I know that I said I was planning to take the weekend off but then I found this old recipe laying around and thought I would post it.  I am working at Safeway tomorrow (which is open on Canada Day all day) so if you need incredients, you will be able to find them.

Ingredients

• 2 (14 ounce) cans coconut milk
• 2 tablespoons green curry paste
• 2/3 cup chicken broth
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 (8 ounce) can sliced bamboo shoots, drained
• 1 green bell pepper, cut into 1 inch pieces
• 1 cup sliced fresh mushrooms
• 3 boneless skinless chicken breasts, cut into 1 inch pieces
• 3 tablespoons fish sauce
• 1/4 cup chopped fresh basil

Directions:

1. Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 minutes.
2. Stir in chicken broth, water chestnuts, bamboo shoots, bell pepper, mushrooms, and chicken. Season with fish sauce and basil. Simmer for 10 more minutes, or until chicken is cooked, yet still tender.

Technorati Tags : spicy, curry, chicken, recipe

Epicurious has some excellent tips and recipes to get your weekend celebrations off to a good start.

• Curried vegetable dip
• Beer can chicken
• Tips from the pros on how to make excellent burgers
• Grilled corn on the cob with jalapeno butter

Happy Canada Day and/or Independence Day!

• 12 ears corn, silks removed, husks left on, and soaked in cold water for 20 minutes
• 1/2 pound unsalted butter, slightly softened
• 1/2 cup chopped fresh dill
• Salt and pepper

1. Heat grill to high. Remove corn from water and place on the grill. Close cover and grill until just cooked through, about 20 minutes. While corn is grilling, combine butter and dill in a food processor until smooth. Season with salt and pepper, to taste. Remove husk and slather with dill butter.

• 6 ears corn
• 1 stick butter, softened
• 1 teaspoon chili powder
• 1/2 packet creamy cheese sauce mix (or powdered cheese packet from boxed macaroni and cheese)

1. Preheat outdoor grill or preheat oven to 400 degrees F.  Shuck corn. If desired, leave husks attached to cob to use as holders.
2. In a small bowl, combine softened butter, chili powder, and cheese sauce mix or powdered cheese packet.
3. Spread butter on corn and wrap each ear individually in foil.
4. Place on grill and close lid or place in the oven. Cook 25 to 30 minutes, turning every 5 minutes, or until corn is tender. Remove foil and serve.

• 3/4 lb Lean ground beef
• 3/4 c  Spicy spaghetti sauce
• 1 10-inch pizza crust, prebaked, round
• 1/2 c Green onions, chopped
• 1 c Monterey Jack, shredded

1. In large skillet, heat 1 ts vegetable oil over medium heat; add beef and cook, breaking up meat with back of spoon, for 4-5 minutes or until meat is no longer pink. Drain off fat. Stir in spaghetti sauce, 1/2 ts salt and 1/4 ts pepper.
2. Place pizza crust on baking sheet; spread sauce over crust.  Sprinkle with green onions; scatter shredded cheese over top. Bake in 400F 200C oven for 20-25 minutes or until cheese is bubbly and golden.
3. Vegetables may be added to the sauce. Corn is colourful. Asiago cheese may be used in lieu of Monterey Jack. 
4. Serve with a crisp, fresh lettuce and cruncy cucumber salad tossed with Ranch dressing.

Technorati Tags : pizza, recipe, beef, cheese

Ingredients

Dry Rub

• 4 ts Paprika
• 2 ts Salt
• 2 ts Onion powder
• 2 ts Ground black pepper
• 1 ts Cayenne

Sauce

• 6 tb Salt
• 6 tb Black pepper
• 6 ts Chili powder
• 4 c  Ketchup
• 4 c  White vinegar
• 4 c  Water
• 1 lg yellow onion; diced
• 1/2 c  Sorghum molasses

Dry Rub Directions: Mix in jar, cover and shake well to mix.  Sprinkle rub liberally on ribs. Allow to stand 20 to 30 minutes at room temperature until rub appears wet.

