Tandoor Kabobs Recipes

Badami Kabob

Chicken Mince: 500 grams

First marinade: 2 tbsp raw pineapple paste
1 tbsp Red Chili Powder
1 tbsp Oil

Second Marinade: cup almond paste
tsp powdered green cinnamon
1 tbsp garam masala
cup corn flour
Salt to taste

Marinate the meat in the first marinade for an hour. Then add the mixture of the second marinade, leaving for about five hours. The mince will now have taken in all the flavors of the marinade. Now it is time to slap it into sausage shaped rolls on slightly oiled skewers. Place the skewers into the grill (barbeque or tandoor will do as well) and cook for about 10 minutes, then baste with oil and cook for another five minutes. The garnish for this kabab is yogurt chutney made with cup yogurt, and two tablespoons of a mixture of finely chopped onions, garlic, green chilies, fresh coriander, half a teaspoon of powdered rock salt, same amount of roasted, powdered cumin seeds.

Kufli Kabob

(Kufl means Lock' in Urdu...the meaning here is to lock in the flavors of the lamb in the marinade)

Strips of lamb meat: 1 kg
To Marinade: cup raw papaya paste
2 tbsp ginger garlic paste
cup Fried onion paste
2 tbsp green chili paste
cup minced walnuts and dried apricots
2 tsp garam masala
cup oil
Salt to taste

For the batter: 1 cup yogurt
2 tbsp Green chili paste
cup almond paste
cup flour
tsp garam masala
1 egg, beaten
Salt to taste

Marinate the meat strips in the mixture of all ingredients for marinade (except salt). Let it stand for at least 6 hours, preferably overnight. Then heat oil in a pan and shallow fry on high heat for 5 minutes. Drain and set aside. Prepare the batter as a smooth paste, using all the batter ingredients. Oil and wipe the skewers, and then skewer each meat strip onto them. Coat thoroughly with the batter and cook (grill, barbeque or tandoor) for 5 minutes. Remove, drip and baste with oil again. Then put it back for cooking, till the mat acquires a golden, crispy coating on the batter. Remove and serve with lemon wedges and pickled vegetables.

Fast done Kabobs

(An easy and fast recipe of pre-cooked meat. Its simplicity makes it a great party favorite, since it can be done well in advance and kept.)

Boneless Tikka: 1 kg

Boil With: 1 tsp turmeric powder
1 tsp black peppercorn
1 tsp mace powder
1 tsp nutmeg powder
2 bay leaves
2 cloves
3 tbsp oil

Marinade 1: cup oil
1 tsp asafetida (hing) powder (one of the best digestive known to culinary sciences)

Marinade 2: 2 tsp broiled and ground cumin
2 tsp coriander seeds powdered
1 tsp dry ginger powder
1 tsp amchur (dried mango) powder
1 cup beaten yogurt

Clean the meat pieces thoroughly and boil with the ingredients for about 15 minutes. Then drain and fry lightly with the asafetida in the oil. Remove when light brown. Then marinade in all the ingredients of second marinade, for about 2 hours. Skewer the tikkas and cook for about 10 minutes, the remove and baste with oil. Cook further if needed for another five minutes maybe.

Prawn kabobs

King Prawns: 20 numbers
1 cup chickpea (Bengal Gram) flour

Marinade: 1 and a cup thick yogurt
4 tbsp ginger and onion paste
2 tbsp lemon juice
2 tsp garam masala
2 tsp red chili powder
2 and a tbsp finely chopped green coriander leaves and mint leaves
cup oil and salt as required

Batter: cup beaten yogurt
2 eggs
2 tbsp cream
3 tbsp flour and salt to taste

Clean the prawns; de-vein and rub in the chickpea flour to get rid of the fishy odor. Wash after about 10 minutes, and pat dry. Then mix all the ingredients of the marinade in a bowl and put in the prawns. Leave aside for 4 hours. Just before cooking, mix the batter ingredients in a bowl and dip one prawn at a time in it. Then stick onto the skewer. Cook, grill or barbeque for ten minutes. Remove and baste with oil again. Cook for another five minutes. Serve garnished with lemon and mint yogurt chutney.

Tofu Seekh Kabob

This kabob is a very favorite vegetarian delicacy, albeit in cottage cheese instead of tofu. However, tofu gives as good results in terms of taste.

2 cups Silken Tofu in small pieces
1 cup split Bengal gram (chick pea)

Marinade: 2 tbsp paste of ginger, garlic and onion
1 cup finely minced mushrooms
cup corn flour
Salt to taste

For seasoning: 1 crushed red chili (available dried whole red chilies in spice shops)
1 tsp crushed ajwain (carum seeds)
1 tsp finely chopped green coriander

Boil the split chickpeas in one cup of water and mix in all the ingredient of the marinade. Leave aide for one hour then blend in all these, preferably pounding it in. Heat two tablespoons of oil and add all the ingredients for frying. When the seeds start crackling, add the marinade mix and stir for about two minutes, till dry. Remove from heat and cool. Mix in the tofu with this marinade and knead to dough. This mixture can be shaped into sausage -like kebabs and put onto the skewers. Baste with oil and cook in a tandoor or grill for five minutes, or till browned. Serve with lemon and chutney.

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How to Cook Stuffed Pork Chops

Stuffed pork chops is a great dish that can be prepared in different variations. As the pork itself is mild in flavor, you can experiment with a wide range of stuffing that can make the meat flavorful. Even though, it is easy to prepare this dish, you must have a basic understanding about the right method of cooking stuffed pork chops. If you cook it for too long, it will get dry and tough, and under cooking pork is not healthy.

Cooking Stuffed Pork Chops

So, pork chops are stuffed with your favorite filling and are cooked for a stipulated time. Even though, it sounds easy, there are certain technicalities, that have to be followed, so as to cook stuffed pork chops perfectly.

• If you are looking for a shortcut for making stuffed pork chops, you may get the ready-made ones that are available in the supermarket. All you have to do is to cook them and serve.
• You may also bring fresh or frozen (thaw before use) pork chops, fill the stuffing and bake them. Even the stuffing can be ready-made or prepared at home.
• In case, you want to start with fresh or frozen pork chops, get those with a thickness of more than two inches. Those with bones are found to be more juicy and flavorful. If there is excess fat, then, you may trim some.
• You may also brine the pork chops, before filling the stuffing. But, make sure to limit the brining time to a maximum of two to three hours.
• Cut small pockets in the pork chops and fill them with the stuffing of your choice. Push the filling to the farthest end of the pocket and secure the opening with two to three toothpicks inserted through the edges.
• Now, the pork chops is ready for cooking. You may sprinkle some salt and ground pepper over the stuffed pork chops. Even thyme, paprika, etc, can add up to the flavor of pork chops.
• Once done, you can start cooking these stuffed pork chops. You may either go for roasting the chops on a skillet, or else you may resort to grilling or baking.
• Whatever, may be the mode of cooking, you have to make sure that pork chops are properly done. The cooking time may vary with the type of cooking. Apart from cooking temperature and time, even the internal temperature of meat has to be taken into consideration, while, cooking pork chops.
• As far as pork is concerned, the meat has to be cooked, till its internal temperature reaches 160 degrees Fahrenheit. You can use an instant-read meat thermometer for checking this temperature. Make sure to insert the thermometer into the thickest part of meat, where there is no bone, fat or gristle.
• In case, you want to cook stuffed pork chops in skillet (with some oil or butter), make sure that each side is cooked for at least eight to ten minutes. In case of grilling, brush the chops with oil and cook each side for around six to eight minutes, or till the meat is done.
• Baking is one of the common methods used for cooking stuffed pork chops. One of the common queries is how long does one bake stuffed pork chops. All you have to do is to place the stuffed pork chops on a cooking rack that is kept on a roasting pan. You may also add less than half cup of water into the roasting pan (water should not touch the rack). Now, cover the pan with aluminum foil and bake for 45 minutes, in the oven that is preheated to 350 degrees Fahrenheit. Once done, remove the foil and bake for another 45 minutes. Make sure to measure the internal temperature, before removing the chops from the oven.
• Some people like browning pork chops, before baking them. In such case, fry them on a skillet with one or two tablespoons of oil. Make sure that both sides are cooked for around three to four minutes, over medium heat. Once done, bake them for ten minutes, in the oven that is preheated to 400 degrees Fahrenheit.

You may resort to any of the above said methods to cook stuffed pork chops. But, the main point to note is that, it has to be done properly, so as not to spoil the dish. Cook for the recommended time and make sure to check the internal temperature of the meat.

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Cooking Buffalo Meat: Internal Cooking Temperature of Meats

Cooking meat requires some special care to make it perfect. While overcooking may spoil the taste of meat, undercooking may cause food-borne illnesses. You have to strike the right balance between cooking time, the temperature of cooking and the method of cooking. The outcome will be perfect only if all these aspects are taken care of. This rule is applicable for buffalo meat too. There are certain factors which have to be kept in mind while cooking this meat.

Most people believe that buffalo meat is similar to beef and they tend to cook it in the same way as beef. However,this is not the right method.They are not similar and hence require different rates of temperature for cooking in the right way. Unlike beef, buffalo meat lacks fat, is naturally tender and has its own flavor. The tenderness and flavor of this meat can be enhanced and maintained through the correct cooking method.

Buffalo Meat and Cooking Time
This meat has very low fat content - almost 76% less fat as compared to beef. Hence, there is very less fat to act as an insulator to heat and delay the process of cooking. So, it cooks faster and overcooking can take away the tenderness of the meat. Thus, it becomes very necessary to cook buffalo meat at low to medium temperatures. The ideal cooking range for buffalo meat is considered to be rare to medium, while the internal cooking temperature should range between 135 F - 155 F.

Buffalo Steaks
In case of buffalo steaks, you may resort to various methods like grilling (outdoor or on stove), pan sauteing, broiling, and stir frying. The most important thing to remember is that it should be cooked rare to medium. Cook on low to medium heat and readjust the heat in a regular manner. For outdoor grilling, you can use an instant thermometer to check the internal temperature. The meat should retain some amount of its pink color even after cooking. It will take 6 to 8 minutes for a one inch steak to cook rare, and about 10 to 12 minutes to cook medium. If the steak is 1 inches, then the time taken will be 10 to 12 minutes for rare and 15 to 18 minutes for medium.

