As a not so spicy compliment to my Asian Inspired wings, I offer up my wife’s lemon garlic chicken wings. We came up with this recipe in the hopes that it would pick up on some of the flavors of Greek chicken, or at least Mediterranean cuisine, and I don’t think we were
too
far [...]
4 boneless, skinless chicken breast halves (about 1 lb.)1 egg white1 Tablespoon cornstarch1 Tablespoon dry white wine or sherry4 green onions1 teaspoon minced gingerroot3 teaspoons minced fresh garlic (about 6 medium cloves)2 Tablespoons vegetable oilHot cooked riceSAUCE1 teaspoon crushed chili paste (sambal oelek) or more to taste2 teaspoons sugar1 teaspoon cornstarch2 teaspoons rice vinegar1 Tablespoon water2 Tablespoons dry white wine or sherry2 Tablespoons soy saucePlace chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir?fry chicke
Note: The French version is here.As I promised, after my charitable duty yesterday and Brad Pitt's picture showing :-) today will be all about food. I love to have diner parties at home (and to go to, in that case I don't have to clean the dishes (my kitchen is too tiny to let a dishwasher in, ARGHHH)). That started a long long time ago (well not so long, I'm not that old anyway) when I was in College, then continued and grow when I was a Californian and never dies. In College diner parties were pretty simple and frugal. Me and my friends didn't have any money. So we had: pasta parties, tartiflette parties (a typical French dish from the mountains, not to mention that it's a winter dish) and crepes parties. Very often I baked a cake, chocolate or fruit one (let me confess: chocolate was and still is my favorite). Then in California I was part of a joyful Wednesday diners group. I was the only French in the middle of bunch of Americans. I was making a serious effort to cook French food
You know you're becoming a local somewhere by the actions of the shopkeepers. I was off work last week (between jobs, not sciving!) and went into the village one morning. The manager of the wine shop waved at me through the window.&nb
One of my favorite recipes I make is my famous Garlic Butter Mashed Potatoes everyone loves them. Peel and boil potatoes. Once the potatoes are fully cooked, I then put potatoes in a stand mixer with melted butter, milk, cooked garlic cloves, salt, pepper, then blend it all together. I also make a tasty Butter Garlic Gravy that goes along with the potatoes. I just put cooked garlic cloves with melted butter, milk and a bit of flour in the mixer. It has become one of my most requested thing I make everyone always seems to love them. - Buy Potatoes - Buy Garlic - Buy Miss Grace Cakes
Scientific Name: Allium sativum
Biological Background: This bulbous plant is closely related to onions, leeks, chives and is a member of Allium vegetables. Garlic is native to Central Asia, and has been cultivated for at least 5,000 years.
Nutritional Information: Due to its use as a spice, garlic provides insignificant amount of nutrients.
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I have no idea where this recipe came from, so unfortunately I can't give credit. However, if anyone is familiar with this recipe and knows for sure, let me know. I'm guessing it was adapted from this recipe from McCormick. They are close but not quite the same.Cheesy Garlic Mashed PotatoesINGREDIENTS6 potatoes - cubed & cooked until tender1/4 c milk1 pkg (8 oz) cream cheese1 c sour cream1 t parsley flakes1/2 t crushed garlic1 c shredded cheddar (or other cheese)DIRECTIONS1) Blend all ingredients until smooth and stir in 1/2 c cheese2) Spoon into greased casserole dish. Cover and bake at 325 for 30-40 minutes.3) Uncover, sprinkle with remaining cheese. Bake 5-10 minutes, until melted.
I have no idea where this recipe came from, so unfortunately I can't give credit. However, if anyone is familiar with this recipe and knows for sure, let me know. I'm guessing it was adapted from this recipe from McCormick. They are close but not quite the same.Cheesy Garlic Mashed PotatoesINGREDIENTS6 potatoes - cubed & cooked until tender1/4 c milk1 pkg (8 oz) cream cheese1 c sour cream1 t parsley flakes1/2 t crushed garlic1 c shredded cheddar (or other cheese)DIRECTIONS1) Blend all ingredients until smooth and stir in 1/2 c cheese2) Spoon into greased casserole dish. Cover and bake at 325 for 30-40 minutes.3) Uncover, sprinkle with remaining cheese. Bake 5-10 minutes, until melted.
