Recipe #209: Miso-Egg Drop Soup

This soup, which is yet another original creation, is the best of both worlds. To be honest, I actually created it by accident, but it was a happy accident. :) You see, I was making egg drop soup the other day, and in the midst of cooking, realized that I didn't have any chicken stock or bouillon on hand, (which is the traditional base for this soup). I only had miso paste. So, I added that instead. Et le voilà. A new creation was born: Miso-egg drop soup. :)

When we stop in at our favorite Chinese restaurant for the lunch special, which includes a choice of either egg drop or miso soup as a starter, I can never make up my mind which soup to order. So this recipe takes care of that decision. Now it's possible to have both... simultaneously. :)

Miso-Egg Drop Soup

Ingredients:

1 Tbsp. sesame seed oil
1 c. onion (about 1/4 large onion)
1 1/2 Tbsp. fresh ginger, peeled & finely minced (about 1 1/2" piece)
1/4 c. baby carrots, sliced crosswise into 1/4" thick rounds & then quartered (diced)

6 c. low-sodium organic chicken broth

1 c. water
1 Tbsp. soy sauce

1 Tbsp. cornstarch
1 Tbsp. cold water

1/4 c. dried shiitake mushrooms, broken into 3/4" pieces
1/4 c. strips of dried wakame seaweed, pre-shredded, soaked for a few minutes in boiling hot water, & then drained & halved (or quartered) crosswise into 2-3" strips

1/8 tsp. ground white pepper

2 Tbsp. miso paste with dashi (bonito stock) but without MSG
2 eggs
1 c. silken tofu, diced into 1/2" cubes
1/4 c. scallions (including green stalks), sliced crosswise into 1/4" thick rounds (about 2 large scallions)

Directions: In a large sauce pot, sauté onion, ginger, & carrots in sesame seed oil on low heat until tender, about 5 minutes. Then add chicken broth, 1 c. water, and soy sauce, and bring to a rolling boil. While soup is coming to a boil, add cornstarch to a small, glass (or other heat-proof) custard dish & stir in 1 Tbsp. cold water to make smooth paste, i.e., a slurry. Then slowly incorporate the slurry into the broth, stirring continually until it's dissolved & the soup has become relatively clear. Reduce heat to low & simmer. While soup is simmering, stir in the dried mushrooms & reconstituted seaweed, & season with white pepper. Place miso paste into the same small custard dish you used to make the cornstarch & water slurry. Remove about 1-2 Tbsp. of the soup from its pot and pour over the miso paste, stirring until completely dissolved. Set aside. Beat the eggs together in a separate, medium-sized bowl, using a fork. Gradually add eggs, drizzling a little bit of egg at a time from the fork into the broth while simultaneously & very gently stirring once or twice in the same direction until eggs separate into ribbon-like strips. (Do not overstir or these ribbons will shred into tiny bits.) Remove soup from heat & allow to cool for 5-10 minutes. Then stir in miso mixture, and add tofu & scallions. Serve immediately.

Yield: Serves 4-6.

Chef's Notes: If you can't find miso pasto with dashi and without MSG, just combine the no-MSG miso paste with dashi (bonito) soup stock. :) If you use dashi is in its powdered form (i.e., hon-dashi), be sure to boil it together with water first to make an actual liquid soup stock before adding it to the miso paste. :) You'll only need to make a small amount of dashi (i.e., just a few tablespoons), so follow package instructions to ascertain the proper ratio of hon-dashi to water. Use the same method as described above to melt the miso; wait several minutes before pouring dashi over miso.

There are three main kinds of soybean based miso paste -- red (akamiso), white (shiromiso), or mixed (awase) -- but it doesn't really matter which type you use, just as long as it has dashi in it (or added to it). Dashi adds a unique flavor to the soup, but if you can only find miso paste without dashi, that will have to do.

Important note for vegetarians: Vegetarians, please note that, despite any online articles that you may've read to the contrary, seaweed & dashi actually aren't vegetarian foods. Both contain bits of fish in them. Yep, there's a reason they both have that slight fishy, umami flavor. ;) So, if you didn't realize that before, now you know.

