This delicious soup comes to us from Rao’s Cookbook. Rao’s is the legendary Italian restaurant in East Harlem New York. For more than 100 years they have been serving truly home style cooking in the tiny corner establishment. It’s history is long and varied, colorfully reviewed in this wonderful book. Rao’s is all but impossible to get…
This essential sauce is adapted from Joseph Wrede, head chef at Joseph’s of Santa Fe. In it we use dried red chiles that we’ll rehydrate and combine with onions, garlic, cumin and coriander for an authentic Red Chile Sauce. In his recipe Chef Joseph uses New Mexico chiles, no doubt. I used Guajillo with a couple of Chipotles…
I recently got a comment from someone asking what a ‘Poblano’ pepper was. I realized that living in Los Angeles, I am spoiled by the ready availability of nearly every type of chile pepper, both fresh and dried. One of our first posts discussed the basic varieties of dried chiles, so here I thought I’d…
Terry’s Treats newest cookie is the Chocolate Coconut Snowball. It is a fudgy chocolate bomb covered with a blanket of snowy organic coconut. Like an inside-out Mounds bar. It gets rave reviews at all our tastings, so we now bring it to you. She is also working on several new varieties, look for them in…
This is a decadent, simply scrumptious pasta recipe that you can make in the time it takes to boil water and cook the pasta. We had a similar dish at Pizzeria Bianco in Phoenix Arizona, which, arguably, has some of the best pizza in the country. They made this with fresh paparadelle, wide flat homemade noodles.…
Holidays and nuts. They seem to go together. Here at Hot Eddie’s we love nuts. And we love spicy, so what better way to combine the two than in a delicious roasted Curried Cashew recipe. The cashew is not a true nut like almonds or walnuts. It is a seed that grows at the bottom…
We work tirelessly at Terry’s Treats to bring you the best ultra-premium cookies for the most discriminating palate. Here are a couple of new varieties that are getting rave reviews from everyone. We have some other unique flavors currently in development, stay tuned. Like all of Terry’s cookies, these are gluten-free, dairy-free, and contain no artificial…
Go to any good Mexican restaurant or taqueria and you’ll likely find Chile Verde (Green Chile) on the menu. Chile Verde is typically made with pork shoulder slow-simmered in a sauce of fresh green chiles and tomatillos. (By the way, for our non Spanish speaking readers, ‘tomatillo’ is pronounced ‘toe-ma-TEE-yo’.) It makes a fabulous filling for burritos,…
Onions and eggs. What a fabulous combination. This recipe is more about the technique, I mean, onions, eggs and butter. What’s the big deal? Well, the secret is in the cooking of the onions. In recipe after recipe you will see directions that read something like this: “Sauté onions 5-10 minutes until they carmelize.” Baloney.…
Well, the big feast is over, and the turkey sandwiches are coming out. What do you do with that humoungous carcass after you have picked the bird clean? Don’t throw it away! Turn that skeleton into delicious stock to have on hand for whatever. The roasting of the bird gives it richness and depth of flavor. You can…
Hot Eddie's 