Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Healthy Hummus Recipe http://steamykitchen.com/25035-healthy-hummus-recipe-video.html http://steamykitchen.com/25035-healthy-hummus-recipe-video.html#comments Mon, 11 Mar 2013 17:15:06 +0000 http://steamykitchen.com/?p=25035 Once a week, I head down to Sarasota to meet up with my friends for a “Sit and Spin” at The Good Yarn. My fiber-loving friends will understand what that means, and for the rest of you, it means that I hang out with friends while spinning wool on my Schacht Ladybug. Other than cooking, photography and blogging, I also ...

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Hummus Recipe

Once a week, I head down to Sarasota to meet up with my friends for a “Sit and Spin” at The Good Yarn. My fiber-loving friends will understand what that means, and for the rest of you, it means that I hang out with friends while spinning wool on my Schacht Ladybug.

Hummus Recipe

Other than cooking, photography and blogging, I also love turning wool, yarn, silk, alpaca, cashmere into beautiful scarves, sweaters and socks. It’s turned into quite an obsession, my craft room is filled with wool freshly sheared and you’ll never find me not-knitting in my spare time.

Hummus Recipe

On the way to the yarn shop, I always stop by Simon’s, a family-owned deli that was recently featured in NY Times 36 Hours in Sarasota. It’s a dine-in/takeout place that’s friendly to meat lovers, vegetarians and vegans. Yes, we all can get along!

Hummus Recipe

If you’re in town and have a chance to stop by, there are 2 must-eats. The Kale Tabouli (here’s my version) and their hummus. Simon’s hummus is clean, fresh, snappy from the garlic and lemon. What makes their hummus so tasty and fresh was NOT an addition of an ingredient, but actually quite the opposite.

In addition to leaving out a specific ingredient (watch the video below to find out), I’ve also lightened up the recipe by adding in plain yogurt to create a smooth, creamy hummus.

Hummus Recipe

 

 

Healthy Hummus Recipe Video

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Healthy Hummus Recipe

Servings: 4-6 Prep Time: 5 minutes Cook Time: 3 minutes
Hummus Recipe

Instead of tahini, I used plain yogurt to lighten up the recipe. Make sure you drain, rinse and re-drain the chickpeas. The water in the can of chickpeas is cloudy and starchy. You'll want to discard that. Use a good quality extra virgin olive oil!

Ingredients:

One 15-ounce can chickpeas (garbanzo), rinsed and drained well
juice from 1 lemon (about 1/4 cup)
3/4 teaspoon kosher or sea salt
1-2 cloves garlic, very finely minced
1/4 cup plain yogurt
3 tablespoons extra virgin olive oil, plus more for drizzling
1/4 teaspoon smoked paprika
minced fresh parsley

Directions:

In a food processor, combine the chickpeas, lemon juice, salt, garlic and yogurt. Process for 1 minute, then open the food processer and scrape the sides. Process for another minute. While the processor is running, pour in the olive oil. Taste and check for smooth consistency. If the hummus is too thick, add 1 tablespoon of water. Just before serving, sprinkle with smoked paprika, fresh parsley and drizzle with additional olive oil.

***


Steamy Kitchen's Healthy Asian Favorites cookbook cover

My new cookbook is available for purchase now wherever books are sold!

You can also pick up a copy on Amazon for $13.98!

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Zucchini with Lentils and Roasted Garlic http://steamykitchen.com/18308-zucchini-with-lentils-and-roasted-garlic-recipe.html http://steamykitchen.com/18308-zucchini-with-lentils-and-roasted-garlic-recipe.html#comments Wed, 05 Oct 2011 15:32:29 +0000 http://steamykitchen.com/?p=18308 A recipe for Zucchini with Lentils and Roasted Garlic by author of My Indian Kitchen, Hari Nayak.

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 This handsome man is Hari Nayak, the man responsible for getting me comfortable cooking Indian food. I think what intimidated me all these years was the long list of spices listed in most traditional Indian recipes. I remember watching a television special on Indian cuisine, and I thought to myself that an Indian chef is like an artist, the spices on the tray the paint. A two-finger pinch of this, a spoonful of that, a 3-finger pinch of the other.

Hari and I got to know each other through his first book, Modern Indian Cooking (check out the Sparkling Ginger Lime CoolerSweet Yogurt Sundae with Saffron and Pomegranate and Scallop Salad with Sweet Vanilla Chili Dressing) that really made Indian recipes within reach for me with simple ingredients found in any grocery store and just a few spices that I already had on hand.
I introduced him to the publisher of Steamy Kitchen Cookbook and look! Now he’s the proud author of My Indian Kitchen with Tuttle Publishing.

The recipe we chose to share is this Zucchini with Lentils and Roasted Garlic, simple and healthy!

Other recipes that caught my eye in the My Indian Kitchen book:

– Spiced Meatballs that are pan fried in oil infused with cinnamon sticks and cardamom pods.
– Spicy Coconut Green Beans
– Street Style Corn on the Cob
– Tandoori Skewered Shrimp
– Indian-Style Fried Rice

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Zucchini with Lentils and Roasted Garlic

Servings: Serves 6 Prep Time: 15 minutes Cook Time: 45 minutes
Zucchini with Lentils and Roasted Garlic Recipe

Recipe by Hari Nayak, My Indian Kitchen

The combination of lentils, vegetables, garlic and cumin gives this satisfying side dish a unique flavor that goes perfectly with Plain Basmati Rice or Whole-Wheat Griddle Bread . To make it a meal i suggest adding a stir fried shrimp or chicken curry along side this dish. If zucchini is not available, use any other common squashes such as summer squash or calabash, aka bottle gourd. The addition of lentils in this dish makes it a nutritious main dish for vegetarians with rice or bread and a raita or plain yogurt.

