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Congee (Rice Porridge) with Minced Pork and Crispy Shallots. Spicy Thai Salad With Minced Pork (Larb) From 'Everyday Thai Cooking' In It To Win It Stuffed Pupusas Recipe : Guy Fieri. Directions In a large mixing bowl, add the masa harina, cumin, cayenne pepper, and salt and combine well. Add the water, 1/2 cup at a time, until the dough forms a ball that can be handled. Form the dough into 12 equal tangerine-size balls, cover with a damp paper towel and set aside. In a small saucepan, over medium-high heat, add 1 tablespoon canola oil and when hot, add the chorizo, saute for 5 to 6 minutes, then add onions, bell pepper and chile pepper. Saute until the onion is translucent, then add the granulated garlic and the beans. Heat through and add the lime zest and juice. Combine the queso quesadilla cheese with the pepper jack in a small bowl, and set aside. Put 2 balls of masa between 2 sheets of parchment, about 6 inches apart. Preheat the oven to 250 degrees F.

Heat a large seasoned cast iron skillet or nonstick skillet over medium-high heat and add about 2 tablespoons canola oil. Curtido Slaw: Return the cabbage to bowl and toss with the remaining ingredients. Fiery Indian Shrimp Curry. Cheese and poblano empanadas - Latin Recipes - Laylita's Recipes. These homemade cheesy poblano empanadas are filled with rajas or roasted poblano peppers, and a mix of queso fresco, oaxaca cheese, and goat cheese. I love poblano peppers, they have the perfect blend of heat and flavor. In general, poblanos are relatively mild, however sometimes they can be on spicier side. They are also ideal for stuffing and can be prepared filled with a variety of different filling combinations. In Ecuador, I didn’t grow up poblano peppers, however my mom talked about them frequently– she grew up in New Mexico and these chili peppers were one of the things that she missed the most.

Most recipes for poblanos usually involve roasting them and then peeling off the skin. For these cheesy poblano empanadas, I used a mix of queso fresco, oaxaca cheese, and goat cheese. Recipe for homemade empanada dough Cheese and poblano empanadas Ingredients Serving sauce suggestion: Creamy chipotle yogurt sauce Instructions To roast the poblanos: Poblano empanada assembly: éLaylita.com.

Quick Thai Cucumber Pickle. 39 Rue de Jean | Charleston, SC | Charleston Restaurants | Charleston Dining. Welcome Widely known simply as Rue, this Downtown eatery has been abuzz since it opened its doors. Inspired by the style of classic French Brasseries, the impeccable flavor and European design lend an air of sophisticated comfort. Rue's menu incorporates classic French staples with contemporary fare.

Sample mussels in your choice of six different preparations followed by Steak Au Poivre, or savor Charleston's favorite burger, ground in-house and served alongside hand-cut pommes frites. A dining destination for both leisurely lunches and lively dinners, 39 Rue de Jean has become a favorite meeting spot for both locals and visitors. Experience a taste of Paris in Downtown Charleston. Meals Served LunchDinnerLate Night DiningSunday Brunch Hours Mon-Sat 11:30 am-1:00 am Brasserie Brunch Sunday 10:00 am-3:00 pm (Limited Menu Served Through 5:30 pm) Sunday Dinner Sunday 5:30 pm-11:00 pm Dining Information Children's MenuExtensive Wine MenuTake Out MealsTerrace/Patio DiningVegetarian Meals Attire.

Shrimp with grits is good. Who knew? Now, years later, after having tasted that particular delicacy, I'm sorry I was so closed-minded for so long. I've likely missed out on many excellent versions of that combination. And the fact that two cooks/chefs don't make it the same way seems to be one of its most endearing characteristics. On a recent visit to Charleston, S.C., my husband and I tried it twice ... once at S.N.O.B.S. (Slightly North of Broad Street) and another time at 82 Queen. I can highly recommend both the restaurants and their shrimp and grits. "Maverick grits, Chef Frank Lee's interpretation of two South Carolina favorites, is a melding of shrimp and grits and Frogmore stew (also known as Lowcountry boil) and features shrimp, sausage and other 'Southern' ingredients.

