On Tax day on took my taxes to the office to get mailed. Meanwhile later on this day. Chef Robert Irvine had his own deadline challenge on YV. The episode was A Yahoo Dinner Impossible, I love to mix things up but this mission took it tech wise. The yahoo found took the top Yahoo search foods and then randomly paired those with the top 15 ingredients. From that the Chef and his crew could create dishes from that meet the objectives of the mission.It was tough and came down to the wire. But them came up with a host of recipes that food the bill. These are ones that I would like make so I am showcasing them here. If you try them let me know otherwise I will let you know what I try them.
Tuna Burger
Recipe courtesy Robert Irvine
Show: Dinner: Impossible Episode: Yahoo Search Scramble
Ingredients
* 1/3 cup minced onion
* 2 cloves chopped garlic
* 3 tablespoons canola oil
* 1 pound fresh tuna, diced
* 2 eggs
* 1/2 cup Italian seasoned bread crumbs
* Hot sauce (recommended: Tabasco, optional
* Cooking spray
* 4 hamburger buns
* 2 tomatoes, sliced
* 1/4 pound Brie, sliced
* Sliced kosher pickles
* Wasabi, for serving, optional
Directions
In a small saucepan saute the onion and garlic in oil until tender (without burning the garlic) and set aside to cool.
Combine tuna, eggs, bread crumbs, onion mixture, and hot sauce, in a medium bowl and mix well. Shape into 4 patties (mixture will be very soft and delicate). Refrigerate for 30 minutes to make the patties easier to handle. Coat a nonstick skillet with cooking spray and fry tuna patties for about 3 to 4 minutes per side, or until cooked through. These are fragile, so be careful when turning them. Serve on buns with tomato slices, Brie and kosher pickles. You may decide to serve wasabi on the side.
***
Robert Irvine
Barbeque Carrots
Recipe courtesy Robert Irvine
Show: Dinner: ImpossibleEpisode: Yahoo Search Scramble
Ingredients
* 1 pound baby carrots
* 1 teaspoon dried thyme
* 2 teaspoons sweet orange marmalade
* 1/4 cup honey
* 1 cup BBQ sauce
* 1/4 cup butter, melted
Directions
Preheat oven to 400 degrees F.
Mix all ingredients in a large bowl and toss until the carrots are well coated. Transfer mixture to large rimmed baking sheet, spreading carrots evenly. Bake until brown and tender, stirring occasionally,
Be the first to rate this recipe
**
Lamb Salsa
Recipe courtesy Robert Irvine
Show: Dinner: ImpossibleEpisode: Yahoo Search Scramble
Ingredients
* Oil
* 1 medium red onion, diced
* 8 ounces lean ground lamb
* 1/4 teaspoon onion powder
* 1/3 teaspoon black pepper
* 1 (16-ounce) can pineapple chunks, roughly chopped
* 1 cup finely chopped green pepper
* 5 large tomatoes
* 1 cucumber peeled and diced
* 1/4 cup chopped cilantro leaves
* 12 tablespoons crumbled feta cheese
* 1 package pita bread triangles or chips
Directions
Coat a large saute pan with oil and over medium heat, saute the onions until soft. Add the ground lamb and cook until browned, breaking up the chunks with a wooden spoon. Drain well and place in a serving bowl. Stir in the onion powder and black pepper. Allow to cool and then add pineapple, green pepper, tomatoes, cucumber, cilantro and feta cheese. Adjust the seasoning and serve with pita bread or crackers.
***
Robert Irvine
Lemon Egg Drop Soup
Recipe courtesy Robert Irvine
Show: Dinner: ImpossibleEpisode: Yahoo Search Scramble
Ingredients
* 8 cups chicken broth
* 4 large eggs
* 2 lemons, juiced
* 1/4 teaspoon lemon pepper
* 1 tablespoon lemon zest
* Grated Parmesan
Directions
Bring broth to a boil in a 3 quart saucepan over medium heat. In a medium bowl, whisk eggs, lemon juice and lemon pepper until well blended, then slowly whisk in 1 cup of the hot broth. Lower heat; add egg mixture, stirring constantly. Cook over low heat, stirring until heated through. (Don't boil! Eggs will curdle.)
Remove from heat and stir in lemon zest. Ladle into serving bowls and sprinkle each serving with a little Parmesan.
***
Robert Irvine
Blackberry Aqua's Fresca
Recipe courtesy Robert Irvine
Show: Dinner: ImpossibleEpisode: Yahoo Search Scramble
Ingredients
* 8 cups water
* 2 cups fresh blackberries
* 1/4 cup coarsely chopped fresh mint leaves, plus 8 fresh sprigs, for garnish
* 6 rosehip and hibiscus tea bags
* 3/4 cup granulated sugar
* 1 tablespoon fresh lemon juice
Directions
Bring 8 cups of water to a boil in a large saucepan over medium heat. Add blackberries, mint, and tea bags. Remove from heat and let stand 1 hour at room temperature. Strain the mixture through a sieve, into a pitcher and discard the tea bags and solids. Add sugar and lemon juice to the tea, stirring until sugar dissolves. Pour into glasses or cups and garnish each serving with a mint sprig.
***
Robert Irvine
Eggplant Salad
Recipe courtesy Robert Irvine
Show: Dinner: ImpossibleEpisode: Yahoo Search Scramble
Ingredients
* 2 large eggplants (peeled and sliced)
* 1 pint milk (for soaking eggplant in)
* 4 eggs
* 1 pound yellow cornmeal
* 1/3 cup olive oil
* 1/4 cup rice wine vinegar
* 2 teaspoons Dijon mustard
* Salt and freshly ground black pepper
* 1 large head romaine lettuce, roughly torn
* 1 ripe avocado diced
* 1 ripe mango diced
* 4 tomatoes diced
* 1 English cucumber peeled and diced
* 2 red onions thinly sliced
* 1 red pepper cut into strips
* 2 tablespoons torn mint leaves
* 1 pint canola oil, for frying
Directions
In a large bowl add the eggplant and milk. Let soak about 30 minutes, then strain and set aside. Whisk the eggs together in a medium glass bowl and place cornmeal on a flat sheet tray. Toss the drained eggplant into the egg until evenly coated. Remove with a slotted spoon and allow any excess to drip back into the bowl. Drop the eggplant into the cornmeal and toss to coat well. Remove from the cornmeal, place in a shallow bowl and refrigerate until needed.
Mix the 1/3 cup olive oil, rice wine vinegar, and mustard in a small bowl and season with salt and pepper
In a large bowl, toss all the salad ingredients together including the torn mint and drizzle with the dressing.
Heat the oil in a deep-fryer or a large saute pan, to 350 degrees F. In batches, if necessary, fry the eggplant until crispy and golden brown. Remove from fryer with a slotted spoon and drain on paper towels. Place salad in serving plates and top each serving with eggplant.
Egg Casserole
Recipe courtesy Robert Irvine
Show: Dinner: ImpossibleEpisode: Yahoo Search Scramble
Ingredients
* Butter, for baking dish
* 1 pound Italian sweet sausage, casings removed
* 1/2 cup chopped shallots
* 2 garlic cloves, minced
* 1/2 cup chopped drained oil-packed sun-dried tomatoes
* 4 tablespoons chopped fresh parsley leaves
* 5 large eggs
* 3 large egg yolks
* 1 cup half-and-half
* 1 cup whipping cream
* 2 cups grated mozzarella cheese
* 1/2 teaspoon kosher salt
Directions
Preheat oven to 375 degrees F. Butter 13 by 9 by 2-inch glass baking dish.
Saute sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and saute 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture into the prepared dish. (Can be made 1 day ahead, covered and refrigerated.) Whisk eggs, egg yolks, half-and-half, whipping cream, 1 1/2 cups cheese, and salt in large bowl and blend well. Pour egg mixture over sausage mixture in the baking dish. Sprinkle with remaining 1/2-cup cheese and 2 tablespoons parsley. Bake until top of the casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.
**
Peanut Butter Chili
Recipe courtesy Robert Irvine
Show: Dinner: ImpossibleEpisode: Yahoo Search Scramble
*
Ingredients
* 1/2 cup water
* 3 cloves garlic, minced
* 2 bay leaves
* 1/2 teaspoon cayenne pepper, or to taste
* 1 teaspoon chili powder
* 1 teaspoon garlic powder
* 1 teaspoon Italian seasoning
* 1 (15-ounce) can black beans, rinsed and drained
* 1 (15- ounce) can kidney beans, rinsed and drained
* 1/3 cup creamy peanut butter
* Kosher salt and freshly ground black pepper
* 1 cup shredded Cheddar, optional
* 2 cups tortilla chips, optional
Place the diced tomatoes, water, garlic, and bay leaves into a large saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes. After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper, to taste. Remove to a serving bowl and serve sprinkled with Cheddar, if desired, and tortilla chips alongside.
Cook's Note: To make a different version using ground pork, just saute 2 diced onions with 3 cloves of chopped garlic and 2 pounds of ground pork. Cook until golden brown and then add to the mixture above and adjust seasoning.
Showing posts with label food recipes. Show all posts
Showing posts with label food recipes. Show all posts
Wednesday, April 15, 2009
Friday, March 20, 2009
Latin seasoning called Sazon
I heard about this Latin seasoning called Sazon, made by the Goya company.
http://www.goya.com/english/products/product.html?prodSubCatID=8&prodCatID=4
I have not been able to find the condiment but my sister in -law had a packet which she gave to me when I went back to Providence, RI last week. There are many varieties of this condiment. My sister in law said a good recipe is to use the spice with chicken, rub it all over, add sun dried tomatoes, marinated artichokes and bake it. She raved about the Sazon and using it. Until I can make it I thought I would post some other recipes I found.
Colombian Style Empanada
Recipe #350747 | 25 min | 20 min prep | add private note
| Edit...
*
(0) RATE IT NOW Print Recipe
Your review has been submitted for approval and will appear shortly.
Ice Cool Kitty
By: Ice Cool Kitty
Jan 20, 2009
My husband finally had a great idea for using leftover rotisserie chicken. I used the traditional seasonings with non-traditional methods, still great. These can be frozen before cooking since they are best served fresh. You need frozen empanada dough which is found with the Goya products (there are other brands) and is yellow in color. Or you can make your own using masa harina which would be more authentic.