Buffalo Roasts
Preheat the oven to a temperature ranging between 250 F to 275 F. Bring the roast to room temperature and cook at a consistent temperature, preferably between 225 F to 250 F for 6 to 8 hours. Remember to check the internal temperature regularly, with an instant thermometer. 160 F is recommended as an ideal temperature for buffalo roasts. Insert the thermometer into the thickest point of the roast for better results. Tender cuts like, chuck, hump and round roasts, can be marinated to make the meat tender. Such cuts need a somewhat longer cooking time, as compared to the tender cuts. Searing of roasts helps in retaining moisture. In case of tenderloin, rib eye, and top round roasts, the roasts should be cooked in the rare to medium range only.

Ground Buffalo Meat
In this case, the golden rule is slow cooking with low temperature. Ground buffalo meat originates from a wide range of cuts and are used in a variety of dishes, like burgers. Ground version can be cooked by grilling, broiling, or pan sauteing. In case of a BBQ or broiler rack, move them one more level above the heat source. Cook until medium. It has been observed that thicker the burger, tastier they become. It does not mean that the burgers should be big enough to be undercooked.

Buffalo meat is also rich in nutrients as it contains proteins, fats, minerals and fatty acids. Studies show that it has more iron content than any other meat. Always remember not to eat raw meat, and cook it properly, before consumption. You can cook buffalo meat with the help of these tips and also can replace red meat with the former in some of the meat recipes.

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Easy Alfredo Sauce Recipes

You must have had a white sauce with pasta dishes when dining at pure Italian restaurants. This white sauce is called alfredo sauce. As earlier stated, alfredo belongs to the Italian cuisine, however, many of its variations are made the world over, but very few are actually like the original alfredo sauce. One of the interesting facts of alfredo sauce is that earlier only cheese would be added to thicken it! However, nowadays health conscious people cannot afford so many calories just in a sauce, so instead of cheese, alfredo sauce is now thickened with starch.

Alfredo Sauce with Heavy Cream
Ingredients

• 2 tbs grated Parmesan cheese, for seasoning
• cup grated Romano cheese
• cup grated Parmesan cheese
• 1 pinch ground nutmeg
• 1 egg yolk
• 8 fluid ounces heavy whipping cream
• Salt to taste
• 3 tbs butter

Process

Take a medium-sized saucepan and melt butter or margarine in it, over medium heat. When the butter starts melting, add heavy cream and stir constantly. Add in nutmeg, Parmesan cheese, salt and grated Romano cheese, stir until melted. When completely melted, add egg yolk and simmer for about 3-5 minutes, over medium to low heat. After the required time, bring down from the heat and garnish with additional grated Parmesan cheese, if desired.

Alfredo Sauce using Milk
Ingredients

• 3 cups milk
• 1-2 cloves garlic (mashed)
• tsp pepper
• cup Parmesan cheese
• 1 tbs butter
• tsp salt
• cup flour

Process

Take a medium-sized heavy saucepan, melt butter in it over medium heat. When butter melts completely, remove the pan from heat and stir flour into it. Stir well and add half the milk to it and stir until a very smooth mixture is formed. Keep stirring and adding milk until you have added all the milk. When you are done with it, add Parmesan cheese, salt, garlic and pepper to it, mix well. Cook this mixture on medium heat, until desired thickness. Remember the sauce will thicken afterward.

Classic Alfredo Sauce Recipe
Ingredients

• cup freshly shredded Parmesan cheese
• Freshly chopped parsley
• cup cold salted butter
• Salt and white pepper to taste
• 2 cups heavy cream

Process

Take a saucepan and add cold water to it, do not fill to the brim, just to cover the bottom of the saucepan. Start heating the saucepan over high heat, until water starts evaporating, remove quickly from heat when few drops are left. Add cream to the saucepan and start heating again, bring to a boil and lower the heat, continue cooking until cream is reduced to half. When done, remove it from heat and gradually add butter. Blend well until cream is thickened and then add cheese, in small portions. Stir constantly with the help of a wooden spoon, until completely blended. Add salt to taste.

Alfredo Sauce without Cream Cheese
Ingredients

• cup sherry or white wine
• 3 tbs fresh or 1-2 tbs dried parsley
• 4 tbs flour
• 1 cup milk
• 1 cup shredded Italian cheeses (Mozzarella, Romano, etc.)
• cup Parmesano Reggiano cheese
• Salt and pepper
• 4-5 cloves garlic, minced
• tsp fresh nutmeg
• 1 cup chicken broth
• 4 tbs butter

Process

Take a saucepan and melt butter in it over medium heat. When butter melts, add flour. Mix well and cook for about 2-3 minutes, stir constantly so that the flour gets cooked. Now add broth and milk together and blend well. When well blended, add all the remaining ingredients and stir until the sauce is smooth and cheese melted.

So now that you have recipe for easy alfredo sauce, you can treat yourself with your favorite cuisine anytime you want!

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Outdoor Kitchen Roof Ideas

Outdoor kitchens are beautiful spaces. Mostly, they are furnished with the basic necessities. Such necessities include a wooden fire oven and a barbecue grill. Many times some additional storage space and a sink is also provided. One can see various designs of outdoor kitchens, with the L shape design being the most common one. An outdoor kitchen is a great place to throw parties and celebrate with your family and friends. To add more to the life of the kitchen and provide more comfort to the people using it you can consider installing a temporary or a permanent roof on it.

Great Outdoor Kitchen Roof Ideas

If you are looking for some inexpensive outdoor roof ideas then sun umbrellas for patios are the best. You just need to invest in two to three sun umbrellas and set them up on the floor by using special stands. These sun umbrellas will provide you shelter from the sun. You can buy sun umbrellas in various designs, patterns, and colors. They are also available in many sizes, so you can choose accordingly. Buy few sun umbrellas and keep them where you have your grill or oven and one over the dining area, and your job is done.

If you want a foldable roof then consider using a retractable awning. These are also available in many colors. But, the striped ones are the most commonly seen. For a retractable awning you will need to hire a professional for installation. Once they are installed on your outdoor kitchen, they will protect you against sun and rain both. The biggest advantage of this outdoor kitchen roof idea is that they can be folded back, and hence during the night or early morning you can simply roll them back and enjoy looking out.

Another inexpensive way to install a great outdoor kitchen roof is using a green shade cloth. You can buy the shade cloth in any hardware store. With some binding wire you can fix it on nearby areas. Or you can create a basic structure and then lay the cloth on it. This cloth is commonly used for greenhouses but you can also use it to create shade for your outdoor kitchen. This cloth is not actual cloth but is made of plastic and so you can wash it with water to clean it.

For some really romantic and beautiful looking outdoor roof ideas consider using pergolas. Pergola is made of wood and is basically a wooden log frame which is installed on four sturdy wooden pillars. The choice of wood depends upon you. If you want you can even use the sturdiest wooden material, and then paint it white or in a color of your choice. Then grow some vines over the pergola and your outdoor kitchen will be shaded against the sun.

Pergolas are great ideas as an outdoor roof, but if you want a roof which protects from rain as well as the sun, consider instating some synthetic roof tiles on the pergola roof. You can even place glass or metal corrugated roofing tiles on the pergola roof. This will not only provide you protection against the hot sun but also against the rains. But, you don't have to lose the touch of greenery with this roofing idea. You can simply hang plenty of colorful plants near the roof or on the pillars of the pergola to make it look green and natural.

One more way to ensure protection from sun and rain to your outdoor kitchen is to install a solid roof on it. This job calls for a lot of hard work, and it will cost you a lot too. However, once you have installed a solid roof over your outdoor kitchen it will stand the natural forces better. And it will stand for many years.

These were the various ideas for an outdoor kitchen roof. You can also try a combination of roofs if you like. For instance, in the dining region of the kitchen you can have a pergola, and in the cooking area you can keep some sun umbrellas. Blend different ideas in the way you like or use the one that suits you best. And your cozy little cook-n-dine area is complete.

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How to Host a Vegetarian Barbecue

Yes, barbecues are mostly to do with meat. But you can throw the perfect vegetarian barbecue party for your friends as well! Apart from the actual food you eat, a lot of things go into making a barbecue successful; the venue, the seating arrangement, the lights, the talk, and of course, the drinks! With all those things in place, you can enjoy a wonderful barbecue party, even if its only veggies you are going to stick into your barbecue!

Before we actually go about discussing the barbecue, let me tell you how the word 'barbecue' came into being. It will help you understand the concept, and hence plan the perfect barbecue. The word 'barabicu' from the Timucua language of Florida, refers to a grill (typically with a wooden platform, held up on sticks) to cook meat. Another story says that local inns in America used to advertise their establishments as "Bar, Beer and Cues". (A typical local inn, or 'roadhouse', has pool tables too. The 'Cues' refers to the pool stick, also known as a cue stick.) Hence the acronym BBCue, and then the popular BBQ, originated. Interesting, isn't it? Let us now take a look at some useful tips to plan a vegetarian barbecue.

Tips to Plan a Vegetarian Barbecue

First I will discuss a few tips about the barbecue itself. Then I will move onto other tips that will make your vegetarian barbecue party a roaring success!

The Barbecue

All Veggies
Since it's a vegetarian barbecue, include as many veggies as you can. A barbecue might be a good way to try to eat those veggies that you don't much like. For example, a lot of people do not like broccoli. But do you know that barbecued broccoli tastes yum? I speak from experience! I was not much a broccoli fan till my aunt hosted a barbecue party and tricked me into eating broccoli.
Miracle Tip: How about including a couple of fruits in your barbecue? It would be a great idea to include fruits like apples, pears, apricots and peaches. The sweet and spicy taste of barbecued fruits can really get your mouth watering!

Preparing the Veggies
Make sure you wash all the veggies thoroughly before you barbecue them. The best thing to do would be to wash them under running tap water. The force of the running water will drive the dirt out. Also, wash the vegetable before you cut them. Now, when you cut the vegetables, make sure you cut them into bite-sized pieces. It makes eating them easy. Also try to cut all veggies into equal-sized pieces.
Miracle Tip: A good idea would be to add a pinch of turmeric powder to the water in which you are going to wash your veggies. It acts like an antimicrobial and helps in cleaning the vegetables properly.

