Preheat grill. Using a fork, prick chicken skin several times. Combine sugar, cumin and salt then rub over chicken. Let stand for 5 mins.
For the nam jim, combine all ingredients in a food processor and process until smooth. Set aside.
Grill chicken over low heat, covered, for about 20 mins, or until cooked through.
Meanwhile, place remaining ingredients in a large serving bowl and toss with 2 tbsp nam jim.
Serve chicken with salad and remaining nam jim.
Preheat grill. Cut 2 deep slashes through skin and flesh of each piece of chicken. Whisk together sugar, cumin and salt then rub into chicken. Set aside for 10 mins to marinate.
Meanwhile, to make the nam jim, combine garlic, chilies, cilantro roots, fish sauce, palm sugar, shallots and lime juice in a blender or food processor. Puree until smooth. Set aside.
Grill chicken, skin-side down, for 5-6 mins. Flip over and cover with foil. Cook until chicken is cooked through.
Serve chicken on a bed of mint and basil with nam jim.
br>Meanwhile, make the nam jim: Place the garlic, chili herbs
Preheat grill. Coat steak with oil. Season. Grill until browned on both sides and cooked to your liking. Set aside, cover and let rest for 10 mins. Slice thinly.
Arrange greens, cucumbers, shallots and cashews on a serving platter. Set aside.
To make the nam jim dressing, blend or process all ingredients until smooth. Drizzle over vegetables then arrange sliced steak over top. Garnish with cilantro leaves.
Preheat a grill on medium. In a bowl, combine shrimp, scallops, oil, lemongrass and garlic. Season to taste. Thread 2 shrimp and 2 scallops alternately onto skewers.
For the Nam Jim sauce, crush chili pepper, coriander root and garlic with a mortar and pestle, 3-4 mins, into a paste. Add lime juice, brown sugar and fish sauce, stirring until sugar dissolves.
Grill seafood skewers 1-2 mins each side, until lightly browned and shrimp are just cooked through. Serve skewers with sweet and sour sauce for dipping.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
ill make it again.
Recipe comes from Ralph's (Grocery
Mix together all ingredients except ribs, asian pear, potatoes, and carrots. Score the ribs and pour the marinade over. Marinate for about an hour in the refrigerator, or overnight. (Marinating is optional).
Pour the ribs and marinade into a large pot over high heat. Liquid should come at least halfway up to the level of the ribs; add water if necessary.
When liquid comes to a full boil, cover the pot with a tight-fitting lid and turn the heat down to simmer.
Cook for 90 minutes to 1 hour, until meat is tender. Add the Asian pear, ...
OURBON DRUNKEN UPSIDE-DOWN TURKEY RECIPE).
Mix all ingredients together. Pour into greased muffin pan and bake at 400 for 15 - 20 minutes.
This recipe make about 12 muffins.
Score the ham, making diamond shapes 1/2 inch deep.
Place on a rack in a well-greased foil-lined roasting pan.
Add water to pan.
In a small bowl, combine the honey, brown sugar, cloves and mustard; pour over ham.
Bake, uncovered, at 350 degrees for 1 1/2-2 hours basting with pan juices often. Add additional water to pan if necessary.
*If you don't have a roasting pan - line a 9x13 pan with double layer foil. And proceed with recipe.
ven to 350. For this recipe its nice to bake it
6 ounce sizes (the original recipe used an 8 oz. bag
at thing for a healthier recipe.
This chowder is so
Pepper and 2 shots of Jim Beam Red Stag Bourbon.
This recipe makes enough to marinate at least 3 pounds of venison or beef.
In a glass or plastic container, mix all ingredients.
Marinate meat strips overnight.
Remove from liquid. Pat dry with paper towels.
Place on cookie sheet in a single layer and place in oven at 200\u00b0 for 6 to 8 hours or until dry by feel.