Thinking about my favorite PF Chang’s Kung Pao Scallops that are no longer on the menu. I attempted a homemade version using South Carolina scallops and Kung Pao sauce, achieving decent results but not replicating the restaurant’s quality.
Tag: OneFoodie
Diamondback Cocktail
The Diamondback cocktail originated in a Baltimore hotel. My version features a mix of rye whiskey, apple brandy, and Faccia Brutto Centerbe. Despite initial doubts, I grew to appreciate the drink, it improved when very chilled.
Shrimp, Greens and Grits (Reboot Weekday Version) with Anchovy Cream
Thinking again about a meal we had at Belford’s in Savannah, GA, I’m sharing a simplified, quick version of the Shrimp, Greens, and Grits dish. The recipe features a quick Anchovy Cream sauce, aiming for a lighter, quick-to-prepare meal.
The Tunnel Negroni Cocktail
The Tunnel Negroni is a cocktail variation created at a Parisian bar, featuring gin, dry vermouth, Campari, and sweet vermouth. Check out the recipe and explore more cocktail recipes.
Easy Copycat Filet ‘O Fish Sandwich
This is a quick version of a McDonald’s Filet ‘O Fish sandwich and fries using frozen ingredients cooked in an air fryer. A customized tartar sauce adds flavor, catering to nostalgia for the wife, despite our fast food avoidance.
The Cure Cocktail
I attended a sales conference, got COVID and bunkered in with my wife. Although The Cure Cocktail didn’t cure us, we enjoyed making and drinking it. The cocktail’s ingredients include vodka, ginger syrup, lemon juice, bitters, and lemon peel.
Easy Shrimp Salad Sandwich
A birthday party for my wife, featuring shrimp cocktail that was mostly frozen on arrival. After contemplating various uses for the leftover shrimp, I opted for a shrimp salad sandwich recipe paired with fries.
The Last Word Cocktail
I struggled to find green Chartreuse, but Faccia Brutto Centerbe worked great for The Last Word cocktail. This drink also has gin, lime juice, and maraschino liqueur, adjusting the gin for added potency. A fun mix!
Carolina Red Snapper, Sea Island Red Peas, Charred Lunchbox Peppers, Fennel, Herb Pistou and Pea Shoots
This recipe was inspired by a Mr. Crisp dish. I substituted tilefish with local red snapper and used Sea Island Red Peas instead of White Acres. My version includes herb pistou, fennel, carrot and charred peppers.
The Bijou Cocktail
The Bijou cocktail, originating in the 1890s, combines gin, sweet vermouth, and Chartreuse. A modern twist uses more gin and adds orange bitters. This complex drink is recommended, and it can be made with a substitute, Faccia Brutto Centerbe.
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