The Barbecue Sauce
Traditional barbecue sauce has onion, garlic, Cayenne pepper, jalapeos, tomato, mustard, vinegar, red wine, among other constituents. However, you could add a special 'vegetarian' twist to the sauce. How about mixing some herbs in the sauce? Fresh oregano, thyme, coriander, celery and mint will add a characteristic fresh vegetarian flavor to your sauce. You can add these herbs in the marinade or in the barbecue sauce.
Miracle Tip: If you are not sure whether your friends will like this twist in the taste, you can instead make a fresh herb dip. Use eggless mayo as the base. You can even add finely chopped cucumber if you want to make the dip a little crunchy.

Apart from this, it will be a good idea to accompany your barbecue with some barbecue side dishes. One of the best side dish that goes well with a vegetarian as well as a non-vegetarian barbecue is Coleslaw. Another yummy side dish is buttered corn cobs. They taste yummy! If you like beans, baked beans can also go well with barbecued veggies.

The Party

Barbecue parties must be hosted in the garden! However, you can even throw a barbecue party at the beach, or make a day-trip out of it. Here are a few common tips for an outdoor barbecue party.

• The Seating Arrangement: Go for varied seating arrangements - lay out some straw mats, a couple of tables, chairs, stools; a little bit of everything.
• The Lights: If it is a lunch party, 'lighting' won't be a problem, but the sun might be. Set up a patio umbrella in the garden for a day party. If it's a dinner party, why not use string lighting to decorate the place?
• The Drinks: Cold - no, not just cold, CHILLED beer. Lots of it. But you can even pick a good wine. Make sure you serve the wine at the appropriate temperature though. As for the beer, it has to be chilled; so arrange for a few ice-buckets.
• The 'Fun' Element: You can have a few games for a lunch barbecue. Even simple stuff like dumb charades, truth or dare can perk up the mood! For a dinner barbecue, you can have music and dance! If any of your friends plays an instrument, like a harmonica, or a guitar, you can ask them to bring it along.

A vegetarian barbecue is a good way to enjoy the usual veggies in an unusual way. It will help you get rid of the monotony of everyday food; and of course, barbecued veggies are healthy too! So go on and have a wonderful barbecue party!

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Ketchup Calories

Heinz introduced us to our beloved ketchup with the slogan, "Blessed relief for Mother and the other women in the household!" We have taken this slogan to our heart. We add ketchup to hamburgers and French fries and lots of other fast food to make it tasty. Ketchup is a favorite condiment of children and adults alike. Sometimes, health conscious people also end up covering their diet food with ketchup in order to add some zing and flavor to it. But, do we know the amount of calories that we intake in this process?

Ketchup Calorie Count

Ketchup Calories
Serving Size	Calories	Calories from Fat	Fats	Sodium	Sugar	Total Carbs	Protein
10g (1 packet)	15	0	0.02 g	67 mg	1.37g	1.5g	0.1g
240 g	233	7	0.7 g	2674 mg	54.6 g	60.4 g	4.2 g
1 oz	27	1	0.11 g	316 mg	6.46 g	7.11 g	0.49 g
100 g	97	3	0.38 g	1114 mg	22.77 g	25.08 g	1.74 g
1 lb	440	15	1.72 g	5053 mg	103.28 g	113.76 g	7.89 g

Ketchup was earlier known as catsup or ketsiap. If you are interested to know about catsup vs ketchupa, then let me tell you, there is as such no difference between the two. Both are sweet tangy condiments with tomato, onion, salt, cinnamon as the primary ingredients. This amazing condiment was the invention of the Chinese who created it with fish, spices and soy sauce in the 1600s and introduced it to Europe and Indonesia. Later, people started adding their own ingredients which were available in their local markets like walnuts, tomatoes, mushrooms, oysters, lemon, etc. Some made it sweet and sour, while others made it hot by adding red pepper flakes. Finally in 1872, Henry John Heinz came up with a ketchup recipe that made use of tomatoes, sugar, salt, onions and other spices and introduced it in the commercial market.

Though ketchups can be made from different food products like anchovies, mushrooms and walnuts, sweet sour and tangy flavored tomato ketchup is what people love. Almost 97% of American families use ketchup as an important ingredient in many dishes. People love to pile ketchup on almost all fast food; burgers, hotdogs and the like.

There are many different types of ketchups apart from our favorite tomato ketchup. Walnut ketchup, mushroom ketchup, grape ketchup, banana ketchup, cucumber ketchup and red pepper ketchup are some of the other ketchups which are used. Ketchup can be either homemade or bought at a supermarket which most of us do as we get a lot of different varieties and brands to choose from. Also, it is not very easy to make ketchup at home.

Ketchup can be used as a substitute for tomatoes in tomato recipes. But, since we gain more calories this way, it is advisable to use tomatoes. It should also be remembered that tomatoes contain lycopane which help in the prevention of cancer. But when we use ketchup as a substitute, the nutritional value comes down due to the huge amount of salt and sugar. Sauces are other substitutes for ketchups. They are better because they can be made fresh at home and of course they contain no preservatives.

So folks the next time you go to a burger joint, remember that you are eating a packet of calories when you top your burger or French fries with ketchup. Eat your burgers without too much ketchup and enjoy their actual taste without having to pile on those extra calories.

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Cooking Roast Chicken

I doubt, if anybody can resist a golden tender roast chicken! A wonderfully crisp, juicy and tender skin, roast chicken is an ultimate comfort food for most of us. Nothing can beat that enticing smell of a golden-skinned chicken, served with meaty chipolata sausages, creamy bread sauce, herby stuffing and lashings of gravy.

Mouth-watering Roast Chicken Recipes

Though most of us must be thinking that cooking roast chicken at home can be difficult and time-consuming, it is actually not so. In fact, roasting a chicken is a simple and easy way of cooking the bird, which requires very little preparation time. Therefore, here we will take a look at some easy ways to cook roast chicken breast and different variations of preparing it.

In the Oven
Ingredients

• 6oz free-range chicken, preferably organic
• 1 lemon
• 2-3 garlic cloves
• 50 ml olive oil
• Small bunch fresh thyme
• Freshly ground black pepper, to taste
• Sea salt, to taste

Directions

Slice the lemon halfway through length-ways and put a sprig of thyme into the slit and keep the lemon inside the cavity of the chicken. To prepare your flavored oil, remove the leaves from the remaining thyme stalks and put them in a bowl. Press the garlic cloves with the heel of your hand take off the skins and add the cloves to the bowl. Pour the olive oil into the bowl and with the help of a mini food processor or a hand blender, blend together the thyme leaves, garlic and olive oil, until it is in semi-liquid form. Spoon this mixture properly all over the chicken, keep the chicken in a roasting tray and pour over the remaining flavored oil. Flavor the chicken generously with sea salt and black pepper. Now cover the chicken loosely with foil and roast in a preheated oven at 400 F for 30 minutes. After 30 minutes, remove the foil, reduce the temperature at 350 F and roast the chicken for another 20 - 30 minutes. Pierce the bird in the thigh to see if it is fully cooked. Turn off the oven and let the chicken rest in the residual heat for at least 10 - 15 minutes. Remove the roasted chicken from the oven and then carve. Place the carved chicken on a large platter, pour the pan juices over the top and serve hot.

In the Crock Pot
Ingredients

• 4 chicken breasts boneless and skinless
• 4 tbsp fresh lemon juice
• 2 tsp oregano leaves
• 1 cup chicken stock
• 4 cloves garlic crushed
• 1 tsp crushed black pepper
• 1 tsp sea salt
• 1 tbsp cornflour
• cup white wine
• Spray cooking oil

Directions

Wash the chicken, dry on paper towel and keep it aside. In a bowl, mix oregano, salt and pepper and cornflour, sprinkle on the chicken and rub evenly inside the chicken breast. In a pan, fry the chicken breast in the spray cooking oil until browned. Take another bowl and combine the stock, lemon juice, wine and garlic. Now transfer the browned chicken and the prepared mixture to the crock pot. Cover and cook on high heat for three hours and on low heat for six hours. Remove the chicken and place on to the serving plate. Take a small pan, pour the remaining liquid in it and then add cream to it. Pour this mixture over the chicken and serve hot.

In a Slower Cooker
Ingredients

• 2 to 3 lb. whole chicken
• 1 tsp fresh rosemary
• 1 tsp olive oil
• 1 tsp salt and ground black pepper
• 1 tsp lemon peel

Directions

Wash the chicken thoroughly and dry it with paper towels or disposable cloth. Rub the surface of the chicken with extra virgin olive oil, and keep it aside. Chop the fresh rosemary very finely, and with the help of a fork blend it with the lemon peel. Blend salt and pepper in a separate bowl and sprinkle evenly over and inside the chicken, follow with a sprinkling of the rosemary and lemon peel mixture. Transfer the seasoned chicken into the slow cooker and cook for three hours on high, then turn the slow cooker to low and continue cooking for 4 - 5 hours. Don't add any water or liquid, and let the chicken roast in its own juices and the flavorings. Once the chicken is done, remove the chicken with the help of a large spatula and before serving, sprinkle with paprika for color.

After knowing these easy ways of cooking, I am sure you won't be able to wait very long to try them. To enhance the flavor, you can stuff the chicken with different herbs (parsley, rosemary, oregano or basil would all be good) or with your favorite spices to create your own signature dish.

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Tips on Gas Grilling Steaks

Weekends usually mean lot of relaxation at home, cooking and gorging on foodstuffs for many! Grilling in the outdoors is a common practice followed by foodies on weekends and also a way of recreation for many. Homemade barbeques in the garden with friends and family are a great way to spend beautiful weekends. The delicious smell of the grilled food, wafting through the air is something everybody misses all through the hectic week. Once the weekend nears, all one can think of is whipping up something interesting to satiate the taste buds! However, grilling a perfect steak is quite an art! And this is something that can be mastered with time. If you have often wondered how to grill a steak and are tired of eating a burnt dinner, it's time you take a look at these gas grilling steak tips and techniques.

Grilling a Steak

Here, we can refer to some very important tips on gas grilling steaks. These step-by-step instructions should help you achieve a perfectly cooked steak, with a little practice from your side.

For this procedure, you can opt for a filet mignon. A filet mignon is a steak cut out of a piece of beef and may cost you a few extra bucks, but fret not! Grilling a filet mignon is not really as difficult as the name might sound!

Begin by seasoning the filet. Use only freshly ground black pepper because you also need to allow it to retain its original flavor. Let the filet reach room temperature once it's seasoned. You can place it aside for at least 45 minutes and then proceed from here.

