85 Easy Dinner Ideas to Add to Your Weeknight Rotation
What Are Corn Ribs, And How Do You Make Them At Home?
A must-try recipe for the side dish of the summer.
Lauri Patterson/Getty Images
The key to eating more vegetables is to dress 'em up with the right seasonings and cooking methods. Some veggies are harder to jazz up than others, but most people can agree that corn (which is technically a fruit but is often prepared like a vegetable) is downright delicious. It also doesn't take a lot of effort to make corn taste good. Full of sweet, juicy goodness, the starchy food is satisfying, satiating, and nutritious all on its own, but with a little spice and butter, even more amazing things happen.
But what's the best way to cook corn? Corn is a versatile ingredient, so there are many ways to prepare it—from boiling to grilling. The Internet's new favorite way to prepare summer corn is by turning it into ribs. That's right—corn ribs are TikTok's latest foodie obsession. They're not actually ribs, and you don't smother them in barbecue sauce, but they're called "corn ribs" because you cut them into slices and eat the corn kernels off the cob. They're often billed as a vegetarian version of ribs, but anyone can enjoy them. Here's everything you need to know about corn ribs!
Related: How to Grill Corn on the Cob Perfectly—Plus Tips on How to Buy and Shuck It
What Are Corn Ribs?Corn ribs are a meat-free side dish made by slicing, seasoning, and cooking strips of corn. They've gained popularity on social media platforms like TikTok, not only because they're bursting with flavor, but also because everyone can enjoy them, including vegans, vegetarians, and meat lovers.
What makes corn ribs different from other corn recipes is largely how the corn is cut. You'll cut the corn in two, and then quarter it, creating eight strips per corn on the cob. These can resemble the shape of ribs, and they also allow you the option of dunking them into a dipping sauce. When cooked, the ends of each corn rib curl inward, which also mimics the shape of traditional ribs and makes them easier to eat.
TipsWhen cutting corn, you should make sure you have a very sharp knife and non-slip cutting board. Using a dull knife can go badly.
How Do You Eat Corn Ribs?They're called "corn ribs" because you eat them with your hands, similar to how you'd eat ribs. When eating ribs, you use two hands to stabilize it and eat the meat off the bone. Then, the bone is discarded. You eat corn ribs in a similar way. They're a handheld food, so pick up the corn rib with your hands, holding both sides. Bite the corn kernels directly off the corn rib, avoiding the cob. The cob is too tough to eat, so you'll eat around the cob and discard it at the end.
The shape of corn ribs also makes them perfect for dipping. You can dunk them in your favorite dipping sauce, such as a chipotle crema or a smoky mayonnaise-based sauce. For something quick and easy, try ranch dressing for dipping.
Though you can eat corn ribs on their own, they make for a better appetizer or side dish. If you plan on attending a barbecue or potluck this summer, corn ribs are a huge crowd pleaser.
Related: 20 Barbecue Recipes You'll Want to Make All Summer Long
How to Make Corn RibsMaking corn ribs involves cutting, mixing, and cooking. You'll start by cutting the corn into the desired shape and seasoning it. Corn ribs don't have to marinate, so you can cook them immediately or prep them in advance. You can cook corn ribs in the oven, but air frying them may yield a crispier outside texture. You can also smoke or grill corn ribs if you prefer.
Here's what you'll need:
Corn on the cob: Skip the frozen or canned corn and get a few fresh ears of corn. These are the stars of the show.
Melted butter or olive oil: Butter or olive oil allows the spices to spread throughout every kernel of corn, but they also make everything taste better. This helps the corn ribs to crisp up, too.
Your desired spices: You can customize the spice blend however you'd like. Some people reach for cajun- or Mexican-style spices, which always pair well with corn. Corn doesn't need a lot of help to shine, so a simple blend of smoked paprika, garlic powder, and salt will do the trick.
Now that you know virtually all there is to know about corn ribs, it's time to make 'em!
Ingredients2 ears of corn
1 tablespoon olive oil
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt
Parsley or cilantro for garnish, optional
Ranch dressing or your favorite sauce for dipping, optional
Remove the husk and give your corn a good rinse. Pat it dry.
