A traditional Christmas meal in Cuban households, this Cuban pork shoulder recipe is perfect for smaller gatherings!
Cuban cuisine is not complete without talking about (and eating) pork. Pork was the centerpiece of many family meals growing up, whether it was a whole hog for Christmas Eve dinner (known as Noche Buena), or a pork shoulder for Easter and most holidays. Enjoying the meal together as a family is the culmination of moments I enjoyed as a kid that led to everyone gathering at the table. (more…)
Fresh figs are available for two short seasons each year – June and then August through October. Make the most of the season and experiment with easy, impressive recipes like these honey grilled fresh figs with whipped goat cheese!
Bless the Godfather’s patience for walking around a grocery store with me. The produce section is especially dangerous as when I spot things I’m particularly fond of, like Brussels sprouts and fresh figs, I will happy dance and cheer out loud before I can stop myself. This situation played out rather recently when I spotted a box of fresh figs at one of the local markets and I had to have it! It was a two pound box, and I ate most fresh. I used the blog as an excuse to bring so many home though, so I needed to actually make a recipe. I ate these honey grilled figs too. They were so easy, and so delicious, I will make these for at least one party this year. Perhaps more. (more…)
If you can’t make a whole hog, don’t fret! The Godfather’s Eastern North Carolina Style Pork Shoulder recipe and the accompanying slightly spicy vinegar sauce still satisfies your North Carolina barbecue cravings!
The Godmother and I fondly look back to our last cross-country road trip as the Great Barbecue Tour. It was a hot summer, our belongings packed in two separate cars, and it was our first cross-country road trip with a baby riding along. It sounds daunting, but we made our own fun out of it by purposely stopping at or near major barbecue destinations. Kansas City and St. Louis were definite stops along the way for ribs, brisket and burnt ends. Memphis was too far out of our way, but we did manage to find great barbecue in Nashville. But then, there was Carolina… (more…)
Grilled fish is a light and quick dinner, even on busy weeknights! You can make it on a gas or charcoal grill, or just keep things simple and fire up the grill pan. Shisito peppers add a unique twist to homemade tartar sauce.
This is another recipe inspired by my baby sister’s birthday dinner at Hula Girl in Arlington; the root beer sticky ribs are the other. I’d actually been talking to the Godfather about grilling fish since, oh, February, but it takes him a surprisingly long time to grill compared to his turnaround time for testing barbecue recipes. So, I made this one by myself! On the grill pan (ha!), and then whipped up the sauce using shisito peppers from my garden. Would you like to hear about my gardening (mis)adventures? (more…)
Inspired by a dish we tried at a local Hawaiian restaurant, The Godfather created grilled root beer sticky ribs! With an addicting sweet and spicy flavor, this is a great unique grilling recipe to try.
While we lived in California, we had the opportunity to try casual Hawaiian food. In a lot of ways, it reminded me of how Cuban food is plated for lunch in South Florida: every meal comes with white rice, food is served in white Styrofoam plate containers, and while very tasty, you will likely need to cancel your afternoon plans. Actually, it’s not all that different from your “meat-and-three” plate lunches in the South as well. What the Godmother and I really enjoyed about Hawaiian food best though, was sharing the experience with the Godmother’s baby sister, who would request a trip to eat Hawaiian every time she came to visit. (more…)