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Show nnTur nnrn YOU GO, GRI BY CALLI PETERSEN This spicy spin-off of the grilling staple is brought to you compliments of grill master Hemantha Walaliyadda. caramelize the patty exterior, which actually helps keep the patty intact while grilling. Grill on high with the lid closed, flipping occasionally when one side has been browned significantly. Feel free to apply more Sweet Baby Ray's during the grilling process if you're looking for a sweeter flavor. Be sure to cook thoroughly — ingredients inside must blend and meat must be cooked through, lest you get mad cow disease. Grill some buns and place lettuce, tomatoes, avocado or any of the other ingredients you originally added, if you want more. Apply condiments, and proceed to cry and sweat. \ Looking for a unique dish to shake up the picnic table's tired selection? Give this simple Thai adaptation a try, and get ready to be hailed as an international cook. 2-6 chicken breasts 1 bottle Trader Joe's Red Thai Curry Sauce 1 medium-sized yellow onion 1 red bell pepper 1 yellow bell pepper 1 green bell pepper Olive oil Salt Pepper Cumin Tin foil Peel the onion. Remove the top of the onion and slice into six wedgeshaped pieces, but do not cut all the way through the bottom. Gently spread the wedges, and coat the onion in oil to help prevent sticking. Add salt, pepper and cumin to taste. Take a piece of tin foil with small holes, and wrap the onion, while maintaining a star shape. Add to the grill first, because it will have the longest cook time, at approximately 40 minutes. In a large bowl, add raw chicken breast and enough Trader Joe's Red Curry Sauce to thinly coat all the breasts. Add pepper and salt to taste then mix around until evenly coated. Add the chicken to the grill and cook for about 10-15 minutes. Slice halfway through the thickest part of the chicken to check for pinkness before serving. Remember that the chicken will cook itself briefly after it is removed from the grill. Remove the stem and the seeds of the bell peppers. Quarter the peppers lengthwise, then wash the insides and remove the white sections. Boat in olive oil and add to the grill skin side down. Cook until charred, about five minutes. Remove skin and slice into slivers. Serve plain or over rice or couscous. /STAFF WRITER ey Calli, when are you going to make those Oreo truffles?" Those are the words that often greet me as soon as I walk into a friend's apartment. The first time I made Oreo truffles, I thought they were pretty good. But it wasn't until my friends took a bite that I knew this recipe was one to keep in the books. I have made Oreo truffles for my friends so many times you would think they'd get sick of them. But without fail, they satisfy the sweet cravings of hungry college students. The recipe is quite simple. There are only three ingredients. The only downside is that this dessert does take a little bit of time, but in the end, it is definitely worth it. SUICYDE BURGERS , . CURRIED CHICKEN Ingredients: 2 packages of double-stuffed Oreos 1 package (8 ounces) of cream cheese Vanilla almond bark The first thing to do when making Oreo truffles is to finely crush the Oreos. If you have a food processor, that is best. Otherwise, a blender will work just as well. Leave out some crushed Oreo crumbs to use later. ,, After all the Oreos are crushed completely, mix in all of the cream cheese. I've found this works better when the cream cheese has been warmed first. You can use a spoon to mix the cream cheese, but I suggest using your hands. It can turn into a big mess but is the most effective way to mix the Oreos and cream cheese. Now you can start forming the shape of the truffles. Roll the Oreo and cream cheese mixture into about one-inch balls and place them on a pan covered with parchment paper. When you have rolled all of the mixture into separate balls, place the pan in the freezer for 15 minutes. While you wait, you can start to melt the almond bark. After 15 minutes have passed, take the truffles out of the freezer. Take a spoon and dip the truffles into the almond bark, covering the entire ball. Sprinkle the crushed Oreo crumbs that you saved on the covered truffles. Put the truffles back into the fridge to keep them from softening. The truffles will be ready to serve. The great thing with Oreo truffles is that with all the different kinds of Oreos, you can create a new taste each time, if you like. Also, testing out different kinds of chocolate and almond bark to dip the truffles in is a great way to change the dessert up a little bit. Oreo truffles are definitely a crowd favorite and are perfect for group gatherings. Be prepared for your friends to constantly ask you to make more. You've been warned. c.peterson@chronicle.utah.edu @ChronyArts 12 { BY CAROLINE MORETON/STAFF PHOTO BY CHRIS SAMUELS • =ELL Jnurru BY STEVE STAFSHOLT /STAFF WRITER Start by piecing together the ground 2 lb ground beef beef into patty-sized balls. Make them a 1 pack of hamburger buns 1 medium-sized yellow onion little larger than normal patties so you have enough meat to encase your ingredients. 8 oz Portobello mushrooms Make a small indent in the middle of 1 head of lettuce the patty to hold your ingredients, then 1-2 tomatoes sliced thinly place all the ingredients except lettuce, 2 avocados (optional) tomatoes, avocados and sauces inside Grated cheese to taste the raw patty. Fold the sides of the Serrano peppers to taste patty over the ingredients and press Habanero peppers to taste the ingredients in with your thumbs. Start molding the patty back into a Jalaperios to taste thin disk, being careful not to let the Cayenne pepper to taste ingredients slip out. 1bottle Sweet Baby Ray's Once you've successfully made the BBQ Sauce patty, it is time to start grilling. I like Other condiments to slather the patty in Sweet Baby (yields 6-8 burgers) Ray's BBQ sauce before grilling to help 411 THECHRONY I NEWS I OPINION I ARTS I SPORTS I WEDNESDAY, APRIL 15, 2015 } THE PROPER PLACE FOR A GOOD WRITER ver since I first saw Avenues Proper, located on 376 8th Avenue, I've been intrigued. It seemed to be a beautiful, rustic restaurant, and there were always people there. It wasn't until last Saturday that I was able to finally try it. When I first walked in, I was greeted by the hostess, who said the wait for two would be about 15 minutes. This wasn't too surprising, considering we had chosen to eat at 7:30 p.m., one of the busiest times for restaurants. We walked over to a countertop decorated with wooden planters containing varieties of cacti and sat down on the barstools to wait. Having a place to sit made the wait go by much faster. The modern decor added a pleasant twist to the rustic atmosphere. What impressed me most about Avenues Proper was the service. Once we sat down, we were immediately handed menus and asked for our drink orders. Our waitress returned in the perfect amount of time to ask if we were ready to order. The arrival of our food was timely, and the waitress was friendly. The manager even stopped by to make sure we were satisfied with our orders. The food was delicious. I ordered the steak frites, cooked medium. It was cooked exactly as I wanted it: red, but not too red. And it was seasoned to perfection. The fries were fantastic as well. They weren't greasy, but neither were they bland. Because the steak was presented on top of the fries, the sauce and butter from the steak melted onto the fries, making them even more savory. The beautiful presentation wasn't unique to the steak frites. Each plate looked elegantly delectable. The only drawback to Avenues Proper is the portion size. Though the restaurant serves primarily American food, the portion sizes are more European — they are rather small. This wasn't too much of a problem, however, as it is reasonably priced. I am definitely planning on returning. If you choose to patron the establishment, I recommend the steak frites and trying the fries. Avenues Proper turns two years old this year and is hosting what is sure to be a memorable event on Sunday, April 26. With limited seating, you'll need to reserve a spot, and with a five-course tasting menu and optional beer parings, this is one event any foodie worth their salt won't want to miss. c.moreton@chronicle.utah.edu @ChronyArts |