Using a sharp chef's knife, carefully remove the ends of one of the ears of corn. Cut it into two smaller pieces of corn. Stand one of the pieces upright, and cut it down the middle. Cut the halves into quarters, creating four corb ribs. Repeat until you have 16 corn ribs, and transfer them to a mixing bowl.
Drizzle the olive oil over the corn ribs and mix in your seasonings. Toss to coat.
Cook the corn ribs in the oven or air fryer. To air fry, preheat the air fryer to 400 degrees. Transfer the corn ribs to the air fryer basket, and cook them for 10 to 15 minutes. To cook corn ribs in the oven, preheat the oven to 400 degrees and transfer the corn ribs to a lined baking sheet. Cook the corn ribs for about 15 minutes.
When the corn ribs are done, sprinkle them with smoked paprika and chopped parsley or cilantro for garnish. Serve with a side of ranch or the sauce of your choice for dipping.
Related: 10 Tips for Cooking Corn on the Cob, According to Professional Chefs
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These Summer Recipes Are Ready For Hot Weather
As the weather heats up for the official start of summer, it seems like a great time to try new and delicious recipes that are perfect for summer.
There are still a few strawberries, and now peaches are coming in as well as blackberries and other wonderful foods that are best during the summer.
I also included a couple of entrée recipes, and the rib recipe can be easily made when it is raining outside or just too hot to cook out.
Give these recipes a try for a family dinner or a carry-in meal with friends.
Strawberry Lemon BlondiesStrawberry Lemon Blondies are pretty in pink strawberry bars with a sweetly tart flavor and a soft melt in your mouth texture!
Blondies:
* 1 cup unsalted butter, at room temperature
* 3/4 cup sugar
* 1 large egg
* 1/4 cup fresh squeezed lemon juice
* 2 1/4 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup diced fresh strawberries
Glaze:
* 1 cup powdered sugar, sifted measure out your sugar before sifting
* 1 tablespoon strawberry puree
You'll need about two large strawberries, instructions below
Lemon juice, about 1 tablespoon, or just enough to thin the glaze to a spreadable consistency
Preheat the oven to 350 degrees. Line a 9-inch square baking pan with parchment paper with long edges. This is optional but will help you lift out the blondies for easy glazing and slicing later.
Cream the butter and sugar until fluffy. Beat in the egg. When the egg is fully incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that's okay.
Whisk together the flour, baking powder and salt, and add to the wet ingredients, mixing until no more dry flour is present. Gently fold in the diced strawberries. Spread the mixture into your pan and spread it out as evenly as possible. The dough is thick, so take your time. Use a large offset spatula for this job.
Bake for 30 to 35 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don't overbake these, or they will dry out. Let cool on a rack.
Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 tablespoon of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it's too thick, add more lemon juice.
Spread the glaze over the cooled blondies. Let the glaze set before slicing.
Notes: If you don't want to bother with the strawberry puree for the icing, just use lemon juice. I don't recommend using strawberry jam because it would be too sweet combined with the sugar.
Do a little test before glazing your blondies. Spoon a bit of glaze on the blondies and see how it does; if it soaks right in, it is too thin, you can add more sugar. If it's too thick, you can thin it down with more puree or lemon juice.
For a variation, try this with diced rhubarb, blueberries or raspberries. You could also use a combination of strawberries and rhubarb.
Source: www.Theviewfromgreatisland.Com
Oven BBQ Country-Style RibsOven BBQ Country-Style Ribs are coated with a spice rub, cooked low and slow and basted which keeps them moist and tender.
* 6 pounds pork shoulder country-style ribs boneless
* 2 tablespoons 4-1-1 seasoning, see below
* 2 tablespoons brown sugar
* 2 cups BBQ sauce homemade or commercially prepared, divided
Arrange ribs in a single layer on a large rimmed baking sheet.
Mix seasoning and brown sugar in a small bowl. Rub on all sides of ribs. Let ribs come to room temperature for about one hour.
Roast uncovered at 250 degrees for three hours.
Remove pan and drain juice. Brush 1 cup of BBQ on all sides of ribs. Return to oven, uncovered, (250 degrees) for one hour.
