This is an adult affaire...
This is a richy-rich cake...
This is a super moist cake...
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 unappetizing color.
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....
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.
Third in a three part series centering on typical food served in Israel. Everyone loves Kebabs (Kofta) and here is TALL Blonde's version. I have previously tried recipes and felt the flavor components needed to be ramped up. That is my first contribution, the second contribution to this recipe is the option to consider using ground lamb instead of ground beef, some optional flavor suggestions and the elimination of the skewer so anyone can make these without the requirement of a grill. These patties make terrific sliders smothered with a little plain yogurt and diced green onions or spicy green harissa (recipe link below)
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.
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!
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.
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.
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.
51 second 'HOW-TO' You Tube video
The classic Quiche Lorraine uses ham.
In TALLBlonde's homestead bacon is used because, well, it's bacon! We also choose here to purchase a ready made pie crust. If you wish to be a purist and make your own from scratch, knock yourself out but I will caution it is the filling that makes the dish. If however one makes a fruit or sweet pie then I will gladly make my own crust. Not a total Neanderthal. Ever make one using only pulverized nuts, sugar and butter? It's the best and gluten free.
Crispy, Toasty, Chewy, Hot, Spicy, Melty, MM-mm Goodness.