Tender Tasty Teriyaki Chicken Kebabs | Sortachef The temperature hit 70 the other day here at Chez Bullhog. That hasn’t happened since September, according to the weather guys, but I really wouldn’t know. When you live in a city where people put on sunglasses for light rain, you learn to optimize conditions; around here, one really nice weekend can instantly wipe out months of bleary weather. So – sunshine in Seattle, the University street fair in full swing, the smell of freshly mown grass, everybody out in shorts and flip-flops and flowers blooming all over the place. Here’s how to make succulent and always-tender chicken the way we just love it. Tender Tasty Teriyaki Chicken Kebabs Tender Teriyaki Chicken Kebabs on the grill Makes 6 good-sized skewers For the Teriyaki sauce: ¼ cup soy sauce ¼ cup white wine ¼ cup water 3 Tablespoons of brown sugar 1 teaspoon of white vinegar 2 teaspoons shaved fresh ginger (see note below) 2 cloves garlic, pressed or finely chopped For the kebabs: Teriyaki sauce for marinade ½ of a medium-sized yellow onion
Baked Potato Grilled Cheese Behold my latest creation…THE BAKED POTATO GRILLED CHEESE! After the glory that was the Brocolli & Cheddar Soup Grilled Cheese , I began racking my brain for what other wonderful things I could deconstruct into grilled cheese format. Soon enough I had envisioned this piece of grilled cheese heaven! I mean how can you go wrong with fried potatoes, bacon, cheese, sour cream and chives all made into a melty grilled cheese? So here is how I went about making it. The Baked Potato Grilled Cheese 2-3 Strips of Bacon 1 Potato 2 tbsp of Sour Cream Cheddar Cheese Green Onions/Chives 2 Slices of Bread Butter Canola Oil Garlic Powder Salt & Pepper To start things off, get a pan on medium heat with enough canola oil to lightly cover the bottom (you could also use olive oil or butter). While cooking, salt and pepper the potatoes to taste (they don’t have to be too salty as the bacon with help with the saltiness as well) and sprinkle a light pinch of garlic powder. The greatness awaits Bob
Oven-Fried Onion Rings I really love onion rings, and if I had to pit a good onion ring against a good french fry... well it would be a hard decision. But the problem with onion rings is that so often the are sub par and disappointing. Either the breading is too thick, the onions are too thick or thin, or the onion is undercooked. Biting into a crispy piece of breading only to be met with raw onion is the worst. For several years now I have been wanting to make onion rings at home. Leave it to Cook's Illustrated to come up with just that. In case you are wondering about the dipping sauce I have pictured, I tried to recreate the dipping sauce served at Outback (or Longhorn?) 1/2 cup all-purpose flour1 large egg1/2 cup buttermilk1/4 tsp cayenne pepper1/4 tsp paprikasalt and black pepper30 saltine crackers4 cups kettle-cooked potato chips2 large yellow onions6 Tbs vegetable oilAdjust the oven racks to the lower-middle and upper-middle positions and preheat the oven to 450 degrees. Meanwhile, prep the onion rings.
Sesame Seared Tuna with Lime Ginger Vinaigrette Sunday, April 26, 2009 In conjunction with my podcast with Michael Ruhlman’s Ratio: The Simple Codes Behind the Craft of Everyday Cooking. And true to the book’s goal, I didn’t use a recipe to develop the Lime-Ginger Vinaigrette for the Sesame Seared Tuna. After a quick check in the refrigerator, I had one good key lime and a nub of ginger…so following Ruhlman’s ratio for 3 parts oil to 1 part vinegar, I whisked together this concoction. Yes, maybe you already know a vinaigrette’s 3:1 ratio, but how about a ratio for Hollandaise, Pizza Dough, Crepe, Sausage, Brine, Custards, Caramel Sauce, Pound Cake, Biscuit Dough plus 22 more formulas? Get Michael’s book – you can buy a signed book (just tell him what you want inscribed in the book) directly from Michael Ruhlman or unsigned (slightly cheaper) from Amazon. Listen to my steamy podcast with Michael Ruhlman. One of Michael Ruhlman’s essential tools in the kitchen is his scale. . Smear wasabi on both sides of the tuna. Serves 4 as appetizer
Char Siu Bao (Pork Buns) 20th May 2012By KatePhotography by Adam When I was living in Japan I used to buy these buns from the seven eleven below my apartment. In true Japanese style in addition to the traditional Chinese fillings they came in all sorts of kooky flavours like pizza, cheese & curry and chicken and mayonnaise. Along with a can of hot coffee they were a most reliable cure after a night out clubbing in Ropponggi. “These buns are deliciously light and fluffy and can be filled with just about anything. “We purchased the BBQ pork (char siu) from an Asian take-out place, which made the filling really quick and easy to make. Makes 16 Buns Filling Heat oil in pan, sauté onion for 2 minutes.