Remove ribs from oven and turn the oven on broil. Brush 1/2 the remaining sauce of one side of the ribs. Place the ribs under the broiler until the sauce is baked on and starts to slightly caramelize, about 5 minutes.
Remove pan from oven. Flip the ribs over and repeat.
4-1-1 Seasoning
q 4 parts Kosher salt to 1 part ground black pepper to 1 part garlic powder (not garlic salt). Mix well and use as an all-purpose seasoning mix for meats, poultry and roasted vegetables. Add to soups and stews.
q 4 tablespoons kosher salt
q 1 tablespoon garlic powder
q 1 tablespoon ground black pepper
Stir all ingredients together. Use as an all-purpose seasoning.
Source: www.Syrupandbiscuits.Com
RhubarbecueThis simmered sauce is a roller-coaster ride for your tongue. It's a wonderful blend of complex flavors that goes with any meat.
* 1-1/2 teaspoons salt
* 1-1/2 teaspoons paprika
* 1 teaspoon coarsely ground pepper
* 3 to 4 pounds boneless country-style pork ribs
Sauce:
* 3 cups sliced fresh or frozen rhubarb (about 7 stalks)
* 2 cups fresh strawberries, halved
* 2 to 3 tablespoons olive oil
* 1 medium onion, chopped
* 1 cup packed brown sugar
* 3/4 cup ketchup
* 1/2 cup red wine vinegar
* 1/2 cup bourbon
* 1/4 cup reduced-sodium soy sauce
* 1/4 cup honey
* 2 tablespoons Worcestershire sauce
* 2 teaspoons garlic powder
* 1 teaspoon crushed red pepper flakes
* 1 teaspoon coarsely ground pepper
Preheat oven to 325 degrees. Mix salt, paprika and pepper; sprinkle over ribs. Refrigerate, covered, while preparing sauce.
In a large saucepan, combine rhubarb and strawberries; add water to cover. Bring to a boil. Cook, uncovered, until rhubarb is tender, eight to 10 minutes. Drain; return to pan. Mash until blended.
In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown ribs in batches, adding more oil as needed. Remove from pan.
Add onion to same pan; cook and stir until tender, four to six minutes. Add remaining ingredients; stir in rhubarb mixture. Return ribs to pan, turning to coat. Bring to a boil. Cover and bake until ribs are tender, about two hours. Bake, uncovered, until sauce is slightly thickened, 30 to 35 minutes.
Source: www.Tasteofhome.Com
Zucchini Onion PieDuring the summer season when zucchini are plentiful, this is a good and different way to use large amounts.
* 3 large eggs
* 1 cup grated Parmesan cheese
* 1/2 cup canola oil
* 1 tablespoon minced fresh parsley
* 1 garlic clove, minced
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 3 cups sliced zucchini
* 1 cup biscuit/baking mix
* 1 small onion, chopped
In a large bowl, whisk the first seven ingredients. Stir in the zucchini, baking mix and onion. Pour into a greased 9-inch deep-dish pie plate. Bake at 350 degrees for 25 to 35 minutes or until lightly browned.
Source: www.Tasteofhome.Com
Easy Strawberry Lemonade Freezer PieThree simple ingredients mixed together and spread into a graham cracker crust make magic while your freezer does all the work. Prep this pie ahead and freeze it overnight or even longer. Feel free to vary the fruit if you'd like.
* 1 container (23.2 ounces) frozen sweetened sliced strawberries, thawed (2-1/2 cups thawed)
* 1 package (3.4 ounces) instant lemon pudding mix
* 1 carton (8 ounces) frozen whipped topping, thawed
* 1 graham cracker crust (9 inches)
* Optional: Additional whipped topping and fresh strawberries
In a large bowl, combine strawberries (with juices) and pudding mix; let stand until slightly thickened, about five minutes. Fold in whipped topping. Spread into crust.
Freeze at least eight hours or overnight. Let stand for five to 10 minutes before serving. If desired, serve with additional whipped topping and fresh strawberries.