Ingredients:

1 cup (175 g) yellow mung lentils, rinsed and drained
½ teaspoon ground turmeric
2 teaspoon salt
4 cups (1 liter) water
2 tablespoons oil
6 large garlic cloves, crushed
1 teaspoon cumin seeds
1 small onion (about ¼ lb/125 g), thinly sliced
4 small zucchini (about 1 lb/500 g), cut into ¼-in (6-mm)-thick half-moons
1 tablespoon ground coriander
1 tablespoon ground cumin
½ teaspoon paprika
2 tablespoons chopped fresh coriander leaves (cilantro)

Directions:

1. Place the lentils, turmeric, salt and water in a large saucepan. Bring it to boil, skimming off any surface scum that collects on the top. Reduce the heat and simmer, covered, until the lentils are cooked, about 15 to 20 minutes. Transfer to a serving bowl. Cover the bowl and keep warm.
2. In a medium saucepan, heat the oil over medium heat. Add the garlic and sauté until golden brown. Add the cumin seeds—they should sizzle upon contact with the hot oil. Quickly add the onion and zucchini and cook for 10 to 15 minutes.
3. Add the ground coriander and cumin and continue to cook until the zucchini is cooked, about 10 minutes.
4. Remove the pan form the heat, add the paprika, and immediately pour over the hot lentils. Swirl lightly to mix and sprinkle on the fresh coriander leaves. Serve with your choice of Indian breads or rice.

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Ketchup from Scratch: Indian Spiced Ketchup Chutney http://steamykitchen.com/17682-ketchup-chutney-recipe.html http://steamykitchen.com/17682-ketchup-chutney-recipe.html#comments Sat, 13 Aug 2011 06:36:13 +0000 http://steamykitchen.com/?p=17682 A step-by-step recipe for Indian spiced ketchup chutney from Food Network Star Aarti Sequeira.

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 I want you to meet a friend of mine, Aarti — though you’ve probably have seen her mesmerizingly happy smile on the Food Network already as she was the winner of The Next Food Network Star last year!

Aarti and I used to create cooking videos together with Good Bite (remember this Miso Soup?!) That was about 2 years ago, before Food Network discovered her and I’m so proud to announce that today, Aarti launches her brand new show, Aarti Party!

We’re sharing one of her recipes from Sunday’s show, Ketchup Chutney from scratch, a perfect compliment to your cheese plate or to slather on your burger. Make your own ketchup!? Absolutely! It’s a chunky, warmly spiced version of our All-American favorite condiment.

Here’s what Aarti emailed me when she suggested we try this recipe, “Alright, so I was thinking that a good recipe to share might be my “Ketchup Chutney”.  It’s a classic example of what I’m trying to do — introduce people to Indian flavours through the foods they recognise and love.  Ketchup, a condiment found in nearly every American fridge, is actually a chutney… which most people think of as an Indian invention.  Cool, huh?  So I make mine from scratch, which takes about 20 minutes, and it doesn’t have any stinky preservatives or high fructose corn syrup in it.  Plus, it’s got some gusto… packed with brawny Indian flavours like mustard seeds, cumin seeds, garlic and ginger (of course), garam masala and a little turmeric.”

Enjoy not only the recipe but a little Q&A with Aarti! Big thanks to Adam and Joanne for cooking the amazing recipe! ~Jaden

***

Tell us a little bit about life before Food Network Star, how has life changed since?

Well, before Food Network Star, my husband and I were scraping by on his unemployment checks (thank Goodness for those, or else I’m not sure what would have happened).  While that was really hard, what was harder was not knowing what I wanted to do with my life – my husband has always known that he wanted to be an actor, since he was 4 years old, and he’s great at it… but I didn’t feel like I had a clear talent, something that I felt really unquestionably passionate about.  Winning Food Network Star, heck COMPETING on FNS uncovered this passion that I never knew existed, or perhaps knew was there but never felt like I had anything to offer in that arena (cooking show host).  It is such a gift.  I wake up every morning thanking God for this new career.  I have received emails from people who either watched the competition or my cooking show now, that I would like to print out and frame – I never dreamed that I’d be able to touch people’s lives in this way.  It’s really breathtaking.

Where does your love of cooking come from, how about your love of teaching us about it?

I think we all ache for connection to each other… real, lasting connections that touch from the inside out.  Food is one way to do that.  I have NEVER been one of those eat to live types of people.  I live to eat.  And I live to eat with people, break bread with them – something magical happens when you do that.  You’re kind of bonded forever.  Whether it’s a first date, a special birthday, a comforting plate of food shared by two people in mourning… I just love that.  I think that’s where my love of cooking comes from.  That, and a really healthy appetite, that started from before birth – I was 10lbs when I was born!!

What is a day like in the life of a Food Network Star? How long will an episode take to shoot?

I spend a couple of months coming up with show themes and recipes, testing them and re-testing them.  When it’s time to shoot, we shoot 13 episodes in about 10 days – 1.5 episodes a day, with an extra few days to shoot the party scenes featuring my real friends and family.  I start at about 7am, with two hours in hair and makeup (yup, I need that much work!), then we start shooting at about 9am, and we go until about 730pm.  The shoot days are exhausting (I had no idea how much energy you need to be “perform”) but invigorating.  I love the production team that makes my show – they are fonts of knowledge and talent, and I can feel the cogs in my head turning just a bit faster when I’m around them.

How do you come up with recipes for Aarti Party?

Well, I eat a lot.  Ha!  But seriously, what joy to know that whenever I eat out, it’s for inspiration!  LA has some of the freshest and most creative food around.  I love finding new flavour combinations that I never knew worked together.  Then there’s old family favourites I can’t wait to share.  And, I take requests!  I often ask people on my Facebook fan page what they’d like to learn to make.  My fans (um, it’s still so crazy that I can say that!) are awesome.

What is your favorite comfort food or indulgence?

Ice cream, ice cream, ice cream.  One of the first presents that we bought for ourselves after I won was an ice cream maker, so that I could make ice cream whenever I wanted.  I am slowly working my way through David Lebovitz’s The Perfect Scoop.  I wasn’t allowed a lot of dessert growing up, because I was such a portly child, and so the thrill of eating a big bowl of ice cream hasn’t gotten old yet.  HA!

What is in your fridge right now?

We’re moving house right now so it’s mostly condiments: fig butter, sriracha, homemade apple-ginger chutney, some carrots, turnips and beets that I pickled, aged gouda, leftover chicken curry with apricots that I’m perfecting, a bottle of green Kombucha and some gluten-free beer.  I’m all over the place!

Aarti’s Burger Station Epsidoe will air on The Food Network 9am/8c Saturday, August 13, 2011!

making ketchup chutney

Ketchup Chutney comes together quite quickly, so we found it best to slice, dice and measure out everything in advance.