Now, you need to fire up the grill. Let it remain at the highest temperature setting. With the help of tongs, place the steak on the grill. Let it remain in that position for around 2 minutes. In case you notice a little bit of flare up, you can splash a tiny amount of water to put it out. After 2 minutes, lift the steak at an angle of 90 degrees and set it down on the other side. After 5 minutes, flip again. While flipping, make sure you do so extremely gently and place it on the same spot. Leave it on the gas grill for a total of 2 minutes. Now, rotate the steak and flip it back.

You would also have to decide in advance if you want the steak medium or medium-rare. For this, you need to check if the steak is well done. Avoid poking the steak. There is a different method to check and all you need to do is give a slight push. If it leaves an indention on the finger, it's cooked fine if you want it medium. If it feels firm, it's well done and can be taken off the grill if you want it medium-rare. It totally depends upon your personal preferences.

Once you have decided whether you want it medium or rare, take it off the grill gently. Place it aside on a plate. Let it stay for 2 minutes so that it can set well.

Grilling a steak would require you to practice these tips for gas grilling steaks so that you don't burn the meat every time you wish to try grilled food. With practice, I am sure you will leave people asking for more for an impeccably cooked piece of steak!

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Outdoor Fireplace Safety Tips

An outdoor fire pit is a natural or artificial fire enclosure for cooking, improving the ambiance for a special occasion or generating warmth on cold, winter evenings. The pit offers a modern home the feel of a rustic camp ground, complete with a hole in the ground, surrounded by a ring of rocks. The fire pits add quality to vacation homes and sites for camping in the woods. However, the proverbial 'playing with fire' could get literal, if certain precautions are not in place.

Outdoor fireplaces are a great way to fulfill your desire for a cozy and inviting fire in your backyard. The designs available blend well with patio furniture and outdoor lighting. The fire pit serves as a focal point for conversation and barbecue turn outs. They promote an atmosphere for getting together and creating great memories. The warmth and visual light signal camaraderie. It looks great in the gardens, courtyard and patios.

Steps to Ensure Fire Pit Safety

Install Border rings
Invest in a fire pit that has a ring. There are a number of manufacturers of that offer a variety of these rings. There are designed options with silhouettes of animals and trees to add quality to the campsite, and even regular steel mesh and glass. Depending upon the use that pit is put to, the ring can be selected. For example, if trying out scrumptious barbecue recipes outdoors is the idea then the mesh made from stainless steel or designed extensions are a good bargain. The rings help create the campfire ambiance and come in a variety of sizes.

Choose Wide-base designs
When choosing a fireplace, it is important that you first consider the common use that the pit will be put to, the number of people you think will use the facility and the area where the fireplace would be commonly used. It is safer to go in for the widest base design available in the size-category you are looking at. The pits come in a wide range of materials and sizes. They are placed off the ground, if not permanently placed at ground level, and help you to get real value by optimizing the outdoor space. The wide base offers more heat and additional cooking space. It also a helpful step taken for child safety when your guests are children.

Use Smoke vents
The smoke vents are usually sold along with the fire pits. The front opening of the vent functions like a chimney for the smoke to be re-directed. Smoke vents are made from a variety of materials, including clay, copper and cast iron. They are a big help when you are entertaining more than your usual guest capacity and when there are children at the barbecue. The vents enable everyone to enjoy the crackling sound, warmth and cozy ambiance, without being inconvenienced by the smoke and cinders.

Appropriate Location
It does well to choose the position for the fireplace with the help of a professional or someone who has being using one for years. The pit should ideally be positioned several feet away from any flammable area of the home, for electrical safety. You need to ensure that the structure is away from access point to the main indoor living area, electrical appliances, plants and trees and overhangs. Other things to look out for include dry grass, hay and stacks of open firewood. Proper and planned positioning would also facilitate a central location for encouraged conversation and interaction.

Choice of 'fuel'
Another tip when choosing to install a fire pit is to carefully decide on the fuel to be used. The level of flames and amount of heat generated are greatly impacted by the fuel within. The propane and pressure treated wood options are there, but in the latter, prevention is better than cure. The emitted fumes are toxic. Fat-wood, a natural product of highly combustible pine resin makes great fuel. Hard woods such as oak not only produce less smoke, but are also safe with children around.

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Different Ways to Make Lemon Chicken

Chicken is one of the most versatile protein component in cooking and it can be prepared in a number of ways. There are many cooking techniques that you can use to make chicken, from poaching, stir frying, pan frying to roasting and baking. If you are looking for an easy chicken recipe that has a clean citrusy flavor and which is light on the palate, then you cannot go wrong with lemon chicken. Lemon chicken, as the name implies, uses lemon as the main flavoring ingredient for preparing the dish. The lemon can be used as a marinade for the chicken or it can be used for making a piquant lemon sauce to be drizzled over the cooked chicken. Different cuts of chicken like chicken thighs, chicken wings or chicken breast can be used for making lemon chicken. The trick to cooking the perfect lemon chicken recipe is to make sure that there is a balance of flavor in the dish. Given below are some different styles of preparing lemon chicken.

Lemon Chicken Recipes

Grilled Lemon Chicken

Ingredients

• 8 chicken thighs
• cup freshly squeezed lemon juice
• teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon zest
• cup vegetable oil
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 1 egg

Method

In a blender, add the egg, freshly squeezed lemon juice, salt, pepper, vegetable oil, poultry seasoning and lemon zest and blend until all the ingredients are combined well. Place the chicken thighs in a zip lock bag and add the marinade into it. Seal the bag and place it in the refrigerator for 8 - 10 hours to marinate. Remove chicken pieces from the marinade and grill them in an oiled grill rack for 20 - 22 minutes, until the meat is cooked through. Transfer the grilled lemon chicken into a platter and serve hot with lime wedges and a sprinkling of chopped dill.

Chinese Lemon Chicken

Ingredients

• 2 chicken breast, cubed
• 1 tablespoons freshly squeezed lemon juice
• Zest of lemon
• 1 egg
• 6 tablespoons cornstarch
• 1 teaspoons sesame oil
• 1 tablespoon sugar
• 6 tablespoons vegetable oil
• Salt, to taste

Method

In a small bowl, add teaspoon sesame oil, tablespoon lime juice and teaspoon salt. Add the cubed chicken breast into the mixture and let the chicken marinade in this mixture for half an hour. Remove each piece of chicken from the marinade, dip it in egg and roll it in cornstarch before frying them in a hot skillet in vegetable oil. Once the chicken pieces are well cooked and crunchy, remove them in a platter and keep them aside.

In a small pan, heat the rest of the sesame oil and add the sugar, lemon zest and lemon juice. Add a cup of water and then add a teaspoon of cornstarch to thicken the sauce. Season the sauce with salt and remove from flame when the lemon sauce has a thick consistency. Pour the lemon sauce over the fried chicken and serve hot.

Stir Fried Lemon Chicken

Ingredients

• 4 boneless skinless chicken breast, cut into 1 inch strips
• cup chicken broth
• cup carrots, cut into inch thick slices
• cup spring onions, finely sliced
• cup button mushrooms, quartered
• cup yellow pepper, thinly sliced
• 1 cup snow peas
• 2 tablespoons soy sauce
• 1 lemon
• 1 tablespoons garlic, chopped
• 1 tablespoon vegetable oil
• 2 teaspoons cornstarch

Method

Grate the lemon and set aside a tablespoon of lemon zest. Now cut the lemon in half and squeeze out its juice. In a small bowl, add 4 tablespoons of the freshly squeezed lemon juice, soy sauce, chicken broth and cornstarch and whisk all the ingredients together with a spoon. Set this mixture aside.

In a medium-sized skillet, heat the vegetable oil and then add the chicken pieces into it. Cook the chicken pieces for 3 - 4 minutes, until it is cooked through. Make sure that you do not overcook the chicken strips or it will turn dry and tough. Transfer cooked chicken pieces into a platter and then add in the carrot slices, yellow pepper and mushrooms. When the carrots are a little tender, add the snow peas, chopped green onions, lemon zest and chopped garlic and cook them over medium heat for another 2 - 3 minutes. Add the chicken broth and lemon juice mixture into the skillet and simmer for some time until the mixture is thickened. Finally add in the cooked chicken pieces and cook for 4-5 minutes until the chicken is well coated in the lemon sauce. Your stir fried lemon chicken is ready.

These were some ways in which you can make lemon chicken. Lemon chicken is not very difficult to make and all you need are some fresh lemons. If you are craving a succulent chicken dish that is tangy and zesty, then you should definitely try making lemon chicken.

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Tender Pork Chops

A pork chop is a cut or chop of meat that is cut perpendicular from the portion of a pig's or hog's hip and usually contains a bone or rib. The most popular pork chops are pieces that are cut from the center loins. Pork chops are considered a delicacy and are prepared in different ways in different cuisines. Pork chops are baked, grilled and steamed but the most popular way to cook a pork chop is frying it on a stove. Grilling the chop brings out the flavor and makes it a delicious piece of meat. Pork chops can be cooked over low medium and medium heat.

Tender Baked Pork Chops

Ingredients

• 4 to 5 loin pork chops
• 2 to 3 fresh tomatoes, chopped
• 2 large onions, finely chopped
• cup extra virgin olive oil
• 1 teaspoons pepper
• 1 cup bread crumbs (plain or flavored)
• 2 eggs beaten
• 2 chicken bouillon cubes
• cup water
• Salt to taste

Preparation

In a bowl beat the eggs and dip the loin pork chops in it. Now dip these pork chops in the bread crumbs till the pork is covered with it. Heat some extra virgin olive oil in a shallow frying pan, and fry the dipped pork chops till they turn light brown. Transfer these browned pork chops into another shallow pan and top it with chopped onions and tomatoes. Sprinkle pepper and salt and mix properly. You can also add seasonings of your choice. Boil half cup of water in a saucepan and dissolve 2 chicken bouillon cubes in it. Pour this dripping over the pork chops and cover the pan with an aluminum foil and bake this dish in a preheated oven at 375 degrees for about 45 minutes.

How to Cook Pork Chops in the Oven

Ingredients

• 4 pork chops, trimmed
• 1 cup herb seasoned dry bread stuffing mix
• 2 tablespoons butter, melted
• teaspoon black pepper
• 2 tablespoons milk
• 1 egg, beaten
• Salt to taste

Preparation

In a preheated oven at 425 F, melt the butter in a baking pan. In a medium-sized bowl, beat the egg and stir the milk, pepper and salt together. Dip the pork chops in this egg mixture and coat these pieces with herb seasoned dry bread stuffing mix. Place these coated pieces in the baking pan containing melted butter. Bake this in the oven for about 10 minutes. Remove the pan from the oven and turn the pork chops and bake it again for another 10 minutes till the pork chops get cooked.

