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Recent Posts

Kiwifruit Salad

May 27, 14 Kiwifruit Salad

Posted by in Fruits&Veggies

This recipe is from my article All About Kiwifruit. Since kiwifruit is often described as having elements of citrus, strawberry and melon, we decided to put them all together for an intense kiwi experience. 1 teaspoon minced fresh ginger 2 tablespoons honey 2 tablespoons lemon juice 
1 tablespoon mild vinegar such as rice or cider vinegar 
1 tablespoon almond or walnut oil Salt to taste 1/2 small cantaloupe, peeled and seeds removed 1 pint strawberries washed and stemmed 
1 navel orange peeled with all white pith removed 4 kiwifruit, peeled and cut into thin rounds Small head of radicchio for lining a platter 
2 tablespoons toasted sliced almonds Combine ginger, honey, lemon juice, vinegar, oil and salt in a small bowl. Set aside. With cut side of cantaloupe down on a work surface, cut into very thin slices, crosswise. Then cut slices in half, crosswise. Halve strawberries, lengthwise. Cut oranges into thin slices. Put radicchio on a platter, flattening it out to make as even a surface as possible. Arrange fruit in concentric rings around the platter. First the cantaloupe on the outside, then half the strawberries inside that. Then kiwi, remaining strawberries, and orange slices in the center.
Stir up dressing again and pour over fruit. Sprinkle with almonds. Serves 4 to 6. Sam’s Cooking Tip: By using sliced almonds – which are cut much thinner than you can do at home – you can get the same almond flavor in many dishes while using fewer nuts. This keeps the cost and the fat...

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Lamb Kebab with Kiwi Marinade

May 27, 14 Lamb Kebab with Kiwi Marinade

Posted by in Lamb

This recipe is from my article All About Kiwifruit. This dish uses kiwifruit in two ways, as a meat tenderizer and a salad ingredient. 1 pound lean lamb shoulder cut into 3/4-inch cubes 6 kiwifruit 
1 small to medium red onion 1 small to medium red bell pepper 
2 teaspoons walnut or peanut oil 1 tablespoon fresh lemon juice 
1 tablespoon cider or rice vinegar 1 teaspoon honey Kosher salt to taste Soak 4 wooden skewers in water for 30 minutes or use thin metal skewers. Meanwhile, peel kiwi so that the peels come off in strips as large as possible. Set peeled kiwi aside.
 Lay half the peels, flesh side up in a small flat dish. Prick the skin of the lamb all over and put on the kiwi skins. Put remaining skins on the other side of the lamb, flesh side against the meat. Cover with foil, weight down with a plate and some cans, and set aside at room temperature one hour. While lamb marinates, halve peeled kiwi, lengthwise. Then cut into half moon slices. Do the same with half the onion, making slices as thin as possible. You should have 3/4 to 1 cup. Coarsely chop half the bell pepper. You should have about 1/2 cup. Set aside the rest of the onion and bell pepper. Put cut up kiwi, onion and bell pepper in a small bowl. Combine remaining ingredients in a cup. Add to kiwi and onion and toss. Preheat broiler. Cut remaining onion and bell pepper into 1-by-1-inch squares. Remove lamb from marinade. Put on 4 skewers, alternating with bell pepper and onion. Broil kebabs about 3 or 4 minutes on each side for medium rare. Serve with kiwi salad. Serves...

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Kiwi Daiquiri

May 27, 14 Kiwi Daiquiri

Posted by in Drink

This recipe is from my article All About Kiwifruit. By switching the rum to tequila and adding a little Triple Sec this drink becomes a margarita. 12 very ripe kiwifruit, peeled and diced Juice of 2 limes 
1/2 cup superfine sugar 1-1/4 cups water 6 ounces rum 
4 unpeeled kiwifruit slices for garnish 1) Put kiwifruit in a food processor with lime juice. Pulse only a few times until fruit is just pureed. Mix sugar and water and combine with puree, pulsing a few times until smooth. 2) Put kiwifruit mixture in a metal or glass pan and mix with a whisk or wooden spoon. Freeze until solid. 3) Scoop up frozen mixture and put into a food processor or blender. Add the rum and puree just until a slushy drink is formed. Pour into goblets. Make a slit halfway into the kiwifruit slices and put a slice on the rim of each glass. Serves...

