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PORTLAND, Maine — There's no smoke and mirrors about it — Americans are eating a lot more smoked seafood than they used to.
Firefighters say flames that rushed through a Mesa home early Wednesday were fueled by a hoarding situation.
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)
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)
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)
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)
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.
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.
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?
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.
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)
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)
In this image taken on Appil 22, 2013, smoked schmeared potatoes are shown in Concord, N.H. (AP Photo/Matthew Mead)
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)
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.
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.
Resign to run
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.
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:
Three term state Sen. Al Melvin announced Monday he intends to run for governor this coming year.
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.
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.
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)
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)
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)
By Jerry Brown, contributing columnist
Guest Commentary by Bill Richardson
Guest Commentary by Shawn Thiele
By Mark Heller, Tribune
Guest Commentary by Andy Warren, Maracay Homes
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