Ingredients
* 1 cup chicken, cut into small dice (leftovers)
* 1/2 cup potato, cooked, cut up into small dice
* 1 small onion, chopped
* 1/2 cup peas and carrots, cooked
* 1/4 cup tomato, diced (fresh or canned)
* 2 green onions, finely chopped
* 1 garlic clove, minced
* 1 teaspoon cilantro, minced
* 1/4 teaspoon ground cumin
* 1/2 ounce sazon goya (1/2 packet)
* salt
* 1 tablespoon olive oil, divided
* canola oil or other oil (for frying)
Directions
1.
1
Heat 1 teaspoon olive oil in a small skillet. Saute onion about 5 minutes. Combine leftover chicken, leftover potato, peas and carrots, sauteed onion in a bowl. Set aside.
2.
2
Heat remaining oil in same skillet and saute tomato, garlic, green onion, cilantro, cumin, sazon, and salt until mushy. Add to chicken mixture and stir to combine.
3.
3
Place 1 tablespoon in the middle of an empanada disk. Pinch to seal. I start by bringing up the middle then pinching one side closed then moving on to the other side (you can add more filling if there is room, but they must be securely closed).
4.
4
Heat at least 1 inch of oil in a clean skillet, or use a deep fryer, over medium high heat. Cook empanadas until golden brown on each side, turning once.
5.
5
Serve withing a couple of hours either hot or at room temperature.
6.
6
As you eat you can drizzle filling with fresh lime juice, hot pepper sauce, or any piquant sauce.
**
O v e n S t y l e S p a n i s h C h i c k e n
R e c i p e # 3 6 0 5 5 7 | 2 º h o u r s | 1 0 m i n p r e p | a d d p r i v a t e n o t e
( 0 ) R A T E I T N O W P r i n t R e c i p e
Y o u r r e v i e w h a s b e e n s u b m i t t e d f o r a p p r o v a l a n d w i l l a p p e a r s h o r t l y .
B y : L o v e s F o o d
M a r 1 2 , 2 0 0 9
O n c e y o u t r y t h i s w a y t o m a k e S p a n i s h s t y l e c h i c k e n y o u ' l l n e v e r t r y a n y o t h e r w a y ! ! !
S E R V E S 4 - 6 , 6 p i e c e s o f C h i c k e n ( c h a n g e s e r v i n g s a n d
* 4 - 6 p i e c e s c h i c k e n l e g s - t h i g h s
* 2 o u n c e s s a z o n g o y a w i t h c o r i a n d e r a n d a n n a t t o
* a d o b o s e a s o n i n g
* c o o k i n g s p r a y
D i r e c t i o n s
1 .
1
* P r e - H e a t O v e n o n C o n v e c t i o n o r n o t a t 3 5 0 D e g r e e s * .
2 .
2
T a k e c h i c k e n a n d S p r i n k l e e a c h P i e c e w i t h A d o b o w i t h P e p p e r .
3 .
3
T a k e 2 P a c k e t s o f S a z o n a n d s p r i n k l e o n a l l o f t h e m
4 .
4
R u b i n t o c h i c k e n a n d l e t s i t f o r 4 h r s i n R e f r i d g e r a t o r .
5 .
5
L i n e a C o o k i e s h e e t w i t h T i n F o i l .
6 .
6
S p r a y w i t h C o o k i n g S p r a y .
7 .
7
P l a c e C h i c k e n P i e c e s s k i n s i d e u p .
8 .
8
S p r a y w i t h C o o k i n g S p r a y o n e a c h p i e c e o f C h i c k e n w e l l .
9 .
9
P l a c e i n O v e n a n d b a k e f o r 2 h r s o r u n t i l l s k i n i s v e r y C r i s p y .
1 0 .
1 0
S e r v e w i t h Y e l l o w R i c e a n d V e g e t a b l e .
http://www.goya.com/english/products/product.html?prodSubCatID=8&prodCatID=4
I have not been able to find the condiment but my sister in -law had a packet which she gave to me when I went back to Providence, RI last week. There are many varieties of this condiment. My sister in law said a good recipe is to use the spice with chicken, rub it all over, add sun dried tomatoes, marinated artichokes and bake it. She raved about the Sazon and using it. Until I can make it I thought I would post some other recipes I found.
Colombian Style Empanada
Recipe #350747 | 25 min | 20 min prep | add private note
| Edit...
*
(0) RATE IT NOW Print Recipe
Your review has been submitted for approval and will appear shortly.
Ice Cool Kitty
By: Ice Cool Kitty
Jan 20, 2009
My husband finally had a great idea for using leftover rotisserie chicken. I used the traditional seasonings with non-traditional methods, still great. These can be frozen before cooking since they are best served fresh. You need frozen empanada dough which is found with the Goya products (there are other brands) and is yellow in color. Or you can make your own using masa harina which would be more authentic.
Ingredients
* 1 cup chicken, cut into small dice (leftovers)
* 1/2 cup potato, cooked, cut up into small dice
* 1 small onion, chopped
* 1/2 cup peas and carrots, cooked
* 1/4 cup tomato, diced (fresh or canned)
* 2 green onions, finely chopped
* 1 garlic clove, minced
* 1 teaspoon cilantro, minced
* 1/4 teaspoon ground cumin
* 1/2 ounce sazon goya (1/2 packet)
* salt
* 1 tablespoon olive oil, divided
* canola oil or other oil (for frying)
Directions
1.
1
Heat 1 teaspoon olive oil in a small skillet. Saute onion about 5 minutes. Combine leftover chicken, leftover potato, peas and carrots, sauteed onion in a bowl. Set aside.
2.
2
Heat remaining oil in same skillet and saute tomato, garlic, green onion, cilantro, cumin, sazon, and salt until mushy. Add to chicken mixture and stir to combine.
3.
3
Place 1 tablespoon in the middle of an empanada disk. Pinch to seal. I start by bringing up the middle then pinching one side closed then moving on to the other side (you can add more filling if there is room, but they must be securely closed).
4.
4
Heat at least 1 inch of oil in a clean skillet, or use a deep fryer, over medium high heat. Cook empanadas until golden brown on each side, turning once.
5.
5
Serve withing a couple of hours either hot or at room temperature.
6.
6
As you eat you can drizzle filling with fresh lime juice, hot pepper sauce, or any piquant sauce.
**
O v e n S t y l e S p a n i s h C h i c k e n
R e c i p e # 3 6 0 5 5 7 | 2 º h o u r s | 1 0 m i n p r e p | a d d p r i v a t e n o t e
( 0 ) R A T E I T N O W P r i n t R e c i p e
Y o u r r e v i e w h a s b e e n s u b m i t t e d f o r a p p r o v a l a n d w i l l a p p e a r s h o r t l y .
B y : L o v e s F o o d
M a r 1 2 , 2 0 0 9
O n c e y o u t r y t h i s w a y t o m a k e S p a n i s h s t y l e c h i c k e n y o u ' l l n e v e r t r y a n y o t h e r w a y ! ! !
S E R V E S 4 - 6 , 6 p i e c e s o f C h i c k e n ( c h a n g e s e r v i n g s a n d
* 4 - 6 p i e c e s c h i c k e n l e g s - t h i g h s
* 2 o u n c e s s a z o n g o y a w i t h c o r i a n d e r a n d a n n a t t o
* a d o b o s e a s o n i n g
* c o o k i n g s p r a y
D i r e c t i o n s
1 .
1
* P r e - H e a t O v e n o n C o n v e c t i o n o r n o t a t 3 5 0 D e g r e e s * .
2 .
2
T a k e c h i c k e n a n d S p r i n k l e e a c h P i e c e w i t h A d o b o w i t h P e p p e r .
3 .
3
T a k e 2 P a c k e t s o f S a z o n a n d s p r i n k l e o n a l l o f t h e m
4 .
4
R u b i n t o c h i c k e n a n d l e t s i t f o r 4 h r s i n R e f r i d g e r a t o r .
5 .
5
L i n e a C o o k i e s h e e t w i t h T i n F o i l .
6 .
6
S p r a y w i t h C o o k i n g S p r a y .
7 .
7
P l a c e C h i c k e n P i e c e s s k i n s i d e u p .
8 .
8
S p r a y w i t h C o o k i n g S p r a y o n e a c h p i e c e o f C h i c k e n w e l l .
9 .
9
P l a c e i n O v e n a n d b a k e f o r 2 h r s o r u n t i l l s k i n i s v e r y C r i s p y .
1 0 .
1 0
S e r v e w i t h Y e l l o w R i c e a n d V e g e t a b l e .
Saturday, February 21, 2009
HIgher Level Palate Pleasers : Mardi Gras- I love cajun food and New Orleans
I've been to nearby New Orleans, before the carnage of hurricane Katrina, several times for various NASA and other teaching activities/ conferences that I have participated with. While I have never been to Mardi Gras or have eaten at one of the real famous restaurants in New Orleans (Lagasse's places and more there are so many- I did eat at some of the lesser places). This is always an interesting time of the year and reliving some of the times there, walking around the streets, eating at Cafe DeMonde and more. The current Cajun and Creole recipes I continue to try. There have been some Cajun restaurants in Kansas City that I have tried as well like Jazz and some others.
Tonight I got take out for Popeyes chicken which is always great. I also love their cajun dirty rice.It is real good there. There are many ways to make it yourself too though.
This Popeye's recipe here is not complicated but it sure comes out great.
Other recipes include just sausage, throwing in some mushrooms, more cajun spices and more. See if you like some of these
**
Popeye's Dirty Rice Recipies
Popeye's Dirty Rice Recipies
Ingredients:
1 pound spicy bulk breakfast sausage
1 can clear chicken broth - (14 oz)
1/2 cup long-grain rice
1 teaspoon dried minced onion
Cooking Directions:
Brown sausage in skillet until pink color disappears, crumbling with fork.
Stir in broth, rice and minced onion.
Simmer gently, covered, 18 to 20 minutes or until rice is tender and most of broth is absorbed.
***
DIRTY RICE
http://www.gumbopages.com/food/veg/dirty-rice.html
This was transcribed verbatim from a hand-written recipe by my late great-aunt Nettie Zeringue (of da Nint' Ward, and then Da Parish), with a few annotations.
She passed this on to me when I first moved to California, and it came in handy when I had to fend for myself to get Louisiana food. Thanks, Aunt Nettie!