Maverick grits Basic grits: 4 cups water; 1/2 teaspoon salt; 1 tablespoon butter; 1 to 1 1/2 cups stone ground grits; 1/4 cup cream Grits: Bring water, salt, and 1 tablespoon butter to a boil. Divide grits into equal portions among 4 plates. Yum. Charleston's 82 Queen She-Crab Soup - The Southern C, southern recipes,travel and southern cuisine. Southern Recipe Posted by Whitney Long. This delicious recipe for she-crab soup is served in Charleston’s most historic restaurant -82 Queen - where gracious Southern hospitality, award-winning wines and authentic fresh Lowcountry cuisine abound. www.82queen.com ¼ pound butter¼ pound flour 1 cup heavy cream3 cups milk2 cups fish stock or water and fish base¼ pound crab roe1 pound white crabmeat1 cup chopped celery, lightly sautéed with ¼ cup chopped carrots ¼ cup chopped onion ¼ cup sherry wine 1 tablespoon Tabasco Sauce 1 tablespoon Worcestershire Sauce Melt butter, stir in flour to make roux.

Add milk and cream. Makes 12 Servings. Enjoy this southern recipe in our collection of southern cuisine - let's gather the best southern food ideas for The Southern Coterie cookbook. Seriously Asian: Dan Dan Noodles. Dinner Tonight: Mapo Tofu. [Photographs: Nick Kndelsperger] Mapo Tofu kind of perfectly sums up what I love about Sichuan cuisine. It's feisty and slightly out of control, and yet it still feels homey and relaxed. Sure, the chili bean paste adds a wallop of heat, and the Sichuan peppercorns numb the inside of your mouth, but it's not overly greasy or heavy. It's meaty, but as much of the umami punch comes form the fermented black beans as the ground pork.

This recipe comes from Fuchsia Dunlop's Land of Plenty, and she really hit the necessary balance here. The whole dish comes out surprisingly quickly, and without the usual theatrics of stir-frying. Crispy Braised Chicken With White Beans and Chile Verde. Crispy Braised Chicken With White Beans and Chile Verde. Slide Show | Where to Find Classic Alabama-Style Barbecue Chicken in Birmingham. Started by folks from Alabama, this chain also has outposts in North Carolina, Georgia, and Colorado. Their location near downtown Birmingham serves several local beers on tap and feels more like a sports bar than a BBQ joint. The chicken is bathed in a spicy red barbecue sauce and then finished with a white sauce.

The meat was so moist that I suspected it wasn't smoked at all, but the smokers on the premises indicated otherwise. The cornbread is also notable—it's slightly sweet (an oddity in Alabama) and flecked with bits of jalapeño. Tamarind Fish Curry. Latin American Cuisine: Huevos Rancheros. Editor's Note: With Latin American Cuisine, we explore the wide world of food in South and Central America. Check back each week for recipes from Colombia, Venezuela, Argentina, Nicaragua, Peru, and beyond. [Photographs: J. Kenji Lopez-Alt] As I drove from New York down through Alabama, west across Texas from Austin to El Paso, through New Mexico and Arizona to LA, (all before coming back up to San Francisco), I noticed that the time that elapsed between each successive serving of eggs with salsa and tortillas grew steadily shorter.

Let's call it the Huevos Rancheros Maxim, which states that the closer you are to Mexico, the more likely it is that you'll be having said huevos for breakfast. This poses a problem when you start heading back north or east again and you've already acquired a taste for them. In my case, the solution is to just start cooking them for myself. While the vegetables broil, I make my refried bean base. Easy Gazpacho. Sweet & Sour Brisket with Pomegranate Molasses and Dried Fruit.

I've spent the last few years trying to find my perfect brisket recipe. I didn't really grow up with one, and quite badly wanted my own brisket tradition. After trying over a dozen recipes, I finally settled on this one: sweet and sour, with pomegranate molasses and dried fruit. It has notes of sweet, savory, and sour, creating a nice complexity. The dried fruit cooks down to a near paste and caramelizes, adding a lovely depth both to the meat and the sauce.

What is key to cooking here is slow, steady, patient heat—you get tender, delicately cooked meat that just melts in your mouth. I also dipped a latke or two in the sauce, and liked it quite a bit. About the author: Olga Massov writes a popular blog Sassy Radish where she shares food stories and spruced-up comfort foods.