Last night I made my Lime Garlic Chicken, unfortunately I don't really have a set recipe for this. I tend to just shake stuff on it. It turns out a little different everytime, but always tastes delicious. When I use fresh squeezed lime juice, I always add a little more than the bottled stuff from the grocery store. Rose's is already thick and a little bit sweet, so it definitely adds a different flavor. Of the three lime juice choices, my husband likes it best with Rose's and I prefer it with fresh squeezed lime juice. The butter is the sauce thickener, you can try oil, but I find it works best with butter.Lime Garlic ChickenINGREDIENTSChicken Tenders or Breasts2 Tbsp Butter (The only ingredient with a set amount)Onion PowderGarlic Powder (or fresh garlic, diced or pressed)ThymeSaltPepperThymePaprikaRose's Lime Juice, Lime Juice, or fresh squeezed Lime (each impart a different level of lime)Chicken Broth (Canned or homemade, again each will impart different flavor)DIRECTIONSMelt
I’ve been blaming a lot of other food bloggers for my entries here lately, and today seems to be more of the same. This time it was Katerina of Daily Unadventures in Cooking who decided my fate for me. I was just taking my daily dose of food blogs when I ran across [...]
I have a few go-to recipes in my arsenal and this is most definitely one of them. A perfect combination of heat, sweet and sour, it compliments vegetables, fish or chicken well, without overpowering the flavor of the main component.
And it will leave a little tingle on your tongue in the process.
Garlic Chili Stir [...]
INGREDIENTS :
Left over rice, at room temperature 1 1/2 cup
Vegetable oil 1/4 cup
Garlic, chopped 3 tbsp.
Egg 1 whole
Spring onions, chopped 6
Butter 1 tbsp.
Japanese soy sauce 3 tbsp.
Salt/pepper To taste
(1 serving)
Heat oil in a wok or large frying pan. Add chopped garlic and stirfry until almost golden.
Add rice to the frying pan and stirfry rice until hot and well mixed
Create space at the center of the pan. Add butter to the space and when melted, crack an egg into the space and scramble it. Mix the rice with the egg and stirfry to evenly distribute the egg.
Add Japanese soy, salt and pepper to season. Before serving the fried rice, add the chopped green onions and mix together. Serve hot as a side dish to accompany the main courses.
Tip… This dish is also an import but very popular and very familiar with most visitors to Thailand. lt is important to use left over rice to make fried rice or else your rice will be soggy. It's avery good way to use left over rice.
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Product DescriptionGarlic press, chrome-plating, self-cleaning, dishwasher safe, carded. Customer ReviewsGreat Garlic PressBy J. Cooper (Seattle, WA) We use a ton of garlic in our house and I am always looking for an easier way to chop/mince my garlic. I recently got the Trudeau press and love it. It has a nice weight in the hand ( I hate when the press feels too light) and does a good job with the mincing. Also, I was able to get more than one clove in it...another plus. It's fairly easy to clean (handle flips around to press out the sticking pieces) AND it goes into the dishwasher. Check PriceGreat valueBy T. R. Sullivan Having spent many many years with run of the mill presses, I had no idea this type existed. Thanks to Cook's Mag I got turned on to the Trudeau. It is night and day different from the others, the construction is very heavy, solid. It has a handy cleaner attached for one step operation, the garlic is completely extruded, skin & all the rest stay behind. You'll never n
OK, it’s officially called The Garlic Twist, but a friend of my wife’s and mine (who we purchased one for after he fell in love with ours) wrote to thank us for “The Garlic Smoosher,” and I think that’s a much more catchy name.
Need to finely chop or mince garlic? You NEED this. Ever tried [...]
"Say what is polenta anyway?" Polenta is a cornmeal that has a coarse texture. You can probably find this item in the specialty food section of your local supermarket. Try experimenting with the flavors; there's a variety of things you can add to this polenta! On occasion I'll throw in some sauteed diced smoked ham if I'm serving it to folks who don't enjoy seafood. If you're planning a menu for a summer barbecue party, you can use this polenta to add some variety to the side dishes you'll be serving.READ MORE...