As far as seaweed is concerned, it might appear at first to be a vegetarian product, as it's green & is classified as marine algae. However, it often contains small fish or other sea life that definitely aren't plant-based life forms. And no, sea cucumbers don't count as vegetables either. LOL.

The dashi soup stock found in some miso paste varieties also contains lots of fish-y stuff: kombu (dried kelp), wakame seaweed, niboshi (dried baby sardines), & dried, smoked bonito (skipjack tuna). So unless you're a pescetarian (a fish-eating vegetarian), you'll probably want to avoid eating dashi as well.

A real eye-opener, eh?! You learn something new every day....

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Title: Redneck Beans recipe by the BBQ Pit Boys

Getting tired of the same ol' canned beans? These slow simmered ham hock and beef beans are good eating anytime, anyplace -especially on a cold winters day at the lodge, camp or backyard pit! And they're real easy to do, as shown by the BBQ Pit Boys.

Title: Chicken Marsala Recipe

Chicken recipes are extremely popular in the home kitchen. Today we're making chicken marsala, one of the most popular Italian recipes made with wine.

This simple chicken marsala recipe calls for marsala wine, sherry wine and fresh mushrooms. When choosing fresh mushrooms for your chicken marsala recipes, look for tightly closed caps that don't show any gills.

When cooking with wine, don't spend a lot of money on your cooking wines. But on the flip side, don't buy something that you wouldn't drink straight.

This is what you'll need to prepare this easy recipe for chicken marsala:

Chicken Marsala

4 boneless, skinless chicken breast halves, pounded to about 1/4-inch thickness between two sheets of plastic wrap
1/2 cup all purpose flour
1 teaspoon salt
1 teaspoon fresh cracked pepper
1 tablespoon dried oregano
8-12 mushrooms, sliced
1/4 cup olive oil
1/2 stick butter
1/2 cup marsala wine
1/4 cup sherry wine

First, pound the thawed chicken breast to about 1/4 inch thickness between two sheets of plastic wrap.

Next, in a 13x9 casserole dish, mix together the flour, salt, pepper and oregano and mix well.

Coat chicken breasts on both sides in flour mixture. Next, heat 1/4 cup olive oil and 1/2 stick butter in a large skillet over medium-high heat. When butter is melted, add the chicken and fry each side until browned, about 3 minutes on each side.

For the chicken marsala sauce, add sliced mushrooms to skillet and pour the wines over the top. Simmer 10-15 minutes, covered, until chicken is cooked through. Serve the chicken and sauce over cooked brown rice and top with grilled asparagus, if desired.

We hope you find this the best chicken marsala you've tried!

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It's a Keeper: Turkey Breast with Mexican Squash

Do you ever think of making turkey breast? I certainly don't. My usual thoughts are chicken, fish, pork, or red meat, but I never really think to make turkey breast. It's certainly not something I crave - until now! This Turkey Breast with Mexican Squash from the May 2008 issue of Every Day with Rachael Ray was a nice change of pace.

I generally only pick recipes that have a side dish with them, mostly because I like to take all the thinking out of it. For some reason, the pressure of deciding what to make as a side dish is too much for me. I know, I have issues. So, when I saw this recipe, with the Mexican Squash on the side, I knew I had to give it a try.

This meal took me about 40 minutes to make, but it could be shorter if you are a fast chopper. Give it a try for a little something different! Here's the recipe with my comments in brackets:

SERVES 4
Prep Time: 15 min
Cook Time: 25 min

1/4 cup chili powder [Definitely ease back on tis if you aren't a fan of spicy food]
1 tablespoon ground cumin
1 1/2 teaspoons salt
8 turkey breast cutlets (about 1 1/4 pounds)
3 tablespoons vegetable oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 pound zucchini, halved and cut crosswise 1/4 inch thick
One 10-ounce package frozen corn kernels, thawed
1 cup drained canned fire-roasted diced tomatoes

1. In a small bowl, combine the chili powder, cumin and 1 teaspoon salt. Dust the turkey cutlets on both sides with the spice mixture. [I pretty much caked it on instead of dusting it, but next time I would probably do something in between.]

