Easy Orange Chicken Recipe

Orange chicken is basically a Chinese American cuisine that consists of fried chicken coated with egg, flour or spices that is cooked in orange juice. This is a popular dinner menu in America and is also referred as, "orange peel chicken" or "tangerine chicken". The dish can be cooked in various ways and here are some simple and easy recipes.

Quick and Easy Recipes for Orange Chicken

Recipe 1

Ingredients

• Olive oil - 2 tablespoons
• Butter - 2 tablespoons
• Orange juice - cup
• Chopped green onions - 1 tablespoon
• Chopped cashews - cup
• All-purpose flour - cup
• Hoisin sauce - cup
• Mandarin oranges (Drained) - 1 (11 ounce) can
• Boneless skinless chicken breast halves - 4, pounded to inch thickness

Procedure

Take a small bowl and add all-purpose flour to it. Then, dredge the chicken in the flour to coat it lightly with the flour. In a medium-sized skillet combine olive oil and butter and heat the mixture over medium heat. Then saute the chicken breasts its colors remains no longer pink and you can clearly see the running juices out of it. Remove the skillet from heat and keep it aside. Remove the chicken from the skillet, and add hoisin sauce and orange juice to the skillet. Then add the green onions, cashews and mandarin oranges to it. Combine them properly and then add the chicken to the skillet. Cook the chicken until all the ingredients get combined properly. Your mandarin orange chicken is ready to be served.

Recipe 2

Ingredients

• Egg - 1
• Orange juice - cup
• Grated orange peel - 1 tablespoon
• Seasoned stuffing mix (crushed) - 1 cup
• Margarine - 6 tablespoons
• Skinless boneless chicken breasts - 8
• Salt - 1 teaspoon
• Few orange slices
• Paprika - 1 teaspoon

Procedure

Take a medium-sized shallow bowl and beat egg and orange juice in it. In another bowl, add orange peel, stuffing mix, paprika and salt. Combine the ingredients properly. Then, dip the chicken breasts first in the egg mixture and then in the spicy mixture. Coat the chicken well from all the sides. Take a 9 by 13 inches baking pan and pour margarine into it. Then add the coated chicken to the baking pan and place the baking pan in oven at 375 degree Fahrenheit for 45 minutes. Turn the chicken in between when it is baking, say after 20 or 25 minutes. Serve the orange chicken by garnishing with orange slices.

Recipe 3

Ingredients

• Onion thinly sliced - 1 large
• Zest of one orange
• Cumin - teaspoon
• Olive oil - 2 tablespoons
• Chicken breast (cubed) - 1 lb
• Cornstarch - 1 tablespoon
• Broccoli florets - 3 cups
• Curry powder - 1 teaspoon
• Salt - teaspoon
• Ground ginger - teaspoon
• Orange juice - 2 cups
• Orange-colored bell pepper (chopped) - 1
• Sliced water chestnuts - 1 can

Procedure

To prepare this healthy orange chicken recipe, take a large skillet and heat it over medium-high heat. Then add olive oil and onions to the heated skillet. Saute onion lightly and then put in chicken breasts to the skillet. Cook the chicken breasts to attain a brown color. In a small bowl combine cornstarch, salt, ginger and cumin. Pour this mixture into the chicken mixture in the skillet. Then add orange juice to it and cook the chicken until the liquid thickens and bubbles are seen. After that, add all the vegetables and cook the chicken mixture until the veggies become little crispy. In the end add orange zest and stir the mixture thoroughly. Your orange chicken is ready and you can serve it with rice or noodles.

These were some easy orange chicken recipes for you. Try making these recipes and enjoy the delicious taste of orange chicken for dinners or any other meal. Happy Cooking!

Continue

Beautiful Bone Broth

Ah, bone broth. There is little else that is as comforting on a chilly day, let alone anything with as many health benefits. Foodies and health nuts alike rave over this simple liquid that takes very little effort to prepare, yet tastes fantastic while strengthening your joints and connective tissues, fortifying your hair and nails, and reducing systemic inflammation.

Acquire Bones

The main ingredients is bones (duh). Any bones - chicken, beef, lamb, fish, game, whatever. Some butchers sell bones expressly for this purpose - if you see them, pick up some beef knuckles or marrow bones. If your butcher looks at you funny, buy a bone-in roast or a whole chicken and use that instead. Roast it as usual, then eat the meat for dinner and save the bone for broth. Dont be tempted to just throw the whole roast in the pot - the meat will taste better roasted, and its unnecessary for the broth.

Prepare the Bones

If youre starting with raw bones, roast them until browned for the best flavor. If youre using bones from a previous roast, you can skip the additional roasting. Smaller bones like chicken and fish do fine as they are, but bigger bones like beef knuckle should be cracked open with a mallet to release the marrow. If youre using marrow bones, this has already been done for you. Just toss em in.

Fill the Pot

Toss your bones in a big stock pot and add water to about three inches above the level of the bones. Add a splash of apple cider vinegar to help leach the minerals out of the bones and into your broth. Toss some veggies in there if you like - onions, carrots, celery and leeks are common, but dont worry about chopping - just throw them in whole. Add some spices if youre feeling creative - peppercorns, fresh rosemary, fresh thyme and parsley are all great additions. All that said, bones and water are all you really need for a delicious broth.

Simmer, Simmer, Simmer

Bring the broth to a boil, then reduce the heat and simmer. And simmer. And simmer. Like, for 24-36 hours. Simmer it until the bones fall apart when you poke them. The thicker the bones, the longer this will take. Add water if necessary to keep the water level above the level of the bones. Once the bones fall apart, strain the broth to remove the solids, return the liquid to the pot, and reduce it down until thick. If youre planning to drink it, you may prefer to keep a thinner consistency. If youre planning to cook with it only, reduce it way down to get a concentrated stock. Refrigerate for a few hours and check the consistency - if it feels almost like jello, you have a high quality bone broth - all that gelatin and fat will cure what ails ya, and dont worry, it liquifies again when heated.

The Stockpot Tradition

If you use a lot of bone broth, you may want to consider the bottomless stockpot. Just keep a large pot on a back burner, simmering at all times. Toss bones in there as you come across them, but also throw in vegetable ends, leftover pieces of meat, and whatever else you have on hand. Keep the water level topped off. When you need some broth, just ladle it out as needed and refill the water. This way, you always have a working batch of broth, and you end up throwing away much less food. To stock up on concentrated stock, simply ladle out about half of the broth and reduce it in another pot, refilling the stockpot with water as needed.

Continue

Dinner Ideas for Camping

Camping is something that a lot of people enjoy, and for a variety of reasons. Some enjoy the feeling of getting away from the hustle and bustle of the city, others like camping because it makes them connect with nature, and there are those people who like the idea of camping simply because of the novelty of staying in a tent and cooking over a camp fire! Cooking while camping in the woods or in the mountains can be a very different experience than usual, both in a good way or otherwise.

Preparation is the most important thing that you need to keep in mind when it comes to camping food provisions and camping cookware. It is very important that you have a clear-cut idea of where you will be camping, the availability of basic food provisions in that area, the power supply, the weather conditions, the duration of stay, and many other things. This is applicable to camp cooking in its entirety, and not to any particular meal such as breakfast, lunch or dinner. In the following sections of this article, we will have a look at some easy camping dinner options.

Dinner Ideas for Camping

In most cases, electricity is something that you will have to do without, especially if you plan to head deep into a forest where you will be living in a tent. So with no electricity, there will be no refrigeration either. Therefore, in such circumstances, you mostly need to carry a large stock of food that does not require refrigeration for preservation. Alternatively, you may need to hunt around for food in the forest itself and in the process, try to get hold of some meat, fish or fruits. Let us consider a few possible options for camp dinners.

Barbecue
This is by far the best and the most common option when it comes to camping food. Foldable barbecue grills which are portable and easy-to-carry are very popular with campers. Here are some of the things that you can cook using a barbecue:

• Grilled steak
• Barbecued potatoes
• Roasted bananas in honey
• Grilled hotdogs and sausages
• Grilled corn on the cob
• Barbecued mushrooms
• Grilled fish

In addition to the above, there are plenty of other ideas which make use of a barbecue grill.

Boiled Foods
This is another rather simple option, wherein, you can carry a few ready-to-cook foods which can be easily prepared by simply adding boiling water to the packet contents. Soups, noodles, pasta, and spaghetti are the best examples of such foods. They are easy to carry, require no refrigeration and can be cooked within a matter of minutes. If you happen to be carrying some basic camping cookware, then you could consider making some rice to go along with the above-mentioned foods. Add a couple of boiled eggs and a few slices of bread to the list and you could find yourself with a complete meal out in the woods!

Canned Foods
Canned foods are very popular with campers and are a regular item on most campers' camping food list. Canned versions of baked beans, vegetables, soups, chicken cubes, ham, salami, tuna, stew, fruit and chili are some of the most sought-after camping foods simply because they are suitable for any meal - be it lunch, dinner or breakfast.

Fresh Foods
Although options or varieties in terms of fresh foods can be limited when camping in the wild, you can nevertheless consider it as a dinner idea for camping, especially if you are able to combine it with some of the camping food ideas mentioned earlier. Fresh fruits, tomatoes, roots, vegetables, berries, etc. are some options that you could consider, depending on the type of vegetation that is in the vicinity of your campsite. Scouting around for fresh foods near a campsite is an activity that is usually very enjoyable as far as kids are concerned.

This was a short overview on various ideas for dinner at the time of camping. As I mentioned right at the beginning, proper preparation is extremely essential in ensuring that your camping experience is a good one. So get all your camping gear in order and have a good time in the wilderness!

Continue

How to Get Rid of Wasps

Of all the stinging insects, wasps are among the most dangerous ones. A wasp, or yellow jacket, as it is known in North America, will sting its victim repeatedly because its stinger is not barbed like that of a honeybee. You can find the nest of a wasp on a porch roof, in attic, eaves of the house, shed and in similar places. The venom of a wasp is dangerous to those who are allergic to its sting. If you happen to notice a large number of wasps around your home, then it is advisable to take steps to get rid of the wasps and their nests.