Barbecue sauce with smoked paprika: A not-too-sweet Kansas City-style recipe. Photo by Lisa Larson-Walker for Slate Tennesseans, look away. Carolinians of both the Northern and Southern persuasions, you might want to stop reading now. Fellow Texans, forgive me. The various vinegary, mustard-based, and heavily spiced concoctions that you serve with slow-grilled meat are inferior to the Platonic ideal of barbecue sauce: Kansas City-style. This thick, sweet, tangy condiment is the most popular kind of American barbecue sauce for a reason, and it’s what you should be serving this Labor Day weekend as you grill, drink beer, and debate the racial politics of Miley Cyrus’ VMA performance.

L.V. Follow Achieving a proper balance of flavors in barbecue sauce is a challenge, mainly because there are so many flavors to balance. As for smokiness, some people add liquid smoke (possibly genotoxic), chipotle peppers (delicious but often overpowering), or smoky whiskey (acceptable). Barbecue Sauce Yield: About 2 cups Time: About 30 minutes. 24 Essential Kitchen Tricks and Tips. It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post.

Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future kitchen tests and recipe experiments. [Doodle: Robyn Lee; photographs: J. What Kitchen Short Cuts Am I Missing? I have owned a food processor for almost a decade but only recently tried out the cheese grater attachment - and instantly felt like a complete idiot for wasting countless hours of my life grating cheese by hand.

—Sent by rondertaker Things to make you not fee like an idiot, eh? But what you're asking is more difficult. I can't claim to be 100 percent qualified to answer that question (my idiocy is still TBD), but I can give you a short list of some of the tricks I find most useful in the kitchen. 1. Ginger can be tricky to peel with all its bumps and irregularities. 2. 3. 4. 5. 6. 7. [Flickr: sporkist] 8. 9. 10. 11. 12. 13. How to Improve Bottled Barbecue Sauce. [ Photographs: Joshua Bousel ] I'm open with proselytizing homemade barbecue sauce—I contend that what comes out of the kitchen is likely to kick the ass of most bottled sauces anyday.

Conversion doesn't come easy, though. I know that when it comes to choosing a long list of ingredients and a half-hour cook time versus a five-minute trip to store with a few dollars for the bottled stuff, the latter usually wins out. So I've been thinking it's time to find a middle ground, a compromise that mixes the convenience of store-bought sauce with some the inventive qualities of homemade.

On Bottled Barbecue Sauce So what's my problem with bottled sauces, anyway? The average sauce is made to fit a preconceived flavor profile of sweet, tangy, smoky, and sometimes spicy. Thus the idea for this post was borne: what if you took a few of these middle-of-the-road sauces and quickly gussied them up to become worthy of serious eaters? Incremental Improvements Cattlemen's Chipotle Orange Get the recipe >> Ultimate Chicken Curry (Tamatar Murghi) from 'Indian Cooking Unfolded'

Fresh aromatics (onion, ginger, and garlic) are paired with a robust, warm, spice blend and rounded out with tomatoes and a little half-and-half. [Photograph: Lucy Schaeffer] Chicken curry is an obvious choice when assembling an Indian menu: it is often fairly simple, the subtle flavors of the poultry take Indian spice well, and it's generally a crowd pleaser. But obvious doesn't have to mean dull or predictable. In fact, chicken curry is a good place to show off carefully layered spices and a rich, voluptuous sauce. Raghavan Iyer's version in Indian Cooking Unfolded is a good template: He pairs fresh aromatics (onion, ginger, and garlic) with a robust, warm, spice blend similar to a Madras curry powder.

Tomatoes and a little half-and-half round out the sauce. Why I picked this recipe: I knew I wanted to cook a curry recipe this week, and this chicken version was just the ticket. Suggested tweaks: You could use another cut of chicken if you'd rather skip the boneless breasts. German Potato Salad. How Coarsely Should I Grind My Burger? It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future kitchen tests and recipe experiments. [Photographs: J. Kenji Lopez-Alt] Fact: If there's one way to instantly up your burger game and join the big leagues, it's to grind your own meat. Freshly grinding meat, whether you do it yourself or ask a butcher, allows you complete control over flavor by blending different cuts (who knows what bits and pieces are in pre-ground packaged beef?).

