Beautiful Kitchens - July/August 2010

Beautiful Kitchens - July/August 2010 

English | PDF |164 pages | 34,8 MB

The UK's best selling kitchens magazine. Each issue of Beautiful Kitchens is full of inspirational ideas and practical advice for people who are actively seeking to make a change in their kitchens.

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Grilled Chicken Kabob Salad

Grilled Chicken Kabob Salad

Ingredients

2 medium boneless chicken breasts (skin-on)

4 links sweet Italian pork sausage cut in half in the middle

1 crusty baguette, cut into rounds

12 fresh bay leaves

2 lemons

1/2 cup extra-virgin olive oil

kosher salt and freshly ground black pepper

2 anchovies

1 garlic clove

1 tablespoon lemon juice

2 egg yolks

1 cup extra-virgin olive oil

2 tablespoons water

2 tablespoons grated Parmigiano-Reggiano cheese

kosher salt and freshly ground black pepper

2 heads romaine lettuce, chopped

2 lemons, cut into wedges for garnish

flat-leaf parsley leaves for garnish

1 cup grated Parmigiano-Reggiano cheese

Method

Preheat grill to medium-high heat. Take 4 links of sweet Italian pork sausage and cut in half in the middle. Chop 2 medium boneless chicken breasts (skin-on) into chunks roughly the same size as the sausage. Take one crusty baguette, and cut it into rounds. Using metal skewers make two extra-large kabobs (two skewers per kabob). Thread the components alternating bread, chicken, sausage and fresh bay leaves until the skewers are full. Baste the kabobs with extra-virgin olive and season with salt and freshly ground black pepper.

Place skewers on the hot grill and cook until golden brown, turning to get an even color all over. Baste with lemon juice as they cook. Prepare the salad. In a blender, combine 2 anchovies, 1 garlic clove, 1 tablespoon lemon juice, 2 egg yolks, and 1 tablespoon of grated Parmigiano-Reggiano cheese. Pulse a couple of times to combine, then add 2 tablespoons water and blend again. Keep the motor running, and gradually pour 1 cup extra-virgin olive oil through the feed tube and continue to blend until emulsified. Season to taste with salt and some freshly ground black pepper.

Chop 2 heads of romaine lettuce, and throw into a large mixing bowl. Dress the salad with homemade dressing, add some Parmigiano-Reggiano cheese and some cracked black pepper, and mix thoroughly. When the kabobs are done, remove them from the grill and serve alongside the salad. To plate, garnish with more Parmigiano-Reggiano cheese and fresh lemon.

Broken Wheat Halwa

Broken Wheat Halwa

Ingredients

Broken Wheat 1 cup

Sugar 1 cup

Jaggery (nalla bellam / thati bellam) 1 cup

Cashews 2 tbsps

Ghee as required

Method 

Heat tbsp of ghee in a sauce pot, add cashews and fry until golden brown.

Remove onto a bowl and add broken wheat to the same pot.

Roast the wheat on low flame for a minute or two.

Pour 4 cups of water into the pan and cook covered until broken wheat is cooked.

Once broken wheat is cooked, add sugar and jaggery.

When sugar and jaggery starts to caramalize, add 2 tbsps of ghee.

Once the broken wheat comes near and thickens a bit, stir in cashews and remove from heat.

Serve hot or cold.

Notes: Make sure broken wheat is thoroughly cooked before adding sugar and jaggery. Add more water to cook it if required.

Wheat Flour Burfi

Wheat Flour Burfi

Whole wheat flour is used in making a traditional golpapdi / gulpapti. Wheat flour is fried in ghee till it turns light golden color. Then the grated jaggery is either directly added or made into thin syrup before adding to the wheat flour. The golpapdi mixture is then moulded into burfi or ladoo.

Makes: around 8 squares of Gulpapti.

Ingredients

Whole Wheat Flour 1 Cup

Jaggery 3/4 Cup

Cardamom Powder a Pinch

Cashews 4 – 5

Ghee 1/2 Cup

Method 

Grease a small square dish with a drop of ghee and keep aside.

Heat around quarter cup of water in a pot, add jaggery.

Let all the jaggery melt and the syrup slightly thicken before removing from heat.

Make sure the jaggery syrup doesn’t form any soft or hard ball when a drop is added to small bowl of water.

Heat a tsp of ghee in a nonstick pan, add cashews and fry them on low flame till they turn light golden color.

Remove fried cashews onto a plate and break them into halves.