First, thinly slice 3 cloves of garlic.

Then, finely dice one medium onion.

And finally, use a microplane to grate about a 1-inch length of fresh ginger. You could also peel, then mince, but we found this method to be a bit easier. (The peel of the ginger gets pushed back from the microplane when grating).

Next, get all those spices ready! Aren’t the colors just beautiful?

Then, measure out the wet ingredients and make sure some salt is handy for later.

Making the chutney is easy. First, start with a medium saucepan. Aarti says to warm the oil over medium-high heat until nearly smoking, then toss in the mustard and cumin seeds.

Since the oil is so hot, they might start to jump around the pan a bit, so having a lid near by to make sure the seeds don’t all jump ship is a good idea. Just cover until the popping stops.

Next, add the onion, ginger and garlic to the pan.

Saute for 10 minutes or so until the onions are softened and just start to brown. Just watch the ginger does not burn.

Now, toss in the turmeric, garam masala and paprika. Stir well and cook for about 30 seconds.

Now, add the apple cider vinegar. Stand back when you do this, the fumes can be a bit overwhelming. Cook until the vinegar has reduced by about half.

Add in one 14.5 ounce can of diced tomatoes, liquid and all.

Then, the molasses.

And season with some salt and freshly ground black pepper.

Allow the the chutney to cook at a generous simmer for about 10 minutes – it will thicken nicely. If you would like, Aarti says you can puree the chutney, but we chose to keep it as is, we liked the texture. Just cool, jar and store in the refrigerator. We served a dollop of chutney on some sharp cheddar cheese and crusty bread, but you could certainly slather some on top of a burger, sandwich or anything else you desire.

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Ketchup Chutney

Servings: about 3 cups Prep Time: 10 minutes Cook Time: 20 minutes
ketchup-chutney-burger-recipe

Recipe by Aarti Sequeira of the Food Network Show, Aarti Party.

Ingredients:

3 tablespoons canola or grapeseed oil
1 teaspoon mustard seeds
½ teaspoon cumin seeds
1 medium red onion, finely diced
3 cloves garlic, thinly sliced
1-inch thumb ginger, minced
½ teaspoon turmeric
½ teaspoon garam masala
½ teaspoon paprika
¼ cup apple cider vinegar
1 14.5-ounce can diced tomatoes
2 tablespoons molasses
½ teaspoon kosher salt
Freshly ground black pepper

Directions:

1) Warm oil over medium-high heat in a medium saucepan, until nearly smoking.
2) Keep your lid handy. Add the mustard seeds and the cumin seeds; they should start enthusiastically popping upon contact with the oil, so cover the pot until the spluttering subsides.
3) Add the onions, garlic and ginger. Saute until softened and just starting to brown, about 10 minutes.
4) Add turmeric, garam masala and paprika. Stir and cook about 30 seconds. Then add the vinegar (standing back so you don’t inhale the fumes!), and cook until vinegar has reduced by about half.
5) Add tomatoes, molasses, salt and lots of freshly ground black pepper. Stir, bring to a boil, then cook at a generous simmer about 10 minutes until thickened. You can puree it if you like. Set aside to cool, then jar. Store in the refrigerator, ready for your next burger or sandwich or grilled meat or or or...!

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Cayenne Cinnamon Ribs with Maple Glaze http://steamykitchen.com/15377-cayenne-cinnamon-baby-backribs-with-maple-glaze.html http://steamykitchen.com/15377-cayenne-cinnamon-baby-backribs-with-maple-glaze.html#comments Fri, 06 May 2011 17:48:02 +0000 http://steamykitchen.com/?p=15377 Sticky, sweet, salty, spicy ribs that are so crazy simple to make (the only cooking equipment you need is tin foil and an oven!) We normally enjoy our baby backs fall off the bone – they are so tender that when you lift up the bone, the meat really does fall off. But I remember chatting with Dr. BBQ a ...

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Sticky, sweet, salty, spicy ribs that are so crazy simple to make (the only cooking equipment you need is tin foil and an oven!)

We normally enjoy our baby backs fall off the bone – they are so tender that when you lift up the bone, the meat really does fall off. But I remember chatting with Dr. BBQ a couple of years ago when he came over to our house and he said that he likes a little “bite” and “chew” when it comes to ribs.

And yeah, okay, I can see the satisfaction of having to pulling the meat off the rib bones with a slight tug….something about that must be deep deep deeeeeep inside our veins that brings us back to Man. Cave. Hunt. Meat.

Instead of the usual 4 hour low-and-slow roasting of the baby back ribs, these ribs bake at a higher temperature (375F) and for only 1 hour.

Yes, they were BETTER than fall-off-the-bone – it must be the cave-girl inside me.

Cayanne-Cinnamon Baby Back Ribs with Maple Glaze

The ingredients for the rub is simple:

Brown sugar, garlic powder, cayenne, paprika and cinnamon.

One of the most important things you’ll want to do before putting on the rub is to remove the thick, chewy membrane that’s on the underside of the ribs.

Removing the membrane makes for more tender ribs.

 

 

 

Turn the ribs over.

Stick a butter knife right under that membrane. Sometimes, the membrane is really thin, even see-through. Sometimes on a fat pig, it’s thick and fatty like this one.

Wedge the butter knife in between membrane and meat/bone.

Pull membrane off.

Pull!

Okay, now rub the spice rub on both sides of the ribs.

Cover completely and then bake for 1 hour.

After 1 hour, remove from oven, carefully (hot steam!) open up the foil.

 

Brush the baby back ribs with maple syrup.

Put back into oven (uncovered) to let the sugar caramelize.

Enjoy the baby back ribs!

About Paprika

I’m part of the McCormick Gourmet team, bringing you in-depth information about everyday spices. From McCormick Gourmet’s Enspicelopedia:

BOTANICALLY SPEAKING

From the sweeter, milder branch of the fiery Capsicum annuum family comes paprika, cousin to chili and bell peppers. Prized for its orange red color, it is made from the dried, ground fruits of the plant. Although it is available in several varieties that are very hot, paprika is most often used in its sweet or smoked incarnations. Although most paprika is without heat and is used for its vibrant color and mild sweet flavor, there are several varieties which are hot.

