YumSugar

All the News That's Fit to Eat - Jan. 14, 2009

YumSugar — Wed, 14 Jan 2009 12:30:58 -0800

For an inexpensive dinner or hearty Super Bowl snack, reach for these spicy drumsticks. - Boston Globe
Presidential inaugurations have had a long history of celebrations. - Chicago Tribune
Why Community Supported Fisheries may keep small, floundering fisheries alive. - Washington Post
How to elevate the modest meatball. - The Oregonian
Cracked wheat, or bulgur, is cheap, healthful, versatile, fast, and delicious. - San Francisco Chronicle
This year, learn how to properly read a wine label. - Wall Street Journal
Eateries in Washington are hoping Obama's frequent dining-out habits will be good news for the restaurant scene. - New York Times
What's the appeal of food-competition programming?- Los Angeles Times

Source

Yummy Links: From Liqurious to Stephanie Izard

partysugar — Fri, 20 Jun 2008 06:45:19 -0700

The creators of Tastespotting now bring you liqurious, a place to share your most lovely-looking concoctions. - Liqurious
This summer surprise your family with homemade drumsticks. - Baking Bites
Planning a trip to Europe? Be sure to dine outdoors. - Forbes Traveler
Ten delicious ways to use honey. - Glam Dish
Hosting a party should be fun not stressful. Here's how to become a frazzle-free hostess. - Simply Stated
Transform your kitchen into a modern rustic haven. - CasaSugar
You don't need to break the bank to enjoy imported wines, especially if you drink these luscious bottles. - Chow
Guess who Top Chef winner Stephanie Izard has a celebrity chef crush on? - People

Source

Sunday Dinner: Roast Chicken Drumsticks With Garlic

YumSugar — Sun, 07 Oct 2007 04:28:33 -0700

Sometimes you need a great dinner for your family, but only have a little bit of time to put it together. On days like those, the idea of putting a full roast chicken on the table seems a bit daunting. However, with a little shortcut - replacing a full roast with just drumsticks - you can cut out the excess roasting time and have dinner on the table in 30 minutes. To get the recipe for a quick Sunday dinner, read more

Roast Chicken Drumsticks with Parsley and Garlic
From Good Food, March 2004

1 tbsp olive oil
4 tbsp butter
12-16 chicken drumsticks
3 garlic cloves, finely chopped
2 tbsp fresh parsley, chopped
1 tbsp lemon juice

Heat a large, heavy-based lidded casserole or frying pan over a moderate heat. Add the oil and half the butter. Generously season the drumsticks with salt and pepper. When the butter is foaming, drop in the drumsticks, and fry until lightly browned all over.
Cover the casserole with a lid and leave the drumsticks to fry gently for 20-25 minutes, turning regularly. Remove the lid and add the remaining butter, along with the garlic, parsley and lemon juice. Take the casserole off the heat and leave the flavours to infuse for a few minutes before serving.

Print recipe with images | without images

Monday's Leftovers: Chicken With Onions and Garlic

YumSugar — Mon, 12 Oct 2009 09:00:01 -0700

As I mentioned before, my favorite way to buy chicken on a budget is to get it whole and cut it up into pieces, so I enjoy a taste of every part, from the wings to the drumsticks to the breasts and thighs.

Yesterday, I simmered the chicken in a cacciatore sauce of tomatoes, mushrooms, onions, and herbs, and tonight I'm using another one to make a straightforward roast that can be shredded into salads, soups, and pastas, or simply enjoyed on its own.

For a roasted chicken recipe that you can count on again and again, keep reading.

What Do You Know About KFC?

YumSugar — Tue, 07 Jul 2009 03:30:11 -0700

As if you needed an excuse to enjoy deep-fried thighs and drumsticks, yesterday was National Fried Chicken Day! To honor America's favorite poultry preparation - which is served at breakfast with waffles, at picnics with coleslaw, or just straight out of a paper bucket - I thought I'd test your familiarity with America's most famed fried chicken outfit, Kentucky Fried Chicken. What do you know about KFC - besides the fact that it's finger-lickin' good? Take our quiz to find out.

