Right Cuisine Food and Travel

November 14th, 2010

Iron Chef America – Battle Barracuda

Last night’s episode of “Iron Chef America” pitted Chef Seamus Mullen versus Iron Chef Cat Cora. The secret ingredient was barracuda, specifically, the Pacific barracuda. No, it is not an endangered species. Our judges for the evening were Donatella Arpaia, food blogger Ed Levine, and sustainable food expert Anya Fernald.

NEW YORK - SEPTEMBER 14: Chef Cat Cora attends the Mercedes-Benz Fashion Week Spring 2011 Official Coverage at Lincoln Center on September 14, 2010 in New York City. (Photo by Michael Buckner/Getty Images for Mercedes-Benz)

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February 27th, 2010

Casserole Recipes: Easy Beer Potato Casserole Recipe

Looking for a different kind of casserole to serve on a cold and snowy weekend? Try this beer potato casserole recipe!
This is quite popular with the hunters and snowmobiler’s I know and I’ve never had leftovers! That’s probably a good thing!

Casserole Recipes: Easy Beer Potato Casserole Recipe

February 20th, 2010

Crock Pot Recipes: Easy Crock Pot Swiss Steak Recipe

If you enjoy good, old fashioned Swiss steak but hate the thought of being in the kitchen for an extended amount of time, find your crock pot and try this very easy Swiss Steak recipe. I occasionally brown the flour dredged meat in a small amount of vegetable oil, but it isn’t necessary. This can be made overnight and reheated at supper time, or you can place the ingredients in the pot and walk away for the day.

Crock Pot Recipes: Easy Crock Pot Swiss Steak Recipe

February 16th, 2010

Corned Beef Recipe’s: Crock Pot Corned Beef And Cabbage Recipe

One of my most favorite meals growing up was corned beef and cabbage. I still remember my mom standing over a hot stove all day whenever she made it…and often thought better her than me! With the crock pot, though, you can put everything in it and walk away for a hours!
This simple and delicious recipe is melt-in-your-mouth tender when it’s done, and only takes a short time to prepare.
An added bonus is there is virtually no clean up!
Give this one a try soon if you enjoy corned beef and cabbage!

Crock Pot Corned Beef And Cabbage Recipe

January 22nd, 2010

One Pot Meal Recipes: Beef and Rotini Recipe

Looking for easy, nutritious and delicious recipes you can make without messing up the whole kitchen and dirtying all the pots and pans? You’ll find one of our favorites below…give it a try!

One Pot Meal Recipes: Beef and Rotini Recipe

December 30th, 2009

New Years Eve Recipes: Antipasto With Tuna Appetizer

Have your list of New Years Eve party recipe’s completed? If not, add this easy and delicious antipasto to it! It takes very little time, is easily made ahead and not only tastes fantastic, it looks appetizing, too….give it a try!

New Years Eve Recipes: Antipasto With Tuna Appetizer Recipe

December 29th, 2009

New Years Eve Party Recipes: Garlic Shrimp Appetizers

When it comes to appetizers, we all have our favorites, whether it’s a New Years Eve party recipe, or a recipe for the Super Bowl…any old party will do when we want what we want. In my case, as with many, many more folks, that would be shrimp! I could eat lemon garlic shrimp every day of my life and still feel as though it wasn’t enough.
With this recipe, it’s important to use extra virgin olive oil since any other changes the flavor..and not in a good way! If you’re fond of tarragon, feel free to omit it. There won’t be a drastic change of taste.

This recipe is so simply, fast and delicious that I recommend doubling it if you’re throwing a party for more than a few people. It’s also easily adjustable to your own personal taste, don’t be afraid to experiment a little.
Give these a try at your next party, and have a safe and happy holiday!

New Years Eve Party Recipes: Garlic Shrimp Appetizers Recipe

December 21st, 2009

How To Cook A Ham

If you’re wondering how to cook a ham, I’ll tell you up front the easiest way is to buy the pre-cooked ham and follow directions. However, if you’ve already bought your ham and it’s not cooked, or only partially cooked, there are a few things you need to know.

