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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

English Meat Pie

2014-02-26 15.18.46

This is what the finished meat pies look like. I think that my mom would have been proud. You can find this recipe by clicking on the link below.

 

English Meat Pie

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Blood Orange Margarita Chicken Topped With Fried Shallots

Blood Orange Margarita Chicken Topped With Fried Shallots

I asked my butcher to please take the bone out but leave the skin on the chicken, for this recipe. When the chicken roasts, having the skin on will help to keep the chicken really moist. First, I need to give the chicken a good buzz. I marinated the chicken in Tequila, fresh lime juice, and blood orange juice. A unique spa treatment for this chicken.

 

Blood Orange Margarita Chicken Topped With Fried Shallots

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Ciabatta Bread

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What’s better than great bread? It’s the vessel for so many delicious things. I’ll just tell you that it made an awesome meatball sub sandwich. Ciabatta bread, in my opinion, is the king of all bread. I could go on and on but you’d probably get bored. How about a meatball sub using toasted Ciabatta, YUM! To get the recipe for my meatballs, just click on the link below.

 

Homemade SpaghettiO’s With Meatballs

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Zucchini And Tomato Tart With Goat Cheese

2014-02-20 12.07.15 2014-02-20 12.11.50This dish is great when you’re just not in the mood to eat meat. It so satisfying that you won’t miss it at all. I start with making the jam. First you want to caramelize the onions. I started with two sweet onions, Vidalia onions are really the ones to use, slice them as thin as you can and with 1 tablespoon of olive oil, Kosher salt, and black pepper slowly start cooking them down. You want to do this on a med low heat, and I put a lid on the saute pan to give the onions a head start. Once they have softened, take the lid off and cook them until all their sugars have released and they are a caramel color. This takes a good 40 minutes or so. At this point I added in 5 Roma tomatoes that I quartered. I let that cook on med low with the onions until the tomatoes broke completely down. I then add 1/4 cup of brown sugar, 1/4 cup of apple cider vinegar, and 1 tablespoon of good Balsamic vinegar, 1 teaspoon of ground cinnamon, and 1/2 a teaspoon of ground cloves.  I let this cook for another 20 minutes until the mixture was a jam consistency. Set this aside while you slice up the veggies you choose for your tart. I chose zucchini, yellow squash, and tomatoes. I used a mandolin to make sure the squash and zucchini were the same thickness. I rolled out my defrosted puff pastry and transferred it to a baking sheet and tucked in all the edges.  I showed this first because after you put the pastry in the baking sheet pan, place it back into the frig to get the dough cold again. After around 15 minutes take the dough back out of the frig and spread the tomato onion jam, and then layered the veggies over the jam. I crumbled goat cheese all over the veggies, added a few slices of roasted red pepper strips,sprinkled a little kosher salt and pepper, brushed the edges with an egg wash and baked, following the directions on the puff pastry box. That’s it, wow, was it ever delicious.ImageImageImageImageImageImageImageImage

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