Types of Wasps

There are mainly two types of wasps - social wasps and solitary wasps. The wasp that stings is a social wasp. Social wasps make their nests in places like attics, under the roof, roof peak and so on; whereas solitary wasps usually do not make nests. Instead, they lay eggs in their prey's nest; sometimes, going as far as attaching their eggs to larvae of other insects like butterflies and moths. So that, on hatching, the wasp larvae can immediately start feasting on their host's flesh! Solitary wasps are more docile compared to social wasps as they do not have a nest or colony to defend and, as such, need not show any unnecessary aggression towards humans or other larger animals. Solitary wasps are considered to be good as they contribute towards keeping a check on the population of pests like plant-destroying caterpillars, beetles and aphids.

Tips to Get Rid of Wasps

When thinking of wasp removal, you need to look for social wasps and get rid of them. The reason is, they build nests close to human habitations. It is necessary to remove the wasp nests that are close to the entrance of the house or on the trees in children's parks. It is advisable to destroy the wasp nest either after sunset or before sunrise.The reason is, by dusk, wasps fly back to their nest and remain in their nest till sunrise.

• Getting rid of underground wasp nests - You must wear clothes made of rubber when you are on a mission to destroy wasp nests as the stinger of a wasp can easily penetrate through woolen or cotton clothes. You can use fuels such as gasoline, kerosene or diesel for eliminating wasps under house. You would need to be equipped with a large wet towel or cloth and a shovel. Pour the fuel into the entrance of the nest and quickly cover the entrance with a wet towel. The fumes of the fuel will kill the wasps in the nest. So, it is not necessary to light fire.
• Getting rid of hanging wasp nests - It is advisable to wear thick clothes to avoid penetration of a wasp stinger. To destroy hanging wasp nests, it is better to use a special pressurized bomb. Never use any household insecticides, as they are never going to work. You should follow the instructions given on the cover of the pressurized bomb. You should stand a few feet away from the wasp nest and aim the bomb right into the mouth of the wasp nest. There is nothing to worry if it falls outside the mouth, because eventually all wasps will be destroyed along with the nest.

Home Remedies

If you are brave and not afraid of wasp stingers you can try one of the following home remedies for effective wasp removal.

• One of the simplest method is spraying a wasp killing spray on the nest.
• If you find a wasp nest hanging from one of the trees in your backyard, all you have to do is light a small fire beneath it. The smoke from the fire will choke the wasps. Due to suffocation, some of the wasps will die while others will abandon the nest.
• Wasps are attracted to anything sweet and sugary. Here is another home remedy to get rid of the wasps that are hanging around your house or garden. Make a hole in the lid of an empty can. The can should resemble the gallon milk jugs. Fill it half with sugar-water or sugar syrup. If the can has a handle, hang it on the tree branch, using a string. The wasps will be attracted to the smell of sugar. Once they enter the can their wings will get stuck in the sugar-water. Eventually they will die drowning in the sugar syrup.
• If you are holding a barbecue party, make a homemade wasp trap. You would need a few pieces of beef liver. Using a string, tie the liver to the branch of a tree, far away from where you are planning to hold the party. Few inches beneath the liver pieces, tie an empty milk can half-filled with soap water. Beef liver is used as a tasty bait to attract wasps. The wasps will gorge on the meat. They will feel heavy to fly back and will fall into the soap water. The detergent in the water will render their wings useless and wasps will die by drowning in the water.

Prevention of Wasp Infestation

Now, let us know about the preventive measures that will help in avoiding wasp infestation in the future.

• Wasps also hover around garbage cans. Therefore, if you wish to prevent wasp infestation, you should close the mouth of the garbage bag tightly before leaving it outside, and clear garbage frequently.
• Keep your surroundings clean. Lawns must be trimmed and weeds should be removed before they overgrow. The reason is that wasps prefer to build their nests in such surroundings.
• You should avoid keeping food in the open. It is wise to keep food covered at home and clean spills as soon as possible.
• Also, you should pluck fruits from fruit trees and pick up all the fallen ones to avoid wasps hovering around them.

In case, complete wasp removal is not possible, it is always better to get professional help. However, if you are planning to venture out to destroy the wasp nests on your own, then make sure you have someone with you, in case you need help. Lastly, the most important tip to remember is to wear appropriate clothes before starting on this mission.

Continue

Grilled Shrimp Recipes

The summer vacations are at the corner and I am very eager to plan backyard parties and enjoy with my family and friends. I just love seafood and grilling gives it an amazing taste. Among seafoods, shrimp is one of my most favorite dishes. It is known not only for its delicious flavor, but also for its high nutritional value. Shrimp is a rich source of proteins, calcium, and iodine. You can prepare a variety of dishes with shrimp; but, recipes of shrimp that is grilled are unique. Grilling offers a natural, excellent flavor to shrimp and makes it an excellent menu item for a barbecue party.

There are three main types of shrimp such as freshwater, cold water and warm water shrimp. Warm water shrimp are most popular in the United States. Warm water shrimp are categorized as brown, white and tiger shrimp. Always select large shrimp for grilling purposes. You may grill them shell-on, or you may peel and devein shrimp before grilling. Since shrimp cook quickly, you should remove them from the grill as soon as the flesh turns white. If cooked more, they may become chewy and dry. Here are some easy-to-make recipes for grilled shrimp.

Sweet Grilled Shrimp Skewers

Ingredients

4 lb large shrimp, peeled and deveined
1 tbsp lemon juice
1 tbsp chopped fresh basil
1 cup brown sugar
1 cup jaggery
3 tbsp honey
1 tbsp minced fresh garlic
1 tbsp mustard
2 tbsp vegetable oil
1 tbsp salad dressing
1 tsp ground cloves
1 tsp chili powder
Wooden skewers

Preparation

In a large mixing bowl, mix together brown sugar, jaggery, chili powder, lemon juice, vegetable oil, clove, honey, basil, minced garlic and salad dressing. Cover shrimp with this mixture and refrigerate for about 2 hours.

Meanwhile, lightly oil the cooking grate and preheat the grill over high heat. You should soak the wooden skewers in hot water, so that they don't burn while grilling. Thread the shrimp onto the skewers and cook them for about 4 minutes, until they turn pink on one side. Then, turn the shrimp and cook for an additional 2-4 minutes. Remove shrimp from the skewers using a fork.

Grilled Shrimp with Wine Marinade

Ingredients

1 lb shelled shrimp
cup dry white wine
cup olive oil
tsp dried basil (1 tsp if fresh)
1 tbsp minced dry onion
tsp dried rosemary
tsp pepper

Preparation

In a large mixing bowl, combine together white wine, olive oil, dry onion, basil, pepper and rosemary. Keep shelled shrimp in a plastic bag and add mixed marinade to it. Refrigerate the bag for about 2-4 hours. Drain marinade.

Thread shrimp onto the skewers and brush with reserved marinade. Grill them for about 8-12 minutes over hot coals.

Grilled Garlic Shrimp

Ingredients

2 lb jumbo shrimp, peeled and deveined
2 tbsp fresh parsley, finely chopped
cup extra virgin olive oil
tsp fresh ground black pepper
6 cloves garlic, finely chopped
tsp salt

Preparation

In a mixing bowl, mix together parsley, pepper, garlic, salt and olive oil. Add shrimp to this mixture and allow them to marinate for about 1 hour. Thread shrimp tightly on the skewers and grill them for about 2-3 minutes on each side over medium heat.

With these yummy grilled shrimp recipes, make your summer parties truly memorable for your guests. Happy cooking!

Continue

Boneless Pork Chop Recipes

If boneless pork chop is on your mind, then this article is perfect for you. Pork chops are readily available, buy them fresh or frozen, but always from a good vendor. As with all meats, any degraded quality can make one fall sick. Buy cuts according to the recipe, so it becomes easier to cook and serve. Cooking pork chops includes grilling, baking or just a plain fry, and being boneless your meat will cook faster and you won't have to wait too long to enjoy a good meal. Here are a few mouth-watering recipes.

Fried Pork Chop

Ingredients:

• Boneless (thin slices) pork chops, 1 pound
• All-purpose flour, cup
• Vegetable oil, cup
• Black and white pepper, 1 tsp
• Salt, to taste

Preparation:

Rub pepper and salt into the pork slices, set aside. Heat oil in a rounded pan, and dredge pork slice in dry flour. Fry them in batches. Drain on paper towels and serve hot.

Grilled Pork Chop

Ingredients:

• Boneless pork chops, 6 ounces cuts
• Soy sauce, 3 tbsp
• Dry sherry, 3 tsp
• Minced garlic, 4 cloves
• Apple juice, cup
• Honey, cup
• Salt, a pinch

Preparation:

Prepare marinate in a small bowl by mixing all ingredients except boneless pork cuts. Using a sharp knife, mark a few shallow cuts to the pork chops. In a flat try, baste all pork chops with the marinade, coating it well from all sides. Refrigerate between four hours to overnight. Prepare grill, and place chops on it. Grill turning over once (baste chicken with reserve marinade) until done.

Baked Pork Chop

Ingredients:

• Boneless pork chops, 6 cuts
• Condensed cream of mushroom soup,10 ounces
• Finely chopped large onion, 2
• Thinly sliced potatoes, 3 cups
• Garlic powder, tsp
• Milk, 1 cup
• Butter, 2 tbsp
• Salt and pepper, to taste

Preparation:

Make a few shallow cuts to the pork chops, and rub with salt, pepper and garlic powder. Melt one tablespoon butter in a heavy skillet and brown pork chops, both sides. Remove from skillet, add onions and saut until a golden brown. In a separate bowl, mix condensed mushroom soup and milk, and pour over the pork chops. Stir well. Remove from heat. Grease a baking dish with some butter, and arrange sliced potatoes evenly in it. Place chops over it and pour the soup. Bake in a preheated oven to 350 degrees F, covered for the first half an hour and then uncovered, until pork chops are tender.

