You might need to buy:
- Pot of boiling water
- Bowl of ice water
- Colander
- size freezer bags
- Assortment of any variety of tomatoes
“Avoid the crushed tomatoes with added herbs, seasonings, etc. You want pure crushed tomatoes if possible. Any leftover sauce keeps well in the refrigerator for three or four days.”
You might need to buy:
- extra virgin olive oil
- crushed red pepper flakes
- fine grain sea salt
- crushed red tomatoes
- zest of one lemon
Serve this with the fried dill pickles known as frickles, or with crab cakes.
The remoulade can be refrigerated in a tightly covered container for up to 1 week.
Makes about 2 cups
You might need to buy:
- low-fat mayonnnaise
- low-fat buttermilk
- smoked paprika
- dried oregano
“In the Southern school of culinary thought, if something’s tasty as-is, it’s even better fried. That principle was what led chef Eric Reid to dish up “frickles,” the crispy fried pickle chips that are the top seller at Del Merei Grille, his restaurant in Alexandria’s Del Ray neighborhood.” Serve with Spiced Remoulade.
serves 4
You might need to buy:
- flour
serves 4
You might need to buy:
- chicken breast
- spinach
- sweet onion
- bacon
- Asiago cheese
serves 6
You might need to buy:
- red bell pepper
- ziti pasta
- freshly-ground black pepper
You might need to buy:
- lime juice
- chipotle in adobo sauce
- chile flakes
- toasted ground cumin seeds
- dried oregano
serves 2
You might need to buy:
- cobs bi-color sweet corn
- black beans
- medium zucchini
- medium heirloom tomato
serves 2
You might need to buy:
- servings couscous
- Zest and juice of 2 lemons
- butter
- white wine
- fresh shrimp
serves 2
You might need to buy:
- white wine
- sesame oil
- chopped cilantro