Browsing Tag

meat

Appetizers/Starters, Dinner, Lunch, Savory Snacks

Moroccan-Style Turkey Meatballs

In my attempt to expand my “flavor-profile” horizons, I decided to make these “Moroccan” meatballs. For the record, I don’t know that they have turkeys in Morocco (I am guessing more lamb?), so it’s more the flavors that I am going for in this recipe: cumin, coriander, paprika, nutmeg and cinnamon. An interesting combination, to be sure. But they turned out quite lovely. I’ve frozen a batch so when I have visitors in the next few weeks, they might be good as an appetizer or a snack. If going for the whole meal thing, service with cous cous. Nom.
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3. March 2017
Dinner

Feijoada (Brazilian-style Beef Stew)

Dinner alert. OK, well not dinner tonight, unless you’ve already started, but you should seriously put this on your list of things to make for dinner sometime: the 3 hours are really worth it! It’s a pleasantly spicy, but not searingly hot Brazilian-style beef and bean stew called Feijoada, with onions, poblano chiles and chorizo. Amazingly yummy, really beats the February blues type of meal. Serve with rice or without. You’ll definitely want seconds.
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21. February 2017
Dinner

Crispy Roast Butterflied Chicken with Rosemary and Garlic (Cast Iron Skillet Method)

This recipe isn’t so much about the ingredients as it is about the technique: butterflying (or spatchcocking) a whole chicken and then placing it in a searing hot cast iron skillet that you have heated to 500F in the oven. It’s a technique that was recently on America’s Test Kitchen and I thought that I would give it a go. The result: a yummy roasted bird in under an hour. I will have to remember to open the windows in the kitchen though, because it was a little smokey (just because my oven is old and there isn’t good airflow; most people likely won’t have this issue). Lovely comfort food on a wet January day.
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18. January 2017
Dinner, Pasta

Bucatini all’Amatriciana

So since the earthquake in the Amatricia region of Italy last week, I’ve had Italy on the brain. And while it is somewhat absurd in the middle of a natural disaster, one of the first things that I thought of was Bucatini all’Amatriciana… somehow planted in my brain was this is the signature dish from that area of Italy. It’s very popular, very easy to make and taste amazing.
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27. August 2016
General Reference/Tutorial

Roasted Mango Ghost Pepper Barbecue Sauce

Ghost Peppers. Jolokia chiles. Hot. Very Hot. Apparently some of the hottest edible chiles around. I’d been talking with someone about a year back so when I saw starter seedlings at the garden shop this spring, I decided to buy some. Thing is though: I now have about 40 ghost peppers. I’ve drying most of them, to grind for chili (it anyone wants some dried, let me know), but I decided to make this BBQ sauce too. It’s not all that hot, balanced by the sweetness of the roasted mangoes, actually. Definitely more of a chicken or veggie glaze than ribs or steak. Very tasty and the spicy kick gets you at the end.
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24. August 2016