Credit: Kitchen Daily - Lauren Braun Costello
I was looking for a simple fried rice recipe this week and came across this interesting version...
Ingredients:
2 tablespoons vegetable oil
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
4 scallions, trimmed and chopped
2 carrots, diced
2/3 cup frozen shelled edamame, thawed
4 cups cooked white rice (cold)
1/4 cup soy sauce
1 tablespoon toasted sesame oil
Directions:
1. Heat a large nonstick saute pan or wok over medium high heat. Add 2 tablespoons vegetable oil and swirl to coat the pan.
2. Add the garlic and ginger and saute until fragrant and soft, about 2 minutes.
3. Add the scallion (or onion) and carrots, and continue cooking for another 2 minutes.
4. Add the rice, edamame, soy sauce, and sesame oil, stirring constantly to evenly distribute and heat the ingredients.
5. Use the back of a fork to break up the rice if it is sticking in chunks.
The writer recommends using day old rice as it cooks better and also suggests adding meat if you are so inclined.
Sunday, February 27, 2011
Sunday, February 20, 2011
BBQ Pulled Pork
( #BBQ, #Pork )
Here is a recipe I did last week. Because I didn't have any BBQ sauce, I made my own. I cut way more onions than needed for the sauce because I wanted more in my sandwich.
BBQ Sauce
INGREDIENTS:
3 large onion, finely diced
6 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1 teaspoon ground cumin
1 tablespoon of butter
1 cup brown sugar
1/4 cup molasses
1 (40 oz) bottle tomato ketchup
1 cup apple cider
1/2 cup cider vinegar
2 tablespoons yellow mustard
1/8 tsp. mesquite smoke (just a few drops - optional)
3/4 teaspoon sea salt
1/2 teaspoon black pepper, freshly ground
DIRECTIONS:
In a saucepan, heat the onion, garlic, pepper flakes, and ground cumin in butter. Cook until the onions are softened.
Stir in the brown sugar, molasses, ketchup, apple cider, vinegar, and mustard. Bring the mixture to a boil, reduce to a simmer, and cook for 20 minutes longer. Add salt and pepper, to taste. Stir in a few drops of mesquite smoke flavor if like a smoky flavor (optional).
Place the mixture in a crock pot set to high heat.
Making the BBQ Pork:
Get a 2 lb pork shoulder and brown it in the saucepan. Then put it in the crock pot and walk away for 6 hours. Pull apart the pork with a fork and serve in a roll.
Here is a recipe I did last week. Because I didn't have any BBQ sauce, I made my own. I cut way more onions than needed for the sauce because I wanted more in my sandwich.
BBQ Sauce
INGREDIENTS:
3 large onion, finely diced
6 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1 teaspoon ground cumin
1 tablespoon of butter
1 cup brown sugar
1/4 cup molasses
1 (40 oz) bottle tomato ketchup
1 cup apple cider
1/2 cup cider vinegar
2 tablespoons yellow mustard
1/8 tsp. mesquite smoke (just a few drops - optional)
3/4 teaspoon sea salt
1/2 teaspoon black pepper, freshly ground
DIRECTIONS:
In a saucepan, heat the onion, garlic, pepper flakes, and ground cumin in butter. Cook until the onions are softened.
Stir in the brown sugar, molasses, ketchup, apple cider, vinegar, and mustard. Bring the mixture to a boil, reduce to a simmer, and cook for 20 minutes longer. Add salt and pepper, to taste. Stir in a few drops of mesquite smoke flavor if like a smoky flavor (optional).
Place the mixture in a crock pot set to high heat.
Making the BBQ Pork:
Get a 2 lb pork shoulder and brown it in the saucepan. Then put it in the crock pot and walk away for 6 hours. Pull apart the pork with a fork and serve in a roll.
