Mashed Sweet Potatoes with Chipotles and Maple Syrup
These mashed sweet potatoes are a great side dish for chicken, steak, or anything else. Sweet potatoes are generally looked at as a fall and/or winter vegetable, but they are delicious all year long. You can use sweet potatoes whenever you use regular potatoes…with a couple of adjustments. DO NOT boil sweet potatoes. Sweet potatoes aren’t as starchy as regular potatoes and can become waterlogged if submerged in water. Steaming the sweet potatoes is the trick to making light, fluffy, mashed sweet potatoes. Continue reading “Mashed Sweet Potatoes with Chipotles and Maple Syrup”
How to Reverse Sear a Steak
Cooking steak is one of the trickiest things to cook well in a home kitchen. Cooking a steak on your stovetop lets you control the cooking the most, but you’ll end up with a smoke-filled kitchen and an unevenly cooked steak with a great crust. If you cook your steak in the oven, your steak will be more evenly cooked, without that steakhouse like crust. The best way to cook a steak perfectly, with a perfect brown crust and an even temperature is to do a reverse sear. First, you cook the steak in a low oven and then finish it on the stovetop. It takes a bit of time, and a little technique, but I’ll show you how to reverse sear a steak.
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Cast Iron Roasted Chicken
Cast Iron Roasted Chicken is one of the most delicious things you can put in your mouth. This technique allows you to cook a whole chicken with crisp skin and juicy meat in less than an hour. It is one of my go-to dishes, and all you need is a chicken, a cast iron skillet and a hot oven. This is less of a recipe and more of an introduction of a technique, so I’m going to keep the ingredients very simple. You can season this chicken however you want. This is something I make once every week or two, and I tend to season it differently every single time. Continue reading “Cast Iron Roasted Chicken”
These lamb kabobs are spicy and full of flavor. These kabobs will become a staple in your cookout arsenal for years to come. I’ve been making variations of this recipe for a while now, but this is my favorite version. If you can’t find ground lamb, you can use ground beef, but it won’t be as flavorful. Ground lamb has a stronger flavor that stands up to the herbs and spices better than beef. Ground lamb tends to be fattier than ground beef as well, which makes for a juicer kabob. The Serrano chilies are pretty spicy, you can substitute jalapeños ( jalapeños are a little bigger, so use a jalapeño and a half) for a milder kabob. Continue reading “Lamb Kabobs”
Easy Recipe for Chicken Tikka
A little background on this easy recipe for Chicken Tikka. When I started planning this blog I didn’t plan on cooking. This was going to be a restaurant review blog, focusing on smaller “hole in the wall” restaurants. One day I was at Ravi Kabob with a friend and made the comment, “If I could figure out this recipe, I’d eat this chicken every day.” As the words came out of my mouth, I realized that the blog had to expand its scope. I could tell the world about the greatness of Ravi Kabob, but unless they are in the Washington D.C. area, they’d never know what it tastes like. At that point I decided, I’m going to figure out this recipe. After multiple tries, I think I have something close.
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Ravi Kabob is located on North Glebe Road in Arlington, Virginia. It isn’t trendy, but it is one of the most reliably delicious meals you can get in the Washington D.C. metropolitan area. There is something special about a place that you can rely on to give you great food whenever it is you need it. Ravi Kabob is the kind of place you can go at any time and know that you’ll be getting a quality meal. I’ve been to Ravi Kabob for lunch, dinner, and late at night, and every single time I left the restaurant satisfied.
Ravi Kabob Special Continue reading “Ravi Kabob is One of the Washington D.C. Area’s Best Restaurants”