Clay's Kitchen

No advertising, no frills — Just my collection of recipes...

What's New — New recipes

1 - Salsa Over 650 salsa recipes from the ordinary Salsa Fresca to the Pomegrante and Orange Salsa. You're guaranteed to find something to tingle your tastebuds in the section. As far as I can tell, this is the largest salsa collection found on the net!	2 - Thai More than 500 Thai recipes! Thai cuisine provides a cacaphony of taste sensations. Some of my favorites are listed in this section, including Yam Neua, a Thai beef salad, and Khao Pad Grapow, which is chicken and fresh Thai basil. Be sure to visit the Thai Food Glossary!
3 - Vietnamese Blending the flavors of Thai, Chinese and French cuisines, Vietnamese cuisine provides a wide variety of tastes with recipes like Chả Giò (Vietnamese Spring Rolls), Cá Chiên (Red Snapper with Spicy Tomato Sauce), and Soup Phở.	4 - Mexican We're not talking about tacos and tamales here — We're talking about good authentic south of the border Mexican cuisine like Caldo De Queso (Cheese Soup), Orange-Chipotle Pork Chops and Huachinango a la Veracruzana (Red Snapper, Veracruz Style)!
5 - Chili Wow! 300 chili recipes — These recipes aren't your plain ol' everyday chili. You'll find Black Bean Chili, El Cid Chili (one of my favorites!), and a white chili called Chili Blanco.	6 - Peruvian You never thought about Peruvian cuisine before, have you? Check out the recipes in this section. You'll find wild taste sensations like Escabeche De Pollo, and Papas A La Arequipena — They'll make your tastebuds zing!.
7 - Cambodian Yep. Cambodia is in the same neck of the woods as the other countries that bring us wonderful taste sensations. In this section you'll find delights like Marinaded Cubed Beef With Lime Sauce and Asparagus Sheaves Kambu .	8 - Moroccan Yowsir! More tangy taste sensations from Northern Africa. In this section you find yummies like Lamb Patties Moroccan Style With Harissa Sauce and Roasted Moroccan Spiced Chicken.
9 - Italian Mamma Mia! Different types of Crostini, a great Grilled Sicilian-Style Veal Chop, Mamma Salerno's Panzarotti (Potato Croquettes), and a variety of polpette (meatballs).	10 - Crabs Crabs — They are so good, but you just have to wonder who was the first person to look at a crab, and think, "Yum! I could eat that!"
11 - Burgers Fired up the grill! In this section, you will find everything from the classic All-American Deluxe Cheeseburger to the exotic Chateaubriand Butter with Venison Burgers. Don't forget to read additional information about hamburgers!	12 - Sandwiches There's nothing better than a good sandwich for lunch! Here you will find everything from a nice Tuna Melt to Croissant Steak Sandwiches with Carmelized Onions and Horseradish Mayonnaise. You'll also find several great panini recipes!
13 - Fish Hold on — You're going to see some fantastic fish recipes here including some of my favorites like Mahi Mahi in "Crazy Water", Tacos de Pescado (Fish Tacos), and a Spicy Tuna Salad I found at the Chatuchak weekend market in Bangkok!	14 - Sausage What could be better than home-made sausage? In this section you will find sausage recipes from around the world. There are more than 100 recipes for fresh sausages, cured sausages, and smoked sausages.
15 - Soup I created this section so I wouldn't lose one of my favorite soup recipes, Bramborová Polévka, a fantastic Czech potato soup. There are now about 50 soup recipes from around the world including Tom Yum Kung from Thailand, Brodetto di Rimini from Italy, Phở from Vietnam, and Hot and Sour soups from China!	16 - Barbeque Start the grill! Wikpedia says it best — Barbecue, (also spelled barbeque, or abbreviated BBQ) is a method of cooking meat with the heat and hot gasses of a fire, the application of a vinegar-based sauce to meat, the end-result of cooking by this method, or a party that includes such food. Barbecue is usually cooked in an outdoor environment heated by the smoke of wood, or charcoal. This section will also include barbeque sauces — For rubs, see the Spices, Seasonings and Rubs section.
17 - Steak How many different ways can you cook a steak? Fire up the grill, toss the steak on, wait a few minutes, flip it over, wait a few more minutes. Get the plate, knife and fork. Don't forget the glass of red wine!	18 - Stews When the weather turns chilly, turn to the kitchen and make a hearty stew!
19 - Potatoes and Other Tubers I love potatoes! In this section, you will find everything from a simple Mashed Potatoes with Sour Cream, to a spicy Spanish Patatas Bravas to a taste sensation from Peru called Papas A La Arequipena!	20 - Eggs Chicken eggs. All other egg recipes will be categorized elsewhere.
21 - Drinks (With Alcohol) All this cooking sometimes makes one thirsty... Enjoy the The Perfect Bloody Mary before you get hammered by a foo-foo drink like a Buffalo Milk!	22 - Pakistani Built with the assistance of my friend, Zohair Faridi.