Grilled Pork Chops

Ingredients

• 4 large pork chops
• 4 green bell peppers, halved and seeded
• 1 teaspoon oregano
• teaspoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon honey
• 1 teaspoon rosemary
• 2 tablespoons vegetable oil
• 1 teaspoon pepper
• Salt to taste

Preparation

Take a medium-sized bowl and mix the seasonings, olive oil, honey and minced garlic together. Coat the halved bell peppers with vegetable oil. Spread this mixture over the pork chops and cook them and the bell peppers together on the preheated grill for about 15 to 20 minutes till the pork chops get cooked.

Pork Chops and Stuffing Casserole Recipe

Ingredients

• 4 pork chops
• 1 large apple, peeled, cored and chopped
• 1 tablespoon olive oil
• 2 ribs celery, chopped
• 4 tablespoons butter
• cup chopped onion
• 1 can condensed cream of celery soup
• 1 cups water
• teaspoon dried rubbed sage
• 1 package stovetop style stuffing mix with herbs
• 1 teaspoon pepper
• Salt to taste

Preparation

In a large skillet, heat the olive oil over medium heat and cook the pork chops till they turn light brown. Remove the pork chops from the skillet and place them on a greased baking dish. In the same skillet add some more olive oil and cook the chopped apple, celery and onion till the onion and celery become tender. Add the water, sage and butter and stir till the butter has melted and water begins to boil. In a small bowl, mix the condensed cream of celery soup with cup water and keep aside. Stir in the stuffing mix and allow it to cook for sometime. Transfer this mixture and the soup water mixture over the pork chops in the baking dish. Cover the casserole with an aluminum foil and bake it in a preheated oven at 350 degrees for about 45 minutes. Remove the casserole from the oven, uncover it, and then bake it for 15 minutes more.

These were some tender pork chops recipes that are really very easy to be tried at home. So the next time you feel like having a yummy tender pork chop, don your chef's cap and get cooking and relish this dish with your family or friends. Bon Appetit!

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The Curry Connection

The most interesting thing about the word curry is its origin. The debate on the origins of the word has never really died down, though most people agree that the word curry and indeed, the concept of curry comes from a South Indian word - Kari, meaning spiced sauces, in India's most antiquated language alive, Tamil.

The origins of Tamil are prehistoric and it is one of the oldest surviving proofs of Dravidian culture being the mainstay in the Indian subcontinent before Aryan dominance took over the peninsula; the birth of the word is as purely Indian as it can get. In fact if it was derived from Sanskrit, it would be relatively much younger, hence, as some scholars would like it, be debatable in origin, since Sanskrit was the language of the Aryans, the invaders on Indian soil. Keeping history apart, it would be good to know that curry then, is uniquely Indian in nature. Of course, the Middle Eastern and Arabic culture also has spicy sauces in which meats have been dunked, to be eaten with a bread of sorts. In fact the earliest known reference to what we now call curry is found in Cuneiform text on clay tablets in the Mesopotamian civilization near Babylon, dated about 1700 BC, and was discovered by Sumerians.

But what goes for curry today is the Anglicized version of Indian food. It seems to be one of the Jewels in the crown that the Raj managed to take back to their country after leaving their favorite colony. In short, this delicacy became popular in the West during and after the Raj period of roughly two hundred years.

However, for the sake of research, there are evidences that the word and even the concept of curry was prevalent in Europe even before colonization of the East started. In fact, almost two centuries before white merchants started coming to India. There are a number of historic instances supporting this too. Accounts of a Dutch traveler in 1598 talk about a dish called carriel with a similar base. A seventeenth century Portuguese cookbook also talks about a chili based curry powder called caril.

In the era of Richard I, well-to-do English kitchens were already acquainted with Eastern and exotic spices like cinnamon, cardamom, cloves, aniseed, nutmeg, ginger, cumin and coriander. In fact, in the late thirteenth century, in the reign of Richard II, when the first real English cookery book was written, it included works of culinary art. The king employed 200 cooks, and with the help of some others, these cooks wrote a book called "The Forme of Curry. The first reference to the word curry in western culinary documents appears in this book, but it was derived from the French word 'cuire' which meant - to cook- boil or grill. The word cuisine' also appears to be derived from the same source.

Thus we can assume that when, in the beginning of the sixteenth century English merchants landed in Surat, the curry was already two hundred years old back in England. In fact most of the cooking methods and spices that were used in the royal Moghal kitchens to prepare a special meal for the white guests, were already in use in rich English kitchens for quite some time, having traveled to Europe through the spice route of traders...the same men who took cotton and muslin, silks and aromatics from Asia to Europe.

However, curry became the symbol of Asia and Asians in Europe only after an enterprising restaurateur worked hard to give it the recognition it deserved. It was only in the 1980s that a handful of Indian restaurants served curries that caught the fancy of western foodies made it a household name, a favorite eat out and take away item and added color to the western concept of Indian food.

The truth is that a very large part of what goes as Indian curry, especially in Great Britain is a motley mix of cuisines, most it is not prepared by Indians, and almost all of it will be unrecognizable to any Indian home. Most Balti cuisine restaurants are Pakistani in nature and anyway, most cooks of this so-called Indian curry are Bangladeshi in origin, so it actually gives a united color to this part of the world and clubs it under one umbrella term, Indian. The credit goes to some Chefs who have happily adapted their cooking and food to the market needs, in the process, sometimes even compromising on the authenticity of the cuisines, at other times, doing away with it altogether.

The real Indian curry is a wonder of coordination, and uses the precise spices that make a balanced dish and is not skewed heavily in favor of chilies, as most international curry fans like to believe. Each single spice that goes into making the curry powder has a specific role in aiding digestion, toning the digestive system and helping in absorption of just the right nutrients from the food.

The curry powder as such can be made with just three spices, or a more elaborate list. What matters is the seasonings that go with this powder. According to the basic Ayurvedic recommendations, seasoning could be cumin seeds (whole or roasted and ground), turmeric powder, coriander powder, ginger powder or slices, fennel seeds, fenugreek, black peppers-crushed, asafetida and mustard seeds. Some areas also use nigella seeds and bay leaf as the basic seasoning. Adding curry powder to meats or vegetables does not make a curry, it is the seasoning that makes it. Among these ingredients, cumin and mustard are warming herbs, stimulating overall digestion. Fennel seeds are cooling in nature and also stimulate digestion. Turmeric is the best antiseptic known to man, and also an excellent blood purifier. Fenugreek has a rich concentration of Vitamin B and folic acid and is used for reproductive disorders. Even for healthy bodies, it stimulates blood and hair follicle development, helps fight against chronic infections and tone the body. Coriander alleviates flatulence while black pepper stimulates appetite and is rich in chromium, fighting any tendencies to diabetes. So in a curry, each seasoning and each ingredient has a specific role to play- which may not be only to serve up a marketable product.

Curry powder usually available off the shelf may consist of turmeric, cumin seeds, coriander seeds, mustard seeds, five spice powder (cardamom, cinnamon, black pepper, bay leaf and cumin), with red chili powder and salt. This can be safely made at home, with the emphasis on its chili content being variable. Of course, this would change with the season, reason, region, occasion, and the veggie or meat to be cooked.

When a curry is being cooked, one has to start with the seasoning, then add the vegetables or meats, and then add the curry powder. In fact, one would find the famous curry powder in very few Indian kitchens. This is because all the dishes do not use all the spices. Apart from that different regions use different spices for each food item. Fish in the East is made with mustard seeds, green chilies and ginger paste, while in the backwaters of Kerala, it is made with coconut oil, mustard seeds and red chili powder. So it is actually impossible to have a uniform curry powder to be added to anything to make a curry.

But happily, the western culture has united all of India and also it neighboring countries into one large curry loving and curry cooking area.

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How to Build Your Own BBQ Pit

The smell of juicy steaks, roasted corn and hamburgers being roasted on a barbeque is simply irresistible. It becomes all the more tempting when the aroma comes from one's own backyard. The history of barbeque mentions popularity in the 1950s, however, building barbeque pits fell out of favor with the masses, as more and more people opted for the gas and charcoal grills that stormed the market. However, people are rediscovering the fun of organizing their own barbeque parties, and grilling meat in self-made barbeque pits as they drink margaritas and sway to the tunes of soft jazz playing in the background.

Location

It is very important to decide on the right spot in your backyard before you plan to build your own BBQ pit. Choose a spot that is not too far away from your house. This is important because covering long distances between the BBQ pit and the kitchen will be tedious. However, do not keep it too close to your house or your neighbor's either. Keep it away from fences, overhead trees or electrical wires. After all you want to smoke your meat and not the structures around your house! Also keep in mind the wind directions, as you definitely do not want smoke getting into your or your neighbor's house. In case your town is prone to strong winds, select a spot for your BBQ pit that is most protected from being beaten down by strong winds or heavy rains. You definitely want your BBQ pit to keep standing for a couple of years at least, don't you?

Size and Design of the BBQ Pit

It always helps to keep in mind if you want the BBQ pit to serve for barbeque parties with your friends, or if you want such parties to be small family affairs. Decide on the size accordingly. You could also decide upon adding hooks to your pit to hang utensils while cooking. Drawing a plan with proper measurements and the points marked where the hooks have to be inserted, would be a good idea to prevent any confusion while constructing the barbeque pit.

Things You Will Need
Hand tamp
Shovel
Cinder blocks
Measuring tapes
Gravel
Dry mortar
Water
Trowel
Leveler
Carpenter's square
Metal Bricks
Grill tip
Bricks

Instructions
First, make sure that pit is about 15 feet square (3 by 5 ft). Clean the area thoroughly and remove stones and bushes. Be accurate about your measurements and mark the area if you need to. Dig that area using a shovel at least 8 inches deep and level the ground with the help of hand tamp. Now cover the dug out place with gravel and level it off properly. Make sure that gravel cover is around 2 inches thick. Now add water on the dry mortar to form a mix. Then spread this mix on the gravel quickly before it gets hardened. On the edge of the mortared area, keep the cinder blocks. Make sure that you leave a wide hole between two cinder blocks in order to drain out the excess water and put in the coal and wood. Use carpenter's square to check whether all the edges are even. After this, put mortar on the cinder blocks and place bricks on top of them and use as much mortar you need to bind bricks and blocks. If you need to make any changes to the structure, then do it before the mortar dries out as it will become solid after drying and will be quite difficult to remove. Keep on adding the bricks and using the mortar to build a pit of your desire. After the pit is done, place metal braces inwards on top of the brick structure while it is still wet . When the mortar is totally dried out, then place the grill top on it.

