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Thursday, March 30, 2017
Popovers
In a couple of weeks I’ll be sharing my Roast Beef with Fresh Herbs for Easter dinner. Now if you’re like me, I love my roast beef medium-rare and next to it, the other goodies! Besides mashed potatoes, au jus, horseradish and fresh steamed veggies, I am a big sucker for Popovers. They are similar to the famous British Yorkshire Pudding except they’re no beef drippings in the popovers. Why choose these guys over Yorkshire puddings? Because they are more versatile… let me explain.
Tuesday, March 28, 2017
Smoky Buffalo Wing Sauce Recipe • Smoky and Delicious! | Club Foody
People love going to pubs! It’s a casual place to go where the beer flows, the atmosphere is energetic and you can enjoy great food at a reasonable cost. One of the most popular pub foods also considered as finger food is… chicken wings!
They originated in Buffalo, New York right across from Fort Erie, Ontario – if you’re not sure where Fort Erie is, it’s just south of world famous Niagara Falls. Apparently in 1964, the owner of Anchor Bar was the initiator of the idea of frying wings from a chicken. Back then, this part of the poultry was kept for stock or simply thrown away. When I was living in Toronto, a friend took me to this place and guess what we ate… WINGS!
Since then, these little guys spread their wings – literally… lol! – and became famous not only in North America but also in many countries around the world. Wings are fun because you can choose from many different sauce flavors like my Smoky Buffalo Wing Sauce! This dish usually comes with celery and carrot sticks and a dipping sauce like blue cheese or ranch.
Last year, I posted my Baked Chicken Drumettes (or Wings) recipe. I decided to come up with a “healthier” way to prepare these tasty little appetizers! The results are as good, if not better than, if they were fried. If your guests don’t know they’re from the oven, they won’t notice any difference besides having fewer problems with their cardiovascular system (wink).
To go along with this recipe, I also shared my Hawaiian Style Teriyaki Sauce with you, which is awesome! Yeah it’s okay to pat yourself on the back once in a while… lol! There are also more delicious sauces to choose from; my Triple Chili, my Mango Chipotle as well as my Ethiopian Red Pepper Sauce… also all really tasty! To complete this popular dish, I also had to post my Zippy Ranch Dressing as well as my Blue Cheese Dressing as a dipping sauce for the wings and the crudités.
This Smoky Buffalo Wing Sauce recipe is my take on this famous sauce from the 60s’. It’s spicy but not overly so and if hot is what you’re looking for, add more cayenne or chili powder. I prefer my sauce to have some zip to it but not at the level where I’m sweating and my head is spinning. I use Frank’s® Hot Sauce as my preferred ingredient in this recipe versus others. It fits better for this recipe, giving it just the right flavor.
This Smoky Buffalo Wing Sauce recipe is a good base that you can always adapt to suit your taste. Make it hotter or milder, after all you’re the one in charge of your wing sauce…
Bon Appétit!
Check out these other delicious sauce recipes…
– Bolognese Sauce
– Iguana’s Mushroom Sauce
– Enchilada Sauce
– Homemade Tzatziki Sauce
– Classic Marinara Sauce
– Mornay Sauce
and for even more condiment recipes, click on this link… Recipe Category • Condiments
For ingredient amounts and much more, visit https://clubfoody.com/recipe/smoky-buffalo-wing-sauce/
Friday, March 24, 2017
Indian Butter Chicken Recipe • An Indian Classic! | Club Foody
In one of my previous blogs, I talked about my friend Mario in my early 20s’ when we were experiencing different ethnic cuisines in Montréal. That was when I first encountered Indian cuisine. It was “love at first… bite”. The complexity of spices, herbs and ingredients combined together was something very new and scrumptious to me. Although my experience was beyond expectations, somehow I didn’t have Indian food again for almost 10 years.
When I moved to Toronto, a friend of mine who was East Indian took me to a very high end Indian restaurant downtown. As soon as we walked in, the aroma floating in the air took me back to Montréal and the first time I tried Indian cuisine. My first thought was “Why didn’t I come back sooner?” My experience that night was even better than my first time because of my companion’s background. I tried some of his favorite dishes such as Indian Butter Chicken and I was very pleased. I made a promise to myself to return regularly to Indian restaurants.
