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sartle-blog · 2 years

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Art History Reader: The History of Yellow

Vincent van Gogh, The Yellow House, 1888, Van Gogh Museum.

In 1888, Vincent van Gogh moved into a little Yellow house in the southern French town of Arles. This iconic house was a bright light of hope in the darkness of his life. In a letter to his brother, Théo, he wrote: “The sun dazzles me and goes to my head, a sun, a light that I can only call Yellow, Sulfur Yellow, Lemon Yellow, Golden Yellow. How lovely Yellow is!” Van Gogh had planned to turn this small Yellow house into an artist retreat for his friends and contemporaries. He saw a future filled with art and abundance. Drenched in Yellow, he imagined a life of contentment. He created over 300 works of art in the short time he lived there. At the time, there was a lack of treatment for his mental illness, so Van Gogh instead put his faith in sunshine.

Sunshine sustains all life on earth, but could also burn it all away. Yellow holds opposites. Its connotations ping-pong radically between positive and negative. Delicious bananas and repugnant Dijon (mustard is gross; fight me in the comments). We drink in cool, sweet lemonade, and piss out Yellow. Yellow smells like buttercups and all-purpose cleaner. It feels like sticky, sickly, sweet honey. It is bleach Blondes. It is jaundice. It is smiley faces and hazard signs. It is open plains and Golden coins. A friend with synesthesia once described Yellow as the clear sound of an oboe, but to me it sounds like Mungo Jerry and The Beatles (Yoko Ono was the best Beatle; again, fight me in the comments).

How to use Yellow:

Yellow is a primary color. The range of Yellows flows from rich, warm Cadmiums to acidic, cool Green Yellows to neutral, creamy Naples Yellow, to earthy Ochres. Its versatility makes it indispensable in any artist’s palette. Yellow is the complement of Purple; mixed with Red, it becomes Orange; mixed with Blue, it becomes Green. Yellow is super reflective to light so artists love using it to make things POP. As with a highlighter, artists use Yellow to emphasize important aspects in paintings: one example you may know well is the golden halos of saints.

How do you make Yellow?

Yellow is an ancient color with ancient roots. One of the “prehistoric primaries,” the earliest known yellow pigments were discovered in the cave paintings of Lascaux. Before the shade was distinguished from other named colors, Pink was often used to describe Yellow tones. Potentially and hilariously derived from an older German word, pinkeln means “to urinate.” Yellow pigments are derived from the earth, arsenic, and plants. Indian Yellow was (allegedly) made from the dried pee of cows who exclusively ate mango leaves. Yellow may be reserved for the holiest of angels but it simply can’t be divorced from pee, can it?

What does Yellow mean?

According to the humoral system of medicine, Yellow bile was associated with a choleric temperament: violent, unstable, rancorous, and hypocritical. In the middle ages, Yellow was seen as a deceptive and treasonous color. Dishonorable, untrustworthy, jealous, and duplicitous. In medieval art, Judas was often portrayed wearing Yellow robes. In Northern Italy, during the Renaissance, Jews were marked with a Yellow O. Perhaps this was a precursor to the Yellow stars Jews were forced to wear during the Holocaust.

In the Western world, Yellow developed a wide array of negative connotations. Yellow is currently the most unpopular color. A shock, I know, to us Yellow Power Ranger and Lemonhead fans. Yellow-bellied cowards shy away from the challenge of being called a chicken. In the 1900s, Yellow was considered quite the salacious color. A Yellow book cover became notorious as a marker for the most controversial and illicit French novels. In Oscar Wilde’s The Picture of Dorian Gray, the protagonist is corrupted by such a book. Wilde himself was iconically reported as being arrested holding a Yellow-bound book.

Why are Asians considered Yellow?

There is a Chinese saying that roughly states that “Yellow generates Yin and Yang.'' Yellow is the color of neutrality placed in the center of all colors – the “golden middle” of everything. In fact, it is in the very middle of the visual color light spectrum. In one Chinese creation myth, the universe began within a primordial cosmic egg. Within this egg, Yin and Yang became perfectly balanced, awakening a creator called Pangdu (盤古) who emerged and released our Yellow yolk universe. With their great ax, they cleaved the earth from the sky. Pangdu’s body became the landscape of our world. Their right eye became the Moon and their left eye, the shining Yellow Sun.

As global immigration increased, Yellow was soured from an auspicious color to one of racist hatred in the west. In the USA, the Chinese Exclusion Act was enacted in 1882. In 1895, the German Emperor Wilhelm II had a dream in which he saw a Buddha storming Europe on the back of a dragon. This dream was illustrated in a political cartoon commonly referred to as “The Yellow Peril.” These fears were the foundation for racism against Asians and Asian Americans that persists. But starting in the 1960s, “Yellow” as an identifier has been reclaimed by many as an act of resistance. One great example is the New York based activist group The Yellow Jackets Collective, whose mantra states: “We say Yellow again because at our most powerful we are a YELLOW PERIL and those who oppress us should be afraid.”

What’s the point?

I was born Yellow. Growing up people used to call me a banana (Yellow on the outside and White on the inside).

My Jewish grandma was an oil painter and her favorite color was Yellow. She taught me how to paint with an Impressionist palette and the underpaintings were always done in Yellow Ochre. As a result, all my work begins with Yellow.

One of my favorite teachers was the Bay Area Figurative artist Bruce McGaw. Desperate for validation (as all art students are), I craved his hard-won approval. One day we were painting from the model when he told me, “It’s too small.” He looked at me as if he was waiting for the lightbulb to turn on. I wiped my painting away leaving only the Yellow underpainting behind.

At the end of the class Bruce came to look at my finished work and exclaimed, electric, “Ah! A painting in Yellow!”

Related Works of Art:

The Presentation of the Christ Child in the Temple by Giotto

The Taking of Christ by Caravaggio

The Yellow House by Vincent van Gogh

Self-Portrait with the Spanish Flu by Edvard Munch

Yellow Cow by Franz Marc

On Time Off Time by Dorothea Tanning

No. 9 (Dark Over Light Earth/Violet and Yellow in Rose) by Mark Rothko

Decoration by Mainie Harriet Jellett

Suspense by Menashe Kadishman

The Lantern Bearers by Maxfield Parrish

Berkeley #57 by Richard Diebenkorn

Hollywood Africans by Jean-Michel Basquiat

Gold Marilyn Monroe by Andy Warhol

The Jerome Project (My Loss) by Titus Kaphar

By: Danni Lin

#art history reader #art education #yellow #colors #color theory

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sakuramidnight15 · 2 years

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-TW OC Information-

Character Bio

Name: Chiharu Serrano

(Japanese: セラーノ千春)

Romaji: Serāno Chiharu

Quote: "Hah? Don't expect yourself to be alive for that long, dumbbell."

