Culinary New Year
Posted
Mon, 12/29/14
I'm already preparing for New Years Eve:
The image above depicts my chopped chicken tenderloins marinating in a mix of soy and teriyaki sauces, along with black pepper and crushed garlic. I usually marinate the meat for two or three days, after which it will be used in my annual tradition of New Years Eve Spring Rolls. When I combined the chicken and marinade last night there seemed to be too much liquid, but as you can see it has already been absorbed into the meat. I stir it once or twice a day until I'm ready to cook the meat, which will occur New Years Eve. Click on the above image to view larger size in a new window.
On a totally unrelated note, I've been dropping hints about the upcoming new cookbook on the Food Fare Cookbooks Facebook page:
Another hint for the upcoming new cookbook from Food Fare…the recipes will fill the kitchen with steam for the most part, giving off the most savory delicious cooking aromas… (Posted 12/21/14).
The new cookbook is scheduled to arrive in January 2015, so keep your eyes and palates peeled!
*Related post: New Years Culinaria (12/26/12).
Tags: Cookbooks;
Food Photos; New Years Eve
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