2. In a large skillet, heat 1 tablespoon oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the zucchini and the remaining ½ teaspoon salt and cook, stirring occasionally, for 4 minutes. Stir in the corn and tomatoes and simmer until the zucchini is tender, about 4 minutes. Cover to keep warm.

3. In another large skillet, heat the remaining 2 tablespoons oil over medium-low heat. Working in batches, add the turkey cutlets and fry until just cooked through, 2 to 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Serve with the Mexican squash.

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Rachael Ray in OK! Magazine

Make sure you check out OK! Magazine, which has an interview with Rachael Ray in their current issue. One little tidbit:


Last time you spoiled your pet?

Every single minute we’re with her. It’s ridiculous. We come in from the gym, and we’ve been gone 45 minutes to an hour, and we act like we haven’t seen her in a year. We climb back in bed with her. She’s a ridiculously spoiled animal.

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Fish Cake Sandwich with Roasted Asparagus and Saffron Aioli

This easy meal is a great go-to when you have a bunch of crappy frozen white fish. Plus everything tastes better in 'cake' form, like muffins. "What the fuck is aioli?" Aioli, dumbass, is a fancy chick word for a glorified mayonnaise. "I like mayo!" I know you do. Let's begin:

Cook your fish according to manufacturer's instructions. When fully cooked flake apart with a fork and put in a large bowl. Do not mush up your fish. Combine with 1 egg, 1 scallion, 2tbl mayo, 2 tbl dijon mustard, a lot of breadcrumbs, a lot of Old Bay, and a few dashes of tabasco. "What the fuck is a scallion? Dammit tell me how many breadcrumbs I should use!" You are feisty this morning. What happened? Wake up alone to your unfulfilling existence? A scallion is a small ass onion that looks like a giant clove of garlic and use like 1/4c breadcrumbs and increase until the fishies stick together.

Put your cakes in the freezer for a minute or two in order to firm them up. Fry over medium heat for about two minutes per side. "These look more like fish burgers rather than fish cakes." Don't fucking play semantics with me because you WILL get burned asshole. Call them whatever the fuck you want. I don't give a shit.

For the aioli pour 1/4c red wine vinegar into a small saucepan and add 1tbl honey and a pinch of saffron. Boil and immediately remove from heat and cool. Mix with 1c mayo and 2 cloves of garlic. Salt and pepper. Roast some asparagus and you got yourself a sandwich, bitch.

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Title: Thai Food Cooking: Tod Mun Pla (Fish Cake)

This is a very easy step of how to cook Tod Mun Pla or the recipe as you know it as Fish Cake. The last minute of this video is my baby Mali laughing. Hope you enjoy it!! :)))

Title: Korean Styled White Fish Cakes

Ingredients:
• 12 oz Haddock or other White Fish
• ¼ Cup Carrot
• ⅓ Cup Onion
• 3 Garlic Cloves
• 1½ Tbsp Green Onion
• 1 tsp Hot Pepper
• 1 Egg
• ½ Cup Flour
• ½ tsp Salt
• ⅛ tsp White Pepper Powder
• Some Oil for Frying
Yield: About 16 Fish Cakes


Special Music
"Serenity"
by
"kook"
Thank you !!!

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Pecan Scones

Well I woke up this morning and the woman I had over last night absconded with ALL my muffins. Didn't I tell you they love those dried cranberries? I have coffee, but no breakfast snack. So I am going to make me some scones with pecans. If you do not have a food processor you can still make this but it is rather difficult and I really don't think you can pull it off. So just get your ass up and head to the nearest coffee shop where they employ people who CAN make scones. Just be sure not to be late to your welfare meeting with your social worker. Let's begin:

Okay so toss 2c flour, 1/4c sugar, 1-1/2tsp baking powder, 3/4tsp salt, and 1/2tsp baking soda into your food processor and mix it on full blast for a little bit. The idea is to turn all ingredients into a single ingredient. This is the key to cooking and the key to life. Don't get it? Don't worry it would make your head explode anyway you peasant. Just keep fucking whistling yankee-doodle all day long.

