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Articles -
Knowing is Half the Battle
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Written by J. Donavan Stanley
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Monday, 28 April 2008 |
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In the United States barbecue sauces are as diverse as the states themselves. It's amazing how something so seemingly concrete turns out to in fact be an abstract concept. Barbecue sauce simply means "sauce that you put on barbecue". A good portion of the US would probably describe either a Kansas City style or a Memphis style sauce if you ask them to describe barbecue sauce but there's a plethora of options out there. Even the regional styles are further subdivided, "I'll have the north-west Texas on my ribs please" sheesh! |
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Read more... [Types of Barbecue Sauce]
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Articles -
Idiots and Hot Stuff
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Written by J. Donavan Stanley
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Saturday, 26 April 2008 |
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This could be the start of a new category: "Idiots and Hot Sauce"... An Army sargent is bet fifty bucks that he can't eat a teaspoon of Black Mamba and not drink anything for ten minutes. This could never end well.
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Recipes -
Zesty Cooking
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Written by J. Donavan Stanley
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Saturday, 26 April 2008 |
Wafting out of many restaurants, snack shops and street stalls in central Mexico is the scent of shredded meat with a smoky chipotle chile, tomato and sweet onion sauce. It's know as Tinga and is served in a variety of ways. It can be used in soft tacos, burritos or atop crusty rolls. You can pile it high on crispy tortillas and top with avocado and cheese.
This recipe uses chicken but you can easily substitute pulled pork or even shredded smoked fish or quail. Using both thigh and breast meat gives the tinga more flavor, but use all white meat if you prefer. Ingredients: - 3 pounds chicken breasts, boneless and skinless
- 2 cups chicken stock (reserved after poaching chicken)
- 2 tablespoons vegetable oil
- 2 small onions, thinly sliced
- 6 plum tomatoes
- 4 garlic cloves
- 2 tablespoons salt
- 2 tablespoons tomato paste
- 1 chicken bouillon cube
- 1 can chipotle chile canned in adobo (7 oz. can)
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Read more... [Chicken Tinga]
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Recipes -
Sauces, Rubs, Mops, Bastes and Marinades
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Written by J. Donavan Stanley
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Saturday, 26 April 2008 |
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This is a quick and easy hot sauce you can make at home. Ingredients: - 6 fresh habanero peppers (with seeds)
- 5 lemon drop peppers (or other small hot pepper)
- 8 jalapenos (with seeds)
- 2-3 garlic cloves
- 2 cups white vinegar
- 1/4 teaspoon ground oregano
- 1/4 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon mustard powder
- fresh ground black pepper
- salt
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Read more... [Diablo Blazing Sauce]
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Reviews -
Hot Sauces
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Written by J. Donavan Stanley
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Thursday, 24 April 2008 |
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The Sauce Cartel serves up a tasy number that should have wide appeal. While not a scorcher, this sauce has a lot to offer. It just needs a wider mouth bottle! |
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Read more... [Sauce Cartel - Locura Mayan]
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Articles -
Latest News
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Written by J. Donavan Stanley
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Thursday, 24 April 2008 |
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Date & Time: Sat, May 3, 2008 The North Market presents a unique angle to the customary festivities of Cinco de Mayo on Saturday, May 3rd with the Cinco D’Ohio Festival. The traditional Cinco de Mayo commemorates the Mexican militia’s victory over the French at the Battle of Puebla in 1862. CINCO D’OHIO exalts the exceptional array of culinary commodities available from in-state producers. During the event at the North Market on May 3rd Ohio Proud vendors and their products will be flaunted in an atmosphere with fiesta flair. |
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Read more... [Cinco D'Ohio]
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Recipes -
Cooking Videos
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Written by J. Donavan Stanley
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Friday, 25 April 2008 |
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Recipes -
Zesty Cooking
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Written by J. Donavan Stanley
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Wednesday, 23 April 2008 |
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If you can't find sun-dried tomatoes in oil, you can always create your own by soaking regular sun-dried tomatoes in olive oil overnight. - 1/2 cup sun-dried tomato, packed in oil
- 1 canned chipotle chile, from can with adobo
- 3 tablespoons fresh orange juice
- 2 tablespoons balsamic vinegar
- 2 garlic clove, crushed
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1 whole pork tenderloin, about 1 lb
- chopped cilantro
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Read more... [Roast Pork Tenderloin With Sun-Dried Tomato-Chipotle Rub]
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Recipes -
Spice blends and Seasonings
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Written by J. Donavan Stanley
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Monday, 21 April 2008 |
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Garam masala is a blend of ground spices common in the Indian, Bangali and Pakistani cuisine, whose literal meaning is 'hot (or warm) spice'. While commercial garam masala preparations can be bought ready ground, it does not keep well, and soon loses its aroma. Whole spices, which keep fresh much longer, ca n be ground when needed using a mortar and pestle or electric coffee grinder. Garam masala can be used during cooking, but unlike many spices, it is often added at the end of cooking, so that the full aroma is not lost. Garam masala is not "hot" in the sense that chilis are, but is fairly pungent. Garam refers to temperature hot, where the word tekha describes heat of chilis. |
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Read more... [Garam Masala]
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Recipes -
Cooking Videos
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Written by J. Donavan Stanley
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Tuesday, 22 April 2008 |
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