Rib Smoking Directions: Prepare smoker for long, slow cooking using hickory chips for flavor. Cook ribs, bone side down at 230 degrees for 2 hours using indirect heat. Turn and cook 1 more hour. During last 15 minutes, baste with BBQ sauce diluted by 1/2 with water. Serve ribs with warm undiluted sauce on the side.

BBQ Sauce Directions: Combine all ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer for 1-1/2 hours, stirring every 10 minutes or so. Pour into sterilized jars, seal and let stand for 2 to 6 weeks before using.

Technorati Tags : beef, ribs, BBQ, barbecue, grill, recipe

• 1 lb Beef tenderloin tips
• Salt and pepper
• Garlic powder
• ds Sherry
• Garlic Butter
• 4 Sticks butter
• 1/2 Head garlic, peel, mince
• 1/4 c Dry white wine
• 1 tb Parsley, chpd
• 1/4 ts Pepper
• 1 lg Onion, sliced
• 1/2 lb Mushrooms, sliced

Garlic butter: Combine butter, garlic, wine, parsley, and pepper in bowl and mix on low speed of electric mixer until thoroughly blended. Melt 2T garlic butter in large skillet over med high heat. Add onion and saute until golden. Add mushrooms and cook lightly. Transfer to plate and keep warm. Drain and wipe pan. Season meat with salt, pepper, and garlic powder to taste. Melt 1T garlic butter in same skillet over med high heat. Add meat and saute to desired doneness. Return onion and mushrooms to pan and stir to blend. Add sherry and serve immediately topped with additional garlic butter. Remaining garlic butter may be frozen.

Technorati Tags : beef, steak, mushrooms, onions, recipe

• 1 Pound Lean ground beef
• 1 Cup Grated Cheddar cheese
• 1/2 Cup Soft bread crumbs
• 1/4 Cup Minced onion
• 3 Tablespoon Heinz 57 Sauce
• 1/4 Teaspoon Salt
• Sandwich Buns, toasted

Combine first 6 ingredients.  Form into 5 patties.  Grill or broil to desired degree of doneness.  Serve in sandwich buns;top with additional Heinz 57 Sauce, if desired.

Technorati Tags : hamburgers, cheese, recipe, beef

And, more importantly, are these people really suffering? There is that notion, set forth by Anthony Bourdain, Michael Ruhlman, and Bill Buford (to name a few), that restaurant kitchens are raw, emotionally violent places. I remember accounts in books by all three authors of chefs willfully burning other chefs (chefs showing off their scars in "Kitchen Confidential," Thomas Keller setting a hot plate down on a waiter in "The Soul of a Chef," and a Babbo chef splashing hot oil on another in "Heat.") Perhaps what happens on "Hell's Kitchen" is just par for the course, a window into the real life climate of kitchen culture.

Clearly, to be a chef--to make your bones--you have to be a bit of a masochist. And that makes sense: to be good at it, you can't really mind pain. The job itself, by its very nature, requires playing with fire and people who play with fire for a living can't really mind getting burned.

And where does that leave us, the watchers--the voyeurs enjoying it all, putting fat wads of cash in Gordon Ramsay's pocket? Are we sadists by proxy--do we rub our hands together with grim pleasure when Gordon hurls an apron at a sad sack chef who forgot to fire the meat that printed out an hour ago? Do we pity the fiesty risotto maker who first makes it too firm and then too soupy as Gordon calls her "sweetheart" and screams "no! no! no!" Or do we relish her pain?

