Joomla! site syndication http://mommyitburns.com Sat, 05 Jul 2008 12:33:40 +0100 FeedCreator 1.7.2 http://mommyitburns.com/images/M_images/joomla_rss.png http://mommyitburns.com Joomla! site syndication http://mommyitburns.com/index.php/Recipes/Zesty/Muhammara.html This is a stupefyingly ancient spread. They've been eating this in the middle east for so long nobody knows precisely where it originates from. Aleppo, Syria is the generally accepted birth place of this hot pepper spread. Wherever it comes from I *like* it. If nothing else I'm happy knowing that pomegranate molasses exists! Ingredients:3-4 red peppers12 tablespoons toasted walnuts1/2 teaspoon ground cumin4 tablespoons bread crumbs4 tablespoons olive oil2 tablespoons pomegranate molasses4 tablespoons tomato puree1/2 red birds eye chillisalt and pepper to taste Recipes - Zesty Sat, 28 Jun 2008 09:36:08 +0100 http://mommyitburns.com/index.php/Recipes/Sauces-Rubs-Mops-Bastes-and-Marinades/Chris-Habanero-Sunrise-Hot-Sauce.html This versatile sauce can be used as a condiment, grilling, marinating, or finishing sauce. The flavor comes on with an intense, almost jerk-like bright berry tone, progresses into an even, smoky heat and then finishes with a subtle salty lime flavor.It is a fairly hot sauce so use fewer habaneros, or substitute jalapenos if you are heat-challenged.This sauce is a decent replacement for Louisiana-style sauce in sweeter recipes, but really shines as a BBQ, hot-wing, or finishing sauce. It is also an excellent base for jerk recipes. Ingredients: 5 bright orange habaneros1 lime2 cloves garlic1/4 large yellow onion2 long piece of ginger1/3 11.5 oz. can frozen Strawberry Breeze juice concentrate3/4 6 oz. can tomato paste2 tbsp honey2 tbsp maple syrupabout 1 tsp coarse kosher saltabout 3 tbsp apple cider vinegar Recipes - Sauces, Rubs, Mops, Bastes and Marinades Thu, 26 Jun 2008 16:44:10 +0100 http://mommyitburns.com/index.php/Articles/Latest/The-Great-Lenexa-Barbeque-Battle.html Start: 23 Jun 2007 - 11:00am End: 23 Jun 2007 - 5:00pm Location: So Ko Par Trails Park (87th and Lackman), Lenexa, KS. The Great Lenexa Barbeque Battle started in 1982 with twelve contestants and twelve judges. On April 27, 1984 Governor John Carlin declared the contest the official Kansas State Championship. The contest has grown to its current size of 185 contestants and 240 judges. You may view registration information and the location map of this year’s event. The contest is always held on the fourth Saturday of June each year. The fun begins on Friday as 187 teams arrive with some of the most unique smoking contraptions imaginable. They bring with them secret recipes that they hope will help aid them in winning the contest. As the teams prepare their cooking sites, the park comes alive with entertainment and live music Friday night. The real contest begins Saturday as the judging tent buzzes with activity preparing for the first barbeque samples to arrive around noon. 240 judges have the hard task of identifying the best barbeque among seven different categories, including brisket, pork, ribs, sausage, chicken, whole animal and miscellaneous. The Great Lenexa Barbeque Battle, the Kansas State Championship presented by Everest A SureWest Company along with the following sponsors: K C Masterpiece Barbecue Sauce, Kingsford Charcoal, Lenexa Hy Vee, 94.9 KCMO Radio Station, 101.5 Jack FM Radio Station, Gill Studios, Central States Beverage Company and Toyota invite you and your family to join us in the fun. There is a $5.00 admission on Friday evening. Children under twelve are free. There is no admission fee on Saturday. Articles - Latest Thu, 26 Jun 2008 16:39:03 +0100 http://mommyitburns.com/index.php/Articles/Latest/Battle-of-the-BBQs.html Via MSN: In TODAY’s Barbecue Challenge (http://today.msnbc.msn.com/id/25332751/?GT1=43001), two grilling giants — Lindsay Shannon of Kansas City’s B.B’s Lawnside Barbecue and Michael Rodriguez of Salt Lick Barbecue in Driftwood, Texas — square off to see which region has the tastiest cooking style... Part of me wants to say pffft they left of the Carolinas but I think that's just the craving for more of CaJohns Orange Chipotle BBQ sauce talking. It's nice to see the concept of regional BBQ styles hitting mainstream media. Pluse they provided a spiffy recipe for a KC style sauce. Articles - Latest Thu, 26 Jun 2008 16:32:55 +0100 http://mommyitburns.com/index.php/Recipes/Indian-Cuisine/Easy-Chicken-Garam-Marsala.html In the pork vindaloo recipe post I mentioned having made a successful stab at chicken curry. When one of your Indian friends tastes the leftovers, declares it authentic and then goes back for more I'll call is successful. Thanks to Patak's Original Garam Masala Curry Paste (http://www.google.com/products?hl=en safe=off client=firefox-a rls=org.mozilla:en-US:official hs=rG4 q=patak%27s+garam+masala+curry+paste um=1 ie=UTF-8 sa=X oi=product_result_group resnum=1 ct=title) it not only turned out great it was a breeze. The resulting dish has a very strong cinnamon and ginger flavor that's out of this world. Ingredients:One whole chicken breast, skin removed, cubed2 tbsp olive oil6 TBS Patak's Garam Masala Curry Paste1 cup canned tomatoes2 medium onions, diced.1 1/3 cups water.Penzey's sweet curry powder (optional) Recipes - Indian Cuisine Sat, 21 Jun 2008 08:46:26 +0100