Mango Tiramisu
This is an interpretation of a Filipino dessert called a Mango Float. I substituted lady fingers or sponge cookies and soaked those in mango juice as opposed to the traditional espresso that is used to make tiramisu. Thus, Mango Tiramisu was born.
Stuffed Mushrooms
Holiday season is nearly here. Make these stuffed mushrooms as a last minute appetizer that requires very little prep. They come together in less than an hour.
Hawaiian Garlic Shrimp
Hawaiian Garlic Shrimp is the dish you didn’t know you needed in your life. Take shrimps with their shells on, shallow fry until the shells are crispy, and then toss in a seductive and sweet garlic butter sauce. Move over Shrimp Scampi.
Soffrito (Spanish-Style)
The French have mirepoix - carrots, celery, and onions. The Spanish have sofrito - onions, garlic, red peppers, and tomato. The Cajuns have the Holy Trinity - celery, green peppers, and onions. The Chinese have green onions, garlic, and ginger. They are all integral to so many dishes. Whatever culture your sofrito hails from, it is almost always sautéed to coax as much flavor as possible out of these few humble ingredients.
Deviled Eggs (Park Tavern Style)
Deviled eggs are a contentious dish but if it’s late spring in the South, you’re bound to find them on many buffet spreads. In my family, Easter, Mother’s Day, and summer bridal showers were not complete without a spread of deviled eggs.