Thai Iced Tea

I love sweet tea. Hot tea. Tea in general. So I had to make this tea…

  • 5 cups water
  • 1/2 cup sugar

  • 5 whole star anise pods*

  • 8 black tea bags
  • 3/4 cup sweetened condensed milk
  • Ice
  • Mint leaves, for garnish
  • *Can be found at specialty Asian markets

In a medium saucepan, over medium heat, bring the water, sugar and star anise pods to a boil. Remove the pan from the heat and add the tea bags. Allow the tea to steep and cool to room temperature, about 1 hour. Discard the star anise pods and the tea bags and whisk in the condensed milk. Pour into a large pitcher and refrigerate for at least 1 hour, or until ready to serve.

To serve: Pour the tea into 4 ice-filled glasses. Garnish with fresh mint leaves and serve.


Tuna Everything Bagel

I am not a big tuna fish fan, But I watched him make this sandwich one day and it just looked so good that I decided to give tuna another chance! It’s the smell I have issues with. But on the show he recommends to buy tuna packed in water and not oil. (Didn’t know that) learn something new every day…But I made this and it was fabulous…


Tuna Salad:

  • 3 cups good quality canned tuna (packed in water), drained
  • 1/4 cup mayonnaise
  • 4 cornichons, chopped
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh tarragon leaves
  • 2 tablespoons freshly chopped parsley leaves
  • 2 tablespoons capers, drained
  • 1 lemon, juiced
  • Kosher salt and freshly ground black pepper

  • 1/4 to 1/2 cup extra-virgin olive oil, or to taste
  • 2 everything bagels, sliced and toasted
  • 1/4 cup cream cheese
  • 1/2 red onion, thinly sliced crescents
  • 1 vine-ripened tomato, sliced
  • 1 seedless cucumber, sliced
  • 4 Bibb lettuce leaves

Begin with the tuna salad. Combine ingredients in a large mixing bowl and stir to combine. Taste and adjust seasoning with salt and pepper.

Take cut bagels and toast under a hot broiler until golden brown. While still hot smear the bottom with the cream cheese immediately. Top with a scoop of the tuna salad and then layer with red onion, tomato, cucumber and lettuce. Add the top half of the bagel and serve.

French Onion Soup

I have always wanted to make French Onion Soup! I love onions so why not! And in this recipe what sold me is he uses a cup of red wine! I love me some red wine!

I LOVE the Food Network. I DVR my favorite chefs and shows during the day and in the evening I watch all the yummy foods they make and then I print the recipe and depending on how good the recipe looked, the sooner I make it!


  • 1/2 cup unsalted butter

  • 4 onions, sliced
  • 2 garlic cloves, chopped
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • Kosher salt and freshly ground black pepper
  • 1 cup red wine, about 1/2 bottle
  • 3 heaping tablespoons all-purpose flour
  • 2 quarts beef broth
  • 1 baguette, sliced

  • 1/2 pound grated Gruyere

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.

Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you’re ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Chile-Lime Crab Salad with Tomato and Avocado

I found this recipe  a while ago and have been wanting to make it, and I finally did…

  1. 5 tablespoons fresh lime juice
  2. 2 1/2 tablespoons extra-virgin olive oil
  3. 2 1/2 tablespoons vegetable oil
  4. 1 tablespoon very finely chopped jalapeño
  5. 1 tablespoon chopped cilantro, plus cilantro leaves for garnish
  6. 1/2 tablespoon honey
  7. 1/2 teaspoon minced garlic
  8. Salt and freshly ground black pepper
  9. 1/2 pound lump crabmeat, picked over
  10. 1 1/2 Hass avocados, diced ( 1/2 inch)
  11. 1/3 cup minced red onion
  12. 1 large heirloom tomato, cut into four 1/2-inch-thick slices
  13. Tortilla chips, for serving
  1. In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeño, chopped cilantro, honey and garlic. Season the dressing with salt and pepper.
  2. In a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper. In a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper.
  3. Place a tomato slice on each plate and season with salt. Top with the avocado and the crab and garnish with the cilantro. Drizzle the remaining dressing on top and serve with tortilla chips.