Source: www.Tasteofhome.Com
World's Best Kale Saladn 1/2 cup olive oil
* 3 tablespoons lime juice
* 2 tablespoons honey
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 1 bunch kale (about 12 ounces), trimmed and chopped (about 14 cups)
* 1/2 cup sliced almonds, toasted
* 1/2 cup dried cranberries
* 1/2 cup shredded Parmesan cheese
* 1/2 cup crumbled blue cheese
In a small bowl, whisk the first five ingredients. Place kale in a large bowl. Drizzle with dressing; toss to coat. Top with remaining ingredients.
Source: www.Tasteofhome.Com
Blackberry Pretzel DessertThis blackberry pretzel dessert is an easy and delicious version of the popular strawberry recipe. A delicious sweet and salty dessert the whole family will love.
Pretzel Crust:
* 2 1/2 cups coarsely crushed pretzels
* 2/3 cup brown sugar
* 2 tablespoon all-purpose flour
* 2 teaspoons vanilla extract
* 3/4 cup butter, melted
Blackberry Topping:
* 3 cups fresh blackberries
* 1/4 cup granulated sugar
* 1 tablespoon lemon juice
* 1 tablespoon cornstarch
Cream Cheese Mixture:
* 8 ounces cream cheese, room temperature
* 8 ounces extra creamy whipped topping, thawed
* 1 cup powdered sugar
Preheat the oven to 375 degrees and lightly spray a 9-inch-by-13-inch baking dish with a non-stick cooking spray.
Pretzel Crust: Using a food processor or a large plastic bag, add pretzels and crush into small pieces.
In a large bowl, add coarsely crushed pretzels, brown sugar, flour and vanilla. Stir. Melt butter and add to the pretzel mixture. Stir to combine.
Spread the pretzel mixture into the prepared baking dish. Press into an even layer, reserving 1/2 cup of the pretzel mixture to use for the topping.
Bake for 10 minutes then remove and let cool completely.
Blackberry Topping: In a medium saucepan, add blackberries, sugar, lemon juice and cornstarch. Stir. Heat over medium heat until the blackberries have thickened. Remove from heat and let cool.
Cream Cheese Mixture: In a medium bowl, using an electric mixer, beat cream cheese for two to three minutes until light and fluffy. Add powdered sugar and beat until combined. Next, add the whipped topping and mix just until combined.
Once the pretzel crust has cooled completely, spread the cream cheese mixture evenly over the pretzel layer. Spoon the blackberry filling on top of the cream cheese mixture. Sprinkle reserved pretzel mixture on top of the blackberry topping. Cover with plastic wrap or aluminum foil and refrigerate for four hours or overnight.
Source: www.Greatgrubdelicioustreats.Com
Peach and Burrata Saladn 10 fresh raspberries
* 1/2 cup orange juice
* 1/3 cup extra virgin olive oil
* 3 tablespoons champagne vinegar
* 1/2 teaspoon grated orange zest
Salad:
* 3 medium peaches, halved
* 4 cups cubed ciabatta bread
* 1 tablespoon extra-virgin olive oil
* 1/4 teaspoon salt
* 6 cups fresh arugula
* 8 ounces burrata cheese, torn into bite-sized pieces
* 1/2 cup salted shelled pistachios
* 1/3 cup thinly sliced fresh basil
In a small bowl, crush raspberries. Whisk in next four ingredients.
Grill peaches, covered, over medium heat until light grill lines appear, three to four minutes on each side. Remove to a cutting board. Cut into slices.
Arrange ciabatta in a single layer on an ungreased baking sheet. Drizzle with olive oil and sprinkle with salt; toss to coat. Broil 3to 4 inches from the heat until golden brown, three to five minutes, stirring once.
In a large bowl, toss arugula with half the vinaigrette; arrange on a large serving platter. Top with peaches, burrata, croutons, pistachios and basil. Drizzle with remaining vinaigrette. If desired, sprinkle with additional salt and pepper.
Source: www.Tasteofhome.Com
Have a great week, and until next time, happy cooking.
Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.Com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.
Where To Find The Best BBQ In The San Fernando Valley
My birthday falls during Fourth of July weekend — always has, always will — which has both its culinary ups … and more ups.
