Don’t let fresh cranberries disappear from your kitchen after the holidays! They freeze beautifully and add the perfect balance of tart and sweet to dishes all year long. This creamy, tangy Whipped Feta with Cranberries is an easy, elegant appetizer that’s perfect for entertaining or snacking. Learn why fresh cranberries are a must-have and get the full recipe today!
Transform your baking skills with our Sourdough Basics class! Learn, grow, and create delicious breads with expert guidance and ongoing support. Join us at Culinary by Hobby Hill!
Celebrate National Curried Chicken Day on January 12th! Explore the rich history of this beloved dish and join us at Culinary by Hobby Hill on February 28th to master Paneer Butter Chicken Masala and naan. Dive into bold flavors and authentic techniques in this hands-on culinary experience!
In a large Ziploc bag, add buttermilk, pickle juice, cayenne pepper, chili powder, paprika, and chicken thighs. Let marinate overnight.
In another Ziploc bag or paper bag, add all-purpose flour, salt, and pepper.
Take your marinated chicken, shake off excess buttermilk, and add to flour bag. Shake well and make sure all chicken is coated with flour.
Carefully add chicken to the fry oil, three pieces at a time. Fry for about 8-10 minutes or until chicken reaches internal temperature of 165°.
Summer veggies just got a a hint of heat with this sweet coconut curry aioli squeeze from Terrapin Ridge.
These incredibly tender, juicy bone-in short ribs are cooked low and slow in the oven and then finished on the grill where they are charred and basted with our sweet-and-spicy Terrapin Ridge Farms' Hot Pepper Bacon Grill & Wing Squeeze. Ask your butcher for bone-in english-cut short ribs. We like to buy them in 2- to 3-rib sections, but you can also use single rib pieces. Just start checking your ribs a little earlier as they will cook faster in the oven. Serve these lacquered ribs with your favorite barbecue sides like mac-and-cheese, coleslaw, pickles, and squishy rolls for mopping up the addictive sauce.
In a small bowl, mix the spices with 1½ tablespoons of salt and 1 teaspoon of pepper. Generously season the ribs all over with spice rub. Let sit at room temperature for 1 hour.
Preheat the oven to 300°F.
Transfer the ribs to a 9-by-13-inch baking dish meat side up—they should fit snugly.
Cover tightly with aluminum foil and bake until tender but not falling apart, 2 to 3 hours. Keep covered with foil and let rest for at least 1 hour.
At this point, the ribs can be refrigerated if you’re making them in advance. (See the make ahead note below).
Heat a grill to HIGH (450°F) and oil the grate.
Grill the short ribs, basting with the Hot Pepper Bacon Grill and Wing Sauce and turning frequently, until lacquered and charred in places and heated through, 7 to 10 minutes.
Transfer to a cutting board and let rest for at least 10 minutes. Cut between the ribs to separate.
Cut between the ribs to separate. Transfer to a platter and serve with any remaining sauce, mac-and-cheese, coleslaw, rolls, and pickles, if desired.
MAKE AHEAD: Ribs can be baked up to 3 days in advance. Cold ribs hold together better on the grill, just let sit at room temperature 1 hour before grilling.
*can also use beef stock (instead of juices from baking) with Hot Pepper Bacon Grill & Wing Squeeze*
Author:
Julia Heffelfinger
Note: Please use a seasoned cast iron skillet when making this recipe.
Enjoy!
INGREDIENTS:
11⁄2 boneless lamb shoulder, cut into 1-inch pieces
1⁄3 cup Terrapin Ridge Farms Coconut-Curry Aioli, plus more for drizzling
salt and pepper
Canola oil, for greasing
1 large red onion, cut into 8 wedges through the root
4 naan or pita
Sliced tomatoes, Persian cucumber, and tender green herbs, such as mint, dill and parsley, for serving
DIRECTIONS
In a large resealable plastic bag, coat the lamb with the 1⁄3 cup of aioli. Season with salt and pepper. Refrigerate for at least 2 hours and up to overnight. Let sit at room temperature for 30 minutes before cooking.
If using wooden skewers, submerge them in water in a large baking dish. Let soak for at least 1 hour; drain. Thread the lamb onto 6 to 8 skewers, giving your meat a little space so it browns evenly.
Preheat a grill to medium-high (350-400°F), indirect cooking (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off) and oil the grate. Grill the skewers over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to the cooler side of the grill and continue to grill until the lamb is medium-rare within, about 4 minutes more. Meanwhile, grill the red onion, turning occasionally, until tender and nicely charred, about 10 minutes. Transfer the lamb skewers and red onion to a platter and cover with foil. Grill the naan until beginning to char and is soft and pliable, 2 to 3 minutes.
Arrange the skewers, naan, and red onion on a large platter. Drizzle the lamb with more Coconut-Curry Aioli.
Add sliced tomato, Persian cucumber, herbs, and lemon wedges to the platter. Season the tomatoes and cucumbers with salt and pepper. Serve right away, letting people assemble their own wraps.
Directions:
*Gluten Free Bars just need a 1-to-1 or cup for cup option.
Took the 3 Pie.crust class. Awesome outcome of 3 pies...Spinach feta quiche. Chicken pot pie and cream of coconut. Learned so much from a well planned and ready to hit the ground running (all ingredients ready to go). $$ well spent and fun to boot
Highly recommend
Sharon led the group into preparation of a wonderful Thai cuisine. She had a recipe with delicious ingredients and her method didn’t fail. The Thai salad was easy to make and very tasty. We wrapped it up with a fabulous Thai tea —so good. The best is we got to bring our leftovers home. Thank you, Sharon!
We all had a ball. It is a very straightforward process to learn and Sharon does a wonderful job making sure everyone clicks as she goes along.
I just made this and the lemon curd for my office and it was a hit. Another great class.
Loved this class. Sharon is an awesome instructor.
