East Valley Tribune

May 18, 2013 | 04:04 am
East Valley Tribune Facebook East Valley Tribune Twitter East Valley Tribune Mobile Version East Valley Tribune Facebook
Advanced Search
Partly Cloudy
80°
Partly Cloudy
  • Home
    • East Valley
    • Mesa
    • Gilbert
    • Chandler
    • Tempe
    • Queen Creek
    • Arizona
    • Nation/World
  • News
    • Education
    • Public Safety
    • Health
    • Weather
    • Election 2012
    • Politics
    • Immigration
    • Photos/Video
    • Special Reports
  • Opinion
    • Commentary
    • Letters to the Editor
    • Submit a Letter
    • Polls
    • Our View
    • Cartoons
    • The Vent
  • Sports
    • Pro/College
    • Youth
    • High School
    • Spring Training 2013
  • VarsityXtra
    • Find a school or sport
    • Alignment
    • Brackets
    • Tackle the Trib
    • Blog
  • Money
    • Real Estate
  • Life
    • Home & Garden
    • Pets
    • Food & Recipes
    • Health & Fitness
    • TV
    • Travel
    • Comics
    • Games
    • Living Green
  • GetOut
    • Performance
    • Events
    • Movies
    • Dining
    • Outdoors
    • Local Treasures
    • Comics
    • Games
  • Blogs
    • Nerdvana
    • EV Moms
    • Varsity Xtra
    • Data Doctors
    • Spiritual Life
    • In Focus
  • Jobs
  • Classified
    • Register
    • Login
    • Submit ad
    • Search
    • Recent ads
    • Popular ads
  • Obits
    • View Obituaries
    • View Guestbook
    • Submit a Death Notice
    • Local Death Records
    • Obituary resources
  • Public Notices
  • Home
  • Topic
Search
Advanced Search Options
Date Options
Sort Options
Extended Filters















































Displaying results 1 - 25 of 3638 for smoke. Subscribe to this search

  1. article Americans eating more smoked seafood products

    Friday, May 17, 2013 5:00 pm

    PORTLAND, Maine — There's no smoke and mirrors about it — Americans are eating a lot more smoked seafood than they used to.

    4 image(s)

  • article Firefighters: Mesa house fire fueled by clutter

    Wednesday, May 15, 2013 5:30 pm

    Firefighters say flames that rushed through a Mesa home early Wednesday were fueled by a hoarding situation.

  • Food-Smoked Seafood

    In this Thursday, May 9, 2013 photo, smoked trout is inspected at the Ducktrap River company, in Belfast, Maine. Americans are eating a lot more smoked seafood than they used to. That demand, part of a larger trend of infusing everything from salts and cocktails to nuts and teas with a kiss of smoky flavor, has smoked seafood producers like Maine’s Ducktrap River moving fast to expand production. (AP Photo/Robert F. Bukaty)

  • Food-Smoked Seafood

    In this Thursday, May 9, 2013 photo, smoked salmon is packaged at the Ducktrap River company, in Belfast, Maine. Americans are eating a lot more smoked seafood than they used to. That demand, part of a larger trend of infusing everything from salts and cocktails to nuts and teas with a kiss of smoky flavor, has smoked seafood producers like Maine’s Ducktrap River moving fast to expand production. (AP Photo/Robert F. Bukaty)

  • Food-Smoked Seafood

    In this Thursday, May 9, 2013 photo, smoked salmons are weighed and packaged at the Ducktrap River company, in Belfast, Maine. Americans are eating a lot more smoked seafood than they used to. That demand, part of a larger trend of infusing everything from salts and cocktails to nuts and teas with a kiss of smoky flavor, has smoked seafood producers like Maine’s Ducktrap River moving fast to expand production. (AP Photo/Robert F. Bukaty)

  • Food-Smoked Seafood

    In this Thursday, May 9, 2013 photo, wild sockeye salmon is smoked at the Ducktrap River company, in Belfast, Maine. Americans are eating a lot more smoked seafood than they used to. That demand, part of a larger trend of infusing everything from salts and cocktails to nuts and teas with a kiss of smoky flavor, has smoked seafood producers like Maine’s Ducktrap River moving fast to expand production. (AP Photo/Robert F. Bukaty)

  • article A lighter, foolproof take on barbecued chicken

    Tuesday, May 14, 2013 6:00 pm

    Barbecue chicken is one of my favorite summertime dishes. I like every part of it — the tomato-based sauce (the spicier the better), the crispy skin, even the bones.

