“Summer is the season when a man thinks he can cook better on an outdoor grill than his wife can on an indoor stove” ~ Happy MUNCHIE Monday ~
A few nice food images I found:
“Summer is the season when a man thinks he can cook better on an outdoor grill than his wife can on an indoor stove” ~ Happy MUNCHIE Monday ~
Image by turtlemom4bacon
My son-in-law makes fantastic grilled shish kabobs in a grand Texas-styled barbeque!
Included bratwurst, steak, purple onions, mushrooms, red, green and yellow peppers ~
Kabob
Wekipedia ~
Kabob is a wide variety of meat dishes originating in Persia , and now found worldwide. In English, kabob with no qualification generally refers more specifically to shish kabob served on the skewer or döner kabob served wrapped in bread with a salad and a dressing. In Persia, however, kabob includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kabob is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken, pork; fish and seafood or even vegetarian foods like falafel or tofu. Like other ethnic foods brought by travellers, the kabob has become part of everyday cuisine in multicultural countries around the globe.
The origin of kebab may lie in the short supply of cooking fuel in the Near East, which made the cooking of large foods difficult, while urban economies made it easy to obtain small cuts of meat at a butcher’s shop. The phrase is essentially Persian in origin and Arabic tradition has it that the dish was invented by medieval Iranic soldiers who used their swords to grill meat over open-field fires. However, others have claimed the dish has been native to the Near East and East Mediterranean since ancient times. Αn early variant of kebab ("obeliskos") is mentioned in Ancient Greece as early as 8th century BCE (archaic period) in Homer’s Iliad and Odyssey and in classical Greece, amongst others in the works of Aristophanes, Xenophon and Aristotle and there are also claims citing pictures of Byzantine Greeks preparing shish kebabs. Ibn Battuta records that kebab was served in the royal houses of India since at least the Sultanate period, and even commoners would enjoy it for breakfast with naan.
Prawn and asparagus pasta
Image by nettsu
Cooking Time
10 minutes
Ingredients (serves 2)
this wasn’t bad to be honest (i added more asparagus and a few more prawns than recommended) It was nice but maybe a little on the bland side – there’s a much better prawn pasta recipe in Delicious thats probably about as easy to make as this
* 2 tablespoons olive oil
* 1 small red onion, halved, thinly sliced
* 1 garlic clove, crushed
* 1 long red chilli, deseeded, finely chopped (i left the seeds)
* 8 large green prawns, peeled, deveined, tails intact (again I added more)
* 1 bunch asparagus, trimmed, cut into 2cm lengths (i doubled this to 2 bunches)
* 1/3 cup dry white wine (this was 1/2 cup as increased the prawns & asparagus)
* 160g dried angel hair pasta (probably was about 250g)
* shaved parmesan, to serve
Method
1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 2 tablespoons of cooking liquid.
2. Meanwhile, heat oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add garlic, chilli and prawns. Cook, stirring, for 2 to 3 minutes or until prawns just turn pink.
3. Add asparagus and wine. Cook, stirring, for 1 minute or until asparagus is tender.
4. Add pasta and reserved liquid to prawn mixture. Season with salt and pepper. Toss to combine. Serve with parmesan.
Source
Super Food Ideas – October 2007 , Page 19
Recipe by Kerrie Sun
“Plug a pizza in the socket and get a pizza delight” ~ Happy MUNCHIE Monday ~
Check out these food images:
“Plug a pizza in the socket and get a pizza delight” ~ Happy MUNCHIE Monday ~
Image by turtlemom4bacon
Pepperoni and green pepper pizza… yummy 
My Bread & Butter
Image by williamcho
Some of my past works through the years on projects with the Food & Beverage industry which is part of my specialty.
åº辣子鸡 Chongqing Spicy Chicken – Dainty Sichuan
Image by avlxyz
重庆辣子鸡 Chongqing Spicy Chicken – Dainty Sichuan AUD24.90
3-chillies hot!
—
It’s nice to see that they took the care to spruce up the decor with lots of dark wooden panels. "Spruce" get it? 
Even better is the fact that the familiar spicy Sichuan aromas smack you in the face as soon as you walk in. Faced with a dozen diners waiting patiently in line, I rock up to the counter to pick up the all important numbered ticket to ensure that I’m not lost in the queue!
The food here couldn’t be better. The flavours here are more spicy than 巴国布衣 Tooraking, but also more subtle. The 重庆辣子鸡 Chongqing Spicy Chicken is not just chillies studded with fried chicken, there’s also subtle hints of ginger, coriander and sesame seeds that work very well. Never mind that it is 3-chillies hot!
On the other hand, the 酱熏鱼 Spicy Smoked Fish was packed with Sichuan Peppers which numbs and gives you tingles in your mouth. 麻辣 "Ma La" (numbing spicyness) it most certainly is. Julia thought that the fish was a bit too fishy., even though it is evenly scored to allow the flavours to infuse through.
The 麻辣凉粉 Spicy Bean Jelly had the most wonderful sauce. It was a great balance of warmth from the chillies, tingly from the Sichuan peppers, savoury from probably a good bean paste, and loads of garlic. I ended up mopping it up with rice.
天府川菜馆 Dainty Sichuan Food
26 Corrs La Melbourne 3000
(03) 9663 8861
Reviews:
- Dainty Sichuan, by Matt Preston, The Age, September 3, 2007
- Dainty Sichuan – Mietta’s
Photos:
- 麻辣凉粉 Spicy Bean Jelly – AUD5
- 重庆辣子¡ Chongqing Spicy Chicken – AUD24.90
- 辣酱熏鱼 Spicy Smoked Fish – AUD8
- Warning: Very Very Spicy!!!
- Asian and Caucasian diners
- Asian Students
- Queueing for tables
- Chockers
Update 2009.01.23: This photo featured in Essential Cookbooks for the Culinary Traveler – matadorgoods.com
