Story originally appeared on FoodCary.
Cary, NC – While the North Carolina State Fair is famed for its giant turkey legs and deep frying anything that is edible, it also features cooking competitions for delicately crafted desserts. This year, in the youth competition, a student from Cary took home the blue ribbon as she won first place. Read more
Story originally appeared on FoodCary.
Cary, NC – In Cary, we are fortunate to have access to lots of international food. This recipe for Thai Yellow Curry Chicken is delicious, versatile, cheap and cooks in about 20 minutes.
Frozen boneless chicken thighs or breasts, any fresh vegetables you have lying around the house, a can of beans or chickpeas and half a jar of Thai Yellow Curry sauce.
It’s kind of a fusion recipe, adding the Mediterranean touch with the beans or chickpeas. The reason is that any proper rice takes at least 35 minutes to cook, but the canned beans only need 15 minutes to simmer in the sauce.
This is a one-pan dish and I cook it all in a cast iron skillet.
Story by Hal Goodtree. Photo by Sriram Bala.
Story originally appeared on FoodCary.
Cary, NC – In the last vestiges of Summer, many of us use the last of the warm weather to cook outside or even brave some Fall grilling. So the cooks at Cary’s BurgerFi sent a unique burger recipe you can try out to mix things up before it gets too cold outside. Read more
Story originally appeared on FoodCary.
Cary, NC – I love all my Cary supermarkets. One Friday, I made a run to Aldi on Maynard. They had one of my favorite items: skinless, boneless salmon fillets. Each fillet is about four ounces – perfect for a quick meal with a Southern flair.
The great thing about this recipe: it’s really fast. 20 minutes from turning the lights on in the kitchen to putting it on the table. Good for you, too.
Soak the fish in an egg and milk mixture, dredge them in cornmeal, fry them in a pan. Takes about 10 minutes.
Heat up (medium) two tablespoons of olive oil in a pan. Mix up the egg and the milk in a bowl.
Rinse the salmon fillets and pat dry. Soak them in the egg and milk mixture, then dredge them in the cornmeal. Season with cracked pepper, Old Bay or whatever floats your fishing scow.
Make sure the oil coats the whole pan. Add a little more if necessary. Pop in the fillets.
Don’t turn them or mess with them. After 3 or 4 minutes, shake the pan gently. The fillets should move easily.
Add 2 more tablespoons of oil, swirl it around and flip the fillets.
A slaw is always a good side dish with fish. Go for the traditional with cabbage as a base, or try something a little exotic with broccoli or kohlrabi.
Fresh corn on the cob is good for a summer meal. String beans are coming into season. Diced up tomatoes and cucumbers with a vinaigrette is quick, easy and tasty.
For the complete meal, serve up fresh sliced peaches or watermelon for dessert.
Story by Hal Goodtree. Photo by Jessica Spengler.
Story originally appeared on FoodCary.
Cary, NC – Summer is a more relaxed time which means amateur cooks can use those extra moments of the day to try out new recipes. CaryCitizen has asked chefs from local restaurants to contribute summertime recipes. This week, it’s Syed Yousuf from Kababish Café with a recipe for Summer Samosas. Read more
Story originally appeared on FoodCary.
Cary, NC – Getting together with friends and family over good food is always fun and the Summer is a perfect time to try new things. CaryCitizen is reaching out to local restaurants and chefs to get their Summertime recipes, so before you plan your next get-together or just a fun night at home, check out our recipes! Read more