    4 image(s)

  • article 6 things to ask before booking a summer vacation

    Saturday, May 11, 2013 6:00 am

    NEW YORK — It's May. Memorial Day and the end of the school year are in sight. Suddenly, you're thinking about a summer vacation. A little advance planning — and some insider tips — can save you a lot of money. Whether you're booking airfare, a car rental or a hotel room, there are questions you should ask first.

    2 image(s)

  • article Lemire: All sparkle, no soul in 'Great Gatsby'

    Friday, May 10, 2013 12:01 am

    If any piece of classic American literature should be depicted on film with wildly decadent and boldly inventive style, it's "The Great Gatsby." After all, who was the character of Jay Gatsby himself if not a spinner of grandiose tales and a peddler of lavish dreams?

    1 image(s)

  • article A tapas-style take on a Mother's Day brunch

    Wednesday, May 8, 2013 11:00 am

    A tapas-style meal made up of a variety of small, appetizer-like bites is something we tend to associate with evenings and cocktails. But we thought the same idea of small plates would lend itself perfectly to a Mother's Day brunch. So we came up with a variety of tapas ideas suitable for Mom's big day.

    7 image(s)

  • Food-Mothers Day-Brunch

    In this image taken on April 22, 2013, front to back, smoked schmeared potatoes, stuffed baby bell peppers, strawberry croissant skewers, and chorizo hash stuffed mushroom caps, are shown served on a tray in Concord, N.H. (AP Photo/Matthew Mead)

  • Food-Mothers Day-Brunch

    In this image taken on April 22, 2013, smoked schmeared potatoes, left, a chorizo hash stuffed mushroom cap, far right, stuffed baby bell peppers, second left, and strawberry croissant skewers are shown served on a tray in Concord, N.H. (AP Photo/Matthew Mead)

  • Food-Mothers Day-Brunch

    In this image taken on Appil 22, 2013, smoked schmeared potatoes are shown in Concord, N.H. (AP Photo/Matthew Mead)

  • Food-Mothers Day-Brunch

    In this image taken on April 22, 2013, smoked schmeared potatoes, chorizo hash stuffed mushroom caps, middle, and stuffed baby bell peppers, rear, are shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)

  • article 6 things to ask before booking a summer vacation

    Friday, May 3, 2013 9:12 am

    It’s May. Memorial Day and the end of the school year are in sight. Suddenly, you’re thinking about a summer vacation. A little advance planning — and some insider tips — can save you a lot of money. Whether you’re booking airfare, a car rental or a hotel room, there are questions you should ask first.

    1 image(s)

  • article Big flavor - not effort - in honey-paprika chicken

    Wednesday, May 1, 2013 8:00 pm

    Sweet and smoky and spicy are three flavors that work wonderfully together, and this recipe for roasted chicken thighs is a fast, easy and delicious way to make that point.

    4 image(s)

  • article Brewer signs changes to 'resign to run' law, vetoes fireworks legislation

    Wednesday, May 1, 2013 8:30 am

    Resign to run

  • article Grab free meal May 1 at Joe’s BBQ

    Sunday, April 28, 2013 4:00 pm

    Wednesday, May 1 is Customer Appreciation Day at Joe’s Real BBQ in Gilbert. Anyone who shows up between 11 a.m. and 3 p.m. and then from 4 p.m. through the rest of the evening — until they run out of food — will get a free BBQ sandwich made from pecan-smoked meats like chicken breast, pulled pork and beef brisket and pit ham; a free side, like sweet cut corn, potato salad, mac and cheese or BBQ pit beans; and a free drink.

