If I’m thinking ahead, when I make any Risotto, like my Roasted Red Pepper & Shrimp Risotto or my Asparagus Risotto, I’ll make a little extra just to make these wonderful little gems called Arancini.
Fried Green Tomatoes with Spicy Remoulade
I have family that lives in the South and have visited Georgia many times. I’ve been to Atlanta as well as a few outlying areas. I’ve been to Kentucky, Tennessee, Missouri and North and South Carolina, Louisiana, Texas, and Florida. I’ve been to Virginia, West Virginia and Maryland. But never once while I’ve been in the South, have I ever had Fried Green Tomatoes, let alone Fried Green Tomatoes with Spicy Remoulade Sauce.
Steak Chimichanga with Green Chili Verde Sauce
This Steak Chimichanga with Green Chili Verde Sauce is one of my fave recipes and it came from leftover steak. Who has leftover steak, anyway? I don’t know about you, but certainly not at my house where steak is a bit of a rarity. At my folks? Yeah. Quite frequently. A love of beef (they live in ranching country) and smaller appetites often lead to a bit of steak that could easily languish in the fridge.
I can’t remember the last time I had Falafel – college maybe? It seems there is always some wonderful place near a college in every city I’ve lived in…but who wants to take a drive just to have the experience? Surprisingly easy to make at home, you can customize them just the way you’d like.
Crispy Vidalia Onion Rings & Assorted Vegetables with Chili Lime Dipping Sauce
If you could conjure up the lightest, crispiest, most ethereal onion rings, these are them. The beer batter just barely clings to any vegetable lovingly dipped in it, but don’t be deceived; these have a serious crunchiness. Best of all, these are well-behaved rings: no drooping, no slipping.