Here is the Simply Recipes update for cookingwithmumu@gmail.com There are 3 new posts in "Simply Recipes" Baked Stuffed Jalapeños
Are you a risk taker? I think one has to be a bit adventurous to eat jalapeños. You never know if biting into one is going to yield that wonderful flavor and kick that is the basis for so much of Southwestern food, or if that one little bite will pack such a fiery punch that you'll be running around the room mouth agape and tears in your eyes, begging for something to cool it all down. If you find that the pepper you've bit into is just too hot for your tongue, cool it off with sour cream, milk, or cream cheese. That's the trick, and the reason why cheese is so often paired with hot chiles. There's something in the milk protein that lessens the impact of the capsaicin (the molecules that give chilies their heat). Which is one very good reason why stuffed jalapeños are stuffed with cheese, among other things. Continue reading "Baked Stuffed Jalapeños" »
 Three Teacup Chicken
Happy Chinese New Year! Please welcome Garrett McCord as he shares a favorite Chinese chicken dish with us, Three Teacup Chicken. ~Elise 2011 is the Year of the Rabbit (兔) which is a welcome thing after the previous wild and somewhat ferocious Year of the Tiger (虎). The rabbit is probably the most delicate animal of the Chinese zodiac and those born under rabbit years (1927, 1939, 1951, 1963, 1975, 1987, 1999, 2011) are reserved, good natured, compassionate, and artistic, though perhaps a bit absentminded and superficial. The Rabbit, being a such a good friend, also likes to prepare food for people. This is especially true come Chinese New Year. Continue reading "Three Teacup Chicken" »
Tempura Squid
Do you like fried calamari? If so, just imagine the lightest, crispiest, melt-in-your-mouth-iest coating over the most tender squid, and this would be it. The tempura version. I love fried calamari, but you know what? After this tempura, I'm not going back. This is just too good. Eat the whole batch good. And oddly enough, it's light, or at least a lot lighter than the heavy cornmeal coating you usually find on its Italian cousin. Continue reading "Tempura Squid" »
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