God, how I love avocados. My last bite on earth would be a simple slice of creamy Haas avocado.
This is a most delicious blog post you will want to bookmark for future viewing. And click on any recipe name to see all the original recipe photos and text.
July 31 is National Avocado Day and I have a ripe basketful of recipes for you to use this most luscious and rich fruit.
The creamiest and richest Avocado, the Haas, was first grafted from a single tree here in La Habra Heights in Los Angeles County almost 100 years ago. Read about the origin story here, And if you need a reminder on how to tell when an avocado is ripe, just click here.
The simplest and most tasty Avocado recipe is for AvocadoToast. Just mash a ripe Avocado, season with salt and pepper then spread it on warm toast. Use a tasty fresh-baked slice of bread if have a local bakery or farmers market. But a nice nutty whole-grain grocery store brand is fine.
Here in Los Angeles, Avocado prices are all over the map, from a buck and a half for a large one, to six small ones for 99 cents! If you keep an eye on seasonal sales you might find them for bargain prices too.
I like to start the day with this green bauble of deliciousness sliced and tucked into a cheesy Omelet. This is too much of a good thing but what the heck.
I like a fresh and creamy slice of Avocado on my taco, how about you? And all my yummy Taco Recipes are a click away, here.
If you have a local Latin market in the hood then this next recipe is for you. Plus this recipe is a real dollar stretcher. Avocado Cremais a mix of Mexican Crema and mashed Avocado.
Mexican Crema is similar to sour cream (okay to use sour cream instead,) just sweeter. Use this recipe at your next Taco Party and serve it with chips, and top a taco or burrito -- so good.
If you have a favorite cold salad then add a chopped Avocado for a rich addition. I likeMacaroni Salad mixed with mayo, krab, and Avocado brings it over the top.
For these immigrant-bashing days, I have a Cesar Chavez Salad made with funky anchovies and illegal Mexican-immigrant-picked Romain lettuce with, of course, Avocado from Mexico.
The sushi California Rollwas invented here and boy does the rest of the country owe California a big thanks. Even hardcore sushi connoisseurs will pick up a pre-made package in the deli section of a local grocery chain store. Check out my video below and see how easy aCalifornia Roll is to make.
You can't do a better sandwich than a BLT, or Bacon, Lettuce and Tomato Sandwich. Oh, wait, I take that back - you can do better with the addition of Avocado, of course. Okay, now go and make yourself aBLT+A Sammie.
I discovered Cuban cuisine here in Los Angeles. And I like to start my restaurant meal with aCuban Salad, comprised of Avocado, tomato, sliced onion, and radishes, and mixed with vinegar and oil. Very simple but a great contrast to typical heavy and rich Cuban Roast Pork.
For the dog days of summer, nothing is better than a coolCeviche. There is nothing to cook, just drain a can of beans and mix in shredded krab, chopped onion, jalapeño, tomato, and of course, Avocado.
Chill it then get out the tortilla chips and park yourself under a cool shady tree with a frosty mug of beer or your fave cold beverage and watch the world go by.
I can eat Avocados morning, noon, and night and you can too if you hang out at the 99 Cent Chef's food blog.
Here are my first tomatoes of the season - right off the vine. I like to serve them uncooked when the tomatoes are at maximum freshness and most juicy. This is when you taste all the flavor a tomato has to offer.
This cheap$kate gardener seldom has a bumper crop, but the ones I pick will be put to delicious use. If you don't have a garden, maybe you have a generous neighbor, a local fave farmers market, or if you are on the road and just pull over into a roadside veggie and fruit stand with a hand-painted tomato sign.
So read on for the freshest tomato recipes that are just a slice away. And click on any recipe name to be directed to my blog post for the complete recipe text with photo illustrations.
For a fresh garden tomato just simply slice it and add a couple more ingredients. My favorite recipe is for a Caprese Salad that's composed of fresh mozzarella, a few basil leaves, salt, olive oil, and of course, thick slices of fresh tomato.
Arrange the parts on a plate and serve at room temperature. Set out a plate for your guests, and be sure to have a couple bottles of wine ready to pour.
I find heirloom tomatoes at my local 99c only Stores from time to time and they are usually the real thing, too.
And summertime is the right time for a chilly tomato soup by way of Spain called Gazspacho. It is a great way to start a patio party, just set out a bowl and let your guest serve themselves while you man the grill.
