Posts tagged ‘quinoa’

Easy Barbecue Ribs top Summer Favorites

Ribs stacked 7-12I tried to drive into Costco on the 3rd of July and quickly realized I would not find a parking space, so I left asap.  What was I thinking!  I wanted to purchase some ribs to make on the weekend – not for the 4th.  So I went back on the 5th after things had calmed down to get a package of Swift Premium St. Louis-style ribs to make these almost famous Best-Ever ribs that I found in Bon Appetit magazine.  Watch out Famous Dave’s!  If you love pork ribs and want them fast, you’ve gotta try these.  10-20 minutes prep time and 3 hours in the oven. (more…)

July 8, 2013 at 9:40 am 2 comments

Southwestern Quinoa Salad with Chile-Lime Vinaigrette

Southwest Quinoa Salad 6 5-5-13On Cinco de Mayo I made this Southwestern Quinoa Salad for about 50 people following our church service at Holy Nativity where I teach cooking classes.  We had made this dish in our August Garden to Table Cooking Class.  It is healthy, pretty and delicious.  People kept coming back for more and asking for the recipe.  So here it is.  It would be a delicious addition to your summer barbecue or when you need an easy potluck dish to bring to a picnic. (more…)

May 7, 2013 at 9:43 am 1 comment

Barbecue Pork Sliders = Summer Cooking Class hit

Barbecue Pork Sliders

Barbecue Pork Sliders

I’ve been in lazy summer vacation mode during the month of July.  Following the Summer Entertaining Cooking Class on July 7, I took off for a few chilly days in San Francisco and then a few warm days sailing to Catalina Island.  Isn’t summer great?  Now I’m longing for some of the dishes we created at the Summer Entertaining Cooking class on lucky 7-7-11 like the Quick Barbecue Pork Sliders.   I plan to recreate these at a friend’s backyard barbecue next weekend.     I’ve been reviewing the photos from our cooking class and as always the teams pulled together an amazing and delicious meal for all of us.

Gerry & Christine with Peruvian Ceviche

Gerry & Christine with Peruvian Ceviche

Here’s a window into what we made – Border Grill’s Peruvian Ceviche with Pickled Red Onions made by the mother and daughter team, Gerry & Christine.  Umm-ummm!   I had tasted this twice at the restaurant and kept dreaming about it.  Now I can’t wait to make this dish again.  We used Pacific flounder from the Westchester Farmer’s Market, which Tropical Seafoods confirms is a sustainable fish.

Border Grill's Peruvian Ceviche with Pickled Red Onions

Border Grill’s Peruvian Ceviche with Pickled Red Onions

Mary Sue Milliken and Susan Feniger of Border Grill, who lent me their recipe for our cooking class, have been big supporters of making sure we don’t deplete our ocean’s fish and suggest that you visit the Monterey Bay Aquarium’s http://www.seafoodwatch.org/ right on their recipe. (more…)

July 25, 2011 at 8:42 pm 2 comments


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Patricia K. Rose

I am a Chef, Cooking Teacher and Food Blogger. Learn how to create delicious and healthy food in a FLASH.

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