Turkey Larb

Saw this made on the Food Network by Giada De Laurentiis…I was like what the HECK is Turkey Larb…But she made it and it look great and light. So I thought what the heck I will make this, plus the recipe calls for lemongrass and I have been dyeing to use lemongrass in my cooking, so I got too…



  • 1/3 cup fresh lime juice, from about 5 limes
  • 3 tablespoons fresh lemon juice, from 1 large lemon
  • 2 tablespoons fish sauce*
  • 2 tablespoons honey


  • 3 tablespoons vegetable or canola oil
  • 1/2 red onion, diced
  • 3 shallots, thinly sliced


  • 1 (4-inch) piece lemongrass, minced (about 1/4 cup)*

  • 1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced*
  • Kosher salt
  • 1 1/2 pounds ground turkey, preferably dark meat
  • 1/2 cup chopped fresh mint leaves
  • Freshly ground black pepper
  • 1 head butter lettuce, leaves separated
  • *Can be found at specialty Asian markets
  • Serving suggestion: sticky or steamed white rice

Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.

Larb: In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes.

Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste.

Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.

Grilled Tuna with Tomato-Cilantro Salsa

So for my Birthday I got a gift card for Whole Foods! Most women like gift cards to a clothing store, or something else…me I want FOOD! So I wanted to use my gift card wisely! So I decided on some tuna, a Rosemary Plant, Heirloom tomatoes, English cucumbers, A shrimp cocktail for lunch, Fresh Mint…Needless to say I went over what the gift card amount was, that is easy to do at Whole Foods! So I found this dish to make with the tuna I got…


  1. 2 pounds tomatoes, cut into 1/2-inch dice
  2. 6 scallions, thinly sliced
  3. 2 cups lightly packed cilantro leaves
  4. 1 cup lightly packed mint leaves
  5. 1 serrano chile, seeded and minced
  6. 2 tablespoons freshly squeezed lemon juice
  7. 2 tablespoons freshly squeezed lime juice
  8. 3 tablespoons extra-virgin olive oil
  9. Kosher salt and freshly ground black pepper
  10. Six 6-ounce tuna steaks, cut 3/4 inch thick
  11. Lime wedges, for garnish
  1. Light a grill. On a large cutting board, pile the tomatoes with the scallions, cilantro, mint and serrano chile. Using a large knife, finely chop all the ingredients together until they become a salsa. Transfer the salsa to a bowl and stir in the lemon juice, lime juice and 2 tablespoons of the olive oil. Season with salt and pepper.
  2. Brush the tuna steaks with the remaining 1 tablespoon of olive oil and season with salt and black pepper. Grill the tuna steaks over moderately high heat until they are cooked to desired doneness, 1 minute per side for medium-rare or 2 minutes per side for medium. Transfer the tuna steaks to plates, spoon the salsa all around and serve with lime wedges.

Emeril’s Crab Cakes


  • 2 tablespoons olive oil
  • 1 cup small diced yellow onions
  • 1/2 cup small diced celery
  • 1/4 cup small diced red bell peppers
  • 1/4 cup small diced yellow bell peppers
  • Salt and pepper
  • 1 tablespoon chopped garlic
  • 1 pound lump crabmeat, cleaned and picked over for shells and cartilage
  • 1/4 cup chopped green onions
  • 1/4 cup grated Parmigiano-Reggiano
  • 2 tablespoons finely chopped parsley leaves
  • 3 tablespoons Creole mustard
  • 4 tablespoons fresh lemon juice, (juice of 2 lemons), in all
  • 2 eggs, in all
  • 3 1/2 cups vegetable oil, in all
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce (recommended: Tabasco)
  • 1 1/2 cups fine bread crumbs, in all
  • 1/4 cup all-purpose flour
  • 3 teaspoons Creole seasoning, in all
  • 1 tablespoon water
  • 1/4 teaspoon white pepper
  • Mayonnaise  

Heat the olive oil in a medium saute pan over medium heat. Add the onions, celery, and peppers. Season with salt and pepper. Saute for 5 minutes. Add the garlic and continue to saute for 2 minutes. Remove the pan from the heat and cool for 5 minutes.


In a medium mixing bowl, combine the



green onions, grated cheese,

parsley, Creole mustard, and juice of 1 lemon. Mix to incorporate. Set the mixture aside. 

Fold the cooled sautéed vegetables into the crab mixture.


