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bacon pancakes  

Dedicated to the notion that one of the things that’s wrong with the world is that there aren’t enough waffles in it and everyone should sometimes, not all the time, but sometimes order “one for the table”.

-Amy Ephron


 

Steak Fajitas

by Alison Wonderland Tucker
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Serves 4

beeffajitasSpice Rub

1 teaspoon cumin
1 teaspoon Mexican oregano
1 teaspoon coriander
1 tablespoon chili powder (That’s CHILI powder, not CHILE powder.  Chili powder is a combination of spices used in making chili.  Chile powder is straight ground chiles.  Please be careful here.  If you used a tablespoon of pure chile powder in your rub you would learn to hate me very quickly!)
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons oil

Mix together in bowl

Fajitas

2 boneless rib eye steaks, approximately 1 pound each
1 teaspoon oil
1 red pepper, sliced thinly
1 yellow pepper, sliced thinly
1/2 red onion, sliced thinly
salt and pepper, to taste

Anita Kass's Festive Pomegranate Guacamole

by James Moore
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festiveguacI first tried this exotic guacamole a couple of years ago at my good friend Robert’s Christmas party. His mother was in town that year and helped prepare some most of the incredible food on the buffet table.

His mother Anita is the kindest woman and has had an extraordinary life -- a true treasure and absolute delight. We bonded at that party by sharing recipe secrets and continue to correspond to this day about favorite foods and cooking techniques. When I asked if she would tell me how to prepare her famous pomegranate guacamole, she graciously emailed me the instructions, explaining that it was a recipe from her mom´s hometown, Guanajuato.

I’ve taken the liberty to list some precise measurements, but in full disclosure, Anita sent the list of ingredients and just put “to taste” after each item (she wrote, “No real amounts, but you are an excellent cook and I am sure you can eyeball it perfectly”.)

Black Bean Nachos

by Joseph Erdos
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blackbeannachosAmong all the international foods enjoyed in this country, Mexican food is one of the most popular. It's hard not to love Mexican food: the spiciness, complex and earthy flavors, and multiple textures. It's truly soul-satisfying comfort food. And why shouldn't we like the food of our neighbors? Though we don't always behave so neighborly. With all that's happening right now with Arizona's proposed new immigration law, we can't forget that immigrants built this nation and Mexican-Americans have contributed much to this country.

Cinco de Mayo, the fifth of May, is the day that commemorates the Mexican defeat of the French army in Peubla in 1862. In Mexico, Cinco de Mayo is not an official holiday and it's not often celebrated. Here in the States we celebrate it as a day of Mexican heritage with lots of food and drink. And what's a Mexican celebration without those two party necessities?

This traditional Mexican snack/appetizer consists of tortilla chips topped with black beans and queso, placed under the broiler so the cheese turns oozy. It's all topped with chunks of tomato and avocado, sliced scallions, and pickled jalapeños. This party food is meant to go with drinks, so grab some Margaritas and dig in. 

The Last Golden Light of Edgartown

by Nancy Ellison
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edgartownI love the sunrises in Edgartown. Our bedroom faces East on the Harbor, and the sunrises are breathtaking - quite powerful. (Red in the Morning; Sailor’s Warning)

But, as a Californian, I am truly addicted to the Golden Light of Sunset, or as some say, Magic Light. The Sun at that short but delicious time of day rests on the horizon line, offering a perfect warm, golden light. Portraits and landscapes become truly magical, but I also love that light as it fades to darkness… It becomes poetic and a bit sad.

I got the End of Summer Blues.

People in Edgartown are always friendly and polite - ditto the dogs, So Bill and I (and our dog Charlie) awaken with the pleasant thought of our walk to town. Our neighbor, Lucy, across the street has two labs (The Black Dogs of Martha’s Vineyard) and we visit on occasion. Today was one of those days. The usual chatter about the lack of rain and the end of summer. I asked our neighbor where her home was off-season and she replied Los Angeles. Where? I demanded! Hancock Park she replied. I went to school in Hancock Park I responded happily. I used to live there... bla bla bla. It finally got down to who do you know and a name - Amy Ephron – came up. Yes I know Amy … I sometime write articles for her E-zine OneForTheTable. (Wait… are you ready for this) So do I she said. So, for the lovely Lucy Dahl, I dedicate my end of summer Vineyard Recipe.

Watercress, Seckel Pear, and Brie Salad: Safe to Serve for Company

by Susan Russo
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watercresspeargoatcheesesaladI don't think there is a cheese that my father doesn't like. He once received a pungent, powerfully-smelly Italian cheese from a friend; he described it as: "Good. Very tasty. With the smell though, you could never serve it for company, but if it's just for close family, yeah, it's good."

It certainly didn't stop him, or my family, from eating it.

At my house we ate a lot of cheese -- as a appetizer, on dishes, after dinner, or just for a snack. Unlike Reggiano-Parmesan and Grana Padano, brie was not a staple cheese growing up, but it's a staple in our refrigerator now.

In fact, there is currently a wheel of brie made from goat's milk in my refrigerator courtesy of Steve at Ile de France, (he has no idea how happy he has made Jeff). It has a remarkably silky texture and pleasingly tart flavor.

Though most typically served as an appetizer with crackers and cured meats, or baked into a puff pastry, brie is quite versatile. It enlivens paninis, enriches pastas, and makes delectable crostini and quesadillas. For a rustic dessert, pair it with nuts and fresh fruit such as grapes, figs, dates, and pears.

Tequila Sundown

by the Editors
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1/2 oz. POM Pomegranate Juice
4 oz. Fresh Orange Juice
1½ oz. Tequila
Ice

Fill a highball glass with ice. Add tequila and fill with orange juice. Stir. Slowly pour in pomegranate juice and let it settle. Before serving, stir very gently once, to create the "sundown" effect.

 

-Recipe created by Amy Ephron

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