Boneless Spiced Pork in Greens

Ingredients:

• Boneless pork chops, cut into thin julienne strips, pound
• Coarsely chopped water chestnuts, 4 ounces
• Sliced mushrooms, 4 ounces
• Sliced green of scallions, 2
• Oyster sauce, 1 tbsp
• Dry sherry, tbsp
• Rice vinegar, tsp
• Brown sugar, tsp
• Soy sauce, tsp
• Cornstarch, 1 tsp
• Sesame oil, tsp
• Canola oil, 2 tsp
• Minced garlic, 1 clove
• Minced ginger, tbsp
• Coarsely chopped bamboo shoots, 4 ounces
• Lettuce, leaves separated, 1 head

Preparation:

In a small bowl, prepare sauce by combining oyster sauce, rice vinegar, dry sherry, cornstarch, brown sugar, soy sauce and sesame oil. Heat half of the canola oil in a heavy skillet, add pork, saut it stirring constantly for five minutes. Transfer to a plate and set aside. One can use a new skillet or wipe out the pan. Add the remaining oil in fry pan, add minced ginger and garlic, saut for a minute and add mushrooms, cook until softened. Add pork along with sauce, bring to a boil, simmer and until sauce begins to thicken. Sprinkle sliced scallions, and wrap small portions in lettuce leaves.

Enjoy these healthy recipes with family and friends, and also the compliments they bring along!

Continue

Infrared Grilling Tips

Outdoor cooking is fun, relaxing, and produces delicious foods. Cooking on an outdoor grill is a completely different experience than cooking over a stove or inside an oven. Plus, it's a necessary means of cooking some foods and barbeque recipes. Whether it's an old charcoal grill or a gas grill, the invention of new and improved grilling equipment has changed the face of cooking meat. And one such craze has taken its step in the world of grilling called the infrared grill. If you are planning to buy one or already have one of these, learn about the techniques and cooking instructions.

What Is Infrared Grilling?

It's a special burner that concentrates its flames from the burner directly on the ceramic tile. The heat is converted into infrared energy that radiates from the tile and right on the food. This technique gives intense and really hot source of heat, which is basically much hotter than any traditional gas or charcoal grill. The burner provides direct heat which can go above 700 F directly to the grill surface. Infrared grill cooking time is reduced because foods are cooked faster, more evenly, and better than other heat sources. There are certain foods which can't be slow cooked, which is why grilling with infrared heat is ideal for them. Plus, with this burner, the meat on the outside can be easily cooked and caramelized, while keeping the juices and flavors intact. Of course, there are some pros and cons, but the highlight of the burner is that it helps save energy by cooking food faster.

Points to Note

Know this -

• Since the grill takes less time to cook food, the chances of browning the food before it gets a chance to cook all the way through reduces.
• Grilling fish, vegetables, poultry, and meat will be very different. They all require unique methods as their cooking times are not the same.
• You will NOT be able to perfect the mechanism at the first try. It will take you some time to figure out how the equipment works and what are its best and not so great sides.
• Make sure that while you're cooking food on the infrared grill, you cannot disappear. What I mean is, you need to he around in order to keep an eye on the cooking process.

Even though grilling is a part of summer, entertaining your friends and family year-round with the infrared grill has its own perks. Knowing some helpful grilling techniques is the next step for any backyard cookout. While using the grill, you're saving the food from carcinogens (as charcoal grills often add in the food) and from burning the meat unevenly (as gas grills have hot spots or the rocks collect drippings till they flare up).

Techniques to Apply

Since traditional gas grills heat the air which surrounds the food while cooking, oftentimes it can dry out the meats and vegetables. With infrared grill, you're making sure that the flavors and moisture stay intact. Following are some basic techniques that will help you learn how to cook on it.

• One of the best techniques to cook succulent foods is by preheating the grill on high for about 2 - 3 minutes. Doing so will guarantee that when you place your food on the grill, it will have even heat for cooking thoroughly.
• Char the food for about 2 - 3 minutes on all sides. Since the preheating will take care of your food being cooked fast and thoroughly, the outer layer needs to be charred. This will create a barrier between the moisture/flavors of the food and the heat outside.
• After the food is charred properly on all sides, decrease the heat on the grill. Cook your food after lowering the heat and turning it over every 2 - 3 minutes.
• One of the key grilling tips is to keep the hood of the grill open while cooking. The reason being, the grill heats the food and not its surrounding air.
• Once the food is cooked properly, let it rest for about 3 - 5 minutes before eating. Due to the intense heat from the grill, the food will keep cooking itself even after it has been removed. Let it sit for some time so that the temperature of the inner and outer surface is even.

These were the basic tips a barbeque lover should know about. And after you're done eating, cleaning this grill doesn't take much time too. All you have to do is turn it back on to high heat. This will char the residue away and make grilling much easier.

Continue

Molecular Gastronomy

I think it is a sad reflection on our civilization that while we can and do measure the temperature in the atmosphere of Venus we do not know what goes on inside our souffles. - Nicholas Kurti.

The term molecular gastronomy was coined in the 1980s by Herve This, a French scientist, who is also the pioneer of the field that studies cooking not just as an art form, but as an exact science. He was partnered by a Hungarian professor of Physics, Nicholas Kurti in his endeavors. The term seeks to explain the reasoning behind the changes that occur in ingredients during various stages of cooking, and the chemical reactions that cause these transformations. Although several branches of study are dedicated to the scientific processes that are involved in specific industries such as canning or food packaging, there was practically no research conducted on what we call 'home cooking' or even food that was served in restaurants. He chose to study these styles of cooking in depth, and is even rumored to have carried around a notebook in which he noted down traditions in cooking that were passed down from generation to generation and carried out without question, to understand whether there was a scientific explanation behind the results that were to be found. Although there is some amount of ambiguity about the term and the exact nature of its concern, the following is an attempt to explain a little more about this facet of culinary phenomenon.

Molecular Gastronomy Explained

As far as cooking goes, there's an age-old debate that rages on as to whether it is an art, a science or a combination of the two. While there may be scientific reasons that contribute to the temperature that an egg coagulates, for instance, it still doesn't explain, why you can follow the instructions in a recipe to a T, you're still left with nothing resembling the exact outcome. In the same vein, there exists the question that asks what it is that makes food taste the way it does, apart from the sensations that tickle the taste buds of sweet, salt, sour and bitter. There are obviously chemical changes that take place in foods in the process that changes them from raw to cooked, whether it is ions that are displaced, electrons mobilized, chain reactions or some other obscure form of complex reactions that can explain the reasons that contribute to making a hamburger taste the way it does.

As any chemist worth his salt knows, small changes in weight or ingredients can completely change the outcome of a chemical reaction - as a somewhat exact science, molecular gastronomy attempts to apply the same logic to the process of cooking. That would for instance, allow you, as a chef/chemist to concentrate the flavors of a given food substance in a form that need not necessarily conform to the external appearance of the ingredient from which the flavor is taken. For instance, you might be able to recreate the exact flavor of a bowlful of strawberries, cover it in a gelatinous coating, and serve it in a teaspoon.

In the current scenario there are a number of chefs who experiment with and continue to delve into the depths of what constitutes just the surface of this vast subject. Although the term was initially used to refer to the scientific exploration of the mysteries of cooking, it now is also loosely applied to a culinary style. In accordance, food prepared using molecular gastronomy is also served in a number of restaurants, the most famous of these being Alinea, elBulli, and The Fat Duck. As with all things new, this field has it followers and its foes. Its tremendous potential though, has yet to be properly exploited.

Continue

Homemade Pig Roaster

Roasting a whole animal be it a pig or a turkey is a great tradition among some cultures. Whole roasting a pig out in the open over a charcoal flame is associated with family feasts and get-togethers. The whole process of setting up equipment for a roast and preparing the pig for roasting lends well to spreading bonhomie and camaraderie. Since the whole family can help in some way in setting the whole thing up, roasting a whole pig can be a lot of fun. The sheer volume of food prepared from a whole pig roast is enough to feed a huge crowd at the party.

If you are planning on roasting a whole pig, then you would need a pig cooker or a pig roaster. These are hard to come by and even if you do find something that you like, it is bound to be too expensive. Since pig roasting is not something that you do everyday and at best you are going to roast just 2-3 pigs a year, it does not make sense to invest a lot of money in a pig roaster. So the best thing to do would be to make your own pig roaster. Although the whole prospect of making a homemade pig roaster might seem intimidating, it is not a difficult task at all. All you need are a few supplies that you can purchase from your local hardware store.

Making a Pig Roaster

A pig roaster is in essence an oven which is large enough to accommodate a whole pig. The heat supply for the oven is provided with either charcoal, wood or propane gas. One of the simplest ways to make a homemade pig roaster is by using a drum. Given below are the list of supplies that are required to make a pig roaster with a drum along with instructions for making the roaster.

Things required

• 55 gallon steel drum
• Hand held drill
• Steel rod
• Steel hinges
• Iron bars
• Saber saw
• Piece of sturdy wood

Procedure

To make this drum pig roaster, first you need to mark the center of the drum on both the sides. Once you have ascertained the center of the drum, cut the drum half lengthwise from top to bottom using a saber saw. While cutting the drum lengthwise, make sure that you wear protective eye goggles to avoid any metal chips from harming your eyes. After you have cut the drum into half, clean the inside of the drum to remove any dirt and debris. If the drum is greasy, now would be a good time to clean it out with hot water and dishwashing soap.

After cleaning the two halves of the steel drum, attach two steel hinges on one side of the drum so that the two halves of the drum can be opened and closed. With the hand held drill, drill about 25-30 small holes on the bottom portion of the drum. Try to drill holes that are evenly spaced as this will help in the ventilation process while roasting the pig. Drill a single hole in the top portion of the drum so that you can insert a thermometer into the roaster without having to open the lid or cover of the roaster. Drill two more holes on the sides of the drum bottom so that you can mount the steel rod through it. Make sure that the holes that you drill are aligned in a straight line so that the steel rod can go through. Finally make a frame with iron bars to fit inside the bottom drum to hold the charcoal. Cut the wood piece in such a way that it can support the steel drum and then secure it to the drum with rivets. Your pig roaster is ready.