Once all the dry ingredients are mixed add 1 stick of chilled butter that has been cut into little pieces. Use "on-off" turns until you get something that resembles coarse meal as seen above. Then add 3/4c chopped pecans or other nuts and give it a few light turns. Hazelnuts work well too. I know what you are thinking: "why do you always have that stupid shadow in your pictures? are you simple?" Fuck you. I don't have a goddamn production studio idiot. This is my fucking kitchen and if you don't like my lighting you can kiss my fucking ass. Asshole.

Set the food processor aside but don't disassemble it. Whisk together 1/2c milk, 1/4c sour cream, 1 egg, 1tsp vanilla. Set aside 1-2tbl of this mixture to use later as a glaze. Pour the remaining amount into the food processor.

Turn the mixture over until most of the flour is combined and the dough is nice and sticky. Before you reach your hand in to pull out the dough make sure you unplug the damn thing. You might end up losing MORE of your fingers to stupidity. It would be a tragedy if you prematurely parted ways with ol' picker. Pat the dough into a disk thingy shape and place on a floured surface.

In a smooth and light manner roll the dough out into a 9" circle and cut it into eights (eight slices dummy) with a sharp knife.

Transfer the scones to a greased baking sheet. If you do not use enough flour on your rolling surface your slices will stick to the board and it will result in a mangled mess, which would actually be a good representation of your person.

Now brush the scones with the reserved wet ingredients and don't forget the backs and the sides (not the bottoms...duh). Sprinkle the tops with a generous amount of sugar. The first time I made these I was conservative on the sprinkled sugar and my lady was like "hey! where's the sugar?" to which I replied "I got your sugar right here baby."

Bake at 400 deg for 15ish minutes and immediately put on cooling rack. "Where are the other two scones? Did you burn them." Shut the fuck up! They wouldn't fit on the damn rack dumbass.

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Title: Shelby's Sweets KHON

Shelby's Sweets, a bakery that specializes in desserts that are "made with Southern charm and Hawaiian flair" has opened in Honolulu.

Formerly operating as an on-line bakery service for about four years, all Shelby's Sweets treats such as personal-sized pecan or sweet potato pie, scones, cakes and much, much more are now available to walk-in customers at:

Shelby's Sweets
1130 N. Nimitz Hwy.
Suite A-150
808-585-6258
Info@shelbyssweetshawaii.com

Title: Paula's Home Cooking

Paula has invited a few guests over for a tea party and she has to make some treats to serve her guests!

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and so we're off

to our home away from home, san francisco/marin county/napa. we'll be visiting dear friends and family, enjoying that fresh pacific ocean air roaring through the golden gate, eating really fresh food from chefs like thomas keller and patricia unterman, we'll visit some cheesemakers, chocoaltiers and feast on incredible dim sum. we'll wander, swim and stroll. we'll visit some sea lions and take lots of pictures along the way. cu soon. xo, g

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Title: Real English 42 was/were Were you good at school?

Introduction to the simple past of "be": Was and Were

Level: pre-intermediate

Real English
English as a Second Language: Videos for Students and Teachers

Title: Mondo Mini Shows Web Originals - We're Scrooged

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cape gooseberries

real excitement at the grocery today. a wonderful tart sweet fruit we can never ever find appeared today. barely edible-looking cape gooseberries are a wonderful treat. and they are nothing like regular gooseberries from the farmer's market in the summer. a completely different animal (berry). whenever the gods of grocery inventory are able to provide them, we will partake. usually we see them in london. we clearly have a serious exotic fruit habit in this household. in defense i can say only that there are far worse vices. seriously.  cape gooseberries look like a cross between a tomatillo and and an orange cherry tomato. but they taste like a cross between a passion fruit and a guava and a tomatillo. or something like that. high in vitamins a and c, iron and phosphorous. great in fruit salad. or on their own. store in the fridge. okay, all this talk about cape gooseberries... i am going to go and eat a few right now. so pleasingly tart.

