An Engineer's Perspective – Page 49 – If an Engineer can't fix it, we're in trouble

Tahini

Tahini is a Middle Eastern condiment made from toasted ground sesame. While it can be served by itself, it’s most often used in making hummus or baba ghanoush. This thick sesame paste is not hard to make and will last for up to a month …

Chicken Kiev

In honor of a free Ukraine, and on the one year anniversary of their inspiring war for independence, I’ve decided to make this country kitchen classic. Let’s agree up front, that for tonight, we can set aside worries about calories or cholesterol, and while were …

Roasted Red Chili Chicken

When time is short and energy waning, this simple recipe will put the wow back on your dinner table. Ingredients Process Note: You can serve the pieces as an entree, but you can also slice the thighs for chicken tacos or enchiladas. This seasoned meat …

Aglio e Olio with Sauce

This is the sauce for the popular Neapolitan cuisine, Spaghetti Agilo e Olio. It is a white cream sauce that requires making a roux, which isn’t hard once you get the hang it. Ingredients Process Note: Do not use pre-shredded cheese, it will clump and …

Garlic Aioli

This rich and garlic aioli is great on fried potatoes or in fish tacos . . . or about anything. Ingredients Process Keep refrigerated after making. Will last several days but the garlic taste will diminish over time.

Frittata

An Italian classic breakfast dish that feeds a lot of people at once, which is a good thing when you find yourself with big group that needs their breakfast all together all at once. Ingredients Process

Cooked Carrots

Basic go-to recipe for carrots that takes ~20 mins. Ingredients Process

Basic Rice Pilaf

Pilaf originated in Turkey but almost every culture today has a version of this rice based dish that’s cooked in stock along with other fresh ingredients. It’s the other fresh ingredients that define the regional variations. This recipe is for a basic version from which …

Pommery Mustard Beurre Blanc Sauce

Pommery mustard sauce is thick and creamy with rich flavors infused. It is simultaneously sweet with a strong blast of mustard spice. This sauce can be served with seafood dishes, grilled pork/chicken/steak and even as a salad dressing (more healthy than that crap you buy …

Grilled Pork Chops with Pommery Mustard Sauce

This French take on pork chops starts on the grill and finishes in the oven. The Pommery Mustard sauce is a rich creamy sauce that is both sweet and spicy and brings the grilled pork chops to life. Before you start on this recipe, make …