4 teaspoons Tony Chachere's Creole Seasoning (what Aunt Nettie used); OR
3 teaspoons Creole seasoning blend, plus
1 teaspoon salt
1 stick butter
2 cups converted rice
1 cup celery, chopped
2 cups onions, chopped
1 cup bell pepper, chopped
2 tablespoons garlic, minced
4 tablespoons parsley, chopped
1 quart water
Chicken livers, gizzards, necks, wings, backs
"If you bought a whole chicken, season and broil the breasts, legs and thighs to serve as an entree with the rice. If you're making this as a side dish for something else, then ...
"Put the gizzards, livers, wings, necks, backs, etc., in the water, bring to a boil and simmer for about 30 minutes. (Skim off any scum that rises to the surface.) Let cool and remove the meat from the bones. Finely mince the meat and giblets, then return to the water; set aside for the moment.
"Melt the butter in a heavy pot, then add rice and fry until brown. Add onions, garlic, celery, bell pepper and parsley, and fry until transparent.
"Heat the chicken and broth again, and add to the rice. The water should be about one inch above the rice; if needed add extra water.
"Add seasoning, bring to a boil and cook until the water has almost evaporated and is just bubbling on top of the rice. Stir to prevent sticking. Cover and cook over low heat for about 25 minutes. Remove from heat and let rice set for about 10 minutes. When ready to serve, stir rice well.
"Very tasty," said Aunt Nettie.
She added, "If you would like to make jambalaya, you can use this dirty rice recipe except for the giblets. I put whatever I want, sometimes shrimp, smoked sausage, ham, or whatever. The shrimp jambalaya is the best."
**
http://www.gumbopages.com/food/veg/eggplant.html
Stuffed Eggplant
(from the Bon Ton Restaurant)
6 medium eggplants
1 pound small shrimp
1 pound white lump crab meat
4 bell peppers
4 medium onions
1/2 cup parsley
3 pods garlic
Salt and pepper to taste
1/2 cup celery
Bread crumbs
Boil eggplants until soft; then dig out meat. Save eggplant shells. While you are doing this, fry bell peppers, onion, celery, and garlic together until limp, then add eggplant meat. Let smother on medium fire till most water is cooked out, then add shrimp. Cook for another 20 minutes, then put all of this in another bowl and fold in crab meat and parsley. Let cool a little, then add enough bread crumbs to be firm enough to stuff shells. Sprinkle a little bread crumbs on top and paprika. Then sprinkle a little oil or oleo on top. Bake till done or brown in 350°F oven. Serves 12.
**
Cajun Chicken Pizza
1 Mama Mary’s 12 inch Thin & Crispy Gourmet Pizza Crust
Olive oil to mist the crust
1/2 cup; (1 stick ) butter
2 tblspn fresh ground pepper
2 tblspnl fresh lemon juice
1 tblspn paprika
1 tblspnl dried basil crumbled
1 tblspn garlic cloves , minced
2 bay leaves crumbled
2 tspn dried rosemary , crumbled
1 tspn cayenne pepper
1 tspn fresh grated nutmeg
1/2 tspn salt
1 - 3lb chicken , cut into piece
3/4 cup pizza sauce
1 cup Mozzarella Cheesed shredded
2 Roma tomatoes, peeled and sliced
10 basil leaves, rolled and thinly sliced
2 tablespoons pine nuts, toasted
Preheat oven to 450F.
Melt butter in heavy large skilled over medium -low heat, Add next 11 ingredients and cook until spices are aromatic stirring occasionally, about 5 minutes. Remove from heat and let cool. Add chicken, turning to cool. Cover and chill for 2-4 hours.
Reduce oven temperature to 425 F.
Place the pizza sauce over the crust, making sure none of it it is on the pizza rim.
Spread the cajun pepper chicken pieces over the pizza.
Spread the cheese over top over the chicken, add the tomatoes, the basils and then the pine nuts.
Keeping pizza on the pan bake for 8-10 minutes. To crisp the crust remove from the parchment-lined pan and place directly on the oven rack for 3 additional minutes.
Remove from oven. Top pizza with basil leaves and pine nuts.
**
Tonight I got take out for Popeyes chicken which is always great. I also love their cajun dirty rice.It is real good there. There are many ways to make it yourself too though.
This Popeye's recipe here is not complicated but it sure comes out great.
Other recipes include just sausage, throwing in some mushrooms, more cajun spices and more. See if you like some of these
**
Popeye's Dirty Rice Recipies
Popeye's Dirty Rice Recipies
Ingredients:
1 pound spicy bulk breakfast sausage
1 can clear chicken broth - (14 oz)
1/2 cup long-grain rice
1 teaspoon dried minced onion
Cooking Directions:
Brown sausage in skillet until pink color disappears, crumbling with fork.
Stir in broth, rice and minced onion.
Simmer gently, covered, 18 to 20 minutes or until rice is tender and most of broth is absorbed.
***
DIRTY RICE
http://www.gumbopages.com/food/veg/dirty-rice.html
This was transcribed verbatim from a hand-written recipe by my late great-aunt Nettie Zeringue (of da Nint' Ward, and then Da Parish), with a few annotations.
She passed this on to me when I first moved to California, and it came in handy when I had to fend for myself to get Louisiana food. Thanks, Aunt Nettie!
4 teaspoons Tony Chachere's Creole Seasoning (what Aunt Nettie used); OR
3 teaspoons Creole seasoning blend, plus
1 teaspoon salt
1 stick butter
2 cups converted rice
1 cup celery, chopped
2 cups onions, chopped
1 cup bell pepper, chopped
2 tablespoons garlic, minced
4 tablespoons parsley, chopped
1 quart water
Chicken livers, gizzards, necks, wings, backs
"If you bought a whole chicken, season and broil the breasts, legs and thighs to serve as an entree with the rice. If you're making this as a side dish for something else, then ...
"Put the gizzards, livers, wings, necks, backs, etc., in the water, bring to a boil and simmer for about 30 minutes. (Skim off any scum that rises to the surface.) Let cool and remove the meat from the bones. Finely mince the meat and giblets, then return to the water; set aside for the moment.
"Melt the butter in a heavy pot, then add rice and fry until brown. Add onions, garlic, celery, bell pepper and parsley, and fry until transparent.
"Heat the chicken and broth again, and add to the rice. The water should be about one inch above the rice; if needed add extra water.
"Add seasoning, bring to a boil and cook until the water has almost evaporated and is just bubbling on top of the rice. Stir to prevent sticking. Cover and cook over low heat for about 25 minutes. Remove from heat and let rice set for about 10 minutes. When ready to serve, stir rice well.
"Very tasty," said Aunt Nettie.
She added, "If you would like to make jambalaya, you can use this dirty rice recipe except for the giblets. I put whatever I want, sometimes shrimp, smoked sausage, ham, or whatever. The shrimp jambalaya is the best."
**
http://www.gumbopages.com/food/veg/eggplant.html
Stuffed Eggplant
(from the Bon Ton Restaurant)
6 medium eggplants
1 pound small shrimp
1 pound white lump crab meat
4 bell peppers
4 medium onions
1/2 cup parsley
3 pods garlic
Salt and pepper to taste
1/2 cup celery
Bread crumbs
Boil eggplants until soft; then dig out meat. Save eggplant shells. While you are doing this, fry bell peppers, onion, celery, and garlic together until limp, then add eggplant meat. Let smother on medium fire till most water is cooked out, then add shrimp. Cook for another 20 minutes, then put all of this in another bowl and fold in crab meat and parsley. Let cool a little, then add enough bread crumbs to be firm enough to stuff shells. Sprinkle a little bread crumbs on top and paprika. Then sprinkle a little oil or oleo on top. Bake till done or brown in 350°F oven. Serves 12.
**
Cajun Chicken Pizza
1 Mama Mary’s 12 inch Thin & Crispy Gourmet Pizza Crust
Olive oil to mist the crust
1/2 cup; (1 stick ) butter
2 tblspn fresh ground pepper
2 tblspnl fresh lemon juice
1 tblspn paprika
1 tblspnl dried basil crumbled
1 tblspn garlic cloves , minced
2 bay leaves crumbled
2 tspn dried rosemary , crumbled
1 tspn cayenne pepper
1 tspn fresh grated nutmeg
1/2 tspn salt
1 - 3lb chicken , cut into piece
3/4 cup pizza sauce
1 cup Mozzarella Cheesed shredded
2 Roma tomatoes, peeled and sliced
10 basil leaves, rolled and thinly sliced
2 tablespoons pine nuts, toasted
Preheat oven to 450F.
Melt butter in heavy large skilled over medium -low heat, Add next 11 ingredients and cook until spices are aromatic stirring occasionally, about 5 minutes. Remove from heat and let cool. Add chicken, turning to cool. Cover and chill for 2-4 hours.
Reduce oven temperature to 425 F.
Place the pizza sauce over the crust, making sure none of it it is on the pizza rim.
Spread the cajun pepper chicken pieces over the pizza.
Spread the cheese over top over the chicken, add the tomatoes, the basils and then the pine nuts.
Keeping pizza on the pan bake for 8-10 minutes. To crisp the crust remove from the parchment-lined pan and place directly on the oven rack for 3 additional minutes.
Remove from oven. Top pizza with basil leaves and pine nuts.
**
Monday, July 14, 2008
A year ago, I learned about Umami, the fifth food source/sense/taste
Since I started a Gourmet food group recently and have my own blog, I wanted to post and share withyou-all more Umami food sources and information.
You know it when you taste it. You probably have eaten umami all the time. You just don't know it. It's that meaty, savory, flavorful taste we get from things like Parmesan cheese, mushrooms and red wine. Usually the more "mature" a food is (say, a Parmesan cheese versus a "younger" cheese like mozzarella), the more umami flavor it will have. But where do these food elements go?
We know about sweet, sour, salty and bitter. The name umami was coined in Japan in the 20th century, when the taste (found in Eastern staples like seaweed) was first identified as unique. So what's the difference between really good flavor and taste and this Umami stuff?
Try this. Use flavored jelly bean (or something sweet) or something like it. Put one in your mouth and chew it while holding your nose. You taste a (sweet) sensation, but that's it. Then, release your nose. When you do, the fullness of the flavor will come rushing through. This is because our olfactory senses (nose) are necessary for completing many of the flavors we experience especially when we eat or experience food. That's not the case with the basic tastes groupings, which are detected solely by the tongue.
