September 18, 2008 |
Hot Thai peanut sauce and shiitake mushrooms give a new twist to tostadas. Traditional tostadas have a deep-fried base, but it's easier and more healthful to crisp the tortillas under the broiler. Don't let Asian ingredients gather dust in your pantry. Sesame oil gives a nutty flavor to sauteed meats and salads, while peanut sauce is great on kebabs or as a dip for cooked meats. Mexican-Asian Tostadas 1. Heat broiler. Line a baking sheet with foil and spray with oil. Spray both sides of the tortillas and place on the sheet.
August 16, 2007
Here are some Indonesian dishes to try. CHICKEN SATAY 2 pounds boneless chicken thighs, cut into bite-sized chunks 2 teaspoons garlic, minced 2 teaspoons sweet soy sauce Marinate the chicken in the soy sauce and garlic for about an hour. Soak bamboo skewers in water for 15 minutes. Thread chicken onto skewers. Cook the chicken over hot charcoal or gas grill until just tender, about 8 minutes. Serve immediately with peanut dipping sauce. Makes 10 skewers. PEANUT SAUCE 1/2 cup soy sauce 3 tablespoons rice vinegar 1/2 teaspoon hot chili paste 3 tablespoons sugar 2 tablespoons lime juice 2 cloves garlic 2 kaffir lime leaves, or 1 teaspoons lime zest cup roasted peanuts Salt to taste Add all ingredients to a food processor and process to make a paste.
June 17, 1990 |
It doesn't matter to Julie DeMatteo that she didn't win the chicken cooking contest last weekend. What matters is the great fun she had, the wonderful people she met and the curious woman who stuck her finger in the peanut sauce and pronounced, "Ooh. That's good. " "I had to smile at that," said DeMatteo, a Clementon resident and one of two New Jerseyans among the 26 finalists at the 1990 Delmarva Chicken Cooking Contest in Easton, Md. The other New Jersey finalist was Guido Tango of North Arlington.
December 12, 2014 |
The faces of the fifth graders lit up as they arrived for their seventh week of after-school cooking classes. "Hello, Mrs. Byers!" Kaylah Nobrun called out. A chorus of greetings from the others followed. "She's our founder," Kaylah said proudly, referring to Laurada Byers, who started the Russell Byers Charter school - named for her late husband - that these students attend, and who had come to visit the class they walk to at the Free Library of Philadelphia. "Hello, hello," said Byers.
May 10, 1991 |
Because Thai restaurants have a reputation for decor that is artistic and serene, the enchantment radiated by Baan Thai, near 20th and Walnut Streets, came as no surprise. This handsome new Thai restaurant has all the makings of a popular dining spot: It's large enough to handle a fair crowd comfortably, has great location and gets good marks for its food. Walls, brightly washed in a soft rosy-peach, sport a flowered crimson border. Plain banquet chairs are cloaked in a matching color, and crisp, white tablecloths are draped on an angle over peach-colored linen.
March 13, 1992 |
Two years ago this month, I raved in this space about a little Manayunk spot called Butterworth's Main Street Cafe. At that time, it was the only place on Main Street's Restaurant Row that offered an arty setting and affordable dining. Modern art dominated the funky purple dining room; a catholic range of dishes and prices accommodated the hungry, the not-so-hungry and the kids, too. Fast forward to the present. Butterworth's is now the Main Street Cafe. There's been a management change; the menu's been revamped and the prices have notched upward.
September 18, 1992 |
About two years ago, the popular New South Cafe, at 22d and South Streets, took on new owners, a new name and a cuisine decidedly different from Southern cooking. It was called My Thai, but it opened with a rather tentative menu featuring Thai and American dishes. These days, My Thai is practically all-Thai. About the only menu items you'll find that aren't Thai - or Thai-inspired - are the Caesar salad and a vegetarian entree called Fettuccine da Vinci. Although the menu has changed, prices for the original Thai items have remained virtually the same.
March 20, 2008
Here are a few recipes from World Cafe Live Chef Matthew Babbage. The spicy chicken dish was served for a Todd Rundgren show, while the bisque went down easy when the Subdudes were in town. When Canadian Dancehall Queen Simone performed here, smoked turkey wings and collard greens were on the menu. ROCKIN' CHILI PEPPER CHICKEN WITH PEANUT SAUCE One 2 1/2-3 pound chicken, backbone removed and wing tips cut off 1 cup chili oil with ground red pepper (recipe below)
February 5, 2016 |
We have seen the future of food and it's served in a bowl, on top of rice, along with an attractive arrangement of brightly colored vegetables, garnishes, and sauce. It's nutritious, it's cheap, it's bursting with flavor and texture: The rice bowl is everything. "It's a way of eating that's been around for 2,000 years," says David Katz, culinary director of HoneyGrow restaurants, now with seven locations in the region. "People around the world find rice comforting - it's like soul food.
June 6, 2013 |
When it comes to packing a picnic basket, sandwiches are almost always the stars. And why not? They are easy to eat, require no utensils, pack well, and are versatile enough to keep everyone happy. And for the rest of the meal, we tend to lean toward yet more finger food - chips, cookies, hopefully some fruit. In other words, lots of carbs. But vegetables? Not so much. Sure, carrot sticks, celery sticks, strips of bell pepper, and stalks of broccoli and cauliflower are every bit as handy as a sandwich.