Quite similar to the ceviche recipe in the Mexican part of the book, this was a tasty appetizer that we served with nacho chips. It was over salted because I foolishly tried to substitute salt for the MSG. But other than that it was delicious and the red snapper made a beautiful choice of fish.
These were definitely the star attraction in our “Luau Du-au!” I marinated the chicken over night and the result was unbelievably good. It was an interesting marinade with incorporated shaved apple and sherry wine. The bbq’ed pineapple was magnificent. Totally worth doing again!
Next to the steak and chicken skewers these hot dog skewers were a little underwhelming.
I made the mistake of marinating the meat in this home made teriyaki sauce and it made them overly salty. The cut of meat was a little tough on the bbq as well but I would try it out again with a different cut of meat.
I had been eyeing this recipe for a good while. It comes from a Jewish diner in Chicago’s Loop district. I was expecting something more savoury but it turned out rather more like a sweet brunch item due to the addition of nutmeg in cheese filling. Still, this was a pretty delicious dish that I would totally do again.
This is rather pedestrian dessert made from graham crackers and turned into a thin, chewy cake. Not much to write home about.
I don’t get a lot of opportunities to do brunch dishes from the book so I always jump at the chance when it presents itself. I personally love poached eggs but I wasn’t such a fan of the chicken sauce that went over top. Just a little too much like goop. Oh well.