The cooking technique for Plantain porridge is very similar to that of other porridges. Bring the liquid to a boil, add the plantain and whisk until the plantain releases its starch and begins to thicken. What better thing to do than add oatmeal to the plantain porridge? The oatmeal will absorb the liquid and add…
Limiting my seafood repertoire to fish and only fish won’t be happening anytime soon. Well for now… I don’t think so. I enjoy mussels, crab, lobster, calamari and shrimp a lot more than I should. I was completely disappointed when the chef at school prepared paella. I wasn’t at all enthused. Since day one, I…
A few days ago, my son D’Angelo opened the refrigerator, then out of nowhere he asked, “Mom where is the pesto?” I was thrilled, speechless and proud! Why? This child lives in a ‘foodie’ house and never seems to be able to identify certain foods that I expect him to identify with. I’m usually insulted…
We are so accustomed to buying salted mackerel, (which is usually oh so flat and not meaty at all), then soak it to get the salt out before cooking it. Keep in mind that our forefathers and mothers didn’t have refrigeration way back when and used the salt to preserve meat and fish. I buy fresh mackerel…
Frying really isn’t as bad as they make it out to be. I fry all the time and don’t even care. Ain’t nobody gonna scare me from eating great, d’luscious food…nobody! Believe it or not, the problem with frying isn’t the fried food; it’s the unhealthy oils that are used to fry the food. As…