Thai Green Curry Shrimp is one of our favorite weeknight recipes, not just because it’s so quick and easy to prepare, but because it smells and tastes like it’s been slowly stewing for hours instead of a matter of minutes. BLUE ELEPHANT Green Curry Sauce is teeming with a myriad ingredients that include kaffir lime leaves, eggplant, and sweet basil leaves that yield a delectable sauce rich, fragrant, and perfect with plump shrimp and just a few other easy ingredients.
Tomahawk steak is one of my favorites; yes, it seems a little salacious due to it’s nearly obscene size, but trust in knowing that I can devise a way to responsibly enjoy this sexy cut of bone in beef. The “tomahawk” is actually a rib eye steak, weighing in somewhere between 30 and 45 ounces, and typically, each cut is nearly 2 inches thick and includes a long bone or handle giving the steak it’s not so woke name. Perhaps it’s greatest virtue is it’s size, which is perfect for feeding 2 to 4 people when hosting a small dinner party at home.
Almost every family that cooks in the United States has it’s own version of cornbread; my lower Midwestern family ate it slightly sweet alongside a myriad dishes such as white beans with ham hocks and chili, and I especially loved it almost as a dessert slathered in butter with ribbons of honey.
The Pianalto name commands a certain amount of respect, especially in Tontitown, Arkansas where it’s a common as the n “ ” or “Smith” anywhere else. This recipe comes directly from chef Vince Pianalto and his beloved mother that dates back several generations; and even though this homemade pasta drenched in chicken broth has it’s genesis based in another century, something tells me Vince and his mother still prepare this recipe frequently at home.
It’s time for a pantry raid; at least twice a month we pilfer through our pantry and fridge to make room for new arrivals, and trust in knowing that some of our favorite dishes during the pandemic have come from this simple exercise in organization.