The tongue has 10,000 taste buds. Each remarkably containing specific cells designed to sense sweet, salty, sour, bitter or Umami. In 2000, researchers at the University of Miami discovered a specific receptor designed to recognize glutamate, one of the principal amino acids that give off the Umami taste. And these scientists and others have found more information about Umami and how to use it.
David Kasabian, author of "Umami: Cooking with the Fifth Taste," says Umami type foods are very delicious and very satisfying. Foods that don't have Umami are not as satisfying. And as a result we eat more food. So, Umami-rich food creates satisfaction and can be a way to make you more fit, healthy and keep your waist.
Many use salt to increase the taste (Emeril Lagassi and others talk about this on their shows). But if
if you want to reduce the amount of sodium that's in your diet, use more Umami in your food. That way you don't have to use salt it as much.
Also Umami creates a sensation that chefs call "mouth-fee"l. It's the sensation we get from eating fat. To reduce the amount of fat in our food is by making by making sure that we've got enough Umami in that food or recipes.
David Kasabian, author of "Umami: Cooking with the Fifth Taste," says understanding Umami can be helpful (1) in making your food more flavorful ; (2) more delicious; (3) help make recipes, foods and dishes more satisfying; (4) help cut down on calories, salt and eating too much and keeping you more healthy.
Excerpt: "The Fifth Taste: Cooking with Umami"
Explore the flavor beyond sweet, sour, salty and bitter
http://www.msnbc.msn.com/id/22575932/
Some of the Umami food sources have or include (from Cooking Light , March 2008)
(1) Smoked fish
(2) Nam pla (fish sauce)
(3) Serrano ham and cured pork
(4) Corn
(5) Tomatoes (vine ripened)
(6) Aged cheeses ( Parmegiano- Reggiano)
(7) Shellfish
(8) Soy sauce
(9) Miso
(10) Mushrooms ( portabellos, shitakes, poricimi, morels)
links and recipes below
also more recipes etc
http://www.umamiinfo.com/recipes/
http://www.umamiinfo.com/recipes/
http://www.grouprecipes.com/flavor/umami
http://www.globalgourmet.com/food/special/2006/fifth/
http://ww.amateurgourmet.com/2008/05/umami_morimoto.html
http://www.umamicafe.com/the_fifth_taste.htm
http://www.eatingoutloud.com/2007/04/whos-umami.html
**
Asparagus frittata
From "The Fifth Taste: Cooking with Umami"
Serves 2
Frittata is an Italian-style open-faced omelet, cooked slowly on the stovetop then finished under the broiler. Although it is a simple, rustic dish, it takes some time and effort. But it pays off with rich, deep flavors and satisfying textures. The asparagus, eggs, cheese, tomatoes and olives are all rich in Umami.
INGREDIENTS
• 2 tablespoons olive oil
• 6 spears pencil-thin asparagus
• 1 medium red onion, 1/4” slices
• 1 small shallot, roughly chopped
• 1/2 teaspoon kosher salt
• 4 large eggs, lightly beaten
• 1/2 cup Parmigano-Reggiano cheese, coarsely grated
• 1 small ripe red Roma tomato, diced
• 1 tablespoon green olives, sliced
• 1/4 teaspoon freshly ground black pepper
DIRECTIONS
Wash and trim the asparagus. Cut into Ũ inch lengths. Cook in boiling, salted water until al dente, 1Ũ to 2 minutes. Drain and set aside uncovered.
Heat the olive oil on medium in an 8” nonstick fry pan with a heat-resistant handle. Add the onions, shallots and salt and toss to coat. Caramelize them by cooking them very slowly (they should barely sizzle), stirring occasionally, until deep golden brown, about 20 minutes. Drain the onions and shallots thoroughly, leaving as much oil in the pan as you can. Set aside to cool.
Thoroughly mix the cheese, tomato, olives, pepper and cooled onion and shallots into the beaten eggs. Reheat the oil in the pan on medium. When a drop of water tossed into the pan sizzles loudly, add the egg mixture, stirring briefly to distribute the fillings. Turn burner to low and let the mixture cook slowly. You should see just a few lazy bubbles popping up around the edges. Cook undisturbed until the edges are cooked but the middle is still very liquid, about 8 minutes.
Put the pan under a medium broiler until the top of the frittata is golden brown, the edges are puffed up and the center is just set (the center will jiggle slightly but pops right back after you poke it), about 2 minutes. Don’t overcook it! Loosen with a nonscratch spatula, if needed. Move to a warmed platter and serve right away.
**
Maxed-out meatloaf
From "The Fifth Taste: Cooking with Umami"
Serves 6 to 8 for dinner
With apologies to grandmothers everywhere, we humbly suggest that this is going to become your favorite meatloaf ever. Not because it is radically different, because it is not. But rather because it’s more of what you love meatloaf for — Umami. If by some odd chance you don’t eat it all for dinner, you’ll want to fry up a slice to go with your eggs and toast for breakfast, and put a slab between two slices of crusty bread for lunch. The mushrooms, eggs, beef, tomato, corn, soy sauce, truffle oil and bacon are all rich in umami.
INGREDIENTS
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 2 medium onions, medium diced
• 2 cloves garlic, finely minced
• 5 ounces crimini or other mushrooms, 1/4” sliced
• 1 medium red bell pepper
• 2 eggs
• 2 pounds ground beef
• 1 ripe red tomato, diced and then crushed
• 1 cup cooked corn kernels, frozen or fresh cooked
• 1 cup fine dry bread crumbs
• 3 tablespoons soy sauce
• 2 teaspoons white truffle oil
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• Olive oil for brushing
• 1/2 pound hickory-smoked bacon, sliced
DIRECTIONS
Preheat oven to 450° F.
Heat 2 tablespoons olive oil in a large skillet. Add the onions and sauté until translucent. Add the garlic and mushrooms and sauté until mixture is caramelized, about 6 minutes more. Set aside to cool thoroughly.
Core and cut the red bell pepper into quarters. Coat the pepper pieces with the remaining olive oil and grill on a stovetop grill or under the broiler until barely cooked through.
Beat two eggs in a large bowl. Add ground beef, cooked vegetables, tomato, corn, bread crumbs, soy sauce, truffle oil, salt and pepper. Gently mix by hand until just incorporated. Do not overwork the ground beef. The fat will smear and the meatloaf will be dry and tough.
Brush or spray a medium-size sheet pan with oil. Put the meatloaf mixture onto the pan and shape into a loaf twice as wide as it is tall. Drape bacon diagonally across the entire loaf, overlapping, to completely cover meat. Secure the ends with several toothpicks.
Place in the middle of the preheated oven and immediately reduce the heat to 375° F. Bake for 1 hour or until internal temperature reaches 155° F. Rest for 10 minutes before slicing and serving.
**
'Ragumami' tomato two-meat sauce
From "The Fifth Taste: Cooking with Umami"
Serves 8 to 10 for dinner
This sauce is very chunky and exceedingly umami. Serve it with your favorite pasta (spaghetti is a natural), a big tossed salad and some crusty bread and you have an easy meal that will delight any crowd. Combining beef and pork gives this an unexpected dimension of meaty flavor. Pecorino Romano is a sharp and tangy sheep’s-milk cheese that is quite distinctive, but any good-quality hard grating cheese will suffice. The beef, pork, mushrooms, wine, tomatoes, Worcestershire sauce, vinegar and cheese are all rich in umami.
INGREDIENTS
• 4 tablespoons extra-virgin olive oil
• 1 pound ground beef
• 1 pound ground pork
• 1 tablespoon milk
• 3 small onions, minced
• 1 medium shallot, minced
• 6 cloves garlic, minced
• 1 medium jalapeno pepper, stem and seeds removed, minced
• 1/4 pound shiitake mushrooms, diced
• 1 cup dry red wine
• 2 28-ounce cans Italian-style tomatoes, chopped
• 28 ounces water
• 2 tablespoons Worcestershire sauce
• 1 tablespoon red wine vinegar, or as needed
• A generous handful each of fresh cilantro and basil, stems removed
• 1 cup grated Pecorino Romano cheese passed around the table for sprinkling
DIRECTIONS
Heat 1 tablespoon olive oil in a 6-quart sauce pan. Brown the hamburger and ground pork in batches (about Ũ pound at a time) until well browned, adding a splash of the milk to each batch. Reserve the browned meat. Add Ũ cup of the wine to deglaze the pan, scraping with a wooden spoon to remove any brown bits left behind. Add the wine in the pan to the reserved meat.
Wipe out the pan with a paper towel or clean cloth. Heat the remaining 3 tablespoons olive oil. Sauté onions and shallots until translucent. Add the peppers, mushrooms and garlic and sauté 2 minutes more, taking care not to burn the garlic. Add the remaining wine, stir and scrape with a wooden spoon. Boil the mixture for 2 minutes or until the wine is almost gone. Add cooked vegetables, tomatoes, water and Worcestershire. Simmer for one hour or until desired texture, stirring occasionally. Add salt, pepper and red wine vinegar to taste. Turn off stove and add basil and cilantro leaves, stirring them in until they wilt. Serve.
You know it when you taste it. You probably have eaten umami all the time. You just don't know it. It's that meaty, savory, flavorful taste we get from things like Parmesan cheese, mushrooms and red wine. Usually the more "mature" a food is (say, a Parmesan cheese versus a "younger" cheese like mozzarella), the more umami flavor it will have. But where do these food elements go?
We know about sweet, sour, salty and bitter. The name umami was coined in Japan in the 20th century, when the taste (found in Eastern staples like seaweed) was first identified as unique. So what's the difference between really good flavor and taste and this Umami stuff?
Try this. Use flavored jelly bean (or something sweet) or something like it. Put one in your mouth and chew it while holding your nose. You taste a (sweet) sensation, but that's it. Then, release your nose. When you do, the fullness of the flavor will come rushing through. This is because our olfactory senses (nose) are necessary for completing many of the flavors we experience especially when we eat or experience food. That's not the case with the basic tastes groupings, which are detected solely by the tongue.
The tongue has 10,000 taste buds. Each remarkably containing specific cells designed to sense sweet, salty, sour, bitter or Umami. In 2000, researchers at the University of Miami discovered a specific receptor designed to recognize glutamate, one of the principal amino acids that give off the Umami taste. And these scientists and others have found more information about Umami and how to use it.
David Kasabian, author of "Umami: Cooking with the Fifth Taste," says Umami type foods are very delicious and very satisfying. Foods that don't have Umami are not as satisfying. And as a result we eat more food. So, Umami-rich food creates satisfaction and can be a way to make you more fit, healthy and keep your waist.
