I rarely throw out old cookbooks. On the contrary, the older and more well-worn they are, the better. But recently, I had to toss out a cookbook that I found at a garage sale only because it had completely fallen apart at the seams. It was from 1964 and simply called “Delicious Asian Recipes.” This tattered little book served its purpose though. Out of it came two of my favorite dressings. Both go splendidly with a refreshing and healthful chicken salad that’s perfect for spring and summer!
salt and pepper to taste
The origin is said to be Persian or Turkish, but there’s no denying that kebabs have been part of our American culinary lexicon for centuries. We love our Shish Kebabs skewered and roasted over an open flame. We love our kebabs marinated and slathered. We love them with lamb, beef, chicken, pork, vegetables and even fruit. There are never enough ways to enjoy kebabs. Plus, they’re so easy to prepare! This recipe for Sweet and Spicy Chicken Skewers takes the flavor to a new level. Of course, our palate can never get enough of the taste bud teeter totter of spicy and sweet, salty and heat. That’s why you’ll grab just one more skewer, and then maybe one more after that. You’ll notice there are two types of heat in this dish; chili paste and hot sauce like Sriracha. It certainly can kick up the heat, but the flavors from the two chile sources are so different, that it just adds to the overall profile. If you’re not a fan of super spicy, just reduce the chile paste and hot sauce by half and then proceed ahead to a delicious supper on a stick!
Watch my How To Video for Sweet & Spicy Chicken Skewers here!
What exactly is corned beef? What makes it pink inside? Is it really that easy to prepare?
This year I decided to answer some questions about this most beloved tradition of St. Patty’s Day corned beef and cabbage. I’m also sharing a very simple the recipe that my family has enjoyed for decades.
So, what exactly is corned beef?
The term corned beef refers to beef that has been preserved through salt-curing in brine and then cooked until tender.
What makes it pink?
The pink color inside the corned beef comes from a pink curing mixture called Prague Powder No. 1 which is basically salt. It’s generally used in making cured meat products that require short cures like salami and corned beef. By the way, salt works as a preservative through a process whereby the water within a cell is drawn out through the cell walls.
What cuts of meat make a corned beef?
The brisket or beef round, generally. The most common cut is brisket, which is located in the front of the cow near its front legs.
What is the difference between the two cuts of brisket that we see in grocery stores?
A point cut brisket comes to a point at an end. This cut has more fat in it. The flat cut is more popular and is much leaner. Most pre-packaged corned beef kits that come with seasoning and vegetables are flat cut.
Is it easy to prepare?
Yes! It’s one of the easiest meals you can make!
Watch my how to video here!