Add half of the remaining ghee into the same pan.

Add wheat flour and fry on low – medium flame by stirring continuously.

Once wheat flour turns to light golden color (around 5 minutes), stir in jaggery sryup and the remaining ghee.

Cook on low flame till the mixture comes together (around 2 minutes).

Pour the cooked wheat flour mixture into greased dish.

Press with back of a small bowl to soften the mixture.

Cut the wheat flour mixture into around 2 inch squares.

Slightly press a broken cashew on each square.

Let the golpapdi cool off to room temperature before you carefully cut them again into pieces.

Store tight in a clean dry jar and gulpapti stays fresh for a week or more.

Notes: Make sure not to overcook the wheat flour mixture once jaggery is added.

Suggestions: If the jaggery sryup becomes too thick, stir in a tbsp or more water. If the jaggery syrup is too thin, then cook the wheat flour mixture for longer time for it to bind well.

Variations: You can also add any sort of dried nuts or dried fruits to the wheat flour mixture. You can also make the wheat flour mixture into small balls by greasing the hands with little ghee.

Other Names:Wheat Flour Burfi, Gulpapti, Gulpapdi, Sukhdi, Golpapdi, Sukhadi, Gor Papdi.

Mediterranean Roasted Chicken Wrap

Mediterranean Roasted Chicken Wrap

Ingredients

Humus:

1 garlic clove 

2 cups cooked chickpeas

1 small shallot, peeled and coarsely chopped

2 tablespoons chopped fresh cilantro

1/2 teaspoon ground cumin

1/2 teaspoon (or more) salt

Juice of 1 lemon (about 3 tablespoons)

1/4 teaspoon toasted sesame oil

1/4 cup extra virgin olive oil

3 teaspoons (about) water

Tzatziki:

1/2 hothouse cucumber, peeled, seeded, diced

1 cup Greek yogurt

1 tablespoon fresh lemon juice

1 teaspoon dried mint

Wraps:

1/2 red onion, very thinly sliced (about 2 cups)

2 teaspoons sumac 

4 20x10-inch-oval lavash bread

12 ounces roasted chicken, torn into large bite-size pieces

1/2 head romaine lettuce, outer green leaves discarded, inner crispy leaves thinly sliced

6 radishes, thinly sliced

4 ounces feta cheese, coarsely crumbled

Method

Mince the garlic in a food processor. Add the chickpeas, shallots, cilantro, cumin, and 1/2 teaspoon of salt and blend until a coarse puree forms. Scrape down the sides of the bowl. With the machine running, gradually add the lemon juice and sesame oil through the feed tube, scraping the sides down as needed. Gradually add the olive oil, blending until smooth and creamy. Slowly drizzle in a little bit of water, 1 teaspoon at a time, until the desired consistency is achieved. Season to taste with more salt.

Mix the cucumber, yogurt, lemon juice, and dried mint in a small bowl. Season to taste with salt.

Toss the onions with the sumac in another small bowl to coat. Season to taste with salt.

Spread the humus over the lavash breads.

Scatter the chicken over the left-hand side of the lavash.

Scatter the lettuce over the chicken. Scatter the radishes and feta cheese over the lettuce.

Scatter the onion mixture over the fillings.

Spoon the yogurt alongside the fillings.

Starting with the short edge alongside the fillings, roll up the lavash. Cut each wrap in half on an angle and serve.

Super Easy Baked Pork Chops

Super Easy Baked Pork Chops

Ingredients

6 pork chops , 3/4 inch thick (about 2 pounds)

1 jar (28 ounces) Prego® Fresh Mushroom Italian Sauce (3 cups)

6 cups hot cooked medium tube-shaped pasta (ziti) (about 4 cups dry) or 6 cups spaghetti

Method

In 3-quart oblong baking dish, arrange chops. Bake at 400°F. 20 min.

Pour Prego® sauce over chops. Bake 15 min. or until chops are no longer pink. Stir sauce before serving. Serve with macaroni.

