Its spicy, sweet and delicious. It can be used in many ways.
http://www.elise.com/recipes/archives/004170pomegranate_molasses.php
Alton Brown of Food Network fame has these directions and more
http://www.foodnetwork.com/recipes/alton-brown/pomegranate-syrup-or-molasses-recipe/index.html
: BBQ Wings with Pomegranate Glaze
Posted by Michele Humes, January 23, 2009 at 1:45 PM
20090119wings_cover.jpgPomegranate molasses, a traditionally Middle Eastern ingredient, brings vibrant color and acidity to a classically American dish: tailgate wings. Taken from this week's Cook the Book pick, The Great Wings Book, pomegranate-glazed BBQ wings have a whole lot going for them besides, like cumin, red chile, and fresh rosemary.
If you're making these wings outdoors, prep a bag of chopped scallions ahead of time, and shower the caramelized wings with the green onions as soon as they come off the grill.
Win 'The Great Wings Book'
In addition to excerpting a recipe each day this week, we're giving away five (5) copies of The Great Wings Book. Enter to win here »
BBQ Wings with Pomegranate Glaze
- makes 24 wings -
Adapted from The Great Wings Book by Hugh Carpenter & Teri Sandison
Ingredients
24 chicken wings
1 1/2 cups pomegranate molasses
3 tablespoons grated lemon zest
3/4 cup freshly squeezed lemon juice
2 tablespoons ground coriander
1 tablespoon crushed red chile flakes
1/3 cup minced ginger
4 cloves garlic, minced
2 green onions, end trimmed, minced
1/4 cup chopped rosemary sprigs
Procedure
1. Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine all the remaining ingredients. Add the wings, and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).
2. If using a gas barbecue or an indoor grill, preheat to medium (350°F). If using charcoal or wood, prepare a fire. Drain the chicken and reserve the marinade. When the gas barbecue or indoor grill is preheated or the coals or wood are ash covered, brush the grill with oil, then add the chicken wings. Regulate the heat so that it remains at a medium temperature. Grill the chicken wings for about 30 minutes with the barbecue covered. Turn the wings every 5 minutes, basting them on both sides with the reserved marinade. The chicken wings are done when the skin turns an even mahogany color and the meat is tender.
3. Remove the chicken wings from the barbecue. Cut the wings in half throug
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Tuesday, February 3, 2009
Saturday, September 20, 2008
The cooking loft, the head chef and Mac & Cheese recipes
Regarding the Food Channel. There are some new people and new shows like the Cooking Loft. The cooking loft chef Chef Alex Guarnaschelli cooks for some famous people and is based in her popular restaurant in New York City. Read more.
http://www.okmagazine.com/posts/view/8725/
I like her easy going style. On the show she has some nice dishes, not too complicated for the most part. I learn from her methods, techniques and what she talks ago.. The other assistants do not do much (they should more difficult things).
I don't make mac & cheese much. She made a good one 9/20 on her show, which I would like to try. I need to find Gruyere. When I try this one I will let you know.
Macaroni and Cheese
Recipe courtesy Alex Guarnaschelli
Show: The Cooking Loft
Episode: Perfect Pasta
10 cups water
Kosher salt
3 cups elbow macaroni (preferably De Cecco brand, if available)
1 quart heavy cream
2 cloves garlic, peeled and lightly crushed with the back of a knife
2 tablespoons Dijon mustard
3 to 3 1/2 cups grated Gruyere
Freshly ground white pepper
1/2 cup finely grated Parmesan
1/2 cup grated sharp Cheddar
Worcestershire sauce, to taste
Hot sauce, to taste
1/3 to 1/2 cup toasted bread crumbs
Preheat the oven to 350 degrees F.
In a large pot, bring the water to a rolling boil. Add the salt. Taste the water. It should be salty like sea water. Add the macaroni and stir, with a wooden spoon or large slotted spoon, to ensure the macaroni does not stick to the bottom of the pot as it cooks. Cook until the macaroni is still quite firm, 8 to 10 minutes.
Pour the macaroni and water into a strainer placed over the sink. Allow the water to drain out, reserving approximately 1 cup of the liquid.
In the same pot, bring the cream, garlic cloves, and the reserved cooking liquid to a simmer. Add the mustard and 3 cups of the Gruyere. Season with salt and pepper, to taste. Simmer gently, stirring constantly, until the cheese is melted and has integrated with the cream. Add the Parmesan and Cheddar. Stir with a wooden spoon and simmer again until smooth. Add a splash of Worcestershire and a splash of hot sauce. Stir to blend. Taste for seasoning.
Add the macaroni to the cream and stir gently to blend. Allow the macaroni to rest on the stove, 5 to 10 minutes, so the pasta absorbs the flavors. Remove and discard the garlic cloves.
Fill a baking dish with the macaroni mixture, top with the bread crumbs, the remaining Gruyere cheese and bake 10 to 12 minutes or until the bread crumbs crust on top. Serve immediately.
Tyler Florence has a good one. Alton Brown had another one while Michael Symon Iron Chef America has a fancy one with panko crumbs and mascarpone (which I have never used) in his.