23 - Salads and Salad Dressings Man does not live on meat alone...	24 - Shrimp How could I not have a section for shrimp before now?! Little critters with greate taste!
25 - Chicken Is this an answer to the age old question? As fate would have, the chicken section comes after the egg section...	26 - Slow Cooker Slow cooking with a slow cooker or Crock Pot® is convenient and produces really good meals — Especially slow cooked pot roasts and stews.
27 - Japanese It is difficult deciding which Asian cuisine is my favorite, but Japanese is near the top of the list!	28 - Sauces and Stocks Mmmm... Fresh sauces! A sauce is liquid or sometimes semi-solid food served on or used in preparing other foods. Sauces are not consumed by themselves — they add flavor, moisture, and visual appeal to another dish. For barbeque sauces, see the Barbeque section, and for hot sauces, see the Capsicums section.
29 - Cephalopods Cephalopod, from Greek words meaning "head foot", are mollusks related to bivalves (scallops, oysters, clams) and gastropods (snails and slugs). The most familiar cephalopods include squid and octopus.	30 - Fungus and Algae Mushrooms and Seaweed — A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. Seaweeds are any of a large number of marine plants and protists in the category of benthic algae — They are macroscopic and multicellular, in contrast with most other algae. Both are good to eat!
31 - Brassicas and Leaf Vegetables Brassicas and leaf vegetables are very nuturious and contain a wealth of vitamins and minerals. Brassicas and leaf vegetables include spinach, collard greens, mustard greens, turnip greens, kale, Swiss chard, Brussel sprouts, broccoli, cauliflower and cabbage.	32 - Pods and Seeds High in food value and fine in flavor, peas and beans come as near to being perfect vegetables as is possible. Whether fresh or dried, they provide more energy and protein than either root or green vegetables. Pods and seeds includes beans, peas, corn, and okra.
33 - Stalks and Shoots There may be more nuturious vegetables than the stalks and shoots we eat, but few are as delicious. They come from many plant families — Aparagus, for example, is a lily, artichokes are thistles, and various chards are from the beet family. There are also bamboo shoots, celery, and fennel!	34 - Roots Carrots are undoubtedly the most useful of all roots, but we also eat other roots, including beets, turnips, kohlrabi, rutabaga and parsnips. Root vegetables are high in mineral content and low in calories.
35 - Capsicums The fruit of Capsicum plants have a variety of names depending on place and type. They are commonly called chili pepper, capsicum, red or green pepper, or sweet pepper in Britain, and typically just capsicum in Australia and Indian English. The large mild form is called bell pepper in the US. They are called paprika in some other countries (although paprika can also refer to the powdered spice made from various capsicum fruit). The original Mexican term, chilli (now chile in Spanish) came from Nahuatl word chilli or xilli, referring to a huge Capsicum variety cultivated at least since 3000 BC. This section does not include salsa recipes.	36 - Cucurbitaceae Cucurbitaceae is a plant family commonly known as gourds or cucurbits and includes fruits — Most people refer to them as "vegetables" — like cucumbers, squashes, pumpkins, luffas, melons, watermelons, and zucchini.
37 - Pasta, Noodles, and Dumplings It isn't surprising that pasta, noodles, and dumplings are extremely popular. They're nutrious and highly versatile and are found in a wide variety of cuisines. Basic ingredients for them — Flour and eggs — are inexpensive and easy to store.	38 - Grains Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples of grain products. Grains are divided into 2 subgroups, whole grains and refined grains. Whole grains contain the entire grain kernel — the bran, germ, and endosperm. Refined grains have been milled, a process that removes the bran and germ. This is done to give grains a finer texture and improve their shelf life, but it also removes dietary fiber, iron, and many B vitamins.
39 - Spices, Seasonings and Rubs Gotta add some flavor to your food! A spice is a dried seed, fruit, root, bark or vegetative substance used in nutritionally insignificant quantities as a food additive for the purpose of flavoring, and sometimes as a preservative by killing or preventing the growth of harmful bacteria. Seasoning is the process of adding or improving flavor of food. Seasonings include herbs, spices, and all other condiments. A spice rub is any mixture of ground spices that is made for the purpose of being rubbed on raw food before the food is cooked.	40 - Offal Offal is the entrails/internal organs, and blood of a butchered animal. The word does not refer to a particular list of organs, but includes most internal organs other than muscles or bones. The term literally means off fall, or the pieces which fall from a carcass when it is butchered. This section is going to include goodies like bones, liver, kidneys, heart, brain, ears, chitterlings (pig's large intestine), trotters (feet of pigs cooked as food) or feet, gizzard, head, combs, tails, lungs, sweetbreads (thymus glands), tripe (stomache), tongue, and blood!
