Institute of Chili Truck; San Antonio

Parked near the Alamo, this food truck was inspired by San Antonio’s 19th-century “chili queens”—street food pioneers described in Texas histories and by authors such as Stephen Crane and O. Henry. Today, visual artist and cook Ana Fernandez serves a barely modified version of a chili recipe she found in the Institute of Texan Cultures’ archives. The mixture of ground chuck and beef brisket is spiced with a blend of fresh and dried peppers. The food truck’s menu includes corn bread, tamales and a luxe brisket burger. instituteofchili.com

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Strawberry-Champagne Granita

  1. 1 1/2 pounds strawberries, hulled and quartered
  2. 1 1/2 cups sugar
  3. One 750-milliliter bottle chilled rosé Champagne
  4. 2 tablespoons fresh lemon juice
  1. In a medium saucepan, combine half of the strawberries with the sugar and 1/3 cup of water and bring to a simmer. Cook over moderate heat, stirring occasionally, until the sugar is dissolved and the liquid is slightly thickened, about 5 minutes. Transfer the strawberry mixture to a food processor. Add the remaining strawberries and puree until smooth.
  2. Strain the puree through a fine sieve set over a large bowl. Add the Champagne and lemon juice and mix well. Pour the mixture into a 9-by-13-inch glass or stainless steel baking dish.
  3. Freeze the granita for 2 hours. Scrape the frozen edges into the center. Freeze for another 3 hours, scraping hourly, until the granita is icy and flaky. Freeze for 8 hours or overnight. Scrape the granita into bowls and serve.
MAKE AHEAD The granita can be frozen for 4 days.
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Cajun Lemonade

  1. 12 ounces white rum or vodka
  2. 4 ounces Pimm’s No. 1
  3. 8 ounces fresh lemon juice
  4. 4 ounces Simple Syrup
  5. 1/2 tablespoon Tabasco
  6. Ice
  7. 8 ounces chilled 7-Up
  8. Thin lemon wheels, for garnish (optional)
  1. In a large resealable container, combine all of the ingredients except ice, the 7-Up and the lemon wheels. Refrigerate until chilled, at least 1 hour. Cover tightly and shake, then pour into an ice-filled pitcher. Strain into ice-filled rocks glasses, stir in the 7-Up and garnish with lemon wheels.

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Soy-Sauce-and-Honey-Glazed Turkey

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  1. 2 cups soy sauce
  2. 1 cup honey
  3. 1/4 cup toasted sesame oil
  4. 1/2 cup thinly sliced fresh ginger
  5. One 14- to 16-pound turkey
  6. 1 tablespoon kosher salt
  7. 2 teaspoons freshly ground pepper
  8. 1 1/2 teaspoons Chinese five-spice powder
  9. 6 scallions, cut into 2-inch lengths
  10. 2 cups chicken stock or low-sodium broth
  11. 4 tablespoons unsalted butter, softened
  12. 3/4 cup all-purpose flour
  1. In a very large bowl, whisk together the soy sauce, honey, sesame oil and half of the ginger. Put the turkey in the bowl, breast side down, and marinate at room temperature for 45 minutes. Turn the turkey and marinate breast side up for 15 minutes.
  2. Preheat the oven to 350°. Set a rack in a large roasting pan. In a small bowl, combine the salt, pepper and five-spice powder. Remove the turkey from the marinade; reserve the marinade. Set the turkey on the rack, breast side up, and season it inside and out with the salt mixture. Stuff the cavity with the scallions and the remaining ginger. Turn the turkey breast side down on the rack. Add 2 cups of water to the roasting pan. Loosely cover the turkey with a foil tent.
  3. Roast the turkey for 4 hours, basting with some of the reserved marinade every hour and adding a total of 3 cups of water to the pan during roasting. Turn the turkey breast side up and baste well with the reserved marinade. Roast uncovered for 30 minutes, basting once halfway through cooking. The turkey is done when an instant-read thermometer inserted in the thigh registers 165°.
  4. Carefully pour the juices from the turkey cavity into the roasting pan and transfer the turkey to a carving board. Let rest in a warm place for 30 minutes.
  5. Meanwhile, strain the pan juices into a large saucepan and skim off the fat. Add the chicken stock to the juices along with 3 cups of water and bring to a boil.
  6. In a medium bowl, blend the butter with the flour to make a smooth paste. Gradually whisk in 2 cups of the hot pan juices until smooth. Whisk the mixture into the saucepan and bring the gravy to a simmer, whisking constantly, until thickened. Simmer the gravy over low heat, whisking occasionally, until no floury taste remains, about 8 minutes. Carve the turkey; pass the gravy at the table.
 

SUGGESTED PAIRING

California’s Monterey region is an up-and-coming area for Pinot Noir, thanks to its cool, ocean-influenced climate, which gives the wines great acidity and generous fruit intensity. That balance makes them go especially well with the different flavors of the Thanksgiving feast—especially turkey.

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same credit like before

Fire-Roasted Berry Crostini with Honey Crème Fraîche

Grill this super-simple dessert right before you serve it: It takes just 30 minutes.

