I love pesto. It is one of my favorite flavor profiles— not only in Italian cooking, but— of all cuisines. It’s fresh tasting and clean. But it’s also light and extremely versatile.
I keep pesto portioned into small batches in the freezer. It thaws quickly and is perfect for a quick supper. Just place the pesto in a bowl and add a little extra virgin olive oil. Remove your favorite noodle from the boiling water and toss in the pesto. Finish with some grated pecorino and call it dinner.
⅓ cup Toasted pine nuts or almonds
2 cups Fresh basil leaves (2 oz. by weight)
1 Tbsp Minced garlic
pinch Kosher salt
¼ cup Grated Parmigiano Reggiano cheese
3 Tbsp Grated Pecorino Romano cheese
½ cup Extra virgin olive oil
Combine nuts, basil, garlic and salt in a food processor. Slowly add olive oil.
I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses.
We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.
The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.