Chicken Enchiladas Recipe | Poormet I asked Alicia what she felt like for dinner. She responded with, “Chicken enchiladas!” I then asked Google how to make enchiladas. Tyler Florence responded with, “Chicken, random veggies, tortillas, chilies, cheese, and spices.” In the past, our enchiladas also included some rice on the inside… adds an extra texture and fills it out quite nicely. Alicia was tasked with the chicken (since she hates chopping onions). The sauce started with a saute of the onions, garlic, and chilies, then ended with a can of stewed tomatoes. A few minutes later, the chicken was added back to the pan and mixed thoroughly with the sauce. The tortillas were doused in enchilada sauce, filled with the chicken mixture, and then placed seam-side-down in the baking pan. Add your favorite toppings and go to town. If you cut back on the cheese, you can almost consider these to be fairly healthy. Chicken Enchiladas – All the Mexican flavors you are looking for in a highly modifiable recipe to suit your needs. Salt
Smoky Sweet Potato Burgers with Roasted Garlic Cream and Avocado Before we talk burgers, let me tell you what I’m doing. I’m eating some blueberry yogurt pretzels (which are oh-so awesome… but would be even awesomer if they were really coated in yogurt and not white chocolate disguised as yogurt) and drinking a san pellgrino aranciata that is spiked with um… vodka, malibu and tequila. With those pretty perfectly square ice cubes. I know. I just couldn’t decide! I just kept adding things to the soda until I got a taste that I liked. But what is up with all of these flavors? I mean, it was great, if you’re into that sort of thing that includes plastering yourself to the couch for so long that your body forms an identical indentation that’s semi-permanent, and ordering pizza Friday night which not only was dinner, but then also became lunch and then uh, dinner again on Saturday. Now don’t go getting all excited thinking that my husband ate these for dinner. Welcome to my life. Print Save Smoky Sweet Potato Burgers with Roasted Garlic Cream and Avocado Chomp.
Cheesy Spinach & Bacon Quesadillas Some nights a girl just wants to be lazy when it comes to dinner. Usually, this brings to mind the little blue box of mac & cheese that we all know so well. Or maybe slapping a slice of cheese between some bread, toasting it, and calling it a day. I wasn't in the mood for fixing dinner tonight, but I wanted something that was still just a little bit special, so I rummaged the fridge to see what I could come up. Somehow, I ended up with a counter full of cheese, bacon, cream cheese, tortillas, and some spinach. You can’t go wrong with those ingredients, right? This is how I ended up with Cheesy Spinach & Bacon Quesadillas. The measurements are more of an approximation since I just eyed it, but you get the idea.Cheesy Spinach & Bacon Quesadilla (makes 4 quesadilla’s) Printable Recipe 4 flour tortillas 2oz cream cheese 1/2 cup grated cheddar cheese 1 cup fresh spinach 4 slices bacon, cooked crisp 1. 2. 3. 4. 5. Enjoy! Amber
Bang Bang Shrimp The one and only time I ate at a Bonefish Grill was about 5 years ago on a work trip in North Carolina. We went to Carrabba’s the night before and I believe we wrapped the trip up with Applebee’s on our way to the airport. My idea of food hell, most of my coworker’s idea of a good meal. When someone suggested an appetizer of fried calamari at Carrabba’s the first night and one of my coworkers looked at her like she had 5 heads having never heard of calamari before, that’s when I knew it was going to be a fun meal. I have no idea what rock he spent the first 23 years of his life living under but I sure as heck tried to find out during dinner. The answer? Southern Jersey. It’s funny how vividly I remember that trip which is one of maybe 100+ over the past 5 years all involving shitty chain restaurant meals but between the calamari incident and the Bang Bang Shrimp at Bonefish, it sticks out in my head. Those shrimp were appropriately named because 5 years later I still think about them.
Siu Mai 31st May 2012By KurtPhotography by Adam These little bite-sized morsels are my absolute favourite item from the yum char menu. I quite often meet my wife and her family for a yum char lunch during the week. It makes a nice little break from my working day, and even better the restaurant is right across the road from the office. Three things always happen; we order way too much food, we eat all of it (even if our sides are splitting), then we quietly make our way back to work for a little nap. Well not quite a nap, but a very slow couple of hours! This recipe is simple to prepare, mixed all in one bowl. makes around 24 dumplings -- 320g minced pork 150g fresh shrimp, roughly chopped 2 spring onions, finely sliced 24 thin wonton wrappers 2 tsp oyster sauce 1 tsp sesame oil 1 tsp soya sauce 1 tsp cornstarch 1 tsp white pepper 1 tsp sugar Chilli paste to garnish -- 1.
Lasagna Stuffed Shells Recipe | Poormet Whenever I go to an Italian restaurant I order one of two things, lasagna or some sort of alfredo. It is something I could eat everyday but am too lazy to make it at home… ever… it just takes too damn long. So, in an attempt to decrease the time it takes to make lasagna (and because I stumbled across a post somewhere) I was going to do some sort of lasagna spin-off. This did not save me anytime at all. I can’t really call a post mine without there being some disgusting looking mixture of ingredients. The meat mix was half ground beef half sweet sausage. Next up, I got the sauce rolling and started cooking the shells according to their box. The sauce was stole from “The Worlds Best Lasagna” on allrecipes: onions, garlic, crushed tomatoes, tomato paste, tomato sauce, and sugar. As soon as I started stuffing these beasts I realized that I was not saving myself any time or effort… and there probably isn’t anyway to cut the time commitment down and still produce a worthwhile lasagna. Sauce
How To Make Four Thieves’ Vinegar And Oil Please be sure to Join our email list and receive all our latest and best tutorials daily – free! Image (with permission) – Herban Lifestyle “Four Thieves’ Vinegar” is an herbal preparation with a truly fascinating ancient history – and it appears to be making something of a comeback. It was once widely considered to be effective against plagues and fevers. I’ve done a ton of research to bring you a special in-depth report on Four Thieves Vinegar (and oil) – which includes recipes (including the actual formulas used in ancient times), uses and historical anecdotes. I have uncovered irrefutable evidence that the “Four Thieves Vinegar” is not mere fable, but was an actual preparation used in ancient times! Thieves Oil Recipe Four Thieves’ Vinegar – with some variations – is currently enjoying a great resurgence of interest. A modern recipe for thieves oil is as follows: This will make around 15ml / 0.5 fl.oz – enough for a “standard sized” essential oil bottle. “To prevent Infection. Is it...