"It IS all about the TASTE"
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  • Thai Noodles

    Ok, talk about a flavor punch! The flavors of the “pesto”, the fresh chili sauce , plus the slivers of peppers and ginger dressed with a bit of lime and sesame oil. Absolutely brilliant!

    A very quick dish, with mega flavors and mina calories…

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  • Peach Salsa

    Think sweet, think sweet with a hint of spice to wake up the taste buds and emphasize the sweet. Now think cool, think crisp, and think of this salsa as a delicious addition to a meal with fish or seafood, pork, or chicken.

    Wikipedia says:

    Salsa may refer to any type of sauce. In American English, it usually refers to the spicy, often tomato based, hot sauces typical of Mexican and Central American cuisine, particularly those used as dips. In British English, the word typically refers to salsa cruda, which is common in Mexican, Spanish and Italian cuisine.

    Mango Salsa: a spicy-sweet sauce made from mangoes and used as a topping for nachos. It is often also used as a garnish on grilled chicken or grilled fish due to the sauce’s gamut of complementary flavors.

    Based on a mango salsa, this quick and easy salsa, is made with fresh peaches, jalapeños, lemon, ginger and mint, and goes perfectly with grilled meats.

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  • Coconut Cake with Lemon Icing

    It is sooo hot, but I sooo want cake, and I am NOT buying the chemical laden garbage one finds in the local mega mart. Besides, I want something that tastes better than the wrapper… I suppose I’ll need to brave the slings and arrows of my stove…

    Cake is a form of food, typically a sweet, baked dessert. Cakes normally contain a combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid and leavening agents. Flavorful ingredients like fruit purées, nuts or extracts are often added, and numerous substitutions for the primary ingredients are possible. Cakes are often filled with fruit preserves or dessert sauces, iced with buttercream or other icings, and decorated with marzipan, piped borders or candied fruit.

    I love fruit based cakes, with mashed / crushed cherry, banana, hard fruit sauce, (apple, pear, etc), but one serious favorite is coconut cake. Most people just add coconut flakes to a white cake and call it a day, but I am the rogue chef.

    What if, for a liquid I used coconut milk, and added replaced 1/2 the vanilla extract with coconut extract, then just for extravagant indulgence, added a lemon sour cream drizzle for icing.

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  • Chicken Salad from Smoked Chicken


    As I have said before:

    So what’s so great about smoked whole chicken?

    This is like the 60’s. If you can remember them, you were not there… Likewise, if you have not had smoked chicken, you just don’t know …. Imagine a roasted chicken bathed in flavorful smoke and slow cooked to the point where it melts in your mouth.

    Now take that juicy, smokey, tender chicken and add fresh spring veggies and a home made mayo, put it on fresh ciabatta with a slice of raw onion, ….. (maybe a slice of jalapeño for a little rogue chef kick…)

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  • Smoked / Roasted Jalapeño’s

    Often I call for jalapeño peppers to kick up the flavor or heat in a dish up a notch, but rarely do I have a recipe that uses them as the main ingredient. Using these, in this recipe, allows me to state, right up front, this dish is hot, this dish is NOT for the wimpy, this dish is rogue chef fare.

    A lot of recipes call for bacon, and in my opinion, every thing tastes better with bacon, but there are folks who do not eat pork, or do not eat meat, that would savor the flavor of this dish, so I’ll use a bacon flavored, (not containing pork or meat), vegetable flake to add the taste and texture of bacon crumbles to this. Likewise I’ll use dairy to smooth the harsh edges of the jalapeño flavor and make it a nice even burn….

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  • Meatless Monday – Crisp Pickled Vegetables

    It is summer and it’s hot, humid, miserable. I have just not cooked, and have searched for ways to have tasty COLD meals. I’ve done this to the point I’ve run out of ideas, at least until one of the denizens of the lair asked for pickled eggs. (I’ve done that post earlier)

    The request stared me thinking about pickles, and how my mother and grandmother, and great-grandmother would produce great amounts of canned and pickled vegetables from their gardens. Many a winter’s meal was improved with the opening of a jar of pickled cucumbers, onions, zucchini, and the like.

    Wikipedia says:

    Pickling, also known as brining or corning is the process of preserving food by anaerobic fermentation in brine (a mix of salt in water) to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is a pickle. This procedure gives the food a salty or sour taste. In South Asia, edible oils can be used as the pickling medium with vinegar.

    What I will do in this post is create a refrigerator pickle, very simple, (remember KISS, and not the band), very easy, VERY TASTY, but they won’t keep until winter, (I’ll do that in another post after I work out the recipe.)

    I have some baby corn, baby zucchini, garlic, pearl onions and the like, plus my ever-growing selection of herbs and spices. I suspect I can make a couple of jars of very nice pickled veggies out of this.

    For a rouge chef twist, I might just slip in a jalapeño or maybe some red pepper flakes…

    NOTE: These will be in glass jars that I have recycled (reused), and as such the contents will be visible. I’ll need to have vegetables that are in excellent condition, with no blemishes, and will need to wash them thoroughly.

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