Sunday, February 13, 2011
Jambalaya
Credit: Esquire Magazine & Sarah O'Kelley
INGREDIENTS:
1 stick plus 2 tbsp unsalted butter
2 lbs diced andouille or other smoked, ready-to-eat sausage (about 7 cups)
3 cups chopped yellow onion (about 1 ½ medium onions)
2 cups chopped celery (about 5 ribs)
2 cups chopped green bell pepper (about 2 medium peppers)
1 tbsp kosher salt
2 tsp freshly ground black pepper
1 tbsp minced garlic (about 3 medium cloves)
4-lb roasted chicken, skin and fat discarded, meat pulled (about 5 cups)
1 qt chicken stock or low-sodium broth
1 28-oz can crushed tomatoes
8 sprigs fresh thyme, tied together with kitchen twine
2 bay leaves
3 tbsp hot sauce (or less if desired)
1 tbsp Worcestershire sauce
2 tsp ground coriander
4 cups Uncle Ben's Original converted parboiled rice, or other parboiled rice
1 bunch scallions, chopped
DIRECTIONS:
Preheat oven to 450 degrees and start chopping.
In a large pot — at least 8 quarts with a tightly fitting lid — melt butter until foamy over medium-high heat. Add andouille and cook, stirring occasionally, until lightly browned, 5 to 10 minutes.
Add onions, celery, bell peppers, salt, and pepper and cook until onions are translucent, 5 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add pulled chicken, chicken stock, tomatoes, thyme, bay leaves, hot sauce, Worcestershire, and coriander. Stir to combine. When liquid comes to a simmer, add rice, cover, and transfer pot to preheated oven. Cook until rice has absorbed all of the liquid and is tender, 30 to 40 minutes. (The rice should be moist but not wet with excess liquid.) Do not remove lid before 30 minutes to check — quickly — for doneness, as you will interrupt the steaming process. (Note: Cooking any grain is about steam. The cooking time here depends on your pot's ability to retain heat and the lid's ability to trap steam.)
Remove from oven. Discard bundle of thyme and bay leaves. Add scallions and stir to thoroughly combine. Salt to taste.
Serve in bowls, passing extra hot sauce on the side. (Note: There is always carryover cooking with rice, so if you're not serving immediately, transfer to a large platter or bowl.) Serves 10 to 12.
INGREDIENTS:
1 stick plus 2 tbsp unsalted butter
2 lbs diced andouille or other smoked, ready-to-eat sausage (about 7 cups)
3 cups chopped yellow onion (about 1 ½ medium onions)
2 cups chopped celery (about 5 ribs)
2 cups chopped green bell pepper (about 2 medium peppers)
1 tbsp kosher salt
2 tsp freshly ground black pepper
1 tbsp minced garlic (about 3 medium cloves)
4-lb roasted chicken, skin and fat discarded, meat pulled (about 5 cups)
1 qt chicken stock or low-sodium broth
1 28-oz can crushed tomatoes
8 sprigs fresh thyme, tied together with kitchen twine
2 bay leaves
3 tbsp hot sauce (or less if desired)
1 tbsp Worcestershire sauce
2 tsp ground coriander
4 cups Uncle Ben's Original converted parboiled rice, or other parboiled rice
1 bunch scallions, chopped
DIRECTIONS:
Preheat oven to 450 degrees and start chopping.
In a large pot — at least 8 quarts with a tightly fitting lid — melt butter until foamy over medium-high heat. Add andouille and cook, stirring occasionally, until lightly browned, 5 to 10 minutes.
Add onions, celery, bell peppers, salt, and pepper and cook until onions are translucent, 5 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add pulled chicken, chicken stock, tomatoes, thyme, bay leaves, hot sauce, Worcestershire, and coriander. Stir to combine. When liquid comes to a simmer, add rice, cover, and transfer pot to preheated oven. Cook until rice has absorbed all of the liquid and is tender, 30 to 40 minutes. (The rice should be moist but not wet with excess liquid.) Do not remove lid before 30 minutes to check — quickly — for doneness, as you will interrupt the steaming process. (Note: Cooking any grain is about steam. The cooking time here depends on your pot's ability to retain heat and the lid's ability to trap steam.)
Remove from oven. Discard bundle of thyme and bay leaves. Add scallions and stir to thoroughly combine. Salt to taste.
