Barbecue sauce-slathered chicken thighs with a surprising ingredient.
These chicken thighs get roasted in the oven in no time flat, and slathered with a barbecue sauce that has an unlikely ingredient.
Peanut butter.
Make that creamy, too, not chunky.
It’s the taste of the American South meets Indonesia.
“Roasted Chicken Thighs with Peanut Butter Barbecue Sauce” is a fun and delightful recipe by Kay Chun, a recipe developer and editor, that was printed in the New York Times.
Not just for sandwiches with jelly.
The peanut butter really thickens up this barbecue sauce, giving it a nutty, rich taste reminiscent of satay, but with added sweetness, spiciness and tang.
I know I’m not the only one cheering that “Stanley Tucci’s Searching For Italy” has been picked up for a second season on CNN, even if every episode has sent me binging on carbs to high heaven.
So, it’s no wonder that after last week’s episode, I found my way to Terun in Palo Alto’s California Ave. Brothers Franco and Maico Campilongo, and their friend, chef Kristyan d’Angelo, all of whom hail from Italy, opened the doors in 2012 to serve authentic Southern Italian fare.
This place takes Neopolitan pizza seriously. In fact, it’s one of the few restaurants in California that is a member of the American Delegation of the Associazione Vera Pizza Napoletana, a non-profit that recognizes restaurants outside of Italy that meet strict standards and traditions of Neapolitan pizza making.
Fava beans and broccoli rabe with cheesy crostini hidden below.
At Terun, the pies are cooked over wood in a blistering Marr Forni Neapolitan oven. There are 13 different pizzas available. Plus, you can add extra ingredients to any of them for an additional cost, if you like.
The new crispy tofu sandwich at Gott’s. (Photo by Briana Marie Photography)
Gott’s Roadside locations has joined forces with Oakland’s Hodo to create a new crispy tofu sandwich for a limited time only.
The $12.99 sando features 24-hour brined Hodo tofu that’s dipped in buttermilk, and dredged twice for an extra crisp coating. It’s fried to order, of course. It gets slide between a butter toasted egg bun with dill pickle slices, green cabbage, cilantro slaw, red onions, and house-made charred jalapeno mayo.
The artisan tofu is organic, non-GMO, and boasts as much protein, ounce for ounce, as chicken, pork, beef or the Impossible Burger.
Enjoy the new tofu sandwich at Gott’s locations in St. Helena, Napa, San Francisco, Palo Alto, Walnut Creek, and Marin through March 25.
Savion’s Sweets Opens in San Francisco
In this challenging time when so many businesses are shuttering, it’s a welcome sight to see a new one open, especially when it involves cupcakes.
Strawberry shortcake cupcakes by Savion’s Sweets. (Photo courtesy of Savion’s Sweets)
Le Cordon Bleu-trained Pastry Chef Athena Harven specializes in cupcakes ($4.25 each), offering up a slew of flavors, including some for an additional charge that are gluten-free, dairy-free, eggless or vegan.
