Mexican Street Corn


  • 6 ears corn, husk on and silk removed
  • 2 red chili peppers
  • 1 stick softened butter
  • 1⁄4 cup cotija cheese, grated
    (cotija is similar to feta or parmesean depending on age and moisture content see Wikipedia)
  • 2 limes, juiced
  • 1 tbsp. chili powder
  • 3 tbsp. cilantro, chopped
  • salt and pepper, to taste


  1. Once the coals on the grill have burned down to strong embers, place the corn directly on the coals. Slightly char the corn and jalapeños on all sides, approximately 4-5 minutes or until charred. Remove from coals.
  2. Remove the husks from the corn. With a knife, carefully remove kernels from the cob. Dice the chili peppers.
  3. In a large mixing bowl, add the corn, chili peppers, mayonnaise, lime juice, chili powder, and cilantro. Season with salt and pepper.
  4. Place in individual serving bowls and top with grated cotija cheese.


Another version:

Easy Stovetop Macaroni and Cheese




  • 1 pound uncooked pasta shells
  • 4 cups whole milk
  • 8 Tablespoons (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon dry mustard (optional)
  • 3 cups shredded sharp cheddar cheese
  • 1 cup shredded Parmesan cheese

The author suggests these optional ingredients: diced ham, chicken and lobster or blanched veggies, such as broccoli or squash … or pretty much anything you like with cheese!


Bring a large pot of salted water to a boil. Add the pasta and cook it just until al dente, about 11 minutes. Drain the pasta then set it aside.

In a medium saucepan set over medium heat, warm the milk until it is simmering then set it aside.

In a large heavy-bottomed stock pot, melt the butter over medium heat. Once the butter has melted, whisk in the flour and cook the mixture, whisking constantly, until it turns light brown in color and has a slightly toasted aroma, about 3 minutes. Whisk in the dry mustard (optional).

Remove the pot from the heat then slowly whisk the warm milk into the flour mixture. Continue whisking constantly to avoid any lumps. (The mixture will become very thick and then thin out gradually until it is smooth.)

Return the pot to the stove over medium-high heat and cook the mixture while whisking constantly until it has thickened enough to coat the back of a spoon, about 2 minutes. Season the mixture with salt and pepper and reduce the heat to medium. Stir in the cheddar and Parmesan cheeses until they are melted and the cheese sauce is smooth. Add the pasta, stirring to combine, and cook just until the pasta is warmed throughout. Serve immediately.

Caribbean Stew



  • 1 ½ pounds pork spareribs, cut into single ribs
  • 2 tablespoons neutral oil, like canola or grapeseed
  • 4 chicken thighs, bone-in and skin-on
  • Kosher salt and freshly ground black pepper, to taste
  • 4 Italian sausages, hot or sweet
  • 1 large yellow onion, peeled and sliced
  • 4 cloves of garlic, peeled and minced
  • ¼ cup tomato paste
  • 1 tablespoon plus 1 teaspoon red-wine vinegar
  • 1 tablespoon plus 1 teaspoon lemon juice
  • 3 tablespoons hot-pepper sauce, ideally one made with Scotch bonnet peppers, or to taste
  • 1 cup chicken stock, homemade or low-sodium
  • ½ teaspoon white sugar
  • 4 dashes Worcestershire sauce
  • 1 ½ teaspoons chile powder
  • 1 ½ teaspoons paprika


  1. Step one starts as follows:
    Place spareribs in a pot, and cover with water.
    Place pot over high heat, and bring to a boil.
    Lower heat slightly, and cook, covered, for 15 or 20 minutes,
    then remove ribs to a large bowl and discard the water.
    I feel we are off to a bad start here. Yes par-boiling the ribs will get the dish done faster, but who is in a hurry? Take the time and braise the ribs, or just cook them as you do the chicken in step 2.
  2. While the ribs cook, pour the oil into a Dutch oven set over high heat, and swirl it around. Season the chicken thighs with salt and pepper, and when the oil begins to shimmer and is about to smoke, add them to the pan, skin-side down. Brown the chicken aggressively, about 5 to 7 minutes per side, then add the chicken to the bowl with the ribs. Repeat with the sausages, browning them on all sides for approximately 5 to 7 minutes, then add to the bowl with the chicken and the ribs. Cook the onions and garlic in the fat remaining in the Dutch oven, stirring occasionally until they soften and begin to brown, approximately 5 to 7 minutes.
  3. Heat oven to 300. Add the tomato paste, vinegar, lemon juice, hot-pepper sauce, chicken stock, sugar, Worcestershire sauce, chile powder and paprika to the onions and garlic in the Dutch oven, then stir to combine, and allow to cook for 1 to 2 minutes. Add the meats to the Dutch oven, stirring and tossing them so that they are well covered with the sauce, then cover the pot, and place in the oven to cook, undisturbed, for approximately 90 minutes, or until the meats are tender and, in the case of the chicken and the ribs, pulling from the bone.

