Ok, yes, I know I just posted about dukkah crackers but this is different! This is just the spice mixture, which you’re supposed to keep in your cupboard, in a jar, so you can sprinkle it on anything and everything.
When I made these crackers I put the nut inside the cracker so the topping wasn’t exactly straight-up dukkah, but together it made up the flavors. I used the remaining topping in like a day. I wanted to make some regular dukkah, but this time with pistachios. I made this right after and it didn’t last long. I put it on chicken, scrambled eggs, beet hummus and even a simple lil’ boiled egg. And I know we’re like a bajillion light years away from Christmas but I think it’d be even great as a gift, too!
For the whole recipe and more photos, hop over to PBS Food.
I’m still recovering from one of the worst weeks ever (last week). I took the weekend to recover and spent it by drinking copious amounts of sparkling rose, having Chinese food with friends, getting my hair blow dried, watching The World Cup and seeing Boyhood (a must-see!). I feel a million times better. Alcohol and good food has a way to ease my pains.
I’m back in the kitchen this week to share some new stuff and even hopefully finally prepare for Ice Cream Week (ahh!). I’m starting with this recipe I made for PBS Food, Grilled Pineapple Margaritas. I’m not sure if there’s anything better than the flavor combination of smokey and sweet—it’s all up in this drink! Someone suggested that this could be made with rum instead of tequila and I say go for it. I have terrible/fun college memories with tequila so I’m not married to the idea of it being made with juuust this spirit. I say go rum!
Coincidentally I have another pineapple recipe that I’m making today and it involves the entire pineapple. The whole dang thing and I’m super excited.
The other day as I was perusing my morning email, I noticed all of these offerings for Father’s Day. Tool kit this, ugly tie that…and lots and lots of golf stuff. Whose dad likes this stuff?! No, my dad doesn’t want an ugly golf tie. He doesn’t even wear ties. No, he doesn’t want a grilling brush…because, well, it’s a grilling brush! I’m sorry but there’s nothing thoughtful and interesting about a brush that’s used to scratch the gross meat-bits off a grill. I think Father’s Day needs a revamp.
While all of these companies try and throw very gender-stereotypical gifts our way, I’d like to share what my dad would really like for Father’s Day.
My dad wants to have lunch with me and hear me talk because even though he’s always told me I talk too much, we don’t see each other enough, and me talking too much is exactly what he now wants. He wants to watch a game of soccer with people who are just as excited about it as he is a.k.a my brother, his father and his brothers.
He wants to run Amelia in the park and teach her new tricks because he loves her almost more than I do. My love for dogs comes from him. And to cap the day off, he’d want dessert. No one loves dessert more than my papa. His first choice would be ice cream. Second would be something chocolate-oriented. Actually, he’s a big fan of putting chocolate things on top of his vanilla ice cream. So this recipe would be the thing that goes on top.
Most of my dad’s Colombian family now lives in Brazil and has for more than thirty years. So, now most of my family now considers themselves Brazilian. This recipe isn’t a recipe I necessarily learned from them, but it is one that I’ve been wanting to make for a long time.
It’s the kind of dessert you’ll most likely see on a buffet table at someone’s house. The preparation is super simple. The ingredients are somewhat minimal and it doesn’t take very long to do. Since I like to put twists on classics, I rolled mine in a variety of things like crushed pretzels, potato chips and finely chopped pistachios and walnuts. The traditional move are the chocolate sprinkles, which I recommend, too.
Happy Father’s Day to all the fathers and father figures out there. I’m so grateful I was raised by a good one.
(P.S. for the full recipe, jump on over to PBS Food!)