Gazsphachois a tasty medley of fresh tomatoes, bell pepper, garlic, onion, and cucumber. It gets a rich hit of olive oil to finish in the blender. No cooking is needed for this recipe and you can see how easy to pull off below.
An Italian version of salsa on tortilla chips, are lightly marinated chopped tomatoes served on wedges of toast, that's called Bruschetta. Serve it as a crunchy appetizer.
Salads and large chunks of sliced homegrown tomatoes belong together. Go light on the salad dressing though, because you want that fresh tomato flavor to come through clearly.
I have a 2 Minute Salad made with easy-to-get ingredients, including canned chicken (okay to substitute canned tuna,) spinach, canned beets, and tomato.
Click on any photo to see larger.
This cheap$kate salad travels well and can be quickly put together for lunch at your workplace.
My most unusual salad uses canned hearts of palm. I came up with Hearts of Palm Salad - Brazilian Style because I keep seeing the mild-tasting main ingredients on sale at my local 99c only Stores. If you have never tried heart of palm, then break yourself in with this fresh salad idea.
Another salad takes the crown for Best Classic Salad, my version of a Crab Louis Salad. While expensive ingredients are called for, I have found asparagus frequently on sale, and I use cheap fake crab or krab.
Of course, if you are cooking to impress then use real lump crab meat.
Sauteed sliced steak, or feta cheese, on a salad, needs a strong flavored tomato, and a garden tomato is up for the job in my Warm Steak and Armenian-Style salads, that feature pungent feta cheese.
Italian pasta sauces will not be much improved upon with a fresh garden tomato. However, the exception is my Rustic Tomato Sauce with Pasta. The fresh tomato is added at the last minute and only cooked until it starts to collapse, but still at peak flavor.
A big fat tomato slice is what every sandwich requires, at least in my recipe book. I like tomato on my Breakfast Egg Sandwich and even a wedge of tomato nestled in my Chicago-style Hot Dog.
A Summer Ceviche made with krab, drained black beans, cucumber, tomato, onion, cilantro, and creamy avocado is my go-to patio party starter. Set out a big bowl of chips to scoop up my cool Krab Ceviche. And be sure to have some Picante hot sauce at the ready.
I'll leave you with a bit of cheap$kate comedy about my video visit to a local garden nursery for free noshing on fruit picked fresh from the vine, including a beefsteak tomato. Bon Appetit !
July 18th is National Hot Dog Day, so let's begin with a recipe that is literally a hot mess, theL.A. Street Dog. The wiener is bacon-wrapped and topped with mayo, ketchup, mustard, and a grilled fajita mix of bell pepper, onion, and finally a spicy jalapeno. Whew, that's a mouthful. Check it out below. And click on any restaurant name or recipe name to see the original blogpost with all the yummy photos and tasty prose.
The premier tube steak purveyor in town may be Fab's Hot Dogs. Chef-owner Joe Fabrocini has brought virtually all of America to the San Fernando Valley, offering a menu of beautifully crafted dogs from every region worth its mustard. The selection of hot dogs is head spinning, but go ahead and dive into my video, where I show you a few favorites.
Summertime is Hot Dog Season and nothing beats making your own. I always have mustard and pickle relish in the fridge, and tube steaks and hot dog buns in the freezer. I make 'em this way more than any other - sweet pickle relish, sour mustard, and a meaty weenie on a bun, so good, and below is my simple recipe for a Relish Dog.
Pink's, L.A.'s most popular hot dog stand (the place can't put up all its celebrity headshots), was started in 1939 with just a pushcart and has the longest lines of any fast-food stand, and deservedly so. It has been filmed and reviewed by every media outlet in L.A. so I won't repeat it all here. However, I did notice one special hot dog that has not been covered, and that is the "Dude," named after the conductor of the L.A. Philharmonic, Gustavo Dudamel. It's the most extravagant of hot dogs - get an eyeful of it in my video below.
I like a Chili Doganytime. Where does this cheap$kate and lazy Chef get his chili? From the can of course! Just watch my Chili Dog recipe and make your own, the 99 Cent Chef way.
Let's Be Frank, serves up wieners with compassion. No factory farm beef, pork, or turkey is used in their franks. All the animals are 100% grass-fed and humanely raised locally in California. Hormones, antibiotics, nitrates, and nitrites are not added to the production of meat.