Chilled Avocado Soup



  • 4 ripe Hass avocados
  • 2 cups sparkling water
  • 1⁄4 cup extra-virgin olive oil, plus more for drizzling
  • 3 ice cubes
  • Kosher salt and freshly ground black pepper
  • 1⁄4 cup small basil leaves
  • 4 red radishes, thinly sliced
  • 15-20 thin slices of seeded bread, toasted, for serving
  • 1 tsp. red pepper flakes
  • Sea salt


  1. Cut the flesh of one avocado into cubes and set aside. Scoop the flesh from the remaining avocados and put it in a blender with the sparkling water, olive oil, and ice. Blend until smooth, then season to taste with salt and pepper.
  2. Divide the chilled soup between 4 bowls and garnish with avocado cubes, basil, radishes, and toasts. Sprinkle with red pepper flakes, more olive oil, and sea salt immediately before serving.

Summer Bolognese



  • 1 lb. thin spaghetti
  • Kosher salt
  • 1⁄4 cup olive oil
  • 1 lb. ground beef
  • 2 tsp. chile flakes, or 3 red Thai chiles, minced
  • 2 tbsp. minced thyme
  • 3 garlic cloves
  • 2 tbsp. tomato paste
  • 2 tsp. granulated sugar
  • Freshly ground black pepper
  • 1⁄2 cup dry white wine
  • 2 tbsp. red wine vinegar
  • 1 lemon, zested and juiced
  • 1 lb. mixed cherry tomatoes
  • 1⁄2 cup Ligurian or kalamata olives
  • Torn basil leaves, for garnish
  • Grated parmesan cheese, to serve


  1. Bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 7 minutes. Drain pasta, reserving ½ cup water; toss pasta with 3 tablespoons oil and keep warm.
  2. Meanwhile, heat remaining oil in a 12-inch skillet over medium-high; cook beef, chile, thyme, and garlic until beef is browned, about 5 minutes. Add tomato paste, sugar, salt, and pepper and cook 2 minutes more. Add wine and cook until it has almost evaporated, about 2 minutes. Add in pasta, vinegar, and lemon zest and juice and toss to combine. Add in reserved pasta water, tomatoes, and olives and cook 2 minutes more.
  3. Transfer to a serving platter and serve with basil leaves and parmesan cheese.

Quinoa Chili


  • 1 cup quinoa
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (4.5-ounce) can diced green chiles
  • 1 1/2 tablespoons chili powder, or more, to taste
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 1/2 cups corn kernels, frozen, canned or roasted
  • 3 tablespoons chopped fresh cilantro leaves
  • Juice of 1 lime, optional
  • 1 avocado, halved, seeded, peeled and diced


  1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  2. Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  3. Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, cayenne pepper and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
  4. Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice, if using, until heated through, about 2 minutes.

Serve immediately with avocado, if desired.

Zucchini, Eggplant, Tomato Gratin


Prep time: 20 minutes
Cook time: 1 hour, 10 minutes
Yield: Serves 6 to 8.

Top this gratin with provolone and Parmesan or Gruyere cheeses. For a more Provencal approach, skip the cheese all together and top with bread crumbs, minced garlic, parsley, and olive oil.


  • 3 Tbsp olive oil
  • 2 cups sliced yellow onion (1 large onion)
  • 1 cup of sliced red, orange, or yellow bell peppers
  • 1 long eggplant (a slender eggplant like a Japanese eggplant, not a large globe, about 1/2 pound)
  • 1 large zucchini (about 10 to 12 inches long, 1 1/2 inch diameter, about 1/2 pound), or other summer squash
  • 2 medium sized tomatoes
  • 3 cloves of garlic, peeled and smashed
  • 1 1/2 teaspoons salt
  • 2 Tbsp chopped fresh parsley
  • 2 ounces Provolone cheese, sliced or grated
  • 3 Tbsp grated Parmesan cheese


  1. In a large sauté pan heat 2 Tbsp of the olive oil on medium high heat. Add the sliced onions and cook until lightly browned, stirring frequently, about 10 minutes. Add the sliced bell peppers and continue to cook with the onions until the bell peppers are softened and the onions are well browned, about 5 to 6 minutes more. When done, transfer the onions and bell peppers into a large gratin pan or casserole dish.
  2. While the onions and peppers are cooking, slice the eggplant and zucchini in 1/4-inch thick round slices. You’ll also want to slice the tomato into 1/4-inch thick slices, but depending on how big your tomato is, you may need to cut the tomato in half or in quarters first. All of the sliced vegetable pieces should be about the same size to make it easier to layer them in an attractive manner.
  3. Preheat the oven to 350°F (175°C). Spread the cooked onions and bell peppers in an even layer at the bottom of the gratin dish. Place the mashed garlic on top of the onions and peppers. Arrange the slices of the eggplant, zucchini, and tomato on top of the cooked onions and peppers, alternating the vegetables, in an attractive pattern, stacking them and fanning them across the surface of the dish.
  4. Sprinkle with salt and parsley. Top with Provolone and Parmesan cheeses. Drizzle the remaining tablespoon of olive oil around the perimeter, where the vegetables meet the side of the dish.
  5. Cover with foil (it helps to grease the underside of the foil with a little olive oil so that the cheese as it melts does not stick to the foil). Bake for 40 minutes at 350°F (175°C). Remove the foil. Turn on the broiler and broil for 5 minutes or until nicely browned.