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Title: Picking your cape gooseberries - Claire's Allotment part 123

Like Claire's Allotment on Facebook

Title: 12 Early May

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Recipe #5: Broccoli Stir-Fry in a Spicy Thai Peanut Sauce

Broccoli Stir-Fry in a Spicy Thai Peanut Sauce

Sauce Ingredients:
1 1/2 Tbsp. garlic (about 4 medium garlic cloves), peeled & minced
1 tsp. ginger (about 1" piece), peeled (using the side of a spoon) & minced
1/2 tsp. salt
1/8 tsp. crushed red chili pepper flakes
2 Tbsp. dry-roasted, unsalted peanuts
1 Tbsp. reduced fat, natural style (i.e., no-sugar added) creamy peanut butter
1 Tbsp. fresh cilantro, finely minced
2 Tbsp. lime juice
1 tsp. soy sauce
2 tsp. honey
1 tsp. sesame seed oil
1/2 Tbsp. sesame seeds
1/3 c.light/lowfat, unsweetened coconut milk (from a can) (or if unavailable, use light plain soy milk or water)
1 scallion, chopped crosswise into thin rounds (use whole scallion, including green portion)

Stir-Fry Ingredients:
3 c. broccoli (Chinese broccoli is particularly fantastic; if unavailable, use common, "calabrese" style broccoli)
1/2 c. water

Directions: Using a mortar & pestle, make the garlic ginger paste. This is done by combining garlic, ginger, & salt, pulverizing the mixture until it turns into a smooth paste. (The salt not only provides flavor, but aids in the pulverization process.) Next, add red chili pepper flakes, crushing them with the pestle until well, combined. Add peanuts & grind them into a fine, crumbly powder (or as close to that consistency as possible). Add peanut butter, cilantro, lime juice, soy sauce, honey, & sesame seed oil, continuing to smash together ingredients until well-blended. Gently mix in sesame seeds, and then transfer ingredients to a small sauce pot. Combine with scallions & 1/3 c. coconut milk (or plain soy milk or water), mix well, & cook for a minute or so, only enough to warm the sauce without browning it.  Set aside. Next, lightly steam broccoli in water, being careful not to overcook, brown, or burn. Broccoli should be firm, not limp or mushy. At this point, the water should be almost completely evaporated & the broccoli should still be a bright green color. Remove from heat, drain any excess water, & divide into equal portions. Top with peanut sauce, and serve with (long grain, brown) basmati rice or cellophane/rice noodles.

Chef's Notes: To save time, you can make the sauce using a food-processor instead of a mortar & pestle. In that case, just dump in all of the sauce ingredients at once and pulse until smooth.

Alternate Preparation Ideas: This dish would taste really good made with carrots, tofu, and perhaps a few mung bean sprouts.  Or alternatively, you could substitute or add chicken or beef.

To make this recipe even lighter, you can substitute a 1/2 tsp. sesame oil + 1/2 tsp. water for the 1 tsp. sesame oil, and 1/6 c. light coconut milk + 1/6 c. water (or plain soy milk) for the 1/3 c. light coconut milk.  I realize most liquid measures don't have 1/6 c. markers, but just eyeball it and pour in about half of a 1/3 c. coconut milk & fill the remainder of that measure with water (or plain soy milk) up to the 1/3 c. line.

Yield: Serves 2.

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Title: Betty's Broccoli Casserole Deluxe Recipe

In this video, Betty demonstrates how to make her Broccoli Casserole Deluxe. This is a nice, creamy blend of chopped broccoli, eggs, mayonnaise, onions, Cheddar cheese, and cream soup, topped with cracker crumbs and baked to perfection!

