8 oz soy sauce 1 Tsp. chopped garlic 2 Tbs. minced ginger 8 oz peanut butter ½ cp sesame oil ½ cp rice wine vinaigrette 1 qt. oil blend 1 Tbs. chile garlic sauce 2 Tbs. cilantro (chopped) ¼ cp Honey ...
Simply mix the above ingredients in a deep baking pan, fully coating the lamb in the marinade. Preheat oven to 275-325° F (depending on the actual heat that a home oven produces). Bake the lamb for 2 ...
As we celebrate Presidents Day (check out this 2001 Check, Please! episode featuring then-State Senator Barack Obama), let’s take a whirlwind tour of some favorite foods and culinary quirks of some of ...
When it comes to fancy holiday rituals, it doesn’t get much better than afternoon tea. There’s just something festive about raising pinkies and sipping chamomile that sings with holiday cheer. Just in ...
Preheat the oven toe 300° F. Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with ...
Check, Please! host Alpana Singh welcomes guest reviewers Beth Treacy, Joe Visaya, and Jessica Swift who weigh in on Robert's Pizza and Dough Company, Entente, and Redhot Ranch. Thanks to our sponsors ...
Mix all ingredients in a bowl until combined. Heat the extra vegetable oil to 350 degrees Fahrenheit in a sauce pot. Fry mounded teaspoons of dough, several at a time, for about 6 minutes. They are ...
Preheat the oven to 375° F. Trim and scrub the beets. Wrap in foil and bake on a baking sheet for about an hour, or until they yield slightly to pressure when squeezed. Meanwhile, toast the hazelnuts ...
Robert Burns, Scotland’s most famous poet, is also famous for his love of haggis. His “Address to a Haggis” declared, “Fair and full is your honest, jolly face, Great chieftain of the sausage race!” ...
Flour chicken on both sides and dip in olive oil. Place in oven to brown for about 10 minutes. In a frying pan, combine garlic, rosemary, salt and pepper. Add butter, peas and potatoes and sauté for ...
This recipe comes from Chef Anibal Pagan, who has been with the company for 20 years. It is quick, and can be prepared easily at home. At King Crab we serve this dish with our toasted pita chips for ...
Host Alpana Singh revisits nine of the spectacular seafood spots Check, Please! has visited over the years, from sensational sushi spots to seafood in a bag to a southside smoke shack. The restaurants ...