Georgia’s Best Barbecue Sauce

December 7, 2013 · Posted in Barbecue Foods · Comment 

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Georgia’s Best Barbecue Sauce
barbecue foods
Image by UGA College of Ag
BBQ and Hot sauce entries for 2009 Flavor of Georgia Contest

Photo by: Stephanie Schupska

Korean barbecue, CicLAvia
barbecue foods
Image by LA Wad
At the Koreatown hub of CicLAvia, several Korean restaurants gathered at Serrano Avenue for the Koreatown Barbecue Festival.

CicLAvia’s fifth Los Angeles mass ride/walk on Sunday, June 23, 2013, was Iconic Wilshire Boulevard, which took cyclists, skaters and pedestrians from Downtown Los Angeles to Fairfax Avenue.

This spans Downtown Los Angeles’ Financial District and City West neighborhoods, Westlake, Koreatown, Wilshire Center, Windsor Square, Mid-Wilshire, Miracle Mile and Hancock Park.

American Royal Barbecue: Judges’ Chambers
barbecue foods
Image by Adam Kuban
Kansas City Barbeque Society–certified judges line up to get their judging assignments for the invitational turn-ins. Judging was done behind the blue curtains. The interesting thing about seeing the throng of judges is that they’re just ordinary folks who became KCBS-certified for barbecue judging. There were folks of all stripes in the line.

Shrimp & Sauce

March 6, 2013 · Posted in Recipes · Comment 

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Shrimp & Sauce
recipes
Image by sweet mustache
Recipe is from this book.

Spicy Shrimp and Penne with Puttanesca Sauce

1 lb penne pasta
kosher salt (for pasta water – optional)
1/4 cup olive oil
8 garlic cloves, finely chopped
2 tsps crushed red pepper flakes
8 to 10 whole anchovy fillets
1/2 cup cracked, pitted kalamata, coarsely chopped
3 tsps capers, drained and coarsely chopped
1 can (14 oz) crushed tomatoes
1 can (14 oz) diced tomatoes
1 lb of 24 count shrimp, peeled, devined and tails removed
2 handfulls fresh flat-leaf parsely leaves, finely chopped

Cook pasta according package directions.

While the pasta cooks, heat a large, deep skillet over medium heat. Add the olive oil, gralic, red pepper flakes and anchovies. Break up the anchovies with the back of a spoon until they melt into the oil.

Add the olives, capers and tomatoes. Bring the sauce to a bubble and add the shrimp, scattering them in a single layer.

Cover the pan to cook the shrimp, about 4 minutes or until they turn pink.

Uncover the pan and add the parsley. Toss and adjust seasonings to taste.

Add the drained pasta, toss to combine and serve hot.

This is the first time I’ve cooked with anchovies. Couldn’t even tell they were in the finished product. The overall spiciness was low to meduim, so adjust the red peppers accordingly. I would make this again, maybe with a little more red pepper and a little less olives.

blueberry buckle
recipes
Image by looseends
My grandmother’s recipe.

Mix well 3/4 C sugar, 1/4 C butter, 1 egg.

Stir in 1/2 C milk.

Sift and add 2 C flour, 2 tsp baking powder, 1/4 tsp salt.

Blend in 2 C well drained blueberries. Spread batter into well greased and floured square pan.

Sprinkle with crumble: 2/3 C sugar, 1/3 C flour, 1/2 tsp cinnamon, 1/3 C butter.

Bake 375 for 35 to 40 minutes.

(I usually just grease the pain and don’t bother sprinkling with flour. For the crumble, my grandmother melted the butter but I prefer to cut in cold butter with a pastry blender.)

This past weekend, I made this. It was fabulous.

Clear Noodles with Baked Shrimp
recipes
Image by sweet mustache
Recipe is from this book.

7 oz rice noodles
2 cloves garlic, chopped
1/4 cup cilantro, chopped
20-30 black peppercorns
1 tbs vegetable oil
1 medium onion, thinly sliced
1 tsp sugar
1 tbs fish sauce
1 tsp sesame oil
1 lb shrimp
Salt, pepper and red pepper flakes to taste.

Soak the noodles in hot water for 10 minutes. Meanwhile put the garlic, cilantro and peppercorns in a grinder.

Add the oil & peppercorn mixture to a pan over medium heat. Cook for 1 minute.

Add the onion and continue cooking until the onion is tender, then turn off the heat.

Add the sugar, fish sauce and sesame oil to the pan and stir. Add the noodles and toss to coat.

Pour the noddle mixture in an ovenproof baking dish. Place the shrimp on top (seasoned with salt, pepper and red pepper flakes) cover and bake for 20 minutes.