V/A: Yuko Kobayashi (Japanese)

Gender: Female

Age: 18

Birthday: April 20

Star Sign: Aries

Eye Color: Rasin Purple (Her Normal Eye Color)

Dijon Yellow (Second Eye Color and Half-Myth power activation)

Hair Color: Sacramento Green

Height: 189 cm

Race: Half Human, Half Myth/Hybrid

Species: Bai Ze

Homeland: Springfield (The first country in the Island of Enchantment)

Family: Won Serrano (Father)

Liria Herrera (Mother)

Xan Herrera (Uncle)

Dove Serrano (Aunt)

Miyoko Herrera (Cousin)

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School Status and Fun Facts

Dorm: Terrovania (@terrovaniadorm)

School Year: Third

Class: 3-C (Same Class with Manase)

Student No. 13 (A transfered student)

Occupation: Student

Part-time Carpenter

Forest Guider

Club: N/A

Best Subject: Magical Defense, Potions, and Flying

Dominant Hand: Ambidextrous

Favorite Color: Dark Green and Dark Grey

Favorite Food: Grilled Ham, Fried Fish, and Honey Tea

Least Favorite Food: Mustard, Boysenberries, and Crocodile Meat

Likes: Taking a stroll, Quiet Places, Her Family, Polishing her Gardening Tools, Light Pranks from her,

Dislikes: Getting teased or messed with, Trouble-making, Miyoko sleeping elsewhere, Haru's pranks,

Hobbies: Guiding the tourist in the forest, Gardening in the Forest (Mostly), Hunting down dangerous creatures, Humming Lullabies (Mostly), Making Firewood (Mostly), Wood Sculpting,

Talents: Transforming into her half-myth form, Ghost Abilities, Excellent Huntress Skills, High Presence Sensing, Third-eye, Butcherment,

Nicknames: Chiharu or Chia (From her family and friends)

Chiharu-senpai or Serrano-senpai (From the freshmen students and mostly for Lynn and her friends)

Serro (From Quinn)

Cousin Chua (From her cousin, Miyoko)

Crazy Huntress (From Leona, he fears her)

Hunter-chan (From Floyd, he too fears her as well)

Chasseresse de la forêt ("Meaning: Forest Huntress" From Rook)

Other Nicknames:

N/A

_______________________________________

Appearance and Personality

Appearance: Chiharu has a tall female body build which she is also a slight muscular but slender woman despite her age, she has long and straight sacramento green hair which she ties it into twin tails. She also has rasin purpled colored eyes which they can turned into diyon yellow when using her myth abilities. Chiharu is a feared teen girl who happens to have an serious facial expressions.

Personality: Born as an only child which she's the eldest in her family since she has a only cousin during her childhood, just like her two fellow companions, Cynthia and Saburou. Chiharu is known for her good and peaceful living in the forest with her family which it's rather far from the village of Springfield.

When she was a child around at ten, her father and uncle often let her carry the cut wood pieces instead of the cutting the large wood pieces, her father would teach her how to use an axe once she's older. Aside from wood cutting, her mother and aunt had taught her gardening alongside with her cousin. Her family works at a local carpenter shop, which she's only working part-time there.

Chiharu is rather a silence girl but with an intimidating aura, would definitely spread around the room she's in which no one wants to mess with her alongside with her cousin, Miyoko.

Despite being very intimidating like a very tall girl boss as a half-myth, Chiharu is mostly chill on the daily basis and doesn't mind being feared from time to time, though she does get annoyed a bit easy. Especially around with Haru whenever she's with him in the dorm.

To anyone's surprise, this menacing teen girl seems have a lot patience and is slightly calm if you get close to her. Chiharu happens to be a good listener, depends on anything as long it could catch her interest or not. But they she'll still listen to you either way.

Like I mentioned before, do not mess with hunting girl unless if you have a death warranty. Chiharu's patience has limits which it could tick off for three times. Be careful around her or you'll be in her red hunting list for your head will be hers.

A huntress like her has its patience... The sound of her humming like a lullaby is already your life ticking.

_______________________________________

Trivia

-The name 'Chiharu' can be written using different kanji characters and can mean: 千春, "thousand, spring" 千晴, "thousand, sunny weather" 知春, "wisdom, spring". While her surname 'Serrano' means by a mountain ridge and (also found in Portugal and Brazil): topographic name for someone who lived by a mountain ridge or chain of hills, from an adjectival derivative of serra.

-She's on three characters. The Huntress (From DBD), Menchi (From HxH), and Nico Robin (From One Piece)

-She and Miyoko are always together and still have after transferring to NRC. Though she often carry her cousin whenever she's sleeping.

-Chiharu is often annoyed by Haru, especially for his jumpscaring pranks. They would butt heads with one and another.

-Would babysit Rosabel and mostly helps her way through the first if she gets lost like usual.

-Knows how to handle large gardening tools. Does it without even sweating a bit.

-She happens to give a good friendly scare to the main trio whenever she sees them, but mostly for Amelia on accident.

-Was a victim in a abduction case near the deep woods of Springfield. Wasn't a fond of that memory.

-She and Quinn often take strolls in the forest. But Chiharu couldn't stand him being an ass.

-Chiharu has normal female voice but it turns dark when pissed off if she's in a bad mood. Which is why I chose Yuko Kobayashi to be her voice actor.

-She and Manase often takes turns when it comes to messing with Quinn.

-Has a two pet jack rabbits.

#mc #oc #twisted wonderland #disney twisted wonderland #gacha club #gacha games #character information #bio #chiharu serrano #chua

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copperbadge · 4 years

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asking here since passmustard has no ask function! what a crime. mcdonald's honey mustard seems uniquely very sweet and very tangy without being sharp or hot. the closest mustard i've found in grocery stores is ken's steakhouse honey mustard dressing, but it's sweeter than the mcd's version and too creamy. do you know where i can either find the mcd's brand or a closer copy?

LOL sorry about that! I’ll have to see about enabling asks on PassMustard.

It’s been a long time since I’ve had McDonalds honey mustard -- I don’t usually get food at McD’s that would come with it and I’m usually grabbing it to go, so I’ve got access to condiments at home.

Looking at clone recipes online, it seems as though a lot of the clones use mayonnaise stirred into the mustard. Judging by the pale color of if in photos (and similarly pale honey mustard I’ve had from other places like Shake Shack) I would guess that what softens the sharpness is the oil in the mayo, without making the mustard greasy because the oil is emulsified.

Heinz just released a condiment called Mayomust which is a blend of mayo and mustard, but I don’t think it’s sweet. Probably you’d need to make your own to get the mix just right -- which isn’t hard to do anyway, just pick a very mild mustard and add honey; if it’s too sharp, stir in a little mayonnaise. For base mustards I’d stay away from yellow mustards like French’s and Plochman’s standard yellows, and go with maybe a deli style/brown or dijon. Deli style mustard tends to be sweeter to begin with but can be a little hot. You can also experiment with using brown sugar instead of honey, which I think mellows yellow mustard better than honey does, though I couldn’t tell you why.

All of this being said, from what you’re describing you might enjoy Koop’s brand honey mustard if you can get it; that’s my go to when I don’t make my own. You could also use that as a base and if it’s too sweet stir in a little yellow mustard to tang it up!

