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Red Kitchen Recipes: GNOCCHI WITH PESTO

http://www.redkitchenrecipes.com/2015/07/gnocchi-with-pesto.html

Friday, July 10, 2015. We recently discovered some refrigerated parmesan gnocchi that we love in our local Safeway, and we love how well it pairs with our asiago - heavy pesto. Gnocchi are potato dumplings that cook in a very short amount of time, so they're a weekly favorite in our household! The Three Bridges brand really impressed us all. Cook gnocchi per package directions. Drain. Return to pan. Add 1 tbsp buttter. Serve with pesto, 1 tbsp per serving, to taste. Subscribe to: Post Comments (Atom).

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Red Kitchen Recipes: Scallop Fettucine with Mushrooms, Spinach, & Roasted Garlic

http://www.redkitchenrecipes.com/2012/03/scallop-fettucine-with-mushrooms.html

Tuesday, March 27, 2012. Scallop Fettucine with Mushrooms, Spinach, and Roasted Garlic. Last week was Spring Break for my two daughters, so I took some time off from work, blogging, and responsibilities in general. Oh, how nice it was! This dish starts with searing the sea scallops over medium high heat on a nonstick pan. My mom has got a really good nonstick Calphalon pan. In another step, dry white wine is added. You can also always add as much butter as you'd like as well! 1 half stick of butter.

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Red Kitchen Recipes: ROASTED GARLIC CLOVES

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Monday, July 13, 2015. My older daughter and I have a deep bond over roasted garlic. The first time I made it, Gianna requested that I make it more often. Tonight I made a huge pan of it, and I refrigerated what we didn't eat. We sat around with a bowl of the roasted garlic, watching TV, snacking and bonding. What a great night. Coconut or Olive Oil Spray. Preheat oven to 375 degrees. Spray a foil - lined pan with oil. Top with garlic cloves. Spray the garlic with oil. Toss, then roast 30 minutes. Ive ex...

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Red Kitchen Recipes: Banh Bao - Vietnamese Steamed Pork Buns

http://www.redkitchenrecipes.com/2012/04/banh-bao-vietnamese-steamed-pork-buns.html

Sunday, April 15, 2012. Banh Bao - Vietnamese Steamed Pork Buns. I remember making these with my mom when I was little on late weekend nights. My mom ground her own pork with a meat grinder, and I helped by cutting up little 3 x 3 squares of notebook paper for our big metal steamer. You can make these steamed pork buns anytime, then wrap them individually in plastic wrap and warm them up any time you want one. Named after his restaurant group. There are tons of different Banh Bao flour mixes, whether you...

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Red Kitchen Recipes: RIBEYE MEDALLION

http://www.redkitchenrecipes.com/2015/06/ribeye-medallion.html

Monday, June 1, 2015. I had never seen a ribeye medallion before this past week. I noticed it inside the meat case at our local Haggen. The after - I like my steaks between rare and medium rare. Even better with a rustic chimichurri on top! 1 Ribeye Medallion, about 1 lb. Fish Sauce, about 1 tbsp. Liquid Aminos, about 1 tbsp. Garlic Powder, about 1 tbsp. Turbinado Sugar, about 1 tsp. Marinate the steak in the following ingredients overnight in a sealable bag. Mix well. Subscribe to: Post Comments (Atom).

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Red Kitchen Recipes: The Hive at 21c Bentonville, AR

http://www.redkitchenrecipes.com/2014/04/the-hive-at-21c-bentonville-ar.html

Friday, April 4, 2014. The Hive at 21c Bentonville, AR. Is the best restaurant in Arkansas. So I was told by my friend David who happens to be an Associate Editor of the Arkansas Times, where I work. David wrote all about The Hive in one of our biggest issues of the year, known around the office and by our publisher as the annual restaurant issue, where we release the results of our Readers Choice. I also had read an article about The Hive on Bourbon and Boots. Written by Kevin Shalin of The Mighty Rib.

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Red Kitchen Recipes: BITES AROUND TOWN

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BROWSE HERE FOR DINING IDEAS IN PORTLAND, OREGON. Ginger BBQ Shrimp from. Crab Bun from The Woodsman Tavern. Oysters with fresh grated horseradish at The Parish. Beef Carpaccio from Petisco. Tacos at Por Que No. Vietnamese Wings from Pok Pok. Hanger Steak Au Poivre via Little Bird Bistro. AKA Le Pigeon's sister restaurant. Escargot at Jake's Famous Crawfish. Hu Tieu from Pho An Sandy. Pork Belly Mac and Cheese - - - - Grassa. Pork Meatball Banh Mi from Lardo. Foie gras from St. Jack. Thanks for coming by.

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Red Kitchen Recipes: Fish Sauce with Chili, Lime, & Garlic

http://www.redkitchenrecipes.com/2012/01/fish-sauce-with-chili-lime-garlic.html

Wednesday, January 25, 2012. Fish Sauce with Chili, Lime, and Garlic. I thought very lovingly of my husband as I made this traditional sauce. When we eat Vietnamese food, he loves to pour this stuff all over his food, take a bite, then slurp more sauce right out of the bowl. I love that man! I love coming across my Asian condiment in American cookbooks. Gwyneth Paltrow lists it as one of the important staples for your pantry in her book. John Besh uses it, and he serves Pho to his family too! 3 tablespoo...

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Red Kitchen Recipes: HOISIN BAKED CHICKEN

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Sunday, May 3, 2015. Hoisin is the Asian style sauce that pairs really well with proteins! You can find it easily in mainstream grocery stores. So hoisin chicken goes really well with some good noodles and some shiitake mushrooms, as seen above! 6 chicken legs (drumsticks). 2 tbsp liquid aminos or soy sauce. 2 tbsp hoisin sauce, plus 1 tbsp for broiling. Marinate the chicken in the ingredients above in a large sealable bag overnight. Bake in the oven 40 minutes at 375 degrees. Thanks for coming by. Ive e...

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Red Kitchen Recipes: New Orleans Barbecue Shrimp

http://www.redkitchenrecipes.com/2012/02/new-orleans-barbecue-shrimp.html

Tuesday, February 21, 2012. New Orleans Barbecue Shrimp. Tonight is "Fat Tuesday," and the well known French translation for this day is Mardi Gras. That means tomorrow is Ash Wednesday, the first day of Lent for us Catholics. And that also means I'm supposed to give something up that I love, or add something.I need to think fast! I also used Meyer lemons. The chefs on Food Network are always lovin' on these things! Is a cross between a mandarin orange and a lemon. The skin is really thin, so the mey...