This is a rustic pig roaster that can easily roast a pig that weighs about 20-24 pounds. For a pig that is any bigger than this, you need a cylindrical gas tank to make the roaster. Pig roasters should always be used out in the open in a terrace or yard.

Continue

Pineapple Pretzel Salad

Pineapple pretzel salad is a delicious dish. When combined together, both pineapples and pretzels give a great savory taste. It consists of the incomparable sweet and salty taste of the pineapple along with the crunchy texture of the pretzels. Here are some enticing pineapple salad recipes...

Recipe 1

Ingredients

• 1 can of crushed pineapples
• 1 cup of crushed pretzels
• 1/2 cup of melted butter
• 1/2 pack of cream cheese
• 1/2 cup of whipping topping (frozen)
• 1/4 pack of the instant pudding mix (preferably vanilla flavor
• 1/2 cup of sugar

Directions
Place the pretzels in the bottom of a baking dish. Preheat the oven to 175⁰C. Pour the melted butter on top of the pretzels. Place that baking dish in the oven for about 10 minutes. Make a batter of the cream cheese and the sugar. Now fold the batter in the whipped topping and spread it over the cooled crust of the pretzel. Mix the pineapple and pudding mix and spread it over the whipping topping. Chill the salad till the time of serving.

Recipe 2

Ingredients

• 1/2 cup of margarine
• 2 cups of pretzels (crushed)
• 1 cup of sugar
• 1 pack of softened cream cheese
• 1 can of crushed pineapples (with juice)
• 1 cup of frozen whipping topping

Directions
Preheat the oven. Mix cup of sugar and the crushed pretzels into the melted margarine. Place the mixture into the baking pan and bake for about 10 minutes. Mix the remaining sugar, the pineapple and the whipping topping in a bowl. Refrigerate this mixture and add the cold pretzels to the cheese mixture, just before the serving.

Recipe 3

Ingredients

• 2 cups of chopped pretzel
• 1 cup of sugar
• 3/4 cup of melted butter
• a pack of frozen strawberries
• 1 pack of softened cheese
• 1 cup of whipping topping
• a pack of strawberry 'jello'
• 2 cups of pineapple juice

Directions
Blend the cream cheese and sugar together and keep it aside. Add pretzels to the melted butter and spread on a baking dish. Bake at 180⁰C for 10 minutes. Combine the cream cheese mixture and the whipping topping. Spread this mixture over the cold pretzel layer. Melt the strawberry jello into the hot pineapple juice. Add the frozen strawberries to it and let it set partially. Pour this jelly over the cream cheese layer. Put in the refrigerator till the time of serving. Serve by cutting into your favorite shape.

Recipe 4

Ingredients

• 2 cups of crushed pretzels
• 2 packs of strawberry gelatin
• 3/4 cup of sugar
• 10-12 fresh strawberries, cut in the halves
• 3/4 cup of melted butter
• 2 cups of boiling water
• 1 pack of softened cream cheese
• 2 cups of unsweetened pineapple juice
• Lettuce

Directions
Take a bowl, mix the pretzel, cup of sugar and the melted butter. Spread it over a baking dish. Bake in a preheated oven at 175^oC for 10 minutes. Let the pretzel mixture cool and then crumble it slightly. Don't let it cool down completely or else the mixture will stick together. Melt the gelatin in the boiling water and then add pineapple juice to it. Spread this mixture in a dish and keep in the refrigerator to thicken. Fold the strawberries. Again refrigerate, till firm but not till completely set. Blend the cream cheese with the remaining cup of sugar until it results in a smooth mixture. Pour this mixture evenly on the gelatin layer. Scatter the crushed pretzel pieces on top of it and press them slightly. Serve as a salad with lettuce or as a dessert.

These salads will definitely tempt you to try them on your own!

Continue

How to Grill Ribs

Well prepared pork ribs that are tender yet succulent are among my favorite foods. However, this is one mouth-watering delicacy that does not come easy, and requires a fair amount of time and energy put in to achieve perfection. In fact, grilling ribs is almost an art. If you are a novice at grilling ribs, a few good instructions will keep you away from the usual pitfalls, and prevent you from going to bed hungry and dejected. To start with, for really great results overnight marination is recommended, or at least 12 hours, after which they must be cooked over a low heat grill for three to four hours.

While my favorite are pork ribs, you need to decide if you want beef or pork ribs. The former are long with a fair amount of meat on them. They are usually available in slabs of six or seven ribs. Pork spareribs are cut from the underbelly of the pig. They have lesser meat on them but have quite a bit of fat, which add much to the flavor.

Steps to Grill Ribs

Preparing the Ribs: The first step in how to grill pork ribs or beef ribs is to marinate the ribs. First, remove the silvery membrane that you can see along the bone-side of the ribs. To season the meat, you have several options. One is to use a combination of herbs or spices to flavor the ribs. A simple but flavorful for seasoning is salt, black pepper, sugar, paprika and garlic powder. Jab the ribs all over with a fork. Combine the spices and coat the ribs with them. Cover the ribs with plastic wrap and refrigerate overnight.

Marinade: Your next option is to season the ribs with a marinade. The good thing about marinades is that they don't just flavor the meat but, also tenderizes it. The best kind of marinades are the ones that are thin and sugar-free, for they can penetrate the meat the best. Jab the ribs all over with a fork. Place the ribs in a large food-safe plastic bag or in a deep bowl, and pour on the marinade over it. Seal the bag/cover the bowl and refrigerate it overnight.

Preparing the Grill: Grilling ribs on a gas grill is a good choice as, the gas grill heats up faster and is easier to clean. However, the charcoal grill has the advantage of lending the meat a smoky flavor. Get it ready by using a wire brush or aluminum foil to clean the grate of the grill. Then, brush the grate of the grill with vegetable oil and place an oven thermometer on the grill, close to where you will be placing the ribs. Whether you are using a gas or charcoal grill, heat it to a temperature between 200F and 225F.

Grilling: Once the grill has reached the mentioned temperature, place your ribs on the grate area opposite of the coals or the burner and close the lid. The trick of how to grill beef ribs or pork ribs to perfection is to cook it over low indirect heat for a long period of time. After about 45 minutes, check to see if the temperature is the same. To keep the ribs moist, keep brushing them with a sauce of your choice, such as barbecue sauce, while they are being cooked. Pull one of ribs of the grate after three hours of cooking, to check if it is done.

Visual indications that the meat is done is, if it is white or tan close to the bone and pinkish towards the surface. However, know that if the slab of meat is thick, then it can take up to 5 hours to cook. If you want a quick way for grilling ribs, you can braise the ribs for 30 minutes to an hour.

Continue

Deep-Fried Chicken Recipes

No matter what time of the day you mention it, deep-fried chicken sounds like an extremely interesting and appetizing snack for chicken lovers. If you're bored with the traditional recipes of making this dish, then some of my best and most innovative recipes that will satiate your taste buds, should help create variety in flavor.

How to Make Deep-Fried Chicken at Home

Mint and Lemon Chicken

This is a great recipe, which combines the goodness of chicken with a relatively light flavor of refreshing mint leaves, a hint of spicy green chilies and a splash of tangy lemon zest. Makes for a great appetizer as well as a side dish to serve along with the main course. It is really very easy to make, just requires time for the marinating step. Try it out and let me know how it turned out!

Ingredients

Chicken breast strips - 2 pieces
Fresh mint leaves - cup
Fresh green chilies - 2 or 3
Fresh lemon - 1
Vegetable oil for deep-frying
Salt

Preparation

• Grind the chilies, and the mint together to form a paste.
• Apply the mint and chili paste to all the chicken breast strips.
• Now sprinkle the strips with the lemon zest (grate the lemon skin over the chicken) and add salt.
• Allow the chicken strips to marinate for about two to three hours in a closed container in the refrigerator.
• Now heat the vegetable oil in a deep-frying pan.
• Once, the oil is sufficiently heated, deep-fry the chicken strips until they are golden brown.
• Once, fried, remove on a tissue paper to soak up the excess oil.
• Now transfer to the serving dish. Garnish with some fresh mint leaves and serve with slices of fresh lime.

Sweet and Sour Chicken

This recipe has a flavor of Chinese cuisine with the soy sauce and sesame seeds and also has the Thai touch with the tangy tamarind. Sweet and sour crispy chicken with tangy tamarind flavor is not only amazingly delicious but also surprisingly easy to make. This recipe will leave your guests raving about your culinary skills. Deliciously crispy chicken covered in tangy tamarind, rich soy sauce, and crispy roasted sesame seeds are a must try.

Ingredients

Diced chicken - 1 cup
Tamarind paste - 2/3 tsp
Tomato puree - 1 tbsp
Red chili powder - tsp
All-purpose flour - cup
Sugar - 1 tsp
Salt - 1 tsp
Vegetable oil for deep-frying
Water
Spring onion - cup
Fresh coriander leaves - cup

For the Sauce:

Tamarind paste - 2 tsp
Soy sauce - 2 tsp
Water - 1 cup
Sugar - 2 tsp
Salt - tsp
Roasted sesame seeds - 2 tsp
Red chili powder - tsp

Preparation

• First of all make the sauce by mixing the tamarind paste, sugar, salt and chili powder in water and bring it to a boil.
• Keep the sauce aside and work on the batter now.
• First of all mix the flour with the tomato puree, tamarind paste, red chili powder, sugar and salt.
• Mix the ingredients until you get a smooth batter and add water only if required.
• Now heat the oil in a deep-frying pan for about 2 minutes.
• Now dip the diced chicken in the batter briefly and immediately deep-fry.
• Transfer the diced chicken on a dish covered with tissues to soak the excess oil.
• Now, place the diced chicken on the serving dish, pour the tangy sauce over the diced chicken and garnish with chopped spring onions and coriander.