#food #mustard #Anonymous

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visionaryness · 6 years

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something like 15 years ago, i started going to my then-girlfriend’s (now wife) family holiday gatherings. she’d spend time at mine, and i at hers. sometimes our families did things on different dates, which was cool because then we weren’t trying to finish up breakfast at her mom’s then scurrying over to mine just after noon to get started on dinner.

every christmas we would go to my wife’s grandmother’s house. it was really awkward at first, being new to the family and all, but her nana was nice to me and i started having a great time. my sister-in-law started bringing her then-boyfriend as well, so i wasn’t the only noob in the family anymore.

i don’t remember how many times i had been to nana’s at christmas before she started getting me gifts. it was really cool to get something. they had a tradition of hallmark ornaments and i got one the first year. it was really special.

the second year i got something much bigger. a box, about the size of a garment box. i thought it was a shirt or something at first but it was much heavier.

it was a hickory farms summer sausage sampler. an eight ounce sausage with some cheeses, a little jar of mustard, and those strawberry candies with the liquid center that grandmothers always seem to have a lot of.

i’m going to be straight up honest - it was weird. i was barely in my twenties, but this was firmly entrenched in my mind as one of those Weird Gifts you give someone when you have no idea what they like or might want and you don’t want to spend a whole lot of money.

white elephant party at the office, or some such.

i accepted it gracefully, as one is expected to accept gifts from matriarchs of families you weren’t originally born into.

it sat around my house for almost a month before i decided to actually eat it.

at first i was not all that impressed. by all accounts, hickory farms summer sausage is like the default sausage that all other summer sausages should be compared to. it’s good, but it’s not exquisite, nor is it unpleasant. it’s not at all bland, it’s actually quite flavorful. the cheese in the sampler left much to be desired, exactly what you would expect out of cheese that’s not actually cheese but instead “processed pasteurized cheese food”. what does that even mean.

the candies were awesome i love those little strawberry things i always have.

the mustard, however, deserves more than just a sentence. it was, and still is to this day, their farmstand recipe sweet hot mustard, and it is one of my favorite mustards in the world. it’s tangy, but not so overbearing like a dijon. it’s got a hint of sweetness but not as much as a honey mustard. it’s got a kick like the hot mustard you find in the little packets of take-out chinese food, but it is tempered by the sweet.

it’s fucking delicious.

the very next year i got another one of the exact same sampler. this time i was a little more excited, even though i was still thinking “honestly who gets someone the same sampler two years in a row” but i even went so far as to tell nana how much i enjoyed the first one, much to my surprise.

it became a thing to look forward too. my sister-in-law’s husband started getting them too, but to be honest i have no idea what he thinks of them.

twice i got the sampler set that comes with a cutting board and a tiny butcher knife. i still use the cutting boards regularly.

the past two years, however, have been difficult for nana. a lot of family drama was involved, but suffice to say she couldn’t get me any more samplers.

my wife found one at walmart today while we were shopping for anything except clearance christmas crap.

now i sit here, a spoon sitting upside down in a tiny jar of sweet hot mustard, my stomach full of delicious sausage and not-too-terrible pepper cheddar cheese food, and i just felt like writing all this. i hope nana can get me one next year because i have grown fond of them.

#christmas #i have no idea why i actually wrote this #i blame the sausage #i've grown to love it #hickory farms summer sausage sampler is actually one of my favorite christmas gifts now for some reason??

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mealsforsquares · 6 years

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Pork Tenderloin

It has certainly been a meat-intensive week, and it shows no signs of stopping. I always think it’s a little weird when this happens, but it’s also kind of a feature of cooking after a workday, which I’ve started doing more of.

In this case, however, I bought a package of frozen pork tenderloin. They come usually two to a package, hugging each other in a sort of yin-yang arrangement that makes them look like a log of pork for the cooking. The trick to cooking them is to not allow them to be two separate pieces, and instead let the single-log approach insulate the meat somewhat.

In this case I cooked them in the sous-vide machine again, which is a real lifesaver under the circumstances. I threw them in at 140 for three and a half hours, and let that be that.

It’s brussels sprout season*, so I can’t get out of the farmer’s market without buying a couple of stalks of them. The stalks themselves are sturdy pieces of wood that I think would make for great games of brussels sprout baseball - a couple of the larger sprouts as balls, the impossibly-dense stalk as a bat, and you’re in business. Anyway, I didn’t want to spend tonnes of time on it, since the sous-vide machine did most of the time-consuming work, and the goal was to get everyone fed before too long. So I heated up some oil in the dutch oven on the stove in advance of deep frying them. I sliced each of them in half and dried them off to avoid overspill from the water evaporating into the oil. When the oil got good and hot** I dropped the brussels sprouts in, frying them in batches until they were brown and crispy, then draining them into paper towels before transferring them to a sheet pan and sprinkling them with a bunch of salt.

The brussels sprouts were going to be doing a lot of the flavor work, since the pork wasn’t marinated or anything, just salted and peppered before it would go in the pan***, so I made them into a salad. I chopped an apple into slices, then added a handful of raisins (homemade - we had a lot of grapes this year, and I have a food dehydrator), and a generous sprinkle of parmesan. I thought that it would go well with some onions, so I sliced a couple of heirloom red onions very thin in preparation for frying them, which I did after all of the sprouts had come out of the oil.

I made a dressing of honey, dijon mustard, sherry vinegar and some olive oil, and that did it for the brussels sprouts.

Thinking that it would be nice to have something with a little more body, I decided carrots would work out. I started some salted water boiling**** and threw a bay leaf in there. I peeled and sliced the carrots into half-moons, and then dumped them into the water. While they were boiling, I sliced up a large number of onions and plopped them into some butter in a pan. I cooked them very slowly until they were brown all over. In the mortar and pestle I combined some coriander, cumin, cinnamon, paprika, and cayenne, and then dropped that into the onions and let it bloom for awhile. I also minced up a couple of fresh cayenne peppers, and dropped them in as well, for long enough to sort of steam-soften, but not enough for them to react and release terrible corrosive fumes into the air. When the flavors were all friendly, I drained the carrots out of the water they were boiling in and stirred them into the onion spice mixture. I let them get covered in the spices and onions, and brown up a little bit, and then lowered the heat.

When the carrots were done, I minced a half dozen or so green onions up (I like onions, there were a lot of onions here), and stirred them in, followed by a couple of dollops of ricotta, followed by a generous glug of sherry vinegar.

Because I left the pork stuck together as one unit, when I sliced it I got not medallions, but many lopsided, salty, well-crusted chunks, that melded really well with the soft, spicy carrots and the bitter, crispy brussels sprouts. Even R, who is not wild about vinegar or onions, ate everything on the plate. After a series of near-miss almost-failure dinners, it was nice to put a solid, inarguable W.

*brussel sprout season? I have no idea how plural the brussel needs to be.

** I don’t always use a thermometer, especially not for stuff like this, instead relying on the end of a wooden spoon, and the violence of the bubbles that it emits, to figure out when the time is right.

*** it’s coming in the future.

**** these are achronolgical, and this was actually basically the first thing I did.

#pork #carrots #brussels sprouts #brussel sprouts #sous vide #immersion circulator #so many pans were harmed in the making of this meal

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emmakayh · 3 years

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Crispy Chicken Biscuit Open-Faced Sandwiches and Spicy Honey Mustard

Oh man. Ohhhh man. This Home Chef meal will be one we continue making for a very, very long time.

The side on this is coleslaw. It had a sweet vidalia onion dressing on it. Brandon ate all that, no surprise. I also added a side of broccoli because that’s just become a staple with most of our meals now.

For the chicken: pound out your chicken breast. This had a different prep method than I’ve used before for breading, though. Instead of egg, flour, bread crumbs, you mix flour and water. I brushed that on both sides of the chicken breasts to coat them. Then you put Panko bread crumbs on both sides. I brushed it on then pressed it in. Really easy to do, and way less messy than other chicken recipes. [If you’re wondering why there are two big breasts then two sort of little chunks on the plate, it is because when we pounded them out we pounded those little bits apart from the rest of the chicken. So we just ate those by themselves.]

