There have always been chefs who are more well-known than others. But we live in an age when celebrity chefs are some of the biggest stars in the world. They become full-fledged famous people who have fans just as dedicated as any movie star or rock singer. And thanks to the Food channel and the Food network, they have a platform where they can show off their skills daily. It’s clear that for many of the chefs, it’s not just hype. They have the skills and ability to back up their fame. If it came down to it, they can still cook up a storm and prepare some of the best food you’ve ever tasted. And when it comes to grilling, the competition is fierce because it’s one of the grandest American traditions around. [Read more…]
It is raining cats and dogs once again and it is best to stay indoors, which is why pizza is the perfect food to prepare for lazy days on the couch while watching television. It is also a great party food or side. Even kids have fun assembling pizzas, although I am not sure that this flavor will appeal to them. It is always enjoyable to make it in different shapes and sizes, depending on the occasion. One thing is for sure though, I like the crust thin.
Grilled chicken and mushroom pizza has a barbecue sauce base to give this dish an aromatic flavor. I personally prefer hickory barbecue sauce because of its smoky flavor, but any type will do. You also have the option to buy prepared pizza crusts, but I am also recommending a homemade recipe. Adding some bell peppers to this recipe can also contribute more taste, while serving it with lettuce can give it some crunchiness and color too.
1/4 cup tomato sauce
4 cloves garlic, minced
1 tablespoon olive oil
1/4 cup barbecue sauce
2 pieces chicken fillet
1 large tomato, seeded and sliced
1 1/2 cups fresh button mushrooms, coarsely chopped
1 cup grated mozzarella cheese
Marinate the chicken in half of the barbecue sauce and preheat the oven at 250Â°C.soft and light brown.
Cook the chicken in a stove top grill for 3-4 minutes per side or until light brown. Once the chicken fillets are cooked, transfer it to a plate and let it cool. After, shred the grilled chicken or slice it into cubes.
While grilling the chicken, heat the oil in a small saucepan over medium heat. SautÃ© the garlic for 1-2 minutes or until it becomes golden brown.
Place the pizza dough on a floured surface and roll it out. Put it on a greased baking tray. Spread the tomato sauce mixture over the dough. Top it with chicken, tomatoes, mushroom and cheese. Bake it for 15-20 minutes or until crisp and the cheese bubbles.
Remove the pizza from the oven and drizzle with the remaining barbecue sauce. slice before serving. Serve immediately.
Photo Courtesy Of: Â viamarisol
Grilled inside, these taste great, and are superb party food â€“ either as a starter on a plate accompanied with a fresh Green Leaf salad, or as a canapÃ© on cocktail sticks or as they are, but grill them outdoors on a barbecue and then enjoy a complete masterpiece – especially after a couple of practice runs to know how much time the Prawns will need to be cooked to perfection!
For a variation on this recipe, add wedges of Lemon or Lime onto the Skewers, before grilling. You could also try mixing a tablespoon of White Rum into the Marinade. If you want a bit more heat, leave the Chilli Seeds in the marinade mixture.
To serve 4
225g Raw Tiger Prawns
65g Parma Ham
1 Shallot, peeled and finely Chopped
1 Garlic Clove, peeled and Crushed
1tsp Wholegrain Mustard
1 Small Red Chilli, deseeded and finely Sliced
1tbsp Olive Oil
Â½ Lemon, juiced
Salt and Pepper
1. Peel the Prawns, discarding the heads and removing the black vein down the back. Wash and dry them very well, before threading onto Skewers which have been soaking in warm water for at least thirty minutes.
2. Cut the Parma Ham into slices, and wrap around the Prawns.
3. Mix the Shallot, Garlic, Mustard, Chilli, Olive Oil and Lemon Juice together, before seasoning to taste with Salt and Pepper. Pour over the Prawn Skewers and chill for around one to two hours in a refrigerator, turning every fifteen to twenty minutes.
4. Heat a grill up, and then drain the Skewered Prawns, and cook for four to six minutes, basting with the marinade
and turning occasionally.
Photo Courtesy of: Navin75
According to The Free Dictionary, the expression “stick to one’s ribs” refers to food that will “last long and fortify one well”. The example sentence they give is “I don’t want just a salad! I want something that will stick to my ribs.”- something I agree with very often. In a perfect world, all meals will fortify you well.
These barbecued ribs are such a meal. Yes, they’re mostly bone, but as any rib-aficionado knows, it’s the meat next to those bones that are stunningly delicious. Moist, succulent, and tasty.
Stick to Your Ribs Barbecued Ribs
6 lbs pork spareribs (or pork babyback ribs)
1 28-oz can chunky tomato sauce (or you can use some tomato sauce and a can of good chopped tomatoes)
1/3 cup dark brown sugar
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce (I’ve used either chinese or japanese- they’re both good)
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon garlic powder (may be substituted with 3 crushed cloves)
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Mix all the ingredients (except the ribs, naturally) together in a large bowl. Slather over the ribs. Now, depending on how you want to cook this, you can either:
– Put it into a crock-pot, cover and cook on LOW for 6-8 hours or HIGH for 3 to 4 hours, OR
– Fire up the grill, and barbecue these babies.
Note that there isn’t anything ladylike about this dish- enjoying it requires a good amount of paper napkins, after all- but if you want ladylike, have a salad.