Crisp n' Spicy Chicken

This is a recipe, which is close to the Indian style of cooking, with the use of a variety of Indian spices and fresh tomato and onions. With the flavoring of spicy ginger, garlic, cinnamon and pepper, this recipe has a rich and spicy taste that will titillate the taste buds. This can be served as an accompaniment with drinks at a cocktail party or as an entre. Try it out and let me know how good it was...

Ingredients

Chicken breast strips - 2 fillets
Vegetable oil
Lettuce - 3 leaves
Tomatoes - 2

For the Marinade

Chopped onion - 1
Chopped tomato -1
Cinnamon powder - tsp
Garlic cloves - 5
Ginger paste - tsp
Clove - 1
Cumin seeds - tsp
Black pepper - tsp
Sugar - 1 tsp
Salt - 1 tsp

Preparation

• First of all mix all the ingredients mentioned for the marinade and grind them together to form a smooth paste.
• Carefully apply the marinade to the chicken strips. Make sure you spread the marinade thoroughly over the strips.
• Marinate the chicken for about two hours.
• Heat the oil in the deep-frying pan.
• Deep-fry the chicken strips and let them sit on paper towels to remove any excess oil.
• Transfer over the serving dish and serve with crunchy lettuce and juicy tomato slices.

Continue

Shawarma Sauce

Shawarma is a famous bread meat sandwich from the middle-east. Originated in Turkey it is famous primarily in Arab countries. The meat used in a shawarma can be of lamb, beef, goat, chicken or sometimes even a mix. The meat used in the sandwich is stationed on a spit and is heated or grilled the whole day. Shawarma meat sandwiches are consumed with taboon bread, pita bread and tabouli. An ideal accompaniment to this mouth-watering sandwich is the delicious shawarma sauce.

How to make Shawarma Sauce

If you are a fan of middle eastern cuisine, you must have eaten a shawarma. The delicious grilled meat is cradled in bread of your choice. Shawarma is incomplete if it doesn't have a sauce to go with it. Lemon juice and cumin seeds are one of the most common shawarma sauce ingredients.

Tarator Sauce
Ingredients

• 1 cup tahini
• 1 cup lemon juice
• 3 crushed garlic cloves
• tsp salt
• tsp finely chopped parsley
• 2 tbsp water
• Dash of cumin

Method
In a food processor, add tahini, chopped garlic, lemon juice, salt and cumin together. Mix well and add water. Remove this mixture in a bowl and add parsley. Stir well. Serve immediately, or store in an air tight container in a refrigerator.

Tahini Sauce
Ingredients

• 150g tahini paste
• cup flat leaf parsley chopped
• tsp ground cumin
• 2 tsp white vinegar
• Juice of 1 lemon
• 1 garlic clove crushed
• Paprika to serve

Method
Add garlic, tahini and vinegar in a bowl. Add lemon juice and cup water, so that a creamy sauce mixture is formed. Serve chilled, sprinkle it with paprika.

Falafel Hot Sauce
Ingredients

• 2 cups of canned tomatoes
• 3 garlic cloves, finely chopped
• 1 tsp brown sugar
• 1 tbsp finely chopped parsley
• 1 tsp chili sauce to taste
• Juice of 1 lemon
• Salt to taste

Method
Add all these ingredients in a sauce pan, bring it to a boil, and keep it covered for 30 minutes till the tomatoes break up. Add salt according to your taste and then let it cool.

Chicken Shawarma Sauce Recipe
Ingredients for Shawarma

• cup lemon juice
• cup chopped coriander
• 2 tbsp olive oil
• 1 tbsp ground coriander
• 2 tsp sumac
• 2 tsp ground allspice
• 1 red onion, sliced thinly
• 6 white Lebanese bread, warmed
• cornichons, sliced kalamata olives, baby cos lettuce leaves and sliced tomatoes
• 1 lbs boneless, skinless chicken thighs or breasts (thinly cut)

Ingredients for Garlic Shawarma Sauce

• cup olive oil
• cup sunflower oil
• lemon juice
• 8 cloves garlic
• 2 tsp salt

Preparation

1. Add lemon juice, spices, oil, salt and coriander in a large bowl add chicken and mix well.
2. Heat both sides of chicken, on a barbecue grill or in a grill pan over medium high heat for 10 minutes.
3. in the meanwhile make garlic shawarma sauce, blend garlic, salt and lemon juice until it is smooth. Slowly add both the oils while the motor is running. Blend until the sauce is thickened.
4. Add the thinly sliced onion in a small bowl with sumac.
5. To give the final touches, place warm bread on a sheet of aluminum foil. Add lettuce, tomato, onion mix, pickles, olives and coriander. Place chicken on top. Cut it in half and serve it with the delicious garlic shawarma sauce.

You can also serve shawarma sauce with fries and chips and with green salads. So what are you waiting for? Try all these shawarma sauce recipes and do revert to me. I will be waiting for your valuable feedback.

Continue

Simple Wedding Reception Menus

At times, it is not easy to cut down the number of guests to be invited to your wedding reception. Perhaps it would not be wise if you limit the number of your family members, close friends, colleagues and neighbors to be invited to the party. So, without having to compromise on the guest's list, why not plan for simple menus for the event. Here are some tips to save those extra bucks in your wallet!



Choose the Right Time
A reception held in the morning would comprise breakfast or tea. An afternoon reception would include lunch or cocktail hour. The earlier part of the day, that is, the morning and the afternoon are the ideal times when you can save a lot on the cost of the food items, and safely present a casual and low-key menu. Going for a brunch reception is also not a bad idea. Here, fruit, bread, muffins, mimosas, and other breakfast foods can give a well-finished look to the reception menu. Evening is one such time which does not have any specific course of food. It may include just about anything; appetizers, snacks, main meal, desserts and drinks. That's why, receptions during evenings usually cost more. Particularly, the alcoholic drinks that are usually served during evenings, make the reception a costly affair. So, always plan for the perfect time which would help you with your budget crunch.


Just Desserts
Apart from deciding on the time for your wedding reception, you can also do some extra savings by limiting the amount of food to be served. Dessert reception is a popular choice for budget savvy couple. Instead of following the typical course of meal, try serving your guests with a variety of delicious tummy-filling desserts. You can include brownies, cookies, cheesecake, ice cream malts, and of course your wedding cake. This can be a great treat for those who have cravings for the 'sweet stuff'.


Afternoon Tea
Invite your guests to an afternoon tea, and offer more than one variety of cheese, biscuits, bread, and grapes to choose from. You can also treat your guests with multiple varieties of finger sandwiches, several cold salads, scones, and fruit bowl and veggie tray. If you have a garden or a backyard lawn, then no other place could be a befitting reception venue for the afternoon tea.


Choose the Indian Way
Certain Indian meals are not only delicious but cost-effective as well. Speak to any local restaurant which offers Indian dishes. You can invite your guests for lunch and serve them with two kinds of non-veg dishes, one vegetable dish, rice, and naan bread. Trust me, you can never go wrong with Indian dishes.


Plan A Barbecue
If you and your spouse are planning your reception in the warmer months of the year, then nothing could fit the bill better than throwing a barbecue party for the guests. Barbecues in summer do well with both non-vegetarians and vegetarians. The price would cover the salads, bread, meat, and BBQ. And to give a fine finesse to the reception, be the chef for the day!


Strike off Alcohol
Although alcoholic beverages make up for an important part of any wedding reception, it is not a bad idea too to treat your guests with non-alcoholic drinks such as frozen mocha, Shirley Temple cocktail, lemon, lime and bitters, barley water, etc. And if your reception is during the warmer months, then you might not have to give a second thought about this idea. It is most likely that after enjoying such refreshing drinks, the last thing your guests would care about is holding a glass of alcohol beverage.


Hotel Reception
Planning a reception at a hotel is also a good idea. According to your budget, you can decide upon the kinds of meals to be catered to your guests. To start with, you can decide on appetizers comprising bean salad, asparagus, fruit and cheese platters, stuffed mushrooms and sea food. Remember to serve them on pretty trays. Now, the main course of the meal can include chicken dish, pasta, wild rice, glazed carrots, and steamed vegetables. You may not go with lamb or pork dish, as they are pretty expensive. You can exclude the usual hotel dessert from the menu, and replace it with your wedding cake. Your guests would love it! Also, if you should include drinks in the reception, then be sure to inquire if you can bring your own beverages. They would cost a lot lesser that the pricey ones of the hotel. Also, you can pass on the idea of hiring servers to attend the guests with appetizers. The appetizers are what that would interest your guests more than how they are presented
Unarguably, the most important aspect of any wedding reception comprises food and drink, which also undeniably, comes with a high price tag. For some couples, who are at the initial stage of their new married life, the reception menu may become an important concern for their budget. But such occasions needn't be expensive. All you have to do is make some smart choices which would add to the delight of your guests, but without burning a hole in your pockets. Sure money is important, but it cannot outweigh the spirit and purpose of a wedding. Have a blast!

Continue

Homemade BBQ Sauce

A BBQ is just incomplete without some delicious and spicy BBQ sauces. While there may be numerous barbeque sauces available in the market, most of them are made from the same basic ingredients and so they become monotonous in taste. Moreover, ready-made BBQ sauces are made of different artificial additives and preservatives which are not at all healthy to our body. Hence, preparing homemade BBQ sauces will not help you overcome various health concerns but by adding some of your favorite ingredients and spices, you can prepare your own exquisite dishes. Since variety is spice of life, here comes easy recipes using different flavors and seasonings.

BBQ Sauce Recipes

Memphis Barbecue Sauce

Ingredients

• 1 tbsp butter
• 1 large onion, finely chopped
• 2 red chili, seeded and chopped
• 1 cups ketchup
• 3 tbsp molasses
• 3 tbsp brown sugar
• 2 tbsp English mustard (mixed up, not powdered)
• 1 tbsp Worcestershire sauce
• 1 tbsp liquid smoke
• 1 tsp garlic salt
• 1 tsp fresh ground black pepper
• Lemon juice

Preparation

In a saucepan, melt the butter and put onions and chillies, and saute them for about 3 - 4 minutes or until the onions turn translucent. Now add rest of the ingredients, simmer for about 10 - 12 minutes and your BBQ sauce is ready.