I am always hesitant to fry chicken on the stovetop. I know baking is healthier, and there’s always so much splatter. But, we try to stick to the recipes on these types of meals because the experts told us the best way to do them. So we fried them on the skillet. Yes, there was a little splatter, and yes it took a tiny bit longer because we always keep the heat on our skillet at about 4 unless boiling, but it was easy. And it was worth it!

I did not warm the biscuits on the skillet like the recipe said - I just broiled in the oven for a couple minutes. I don’t think that was a major thing to change.

The sauce for these sandwiches is a mix of honey Dijon mustard dressing and cholula - that’s it.

So you open up your biscuits so you’ve got four halves lying out. You cut the fried chicken in half width-wise so you have four pieces of fried chicken. Put a piece of fried chicken on top of each biscuit half, then put sauce on. That’s it!

THIS WAS SO GOOD. We were AMAZED. I’m writing this about a week later, and I think we’re going to make them from scratch for dinner again tonight. Can’t get over how great they were.

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benjamingarden · 4 years

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Monthly Meal Plan + Grocery Haul: January 2021

The new year has finally arrived! I'm not sure what grocery shopping looks like in your neck of the woods now that there's yet another rise in COVID cases, but it's actually not too bad in ours. For the most part you can select curbside pick-up or delivery if you desire. And lately I desire.

The photo above and info below outline our monthly grocery shopping. We will need a few additional items: milk comes from our farmers market as does coffee for Jay (probably another $20.00 total for the month), and I may get some fresh greens in another 1-2 weeks (less then $10.00).

Our groceries for January came from BJ's and Healthy Living, a local health food store. Typically we would also do a Hannaford order or a trip to the commissary, however, we are really well stocked on pantry and freezer items. You'll notice there is no meat purchased. Our freezers are fairly well stocked and we will actually be bartering with a farmer friend - our products for some of his chicken and pork, this weekend. We are finally (FINALLY) getting eggs from the Coop Girls, and as you know, we put up a lot of veggies in the freezer from the summer garden.

I don't plan on returning to Healthy Living until March so I stocked up with that in mind. We will probably place another BJ's order mid February-ish.

The total spent for January is anticipated to be $439.41 or just over $100.00/week.

$269.41 (groceries already purchased) + $140.00 (bartered meat) + $30.00 (coffee, milk & greens anticipated to purchase throughout the month) = $439.41. Our January purchases are partly for January and partly for the months to come.

Healthy Living - $174.84 (almost half of this amount is from 2 items....the dandy blend and the goji berries)

BJ's - $94.57

More Than You Ever Wanted To Know About Our Groceries:

Healthy Living:

The Dandy Blend Herbal Coffee Alternative is AMAZINGLY good. I absolutely love it for iced or hot "coffee". It's kind of expensive and a bit of a splurge. I purchased 2 bags which will last me through April or so. The 14 oz bags cost $22.49 each. I've looked on Amazon and they sell a slightly smaller (11 oz) bag for around the same price so this seems to be the best deal.

The Goji Berries are added to a trail mix (we already have the other ingredients on hand) for Jay that he eats daily. Macular degeneration runs in his family and goji berries have been shown to help prevent this. Plus they are high in antioxidants so we decided it was worth it regardless of whether or not it works to prevent M.D.. These bags are 8 ounces and $12.49 each. I should have bought them at Amazon because I'm pretty sure I could have gotten them cheaper. I'll research it and purchase them there going forward if it makes sense to do so. The 2 bags should last him just about 2 months.

I know there are cheaper dairy alternatives then Oatly ($4.99/carton) but I really love Oatly. I prefer the lowfat version but they were out of everything except for these 4 cartons.

We bought 12 pounds of mixed yukon & red potatoes ($1.99/lb) and 5 pounds of sweet potatoes (I splurged and bought my FAVORITE Japanese Sweet Potatoes at $2.99/lb - I call them "cake sweet potatoes" because they are soooo sweet). Oliver and I are on the last of the sweet potatoes that we harvested and stored in the fall. I can't believe they are almost gone!!! We go through a moderate amount of potatoes and only purchase them organic, and the absolute best ones we've found are at Healthy Living. This is easily a 2 month supply of each.

I have a few apples and mandarin oranges left for fruit but Jay prefers grapes so I bought a bag of grapes ($2.99/lb) and I treated myself to a couple of grapefruit ($1.49/lb). I typically try to only buy fruit that is $1.99 or less per pound (exception being the frozen berries & cherries), but that definitely didn't happen this month.

Que Pasa is our new favorite brand of tortilla chips. They are organic, non-GMO, and reduced sodium. We very rarely have chips but when we do it's tortilla for the win. They were on sale (although I'm wondering if this is a permanent sale because they were on the same sale a few months ago when I last bought them...) at $2.99/bag.

I usually make my own bread and tortillas but I like to have a bit of each in the freezer just in case. I've used up my freezer stash of both so I purchased a loaf of Dave's bread and a pack of limited ingredient corn tortillas and whole wheat flour tortillas for the freezer.

BJ's:

Not shown in the photo, we also bought a bag of frozen organic sweet cherries and a bag of frozen organic blueberries (3 lb bags for $13.99/ea.). We have 2 bags of each in the freezer already. We each eat a 1/2 cup of a mix of the two every single day so we should be good for a couple months. I also bought Kiwi (3 lbs for $6.49) as yet another splurge because we haven't had them in forever and one bunch of organic bananas (2 lbs for $1.59). We've found that our very favorite bananas are organic Chiquita. They seem to be the creamiest. I have no idea why, but the non-organic Chiquita's and other brands organic and non-organic just aren't the same. Strange....

I keep riced cauliflower on hand in the freezer because it's one of the cheapest ways to buy cauliflower off season. (I roast it from frozen in the oven to use as a veggie side) I wanted to make some buffalo cauliflower though for veggie tacos, and I need pieces instead of having it riced so I bought a bag (2 lbs for $4.29). Jay likes cooked cauliflower with cheese sauce so he'll have that as a side a few times too.

We eat a lot of mushrooms and BJ's seems to have the best price on them so I bought 2 which will get us through a few weeks. (24 oz containers for $4.99/ea.)

Pom Juice was a special request by the husband. We don't usually buy juice but he requested it last month for the first time in a long time and has been enjoying it. (48oz bottle $8.99) I'm running low on frozen peas and frozen corn and BJ's carries the organic at a reasonable cost (each is 4 lbs for $6.99) so I stocked up. I'm low on carrots too and their price isn't bad (5 lbs organic for $3.99). Also not shown is a 3-pack of frozen pizza. We keep a couple vegan frozen pizzas and a couple meat/cheese frozen pizzas on hand all of the time for the days we need something quick. We still have 2 of the vegan so we just stocked up on the meat version (3 pack DiGiornio $13.99).

January's Meal Plan

My goal was to start posting our meal plans again, per request from many of you, but to also add photos of some of the meals this time around. Unfortunately, I have yet to get in the habit of photographing dinner before it's served. I hope to add this to the posts as I remember.

A Note About Our Meal Plans

I create monthly meal plans because it's what I've found to be easiest for me. There may be some change but usually not much. Changing works because I rotate the same 30+ meals so we would use the ingredients at some point over the next 30-45 days. If we have perishables that need to be used up then that becomes priority and I may make changes to avoid food waste.