Mac 'N Cheese with Bacon and Cheese
Recipe courtesy Tyler Florence
Show: Tyler's Ultimate
Episode: Ultimate Mac and Cheese
Mac
Kosher salt
1 pound elbow macaroni
4 cups milk
2 or 3 sprigs thyme
4 cloves garlic, smashed and divided
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
5 1/2 cups shredded sharp white Cheddar
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
4 slices bacon, cut crosswise into thin strips
1 large onion, diced
2 garlic cloves, smashed
Leaves from 1/4 bunch fresh thyme
Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
Preheat the oven to 400 degrees F.
Baked Mac and Cheese
2008, Michael Symon, All rights reserved.
See this recipe on air Saturday Sep. 20 at 9:30 PM ET/PT.
Show: Dinner: Impossible
Episode: Grand Ole Opry Obstacles
3 ounces butter
1/2 medium onion, chopped
1 clove garlic, minced
Kosher salt
3 ounces all-purpose flour
1 cup chicken stock
2 cups half-and-half
6 ounces smoked Cheddar, grated
3 ounces mascarpone
1 large egg
1 pound cooked macaroni
4 ounces panko bread crumbs
1/4 cup freshly chopped parsley leaves
Preheat oven to 350 degrees F.
In a medium saucepan, melt butter, add onion and garlic and sweat over medium heat for 3 minutes with a pinch of salt until vegetables are translucent and aromatic. Add flour and stir with wooden spoon until the flour is completely incorporated with the vegetables, cooking for about 2 minutes. Add the chicken stock 1/3 cup at a time, stirring vigorously to ensure no lumps form. Bring to boil and reduce to medium-low heat and simmer for 40 minutes. Remove pan from heat and whisk in the half-and-half, Cheddar, mascarpone, and egg. Toss sauce with macaroni and place in a 2-quart casserole pan. Mix bread crumbs and parsley in a small mixing bowl and sprinkle on top of pasta. Bake at 350 for 15 minutes, or until bread crumbs are golden brown.
In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.
While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.
**
Baked Macaroni and Cheese
Recipe courtesy Alton Brown
Show: Good Eats
Episode: For Whom the Cheese Melts 2
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.
**
Baked Mac and Cheese
2008, Michael Symon, All rights reserved.
See this recipe on air Saturday Sep. 20 at 9:30 PM ET/PT.
Show: Dinner: Impossible
Episode: Grand Ole Opry Obstacles
3 ounces butter
1/2 medium onion, chopped
1 clove garlic, minced
Kosher salt
3 ounces all-purpose flour
1 cup chicken stock
2 cups half-and-half
6 ounces smoked Cheddar, grated
3 ounces mascarpone
1 large egg
1 pound cooked macaroni
4 ounces panko bread crumbs
1/4 cup freshly chopped parsley leaves
Preheat oven to 350 degrees F.
In a medium saucepan, melt butter, add onion and garlic and sweat over medium heat for 3 minutes with a pinch of salt until vegetables are translucent and aromatic. Add flour and stir with wooden spoon until the flour is completely incorporated with the vegetables, cooking for about 2 minutes. Add the chicken stock 1/3 cup at a time, stirring vigorously to ensure no lumps form. Bring to boil and reduce to medium-low heat and simmer for 40 minutes. Remove pan from heat and whisk in the half-and-half, Cheddar, mascarpone, and egg. Toss sauce with macaroni and place in a 2-quart casserole pan. Mix bread crumbs and parsley in a small mixing bowl and sprinkle on top of pasta. Bake at 350 for 15 minutes, or until bread crumbs are golden brown.
http://www.okmagazine.com/posts/view/8725/
I like her easy going style. On the show she has some nice dishes, not too complicated for the most part. I learn from her methods, techniques and what she talks ago.. The other assistants do not do much (they should more difficult things).
I don't make mac & cheese much. She made a good one 9/20 on her show, which I would like to try. I need to find Gruyere. When I try this one I will let you know.
Macaroni and Cheese
Recipe courtesy Alex Guarnaschelli
Show: The Cooking Loft
Episode: Perfect Pasta
10 cups water
Kosher salt
3 cups elbow macaroni (preferably De Cecco brand, if available)
1 quart heavy cream
2 cloves garlic, peeled and lightly crushed with the back of a knife
2 tablespoons Dijon mustard
3 to 3 1/2 cups grated Gruyere
Freshly ground white pepper
1/2 cup finely grated Parmesan
1/2 cup grated sharp Cheddar
Worcestershire sauce, to taste
Hot sauce, to taste
1/3 to 1/2 cup toasted bread crumbs
Preheat the oven to 350 degrees F.
In a large pot, bring the water to a rolling boil. Add the salt. Taste the water. It should be salty like sea water. Add the macaroni and stir, with a wooden spoon or large slotted spoon, to ensure the macaroni does not stick to the bottom of the pot as it cooks. Cook until the macaroni is still quite firm, 8 to 10 minutes.
Pour the macaroni and water into a strainer placed over the sink. Allow the water to drain out, reserving approximately 1 cup of the liquid.
In the same pot, bring the cream, garlic cloves, and the reserved cooking liquid to a simmer. Add the mustard and 3 cups of the Gruyere. Season with salt and pepper, to taste. Simmer gently, stirring constantly, until the cheese is melted and has integrated with the cream. Add the Parmesan and Cheddar. Stir with a wooden spoon and simmer again until smooth. Add a splash of Worcestershire and a splash of hot sauce. Stir to blend. Taste for seasoning.
Add the macaroni to the cream and stir gently to blend. Allow the macaroni to rest on the stove, 5 to 10 minutes, so the pasta absorbs the flavors. Remove and discard the garlic cloves.