Here in the lower mainland of British Columbia, there are some areas that have a high East Indian population and a lot of East Indian restaurants. Even my local grocery store carries many items from Asia and the Middle East. One day I decided to try and make my own Indian Butter Chicken. With a mix of spices and herbs, my first attempt was a great success!
This dish is now on our regular kitchen menu and after you give it a try, I’m sure it will be on yours as well. Indian Butter Chicken is super easy to prepare and make. Served with basmati rice and my Indian Naan Flatbread, this is a delightful meal you’ll enjoy!
Bon Appétit!
Check out these other scrumptious chicken recipes…
– Chicken Française
– Chicken with Creamy Mushroom Garlic Sauce
– 3 Cheese Chicken Parmesan
– Chicken Stuffed Crêpes with Poblano Sauce
– El Pollo Cinco de Mayo – Slow Cooker Mexican Chicken
– North African Chicken Thighs with Dates & Pomegranate Molasses
and for even more International recipes, click on this link… Recipe Category • International
For ingredient amounts and much more, visit https://clubfoody.com/recipe/indian-butter-chicken/
Tuesday, March 21, 2017
Tahini Mango Peanut Butter Smoothie
I enjoy trying different ethnic food items. I get excited! You might think it doesn’t take much to get me enthusiastic and you’re probably right but what happens is I love to discover new taste sensations. Since I’m curious and adventurous, tasting new ingredients such as herbs, spices and food items makes me want to create new dishes – the more new food items I come across, the more fun I have in the kitchen!
There’s an ethnic food item that English countries were introduced to about 100 year ago but has been used for centuries in the Middle East, Africa and around the Mediterranean region. This is tahini! Western countries use this condiment majorly in hummus recipes but in other countries people use it in sauce, dessert, breakfast, toppings as well as a side dish. We are slowly incorporating this condiment in other recipes beside hummus.
Back in January I posted my smooth and velvety Roasted Red Pepper Hummus and since then my Homemade Tahini was sitting in the refrigerator. The longest I keep it stored in the fridge is about 3 months, no longer! So I had to do something with it plus I had a cup of frozen mango that had been in the freezer since August so it was time to get creative. So I came up with my Tahini Mango Peanut Butter Smoothie!
In this featured recipe, we’ll actually drink tahini! Some might find it slightly earthy but adding a small amount of agave nectar or honey will bring this breakfast smoothie to a different level. What is also great about incorporating tahini in a smoothie (or other recipes) is its nutritional values. It is a great source of calcium, fiber and protein. You’ll see how good you’ll feel after drinking a tall glass of this Tahini Mango Peanut Butter Smoothie!
Just a quick note about dealing with sticky ingredients such as honey, molasses, agave nectar as well as peanut butter. I have a great kitchen trick when it’s time to measure them so to know more about it, click on this link… Measuring Honey, Syrup or Molasses without Sticking.
This Tahini Mango Peanut Butter Smoothie is a real treat! The combination is actually quite delectable. What better way is there to enjoy tahini than to drink this healthy smoothie for breakfast!
Bon Appétit!
Check out these other healthy smoothie recipes…
– Tropical Sunshine Smoothie
– Kiwi-Banana-Pineapple-Orange Smoothie
– Red Velvet Boost
– Cantaloupe Smoothie
– Berry Fusion Smoothie
– Palm Springs Date Shake
and for even more beverage recipes, click on this link… Recipe Category • Beverages
For ingredient amounts and much more, visit http://clubfoody.com/recipe/tahini-mango-peanut-butter-smoothie/
Thursday, March 16, 2017
Beer Battered Fish
Great Britain is a nation with a dense population. Its foods reflect the British culture and its interesting multicultural diversity. Some of what are today British traditional recipes originated and were derived from other cultures. One of the best examples I can think of is “Fish & Chips”.