YUM FACTOR

Sweet paprika is mild, and often appears in seasoning blends for barbeque and chili or to dress pale dishes like deviled eggs. Hungarians love to use this spice in recipes like goulash and chicken paprikás, where the color alone is enough to warm the heart. But it is also popular in Indian, Moroccan and Middle Eastern cooking. Smoked paprika brings a toasty hint of the grill, and makes a wonderful rub for pork and chicken when combined with dashes of cinnamon, sugar and salt.

GLOBETROTTER’S GUIDE

Like all Capsicum species, paprika is a New World spice, native to the Caribbean and Central America. It didn’t take hold in Europe until it was introduced there by Bulgarians and Turks in the 1600s. Today, paprika is primarily produced in Spain, Peru, South Africa, Israel, and the United States.

BELIEVE IT…OR NOT

Did you know that, pound for pound, paprika has more vitamin C than citrus fruit? This discovery won, Albert Szent-Györgyi, a Hungarian scientist the Nobel Prize for Research in 1937.

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Cayenne Cinnamon Baby Back Ribs with Maple Glaze Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 1 hour 10 minutes
Cayenne-Cinnamon-Ribs-Maple-Glaze-Recipe-6733.jpg

Adapted from McCormick

You can use other rib cuts if you wish, I like St. Louis rib cut.

Ingredients:

1/3 cup firmly packed brown sugar
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon ground cinnamon
1 teaspoon cayenne powder (or crushed red pepper flakes)
1 teaspoon sea salt (or 1/2 teaspoon table salt)
3 pounds pork baby back ribs
1/4 cup maple syrup

Directions:

1. Preheat oven to 375F (or prepare your grill). Remove the tough membrane from the underside of the ribs.

2. In a small bowl, mix together the brown sugar, garlic powder, paprika, ground cinnamon, cayenne and salt.. Place ribs on a double layer of tin foil (large enough to wrap around ribs) and season the ribs on both sides with the rub. Fold over foil and completely cover ribs. Place ribs on baking sheet or roasting pan.

3. Bake 1 hour or until meat starts to pull away from bones.

4. Turn broiler on to high and move rack to upper-mid position. Carefully open foil. Brush ribs with maple syrup. Broil ribs 3-4 minutes until browned. Take care not to burn the ribs!

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BBQ Central Smoky Sweet Wings http://steamykitchen.com/7217-bbq-central-smokey-sweet-chicken-wings.html http://steamykitchen.com/7217-bbq-central-smokey-sweet-chicken-wings.html#comments Mon, 25 Jan 2010 03:59:18 +0000 http://steamykitchen.com/?p=7217 The owner of the wing joint down the street told me that their biggest day for wing sales each year is always Superbowl. People order dozens of wings, bring them to their party, but by the time they get eaten, the wings are a sad, lukewarm pile of skin, fat and bones. I tapped Twitter last week for some wing ...

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BBQ Central Smoky Sweet Wings

The owner of the wing joint down the street told me that their biggest day for wing sales each year is always Superbowl. People order dozens of wings, bring them to their party, but by the time they get eaten, the wings are a sad, lukewarm pile of skin, fat and bones. I tapped Twitter last week for some wing recipe ideas, and Greg Rempe, host and founder of the BBQ Central internet radio show swooped in with a winning recipe.

This is his prized wing recipe, normally cooked on his charcoal grill. They are smoky, sweet and garlicky with just the right hit of spice. Instead of a marinade, Greg recommends a dry rub. In fact, I’d recommend making extra dry rub and using it to BBQ pork.

I know Greg’s a BBQ pro, but I couldn’t help but test the wings recipe in the oven, as many of you don’t have charcoal grills or are too lazy to start the fire. Either method works perfectly, and I guarantee you that there will be no wings left after the first quarter of the game. Celery and dipping sauces not needed at all – these wings hold up on their own.

If you’re interested in Greg’s show, tune in every Tuesday at 9pm at www.thebbqcentralshow.com. It’s a 2-year old internet radio show, which means it’s available everywhere and it’s free. Each week, Greg chats with different guests, from regular ‘ol backyard guys to pitmasters to manufacturers of BBQ equipment. On Feb 2nd, Scott Roberts, a self-proclaimed “Chilehead” and hot sauce expert, will be on the show.

***

We start with a dry rub of brown sugar, garlic powder, cayenne pepper, paprika, salt and pepper. Then you coat the wings! If you have leftover dry rub (that’s been untouched by the raw chicken), keep it in a little jar to use another time.

BBQ Central Smoky Sweet Wings

I got lazy. Ran out of parchment paper. Didn’t want to spend 15 minutes to run to the store.

BBQ Central Smoky Sweet Wings

Instead, I spent 35 minutes scrubbing the pan.

But these wings were sure worth it!

BBQ Central Smoky Sweet Wings

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BBQ Central's Smoky Sweet Wings Recipe

Servings: 6 Prep Time: Cook Time:
NAC-2

recipe from Greg Rempe, host of The BBQ Central Show

Ingredients:

3 pounds chicken wings, joints separated, tips removed (save for stock)Dry Rub
3/4 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon cayenne powder
2 teaspoons paprika
1 teaspoon salt
freshly ground black pepper

Directions:

1. Mix all ingredients of the dry rub in a large bowl or sealable bag. Add the wings and toss to coat evenly.

2. On charcoal grill: Start your kettle grill with a bucket full of coal, wait till they're nice and hot. When ready, dump the bucket on one side of the grill leaving the other side bare. Put the wings on the hot side the grill. Cook the wings until the coating starts to caramelize and you get some black grill marks, flip the wings and and repeat. Move them to the cool side of the grill, cover and cook for 30-35 minutes (less time if you like your wings juicy, Greg likes his drier).

On gas grill: Turn one side of the grill to high heat, the other side on medium-low heat.

In oven: Preheat oven to 400F. Line a baking sheet with parchment paper or tin foil (this is an important step unless you want to spend an hour scrubbing your pan after cooking). Lay a baking rack on top of the baking sheet and place the chicken wings on top of the rack. Bake for 20 minutes, flip the wings and bake for another 15-20 minutes.

