Posts by The Katz Tales
GRILLED STUFFED ARTICHOKES
One can only eat so much salad, so in the summer, I love to stuff and grill artichokes as a nice side dish alternative. It takes a little bit of prep, but it’s well worth your time. It’s great served with a nice dip like tzatziki or even some ranch dressing. INGREDIENTS (Serves 4) 2…
Read MoreBBQ CHICKEN SALAD
Whenever we make a barbecue chicken, we like to use at least a five-pound bird on our rotisserie. If you’re going to the trouble, you might as well have enough for leftovers. Here’s a great idea for a quick next-day lunch. INGREDIENTS (Serves 2) 2 cups of barbecued chicken, skin off, rough chop ½ cup…
Read MoreALL PURPOSE MARINADE
For me, there’s no point in paying a fortune for bottles of marinade when I know I have most of the ingredients on hand. Plus, there are no chemicals or preservatives added when I make it. Here’s a simple recipe that goes great with poultry or fish. It’s not bad on a steak either. INGREDIENTS…
Read MoreWHITE SANGRIA
There’s nothing like white wine sangria to get a summer party going. It’s refreshing and the fruit fools you into thinking you’re doing something good for your body. Although from tasting it, you wouldn’t know that it’s very potent. So fair warning—only serve this to people who are not driving! INGREDIENTS (Serves 4-6) 1 bottle…
Read MoreMARINATED BLACK COD WITH BABY BOK CHOY
I love black cod. It’s a very rich, buttery flavored fish that can really stand up to a good marinade. It’s got a bit of a fatty texture and doesn’t taste too “fishy,” so even those that might not love seafood might be persuaded to give it a try. And with this miso based marinade…
Read MoreGRILLED GREEN BEANS WITH WHIPPED RICOTTA
I love grilling summer vegetables, but I’m always looking for a way to dress them up. This simple whipped ricotta dish takes advantage of my garden herbs and is great as a topping to grilled green beans. But, make more ricotta than you need, because it’s great on grilled bread or as a dip. FOR…
Read MoreJULY 4th LEFTOVER FRANKS & BEANS
Once your big 4th of July party is over, you might need a few ideas for how to use all of those leftovers. Here’s an idea for franks and beans — a dish my dad loved. You could also add some hamburger too, just chop it up. INGREDIENTS 2 teaspoons butter ½ onion, chopped 1…
Read MoreKarenalaya
Classic Jambalaya is a delicious staple of New Orleans cuisine. But like so many dishes I love, there’s often a tad too much fat added. Here’s my paired down version that won’t have your scale saying “One at a time please.” It’s a great one-pot dish that can be made in advance and feed the…
Read MoreFeeling Sorry for Myself Grilled Cheese Sandwich
When life starts to go to the dark side, I can always cheer myself up with a good old-fashioned grilled cheese sandwich served with a side of potato chips. I’m sure, given enough cheese, it will cheer you up too. (This recipe appears in my new book, “GETTING SAUCED – How I Learned Everything I…
Read MoreLinguine Con Broccoli Aglio E Olio
Sometimes the simplest dishes can be the most satisfying. This is one of my go-to dishes when I need to get something on the table quickly. The aroma of the garlic always brings me right back to a wonderful lunch I once had in Venice. (This recipe appears in my new book, “GETTING SAUCED –…
Read More