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Jurga

Barbecued Pork Ribs…mmm-mmm good!

  There is a secret technique to making juicy and flavorful barbecued ribs that many are unfamiliar with, that is brining. What is brining? Brining is a mixture of kosher salt and water used to add moisture and flavor to meat. I use the brining method for turkey, pork and chicken. Brining and refrigerating the ribs the night before extracts much of the fat from the meat and allows it to rise to the top for cleaner and less fattening…

Lemon Bars with Shortbread Crust

There is never a shortage of lemons at our house due to the generosity of our neighbors Peter and Chris, who over the years have supplied us with their bounty of fresh, home grown Meyer lemons. I have used the juice of these lemons in soups, salad dressings, cakes, cookies, lemonade and an occasional Lemon Drop martini! Meyer lemons are naturally sweeter than regular lemons (which are more acidic) so I prefer to use these for this recipe. Meyer lemons…

Show Stopper Bananas Foster

How does a chef get creative with a dessert using bananas? Well, by simply combining the basic ingredients of butter, sugar and cream with freshly ripened bananas…and a distinctive ingredient to add flavor and zing…some liquor! Since the largest import of bananas from South America in the 1950s landed on the shores of Louisiana, the chef at Brennan’s in New Orleans decided to use the bananas in a dessert that soon became popular not…

Satisfying Zucchini Bread

Banana bread. Carrot cake. Apple pie. There are many desserts, breads and cakes made with fruit or vegetables, but what about a low-calorie and delicious creation using zucchini? Zucchini is usually served as a wholesome side dish to accompany a main meal. It contains many essential vitamins and minerals such as a significant quantity of potassium, essential iron and Vitamin A, and it is also high in anti-inflammatory properties. However, do your kids like zucchini? Not likely. This…

Baked Arroz Verde

  We have all cooked rice, a grain that is centuries old. However, while it seems as if preparing the rice is simple, it’s anything but “simple.” Often, it is either too dry, too wet, or too crunchy. The solution? Baking the rice! Yes, baking has now become my successful way to prepare rice.  After frying the rice first, and adding liquid ingredients, I pop it in the oven, and the result is surprising. Baking rice…

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