brazil. Tomato and bell pepper based sauce with a twist. This includes coconut milk and heavily flavored with cilantro. I say this up front for those of you that do not care for it. You can use any combination of shellfish and firm white fish. I prefer to use equal amounts of cod and large shrimp.
Party Skewer Salads
Jalapeno Powder
Tater Salad Dressing
Pizza Crust & A Dash More
Rice Paper Bacon
Toasted Butter Pecan Ice Cream
Nomato Sauce
San Mateo Tacos
Kofta & Salad - ISRAEL
If you wish to try your hand at preparing a complete meal, check on my other recipes titled "Isreal Step One" and "Israel Step Two" for complimentary side dishes: Pita Bread, Tabbouleh, and Green Harissa. I have included a recipe for refreshing Israeli Salad below.
Breakfast Yummy
Tabbouleh - ISRAEL
Pita & Harissa - ISRAEL
Smoked Salmon Chowder
Crunchy Chewy Granola
Mango Chutney
Truth be told I developed this recipe to reverse engineer my most favorite brand of prepared Mango Chutney and very difficult to source. This recipe is an amalgam of different flavor profiles to make the best Mango Chutney to throw into any dish at the last moment without much additional preparation. This is terrific on any pan seared or poached white fish,or as a glaze on roasted lamb or your favorite pork ribs. Even drizzled on a basic cheese pizza can bring sheer joy and delight to your taste buds with this sweet and acidic exotic elixir. I am truly proud to bring you this TALLBlonde Mango Chutney recipe. Get a clean quart-sized jar ready as you will only need to make this recipe once a year. While this may seem laborious on its surface I would like to think it is so good you will make an effort to make it twice a year to replenish your well used and well enjoyed supply. When you consider $8 for an 8 oz. jar this is soooo worth making!
Hawaii's Dole Whip
Champagne Parmesan Leek Pasta
This pasta dish is easy to prepare, cheap on the budget and packed with rich flavor of parmesan and luxurious butter sautéed leeks. TALL Blonde used leftover Champagne from New Year's Eve for an extra boost of flavor.
Sweet Hot Mango Prawns
Raspberry Almond Crunch
This is a four layer cookie that is rich, creamy and luxurious. It is more high end pastry where only a small sliver will leave you totally satisfied. Clearly I have been binge watching "British Baking Show" and was inspired to create this recipe. I will not write a step-by-step recipe or this would be a mile long tome on cookie baking so this is for the advanced baker. The ingredients and measurements are listed with minimal instruction as needed for clarification. There is nothing difficult if you take each of the four steps as one process. It would be wise to ensure you have all ingredients and lay them out mis en place. This is a wonderful December holiday cookie recipe as the almond flavor of the marzipan is reminiscent of German Stollen. So lets get started.
Gin Tonic Cake
Potato Leek Warmth
Shrimp Mushroom Rice - VIDEO
Kitchen Sink Cookies
TALL Blonde has been baking in my head the ultimate, unctuous, throw everything to the wall cookie for a couple years. Have you ever eaten a cookie and thought, this would be better if you added (fill in the blank). I tried to assemble all those "ifs" right here. I purposely developed this cookie recipe for a small commitment of ingredients and time. Sometimes I get in the mood for a home baked cookie to fill the kitchen with that wonderfully sweet smell but you may be low on ingredients, or for me I would rather not take time to bake several episodes of cookie trays in succession. One and done is sometimes a very good thing.
The butter used in this recipe is unsalted, but if you like that salt and sweet combination go for the salted butter version. You may substitute dark brown sugar over light brown sugar but I think the flavor may be a bit too heavy. Always, always pre-toast nuts before using in any recipe, and that include this one. Be careful not to burn them.