If you want to try some exotic new flavors on the grill this summer, you will enjoy this recipe. The secret is in the sauce. At risk of sounding like a food writer for the Ladies Home Journal in the 1950’s, the sauce can best be described as zingy and zesty, packed with intense Asian flavors. It’s got a nice little burn going on from the gochujang sauce, but it’s an easy recipe that starts with prepared barbeque sauce as a base. My husband loved this recipe, and since he’s the grill master at our house, nothing goes on the fire that doesn’t meet with his approval.
Okay, I’m just going to say it. If you don’t try this recipe, you are crazy. I mean it. I want everyone to make this fast, easy and insanely delicious recipe as soon as possible. You will be ecstatically happy to have this winner of a chicken dinner in your recipe repertoire. If I could, I would come to your house wielding a jar of sun-dried tomatoes and a carton of cream and chain you to your stove until you completed the recipe, just so I could see your happy face when you take your first bite. Be glad I don’t know where you live.
This version of slow cooker Mississippi Pot Roast recently appeared on the cooking website of the New York Times. Refined by Sam Sifton, it’s a somewhat healthier way of cooking a recipe that has been a favorite on Pinterest for many years. Somehow, I’d never heard of it before, which surprised me since I peruse many of the home cooking sites that show up on Pinterest. I’ve seen “Marry Me Chicken” show up about a thousand times, for example. And I’ve never tried it either. But once I read the pot roast recipe, it sounded so appalling that I couldn’t wait to try it!
(Vicki James) I was remembering our wonderful dining experience at Ramires in Guia, Portugal. Once we returned home, I started scouting for a great Piri Piri chicken recipe to try at home. There are many to be found on the internet, and I perused more than a few. I knew I had hit pay dirt when I found this recipe on a lovely blog by Nelson Carvelheiro. His Piri Piri chicken recipe also includes a photo blog of his sweet Portuguese grandmother making the recipe just as she has every Sunday for years. There is a terrific picture of her with her adorable black and white puppy. You’ll fill your cuteness quotient for the day.
This is a wonderful dish with a split personality. It tastes savory and sweet all at the same time. You must make it while beautiful tomatoes are in still in season. It tastes like summer in the best possible way.
When you can’t make up your mind whether your taste buds crave Asian or Italian, try this fabulous fusion. It has a split personality and when you can’t decide what you want, this schizophrenic delight will show you just how wonderful crazy can be. Kudos to Kay Chun who published this terrific recipe on the New York Times Cooking website. If you have not already subscribed, you should.
(Vicki James) How about a red hot quickie? Oh, baby! I thought you'd say “yes”! Why wouldn't you? We are talking fiery morsels of flavor that make you pucker up and beg for mercy in the form of a creamy blue cheese cool-off. Now doesn't that tickle your taste-buds? Because I am talking screamingly good Fourth of July in your mouth fireworks good. Best of all it's fast and easy and unlike some hot, cheap experiences you (or someone you know, wink wink), may have had in the past, this one is guilt free. Nothing you have to lie about tomorrow.
Happy Chinese New Year! What better way to usher in the Year of the Pig than with a plate of succulent, tender, juicy ribs, glazed with an almost unbearably yummy sauce? Forget those hard, dry little ribs found on your last Pu-Pu platter. These bad boys are the bomb. They are sticky, sweet and savory all at once. You may cry with joy. You may want to set off some Chinese firecrackers to celebrate. I found this recipe on the New York Times Cooking website, which has become one of my favorite places to find divine new recipes. The recipe author noted that in China ribs are not merely served as an appetizer, as they are in many Chinese restaurants here. They are frequently enjoyed as a main course served with rice and a green side.
I need to tell you I am in love. Isn't that what spring is all about? The sap is running, the flowers are blooming, the birds are nesting and love is in the air. Being happily married, I seldom get crushes on other men. I don't even lust after movie stars. But if this soy-mustard sauce was a man, it would be Bradley Cooper and I just might be tempted to stray. Yes, folks, it is that good. It's so good it makes me want to be bad!
“If you tell the truth, you don't have to remember anything.”
― Mark Twain