A self-made BBQ pit looks great in the garden and a brick one further accentuates the look of the backyard. Building it involves proper planning and care. Bon appetit!

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Liquid Smoke Substitutes

A liquid smoke is a concentrated seasoning which is used to impart a smoky flavor to meat, fish, and vegetarian mock meat recipes. It is a potent seasoning used to enhance the appealing flavor and aroma of real smoke house wood without using an actual smokehouse. Today, liquid smoke has very efficiently replaced the traditional smoking process which involves long cooking hours and use of ample of wood along with some additional flavoring ingredients to provide that smoky flavor to the foods. Hence, liquid smoke, also called smoke condensate provide same, sometimes even better smoky flavor, color, texture to the foods being cooked that too without investing much of time and efforts.

Production and Use of Liquid Smoke

Liquid smoke is created by controlled burning of wood chips or sawdust. The smoke produced is then captured, extracted with water to dissolve the smoke components to form a base smoke solution. During the manufacturing process, the carcinogen level is reduced substantially by removing the tar and ash from the solution, making it more safe to consume than the traditionally smoked foods. The base can be further modified to develop different smoke flavors. Since liquid smoke ingredients include only natural smoke and water, the solution is so concentrated that only a few drops of liquid smoke are sufficient to give a smoky flavor to food items. In fact, excess of liquid smoke can actually ruin the flavor of the barbecued or grilled meat.

Liquid smoke is primarily used to lend a smokey flavor to foods and this can be achieved in four different ways. Firstly, adding a couple of drops of liquid smoke to the marinade or brine in which meat is soaked prior to cooking. Second option is to mix it in the cooking liquid or the sauce while slow cooking. Thirdly, spray or apply liquid smoke to the meat or glaze the meat before it is placed in the oven. Another option is to spray it on the lava rocks of a gas grill, but be sure to use this option before you ignite the grill. Liquid smoke can be used to flavor sausages, chops, roasts, ribs, soups, sauces and curries, but mind you it has a strong taste, excess usage can make the food bitter.

Substitutes for Liquid Smoke

In situations, when you are in short supply of liquid smoke, you can opt for the traditional smoking method to give that smoky flavor to your foods. But smoking is time-consuming and every time it is not necessary that you may have all the tools required for the process. I know what would be lingering in your mind now, 'other than the traditional smoking method, what is a good substitute for liquid smoke?' Well, answer for your question lies in the below given some really good liquid smoke substitutes.

Spanish Smoke Paprika
This is prepared by drying peppers over oak burning fires for a couple of weeks. This smoke substitute comes in two flavors, one is Pimenton de la Vera Dulce, which has a sweet smoky flavor and the other is Pimenton de la Vera Picante, having a hot smoky flavor. Hence, as per your palate, you can pick either of the two spices.

Chipotle Powder
The next substitute is prepared of grounded jalapeno peppers that are slow smoked over a natural wood fire. The powder comes in two types morita chipotle powder, which is prepared of red jalapenos, and brown chipotle powder, made from green jalapenos and is comparatively more expensive.

Smoke Tea
Also known as Lapsang Souchong or Russian Caravan, is tea that is known for its smoky flavor and aroma. It is a black Chinese tea that serves as a perfect liquid smoke substitute and is prepared by drying the tea leaves over the pine fires. For using this liquid smoke alternative, pour boiling water over the smoked tea leaves and then let the tea infuse for a few minutes. You can now use the soaked tea, instead of liquid smoke to add that smoky flavor to your meat recipes.

These substitutes that can be used in place of liquid smoke to offer that same smoky taste and aroma to the meat, fish or any other recipes. However, smoked fish, chicken or turkey, ham hock with baked beans are some other alternatives that can also be considered in situations when you are in search of some good substitutes for liquid smoke .

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How Does Lemon Juice Remove the Odor of Fish

There are many people, who refrain from handling and cooking fish, only for one reason - its odor. Some may find this smell so repulsive that they exclude fish from their diet. You may find it difficult to believe that fish odor can be removed with some simple home remedies. One of these popular remedies include lemon juice. Go through this article to know more about the action of lemon juice in neutralizing fish odor.

Ways to Remove Fish Odor

We all know that most of the fish have an offending smell that can be repulsive for many. Even though, this smell may not matter for those who love fish, there are others who do not touch or eat fish mainly, due to the smell. There are various remedies for removing this fish smell from the hands, after handling or eating them. You may also use some remedies to neutralize the smell of the fish. If you want to use lemon juice for fish odor removal from hands, you may rub lemon wedges with a small amount of salt. After cleaning or eating fish, you can use lemon juice or vinegar for washing hands. Even toothpaste, shampoo, hand sanitizer or de-fishing soap can be effective in removing odor of fish from hands.

Deep frying fish may release the fish odor and in order to control this, you can add a slice of raw apple with every batch to be fried. The apple absorbs the odor and you can discard each piece, before frying the next batch with a fresh apple piece. If you want to reduce the smell of fish, before cooking them, all you have to do is to immerse them in milk mixed with the juice of half a lemon. In case of shrimp, you can boil them with some cinnamon sticks, so as to reduce the odor. If you want to get rid of fish stench from the refrigerator, you may place some newspapers that will absorb the smell. Lemon juice is found to be one of the popular home remedies for removing fish odor.

Fish Odor Removal with Lemon Juice

You might have heard about lemon juice health benefits. But, it is also useful for various household purposes like, removing fish odor. While, lemon juice is added to fish while cleaning, so as to reduce its smell, the same is applied on the hands for removing fish odor. Lemon juice solution with water is sprayed on the kitchen platform and other surfaces to remove this odor. You may also rub the lemon peels on the knife and other utensils for this purpose. In short, lemon juice is a multipurpose remedy for removing odor of fish. But, how does lemon juice remove the odor of fish? Continue reading this Buzzle article for a brief overview about the chemistry behind this remedy.

Fish contains certain organic compounds called amines (derivatives of ammonia). These amines are responsible for the offending smell of fish. These compounds are so volatile that they get released to the atmosphere, whenever you open the wrapping. Amines are alkaline in nature and when it reacts with the acidic lemon juice, ammonium salts are produced. Ammonium salts being non volatile, do not enter the atmosphere and you will not get the odor.

So, from now on, you don't have to fret over the smell of fish, as you have the remedy for the same. Don't forget to get lemons, along with fish!

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Tomato Pasta Sauce from Scratch

Pasta which has its origin in Italian cuisine has become a popular dish among people all around the world. Pasta which is made by using wheat dough, eggs, water and vegetables are available in hundreds of shapes and sizes. Among the different types of pastas, fusilli, gnocchi, spaghetti, lasagna and macaroni are the most popular Italian pastas. Though it has been a practice of adding different types of vegetables, sausages and meat into the pasta, the dish is not complete without adding sauce. Though nowadays, ready-made pasta sauces are available in the market, they can never beat the taste that one gets from homemade tomato sauce. Hence, let us take a look at the ways of making tomato pasta sauce for kids as well for adults.

Recipe for Tomato Pasta Sauce

To make this sauce from scratch, the most important thing you need is fresh and juicy tomatoes. When you shop for tomatoes, pick up those which are small, but plum. Once you get good tomatoes, remove the skin and take out the seeds before starting the process.

Basic Tomato Pasta Sauce Recipe

Tomato Pasta Sauce Ingredients

• Fresh tomatoes, peeled, seeded and chopped, 1 pound
• Medium-sized onion, finely chopped,
• Tomato paste, 1 teaspoon
• Small celery stalk, finely chopped, 1
• Dried basil, teaspoon
• Small carrot, finely chopped, 1
• Garlic, minced, 1 clove
• Fresh parsley, chopped, 2 tablespoons
• Olive oil, 2 tablespoons
• Salt and black pepper- as per taste

Tomato Pasta Sauce Method

Take olive oil in a large saucepan and place it on a medium flame. When it becomes hot, put in the carrot, onion, parsley and celery into it and stir till all these ingredients are coated with oil. Once this is done, close the saucepan with a lid and let it cook on a low heat for 15 - 20 minutes. However, remember to stir with a spatula frequently. When these ingredients become tender, add minced garlic and stir. Cook on a medium flame for thirty seconds and then, put in the tomatoes, along with the juice. This should be followed by tomato paste, basil, salt and pepper. Stir till these ingredients are mixed well and then, cook on a low heat for 15 minutes. Do not cover the saucepan and take it off the flame when the sauce thickens. Mix this fresh tomato pasta sauce with your favorite pasta and enjoy.

Homemade Tomato Basil Pasta Sauce Recipe

Tomato Pasta Sauce Ingredients

• Tomatoes, 8 quarts
• Basil, 1 tablespoons
• Onions, chopped coarsely, 10
• Sugar, 4 ounces
• Italian seasoning, 3 teaspoons
• Oregano, 3 teaspoons
• Green pepper, chopped coarsely, 1
• Bay leaves, 5
• Mushrooms, sliced, 32 ounces
• Red pepper, crushed, teaspoon
• Salt, 2 tablespoons
• Tomato paste, 18 ounces
• Large garlic cloves, pressed, 2
• Celery stalks, chopped coarsely, 3

Tomato Pasta Sauce Method

In a blender, take tomatoes, half of the chopped onion, green pepper and celery and blend till you achieve the desired chunkiness. For instance, if you want to have some of the pieces in your sauce, you do not have to blend for a long time, on the other hand if you want a smooth sauce, you will have to blend for a long time. Take these blended vegetables in a large pot and cook on a medium to low heat. Put in the tomato paste, spices, remaining onions and mushrooms in the pot and cook for at least 2 - 3 hours, according to the consistency you need. Once this done, remove the bay leaves and store the tomato sauce in air tight containers and freeze them. This basil tomato pasta sauce goes well with spaghetti.

