Credit: Simply Recipes
Ingredients:
4 skinless chicken breasts (about 2 pounds total)
4 bay leaves
1 quart chicken stock
2 garlic cloves, finely chopped
1 cup unsalted, toasted almonds, finely chopped
1/2 large red onion, chopped
1/2 cup parsley, chopped
1 8-ounce jar roasted red peppers (or one or two large red peppers, roasted, blackened skin removed, stems and seeds removed)
3 apple cider vinegar
1/2 cup extra virgin olive oil
Salt and pepper to taste
Directions:
1. Put the bay leaves and the chicken stock in a pot with a lid and bring the stock to a simmer.
2. Add the chicken breasts to the pot. Return the stock to a simmer. Cover the pot. Turn off the heat. Let the chicken steep in the stock for 30 minutes to an hour.
3. While the chicken is cooking, chop the other ingredients—garlic, almonds, onion, parsley, roasted red bell peppers—and add to a large bowl. Sprinkle a little salt over the mixture and add the oil and vinegar. Toss to combine.
4. When the chicken breasts are cooked, remove them from the stock (which you can reuse if you bring it to a boil again) and let them cool. When they are cool enough to handle, shred the chicken breasts into bite-sized pieces by hand. Mix the chicken pieces in with the rest of the ingredients and served chilled or at room temperature.
Sunday, July 31, 2011
Sunday, July 24, 2011
Joey's Paella
INGREDIENTS:
2 lbs chicken (strips is a good way to go)
1 lb chorizo
6 oz pancetta diced
1 large Spanish onion diced
4 cloves of garlic minced
.01 oz saffron (basically a dash)
28 oz chicken stock
1/2 cup rice (paella rice, jasmine rice, whatever you like, just know how it cooks).
1 bushel of parsley
1 lemon
DIRECTIONS:
1. Get a small pot and warm up the chicken stock.
2. On a plate, sprinkle salt and pepper on the raw chicken. Get a large deep pan or pot (or paella pan), add a splash of olive oil and heat on medium low heat. Add the chicken.
3. Chop up the chorizo into coins and toss it in with the chicken.
4. After a few minutes, add the pancetta and let the fat cook down (4 minutes)
5. Add the onion and garlic
6. In a bowl, add the dry saffron and add a cup of the chicken stock. Let the saffron flavor the stock for a few minutes and then with the meat.
7. Add the rice. Get the parsley and chop the stems finely and add to the pan. Chop the leafy section in larger more generous chunks and add after a few minutes of cooking.
8. This is important, you need to watch the paella and mix it every few minutes to make sure it does not burn. Keep adding chicken stock (slowly) until the dish has the consistency of risotto.
9. When the dish is done, put in a nice large bowl, garnish with a quartered lemon (make sure to squeeze some of the lemon juice on the paella).
2 lbs chicken (strips is a good way to go)
1 lb chorizo
6 oz pancetta diced
1 large Spanish onion diced
4 cloves of garlic minced
.01 oz saffron (basically a dash)
28 oz chicken stock
1/2 cup rice (paella rice, jasmine rice, whatever you like, just know how it cooks).
1 bushel of parsley
1 lemon
DIRECTIONS:
1. Get a small pot and warm up the chicken stock.
2. On a plate, sprinkle salt and pepper on the raw chicken. Get a large deep pan or pot (or paella pan), add a splash of olive oil and heat on medium low heat. Add the chicken.
3. Chop up the chorizo into coins and toss it in with the chicken.
4. After a few minutes, add the pancetta and let the fat cook down (4 minutes)
5. Add the onion and garlic
6. In a bowl, add the dry saffron and add a cup of the chicken stock. Let the saffron flavor the stock for a few minutes and then with the meat.
7. Add the rice. Get the parsley and chop the stems finely and add to the pan. Chop the leafy section in larger more generous chunks and add after a few minutes of cooking.
8. This is important, you need to watch the paella and mix it every few minutes to make sure it does not burn. Keep adding chicken stock (slowly) until the dish has the consistency of risotto.
9. When the dish is done, put in a nice large bowl, garnish with a quartered lemon (make sure to squeeze some of the lemon juice on the paella).
