Feeds:
Posts
Comments

Posts Tagged ‘cayenne’


I found it surprisingly hard to take pictures of BBQ chicken. For some reason, chicken just doesn’t seem that photogenic. Plus, it took a lot of willpower to keep myself from eating it immediately. If you’ve never made your own BBQ sauce, you should try it next weekend. It’s so much better than bottled, and pretty satisfying to know you made it yourself. I did make a large batch, and I’m hoping between the sugar and vinegar, it will keep in the fridge for a bit.

BBQ Sauce

2 tablespoons vegetable oil

1 onion, minced

3 garlic cloves, minced

4 plum tomatoes, seeded

3 tablespoons tomato paste

1/4 cup ketchup

1/2 cup red wine vinegar

3 tablespoons Worchestershire sauce

1/4 cup water

2 tablespoons Dijon mustard

3 tablespoons molasses

2 tablespoons brown sugar

1 tablespoon honey

1 teaspoon cayenne

1 tablespoon aleppo pepper powder

1 tablespoon ancho chili powder

1  tablespoon paprika

Saute the onion and garlic in the vegetable oil until softened. Add the tomatoes and tomato paste and allow to simmer for 10 minutes. Add the rest of the ingredients and simmer for 15 minutes longer. Let cool a bit and then puree in a food processor.

BBQ Chicken

1 chicken, cut into parts or use your favorite cuts

1 cup BBQ sauce

2 tablespoons olive oil or vegetable oil

salt and pepper

Make sure your chicken is dry when you start. You don’t need to wash chicken, it just spreads any potential bacteria around your sink. Dry off your chicken with a paper towel and rub all sides with olive oil or vegetable oil. Season with salt and pepper on both sides and place onto a hot grill or grill pan. (I now use a cast iron grill pan and it’s fantastic.) Let it develop nice color before you flip.

Brush with some BBQ sauce on both sides after you have grill marks. Continue brushing with sauce until the chicken is cooked through. Be careful not to overcook, use a meat thermometer if you’re not sure. Serve with some extra sauce on the side (not from the same container you were basting your chicken with…you don’t want to contaminate it.)

Advertisements

Read Full Post »


This recipe was based on one I found by Jean-George Vongerichten from Food and Wine magazine. I’ve had a container of kaffir lime leaves in the fridge, and there’s only so much Thai curry I can make. Then I found this recipe where he slits the leaf and slides a scallop in the slit. I’m not sure if he had really large leaves or really small scallops, but I couldn’t even come close to making it work. No worries, a couple toothpicks through the leaves and all is well.

These are possibly the most tasty scallops I’ve made to date, but part of the accolades should go to the fish guy at the greenmarket because he has the sweetest scallops. The kaffir lime leaves give it a beautiful light citrus flavor, but you could probably substitute other leaves if you can’t find the kaffir. Just make sure not to overcook them! You can even eat them a little undercooked and they should be soft and succulent.

Kaffir Lime Scallops with Browned Butter

1/2 pound scallops

2 tablespoons butter

1 tablespoon olive oil

2-3 kaffir lime leaves per scallop

1 teaspoon aleppo pepper or cayenne pepper

1 teaspoon chives, minced

salt

Skewer the kaffir lime leaves around the sides of the scallops, making sure the flat sides are still exposed so you can get a nice brown on them. Sprinkle with the aleppo or cayenne and some salt to taste. Warm the butter and oil in a frying pan until the butter starts to brown (but be careful not to let it burn). Gently place the scallops in the pan and allow to brown fully on one side before turning (about 2 minutes). Flip them gently once browned and add the chives to the butter. Cook for another minute and then they’re done! Remove leaves at the table before eating, they’re not really edible.

Read Full Post »


After the crab cakes and spicy crab pasta, I wanted to make a version of crab imperial I saw on Saveur. I changed it quite a bit, and it really became more dip than main course. I will definitely be trying something like this again because it’s one of the few dips that doesn’t use sour cream or cream cheese, two things I hate. (I know, I’m weird) Surprisingly, this dip doesn’t have any cheese, but the bechamel sauce gives it a richness that might make you think it does.