I usually make 2 separate meals - Jay and I eat completely different at this point. He used to be willing to eat what I eat as his side but not so much anymore. He's not a fan of whole grains and can only tolerate one type of veggie per meal. So.....you can see that I tend to eat the same thing multiple nights because it's easy and I don't mind at all. Where there's only one meal noted, I make a meat & cheese version for him and a vegan version for me. Where there's no veggie side noted for him I use whatever I've got that needs using up or I select a frozen veggie.

You will notice that for Jays meals there are a few noticeable rotations.

In general, chicken meals are Mondays, Thursdays and Saturdays. Pork is Tuesdays. And Beef is Wednesdays, Fridays, and Sundays. This is in part due to the fact that he tells me it's illegal to serve chicken 2 days in a row. (insert eye roll)

Also, other then the occasional new recipe that I try, his meals rotate about every month and a half (a different rotation will show up for summer).

Our Sundays rotate around the same 5 meals (Tamales, Tacos, Homemade Pizza, Pot Roast, and Meatballs) because it's our farmers market day which means I want something super simple to make. I do not make the tamales, we love those by Tucson Tamale (not an affiliate link). Around us we can find a small variety at Healthy Living. Tucson Tamale offers meat, vegetarian, and vegan varieties and they are sooooo delicious. They do use oil in all of their tamales so if you are completely oil-free this is unfortunately not an option for you.

Recipe Links:

If I have posted the recipe or use a recipe posted by someone else this month then I will link to it below. If there's a meal you'd like to see the recipe for let me know!

Quick & Easy Chicken Parm

Homemade Pizza - this is the pizza dough recipe we use

Creamy Cajun Chicken Pasta (Budget Bytes)

Apple & Stuffing Stuffed Pork Chops (Betty Crocker)

Oven-Baked BBQ Pork Ribs

Hamburger Potato Casserole (You Tube - The Hillbilly Kitchen)

Chicken Pot Pie Muffins (You Tube - The Hillbilly Kitchen) *I used this as a guide - I use my pie crust recipe and my pot pie recipe and bake it as muffins as shown in the vlog)

Honey Mustard Chicken (Bowl Of Delicious)

Bourbon Dijon Ham Steak (Martha Stewart - is delicious without the bourbon as well)

Mac & Cheese

Easy Weeknight Chicken Cordon Bleu

Scallops Gratin (Food Network - Ina Garten) - I use this recipe without the alcohol

Slow-Cooker Mississippi Pot Roast

Veggie Stew with Black Pepper Biscuits (vegan) (Vegan Richa)

Split Pea Soup (Vegan) (Simple Veganista)

What about you? Do you have favorite meals that you rotate? Do you have to cook multiple meals for different eaters?

Monthly Meal Plan + Grocery Haul: January 2021 was originally posted by My Favorite Chicken Blogs(benjamingardening)

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etraytin · 7 years

Text

A Writing Exercise

Today in Creative Writing class we had to do short writing to short prompts, ten minutes per prompt. Here is one of the ones I wrote, I wonder if you can guess what couple I had in mind. :D (I couldn’t use names because Creative Writing is Srs Bsns class.)

“Hey,” he asked, sticking his head in the refrigerator. “Where's the mustard?”

“The honey mustard, dijon, or yellow mustard?” she asked, not looking up from her computer.

“The stone ground stuff, the one I use for the recipe,” he clarified.

“The recipe?”

“With the sandwiches,” he insisted. “You know.”

“Oh, we're all out of it,” she told him. “I used it on the hammy sammies for the potluck.”

He sighed loudly to tell her what he thought of that. “Fine, dijon then.”

“We're out of that, too,” she told him mildly. “I should put that on the grocery list.”

“Honey mustard would taste weird. Yellow then, I guess.” He moved things around in the refrigerator to look for it, but several stacks of tupperware obscured his vision. She was doing meal prep this week and had made five separate salads for each of them, none of which he had eaten thus far. He suspected he'd better take at least a couple to work and dump them out or she would never let him hear the end of it. “Where is it?”

“Oh, it's gone. I had to make deviled eggs.”

He rested his head against the refrigerator door. “Are we doing the cheese shop sketch now?” he asked ruefully.”

“The what?” The thread of humor in her voice let him know she knew exactly what he meant and was enjoying it. “Does it involve you getting some groceries?”

“I got the groceries last time, it's definitely not my turn.”

“You picked up a six-pack and two pints of ice cream at the Citgo, that doesn't count as getting groceries,” she countered, allowing him one sidelong glance. “When's the last time you even set foot in a grocery store?”

“I took the car in for an oil change at Walmart last week. That's a grocery store!” he reminded her triumphantly. “And I bought the most important household grocery items more recently than you did. Please go buy me some mustard. And not that store-brand shit either, Grey Poupon at least.”

“I'm not buying you that, you'll make the joke all day again.”

“Yeah, so it's like food and entertainment all at once!” He bounced once on the balls of his feet, pleased with himself. “Pardon me, do you have any-”

“Stop, I beg of you,” she cut in, her voice a flat monotone. “Do you know when they stopped airing those commercials? I don't exactly, but I'm sure it would make both of us feel very old.”

“I could stop, but I might wind up singing the Velveeta song,” he warned her. That reminder had him turning back to the refrigerator again. “Do we have any-”

“Velveeta will give you cancer, darling,” she informed him. “I read it on a website. Eat some real cheese.”

“It doesn't taste the same,” he groused. Turning from the fridge, he nosed his way into the pantry instead. “Ah-ha!”

His triumphant exclamation was enough to have her turning to him directly, a little alarmed. “Ah-ha what?”

“Cheese-in-a-bottle, the finest condiment known to man.” He waved the bottle at her tauntingly. “I know you've been trying to healthy me up, but you didn't look behind the spare salad dressings!” He did a little strut, forgetting all about the mustard. “Now where are my crackers?”

“Used them for meatloaf,” she told him, swallowing a smile as she went back to work.

“Oh come on!”

#creative writing #is srs bsns #fanfiction #apologies for any errors #i only had ten minutes

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copperbadge · 7 years

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hey, Sam! I've not been a mustard person, but I also haven't had it in like 25 years and now that I'm older, I've found myself tempted at times to try some, like I'll be eating something be like "hey, what about mustard". Sooooo do you have any mustard recommendations for a complete mustard beginner? What's good to try?

Oooooh, hm. I had to think about this for a while.

Plain yellow mustard (like French’s, or my preference, Plochman’s) can be a bit harsh, so while my first instinct was to suggest buying yourself a bottle of Plochman’s, there are better mustards out there. Sadly mass-produced mustard is mostly that way, so the good stuff is the stuff you get from smaller producers and without knowing who’s in your area, that’s tough to make recommendations on. It also depends on how much heat you like your mustard to have, and how much sweetness.

So I have some suggestions! You could start with a nice honey-mustard (not a honey mustard dressing, but an actual honey mustard); try to find one that uses real honey, not corn syrup, but honestly even corn syrup mustard can be pretty good. Or if you like heat, I’d look for a mustard with “sweet hot” on the label. If there’s a specific kind of heat you like, I know they make chipotle mustards and I believe tabasco and other forms of specific spicy flavorings as well (look for creole mustard especially). I would stay away from dijon mustards at first because they can have a bit of a bitter edge to them (I like that, but not everyone does).

But I think what’s best, if you’re up for some experimentation, is to buy a tin of Colman’s Mustard Powder and make your own.