Technorati Tags : cooking, violence

• 1 1/2 pounds lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh basil
• 1 teaspoon dried oregano
• 2 tablespoons brown sugar
• 1 1/2 teaspoons salt
• 1 (29 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste
• 12 dry lasagna noodles
• 2 eggs, beaten
• 1 pint part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1 pound mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

1. In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
2. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
4. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
5. Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

Technorati Tags : pasta, lasangna, beef, recipe

• 2 teaspoons olive oil
• 1 small onion, grated
• 2 cloves crushed garlic
• 2 carrots, shredded
• 1 small summer squash, shredded
• 1 small zucchini, shredded
• 1 1/2 cups rolled oats
• 1/4 cup shredded Cheddar cheese
• 1 egg, beaten
• 1 tablespoon soy sauce
• 1 1/2 cups all-purpose flour

1. Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender. Mix in the carrots, squash, and zucchini. Continue to cook and stir for 2 minutes. Remove pan from heat, and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour.
2. Preheat the grill for high heat.
3. Place the flour on a large plate. Form the vegetable mixture into eight 3 inch round patties. Drop each patty into the flour, lightly coating both sides.
4. Oil the grill grate, and grill patties 5 minutes on each side, or until heated through and nicely browned.

Technorati Tags : recipe, veggie, burger, vegetarian

A delicious, easy, basting sauce when grilling chicken or smoked turkey slices.

• 1/2 cup water
• 1/2 cup butter, melted
• 1 cup white vinegar
• 1 tablespoon salt

1. Pour the water, butter, vinegar and salt into a jar and screw the lid on tight. Shake vigorously until well blended.
2. Use on chicken or turkey when grilling. Baste every 15 minutes, until meat is cooked through.

Technorati Tags : barbecue, bbq, sauce, recipe

• 2 skinless, boneless chicken breast halves
• 1 head red leaf lettuce, rinsed and torn
• 1 head green leaf lettuce, rinsed and torn
• 1 fresh tomato, chopped
• 1 bunch cilantro, chopped
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can black beans, drained
• 1 (2.8 ounce) can French fried onions
• 1/2 cup Ranch dressing
• 1/2 cup barbeque sauce

1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
3. In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
4. In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.

Technorati Tags : barbecue, chicken, salad, bbq, recipe

There is a lot about pizza over on Wikipedia .

Technorati Tags : Wikipedia, pizza, cooking

• Grilling the perfect steak from the New York Magazine
• Start your journey to a perfect steak
• Six steps to a perfect steak
• Another six steps to a perfect steak
• How to grill a steak
• All Recipes has some tips as well.

Also, since we are on the topic of grilling up some good food, here is a page of recipes from About.com.

Technorati Tags : steak, grill, cooking, recipe

• 1 cup of Olive Oil
  
• 1/2 cup  of Sherry Vinegar  
• 1/2 cup of  Wine; red or white
  
• 1/4 c up Lemon juice
  
• 2 tablespoon of Soy Sauce  
• 2 Garlic cloves; sliced
  
• 1  crushed Coarsely ground pepper
  
• 2 tablespoon Freshly chopped herbs
  
• 1 teaspoon Italian seasoning
  
• 1 crushed Red peppercorns; if desired
  
• 1 tablespoon Worcestershire sauce  
• 1 teaspoon Sugar

Ingredients in a marinade can be varied, but it is important to use wine, vinegar, lemon juice, or some acidic liquid to break down the connective tissues.  This process will make the steak more tender. Remaining marinade ingredients add flavor.


Use a good-quality olive oil or walnut oil; add good-quality wine or vinegar and a combination of fresh and dried herbs, seasonings, garlic and soy sauce to make a flavourful marinade. 

1. Place all ingredients in glass screw-top jar; shake vigorously. Arrange meat in shallow glass dish; pierce with a fork. Pour marinade over meat; turn to coat. Cover and refrigerate several hours or overnight, turning meat occasionally.
   
2. Remove meat from marinade; pat dry. Remove any pieces of spices or herbs that may stick to meat. This recipe is a steak marinade, but the ingredients can be adapted for other meats using the same techniques.

• 4 Green onions
• 2 Jalapenos  (seeded)
• 1/3 c  Lemon juice
• 1/4 c  Honey
• 2 tb Veg oil
• 2 tb Fresh thyme leaves OR 2 ts Dried thyme leaves
• 1/2 ts Salt
• 1/4 ts Ground allspice
• 1/4 ts Nutmeg
• 6 Boneless, skinless chicken breasts

Place all ingredients except chicken in food processor or blender and blend till smooth.

