Posts by The Katz Tales
Tortellini Spinach Soup
In the cold weather, nothing is as satisfying as a nice bowl of soup. Every week I make a big pot of bone broth and I’m always looking for different ways to use it. This recipe is quick and easy, yet good enough to serve to guests. Just ask my neighbors! INGREDIENTS (serves 6-8) 3…
Read MoreRock Shrimp Fried Rice
Wondering what to do with that leftover white rice that came with your Chinese take out? Don’t be so fast to throw it away. You can turn it into a whole new meal. This recipe for shrimp fried rice is quick and easy. I like to use rock shrimp for it because they are smaller…
Read MoreSliced Beef Pho
Although I’ve traveled all across Asian, the best pho I’ve ever had was in a strip mall in Virginia. Go figure. I’ve been trying to recapture the delicious flavor of their broth for years, and this recipe comes fairly close. This recipe requires charring vegetables on top of the stovetop directly on the grate. But…
Read MoreCitrus Marinated Red Snapper
In an effort to eat a bit healthier, I’ve been testing out some different combinations of foods. Saying no to meat and pasta is tough, but if you use the right grains and veggies you can at least add some bulk to a meal and not starve yourself. This red snapper dish with cauliflower and…
Read MoreJACK’S SUNGOLD GAZPACHO
Not surprisingly, a lot of our friends tend to be serious cooks. I recently had this gazpacho at my friend Jack’s house. He’s one of those guys that knows how to make classic French dishes with wildly naughty sauces. I was surprised that he actually served us this gazpacho — a lean and mean starter…
Read MoreThe Classic Side Car
When it comes to cocktails, I usually default to a margarita or gin martini. But sometimes I like to shake things up and use those dusty bottles in the back of my liquor cabinet. One day I found a nice bottle of unopened cognac way in the back and decided to put it to good…
Read MoreCHICKEN WITH MUSHROOM & QUINOA
I think this might be my third or fourth recipe using chicken and mushrooms as the star, but it’s one of the few combos that seem to please everyone in our house. This dish is super flavorful and the addition of quinoa makes you think that you’re doing something good for yourself. I like it…
Read MoreAPPLE SAUCE WITH RAISINS
There’s nothing like a brisk autumn day in the country picking apples. Of course, once you get home you have the same dilemma we all do—what the heck do we do with all of these apples? Here’s a simple recipe that solves that problem. It’s perfect for spreading on toast or using as the filling…
Read MoreSHRIMP RISOTTO
Recently on a family trip I decided to make shrimp risotto for the gang. Unfortunately, after buying the shrimp, some of the other ingredients I normally use were nowhere to be found. So I improvised and it may actually be better than my original recipe. Give it a try! INGREDIENTS (Serves 6) FOR SAUTÉED SHRIMP…
Read MoreAsian Style Ribs
Since I was a kid, I have always loved the ribs from Chinese restaurants. The tangy, sweet Char Siu sauce beats out every other barbecue sauce in my mind. After a lot of trial and error, I think I’ve come up with a recipe that comes close. The only thing I don’t use is the…
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