Creamy Tomato Pasta Sauce Recipe

Tomato Pasta Sauce Ingredients

• Italian style diced tomatoes, undrained, 1 can
• Heavy cream, 4 ounces
• White sugar, teaspoon
• Onion, diced, 1
• Salt, teaspoon
• Butter, 3 teaspoons
• Olive oil, 2 tablespoons
• Dried basil leaves, 3 teaspoons
• Ground black pepper, teaspoon
• Dried oregano, teaspoon
• Garlic, minced, 1 clove

Tomato Pasta Sauce Method

Heat olive oil in a large skillet and fry onion and garlic in it. Stir on medium to low flame, so that it doesn't burn. Once the onions become transparent, put in tomatoes, oregano, basil, pepper, sugar and salt into the pan. Stir the tomato sauce and cook on a medium to high heat. When it starts boiling, let it cook on medium flame for some time till the liquid evaporates. Add butter and whipping cream to the sauce and allow it to cook on a low heat for five to seven minutes more.
So, if you are planning to make pasta for dinner, instead of using the tomato pasta sauce that you have brought from the market, try making one of these tomato sauces. I am sure the homemade tomato pasta sauce will be a great hit not only among adults, but with little kids too.

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Thai Peanut Sauce Recipes

Peanut sauce is mostly used in the traditional cuisines of Thailand, Malaysia, Indonesia and other Asian countries. Prepared from roasted peanut butter and soy sauce as primary ingredients, it tastes somewhat salty with a nutty flavor. Peanut sauce is used to complement both vegetarian and non-vegetarian dishes, making it a versatile sauce for all types of food recipes. It is also added in salads and raw food alternatives to impart a slight peanut taste. In this article, we will discuss specifically about Thai peanut sauce, which is sweeter in taste as compared to the typical Indonesian peanut sauce.

Thai Sauce Recipes

Easy-to-make Sauce Recipe

Ingredients

• cup peanut butter
• cup water
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 2 tablespoons rice vinegar
• 2 cloves garlic (minced and crushed)

Directions for Preparation

Take a saucepan and add the ingredients - peanut butter, water, soy sauce, lime juice, rice vinegar and garlic. Put the saucepan over a low heat and wait till peanut butter melts completely. While maintaining low heat, stir the sauce mixture constantly. Cook until your Thai peanut sauce turns creamy and smooth in texture. Remove saucepan when you get the desired thickness. In case, it is too thick for your taste, consider adding plain water or coconut water. Your peanut butter sauce is ready for serving.

Peanut Sauce with Coconut Milk

Ingredients

• 1 cups creamy peanut butter
• cup coconut milk
• 3 tablespoons water
• 3 tablespoons soy sauce
• 3 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 1 tablespoon hot sauce
• 3 cloves garlic (minced)
• 1 tablespoon fresh ginger root (minced)
• cup chopped fresh cilantro

Directions for Preparation

In a medium-sized mixing bowl, combine the ingredients (excluding cilantro) - peanut butter, coconut milk, water, soy sauce, fresh lime juice, fish sauce, hot sauce, garlic and ginger root. Using a wooden spoon, stir the mixture till the ingredients blend well. This Thai sauce is best served with rice and chicken noodles. Just before serving, you can garnish it with chopped cilantro leaves.

Peanut Sauce for Veggies

Ingredients

• 1 cup fresh-tasting dry roasted peanuts (unsalted)
• teaspoon dark soy sauce
• cup water
• cup coconut milk
• 2 tablespoons vegetarian fish sauce (or soy sauce)
• 2 teaspoons sesame oil
• 2 tablespoons brown sugar
• 1 teaspoon Thai chili sauce (or cayenne pepper)
• teaspoon tamarind paste
• 2 cloves garlic (minced)

Directions for Preparation

In an electric mixer, add all the ingredients - peanuts, soy sauce, water, coconut milk, vegetarian fish sauce, sesame oil, brown sugar, Thai chili sauce, tamarind paste and garlic. Process this mixture in the blender until the sauce becomes smooth. To get the desired flavor, you can do a taste test. You can add a little more sugar to make the sauce sweeter, or fish sauce for more saltiness. Likewise for extra spiciness, add Thai chili sauce or cayenne pepper. Serve as dip sauce for finger foods or simply stir in while making noodles. You can also store extra sauce in the refrigerator and use it anytime within 2 weeks of preparation.

The thumb rule to making a lip-smackingly good Thai peanut sauce is not to make it very thick and watery. Hence, if you know how to prepare consistently thick sauce, you will definitely make delectable peanut sauce recipe of any type. As per your preferred taste, try adding chopped onion and mint leaves. The best part about Thai sauce made from peanuts is that you can serve it within no time, as it hardly takes 20 minutes to complete making this sauce including the preparation time.

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Teriyaki Sauce Recipe

Teriyaki is basically a cooking method which is specially used for preparing many Japanese cuisines. In this cooking technique the food that is going to be broiled or grilled is mixed with a sauce or marinade, which is called Teriyaki sauce. Soy sauce is one of the main ingredients used for preparing Teriyaki sauce. Honey, ginger, garlic, etc., are some more ingredients that can be used for preparing Teriyaki sauce. This sauce is used for marinating, basting and dipping meat and other recipes. Given below are different recipes for this sauce that can be used with noodles and meat recipes.

Easy Recipes for Teriyaki Sauce

Recipe 1

Ingredients

• Soy sauce - cup
• Water - 1 cup
• Fresh grated ginger - 1 tablespoon
• Brown sugar - 3 tablespoons
• Minced garlic clove - 1
• Cornstarch - 2 tablespoons
• Cold water - cup

Procedure

In a saucepan combine water, brown sugar, ginger, garlic and soy sauce. Bring the mixture to boil and keep stirring it constantly. Meanwhile, dissolve cornstarch in cup of cold water and then add this dissolved cornstarch to the sauce. Stir the sauce until a thick texture is attained. If you feel that the sauce has become too thick, then add some water or soy sauce in it.

Recipe 2

Ingredients

• Soy sauce - 1 cup
• Sugar - 1 cup
• Finely grated ginger - 1 teaspoon
• Large garlic clove (minced) - 1
• Scallions (finely chopped) - 3

Procedure

Take a small saucepan and combine sugar and soy in it. Then place the saucepan over low heat to dissolve the sugar. Once the sugar melts, remove the saucepan from heat and combine the remaining ingredients to it. Let the mixture cool for a while and later transfer it to a glass jar. Place the glass jar in a refrigerator. This Hawaiian style Teriyaki sauce, blends well with tofu recipes, grilled meats and noodles.

Recipe 3

Ingredients

• Soy sauce - 1 cup
• Ruby red grapefruit juice - 1 cup
• Hoisin sauce - 1/3 cup
• Ketchup - cup
• Rice wine vinegar - 3 tablespoons
• Brown sugar (packed) - cup
• Ground ginger - 1 tablespoon
• Habanero pepper (halved and seeded) - 1
• Garlic cloves (smashed) - 4

Procedure

In a mixing bowl add grapefruit juice, hoisin sauce, rice wine vinegar, garlic, habanero pepper, soy sauce, ketchup, brown sugar and ginger. Combine the ingredients and transfer the mixture to saucepan. Place the saucepan over medium-high heat and bring the mixture to boil. Then reduce the heat to medium-low and then simmer the mixture for 10 more minutes. The mixture should attain a thick texture. Keep stirring the mixture occasionally. Then strain the sauce and remove ginger and pepper from the sauce.

Recipe 4

Ingredients

• Soy sauce - 3 cups
• Japanese sweet wine - 1 cups
• Orange juice (made from 1 orange)
• Chopped fresh pineapple with skin - 6 ounces
• Apple (cored and chopped) - 1
• Garlic cloves - 2
• Grated fresh ginger root - 1 teaspoon
• White sugar (divided) - 4 tablespoons

Procedure

Add orange juice, pineapple, garlic, ginger, half of sugar, Japanese sweet wine and soy sauce to a saucepan. Place the saucepan over heat and bring the mixture to boil. Simmer the mixture over low heat for about 20 minutes. You can adjust the sweetness of the sauce with the remaining sugar. Then, strain the mixture and your Japanese style Teriyaki sauce is ready.

Recipe 5

Ingredients

• Dark soy sauce - cup
• Sake - cup
• Japanese sweet wine - 2 tablespoons
• White sugar - 1 tablespoon

Procedure

In a saucepan, combine Japanese sweet wine, sake and soy sauce. Place the saucepan over medium heat to dissolve the sugar. Your Teriyaki sauce is almost ready! You can use the sauce immediately or refrigerate and then use.

You can see that preparing Teriyaki sauce is very easy. So, do not spend money on buying store bought Teriyaki sauce and prepare yummy homemade Teriyaki sauce. Happy Cooking!

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How to Cook Ham Steak

Ham steak is a juicy part of the rear leg portion of an animal, but most commonly from a pig. This part of the pig is extremely delicious, and can be cooked in practically any way, using any kind of condiment that one has on hand. For those of you who crave the occasional ham steak, you'll find here the three basic ways of cooking steak. It is important to have fresh produce, since the flavors are at their peak when fresh. Using anything that is stale and a couple of days old, robs your dish of flavors that could have been oozing from your meat dish.

How to Cook Steak Like a Pro

You need to first understand that marinated steak tastes much better than one that hasn't been left to sit in the fridge, giving it a chance to infuse those flavors within its insides. So the first rule of cooking meat, is to leave it marinating for at least two to four hours, to make sure it saturates all those flavors while also making sure it turns out juicy and tender.

Ham Steak with Mushroom Cheese Dip

When frying steak in a skillet, make sure that it is wide, with enough room for heat to dissipate whilst cooking that steak to perfection without crowding it in a small frying pan.

What You'll Need:

• One marinated ham steak (boneless)
• Vegetable / olive oil
• 4 basil leaves
• Olives
• cup chives
• Two tablespoons unsalted butter
• cup cheese
• One tablespoon low-fat cream
• cup sliced mushroom

Method of Preparation:

Before you get started on your steak, make sure you remove the centered shank bone if there is one lodged in between the steak meat. Some steaks already contain salt, and can be extremely salty to the taste. To remove some of this excess salt, soak the steak in water for about half an hour and then marinate it. It should taste even better without that sharp taste of saltiness. So to get started, first heat up your skillet on low, and pour in about three tablespoons of olive oil, and the unsalted butter, to avoid burning this yellow goodness. Once the butter melts and becomes one with the oil, watch for ripples on the surface to signal that the oil is hot enough. Then drop in your steak gently, and let it sizzle away on each side for about five minutes.