Pour over chicken and marinade for 2-6 hours.  No longer than 6 hours.  Grill chicken and brush with marinade.

Technorati Tags : Spicy, Hot, Caribbean, Chicken, Marinade, Recipe

• 3 tablespoon fish sauce
• 2 tablespoon rice wine (or sherry if you can't find it)
• 1 tablespoon sesame oil
• 4 tablespoon sugar
• 1 tablespoon chopped garlic
• 2 tablespoon freshly grated ginger
• 2 tablespoon honey

Mix in a food processor or with a whisk, coat meat, leave to marinade overnight (or at least 6 hours). Barbeque, broil or grill to taste.

Technorati Tags : Thai, BBQ, Marinade, Recipe

• 3 c  red wine vinegar
• 1/4 c  crushed red chiles
• 1 c  onion
• 2 t  parsley
• 2 t  garlic
• 1 t  sugar
• 1 t  kosher salt
• 1 t  dried basil
• 1 t  dried marjoram
• 1 t  rosemary
• 1 t  dried thyme

combine ingredients-mix well cover and chill for up to 4 weeks use as a basting or dipping sauce

Technorati Tags : brazil, bbq, sauce, recipe

• 1/3 cup ground black pepper
• 1 teaspoon ground coriander seeds
• 2 tablespoons ground coffee
• 1 teaspoon salt
• 6 2" thick T-bone OR 3 porterhouse steaks OR 3 sirloin steaks
• 1 1/2 cups red wine
• 1/4 cup steak sauce
• 1/4 cup soy sauce
• 2 cloves garlic -- crushed
• 1 teaspoon paprika

Grind the pepper, coriander seeds and coffee beans in a spice grinder or pepper mill. If you choose to use preground spices, mix the spices with the coffee. Add salt. Press the spice mixture onto both sides of steaks, put into large plastic food bags or into a glass baking dish.  Combine the wine, steak sauce, soy sauce, garlic and paprika; pour over the meat. Close bags or cover dish and refrigerate several hours. Turn steak once or twice as it marinades.

Remove the meat from the marinade, pat dry with paper towels. Reserve marinade. Cook steaks over medium coals to desired doneness, allowing approximately 7 to 10 minutes per side for rare; 10 to 15 minutes per side for medium.  Brush with marinade as they cook. Let steaks stand a few minutes before slicing. Steaks may be broiled, if desired. Boil the reserved marinade to reduce, adding more wine if desired. Serve with the sliced steak. 

Technorati Tags : steak, grill, recipe

• 1 Broiler chicken; cut in part
• 1 sm Onion; minced
• 8 oz Spanish-style tomato sauce
• 4 oz Taco sauce
• 1/4 c  Molasses
• 2 tb Vinegar
• 1 tb Cooking oil
• 1 ts Salt
• 1/2 ts Oregano leaves
• 1/8 ts Pepper
• 1/2 c  Jack cheese; shredded (opt)

Lay out chicken parts in baking dish and bake in 350~ oven for 40 min. Cool them a bit and pour sauce (method below) over the chicken, cover and marinate in refrigerator for at least an hour, or overnight would be better. When ready to grill, drain excess sauce and reserve.  Place chicken on prepared grill, skin side up, about 8" from heat.  Grill, turning a few times, for about 20 minutes or until fork can be inserted with ease. Brush generously with reserved sauce during 20 minutes of grilling. When chicken is done, place on platter; top with remaining sauce and sprinkle with cheese, if you like.  Sauce: In small saucepan, make sauce by mixing together onion, tomato sauce, taco sauce, molasses, vinegar, oil, salt, oregano, and pepper. Bring mixture to a boil. Remove from heat and cool 2 minutes.

Technorati Tags : taco, recipe, grill, chicken

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Southern Fried Chicken:

• 4 eggs
• 1/3 cup water
• 1 cup hot red pepper sauce
• 2 cups self-rising flour
• 1 teaspoon pepper
• House Seasoning
• 2 1/2-pound chicken, cut into pieces
• Oil, for frying, preferably peanut oil

1. To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.
2. In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
3. Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
4. Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

Technorati Tags : Southern, Fried, Chicken, Recipe

• 1/2 cup mayonnaise
• 5 ears corn, husks and silk removed
• 1 cup shredded Parmesan
• Chili powder
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Prepare grill.

