Curried Shrimp On Baked Sweet Potato

http://projects.washingtonpost.com/recipes/2008/11/12/curried-shrimp-sweet-potato/

Novel Grilled Cheese Sandwiches

http://www.seriouseats.com/recipes/2013/04/grilled-cheese-with-kimchi-recipe.html

http://projects.washingtonpost.com/recipes/2012/07/18/grilled-kimcheese/

http://www.seriouseats.com/recipes/2013/04/grilled-cheese-pepperoni-pickled-cherry-peppers-recipe.html

Jolloff Rice Recipe

Jollof rice is found throughout West Africa and is thought to be the origin of the Cajun dish, jambalaya.  Worth the effort.

Jollof rice recipe

Start to finish: 45 minutes

Servings: 8

For the rice:

4 tablespoons canola or vegetable oil, divided

1 large yellow onion, chopped

2 cloves garlic, minced

1 tablespoon grated fresh ginger

3 tablespoons tomato paste

15-ounce can crushed or diced tomatoes

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon curry powder

1 teaspoon salt

½ teaspoon ground black pepper

1 teaspoon dried thyme

½ teaspoon red pepper flakes (more or less to taste)

2 cups basmati rice

5 to 6 cups (1½ quarts) unsalted chicken stock

For the vegetables

(select 2 to 3):

1 red bell pepper, cored and diced

1 green bell pepper, cored and diced

2 stalks celery, diced

2 carrots, diced

¾ cup fresh or frozen peas

¾ cup fresh or frozen green beans

For the protein

(select 1 or 2):

1 pound large peeled shrimp

1 pound boneless, skinless chicken thighs

1 pound sirloin steak, cubed

1 pound tofu or seitan, cubed

For the garnish (select 1):

Chopped fresh parsley

Chopped fresh cilantro

Sliced scallions

Hot sauce

In a large, heavy bottomed pan such as a Dutch oven over medium-high, heat 2 tablespoons of the oil. Add the onion, garlic and ginger, then cook until softened and beginning to brown, about 6 to 7 minutes. Add the tomato paste and continue to cook until the mixture becomes brick red, about another 6 to 7 minutes.

Add the crushed tomatoes, coriander, cumin, curry, salt, black pepper, thyme, red pepper flakes and rice. Stir to mix. Add 5 cups of the chicken stock and bring to a simmer, then cover and cook for 15 to 20 minutes, or until the rice is tender and has absorbed most of the liquid. Check the rice; if it is still firm, add another cup of stock and cook until absorbed.

Meanwhile, in a large saute pan over medium-high, heat 1 tablespoon of the remaining oil. Saute your choice of vegetables for 5 to 6 minutes, or until beginning to brown and starting to be tender. They do not have to be completely cooked through. Add them to the rice and stir in.

Repeat the sauteing process with the remaining tablespoon of oil and your choice of protein, searing it over medium-high heat for 5 to 6 minutes. Stir that into the rice mixture, as well.

Cook until the rice has absorbed all the liquid and the vegetables and protein are cooked through. Season with salt and pepper, to taste, and garnish with herbs and/or hot sauce.

— Alison Ladman recipe

Read more: http://host.madison.com/entertainment/dining/jollof-rice-can-be-customized-to-any-taste/article_020b5b10-9e14-11e2-b876-001a4bcf887a.html#ixzz2R31p3V28

KRAVE

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Americans Flunk Poutine 101

http://www.buzzfeed.com/henrygoldman/why-cant-americans-get-poutine-right

Favorite Corn Chowdah Recpe

Have been eating corn chowder for over 60 years. I am always surprised at the diversity of recipes that evolve out of so few ingredients. This recipe has two ingredients that are a little different from most recipes that you see nowadays. Cream style corn (instead of corn scraped from the cob) and evaporated milk (instead of regular milk or 1/2 and 1/2. I feel that the cream style corn and the evaporated milk takes this chowder to another level. I leave the bell pepper out of the recipe.

CORN CHOWDER 

1 onion, chopped
1 green bell pepper, seeded and chopped
2 tablespoons butter
3 cups potatoes, diced
2 cups water
1 can cream style corn
1 can evaporated milk
salt and pepper to taste

In a skillet, saute onion and pepper in butter until onion is translucent. Add potatoes and water; simmer until potatoes are tender, about 15-20 minutes.Stir in creamed corn and evaporated milk. Add 1 cup water (may use empty milk can). Season to taste with salt and pepper.
Simmer 15 minutes and remove from heat. May serve warm or cool.

Submitted by: CM Cooks.com

New Mexico Chili Cookoff (Humor)

http://boards.fool.com/chili-cookoff-judges-comments-29639044.aspx?sort=username