On Mother’s Day we had a feast of grilled ribeyes, grilled shrimp and grilled veggies. Noelia made a Melba salad which was a big hit. Here is the recipe in her words. With a salad measurements are unnecessary. If you Google “Melba Salad” there are recipes for the dressing. The sauce was apparently named for a famous opera singer, Dame Nellie Melba, in London, after the famous Savoy Hotel chef Auguste Escoffier created it specifically for her.
Melba Salad
“I used spring mix and added spinach. I added Honeycrisp apples and pear cubes, chopped pecans and blue cheese crumbles. The dressing had olive oil infused with lemon peel and garlic heated up very slowly in a pan. I then put in red wine vinegar, fresh raspberries, raspberry jam, salt and pepper. I smashed everything together, poured in it a jar and shook the hell out of it and then poured it over the salad.”
—kwc—
I ran across this recipe recently and it’s very similar to one I made a while back when I lived in Houston. Easy, cheap and delicious. Some chopped green onions sprinkled over the top wouldn’t hurt a thing. Serve over rice.
Easy Teriyaki Chicken
1/4 cup soy sauce
3 tbsp brown sugar
1 tbsp water
1 clove garlic, minced
1 tsp grated fresh ginger
2 tbsp cooking oil, divided
2 lbs. boneless, skinless chicken thighs
Prepare the marinade first. Stir together the soy sauce, brown sugar, water, garlic, ginger, and 1 tbsp of the cooking oil in a bowl.
Place the chicken in a shallow bowl or dish, then pour the marinade over top. Turn the chicken a couple of times to make sure it's well coated. Let the chicken marinate for 30 minutes to one day (refrigerated), turning the chicken occasionally as it marinates.
When ready to cook the chicken, heat the remaining 1 tbsp cooking oil in a large skillet over medium heat. Once hot, add the chicken, discarding the remaining used marinade.
Cook the chicken for about 5-7 minutes on each side or until cooked through and the liquid in the skillet has reduced to a light coating of glaze on the chicken.
Transfer the chicken to a cutting board and let it rest for about 5 minutes before slicing and serving.
—kwc—
It’s not exactly sweet corn season yet, but it won’t be long until we see it everywhere. This recipe sounds delicious to me. If using frozen corn, one ear is about 3/4 cup of corn kernels. Adjust the sugar to your taste depending on how sweet your corn is.
Southern Fried Corn
12 ears fresh corn shucked
4 cups water room temperature
2 tbsp self-rising flour
1 tbsp granulated sugar or to taste if corn is sweet
2-1/2 tsp salt or to taste
1/2 tsp black pepper or to taste
3 tbsp bacon drippings
2 tbsp salted butter
To begin, completely rinse and cut the kernels from the cobs of corn and add to a large bowl. Then add to water.
Next stir flour, sugar, salt and pepper into corn and water mixture. Make sure it is completely smoothly dissolved into the water.
To a cast iron skillet, add bacon drippings and butter and heat over medium high heat. Once the butter has completely melted (make sure it doesn’t burn), pour corn mixture into hot skillet and continuously stir.
Turn the heat down to medium. Cook approximately 12-15 minutes and serve.
- Log in or Subscribe to post comments.