Kerala Chilli Chicken

Kerala Chilli Chicken

Chilli chicken is a popular Indo-Chinese dish of chicken.In India, this may include a variety of dry chicken preparations.Though mainly boneless chicken is used in this dish, some people also recommend to use boned chicken too.

Chocolate Earl Grey Pots de Creme Recipe

2 cups cream 120 grams dark chocolate, chopped 2 bags of earl grey tea 6 egg yolks 3 Tablespoons of sugar 1/2 cup whipping cream 2 Tablespoons powdered sugar 2-3 Teaspoons cointreau  

Pesto Pizza With Roasted Garlic & Potato

Mention potatoes on pizza and you’ll get one of two responses. From the folks who’ve tried it, you can expect an enthusiastic thumbs up. From everyonce else: a resounding “huh?” That’s the thing about pizza with potato – it sounds strange, until you try it, and then you just get it.

Tasting the ‘You Say Potato’ slice for the first time at Escape from New York Pizza on Haight Street in San Francisco was this moment for me. Still in high school at the time, far out pizza toppings went about far as bacon and clams as in my Dad’s favorite New Haven-style pie from Pepe’s in New Haven, Connecticut. A diehard pepperoni fan, I was blown away by the idea of putting a potato on a pizza. Actually I probably wouldn’t have tried it had my vegetarian buddy not touted it as being “the best” slice of pizza he’d ever eaten. He was right. Tender yet toothsome potatoes and savory whole-roasted garlic cloves come together in a one of a kind pesto pizza experience.

Over a decade later, I finally got around to trying it at home. Don’t wait as long as I did; add this unbeatable flavor combination to your pizza-making repertoire now. Then when someone mentions potatoes on a pizza, you’ll know.

Pimento Cheese Potato Skins

If there’s anything better than the perfect baked potato, it would have to be a twice baked potato. I’m sure everybody’s Mom, Grandma or next-door neighbor has a recipe for double-stuffed potatoes; afterall, if you can bake a potato and make mashed potatoes, you’re pretty much halfway there. See, it’s not so much about how you make them, as it is about what’s inside.

Goat Cheese and Chorizo Rolls

You know how bacon is all the rage these days? Bacon dipped in chocolate, bacon topped donuts, bacon beurre blanc and so and so. For me, it’s all about chorizo. I’m constantly looking for ways to incorporate it into my cooking and seldom pass up an opportunity to eat a dish in which it is a key component (see Arroz Con Pollo). Such was the case when I came across this recipe for Goat Cheese and Chorizo Rolls in this month’s Food and Wine Magazine. Now chorizo is good by itself, but chorizo and tangy goat cheese together? That sounded like a combo that was too good to pass up.

With a few holiday parties just around the corner, I figured I’d give these guys a test drive before serving them to any guests. In this sense I consider myself a self-employed guinea pig — not a bad job at all. After eating a half batch for lunch, I can say with certainty that I have a new hors d’oeurve recipe in the arsenal. Tangy from the goat cheese and rich and smoky from the chorizo, these crispy little bundles are the type of finger food that demand a good cocktail to wash them down. While they take a bit of time and patience to roll, preparing the goat cheese filling takes minutes. Knock these out early in the morning and keep them in the fridge until your friends arrive.

After reading that the recipe was inspired by the street food of Argentina, I decided to serve them alongside another Argentine classic of chimichurri rojo. Like it’s verde cousin, this sauce has plenty of garlic and a nice vinegar bite to cut through the rich, creaminess of the goat cheese.

Vietnamese Style Grilled Five Spice Chicken

It may not be in my best interest to admit this, but here goes nothing: grilling chicken scares me. It’s just too easy to get wrong. Black, cremated skin on the outside with an interior so pink that just looking at it might give you salmonella. Or worse, well-cooked flesh with skin so flabby that it can be removed in a single piece. I think this is why I am especially in awe of Vietnamese chefs. I’m not exactly sure how they do it, but somehow they’re able to keep their grilled chicken juicy and moist inside, but with a crisp exterior reminiscent of deep-fried chicken skin. While I’ve yet to master this elusive technique, with this fairly simple preparation the delicious results were worth the potential for failure.

10 Tips To Healthy Eating

Eat a variety of nutrient-rich foods. You need more than 40 different nutrients for good health, and no single food supplies them all. Your daily food selection should include bread and other whole-grain products; fruits; vegetables; dairy products; and meat, poultry, fish and other protein foods. How much you should eat depends on your calorie needs. […]

Jalapeno Poppers

If you are looking for a jalapeño popper that looks like this, then sadly, this recipe is not for you. If, however, you are a popper purist looking for the authentic, crispy-fried variety, then you have come to the right place.

I’ve been looking for a good jalapeño popper recipe for some time now, and, after several failed attempts to find anything I could truly be proud of, I’ve finally cobbled together a version that lives up to the high bar set by frozen versions sold in bars around the country. I tried everything: versions with fresh jalapeños, versions with cream cheese, fine breadcrumbs and egg batters. These same iterations, were either raw, greasy or simply exploded in the frying oil. My winning version utilizes a combination of quality pickled jalapenos, a combo of cheddar and jack cheese, hot sauce and a buttermilk/panko batter. Served alongside some buttermilk dip, and you have a appetizer that has few equals in the fabulous world of fried food.

Source: Kerala Chilli Chicken