41 - Amphibians and Reptiles Amphibians include frogs, toads, salamander and newts. I think I'll stick to frogs in this section—Tastes like chicken. Right? Reptiles include alligators, turtles and snakes. Yum!	42 - Drinks (With No Alcohol) Fruit and vegetable juices and smoothies!
43 - Bivalve Mollusks Bivalves are mollusks belonging to the class Bivalvia. They have hinged shells made of two halves, or valves. They obtain their food by "filter feeding" — Water is taken in through a siphon and passed over the gills, which are specially adapted to filter out food (microscopic algae and other small organic particles). The filtered water is then expelled via another siphon. A large clam can filter about a gallon of water in one hour. The bivalve family has about 30,000 species, including geoduck, scallops, clams, oysters and mussels.	44 - Gastropod Mollusks Gastrods, more commonly known as snails, also includes abalone, conches, periwinkles, and numerous other sea snails. Gastropods are second only to insects in its number of species! There's just no end to the things we will eat.
45 - Tomatoes Tomatoes are closely related to chiles, potatoes, and eggplants! Historically, tomatoes were pretty nasty things and many people considered them poisonous because they are a member of the nightshade family of plants. In the late 1800's tomatoes were bred to be the commercial varieties we have today. See more information about tomatoes.	46 - Cajun and Creole Cajun and Creole cuisine is distinctive Louisiana cooking. The Creoles are people born in south Louisiana of parents who immigrated from Europe—most particularly France, Spain, and Portugal (thus the French Quarter in New Orleans). Cajuns are descendents of the French-speaking Acadians who were banished from Nova Scotia in the early 1700s. They settled in southwest Louisiana and lived in isolation until modern times. Both styles of cooking are wonderful!
47 - Czech Recipes from the Czech Republic.	48 - Leporids Leporids are the approximately 50 species of rabbits and hares. Rabbits sold in the United States for food are not only North American cottontails, but are commonly crosses between New Zealand and Belgian varieties, imported Chinese rabbits, or Scottish hares. The meat is fine grained and mild flavored. Like other lean meat, poultry, and fish, rabbit meat is a good source of high quality protein.
49 - Pigs and Boars In folklore terms, eating the meat of the pig is said to contribute to lack of morality and shame, plus greed for wealth, laziness, indulgence, dirtiness and gluttony -- But they sure are tasty!	50 - Bovines Beef is the culinary name for meat from bovines, especially domestic cattle (cows). There are sections for steak, stew, and burgers, so I'll include roast beef, veal, and other beef dishes not classified by other sections.
51 - Sheep Sheep meat and milk were one of the earliest staple proteins consumed by human civilization after the transition from hunting and gathering to agriculture. Sheep meat prepared for food is known as either mutton or lamb. Sheep meat is called lamb when from younger animals (less than one year old) and mutton when from older ones (more than two years old).	52 - Galliformes Galliformes are an order of birds containing turkeys, grouse, chickens, quails, and pheasants. More than 250 living species are found worldwide. There is a separate section for chicken recipes — This section includes fowl other than chicken.
53 - Cacti Who thought of eating a cactus? The nopal (prickly pear) cactus has fleshy oval leaves which are edible. Some cacti bear edible fruit, such as the prickly pear and Hylocereus, which produces Dragon fruit or Pitaya.	54 - Cranberries Usually cranberries as fruit are served as a compote or jelly, often known generically as cranberry sauce. Cranberry juice is another major use of cranberries; it is usually either sweetened to reduce its natural severe tartness and make "cranberry juice cocktail" or blended with other fruit juices.
55 - Korean Korean recipes.	56 - Duck Duck is the common name for a number of species in the Anatidae family of birds. Duck, delicious duck...
57 - Spanish Umm! Tapas!	58 - Cervidae Deer (singular and plural) are the ruminant mammals forming the family Cervidae. They include for example Moose, red Deer, Reindeer, Roe and Chital. Deer meat is called venison. Deer organ meat is called humble — As in "humble pie".
59 - Chinese No delivery!	60 - Sous Vide Sous-vide (French for "under vacuum") is a method of cooking food sealed in airtight plastic bags in a water bath for a long time — 72 hours is not unusual — at an accurately determined temperature much lower than normally used for cooking, typically around 140°F. The intention is to cook the item evenly, not overcook the outside while still keeping the inside at the same 'doneness' and to keep the food juicier.
61 - Smoothies A smoothie (alternatively spelled smoothy) is a blended and sometimes sweetened beverage made from fresh fruit (fruit smoothie) and in special cases can contain chocolate or peanut butter. In addition to fruit, many smoothies include crushed ice, frozen fruit, honey or contain syrup and ice ingredients. They have a milkshake-like consistency that is thicker than slush drinks. They can also contain milk, yogurt or ice cream.	62 - Appetizers An hors d'oeuvre, appetizer, or starter is a small dish served before a meal.

Subscribe to new recipes in a reader