Fill a baking dish with the macaroni mixture, top with the bread crumbs, the remaining Gruyere cheese and bake 10 to 12 minutes or until the bread crumbs crust on top. Serve immediately.
Tyler Florence has a good one. Alton Brown had another one while Michael Symon Iron Chef America has a fancy one with panko crumbs and mascarpone (which I have never used) in his.
Mac 'N Cheese with Bacon and Cheese
Recipe courtesy Tyler Florence
Show: Tyler's Ultimate
Episode: Ultimate Mac and Cheese
Mac
Kosher salt
1 pound elbow macaroni
4 cups milk
2 or 3 sprigs thyme
4 cloves garlic, smashed and divided
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
5 1/2 cups shredded sharp white Cheddar
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
4 slices bacon, cut crosswise into thin strips
1 large onion, diced
2 garlic cloves, smashed
Leaves from 1/4 bunch fresh thyme
Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
Preheat the oven to 400 degrees F.
Baked Mac and Cheese
2008, Michael Symon, All rights reserved.
See this recipe on air Saturday Sep. 20 at 9:30 PM ET/PT.
Show: Dinner: Impossible
Episode: Grand Ole Opry Obstacles
3 ounces butter
1/2 medium onion, chopped
1 clove garlic, minced
Kosher salt
3 ounces all-purpose flour
1 cup chicken stock
2 cups half-and-half
6 ounces smoked Cheddar, grated
3 ounces mascarpone
1 large egg
1 pound cooked macaroni
4 ounces panko bread crumbs
1/4 cup freshly chopped parsley leaves
Preheat oven to 350 degrees F.
In a medium saucepan, melt butter, add onion and garlic and sweat over medium heat for 3 minutes with a pinch of salt until vegetables are translucent and aromatic. Add flour and stir with wooden spoon until the flour is completely incorporated with the vegetables, cooking for about 2 minutes. Add the chicken stock 1/3 cup at a time, stirring vigorously to ensure no lumps form. Bring to boil and reduce to medium-low heat and simmer for 40 minutes. Remove pan from heat and whisk in the half-and-half, Cheddar, mascarpone, and egg. Toss sauce with macaroni and place in a 2-quart casserole pan. Mix bread crumbs and parsley in a small mixing bowl and sprinkle on top of pasta. Bake at 350 for 15 minutes, or until bread crumbs are golden brown.
In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.
While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.
**
Baked Macaroni and Cheese
Recipe courtesy Alton Brown
Show: Good Eats
Episode: For Whom the Cheese Melts 2
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.
**
Baked Mac and Cheese
2008, Michael Symon, All rights reserved.
See this recipe on air Saturday Sep. 20 at 9:30 PM ET/PT.
Show: Dinner: Impossible
Episode: Grand Ole Opry Obstacles
3 ounces butter
1/2 medium onion, chopped
1 clove garlic, minced
Kosher salt
3 ounces all-purpose flour
1 cup chicken stock
2 cups half-and-half
6 ounces smoked Cheddar, grated
3 ounces mascarpone
1 large egg
1 pound cooked macaroni
4 ounces panko bread crumbs
1/4 cup freshly chopped parsley leaves
Preheat oven to 350 degrees F.
In a medium saucepan, melt butter, add onion and garlic and sweat over medium heat for 3 minutes with a pinch of salt until vegetables are translucent and aromatic. Add flour and stir with wooden spoon until the flour is completely incorporated with the vegetables, cooking for about 2 minutes. Add the chicken stock 1/3 cup at a time, stirring vigorously to ensure no lumps form. Bring to boil and reduce to medium-low heat and simmer for 40 minutes. Remove pan from heat and whisk in the half-and-half, Cheddar, mascarpone, and egg. Toss sauce with macaroni and place in a 2-quart casserole pan. Mix bread crumbs and parsley in a small mixing bowl and sprinkle on top of pasta. Bake at 350 for 15 minutes, or until bread crumbs are golden brown.
Sunday, September 14, 2008
restaurant makever I found some recipes
HGTV show Restaurant Makeover is interesting as it combined fashion and food.
http://www.hgtv.ca/ontv/titledetails.aspx?titleid=85249
I like to see the before and afters. What architecturally is done to the restaurant after it does its makeover and the recipes that are used to upgrade the food. I went looking for more information about the chef David Adjey, his restaurant in Toronto and maybe more about the type of recipes he offers .
Nectar
488 Wellington Street West
(416) 979-1666
www.nectar-restaurant.com
Here is one review I found
http://www.afrotoronto.com/Articles/Christine/Nectar.html
Here is some interesting information from a popular forum that I like to look at that had some interesting reviews about some of the restaurants that some of the foodies tried after/before restaurant makeover show.
this led me to their menus at Silk Road cafe which was one of the makeovers
http://www.silkroadcafe.ie/eve_buffet.html
There were recipes that have Italian, Turkey, Middle Eastern fare
I need to try this one
Moussaka
INGREDIENTS
To serve 4
2 medium aubergines
4 medium potatoes
2 medium courgettes
2 1/2 lbs minced lamb
1/2 lb grated white cheddar
1 tbsp extra virgin olive oil
Tomato sauce ingredients
1/2 lb ripe tomatoes, roughly chopped
1 medium onion, finely chopped
2 dessert spoons tomato puree
1 tbsp or so extra virgin olive oil
3 fat cloves garlic, crushed
1 tsp dried oregano
1/2 tsp freshly ground black pepper
1/4 tsp cinnamon
Prepare all the vegetables by slicing the aubergines, courgettes and peeled potatoes into thin discs.