Brush a thin layer of mayonnaise on corn. Sprinkle the corn with cheese, chili powder, salt and pepper. Wrap each corn with foil and place on the grill. Turn occasionally and cook for about 10 minutes (until kernels begin to brown). Serve warm.

Technorati Tags : corn, cheese, recipe, barbecue, bbq

An open letter from Whole Foods in response to The Omnivore's Dilemma. via

Technorati Tags : whole+foods

• 1 head iceberg lettuce, 8 outer leaves reserved, remainder torn into bite-size pieces
• 12 radishes, trimmed and sliced
• 2 stalks celery, cut into thin 2 inch strips
• 1-1/2 cups French dressing, or Creamy French, Russian or Thousand Island salad dressing
• 4 tomatoes\raw, cut into 6 wedges each
• 3/4 cup Swiss cheese\grated, cut into thin strips
• 1 cup cooked turkey breast, or cooked chicken, cut into thin strips
• 1 cup cooked ham, cut into thin strips
• 4 hard-boiled eggs, quartered

Arrange outer lettuce leaves around outside edges of a salad bowl. Add remaining lettuce, radishes, celery and half the dressing. Toss. Arrange tomato wedges around inside edges of large lettuce leaves. Combine cheese, turkey and ham and add to bowl. Arrange hard
boiled egg quarters between tomato wedges. Season with salt and pepper to taste. Top with remaining salad dressing before serving.

Technorati Tags : salad, recipe

• 12 oz boneless top round beef steak, 1 in. thick -- trimmed of fat
• 8 c loosely packed mixed salad greens
• 1 c cucumber -- thinly sliced
• 1 c radishes -- thinly sliced
• 1/2 c scallions -- thinly sliced
• 1/2 c cilantro -- chopped
• Lime Dressing:
• 1/2 c fat-free, reduced-sodium chicken broth
• 2 tbsp fresh lime juice
• 1 pc ginger, 1 1/2x1 inch -- peeled and chopped
• 1 tsp vegetable oil
• 1 lg garlic clove -- peeled
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp hot pepper sauce

Heat broiler and broiler-pan rack or BBQ grill.  Broil or grill steak 4-6 inches from heat source, 5-7 minutes per side for rare, 7-9 minutes per side for medium and 9-11 minutes per side for well done.  Remove to cutting board; let atand about 5 minutes

Meanwhile place lettuce, cucumber, radishes, scallions and cilantro in large bowl, and put Dressing ingredients in a blender or food processor and process until smooth.  Cut steak in thin slices across the grain; add to bowl.  Pour dressing over salad.  Toss to mix and coat.

Technorati Tags : Thai, beef, steak, salad, recipes

• 2 tb Butter
• 1 sm Onion (or 3-4 green onions w/tops)
• 1/2 tb Green chilies, chopped
• 1 tb Green peppercorns
• 1/2 c  White wine
• 3/4 c  Half & half
• Sirloin, sliced thinly (freshly grilled or leftover)
• Flour tortillas, lg. size (warm in microwave to soften)
• Dash of coriander
• Dash of salt

Saute onion and chilies until softened. Add green peppercorns and wine; reduce until most of wine is evaporated to a syrup consistency. Add cream and continue to simmer until sauce is thick enough to coat a spoon. Don't let it get pasty, though; watch carefully. Lower heat, salt to taste. Add more butter if necessary. Toss in cilantro or parsley. Add beef and stir just to coat if freshly grilled; if leftover, heat just 'til warm.

Spoon into tortillas. Add fresh chopped tomato or salsa, guacamole, sour cream, shredded lettuce and cheddar. Fold up like a burrito and enjoy!