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Roasted Asparagus with Rosemary Oil

Apr 26, 14 Roasted Asparagus with Rosemary Oil

Posted by in Fruits&Veggies

If you can resist dunking your bread in the rosemary oil, you’ll have a delicious, low-fat vegetable dish. But it won’t be easy! 2 large sprigs of fresh rosemary 1/4 cup olive oil 1 pound asparagus, washed and trimmed Salt and pepper to taste 1)Snap the rosemary sprigs in half and put them flat in a microwaveable dish with the oil. Microwave on half power for a minute. Then put oil, rosemary, asparagus salt and pepper in a cast iron or other ovenproof skillet. Rub or brush asparagus thoroughly with oil. Let marinate 30 minutes at room temperature. 2)Preheat the oven to 500 degrees. 3)Put the skillet in the oven and cook 10 minutes, shaking a few times to coat spears with oil and cook evenly. Drain from oil and serve. Serves 3 or...

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Posted by in Recipes

Though this dish was originally conceived for sole, any mild white-fleshed fish will do. In fact the sauce would also stand up to a more robust fish as well. 1 grapefruit 1 tablespoon butter 2 sole fillets, about 5 or 6 ounces each Kosher salt, freshly ground black pepper and cayenne pepper to taste 2 tablespoons shallots, minced 3 tablespoons chopped red bell pepper 2 tablespoons each, grapefruit and orange juice 1 tablespoon chopped cilantro 1)Peel and section grapefruit. Save the juice that accumulates and add to the orange and grapefruit juice. 2)Put butter in a non-stick skillet over medium heat. Season sole with salt, pepper and cayenne to taste. Add sole and cook about 3 minutes on each side, turning carefully. Remove when springy to the touch and keep warm. 3)Add shallots and bell pepper and cook until shallots soften, about 3 minutes. Addgrapefruit sections and juice. Bring to a boil and let reduce for a minute or two. Pour over fish and sprinkle with cilantro. Serves 2.  ...

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Posted by in Classic Dishes-

Grapefruit halves are as traditional for breakfast as corn flakes and just as boring. Here are a few ways to perk up this standby. Try not to fight with your spouse over the breakfast table to see who gets which one. 1 grapefruit halved and sectioned 1 tablespoon Grand Marnier or other orange liqueur 2 teaspoon minced candied ginger 1 tablespoon rum 1 tablespoon brown sugar 1)Preheat broiler. If necessary, cut a small slice from the bottom of each grapefruit half to make sure it sits evenly. 2)Put halves in oven-proof dishes. Mix Grand Marnier with ginger in a small bowl and spoon over one of the grapefruit halves. Mix rum and brown sugar in another small bowl and spoon over the other half. 3)Run halves under the broiler for about 5 minutes until the brown lightly. Turn once during the cooking. Spoon over any excess liquid. Serves 2. Sam’s Cooking Tip: There are a number of other combinations you can try such as bourbon and maple...

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Posted by in Sweets

This is a double twist on the normal ambrosia which is usually made only with oranges or Mandarins and never broiled. 2 grapefruit 1 navel orange 2 tablespoons Marsala or sweet sherry 2 tablespoons plus 1/3 cup sugar 1/4 cup shredded coconut 3 egg whites 1/8 teaspoon salt 1)Peel grapefruit and orange and cut into sections. Halve the sections, crosswise, put in a shallow bowl and toss with Marsala and 2 tablespoons of sugar. Set aside for 30 minutes. 2)Turn on broiler. Beat egg whites with salt and remaining sugar until peaks form. Drain fruit, put into a 9-inch pie plate in one layer and toss with half the coconut. Spread meringue over fruit, sprinkle with remaining coconut. 3)Put pie plate under the broiler as far away from the heat source as possible. Broil 1 to 2 minutes or until lightly browned. Turn if necessary to brown evenly. Serves 4 to 6....

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