Place on separate plates and cover with a damp tea towel and set aside until needed.
Gently fry the onion and the crushed garlic in the olive oil until soft but not brown, about two minutes.
Add the chopped tomatoes, the tomato puree, then the oregano, pepper, cinnamon and salt to taste. Stir, then turn the heat to low and allow the sauce to simmer.
In another pan brown the minced lamb, and when it is a good colour add about half the tomato sauce mix well.
When that's done, turn the mince out into a bowl into a bowl and wipe out the pan with a paper towel.
Now add another glug of oil and gently fry, separately, the aubergine, courgette and potato discs until each vegetable is softened but not brown.
They're all going to be cooked again in the oven, so being completely cooked through is not the object. As each is done, dry them on some kitchen paper.
Now assemble the Moussaka. In a reasonably deep baking dish spread the remaining tomato sauce in a layer over the bottom.
Then add about one quarter of the minced lamb mix, followed, one by one, by a quarter of the potatoes, then courgettes and, finally, aubergines.
Keep layering everything in this order until everything is finished - you should end up with four layers in total.
Sprinkle the grated cheese in a layer over the top and put the dish into a pre-heated 180 degreen oven and cook, uncovered, for 15 to 20 minutes or until the cheese is bubbling and golden-brown on top.
Alternatively, as you are building up the layers of meat and vegetables in the baking dish you can add a sprinkling of cheese on top of each line of fried aubergines.
However, just make sure you've enough left for a good sprinkling of cheese on the top. This makes the dish nice and gooey in the centre.
Just before he serves this Abraham (head chef at The Silk Road Cafe) normally garnishes the top of the dish with freshly roasted red peppers.
At home you can get away with using some good quality Italian peppers from a jar.
http://www.hgtv.ca/ontv/titledetails.aspx?titleid=85249
I like to see the before and afters. What architecturally is done to the restaurant after it does its makeover and the recipes that are used to upgrade the food. I went looking for more information about the chef David Adjey, his restaurant in Toronto and maybe more about the type of recipes he offers .
Nectar
488 Wellington Street West
(416) 979-1666
www.nectar-restaurant.com
Here is one review I found
http://www.afrotoronto.com/Articles/Christine/Nectar.html
Here is some interesting information from a popular forum that I like to look at that had some interesting reviews about some of the restaurants that some of the foodies tried after/before restaurant makeover show.
this led me to their menus at Silk Road cafe which was one of the makeovers
http://www.silkroadcafe.ie/eve_buffet.html
There were recipes that have Italian, Turkey, Middle Eastern fare
I need to try this one
Moussaka
INGREDIENTS
To serve 4
2 medium aubergines
4 medium potatoes
2 medium courgettes
2 1/2 lbs minced lamb
1/2 lb grated white cheddar
1 tbsp extra virgin olive oil
Tomato sauce ingredients
1/2 lb ripe tomatoes, roughly chopped
1 medium onion, finely chopped
2 dessert spoons tomato puree
1 tbsp or so extra virgin olive oil
3 fat cloves garlic, crushed
1 tsp dried oregano
1/2 tsp freshly ground black pepper
1/4 tsp cinnamon
Prepare all the vegetables by slicing the aubergines, courgettes and peeled potatoes into thin discs.
Place on separate plates and cover with a damp tea towel and set aside until needed.
Gently fry the onion and the crushed garlic in the olive oil until soft but not brown, about two minutes.
Add the chopped tomatoes, the tomato puree, then the oregano, pepper, cinnamon and salt to taste. Stir, then turn the heat to low and allow the sauce to simmer.
In another pan brown the minced lamb, and when it is a good colour add about half the tomato sauce mix well.
When that's done, turn the mince out into a bowl into a bowl and wipe out the pan with a paper towel.
Now add another glug of oil and gently fry, separately, the aubergine, courgette and potato discs until each vegetable is softened but not brown.
They're all going to be cooked again in the oven, so being completely cooked through is not the object. As each is done, dry them on some kitchen paper.
Now assemble the Moussaka. In a reasonably deep baking dish spread the remaining tomato sauce in a layer over the bottom.
Then add about one quarter of the minced lamb mix, followed, one by one, by a quarter of the potatoes, then courgettes and, finally, aubergines.
Keep layering everything in this order until everything is finished - you should end up with four layers in total.
Sprinkle the grated cheese in a layer over the top and put the dish into a pre-heated 180 degreen oven and cook, uncovered, for 15 to 20 minutes or until the cheese is bubbling and golden-brown on top.
Alternatively, as you are building up the layers of meat and vegetables in the baking dish you can add a sprinkling of cheese on top of each line of fried aubergines.
However, just make sure you've enough left for a good sprinkling of cheese on the top. This makes the dish nice and gooey in the centre.
Just before he serves this Abraham (head chef at The Silk Road Cafe) normally garnishes the top of the dish with freshly roasted red peppers.
At home you can get away with using some good quality Italian peppers from a jar.