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Pioneer Woman’s Buttermilk Fried Chicken http://steamykitchen.com/6403-pioneer-womans-buttermilk-fried-chicken.html http://steamykitchen.com/6403-pioneer-womans-buttermilk-fried-chicken.html#comments Thu, 29 Oct 2009 04:06:00 +0000 http://steamykitchen.com/?p=6403 I know there are certain foods that I really shouldn’t mess with, one of them being fried chicken. And after all these years of cooking, last week was the very first time that I made real buttermilk fried chicken without tinkering, gourmetizing or ethnic-tizin’ with funky ingredients like panko, garam masala, five spice or corn flakes. Just fried chicken straight ...

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buttermilk-fried-chicken-pioneer-woman-016.jpg

I know there are certain foods that I really shouldn’t mess with, one of them being fried chicken. And after all these years of cooking, last week was the very first time that I made real buttermilk fried chicken without tinkering, gourmetizing or ethnic-tizin’ with funky ingredients like panko, garam masala, five spice or corn flakes. Just fried chicken straight up. And it’s all thanks to my good friend Ree of The Pioneer Woman, who just came out with her very first cookbook called The Pioneer Woman Cookbook: Recipes from an Accidental Country Girl.

One of the best parts of blogging is the sisterhood bond that blossoms between us gals. Ree is one of my bloggah-sistahs who will bring over a bunch of cheap single-serve generic wine from the corner market in a brown baggie and chocolate candy to our hotel room and giggle until the late hours with the gals. I love that we’re both on our book tours at the same time, me takin’ on the big cities of the two coasts and she taking her entire family to blanket the middle of the U.S.

If you are lucky enough to be near any of the cities that Ree and family will stop at, please do go seek her out. She’s loving, genuine and I promise she’ll make you giggle too.

I promised Ree that I wouldn’t ethnic-tize her fried chicken and she promised me she wouldn’t try to country-tize my Chinese Broccoli and Beef when she cooked from my book! I’m proud to say that despite all the temptations of my spice drawer, I kept true to my word.

How to make Buttermilk Fried Chicken

After mixing the flour with the spices, pour in the buttermilk and milk mixture. Use a fork to stir it up a bit until it’s a crumbly, shaggy mess. Shaggy is good. Shaggy means maximum crisp, crunch and happy times.
buttermilk-fried-chicken-pioneer-woman-005.jpg

Now take a piece of buttermilk-soaked chicken and cover it in that flour mixture. Notice I didn’t say “dip” – you want to press that flour into that chicken good! More flour = more happiness.
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Heat up your oil and in goes the chicken, just a few pieces at a time so that it’s not overcrowded.
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Now cover the pan up. I’m soooo cowboy. I own a Lodge!

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Fry for a few minutes, uncover and remove the fried chicken to a baking rack sitting on top of a baking sheet. Once all your chicken is fried, let it bake in the oven to finish cooking.

Do you now see how shaggy = the highest form of enlightenment? This is Buttermilk Fried Chicken, unplugged, unaltered, unethnic-tized, ungourmet’d

buttermilk-fried-chicken-pioneer-woman

Directly after the buttermilk fried chicken dinner, Andrew and Nathan wrote Ree a little note:

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Dear Mrs. Pioneer Woman,

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We love your buttermilk fried chicken. If you have any openings at the The Pioneer Woman Ranch, we will come work for you if you feed us fried chicken every day.
We aren’t cowboys, but we sure learn fast. I think we have the right skills and in fact our lives are very much the same as yours.

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You wrestle cattle. We wrestle and beat up each other:

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We can brush your horsies like we brush our friend’s pet pot-bellied pig, Wilbur.

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We’ll even scoop porch poop for you. We scoop poop from our hermit crab tank.

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And if Oklahoma is anywhere near the ocean, we can even catch dinner.

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BIG HUGS & LOVE,

ANDREW AND NATHAN

Um, uh, okay, that letter actually worked.

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Do you need some sides to go with that?

My very best mashed potatoes recipe.

Very Best Mashed Potatoes Recipe

Pioneer Woman’s Buttermilk Biscuits

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Pioneer Woman's Buttermilk Fried Chicken Recipe

Servings: 6 Prep Time: 20 minutes Cook Time: 40 minutes
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Recipe from The Pioneer Woman Cookbook: Recipes from an Accidental Country Girl by Ree Drummond

There are a few secrets that I learned from Ree. The first is the buttermilk bath overnight (no, not you, the chicken). Second, mixing the flour with a bit of the buttermilk makes the breading a little shaggy, which is perfect for maximum crispiness volume. Lastly, baking the chicken after frying ensures that the chicken is cooked through without burning the skin.

serves 6-8 hungry ranch hands (halve recipe if you you're feedin' normal city folk)

Ingredients:

2 cut-up fryer chickens
1 quart plus 1/4 cup buttermilk, divided
5 cups all-purpose flour
3 tablespoons seasoned salt (like Lawry's)
2 teaspoons black pepper
2 teaspoons dried thyme
2 teaspoons paprika
1 teaspoon cayenne pepper
1/4 cup milk
canola or vegetable oil for frying

Directions:

1. In a large bowl (or 2 freezer bags) add the chicken with only 1 quart of the buttermilk. Refrigerate overnight. When ready to fry, remove chicken from bowl and let sit on counter for 30 minutes to take chill off.

2. Preheat oven to 350F. Stir together the flour, seasoned salt, pepper, thyme, paprika and cayenne in a very large bowl. In a small bowl combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour and use a fork to mix until little lumps throughout.

3. Heat 1 1/2 inches of oil in a deep skillet or dutch oven over medium high heat to 365F. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the breading, pressing to adhere the breading. Add the chicken to the oil 3-4 pieces at a time. Cover pan and fry 5-7 minutes, checking to make sure chicken isn't getting too brown. Turn, cover and cook additional 3-5 minutes more. Monitor temperature of oil to make sure chicken doesn't burn. Keep in mind chicken will finish cooking in oven.

4. Place chicken on baking sheet and continue frying rest of chicken. When done, bake the chicken for 20 minutes, until chicken cooked through.

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Swiss Onion Soup on TLC http://steamykitchen.com/6232-swiss-onion-soup-on-tlc.html http://steamykitchen.com/6232-swiss-onion-soup-on-tlc.html#comments Tue, 20 Oct 2009 11:00:13 +0000 http://steamykitchen.com/?p=6232 My husband, Scott, is a big French onion soup fan, ordering it whenever possible when we’re eating out. For me, though, the traditional French version is just a little too rich, too heavy for my tastes. All this time, I thought what Scott liked about the soup was its full-bodied, sweet beefy stock and the heady cognac. Because, that’s a ...