It means that, at least on the Fourth, I'll spend the day inhaling hot dogs and hamburgers, cornbread and corn on the cob, and baked beans swimming with burnt ends. And to set my birthday apart from the Fourth, I've made it a day to celebrate myself with BBQ — lots and lots of BBQ. Meats redolent of smoke and sauce, tender and melting, so good that I lose all control. It's my birthday, after all. I can always diet with … another hot dog.
We live in an age when comfort foods are not just desired, they're essential. Oreo cookies comfort me. So does dark chocolate gelato — the darker the better. And then, there's BBQ, the ultimate non-vegan experience. Chewing on a nice meaty pork or beef rib, or some brisket, slow-cooked and filled with the flavor of burnt wood — that's the way to celebrate.
For the sake of standardization, let's call it "BBQ." I know it's also "bar-b-q" and "barbecue" and even, in more rarefied lands, "barbeque." But that "que" seems pretentious. By changing "que" into "cue" and then into "BBQ," there's an element of Americanization at work, turning the word from its French roots to street lingo, smacking of dingy bar stools, beer from a bottle, and whiskey out of a fruit jar.
BBQ is real people's food. It may parade in classy duds, but underneath is a taste of smoky rooms and bad-tempered Saturday nights. BBQ is food you eat with your teeth, your jaws, your whole being. I'm not talkin' quiche here, I'm talkin' ribs.
Ribs are, of course, not just ribs. Beyond the quality of the meat — and the care with which the pitman works the fires of the great brick oven, and the nature of the wood used to flavor the smoke — there is the sauce, which often comes in two forms.
The first is what Texans called the "sop" or the "mop," which is the marinade in which the meat is first soaked, and then basted throughout the cooking process. The second sauce is the one you slop on the ribs when the crucial moment of ingestion is near. That sauce comes in mild or hot versions. Do not take these labels lightly.
Some years ago, I was waiting for an order of ribs at the fabled Vic & Betty's Soul Bar-B-Q in South San Francisco, when the woman working my order sighted a pimpmobile rolling by outside. "Uh-oh!" she declared, "there goes that baaaaad dude. If he comes in here for some 'cue I'm gonna give him the hot sauce to get rid of him."
I swallowed hard, and got ready for a long evening, for I had already ordered the hot sauce. She was right — it had me sweating, gasping and making strange noises for hours afterward.
These days, what I go for is the flavor of the meat, as unsullied by sauce as possible. Which is why I love BBQ from the following local wonders, where smoke is not just in the air, but in the meat as well.
Get ready to chew … with a smile. And for me, to celebrate another year in high-cholesterol style. And in case you're wondering, the best thing to drink with BBQ is beer, preferably on tap. But a six pack will do.
Dr. Hogly Wogly's Tyler, Texas BBQ8136 Sepulveda Blvd., Van Nuys; 818-782-2480, www.Hoglywogly.Com
At Dr. Hogly Wogly's, this is Texas BBQ, which means there's an admirable reverence for beef here — and especially for brisket.
Beef brisket is one of the leanest cuts of meat, which means that, in its own funny way, this is a diet meal. Not that anyone goes to Dr. H for a diet meal; this isn't the sort of place where the side dish options include cottage cheese and a fruit salad. Heck, aside from the coleslaw, beans and potatoes, the closest the menu comes to a vegetable are the sliced tomatoes and sliced onions offered as sides. There's also sweet potato pie, which I guess counts as a vegetable dish.
Anyway, getting back to the brisket, it's the sort of dish you really don't want to finish. Each and every bite seems to hold nuances, subtleties and tasty bits not noticed the bite before.
If I feel the need for pork, I opt for the pulled model — shredded and rich with sauce. I prefer the baby backs, served in a rack, to the beef ribs, which take a lot of chewing; I'm split on the spare ribs, which come in batches of three or six. The hot links are always a good fall back; and there's roast chicken for those who need roast chicken. It's not a bad choice; it's just not brisket.