Monday, September 8, 2008
skinny pizzas try one
There are quite a few very interesting recipes for pizzas that help cut down the fat and calories. Many don't use cheese and are very tasty. There are all types using beef, chicken , veggies, garlic and more. Most have a short list of ingredients and are easy to make. The peppers, garlic, and anchovy pizza was a winner (9.5/10) and there are many more I want to try. Give a try and make a skinny pizza.
http://www.amazon.com/Skinny-Pizzas-Americas-Favorite-Cookbook/dp/1572840021
http://www.amazon.com/Skinny-Pizzas-Americas-Favorite-Cookbook/dp/1572840021
Monday, September 1, 2008
a top chef in Texas who started as a teacher
I like the Chili Pepper magazine which has many different recipes and interesting information. One of the 3 chefs highlighted in the September 2008 issue is Jon Bonnell from Ft. Worth. What I found most interesting is that he started out as a science/math teacher and then after doing some restaurant work went to culinary school in Vermont to continue his culinary career. His place has won a lot of awards.
The recipe he has that I would like to make is Jalapeno Mac n Goat Cheese. Sounds very interesting. If he sends it back to me I will post it here
Read more
http://bonnellstexas.com/about.html
The recipe he has that I would like to make is Jalapeno Mac n Goat Cheese. Sounds very interesting. If he sends it back to me I will post it here
Read more
http://bonnellstexas.com/about.html
Thursday, August 21, 2008
Janos and T Bar in Tucson great restaurants and innovative James Beard chef
Hands down one of the most memorable meals I have had was 2007 at the J Bar, the second one after the famous Janos. The chef, who married French and Soutwest cuisine, is Chef Janos Wilder. a James Beard award winner of 1990.http://www.janos.com/
While the current menu did not have the pecan crusted chicken (possibly summer dish) or the lamb appetizer.
http://www.janos.com/janos/mainmenu.php
In this dessert part of the menu is the truly excellent one I tried, Jalapeno Chocolate Sundae
http://www.janos.com/janos/dessertmenu.php
I found he has recipes at
http://www.janos.com/janos/recipes.php
This one sounded good that I will try
Basil Madeira Chicken with Portobello Mushrooms
This elegant dish is great for a family dinner but would be equally appropriate for entertaining. The chicken breasts are pan-seared then the sauce is made in the same pan making this dish as easy to prepare as it is delicious.
Ingredients
Yield: 4 Servings
boneless chicken breasts, skin and all fat removed
yellow onion sliced julienne
1 lb - portobello mushrooms sliced
1 T - fresh crushed garlic
1 T - whole grain mustard
8 oz - Madeira
2 C - defatted, reduced-sodium chicken stock
2 - tomatoes, seeds removed and diced
1 C - fresh chopped basil leaves
2 T - olive oil
Instructions
1. Saute the onions until well browned.
2. Flame with brandy.
3. Cover with veal stock and red wine.
4. Cover and braise until soft but not mushy. About 1/2 hour.
back to recipes
Wednesday, July 30, 2008
Book review: Thai - the essence of Asian cooking
I love Thai. So many people think they can't eat Thai food as it is too spicy. That is not true. There are many less spicy dishes and you can always tone down the heat, spices, chiles etc. Plus a lot are sweet and spicy. You have not tried Asian food until you get away from the same old Chinese recipes you always cook or the restaurants you frequent. If you are looking for a Thai book this one is not bad to try. The recipes are not difficult and you can get most of the ingredients from Asian stores but sometimes in your local food stores. The photos (preparation, food , results, techniques) are spectacular. There is a nice forward section with photos of the history , thai cuisine in general and differences from the regions. Traditional meals, holiday meals and information are also covered so you also getting a geographic and history as well as a food tour. What I like is there a little paragraph which tell about the background for the recipe. I have not tried many recipes from this book yet but the steamed fish (with Lemongrass and chilies) was pretty good (9.6/10). There are quite a few to try like appetizers, vegetable, fish , beef , , soups , side dishes and food shopping. There are a lot of Thai books but this one gives you a tour on the side and more. Take a look and see what you think and try Thai!
Wednesday, July 16, 2008
I had a fresh cucumber that I got from a nearby orchard. I diced it and then found the recipe. I however substituted mango for papaya. Awesome
PS I just used it side dish with fresh corn and bbq chicken drumsticks.
Cucumber-Papaya Salad
9.7/10 i used mango instead of papaya
Recipe courtesy Emeril Lagasse, 2001
Show: Emeril Live
Episode: Hawaiian Barbecue Emeril Style
Cucumber-Papaya Salad
Recipe courtesy Emeril Lagasse, 2001
Show: Emeril Live
Episode: Hawaiian Barbecue Emeril Style
"Diabetes Breakthrough"
What Your Doctor Doesn't Know About
Curing Diabetes! 100% Guaranteed.
MicroNutra.com
1 large cucumber, peeled, seeded and thinly sliced (about 1 1/2 cups)
1/2 teaspoon salt
1/4 cup rice wine vinegar
4 teaspoons sugar
1 tablespoon peanut oil
1 teaspoon minced Hawaiian chiles or chile paste
2 teaspoons minced fresh ginger
1 large papaya, peeled and cut into 1/2-inch dice (about 1 1/2 cups)
1/4 cup chopped fresh cilantro
6 lettuce leaves
Sprinkle the cucumber with salt and let drain in a colander for 20 minutes. Rinse and pat dry.
In a bowl, whisk together the vinegar, sugar, oil, chiles, and ginger. Add the cucumber, papaya, and cilantro and toss. Line a serving platter or
PS I just used it side dish with fresh corn and bbq chicken drumsticks.