Fold 1/2 cup of the mayonnaise and 3/4 cup of the bread crumbs into the crab mixture. Mix gently but thoroughly. In a shallow bowl, season the flour with 1 teaspoon of the Creole seasoning and the white pepper. In another bowl, whisk the remaining egg with the water. Finally in 1 bowl, combine the remaining bread crumbs and 1 teaspoon Creole seasoning together. Portion the filling into 1/3 cup balls. Form the balls into patties, about 1-inch thick. Pour the remaining 2 1/2 cups oil into a saute pan and heat to 360 degrees F, about 2 minutes. Dredge the cakes in the seasoned flour. Dip the cakes in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, covering the cakes completely. Gently lay the cakes in the oil and fry for 4 minutes on each side.

Remove the cakes from the oil and drain on a paper-lined plate. Season the cakes with the remaining Creole seasoning.

I topped the crab cake with a Remoulade Sauce:

  • 1 cup mayonnaise
  • 1/4 cup Creole mustard
  • 1 teaspoon cayenne pepper
  • 1/2 lemon, juiced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika

For the Remoulade sauce:

Mix all the ingredients in a small bowl. Serve with crab cakes


new york cheesecake

Recipe Adapted from

I have been wanting to make this recipe since summer, it looked so fabulous! The Lemon and Orange zest really add to this cheesecake! By far the BEST cheesecake I have ever made! You bake this as the highest temperature I have ever seen a cheesecake baked. Mine got a little burnt on top. So I chilled it over night and then the next day I took it out and made a Chocolate Ganache and just covered the top of the cheesecake, so you couldn’t see where I burnt it, and the chocolate would help cover the burnt flavor if there was any. (I don’t know, as all I could taste was chocolate)


Crumb crust
8 ounces (15 4 3/4 x 2 1/2-inch sheets of graham cracker; yes, I am crazy enough to both count and measure) finely ground graham crackers or cookies such as chocolate or vanilla wafers
8 tablespoons (1 stick or 4 ounces or 113 grams) unsalted butter, melted
1/2 cup sugar
1/4 teaspoon salt

Very tall cheesecake filling:
5 (8-ounce) packages cream cheese, softened (Philadelphia is recommended for cheesecakes but if you’ve had success with other brands, feel free to use them again)
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla

The Recipe calls for a Cherry topping, I did strawberries instead, with Chocolate Ganache.

Make crumb crust: Stir together crust ingredients and press onto bottom and up the sides, stopping one inch shy of the top rim**, of a buttered 9 1/2-inch (or 24 cm) springform pan. You can fill it right away but I like to pop my into the freezer so it quickly sets while I prepare the filling.

Make very tall cheesecake filling: Preheat oven to 550 degrees***. Beat together cream cheese, sugar, flour and zest with an electric mixer until smooth. Add vanilla, then eggs and yolks, one at a time, beating on low-speed until each ingredient is incorporated. Scrape bowl down between additions; I cannot stress this enough as if you do not, you’ll end up with unmixed stripes of cream cheese. I always find at least one, despite my best efforts.

Put springform pan with crust in a shallow baking pan (to catch drips). Pour filling into crust (springform pan will be completely full) and baking in baking pan in the middle of the oven for 12 minutes or until puffed. Please watch your cake because some ovens will top-brown very quickly and if yours does too fast, turn the oven down as soon as you catch it. Reduce the temperature to 200 degrees (see Note below about my baking drama) and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about one hour more.

Run a knife around the top edge of the cake to loosen it and cool the cake completely in springform on a rack, then chill it, loosely covered, at least 6 hours.

Remove side of pan and transfer cake to a plate. If you had any wonky baking issues (see my Note below), you might need to trim the cake flat. I promise not to tell anyone what happened to those scraps, okay?

Do ahead: Cheesecake keeps, covered and chilled, 2 weeks.

* You might dial this up by up to another 1/4 cup if you’re using sour cherries. However, if you’re using sour cherries I’m going to assume it is because you like them, and the more tart taste they impart, thus you probably will enjoy this sauce just as much with only 1/4 cup sugar. Look at me, psychologizing!

*** Yes, this is correct, but updated to note 9/12/10 that please, if you are using a Teflon-coated pan, note it’s temperature limit, often around 475, and only start your baking temperature there.

Asian Lettuce Wraps


  • 2 teaspoons vegetable oil
  • 1 pound ground beef
  • 2-inch piece ginger, peeled and finely grated
  • 2 scallions, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 teaspoon red pepper flakes
  • 1/4 cup hoisin sauce
  • 1/4 cup chopped peanuts (I didn’t add)
  • Salt and freshly ground black pepper

1 head Boston lettuce, leaves separated, cleaned and dried In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.