BBQ Chicken Drumettes

Pr ke-2 kali ini, sebenarnya salah beli ayam, kemaren hari minggu gue udah bikin beli yang paha atas, karena kegedean tuh paha ayamnya, jadi rasanya anehh.. enakan paha atas di buat ayam kentucky kali yeeee...

Setelah melihat ibu2 yang lain yang sudah pada masak, wahhhh.. kacau neh salah beli soalnya beli nya nitip nyokap di pasar ayam nya dan salah menjelaskan ke nyokap.

Akhirnya sore kmrn belanja ayam lagi di hypermart Gajah Mada, beli ayam sayap.
Resep aslinya bisa di liat disini

Resepnya begini :
500 gr ayam sayap (pilih yg drumettes na)
80 ml saos tomat ABC
1 sdm kecap inggris
1 sdm cuka
garam dan lada hitam secukupnya

Cara buatnya :
Ayam yang sudah dicuci, di rendam dengan air jeruk nipis biar ga amis.
Dalam wadah terpisah, campurkan saos tomat, kecap inggris, cuka dan sedikit lada hitam dan garam secukupnya (dikira2 aja, kalo kurang apa ditambahin kurang lebih).
Bahan saos di bagi 2 : sebagian buat ayam dan sisanya buat cocolan / saus nya.
Aduk2 ayam dalam loyang yang di alasin aluminium foil dengan sebagian saus yang sudah dipisahkan. Sebelumnya panaskan oven dengan suhu 230 derajat C, masukkan ayam dan panggang selama kurang lebih 30 menit sampai kecoklatan.

Kali ini baru neh penampakannya benar sesuai dengan resepnya.. wkwkwkwkwk...
Rasanya gue baru nanya laki gue, karena dijadiin menu makan pagi dia hari ini, mantappp (comment nya), syukurlah.. hehe..

Inpiration: Grace Coddington

Today I want to talk you about an amazing woman who served me constantly inspired and whose story really makes me think that we can achieve what we set if we fight for it.

(read more)

I "met" Grace thanks to her works from Vogue. I've been collecting this magazine since I was a teen, and I met her work around, maybe, 1997. As I don't have here my magazines, I can't say wich editorial I saw first, but I started to look her work with a different light.
So when I began to really appreciate her work, I wanted to know more about her, and became fascinated by her history.

Grace was born on the island of Anglesey (Wales, 1941). She became interested in fashion during her teens and was always trying to get some Vogue magazine, although in her village was three months late. At 17, someone sent photos of herself to a contest of the aforementioned magazine, and she won the Junior category, thus becoming Vogue model.


With 28 years began working as a Junior Editor for BRITISH Vogue, and in 1988 moved to USA to work with Anna Wintour as Creative Director for U.S. Vogue.

So, why I love this woman?

First of all, I don't admire her for being a model, or the Creative Director for U.S. Vogue, or for working with the great Anna. I admire her because, like me, she was in a little village, apart from the world. Like me, she had a dream, and qith a little bit of luck, she started to make it come true. I admire her because she' one of the best professionals that I've ever seen; every editorial she makes stoles my heart and everytime I rad/listen to this story of the life, I gained confidence and strength to continue fighting for my dream.

 

  

  

  

Some of her editorials for Vogue U.S. 

I hope some day to shake her hand and say that from all my muses, she has always been the most inspired me.

Mewek

1 maret 2010, senin

Xiang lagi mewek abis2an..hahhaa...

METHI MACHI (Sindhi)

Ingredients:

Fish ..... 1/4 kg

Onions ..... 3-4 (Chopped finely)

Methi leaves ....... 2-3 small bunches

Coriander leaves .... handful

Green chillies .. 1-2

Ginger-garlic paste.... 2 tbsps.

Tomato ................ 1

Flour .....1 tbsp.

Coriander powder .... 2 tsp.

Cumin powder .......... 1 tsp.

Garam masala ........... 1 tsp.

Turmeric ................... 1/4 tsp.

Salt ................. to taste

Oil.

Method:

1. Wash and marinate the fish with salt.

2. Heat oil in a pan and add the ginger garlic paste...saute and add the onions.

3. Stir fry the onions for 3-4 minutes and put the methi leaves,tomato, green chilli, salt and all the spices.

4. Now put the fish slices and cook on medium flame until the fish is cooked turning it once.

5. At this point mix the flour with a little water and stir it into the cooking fish carefully.Simmer for a minute. Garnish with coriander leaves and serve with moong dal khichdi or rotis.

Is it Spring yet?

Well, no.  Even though our temps came close to 60-degrees today, snow and freezing temperatures are predicted for tomorrow.  Are you kidding?

I'm tired of oven roasts, braises, soups, stews and root vegetables. Mind you, I like all that stuff, but I am ready for a change.  Spring salmon, asparagus, rhubarb, baby vidalias, strawberries ... bring 'em on!!!

Such was my mood today when I perused Whole Paycheck Foods in search of dinner for tonight. 

I wasn't very PC about what I bought.  I came home with King salmon (wild, but previously frozen) and zucchini (from Chile - ouch).  Uh, Liz -- aren't you a proponent of food that is local and sustainable?  What were you thinking?

What I was thinking was cedar-planked salmon and my favorite no-brainer baked zucchini.  Come on folks, it's Monday night.  Cut me a break here!

So that was dinner.  Along with some leftover penne with pesto that we ordered from http://www.zifty.com/ last night when I was too tired to cook after our drive home from Durham.  Tonight may have been one of those Monday-night-we-have-to-slop-the-hogs dinners, but it wasn't bad.  In fact, it was quite good.  Try it yourself when salmon and zucchini are actually in season.

CEDAR-PLANKED SALMON

1 cedar plank (available here at Whole Foods)
Salmon fillets, skinned and boned
Extra-virgin olive oil
Salt and freshly ground pepper to taste

Soak plank in water for at least 30 minutes, more if possible.  (I soaked mine for 2 hours)

Brush salmon with olive oil, then season generously with salt and pepper.

Preheat grill to high heat.  Place soaked plank over coals, close lid and wait for 5 minutes or just until smoke starts to form.  Place salmon on plank, close grill lid and cook for 5 minutes.

Remove plank to an ovenproof baking sheet and let sit for a minute or two for smoke to subside before you bring it into your house.  (Otherwise, your smoke alarm will go off and the fire trucks will show up.  Trust me, I know about this).

Note:  this is even better if you serve it with grilled lemons and limes.  Just cut the desired number into halves, brush with olive oil and grill briefly (about 5 minutes over hot coals).  They emerge juicy, fragrant and perfect with your salmon.





ZUCCHINI SO GOOD EVEN YOUR KIDS WILL EAT IT

6 zucchini, halved lengthwise then sliced into 1/4-inch half moons
1 red onion, halved and thinly sliced

2 teaspoons dried oregano
Salt and freshly ground pepper to taste
1 28-oz. can diced San Marzano tomatoes, drained
1 cup grated Parmigiano Reggiano
2 T. extra-virgin olive oil (optional)

Preheat oven to 350-degrees.

Grease a 13x9 inch baking pan with olive oil or baking spray.  Place half of zucchini in pan then layer over half of the sliced onion.  Crumble 1 teaspoon of the oregano over and season well with salt and pepper.  Scatter half of the tomatoes over and sprinkle with half of the cheese.  Repeat layers.

If you want to add some extra flavor and calories, drizzle with the olive oil.  (I don't).  Bake for 45 minutes or until bubbling and top is lightly browned.

Serves 6-8.

Of course, if you are me, you will enjoy it with your salmon and then you will eat it the next day for breakfast.  But hey -- that's just me!