If your ham is frozen, start by thawing it out at least two days before Christmas. Keep the ham in it’s original wrapper, but place on platter/plate or in a container in case contents leak. No one needs ham juice running down the refrigerator shelves!

You need a meat thermometer. They are inexpensive and indispensable!. Never let the thermometer touch the bone of any meat you’re cooking since it will give a false reading.
The USDA recommends a an internal temperature of 160*F before it’s done.

You need to bake your uncooked ham for for 20 to 30 minutes per pound at 375 degrees F.
The simplest way is to place your ham lean side down in a tin foil lined pan. This enables the juices to flow downward for a moister ham.

If you choose to glaze your ham, remove it from the oven a half hour before it’s done and turn it over….glaze and return to oven…lean side up this time.

If you are making a precooked whole ham, try scoring the top in a diamond shaped pattern and inserting cloves in the cuts. You need only cut 1/2″ deep if you do this. You can add whole pineapple slices and a maraschino cherry and pin with toothpicks for a festive look.

Glazing a ham is simple…there’s a ton of recipe’s for ham glaze but sometimes the easiest is the best. Remember to add glaze the last half hour of cooking.

Mix 3/4 cup of brown sugar and 3/4 cup of honey together for a sweet and mild glaze. Or use this one for a bit more flavor.

3/4 cup maple syrup ( not imitation syrup )
1 -1/2 Tbs cider vinegar
2 tsp. Dijon mustard…or similar mustard. Mix together and baste.
Be sure to baste your ham 2-3 times during that last half hour!
You can do an internet search for ham glaze and probably find a 1000 more recipes!

Remember if using a raw ham, you need to take the same precautions and clean up the way you do after handling raw chicken!

Ham is actually rather simple to cook and beautiful to serve so try not to stress too much! It takes a lot of effort to mess one up!

December 6th, 2009

Meatball Recipes: Easy Baked Meatballs

Almost everyone I know appreciates good meatballs, including my oldest vegetarian daughter ( she uses fake meat but follows this recipe ). This is the easiest recipe I have for them. I know some folks just add onion soup mix to hamburger and roll it into the shape of a meatball, but that hardly counts in my book! Give this simple recipe a try…they are delicious in anything that calls for meatballs!

Meatball Recipes: Easy Baked Meatballs

December 4th, 2009

Cocaine Chicken or Chicken Cocaine

Either way you say it, FAIL! This is not a recipe for Chicken Cocaine nor Cocaine Chicken. Cocaine is not listed in the recipe’s for chicken stuffing anywhere. Apparently 32 year-old Wagner Mauricio Linares Aragon thought it was among the spices and herbs used in baking a chicken when he carried the fully cooked fowl through customs at Dulles International Airport.

Linares Aragon, of Guatemala, was arrested after officers at the airport decided his chicken deserved further scrutiny. They performed a cavity search and called foul on the fowl after discovering 60.4 grams (2.3 ounces) of cocaine hidden in two separate plastic bags deep withing the bird’s body cavity. That’s roughly $4300.00 USD of “coke”.

“CBP officers have seen many unique narcotics concealment methods, and they all present the same challenges to discover them. Our officers’ inspection was very thorough and earned solid results,” said Christopher Hess, Customs and Border Protection director for the Port of Washington.

Agents turned Wagner Mauricio Linares Aragon and his chicken cocaine over to Metropolitan Washington Airports Authority Police. He is awaiting trial on felony drug charges in Loudoun County.

I doubt the jail will have stuffed chicken on it’s menu, but if it does, I’m sure Mr. Aragon will decline. Of course thinking he could stuff a chicken with cocaine and not get caught makes me think he is already full of bologna and won’t have an appetite for awhile.

Meanwhile, do not try this at home. If you must stuff, try Stove Top…you don’t really want to run *a-fowl* of the law! Chicken cocaine appears to be a recipe for disaster….especially if you’re smuggling it through an airport!

Your thoughts?