Showing posts with label not. Show all posts
Showing posts with label not. Show all posts
Thursday, May 1, 2014
I AM NOT COOKING SO SEE THE LAKE NAUKUCHIA TAL
I am not cooking these days, so see some photographs at my Himalayan Blog. ( In case you are interested)
Click here on Naukuchia tal
http://ughosh./2010/06/naukuchia-tal-lake-foot-hills-of.html
Click here on Naukuchia tal
http://ughosh./2010/06/naukuchia-tal-lake-foot-hills-of.html
Saturday, March 29, 2014
Lime and Chipotle Glazed Sweet Potatoes – Wham Bam it’s not a Yam
OK, let’s clear up a bit of culinary confusion. In the produce department of your local grocery store, they sell both sweet potatoes and yams. The fact is they are all actually sweet potatoes. Some varieties of sweet potatoes, like Beauregard and Garnet, are often marketed as “yams.” So, in the clip when I say that you can use sweet potatoes or yams, what I’m really saying is you can use any variety of sweet potato available for this recipe. True yams are native to Africa
and Asia and are rarely, if ever, seen in our markets.This simple roasted sweet potato video recipe is a perfect side dish to all those great, grilled classics you’ll be cooking up this summer. I’m sure you already know how much better for you the good old sweet potato is than the regular russet. Not only are they much higher in fiber, complex carbohydrates, protein and vitamins, but
they also taste good. It’s a win win. I hope you’ve got your silicon baking mat ready, as it makes this recipe a snap as you’ll see in the video. Of course, you can really spice these up with a bit more Chipotle than I used, but the tablespoon I put in gives it just the right kick, plus that wonderful, slightly smoky flavor. By the way, the lime Chipotle mixture we create to start the dish is actually an example of a Citronette, which we explored in another recipe clip. If you haven’t seen that one, I’ve linked it in so you can check it out. Enjoy!Ingredients:
3 sweet potatoes
1 large juicy lime
1 tbl Chipotle chili powder
1 1/2 tsp salt
1 1/2 tsp olive oil
*Note: we baked for 30 min at 375F, then tossed in the remaining lime mixture, and then finished at 450F for another 10-15 minutes until tender and nicely glazed.
Wednesday, February 5, 2014
Because Covered Pork Chops are not the Same as Smothered Pork Chops
Even though Ive always found the name, "smothered pork chops," a little unsettling, its one of my favorite southern recipes. A beautiful combination of dark, rich onion gravy covering pan-fried pork chops.While the name may have some other more nefarious connotations, it really is quite appropriate. I mean, what else woud we use? "Covered pork chops," doesnt work. Swamped? Enveloped? Gravyfied? No, smothered pork chops is exactly what these are.
The secret to this very simple recipe is to take your time and really brown the onions well. Short of being totally black, you really can’t cook them too dark. This will give your gravy its deep, rich taste, and just as importantly, its mouth-watering color.
These are definitely going in the cookbook, so as always, if you give them a try, please let me know what you thought. Enjoy!
Ingredients:
4 large pork chops, about 1 inch thick
1 teaspoon poultry seasoning
salt and fresh ground black pepper to taste
2 tablespoons vegetable oil
1 tablespoon butter
1 large yellow onion, sliced
4 cloves garlic, finely minced
1 rounded tablespoon flour
1 1/2 cup chicken broth
1/4 cup buttermilk
1/4 cup water
4 cups cooked rice, optional
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