Thought for Food

The following marinade is great on beef, but would work well with chicken breasts. This is a good marinade for barbecuing, but would also work for meat grilled in the oven or on an electric grill.

Cooking times will vary depending on the style of cooking, cut of meat, required doneness, etc.

Ingredients:

• 2 green onions
• 2 tablespoons chopped fresh ginger
• 1 tablespoon soy sauce
• 1/2 cup beef stock
• 1/4 cup orange marmalade
• 1/2 cup of orange juice
• 1 tablespoon of five-spice powder
• 1/4 cup of fresh cilantro, leaves and stems

Directions:

1. Place the ingredients in food processor and whiz until blended.
2. Pour over meat and marinade for at least 2 hours.
3. Remove meat from marinade a grill until cooked.

Technorati Tags: Marinade, BBQ, Grilling, Recipe, Beef, Chicken, Ginger, Orange

Posted by Ian McKenzie at 02:41 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:

• 2 cups sour cream
• 1 cup mayonnaise
• 3/4 cup blue cheese, crumbled
• 2 tablespoons skim milk
• 2 cloves garlic, mashed
• 1 tablespoon Worcestershire sauce
• Tabasco sauce, to taste
• Salt and freshly ground black pepper, to taste

Directions:

1. Combine sour cream, mayonnaise and blue cheese in bowl of stand mixer. Beat until well blended.
2. Gradually beat in milk, garlic, Worcestershire, Tabasco, salt and pepper.
3. The dressing should be thick enough to hold up a spoon. However, you can adjust the consistency by adding more skim milk, if desired.
4. Serve over a thick wedge of iceberg lettuce.

Posted by Ian McKenzie at 07:25 PM | Permalink | Comments (0) | TrackBacks (0)

• 2 cans whole peeled tomatoes (28 oz.)
• Medium bunch of fresh cilantro (cut off stems)
• 1 large yellow onion (quartered) 1
• 3-4 fresh green medium jalapenos
• 5 cloves fresh garlic, peeled
• 1 tsp salt & pepper (5 ml)

Add ingredients to blender and PULSE on low for 5-15 seconds.

For more summer party recipes you can make with a blender, visit www.hamiltonbeach.ca.

- News Canada

Posted by Ian McKenzie at 10:35 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:

• 1/2 cup orange juice
• 1/2 cup raisins
• 1/4 cup soy sauce
• 1/4 cup white vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon grated orange zest
  
• 2 tablespoons ketchup
• 2 tablespoons Heinz chili sauce

1. Mix all ingredients in a pot and bring to a boil over medium heat. Continue cooking for 2 minutes, stirring constantly.
2. Remove from heat and allow mixture to cool.
3. Pour into a blender and process until mixture is smooth.
4. Store in a capped bottle and store in the refrigerator. Should keep for about 3 months.

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Posted by Ian McKenzie at 04:20 PM | Permalink | Comments (0) | TrackBacks (0)

With Easter a couple of weeks away, store shelves are full of that sugary marshmallow goodness known as Peeps. There’s something about those brightly-coloured confections that brings out the creative in people.

Along with decorating your vehicle and “science” experiments, there are numerous Peeps-based recipes. I once made a somewhat macabre pan of Rice Krispies Treats using the yellow Peeps chicks. I cut off and reserved the heads of 24 chicks. I then used the bodies for the marshmallow requirement of the recipe (giving a yellowish tinge and an extra sugar hit to the final product.). After the squares had cooled in the pan, I heated the necks of the reserved heads and attached them evenly-spaced on the top. I then used some red food colouring to create blood running from the severed necks over the top of the squares. Just gruesome enough to make people want to eat them.

This Peeps-variation on sweet and sour sauce comes from the PeepBlog.

Ingredients:

• 3-4 Peeps Bunnies
• 1 tbsp. cornstarch
• 3 tbsp. sugar
• 3 tbsp. red wine vinegar
• 1 tbsp. soy sauce
• 1 tbsp. chili sauce
• Dash ground red pepper
• 1/2 cup chicken broth

Directions:

1. Dice Peeps into 1/4 inch chunks
2. Mix all other ingredients in a saucepan and place over medium heat
3. As sauce gets hot, stir in Peeps
4. Cook, stirring, until sauce bubbles and thickens

Technorati Tags: Cooking, Recipes, Sauces, Sweet+and+Sour+Sauce, Asian, Marshmallow+Peeps

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Posted by Ian McKenzie at 08:58 AM | Permalink | Comments (0) | TrackBacks (0)

1 cup real mayonnaise
2 Tbsp. buttermilk
1 Tbsp. crumbled bleu cheese
1/8 tsp. coarse ground black pepper
1 Tbsn. minced onion
1 clove garlic finely chopped

-Stir together all ingredients in a bowl until smooth.
-Cover and chill for 30 minutes before serving.