Serve in bowls, passing extra hot sauce on the side. (Note: There is always carryover cooking with rice, so if you're not serving immediately, transfer to a large platter or bowl.) Serves 10 to 12.
Sunday, February 06, 2011
BuffleJoe 3.0
( #Buffalo, #Superbowl )
NOTE: Need a crock pot
INGREDIENTS
1 large loaf of bread (the crustier the better, make sure it is wide)
Chicken breasts (about 2.5 lbs)
3 oz tomato paste
Two red onions
8 oz chicken stock
Celery stalks (cut into strips)
Blue Cheese Dressing
Shoe-String French Fries
Cooper-Sharp Cheese
Two Large bottles of hot sauce (your choice)
Buttermilk
Seasoning Pack (for fries)
2 tablespoons sea salt
1 teaspoon black pepper
1 tablespoon red pepper flakes
1 tablespoon paprika
1 tablespoon onion powder
DIRECTIONS
1. Two days before you want to eat the sandwich: Put the chicken breasts in a zip-lock bag and fill with buttermilk. Seal it, put it in a bowl (just in case it leaks), and refrigerate overnight (at least 4 hours).
2. 12 hours before you are ready to eat the sandwich (or the night before): In a large bowl (or in the crock pot) - mix chicken stock, the tomato paste, and 4 oz of hot sauce. Put the mixture in the crock pot, set it to 10 hours cook time, low heat.
3. Dice up the two red onions and caramelize them in a frying pan - transfer to crock pot.
4. In the same pan, cook the chicken 4 minutes on each side and transfer to the crock pot.
5. Mix it up, walk away for 10 hours.
6. 10 hours later: Get a wooden spoon or fork and break the chicken apart (should be very easy).
7. Take out the french fries, preheat the oven, season the fries with the seasoning pack, and cook as directed (don't be afraid to hit broil for the last 4 minutes).
8. Mix blue cheese with hot sauce and treat as a spread for the sandwich.
9. Cut open the loaf of bread: Add the spread, then the cooper sharp, then the celery, then the chicken (use a slotted spoon), and then the fries. Drizzle a little spread on top of the fries.
NOTE: Need a crock pot
INGREDIENTS
1 large loaf of bread (the crustier the better, make sure it is wide)
Chicken breasts (about 2.5 lbs)
3 oz tomato paste
Two red onions
8 oz chicken stock
Celery stalks (cut into strips)
Blue Cheese Dressing
Shoe-String French Fries
Cooper-Sharp Cheese
Two Large bottles of hot sauce (your choice)
Buttermilk
Seasoning Pack (for fries)
2 tablespoons sea salt
1 teaspoon black pepper
1 tablespoon red pepper flakes
1 tablespoon paprika
1 tablespoon onion powder
DIRECTIONS
1. Two days before you want to eat the sandwich: Put the chicken breasts in a zip-lock bag and fill with buttermilk. Seal it, put it in a bowl (just in case it leaks), and refrigerate overnight (at least 4 hours).
2. 12 hours before you are ready to eat the sandwich (or the night before): In a large bowl (or in the crock pot) - mix chicken stock, the tomato paste, and 4 oz of hot sauce. Put the mixture in the crock pot, set it to 10 hours cook time, low heat.
3. Dice up the two red onions and caramelize them in a frying pan - transfer to crock pot.
4. In the same pan, cook the chicken 4 minutes on each side and transfer to the crock pot.
5. Mix it up, walk away for 10 hours.
6. 10 hours later: Get a wooden spoon or fork and break the chicken apart (should be very easy).
7. Take out the french fries, preheat the oven, season the fries with the seasoning pack, and cook as directed (don't be afraid to hit broil for the last 4 minutes).
8. Mix blue cheese with hot sauce and treat as a spread for the sandwich.
9. Cut open the loaf of bread: Add the spread, then the cooper sharp, then the celery, then the chicken (use a slotted spoon), and then the fries. Drizzle a little spread on top of the fries.
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