If I post every clean-out-the-fridge pasta or stir fry I ever make, my blog will be…well, considerably longer. But I was really pleased with how these flavors melded together.
Monthly Archives: January 2008
My fried rice tends to be one of two ways – Thai-ish, or use-up-whatever-I-have-in-the-fridge-ish. Or sometimes both.
Update: I submitted my recipe (with better measurements and directions, and accidentally leaving out the ginger, hehe) to the CookThink Root Source Challenge and it won! Check it out!.
Mandy has made these for Thanksgiving two years in a row now; they’re quite a hit!
I basically don’t bake, as a rule. This is one of my rare forays into dessert-making. I think this is an Emeril recipe. It has appeared at my Thanksgiving table more than once. Note – this tends to make a lot more batter than you need, so I usually end up making a custard out of the leftover batter.
This recipe has been contributed by the lovely and talented Becky Cooper, at whose residence I have enjoyed this dish on more than one occasion.
*4+ ears corn
*2 limes, zested
*chipotle chili powder