Many use salt to increase the taste (Emeril Lagassi and others talk about this on their shows). But if
if you want to reduce the amount of sodium that's in your diet, use more Umami in your food. That way you don't have to use salt it as much.
Also Umami creates a sensation that chefs call "mouth-fee"l. It's the sensation we get from eating fat. To reduce the amount of fat in our food is by making by making sure that we've got enough Umami in that food or recipes.
David Kasabian, author of "Umami: Cooking with the Fifth Taste," says understanding Umami can be helpful (1) in making your food more flavorful ; (2) more delicious; (3) help make recipes, foods and dishes more satisfying; (4) help cut down on calories, salt and eating too much and keeping you more healthy.
Excerpt: "The Fifth Taste: Cooking with Umami"
Explore the flavor beyond sweet, sour, salty and bitter
http://www.msnbc.msn.com/id/22575932/
Some of the Umami food sources have or include (from Cooking Light , March 2008)
(1) Smoked fish
(2) Nam pla (fish sauce)
(3) Serrano ham and cured pork
(4) Corn
(5) Tomatoes (vine ripened)
(6) Aged cheeses ( Parmegiano- Reggiano)
(7) Shellfish
(8) Soy sauce
(9) Miso
(10) Mushrooms ( portabellos, shitakes, poricimi, morels)
links and recipes below
also more recipes etc
http://www.umamiinfo.com/recipes/
http://www.umamiinfo.com/recipes/
http://www.grouprecipes.com/flavor/umami
http://www.globalgourmet.com/food/special/2006/fifth/
http://ww.amateurgourmet.com/2008/05/umami_morimoto.html
http://www.umamicafe.com/the_fifth_taste.htm
http://www.eatingoutloud.com/2007/04/whos-umami.html
**
Asparagus frittata
From "The Fifth Taste: Cooking with Umami"
Serves 2
Frittata is an Italian-style open-faced omelet, cooked slowly on the stovetop then finished under the broiler. Although it is a simple, rustic dish, it takes some time and effort. But it pays off with rich, deep flavors and satisfying textures. The asparagus, eggs, cheese, tomatoes and olives are all rich in Umami.
INGREDIENTS
• 2 tablespoons olive oil
• 6 spears pencil-thin asparagus
• 1 medium red onion, 1/4” slices
• 1 small shallot, roughly chopped
• 1/2 teaspoon kosher salt
• 4 large eggs, lightly beaten
• 1/2 cup Parmigano-Reggiano cheese, coarsely grated
• 1 small ripe red Roma tomato, diced
• 1 tablespoon green olives, sliced
• 1/4 teaspoon freshly ground black pepper
DIRECTIONS
Wash and trim the asparagus. Cut into Ũ inch lengths. Cook in boiling, salted water until al dente, 1Ũ to 2 minutes. Drain and set aside uncovered.
Heat the olive oil on medium in an 8” nonstick fry pan with a heat-resistant handle. Add the onions, shallots and salt and toss to coat. Caramelize them by cooking them very slowly (they should barely sizzle), stirring occasionally, until deep golden brown, about 20 minutes. Drain the onions and shallots thoroughly, leaving as much oil in the pan as you can. Set aside to cool.
Thoroughly mix the cheese, tomato, olives, pepper and cooled onion and shallots into the beaten eggs. Reheat the oil in the pan on medium. When a drop of water tossed into the pan sizzles loudly, add the egg mixture, stirring briefly to distribute the fillings. Turn burner to low and let the mixture cook slowly. You should see just a few lazy bubbles popping up around the edges. Cook undisturbed until the edges are cooked but the middle is still very liquid, about 8 minutes.
Put the pan under a medium broiler until the top of the frittata is golden brown, the edges are puffed up and the center is just set (the center will jiggle slightly but pops right back after you poke it), about 2 minutes. Don’t overcook it! Loosen with a nonscratch spatula, if needed. Move to a warmed platter and serve right away.
**
Maxed-out meatloaf
From "The Fifth Taste: Cooking with Umami"
Serves 6 to 8 for dinner
With apologies to grandmothers everywhere, we humbly suggest that this is going to become your favorite meatloaf ever. Not because it is radically different, because it is not. But rather because it’s more of what you love meatloaf for — Umami. If by some odd chance you don’t eat it all for dinner, you’ll want to fry up a slice to go with your eggs and toast for breakfast, and put a slab between two slices of crusty bread for lunch. The mushrooms, eggs, beef, tomato, corn, soy sauce, truffle oil and bacon are all rich in umami.
INGREDIENTS
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 2 medium onions, medium diced
• 2 cloves garlic, finely minced
• 5 ounces crimini or other mushrooms, 1/4” sliced
• 1 medium red bell pepper
• 2 eggs
• 2 pounds ground beef
• 1 ripe red tomato, diced and then crushed
• 1 cup cooked corn kernels, frozen or fresh cooked
• 1 cup fine dry bread crumbs
• 3 tablespoons soy sauce
• 2 teaspoons white truffle oil
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• Olive oil for brushing
• 1/2 pound hickory-smoked bacon, sliced
DIRECTIONS
Preheat oven to 450° F.
Heat 2 tablespoons olive oil in a large skillet. Add the onions and sauté until translucent. Add the garlic and mushrooms and sauté until mixture is caramelized, about 6 minutes more. Set aside to cool thoroughly.
Core and cut the red bell pepper into quarters. Coat the pepper pieces with the remaining olive oil and grill on a stovetop grill or under the broiler until barely cooked through.
Beat two eggs in a large bowl. Add ground beef, cooked vegetables, tomato, corn, bread crumbs, soy sauce, truffle oil, salt and pepper. Gently mix by hand until just incorporated. Do not overwork the ground beef. The fat will smear and the meatloaf will be dry and tough.
Brush or spray a medium-size sheet pan with oil. Put the meatloaf mixture onto the pan and shape into a loaf twice as wide as it is tall. Drape bacon diagonally across the entire loaf, overlapping, to completely cover meat. Secure the ends with several toothpicks.
Place in the middle of the preheated oven and immediately reduce the heat to 375° F. Bake for 1 hour or until internal temperature reaches 155° F. Rest for 10 minutes before slicing and serving.
**
'Ragumami' tomato two-meat sauce
From "The Fifth Taste: Cooking with Umami"
Serves 8 to 10 for dinner
This sauce is very chunky and exceedingly umami. Serve it with your favorite pasta (spaghetti is a natural), a big tossed salad and some crusty bread and you have an easy meal that will delight any crowd. Combining beef and pork gives this an unexpected dimension of meaty flavor. Pecorino Romano is a sharp and tangy sheep’s-milk cheese that is quite distinctive, but any good-quality hard grating cheese will suffice. The beef, pork, mushrooms, wine, tomatoes, Worcestershire sauce, vinegar and cheese are all rich in umami.
INGREDIENTS
• 4 tablespoons extra-virgin olive oil
• 1 pound ground beef
• 1 pound ground pork
• 1 tablespoon milk
• 3 small onions, minced
• 1 medium shallot, minced
• 6 cloves garlic, minced
• 1 medium jalapeno pepper, stem and seeds removed, minced
• 1/4 pound shiitake mushrooms, diced
• 1 cup dry red wine
• 2 28-ounce cans Italian-style tomatoes, chopped
• 28 ounces water
• 2 tablespoons Worcestershire sauce
• 1 tablespoon red wine vinegar, or as needed
• A generous handful each of fresh cilantro and basil, stems removed
• 1 cup grated Pecorino Romano cheese passed around the table for sprinkling
DIRECTIONS
Heat 1 tablespoon olive oil in a 6-quart sauce pan. Brown the hamburger and ground pork in batches (about Ũ pound at a time) until well browned, adding a splash of the milk to each batch. Reserve the browned meat. Add Ũ cup of the wine to deglaze the pan, scraping with a wooden spoon to remove any brown bits left behind. Add the wine in the pan to the reserved meat.
Wipe out the pan with a paper towel or clean cloth. Heat the remaining 3 tablespoons olive oil. Sauté onions and shallots until translucent. Add the peppers, mushrooms and garlic and sauté 2 minutes more, taking care not to burn the garlic. Add the remaining wine, stir and scrape with a wooden spoon. Boil the mixture for 2 minutes or until the wine is almost gone. Add cooked vegetables, tomatoes, water and Worcestershire. Simmer for one hour or until desired texture, stirring occasionally. Add salt, pepper and red wine vinegar to taste. Turn off stove and add basil and cilantro leaves, stirring them in until they wilt. Serve.
Tuesday, April 29, 2008
Saw Andrew Zimmern on Travel Channel: Bengali food
I have tried and made Indian. But Bengali I have eaten in restaurants but not sure if there Bengali recipes. I found some good websites to try out and found some good recipes to try. I will report On these or which ones I cook.
Enjoy!
http://www.marga.org/food/int/bengali/
http://www.fooddownunder.com/cgi-bin/search.cgi?q=bengali
http://www.indobase.com/recipes/category/bengali-recipes.php
http://cuisine.kolkatabeckons.com/
This recipe looked simple but different
http://cuisine.kolkatabeckons.com/fried_chilli_chicken.html
and Anirban Biswas. All rights reserved.
fried_chilli_chicken
Ingredients
• 500 g chicken
• 4 tbsp vinegar
• 2 tsp chilli powder
• 8-10 green chillies
• 6 tbsp Soya sauce
• Salt to taste
Method
• Cut the chicken into small pieces. Wash it and drain the excess water. Marinate in vinegar and salt for 45 minutes.
• Wash and chop the green chillies.
• Heat oil in a skillet. Add chicken pieces and fry till light brown.
• Add chopped green chillies and Soya sauce. Fry on medium heat for 2-3 minutes.
• Serve hot.
Copyright © 2002 - 2007 Sudeshna Biswas
and Anirban Biswas. All rights reserved.
Bengali chicken
Ingredients
• 500 g salmon fish fillet
• 2 green chillies
• 2 tbsp mustard powder
• 1 tbsp chilli powder
• 1 tsp turmeric powder
• 1 tsp poppy seed powder
• 2 tbsp canola oil
• 2 tbsp mustard oil
• Salt to taste
Method
• Wash and split green chillies.
• Rub salt and turmeric on the salmon fillets and set aside for 15 minutes.
• Make a paste of mustard powder, chilli powder and poppy seed powder in some water. Add salt to the paste.
