Indian Tandoori Chicken

photo credit

Serves: 4

Ingredients

• 2 pounds chicken, cut into pieces
• 1 teaspoon salt
• 1 lemon, juiced
• 1 1/4 cups plain yogurt
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger root
• 2 teaspoons garam masala
• 1 teaspoon cayenne pepper
• 1 teaspoon yellow food coloring
• 1 teaspoon red food coloring
• 2 teaspoons finely chopped cilantro
• 1 lemon, cut into wedges

Directions

1. Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
2. In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
3. Preheat an outdoor grill for medium high heat, and lightly oil grate.
4. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Footnotes

• This dish can also be baked in a hot oven (450 degrees F) for 25 to 30 minutes (or until done).

source: allrecipes.com 

Teriyaki Onion Burgers

photo credit

Servings: 4

Ingredients

• 1 pound ground beef
• 1/4 cup teriyaki marinade sauce
• 1 (3 ounce) can French-fried onions
• 4 slices Cheddar cheese
• 4 hamburger buns, split

Directions

1. Preheat a grill for high heat.
2. In a medium bowl, mix together the ground beef, teriyaki marinade and French-fried onions. Form the mixture into 4 patties.
3. Lightly oil the grilling surface, and place patties on the preheated grill. Grill for 4 to 5 minutes per side, or until well done. Top with cheese, and serve on hamburger buns.

Source: allrecipes.com 

Port Brewing Wipeout IPA

This week's craft beer is Port Brewing's Wipeout India Pale Ale. According to Port Brewing's website:

This one is dedicated to everyone who has gotten up at the butt crack of dawn, headed towards the shores and found it 4-6 feet and offshore only to find 30 of your “buddies” have already claimed the peak.

As you paddle out, a swell arrives from nowhere signaling your turn to go. The surf Gods are shinning on you today.

You turn, stroke like mad for the wave. Standing up you are alone and blammo you Wipeout….blowing the only chance of a right hander all to yourself.

You know who you are. We’ve all been there too. It’s inside each and every one of us.

Welcome to the waters of Wipeout IPA, a massively hopped India Pale Ale with enough substance and body to overcome even the worst and most tragic of on the water spills.

We brew Wipeout IPA for everyone- especially those hardy souls who brave the cold winter water and monster sets produced by an amazing northwest swell.

Only a tidal wave of hops can overcome the surging tide of malt that is required to produce a beer of this shape. We invite you to drop in, hang on and kick out the backside.

This beer goes excellent with spicy food. You can pair Port Brewing's Wipeout IPA with:

• Thai cuisine
• Burgers that are smothered in BBQ sauce
•  Curried food
• Fish 
• Poultry
• Salmon  
• Shellfish

Strawberry Cheesecake French Toast

Photo via tasteofhome.com

Recipe source: food.com

Ingredients:

Servings:

  4   4

4

Units: US | Metric

• 1 (3 ounce) package cream cheese , softened
• 2 tablespoons confectioners' sugar
• 2 tablespoons strawberry preserves
• 8 slices country white bread
• 2 eggs
• ½ cup half-and-half
• 2 tablespoons granulated sugar
• 4 tablespoons butter

Directions:

1. 1
   In a small bowl, combine the cream cheese and confectioners' sugar; mix well then stir in the preserves.
2. 2
   Spread equally over 4 bread slices. Top with the remaining bread slices, forming sandwiches.
3. 3
   In a shallow bowl, whisk the eggs, half-and-half, and granulated sugar until well combined.
4. 4
   In a large skillet, melt 2 tablespoons butter over medium heat.
5. 5
   Dip each sandwich into the egg mixture, completely coating both sides. Cook 2 sandwiches at a time for 1 to 2 minutes per side, or until golden.
6. 6
   Melt the remaining 2 tablespoons butter in the skillet and cook the remaining 2 sandwiches.
7. 7
   Slice each in half diagonally and serve.

Baked Salmon

 

Photo credit: Oxmoore House

 

Ingredients

• 2 cloves garlic, minced
• 6 tablespoons light olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• 2 (6 ounce) fillets salmon

Directions

1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

recipe source: http://allrecipes.com/recipe/baked-salmon-ii/detail.aspx

Julian's Hard Cider

We just sold out of Bootlegger's Golden Chaos, but we'll get more Monday. In the meantime, check out Julian's Hard Cider. This cider is "American to the core". 

Why is Julian Hard Cider the choice of true cider lovers? They have only one ingredient… the freshest apples in the world! Their cider is lightly carbonated with tartness, acidity and a clean dry finish, enabling it to stand firmly on its own or compliment your favorite meal.

This cider can be found at El Toro Meats, so please be sure to come in & check it out.

Bootlegger's Golden Chaos

Looking for a new craft beer to try this weekend? Check out Bootlegger's Golden Chaos.

Named after its golden color and effervescence, the complex yet smooth taste of Golden Chaos lives up to its name! Golden Chaos is a Belgian style Golden Ale made from fresh imported German and English hops and brewed using the finest American rock candy, giving this fine ale a fruity aroma and taste that leads to a pleasingly dry finish. The subtle notes of plum, apricot, and pear achieve a perfect balance of fruitiness and spiciness.

This beer is difficult to find, but you can get it here at El Toro Gourmet Meats. Have a wonderful President's Weekend!

Grilling this weekend? We are giving away 2lbs Stack Flash Frozen Ground Chuck Patties (1/4 or 1/3 lb) with minimum $40 purchase. Expires 2/29/12

Deschutes: The Stoic

The weekend is almost here! Looking for a new Belgium craft beer to start off your weekend? Check out Deschutes "The Stoic". Four nuanced fermentations. Aged, sequestered, in select rye whiskey & wine casks. It goes great with seared scallops, braised pork belly, and even pastry puffs.



This beer is very difficult to find, but you can come in and purchase it at El Toro Gourmet Meats.

 

Romantic Valentine's Day Dinner Recipe: Cedar Plank Salmon

 

 via allrecipes.com

Ingredients

• 3 (12 inch) untreated cedar planks
• 1/3 cup vegetable oil
• 1 1/2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1/3 cup soy sauce
• 1/4 cup chopped green onions
• 1 tablespoon grated fresh ginger root
• 1 teaspoon minced garlic
• 2 (2 pound) salmon fillets, skin removed

Directions

1. Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
2. In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
3. Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
4. Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

Honey Chicken Kabobs

Recipe source: allrecipes.com

Original Recipe Yield 12 servings

 Ingredients

• 1/4 cup vegetable oil
• 1/3 cup honey
• 1/3 cup soy sauce
• 1/4 teaspoon ground black pepper
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 cloves garlic
• 5 small onions, cut into 2 inch pieces
• 2 red bell peppers, cut into 2 inch pieces
• skewers

Directions

1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade

Recipe of the Week: Simple BBQ Ribs

via allrecipes.com

Ingredients

• 2 1/2 pounds country style pork ribs


• 1 tablespoon garlic powder


• 1 teaspoon ground black pepper


• 2 tablespoons salt


• 1 cup barbeque sauce

Directions

1. Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.


2. Preheat oven to 325 degrees F (165 degrees C).


3. Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).

source: http://allrecipes.com/recipe/simple-bbq-ribs/