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Bánh Xèo With Prawns and Pork

½ (one-half) cup rice flour pancake mix
2 tsp turmeric powder
2 eggs
½ (one-half) tsp salt
2¼ cups water
1 cup coconut milk
3 stalks spring onion, diced
2 prawns, cooked and peeled (or 4 large shrimp)
2 oz cooked pork, thinly sliced
Salt and pepper as desired for prawns and pork
2 tsp oil per pancake
1 oz bean sprouts
3 leaves of lettuce
2 oz of Vietnamese fresh herb leaves (can be spring onions, basil, cilantro, mint, and/or lemongrass
3 stalks spring onion, dice

Along with showcasing exceptional wines, paired with equally spectacular food, the partnership of Martin Corso (Chef Marty) of The M Group, and Ken Barnes of Temecula Night Out, has fostered a sense of camaraderie and fellowship in the Temecula Valley Wine Country community in presenting “Good Times in the Vines.”  The beautiful wine country home of Al and Jean Glaser on a lovely summer evening made for a perfect setting. The evocative musical ambience – a walk down memory lane with Neil Diamond

Sarah Browne, nutritionist and chef from Roscommon, Ireland, strives to use all natural foods locally produced or found in Ireland.  Her carrageen pudding makes use of a species of red algae that is found along the rocky coast of the Atlantic in Europe and North America but it is also sold commercially. Carrageen is commonly used as a thickener but is has health benefits as it is rich in vitamins and minerals… so the pudding is not only delicious it is good for you.

Carrageen Moss Blanc Mange

F

Yee Sang is one of those fun recipes that always turns out right.  It is popular during Chinese New Year with people in Malaysia and Singapore because the names mean “abundance” and “liveliness,” both of which are auspicious for the coming year.

Collect the following ingredients but, truthfully, one can pick the items that they best like. If you don’t have one of the ingredients, double up on what you have or substitute.

7 oz fresh salmon, tuna or any white fish of your choice

3 oz  shredded carro

A great recipe for the gourmet. Head to La Truffe Sauvage in Lake Charles, Louisiana for a world-class dinner served with wine from its large international collection. Try one of Chef Mohamed Chettouh's specialties – Stuffed Pheasant Breast.  He is gracious enough to share his recipe.

Pheasant Breast Stuffed with Leek and Fennel

2 whole pheasant 3 pound each

1 cup julienne leek, blanched

1 cup julienne fennel, blanched

Salt pepper

Butcher string

For the natural jus

1 cup diced leek

1 cup diced carrot

1 c

Braised pork with hard-boiled eggs also known as : thit kho nuoc dua or thit kho tau, thit ko riu, thit kho trung. This dish usually cooked in the Tet holiday (Vietnamese Lunar New Year ) and served with fresh cabbage, bean-sprouts pickles, pickled spring onions and steam rice or sometimes rice-paper.

Ingredients

- 1kg boneless pork shoulder (or pork belly 1:1: fat : meat)

- 5 hard-boiled duck or chicken eggs, shelled.

- 4-5 cup coconut water

- 1/2 cup fish sauce

- 4 cloves of garlic, mashed

- sugar

- s

Are you ready to an excelent plate at lunch? A caldeirada, a traditional Portuguese fish stew, can consist of seafood (caldeirada de marisco), salted codfish (caldeirada de bacalhao) or any fish of your choice.

Ingredients (besides the fish):

4 large potatoes, 4 cloves of garlic, 1 large onion, 3 large tomatos, 1 red and 1 greene pepper, Olive oil, White wine, Sea salt, Coriander

Preparation:

Take a large pot, cut the fish into big lumps (including the heads, tails and bones, don’t throw away the

A big part of our traveling is the food. How often do we find a delicious delicacy and wish we could have it at home?

Bouillabaisse in Nice; Schweinhocken in Munich; Leige waffles in Belgium; or even a gumbo from Lousiana. It may be hard to find that perfect ethnic restaurant in your neighborhood that makes it but you can always try to recreate it yourself.