Crab imperial Dip

1/2 pound crabmeat

2 tablespoons butter

1 tablespoon flour

3/4 cup heavy cream

1.5 teaspoons salt

1 teaspoon freshly ground pepper

1/2 cup panko breadcrumbs

1 teaspoon Worchestershire sauce

1/4 cup Sherry

1 tablespoon paprika

1 teaspoon cayenne pepper

Juice of half a lemon

1 shallot, minced

1/4 cup finely chopped eggplant

2 garlic cloves, minced

1 tablespoon minced thyme

In a little olive oil, saute the shallot, garlic, and eggplant until it becomes soft, about 6-8 minutes. Stir in thyme and remove from heat.

Meanwhile, in a sauce pan, combine the flour and butter and let cook until it browns a little and becomes the consistency of wet sand. Whisk in the heavy cream and season with salt and pepper. Allow to thicken, about 2 minutes. Remove from heat and add the crab, Sherry, Worchestershire, half the panko, paprika, cayenne, and sauteed vegetables. Stir to combine. Add the lemon at the last second and pour into baking dish. Top with the panko and drizzle with olive oil. Bake at 400 for about 20 minutes or until browned on top. Let cool a little before eating.

Read Full Post »


The menu for New Year’s Eve included these crackers along with some homemade chocolate covered strawberries and prosecco. I brought the second batch last night to a New Year’s Day Party as well, and they disappeared quickly. I think these are going to be a good substitute for the gougeres I usually make. Because they don’t have a lot of butter, they aren’t flaky but more crunchy from all the cheese. Definitely addictive. A great start to the New Year!

Parmesan Cheddar Crackers

1 cup flour

1/3 cup spelt flour or whole wheat flour

3/4 cup grated cheddar

1/2 cup grated parmesan

1/2 teaspoon salt

1 teaspoon sugar

1 pinch cayenne

2 tablespoons butter

2 tablespoons olive oil

2 eggs

Combine the flours, sugar, salt, and cayenne into a bowl. Add the butter and squeeze between your fingers until the butter pieces have broken down and the mixture is crumbly. Add the cheeses and stir to combine, making sure all the cheese is distributed. Add the olive oil and eggs and stir together. Divide into two halves and wrap in plastic wrap. Let them rest in the fridge for at least 15 minutes.

After resting, roll out each half between two pieces of parchment paper as thinly as possible. Cut with a pizza wheel and place the crackers on silpat-lined baking sheets. They will puff up a little while cooking, so you want to spread them out a little. Bake them at 375 degrees for 10-12 minutes, or until starting to brown on the edges. Let cool a few minutes before moving them so that they can crisp up as they cool.

Read Full Post »


I don’t make spicy food that often, but I was craving some spicy grilled shrimp the other night. I had also picked up some fresh corn from the farmers market, but I didn’t want to do boring old corn on the cob. I usually do an Italian spin on corn salad or even a cheesy version, but I thought with the spicy shrimp, this Spanish/Mexican version would work well. It was really DELICIOUS.

Chili Rubbed Shrimp

1 pound cleaned shrimp

1 tablespoon paprika

1 tablespoon garlic powder

1 teaspoon spanish pimenton (can be left out)

1 teaspoon salt

1 teaspoon freshly ground pepper

1/2 teaspoon cumin

1/2 teaspoon cinnamon

1/2 teaspoon cayenne chili powder

1/2 teaspoon chipotle chili powder

2 tablespoons olive oil

Mix all the spices together and dredge the shrimp in them to coat. Add the olive oil and stir. Marinate for an hour. Put on a hot grill or grill pan and flip after 3 minutes or until they start to curl up. 1 minute on the other side and they are done.

The corn can be made ahead of time and mixed together at room temperature.

Grilled Corn with Manchego and Lime

3 ears of corn in the husk

1 cup manchego, grated

2 limes, zested and juiced

1 tablespoon honey

1 tablespoon butter

3 tablespoons extra virgin olive oil

1/2 teaspoon red pepper flakes

1 tablespoon chives, chopped

Grill the corn for 15-20 minutes, or you can roast them at 425 degrees. Let the corn cool and then remove from the cobs. You can throw the cobs out or reserve them for another use.

Saute the corn in 2 tablespoons of olive oil and red pepper flakes. Add the butter and remove from the heat once it’s melted.

Add remaining olive oil, lime zest and juice, honey, and chives. Let cool and add manchego.

Read Full Post »

%d bloggers like this: