The prosphora recipe that I use starts with pouring boiling water with a portion of the flour-this reminds me of that. It makes the dough unlike any other.
Chicken fried shrimp?!
This looks great, thank you. I can't wait to try it. I make puttanesca quite frequently but this will be my new technique-I haven't been using enough oil.
P.S. You can make this with alcaparrado too and it's awesome.
I can't wait to read more in this series! The blog is great too.
I love this. I haven't thought about "crab sticks" in a really long time. I'm from Michigan, and I remember my mom sending them to me in my lunch (in a plastic sandwich bag) as a fun treat.
That was great.
How would this hold up to a night in the fridge before baking?
This looks great! What would you serve it with?
This looks great. What would you serve it with?
The best pancakes in the world are from Pamela's in Pittsburgh. So crispy, so tender.
Chocolate goody. Walnut crust, cream cheese layer, chocolate pudding layer, cool whip. It's ridiculous.
You can use the little ones to portion homemade baby food.
Ground beef and green olives
Angelo's in Flint. Best burger in the world.
Let's hear it for Goya capers and alcaparrado. None better.
In Puerto Rico it's called mayoketchup.
Peanut butter fudge
Kenji's lime and cracker pie