Open Thread: Chick-Fil-GAY!


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Via a commentor at Paul Constant’s Stranger blog. (Constant actually linked to a different reciped, at Crasstalk.) Complete ingredients and recipe at the YouTube link. Since I’ve nver eaten a Chik-fil-A sandwich — I’m not a fan of chicken sandwiches in general — I have no idea how close these come to the original. I’d be dubious about the icing sugar, if it weren’t for all the jokes about the ‘diabeetus sammich’…

Also via Constant, there is also a “Chicken Offset” program where the helplessly addicted can buy donations to the It Gets Better Foundation. As old people used to say, when I was young: Only in America!



Thursday Recipe Exchange: Happy Birthday, TaMara!

Alas I have no pie photos, but I do have Key Lime Bars.

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From our Food Goddess, TaMara:

This will be an abbreviated recipe exchange. Thursday surprised me this week, mostly because I have a short work week, second week in a row, so I have no idea if I’m coming or going trying to get everything accomplished before I take a day off.

And why am I taking yet another day off? Because my birthday is Sunday and I decided to make a long weekend of it.

So when the food blogger makes her birthday treat, what does she choose? Key Lime Pie.

What do you do for you birthday? Are you a cake person, and if so, what’s your favorite? Or do you like something different?

Key Lime Pie
So easy, yet sooo good!

14 oz can sweetened condensed milk
4 egg yolks
6 tbsp Key lime juice*
9 inch graham cracker pie crust
4 oz real cream whipped topping
1 lime, sliced

Preheat oven to 250°

Combine milk & yolks with mixer until well blended. Add lime juice, mix well. Pour into pie shell. Bake for 20 minutes. Let cool, then spread whipped topping over the top, garnish with lime slices, and refrigerate until served.

* you can substitute regular limejuice if needed.

The recipe for the Key Lime Bars in the photo is here.








Thursday Recipe Exchange: More Burgers


Spicy Lamb Burgers by JeffreyW
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From our Food Goddess, TaMara:

I’m travelling again, but made sure to get this ready for you. I decided since I had so many burger recipes I would make a whole week of it. The posts include Cuban Burgers, Dill Burgers, Jalapeno Burgers, Focaccia Burgers and the recipes can be found here.

If burgers aren’t your thing, I also have a week of peach recipes at this link.

That should be enough to keep you busy until I get back. What are you grilling this weekend?

The featured recipes tonight are a Curried Turkey Burger from me and a Spicy Lamb Burger (pictured) from JeffreyW.

Curried Turkey Burgers
Always looking for new flavors to grill and since I love good pita bread, something that would go nicely with that. Came up with this for a taste treat and a perfect way to use ground turkey since it can be bland if not well seasoned before grilling. Serve with fresh corn on the cob and grilled eggplant.

1 to 1-1/2 lb ground turkey
3 tbsp plain yogurt
1 tsp ground curry
1/8 tsp ground cumin
½ tsp salt
3 green onions, chopped
4 pita breads
bowl

In bowl combine all ingredients except bread and mix well. Form 4 patties and grill, broil or fry to desired doneness. Serve in pita bread. Ground mustard and mayonnaise make good toppings or a little Greek salad dressing, along with lettuce & tomatoes.

JeffreyW’s Spicy Lamb Burger

The recipe and more scrumptious looking photos can be found here.








Thursday Recipe Exchange: Burgers


(Photo by JeffreyW)
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From our Food Goddess, TaMara:

Friends and I were out shopping last week and decided it was lunch time. We drove by a place with an intriguing name and decided to try it. To our surprise, we were their first-ever customers. They were having a soft launch and we were the first through the door. I had my reservations, but we were feeling adventurous and the experience was a success. If we’re in that neighborhood, I believe we would lunch there again.

The menu was full of tasty things, including African Ghost Spice Fries, which were perfectly spiced. I’m sorry I didn’t ask them to elaborate on what the heck “African Ghost Spice” was, because it was not something I could identify but would love to use myself. Several items had it as a feature, most tantalizing was the African Spiced Grilled Chicken. The other item on the menu that caught my eye was bison. Almost all their beef items offered a bison option instead. I was tempted, because I like bison meat, but I felt we were already in unknown territory and bison is tricky to cook properly. We all settled on various beef burgers, each very good – moist and well flavored, served on ciabatta bread.

That brought me to my idea for a two-part recipe exchange. I have a variety of burgers I make because by mid-summer grilling the same burger recipe, while tasty, lacks challenge. I thought I’d start with four tonight and conclude with several more next week.

First up: My basic burger recipe that has never failed to produce moist, flavorful burgers. I sprung it on my parents at the age of 10 and my family has used it ever since. Recipe here.

Next up: Black Bean Cheddar Burgers (recipe here) which I love, but find the frozen ones often lack, well, everything – flavor, texture, freshness. So I went hunting for a decent recipe.

Tonight’s featured recipes are Bleu Cheese Burgers and Bison Burgers.

Are you burger fan? What’s your favorite way to prepare them? If you’re vegetarian, do you have a favorite substitute? I’m always looking for something beyond black bean burgers for meatless nights. Next week there will be flavors from around the globe to continue the theme.
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Thursday Recipe Exchange: Grilled New Potatoes with Dill Butter


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From our Food Goddess, TaMara:

What I love about summer cooking is how everything is fresh and tastes terrific. I’m reluctant to do more than the bare minimum to the bounty from the garden or farm stand. So tonight I’ve got two simple potato recipes.