Ingredients:

16 oz. (approximately) frozen chopped broccoli
2 eggs, well beaten
1 cup mayonnaise
2 teaspoons minced onion
1 cup shredded sharp Cheddar cheese
10 ¾-oz. can condensed cream of celery soup (You may substitute any cream soup you like.)
ground black pepper, to taste
cooking oil spray
½ to 1 inner pack of Ritz crackers, crushed into crumbs


Cook broccoli in 1 cup boiling water 5 minutes; drain. Add 2 well-beaten eggs, 1 cup mayonnaise, 2 teaspoons minced onion, 1 cup shredded Cheddar cheese, a 10 ¾-oz. can cream of celery soup, and ground black pepper, to taste. Pour into an oven-proof casserole dish that has been sprayed with cooking oil. Cover evenly with a thin layer of crushed Ritz cracker crumbs. Pepper the top of the casserole, to taste. Bake at 350 degrees until bubbly, about 25 to 30 minutes. This is a great dish to add to almost any menu, and it is terrific for pot luck dinners! Enjoy!!! --Betty 

Title: Chinese Beef and Broccoli Recipe

Learn how to make this take - out favorite.

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Got Any Recipe Requests?

From time to time, I like to poll readers here and ask if they have any recipe requests. This means that I will actually custom-create a 100% original recipe just for you, from scratch, off of the top of my head. Yes, this is just how much I appreciate my readers. :)

This actually helps out BOTH parties, because it provides the both requestor & the reader with new recipes and also helps provide ample inspiration and additional motivation for me to create new recipes for this blog. :) And, of course, these individuals will also have the extra satisfaction of very likely seeing their very own recipe suggestion appear in my upcoming cookbook. :) They can point to the cookbook and say, "Hey, that's my recipe suggestion in there!" :) And if these individual requestors would like, I would even be up for making personal mention of them in the book as the genesis of inspiration behind the recipe idea.

So, if you need a recipe with a particular ingredient, or are in the mood for a particular meal or type of cuisine,  --  or maybe you don't have a clue for what to make & are yourself in need of some culinary inspiration -- just ask me & I'll see what I can come up with for you.

As most of you know, this is a healthy gourmet food blog that emphasizes fruit & vegetable-centric fare low in sugar & fat, so if you have a recipe suggestion which falls outside of these parameters, or one that I can't create due to dietary restrictions, please be aware that I'll probably be referring to you another website that satisfies your requirements. :) In other words, I won't leaving you hanging, either way.

Also, just so you know, I've got a few recipe requests already currently lined up in the queue, so I'll do my best to honor your request in the order it was received. What I usually do is this: After I receive the recipe requests, I try to notify people as soon as possible (provided I'm not indisposed or away on travel!) to either confirm that their recipe has been added to the queue or that I will be providing them with a referring link that satisfies their requirements.

So, in other words, if I directly confirm that I'll be creating a recipe idea for a particular individual, I will keep my word, even if I might not always be able to fulfill the requirement right away.

Requests can be made in multiple ways: You can either leave a comment at the end of this post (probably the simplest/fastest method), email me (via this blog's contact form), tweet (or DM) your request to me, or email me on Facebook.

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Grilled Chicken with Plum-Jalapeno Sauce

While on vacation in northern California, we drove from Santa Clara (just outside of San Francisco, in Silicon Valley) to Mammoth Lakes, which is in the eastern Sierra Mountains. This route took us straight through the San Joaquin valley.  This valley is saturated with orchards - grove upon grove of peaches, plums, olives, and almonds, to name a few.  Where there are orchards, there are farm stands.  However, in order to have prolific orchards, one also must have persistent heat.  I'm not talking about the kind of warm summer day that urges you to take a walk to the park or have a picnic in the backyard.  Nope.  I'm talking about scorching, floating-down-the River Hades kind of heat.  It was 113 degrees F when we passed through. Anybody that knows me well knows that I wilt in heat over 90 degrees F.  I was always the kid that came back from gym class with bright red cheeks that didn't subside for at least an hour. However, my love of fresh fruits and veggies trumped the heat and I actually agreed to get out of the car to visit the farm stands.We picked up a bag of the sweetest summer corn, along with a bushel of large, juicy plums, and an incredible cherry pie.  It was well worth the sacrifice!

