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…)
Move along, folks. There’s nothing to see here… I’ll just take those chips, and that bowl of boring guacamole and sit quietly right over there…
For all the recipe experimentation I do, there are a few foods where I am a bit of a purist, and guacamole is one of them. It’s not that I don’t love to try different variations, but I always come back to my tried and true, my basic guacamole recipe. There’s no bacon, grilled anything, no extra steps, it would seem like a boring guacamole recipe to any “foodie” magazine, but this is my favorite way to enjoy guacamole. (more…)
Whip up the perfect cake batter cream cheese spread with ingredients you likely already have on hand! This recipe tastes like cake batter, but uses NO artificial flavoring.
A few weekends ago, I had the pleasure of getting together with a few blog friends to socialize, talk shop for about 5 minutes, and eat. In attendance were Meaghan (Cook Craft Love), Tara (An Aiming High Wife), and Erin (No Bohn’s About It). Since the get together was split between mine and Tara’s houses, I offered to make brunch for everyone, with Meaghan’s help, because she was staying with me for the weekend.
She requested cooking lessons while here, so I taught her how to make macarons, and how to make homemade bagels. After seeing the super popular popsugar video about rainbow bagels, we decided we needed to make them, only not using the bagel shop’s recipe, because I still wanted them to taste like actual bagels and have the “right” texture. I think they turned out pretty good, and Meaghan and I walked around with fantastically dyed hands for a day or so, so that was fun. I don’t think I’ll make those again, regular bagels are just fine with me, but I will make this cake batter cream cheese again for sure. (more…)
Use these crispy smoked paprika onion straws to top sandwiches, salads, casseroles, or simply as a unique alternative to onion rings! They’re so light and airy, easy to make, and the smoked paprika adds the perfect flavorful kick.
This is kind of a surprise post for me. I wasn’t planning to share these onion straws (strings?), but then I realized that we used them to take pictures of The Godfather’s Burgers, and we happened to use the crispy onion straws on the burgers that day along with bacon, cheddar, and candied jalapenos. The burgers were amazing, and the light crisp crunch of the onion straws with the soft bread and the juicy burger draped just-so with cheese was summer perfection in handheld form. So how rude of me not to share this recipe, right? I would be depriving you of a key piece to building that exact burger with the Godfather’s burger patty recipe if you were so inclined. Almost unforgivable. Almost. (more…)
Yuca con mojo – yuca with mojo sauce – is a great substitute for a mashed potato dish. The yuca is satisfyingly starchy and delicious when topped with the garlicky onion-y mojo sauce.
Yuca con mojo is a dish you’ll find at almost any Cuban party and around the family dinner table at least a few times a month. Yuca, a starchy, inexpensive, and versatile edible root found in the Americas is a staple in the diet of many Caribbean and Latin American cultures. It’s slowly working its way into the mainstream American diet because it’s delicious. You can fry yuca, boil it, steam it, mash it, roast it… it’s like a potato without being a potato. My two favorite ways to enjoy it are fried and boiled with some mojo with extra garlic on the side. (more…)