I don’t think my days would be complete without enjoying the new recipes that come across my path. Sometimes, I don’t even have to cook them to love that they are in my life. This week, I’ve cooked two and drooled over the other two, which will probably crop up on my menu by the end of the week.
On Saturday, we had my whole immediate family over to celebrate my brother’s birthday. We served game hens (which Owen called video game hens), halved and grilled with a simple yet flavorful rub of onion and garlic powders, chili powder, paprika and thyme, salt and pepper. Emeril Lagasse‘s basic sangria recipe was the perfect accompaniment to our lazy afternoon of family togetherness. What I liked about this one was its simplicity. The focus was where it should be — on the booze and the fruit.
We also made a black bean and corn salad to go with the video game hens. I’ve developed my own recipe for black bean corn salad before, but that was when I didn’t actually have any ingredients in the house. I really wanted avocado in this one, so I used the previous recipe for inspiration and added a bunch of ground cumin to the dressing and my own ratios of all the other ingredients.
I just know I’m not going to make it to the end of the week without serving this spring pea salad. The combination of the sweet peas, salty capers and the tart goat cheese (for which I’ll substitute sheep’s milk feta so my kid doesn’t get hives) sounds just too good to pass up.
As does this quinoa skillet bread from Heidi Swanson, covered in a layer of custard, bursting with whole wheat flour, cornmeal and herbs. This would be wonderful served with a hearty bean or lentil soup, don’t you think?
What’s got you salivating this week?
Clacked by Debbie McDuffee
on Apr 26, 2010 @ 10:00 EST5EDT
