Za’atar Roasted Veggie And Bean Dip

https://www.thekitchn.com/zaatar-roasted-veggie-and-bean-dip-recipe-23386642

This dip has earthy flavors. As I read through the recipe I realized it would be great for barbecues because there’s no dairy.

First let’s start with the Za’atar seasoning. What is this? It’s a wonderful seasoning with some familiar ingredients. Thyme, marjoram, sesame seeds and sumac. Okay! Sumac is an Arabic seasoning mainly used across the Middle East and some parts of Africa. If you have dried thyme then just grind all the seasonings with sea salt.

Now the dip. I am not a fan of eggplant but in this dip I can see using it to help give depth to the dip. Of course, you use beans. White beans. Usually a dip with beans we have uses pinto beans. Except now. The roasting of the veggies in olive oil and seasonings will make for a great dip.

What veggies to use? Carrots are often used. You could use celery, cucumbers, or pita chips. I wonder how plantain chips would be? 🤔

Turkish Kofta

https://www.panningtheglobe.com/grilled-turkish-kofta-kebabs//

Turkish Kofta isn’t your mom’s kabobs. These are bold and deep flavors. Then you add grilling to the mix. Awesome!

There are a couple of herbs that you may have to get from Amazon.com unless you live near a Middle East grocers. Sumac and Ufra pepper is the other. We live between Dearborn and Toledo so we can take our pick of cities. How to make these lovely kabobs.

Think meatloaf on a stick. That’s it. Instead of putting the meat in a pan you wrap it around a metal or bamboo skewer. Then grill it off.

What to serve with it? Usually tomatoes, Romaine lettuce and red onions with a seasoning of Ufra pepper dressing. They have a garlicy sauce on the side for dipping the kofta in. Lisa recommends some sides.

RUSSIAN SHASHLIK RECIPE

https://petersfoodadventures.com/shashlik/

I have been watching and reading post by Peter from Peter’s Food Adventures for about a year. He never disappoints. I grew up eating shish kabobs with my family. They were good. Not on this level. Peter elevates the plan old shish kabobs

Peter pretty much covers everything here from the meat to use to cooking method. He even makes sise dish recommendations. Here’s the thing I really like about his shashlik compared to the kabobs I grew up eating. It’s all meat on a stick. How many times have you gotten a kabob and had the meat under cooked and the veggies perfect. Or the meat was perfect and the veggies were burnt. Yeah! 🤦‍♀️

Sides he recommends are Oliver Potato Salad. I think this is a classic dish across Eastern Europe. It seems like every country has their version. Korean carrot salad was one more with a beet salad.

Drinks. There are a variety of drinks I can think of. Peter suggests homemade kvass. There’s also a Russian tea or their lemonade.

Korean BBQ Burger with Kimchi Slaw

https://thecozyapron.com/korean-bbq-burger/

Ingrid Beer posted this wonderful burger and I got to tell you it’s not the same old burger. There is some nice big bold flavors.

This post has everything you need. Seasonings for the burger meat. Of course, beef is king. For now while it’s affordable. For red meat you could use bison, elk, or venison or whatever else is in your budget. White meat could be pork, turkey, or chicken. Of course, goat or ostriche is acceptable. Here’s the exception, for those who live in the North I say go all out here after it’s not like you are getting a porterhouse.

Buns hun…. What kind of buns do you like? This will be the last cookout till next summer for those of us who live in the North. I highly recommend toasting buns on the grill.

This post has a recipe for both barbecue and mayo sauce so we can move on the the toppings. Kimchi is the base for this slaw. Adjust for the heat level you are comfortable with.

Sides. No barbecue is complete without sides. Here’s where I would skip the usual suspects. A cold noodle salad would be great. You could grill off some veggies like bok choy.

America’s Best International Food Store | Yummy Bazaar

https://yummybazaar.com/

Here’s another cool site for food. They have a great variety of cuisines covered. European, Asian, South American or American as US. There is two major drawbacks to this site. Price! Yeah! Some if the items are very expensive for the size you’re getting. Second is no fresh meat or produce.

If you are into doing these fancy meat and cheese boards than you’re going to love this site. Fogies and escargot are here. Spanish chorizo and salami are covered. Canned hot dogs your thing, they’ve got it.

Here’s a personal note. You can get most of the items from your local stores. At a better price. As I said said above, if fancy boards are your thing and money isn’t an issue you will love this site.

Grilled Pork Chops

https://www.delish.com/cooking/recipe-ideas/a19665822/best-grilled-pork-chops-recipe/?epik=dj0yJnU9eUczU19vMDZjTWhlT1hXWkd0aENaeWFxVkJ5V1R6Q2MmcD0wJm49QzV6VENWdWlMZTZ1blRDWi1GbFJvQSZ0PUFBQUFBR01La3hj

We are heading to Labor day and I am going to give you some ideas for the last grilling weekend. At least in the North. Let’s go with Pork Chops.

