Dude, this ice cream is like crack. Plus John winged it without a recipe and used up the rest of my leftover caramels in the process. Recipe by John.
Monthly Archives: January 2012
I threw this together because I knew I was making shrimp chips and I love dipping them in soup. We didn’t have any wonton wrappers or extra shrimp laying around but I did have a few frozen dumplings. The resulting dish is a little Sandra Lee in its semi-homemade-ness, but it tasted good.
I’m kinda dorkily excited about this recipe. This is a riff on my favorite appetizer at Present, the Vietnamese restaurant down the street. There, you pick up a savory meat and clams mixture with rice crackers.
I made something similar using shrimp chips – I found the type you fry up in a little oil in NYC’s Chinatown, and have been dying to make them.
We had this with Vietnamese summer rolls and Shortcut Wonton Soup (recipe to follow).
It’s been ages since I’ve made a frittata, and I was excited that this one came out as well as it did. Great for using up odds and ends in the fridge. We served this with turkey bacon and tater tots for an unconventional but delicious weekend brunch.