Baked chicken! If you are feeling tired from a long day of work then this dish is perfect! Simply throw chicken preferably dark meat, a mirepoix, thyme, kosher salt, cayenne pepper and love in a pot and put in oven to bake for 1 hour. You can eat with rice, any potato, or a simple salad! Enjoy!
Hanger steak with mushrooms & red wine reduction, goat cheese pureed parsnips & brocolli rabe. #dinner #foodporn #steak #beef #brocolli #veggies #homecooking #kitchenista
When I grow up I want to be just like Kitchenista Diaries! I just love her food photos! Such an inspiration!
Who says you need a deep fryer in your home to make perfect fried food? I made my crispy shrimp (for my take on fish and chips, I am having shrimp and plantain chips) in a shallow fry pan with a cup of Canola oil! Basic seasonings and basic flour, egg, and corn meal dredge makes these shrimp sing!
Mussel time! The broth? Garlic, butter, mustard, and lemon juice! Oh yeah parsley to finish off! Jealous? *smile*
My delicious chicken and spinach lasagna! Going through my pics and posts and completely surprised I didn’t share this with you. Besides the aforementioned ingredients I used whole wheat noodles, my quick and easy sauce and some Bechamel sauce! It was heaven on a plate!
Frog legs anyone! I had my first frog legs at my first job, Nathan’s Famous! Taste just like chicken!
Lobster Mania! In my Asian Market buying red snapper, salmon, porgy, mussels and shrimp but thought I stop by to say hola to these water delights!
I never understood the thrill in buying pre-cut and frozen french fries. There is nothing like frying up your own cut! These will accompany some beef burgers for my nephews. As for me I will eat along some sauteed mushrooms and spinach!
The story behind Sriracha
With a distinctive bottle and taste, Sriracha has gone from an unpronounceable challenge to a staple sauce for many Americans. In the U.S. alone, $60 million worth of the sauce was sold last year alone.
But it wasn’t always such a prevalent item on store shelves. David Tran, the man responsible for popularizing the hot sauce, had a long journey beforehand:
When North Vietnam’s communists took power in South Vietnam, Tran, a major in the South Vietnamese army, fled with his family to the U.S. After settling in Los Angeles, Tran couldn’t find a job — or a hot sauce to his liking.
So he made his own by hand in a bucket, bottled it and drove it to customers in a van. He named his company Huy Fong Foods after the Taiwanese freighter that carried him out of Vietnam.
Read more via our profile of Tran, and his beloved hot sauce.
Photos: Gina Ferazzi, Kirk McKoy / Los Angeles Times
I had to reblog because I simply adore Sriracha!