For years, I had been using one tried-and-true marinade for flank steak, but then I saw this recipe in The Junior League Centennial Cookbook. It sounded interesting, and I had all the ingredients, so I thought I would give it a try on some tri-tip for a dinner with good friends this past spring.
Since then, I have made it several times with the following modifications: The original recipe called for soy sauce, but I always use a low-sodium variety; and I have never tried it with the recipe’s suggested celery seed or dill, but I like adding green onions. Continue reading
I posted a note on my Sage Catering facebook page recently asking people which of my recipes they’d like to have. I got a few responses from people who have had my cooking before—though I’m going to have a hard time figuring out the recipe for what one of my friends called “Lamb stew thing.” I’ll do my best.
First off, however, is this recipe for Turkey Chili, which I often make for my client Elsa. She asks me to make a double recipe so she can enjoy it several times during the week.
My husband and I recently went to Montana with my father in law and our friend Carrie (who took the photograph above). I premade this marinade and froze the pork before we left Seattle. We transported them (separately) in the cooler for the drive, and I put the pork into the marinade a few days later. Then we left it in the refrigerator while we went fly fishing for a couple of hours. Continue reading
Posted in Meat, Recipes
Tagged Dinner, Pork
I first made this recipe for Moroccan Chicken in 1998, just months after I graduated from culinary school. I still make it—with some modifications—from the battered copy of the August 1998 issue of Saveur magazine, and my friends and clients still like it just as much. Continue reading