That’s what we did after our recent trip to Ensenada in Baja California. We had the most perfect dish of chilaquiles con huevos at Restaurant

Montana is cowboy country, pardner, and cowboys -- and of course cowgirls -- wake up hungry. You, too, will rise and take a shine at breakfast to to these luscious buttermilk flapjacks.

The Resort at Paws Up serves food that will satisfy the Western outlaw in you. Occupying miles of untamed wilderness in Montana's Blackfoot Valley, Paws Up goes way beyond the usual dude ranch, offering modern, spacious lodgings and all sorts of traditional western adventures, like horseback riding and fishing

Here is an absolutely delicious recipe from Chef Bryan Dame of The Edge Restaurant at the The Inn at Ocean's Edge in Maine. While it is incredibly delicious it is also easy to make and can be served in your own home!

Lobster Fried Rice
Chef Bryan Dame
The Edge

3 eggs, scrambled
12 oz cooked lobster, chopped & tossed to coat with corn starch
6 cups cooked rice (cold)
½ cup thinly sliced celery, bit size pieces
½ cup thinly sliced leek, bit sized pieces
2 tablespoon sesame oil
2 tablespoons

When in Lake Charles, Louisiana head to Sha Sha’s of Creole for the most amazing bread pudding.  Life is short so enjoy it.  They take the original bread pudding batter and then deep fry it. When it's golden, they top it with powdered sugar, rum sauce, and Cool Whip. My! Oh! My!

Sha Sha’s concept and design is reflective of Creole, the Creole Nature Trail and the entire Cameron Parish area. Their handmade tables were crafted from log and cypress. T lights are metal shrimp buckets turned upside d

http://www.examiner.com/culinary-travel-in-national/dazzle-your-friends-and-family-make-your-own-seafood-cioppino

If you can’t get to Seneca Niagara Casino in Niagara Falls, New York then try this award winning Chef Joseph Fire’s recipe from La Cascata Italian restaurant.

Seafood Cioppino

16/20 Shrimp                                   

20/30 Scallops    

20 Clams, littleneck                                                      

20 Mussels, PEI

1 teaspoon minced garlic                                  

 
Photo: Pesto a la Mexicana © John Lamkin

Genoa is believed to be the birthplace of pesto. France has a similar sauce called pistou. Mexico is the birthplace of the avocado, one of the healthiest fruits known. Substituting the Mexican avocado for the Italian olive oil in this recipe makes healthy and tasty sense.

Recipe

2/3 cup packed coarsely chopped fresh basil leaves
1/3 cup grated Parmesan cheese (mix with Romano, if you wish)
1/3 cup avocado and garlic oil (I use Ahuacatlan brand)
2 or 3 t

Luxury spas and retreats are fun. After all, who doesn't like a great massage?

This type of travel is good for our physical well-being and also for our mental health - especially if we learn new behaviors that we can practice at home.

Over the years when I've visited spas, I've collected recipes that I can easily prepare in my own kitchen.

Here is one of my favorites:

Reduced Fat Carrot Peanut Butter

Ingredients:
peanut butter (smooth) 1/3 cup
carrot chunks, boiled    1 cup

Directions:
B

Submit your Beach Picnic Recipe

To Win a Late Summertime ‘Beach Getaway’

View from Casa Marina Hotel Penthouse

The Casa Marina Hotel & Restaurant in Jacksonville Beach invites ‘foodies’ to submit your favorite recipe that would be appropriate for a Beach Picnic.  The historic Hotel (circa 1925) is located directly on the dunes of the Atlantic Ocean, where having a beach picnic is one of the hotel guests’ favorite summertime dining options. Today’s food lovers choose variety and a blend of regiona

Growing up in Hawaii you develop an appreciation for cross cultural mingling, especially in cuisine. Kurt Winner, my husband a native New York to Hawaii transplant
and an avid chef, developed this favorite family recipe years ago. You
can use it to create kabobs along with fat quarters of red,green and
yellow bell peppers and onions or as a simple marinade for grilled
chicken. He favors it served Buffalo New York style with an Oregon
twist; alongside some Oregon Rogue bleu cheese dip and crudites.

Fou