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Preview: Bay Area Bites

Bay Area Bites

KQED Public Media for Northern CA

Last Build Date: Fri, 23 Jun 2017 11:39:30 PDT


With International Culinary Influences, Chef Lee Davidson Takes The Mindful PathLee1-1920Lee2-1920Lee3-1920Lee4-1920Lee5-1920

Fri, 23 Jun 2017 09:51:09 PDT

Chef Lee Davidson (center) instructs Peter Levitt, executive chef and co-owner of Saul's Deli and Wendy Goodfriend, senior interactive producer and experience architect at KQED, in fatayer-making at a recent Illuminoshi event at Ba-Bite in Oakland.Chef Lee Davidson led a group of people in making this food mandala at Oakland's Eastlake Music Festival.Chef Lee Davidson with a plate of the finished fatayers, a savory pastry commonly served in the Arab world (and Israel, where she spent her teen years.Chef Lee Davidson instructs David Tussman on how to make a fatayer.Chef Lee Davidson.

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Summer Eats Recipe Guide: Grilling and BBQ, Healthy Salads, Seasonal Dessertsal-pastor-tacos-finish-meatstrawberry-shortcake-finishedribs-finished-whole-800×533corn-salad-finish-1180×787trout-raw-stuffedfinished-potatoes1000afinal-icecream-cobblerzucchini-salad-final1000corn-finished1000flank-steak-final1000salad-final-overhead-1180×787fruit-salad-final-800×533salmon-grill-800×533salad-final1000ashrimpsalad-closeup-800×533pride-pop-800-anima6-1

Thu, 22 Jun 2017 05:41:22 PDT

Grilled Pork Tacos, Al Pastor StyleClassic Strawberry ShortcakeFall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue SauceGrilled Corn, Avocado, Heirloom Tomato, Red Onion SaladWhole Grilled Rainbow Trout Stuffed with Lemon and HerbsGrilled Potato Salad with Warm Bacon VinaigretteLuscious Sweet Summer Nectarine Upside-Down CobblerA Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and AsiagoSummer BBQ Recipe: Throw Your Corn On The Grill!Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula SaladBring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat CheeseA Bounty of Summer Stone Fruit in a SaladGrilled Whole SalmonThrow Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon SaladGrilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil VinaigretteFresh Fruity Rainbow Popsicles

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Hot Summer Cookout: Grilled Chicken Fajitaschix-fajitas-spiceschix-fajitas-chix-bowlchix-fajitas-grillchix-fajitas-slice-chixchix-fajitas-final1chix-fajitas-tacos-final2

Wed, 21 Jun 2017 13:08:20 PDT

In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt.Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away).Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout.Slice the chicken into thin pieces across the grain.Slice the chicken into thin pieces across the grain. Transfer to the platter with the vegetables. Serve at once.Build your fajitas as you like!

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Hot Summer Recipe: Grilled Pork Tacos, Al Pastor Styleal-pastor-tacos-finishal-pastor-tacos-chilesal-pastor-tacos-chiles-panal-pastor-tacos-chiles1al-pastor-tacos-chiles-blenderal-pastor-onionsal-pastor-spicesal-pastor-add-liquidsal-pastor-blenderal-pastor-tacos-meat1al-pastor-meat-meat-sauceal-pastor-pineapple-grilledal-pastor-pineapple-choppedal-pastor-tossed-salsaal-pastor-meat-prepal-pastor-meat-grillal-pastor-meat-grill-sheetpanal-pastor-meat-cooked-sliceal-pastor-assemble-tacos1al-pastor-tacos-finish2

Mon, 19 Jun 2017 18:37:09 PDT

Grilled Pork Tacos, Al Pastor StyleAncho chiles, wiped clean, seeds and stems discarded.In a large skillet (with a lid) over medium heat, toast the chiles until fragrant and toasted, turning often, about 5 minutes.Add the broth, water, and vinegar, and bring to a boil over high heat. Turn off the heat, cover, and let side for 10 minutes to soften.Transfer the contents to a blender.Add the oil to the skillet and heat the oil over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 8 minutes.Add the garlic, achiote paste, cumin, oregano, and salt.Stir to combine, then add the orange juice, chipotle chile, adobo sauce, and sugar.Stir until well combined, then scrape into the blender. Blend until the mixture is mostly smooth. If the mixture seems too thick add a little more broth or water until it has a sauce-like consistency. Pour half of the mixture into a large bowl and set aside to cool completely.Cut the pork into thin, 1/2-inch thick steaks.Add pork to the bowl of marinade and coat meat thoroughly. Cover and refrigerate overnight, or up to 24 hours.Using a perforated grill pan, grill the pineapple over direct heat until charred, about 7 minutes.Chop the pineapple.Toss pineapple with the red onion, cilantro, jalapeno if using, and lime juice and set aside.Remove the pork from the marinade, scraping off most of the marinade.Grill until it begins to char and caramelize, turning once, about 10 to 15 minutes.When the pork is nicely grill-marked on both sides, transfer it to a small baking sheet set over the unheated side of the grill and continue to cook slowly, about 5 to 10 minutes longer.Transfer to a cutting board, cover loosely with foil and let rest for 10 minutes. Chop the pork across the grain into thin slices.To assemble the tacos, heap some pork al pastor onto a tortilla, top with the pineapple mixture and serve, with more lime on the side.Grilled Pork Tacos, Al Pastor Style

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Summer Dessert Recipe: Classic Strawberry Shortcakestrawberry-shortcake-finished-spoonstrawberry-shortcake-strawberries8strawberry-shortcake-vanillastrawberry-shortcake-strawberries2strawberry-shortcake-batter3strawberry-shortcake-batterstrawberry-shortcake-pre-baked2strawberry-shortcake-baked2strawberry-shortcake-baked1strawberry-shortcake-whipped-cream2strawberry-shortcake-cut-biscuitstrawberry-shortcake-sandwichstrawberry-shortcake-sandwich1strawberry-shortcake-spoon-juice

Fri, 16 Jun 2017 14:56:53 PDT

Classic Strawberry ShortcakeStrawberries, hulled and slicedVanilla bean, split lengthwise and seeds scrapedIn a bowl, stir together the strawberries, 1/3 cup sugar, and vanilla bean seeds and pod.In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.Add the buttermilk and melted butter and gently stir until the flour is just moistened and the ingredients are thoroughly blended. (Do not overmix.)Drop 12 equal-sized blobs of the batter onto the prepared baking sheet, spacing them an inch or so apart.Bake until the shortcakes are golden and puffed, 15–18 minutes.Set aside on a wire rack to cool slightly.In the bowl of a mixer using a whisk attachment (or using a handheld whisk), beat the cream, 1/4 cup sugar, and vanilla extract until thick and billowy.To serve, split a shortcake and place the base on a dessert plate.Top with a heaping spoonful of strawberries with the juices, some whipped cream.Add the top of the shortcake (cut side down).Top with a few more berries and a dollop of cream and serve.

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Queers Makin’ Beers Homebrew Group Builds LGBT Communityhanging-NEWwagon-NEWchecking_temp-NEWpouring-in-grist-NEWchecking_mash-NEWgrill-NEW

Wed, 14 Jun 2017 17:43:11 PDT

Group members hanging out during a brew day.Kate Summerhill and her little red beer wagon.Sandidge checks the water temperature before pouring in grist.The grist is poured into the water to create the mash.The mash is brought to a controlled boil.Summerhill grills up hot dogs for the group.

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