~ exclusively Skirt in the Kitchen ~Into a bowl, pour oil from Tahini, then scoop out the solid; combine as smoothly as possible, mashing with a heavy slotted spoon-- makes it easier to blend.  Scrape bowl with a spatula, placing Tahini back into the jar-- but reserve 1/3 cup.Sauté in 2 tablespoons hot olive oil 1 chopped yellow onion and half of a chopped green bell … [Read more...]

~ adapted from FN ~With crushed ice, shake juices and liquor of 3 1/2 ounces strained pink grapefruit, 1/2 ounce fresh lemon, 1/2 ounce orange liqueur and 2 ounces vodka.  Pour into chilled glass. … [Read more...]

~ exclusively Skirt in the Kitchen ~Chop 1 large onion; sauté in 2 tablespoons hot olive oil.  Dice half of a green bell pepper and add to the onion in the skillet when onion has been cooked to a good color of golden-brown.  Dice 1 jalapeno pepper to add with the bell pepper when cooking.  But add 1 more tablespoon olive oil before sautéing peppers. … [Read more...]

~ adapted from Mexican by Better Homes and Gardens ~Preheat oven to 350 degrees Fahrenheit.  Butter a 2-quart square cake pan; set aside.In a blender or food processor, combine 3 cups drained sweet cornand 14 ounces sweetened condensed milk.  Allow small pieces of kernels to remain, being partially chopped.Beat butter and sugar.In a separate bowl, combine 1 cup flour, … [Read more...]