    1 image(s)

  • article Letter: It’s sad what the Baby Boomers have done

    Wednesday, April 24, 2013 9:58 am

    My Mom & Dad were born in 1921, married in 1943. They grew up during the Great Depression and lived through WWII. Tonight on PBS I watched “Celebration: Stephanie Blythe Meets Kate Smith” where an opera singer sang songs made famous by Kate Smith during the 30s-40s and WWII era. I only vaguely remember Kate Smith, but apparently she was more successful than about any other star of the time, and I remember my Mom loved Kate Smith. One of her iconic songs was:

  • article Melvin says he intends to join race for Ariz. governor

    Monday, April 22, 2013 8:51 pm

    Three term state Sen. Al Melvin announced Monday he intends to run for governor this coming year.

    1 image(s)

  • article AG Horne may find GOP competition in next election

    Monday, April 22, 2013 9:54 am

    Embattled state Attorney General Tom Horne could have to fend off a bid to keep him from getting his own party's nomination for reelection.

    1 image(s)

  • article Letter: Smoking ban is sweet

    Saturday, April 20, 2013 7:40 am

    I am a longtime Republican Conservative and Business owner. I congratulate Arizona State University and the many other colleges that are banning smoking and other forms of tobacco use on their Campuses. Smoking does NOT belong in an Institution where today’s best are being prepared to be tomorrow’s leaders.

  • article Some Southern chefs looking north for inspiration

    Thursday, April 18, 2013 5:00 am

    One-pot chicken that is a blast of savory goodness

    This one-pot chicken dinner by Kentucky chef Edward Lee blends a staple of Southern cooking — fried chicken — with two deliciously savory Asian ingredients, salty miso and a half pound of shiitake mushrooms. Together they produce a chicken that is tender and wildly flavorful with a thick sauce that is good enough to eat by the spoonful.

    Though the recipe calls for bone-in, skin-on chicken thighs, we also tested it with boneless, skinless thighs and found it just as delicious.

    MISO-SMOTHERED CHICKEN

    Start to finish: 1 hour 15 minutes (30 minutes active)

    Servings: 4

    1/2 cup all-purpose flour

    1 teaspoon kosher salt

    1 teaspoon cayenne pepper

    1 teaspoon garlic powder

    4 bone-in, skin-on chicken thighs

    2 tablespoons vegetable or canola oil

    2 cups chopped yellow onions

    1 tablespoon minced garlic

    1/3 cup bourbon

    2 cups chicken stock

    1/2 cup orange juice

    2 tablespoons soy sauce

    1 tablespoon dark miso

    8 ounces shiitake mushrooms, stems discarded, thinly sliced

    Cooked rice, to serve

    In a large bowl, mix together the flour, salt, cayenne and garlic powder. Add the chicken and toss well to coat evenly.

    In a medium Dutch oven over medium, heat the oil until it shimmers. Add the chicken pieces skin side down and cook, turning once, until golden on both sides, 8 to 10 minutes. Transfer the chicken to a paper-towel-lined plate. Set aside.

    Pour off all but 2 tablespoons of oil from the pot. Reduce the heat to medium-low ad add the onions. Cook, stirring occasionally, until softened and golden, 12 to 15 minutes. Stir in the garlic and cook for 1 minute. Add the bourbon and cook until all the liquid has evaporated, about 2 minutes.

    Stir in the chicken stock, orange juice, soy sauce and miso and bring to a simmer. Return the chicken to the pot, cover and simmer until the chicken is cooked through and tender, about 30 minutes.

    Add the mushrooms and simmer, uncovered, until the mushrooms are tender and the sauce is thickened to the consistency of a gravy, about 10 to 15 minutes longer. Serve with rice.

    Nutrition information per serving: 460 calories; 200 calories from fat (43 percent of total calories); 22 g fat (5 g saturated; 0 g trans fats); 80 mg cholesterol; 32 g carbohydrate; 3 g fiber; 5 g sugar; 22 g protein; 1200 mg sodium.

