Gingery Sweet Potatoes

22 08 2011

Gingery Sweet Potatoes.

Advertisements




The Best Ever KCRiverFest

11 08 2011

KCRiverFest once again lived up to it’s reputation as one of Kansas City’s greatest family-oriented Festivals.  A full-fledged carnival brought a whole new level of excitement to the event; and the free children’s area filled with giant inflatables (thanks to an anonymous donor and private supporter of the Festival) was a huge hit with families of all ages.

Zambelli once again put on a spectacular fireworks display, choreographed with the Shades of Blue Jazz Band (Air Force), and the inaugural lighting of the new Christopher Bond Bridge (photo above)..

The  entertainment by Bradley Gaskin; the ever memorable group Riverrock; and my personal favorite, Julia Othmer, once again brought down the house.  Many other musical performers added to the wide spectrum of musical tastes, and the Americana Stage was a huge hit with the Ragtime and Barbershop Quartet loving crowd.

Thanks go out to all of our supporters – the multiple volunteers who are critical to our success, and of course the Port Authority, the City of Kansas City Missouri, and Friends of the River-Kansas City.

There are far too many entities to thank for all of the coordination that makes this Festival successful, but mostly it is you, the residents of Kansas City and all of the surrounding communities that make this event fun for all of us.

Thanks again for another fabulous year – we have even bigger plans for 2012, and look forward to seeing you again next year!





African Spice Paste

8 08 2011

This is a spice paste made in Africa using a pepper called Peri-Peri (origin is actually Portuguese), that can be found in a few stores locally in Kansas City, but easily available on the internet.  This recipe is for Chicken Breasts, but is easily adapted to Pork Chops or even Steak.  Use a mortar and pestle to grind the seeds (just makes you feel like you are part of the tradition – a spice grinder works just as well).

Ingredients:

8 Peri-Peri Peppers, Dried (the only way you can find them here)

 2 tablespoons coriander seeds

 1 tablespoon cumin seeds

 1 tablespoon caraway seeds

 2 tablespoons minced fresh garlic

 1 tablespoon black peppercorns

 2 teaspoons sea salt

 5 tablespoons olive oil

 4 large chicken breast halves (or equivalent pork or beef)

1 12- by 12- by 3-inch disposable aluminum roasting pan.

Prepare grill for direct-heat cooking with medium-hot charcoal. Coarsely grind chiles, spice seeds, garlic, and peppercorns in mortar and pestle, then stir together with salt and oil in a bowl to form a spice paste. Rub paste all over meat.  Oil grill rack, then grill meat ( skin sides down first if using chicken) over coals, turning over occasionally and moving around if flare-ups occur, until browned, 4 to 5 minutes total. Move meat to area with no coals underneath, arranging  so that thicker sides are closest to coals, then cover with inverted roasting pan and grill, turning  over once, until just cooked through, 15 to 17 minutes. Transfer to a platter and let stand 5 minutes before serving.

Serves 4