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Steven Raichlen's Thai Grilled
Chicken
The Aussies may love their shrimp on
the barbie.
But we Americans can't get enough of chicken on the grill.
After all, it's economical, versatile and always a crowd-pleaser.
Especially when it's tender, moist and flavored with a fragrant Thai
paste like this one from "Steven Raichlen's Planet Barbecue!"
(Workman Publishing) by that master of the grill, Steven Raichlen.
You marinate a quartered chicken (we used chicken thighs) with a
paste of garlic, fresh ginger, lenongrass, cilantro, sugar, pepper,
soy sauce and curry powder. Raichlen says to use a mortar and pestle,
but a food processor will make easy work of it even quicker. Let the
paste do its magic on the chicken for at least four hours in the
fridge or overnight.
Click here for the recipe and to learn
more about this southern Thailand-style recipe.
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Grilled
Corn -- Asian Style
Want to dress up corn on the cob in a
whole new way?
Look no further than "Corn with Hosin-Orange Butter" from
the new "The Grilling Book: The Definitive Guide from
Bon Appetit" (Andrews McMeel), of which I recently
received a review copy.
It's easy as can be - just a matter of grilling whole, shucked ears,
then smearing them with a creamy mixture of softened butter, hoisin
sauce, Chinese chili-garlic sauce and grated orange zest.
The recipe calls for white corn. But I don't see why yellow or
bi-colored corn won't work equally well. Click here for the recipe.
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For more musings on food, wine, life and laughter, go to foodgal.com.
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