Oven Fries with Garlic Aïoli

Oven Fries with Garlic Aïoli

Ingredients

FOR THE FRIES

6 large russet potatoes, peeled

2 fresh thyme sprigs

1 large fresh rosemary sprig, cut into 3 pieces

2 garlic cloves, cut into quarters

1/2 teaspoon smoked paprika

3 tablespoons olive oil

Sea salt and freshly ground black pepper

FOR THE AIOLI

1 garlic clove

2 large egg yolks

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1 cup grapeseed oil

1 tablespoon water, optional

1 tablespoon fresh flat leaf parsley, finely chopped

Method

Preheat the oven to 500 degrees F. Place a heavy large baking sheet in the oven until it is hot. Using a sharp chef knife, trim the potatoes to form rectangles. If desired, save any trimmings for another dish, such as for mashed potatoes. Cut the potatoes into fries that are 3/4-inch thick and 3 to 4 inches in length. Place the potatoes in lemon water until cooking to prevent them from browning.

Drain the water from the potatoes and place the potatoes on a large baking sheet lined with paper towels. Using paper towels, pat the potatoes until they are dry.

Toss the cut potatoes, thyme, rosemary, garlic, and smoked paprika with 2 tablespoons of the olive oil in a large bowl to coat the potatoes. Season with salt and pepper. Line the preheated baking sheet with a silicone baking mat. Arrange the potatoes in a single layer on the mat.

Roast the potatoes for 8 minutes. Remove the fries from the oven and turn them over as needed so that they brown evenly. Drizzle with the remaining 1 tablespoon of olive oil and return the fries to the oven and continue roasting until golden brown and tender, about 8 minutes.

Meanwhile, finely chop the garlic clove in a food processor. Add the yolks, red wine vinegar, and Dijon mustard and blend until smooth and fluffy, about 1 minute.

With the machine running, slowly add the oil in a thin steady stream until the aïoli is thick and creamy. If the mixture is too thick, add a little water to thin it to the desired consistency.

Stir in the parsley. Season the aïoli to taste with salt and pepper.

Remove the fries from the oven and lay the fries on another baking sheet lined with paper towels to absorb any excess oil; discard the thyme stems, rosemary, and garlic.

Serve the fries with the aïoli and enjoy.

Classic All-American Bacon Cheeseburgers

Classic All-American Bacon Cheeseburgers

Ingredients

Special Sauce

1/2 cup light mayonnaise

1/4 cup chili sauce

2 Tbsp dill pickle relish

BURGERS

2 lb 90 % lean ground beef

2 tsp Worcestershire sauce

1/2 tsp each salt and freshly ground pepper

6 whole-wheat hamburger buns, split

6 small lettuce leaves

1 large beefsteak tomato, cut in 6 thin slices

6 thin slices Vidalia onion

Nonstick spray

1 oz each) sharp Cheddar cheese 6 strips cooked bacon

Method

Special Sauce: Mix ingredients in a bowl.

Burgers: Gently mix ingredients in a large bowl. Shape into six 1-in.-thick burgers.

Heat outdoor grill. Toast buns on grill; remove to a platter. Spread 1 Tbsp Special Sauce on bun tops and bottoms. Top bottoms with lettuce, tomato and onion.

Coat burgers with nonstick spray. Grill, turning once, 10 to 12 minutes, until an instant-read thermometer inserted from side to middle registers 160°F. Top with cheese and bacon; cover grill 45 seconds or until cheese starts to melt. Transfer burgers to buns. Serve remaining sauce on the side.

Slow-Cooked Pork Baby-Back Ribs

Slow-Cooked Pork Baby-Back Ribs

Ingredients

For the Dry Rub

1/4 cup (packed) golden brown sugar

3 tablespoons paprika

2 teaspoons freshly ground black pepper

1 teaspoon dried oregano

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

2 (2 1/2-pound) racks baby back pork ribs

1 tablespoon kosher salt

mesquite wood chips soaked in water for 1 hour

aluminum broiler pan

For the Barbecue Sauce

2 tablespoons unsalted butter

1 whole onion (chopped)

2 cloves garlic finely chopped

1 teaspoon paprika

1 cup white distilled vinegar

1/2 cup brandy

1 cup beef broth

1 cup chicken broth

2 cups ketchup

3/4 cup (packed) golden brown sugar

3 dried chipotle chilies soaked

3 tablespoons Worcestershire sauce

1 teaspoon salt

1/2 teaspoon dry mustard

1/2 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper

2 whole Granny Smith apples (peeled cored and cut into a small dice)

1 whole lemon (cut in half)

Method

Mix the brown sugar paprika black pepper oregano cumin and cayenne pepper in a medium bowl. Rub the ribs with the salt. Sprinkle the dry rub evenly over the ribs on both sides and massage the rub into the meat. Wrap the ribs in foil and refrigerate overnight.