Cucumber-Papaya Salad
9.7/10 i used mango instead of papaya
Recipe courtesy Emeril Lagasse, 2001
Show: Emeril Live
Episode: Hawaiian Barbecue Emeril Style
Cucumber-Papaya Salad
Recipe courtesy Emeril Lagasse, 2001
Show: Emeril Live
Episode: Hawaiian Barbecue Emeril Style
"Diabetes Breakthrough"
What Your Doctor Doesn't Know About
Curing Diabetes! 100% Guaranteed.
MicroNutra.com
1 large cucumber, peeled, seeded and thinly sliced (about 1 1/2 cups)
1/2 teaspoon salt
1/4 cup rice wine vinegar
4 teaspoons sugar
1 tablespoon peanut oil
1 teaspoon minced Hawaiian chiles or chile paste
2 teaspoons minced fresh ginger
1 large papaya, peeled and cut into 1/2-inch dice (about 1 1/2 cups)
1/4 cup chopped fresh cilantro
6 lettuce leaves
Sprinkle the cucumber with salt and let drain in a colander for 20 minutes. Rinse and pat dry.
In a bowl, whisk together the vinegar, sugar, oil, chiles, and ginger. Add the cucumber, papaya, and cilantro and toss. Line a serving platter or
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, June 3, 2008
Winner of National Beef cookoff recipe Chipotle Beef looks good to me
Here is the $50,000 prize winner .
Nuevo Chipotle Beef in Butternut Squash Boats
2 to 2-3/4 hours
Nuevo Chipotle Beef in Butternut Squash Boats
2 to 2-3/4 hours
| | |
| Ingredients: | ||
| 1-1/2 | pounds beef for stew | |
| 1/3 | cup water | |
| 1/4 | cup tomato paste | |
| 2 | tablespoons brown sugar | |
| 2 | tablespoons balsamic vinegar | |
| 2 | teaspoons ground chipotle chile pepper | |
| 1 | teaspoon ground cumin | |
| 1/2 | teaspoon salt | |
| 1/2 | teaspoon ground black pepper | |
| 1 | medium butternut squash (about 3 pounds) | |
| 1-1/2 | cups water | |
| 1 | medium tomato, chopped | |
| 1 | small ripe avocado, cut into cubes (optional) | |
| 1/4 | cup chopped fresh cilantro | |
| ||
| Instructions: | ||
| 1. | Preheat oven to 325°F. Place beef, water, tomato paste, sugar, vinegar, chipotle pepper, cumin, salt and black pepper in stockpot. Cover and bake in 325°F oven 1-3/4 to 2-1/4 hours or until beef is fork-tender. | |
| 2. | Meanwhile cut squash lengthwise into quarters; remove seeds. Place squash cut side down in 13 x 9-inch glass baking dish, overlapping if necessary. Add water. Bake in 325°F oven 1 to 1-1/4 hours or until fork-tender. | |
| 3. | Place each baked squash quarter onto serving plate. Fill with equal amounts of beef mixture. Top with tomato and avocado, if desired. Sprinkle with cilantro. | |
| ||
| Makes 4 servings | ||
| ||
| Nutrition information per serving: 355 calories; 9 g fat (3 g saturated fat; 3 g monounsaturated fat); 73 mg cholesterol; 528 mg sodium; 44 g carbohydrate; 9.7 g fiber; 29 g protein; 7.0 mg niacin; 0.7 mg vitamin B6; 2.2 mcg vitamin B12; 5.3 mg iron; 20.5 mcg selenium; 6.3 mg zinc. | ||
|
Sunday, December 23, 2007
Sticky Buns were hot in Cambridge, Mass eatery during this throw down
Sticky Buns were hot in Cambridge, Mass eatery during this throw down and for that matter every morning. I watched Bobby Flay battle Joanne Chang at her Cambridge bakery on 12/23/2007 during a throw down TV episode.
But it was very interesting to first read about her graduation from Harvard U in applied mathematics and then she went culinary working. Since I do a lot of cooking and was fortunate to work on 3 astronomy education projects at Harvard during the 1980's and 1990's, I was interested to know more.
I looked up and found more information about this Harvard grad.
http://www.associatedcontent.com/article/48622/five_questions_for_joanne_chang.html
This sticky buns battle features her recipe against his recipe (see below). And who won?
Joanne won with her better texture, fluffiness, light silky while Bobby's had cinammon, almonds and orange glaze.
Hey now I know how to make them so I might even try them like the recipes below. Then hopefully my wife will say "nice buns, hon".
**
Joanne Chang's Sticky Buns Recipe courtesy Joanne Chang
See this recipe on air Sunday Dec. 23 at 1:00 AM ET/PT.
Show: Throwdown with Bobby Flay
Episode: Sticky Buns
1 recipe Brioche dough, recipe follows
2 cups brown sugar
1 teaspoon ground cinnamon
1 cup pecans, toasted and chopped
Goo, recipe follows
On a floured work surface, roll out the brioche dough into a rectangle that is approximately 1/4-inch thick. Combine the brown sugar, cinnamon, and pecans and sprinkle evenly on the brioche. Roll up the brioche jelly roll-style and slice the roll into buns about 1-inch thick. Spread the Goo on the bottom of a roasting pan and place buns evenly spaced in the pan. Cover and allow to rise for 2 to 3 hours in a warm place.
Preheat oven to 350 degrees F.
