Hi Hot & Spicy food lovers,
I live near New York City and I have to tell you that this does not feel like the December's I remember from my childhood. I am still seeing people wearing people wearing sweaters. But winter is indeed here. It’s a good time for roasts and root veggies. See this week’s recipe.
*Asian Style Pork Roast Recipe*
This Asian Style Pork Roast only takes a few ingredients. Browning the pork before placing in the oven keeps it moist and succulent. Serve with braised celery and sweet potatoes.
Last week’s recipes
Here are two spicy chicken wing recipes for you. You can make either of these two really special wing recipes for your group or book club. One recipe is for chicken wings marinated in Ginger Ale, Soy Sauce and brown sugar. The other is simpler, but just as good with olive oil, garlic powder, parsley, etc.
I finally brought out my old and reliable crock pot. By coincidence I bought a magazine titled Quick & Simple while standing at the check out line at my supermarket. There is a super easy crock pot tip on page two for BBQ shredded beef. Cut up a 2 or 3 pound chuck roast, add a green pepper and an onion (both chopped) and a bottle of BBQ sauce (16/18 ounce) cook on low for 8 hours. Shred meat and serve on buns. I have not tried this yet, but I am sure that I will. I have some Korean barbecue sauce, just waiting to be used. The tip in the magazine is from Teri Gaul of thegrocerygame.com
Crock pots are perfect for those inexpensive and tougher meats. Slow cooking makes them taste like a tenderer cut of beef.
*The ethnic foods section is growing in many supermarkets. I am seeing a lot of dried chilies and other peppers in cellophane bags. If you are hesitating to buy them because you are not quite sure what to do with them, give them a try. Just make sure the peppers are very clean. Store them in a cool dark place and reseal the bag when you remove a pepper. When cooking with these peppers, place in a bowl and pour hot water over them until become soft and pliable. Be sure to wear your rubber gloves while working with the peppers.
Don’t forget to stop by our Hot & Spicy foods forum. Say hello, pass on hints, advice, or asks questions. Would love to see you there.
You are welcome to pass this newsletter and any recipe from the Hot & Spicy site on to family and friends.
Vannie Ryanes, Hot & Spicy Editor
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