• Place salmon fillets in a baking dish.
• Spread the spices paste on salmon fillets. Add split green chillies.
• Cover the baking dish with aluminum foil and bake at 350 degrees for 15-20 minutes.
• Serve hot.
Courtesy: Mehendi Das
Tomato Chutney
Ingredients
• 4 tomatoes
• 1 tsp ginger paste
• 10 g raisins
• 1Ũ tsp panch phoron
• 5 tbsp sugar
• Salt to taste
Method
• Pressure cook tomatoes for 5 minutes.
• Heat oil in a pan. Add panch phoron and sauté till it sputters.
• Add ginger paste and stir fry for a minute over low heat.
• Add tomato. Stir and break into pieces.
• Add sugar, salt and a little water. Bring to boil.
• Add raisins and simmer till desired consistency.
• Cool and refrigerate.
• Serve chilled.
Courtesy: Bandana Biswas
Copyright © 2002 - 2007 Sudeshna Biswas
and Anirban Biswas. All rights reserved.
Ingredients
• 4 eggs
• Ũ onion
• Ũ cucumber
• Ũ capsicum
• 3 green chillies
• 1 lemon
• 2 cups wheat flour (moida)
• 1Ũ tbsp tomato sauce
• 1 tbsp chilli sauce
• Salt to taste
Egg Roll Bangali style
Method
• Wash, peel and cut cucumber into thin slivers. Wash and slice the capsicum. Finely slice the onion. Wash and chop green chillies.
• Place flour in a bowl and rub in ghee.
• Add lukewarm water and mix into a firm dough.
• Knead dough for 10-15 minutes until elastic. Cover and rest for 1 hour.
• Pinch off pieces of dough and shape into 2 inch balls. Smear oil and roll out on a lightly oiled board into a Ũ cm thick circular shape.
• Heat oil in a griddle. Cook parota on one side, on the griddle, for 30 seconds and turn over. Smear oil over the top of the side that has been cooked first. Fry both the sides till golden yellow on low heat.
• Whisk an egg in a bowl. Add a pinch of salt. Beat lightly with a fork.
• Heat 1 tbsp oil on a griddle. Reduce heat and add the egg. Move the griddle in a circular motion to spread egg uniformly in a circular shape. Do not turn over.
• Immediately place a parota on the egg. Press with a spatula. Cook on low heat for a few seconds.
• Turn carefully and cook for a few seconds. Remove from heat. Repeat for all parotas.
• Place a portion of each of the cut vegetables in the middle of each parota. Sprinkle salt. Squeeze lemon juice. Spread some tomato ketchup and chilli sauce.
• Roll up parotas. Wrap a paper napkin around the bottom half of the egg roll.
• Serve hot.
Dr. Eric Flescher, Olathe, KS(dreric1kansas@aol.com)
The Traveling Gourmet
Enjoy!
http://www.marga.org/food/int/bengali/
http://www.fooddownunder.com/cgi-bin/search.cgi?q=bengali
http://www.indobase.com/recipes/category/bengali-recipes.php
http://cuisine.kolkatabeckons.com/
This recipe looked simple but different
http://cuisine.kolkatabeckons.com/fried_chilli_chicken.html
and Anirban Biswas. All rights reserved.
fried_chilli_chicken
Ingredients
• 500 g chicken
• 4 tbsp vinegar
• 2 tsp chilli powder
• 8-10 green chillies
• 6 tbsp Soya sauce
• Salt to taste
Method
• Cut the chicken into small pieces. Wash it and drain the excess water. Marinate in vinegar and salt for 45 minutes.
• Wash and chop the green chillies.
• Heat oil in a skillet. Add chicken pieces and fry till light brown.
• Add chopped green chillies and Soya sauce. Fry on medium heat for 2-3 minutes.
• Serve hot.
Copyright © 2002 - 2007 Sudeshna Biswas
and Anirban Biswas. All rights reserved.
Bengali chicken
Ingredients
• 500 g salmon fish fillet
• 2 green chillies
• 2 tbsp mustard powder
• 1 tbsp chilli powder
• 1 tsp turmeric powder
• 1 tsp poppy seed powder
• 2 tbsp canola oil
• 2 tbsp mustard oil
• Salt to taste
Method
• Wash and split green chillies.
• Rub salt and turmeric on the salmon fillets and set aside for 15 minutes.
• Make a paste of mustard powder, chilli powder and poppy seed powder in some water. Add salt to the paste.
• Place salmon fillets in a baking dish.
• Spread the spices paste on salmon fillets. Add split green chillies.
• Cover the baking dish with aluminum foil and bake at 350 degrees for 15-20 minutes.
• Serve hot.
Courtesy: Mehendi Das
Tomato Chutney
Ingredients
• 4 tomatoes
• 1 tsp ginger paste
• 10 g raisins
• 1Ũ tsp panch phoron
• 5 tbsp sugar
• Salt to taste
Method
• Pressure cook tomatoes for 5 minutes.
• Heat oil in a pan. Add panch phoron and sauté till it sputters.
• Add ginger paste and stir fry for a minute over low heat.
• Add tomato. Stir and break into pieces.
• Add sugar, salt and a little water. Bring to boil.
• Add raisins and simmer till desired consistency.
• Cool and refrigerate.
• Serve chilled.
Courtesy: Bandana Biswas
Copyright © 2002 - 2007 Sudeshna Biswas
and Anirban Biswas. All rights reserved.
Ingredients
• 4 eggs
• Ũ onion
• Ũ cucumber
• Ũ capsicum
• 3 green chillies
• 1 lemon
• 2 cups wheat flour (moida)
• 1Ũ tbsp tomato sauce
• 1 tbsp chilli sauce
• Salt to taste
Egg Roll Bangali style
Method
• Wash, peel and cut cucumber into thin slivers. Wash and slice the capsicum. Finely slice the onion. Wash and chop green chillies.
• Place flour in a bowl and rub in ghee.
• Add lukewarm water and mix into a firm dough.
• Knead dough for 10-15 minutes until elastic. Cover and rest for 1 hour.
• Pinch off pieces of dough and shape into 2 inch balls. Smear oil and roll out on a lightly oiled board into a Ũ cm thick circular shape.
• Heat oil in a griddle. Cook parota on one side, on the griddle, for 30 seconds and turn over. Smear oil over the top of the side that has been cooked first. Fry both the sides till golden yellow on low heat.
• Whisk an egg in a bowl. Add a pinch of salt. Beat lightly with a fork.
• Heat 1 tbsp oil on a griddle. Reduce heat and add the egg. Move the griddle in a circular motion to spread egg uniformly in a circular shape. Do not turn over.
• Immediately place a parota on the egg. Press with a spatula. Cook on low heat for a few seconds.
• Turn carefully and cook for a few seconds. Remove from heat. Repeat for all parotas.
• Place a portion of each of the cut vegetables in the middle of each parota. Sprinkle salt. Squeeze lemon juice. Spread some tomato ketchup and chilli sauce.
• Roll up parotas. Wrap a paper napkin around the bottom half of the egg roll.
• Serve hot.
Dr. Eric Flescher, Olathe, KS(dreric1kansas@aol.com)
The Traveling Gourmet
Tuesday, March 11, 2008
Korean condiment called Kochujang- it's good
I found out about this Korean condiment called Kochujang. It is used quite a lot in Korea. It is such a pretty red color and the main ingredient is roasted red pepper along with soy bean, sesame seed, red pepper powder.
I did not see it in the restaurants I tried. I went looking for a jar of it and found it at the Asian food store in Overland Park ,KS. It was not exactly this bran but was also entitled roasted hot pepper paste.
But then I had to search for a suitable recipe for dinner.
Bi Bim Bap (Korean) recipe which I found (see below) took too much trouble for tonight eventhough it sounded good.
I then found a good one Kochujang Sauce (see below).I could use it with Chicken.
Making this recipe would not take so long.
I used about 5 times the quanity of the ingredients for the 2 breasts, 2 wings, 2 legs. I marinated the ingredients for about 3 hours in the fridge.
My BBQ was was not working so I broiled the chicken in the oven for about 20 minutes.
I also made a salad I found on food channel since I had spinach and cucumber and other ingredients.
I wilted the spinach however in a wok and added fresh peeled cucumber for crunch. It would an "offshoot" of a Rachel Ray recipe I found. (I think she it good and has some good recipes and is perky. My wife likes her. My two kids loathe Rachel Ray and it is so funny to hear them carry on about her - she does not know how to cook, she can't make the ingredients for that price in $30 a day and yada yada).
The Kochujang chicken was a hit and I rated it 9.8/10.
The salad I would rate as 9/10 and would try again as well.
I will try to see if I can find more Korean recipes using it. Has anyone tried these or has a favorite Korean food?
*::
Kochujang Sauce
Recipe #190227 | 10 min | 5 min prep | SERVES 2 (Change Servings)
Change to: Servings US Metric Close
RECIPE BY: J. Ko
This sauce is used in a few Korean dishes; most notably in Bi Bim Bap, but can also be used as a dip for vegetables, a flavouring for soups and stir-fry and as a marinade for grilled or barbecued tofu. I am new to Korean food, but we have a young Korean girl staying with us for 5 months, so I have been trying Korean recipes. She gave my Bi Bim Bap and 8 out of 10! A Korean friend of mine also tried my Kochujang Sauce and told me that my recipe was better than hers. I found this recipe on asiarecipe.com under the Korean sauces heading. Kochujang is a thick, miso-like paste made of soybean paste, red pepper powder and glutinous rice flour. Some brands are hotter than others.
# 2 tablespoons korean red chili paste(kochujang)
# 2 small garlic cloves, finely minced
# 1 tablespoon rice vinegar or cider vinegar
# 1 tablespoon soy sauce
# 1 teaspoon sesame oil
# 2 teaspoons sesame seeds, toasted
# 2 scallions, finely shredded on diagonal
# 2 teaspoons sugar(or other sweetener)
Directions
1.Mix all ingredients together well.
2 Keeps a long time in the refrigerator.
3. nThis recipe also multiplies well.
4. If making Kochujang Sauce for Bi Bim Bap; double this recipe for 4 servings.
5. I usually quadruple the recipe so I always have some on hand in the fridge.
***
Show: 30 Minute Meals
Episode: Featherweight
Plate 8 ounces baby spinach, about 5 to 6 cups
1 cup mandarin oranges, drained
1/2 cup chopped red onions
1 tablespoon orange marmalade
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil, eyeball the amount
Salt and pepper
Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
When you are ready to serve, pour the dressing over salad and season with salt and pepper.