Place buns in the oven and bake until golden brown, about 45 minutes. Let cool for 10 minutes and then invert onto a serving platter.
Serve with Cafe au Lait.
Brioche Dough:
2 1/2 cups high-gluten flour
2 1/2 cups all-purpose flour
1-ounce yeast
1/3 cup plus 2 tablespoons sugar
1 tablespoon salt
1/2 cup ice water
5 eggs
11 ounces butter, softened
In a large bowl of a stand mixer, combine all the ingredients, except the butter and beat on low with dough hook for 10 minutes.
Add the softened butter and knead for another 20 minutes until dough slaps on the side of the bowl.
Place in a container and cover well.
Proof in refrigerator for at least 6 hours.
Shape, cover, proof for several hours at warm room temperature.
Preheat oven to 350 degrees F.
Egg wash and bake in preheated oven for 15 to 20 minutes, until golden brown.
Goo:
1/2 pound butter
15 ounces brown sugar
5 ounces honey
1/2 cup cream
1/2 cup water
In a saucepan over medium heat, melt together the butter and brown sugar. Remove from heat, let cool, and whisk in the honey, cream, and water. Set aside.
**
Sticky Buns Recipe courtesy Bobby Flay, 2007
See this recipe on air Sunday Dec. 23 at 1:00 AM ET/PT.
Show: Throwdown with Bobby Flay
Episode: Sticky Buns
Softened butter, for bowls and baking pan
For the glaze:
1 cup light muscavado sugar
4 tablespoons unsalted butter
1/3 cup honey
1/4 cup freshly squeezed orange juice
1 orange, finely grated zest
1 cup sliced almonds, lightly toasted
For the dough:
1 package yeast
1 cup warm milk (about 110 degrees F)
1/4 cup plus a pinch granulated sugar, divided
1/4 cup unsalted butter
1 1/2 teaspoons pure vanilla extract
1 large egg yolk
2 3/4 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon salt
For the filling:
8 tablespoons softened butter
1/3 cup granulated sugar
1 tablespoon ground cinnamon
Butter a 9 by 13-inch baking pan.
For the glaze:
Combine sugar, butter, honey, orange juice and zest in a saucepan and bring to a boil; boil until slightly thickened. Pour the glaze into the prepared pan, and scatter the nuts over the top.
For the dough:
Sprinkle yeast over warm milk with a pinch of the granulated sugar; set aside until foamy, about 5 minutes. Melt 1/4 cup butter and whisk into yeast with vanilla and egg yolk.
Whisk flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make a sticky dough. Knead dough on floured work surface until soft and elastic, 6 to 8 minutes (Dough will be soft and elastic, but not terribly sticky). Shape into a ball, brush with a little melted butter. Place in bowl, cover and let rise until doubled, about 1 hour.
Knead dough; re-form into ball. Return to the bowl. Cover with buttered plastic wrap, refrigerate for 4 hours.
For the filling:
Roll dough into 10 by 18-inch rectangle with a long edge facing you. Spread soft butter over the surface. Whisk 1/3 cup sugar and cinnamon together, scatter over butter. Roll into a long tight cylinder; pinch long edge to seal. Cut into 1 1/2-inch rolls with string or dental floss. Evenly space rolls in pan. Cover, let rise at room temperature until doubled, about 1 1/2 hours.
Preheat oven to 350 degrees F.
Bake until golden, 30 to 35 minutes. Rest at room temperature 10 minutes, unmold, and serve warm.
But it was very interesting to first read about her graduation from Harvard U in applied mathematics and then she went culinary working. Since I do a lot of cooking and was fortunate to work on 3 astronomy education projects at Harvard during the 1980's and 1990's, I was interested to know more.
I looked up and found more information about this Harvard grad.
http://www.associatedcontent.com/article/48622/five_questions_for_joanne_chang.html
This sticky buns battle features her recipe against his recipe (see below). And who won?
Joanne won with her better texture, fluffiness, light silky while Bobby's had cinammon, almonds and orange glaze.
Hey now I know how to make them so I might even try them like the recipes below. Then hopefully my wife will say "nice buns, hon".
**
Joanne Chang's Sticky Buns Recipe courtesy Joanne Chang
See this recipe on air Sunday Dec. 23 at 1:00 AM ET/PT.
Show: Throwdown with Bobby Flay
Episode: Sticky Buns
1 recipe Brioche dough, recipe follows
2 cups brown sugar
1 teaspoon ground cinnamon
1 cup pecans, toasted and chopped
Goo, recipe follows
On a floured work surface, roll out the brioche dough into a rectangle that is approximately 1/4-inch thick. Combine the brown sugar, cinnamon, and pecans and sprinkle evenly on the brioche. Roll up the brioche jelly roll-style and slice the roll into buns about 1-inch thick. Spread the Goo on the bottom of a roasting pan and place buns evenly spaced in the pan. Cover and allow to rise for 2 to 3 hours in a warm place.
Preheat oven to 350 degrees F.
Place buns in the oven and bake until golden brown, about 45 minutes. Let cool for 10 minutes and then invert onto a serving platter.
Serve with Cafe au Lait.
Brioche Dough:
2 1/2 cups high-gluten flour
2 1/2 cups all-purpose flour
1-ounce yeast
1/3 cup plus 2 tablespoons sugar
1 tablespoon salt
1/2 cup ice water
5 eggs
11 ounces butter, softened
In a large bowl of a stand mixer, combine all the ingredients, except the butter and beat on low with dough hook for 10 minutes.