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My husband, Scott, is a big French onion soup fan, ordering it whenever possible when we’re eating out. For me, though, the traditional French version is just a little too rich, too heavy for my tastes. All this time, I thought what Scott liked about the soup was its full-bodied, sweet beefy stock and the heady cognac. Because, that’s a foodie or a chef would say.

But, nope. I should have known better. “It’s all about the cheese, baby,” he revealed. That’s exactly why I love him. Scott’s a simple guy with simple tastes (man eat meat. grunt.) and always brings me back down from gourmet la-la land.

Read the rest + step-by-step recipe at Steamy Kitchen on TLC (it’s a ridiculously simple soup!)

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Carolina Barbequed Pulled Pork Sandwiches with Spicy Tangy Slaw http://steamykitchen.com/4404-barbequedpulled-pork-sandwiches-recipe.html http://steamykitchen.com/4404-barbequedpulled-pork-sandwiches-recipe.html#comments Thu, 09 Jul 2009 03:23:30 +0000 http://steamykitchen.com/?p=4404 Yesterday, Dr. BBQ andI tag-teamed on a Daytime segment. Ray brought his Big Green Egg to the roof of the studio end filmed a segment on pulled pork sandwiches, western North Carolina style. This thing really does look like a muppet character with its mouth wide open, huh!? GIMMEEEE PORK….. That above right there in the mouth of the Egg ...

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dr-bbq-31

Yesterday, Dr. BBQ andI tag-teamed on a Daytime segment. Ray brought his Big Green Egg to the roof of the studio end filmed a segment on pulled pork sandwiches, western North Carolina style.

This thing really does look like a muppet character with its mouth wide open, huh!?

GIMMEEEE PORK…..

dr-bbq-3-copy

That above right there in the mouth of the Egg is a pork butt. An overnight-smoked pork butt. That’s a sweet pig’s ass.

Which really isn’t the pig’s ass. But you’d think with a name like “BUTT” you’d expect to be eating the pig’s ass. Who the hell named a pig’s shoulder “BUTT??”

Dr. BBQ’s Carolina Pulled Pork Sandwiches video

uh oh.

BEFORE you watch the video….I just wanna say that:

Dearest Daytime Host Dave,

I know that at the very beginning of the video it looks like you got a pie thrown at your face. A big, fat whipped cream pie.

Something happened to the video somewhere along the line from the studio to satellite to my home through the cable tubes to my recorder to the DVD to my computer to iMovie through the Internet tubes to BlipTV back through the Internet tubes into your computer monitor.

Somewhere along that chain, somehow you got blasted with whipped cream. But at least it was quick-disappearing whipped cream, after a few seconds it magically disappears! I am so sorry, but I’ve tried three times to wipe the whipped cream off the video, but I can’t seem to fix the problem.

So to make it up to you, I will let you throw a pie at ME, 5 seconds before we go on air. I think that’s quite fair, don’t you?

Love, happiness and pie,

Jaden

Thank you Sur La Table for providing the beautiful Foldable Grilling Tools

Here’s host Dave, adjusting his microphone. Rob the floor manager and camera man coordinates the cameras, the talent and the set.

Dr. bbq

And this is his Dr. BBQ’s latest cookbook, The NFL GameDay Cookbook. The recipe for the Barbequed Pulled Pork Sandwiches are from this book. Your lover promised some nookie tonight if you bought the book.

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So here’s what Ray made:

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Oh, you want a closer look?

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But WAIT! I didn’t even tell you my part in this tag-team!

Oh wait til you see what I made with his pulled pork…I Asian-fied it with a special BBQ sauce recipe from Kogi BBQ Taco Truck in Los Angeles…I’ve got a recipe and video of the: kogi-bbq-taco-31 Korean Style Tacos with Kogi BBQ Sauce.


Carolina Barbequed Pulled Pork Sandwiches with Spicy Tangy Slaw

Fromnfl-gameday-cookbook The NFL Gameday Cookbook by Ray, Dr. BBQ, Lampe and published by Chronicle Books

Barbecued Pulled Pork Sandwiches

This is what real barbecue is all about. A long slow cooked pork shoulder is as good as it gets. Yes, the butt comes from the shoulder. It’s the shoulder blade or the butt end of the whole shoulder. These sandwiches are best served topped with coleslaw. Pick one of mine or use your family favorite.

For the rub
3 tablespoons salt
2 tablespoons black pepper
1 tablespoon granulated garlic
1 tablespoon paprika

One 7 to 8 pound pork butt, fat cap trimmed off
2 tablespoons vegetable oil
1/2 cup apple juice or apple cider
2 cups Dr. BBQ’s Carolina Barbecue sauce (Recipe below)
12 hamburger buns

To make the rub, in a small bowl combine the salt, pepper, granulated garlic and paprika. Rub the meat with the oil and then sprinkle liberally with the rub. Put in the refrigerator for at least a half hour and up to 12 hours.

Prepare the grill or smoker indirect at 275 F using hickory and cherry for flavor. Put the butt in the cooker and cook until the internal temperature is 160 F. This should take 6 to 8 hours depending on your cooker. Lay out a big double piece of heavy duty aluminum foil and put the pork butt in the middle. As you begin to close up the package pour the apple juice over the top of the butt and then seal the package, taking care not to puncture it put it back in the cooker. Return the package to the cooker and cook until the meat reaches an internal temperature of 195F. This should take another 2 to 3 hours. Remove the package from the cooker to a baking sheet. Open the top of the foil to let the steam out and let it rest for 1 hour. Using heavy neoprene gloves or a pair of tongs and a fork transfer the meat to a big pan. It will be very tender and hard to handle. Discard the juices as they will be quite fatty. Shred the meat discarding the fat and bones. It should just fall apart. Continue to pull the meat until it’s shredded enough to make a sandwich. Add 1 cup of the sauce and mix well. Reserve the additional sauce for serving on the side. Serve on fluffy white buns topped with Cole slaw.