For this issue of YPOM we delve into the deep dark world of leftovers! One of the things tat struck me about dew’s pantry list was that she had “Several cooked, half consumed pork roasts” lying around in her freezer that she usually uses for sandwiches.
While pork sammiches are definitely on the good side of wonderful (especially if they’re pulled), I thought perhaps I’d dive in and see if we couldn’t pull a double-duty dinner out of what would otherwise be a porcine sacrifice to whole grain bread and a few lucky condiments.
I’m not sure what variety of pork roast lives in dew’s freezer, but for this exercise I used a pork blade roast that weighed in at just a bit over 6 pounds. (It was the smallest they had at the market that day.) Said piece of meat was roasted with nothing but salt and pepper, served up gleefully for one meal, then retired to the fridge for three days before this experiment began.
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Recipe I eat many times I love pizza so I am always creating new ways for pizza. I use multi grain tortillas then paint olive oil or other oils or butter on the tortilla then bake it in the oven until it is crispy or hard then take out of oven put toppings on. I use chunky salsa instead of pizza sauce because it gives it more flavor and a hot spicy taste. I put any kind of meat topping on like shrimp, beef, turkey, chicken, bacon or other. Most of time I add raw garlic or garlic powder, olives, onions, peppers, mushrooms or any other topping you like. Then add mozzarella cheese on top then put back in oven until cheese is melted. It tastes so good. - Buy Books Recipes - Buy Pizza - Buy Tortillas - Buy Salsa - Buy Olive Oil - Buy Mushrooms - Buy Garlic - Buy Onions - Buy Olives - Buy Mozzarella Cheese
OK, first off, I love sautéed greens—let’s just get that out of the way. I look like a meat and potatos guy but when left to my own devices, I admit it, I’ve got a couple cloves of roasted garlic and some diced shallots or onions in the pan, a little unsalted butter and garlicky olive oil and I’m rinsing the spinach. So, my wife L is coming home late, I’m hungry and reading the Cooking Journey food blog and Shayla has made some sautéed greens with shallots and it looks so good—and green, so very, very green. I think, yeah, I’ll have some of that. I had the garlic cloves minced and in the pan with the onions and the bunch of organic spinach glistening emerald before I remembered I had the Fine Cooking issue that she used (December 2006, on the back flap). So as I was sitting down with my big bowl of green garlicky goodness, enjoying that scratchy teeth feel you get, I scanned the recipe. I don’t know if I could give up the garlic cloves in place of the coriander and r
Once, sometimes twice, a week I make a batch of soup. My wife and I takes turns deciding what type I will make and then on my way home from work I’ll stop in at the organic market and pick the ingredients up fresh. This week was L’s choice and reaching back into her comfort food memories she picked Beef Barley soup. I did a quick search and found a great recipe from February 2000 issue of Bon Appétit. I hadn’t fully read the recipe until I got home and found that before the meat gets added the soup has to sit over night. Postponing the soup night seemed a sad thing at first but over the next 24 hours the flavours had married beautifully and made it all worth while. I only bought about one pound of the filet mignon (the recipe calls for 1 1/2 lbs), but when cut into half inch pieces it was more than enough and cooked quite quickly. To accompany the soup I brushed some sourdough bread with garlicky olive oil and mozzarella cheese and grilled it until it was bubbly. We both had sec
This easy-to-clone dish comes with many of the tasty entrees at the restaurant chain or can beordered up, pronto, on the side. It's a nice clone to have around since it goes well with so manydishes, Mexican or otherwise. Just give yourself the time to bake and cool the potatoes. Be hereat TSR next week for a big clone request from the same "always fresh ingredients" Mexican foodchain. It's for that muy delicioso salsa, baby! Si, si, si. See you then.4 medium/large russet potatoes1 tablespoon butter1 tablespoon minced fresh garlic (3-4 cloves)3/4 cup water1/2 cup cream3/4 teaspoon salt1/8 teaspoon black pepper1.Preheat oven to 400 degrees.2.Bake the potatoes by first rubbing them lightly with oil and then baking them in the preheatedoven for 1 hour until they are tender. Cool.3.Mash potatoes and remove about half of the skin. You want to leave the rest in.4.Melt the butter in a large suacepan over medium heat, then add garlic and saute for 5 minutes.5.Add the remaining ingredients to
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