The fried fish for the popular Fish & Chips of today was initially introduced from the Spanish Jews back in the 17th century. If you are familiar with Spanish cuisine, Pescaíto Frito is a traditional recipe from the southern part of Spain and it means “fried fish”. Somehow this Spanish recipe got a twist to it and became what we know today as Fish & Chips.
This is a dish I like to enjoy once or twice a year but until recently never really made it at home. I had fresh fish and decided to give this British dish a try. It was so easy and the results met my expectations… they were just like the ones from the restaurant I like to visit in White Rock!
I let my batter sit for only 30 minutes. I tried 2 hours as well as 1 hour and frankly it doesn’t really make any difference. You don’t need a fryer to enjoy this recipe although this can make your life easier. With a deep saucepan with canola or vegetable oil, you can now have your Fish & Chips at home anytime you have the craving.
Bon Appétit!
For ingredient amounts and much more, visit http://clubfoody.com/recipe/beer-batter-fish/
Tuesday, March 14, 2017
Matcha Cheesecake
St. Patrick’s Day is not just a party or drinking occasion… although it fits very well in the program! This is a Christian religious celebration in honor of the death of Saint Patrick, the patron saint of Ireland falling each year on March 17th. It is a public holiday for, obviously Ireland and surprisingly Canada. If you are living in Newfoundland and Labrador, this is a holiday for you guys! Now for the rest of the country, we still make it as a holiday but we have to go to work… oh well!
Alright, enough about the info and let’s get to what we like to do… enjoy the celebration! As many cities around the world make this event special, there are always some who will go far and beyond. Here’s my personal list (it’s okay if you don’t agree with my choices… just have a green beer) and the reason why I picked them…
Let’s first mention the city where it all started… Dublin. Its festival lasts 4 days with street performances, pub events, live music and on that special St Patrick’s Day its amazing parade! Now these Irish know how to throw a party… c’mon 4 days… I love these guys… lol! This is sooo on my bucket list!
Another very interesting city in my opinion is not far behind Dublin is Chicago. The party always starts on a Saturday (more convenient than during the week so the majority of partiers won’t call in sick the next day) and the city dyes the Chicago River a bright emerald green color. Don’t panic! Breathe in & breathe out… this dye is EPA-approved – I know what a relief… lol! Another city where there’s some green water going on is in Savannah, Georgia which apparently is the second largest parade in the world. The route takes 3 hours and goes thru the Historic District where the fountains spew the formal color of the celebration!
Boston is another one in my book for a St Patrick’s Day party escape as the state of Massachusetts has the highest Irish population. If you are fine with bagpipes, the sound is what makes everything start. Although this musical instrument is very cultural, some of you may not enjoy it that much. There are a few famous quotes that reveal either side of the coin. You either like it or hate it… there’s no other option.
Now if you want to be in the biggest (I think) Irish pub in the world, go to London to The Porterhouse in Covent Garden. Of course get there super early because even with its 12 levels and extended space, this pub will fill up pretty fast as it is located right around the corner of Trafalgar Square where the party is.
Now here at clubfoody, we do things right as well on St Patrick’s Day. I turn a cheesecake green! “Whoop-dee-doo” you say! At least I get into the St. Patrick’s Day spirit in my way! My Matcha Cheesecake is actually quite fun and different… never saw or ate a green cheesecake until I decided to create this recipe. If you are totally into this event and are hosting a dinner party then this is the perfect dessert to make!
Bon Appétit!
For ingredient amounts and much more, visit http://clubfoody.com/recipe/matcha-cheesecake/
Sunday, March 12, 2017
Blood Orange Ice Cream
I love going to the farmers’ markets and walking thru the aisles glancing at the fresh produce showcased in the displays but it’s not the same during winter. The selection is obviously more limited during the cold months but there are few fruits and vegetable that come specifically just during winter time and disappear before summer arrives.
One of them is Blood Oranges! They are amazing and bloody good! Lol From its counterpart, this fruit doesn’t have the same flavor, its texture is slightly different and definitely the color is what sets it apart from the others. There are a few different varieties of these sanguine oranges.
