well, recipe Thursday of course… :)
Thu Apr 26, 2012
Not sure if I’m cooking tonight, or taking one of my daughters out for sushi. If I DO cook, I’m making:
Five Spice Chicken:
chicken thighs, boneless if possible, with skin if possible
2 tablespoons minced fresh ginger root
2 tablespoons minced fresh garlic
1 tsp chinese five spice powder
1/2 cup shaoxing wine (*find at asian markets, red label)
1 tsp toasted sesame oil
1/2 cup tamari (gluten free soy sauce)
1 tsp red chili pepper flakes
Mix up your marinade with the above ingredients, coat your chicken. Let it sit overnight, or for a few hours if you can. It’s still good if you only let it sit for a half hour though.
Grill your chicken, and serve with:
Mango Salsa:
4-5 large ripe mangoes, diced
1 small red onion, diced
1 tsp cumin
salt and pepper to taste
1/2 cup cilantro
juice of 1 lime
mix that all up, again preferably ahead of time, the longer it sits the better the flavors mingle.
it’s primal/paleo friendly (I suppose the mangoes are questionable sugar content, but hey in my world it’s fine), super easy to make, and fairly inexpensive if you can find mangoes in season that aren’t overpriced.
And hey, guess what? The shop that carries my jewelry wants a whole line of my little drawing/painting jewelry. I wore my doggie necklace in today, and it was liked enough that they want to do a section for it. yay!
that is all. :)
~Janie
April 26th, 2012 at 3:34 pm
Sounds yummy! Thanks!
June 12th, 2012 at 12:53 am
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October 18th, 2012 at 6:45 am
Can I steal this recipe? I’m going to ask my wife to try this. I’m so hungry right now.
January 29th, 2013 at 9:12 pm
Deer is what we had tonight.
1/2 gallon of milk or just enough the cover the deer meat
Let soak for 30 minutes gets the wild taste out
Salt and pepper then rub with barbecue sauce
Rapped outside edges with bacon (thick sliced)
Grill heated to 250 degrees cook to your liking
Served with:
Salad
Salad mix with spinach leafs
2 juicy tomato’s (home grown)
1 avocado
Sprinkled with croutons and topped with vinegar and olive oil
Grilled Baked potato
Big Potato rolled up in tinfoil placed on grill
1 table spoon of butter
Mixed cheese
1 table spoon sour cream
Baked beans
1 can of bush’s country style baked beans (easy part)
Drinks
Ice cold beer
April 21st, 2013 at 1:41 am
Most etymologists believe that barbecue derives from the word barabicu found in the language of the Taíno people of the Caribbean and the Timucua of Florida, and entered European languages in the form barbacoa. The word translates as “sacred fire pit.”*
My own webpage
http://www.caramoan.ph/caramoan-tinago-island/