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Eggs over easy, fried in sausage & bacon fat. Spicy sausage patty. Potatoes browned with diced onions, red & green peppers. A buttered sour dough biscuit.
Click on it and take a bite!
I cut up an entire chicken and then shook the pieces in a bag full of flour, paprika, chili powder, salt, black pepper, Slyvia's Soul Food Rub,and Adobo. Baked for 1 hours at 375 degrees (turned once after about 40 minutes),
I made enough for several meals.
I also boiled up the backbone and neckbone to flake the meat off for my dogs.
My recipe found HERE
© 2014 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
See blog post at The Food Pornographer: www.thefoodpornographer.com/2011/06/08/product-review-phi...
I made this pumpkin soup from this recipe: www.flickr.com/photos/dopiaza/57587026/
Turned out quite well :-) I did not puree the mixture in a blender, just mashed the pumpkin for a more chunky soup. Also added a little milk.
Accompanied by a rosemary and tomato bread.
I made a chili of sorts for dinner today. I used 1 onion, 2 fresh tomatoes, 1 green bell pepper, 2 cans of tomatoes sauce, 1 can of tomato paste, garlic, salt, pepper, cumin, paprika, crushed red pepper, chili powder, cayenne powder, pepper sauce, olive oil, balsamic vinegar, and a pound of ground turkey.
The finished product - it was very good and the two peppers I added to it heated up quite a bit (those peppers pack a punch). I will post a photo of the starting dish in the comments, it will take you to the list of ingredients.
I created a veggie lasagna for dinner tonight and it was very nice. There were even leftovers to put in the freezer for a future date.
I am making a Beer Can Chicken - The chicken is slid over top of a holder that has a can of Busch Beer in it - 2/3 full. I blocked the neck hole with a sweet potato. I used a few of my favorite rubs and I rubbed the chicken down with olive oil. I will post a copy of the completed chicken.
Today I “created” my own risotto recipe – crab meat and red capsicum (pepper) risotto. It turned out reasonably well, if I say so myself, although I think I do prefer some of the other more classic risottos. Anyway, here is the recipe.
1. Make prawn stock by boiling prawn heads and skin (I used the ones left over from my sambal serai prawns) for about half an hour in about 1litre of water. Salt a little to taste. The prawn stock is not very concentrated at this point but it doesn’t really matter.
2. Take two tablespoons of tamarind pulp and put in a container containing a little prawn stock. Strain to remove the seeds and pulp and combine the tamarind juice with the original prawn stock.
3. Chargrill one red capsicum until the skin is charred. Put in a closed container to let it sweat. Thereafter, remove skin, cut the capsicum into thin strips.
4. Chop the crab meat into small pieces (I used frozen crab claws and removed the meat from the shell).
5. Chop two sticks of celery, 3 cloves of garlic and 3 shallots finely. Fry in oil. Fry the risotto rice (about 300g) in the mixture till translucent. Add one glass of wine and fry until the wine is absorbed. [Optional: Add 2 chopped chili padis here]
6. Slowly, ladle by ladle, add the prawn stock to the rice and let the rice absorb the prawn stock. When rice is almost cooked, add the crab meat and capsicum strips. When rice is cooked, turn off flame, cover pot and let stand for a few minutes.
7. Stir, add ground black pepper and salt to taste. For a little citrus flavour, add juice of 4 small limes.
8. Serves 3-4.
King Salmon with a sweet and sour sauce with a zing from a red chilli! Excellent fish made even better by Julia. And for a healthy twist, the fish was baked, not deep fried.