Honestly there’s not much of a cool story to this. I just randomly got an urge to make a recipe with grapes because I think they’re sorely underused, and somehow thought peanut butter jelly and salad should have a baby.
Honestly how I got there’s a mystery but I’m glad I did. What I did was whip up a peanut dressing with a good hit of acid and a little spice and paired it with grilled chicken and the sweetest grapes I could find.
I ended up with a really cool childhood meets adulthood plate of food that I’m really into. And this is coming from a salad hater. So let’s get into it, yeah?
Continue reading “Peanut Butter and Jelly Salad”
Somehow, despite it being mid October we don’t have fall yet. To say I’m salty is a massive understatement. To bridge the gap between this weird fall one day summer the next weather I wanted to combine flavors that to me are quintessential to each season.
In the summer seafood is my favorite thing to make, and I’ve been on a huge salmon kick due to the health benefits. And then in the fall I’m all about decadent soups and curry. Then of course you have corn which is an ingredient that belongs to both seasons.
It may seem like a weird combo but it actually really works. I love the flavor of curry and salmon together, and then the corn adds nice little pops of sweet freshness.
Is it a fall or summer dish? Yes. Continue reading “Curried Corn and Salmon Chowder”
Although my claim to fame is southern food with attitude, I have a love for curries that runs as deep as my favorite bowl. One of my favorite curry combinations is the classic coconut and tomato. On weeknights when I need something light, simple, but with a large depth of flavor I turn to this dish every single time.
Continue reading “Curry-Poached Fish”
My last nomadic-esque stint in Chicago ignited a massive fire in my heart for poké. There happened to be a poké joint near where I was staying and after one bowl I was hopelessly devoted. Why wouldn’t I be? Poké is essentially a sushi/salad hybrid. You can get marinated fish of your choice served over either greens or rice with all the accoutrements your heart could desire.
Continue reading “Firepower Salmon Poké”
Over time pasta carbonara has become one of the most controversial dishes out there. You would think with a simple preparation of pancetta, egg, parmesan, and black pepper it would not be a big deal. However not too long ago I read an article about Nigella Lawson posting her recipe for the dish on twitter, and people flipped out on her. All because she puts cream in her sauce. In all honesty despite any lack of authenticity cream might provide I tried her recipe and I enjoyed it.
Continue reading “Pasta Carbonara”
Considering this is my third piccata themed posting it is probably no secret that piccata is one of my favorite meal preparations. And why not? It is acidic, buttery, and savory all in one sauce. Lemon and butter are basically food soulmates. Normally you see the sauce paired up with thinly pounded chicken breasts. However one day I thought, why not make it with salmon?” After all lemon and salmon are basically best friends.
Continue reading “Salmon Piccata”
It has to be obvious at this point that creamy pastas are my kryptonite. There is just something so magical about a cream sauce that packs a ton of flavor. The one downside of a cream sauce is that they can feel overly decadent. For tonight’s meal I wanted to try and explore the lighter side of the cream sauce, if there is such a thing.
Continue reading “Creating Bold Flavors: Lemon Garlic Cream Sauce”
As you probably already know my blog’s tagline is “where South Carolina meets the south of France.” I always felt like that was an accurate description of my food, soul food combined with rustic French and sometimes Italian cuisine. But what I am about to show you is all South Carolina. One of the most beloved dishes in the American regional south is casserole. Casseroles are great because the only rules to them is that they have to be goopy in the best kind of way, taste delicious, and make you feel warm and loved when you eat them. Outside of those three criteria you can do whatever you want and put whatever you want in your casserole.
Continue reading “Cooking With Love”