Smoky Flavored BBQ Sauce

Ingredients

• 1 bottle (12 oz) chili sauce
• 1 tbsp mustard
• 3 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• cup water
• 3 tbsp vinegar
• 2 tsp liquid smoke

Preparation

Pour the chili sauce out of the bottle into a bowl and simply mix all the ingredients into the bowl. Use the BBQ sauce right away, but if you want to prepare it a night before the party, let it stand in the refrigerator overnight.

Spicy Apricot Barbecue Sauce

Ingredients

• 2 pounds apricots, pitted and halved
• 3 large tomatoes, halved
• 3 cups brown sugar
• 2 cups cider vinegar
• cup dry white wine
• 1 onion, chopped finely
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 2 tsp hot sauce
• 2 tsp Dijon mustard

Preparation

In a large stock pot, put all the ingredient and bring to a boil. Reduce heat and let it simmer for 1 - 2 hours. When the sauce has reduced, strain through a sieve and use instantly or store in an airtight container.

Chipotle Barbecue Sauce

Ingredients

• 16 oz tomato ketchup
• 2 onions, chopped
• cup water
• 2 cans chipotle chilis, chopped
• 4 oz brown sugar
• 2 tbsp cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp minced garlic
• tsp celery salt
• teaspoon black pepper
• A splash of cooking oil for frying

Preparation

In a sauce pan, heat oil and put onions and minced garlic; fry for about 5 - 7 minutes or until the onions turn translucent. Add the remaining ingredients and allow the sauce to simmer. When the sauce thickens, remove it from heat and your BBQ sauce is ready.

These were some enticing and spicy BBQ sauce recipes that can be made without much of time and efforts required. Since most of the ingredients are readily available, you can easily prepare these sauces at home and enjoy with your family and friends.

Continue

How to Cook Turkey Drumsticks

You have eaten turkey drumsticks and want to know how to cook turkey drumsticks. Drumsticks no doubt are a great addition to any meal, for that matter even a picnic. Cooking turkey is not difficult, if you know the right method to cook them. As a matter of fact, most of the turkey recipes are much easier, than you would expect them to be. The only thing about cooking turkey, is that you have to plan it in advance, as marinating gives the turkey its flavor. If possible, you should marinate the turkey for a couple of days. Choosing turkey drumsticks or legs over whole turkey is a better, as cooking is way easier. If you plan to make turkey drumsticks for Thanksgiving, then plan for it accordingly. Have you ever thought about why do we eat turkey on Thanksgiving? In this write up, we will see how to cook a turkey in different ways.

How to Cook Turkey Drumsticks

Recipe 1 - Smoked Drumsticks

Smoked turkey drumsticks can be one of the Thanksgiving recipes. Like I have previously said, it can be a picnic food item as well.

Ingredients

• 6 turkey drumsticks
• cup brown sugar
• 3 tbsp liquid smoke
• 1 cup curing salt
• 2 quarts water

Method

• In a large bowl, mix liquid smoke, water, brown sugar and curing salt together.
• Add cleaned turkey drumsticks to the mixture.
• Place the bowl in the refrigerator for 2 to 3 days, so that it marinates well.
• Before you want to bake, remove it from the refrigerator and let it come to room temperature.
• Preheat the oven to 350 F before you can place the drumsticks in the oven.
• Remove the drumsticks from the marinade and remove any excess marinade.
• Place the drumsticks in a baking pan.
• Let the drumsticks bake for 45 minutes, till they are done.
• Then increase the temperature to 500 F and let it roast the drumsticks, till they are deep brown in color. Do remember to turn them, so that they have an even brown color.
• After they are done, let them cool on the baking sheet for 10 to 15 minutes, before you serve them.

Recipe 2 - In the Oven

Cooking turkey legs in the oven is a great option. You will not have to spend a lot of time working on the cooking at all. Now let's read cooking turkey in convection oven.

Ingredients

• 4 to 5 turkey drumsticks
• 1 cup chicken broth
• cup dry red wine
• cup olive oil
• cup all-purpose flour
• 2 onions
• 2 cloves of garlic, minced
• 1 teaspoon dry oregano
• 1 dry bay leaf
• teaspoon dry thyme
• teaspoon dry rosemary
• 1 teaspoon salt
• teaspoon pepper

Method

• To make this baked drumstick recipe, in a large mixing bowl, mix all-purpose flour with salt, pepper and dry oregano.
• Rub the all-purpose flour mixture on the drumsticks and keep the remaining mixture aside.
• Heat oil in a frying pan and add one drumstick in the frying pan and fry it, till it is brown in color.
• When you are frying the sticks, make sure you continue to turn them, so that all the sides are well cooked.
• Once the sticks are done, put them in a baking pan.
• To the remaining oil in the frying pan, add finely chopped onions and garlic and cook, till onion is translucent.
• Then add broth and wine along with bay leaf, rosemary and thyme.
• Pour the broth mixture on the drumsticks in the pan.
• Cover the pan with aluminum foil and let the drumsticks bake for approximately 2 to 2 hours at 350 F.
• Once the sticks are done, transfer them to the serving tray and use the drippings as a sauce.

Recipe 3 - On the Grill

If you are fond of barbecue, then you may want to know how to cook turkey legs or drumsticks on the grill. You do not have to go too far off. Here is the recipe, which you may want to use for this Thanksgiving.

Ingredients

• 4 turkey drumsticks
• cup chopped onion
• 2 garlic cloves, minced
• 1 cup ketchup
• cup vegetable oil
• 1/3 cup cider vinegar
• 1 tbsp Worcestershire sauce
• tsp thyme
• tsp salt
• tsp freshly ground pepper

Method

• In a sauce pan, heat oil. Then add minced garlic and chopped onion to it.
• When the onion is translucent, add ketchup, cider vinegar, Worcestershire sauce, thyme, salt and pepper and let it simmer on low heat for 15 to 20 minutes.
• Roll the drumsticks in the sauce and place them on grill, that is sprayed with some oil.
• Grill the drumsticks, till they are brown in color, but do not forget to base them at regular intervals.
• When the drumsticks are tender, remove them and serve them with the sauce.

These are some of the methods, one can use to make turkey drumsticks. I hope now you know the answer to the question how to cook turkey drumsticks. You can also opt to fry the drumsticks, but since I am the health conscious types, I prefer the ones which are healthier.

Continue

Butter Sauce for Pasta

Pasta is an integral part of Italian cuisine and is made from the dough of flour and water as well as from flour and egg. It is also referred to the dishes which are made using different types of pastas. It is said that pastas are available in 600 shapes and sizes, from which the most popular ones are the spaghetti, lasagna and macaroni.

Though it is the traditional food of Italy, pasta has been adopted by several cuisines of the world. The pasta is first cooked in boiled water and then eaten by adding some type of sauce to it. People also add vegetables, meat as well as sausages to the pasta to make it more delicious. One of the sauces that is used with pasta is the butter sauce. Let us take a look at the different ways of making pasta with butter sauce.

Pasta Preparations With Butter Sauce

Preparation 1

Ingredients

• 4 ounces butter, softened
• 3-4 tablespoons evaporated milk
• 2 tablespoons Parmesan cheese
• 4 ounces margarine, softened
• 3 pinches cayenne
• 1 tablespoon flour
• tablespoon garlic powder
• Salt and pepper - as per taste

Directions

Take butter and margarine in a bowl and blend them together by adding flour to it. Using a hand mixer will make the task easier. Place a pan on low heat and add the butter and margarine mixture into it. When it starts melting, add the garlic powder, milk, cayenne, salt and pepper to the pan. If the sauce becomes too thick, add a little more milk, but see to it that it does not become too thin. Put in the Parmesan cheese and then mix the whole thing with the pasta of your choice.

Preparation 2

Ingredients

• 8 ounces spaghetti
• 2 cloves garlic, minced
• 2 tablespoons Parmesan cheese
• 1/3 cup butter or olive oil
• teaspoon dried parsley
• salt and ground pepper - to taste

Directions

Cook the pasta (spaghetti) according to the directions given in the packet. When fully cooked, drain the excess water and spread it on a flat dish. Heat butter or olive oil in a sauce pan and fry garlic in it. When the garlic turns a little brown, add the cooked pasta in the pan and mix well. This should be followed by salt, ground pepper and parsley. Transfer the pasta in a bowl and serve by sprinkling Parmesan cheese over it.

Preparation 3

Ingredients

• 4 tablespoons of butter
• 8 ounces heavy cream
• 2 garlic cloves, minced
• 1 teaspoon salt
• teaspoon nutmeg
• 2 tablespoons lemon juice
• Zest of lemon
• teaspoon pepper
• 8 ounces Parmesan cheese

Directions

Heat butter in a skillet and when the butter melts completely, add lemon zest and garlic to it. Fry on a medium to low heat for a few minutes and when it starts emitting a flavor, add the ingredients like nutmeg, cream, pepper and salt. Stir once and allow it to heat thoroughly. When it is fully cooked, add the lemon juice and 4 ounces, i.e. cup of Parmesan cheese. Pour this sauce to the pasta that you have cooked and sprinkle the remaining 4 ounces of cheese over it. This sauce will go well with fettuccine and linguine.

Preparation 4

Ingredients

• 1/3 cup butter, chopped
• 2 tablespoons parsley, chopped
• 16 ounces mushroom
• 2 cloves garlic, minced
• 2 tablespoons Parmesan cheese
• 2 tablespoons heavy cream
• Salt and pepper - as per taste

Directions

Heat butter in a saucepan on a medium flame and when it starts melting add the garlic and fry for a minute or so. Put in the mushrooms and stir so that all the pieces are coated with butter. Increase the flame when the mushrooms begin to leave water. Cook for 25-30 minutes, stirring frequently in a medium to low heat. Add the parsley and the heavy cream to the mushrooms and continue stirring till it begins to thicken. This may not take more than 3-5 minutes. Add the salt and pepper and pour the sauce over cooked pasta. Top it with Parmesan cheese and serve.

