Yeah, I know. That’s a lot of words. But I needed all of them to fully paint the taste picture of these babies. So, let’s talk sesame. It may sound odd to include sesame seeds in a dessert, especially a chocolate one. But if you break it down, sesame is a seed… which is close to a nut… and nobody is weirded out about using nuts in desserts.
Especially a chocolate one.
And since we’ve gotten that out of the way, you can now totally understand why it’s acceptable and downright amazing in concept to use tahini in desserts.
Especially a chocolate one.
Tahini being a paste made out of ground sesame seeds… sort of like how peanut butter is a paste made out of peanuts…?
It’s sesame butter, y’all.
We good now?
I’ve been peeling and eating shrimp since I was a tiny, able child. I’m pretty damn good at it too. Traditionally when you’re having peel ‘n eat shrimp, the shrimp has been either steamed or boiled. Most fish houses steam theirs, as it’s the easiest way for them to cook a lot of shrimp at once. But I would say most households that are going to cook them, do so by boiling them in a big pot. A lot of times you’re boiling it with smoked sausages, big chunks of potato and corn on the cob for a ‘shrimp boil’ or ‘frogmore stew’ as it’s sometimes called. And if you’re doing it right, you’re boiling it in beer.
That’s how I’ve always prepared my shrimp for peeling and eating. Always.
Salmon is one of my all time favorite proteins. I love it so much that I’m a purist when it comes to how I like it… I don’t want a heavy sauce, I don’t want you breading it, and I don’t want you buttering it. Salmon is such a fatty fish as it is, that it needs something to balance that fat… not add to it. When I order it out, unless I’m at a high caliber type of place, I’ll even ask them to prepare it with no oil or butter. I have had far too many pieces of salmon swimming in butter placed before me than I’d like, so I just started being one of those people. And although I do enjoy a little Asian inspired/slightly sweet and tangy glaze from time to time, my favorite way to season salmon is simply with salt and lemon.
and that’s it.
And even though I enjoy most foods crispier-crusted than not… I have started preparing my salmon in a completely different way lately and wanted to share it with y’all!
Welcome to Abbey’s Laboratory.
So I’ve been working on this omelette recipe / technique / idea for several weeks now. It all started when I was really craving a giant omelette after one of my workouts. I’m lactose intolerant, so I couldn’t safely go the milk/cream route. But I can handle yogurt (due to all the good bacteria). And I’ve been known to replace yogurt for milk/cream, etc. in a lot of recipes and it’s always worked out well. Baked goods come out thicker and ‘creamier’, which I always prefer, so it’s a natural swap for me.
Hi guys! Greetings from crazy town. So many things to do, so little time to do them. And since I know you’re in the same boat, we’ll make this quick. And snazzy. Yeah? Ok cool.
So I’ll be on FOX Good Day Charlotte again tomorrow morning talking about fun barware for gifts and entertaining this holiday season, plus a couple familiar wines 😉 It’s the 7-9 am show and my segment should be airing around 8:15 a.m., so set those DVR’s now to record the show!