Prepare a barbecue for low heat about 250 degrees F. Drain the water from the wood chips and set the wood chips in the broiler pan. Place the broiler pan to one far side of the barbecue over the coals or heating source until it begins to smolder. Turn off the heat from under the pan of wood chips.

Meanwhile remove the foil from the ribs. Lay the ribs on a baking sheet and set the baking sheet directly on the grill over the hot coals or burners that remain on. Close the lid of the barbecue and cook until the meat around the bones is very tender turning the ribs over once about 1 ½ hours. It may be necessary to occasionally open the barbecue lid or slightly prop the lid open to regulate temperature from getting too high.

To make the barbecue sauce:

Meanwhile melt the butter in a large saucepan over medium heat. Add the onion and sauté until tender about 5 minutes. Add the garlic and sauté until very tender about 3 minutes. Stir in the paprika.

Stir in the vinegar then the brandy. Simmer for 3 minutes.

Add the beef broth and chicken broth.

Stir in the ketchup brown sugar soaked chipotle chilies Worcestershire sauce salt dry mustard black pepper and cayenne pepper. Add the apples.

Squeeze the lemon juice from the lemon into the sauce. Bring the sauce to a simmer over high heat then reduce the heat to medium-low and simmer uncovered until the sauce reduces and thickens slightly stirring occasionally about 1 hour.

Once the meat around the ribs becomes tender remove the ribs from the baking sheet and place the ribs directly on the grill. Or if desired keep the ribs on the baking sheet throughout the remaining cooking time for easier clean up.

Begin brushing the ribs lightly with the barbecue sauce allowing the sauce to set a bit before applying the next coat.

Continue brushing the ribs with the barbecue sauce turning as needed and making sure both sides are evenly coated.

Once the meat pulls away from the bone easily remove the ribs from the grill. Let rest for about 5 minutes and brush generously with the reserved barbecue sauce.

Cut the rack into individual ribs.

Arrange the ribs on a platter and serve with the remaining sauce.

The Observer Food Magazine May 2010

Observer Food Magazine May 2010

9 MB | PDF  | 68 Pages | English

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Taste of the Seacoast Magazine, Spring 2010

Taste of the Seacoast Magazine, Spring 2010

PDF | 116 pages | English | 29.26 MB

Taste of the Seacoast Magazine features over 100 fine restaurants, specialty stores, menus, local chefs, Signature Dishes, Best Kept Secrets, recipes, Taste Dining Out Deal Half Price Gift Certificates, and so much more! Find out what's new, what's hot, and what's cooking.

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Vegetarian Times - May 2010

Vegetarian Times - May 2010 

English | PDF | 93 pages | 32,5 MB

Vegetarian Times – delivers simple, delicious food, plus expert health and lifestyle information that is exclusively vegetarian but wrapped in a fresh, stylish mainstream package that is inviting to all.

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Kitchen Garden - May 2010

Kitchen Garden - May 2010

PDF | 109 pages | 56.2 Mb | English

Kitchen Garden Magazine - UK's No.1 for growing your own fruit and vegetables. KG also offers great monthly give-aways, special gardening offers, recipes, growing tips and much more.

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Cuisine - No.140 (May 2010)

Cuisine - No.140 (May 2010)

PDF | 205 pages | 71.7 Mb | English

Cuisine is the ultimate reward for people who love food, wine and good living. Inspire your taste buds with abundant new recipes in each issue, feast your eyes on the latest restaurant reviews and explore the latest releases of New Zealand and imported wines.

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Fried Rice with Shrimp and Cashews

Fried Rice with Shrimp and Cashews

Ingredients

2 3/4 cups water

1 1/2 cups uncooked long-grain white rice, rinsed and drained

1/4 teaspoon salt

5 tablespoons grapeseed oil, divided

1 cup eggs, beaten to blend

1 cup large shrimp, peeled and deveined

4 small carrots (about 4 ounces total), peeled and finely diced

3 green onions, white parts thinly sliced and green parts cut diagonally into 1-inch pieces

1/4 cup reduced-sodium soy sauce

1 1/2 teaspoons fish sauce (such as nam pla or nuoc nam)

1 teaspoon toasted sesame oil

1/3 cup roasted cashews, coarsely chopped

Method

Combine the water, rice, and 1/4 teaspoon of salt in a saucepan and cook until the rice is tender and water is absorbed. Transfer the steamed rice to a baking sheet to cool to room temperature. Cover and refrigerate until cold. Heat a large wok over medium-high heat until the first wisp of white smoke comes off of the wok. Add 1 tablespoon of grapeseed oil to the wok and tilt the wok to coat. Add the eggs and quickly stir until just cooked, about 30 seconds. Remove the eggs from the wok and set aside on a plate.