These butter sauces are really easy to make and will help to enhance the flavor of your pasta. So, try making some of these butter sauces and enjoy delicious pasta right in the comfort of your home.

Continue

Cashew Chicken Recipe

Easy recipes are not always that easy to come by, and when you think of recipes that use ingredients like chicken and cashews together, one is always left wondering about the toil in the kitchen. But chicken dishes with cashew are so simple to make, that you'll be out of the kitchen with a delicious dish in no time! So check out some of these easy recipes, for some fun stir fry's that use few ingredients, is ultra healthy and can be dished out in very little time!

Cashew Chicken

Ingredients for Marinade

• Rice wine, tsp
• Cornstarch, 1 tsp
• Baking soda, 1 tsp

Ingredients for Sauce

• Soy sauce, tsp
• Oyster sauce, tbsp
• Rice wine, tsp
• Sesame oil, 1/8 tsp
• White pepper powder, a pinch
• Water, 3 tbsp
• Sugar, tsp

Ingredients for Chicken Stir

• Boneless chicken breast, 1
• Green bell pepper, 1
• Cashew nuts, cup
• Onion,
• Ginger slices, 5
• Cooking oil, 2 tbsp

Cut chicken into small cubes and marinate with the baking soda for 15-20 minutes. Rinse the chicken thoroughly. Pat the chicken dry with kitchen towel, and marinate it in the rice wine and cornstarch. In a small bowl, mix all sauce ingredients together and set aside. Heat oil in a wok and stir-fry the chicken, until the color turns pink. Scoop it out and set aside. Heat the wok again with another tablespoon of oil and add in the ginger slices, bell peppers and onions (both cut in squares). Stir fry for a minute or so and add in the chicken. Throw in the cashew nuts and stir on high flame for half a minute. Reduce flame, add in the sauce mix and stir continuously, until chicken is cooked and coated with sauce. Add salt and pepper to taste. Serve hot with steamed white rice or bread. For this and other recipes, one can use any types of peppers, depending upon how 'spiced up' you want your dish to be.

Thai Cashew Chicken

Ingredients

• Thinly sliced, boneless breast, 1 pound
• Red bell pepper, 1
• Scallions, 5
• Large onion,
• Low-sodium chicken broth, cup
• Canola oil, 3 tbsp
• Thai chili paste, 2 tbsp
• Oyster sauce, cup
• Dried red chilies, 6
• Toasted cashew, cup
• Salt and ground black pepper, to taste

In large heavy skillet, heat one tablespoon Canola oil, add chicken, season with salt and pepper and stir fry, until cooked thoroughly. Set aside. Heat the remaining oil, add the chili paste and stir constantly for a couple of minutes. Pour in the chicken broth, oyster sauce, sugar, red bell pepper onion (both cut in squares). Let it simmer over low flame for 3 minutes. Add chicken slices and cook until the sauce starts to thicken and the vegetables become tender. Turn off the flame and stir in red dried chilies, cashews and scallions. Serve hot over rice.

Chinese Cashew Chicken

Ingredients

• Boneless chicken breast, 1 pound
• Broccoli, 1 pound
• Sliced green onions, cup
• Coarsely chopped cashews, 1 cup
• Crushed and finely chopped garlic, 1 clove
• Freshly grated ginger, tsp
• Soy sauce, cup
• Sherry, 1 tbsp
• Peanut oil, 7 tbsp

In a bowl, mix sherry, soy sauce, ginger and chicken, set aside for ten minutes. Cut broccoli florets and diagonally slice stalks. Steam the florets and stalks, until tender. Drain and rinse under cold water. In a large wok, heat four tablespoons of peanut oil, add garlic, sliced onions and cashew. Stir fry for a few minutes on high flame. Transfer in a bowl and set aside. Heat remaining oil in the wok, add chicken, stir until done. Stir in the cashew mix. Serve hot.

Ginger Cashew Chicken

Ingredients

• Chicken breasts, cut into 1-inch pieces, 1 pounds
• Thinly sliced green onions, 2
• Toasted unsalted cashew, 2/3 cup
• Minced fresh ginger root, 2 tsp
• Chopped garlic, 2 cloves
• Cornstarch, 3 tsp
• Rice vinegar, 1tbsp
• Soy sauce, 2 tbsp
• Chicken broth, cup
• Dry sherry, 2 tbsp
• Sugar, 2 tsp
• Vegetable oil, 3 tbsp

In a bowl, marinate chicken with ginger root, sherry, 1 teaspoons cornstarch and salt. Refrigerate for half an hour. In another small bowl, mix together chicken broth, soy sauce, vinegar, 2 teaspoons cornstarch and sugar. Set aside. In a heavy skillet, heat 2 tablespoons of oil and stir fry chicken, until golden and cooked. Transfer to a plate and set aside. Heat the remaining oil, add garlic, sliced onions and cashews. Cook for a minute, add in the broth mix. Simmer until sauce thickens. Serve hot over rice or noodles. Truly, an easy and healthy recipe!

Cashew health benefits combined with chicken, vegetables and very little oil is every weight watchers dream. The above recipes are not only easy to make, but are extremely high in nutrition. So, go ahead and stir up some health the yummy way!

Continue

Safe Grilling Techniques Ensure Happy, Healthy Cookouts

By Carol Johnson

Most people don't know it, but thousands of people each year are injured or sickened because of throwing or attending a cookout. Besides the obvious dangers inherent in a pile of red-hot coals and unwieldy cooking implements, there are more subtle threats awaiting the unprepared.

Preparation can save your life. Most cookouts involve some amount of food preparation, from slicing, dicing, and chopping to skewering and seasoning. The most important thing you can do to be sure your food doesn't make people sick is to keep your work areas and tools clean, and be careful how you handle raw meat. Cutting boards or work surfaces used for raw meat preparation must be thoroughly cleaned with antibacterial soap before you use them to handle vegetables.

Cross-contamination can occur when cooked food or raw food comes in contact with raw meat, either directly or by the use of improperly cleaned tools or work areas. There is a whole plate full of diseases that can be caused by cross-contamination, including salmonella, listeria, and ptomaine. All such ailments can be easily prevented by keeping things clean.

One cross-contamination risk that most people don't stop to think about involves cooking implements. You should never use the same implement all the way through the cooking process on the grill. Throw the meat on, cook it a bit, turn it a couple of times, then either wash the implement or start fresh with a clean one. Some people even label their cookout implements or buy two sets with different-colored handles, to help keep track while cooking.

Temperature control is a key ingredient. The biggest culprit when it comes to cookout-related illnesses is not paying enough attention to food temperature. Bacteria thrive in an environment that is between 45 and 140 degrees Fahrenheit, so it is essential that foods-particularly raw meats and blended meat salads-not sit in that temperature danger zone for long. In just three to four hours, something as unassuming as chicken salad can become a big bowl of diarrhea and vomiting for anyone who partakes. It's also important to be sure meat is cooked to that temperature range before you let it cool down and serve it.

The same holds true for raw meat. Beef that has been allowed to rise to room temperature grills better, but setting your steaks out the night before won't make them grill extra specially better. Chicken is especially sensitive, and should be grilled pretty quickly after removing it from the refrigerator. If you're doing multiple batches of chicken or beef, you can finish the first batches and keep them warm in a 200-degree oven while cooking the next batches. The most dangerous of all meats when it comes to temperature sensitivity, though, is seafood. Fish and seafood of all types should go straight from refrigerator to grill, with only a brief stop for seasoning or skewering.

Be sure leftovers don't leave you sick. Preparing the food correctly, cooking it correctly, and keeping things clean may make your cookout a success, but leftovers can leave a bad taste in your mouth if they aren't handled properly as well. The temperature zone that bacteria thrive in-between 45 and 140 degrees-is the same temperature zone most people like their food to be when they eat it. So after you finish eating, don't' let the food sit around and invite bacteria in while you sit around and invite the neighbors over for a game of badminton. Bacteria multiply quickly if left alone in their favorite temperature zone, so get those leftovers into a cold refrigerator as soon as your cookout is over.

Summer and fall are the high season for grilling, so be sure that you do all you can to keep your grilling season a happy one.

Continue

Grilling Lobster Tails

Grilling lobsters is not as difficult as it sounds, all you need is lobster tails, a grill, a grilling guide and oh! of course, an appetite for lobster. A systematic approach along with the appropriate recipe that is executed properly will surely delight any lobster lover. The following are two recipes that are pretty easy and can be prepared within a short period of time.

Recipe 1

The first recipe is rather simple and can be used in case if you haven't grilled any kind of shellfish before. Make sure that you assemble the ingredients and requirements first on the kitchen platform before starting the actual process of grilling. You will require about half an hour for the actual grilling.

Requirements
The following are the requirements for this recipe:

• 6 lobster tails
• cup, olive oil
• cup, lemon juice, preferably fresh
• A tablespoon of fresh dill
• Salt and black pepper

Directions
The procedure involved in the preparation of this specific recipe is relatively simple and goes as follows:

To grill the lobster tails, I would recommend that you use frozen and packaged lobster tails. Preheat the grill and set it on a medium to high heat level. Next use a sharp and long knife and cut the lobster tails into half along its length. Make sure that you expose a generous portion of the flesh inside. Next, combine all the remaining ingredients namely the olive oil, lemon juice, dill, salt and pepper into a large bowl. Next, brush and apply the mixture onto the flesh of the lobster and then let it settle down for a few of minutes. Put the lobster tails on to the grill for about 3 to 4 minutes. Then slowly turn the lobster and again grill for 3 to 4 minutes. If the size of the lobster tail is large, grill it for a longer period of time. After you are done with the grilling, remove the lobster from the grill and let it cool down a bit. Then serve and enjoy.

Recipe 2

This recipe for grilling lobster tails may not seem simple, but is extremely delicious, certainly worth a try if you are enthusiastic for a buttery treat.

Requirements
The requirements of this recipe are almost the same as the recipe that I have mentioned above. Take a look.