*You can even briefly dunk the cut whole into a pot of boiling water to sterilize it before grinding. But here's a question I get a lot: How coarsely should you grind that meat? The Grind My KitchenAid Meat Grinder Atachment comes with two different grinding plates: one about 3/8ths of an inch, and the other 1/4-inch. Coarsely ground beef Finely ground beef. Smoky Yellow Split Peas (Tamatar Chana Dal) from 'Indian Cooking Unfolded' Ultimate Chicken Curry (Tamatar Murghi) from 'Indian Cooking Unfolded' Fresh aromatics (onion, ginger, and garlic) are paired with a robust, warm, spice blend and rounded out with tomatoes and a little half-and-half. [Photograph: Lucy Schaeffer] Chicken curry is an obvious choice when assembling an Indian menu: it is often fairly simple, the subtle flavors of the poultry take Indian spice well, and it's generally a crowd pleaser. But obvious doesn't have to mean dull or predictable. In fact, chicken curry is a good place to show off carefully layered spices and a rich, voluptuous sauce.

Why I picked this recipe: I knew I wanted to cook a curry recipe this week, and this chicken version was just the ticket. What worked: The bold spice and warm notes of Iyer's signature curry powder brought depth and interest to an otherwise basic curry. What didn't: I thought that the sauce was a little thick as written, and I ended up needing to add around 1/4 cup of water (or you could use broth) to thin it out. Pepper Poppadoms. Slow Cooker Filipino Pork With Garlic Fried Rice. Chicken Poussin | Fauzia's Kitchen Fun. Moorish Paella recipe on Food52.com. The Vegan Experience: The Best Buffalo And Korean Fried Cauliflower. Italian Easy: Grilled Octopus. How to Make Juicy Chicken Green Chile Tacos. Grilled Corn with Miso Butter. Nach Waxman's Brisket of Beef.

Ratatouille Tian from 'The French Market Cookbook' Connecticut Style Lobster Rolls. Cherry crisp recipe: an easy, delicious, healthy-seeming summer dessert, with video. Crunchy Fried Fish Tacos. Adventure to the Mysterious Bánh mì land – Episode 2/2 | Simply a Food Blog. Fried Chicken Sandwiches with Cole Slaw. Easy Roasted Chicken Recipe | Cooking | How To | Martha Stewart Recipes. Stovetop Crispy Chicken Skin | Jeffrey de Picciotto. Hot Sauce Recipes: Homemade Always Tastes Better (PHOTOS) Grape Leaves Recipe : Bánh Mì with Pickled Japanese Turnips from 'Little Jars, Big Flavors' Peri Peri Chicken (Nando's Style) | Fauzia's Kitchen Fun. Baby Back Ribs Recipe : Guy Fieri. Www.food.com/recipe/baltimore-style-sour-beef-and-dumplings-sauerbraten-469964.

Jam Recipes: Homemade Jams, Jelly And Preserves (PHOTOS) Knife Skills: How to Sharpen a Knife. Make your own tofu! Kwik Meal Cart's White Sauce from 'New York a la Cart'

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The Stay At Home Chef: Chipotle Twice Baked Sweet Potatoes. Fried Chicken Wings - Peek Gai Tod Gluea ปีกไก่ทอดเกลือ. The Food Lab: My Favorite Grilling Recipes. 23 Pickle Recipes We Love. Sardines in Spicy Tomato Sauce from 'The Adobo Road Cookbook' Mississippi Comeback Sauce. Sauce Recipes – Sichuan Sauce. Tobacco Onions - Recipe and How to make properly! Jerk Sauce. Jalapeno Cream. Indian Potato Salad with Cilantro Omelet. Curry Powder. Lowcountry Boil from 'Around the Southern Table' Pomme Rösti. Your Hash Browns Have Rösti Envy - News From ChefSteps - jewliano - Gmail. Jean-Georges' Ginger Fried Rice recipe from Food52. Chinese Chop Salad. Maxie's Shrimp and Grits Recipe.