Posts by jpdstudio
Korean BBQ Tofu Tacos
Serves 4 Gochujang Roasted Tofu Filling 2 T. gochujang (Korean chili paste) 3 T. sesame oil 2 T. maple syrup 1 lb. extra firm tofu Preheat Oven to 400 degrees. Line a pan with parchment paper and lightly oil it’s surface. In a small mixing bowl, whisk together the gochujang,…
Ancho Chili Black Bean Potato Skins
Serves 4 Ingredients 2 dried ancho chilies 1 C. boiling water 2 T. olive oil 1 small yellow onion, minced 1/4 C. minced fresh cilantro 1 t. ground coriander 2 T. tomato paste 2 C. cooked, drained black beans salt to taste Place the ancho chilies in a pie pan,…
Homemade Beer Bread with Pulled Chicken Barbecue and Quick Cucumber Pickles
Makes 4 Servings Hands-On Time: 20 Minutes Total Preparation Time: 20 Minutes Suggested Accompaniment Cole slaw Ingredients 1 recipe Beer Bread (recipe below) or use 4 large rolls or hamburger buns 1 recipe Basic Barbeque Sauce (recipe below) or 2 cups store-bought sauce 1 recipe Dill Pickle Cucumber Slices (recipe…
Cold Pea Soup with Shrimp and Carrot Salad
Cold soups generally leave me cold. They just seem like an excuse for a cold drink. But this one is an exception. Prepared with all the prescribed accoutrements, curried shrimp, shredded carrots, and toasted nuts, this dish is a perfectly refreshing warm-weather meal. Makes 4 servings Hands-on time: 25 minutes…
Two-Melon, Proscuitto and Feta Salad
Melon and prosciutto is such a refreshing summertime appetizer that I wondered if there was a way to make it entree-hearty without ruining its essential appeal. I did it by adding watermelon and feta cheese to the lineup. These two play together beautifully – the sweet watermelon and the salty…
Watermelon Screwdrivers
Serves 4 to 6 Hands-on time: 20 minutes Total preparation time: 4 1/2 hours (Due to freezing) Ingredients 1 pound cubed watermelon flesh, about 5 cups 1 quart orange juice, preferably fresh 3/4 cup vodka or to taste Directions Remove all the seeds from the watermelon and place in a…
Asian Chicken Salad with Carrot Ginger Sauce
This recipe was an excuse for me to repurpose the super-refreshing carrot salad dressing served at sushi restaurants. You’re welcome to substitute peanuts for the almonds, and cooked broccoli for the sugar snap peas. The “uncooked” ramen noodles add crunch, sort of like an Asian crouton. Many people don’t know…
Bruschetta al Tonno
Everyone loves Italian food, especially The Husband. When we go out to eat, Italian is his number one choice and one of his favorite Italian spots is Tre Dici, a tiny little neighborhood spot with a terrific chef, Giuseppe Fanelli. We love Giuseppe’s gutsy down to earth food. It is…
Duck Tacos
I was plenty happy to meet rotisserie chicken, but now I have found rotisserie duck. Rotisserie duck, like rotisserie chicken, should be one of the home cook’s favorite cheating ingredients. It’s tasty and it’s good to go. If you don’t want to eat it heated, straight up, you can shred…
Mushroom Enchiladas
Makes 4 Servings Hands-On Time: 25 Minutes Total Preparation Time: 40 Minutes Ingredients 1 1/2 pounds portobello mushrooms (about 6 medium to large) 3 T fresh lime juice 2 t ground cumin Kosher salt 1/4 c plus 1 T vegetable oil 3 garlic cloves, 2 unpeeled 3/4 pound plum tomatoes…