Hope Pres Logo

A place for you

Mack's Corner

Tuesday, September 30, 2014

This Week

Cooking 220 - 2 pans, 2 burners, 20 minutes - Living Well - Mediterranean Diet: I love things that have a little bite to them. A little vinegar, a little lemon juice, capers, pickle juice, lemon oil, red chili flakes. Something that makes it pop. All of these recipes are in the Mediterranean Diet. Roast Salmon and Broccoli with Chile-Caper Vinaigrette INGREDIENTS 1 bunch broccoli (about 1 1/2 lb.), cut into florets 4 tablespoons olive oil, divided Kosher salt, freshly ground pepper 4... Read More
Posted by Mack Oates at Tuesday, September 30, 2014

Tuesday, September 23, 2014

This Week

Cooking 220 - 2 pans, 2 burners, 20 minutes - Living Well - Mediterranean Diet: One of the best and easiest things to cook is butternut squash, acorn squash, sugar pumpkins, spaghetti squash or any of those kinds of hard shell squash. All you do is cut it in half, clean out the seeds and stuff inside, then put a little olive oil or butter inside, salt and pepper and put it in the oven at 350 - 400 for 30 - 45 minutes. When it's soft (((like a fully cooked baked potato))) it's ready. This by i... Read More
Posted by Mack Oates at Tuesday, September 23, 2014

Tuesday, September 16, 2014

This Week

Cooking 220 - 2 pans, 2 burners, 20 minutes - Living Well - Mediterranean Diet: I got asked to do a pasta recipe Sunday. Does Pasta fit the Mediterranean Diet? Sure it does. Most pasta around the world is eaten like Rice is in Asia. The meal is all about the pasta, not the sauce. As in Asia, it's all about the rice. Everything else is flavoring. It would be like us in Memphis saying how good the brown sugar was in the BBQ sauce and not paying much attention to the meat. Great pasta needs... Read More
Posted by Mack Oates at Tuesday, September 16, 2014

Monday, September 8, 2014

This week

Cooking 220 - 2 pans, 2 burners, 20 minutes - Living Well - Mediterranean Diet: Grilled Bread and Marinated Tomato Salad This is called panzanella (bread salad). This is one of those things I always wish I had done after I sit down with a salad. Something as simple as tearing up some bread and mixing it in makes all the difference. It soaks up the dressing, clings to salt crystals, and adds texture. It just makes everything better.  This is from Ethan Stowell. His Restaurant is... Read More
Posted by Mack Oates at Monday, September 8, 2014