April 28th, 2008 | 30-Minute Meals Recipes, Eating Light, Non-Asian Recipes | 24 Comments
Tropical Fruit Salad pictures (1 of 5)
I am back to the normal posting cycle and most importantly, the comfort of my home.
Let’s just say that I am just very happy to be home, so much so that I was practically lying there on my bed and couch for the whole weekend–doing nothing and consuming only Indomie instant noodles but still feeling utterly happy. Happiness lies in the fact that I can just relax and sleep on my own bed, under my own roof, and be with my LK…it’s a bliss.
Anyway, I am also glad that I didn’t have to make something just for the sake of creating new content for my blog; I have quite a few recipes saved in my draft–dishes that I’d made prior to my recent trips but haven’t had a chance to post, for example, this luscious looking tropical fruit salad…
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Since my trip to Jamaice 5 years ago, I have fallen in love with Jamaican jerk chicken–the food that I ate in Jamaica every day during that vacation. So, as soon as I met up with Cynthia of Tastes Like Home in Barbados during my recent cruise vacation, I told her to take me to a local store to buy…
I will be honest with you…I didn’t make these flans. I wanted to, but paying $2.50 for both flans is definitely cheaper than buying all the specialty flan cook ware and ramekins–not mentioning the time I would spend pottering in my kitchen preparing flan and making sure they come out right. I have no doubt that making flans is a…
In French cuisine, snail is a much celebrated delicacy. So, when I was in France, I did it the French way–chowing down a bowl of these sea snails/whelks, or Bulots in French. (Thanks Pip for your information.)
I absolutely loved them and couldn’t get enough. Served cold with garlic mayonnaise, all I could say was “C’est si bon!” (It is so…
Bonjour.
I came all the way to south of France to eat these–Moules à la Marinière, or French/Belgium-style mussels cooked with white wine, onions, and parsley. Not that I can’t get mussels in California, but eating these mussels right here in a Mediterranean coastal town just adds to the authenticity and–most importantly–the flavors.
While I am here, feed me more pots or…
As Cynthia of Tastes Like Home puts it: “Separately (mango & lobster), they are heavenly. Combined? They are sinfully good.”
She was spot on.
This mango and lobster salad was refreshing, light, and mangolicious. For me, the ideal ratio is approximately 1.5 mango: 1 lobster to get that perfect and harmony balance. Plus, mangoes are just too good, so the more the…
Just think of this as an episode of Iron Chef…the chairman says “The secret ingredient is… LOBSTER. A la cuisine!” I rush out to the aquarium frantically, catch my prey, and off I run to the “Kitchen Stadium” and start cooking. I whip up dishes upon dishes of drool worthy lobster dishes to the judges and then the chairman announces…
