Learning to Make Lamian – Chinese Pulled Noodles

During my visit to Hong Kong, my brother’s future mother-in-law taught us to make lamian or pulled noodles along with a few accompanying dishes. Continue reading Learning to Make Lamian – Chinese Pulled Noodles

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No Bun Burgers with Ancho Chili Sauce

Fresh Ancho Chiles from the Cooper Young Community Farmers Market, dried Arbol peppers, onions and garlic combined with some fresh summer tomatoes and ground chuck from the grocery for a tasty dinner. Continue reading No Bun Burgers with Ancho Chili Sauce

Tomato Sandwiches with Smoked Corn Aioli

I woke up a few minutes before the Cooper-Young Farmer’s Market opened on Satuday with a determination to buy heirloom tomatoes and corn on the cob to make a tomato sandwich with a smoked corn aioli for breakfast. An episode I watched on PBS’s A Chef’s Life introduced me to the idea. I succeeded in finding tomatoes but no corn on the cob at the market. … Continue reading Tomato Sandwiches with Smoked Corn Aioli

Smoked and Slow-Cooked Brisket Sliders

At a party in May, I debuted a tray of sliders made with slow-cooked brisket which received complimentary reviews. I didn’t find a recipe for what I wanted to make back then so I struck out on my own. For the Fourth of July, I revisited this creation and finalized a recipe that I am now comfortable sharing. Memphis and the Mid-South is steeped in traditions … Continue reading Smoked and Slow-Cooked Brisket Sliders

Grandma Favazza’s Sugo

I can’t claim rights to this Italian gravy recipe inherited through Paul’s family. I never met his Grandmother Mary Favazza, but her cooking heritage lives on. I made a few adjustments to the recipe. She was fond of Contadina crushed tomatoes, but I prefer the added flavor of fire-roasted tomatoes. Ingredients: 3 tbsp olive oil (1 + 2, divided) 1 Onion, chopped fine 1 Carrot, chopped fine 4 … Continue reading Grandma Favazza’s Sugo