This recipe is based on a recipe in Food & Wine Magazine. The original recipe called for sweet or spicy red pepper jelly.  However, Mammoth Lakes' grocery store, while relatively well-stocked, was lacking in red pepper jellies.  So, I improvised by adding some mango fruit spread and chopped jalapeno pepper.  I was pretty darn pleased with the results.

Preheat the grill to medium heat.

Place 12 chicken drumsticks on a baking sheet and coat the chicken with 2 tbsp olive oil.

Season well with kosher salt and freshly ground black pepper.


Place the chicken on the grill and cook for about 20 minutes, turning occasionally, until the chicken is browned and cooked through.

While the chicken is grilling, prepare the plum sauce.

Melt 2 tbsp butter in a medium saucepan over moderately low heat. Seed and mince half of a jalapeno pepper. Add the pepper and 1/4 cup minced red onion to the saucepan and cook until the onion and pepper are soft, about 5 minutes.



Cut 2 medium-sized plums (about 4 oz) each into 1/2-inch pieces and add it to the onion mixture.


Cook until the plums are soft and broken down. Add 1/4 cup mango fruit spread and 1 tsp Dijon mustard.


Cook on high heat until the mango spread melts.

Carefully pour the mixture into a food processor or blender.


Puree until the mixture is smooth.


Baste the chicken drumsticks with the plum puree.


Cook until the sauce is caramelized, about 5 minutes. Serve the chicken with the extra sauce.

Other recipes using plums:

Simply Recipes' Plum Sorbet

Smitten Kitchen's Dimply Plum Cake

101 Cookbooks' Plum & Peach Crisp

Grilled Chicken with Plum-Jalapeno Sauce

12 chicken drumsticks

2 tbsp olive oil

Kosher salt and freshly ground black pepper

2 tbsp unsalted butter

1/4 cup minced red onion

1/2 small jalapeno pepper, seeded and minced

2 plums (4 oz each), cut into 1/2-inch pieces

1/4 cup mango fruit spread

1 tsp Dijon mustard

Preheat the grill to medium heat.

Place the chicken drumsticks on a baking sheet and coat the chicken with the olive oil.  Season well with kosher salt and freshly ground black pepper.  Place the chicken on the grill and cook for about 20 minutes, turning occasionally, until the chicken is browned and cooked through.

While the chicken is grilling, prepare the plum sauce.

Melt 2 tbsp butter in a medium saucepan over moderately low heat. Add the jalapeno pepper and minced red onion to the saucepan and cook until the onion and pepper are soft, about 5 minutes.  Add the chopped plums to the onion mixture.  Cook until the plums are soft and broken down. Add the mango fruit spread and Dijon mustard.  Cook on high heat until the mango spread melts.  Carefully pour the mixture into a food processor or blender and puree until smooth.

Baste the chicken drumsticks with the plum puree.  Cook until the sauce is caramelized, about 5 minutes. Serve the chicken with the extra sauce.

Makes 12 chicken drumsticks, plus extra sauce for serving.

Printable recipe

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Title: Barbecue Chicken Legs recipe by the BBQ Pit Boys

These grilled Chicken Legs, hot or sweet, are the way we like to eat 'em. With these few BBQ Pit Boys tips, you can quickly and easily serve them up moist and tender every time.

Title: BBQ Chicken Recipe

Chef Jason Hill of http://www.CookingSessions.com shows you make a delicious and easy BBQ chicken recipe in this episode of "Chef Tips."

After visiting the North Shore's roadside huli huli chicken stands, Jason heads home to the chicken to share his version of Hawaiian BBQ chicken.

First, prepare your BBQ chicken marinade the day before you plan to grill.

Though you can prepare this as a BBQ rotisserie chicken, the results are more flavorful when you cut chicken into pieces.

This recipe for BBQ chicken uses a flavorful marinade that includes brown sugar, honey, pineapple juice, sesame oil, fresh grated ginger and crushed garlic.

When cooking BBQ chicken, consider using a smoker box. For authentic Hawaiian BBQ, use kiawe wood (known in America as mesquite chips).

