DIO! Ep 3.03, “Two Hot Chicks!”

The Vivacious Vixen of Verve Carolyn Hennesy takes a bite out of Dish It Out! imageWhole roast chicken & Schmaltz croutons are made then devoured while Carolyn charms with tails of her acting, authoring, animal advocacy & aerial accomplishments. Grab the trapeze, Spats is serving up “Two Hot Chicks!”

 

 

 

Dish It Out!’s Blackening Seasoning Recipe.

This recipe is an improved version of the DCS we have used in past recipes. Cajun and Creole Cooking calls for this time and thyme again. We love it on scallops, chicken, fingertips etc. You can vary the amount of salt to taste. We make it in a large amount and keep in a jar next to the stove. The recipe is similar to Chef Sunil’s at the Temple Of The Unusual (Creative Cooking

Sorry, Charlie

Ahi Tuna Sammich

, Westbrook, CT) but not exact as he won’t part with it. Rightfully so.

  • Dish’s Blacken Thyme Affair:

  • 2 T onion powder

  • 2 T garlic powder

  • 2 T dried oregano

  • 2 T dried basil

  • 1 T dried thyme

  • 1 T black pepper

  • 1 T white pepper

  • 1 T cayenne pepper

  • 1/2 T chili powder

  • 1 T fennel seeds

  • 4 T paprika

  • 4 T kosher salt 

Tasty & Refreshing; It’s Dish It Out!!!

Our First Indiegogo Campaign!!

Greetings & Salutations to all our friends & family & fans!

We are embarking on our first crowd funding campaign to create the Third Season of Dish It Out!! Your support for the past two seasons has nurtured our incredible cooking series that’s –

“….one part talk, two parts cooking, three parts garlic.”

Funk It Up With Dish!M

Funk It Up With Dish!

please share wide & far! No amounts too small, unless it’s garlic and every bit helps, unless it’s cayenne.

 

(click image to go see our Indiegogo )

DIO! Ep. 2.09 “Thanks A Brunch, Caroline” Ft. Caroline Artiss

Happy Mother's Day!! Saying "Thanks" w/ Brunch never gets old. (click thru for video!)

Happy Mother’s Day!! Saying “Thanks” w/ Brunch never gets old. (click thru for video!)

Buona Pasqua From Dish It Out!

Look and love Aunty Goosey and Momma Spats taking in our latest episode. Mind you, they did eat first. They’re not savages. They enjoyed the ham and lamb and company first. Only then did they sit down in front of the ‘computer thingy’ to watch our little skit.

Grey & Goose

Grey & Goose

Naan, Naan, Na, Naan, Naan Naan. (more than a Journey lyric)

my naan sense

my naan sense

From our fantastic “Down & Delhi w/ Debby Holiday” episode comes this naan recipe

Now I’m no baker but I am willing to learn. Baking involves mixing, precision and knowing when to not beat something too badly. I’m in. You can totally do this, and you will be stoked.

Mix together the flour, salt & baking powder. Add the oil & greek yogurt and put aside.

Combine sugar, warm water & yeast and mixy mix. This has to be in time out for a few to get nice & frothy. (holy cats, I’m baking)

Marry liquid to flour mix and incorporate well. Look out for clumps to smooth over. Dough will be soft & a little moist.

Flour is now your best friend, and your board’s. Give the surface a good covering and scoop out dough to board. Add a little more on top of dough, it can be so ………………………….. wait for it………….kneady.

Knead for a few minutes getting dough ball smooth with flour. Add bf ap flour as kneaded. (Stop me) Object here is a smooth finish for dough. Don’t over work.

Lyrical lunch.

Lyrical lunch.

Flour bottom of bowl and place dough in.

All rise. Cover bowl with plastic wrap or a towel and find a nice warm spot to let dough rise. You’ll want it to double, it could be an hour, it could be less.

Return dough to floured board and roll out to a log like shape. Keeping pin floured helps.

Cut dough into desired individual pieces, six works well. (dough will keep in fridge for 4-5 days if you want to space it out)

Roll individual naan to about 1/2 inch thickness, thinner if preferred. At this time you can add garlic, herbs, sesame seeds etc. Just press into one side of naan.

Place griddle over medium-high heat, treat with cooking spray. We love our Lodge Cast Iron for this.  Rub one side of naan with water and cook 1-2 minutes. Bubbles will start to form. Rub other side (herbed or treated if so) with water & flip. Cook to desired color, maybe two more minutes.

Boom. You’re a baker. Serve your home made naan with oil, butter, ghee or whatever tickles your fancy.

Baking. Who knew?