Skillet Hatch Chile Cornbread with Hatch Chile Honey Butter

Taking Cornbread To The Next Level Skillet Hatch Chile Cornbread with Hatch Chile Honey Butter Category: Side Dish Just in time for Hatch Chile Season! From MaiTai Tracy’s Kitchen archives…. Here is an oldie but goodie, really goodie, updated recipe for skillet corn bread adapted from the delicious and decadent Iron-Skillet cornbread they serve at Bandera’s or Houston’s Restaurants (part of the Hillstone group of restaurants).  If you love cornbread, you are really going to LOOOOVE this recipe. Made with creamed corn, butter, sugar, two types of cheese and Hatch chiles… yum!  It’s baked in a pre-heated cast iron skillet which sears the bottom and side for a crispy, crunchy cornbread crust (say that fast four times!).  Add some Hatch … Read more…

Jamie Purviance’s Red Wine Cipollini Onions

Shed No Tears With These Onions Jamie Purviance’s Red Wine Cipollini Onions Side Dish Tom was fortunate to attend an event at Melissa’s Produce featuring grilling expert Jamie Purviance, author of WEBER’S ULTIMATE GRILLING: A Step-by-Step Guide to Barbecue Genius!  Tom is the grill master in our family, so I have to admit I haven’t ever really thumbed through a “barbecue” cookbook, but this one was great!  Makes me want to take up grilling! This book is perfect for beginners and grill masters alike.  Jamie Purviance has been a grill master for Weber for more than 20 years and has written numerous cookbooks.  He starts the book with a section on what he calls the “4 Ts” which are “Temperature, … Read more…

Watermelon, Arugula, Mint & Feta Summer Salad

Scrumptious Summer Salad Watermelon, Arugula, Mint & Feta Summer Salad Watermelon, Arugula, Mint & Feta Salad is one of my favorite go-to salads for summer.  Recently, we fired up the BBQ and invited some friends over for grilled corn on the cob and Mr. C’s Flank Steak.  To round out the meal, I made this refreshing salad with my absolute favorite salad dressing. I discovered this dressing when I first started dating Tom … so easy and versatile (the dressing, not Tom). It’s made with a package of Good Seasons Italian Salad Dressing (yes, in a box) dressed up with good quality olive oil and balsamic.  Occasionally, depending on what I am serving, I use flavored balsamic and olive oil.  … Read more…

Mr. C’s Grilled Flank Steak with Chile, Cinnamon and Cumin Marinade

Marvelous Meat Marinade! Mr. C’s Grilled Flank Steak with Chile, Cinnamon and Cumin Marinade Main Just in time for grilling season … Summer weather in Southern California came late this year (yay, for May Gray!), so we only recently fired up our gas barbecue.  Speaking of fire, there was one small problem … when Tom turned on the barbecue there was an explosion, and flames shot out from underneath the grill where the propane tank is located!  We ran away (well, I ran, while Tom inexplicably stayed close to the barbecue), and I dialed 9-1-1 fearing it was going to explode. The firemen arrived, quickly extinguished the fire and inspected our barbecue for the cause (pan drippings fell onto the … Read more…

Citrus Olive Oil Bundt Cake with Kumquat Infused Syrup

Sensational Citrus Cake Citrus Olive Oil Bundt Cake with Kumquat Infused Syrup Dolce I never know what to do with the kumquats our tiny tree produces.  This year it was particularly prolific, probably due to all the rain.  In the past, I have made Kumquat Infused Vodka, but this year I was pretty much just letting the corgis and squirrels eat the fruit, but then I chanced upon a recipe for Candied Cocktail Kumquats from chef Ben Mims in the LA Times.                                                    (I had to get those kumquats off the tree before the Corgis … looking slightly guilty … … Read more…

Mr. C’s Southwestern Quiche with Cayenne Pepper Crust

Quiche-y Keen! Mr. C’s Southwestern Quiche with Cayenne Pepper Crust Breakfast & Main I make a pretty good Quiche Lorraine, but this is my absolute favorite quiche and so easy to make!  This dish is our go-to recipe for brunch and, as it is even better the next day, it gets bonus points for being able to be made ahead.  Except for holidays, after my mom turned 45, she stopped cooking.  My stepfather, Mr. C, stepped up to the plate and took over cooking duties, usually barbecuing.  He did, however, have a few delicious specialties.  One of those is his Southwestern Quiche with Cayenne Pepper Crust.  (Tom note: In the photo on the right of Mr. C, he reminds me … Read more…

Oatmeal Walnut Bars with Blood Orange Jam and Apricot

Crumble Bars Two Ways (Part Two) Oatmeal Walnut Bars with Blood Orange Jam and Apricot As promised in my earlier post for the Raspberry Habanero Jam Crumble Bars, here is the recipe for Blood Orange Jam, Apricot, Oatmeal, and Walnut Bars lightly adapted from Giada De Laurentis’ Apricot Oat Bar recipe. I thought the toasted walnuts and oatmeal crumble was total comfort food, and the amazing Bourbon Blood Orange jam from Laura Ann’s Jams with the addition of dried apricots, really kicked it up a notch.  You can easily substitute any flavor jam or preserves you have on hand, just use a good quality one or otherwise it may be too sweet.  This recipe is easy to put together and … Read more…

Raspberry Habanero Jam Crumble Bars

Crumble Bars Two Ways (Part One) Raspberry Habanero Jam Crumble Bars Dolce  Tom has been obsessed with jam lately … specifically with Laura Ann’s Jams and particularly with her Raspberry Habanero and Bourbon Blood Orange jams.  We have been going through peanut butter and jam sandwiches as if we had teenagers in the house.  Tom is also adding the Raspberry Habanero jam to his steak marinade and we have even spread those jams on grilled fontina cheese sandwiches.  Yum! We were introduced to this jam by our friends, Tyler and Sayda, who are currently traveling the United States with their kids and two dogs in a motorhome (a really big motorhome).  There was no room for the jam, so Sayda … Read more…

Roasted Sweet Potato, Poblano, Avocado & Black Bean Tacos

Healthy Tacos Roasted Sweet Potato, Poblano, Avocado & Black Bean Tacos Main Course So our January and February plan to diet during those months did not materialize.  But now it’s almost March, and we’re starting over. Despite being a gentleman of a certain age, Tom has a list (short) of foods he doesn’t like, and for some reason, sweet potatoes are on that list.  He refused even to taste them.  This recipe sounded great to me, so Tom agreed to have a teeny, tiny bite.  And he loved it!  Have you ever wondered (like me) what the difference is between yams and sweet potatoes?  Here is a link to a good explanation from The Spruce Eats:  “Many times the names … Read more…

Butterscotch Pots de Crème with Bourbon Whipped Cream & Toffee Bits

Crunchy Delight in Every Bite Butterscotch Pots de Crème with Bourbon Whipped Cream & Toffee Bits Dessert: There are some holidays when it is easier to stay at home and cook.  In my opinion, Valentine’s Day is one of those holidays.  I made this recipe from Betty Rosbottom’s Soup Nights (my favorite soup chef!) for Christmas Eve.  It is make-ahead (which I love) and it was fabulous.  So much so, I decided to make this for Valentine’s Day.  The recipe serves six which ensures there will be leftovers.  Rich, creamy butterscotch deliciousness topped with a dollop of Bourbon Whipped Cream and a pinch of crumbled toffee bits.  Yum…. Skor candy bars make an excellent toffee topping although Almond Roca or … Read more…