Technorati Tags : steak, beef, fajita, recipes

Around here seem to alternate between going out on Father's Day and having a big meal here at home.  With Jordon's stomach a little finicky ever since he started taking medication for his neuropathy, things are probably going to be a little simpler this year.  Anyways, like a lot of holidays, I will post a couple of recipes that I am toying with today.  Enjoy.

Technorati Tags : Father's+Day, recipes

When I started cooking in college, I was tied to recipes. If I didn't have an ingredient (even something as simple as 1/4 teaspoon of nutmeg) I wouldn't skip it, I'd dash out to the store and buy it so that I'd have everything exactly right. I was nervous if I diverged from the recipe in any way. I'd see those people who'd just sort of instinctively throw things into a pot and wonder how they did it. Beginning as a baker taught me to be structured and orderly about what went into my pot. Baking does not tolerate things just being instinctively thrown around. If baking were a country, it would be Switzerland or Germany. Cooking would be Italy or someplace nice where you could lounge with a glass of wine. In baking country, the trains run on time.

Over the years I've become more comfortable with cooking, able to veer from a recipe if necessary and recently, even able to concoct recipes of my own. So when we had guests over for dinner the other day, I decided on a roast boneless leg of lamb (grass fed lamb, of course). I made this mint pesto from Epicurious. (Notice the recipe doesn't say whether the leg of lamb should be boneless, this made me anxious when I read it, so clearly I still have baker's issues.) I decided it didn't matter, and I rubbed the pesto inside the lamb and then rolled it up, and slathered the remainder on the outside. It was my first leg of lamb roast and it turned out quite well.

Technorati Tags : cooking, baking

• 2 c  All-purpose flour
• 1/2 ts Salt
• 1 x  Vegetable oil
• 1/4 ts Baking soda
• 1 x  Milk to mix

Sift together the flour, baking soda, and salt into a bowl.  Add enough to form a stiff dough.  Knead the dough well on a lightly floured board, form into 4 or more equal-sized balls.  Roll out the dough thinly to form 8-inch or 12-inch circles.  Then brush on a thin coating of vegetable oil.  Roll into balls again, cover, and allow to stand for 15 minutes at room temperature.

Roll out the dough again and flatten to the original dimensions by patting lightly.  Heat a cast-iron or heavy-bottomed frying pan so that when tested with a drop of water, it sizzles.  Place the rotis, one at a time, in the pan and cook for a minute.  Turn, and spread a thin layer of vegetable oil on the face of each roti, and turn frequently until cooked - when brown flecks appear on the surface. Remove from frying pan and pound between the palms of the until it becomes supple.  Keep rotis warm and moist by covering with a towel. Yields: 4-6 servings

Notes from cookbook:  Traditionally rotis are cooked on a flat iron grid called a tawa, but any heavy skillet or griddle can be used.  If the roti is to be filled with any curried meat, poultry, or vegetable and eaten as a food, make 12-inch rotis.  Place the filling in the center and fold in the edges.  When they are to be served as a bread to dip up curries, chutney gravies, prepare 8-inch rotis.

Technorati Tags : roti, carribean, recipe

Apartment Therapy points us towards an illustrated guide to cooking knives.  Nice.

Heidi at 101 Cookbooks has some good advice for those of you (us) who want to create your own cookbooks.  Some wonderful ideas there that can be applied to a lot more than just cookbooks.

• 1 t  black pepper
• 1 t  kosher salt
• 1 t  onion powder
• 1 t  garlic powder
• 1/2 t  white pepper
• 1/2 t  cayenne
• 1/2 lb sliced bacon
• 1 c  onion
• 2 c  beef stock
• 1 c  chili sauce
• 1 c  honey
• 5 t  fresh orange juice
• 1 t  orange zest
• 2 t  fresh lemon juice
• 1 t  lemon zest
• 2 t  garlic puree
• 1/4 c  unsalted butter

Combine salt, peppers, onion powder, and garlic powder-mix well and set aside.  Cook bacon until crisp.  Add onions, cover, and cook until browned, without burning add dry spice mixture, heat and stir for 1 minute.  Add remaining ingredients.  Heat and stir for 20-25 minutes.  Pour into a food processor.  Process to a smooth puree.  Use as a mopping sauce.  Serve hot or warm as a dipping sauce.

