Chicken

The Best Selection of Oudoor Grills is at UAKCWe're on Daylight Savings time. March Madness is here. Easter is next week. What time of year is it? Spring!! That means its time to get your grill ready. Or maybe, it's simply time for a new grill. If you're in the market for a new grill, make Universal Appliance and Kitchen Center your first stop. They have a huge selection of the best outdoor griils for a variety of needs and preferences. But while you're here, take a look at this terrific recipe for Lemon Chicken on the grill. Here's a great recipe from DCS, a California favorite in outdoor grillsGrilled Lemon Chicken with RosemaryINGREDIENTS1 (3 and 1/2 to 4 pound) whole chicken, giblets discarded3/4 cup sugarSalt and pepper2 lemons1 tablespoon vegetable oil2 teaspoons minced fresh rosemary1 and 1/2 teaspoons Dijon mustard2 tablespoons unsalted butterINSTRUCTIONS With chicken breast side down, using kitchen shears, cut through bones on either side of backbone; discard backbone. Flip chicken over and press on breastbone to flatten. Using fingers and shears, peel skin off chicken, leaving skin on wings. Tuck wings behind back. Turn legs so drumsticks face inward toward breasts. Using chef's knife, cut 1/2-inch-deep slits, spaced 1/2 inch apart, in breasts and legs. Insert skewer through thigh of 1 leg, into bottom of breast, and through thigh of second leg. Insert second skewer, about 1 inch lower, through thigh and drumstick of 1 leg and then through thigh and drumstick of second leg. Dissolve sugar

Cooking School at Universal Appliance and Kitchen Center Featuring well-known cooking teacher and author Farhana Sahizbada. Author of Flavorful Shortcuts to Indian/Pakistani Cooking (amazon.com). Menu covers some restaurant favorites, including: Saag Paneer (spinach steamed and seasoned with fresh herbs and then simmered in a base sauce of onions and mild spices) Daal with grilled onion topping, Steamed Vegetable Basmati Rice with herbs and whole Spices Yogurt raita with fresh vegetables and flavorful seasonings! Sign-Up Now. School is on June 10th. Location: Universal Appliance and Kitchen Centerat Laurel Promenade12050 Ventura Boulevard, Studio City, CA Date: Wednesday, June 10th Time: 6:00 - 8:00 PM *Cost: $59 (See special offer below) Mouth-watering Chicken Massala Stir Fry Her classes focus on simplifying the art of Indian cooking and offer simple and quick versions for classic and popular recipes of the Indian/Pakistani cuisine. Farhana is emerging as a noted authority on the subject of Indian/Pakistani cuisine, and is often invited for speaking engagements and cooking demos at culinary events, local culinary colleges, cooking schools, cultural centers, local public schools and city museums. Farhana's cooking classes were voted 'A Top Event' by L.A. Weekly in the BEST OF L.A. Her work and recipes have been featured on radio, Television, in print and on-line. To register for class, please call: 818.755.1111 or 818.312.2369 Call Now - Space is limited. *Receive a FREE copy of Farhana's book and product coupons at the class.

Mark Bittman Chicken Cutlets With Quick Pan Sauce vs. Mark Bittman Writer and Vegan Before 6:00 PMMark Bittman describes himself as a food writer. Though he says about himself, "I am not a chef. Never have been," his book How to Cook Everything was a bestseller with over a million sold. He's written a total of 14 books about food, appeared on numerous TV shows, and been a regular on the Today Show. His regular job is with The New York Times as a food columnist in the paper, and food writer for The New York Times Magazine. While Bittman does write cookbooks and books about cooking, he also writes about the big issues surrounding food and eating. I love the title of one of his books, Vegan Before 6 P.M. or VB6 which describes his own lifestyle based on a Flexitarian diet. Middle-aged, overweight, and pre-diabetic, Bittman was confronted with the need for a lifestyle change. VB6 was the result. Now a strict vegetarian during the day, Bittman eats a less restrictive diet, including meat, for his evening meal. Mark Bittman preaches that we need to move to a more plant-based diet. He especially rails against CAFOs—concentrated animal feeding operations. Bittman believes that we should move towards raising cattle in pastures rather than feedlots, and raising chickens naturally rather than in pens. Bittman also supports regulations and taxes to reduce our intake of soda and junk food. He feels that is the only

LemonGrass Chicken Wings from Curtis Stone Shared by Jenn-Air Football season is over, and I thought I'd had my fill of buffalo wings...until now. Jenn-Air was nice enough to share the below recipes from celebrity chef Curtis Stone, and we're passing them on to you. It's a change of pace from the hearty, sauce laden buffalo wings you may be used to, but don't be deceived if you think this is going to be mild. The Green Curry Paste is Thai, and it can pack a wallop! The recipe for Curtis Stone's Wings below is accompanied by the recipe for his Green Curry Paste, and it looks yummy. If, however, you want to take a shortcut you should be able to find green curry paste at an asian grocer or even online. WINGS The longer it marinates, the more flavor the chicken takes on. Fire up the grill or broiler and cook as many as you need to satisfy that snack craving—double or triple the recipe for larger groups. Or as part of a meal, use chicken drumsticks, thighs, or breasts instead of wings and adjust the cooking time accordingly. Ingredients 12 whole chicken wings 1 cup plus 1 tablespoon Green Curry Paste 1 tablespoon butter, at room temperature Chopped fresh cilantro, for garnish 1 lime, cut into wedges Cut the chicken wings through the center joint to separate the drummettes. Transfer to a large bowl. Rub the chicken with 1 cup of the curry paste to coat. Cover and

You CAN make great Buffalo Wings Alton Brown's 5 Star Buffalo Wing Recipe The football season is coming to an end. BUT, the SUPERBOWL is still a couple of weeks away. Here's a way to celebrate in style - home made buffalo wings from none other than the great Alton Brown. This recipe received 462 reviews and was 5-star rated. Ingredients 12 whole chicken wings 3 ounces unsalted butter 1 small clove garlic, minced 1/4 cup hot sauce 1/2 teaspoon kosher salt Directions Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil. Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour. Preheat the oven to 425 degrees F. Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown. While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this

Why are beef prices so high... when gas prices are so low? Isn't it great that gas prices are so low. I feel like I'm putting a $10.00 bill in my pocket every time I gas up. On the other hand, my wife just informed me that a pound of extra-lean ground beef at Costco is $5.99. WOW! six bucks a pound for hamburger meat. It's good to know that the price of gas and the price of meat are not correlated. We can celebrate the (temporarily) low price of gas, while at the same time try to figure out if we can afford a steak for dinner. What is going on with the cost of beef? 2014 has seen steady monthly increases in already high beef prices. Will it end soon? Sorry to say, but the experts say beef prices will continue upward for the next few of years while supply catches up with demand. According to *Oklahoma State University livestock economist, Dr. Derrell Peel, the inventory of cattle has not been this low since 1951. While breeding bounced back in 2014, that means at least 2017 before we see a marked increase in beef products available at retail. Who's at fault? In the end, we could blame the weather...REALLY! We've had an extended drought in big grain producing states, as well as in Canada. Without feed available, ranchers reduced cattle inventories, and as a result meat prices have skyrocketed. What can be done? Some consumers are changing to