You can cut up the steak and toss it about, or just use the whole thing in one slab in the spacious skillet. Once both sides have been nicely fried to a crisp, keep this aside and cover with a lid, and let trapped steam cook it further, after you've turned off the gas. For the sauce, fold in your cheese and cream, add in the chopped basil and chives, drop in one tablespoon of olive oil, add salt to taste and lastly fold in your mushroom slices. Take your steak out of the skillet and place it on a plate with a side of olives, and generously splatter your steak with sauce. If you'd just like to dip it in before you eat each morsel, then go ahead, it's your steak to eat as you like.

Buttered Ham Steak with Honey

Ham steak that's been cooked in the oven, is a great way to know for sure that it's been evenly cooked, and that it isn't raw at its center. The best way in the previous way of cooking, to know whether your steak is done, is to have a cooking thermometer at hand, to check the insides. To cook this meat in the oven is simple and doesn't require supervision but a timer to signal that it's done and ready to be gorged.

What You'll Need:

• Ham steak (bone / boneless)
• Butter (2 tablespoons unsalted)
• Garlic (4 cloves)
• Pepper (1 and a teaspoon)
• Lemon (two tablespoons)
• 1 and tablespoon honey
• 1 piece ginger
• One large red onion

Method of Preparation:

Pre-heat the oven to 350F, and then start out on cooking your ingredients. In a pan, pour in two tablespoons of olive oil, add in the butter, drop in your garlic and ginger, and shake the pan to get the flavors agitated. Before they brown, quickly add the onions, pepper, lemon juice and honey, and keep it on low for two minutes, stirring continuously. Then turn the gas off, and have it sit for another two minutes. Place your steak into a baking tray that's been lined with aluminum foil and then pour in your sauce, coating the steak generously. Place another foil atop this, covering the whole tray and then slip it into the oven. 18 - 20 minutes later, and presto, your steak is done. Let this stand for five minutes after you remove it from the oven before you devour it.

Ham Steak with Barbecue Sauce

There's no need to marinate the steak here, but if you want to you can do so by using lemon juice and ginger-garlic paste.

What You'll Need:

• Ham steak (boneless)
• Garlic oil
• Two tablespoons lemon juice
• Four cloves garlic
• Barbecue sauce (two tablespoons)
• Pepper

Method of Preparation:

Before you sear your steak on the grill, first coat the steak in garlic-infused oil, lemon juice and pepper. Take a knife and randomly pierce the steak meat, to make sure that the flavors seep through, and that the heat can cook the steak evenly. Then slather on your barbecue sauce, and let it grill on both sides, for five minutes each.

You should be able to whip up a frenzy with these easy and delectable recipes at your disposal. Be sure to have all your ingredients on-hand before getting down to preparing this kind steak.

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Oven-fried Pork Chops

Pork chops are a peculiar cut of pork. Near the spine, this cut is taken usually perpendicular to it along with the rib. It is served individually, as one portion. Of course, there are various other cuts of the pork which are popular such as the pork loin chop, rib chops, shoulder chops, sirloin chops, bacon chops, and Iowa chops. When you purchase the meat in the market, you will also find some stores selling marinated pork chops. This adds tons of flavor to the cut and eventually giving you the best tasting dinner/lunch. In this article, not only will we see some delicious recipes for oven-fried pork chops, but we will go over some cooking tips as well. Take a look.

Fried Pork Chops

Ingredients

• 8, '' pork chops w/bone
• 2 eggs
• 1 tablespoon water
• 1 cup All-purpose flour
• cup cornstarch
• teaspoon cayenne pepper
• Salt and black pepper, for taste
• Vegetable shortening, for frying

Directions

In a skillet, melt the shortening and preheat the oven at 360F. Meanwhile, let's season the chops. Place the chops in a plate to season with salt and pepper on both sides. Now take a bowl to beat the eggs. Add water, cayenne pepper, and teaspoon black pepper as well. Next take a plastic bag to mix flour and cornstarch together. Place the chops in the bag, one by one, to coat properly. Now place the chops in the skillet, into the oven, and cook till golden brown. When each side is cooked, place the chops on paper towels to drain. If you aren't cooking all the chops together, then keep the cooked chops in the oven to keep warm. Let the meat rest for about 5 minutes before you serve. Serve the chops with tangy chutney.

Oven-fried Garlic Pork Chops

Ingredients

• 5-6 garlic cloves, chopped
• 3 tablespoons soy sauce
• 2 cups breadcrumbs
• 2 pork chops
• 1 egg
• 1 tablespoon water
• Curry powder

Directions

Preheat the oven at 350F and place aluminum foil over a baking dish. In a bowl, beat the eggs and add soy sauce, water, chopped garlic, and pinch of curry powder; mix properly. In a different bowl, add breadcrumbs. Now take each chop and dip them in the egg mixture. Then coat the chops in breadcrumbs thoroughly. After putting the chops on the baking dish, place the dish inside the oven for about half an hour. After 15 or 20 minutes, flip the chops to cook the other side as well. When the chops are cooked on both sides, turn the oven off and keep them in for few more minutes. Let the meat rest for about 5 minutes before you serve. Serve with sauteed vegetables.

Parmesan-Herb Pork Chops

Ingredients

• 4, '' pork chops, fat trimmed
• 2 tablespoons Dijon mustard
• 2 tablespoons Parmesan cheese, grated
• 2 teaspoon garlic powder
• 1 cups breadcrumbs
• 1 teaspoon rubbed sage
• 1 teaspoon rosemary leaves, dried
• teaspoon thyme leaves, dried
• Salt and black pepper, for taste
• Cooking oil spray

Directions

Preheat the oven at 450F. Place the chops in a plate and coat them properly with Dijon mustard. In another plate, mix breadcrumbs, Parmesan cheese, sage, thyme, rosemary, garlic powder, salt, and black pepper together. Coat the chops in this mixture properly. Use cooking oil spray to grease a baking dish and place the chops in it. Spray the cooking oil on top of the chops as well. Place the dish in the oven for about half an hour and cook till the chops are golden brown on both sides (don't forget to flip the chops in between). Let the meat rest for about 5 minutes before you serve. Serve with boiled vegetables.

Tips for Cooking Pork Chops

While preparing the chops, there are certain things you should be aware of. Regardless of the cooking methods - roasting, grilling, frying, or sauteing, these guidelines will give you succulent chops every time.

• When you grill the chops, make sure you trim the excess fat off and then rub them with olive oil. Use spices as a dry rub or marinade in sauce (not baste). Marinated pork chops are more succulent than basted ones.
• When you broil the chops, the outer part will get seared and the inner part will be juicy. Season with spices (no salt) and broil one side at a time till golden brown. But when you flip the meat, make sure you place it on the lower rack and not on the top rack to broil. Once the chop is cooked, remove from broiler and then sprinkle salt over it.
• When you fry the chops, season the cut properly and then place on a not-too hot pan. Include 1'' broth or water while frying the meat and reduce heat to simmer.

Whenever you cook the chops, it doesn't matter what method you use, the meat has the tendency to dry out. Don't freeze the chops as they won't retain moisture after thawing. Which is why, follow the guidelines and follow the recipes mentioned above.

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Easy Shredded Chicken Recipes

Chicken is one of those food items that no one can get enough of. It can appeal to people of any age group and in any form. And among its various delicious forms, is shredded chicken. You can whip up a lot of sumptuous culinary delights with something as simple as shredded chicken. And to help you out, we have in this Buzzle article, some very easy recipes that you can try out. Enjoy them and let us know how they fared.

Shredded Chicken Sandwich
Ingredients

• Shredded Chicken 50 ounces
• Powdered Soup Cans 2 cans
• Water 2 cups
• Bread Stuffing Mix 1 packet
• Burger Buns 6

Preparation

• The first thing you need to do for this recipe is put the shredded chicken into a pot of water and place it on the stove.
• Then, add the soup and stir it in.
• After some time, add the bread stuffing mix and continue to stir it.
• Keep the stove on simmer mode for a while, till the soup begins to boil.
• After the water is almost fully evaporated, turn the stove off.
• Split the burger buns and add the chicken as stuffing. Dust it with any seasoning of your choice and enjoy!

Shredded Chicken with Cashews
Ingredients

• Shredded Chicken (cooked) 2 cups
• Chicken Broth cup
• Soy Sauce and White Wine 1 tbsp each
• Sugar and Cornstarch 1 tsp each
• Red Pepper (dried and crushed) and Sesame Oil tsp each
• Minced Garlic 1 clove
• Diced or Crushed Cashews 4 or 5

Preparation

• All you have to do for this recipe is take a bowl and mix all the ingredients together, except the chicken and the cashews.
• After mixing them, add the chicken and place on the stove on simmer.
• In the meantime, you can stir fry the cashews or dry roast them.
• After the cashews are done, add them to the chicken, stir and garnish with some coriander and serve with bread.

Shredded Chicken with Rice
Ingredients

• Cooked Shredded Chicken 2 cups per head
• Ginger and Garlic Paste 2 tsp
• Oil 1 cup
• Tomatoes and Onions (grated) 2 each
• Chilly Powder, Pepper Powder, Cumin Powder, Coriander Seed Powder 1 spoon each
• Salt to taste

Preparation

• In a vessel, heat the oil on simmer and add the ginger garlic paste to it.
• When it begins to turn brownish, add the grated onions.
• Once that turns brownish, add the grated tomatoes, and all the other powders mentioned above.
• Let them heat for a while and when it begins to boil and the raw aroma of the powders is gone, add the chicken and let it come to a boil.
• Add some water so as to form a gravy of the chicken.
• Let the gravy come to a boil and garnish it with coriander.
• Serve with hot steamed rice.

Shredded Chicken with Honey
Ingredients

• Shredded Chicken (cooked) 3 cups
• Barbecue Sauce 1 bottle
• Sandwich Rolls as per number of people
• Honey cup

Preparation

• Take a saucepan and add the barbecue sauce and honey in it.
• Mix them thoroughly and heat on simmer mode till they reach a boil.
• Add the chicken and continue to stir and heat for some more time on very low flame.
• Side by side, toast the sandwich rolls.
• When both are ready, fill the rolls with the chicken and enjoy them!

You can use these recipes at parties, family dinners and even just for an evening snack. They are very easy to prepare, take very less time and are amazingly scrumptious too! There's little more you can ask for!

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