Technorati Tags: Cooking, Recipes, Bleu Cheese Dressing, Salads

Posted by Ian McKenzie at 11:57 AM | Permalink | Comments (0) | TrackBacks (1)

Ingredients:
1/2 cup Cocoa powder
1/2 teaspoon Salt
1 1/2 cups Evaporated milk
12 packages Equal
1 teaspoon Vanilla

Directions:
Mix cocoa and salt together in the top of a double boiler. Add evaporated milk gradually, stirring constantly to keep mixture smooth. Cook over hot water until thick. Add Equal and vanilla. Pour into a glass jar and keep refrigerated.

Posted by Ian McKenzie at 04:25 PM | Permalink | Comments (0) | TrackBacks (0)

This is a recipe for microwave hollandaise sauce that is delicious and easy! It is from the cookbook, Colorado Cache Cookbook, by the Junior Leage of Denver. Yes, hollandaise sauce is fattening, but it’s sooooo good and if you just make it occasionally, it is okay - I said so! And you can’t beat it for putting over baked salmon!

• 1/4 cup butter
• 1/4 cup light cream (I use half and half)
• 3 egg yolks, lightly beaten
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• dash of cayenne pepper

Melt butter in a 4 cup glass container in microwave for 1 minute. Stir in remaining ingredients and cook 1 minute. Stir once while cooking. Stir briskly with wire wisk until light and fluffy. Don’t overcook or sauce will curdle.

(FOODIE’S NOTE: I put it in the microwave on about 1/2 power and take it out 3 or 4 times to stir with the wire wisk. I have never tried their directions for only 1 minute - I want to watch it closer than they say.)
[A Foodie By Nature]

Posted by Ian McKenzie at 01:51 PM | Permalink | Comments (0) | TrackBacks (0)

20 Roma tomatoes, halved and seeded
1/4 cup olive oil
1/2 teaspoon kosher salt
1 teaspoon pepper
1 cup finely diced onion
2 tablespoons minced garlic
1 tablespoon roughly chopped oregano leaves
1 tablespoon roughly chopped thyme leaves
1 cup white wine

Pre-heat oven to 325 degrees F.

In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours, then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins. Add white wine and cook on low heat covered for 30 minutes.

Posted by Ian McKenzie at 01:04 PM | Permalink | Comments (0) | TrackBacks (0)

2 cups chicken stock
2 1/4 pounds plum tomatoes, chopped
1 1/4 cup chopped mango
1 cup chopped yellow onions
1/2 pound turnip, peeled and diced
1 jalapeno pepper, seeded and minced
1/2 cup ketchup
1/4 cup raisins
1 (2-inch) cinnamon stick
2 cloves
3 tablespoons light brown sugar
2 tablespoons rice wine vinegar
2 tablespoons apple cider vinegar
1 tablespoon plus 1 teaspoon molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
1/4 teaspoon cayenne
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice

Combine chicken stock, tomatoes, mango, yellow onions, turnip, jalapeno, ketchup, raisins, cinnamon, cloves, light brown sugar, vinegars, molasses, Worcestershire, garlic, ginger, coriander, chili powder, and cayenne in a medium, heavy pot and bring to a boil.

Reduce the heat to medium-low and simmer until thickened, about 1 1/2 hours. Remove the sauce from the heat and puree on high speed with an immersion blender or in batches in a food processor. Add the orange and lemon juices and process to blend.

Posted by Ian McKenzie at 09:34 PM | Permalink | Comments (0) | TrackBacks (0)

7 oz. bitter dark chocolate
1/2 cup strong black coffee or 1 tsp instant coffee, made up with 120 mL water
3 oz. superfine sugar
1/2 cup whipping cream

Place the chocolate, broken up into small pieces, in a thick-bottomed pan with the coffee and sugar and melt over a low heat, stirring occasionally. Then pour in the cream, still stirring, and when it is very hot pour into a warmed sauceboat or a bowl with a ladle.

Posted by Ian McKenzie at 02:33 PM | Permalink | Comments (0) | TrackBacks (0)

1 1/2 cups brown sugar
1 1/2 cups ketchup
1/2 cup cider vinegar
1/2 cup water
1 tablespoon Worcestershire sauce
2 1/2 tablespoons prepared mustard
2 teaspoons paprika
2 teaspoons salt
1 1/2 teaspoons black pepper
hot pepper sauce to taste

Directions
In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.

Technorati Tags: Recipes, Cooking, Sauces, BBQ

Posted by Ian McKenzie at 03:24 PM | Permalink | Comments (0) | TrackBacks (0)

Technorati Tags: Recipes, Cooking, Sauces, Hollandaise, Microwave

Posted by Ian McKenzie at 07:35 PM | Permalink | Comments (0) | TrackBacks (0)