Is there anything better than well cooked pprk chop when you can’t afford a steak. You can get ten chops for the price of one strip steak. It’s a no brainer to me. These flavors are wonderful. Honey and Soy Sauce to go with them. You got salty and sweet. The honey will help with carmelizing the chops.

What to serve with these chops? I am think a fried rice. Simple rice fried with a soy sauce based sauce. Go to Souped Up Recipes on YouTube and look for her video ‘Fried Rice Three Ways’. Corn cooked in the husk. You could do a Mexican inspred corn salad switching to Asian seasonings instead of Mexican. Marion from Marion’s Kitchen on YouTube has a variety of veggies dishes you could serve as a side.

Dessets. Grilled Peaches with ice cream sounds delicious. Or an ice box pie. Sliced watermelon would be awesome. Strawberry Shortcake.

Back To School Dinner

https://happymoneysaver.com/making-50-freezer-meals-in-one-day/?epik=dj0yJnU9RkNjVGZkdG5Ta0tNSW1UaEJqN0pqRm1EaUFwakZkOE0mcD0wJm49OGlIQm5DWjVmakIxWGdQY0dzdkpRdyZ0PUFBQUFBR0x2NlNF

Now that hubby is home dinner is expected. Wouldn’t it be nice to have something in the slow cooker or oven when he walks through the door? (If the roles are reversed, fine.)

Take one day a week or month and put together meals in your freezer so Monday through Friday go much smoother. Especially when school is first starting back. Of course, you also have to look at how many are still home. And are the older ones going away to college or are they going to community college.

Once a month. This can be overwhelming for the most experienced cooks. Take four days. 1) to inventory. 2) go through recipes and get requests. 3). Get what you need from the store and look at your schedule. 4) once you pick a day gather everything you’re going to need.

Once a week is the same only on a smaller scale. Of course, make it clear that if your family doesn’t request anything that’s their fault.

Make ine now and make one for later. Yeah! If you make a casserole per say, make one for that night and maybe one or two for later.

Brazilian Slow Roasted Injected Tri-Tip Recipe | Food Network

https://www.foodnetwork.com/recipes/brazilian-slow-roasted-injected-tri-tip-recipe-1945399

Summer is almost over and there’s one grilling holiday left. The next few days I am going to share reciped that tou can do on the grill over Labor Day weekend. The next few post will be short.

Here’s a quick overview of Brazil’s Cuisine. Think Portuguese, Primitive Indian meets West Africa. What do you get? You get fresh bold, vibrant and garlicy with a kiss of ginger. I highly recommend going down the Brazilian Cuisine rabbit hole with Pinterest.com.

When I hear Brazil I think bold and fresh flavors. Chilies, cilantro, and limes. Hello! Sign me up. Bobby’s flavor injection is no different.

Meats vary from location to location. Beef, chicken, and seafood are the usual ingredients. From there you can go with what you have in the area.

There’s a vareity of sides you’ll find on Brazilian tables. Arroz Brasileiro (Rice with tomatoes and onions), shredded kale greens and sauces with peppers and lime. I am sure there are vareity.

Of course, there are drinks with coconut and alcohol. Wine could be served given the location of Brazil. Desserts vary as well.

Watch “24 Ways to Wrap Dumplings” on YouTube

Mandy is showing 24 ways to fold Chinese Dumplings. They are so beautiful in the artistic sense. Keep in mind that Mandy is doing these by hand and she does have a form of arthritis in them. We are going to look at the ones that stood out to me.

Easy – the easiest would the half moon. Fill the dumpling wrapper and fold in half. Press the ends to make sure they seal.

Intermediate – to me would be the shrimp with the tail sticking out. You have to balance the shrimp, secure the wrapper and fold pleats on top.

Difficult – hands down the cherry blossom fold. This one would require some serious skill to preform.

Surprisingly easy – Copper Cash. You see it and it looks hard. But it’s not. You fill and pleat four dumplings. Press them together and pleat the edges.

Hope y’all enjoy this video as much as I did.

Moldovan Cuisines

https://nomadparadise.com/moldovan-food/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=895732300_38818108_338913

Moldovan cuisine is the most over looked cuisine in Eastern Europe. I didn’t know anything about it. If you don’t know where Moldova is, it sets Southwest of Ukraine.

Moldovan cuisine is influnced by their neighboring countries like Greece and Russia. In the Southern region will have a lot of seafood seeing it sets close to the a Black Sea. Which has tuna, mackerel and herring. Anchovy which adds a wonderful nutty salty flavor to dishes. Here are some common dishes Moldova has with it’s neighbors.

Dumplings. Moldova’s cuisine has many fillings for their dumplings. They are variety of sizes and styles that depends on where you go.

Stuffed Cabbage. This seems to be a classic dish in Eastern Europe. The difference between them are how they are seasoned will depend on where you go.

Stuffed Peppers. Here is another classic dish across Europe. Again what the peppers are filled with will depend on where you go.

Dessetts are abundant as well. You got cheese based ones and dessets which you will see in other countries. Like the Honey Cake. This is a beautiful layered caked. Sounds delicious.

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