Vegetable Tian


PREP TIME: 20 mins
COOK TIME: 45 mins
TOTAL TIME: 1 hour 5 mins

1 tablespoon olive oil
1-1/2 cups diced sweet onion
1-1/2 teaspoons minced garlic
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 medium baking potato, thinly sliced
3 medium tomatoes, thinly sliced
1 cup shredded Italian cheese blend
Italian seasoning, to taste
Salt and pepper, to taste

Preheat your oven to 400 degrees F. Sauté onions and garlic in olive oil in a skillet. Spread the onion and garlic mixture in the bottom of a casserole dish sprayed with cooking spray. Evenly arrange the vegetable slices vertically in the casserole dish, alternating vegetables. Sprinkle with desired amount of salt, pepper and Italian seasoning. Cover with aluminum foil and bake for 30 minutes. Remove aluminum foil. Sprinkle with Italian cheese blend. Return to oven and bake an additional 15 minutes (uncovered), or until cheese is browned.

New Potato and Spring Onion Frittata


Many people generically refer to any small potato as “new,” but there’s a lot more to it than that. New potatoes are those that have been freshly dug and brought to market without curing.

After harvest, most potatoes are stored for up to a couple of weeks to set the peel and heal any nicks or cuts, allowing them to last longer. Without this step, new potatoes are moister and seem sweeter, though with a slight, appealingly minerally bitterness in the finish.

Spring onions look similar to scallions, but you’ll notice that they have small onion bulbs at the base. These onions come from the varietals that produce bulbs and are basically more mature versions of scallions. They are planted as seedlings in the late fall and then harvested the next spring, thus the word “spring” in the name.

Spring onions are sweeter and mellower than regular onions, but the greens are more intense in flavor than scallions. The bulbs can be red or white, depending on the varietal, and while they can be used in much the same way as regular bulb onions, they are great grilled, roasted whole, or used like pearl onions.

The ingreditents

  • 350g (just over 3/4 pound) New Potatoes
  • 4 Tbsp olive oil
  • 3 to 4 spring onions (fresh scallions can substitute)
  • 4 eggs
  • 1 tsp chopped fresh tarragon
  • Salt and Pepper

The recipe
Wash 350g of new potatoes and cut them into thin coins. Each slice should be about 2cm in width. Warm 4 tbsp of olive oil in a nonstick frying pan and fry the potatoes until pale gold on each side. Keep the heat fairly low to give the potatoes a chance to cook through to the middle. If they are browning too quickly, lower the heat and cover with a lid.

Chop the white and most tender green parts of 3 spring onions and add to the potatoes, letting them soften for a few minutes until they are tender.

Turn the oven grill on. Whisk 4 eggs lightly, season with both salt and black pepper and 1 tsp of chopped tarragon. Tip the beaten egg into the pan with the potatoes and onions and leave to cook over a low heat until the eggs have formed a tender crust around the outside. The center will still be almost liquid.

Place the pan under the heated oven grill for 2 or 3 minutes until the eggs have lightly set. Leave for a moment or two to calm down, then slice and serve. Serves 2.

The trick
The texture of your finished frittata will depend on both the time and speed with which it is cooked. Keep the heat quite low so the outside edges don’t cook too quickly.

The twist
You can include any spring vegetable in a frittata – asparagus, lightly steamed, is wonderful. You could also incorporate small mushrooms, and lightly fried or steamed long-stemmed broccoli.

Country Casserole


I don’t know why its is Amish Country Casserole, but it looks like GREAT comfort food.


500g  Pasta  (your favorite)
1 TB Olive Oil
1 Large Onion, chopped
750g Lean Ground Beef
1 can (410g) Tomato Soup**  (see note)
1 can (410g) Mushroom Soup**  (see note)
1 cup Milk
Salt and Black Pepper, to taste
1/2 t Paprika
1/2 t Dried Parsley


1.) Pre-heat the oven to 180 deg C (350 deg F) – spray a large oven dish with cooking spray.
2.) Cook the Pasta, in a large pot, as per the instructions on the packet.
3.) Meanwhile, saute the Onion in the Olive Oil until soft – add the Ground Beef and cook until done.
4.) As soon as the Pasta is done – drain and return to the pot.
5.) Add the cooked Meat, Tomato & Mushroom Soups and Milk to the Pasta – stir through – season to taste with Salt & Pepper.
6.) Transfer to the prepared oven dish – sprinkle with Paprika and Parsley – bake 25 – 30 minutes.
Serve with a salad or a side dish.