I often gild the lily, that is I lay it on thick, like my next Hot Dog recipe, a Chili & Sauerkraut Dog. I find sauerkraut from the can or jar and chili from a can is tasty enough -- no need to complicate things.
Carney's dining train car hosts the cheapest Hot Dog Happy Hour on L.A.'s notorious, and famed Sunset Strip, serving a trifecta of beer, hot dog, and fries for $4.75! This is one of the best deals in town too!
If chili and sauerkraut are not your cup of tea then leave out the heaviness of chili and go with a simply delicious Kraut Dog. I've left a jar of sauerkraut in the fridge for weeks at a time and it keeps on giving these intensely flavored hot dogs.
Come on down to Crenshaw Boulevard in South L.A. for soulful hot dogz served by Earlez Grill. These wieners are split and grilled on a flattop for max flavor. Check out my video below to hang with the boyz and girlz in the hood.
I like a Chili Dog with a sweet relish. Hot, meaty chili cut through with sweet relish is satisfying on so many levers. Just watch my Chili & Relish Dog recipe...be still my heart!
A culinary car crash of cultures, the Oki Dog is a true representative of diverse Los Angeles. Combining the all-American fast food standbys of hot dogs, chile, and American cheese, with the Jewish deli classic pastrami, and wrapped in a Latin street food Mexican blanket of a flour tortilla. I dare you to try and finish one. Well, if you want to see what I'm talking about look no further than the video below.
You don't have to go far these days to bring Coney Island to your town.
I get a famous East Coast Nathan's Hot Dog from the frozen deli case of my local Dollar Tree, when I want an easy, microwavable, quickie lunch. They do the job and I even wrote a Cheap$kateDeal of the Day you can read here.
They come naked so I dress the dogs with just mustard and sweet pickle relish, how about you?
There is more to French cuisine than French Fries of course and this Chef de Cuisine of the internet has picked up a few recipes for thisBastille Day on July 14th -- the cheap$kate way, of course. So read on to see scrumptious videos and food photography, that I hope inspires you to try a recipe or two. And click on any recipe name to go to my blog post with all the yummy photos and delish recipe instructions.
This French holiday is celebrated as the turning point of the French Revolution on July 14, 1790. Hey, this sounds like a fine excuse to celebrate French cuisine, to me! So I'll start with one of my favorite ones, a heartyCassouletcasserole.
One of my early L.A. jobs in the Biz was as a videotape editor. Lunch was often in a neighborhood restaurant run by a charming French couple. My favorite dish was a comforting plate ofCassoulet. It reminded me of a rustic home-cooked all-in-one dish: a bean casserole version of Mom's Cajun rice dish, Jambalaya.
A classicCassoulet is made with confit duck legs, sausage, and white beans. I've yet to find duck for 99c or less a pound but chicken quarters from a local Latin market do fine; as for sausage, 99c only Stores always carry it.
A French mirepoix of veggies includes onion, garlic, bell pepper, carrot, and celery. They will sweeten this stew with slow cooking on the stovetop and in the oven.
In the fall and winter months, I make a Cassoulet almost every few weeks and always have leftovers to enjoy and share.
My next Francophile recipe really does use the cheapest veggie, onions.French Onion Soup uses half a dozen roughly sliced onions, that are cooked down until caramelized to a sweet brown hue.
I get them from my local Latin market anywhere from 4 pounds for a dollar. Go ahead and use the least expensive white or yellow onions.
French Onion Soup comes together with red wine (cheap is okay,) a fave broth, butter, and a little flour to thicken it. A pretty simple recipe, but oh so delish, especially when it's finished off and topped with cheese and a slice of crusty bread.
My favorite fries are double-fried French Fries, and that's a tasty mouthful. Soggy fries were the norm until McDonald's came on the scene and changed forever the way Americans look at French Fries.
It became all about the crunchy outside and fluffy inside. And anyone can do it if you follow my method in the video below. But you have to go to the end of the video for my French Fry tutorial, as the first part is all about British-style beer-battered fried fish.
But Chef Ludo Lefebvre did turn my head around for hisFrench Cheese Omelet. Man, is it tender and so goood. The French method is to whip eggs first, then lightly scramble them with butter until almost done, but the eggs are still slightly moist. You finish by adding cheese and gently folding the egg into an omelet shape.