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  1. 1/2 cup crème fraîche
  2. 1 tablespoon honey
  3. Three 1/2-inch-thick slices of country bread, halved crosswise
  4. Softened unsalted butter, for brushing
  5. 1/4 cup sugar, plus more for sprinkling
  6. 4 cups mixed fresh berries
  7. Pinch of kosher salt
  1. Light a hardwood charcoal fire. In a bowl, whisk the crème fraîche with the honey.
  2. Brush both sides of the bread slices with butter and generously sprinkle with sugar. Grill the bread over moderately high heat, turning once, until crisp and caramelized, 3 minutes. Transfer to a platter and let cool.
  3. In a medium bowl, toss the berries with the 1/4 cup of sugar and the salt. Spread the berries on a perforated grill sheet or in a grill basket and grill over moderately high heat, tossing, until starting to burst, 4 minutes. Transfer to a bowl and let cool slightly.
  4. Spoon the berries on the crostini and top with dollops of the honey crème fraîche.

http://www.foodandwine.com/recipes/fire-roasted-berry-crostini-with-honey-creme-fraiche

Grilled Shrimp with Oregano and Lemon

The sauce for this shrimp is a simple version of Italy‘ssalmoriglio, typically made with lemon and herbs in a mortar. The sauce is also delicious spooned over grilled swordfish or any other meaty fish.

  1. 1/2 cup salted capers—rinsed, soaked for 1 hour and drained
  2. 1/2 cup oregano leaves
  3. 1 garlic clove, minced
  4. 3/4 cup extra-virgin olive oil
  5. 1 teaspoon finely grated lemon zest
  6. 3 tablespoons freshly squeezed lemon juice
  7. Freshly ground pepper
  8. 2 1/2 pounds large shrimp, shelled and deveined
  9. Salt
  1. On a cutting board, finely chop the drained capers with the oregano leaves and garlic. Transfer the mixture to a bowl and stir in 1/2 cup plus 2 tablespoons of the olive oil, along with the lemon zest and lemon juice. Season the sauce with pepper.
  2. Light a grill. In a large bowl, toss the shrimp with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper. Thread the shrimp onto metal skewers and grill over high heat, turning once, until the shrimp are lightly charred and cooked through, about 3 minutes per side. Remove the shrimp from the skewers and transfer them to a platter. Spoon the sauce on top and serve.
MAKE AHEAD The sauce can be refrigerated overnight. Bring it to room temperature before serving. SERVE WITH Crusty bread.

SUGGESTED PAIRING

When paired with seafood, zesty California Sauvignon Blanc acts a little like a spritz of lemon, which is especially nice with these fragrant grilled shrimp.

how to go on a diet

diet is not good for our health if we are wrong. but here are some tips and tricks on diet.

– don’t eat any junkfood or fried food

-calculate the calories 

-less sugar and less salt , less oil

-plus boiled or grilled food

-plus detox beverages

-sports more 

-drinks more water

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The Margaret River Chocolate Company

At The Margaret River Chocolate Company we’re mad about chocolate! With factories in both the Margaret River and Swan Valley wine regions of Western Australia and a concept store in Perth City, we have been making award-winning chocolate products since 1999.

All three sites provide a fascinating insight into the world of chocolate, with free chocolate tastings and interactive displays, with the two factories also providing viewing windows to watch the chocolate products being made.
The Margaret River Chocolate Company makes and sells a mouth-watering range of chocolate bars, chocolate coated delights, hand made truffles, novelty chocolates, chocolate sauces and much more.
Both chocolate factories are open from 9am-5pm every day of the year except Christmas Day, while trading hours at the Perth City store mirror those of other city-based retailers.

chocolate products :

Universally adored and recognised as the Food of the Gods, chocolate is one of life’s perfect indulgences and essential luxuries.

Nothing can stimulate the senses and create a sense of euphoria as decadently and effectively as chocolate.

The Margaret River Chocolate Company has been creating mouth-watering, hand-made premium chocolate products since 1999 and has over 200 chocolate products to choose from.

If you’re mad about chocolate, you’ll love The Margaret River Chocolate Company’s exquisite chocolate range.

 

Both of The Margaret River Chocolate Company’s factories and tasting centres are open every day of the year (except Xmas Day) from 9am-5pm and entry is free. Click on each destination for contact details and maps.

The company’s Perth City store is limited by CBD retail trading hours, but is usually open 9.30am to 6pm Monday to Thursday, 9.30am to 8pm Friday, 9.30 to 6pm Saturday and 12noon to 5pm Sundays.

The Margaret River Chocolate Company – Margaret River

Cnr Harman’s Mill Road and Tom Cullity Dr
Metricup WA 6280

Ph: (08) 9755 6555
Email: mriver@chocolatefactory.com.au

The Margaret River Chocolate Company – Perth City Concept Store

317 Murray Street – Next to Country Road
Perth WA 6000

Ph: (08) 9321 0610
Email: perthcity@chocolatefactory.com.au

 

 

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