Heat 3 tablespoons of grapeseed oil in the wok over medium-high heat. Add the shrimp and stir-fry until pink and almost cooked through, about 1 minute.

Add the carrots to the wok and stir fry for 1 minute. Stir in the white parts of the green onions.

Add the cold rice and stir fry for 2 minutes or until heated through. Drizzle with the remaining 1 tablespoon of grapeseed oil.

Add the soy sauce, fish sauce, and sesame oil and continue to stir fry for 1 minute. Stir in the eggs and cashews.

Transfer the rice to a bowl and sprinkle with the green parts of the green onions and serve.

Spicy Sausage Rigatoni with Olives and Capers

Spicy Sausage Rigatoni with Olives and Capers

Ingredients

20 cherry tomatoes on the vine

2 t extra-virgin olive oil

2 T extra-virgin olive oil

salt

black pepper freshly ground

8 ounces rigatoni pasta

8 ounces spicy salami (preferably Sopressa Vicentina or soppressata), casing removed and thinly sliced into half-moon pieces

2 cloves garlic minced

1/4 c capers extra-fine

1/4 c kalamata olives

1/3 c dry white wine

1/4 c fresh flat-leaf parsley coarsely chopped

Method

Preheat the oven to 400°F.

Place the tomatoes on a small non-reactive baking sheet and drizzle with 2 teaspoons of oil.

Sprinkle with salt and pepper.

Roast the tomatoes in the oven for about 10 minutes or until they begin to split.

Remove from oven and set aside.

Cook the rigatoni in a large pot of boiling salted water stirring often to ensure the rigatoni doesn't stick to the bottom of the pot or to each other until al dente about 8 minutes.

Meanwhile heat 1 tablespoon of oil in a large heavy sauté pan over medium heat.

Add the salami and cook until light golden in color about 30 seconds on each side.

Transfer the salami to a plate and reserve.

Return the pan to the heat.

Add the garlic and sauté in the drippings remaining from the salami until tender about 1 minute.

If the salami does not render enough oil add just enough olive oil to sauté the garlic.

Add the capers and olives to the hot pan and toss.

Add the wine and simmer until reduced by about half about 3 minutes.

Add the tomatoes and parsley and toss gently.

Add the remaining 1 tablespoon of oil.

Remove the pan from the heat.

Strain the rigatoni then toss the rigatoni and salami in the pan with the sauce.

Season to taste with pepper.

Transfer the pasta to plates spooning any salami and tomato mixture from the pan over the pasta.

Serve and enjoy.

Spaghettini with Bacon and Basil

Spaghettini with Bacon and Basil

Ingredients

12 ounces spaghettini

1/4 cup olive oil

6 garlic cloves, chopped

4 ounces bacon, chopped

1/4 teaspoon dried crushed red pepper

1 1/2 pounds cherry tomatoes

3 tablespoons shredded basil

1 1/4 cups grated Parmesan cheese, divided

salt and freshly ground pepper to taste

Method

Cook spaghettini in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup liquid. Return pasta to pot.

Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add bacon and crushed red pepper; sauté until bacon is crisp, about 4 minutes. Add tomatoes; sauté until soft, about 4 minutes.

Transfer tomato mixture to pot with pasta. Add 3/4 cup cheese and 2 tablespoons basil. Toss over medium heat until cheese melts and sauce coats pasta, adding cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining tablespoon of basil. Serve remaining cheese alongside.

Roasted Chicken & Spicy Peanut Soba Noodles

Roasted Chicken & Spicy Peanut Soba Noodles

Ingredients

FOR SPICY PEANUT SAUCE:

1/2 cup toasted sesame oil

4 garlic cloves minced

1 tablespoon minced fresh ginger

2 tablespoons sriracha hot sauce

3 tablespoons honey

1/2 cup creamy peanut butter

2 tablespoons lemon juice

1/4 cup low-sodium soy sauce

1/4 cup hot water

FOR CHICKEN AND NOODLES:

4 cups of shredded chicken from a whole roasted deli-chicken

1/2 pound dried buckwheat soba noodles

1/2 hothouse cucumber, thinly sliced

3 ribs of celery, thinly sliced on the bias

1 cup cilantro leaves

2-3 scallions, finely sliced on the bias

Method

1. In a small sauté pan heat sesame oil and add garlic and ginger to gently fry until fragrant – about 1 minute. Pour into a blender and add all remaining sauce ingredients. Blend until smooth adding more hot water if necessary to achieve a rich saucy consistency.