Makes 12 sandwiches

Dr. BBQ’s Carolina Barbecue Sauce

1 cup vinegar
2/3 cup ketchup
2 teaspoon sugar
1 teaspoon salt
1 teaspoon Worcestershire
1/2 teaspoon red pepper flakes

In a small saucepan mix together the vinegar, catsup, sugar, salt, Worcestershire and pepper flakes. Cook over low heat for 5 minutes stirring to blend.
Makes about two cups

Spicy Tangy Slaw

This slaw goes well with all the real barbecue dishes.

One 16-ounce package of shredded Cole slaw mix
1/2 red bell pepper, sliced thin
1/2 medium onion, sliced thin
1 jalepeno, halved and sliced thin

For the dressing:
1/3 cup olive oil
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon sugar
In a large bowl mix together the dressing ingredients. Add the slaw mix, the red pepper, the onion and the Jalapeno. Toss to coat. Let rest 5 minutes and toss again. Refrigerate for at least 4 hours and preferably overnight.

Makes about 8 servings.

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Dr. BBQ’s Famous Baby Back Ribs http://steamykitchen.com/4034-dr-bbqs-baby-back-ribs.html http://steamykitchen.com/4034-dr-bbqs-baby-back-ribs.html#comments Sat, 13 Jun 2009 22:56:58 +0000 http://steamykitchen.com/?p=4034 [imagebrowser id=17] Lots of photos above in the slideshow – we’ll show you how to fold the tin foil to encase the ribs so that the apple juice/honey doesn’t spill out. You think that a food enthusiast like me and a beef aficionado like my husband would have already dived deep into the black, charred world of charcoal. But no, ...

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Lots of photos above in the slideshow – we’ll show you how to fold the tin foil to encase the ribs so that the apple juice/honey doesn’t spill out.

You think that a food enthusiast like me and a beef aficionado like my husband would have already dived deep into the black, charred world of charcoal.

But no, I must confess that, until this weekend, we’ve been tethered to an ugly white liquid propane gas tank I’m always scared will explode on the car ride home. So I make my husband drive 20 mph and avoid speed bumps and curbs. Which makes our drive to the market to refill the tank just about as boring and uneventful as the third time ’round It’s a Small World at the Magic Kingdom.

I had never been interested in charcoal because anything that contributes to or directly causes my pile of laundry to increase is a no-no in my home. Just looking at an open bag causes my skin to break out in housewifery hives.

Recently, my good friend, Ray Lampe, aka Dr. BBQ, came over with a nice little present for me: a Big Green Egg. He also lugged in a bag of charcoal and some hickory, but I didn’t whine about the black glitter on the carpets. Nor did I obsessively dab at my husband’s shirt with the bleach pen. When you’ve got Dr. BBQ in your home, you just let him do his thing.

Ray taught us the basics of barbecuing and how to use the Big Green Egg, which looks more like a bomb shelter than a grill. The smoked salmon came out silky with the perfect hint of hickory (though Ray says for salmon, cherry or alder wood chips are best). When it came time to grill our steaks, the flames shot straight up. Oops, that was my fault. I’m used to lubing the steaks with cooking oil to coax some flame action from our regular lame-o grill.

Ray left the Egg for us, and we’ve put it to use every night since. I’m considering spray-painting the darn thing hot pink in case he comes back to get it. I really can’t see that man rolling a Big Pink Egg to championship barbecue competitions.

drbbq <– THIS IS DR. BBQ. He knows his shit. Ray has authored these books:

dr-bbq-road-tripdr-bbq-all-year-long
dr-bbq-big-time-cookbooknfl

and Ray is the reason I’m 1 degree away from Justin Timberlake (Ray is the executive chef of Southern Hospitality, Timberlake’s restaurant)

big-green-egg <– THIS IS THE BIG GREEN EGG. It’s ugly. I love it.

Dr. BBQ’s Famous Baby Back Ribs Recipe

Featuring the Big Green Egg

3 slabs baby back ribs, membrane on back of ribs removed
2 cups honey
1 1/2 cups apple juice
2 cups of Dr. BBQ’s Sweet and Sticky Glaze (see below)
Dr. BBQ’s rub (see below)

Prepare your cooker for indirect grilling at 275 degrees Fahrenheit, using cherry and hickory wood for flavor. Season the ribs with the rub. Put the ribs into the smoker, meaty site up for two hours. Flip the ribs and cook another hour. Remove the ribs to a platter.

Take a double-thick piece of heavy-duty aluminum foil (big enough to wrap a slab of ribs), and slather about 1/3 cup of honey on each sheet, spreading it where the ribs will lie. Place the ribs meaty side down and add more honey on top of the slab. Now crimp the edges of the foil and pour 1/2 cup of apple juice in the bottom. Do this for all three slabs. Loosely close the packets around the ribs and lay them back in the cooker.

Cook another 90 minutes. Carefully unwrap the packets and take out the ribs. Place the ribs back on the cooker, raising the temperature to 350 degrees. Brush with the glaze or barbecue sauce and flip several times for another 20 minutes.

Dr. BBQ’s rub (combine)
1/4 cup salt
1/2 cup sugar
2 tablespoons brown sugar
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons granulated onion
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 tablespoon freshly ground black pepper
1 1/2 teaspoons dried thyme
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground nutmeg

Dr. BBQ’s Sweet and Sticky Glaze
This is what Dr. BBQ always uses to finish his ribs and chicken at BBQ cookoffs around the country.

1 cup ketchup
1/2 cup dark molasses
1/4 cup white vinegar
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon mace
1/4 teaspoon freshly ground black pepper
1/8 teaspoon Liquid Smoke (Optional)
1/2 cup honey
1 tablespoon hot sauce of choice

Combine all ingredients in a saucepan, stir well, and simmer for 15 minutes to reduce and thicken

Dr. BBQ Cookbook Giveaway

dr-bbq-big-time-cookbook

I’m giving away a signed copy of one of Dr. BBQ’s Big Time Barbeque Cookbook. Just comment below and tell Dr. BBQ: GAS OR CHARCOAL? (and why!?) until June 21st to enter. This book can be yours and lovingly signed by the man himself.

My email subscribers get a bonus entry (just enter twice – just type in “I’m an email subscriber” in your bonus entry). Want to be an email subscriber? There’s a signup form on the right in the sidebar.

CONTEST OVER!