Mustard is basically only three ingredients: mustardseed that is whole, cracked, or powdered, liquid, and seasonings. Usually the liquid is either vinegar or a mix of vinegar and water, but it doesn’t have to be, and with seasonings the sky’s the limit.

So with Colman’s you can make a little bit of mustard at a time and experiment with ratios. Like a very, very basic mustard is Coleman’s and vinegar or water, and that’s all. You can make it whatever consistency you like, from a paste to a liquid, by adjusting the mix of powder to liquid. You can change the flavor profile by adding seasonings or flavorings like a bit of roasted garlic, horseradish, onions, etc or by using something else instead of water, like espresso, honey, or beer. If you like a bit of texture in your condiments you could also buy whole mustard seed, but I like to at least crack mine a little (and if you buy whole seeds, be sure you soak them in the vinegar for a few days before adding anything else).

For tasting, I recommend spreading the mustard thinly on a bit of bread and eating it with a little cheese, or dipping some good deli beef in the mustard and eating it that way. If you find one you like, try dipping a grilled-cheese sandwich in it (this is one of my favorites), or slather it on chicken before baking the chicken.

Good luck and happy experimenting!

#food #mustard #Anonymous

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danganronpa-imagines · 7 years

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Ouma, Amami, Tenko, Kirumi and their S/O trying to cook something new and unfamiliar

How fun! Thank you so much for the request! I had a little trouble with this one, mostly because I had rewritten it a total of 7 times without feeling satisfied with my end product, haha. I want to make sure that I only give my best for you all!

Kirumi Tojo

- As the Ultimate Maid, there exists nothing that she has never cooked or prepared before. No recipe that she hasn’t carried out and no dish or confectionery or baked good that she has not made with her own hands and proudly served. Nothing leaves the kitchen unless it meets her standards, after all.

- So when you suggest that the two of you prepare something unfamiliar, Kirumi was dumbfounded as to what to say or do. That was just impossible. You pondered your request for a little longer. After some thought, you propose making something spontaneous and ridiculous, and, although it did not exactly suit Kirumi’s dignified tastes, she agreed to it to please you.

- So the both of you head to the nearest supermarket, with Kirumi behind the wheel as always since she enjoyed driving. As refined and patient as she is, she would occasionally experience a little road rage and would have to take deep breaths. Because the two of you have been together for such an impressive amount of time, Kirumi has seemed to loosen up around you because you insisted. You wished for a loving partner, not a maid. So since then she has tried her best to be less of a servant and more of an expressive lover to you.

- While at the supermarket, any time that it appeared that Kirumi was picking up ingredients for one particular dish, you would randomly pick up something unconventional and toss it into the shopping cart, flustering her. After some pleading, she gave her consent for you to push her around in the shopping cart, and vice versa. You both had fun, and came home with an assorted bunch of ingredients. Nothing leaned toward a specific recipe, but the two of you decided that both of you would make dishes out of some of the ingredients and occasionally add in something unorthodox, or even combine them with other dishes.

- In the end, the two of you ended up with:

Miso and butternut squash soup

Fried bacon slabs covered with peanut butter (Kirumi does not particularly enjoy fried foods so this was your idea)

Macaroni and cheese (but with quinoa and some chopped almonds instead of macaroni pasta)

Cauliflower disguised to be chicken wings dressed with Kirumi’s newly curated hot sauce (made with mangoes and apples)

Salty cotton candy with hints of lemon/lime (Kirumi has a cotton candy machine stowed away somewhere she was sure of it and you used salt instead of sugar?)

Chocolate avocado ganache cake

- Needless to say, the food combinations were really strange, but the two of you had a great time, and that’s all that really mattered. Also, Kirumi does not see herself doing this again and insists that you leave the cooking to her.

Tenko Chabashira

- You and Tenko mostly dined out, as you both shared a taste for healthier meals but can’t seem to prepare them well yourselves (a bunch of iceberg lettuce dressed with excessive amounts of dressing just wasn’t the same as ‘that one salad with that one dressing’ you had at a restaurant). The two of you were clueless when it came to the names of salads and dressings, despite enjoying them so often. In addition, you both never took too long to eat, and were in and out of cafes and such fairly quickly.

- One day, she suggested that the two of you come up with your own salad dressings! It was going to be so much fun! You could even keep it in those fancy jars that everyone seems to have and everything!

- It was a sudden and unexpected proposal, but you agreed to it. You two could experiment and have fun for a day or two and take a break from your Neo-Aikido training (she was teaching you and you would always jokingly call her your sensei). To the supermarket you go!

- While you were there, you really had no idea what you were doing or planned to do. You just bought a lot of random ingredients (mostly liquids) that you THINK would be good in salad dressing. You left the store with red wine vinegar, cherry wine, garlic, white wine vinegar, almonds, peanuts, sesame seeds, chia seeds (Tenko insisted on chia seeds because they looked like sesame seeds so why not), olive oil, salt and pepper, dijon mustard, honey, all the seasonings, red onions, rice vinegar, lemons and limes.

- Here were your end results (Tenko labeled the jars with what was inside):

Red wine vinegar, salt and pepper, olive oil, chia seeds.

Paprika, sesame seeds, dijon mustard, honey, a little salt and pepper.

Rice vinegar, red onions, lemon, salt and pepper, sesame seeds.

Olive oil, white wine vinegar, chopped thyme, lime zest, salt and pepper.

Garlic, peanuts, rice wine vinegar, honey.

- There were some hits and misses, but overall, you and Tenko felt a little more accomplished since you two invented new things!

Kokichi Ouma (this was arguably the most difficult, since I felt his was boring)

- It was around 10 PM. You and Ouma were nestled comfortably on your couch, complete with plenty of pillows and blankets since that’s how he liked it best. Even when it becomes rather humid, he insists on gathering the usual amount of pillows and blankets on the couch. It has been quite a while since he has been this calm. You were running your hand through his hair, and he purred with each stroke. That was, until, an advertisement for a soda making machine appeared on the television.

- His ears seemed to perk up just like a small animal’s, and he turned his face to the screen. Everyone and their mothers knew of Ouma’s love for Panta, a grape flavored soft drink. It was unhealthy, and you always tried to supervise his Panta consumption, much to his dismay (miraculously, he never obtained any cavities. If he did, it would be gross for you to receive a kiss from him, nishishishi~).

- So when he discovered the existence of a machine that could produce his favorite thing in the world (aside from you, of course), at at home too, he HAD to have it. You were quite content with your position on the couch beside him, but during the advertisement, Ouma pounced off the couch and scurried over to glue his eyes to the television screen. Once it ended, he turned his head to look back at you sadly and almost pleadingly, and before you knew it, both of you were in the car and on your way to the nearest store.

- You returned with the carbonator, some soda flavoring packets, and two large water bottles. The most difficult part wasn’t the actual making of the soda, but rather the assembly of the machine. Neither of you possessed any knowledge on how to assemble things, but somehow you both managed, and all you had to do was place a large water bottle beneath the dispenser and put in the soda packet.

- Ouma was practically vibrating as he saw the soda being made, and once it was finally done, he quickly grabbed the water bottle. But strangely, he did not put it to his lips right away. Instead, he stared at it for a little bit before handing it to you. He was looking downward, so it was difficult to hear him when he shyly said thank you, and told you how much he appreciates you for always going through so much trouble to make him happy.