Sunday, July 17, 2011
Thai Salad
Credit: Jaime Oliver
I saw this recipe on a Jaime Oliver cooking show, I tweaked it a bit to fit my own tastes. One the show he suggested ground lamb instead of beef and I might give that a try as well. (Serves 4)
10 1/2 oz cellophane noodles or beanthread noodles
7oz ground beef
2 teaspoons five-spice powder
5 tablespoons olive oil
2 cloves of garlic, peeled and grated
2 heaping teaspoons of grated fresh ginger
3 teaspoons sugar
1 bunch of scallions, finely sliced
3 tablespoons fresh lime juice
1 tablespoon soy sauce
2 fresh red chillies, seeded and finely sliced
1 handful of fresh cilantro, chopped
1 handful of fresh mint, chopped
2 handfuls of roasted peanuts (I suggest chopping them up a bit)
sea salt and freshly ground black pepper
Directions:
1. Soak the noodles in a bowl of warm water until soft, then drain and put back in the bowl.
2. In a hot wok fry the beef and five-spice powder in the olive oil until brown and crisp, then add the garlic, ginger, peanuts and sugar and stir-fry for another 4 minutes.
3. Remove from the heat and stir the wok mixture into the noodles. Add the scallions, lime juice, fish sauce, chillies, and mint to the bowl.
4. Toss well and correct the seasoning. Sprinkle with some extra herb leaves if you like and serve cold.
I saw this recipe on a Jaime Oliver cooking show, I tweaked it a bit to fit my own tastes. One the show he suggested ground lamb instead of beef and I might give that a try as well. (Serves 4)
10 1/2 oz cellophane noodles or beanthread noodles
7oz ground beef
2 teaspoons five-spice powder
5 tablespoons olive oil
2 cloves of garlic, peeled and grated
2 heaping teaspoons of grated fresh ginger
3 teaspoons sugar
1 bunch of scallions, finely sliced
3 tablespoons fresh lime juice
1 tablespoon soy sauce
2 fresh red chillies, seeded and finely sliced
1 handful of fresh cilantro, chopped
1 handful of fresh mint, chopped
2 handfuls of roasted peanuts (I suggest chopping them up a bit)
sea salt and freshly ground black pepper
Directions:
1. Soak the noodles in a bowl of warm water until soft, then drain and put back in the bowl.
2. In a hot wok fry the beef and five-spice powder in the olive oil until brown and crisp, then add the garlic, ginger, peanuts and sugar and stir-fry for another 4 minutes.
3. Remove from the heat and stir the wok mixture into the noodles. Add the scallions, lime juice, fish sauce, chillies, and mint to the bowl.
4. Toss well and correct the seasoning. Sprinkle with some extra herb leaves if you like and serve cold.
Sunday, July 10, 2011
Grilled Pork Tenderloins with Peaches
Credit: Simply Recipes
Ingredients:
1 pork tenderloin
Olive oil
1 teaspoon kosher salt
1 Tbsp herbes de Provence (Note: I have no idea what this is, so I would use Italian seasoning or you can get some on Amazon)
1-2 yellow peaches or nectarines, quartered or cut into thick slices
Directions:
1. Coat the tenderloin with olive oil, then sprinkle with salt.
2. Roll the tenderloin in the herbes de Provence and set aside at room temperature for 30 minutes.
3. Prepare your grill for high direct heat on one side, and low heat on another side. A tenderloin is thick on one end and thin on the other. You will want to cook the thinner end on the cooler side of the grill while the thicker end is on the hot part o the grill.
4. Grill the tenderloin until until a meat thermometer inserted into the center of the thickest part reads 140°F, about 5 minutes per side. Remove and let rest while you cook the peaches.
5. Paint the peaches with a little olive oil and grill on high direct heat for 1-2 minutes per side, just enough to get some good grill marks.
6. Slice the tenderloin into 1/4-inch pieces and drizzle any juices released from the cutting the meat over them. Serve hot with the peaches.
Ingredients:
1 pork tenderloin
Olive oil
1 teaspoon kosher salt
1 Tbsp herbes de Provence (Note: I have no idea what this is, so I would use Italian seasoning or you can get some on Amazon)
1-2 yellow peaches or nectarines, quartered or cut into thick slices
Directions:
1. Coat the tenderloin with olive oil, then sprinkle with salt.
2. Roll the tenderloin in the herbes de Provence and set aside at room temperature for 30 minutes.
3. Prepare your grill for high direct heat on one side, and low heat on another side. A tenderloin is thick on one end and thin on the other. You will want to cook the thinner end on the cooler side of the grill while the thicker end is on the hot part o the grill.
4. Grill the tenderloin until until a meat thermometer inserted into the center of the thickest part reads 140°F, about 5 minutes per side. Remove and let rest while you cook the peaches.