Add the softened butter and knead for another 20 minutes until dough slaps on the side of the bowl.
Place in a container and cover well.
Proof in refrigerator for at least 6 hours.
Shape, cover, proof for several hours at warm room temperature.
Preheat oven to 350 degrees F.
Egg wash and bake in preheated oven for 15 to 20 minutes, until golden brown.
Goo:
1/2 pound butter
15 ounces brown sugar
5 ounces honey
1/2 cup cream
1/2 cup water
In a saucepan over medium heat, melt together the butter and brown sugar. Remove from heat, let cool, and whisk in the honey, cream, and water. Set aside.
**
Sticky Buns Recipe courtesy Bobby Flay, 2007
See this recipe on air Sunday Dec. 23 at 1:00 AM ET/PT.
Show: Throwdown with Bobby Flay
Episode: Sticky Buns
Softened butter, for bowls and baking pan
For the glaze:
1 cup light muscavado sugar
4 tablespoons unsalted butter
1/3 cup honey
1/4 cup freshly squeezed orange juice
1 orange, finely grated zest
1 cup sliced almonds, lightly toasted
For the dough:
1 package yeast
1 cup warm milk (about 110 degrees F)
1/4 cup plus a pinch granulated sugar, divided
1/4 cup unsalted butter
1 1/2 teaspoons pure vanilla extract
1 large egg yolk
2 3/4 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon salt
For the filling:
8 tablespoons softened butter
1/3 cup granulated sugar
1 tablespoon ground cinnamon
Butter a 9 by 13-inch baking pan.
For the glaze:
Combine sugar, butter, honey, orange juice and zest in a saucepan and bring to a boil; boil until slightly thickened. Pour the glaze into the prepared pan, and scatter the nuts over the top.
For the dough:
Sprinkle yeast over warm milk with a pinch of the granulated sugar; set aside until foamy, about 5 minutes. Melt 1/4 cup butter and whisk into yeast with vanilla and egg yolk.
Whisk flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make a sticky dough. Knead dough on floured work surface until soft and elastic, 6 to 8 minutes (Dough will be soft and elastic, but not terribly sticky). Shape into a ball, brush with a little melted butter. Place in bowl, cover and let rise until doubled, about 1 hour.
Knead dough; re-form into ball. Return to the bowl. Cover with buttered plastic wrap, refrigerate for 4 hours.
For the filling:
Roll dough into 10 by 18-inch rectangle with a long edge facing you. Spread soft butter over the surface. Whisk 1/3 cup sugar and cinnamon together, scatter over butter. Roll into a long tight cylinder; pinch long edge to seal. Cut into 1 1/2-inch rolls with string or dental floss. Evenly space rolls in pan. Cover, let rise at room temperature until doubled, about 1 1/2 hours.
Preheat oven to 350 degrees F.
Bake until golden, 30 to 35 minutes. Rest at room temperature 10 minutes, unmold, and serve warm.
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!
Thursday, November 22, 2007
Happy thanksgiving My worst ever recipe made
Happy thanksgiving ! With all going on today I always remember the worst recipe I made.
It was a number of years ago and I don't think during Thanksgiving.
I wanted to make this recipe from Bon Appetite magazine called "Hungarian Popovers."
It took 2 doughs (warm and cold ) and literally took two days. I brushed with butter and baked them. Just beautiful they came out.
They were done. I bit into one. It was so salty I could not eat another bite. All I could do was throw these beautiful things away. What went wrong?
I searched and found instead of baking soda I used baking powder (or vica versa). Never forget it ! Maybe someday I will make them right. ( it was not the recipe it was my directions I did not do right ). I should have taken a photo :(
It was a number of years ago and I don't think during Thanksgiving.
I wanted to make this recipe from Bon Appetite magazine called "Hungarian Popovers."
It took 2 doughs (warm and cold ) and literally took two days. I brushed with butter and baked them. Just beautiful they came out.
They were done. I bit into one. It was so salty I could not eat another bite. All I could do was throw these beautiful things away. What went wrong?
I searched and found instead of baking soda I used baking powder (or vica versa). Never forget it ! Maybe someday I will make them right. ( it was not the recipe it was my directions I did not do right ). I should have taken a photo :(
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
Batali vs. Carmellini what a battle 9/09/2007
Batali vs. Carmellini
I like matching wits with judges. I try to guess who will win and the number of points that win,
I usually tell my wife what I think during the intermission before the verdict so she knows I am no lying
Well this one was close.
I predicted Batali by +1.
I was right on the mark (mostly I am on target or 1 -3 off either side but rarely more)
Batali was aheadwith taste, Carmellini had better plating (+1) and the last was a tie.
I wish there was Iron chef recipe cookbook.
I think the polenta round cakes with pesto in the middle and then fried sounded good for me to try.
I like matching wits with judges. I try to guess who will win and the number of points that win,
I usually tell my wife what I think during the intermission before the verdict so she knows I am no lying
Well this one was close.
I predicted Batali by +1.
I was right on the mark (mostly I am on target or 1 -3 off either side but rarely more)
Batali was aheadwith taste, Carmellini had better plating (+1) and the last was a tie.
I wish there was Iron chef recipe cookbook.
I think the polenta round cakes with pesto in the middle and then fried sounded good for me to try.
Subscribe to:
Posts (Atom)
Posts