Rantarou Amami

- After finishing a movie, Amami felt inspired to cook its main dish: ratatouille. He had never heard or seen such a unique dish, and was drawn in by how colorful it was. He asked that the two of you pay a visit to the supermarket immediately, as he did not want the inspiration to slip away. You agreed wholeheartedly, as seeing him Amami this way always brought a smile to your face. His carefree and ‘go-with-the-flow’ attitude prompts him to do things spontaneously and on a whim, but they were usually enjoyable and productive things.

- He insisted that there was no need to replay the clip, as he memorized everything that he saw, and with his basic knowledge regarding cooking matters, he also knew what was fundamentally needed. So the two of you walked to the local supermarket, picked up what you needed, and arrived home.

- Cooking sessions with Amami were always wholehearted and warm. He was always extremely compassionate and enjoyed taking the cooking process slowly, often taking the time to wrap his arms around you if you are working on something and he finished what he was doing, pointing at something and taking some food while you looked away, and planting kisses on your forehead every now and then. You had accidentally cut your hand while slicing the squash, and he immediately went to disinfect it and place a band-aid over it and kissed it.

- For some strange reason, whenever the two of you used the oven, the smell of the food in there seemed to be strong, and whenever you would bring that up, he would always reply with, “Maybe it’s because we prepared it with so much love?”

- Once the ratatouille was finished, he brings it over to the dining table and you two enjoy it together with some laughs and some wine, and discuss how grateful the both of you are for the other.

#danganronpa imagines #danganronpa killing harmony #new drv3 #drv3 imagine #drv3 #kirumi tojo #ouma kokichi #tenko chabashira #amami rantarou #sfw #modkiibo really tried

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lundsandbyerlys · 7 years

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Slow Cooker Honey Bourbon Spare Ribs

Twin Cities food blogger greens & chocolate proves you don't need a fancy smoker to make amazing BBQ spare ribs!

While I do 98% of the cooking in our house, my husband has three specialties: smoked pulled pork, smoked brisket and smoked ribs. As you can tell, he likes to smoke meats. Ever since he received an electric smoker for his birthday a couple of years ago, he’s been obsessed with perfecting his recipes.

Since he’s the main man when it comes to ribs, I’ve only cooked them myself a handful of times. The problem with always relying on my husband to smoke ribs is that it’s kind of a hands-on process, as the smoker is not a “set it and forget it” deal like a slow cooker. You have to be around to make sure the temperature remains steady, add more smoke chips (if you have an electric smoker), wrap it in foil after a certain amount of hours, and a few other things that my husband does and I don’t pay attention to. It’s a process.

Even though I knew my husband’s ribs were going to be difficult to beat, I wanted to take my shot at it and make them in the slow cooker. Could I make ribs that were just as good without all the hassle of the smoker? I was determined to find out.

I’m happy to report, this recipe for Slow Cooker Honey Bourbon Spare Ribs turned out SO good, it’s very possible that I’m going to be in charge of the ribs from now on. We were both blown away at how good they were! They were incredibly tender – the meat fell right off the bone! – and they were full of great flavor.

For this recipe, I used spare ribs instead of baby back ribs, because they are a little meatier and wider than baby back ribs. Either would work, though. While we usually smoke baby back ribs, I was actually really impressed by the spare ribs! They had a ton of meat and were incredibly tender.

For the rib prep, I simply used my favorite store-bought rib rub, which I applied the night before to let the flavors really get into the meat. I was okay using a store-bought rub because the real show-stopper of these ribs is the homemade honey bourbon BBQ sauce. It seriously makes these ribs unforgettable! The homemade sauce really is quite simple, too. You could even make it ahead of time and store it in the refrigerator to make prep for these ribs even easier.

I slathered the ribs in about half of the BBQ sauce before cooking them, and then also afterwards. The one complaint that I’ve heard people make of slow cooker ribs is that they don’t get crispy like they would in a smoker. To get a little bit of crispiness in these ribs, I put them in the oven at 400 F for 10-15 minutes. Problem solved!

I think this recipe would be awesome for when you’re hosting a party, a weeknight dinner or a special occasion for any rib lover in your life. It won’t disappoint!

Slow Cooker Honey Bourbon Spare Ribs

4-6 servings Preparation time: 45 minutes + overnight rib rub, then 4-9 hours in the slow cooker, depending on your slow cooker setting.

Ingredients 4 pounds spare ribs ¼ cup of your favorite store-bought rib rub

For the honey bourbon BBQ sauce: ½ white onion, sliced into strips 3 cloves garlic, minced 1 cup ketchup ½ cup bourbon ½ cup honey ⅓ cup apple cider vinegar ¼ cup Worcestershire 1 tablespoon Dijon mustard ½ teaspoon salt

Directions

To prep the ribs:

Spread rub all over ribs and massage in with your hands.

Wrap in foil or plastic wrap on a baking sheet and let sit overnight in the refrigerator.

To make the honey bourbon BBQ sauce:

Place all sauce ingredients into a medium saucepan over medium heat.

Cook over medium heat, stirring occasionally, until sauce has reduced by about one quarter. This will take about 30 minutes.

Let cool.

Place sauce in a high-powered blender and blend until well combined and smooth.

To cook the spare ribs:

Place spare ribs in slow cooker.

Slather with about half of the BBQ sauce.

Cook on low for 8-9 hours, or on high for 4-5 hours.

Once cooked, carefully remove the ribs from slow cooker and place on foil-lined (for easier clean up) baking sheet.

Heat oven to 400 F.

Slather ribs with more of the BBQ sauce and cook for 10-15 minutes in oven until slightly crispy on the edges.

Serve immediately with remaining BBQ sauce.

#ribs #Meat and Seafood #bbq #slow cooker #spareribs #honey #bourbon #pork #slow cooker party #Game Day Slow Cooker #greens & chocolate #summer slow cooker #slow cooker instant pot #family pleasing pork

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markclutch2-blog · 5 years

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Skewer This: 19 Kickass Kebabs for Your Cookout

[Photographs: Morgan Eisenberg, Joshua Bousel, J. Kenji López-Alt]

I love putting kebabs on the menu when I'm planning a cookout—they're infinitely variable, easy to prep ahead of time, quick to cook, and pre-portioned for easy serving. We've got plenty of recipes to make sure all your guests are happy, from Thai- and Balinese-style chicken satay to pork kebabs marinated with Cuban mojo and vegetarian skewers marinated with balsamic vinaigrette. That's just the start, though—check out our guide to grilled skewers and you'll be coming up with your own recipes in no time.

A note on equipment: Not all skewers (the sticks themselves) are created equal, so check out our favorites before you settle for whatever's on sale. (And here's a tip for how to assemble your kebabs without pricking yourself.)

Chicken

[Photograph: Emily and Matt Clifton]

Chicken skewers often rely on long marinades to build flavor, but this intense lemon-garlic marinade only needs a few minutes to do its thing. We pair the chicken with tomatoes, which we grill on separate skewers since they cook up a lot quicker. For a hit of freshness, serve the kebabs with a basil chimichurri.

Grilled Lemon-Garlic Chicken and Tomato Kebabs With Basil Chimichurri Recipe »

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[Photograph: J. Kenji López-Alt]

If you've never tried making yakitori, negima is the easiest way to start. The simple dish is nothing more than skewers of chicken thigh and scallion that are grilled and brushed with homemade teriyaki sauce. Want something slightly more involved? Check out our recipe for tsukune, or Japanese chicken meatballs.