Directions
The preparation of the buttery grilled lobster tails is a bit complex. Here's how it's done:

On a cutting board place the lobster upside down, on its back. With the help of a good knife, cut the underside (also known as the under shell) of the lobster. Cutting the under shell is pretty easy as it is thin and soft. Next cut small and partial sections in the meat to let it butterfly a bit and then drive a skewer through the lobster in order to prevent it from curling up. The next step involves seasoning. In the earlier recipe we prepared a mixture with many ingredients in it. For this recipe, you can either prepare such a mixture or directly use the butter. Whatever you do, make sure that you place the mixture and butter in the butterfly-like cuts that have been made in the flesh. You can also deploy an alternative style of cooking to prepare the butter dressing and seasoning. Put a stick of butter and a couple of spoons of lemon juice in a food processor or blend it into a paste. Apply the paste on the grilled lobster tails, then add a pinch of salt, some pepper, a clove of garlic or two and a tablespoon of dill and hot pepper sauce. Wrap it up in aluminum foil and grill for 10 to 20 minutes depending upon the size of the lobster, while occasional turning to let it cook thoroughly.

If you want a really hearty dinner with lots of lobster, then read to find out more on lobster dinner recipes. Well so long and enjoy grilled lobster tails.

Continue

Demi-Glace Sauce

There were many parallel recipes of the sauce before Auguste Escoffier perfected its recipe, and established it as an important ingredient in the cooking methods of classical French dishes. Demi-glace is made with two basic ingredients, namely espagnole sauce and brown stock. Now, many people are curious to know what is espagnole sauce, and what is brown stock? Here's an explanation:

• Espagnole Sauce: Espagnole sauce is one of the primary cooking sauces of the French cuisine. Espagnole sauce forms the basis for many French dishes and other types of French sauces. The recipe of this mother sauce is also included in the following paragraphs.
• Brown Stock: Brown stock is basically thick concentrated flavored water that is used in the French cuisine. Brown stock that is used for the preparation of Demi-glace mix, is usually made from veal or beef. While preparing variants of the sauce such as mushroom Demi-glace or red wine in Demi-glace, different ingredients such as wine and mushrooms are used to make the stock. Brown stock is also used to make meat based soups.

Recipe for Demi-glace Sauce

Requirement
To make the Demi-glace, you will need the following:

• pint espagnole sauce
• pint jellied brown stock
• one carrot
• an onion
• 2 oz/ 50 gm green streaky bacon
• 2 table spoons butter
• 3 table spoons plain flour
• pint of brown stock
• bouquet garni
• 2 level tablespoons tomato paste
• salt and black pepper

In the above ingredients, the measure of stock and espagnole sauce has been given for the Demi-glace. The remaining ingredients are that of the espagnole sauce.

Procedure
The procedure involves two parts, the first part is the preparation of espagnole sauce. The second part is the preparation of the actual sauce.

1. In order to make the espagnole sauce, first peel and dice the onion and carrot. Next, remove the rind and gristle of the bacon, and chop the remaining portion.
2. After you are done with the cutting, melt the entire butter in a pan, and cook the vegetables and bacon for a time span of about 10 minutes or till the mixture becomes brown.
3. Next, put in the flour and keep on stirring the roux till it becomes brown.
4. Put in half the stock and stir the mixture till it becomes thick.
5. Next, add the bouquet garni and let the mixture simmer for 30 minutes.
6. Add the remaining stock and tomato paste and cook for another 30 minutes.
7. After the mixture has cooled down, strain the sauce and adjust the seasoning. Your espagnole sauce is ready.

After you have prepared the espagnole sauce, the remaining procedure to prepare the Demi-glace is simple. This is how you can do it.

1. Add the pint of stock to the freshly prepared espagnole sauce.
2. Boil the mixture till the two sauces merge together and become thick. Let the sauce cool down before you use it to prepare anything.

Many different variants of Demi-glace have emerged within a short period of time. For example, venison Demi-glace is used with deer and game cuisine (which is incidentally banned in many nations due to excessive deer hunting), or the Japanese Demi-glace which is used in many Japanese cuisines.

Continue

Making Butterfly Pork Chops in the Oven

A butterfly pork chop is a thick chop taken from the pork loin eye and is cut in such a manner that when opened, it resembles a butterfly in shape. You may either buy them in a pre-cut form or else cut them on your own. If you go for the latter method, you require pork loin chops that are more than two inches in thickness. You have to make a cut (horizontally) through its side. But, stop as you reach the last one or two inches. Leave it uncut, so that when you open the cut, you will have two wings on opposite sides. As the shape resembles the wings of butterflies, it is called a butterfly cut. These pork chops are perfect for making delicious oven-baked pork chops.

Method I

Ingredients

• Butterfly pork chops - 12
• Eggs - 4
• Seasoned bread crumbs - 4 cups
• Olive oil - 8 tablespoons
• Condensed cream of mushroom soup - 2 cans
• Garlic powder - 2 teaspoons
• Flour - cup
• Milk - 1 cup
• White wine - 2/3 cup
• Seasoning salt - 2 teaspoons

How to Prepare

Start with rinsing and cleaning the butterfly pork chops. Once done, pat them dry and apply garlic powder and salt. Beat the eggs in a bowl and keep aside. Now, coat the chops with flour and dip them in eggs, before covering them with a generous amount of bread crumbs. Now, heat olive oil in a pan and fry the pork chops for around ten minutes (five minutes for each side). Remove the browned pork chops from heat and place them in a baking dish. Cover the dish with aluminum foil and bake for around an hour, in the oven that is preheated to 350 degrees Fahrenheit. In the meantime, you can prepare the sauce by combining the cream of mushroom soup, white wine and milk in a bowl. Once you take out the pork chops, remove the foil and pour the mushroom soup mixture over the baked chops. Now, you have to cover the baking dish with aluminum foil and bake it for another thirty minutes, at a temperature of 350 degrees Fahrenheit. Your butterfly pork chops can be served hot, as you take it out of the oven.

Method II

Ingredients

• Butterfly pork chops - 4
• Pork stuffing - 4 cups
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Salt and Pepper - as per taste

How to Prepare

Clean the butterfly chops and pat them dry. Apply the seasonings that include salt, ground pepper, onion powder, garlic powder, etc. Now, arrange two pork chops on a cookie sheet that is lined with aluminum foil. Spread the stuffing over these two pieces and top them with the remaining two pieces. Now, place the cookie sheet inside the oven that is preheated to 350 degree Fahrenheit and bake for around eighty minutes.

In short, making butterfly pork chops in the oven is very easy and you can come up with delicious dishes, if you resort to the correct methods. So, try these recipes and come up with lip smacking pork chop dishes. If you find it difficult to get these chops, you may make them at home, by cutting regular pork loin chops. You may also try online suppliers for the same.

Continue

Cooking Pork Roast

Most people, especially those who are new to cooking, tend to shy away from pork recipes, because they feel that cooking a large piece of meat can prove to be difficult. But this is not true. Cooking pork roast is an extremely easy process that just requires some time. Slow cooking allows the meat to soak in the flavors of the seasoning and also allows it to become tender and moist, thus making it a treat for the taste buds. Several people prefer cooking the meat by following pork loin marinade recipe which needs you to marinate the pork for at least a few hours before you cook it. The cooking methods given below do not require you to marinate the meat.

Cooking in Crock Pot
Cooking a pork roast in a crock pot is very easy and the pork roast cooked in this way turns out to be extremely delicious.

Ingredients

• Pork, fully thawed, 2 - 3 pounds
• Carrots, pre cut, one bag
• Potatoes, peeled and cut, 5
• Beef flavored bouillon cubes, 3

Method

• The first step is to place the pork roast in the crock pot.
• Put the cut potatoes and carrots to the crock pot, placing them all around the roast. This will allow the flavors of the roast to be imbibed by the vegetables.
• The crock pot should now be covered with water till the top level. Allow the water to cover the roast completely.
• Now put in the beef bouillon cubes. Allow them to immerse in water completely so that they dissolve properly.
• Now turn on the crock pot and allow the roast to cook for at least 8 hours till the roast is tender and the vegetables are soft.

This pork roast recipe works very well if you are cooking pork shoulder roast.

Cooking on Grill
Slow cooking on a charcoal grill will give you very good results as it provides indirect heat allowing it to cook well.

Ingredients

• Pork loin roast, 3 - 6 pounds
• Kosher salt
• Cracked black pepper

Method

• Remember that you will need to prepare the grill at least three hours before you intend to cook the roast. The grill is ready to use when the flames have died and the coals glow red-hot.
• You can start on this pork loin roast recipe by rubbing it generously with salt and pepper. Once you are done with the seasoning, place the roast at the center of the grill with the bones facing downwards. Now cover the grill.
• Use the thermometer provided with the grill to monitor the temperature inside. The cooking temperature for pork roast should be around 275 degrees Fahrenheit to 300 degree Fahrenheit. It should take around 45 minutes for the cooking process.
• The internal temperature of the grill would be around 155 degrees Fahrenheit when it is done. Take it off the grill and allow it to sit for 15 minutes before serving.

Cooking in Oven
Cooking frozen pork roast in an oven slowly will make the meat tender and moist. The cooking time for pork roast, if you are cooking it in an oven is about one and a half hours excluding the fifteen minutes that you need to let it rest.

Ingredients

• Pork roast, 2 - 3 pounds
• Olive oil, 1 tablespoon
• Dried spices, 1 tablespoon
• Salt, teaspoon
• Ground black pepper, teaspoon

Method

• Take the olive oil, add dried spice, salt and black pepper to the oil and mix it together.
• Rub this mixture of spices all over the pork roast. Now cover the pork roast in a tin foil and place it in the oven which has been pre-heated to 450 degrees Fahrenheit.
• Allow it to cook for 10 minutes. After 10 minutes, reset the temperature to 250 degrees Fahrenheit. The cooking time in this method is around an hour or so.
• Remove the roast from the oven and let it sit for 15 minutes before you serve it.

There are many different ways to learn to cook pork tenderloin. While some swear by methods like cooking in Dutch oven, cooking in an oven bag and pressure cooking, according to me the methods given above are some of the easiest ways of cooking pork roast.

Continue