My omelet experience is with middle American diner-style where the eggs are solid and a bit dry. Now I make my omelets the French way, and you can too if you follow my recipe video below.
Her personality was larger than life, and I had to do a video in her honor after she passed away. My recipe homage is a bit silly, but it is done with heart. Check out my version ofJulia Child's Crepes Suzette-- done by her nephew, Julian Child!
Beef Bourguignonis a classic French stew, at least until the Cheap$kate Cuisinier gets ahold of the recipe. Beef is too expensive, but pork is the right price, so I turned the recipe into a PorkBourguignon.
All the other classic ingredients are included like mushrooms, onions, tomato paste, and of course, cheap red wine. To get that rich beefy flavor I include beef stock.
I didn't know there was a French-style Yogurt, so when I sawOui by Yoplaitat my local 99c only Store, I had to try it. Boy, is it creamy and flavorful Yoplait is the brand and some buy this brand just for the cool jar.
I like to add fresh fruit to plain yogurt. I find that pre-mixed yogurt with fruit is loaded with sugar and way too sweet for me. Below is how I do it.
So do click on any recipe name to see my original blog post recipe, and dig in!
This holidayis smokin' at Cheapskate HQ for the 4th of July, and that includes getting out the BBQ grill for a backyard blowout. So read on as I light up the sky with recipes, selected especially for Independence Day dining.
Just click on any recipe name below and you'll be directed to my original blog post of eats illustrated with yummy photos and tasty text.
Smoking Pastrami
In my Baldwin Hills neighborhood of Los Angeles, there is quite a show of fireworks. I don't set them off like I did as a kid -- now I light up the kitchen with my own culinary fireworks!
I am always am ready for a 4th of July picnic, so read on to see how I do it deliciously cheap.
Let's start with the main meat course. This Chintzy Chef cooks with chicken the most because it's the cheapest.
And dark meat is the best bargain. I can even get boneless and skinless chicken leg quarters on sale for around 99 cents per pound at my local Latin market. They also sell 10-pound bags of plain whole leg quarters for 49 cents per pound! I 21-gun salute ethnic groceries...fire!
Use your favorite BBQ sauce for a traditional red, whiteand blue backyard poultry broiling. I just season cheap chicken pieces with salt and pepper and slather on the BBQ sauce. Before serving, slice into the thickest part of the chicken piece to make sure the juices run clean - no pink or red is allowed!
Next to chicken, pork is one cheap protein and I like to smoke it. Smoking thick meaty Country-style Pork Ribs are my favorite. I boil the ribs until tender (you can also wrap them in foil and oven roast) then throw them on the gas grill for an hour of smoking. This is a tasty shortcut to using traditional all-day smokers. My blogpost shows you how to smoke pork ribs 2 ways.
A Classic Potato Salad is my cool preferred side dish for grilled protein. I use a whole lotta mayo and boiled eggs, but it's easily vegan by leaving out eggs and using a tasty mayo substitute.
During BBQ offseason on cold winter days when I'm hunkered down in my bunker, like George Washington at Valley Forge, I Easy Bake Spare Ribs until the porcine flesh surrenders moist and tender. If you don't like smoke in your eyes then this is a great way to go.
What makes America great is our mosaic of cultures, so why not get multi-culti and try my recipe for a Thai-style Chicken Satay with a Peanut Dipping Sauce. The Japanese version of grilled Shish Kabobs is called Yakatori. And Japanese chefs like to grill it all, even chicken livers. If that is too pungent for you it's okay to substitute liver with pieces of regular chicken fillets. Everything tastes better when served on a skewer.
Chicken Satay - ready for the grill.
Los Angeles has a bustling Koreatown and I have had the pleasure to try a few Korean BBQ joints. Enter and you are enveloped in smoke from the tabletop grills, loaded down with marinated beef and chicken. I have my own cheap$kate version of Korean BBQ you can make for your next backyard gathering.
It's all about the marinade that mainly consists of garlic, soy sauce, and brown sugar. It's a potent combination you should try out sometime. Just click here for my Korean-style BBQ Chicken recipe. The photo below shows grilled boneless and skinless dark meat leg quarters.
Beef hamburger is just too darn expensive for the Tightwad Cuisinier. But fortunately, Dollar Tree comes to the rescue with two quarter-pound patties for a buck!
