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Ganache Chocolate Nutella

Ganache Chocolate Nutella by Amos Miller

Use this topping on any thing you wish to enhance with CHOCOLATE, from baked goods to ice cream. It will keep for a couple of days unrefrigerated - a couple of weeks in the cooler. Sprinkle some finely chopped nuts on top of the ganache, if you wish - even some crushed peppermint candy. Gran Marnier and Chambord are great…

2 votes
6252 views
File Gumbo / Chez Helene

File Gumbo / Chez Helene by Amos Miller

The late Chef Austin Leslie left a brilliant legacy of Creole dishes and he helped form my approach to the cuisine of NOLA. I follow no other recipe than the one he left me. When a dish is perfect, why stray? Fresh ingredients will tell the tale. Now, as my mentor Paula Wolfert admonishes: "Relax and follow the recipe"!

2 votes
7873 views
Orange & Black Olive Salad

Orange & Black Olive Salad by Amos Miller

A Moroccan favorite, as made by my friend, Chef Paula Wolfert, as found in one of my very favorite books 'Couscous and Other Good Food from Morocco'.

2 votes
13156 views
Guacamole Tex-Mex

Guacamole Tex-Mex by Amos Miller

Super simple - fast - packs just enough punch. It will be the best you ever tasted. Bring on the cervesas, margaritas - and lots of quality tortilla chips! Just like Chipotle - but homemade!

4 votes
9525 views
Asian-inspired Mini-Meatballs

Asian-inspired Mini-Meatballs by Amos Miller

A perfect appetizer, great hot or cold, and can be easily made the day before the party in a large crock pot. All you’ll need is toothpicks and tiny plates! I’ve built upon an interesting recipe I found for meatballs with a teriyaki sauce and the inclusion of, yes, dried cranberries. This was so tasty when I first made my…

3 votes
9622 views
Cajun Crowder Beans

Cajun Crowder Beans by Amos Miller

Also known as Crowder peas, these delicious little fellas can often be found in frozen form at the store. These are fresh picked right here in Michigan and, like fava beans and so many other seasonal treats, we rush them to the table. Crowders are really a 'Southern' treat and I first enjoyed them when visiting relatives in West…

2 votes
17917 views
Key Lime Pie

Key Lime Pie by Amos Miller

Too early for real, fresh fruit pies here - but Spring brings Key Limes, and that means unbaked Key Lime Pie with a slightly sweetened sour cream topping. I use pasteurized-in-the-shell eggs, so there is no issue with salmonella and I can move the pies from prep to cooler. Saves a load of time and makes a fabulous, flavorful,…

3 votes
12339 views
Cranberries with Jezebel Sauce

Cranberries with Jezebel Sauce by Amos Miller

If you don't care for the tart tang of cranberries - try this. My dear friend, Gail, serves this dish her way frequently and everyone likes it because it is sweet & spicy and just tangy enough. A great condiment. I've modified Gail's recipe a tad and share it with you. Cranberries will no longer be a Thanksgiving side dish. This…

4 votes
11386 views
Beef Fajita Best Marinade

Beef Fajita Best Marinade by Amos Miller

This is fast, simple and super delicious! You should have a very hot (very) cast iron griddle or pan to do this right. I preheat the griddle and simultaneously heat a cast iron serving dish so it goes to table with that distinctive 'sizzle'. Be sure to cut the meat, after it has rested, across the grain and as thin as you can. This…

3 votes
11496 views
Moroccan Poached Pears with Prunes

Moroccan Poached Pears with Prunes by Amos Miller

Poached pears are always an elegant dessert, but this super simple recipe is simply the best! This easy prep dish can be made a couple of days ahead of service, and you guests will be totally blown away, as mine have been. My dear friend, Paula Wolfert was given this recipe by Chef Fatima Mountassamin of the restaurant Le…

2 votes
7230 views