Salton YM9 1-Quart Yogurt Maker This yogurt maker makes up to 1-quart of creamy-sweet, fresh homemade yogurt (not frozen yogurt), a healthy treat that can be enjoyed for breakfast or a snack. Make all your favorites - a recipe book is included for even more ideas. It has a see-through lid so you can monitor its progress, and comes with a measuring spoon. For neater storage, the cord tucks away. Reminder dial indicator lets you know when the yogurt is ready.

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I recently had the jerk chicken at a local Davis hangout, the psychedelically inspired Delta of Venus. The place looks a bit scruffy, but my oh my is their jerk chicken good. And hot. Reminiscent of Homer Simpson’s chili cook-off. My meal there led me to do some research on jerk preparations. Jerk seasoning, if you are unfamiliar with it, is based on two main ingredients - Scotch Bonnet chili peppers (or habaneros) and allspice, and is how they like to cook chicken in Jamaica and throughout the Caribbean. The following recipe we cooked up isn’t as scorching as the Delta of Venus’, but it is still plenty spicy, and great the next day in a chicken salad. Serve with rice (to spread out the heat) and a very large glass of cold beer. Do you have a favorite jerk seasoning recipe? Please let us know about it in the comments. Continue reading “Jerk Chicken”

Spicy Garlic Cashew Chicken
My father found this recipe (adapted from the New York Times) for chicken coated with cilantro, garlic, jalape o, and cashews, and thought (rightly) that it might be worthwhile to try. When my 9-year old visiting nephew proclaimed, “Hey, this chicken is good!,” we knew we had a keeper. A note on using jalape o peppers. The level of heat in jalape os varies tremendously. Taste first, before deciding how much to include in this recipe, or any recipe that calls for jalape os. Continue reading “Spicy Garlic Cashew Chicken”

Salmon Provencal
Here’s a salmon dish made for summer. Fresh tomatoes, fresh chopped herbs, a few shallots, lemon juice, balsamic and olive oil make a perfect sauce to accompany baked salmon fillets. Continue reading “Salmon Provencal”

This entry was posted on Wednesday, August 8th, 2007 at 3:55 am and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.