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Indian Barbeque Chicken

Reviewed: Nov. 19, 2003
Absolutely delicious! We didn't use the meat tenderizer and won't in the future. We cut the salt down to 1 tsp. We also used 1/2 tsp cayenne pepper instead of black pepper. Put it in a gallon sized ziplock bag with 5 lb. of organic drumsticks and squeezed the air out, marinated for 6 hours, then grilled it over a charcoal fire. A really nice recipe!
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Braised Chicken in Coconut Milk

Reviewed: Oct. 9, 2003
This recipe was easy to make and we gave it a verdict of "ok". The flavors weren't quite bold enough for us, perhaps marinating the chicken a while with the initial rub would help. That said, we did enjoy it, but would want to make a big change before trying it again. Maybe adding lime juice or lemon grass...
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1 user found this review helpful

Quinoa and Black Beans

Reviewed: Oct. 8, 2003
My wife & I love this recipe, I have now made it twice. We serve it as a main course along with a veggie, very satisfying. I think the proportions of beans/corn/quinoa is quite nice so didn't adjust them; I did add a bit more cayenne pepper to give it a bit more kick. Next time I will double the recipe as it is so good as leftovers!
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6 users found this review helpful

Barbequed Thai Style Chicken

Reviewed: Jul. 2, 2001
We made this recipe on a beautiful Seattle summer day with a whole cut up chicken and it came out great! Highly recommended! (tip: put the chicken in a ziplock bag, pour in the marinade, squeeze out the air and seal the bag, finally squeeze the chicken around in the bag to coat with the marinade)
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5 users found this review helpful

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