    (Recipe from Edward Lee's "Smoke and Pickles," Artisan, 2013)

    9 image(s)

  • Edward Lee

    This publicity photo provided by Artisan Books shows the cover of Chef Edward Lee's cookbook, "Smoke & Pickles," with recipes and stories from a new Southern kitchen. (AP Photo/Artisan Books, Grant Cornett)

  • Edward Lee

    In this June 2012 publicity photo provided by Artisan Books, Chef Edward Lee visits with local cows in Louisville, Ky, as seen in his book, "Smoke & Pickles," published by Artisan Books. (AP Photo/Artisan Books, Grant Cornett)

  • Next »
    Welcome!
    Login|Signup
    Not you?|My Dashboard|Register
    LogoutMy Dashboard
    Sign up for our newsletter

    Multimedia

    • Video: Get Out Weekend, Restaurant Week

    • Video: Get Out Weekend, Ameri-CAN Canned Craft Beer Festival

    • Video: Get Out Weekend , Peach Festival

    • Video: Get Out Weekend, Salt River Tubing Opens

    • Photos: Div. II State Championship Baseball

    • Photos: Div. I State Championship Baseball

    More Multimedia
    Most popular Commented Shared

    Stories

    • Higley district AD found dead near HS campus from apparent self-inflicted gunshot wound

    • Arizona football coaches vs. AIA: Numbers tell two stories

    • Letter: I've made my last call to Mesa PD for help

    • Spirits live on: Arizona remembers Northwest flight 255 crash 25 years later

    More

    All

    • Reagan: New generations aren’t adequately learning from history (25)

    • Gilbert school board votes to continue free, full-day kindergarten; tables vote on budget override (23)

    • Letter: I've made my last call to Mesa PD for help (27)

    • The Vent: May 15 (20)

    • Court rules in favor of Brewer policy that refuses driver's licenses to those in federal 'deferred action' program (7)

    More

    Polls

    After the latest bill failed to pass through the Senate, do you feel there will be any more attempts at mandating more background checks for gun purchases?

    Total Votes: 572

    Loading…

    More polls

    Print Edition Online

    More e-Editions

    Calendar

    today's events browse submit

    Events

    • Spring Star Party

      • Sat, May 18, 7:30 pm America/Phoenix
      • Desert Botanical Garden, Phoenix
    • AZ Masterworks Chorale

      • Sat, May 18, 7:00 pm America/Phoenix
      • King Of Glory Lutheran Church, Tempe

    East Valley Voices

    • Brownie Points: Enigma of Upton on full display

      By Jerry Brown, contributing columnist

    • Richardson: Arias conviction celebrated, but murder trials are a 50-50 proposition

      Guest Commentary by Bill Richardson

    • Thiele: Assessing your physical, mental health during mental health awareness month

      Guest Commentary by Shawn Thiele

    • How long will Red Mountain softball's reign run?

      By Mark Heller, Tribune

    • Warren: Market passes halfway mark in return to ‘normal’ according to barometer

      Guest Commentary by Andy Warren, Maracay Homes

    Sections

    • Local
    • Arizona
    • Nation/World
    • Sports
    • Varsity Xtra
    • Money
    • Get Out
    • Opinion
    • Blogs
    • Classifieds
    • Obits

    Services

    • About Us
    • Career Opportunities
    • Advertising Info
    • Contact Us
    • e-Editions
    • Find a Rack Location
    • Local Businesses
    • Privacy Policy
    • Site Map
    • User Agreement
    • ANA Legal Notices

    Affiliates

    • Ahwatukee Foothills News
    • AZ Interactive Media Group
    • Daily News-Sun (Sun City)
    • Glendale Today
    • Peoria Today
    • Surprise Today
    • Explorer (Tucson)
    • PhoenixBrides365.com
    • Nerdvana

    Contact us


    East Valley Tribune
    Phone number: 480-TRIBUNE
    Address: 1620 W. Fountainhead Parkway, Ste. 219
    Tempe, AZ 85282

    More Contact Information...

    Submit news

    Submit news

    We're always interested in hearing about news in our community. Let us know what's going on!

    Submit news

    © Copyright 2013, East Valley Tribune, Tempe, AZ. [Terms of Use | Privacy Policy]
    A Division of 10/13 Communications

    Forgot?
    Now I remember!
    Need an account? Create one now.