Q: Do you have a recipe for stuffed figs? I lost mine. I think that it called for goat cheese and don't remember what else, or the oven temperature or the time. Many thanks. — John Schlotter, Fort Lauderdale.
A: Thanks John for bringing this appetizer to the forefront of my recipe box. It's a great one to have on hand for holiday parties. The sweetness of the figs coupled with the tartness of the cheese complement each other well. I like to add a textural, meaty crunch with roasted nuts. This a very versatile hors d'oeuvre and is easily transformed into a salad course served over mixed greens.
Q: My co worker and I were discussing our favorite side dishes and she said: "The most amazing corn dish I've ever tried was the corn dish at NYY Steak!" And I said, "Me too!"
We tried to look online, but I think they are doing a good job of keeping it hidden. We were hoping that you could get the recipe, if not maybe you could help us come up with a copy cat. Thanks so much. — Jennifer Young, Boca Raton.
A: When you're serving prime steaks, your side dishes need to measure up. Many thanks to chef Matthew Sadowski of NYY Steak at Seminole Casino Coconut Creek (5550 NW 40th St. Coconut Creek, 954-977-6700, SeminoleCoconutCreekCasino.com) for letting us in on one of his most requested menu item.Copyright © 2015, Los Angeles Times