Photo by Brent and MariLynn

Take the quiz

Fast & Easy Dinner: Grilled Beer Chicken With Potato Slabs

partysugar — Wed, 17 Jun 2009 08:30:27 -0700

In the classic beer can chicken recipe, a whole chicken is balanced on a beer can before being cooked on the grill. The resulting chicken is wonderfully succulent. This recipe takes the main elements from the traditional recipe and cooks them in a weeknight-friendly manner. Instead of grilling a whole chicken, save time by cooking drumsticks, thighs, or breasts. You won't have to worry about the can and chicken spilling over onto the coals because in this variation, the beer is a rich marinade, and later, a sticky glaze for the poultry.

To get the recipe, which also includes a crispy, salty side in the form of potato slabs, read more.

Grilled Beer Chicken With Potato Slabs
From Every Day With Rachael Ray

Ingredients

One 12-ounce can or bottle beer, at room temperature
1/2 cup butter, melted and cooled
2 cloves garlic, smashed
1 tablespoon chili powder
1 tablespoon brown sugar
2 teaspoons salt, plus more for sprinkling
6 chicken drumsticks (about 1 1/2 pounds)
2 baking potatoes
Olive oil, for drizzling
Lime wedges, for serving

Directions

In a resealable plastic bag, combine the beer, butter, garlic, chili powder, brown sugar and salt. Add the drumsticks, seal the bag and let marinate while you proceed.
Preheat a grill or grill pan to high. Microwave the potatoes on high until slightly softened, about 5 minutes. Slice the potatoes lengthwise about 1/4-inch thick. Drizzle both sides generously with olive oil.
Transfer the chicken and potatoes to the grill. Grill the drumsticks, brushing with the beer marinade and turning occasionally, until the skin is golden and crisp and the juices run clear, 20 to 25 minutes.
Meanwhile, grill the potatoes until grill marks appear, about 3 minutes on each side. Transfer to a plate and sprinkle with salt. Serve the chicken and potatoes with the lime wedges.

Serves 8.

Print recipe with images | without images

Our Sunday Best

YumSugar — Sun, 30 Dec 2007 01:18:11 -0800

Every Sunday for the past year, we've brought you either a delicious Sunday Dinner that you could really sink your teeth into, or a delightful Sunday BBQ that you could treat your family with. As part of our Best of 2007 coverage, I thought it would be fun to pick my favorite three dinners and favorite three bbq recipes. From the top left corner, going clockwise:

How about you? Is there a Sunday meal that you think we missed?

Monday's Leftovers: Quinoa Primavera With Chicken

YumSugar — Mon, 08 Oct 2007 08:13:33 -0700

I personally love leftover chicken drumsticks straight from the fridge. However, I understand that cold chicken on a bone isn't exactly the most appetizing meal to serve. Luckily the meat is still delicious when used in salads, sandwiches, or - in this case - with hearty quinoa. To get the recipe for a simple Monday dinner, read more

This recipe calls for spring peas and asparagus, both of which are fading out of season quickly. To make it more fall appropriate toss in some sautéed fall squash - just be sure to plan your cooking time accordingly - and some pomegranate seeds.

Quinoa Primavera with Chicken, Spring Peas and Asparagus
From Whole Foods

1 cup quinoa
2 cups water
1 tablespoon extra virgin olive oil
1/2 cup finely chopped red onion
1/2 pound (about 1/2 bunch) asparagus, woody ends snapped off and discarded, spears cut into 1-inch pieces
2 cloves garlic, finely chopped
1 cup fresh peas or frozen petite peas, thawed
1 cup shredded cooked chicken
1 cup thinly sliced baby spinach leaves
sea salt, to taste
freshly ground pepper, to taste

Rinse quinoa under cold running water and drain. Combine water and quinoa in a medium saucepan and bring to a boil.
Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and asparagus. Cook, stirring often, until asparagus is tender and bright green, 5 to 7 minutes.
Add garlic and peas and continue cooking for another minute. Stir in chicken and cooked quinoa. Add the spinach and stir until it wilts, 3 to 5 minutes. Season with salt and pepper and serve immediately.

Nutritional Info
Per serving (About 7oz/196g-wt.): 310 calories (80 from fat), 9g total fat, 1.5g saturated fat, 20g protein, 40g total carbohydrate (6g dietary fiber, 4g sugar), 30mg cholesterol, 150mg sodium

Print recipe with images | without images