What to do with left-over chicken. One of the eternal questions. Perhaps the simplest is to make chicken salad. This is a lovely entrée salad that dresses up that left-over chicken whether roasted, barbecued or boiled. The preparation is so simple, we don’t really need any photos. Just mix the ingredients and spoon over…
I have scaled back, somewhat, my collection of hot sauces in recent years. Here is a snapshot of my ‘salsa shelf’. “Why so many?” you might ask. Well, different flavors for different cuisines. In the back is a bottle of Crystal hot sauce for gumbo, Jambalaya and other Cajun/Creole dishes, and hiding back there is…
If you look, you can find amazing recipes in the most unexpected places. I wrote about how we came to make Manny’s Uncanny Salsa, and here is another one. We were visiting our new chiropractor in Oxnard this week, and chatting with the woman who keeps the office together, Lisa. Somehow, the conversation got around…
Dim Sum. Delectable little morsels of steamed, fried, and baked goodness. Dim Sum started as a custom in Chinese tea houses and has spread around the world. Now usually served for lunch or brunch, it can be as much of an experience as a meal. There are a variety of styles and regional specialities available at hundreds of…
Here in America, next weekend marks the end of Daylight Saving Time. Why we still do this is a topic of endless debate; frankly I think the entire world should be on one global time zone anyway, but early Sunday morning, most of us will dutifully set our clocks back one hour and it will get…
Chile. Chili. Chilly. What’s the difference? Chile (pronounced cheé-leh in Spanish) refers to any one of hundreds of types of chile pepper. Chiles include Serrano, Guajillo, Chipotle, Habanero, and so on. The pepper is also referred to as chili or chilli in places outside of the American Southwest. Chili refers to a stew usually made with,…
What do you do when someone gives you a big bag of tomatillos? Well, when life gives you lemons, you make lemonade, right? (Or limoncello). Here at Hot Eddie’s, when life gives you tomatillos, we make Salsa Verde (Green Sauce). Some Green Chile salsas are mild, some are fiery hot. You control that by varying the…
Recently we did a little work in our kitchen. The big news: We finally retired our beloved hundred-year-old Detroit Jewel gas range. It was a faithful companion for many decades, but it was time to enter the twenty-first century. The Jewel found a new home in Mannilla. Yes, Manilla in the Phillipines. It goes into retirement as…
As the days grow shorter and the nights cooler, our thoughts here at Hot Eddie’s turn to soup. All kinds of soup. Minestrone, pea soup, chicken soup, lentil soup, fish soup. Some of them take a fair amount of preparation and time. A real French Onion Soup, for example, takes hours of browning and simmering…
Go into any Latino market and you will find a bewildering array of dried chiles. Guajillo, Puya, Pasilla, Chipotle, Ancho, Arbol. So many different shapes, colors and textures, different chiles for different dishes. Here at Hot Eddie’s we use all of ’em from the large sweet Ancho to the tiny, pea-sized Chiltepin. Each chile has a…
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