Moro is probably the deepest flesh color with the strongest flavor of citrus and raspberry, making this kind slightly more bitter than others. You can also find the world’s most popular one… Tarocco. Originated from Italy, this kind of blood orange is the sweetest and juiciest one of its kind. Although red in flesh, the color is not as pronounced as other varieties.
There’s another one that comes later during the season and it’s called Sanguinelli. It originated from Spain and its properties are pretty similar to Moro. From February to May, you can enjoy this variety before they all disappear until December. There are probably more varieties but these are the only ones I know of.
What gives them their dark maroon coloration is the temperature dropping during the fall and even after harvest, they will continue getting darker in color. I have a motto when it comes to food – I will choose red grapes over green and the same with cabbage because the darker the produce, the more antioxidants they have! The same applies to blood oranges versus navel and others. They are great to cook with and the color makes your dish look fun! Next time you go to your local grocery store, buy some… you might be bloody surpised!
Bon Appétit!
For ingredient amounts and much more, visit http://clubfoody.com/recipe/blood-orange-ice-cream/
Tuesday, March 7, 2017
Waldorf Salad
I’m sure you’ve had a Waldorf Salad before or at least heard about it! This great dish was created in the late 19th century in New York by Mr. Oscar Tschirky who was the maître d’hôtel of the actual dish that it got its name from. From what I remember reading the original recipe didn’t contain any nuts.
The first time I enjoyed this succulent salad was at the well-known Waldorf Astoria Hotel where I was staying for a few days. Of course when I saw the famous Waldorf Salad on the menu it was a “no brainer”, I just had to order it! I was very pleased with the flavors and since then, I’ve tried many versions of this salad. Most of them are pretty good all with a different touch to them.
In my personal version, I tried to keep it simple so it’s easy to make at home. My initial version was to show you the recipe with celeriac and truffles but I’ve decided to take it down a notch and make it simpler but still tasty!
It is a salad you can serve as an appetizer or a main course. It is easy to make and the flavors combine well together. Although this salad is perfect for summer, I like to enjoy it all year round so this is why I’m sharing this recipe with you in March. It is the perfect salad to serve your guests along with most entrées because it’s light… well, on the light side.
I don’t use light or fat-free plain yogurt in my recipe because I don’t want a runny dressing especially when it is combined with fruits. For those of you who watch your calorie intake and want to use a lighter yogurt, I would suggest you reduce the amount to avoid the dressing being too “liquidy”.
If you can find celeriac (celery root) in your supermarket, cut in in small pieces and let it soak in cold water for 15-20 minutes to remove the bitterness (also helps to prevent browning). When it’s time to mix it with the other fruit/vegetable ingredients, make sure the celeriac is well-drained. If you want to take this recipe up a notch, you can add a couple drops of black truffle oil to your dressing… yum!
Bon Appétit!
For ingredient amounts and much more, visit http://clubfoody.com/recipe/waldorf-salad/
Saturday, March 4, 2017
Lady Athena's Rockin' Crab Shell Pasta Recipe • Athena Lee | Club Foody
Exactly a year ago Club Foody posted its first video recipe. Wow, time really flies! Today's episode is the 106th posted recipe besides kitchen Tips & Tricks and the Wine/Restaurant reviews. To commemorate Club Foody's first anniversary, I thought it would be very special to feature a Celebrity guest recipe. Here's my Crab Shell Pasta I created for a special lady...
There are so many reality TV shows out there… it’s unbelievable! I have a few programs I enjoy watching because of the personalities of the cast members. There was one I really liked and it was “Ex-Wives of Rock”. It featured four ladies formerly married to some well-known rock n’ roll band members back in the 80s’ and now making a living, hanging out together or at least trying to! There is one lady I really enjoyed watching and she is Athena Lee.
Athena Lee was born in Los Angeles where she grew up. She became interested in music at age 20 and taught herself to play the drums. Perhaps the influence of her older brother had an impact on her although he never taught her how to play - she is the younger sister of Mötley Crüe's drummer Tommy Lee who was married to Pamela Anderson from Baywatch... ring a bell?