**
Bi Bim Bap (Korean)
Recipe #137771 | 2 hours | 1 hour prep | SERVES 6 (Change Servings) Change to: Servings US Metric
•
There's a small Korean restaurant near the University of Michigan in Ann Arbor where they make this dish on Tuesdays only. The line goes out the door. I tried a dozen different recipes until I found this one, which is pretty close to the Tuesday special. There are three parts to this recipe: the main dish, the marinade, and Kochujang sauce
Submit a Correction Ingredients
18 ounces chicken breasts 6 eggs, separated 12 ounces carrots, julienned 12 ounces cucumbers, julienned 12 ounces spinach, cooked and shredded sesame oil, as needed salt, pepper to taste 6 cups cooked sushi rice 1 cup soy sauce 1 cup sugar 1/4 cup garlic, minced 1/4 cup chopped white scallions 3 tablespoons sesame seeds, toasted and crushed 1/4 cup chili bean paste(kochujang) 2 tablespoons sugar 1 tablespoon water Directions
1. Make the marinade: Combine 1 cup soy sauce, 1 cup sugar, 1/4 cup minced garlic, 1/4 cup chopped white scallion, 3 tablespoons toasted, crushed sesame seeds and pepper to taste.
2. Cut chicken breasts into small pieces, matchstick sized.
3. Let rest at least 2 hours in marinade -- refrigerated.
4. Season egg yolks with salt. Beat until smooth.
5. Lightly oil and heat nonstick pan over medium flame.
6. Cook yolks crêpe-style. Transfer crêpes to. sheet pan to cool.
Wednesday, January 16, 2008
Eric's Hawaiian Broiled Chicken
I tried a chicken wing recipe a few years ago (Chicken Wings by Joie Warner). Thumbing through it again I decided since I had chicken breasts and the ingredients. I would try to snaz it up as my notes did not rate it very high (she has many great ones in the book) and see if it came out that my wife would like too.
Here is my Eric's Hawaiian Broiled Chicken that I rated 9.4/10. ( you can grill it too)
Eric's Hawaiian Broiled Chicken
2 chicken breasts
0.5 cup soy sauce
.25 cup plum sauce
2 tblspn hoisin sauce
4 tblspn white vinegar
4 tblspn mild honey
3 garlic cloves minced
1.5 tspn powered ginger
1 tblspn Sesame oil
3 tblspn Ponzo Sauce ( substitute lemon juice)
2 tblspn Frank's Cayenne Pepper sauce (substitute hot sauce )
Mix all ingredients in large glass bowl.
Add chicken breasts and marinate at least 2 hours.
Preheat broiler. Broil chicken for 10 minutes and then turn down and let it heat in the oven until chicken has a temp of 160 degrees inside.
Boil the marinade. Drizzle over chicken in oven to keep moist.
Serve with rice pilaf, rice or potatoes. Drizzle over the chicken the rest of the marinade as desired.
Here is my Eric's Hawaiian Broiled Chicken that I rated 9.4/10. ( you can grill it too)
Eric's Hawaiian Broiled Chicken
2 chicken breasts
0.5 cup soy sauce
.25 cup plum sauce
2 tblspn hoisin sauce
4 tblspn white vinegar
4 tblspn mild honey
3 garlic cloves minced
1.5 tspn powered ginger
1 tblspn Sesame oil
3 tblspn Ponzo Sauce ( substitute lemon juice)
2 tblspn Frank's Cayenne Pepper sauce (substitute hot sauce )
Mix all ingredients in large glass bowl.
Add chicken breasts and marinate at least 2 hours.
Preheat broiler. Broil chicken for 10 minutes and then turn down and let it heat in the oven until chicken has a temp of 160 degrees inside.
Boil the marinade. Drizzle over chicken in oven to keep moist.
Serve with rice pilaf, rice or potatoes. Drizzle over the chicken the rest of the marinade as desired.
Wednesday, January 9, 2008
Avocado pepper soup- not sure? not bad at alll
It is winter here in Kansas but since we have avocados in the fridge, I thought a soup would be good. Something cold, avocado based and different. There were several in my database. I found this one from Ingrid Hoffmann on Food Network channel. I liked this one because it also added sweet peppers. My wife wan't so keen on it but it came out well and she liked it. I also added pepper cream to it (see recipe below from other recipe I found)
Show: Simply Delicioso with Ingrid Hoffmann
Episode: Spa Day
1 tablespoon unsalted butter
1 white onion, chopped
2 garlic cloves, peeled and smashed
1/2 red, orange, or yellow bell pepper, finely chopped
2 tablespoon chopped fresh dill
Salt and freshly ground black pepper
3 medium avocados, halved, seeded, peeled, and roughly chopped, see *Cook's Note
2 1/2 cups 2 percent milk
2 tablespoons olive oil
1/2 pound small raw shrimp, peeled and deveined (optional - I did not use)
Fresh basil leaves, finely chopped, for garnishing
Sesame seeds, to taste
2 tablespoons olive oil
Melt the butter in a medium skillet over medium-high heat. Add the onion, garlic and peppers and cook until soft, about 4 to 6 minutes, stirring occasionally. Add the dill, season with salt and pepper. Put the mixture in the blender jar.
Add the avocado, and milk and 1 tablespoon of olive oil to the blender and puree. When completely smooth, transfer the puree to a bowl, cover, and refrigerate until chilled.
Heat the remaining 1 tablespoon of the olive oil in a medium skillet over medium-high heat. Add the shrimp and cook until curled, pink and opaque, about 2 to 4 minutes. To serve, pour the chilled soup into small glasses or bowls, add a few of the shrimp to each glass and garnish with the basil, sesame seeds, and a drizzle of oil.
**AnchoCream***
1largedriedanchochile*
1/4cupwhippingcream
I first fried the 2 chilis for a few seconds in my wok and dumped them into a small bowl with cold water . I let them sit for 30 minutes then pureed the chilies and added the cream.
Show: Simply Delicioso with Ingrid Hoffmann
Episode: Spa Day
1 tablespoon unsalted butter
1 white onion, chopped
2 garlic cloves, peeled and smashed
1/2 red, orange, or yellow bell pepper, finely chopped
2 tablespoon chopped fresh dill
Salt and freshly ground black pepper
3 medium avocados, halved, seeded, peeled, and roughly chopped, see *Cook's Note
2 1/2 cups 2 percent milk
2 tablespoons olive oil
1/2 pound small raw shrimp, peeled and deveined (optional - I did not use)
Fresh basil leaves, finely chopped, for garnishing
Sesame seeds, to taste
2 tablespoons olive oil
Melt the butter in a medium skillet over medium-high heat. Add the onion, garlic and peppers and cook until soft, about 4 to 6 minutes, stirring occasionally. Add the dill, season with salt and pepper. Put the mixture in the blender jar.
Add the avocado, and milk and 1 tablespoon of olive oil to the blender and puree. When completely smooth, transfer the puree to a bowl, cover, and refrigerate until chilled.
Heat the remaining 1 tablespoon of the olive oil in a medium skillet over medium-high heat. Add the shrimp and cook until curled, pink and opaque, about 2 to 4 minutes. To serve, pour the chilled soup into small glasses or bowls, add a few of the shrimp to each glass and garnish with the basil, sesame seeds, and a drizzle of oil.
**AnchoCream***
1largedriedanchochile*
1/4cupwhippingcream
I first fried the 2 chilis for a few seconds in my wok and dumped them into a small bowl with cold water . I let them sit for 30 minutes then pureed the chilies and added the cream.
Saturday, December 22, 2007
Bubbles & Squeak (Concannon), English dish ate aboard cruiseship
I ate this interesting Bubbles and Squeak (Concannon), English dish ,made up of potato, cabbage and other vegetables which are roasted.
I ate aboard the British cruiseship Canberra.
In 1973, I was fresh out of college. I went to Africa do research on a total solar eclipe in June of that year. I found this meals while dining aboard . I had to try just because of the name mostly.
I did not think it was a big deal but it is an English dish made all the time.
more information
http://en.wikipedia.org/wiki/Bubble_and_squeak
recipe
http://churchpotluck.blogspot.com/2005/11/bubble-and-squeak-with-wow-wow-sauce.html
BUBBLE AND SQUEAK
2 1/2 cps shredded Cabbage (about 1 lb)
3 Tbl Bacon drippings or Butter
1 med Onion, chopped
2 cps coarsely mashed Potatoes (about 1 lb)
1/2 tsp Salt
1/8 tsp ground Black Pepper
1 lb thinly sliced cooked Roast Beef or Corned Beef
Plunge Cabbage in a pan of boiling salted water, cook 5 mins,, thoroughly drain in colander.
Heat a heavy 10" skillet over medium heat. Melt drippings, add Onions, and cook till soft. About 5 min. Lightly press on cabbage with the back of your spatula to remove any remaining moisture, and add to the onions. Stir in potatoes, salt and pepper. Press mixture down lightly with spatula. Lower heat to med. low. Top with slices of meat. Cook, covered, about 15 min. Do not stir. Remove cover, and cook 10 - 15 min, till bottom is nicely browned. If you listen, closely, you should hear how the dish got it's name! While dish is cooking, prepare sauce.
WOW WOW SAUCE
2 Tbls Butter
2 Tbls minced Onion
2 Tbls Flour
1 cp Beef stock
1 Tbl White Wine Vinegar
1 Tbl English style Mustard
1/2 tsp prepared Horseradish
1/4 tsp Salt
1/8 tsp Pepper
In a 1 1/2 qt. sauce pan, melt Butter over med heat. Add onion, stirring constantly, until soft but not brown. Stir in flour and cook one minute, stirring constantly. Add stock all at once and whisk until smooth. Stir in all remaining ingredients and bring to boil. Reduce heat to medium low and cook, stirring frequently, until thickened, about 10 min.
Invert skillet contents onto plate. Cut Bubble and Squeak into wedges, and serve with sauce. Serves 6
COLCANNON
I like this served with Corned Beef at FIDDLER'S HEARTH here in South Bend.
