For the Love of Food

Back in January I made a Shrimp and Chicken Fried Rice for the Taste&Create event that I hold each month.

This is another take on it. I have made it 3 times now and have refined it enough to my liking. Maybe next time I will try some different meats mixed it. Continue Reading »

This post under contsruction due to vandalism.

I made saw these interesting Asian Lime Ribs over on Tastespotting the other day, and after reading the post and the promises of the best ribs ever, I figured they were worth a try.

The ribs were very very tasty, but I wouldn’t go as far to call them the best ribs ever…I still think mine are better. But, for Asian Lime ribs, these are awesome.

So, I ran into a slight “snag” when I was buying the ingredients for this recipe. I can’t use store-bought Hoisin Sauce b/c of the sugar content.

Luckily, my best friend (since I was 2 years old!) sent me a huge-ass care package from Miami (where we grew up) with all the yummy Cuban foods that can make the long trip over. It actually brought me to tears when I saw that she even included a Cuban cookbook for me. It was ESP…I had been cooking Cuban all week…and then the package came. Included in the package were 2 cans of black beans (among lots of other things that we ate right away). Yes, I can get black beans here, but not the same kind and I need a few hours to prepare them. This was perfect b/c it let me make the sauce quickly.

Anyways, so instead of rewriting all the very detailed picture instructions that you can find over at the Noble Pig for the Asian Lime Ribs, you can just go there yourself and check it out. I will share with you my Hoisin Sauce recipe. I got the base recipe here at cooking up a storm. Continue Reading »

I came across this great, simple, and easy recipe when I somehow ended up at the Weight Watchers Recipes blog the other day. So, I took a stab at it and I was pleasantly surprised – I can make “take-out” at home!

Next time I think I will jazz it up a bit more by adding some pineapple, but it’s great just as-is! Give it a try!

My version: Continue Reading »

I came across these absolutely adorable rolls while searching for some other maki rolls. Not only do they look good – stun your friends at your next sushi party – they are really easy to make.

One tip: slice them really thin or you may not be able to fit them in your mouth! The last thing you want is to have to eat a bite without the yummy fruity filling. Continue Reading »

Wednesday I talked about how to roll maki sushi, and I promised some recipes. Unfortunately, this is the only picture I have of all the rolls.

Rolls made:
Bacon, roasted bell pepper, & green onion
Lox & roasted asparagus
Roasted bell pepper & asparagus (x2)
Bacon & Green Onion Continue Reading »

I got adventurous – this is the first time I’ve used something close to raw fish: smoked salmon carpaccio – which is smoked and salted salmon cut into see-through thin slices.

This roll was a big hit – even my husband liked it and he hates anything with fish – and my 14-month-old son loved it!

Here you’ll get the recipe and how-to on how to roll and inside-out maki sushi roll. Continue Reading »

This post under construction due to vandalism.

It’s “sushi week” over here at For the Love of Food. It’s finally Spring and it’s time to pull out my sushi rolling mat.

This post is not a complete sushi recipe – it’s about the rice, sushizu, and rolling – the recipes will follow during the week. Continue Reading »

Directions

This post was previously vandalized by a malicious hacker, so the original content was lost.  But, thanks to my submitting he original recipe to the cookthink Root Source Challenge #8 (and winning it) I was able to recover my recipe. Continue Reading »