Besides the fame of her brother, Athena is an extremely talented woman on her own. She has played in a variety of bands including Hardly Dangerous, Ron Keel's Fair Game as well as for the band Femme Fatale. She won an award as Best Female Drummer at the Rock City - Rockies and became the 1st female even nominated for Best Drummer at the LA Music Awards. Wow, that's awesome!
In 2012, she became a cast member on the reality TV show “Ex-Wives of Rock” that aired on Slice-TV in Canada and Fuse in the United States. She has also been a celebrity guest commentator on VH-1’s Behind the Music and E! True Hollywood Story. Furthermore, she still performs in various rock and roll bands and started her own candle line called “Aphrodite” by Athena. For those of you who love beautiful scented candles, I highly recommend you visit her website: http://www.aphroditebyathena.com/
As I mentioned earlier, I initially got interested in Athena by watching the reality show “Ex Wives of Rock”. I really liked her personality and thought she would be someone I would get along well with. Interestingly enough, I recently got acquainted with her and of course I couldn’t resist asking Athena if she would allow me to create a recipe just for her on my Club Foody website. She accepted my offer and now here we are with my “Lady Athena’s Rockin’ Crab Shell Pasta” dedicated to the one and only Athena Lee, an amazing, strong and talented woman!
This pasta dish “ROCKS”! There’s the nice subtle sweet taste of the crab along with a hint of spiciness wrapped up in a nice creamy sauce. If you enjoy crab like Athena and I do and want to savor it without losing its delicate flavor then this recipe is perfect for you!
Bon Appétit!
Check out these other delicious pasta recipes…
– Zucchini Pork Penne
– Potato Gnocchi
– Frankie’s Macaroni Casserole
– Fettuccine alle Vongole ~ Clam Fettuccine
– Ultimate 8 Cheese Vegetable Lasagna
– Turkey Tetrazzini
and for even more seafood and fish recipes, click on this link… Recipe Category • Seafood & Fish
For ingredient amounts and much more, visit https://clubfoody.com/recipe/lady-athenas-rockin-crab-shell-pasta/
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Wednesday, March 1, 2017
Chocolate Honey Graham Pie Crust - Tips & Tricks #12 | Club Foody
I enjoy baking but with just the two of us, I don't bake often because it's too much to eat - gotta look after our figure... lol! Unless we are entertaining family and friends at home, baking is quite sporadic. Another reason to bake at our house is Club Foody. I have to share some baking recipes with you once in a while... right?
When it comes to pies, I like to alternate between my Foolproof Pie Dough and my Chocolate Honey Graham Cracker Pie Crust. I make up my mind depending on what goes in it. If I want to make my Bumbleberry Pie, I go with the pie dough. If I make my Lemongrass Pudding Tart or my Silk & Satin Chocolate Pie, I will definitely go with this graham cracker pie crust.
What I really like about this Chocolate Honey Graham Pie Crust is it is made from scratch. While many recipes use store-bought cookies, I simply use a combination of cocoa powder and shaved dark chocolate. It is amazingly flavorful and so easy & quick to make. From start to finish, it takes only 15 minutes and your pie crust is done!
Here is the recipe for my Chocolate Honey Graham Cracker Pie Crust
– 1 1/4 cups Honey Graham Cracker Crumbs®
– 1/4 cup brown sugar
– 1/4 cup unsweetened cocoa powder
– 1 tbsp. shaved dark chocolate
– 1 small pinch ground sea salt
– 7 tbsp. unsalted butter, melted
Preheat the oven to 350ºF. Combine all the ingredients in a food processor with the blade attachment; process until it resembles damp sand. Transfer the mixture to a springform pie plate (removable bottom) and bake for 7 minutes. Cool completely before proceeding with your recipe.
Note: If you refrigerate your pie crust longer than 1 hour, I suggest you cover it with plastic wrap. It can also be frozen unbaked until you need it.
For more fun kitchen tips & tricks, click on this link… Recipe Category • Tips & Tricks
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
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