Boneyard Bistro13539 Ventura Blvd., Sherman Oaks; 818-906-7427, www.Boneyardbistro.Com
Bacon is an underlying theme at Boneyard Bistro. There's bacon in the hickory smoked deviled eggs, further flavored with smoked jalapeños and Sriracha — a dish that can't be resisted. There's a small mountain of bacon in the immodestly named "Boneyard's Famous House Cured & Double Hickory Smoked Bacon Building Blocks." There's bacon in the cornmeal crusted okra poppers — along with cheddar and cream cheese, and Cajun ranch dressing. And, of course, there's bacon on the Wedge iceberg lettuce salad. And on most of the burgers.
Believe me — I'm not complaining. Big and filling is another definer here. They make doughnuts packed with Kobe beef chili and cheddar cheese. The mac and cheese isn't just mac and cheese — it's fried mac and cheese. Which may be gilding the lily, but then lilies look so much better gilded now, don't they?
There's a salad made with fried green tomatoes, okra, Stilton blue and Green Goddess dressing; and another with smoked chicken, quinoa, kale and ricotta — which is pretty darned madcap. And the barbecue is just fine — smoky, but not too smoky, and served in many combinations, including platters for you and everyone you've ever met.
The Evanator Platter (and no, I don't know what that means) offers much of the menu for two to four people, though it should feed more than that. The mini-Mega moves it up to four to eight, while the Mega is eight to 12.
Les Sisters' Southern Kitchen & BBQ21818 Devonshire St., Chatsworth; 818-998-0755, www.Lessisters.Com
As befits a broad descriptive like "Southern kitchen," the cooking at Les Sisters' Southern Kitchen & BBQ is all over the South. There's Cajun and Creole cooking from N'awlins, smoky BBQ from the Low Country, classic Soul Food — even "Southern Burgers," which are apparently Southern because they come topped with the house slaw. They do like their slaw in the South. Everywhere and on everything.
But mostly, they like their spice; there's no shyness when it comes to spice at Les Sisters'. There's also no reticence when it comes to crunch — there's lots of crispy on the menu.
And, not surprisingly, that crispy begins with the fried chicken, which is a triumph of the art of applying well-herbed batter to legs, wings, thighs and breasts and then deep-frying the bird till it's tender and moist within, but crunchy as could be without.
And I do like the two-meat BBQ combo, a good deal that brings you chicken and a choice of links, BBQ beef, baby backs, spare ribs and even a honey-glazed pork chop. Me, I go for the baby backs, tender and sweet, and, yes, falling off the bone. In this case, the old cliché is true.
The Bear Pit Bar-B-Que10825 Sepulveda Blvd., Mission Hills; 818-365-2500, www.Bearpitbbq.Com
This north San Fernando Valley legend dates back to the late 1940s, when founding owner Ben Baier moved from Missouri, and opened a 'que shack in Newhall, serving the distinctive meats of the Show Me State. Some 70 years, and several changes in ownership (and location) later, The Bear Pit is a Mission Hills legend, a place that exudes age and tradition — and lots of smoke in the "palate-ticklin'" meats (beef, pork, ham, chicken and turkey).
Attention must be paid to the vinegar-based coleslaw, and sweet barbecue beans. And to the many combination feasts on the menu. This is food that works best for large groups — large hungry groups — who like their meat and their smoke.
Big Pop's BBQ & Grill10755 Glenoaks Blvd., Pacoima; 818-896-5599, www.Instagram.Com/bigpops_bbq/?Hl=en
Big Pop's shares its mini-mall with a pizza place, a Thai-Chinese shop, a barber and a tattoo parlor with a good name — Sin City Tattoo. At night, Big Pop's is a brightly lit shop; it glows as you drive into the mall parking lot. There's a madcap assortment of signs on the walls — everything from "No high fructose corn syrup" to "What if the Hokey Pokey really is what it's all about?"
The menu here manages to hit all the high points. I do like the St. Louis Style Pork Spareribs, heavy with a spicy rub, tender and chewy at the same time, a slab o' meat to contemplate as you slowly chew every morsel.
There's pulled pork, for those who don't want to do any chewing at all; it defines tender and melt-in-your-mouth.
Rather than fried, the chicken here is barbecued, which allows the sauces to permeate the meat very nicely, filling every bite with a mouthful of hot and soothing, of tender chicken and palate stimulating peppers and sweetness.
Merrill Shindler is a Los Angeles-based freelance dining critic. Email mreats@aol.Com.
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