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Utah Stories

The Voice of Local Utah

Butter Chicken Recipe

January 21, 2021 by Ted Scheffler Leave a Comment

Butter chicken is a very popular Indian curry dish that is also called murgh makhani. The chicken is smothered in a creamy curry sauce made with vindaloo spice mix, which can be purchased at stores and online such as at Penzeys Spices. This recipe is largely based on one shared by Andrew Zimmern in Food & Wine. You’ll want to get a head start as the chicken needs to … [Read more...]

Seared Sea Scallops

January 8, 2021 by Ted Scheffler Leave a Comment

I love the slightly sweet and tart flavor of seared sea scallops - those are the large scallops; the small ones are bay scallops. They are super easy and quick to make - they literally cook in about 3 minutes. Serve them simply with salt and pepper or with a favorite sauce, aioli, remoulade, yuzu-miso, etc.  Ingredients: Fresh sea scallops - about 3-4 per person as a main … [Read more...]

Pork Cutlet Piccata

December 25, 2020 by Ted Scheffler Leave a Comment

Most of us are familiar with the popular Italian dish called chicken piccata, typically served with a side of pasta. Well, you can easily change up your piccata by using fish, shrimp, scallops, pork, turkey or even tofu as the main protein for picatta. Here is a version using boneless pork cutlets. It’s a quick dish to prepare. In less time than it takes to boil water for a … [Read more...]

Beef Lo Mein Recipe

December 18, 2020 by Ted Scheffler Leave a Comment

Chinese dishes like lo mein are pretty easy to make at home. The secret is organization. Be sure to have all of the ingredients prepped and ready to rock before you heat your wok. That’s because the actual cooking time for stir-fry dishes like lo mein is very rapid. This recipe is a modification of a beef lo mein recipe on the Woks of Life website.   Ingredients: For the beef … [Read more...]

Tortellini Alfredo

October 15, 2020 by Ted Scheffler Leave a Comment

I love fettuccine Alfredo. Who doesn’t? But then, you could really use any type of pasta you like and pair it with creamy Alfredo sauce. I especially like to use tortellini when making pasta Alfredo, since it’s firm and holds up to the thick sauce well.  Ingredients: 8 Tbs (1 stick) good quality unsalted butter ½ pint (1 cup) heavy cream 1 package frozen or fresh … [Read more...]

Simplified Devilish Shrimp

September 25, 2020 by Ted Scheffler Leave a Comment

Most often, recipes for Mexican-style devilishly hot shrimp - camarones a la diabla - involves destemming, deseeding and charring dried peppers, then reconstituting them in water, etc. This version is a quicker, simplified one that uses chile powder rather than dried chiles. Give it a try!  Ingredients: 1 lb. medium shrimp, peeled and deveined 3 Tbsp New Mexico chile … [Read more...]

Shoyu Chicken

August 20, 2020 by Ted Scheffler Leave a Comment

A very popular and delicious Cantonese dish is Shoyu (soy sauce) Chicken. It’s very easy to make and the emphasis is on the technique of very gently cooking the chicken. Give it a try!    Ingredients: 1 whole chicken, 3-4 lbs. (or you could use cut-up pieces) 2 tsp. sesame oil 2 tsp. canola or peanut oil 4-5 cloves garlic, peeled and lightly mashed to release the … [Read more...]

Creole Catfish Recipe

August 13, 2020 by Ted Scheffler Leave a Comment

Here is a really simple method for cooking Creole style blackened catfish on the grill. One benefit of cooking the fish in a pan on the outdoor grill is that you won’t set off the smoke alarms indoors. Ingredients: 2-4 catfish fillets, patted dry with paper towels - figure one fillet per person ½ cup butter, melted 2 Tbsp (or more to taste) Creole seasoning such as … [Read more...]

The Comforts of Home – Global Comfort Food Recipes for the Home Cook

August 7, 2020 by Ted Scheffler Leave a Comment

As I’m sure is the case with many Utah Bites readers, I’ve been spending a lot more time in my kitchen lately. That’s partly out of necessity since it was impossible to eat out in restaurants during the early stages of the COVID-19 pandemic. But I’m also choosing not to spend very much time in restaurants these days, even though some have reopened. I just feel safer at … [Read more...]

Venice-Style Shrimp

April 24, 2020 by Ted Scheffler Leave a Comment

This is a scrumptious recipe based on one from Food & Wine magazine - large shrimp prepared in the Venetian style with garlic, wine, butter, chili flakes and lemon zest. You could serve the shrimp with rice or pasta, but I think it’s especially tasty with polenta.   Ingredients: 3 Tbsp extra-virgin olive oil 4 garlic cloves, peeled & thinly sliced 1/2 tsp … [Read more...]

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