Food People Want

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Food People Want Food People Want HOME CONTACT SPICY PEACH BARBECUE SPARE RIBS

This recipe for sweet and spicy pork ribs is one of my familys all-time favorites.  Seems like every time the warm summer weather rolled around, we could expect my Mom to whip up a batch of these sticky ribs to eat out on the patio on a warm night.  Their flavor is so unique and the dish itself so craveable that I was stunned to learn how simple they are to prepare.  If you have a can of sliced peaches in heavy syrup, a pinch of crushed red pepper and a bottle of supermarket barbecue sauce in the pantry, then youre in business.  Now, Im a nut for good, slow-smoked, true barbecue, but if you need to feed a crowd and dont have the time or equipment needed to produce the genuine article, these will do just fine.  Serve with some baked beans and grilled corn and youve got a dang good BBQ dinner.

Read more 2010 06/20 CATEGORY Grilling
Pork
Spicy 57 comments GRILLED CHICKEN SANDWICH WITH PESTO GOAT CHEESE SPREAD

Summer time means basil, and basil means pesto.  But this isnt a recipe for pesto   I make mine different every time no, this is a recipe that takes pesto and makes it something more, something special.  How do you make pesto, already chock full of robust herbiness and garlic, better? Two words: goat cheese.   Think of this humble sandwich as a stage. If the grilled chicken, marinated in garlic and Italian herbs, is the lead, the pesto goat cheese spread is the supporting role who steals the show.  The chicken we clap for; the spread gets a standing ovation.

Metaphors aside, this is a solid summer sandwich, just right for a weekend lunch or casual weeknight dinner and fairly easy to make, too. Even the harshest critics, are sure to give it rave reviews.

Read more 2010 06/08 CATEGORY Chicken
Condiments
Sandwich 12 comments HOMEMADE SESAME SEED BUNS

If youre at all like me, you absolutely loathe the crappy, mass-produced, light-as-air hamburger buns that they have on hand at most major supermarkets.  Im talking about the ones that you throw your hot, juicy burger onto, that in turn dissolves into a condiment-laden sponge within minutes.  Last Summer, Id finally had enough and decided to try making some of own.

While significantly more substantial than those found at most fast food establishments, these little guys are still very tender and delicate, retaining a resiliency that not many sesame seed buns can boast.  Unlike those at the grocery store, these will not melt or crumble in your hands.  They can stand up to a good amount of juices and have a flavor infinitely more complex than your typical factory-made variety.

With Memorial Day hours away, grilling season is finally upon us. Do yourself a favor this summer and try making these buns from scratch at least once.  I promise, your burgers will thank you.

Read more 2010 05/27 CATEGORY Bread
Burger 12 comments RED CHILE CHORIZO CHILAQUILES

I love chilaquiles.  In fact, I crave them so often that I drag myself out of bed early on a Saturday morning at least once a month to feast on one of my favorite versions from Primavera at the San Francisco Ferry Terminal Farmers Market.  Thats what you have to do if youre going to try to beat the hordes of people that line up for this delicious Mexican breakfast dish every weekend.

Weve all had huevos rancheros at one crappy diner or another at some point in our lives, but for those that have never tried authentic chilaquiles, its understandable how the concept could sound a bit bizarre.  Admittedly, the idea of crispy tortilla chips drowned in a sea of flavorful red chile sauce seems a bit unorthodox.  I mean who likes soggy nachos anyways? But for those that simply cant wrap their head around the idea of a somewhat soggy nacho, Id encourage you to think outside of Latin American cuisine to another ethnic group that also marries sauce and carbohydrates so beautifully the Italians.

I an effort to convey the craveable aspects of this dish, Id encourage you think of chilaquiles as you would the perfect bowl of pasta.  Here, the thick-cut (preferably homemade) tortilla chips play the role of al dente pasta that has a bit of soft crunch and resiliency left to it, but has also absorbed some of the delicious sauce that surrounds it.  Topped with spicy chorizo, tangy Mexican crema, crumbled cotija cheese and ripe avocado and you have a breakfast dish that will set you up for a whole days worth of activitiesor an early afternoon nap.

Read more 2010 05/20 CATEGORY Breakfast
Brunch
Mexican 7 comments PHRIK KHING CURRY PASTE

Every once in a while Ill spend a Sunday afternoon making some Thai curry paste. Like I mentioned in my recipe for panang curry paste, a quick trip to the Asian market for a few hard to find ingredients and about an hour in the kitchen with your mortar and pestle will set you up for a good month of authentic Thai cooking at home.

As far as Im concerned, this stuff is money in the bank.  It keeps for a  up to a month in the fridge and is perfect for pulling together a bona fide Thai meal in minutes.  Stir-fry the paste, some meat and a few handfuls of seasonal vegetables in your favorite wok, add in some stock, palm sugar, fish sauce and Thai basil, throw it all on top of some sticky rice and youll be set up for some truly delicious eating.

Unlike a red, green or yellow curry, phrik khing is considered a dry-style curry, free of any coconut milk.  Instead, the paste is fried in oil and moistened with a bit of stock to create a sauce that clings to the protein and veggies.  The resulting dish can be characterized as smooth and a bit peppery with fragrant notes of galangal and lemongrass throughout.

So, next time youre looking for something to cook on a lazy Sunday afternoon, consider making some homemade curry paste and look forward to reaping the rich culinary dividends of delicious Thai meals in the weeks that follow.

Read more 2010 05/16 CATEGORY Asian
Chiles
Curry
Thai Cuisine 10 comments 1 2 3 4 5 6 20 Hungry? This blog features recipes and techniques for making all sorts of food that people want, crave, and love. RSS FEED Recent Posts SPICY PEACH BARBECUE SPARE RIBS GRILLED CHICKEN SANDWICH WITH PESTO GOAT CHEESE SPREAD HOMEMADE SESAME SEED BUNS RED CHILE CHORIZO CHILAQUILES PHRIK KHING CURRY PASTE Leftovers June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 Categories Blogroll 101 CookbooksAmericas Test KitchenCHOWEat Me DailyFood and Wine MagazineHeidi Robb: Life in RecipesHomesick TexanSaveur MagazineSimply RecipesSmitten KitchenThe Travelers Lunchbox

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