5. Paint the peaches with a little olive oil and grill on high direct heat for 1-2 minutes per side, just enough to get some good grill marks.
6. Slice the tenderloin into 1/4-inch pieces and drizzle any juices released from the cutting the meat over them. Serve hot with the peaches.
Sunday, July 03, 2011
Lamb with Green Chili Masala
( #Lamb, #Masala )
Credit: No Recipes
Ingredients:
2 pounds of lamb shoulder cut into 1.5″ cubes
1 tablespoon cumin powder
1 tablespoon kosher salt (halve if using regular salt)
1 teaspoon ground black pepper
1 tablespoon of oil
1 teaspoon whole cumin seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon fenugreek seeds
1/4 teaspoon fennel seeds
1 tablespoon garlic, grated
1 tablespoon ginger, grated
3 onions sliced thin
6-10 jalapenos seeded and cut lengthwise into quarters
1/2 teaspoon tamarind concentrate
cilantro for garnish
Directions:
1. Combine the cumin, salt and pepper in a small bowl and sprinkle all of it onto the lamb pieces, tossing around to coat evenly.
2. Heat heavy pot with a lid over medium high heat until it is very hot. Add the oil and brown the meat meat on both sides. Work in small batches, being careful not to overcrowd the pot. You want to get a nice dark brown crust on the outside of the meat as this contributes to the flavor of the sauce. Transfer the browned meat to a plate and set aside.
3. Add a little more oil if the pan needs it, then add the cumin seeds, mustard seeds, fenugreek seeds and fennel seeds to the pot, stirring for about 30 seconds to lightly toast them.
4. Add the ginger and garlic and fry for another minute or so while stirring continuously to prevent burning.
5. Add the onions, then turn down the heat to medium low and cover with a lid for 10 minutes. Remove the lid, and stir vigorously to loosen the bits of flavor from the bottom of the pan.
6. Let most of the accumulated liquid evaporate, then return the lamb to the pot along with any juices. Stir to combine, then cover with a lid and cook over medium low heat for 1 1/2 hours.
7. Add the jalapenos and tamarind concentrate. Since the capsaicin (the compound that makes chili peppers spicy) is in the light color membranes the seeds are attached to, leaving some of the membranes will make your masala more spicy. partially cover to allow steam to escape, then cook until the lamb is very tender and the sauce is very thick (about 1 to 1.5 more hours).
Credit: No Recipes
Ingredients:
2 pounds of lamb shoulder cut into 1.5″ cubes
1 tablespoon cumin powder
1 tablespoon kosher salt (halve if using regular salt)
1 teaspoon ground black pepper
1 tablespoon of oil
1 teaspoon whole cumin seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon fenugreek seeds
1/4 teaspoon fennel seeds
1 tablespoon garlic, grated
1 tablespoon ginger, grated
3 onions sliced thin
6-10 jalapenos seeded and cut lengthwise into quarters
1/2 teaspoon tamarind concentrate
cilantro for garnish
Directions:
1. Combine the cumin, salt and pepper in a small bowl and sprinkle all of it onto the lamb pieces, tossing around to coat evenly.
2. Heat heavy pot with a lid over medium high heat until it is very hot. Add the oil and brown the meat meat on both sides. Work in small batches, being careful not to overcrowd the pot. You want to get a nice dark brown crust on the outside of the meat as this contributes to the flavor of the sauce. Transfer the browned meat to a plate and set aside.
3. Add a little more oil if the pan needs it, then add the cumin seeds, mustard seeds, fenugreek seeds and fennel seeds to the pot, stirring for about 30 seconds to lightly toast them.
4. Add the ginger and garlic and fry for another minute or so while stirring continuously to prevent burning.
5. Add the onions, then turn down the heat to medium low and cover with a lid for 10 minutes. Remove the lid, and stir vigorously to loosen the bits of flavor from the bottom of the pan.
6. Let most of the accumulated liquid evaporate, then return the lamb to the pot along with any juices. Stir to combine, then cover with a lid and cook over medium low heat for 1 1/2 hours.
7. Add the jalapenos and tamarind concentrate. Since the capsaicin (the compound that makes chili peppers spicy) is in the light color membranes the seeds are attached to, leaving some of the membranes will make your masala more spicy. partially cover to allow steam to escape, then cook until the lamb is very tender and the sauce is very thick (about 1 to 1.5 more hours).
Subscribe to:
Posts (Atom)