Technorati Tags : cajun, bbq, barbecue, sauce, recipe

• 1 t unsalted butter
• 1 t flour
• 3/4 c milk
• 1/2 c blue cheese
• 1/2 t kosher salt
• 1/4 t white pepper

Heat butter in a saucepan, over a medium flame. Stir in flour until well blended. Whisk in milk, heat and stir until thickened.  Remove from heat.  Stir in remaining ingredients-mix well.  Serve warm or at room temperature or over grilled meat.

Technorati Tags : blue+cheese, cheese, BBQ, barbecue, sauce, recipe

It's summer and a lot of you are looking for something different for a barbecue sauce.  I found a bunch of them and am posting them here.  Enjoy.

• 1 green onion -- finely chopped
• 1/2 cup soy sauce -- regular strength
• 2 tablespoons brown sugar, packed
• 2 tablespoons dark sesame oil -- or less
• 1 1/2  tsp sesame seeds -- ground
• 1 clove minced garlic -- or crushed
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• 1/4 teaspoon fresh ginger root -- minced
• 1/8 teaspoon msg -- optional

1. Use mortar and pestle to grind seeds and peppers together to release oils.
2. Grind minced (dry) garlic; or use (wet) crushed. Place all ingredients in a container. Mix well.
3. Makes about 3/4 cup. Add meat. Marinate, covered, in refrigerator from 24 to 48 hours. 

Technorati Tags : recipe, bbq, barbecue, recipe, Korea 

• 3 ea Med Bananas, green tip, peel
• 1 ea Onion, halved, thinly sliced
• 1 ea Apple, tart, peeled, cored,
• 1 1/2 t  Lemon peel, grated
• 1 t  Coriander
• 1/8 t  Red pepper, ground
• 1 cn Kidney beans, undrained, 
• 1 c  Yogurt, nonfat
• 3 c  Hot cooked rice
• 3 ea Green onions, thinly sliced
• 1/4 c  Peanuts, chopped
• 3 t  Margarine, divided
• 2 ea Lg Garlic, cloves, pressed
• 1 1/2 t  Curry powder
• 1 t  Ginger, ground
• 1/8 t  Tumeric
• 1 cn Black-eyed peas, drained
• 1/3 c  Raisins
• 3 ea Hard-cooked eggs, halved,
• 6 ea Radishes, thinly sliced
• 1/2 c  Cilantro, chopped
• Cut bananas in half crosswise, then lengthwise to make 12 pieces.

Saute in non-stick skillet with 2 tsp margarine until lightly browned. Remove to plate.  Add 1 tsp margarine to skillet. Saute onion, garlic, and apple until soft.  Combine curry powder, lemon peel, ginger, coriander, tumeric and red pepper. Stir into onion mixture.  Add black-eyed peas, undrained kidney beans and raisins. Cover; simmer 5 minutes. Remove from heat, stir in yogurt.   Place egg halves on rice. Surround with sauteed bananas. Spoon curry over. Top with radishes, green onion, cilantro and peanuts.  Serves 6

Technorati Tags : curry, vegetable, caribbean, recipe

• 1 envelope Good Seasons Italian Salad Dressing Mix
• 2 tablespoons brown sugar
• 2 tablespoons oil
• 2 tablespoons soy sauce
• 1 teaspoon ground cinnamon
• 1 teaspoon ground thyme
• 1/2 teaspoon ground red pepper
• 2 1/2  pounds chicken pieces

1. Mix all ingredients except chicken in small bowl until well blended.
2. Pour dressing over chicken; cover.  Refrigerate 1 hour to marinate.  Drain; discard dressing mixture.
3. Place on greased grill over hot coals or on rack of broiler pan 5-7 inches from heat.  Grill or broil 40-45 minutes or until cooked through, turning frequently.  Makes 6-8 servings.