Cook soba noodles according to packet directions then drain and pour into a large mixing bowl. Add 4 cups of shredded chicken meat and dress with spicy peanut sauce. Use tongs to work sauce into chicken and noodles gently.

In a small mixing bowl combine cucumber, cilantro and scallions. Toss gently to combine.

Divide noodle mix evenly amongst bowls and top with a handful of green salad.

Spicy Deviled Eggs

Spicy Deviled Eggs

Ingredients

8 large free-range eggs

1/3 cup mayonnaise

2 teaspoons toasted sesame oil

1 tablespoon sriracha hot sauce

1/8 teaspoon kosher salt

1 teaspoon rice wine vinegar

1 scallion, finely scliced

1 tablespoon toasted sesame seeds

Method

Place eggs in a medium saucepan and cover with cold water. Place over high heat and bring to a boil. Once boiling, shut off heat and leave eggs to sit in the hot water for 12 minutes. Remove eggs from pan and place them in a bowl of cold water until fully cooled. Peel and discard shells. Carefully cut eggs in half lengthwise and scoop yolks out into a mixing bowl. Reserve whites on a serving platter.

Add mayonnaise, sesame oil, hot sauce, vinegar and salt to the yolks and mash together with a fork. Once everything is combined use a whisk to really incorporate everything. Place into a piping bag and pipe mixture into the bowl of the egg whites. Garnish with toasted sesame seeds and sliced scallions.

Asian Chile-Garlic Chicken Wings with Sesame

Asian Chile-Garlic Chicken Wings with Sesame

Ingredients

4 pounds chicken wings

1 tablespoon toasted sesame oil

2 teaspoons smoked paprika

1 teaspoon kosher salt

4-6 turns freshly ground black pepper

1/2 bunch fresh cilantro, for garnish

2 tablespoons toasted sesame seeds, for garnish

2 limes, cut into wedges, for garnish

3 tablespoons peanut oil

4 fresh garlic cloves, peeled and gently smashed

2 tablespoons sriracha hot sauce

1/2 cup honey

1/4 cup low-sodium soy sauce

1 teaspoon kosher salt

Method

1. Preheat the oven to 400 degrees F. Rinse the wings under cold water and pat dry. Place the wings on a roasting tray in a flat layer and drizzle with toasted sesame oil. Toss together so everything is coated evenly then sprinkle with paprika, salt and pepper. Roast for 30 minutes until the skin gets crisp and the meat is tender.

2. While the wings are cooking place a small sauce pan over medium heat and add peanut oil and garlic. Once garlic starts to sizzle and become fragrant add sriracha, honey and soy sauce. Bring to a simmer, stir and cook for 2-3 minutes to allow flavors to meld together. Season with salt and shut off heat.

Once wings are cooked place into a large mixing bowl and pour the glaze over them. Toss well to coat evenly and place on a large platter. Sprinkle with toasted sesame seeds and garnish with lime wedges and cilantro.

Food Network Magazine - May 2010

Food Network Magazine - May 2010

English | 160 pages | PDF | 31.60 Mb

Food Network Magazine is the only food magazine out there that covers every amazing aspect of food and food culture. The wide range of dishes made on Food Network is reflected in the pages of the magazine, and it's the only magazine that features all your favorite stars!

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Saveur - May 2010

Saveur - May 2010

English | 116 pages | PDF | 27.70 Mb

Saveur is for people who experience the world food first. It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on heritage and tradition, home cooking and real food, the magazine evokes the flavors of food from around the world.

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Every Day with Rachael Ray - May 2010

Every Day with Rachael Ray - May 2010
English | 168 pages | PDF | 60.60 Mb

Every Day with Rachael Ray is a magazine that will bring you fun recipes and nearly fifteen staple columns in every issue. These irresistible columns include "Rach's Notebook", "Every Day Faves", "Wine Pairing", and "Yum," just to name a few! Rachael Ray, the charming and enthusiastic chef-next-door, is well known for her 30-minute-meal suggestions and this magazine always delivers those quick and easy recipes to its readers.


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