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Lamb Kabob with Spicy Mango Chutney and Whipped Feta Recipe http://steamykitchen.com/1824-lamb-kabob.html http://steamykitchen.com/1824-lamb-kabob.html#comments Tue, 23 Dec 2008 12:09:13 +0000 http://steamykitchen.com/blog/?p=1824 Click for 6 additional photos of Lamb Kabob with Spicy Mango Chutney and Whipped Feta It’s not easy trying to come up with great recipes I think you all will enjoy. Some weeks, I just want to cuddle up on the couch and French kiss a bag of Styrofoam cheese puffs. But I doubt that you, my loyal readers, would ...

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Lamb Kabob with Spicy Mango Chutney and Whipped Feta Recipe

Click for 6 additional photos of Lamb Kabob with Spicy Mango Chutney and Whipped Feta

It’s not easy trying to come up with great recipes I think you all will enjoy. Some weeks, I just want to cuddle up on the couch and French kiss a bag of Styrofoam cheese puffs. But I doubt that you, my loyal readers, would appreciate hearing about my steamy love affair with Ben and Jerry, or my secret stash of Snickers bars in the freezer.

I used to get my food inspiration by spending time at the supermarket, slowly and deliberately perusing the aisles. I’d usually start in the produce section, looking to see what’s fresh and glorious. I’d create recipes on the fly and fill my cart with ingredients from the imaginary dish that perched vividly in the thought bubble above my left eyebrow.

And then when I reached the seafood section, the glistening halibut would call for me, and blip! Sweet, buttery halibut with roasted tomatoes would quickly zap any trace of the previous dish in my head.

I’d have to run back through the aisles, returning ingredients and swapping out produce and plucking out new herbs. And then I’d get to the meat section and, oh, wow! Lamb is on sale! I can make Lamb Kabobs! I’d go through the exercise again.

I do consider this game great fun, though highly inefficient and awfully suspicious, especially to the loss-prevention team that eyeballs me every time I pass through.

If you’re looking for food inspiration for your own meals at home, I suggest a more elegant method. Here are some of my favorite Web sites for recipes and meal ideas:

Tastespotting ( www.tastespotting.com) and Food Gawker ( www.foodgawker.com) – People from all over the world upload photos and links to their creations, and only the drool-worthy photos get picked to be featured on this site. It’s like the intersection of food and pornography. If you’re a visual person, these two sites are for you.

Foodbuzz ( www.foodbuzz.com) – One of the best food communities online. You can search for members just in the your area and add them as friends. Want to see the most popular recipes by food bloggers this week? Or maybe find recipes by food bloggers in Argentina? Look here.

Stumble Upon ( www.stumbleupon.com) – If you have a highly addictive personality, do not, I repeat, do not use this browser add-on tool. StumbleUpon is like channel surfing the Internet; each click of the button brings up a different Web page based on your interests and based on viewer feedback. You can rate thumbs up or thumbs down on each page, and the engine will fine-tune the results it sends back to you. There are millions of Web pages out there that are food-related; StumbleUpon helps you discover and rate them. I’ve spent hours clicking through new sites – it’s easy to get lost in all the wonderful food content out there in the World Wide Web.

Some New Finds

I also want to share some new finds on the web – have fun exploring these blogs!

Under The Tuscan Gun: Debi (do you recognize her famous face?) and yumyum huzb Gabriele cook up some sexy Italian.

Use Real Butter You’ve got to make this insanely simple grilled asparagus wrapped in prosciutto from Jen! Technically Jen’s blog isn’t a new find, as I’ve known her since I’ve started blogging, but wanted to give her a shoutout in case you guys haven’t been over to her blog.

Sweet Paul I am so in love with Sweet Paul – I just discovered him via a Marx Foods contest. Not only is he the ONLY person in the world who can make prunes look drop dead gorgeous, but Sweet Paul also has easy decorating ideas for the home.

Vegan Visitor: I’m almost embarrassed that I won the Marx Foods contest because both Sweet Paul and Vegan Visitor totally rock! My fav pic of cauliflower ever in the whole wide world.

Wright Foods: I only have one thing to say. Any man with a temporary tattoo of a pig on his arm is cool with me. Okay, okay, so Matt’s not really a new find either, but just go visit him, will ya? He’s a good friend and has drop dead gorgeous food photography.

Bitchin Kitchen: If Nadia only knew how many times I’ve watched her video podcasts in the past 8 hours, she would think I’m a stalker.

Lamb Kabob with Spicy Mango Chutney and Whipped Feta Recipe

Lamb Kabob with Spicy Mango Salsa

So my inspiration for this recipe came from perusing some luscious photos from Tastespotting.com. One of the pics that caught my eye was of Greek spiced lamb kabobs, and off to the market I went. Fresh Market had a perfectly ripe mango, and I decided to make a salsa or chutney out of it. The week before, Michelle of the Culinary Sherpas brought me to Acropolis Greek Tavern in Ybor City in Tampa, where we both slathered whipped feta spread onto pita bread. And that’s how this meal was born.

International inspiration!

Makes 4 servings.

For the mango chutney:
1 tablespoon olive oil
1/4 red onion, diced
1/2 jalapeno, seeds discarded and finely diced
1 large mango, diced
1/4 cup sugar
4 tablespoons cider vinegar
1/2 teaspoon salt

Heat a small pot over medium-high heat. Add the olive oil and swirl to coat. Add the red onions and saute until softened, about 3 minutes. Add the remaining ingredients and simmer for 15 minutes.

For the whipped feta and pita
6 ounces feta crumbles
1/4 cup plain yogurt
1/4 cup olive oil
Juice of 1/2 lemon
Salt and pepper, to taste
Pita bread

Combine all ingredients except for the pita bread in a blender or food processor and pulse for 15 seconds, until smooth and creamy. Serve with pita bread.

For the lamb kabobs
1 pound ground lamb
1 clove garlic, finely minced
1/2 teaspoon ground cumin
1 teaspoon fresh lemon zest
1/2 teaspoon salt
Freshly ground black pepper
1 teaspoon dried oregano
1 tablespoon olive oil, plus extra for brushing on grill
24 bamboo skewers, soaked in water for 20 minutes

Combine all ingredients in a bowl and mix well. Form long “patties” around doubled skewers. You can grill the kabobs on your outdoor grill or in your broiler, 3-4 minutes each side. Make sure you brush the grates with a bit of olive oil so the kabobs do not stick to the grates.

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