Japanese Chicken Skewers With Scallion (Negima Yakitori) Recipe »

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[Photograph: Vicky Wasik]

These skewers also draw inspiration from Japan, but instead of teriyaki sauce they get marinated in a tangy mixture of soy sauce, vinegar, mirin, and sugar known as nanbansu, which is often used as a sauce for fried chicken. You can use either breast meat or thigh meat, or both. Just remember to reserve some of the nanbansu to serve as a dip alongside.

Sweet-and-Sour Grilled Chicken Skewers (Yakitori Nanbansu) Recipe »

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[Photograph: Shao Z.]

In case you hadn't noticed, we're big fans of using chicken thigh for kebabs—it's juicier and more flavorful than chicken breast. Here we give the chicken even more flavor by marinating it with coconut milk, fish sauce (to up the umami), curry powder, garlic, shallot, and red pepper.

Grilled Curry Chicken Kebabs Recipe »

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[Photograph: Morgan Eisenberg]

These sweet and savory Vietnamese-inspired chicken skewers are marinated in orange juice and fish sauce and brushed with a caramel glaze made of light brown sugar, rice vinegar, garlic, ginger, shallots, honey, and more orange juice and fish sauce. For texture we roll the skewers in crunchy sesame seeds and sliced almonds after the final coat of the glaze.

Crispy Caramel Chicken Skewers Recipe »

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[Photograph: J. Kenji López-Alt]

Our version of classic Thai satay is made with pieces of chicken thigh marinated in a mixture of coconut milk, fish sauce, palm sugar, and a variety of aromatics and spices. The most time-consuming part of the recipe is making the dipping sauce—if you want to cheat you can make a quick version with just chunky peanut butter, store-bought curry paste, lime juice, soy sauce, garlic, and sugar.

Thai-Style Chicken Satay With Peanut-Tamarind Dipping Sauce Recipe »

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[Photograph: Morgan Eisenberg]

These skewers are a riff on chicken saltimbocca, but to balance out the saltiness of the prosciutto, we thread a few chunks of semifirm peaches on for a bit of sweetness. We also double up on the sage; sage leaves go on the skewer, but chopped sage is included in the light white wine marinade, which flavors the chicken and helps it stay juicy while on the grill.

Grilled Chicken and Peach Saltimbocca Skewers Recipe »

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[Photograph: Morgan Eisenberg]

All it takes is some fresh herbs and a handful of pantry ingredients to create the marinade for these flavorful chicken skewers. The punch of Dijon mustard and fresh lemon juice is balanced out by honey, while fresh tarragon keeps the skewers tasting fresh and light.

Grilled Tarragon-Mustard Chicken Skewers Recipe »

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Pork

[Photograph: J. Kenji López-Alt]

There's more to satay than the Thai chicken version. To expand your horizons, check out this Balinese pork shoulder satay. The marinade, dipping sauce, and glaze are all made with a spice paste made from lemongrass, dried chilies, garlic, shallots, coriander, white pepper, and sugar. We make the paste with both a mortar and pestle (for the best flavor extraction) and a food processor (to save time and energy).

Balinese Pork Satay (Sate Babi) With Sweet Soy Glaze and Peanut Sauce Recipe »

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[Photograph: Shao Z.]

Thick, sweet, funky gochujang is a great alternative to more ubiquitous chili condiments like Sriracha and chili-garlic sauce. Here we mix it with honey, sake, and soy sauce to make a marinade for pork belly and vegetables. Gochujang is fairly tame in terms of heat—this dish isn't as scary as the color might make you think.

Grilled Pork Belly Kebabs With Sweet-and-Spicy Gochujang Marinade Recipe »

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[Photograph: Joshua Bousel]

These pork kebabs are marinated with Cuban mojo, a tangy sauce made with sour-orange juice and garlic—if you don't have access to sour oranges, a mix of orange juice and lime juice will work. Sweet mangos are perfect for balancing the acidic sauce, but make sure to use firmer, slightly underripe ones so that they don't fall off the skewers.

Mojo-Marinated Pork Kebabs With Mango Recipe »

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Beef

[Photograph: Shao Z.]

While not as well known as the food of Thailand or Vietnam, Cambodian cooking is well worth exploring. Much of the country's cuisine is based on kroeung, aromatic flavor pastes that form the foudnation for all sorts of dishes. In this recipe that means aromatics like lemongrass, bay leaves, thyme, citrus zest, and cinnamon, which we mix with fish sauce and oil and use to coat strips of sirloin or flank steak.

Cambodian Grilled Lemongrass Beef Skewers Recipe »

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[Photograph: Joshua Bousel]

These easy beef kebabs use one sweet-and-savory sauce for both the marinade and the glaze. We start with what is essentially a teriyaki sauce base and add ginger, garlic, red pepper flakes, and pineapple juice. To go with the juice we add chunks of pineapple to the skewers, along with red onion and bell pepper.

Ginger-Teriyaki Beef Kebabs Recipe »

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[Photograph: Joshua Bousel]

If you're not going to serve steak at your cookout, then how about kebabs packed with all the flavors of a classic steakhouse dinner? These hearty sirloin tip, mushroom, and onion skewers are marinated in a steak sauce-style mix of Worcestershire, Dijon mustard, and soy sauce.

Steakhouse Kebabs Recipe »

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Lamb

[Photograph: J. Kenji López-Alt]

Walk into an Indian market and you're bound to find pre-packaged seekh kebab spices, but you're much better off making the mixture from scratch. Our version uses a blend made with spices like black peppercorns, coriander seed, paprika, and amchur powder. Made of dried mango, amchur adds a wonderful sour note to the kebabs—if you can't find it then use citric acid powder, tamarind paste, or lime juice in its place.

Seekh Kebabs (Pakistani Spicy Grilled Ground Meat Skewers) Recipe »

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[Photograph: J. Kenji López-Alt]

If you've ever had the cumin lamb burger from New York's Xi'an Famous Foods, then you already know that lamb is very popular in parts of China. Yang rou chuan is a street food favorite in Beijing made by grilling lamb shoulder chop with a mixture of cumin and chili flakes—our version also adds granulated garlic, fennel seeds, and Shaoxing wine.

Spicy Cumin Lamb Skewers (Yang Rou Chuan) Recipe »

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Vegetarian

[Photograph: Joshua Bousel]

These meatless skewers are made with zucchini, red onion, grape tomatoes, and halloumi—a squeaky Cypriot cheese that works wonderfully for grilling. To flavor the cheese and veggies we turn to an olive oil, lemon juice, vinegar, garlic, oregano, and mint vinaigrette.

Halloumi and Vegetable Skewers Recipe »

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[Photograph: Joshua Bousel]

To make vegan-friendly skewers we keep the zucchini, red onion, and grape tomatoes and swap the cheese out for yellow squash and bell pepper. You can add other vegetables if you'd like, but make sure to go with sturdy ones that can hold up to being skewered and grilled.

Balsamic Vegetable Skewers Recipe »

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[Photograph: J. Kenji López-Alt]

Yakitori is really all about the chicken, but that doesn't mean there isn't room for a few vegetable sides. Grilled shishito peppers brushed with teriyaki sauce are one of my favorite yakitori pairings. Be sure to double-skewer the peppers—I've learned the hard way that it's basically impossible to flip them otherwise.

Grilled Skewered Shishito Peppers With Teriyaki Glaze Recipe »

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Source: https://www.seriouseats.com/roundups/kebab-recipes

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