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
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
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
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.
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
Kung Pao Shrimp Ok, I’ll be honest. I have no idea if this really qualifies as “kung pao” anything. I just really like that phrase. Bring me to a PF Chang’s or any Chinese restaurant and you’d be pretty safe making a bet I’ll order something with those words in front of it. It’s fun to say, it’s spicy and it’s one of the few Chinese dishes that doesn’t have at least one rando ingredient that makes you question what you’re chewing. I get stumped on lunch a lot. I’m always super skeptical about the turnaround time for Chinese food. I take all the skepticism back though after this. It’s spicy, sweet and salty and I guarantee you’ll be licking the sauce off your fingers. Kung pao shrimp Sweet, spicy and salty kung pao shrimp made in minutes. Author: Gina Matsoukas Recipe type: shrimp Serves: 2 Ingredients Shrimp 1 lb. large shrimp, peeled & deveined 1 tablespoon ginger, minced 2 cloves garlic, minced 1 hot red pepper, diced 4 scallions, chopped 1 tablespoon extra virgin olive oil Sauce Instructions
Chicken Parmesan Grilled Cheese As you may have noticed, I’ve been cheerfully enjoying National Grilled Cheese Month with my Green Bean Casserole Grilled Cheese Sliders and my Grilled Cheese Roundup over on Brit. I just couldn’t help myself, so I was back at it in the kitchen this week coming up with another delicious creation. This one was inspired with my favorite sandwich at La Villa Delicatessen in Willow Glen. It’s been awhile since I’ve had one, so I can’t remember exactly, but I think their version is more of a sandwich rather than a melt. Either way, my rendition turned out AH-mazing (if I do say so myself). I’m not going to tell you lies. If you like Chicken Parmesan, you are going to L-O-V-E this sandwich. by Jaymee Sire Keywords: bake grill entree sandwich basil chicken tomato cheese For the tomato sauce:Sauté the onions and garlic in a little olive oil until soft.
Maple Salmon Recipe This restaurant-worthy maple salmon recipe is as good as it gets! Plus, it's easy to make with simple ingredients you probably already have on hand. Maple Salmon Ingredients These are the basic ingredients you'll need to make restaurant-worthy maple salmon at home: · Maple syrup: Of course, you'll need maple syrup!· Soy sauce: Salty soy sauce perfectly balances the sweetness of the maple syrup.· Garlic: Fresh garlic adds bold flavor.· Seasonings: This maple salmon is seasoned with garlic salt and black pepper.· Salmon: This recipe works for a pound of salmon, which should make about four regular-sized fillets. How to Make Maple Salmon You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make maple salmon at home: 1. What to Serve With Maple Salmon In need of serving suggestions? · Roasted Parmesan Rosemary Potatoes· Oven-Roasted Asparagus· Gourmet Mushroom Risotto How to Store Maple Salmon Allrecipes Community Tips and Praise
Chicken with 40 Cloves of Garlic We had friends over for dinner and I wanted to try a new chicken recipe that would feed a lot of people. I saw this recipe in my most recent library cookbook find, “Barefoot in Paris”. I knew immediately that I wanted to try it but I didn’t have dry wine, cognac or heavy cream so I adapted the recipe using chicken stock and 2% milk. I also used skinless, boneless chicken breast and less oil. 6 boneless, skinless chicken breasts, trimmed of any fat and in half1-2 tbsp of olive oilDried thyme to tasteSea salt and fresh cracked pepper to taste40 cloves of garlic1 tbsp of butter1 tbsp flour1 2/3 cups of chicken broth2 tbsp 2% milk (I ended up using about 1/4 cup)1 tbsp fresh parsley, chopped Separate the cloves of garlic and peel. Preheat the oven to 350 degrees. Heat the olive oil in a large skillet over medium high heat. Once the chicken has baked, carefully remove the chicken and garlic cloves to a platter and cover with an aluminum foil tent to stay warm. Awards:
Pan-Seared Cod in White Wine Tomato Basil Sauce - Baker by Nature A quick and easy recipe for Pan-Seared Cod in White Wine Tomato Basil Sauce! If you love cod fish recipes, try this flavorful dish for dinner tonight! So good with rice or zoodles! Pan-Seared Cod Yesterday we spent the entire day (and night) at the Dutchess County Fair! I look forward to it every Summer, and definitely didn’t hold myself back from indulging in funnel cake, deep fried oreos, french fries, and chocolate covered bananas. Suffice it to say, I’m currently recovering from a fried food hangover! Question: Do you like cod? Tips and Tricks for Recipe Success: Due to the delicate nature of cod, I highly suggest using a non-stick pan or skillet when making this recipe. I haven’t tried this recipe with frozen cod, but I imagine it would work as long as it’s thawed first. If you love seafood as much as I do, this Pan-Seared Cod in White Wine Tomato Basil Sauce is sure to be a hit in your home! If you try this recipe, let me know what you think! More Cod Fish Recipes: Prep 15 mins Notes
Jalapeño Popper Buffalo Chicken Bundles Wrapped in Bacon Jalapeno poppers are one of my all-time favorite appetizers. Simple, spicy, perfect. I also happen to love anything with wing sauce. My Buffalo chicken dip is just one example that comes to mind. I decided to combine the two things for a fiery dish that can be made either as an entree or an appetizer. There are different versions of this that have been making the rounds on Pinterest, like bacon-wrapped jalapeno chicken bites or jalapenos stuffed with Buffalo chicken. It has all the basics: roasted jalapenos, cream cheese, chicken, wing sauce, *bacon*, and a blue cheese dressing, perfect for dipping. Start by pounding the chicken very thin. Roll each one into a little bundle and coat in Buffalo wing sauce. Spray a baking dish with non-stick cooking spray and pour a little of the wing sauce in the bottom. Serve with a side of blue cheese dressing (or ranch if you're not fond of blue cheese). by Jaymee Sire Pre-heat oven to 450 degrees.
Baked Lemon Haddock Recipe: How to Make It Home Gear Bakeware After testing out a ton of fish recipes, I've decided this baked haddock version is the best. The mix of crunchy topping and lemon is just delicious. —Jean Ann Perkins, Newburyport, Maryland <img src=" loading="lazy" height="42" width="42" />Total Time Prep: 10 min. Bake: 20 min.