2 lbs Potatoes, peeled and cut into eights
2 tsp Salt (divided)
4 slices Irish Bacon (if unavailable, use American)
4 cps shredded Cabbage
1 1/2 cp Green Onions or Leeks, finely chopped (if using Leeks, use white part only)
1/3 cp Milk
1/4 cp butter (melted)
1/8 tsp Pepper
In medium sauce pan, bring 1/2" water to boil. Add Potatoes, 1 tsp Salt, cover, and cook 15 - 20 mins, till fork tender. Drain thoroughly.
Meantime, in large, heavy skillet, fry bacon until crisp. Remove and drain, reserving drippings. In the reserved drippings, saute Cabbage and Onions, with 1/2 tsp salt, until soft and translucent. Covering pan helps vegetables cook faster.
In a large bowl, beat together potatoes , milk, remaining salt, and pepper until light and fluffy. Fold in Cabbage, Onions and crumbled Bacon. Make a well in the middle and pour in melted Butter. This goes really well with Corned Beef and Wow Wow Sauce!
I ate aboard the British cruiseship Canberra.
In 1973, I was fresh out of college. I went to Africa do research on a total solar eclipe in June of that year. I found this meals while dining aboard . I had to try just because of the name mostly.
I did not think it was a big deal but it is an English dish made all the time.
more information
http://en.wikipedia.org/wiki/Bubble_and_squeak
recipe
http://churchpotluck.blogspot.com/2005/11/bubble-and-squeak-with-wow-wow-sauce.html
BUBBLE AND SQUEAK
2 1/2 cps shredded Cabbage (about 1 lb)
3 Tbl Bacon drippings or Butter
1 med Onion, chopped
2 cps coarsely mashed Potatoes (about 1 lb)
1/2 tsp Salt
1/8 tsp ground Black Pepper
1 lb thinly sliced cooked Roast Beef or Corned Beef
Plunge Cabbage in a pan of boiling salted water, cook 5 mins,, thoroughly drain in colander.
Heat a heavy 10" skillet over medium heat. Melt drippings, add Onions, and cook till soft. About 5 min. Lightly press on cabbage with the back of your spatula to remove any remaining moisture, and add to the onions. Stir in potatoes, salt and pepper. Press mixture down lightly with spatula. Lower heat to med. low. Top with slices of meat. Cook, covered, about 15 min. Do not stir. Remove cover, and cook 10 - 15 min, till bottom is nicely browned. If you listen, closely, you should hear how the dish got it's name! While dish is cooking, prepare sauce.
WOW WOW SAUCE
2 Tbls Butter
2 Tbls minced Onion
2 Tbls Flour
1 cp Beef stock
1 Tbl White Wine Vinegar
1 Tbl English style Mustard
1/2 tsp prepared Horseradish
1/4 tsp Salt
1/8 tsp Pepper
In a 1 1/2 qt. sauce pan, melt Butter over med heat. Add onion, stirring constantly, until soft but not brown. Stir in flour and cook one minute, stirring constantly. Add stock all at once and whisk until smooth. Stir in all remaining ingredients and bring to boil. Reduce heat to medium low and cook, stirring frequently, until thickened, about 10 min.
Invert skillet contents onto plate. Cut Bubble and Squeak into wedges, and serve with sauce. Serves 6
COLCANNON
I like this served with Corned Beef at FIDDLER'S HEARTH here in South Bend.
2 lbs Potatoes, peeled and cut into eights
2 tsp Salt (divided)
4 slices Irish Bacon (if unavailable, use American)
4 cps shredded Cabbage
1 1/2 cp Green Onions or Leeks, finely chopped (if using Leeks, use white part only)
1/3 cp Milk
1/4 cp butter (melted)
1/8 tsp Pepper
In medium sauce pan, bring 1/2" water to boil. Add Potatoes, 1 tsp Salt, cover, and cook 15 - 20 mins, till fork tender. Drain thoroughly.
Meantime, in large, heavy skillet, fry bacon until crisp. Remove and drain, reserving drippings. In the reserved drippings, saute Cabbage and Onions, with 1/2 tsp salt, until soft and translucent. Covering pan helps vegetables cook faster.
In a large bowl, beat together potatoes , milk, remaining salt, and pepper until light and fluffy. Fold in Cabbage, Onions and crumbled Bacon. Make a well in the middle and pour in melted Butter. This goes really well with Corned Beef and Wow Wow Sauce!
Wednesday, October 3, 2007
Crunchy Vietnamese Chicken Salad
Crunchy Vietnamese Chicken Salad
vibrant dish, then toss the salad with a homemade scallion oil.
Easy Way To save time, use store-bought rotisserie chicken and skip the scallion oil; the salad already gets plenty of flavor from the spicy, vinegary dressing and abundance of fresh herbs. ingredients
• 2 tablespoons sugar
• 2 tablespoons plus 1 teaspoon Asian fish sauce
• 1 1/2 tablespoons fresh lime juice, plus lime wedges for serving
• 1 1/2 tablespoons distilled white vinegar
• 1 tablespoon water
• 1 serrano chile with seeds, minced
• 1 small garlic clove, minced
• 1 cup vegetable oil, for frying
• 2 large shallots, thinly sliced
• Salt
• 4 cups finely shredded green cabbage (from 1/2 small head)
• 2 carrots, finely shredded
• 1/2 small red onion, thinly sliced
• 1/4 cup coarsely chopped cilantro
• 1/4 cup coarsely chopped mint
• 3 cups shredded rotisserie chicken (from 1/2 chicken)
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons coarsely chopped unsalted roasted peanuts
directions
1. In a small bowl, combine the sugar, fish sauce, lime juice, vinegar, water, chile and garlic and stir until the sugar is dissolved. Let the dressing stand for 5 minutes.
2. Meanwhile, in a small saucepan, heat the vegetable oil until shimmering. Add the shallots and cook over high heat, stirring constantly, until golden, 3 to 4 minutes. Drain the shallots on paper towels; reserve the oil for another use. Sprinkle the shallots with salt and let cool.
3. In a large bowl, toss the cabbage, carrots, red onion, cilantro, mint and shredded chicken. Add the olive oil and the dressing and toss. Sprinkle with the peanuts and fried shallots and serve the chicken salad with lime wedges.
WINE
Monsoon's Pairing Advice New Zealand Sauvignon Blanc.
F&W Pick Herbal, citrusy 2006 Wild Rock The Infamous Goose Sauvignon Blanc.
vibrant dish, then toss the salad with a homemade scallion oil.
Easy Way To save time, use store-bought rotisserie chicken and skip the scallion oil; the salad already gets plenty of flavor from the spicy, vinegary dressing and abundance of fresh herbs. ingredients
• 2 tablespoons sugar
• 2 tablespoons plus 1 teaspoon Asian fish sauce
• 1 1/2 tablespoons fresh lime juice, plus lime wedges for serving
• 1 1/2 tablespoons distilled white vinegar
• 1 tablespoon water
• 1 serrano chile with seeds, minced
• 1 small garlic clove, minced
• 1 cup vegetable oil, for frying
• 2 large shallots, thinly sliced
• Salt
• 4 cups finely shredded green cabbage (from 1/2 small head)
• 2 carrots, finely shredded
• 1/2 small red onion, thinly sliced
• 1/4 cup coarsely chopped cilantro
• 1/4 cup coarsely chopped mint
• 3 cups shredded rotisserie chicken (from 1/2 chicken)
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons coarsely chopped unsalted roasted peanuts
directions
1. In a small bowl, combine the sugar, fish sauce, lime juice, vinegar, water, chile and garlic and stir until the sugar is dissolved. Let the dressing stand for 5 minutes.
2. Meanwhile, in a small saucepan, heat the vegetable oil until shimmering. Add the shallots and cook over high heat, stirring constantly, until golden, 3 to 4 minutes. Drain the shallots on paper towels; reserve the oil for another use. Sprinkle the shallots with salt and let cool.
3. In a large bowl, toss the cabbage, carrots, red onion, cilantro, mint and shredded chicken. Add the olive oil and the dressing and toss. Sprinkle with the peanuts and fried shallots and serve the chicken salad with lime wedges.
WINE
Monsoon's Pairing Advice New Zealand Sauvignon Blanc.
F&W Pick Herbal, citrusy 2006 Wild Rock The Infamous Goose Sauvignon Blanc.
Tuesday, September 11, 2007
coca cola recipes
On the travel channel, there were many recipes made with coca cola: ham, dessert, chicken and many many more . So I went looking for some of the recipes.
Here are some good ones. check them out.
Here is an easy one with coca cola and gingerwings
2 slices of ginger
12 chicken wings, just the middle section
2 tsp cooking oil
1/2 cup dark soy sauce
1 12-ounce can of Coca-Cola®
Heat a small-medium sized pot, add the oil and ginger.
When the oil is hot, brown the wings on both sides. Do this in batches if necessary.
When all the wings are browned, take out the ginger, and add the soy sauce and
Coke into the pot. Bring to a boil, then turn to medium/low-medium heat and
simmer for about 30 minutes or until meat falls of the bone easily. Taste the sauce to
see if it is needs more soy sauce. If not, turn heat back on high for a few minutes to let
the sauce thicken. Make sure the wings are covered with the Coke/soy sauce
mixture. Add more sauce according to taste. Serve.
-- Submitted by Una Yu of New York, NY
Recipe: Ginger Chicken Wings
Here are some good ones. check them out.
Here is an easy one with coca cola and gingerwings
2 slices of ginger
12 chicken wings, just the middle section
2 tsp cooking oil
1/2 cup dark soy sauce
1 12-ounce can of Coca-Cola®
Heat a small-medium sized pot, add the oil and ginger.
When the oil is hot, brown the wings on both sides. Do this in batches if necessary.
When all the wings are browned, take out the ginger, and add the soy sauce and
Coke into the pot. Bring to a boil, then turn to medium/low-medium heat and
simmer for about 30 minutes or until meat falls of the bone easily. Taste the sauce to
see if it is needs more soy sauce. If not, turn heat back on high for a few minutes to let
the sauce thicken. Make sure the wings are covered with the Coke/soy sauce
mixture. Add more sauce according to taste. Serve.
-- Submitted by Una Yu of New York, NY
Recipe: Ginger Chicken Wings
Sunday, September 9, 2007
First they eat Ben and Jerry then....
On one of the earlier episodes of Bizzare Foods on Travel channel, they were munching on grilled Madagascar Hissing cockroaches. I have two of them in a little tank I have . They love Apple and Carrots. When he munched on them, all I could say "oh no they are eating en and Jerry which are names of my two .
Wild show. More to come.
Wild show. More to come.
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