Once the honey BBQ chicken sauce has soaked into the meat overnight, remove from the refrigerator and cook over high heat, skin side down, turning a couple times. Then, move to the low burner and shut the lid, where it will slowly cook and smoke for about 30 minutes, or until the internal temperature reaches 165 F. The smaller pieces will cook more quickly than the larger breast pieces.

Serve this with your favorite mac salad, cole slaw and white rice.

Go to http://www.CookingSessions.com for the full printed recipe.

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Fire Death Shrimp

These fire death shrimp are fucking hot as the depths of hell so get ready to go running for the hills crying for mommy. You should only attempt to consume them if you have recently been checked out by a gastroenterologist (stomach doctor, stupid). These shrimp are so fire hot they make everything else you have ever had look like child's play. They are perfect for the boastful individual who thinks they are immune to spicy foods. Make these to fuck them. Let's begin:

Take your shelled and de-veined shrimps and liberally (I hate liberals!) coat them in harissa. "Hey, I am a liberal and I believe America should have big government that eventually turns us into a functional socialist nation." You are everything that is wrong with this country you dumb fucker. First off there would be nothing 'functional' about it and second big government fucking sucks ass. I say back off you fucks and get the hell out of my life. This is America dammit and I should be able to do whatever the fuck I want to.

Get a cast iron skillet real hot like at about a 6 or a 7 and toss those puppies down for about a minute and a half per side. That means flip them dumbass.

And there you have it: fire death shrimp. Serve over rice or some other shit like that. Do whatever you want I don't really give a fuck. Eat it.

Related Site

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Related Videos :below I show related videos and not so related to this article.

Title: Blood Fire Death plays "Blood Fire Death" live @ Katakombe Karlsruhe

The Opener of the show in Karlsruhe!

Full Setlist:

BLOOD FIRE DEATH (Blood Fire Death)
SEA WOLF (Nordland II)
BORN FOR BURNING (The Return)
WOMAN OF DARK DESIRES (Under the Sign of the black Mark)
SATAN MY MASTER (Jubileum III)
UNDER THE RUNES (Twilight of the Gods)
FATHER TO SON (Hammerheart)
--------------------------------------------------------------------------------------
ONE RODE TO ASA BAY (Hammerheart)

The Band:

Messenger - Lead Vocals
Sea Wolf - Guitars, Vocals
Silverhammer - Guitars
Man of Iron - Bass
Raven - Keys, Vocals
Stallion - Drums, Vocals

For more information join us on myspace

http://www.myspace.com/bloodfiredeathtribute

Hails to the North!

Title: Bullet For My Valentine - "Scream Aim Fire" Lyrics

Bullet For My Valentine - Scream Aim Fire Lyrics!
Enjoy!


[Back Up Lyrics Down There]

Kill your enemies,
My brothers dead around me,
Wounds are hurting
Death is creeping for me,
Smoke is blinding
Hearts are pounding
Chaos soon ignites
The call is made
It's one for all
Will I meet my maker

[X3]
Over The Top Over The Top
Right Now It's Killing Time

Over The Top Over The Top
The Only Way Out Is To Die

[X2]
God Has Spoken Through His Conscience
As I scream aim and fire
The death toll grows higher

CHARGE!

Fuck this battlefield,
The bullets tear around me,
Bodies falling,
Voices calling for me,
Limbs are flying,
Men are crying,
Such a hurtful sight,
The call is made,
It's one for all
Take no prisoners

[X3]
Over The Top Over The Top
Right Now It's Killing Time

Over The Top Over The Top
The Only Way Out Is To Die

[X2]
God Has Spoken Through His Conscience
As I scream aim and fire
The death toll grows higher

[X2]
SCREAM!
AIM!
FIRE!

[Solo]

[X3]
Over The Top Over The Top
Right Now It's Killing Time

Over The Top Over The Top
The Only Way Out Is To Die

[X2]
God Has Spoken Through His Conscience
As I scream aim and fire
The death toll grows higher

SCREAM!
AIM!
FIRE!

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