I stuff my crumb-catcher with grilled hamburger slathered in BBQ sauce, sauteed mushrooms, and melty cheese.
I have a South of the Border spin with my Mexi-Turkey Burger. It packs a lot of flavor with the namesake ingredient, Mexican chorizo, which has a deep flavored red chile taste, spiced with paprika, Mexican oregano and garlic powder. And you can use regular ground beef instead of poultry. Get out the salsa for my Mexi-Burger.
Attention all you lovers of smoked pork, the following entree will have you asking for seconds and thirds. I like to smoke a whole pork shoulder when I throw a patio BBQ party.
You can't go wrong with grilled hot dogs, and I have a couple of unusual recipes I think you will enjoy (it's easy enough to substitute hot dogs with your favorite specialty sausages - if you're the artisan type).
Here in Los Angeles, we have a uniquely constructed wiener sold by sidewalk purveyors called the L.A. Street Dog. It's a crazy combination of sauteed onion and bell pepper that's strewn over a bacon-wrapped wiener, then topped with mayo, mustard, ketchup, and finally crowned with a spicy jalapeño!
You've never had a hot dog like this - it's the roman candle of finger foods. In my video below I grill the bacon-wrapped wiener on the stovetop, but it's even better sizzling on your BBQ grill.
Allow me to introduce you to a Currywurst, which is a sausage or hot dog that's grilled and topped with a spicy sauce consisting of ketchup, Worcestershire Sauce, cayenne pepper, and curry powder (dried cumin). This Berlin, Germany delicacy started just after WWII as street food for British and American soldiers stationed there. It sounds like a weird combination of ingredients, but it works and it's easy to make, so give it a go - it makes a great appetizer served with toothpicks.
Currywurst
Another Eastern European entree is made with grilled Sausages, Sauerkraut and Beer. Now that's a combination I can get behind! Again, I cooked this dish on a stovetop but you can cook the sausages over an open fire for extra charred flavor and finish with a bath of beer and sauerkraut.
I like plain hot dogs with just relish and mustard. To add some veggie crunch, try my bastardized version of a Chicago Dog. I can't get dayglow green relish out here in LA so I tweaked the Windy City's fast food classic by adding some chopped lettuce along with traditional sliced tomato. Check out my wacky video below, where my Chicago Dog is the punchline.
I steam my buns, how about you? I first noticed this technique while waiting in line for a Hot Dog from our most famous L.A. purveyor of tube steaks at Pink's Hot Dogs. They pulled out a bun from the steamer and added the rest.
I went home and tried it by just adding a couple of buns for a minute in the steamer along with cooking hot dog wieners. The buns become supple and any stale bun will rejuvenate this way. Check out how I do it in the video below.
And click here to see all my Hot Dogs of Summer including a Chili Dog and a Kraut Dog.
If you have traveled the South then you've run across BBQ Pulled Pork. Mainly served between buns and topped with BBQ sauce, this crowd-pleasing self-serve sandwich has it all: smokey tender pork that's seasoned with a dry rub of sugar and spice.
Pulled Pork Dry Rub
Click on photos to see larger.
Just set out a tub of Pulled Pork along with hamburger buns, BBQ sauce, sliced onion, pickles and Coleslaw, and get out of the way as the line forms. And I have an easy gas grill smoking method you can see in my video below.
Pork Carnitas are my favorite tacos. This version is a less oily gringo version, than what's served at a taco truck, but I add citrus juices and Mexican Cola for extra flavor.
While not done on a BBQ grill it's still one of my go-to backyard holiday foods, so I gotta give you the recipe anyway. You can always give it a quick smoke pass to kick it up a notch. It really is the perfect party food because you sit back and let your friends build each taco their way. Go to the following blog post to see some tasty Homemade Salsas to serve with any tacos you like to make.
Carnitas Taco
And pork is still cheap these days, especially when it comes on sale at my local Latin market, Superior Grocers. So you won't break the bank feeding your lovers of all things porcine.
I seldom cook with beef because it's just too darn expensive, but when I splurge it's for ribeye steak. I just season it with salt and pepper, that's it. Sometimes I'll finish it with a little BBQ sauce. But if you want to impress your guests then try out my Carne Asada recipe. Ribeye (or any favorite tender cut) is marinated in cilantro, green onion, garlic, lime juice, and a little ground cumin. When done, chop the meat for Carne Asada Tacos or a Warm Steak Salad.
