Recipes by kathy vegas (Page 2)

United States Chef

	Roast Duck by kathy vegas I am not going to lie and say roasting a duck is as easy as roasting a chicken. It isn’t quite as easy as that, but it’s not rocket science. To begin with, I do an overnight dry brining, just as I do with a whole chicken. Opinions vary about brining duck, but I find an overnight rest in a dry seasoning mixture helps keep the meat…	1 vote 922 views
	Miso Fried Eggs by kathy vegas Something really good happens when butter is mixed with miso. It’s a classic combo for sautéing fish and seafood dishes, especially scallops. So why not eggs?The flavor of miso, light miso in this recipe, is very close to good soy sauce. No big surprise considering soy sauce is basically liquid miso (more or less) with a touch of…	1 vote 239 views
	Perfect Corned Beef by kathy vegas Corned BeefEver wonder how deli-style corned beef can be sliced into perfect slices without shredding like your Sunday pot roast?Finding the right cut is the first step. You will find plenty of bargains around St. Patrick’s Day. Supermarket corned beef comes in two versions, a “point” cut and a “flat” cut. If you like a corned beef…	1 vote 315 views
	Breaded Whole Pork Tenderloin by kathy vegas A whole pork tenderloin is hard to beat for entertaining or special family dinners. It’s easy to prepare in a variety of ways, easy to slice and there’s virtually no waste. The only prep needed may be to remove any tough silver skin on the outside, and this is easily done with a sharp knife. Very often, this is already done for you…	1 vote 873 views
	Shrimp with Green Onion Polenta by kathy vegas Is it polenta or grits? If you are in southern Europe, you’ll call it polenta. If you are in the southern U.S., it’s grits. They both use cornmeal and are cooked in the same fashion.This recipe can very easily be called Shrimp and Grits, a very popular dish from the American south. My recipe calls for the cured Italian ham,…	1 vote 462 views
	Greek Souvlaki Sandwich by kathy vegas Classic Greek pork souvlaki inspires this delicious sandwich. Traditional souvlaki would be made with skewered and grilled cubes of pork, but on the rare, rainy Las Vegas afternoon, the outdoor grill isn’t an option. Instead, pita bread is filled with tender, stir-fried pork strips featuring bold Greek flavors, and topped Gyro-style…	1 vote 1827 views
	Meyer Lemon Cocktail by kathy vegas There’s no question that standard supermarket lemons are an indispensable ingredient in cooking and baking. They’re yellow and tart, and there’s never any mystery about what’s inside. But there’s one variety of lemon that I’m really crazy about–the Meyer lemon. Meyer lemons are a cross between the standard lemon and mandarin oranges,…	1 vote 401 views
	Cantina Laredo by kathy vegas All the positive buzz about this newest restaurant in the Tivoli Village development caught our attention-and rightly so. Calling it’s menu “modern” Mexican cuisine, Cantina Laredo is tweaking standard Mexican classics just enough to give them new vibrancy utilizing exceptional ingredients.We fell in love at first sight with a duo of…	1 vote 596 views
	Brussels Sprouts by kathy vegas There’s no need to be apprehensive about Brussels sprouts. Forget about the overcooked, bitter sprouts of your youth and give them a second chance with this quick, easy and very tasty recipe. For best results choose bright green, medium sized sprouts with firm, tight leaves and do not overcook them. Sprouts may be cooked whole but…	1 vote 335 views
	Spicy Glazed Ham Balls by kathy vegas Bargains on holiday hams come with a curse…what to do with all the leftover ham. Most leftover ham finds it’s way into bean soup, ham salad and scalloped potatoes, but it also makes these terrific little appetizers that have a bonus-they can be made ahead and frozen until needed.Grinding the ham is a no-brainer with a food…	1 vote 738 views