Spicy Asian Marinade
April 22, 2013
This is one of the most versatile marinades I’ve ever had. It goes well with chicken, beef, salmon and pork.
It has all of the elements of a perfect marinade. The spiciness from the Sriracha chili sauce, wasabi paste and fresh grated ginger. The saltiness of the soy sauce. The tartness of fresh squeezed lemon juice and rice wine vinegar. The sweetness of brown sugar.
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It has all of the elements of a perfect marinade. The spiciness from the Sriracha chili sauce, wasabi paste and fresh grated ginger. The saltiness of the soy sauce. The tartness of fresh squeezed lemon juice and rice wine vinegar. The sweetness of brown sugar.
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Garlic Cheddar Biscuits
February 19, 2013
The science behind bread is very interesting. In order to make bread rise you need bubbles. To create these bubbles and make a soft light bread, there are two options.
First, you can use yeast which ferments the natural sugars in flour into alcohol and carbon dioxide. This will also create a unique flavor which in the case of biscuits is undesirable.
The second option, which we will use in this recipe, is a leavening agent called baking powder. Baking powder is a combination of acid (sodium aluminum sulfate and mono calcium phosphate) and a base or alkaline chemical (sodium bicarbonate AKA-baking soda). When the acid and base react with the liquid in the biscuit mix, they create carbon dioxide bubbles which will make the dough rise.
I have been working on perfecting the biscuit recipe for years. I have finally figured it out. It is not a technically difficult recipe and only requires basic ingredients. You will not be disappointed!
First, you can use yeast which ferments the natural sugars in flour into alcohol and carbon dioxide. This will also create a unique flavor which in the case of biscuits is undesirable.
The second option, which we will use in this recipe, is a leavening agent called baking powder. Baking powder is a combination of acid (sodium aluminum sulfate and mono calcium phosphate) and a base or alkaline chemical (sodium bicarbonate AKA-baking soda). When the acid and base react with the liquid in the biscuit mix, they create carbon dioxide bubbles which will make the dough rise.
I have been working on perfecting the biscuit recipe for years. I have finally figured it out. It is not a technically difficult recipe and only requires basic ingredients. You will not be disappointed!
Spicy Serrano Turkey Burgers
February 16, 2013
This is the spicy and healthy relative of the hamburger. Turkey alone can be bland but this lack of intrinsic flavor allows the other ingredients to stand out.
Often, the downfall of entertaining is spending the entire night cooking which leaves no time to enjoy the company of your guests. This is an easy recipe that can even be made the day before. In fact, I suggest making it the day before in order to let the spices diffuse into the ground turkey.
Often, the downfall of entertaining is spending the entire night cooking which leaves no time to enjoy the company of your guests. This is an easy recipe that can even be made the day before. In fact, I suggest making it the day before in order to let the spices diffuse into the ground turkey.
Cheddar Cheese Stuffed Popovers
February 13, 2013
Popovers are basically the American version of Yorkshire pudding. They are hollow rolls made from batter, similar to that which you would make for crepes or pancakes (although no sugar is added in this case). They are very easy to make and require only a few ingredients. I decided to stuff them with cheddar but you could use any type of cheese you prefer as long as it melts well.
Sriracha from Scratch
February 09, 2013
After growing a Thai Chili plant this last summer, I had hundreds of these extremely spicy peppers left over. I wanted to preserve them so I used my food dehydrator to dry them. You can also buy them already dried and very cheap at most grocery stores. Granted, it is probably much easier to just buy a bottle of Sriracha Sauce but I promise you that the “made from scratch” version is much better.
The Perfect Brine and the Science behind it
January 19, 2013
When it comes to brining, there are multiple theories about how it works. First, I will attempt to logically disprove some common myths about brining. Then, I will use my background in chemistry, anatomy and physiology to construct an accurate theory.
Colorado Spicy Green Chili
January 14, 2013
Spicy Green Chili Stew is found at nearly all Mexican restaurants throughout New Mexico and Colorado. It can be eaten like soup or used to “smother” a burrito, tamale, hash browns or even a hamburger. The only essential ingredient is roasted Hatch Green Chiles. If you can’t find them fresh, you can surely find them in the frozen section at your local grocery store. Every family has their secret recipe and variation. Some add pinto beans, some add diced potatoes, some use chicken instead of pork. This is my family’s recipe that we have perfected over the years. Enjoy!
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How to make the Perfect Prime Rib
December 27, 2012
Prime rib is one of the most tender and flavorful cuts of steak if cooked properly. It is from the loin or back muscles of the cow and can officially include only the 6th through the 12th ribs. Therefore, the largest prime rib available is 7 ribs. The traditional rule of thumb is to have about one rib per person but in my experience, a 7 rib roast is enough for at least 10 people. This particular 7 rib roast weighed in at 18 lbs.
How to make Tabasco sauce
December 19, 2012
The worlds most famous hot sauce can easily be made at home. It only takes 3 months to grow the peppers and 6 months to ferment them. Or... you can go buy a bottle for $5, but that’s not nearly as much fun!