Carne Asada Marinade
Whew, I'm beat. Man, that's a lot of recipes...time for some Red, White, and Brew!
And, long may it pour.
If you are smoking meat, then throw on a slab of corned beef brisket for Homemade Pastrami. I always freeze 2 or 3 corned beef briskets when they are less than 2 dollars per pound during St. Patrick's day/week sales during the month of March.
My Smoked Homemade Pastrami recipe is tasty as any Jewish Deli version - so says everyone I've served it to. I think it's because the smoky flavor is more intensely fresh off the grill than from a deli where the pastrami has been setting in the cold case for a few days. Hey, don't take my word for it, give it a shot and get ready for all the high fives sure to come your way!
Seafood and a BBQ grill go together. You have to have a delicate touch as fish is easy to overcook. But it should be done quickly so you won't smell too smokey slaving over the grill.
Blackened Fish with Sweet Potato Hash
My Cajun nephew Zakk has put in his time as a line cook, and he gave me a Top Chef performance in his recipe video for Blackened Fish with Sweet Potato Hash. While he does his sauteing in the kitchen, you can grill the fish over an open flame, instead of the stovetop.
Gonzales, Louisiana local market 4th of July grocery flyer with great cheap deals.
I like a pot of beans on the stove simmering while I'm grilling. Cook them the day before and they taste even better the next. Be sure to set out a stack of bowls so your guest can help themselves. I like to have some grated cheese and minced onion on the side. My New Orleans friend, Miss Patty, has a delish Vegetarian Red Beans recipe for you, and I have my own Beef & Bean Chili. And it's "Viva Revolution!" with my Cuban Black Beans recipe.
There is nothing better at stoking appetites than walking past the kitchen and inhaling the savory perfume of seasoned legumes slow cooking on the stovetop.
My Mom once took over my cheap$kate kitchen and set off a flavor M80 bomb: Cajun Potato Salad. It was so good I had to make a video to share her recipe with you.
I have a deep-fried Fish Taco recipe that's easily adapted for outdoor grilling. Just leave off the batter and grill the fish for a lighter and healthier pescado. Check out my recipe for all the details, including a cool Creme Topping.
A bag of tortilla chips and a light Seafood Ceviche made with budget fake crab is a chill appetizer to greet the guests with.
Seafood Ceviche
For my vegetarian friends, the following recipes are for you. My sister Denise has a fav veggie Eggplant Burger (and easy enough to BBQ instead of frying pan sauteing).
Eggplant Burger
Portabella Mushroom Burger
A tasty meat substitution is an earthy Portabella Mushroom Burgerthat's topped with grilled bell pepper and cheese (or use a cheese substitute). Roast a few ears or corn to serve with the veggie burgers or go a little further and make my Roasted Cream Corn.
It's all about the veggie sides when you have a BBQ patio party, and boy do I have the recipe cherry (tomato) flavor bombs to prove it. You can simply drizzle a little olive oil and season any fave summer veggie to grill over an open flame.
Braised Romain Heart
A new favorite veggie to grill isSweet Potatoes and Yams. They are the cherry bomb of tubers. Grill until soft and sweet with an extra charred flavor. I like to slice them thick to get a creamy soft interior.
Now you do have to watch closely as the high sugar content will cause them to burn easily. But a little blackening is just extra flavor!
Pack my classic Chicken, Tuna, orEgg Salad for a holiday picnic and watch fireworks from the comfort of your lawn chairs.
The kernels pop with flavor, like a string of firecrackers, when you work your way around an ear of my Boiled Corn. And it goes with any type of picnic you pack. Click here to see how I do it.
If you are doing burgers, then you want fries to go with it, and my double-fried French Fries does the trick.
And great grocery deals are happening this week, too. Steak, hamburger, chicken, corn, watermelon and hamburger buns are all on sale right now. Be sure to check out your local grocery fliers for all the holiday deals.
Independence Day is fast approaching, so create your own 4th of July menu using any of the Patriotic Chef's recipes above. I guarantee your guest will need to chase down the flavorful culinary fireworks you serve with iced tea and a lemon slice, a glass of chilled Chardonnay, or a frosty bottle of beer. Pop a cork and bring it on!
Just click on any recipe name below and you'll be directed to my original blog post of eats illustrated with yummy photos and tasty text.
