The Unorthodox Epicure — Crispy Grilled Chile Lime Wings

ChileLimeWingsWeb

Confession — I adore fried chicken. And wings in particular. The crunch of the exterior followed by a juicy succulent bite. Heaven. But there’s a better way. Fine. Not necessarily better, but similar results with different flavor components and a heck of a lot less guilt. Pretty darn tasty too. Behold my Crispy Grilled Chile […]

The Unorthodox Epicure — Sweet Heat Shrimp en Brochette

plump shrimp are dressed with smoky little slivers of roasted poblano peppers, wrapped with mildly-salty bacon and bathed in a tangy sweet chipotle laden sauce ... Eureka!

It’s a Southern/Tex-Mex fused appetizer with a French name and — with only four ingredients — it’s quite a dandy. I’ve made Shrimp en Brochette (translation: shrimp ‘cooked on skewers’) with as many varieties of peppers as you’ll find at any respectable farmers market. And with a number of sauces and marinades too. Truth is, […]

Food Snob Chronicles — Why on earth are they called refried beans?

creamy with bits of caramelized crunch — a delicious result of frying.

I tend to dwell on subjects that I shouldn’t care about. Refried beans is one of them. Sure, beans are boring. And refried beans aren’t even a main course, most of the time. Yet it bothers the hell out of me that we call them refried beans. They aren’t twice fried! ‘I like refried beans. […]

The Unorthodox Epicure — Cuban Pork Chops (Chuletas de Puerco)

Cuban Pork Chops — Tender. Juicy. Lively.

Travel south of the U.S. and you’ll find a myriad of lively cuisines — from the creamy tangy elote in Mexico, to Central America’s  warm soulful mofongo and Brazil’s zesty churrasco grilled meats.  And then there’s Cuba. Quick — name two Cuban dishes (besides the Cuban sandwich). Admit it. You’re stumped on this one, and […]