Grilled Potatoes with Onions is a family favorite and the recipe can be found here.

Tonight’s featured recipe takes advantage of new potatoes and garden fresh dill. Summer is all about grilled vegetables for me, what do you like to grill? Is there something you look forward to every summer? (yum, corn!)

Grilled New Potatoes with Dill Butter
If you don’t like dill, you can substitute garlic, chives or any fresh herbs from the garden.

2-3 lbs of new potatoes, any variety
Olive oil
Kosher salt
4 tablespoons butter, softened
1 tablespoon chopped fresh dill
2 teaspoons minced garlic
Salt & pepper to taste

Wash and dry potatoes. Slice in half or quarter larger potatoes. Coat well with olive oil and lightly salt with kosher salt. Using a grilling basket, grill over medium heat (or to the side of hot coals) turning frequently to brown all sides. Roast until tender. I actually used my cast iron skillet, added a tablespoon of butter and tablespoon of olive oil and stirred as need to brown all sides. Cast iron works great on the grill. My grilling basket was otherwise engaged.

For butter, mix together butter, dill and garlic and you can either toss with the potatoes before serving or put on the table and let people add as desired.








Thursday Recipe Exchange: Chipotle Macaroni Salad

(Photo by JeffreyW)
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From our Food Goddess, TaMara (who added a postscript to her email this afternoon: “At the moment it’s actually raining, don’t know yet if it’s enough to help the fire fight – but couldn’t hurt.”)

What a week. The Colorado wildfires became personal again, as my office was smack in the middle of an evacuation zone. The authorities never had to make it mandatory and as I write this, that fire is well contained. Add to that, one of the guys I work with was in a horrible motorcycle accident at the beginning of the week and that shook us all up. I was ready for the week to be over sometime around Tuesday night, so I’m grateful it’s Thursday and the weekend is within sprinting distance. Even happier that Independence Day is around the corner

Since I love July 4th, I have quite a few recipes that celebrate it with great picnic foods. All 21 of them can be found at this link. There is quite a variety: fancy appetizers; cold salads; grilling ideas; fun desserts; and even cold drinks. There is also an entire post of potato salad recipes from Balloon-Juicers.

I really like tonight’s featured recipe. It was a huge hit last year at the July 4th picnic. I’m actually making it right now for a going away party, that’s how it became tonight’s recipe.

All right, now it’s your turn, what are your favorite foods on July 4th? Are you all-American with burgers and dogs or something more sophisticated? Share your favorites in the comments and we can all argue about it, good-naturedly of course.

Tonight’s featured recipe:

Chipotle Macaroni Salad

Chipotle Mayonnaise:
1 cup mayonnaise
2 chipotles in adobo sauce, chopped
1 tablespoon adobo sauce
1 tbsp limejuice

Mix together ingredients and set aside while macaroni cooks.

Macaroni Salad:
1 lb elbow macaroni
1/2 tsp garlic powder
1 stalk celery, minced
4 green onions, chopped
1 tbsp lemon juice
2 tbsp minced parsley
8 oz cubed sharp cheddar cheese
4 thick cut bacon strips, cooked and crumbled (optional)
1 cup chipotle mayonnaise
Salt and freshly ground black pepper

Bring water to a boil, add 1 tsp salt and macaroni. Cook until al dente (firm to tooth). Immediately drain and rinse with cold water to stop the cooking process. Do not drain well, allow macaroni to stay wet, remove to bowl. Immediately add garlic, celery, onion, parsley and lemon juice and let sit for 5 minutes. Stir in cheddar cheese, bacon and chipotle mayonnaise. Salt and pepper to taste. Allow to chill 15 – 30 minutes. Serves 8-10.

Just a note: There will be no recipe exchange next Thursday, we’ll pick up again on July 12th.








Thursday Recipe Exchange: Blueberry Pie


Not bad for my first pastry crust pie. My fluting could use some work.
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From our Food Goddess, TaMara:

In a previous post I wrote about making my first pie crust. To recap, I’d never made one before and never wanted to. Years of hearing friends and relatives lament their tough, tasteless crust, instilled an unreasonable fear that I was unable to overcome. Then two (!) years ago, my friend Alton (not that one) wrote on his blog about a book he was reading called Ratios. In it the author broke down recipes by their ratios, saying this provided for foolproof cooking. Al posted the perfect pastry crust ratio (found here) and I thought, “I can do that”. Then two years passed and still no pies.

When I finally took the plunge, it was so successful (I made turnovers) I decided it was time to jump off the high board and make my first pastry crust pie. I chose my favorite fruit pie, blueberry. I have never been so nervous making a recipe, ever. In the end I think it turned out ok. My fluting needs some finesse, but I was so intimidated, I’m just lucky it wasn’t big lumps on the side of the pie plate.

The only change I would make would be to up my ingredients to 2 cups of flour and work my ratios from that point. My pie plate seemed a bit too big for the crust I had – it’s a 9 inch pie plate, technically, but the fluted edge is very wide. The filling turned out just right, which with blueberries can be a challenge, sometimes runny, but I think I found a good balance between the berries I cooked and the fresh berries I added. I think in all, it wasn’t a bad first attempt and I have gotten past my pastry fear and will do it again.

What’s your favorite type of pie? Do you struggle with crusts or do you have a favorite, foolproof recipe? Anyone try Alton Brown’s vodka crust?
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