Filling
1 pound ground beef
2 tablespoons Corm oil
1/2 large or 1 small yellow onion chopped in small squares
2 hard boiled eggs, finely chopped
1/2 cup green olives, finely chopped (optional)
2 tablespoons raisins (optional)
¼ cup chopped spring green onion (only the green part)
1 tablespoon ground paprika
1 tablespoon ground red dry spicy peppers
1 teaspoon cumin
1 teaspoon freshly ground nutmeg
Salt and freshly ground black pepper to taste
Sautee the onions in the oil until translucent. Add ground beef and spices and cook until beef is done, then add green onion tops and raisins and/or green olives. Let sit for at least one hour in refrigerator to meld flavors. Spoon into commercially prepared tapas, or find a decent dough recipe for yourself. It's not worth the hassle for me.
Fills 12 commercially prepared tapas - para freir or para hornear both work equally as well. Brush with egg wash and bake at 350 for 25 minutes or until golden brown.
Sunday, December 27, 2009
Thursday, November 26, 2009
ThisYear'sTurkey
Courtesy America's Test Kitchen (.com)
Herbed Roast Turkey from the Episode: One Great ThanksgivingIf you have the time and the refrigerator space, air-drying produces extremely crisp skin and is worth the effort. After brining, rinsing, and patting the turkey dry, place the turkey breast side up on a flat wire rack set over a rimmed baking sheet and refrigerate, uncovered, 8 to 24 hours. Proceed with the recipe. See below for adjustments for different sized turkeys.
Serves 10 to 12
Turkey and Brine
2 cups table salt
1 turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets and neck reserved for gravy (if making), and tailpiece removed
Herb Paste
1 1/4 cups chopped fresh parsley leaves (roughly chopped)
4 teaspoons minced fresh thyme leaves
2 teaspoons chopped fresh sage leaves (roughly chopped)
1 1/2 teaspoons minced fresh rosemary
1 medium shallot , minced (about 3 tablespoons)
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
3/4 teaspoon grated lemon zest , from 1 lemon
3/4 teaspoon table salt
1 teaspoon ground black pepper
1 teaspoon Dijon mustard
1/4 cup olive oil
1. FOR THE TURKEY AND BRINE: Dissolve salt in 2 gallons cold water in large stockpot or clean bucket. Add turkey and refrigerate 4 to 6 hours.
2. Remove turkey from brine and rinse under cool running water. Pat dry inside and out with paper towels. Place turkey breast side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 30 minutes. Alternatively, air-dry turkey (see note above).
3. FOR THE HERB PASTE: Process parsley, thyme, sage, rosemary, shallot, garlic, lemon zest, salt, and pepper in food processor until consistency of coarse paste, ten 2-second pulses. Add mustard and olive oil; continue to process until mixture forms smooth paste, ten to twelve 2-second pulses; scrape sides of processor bowl with rubber spatula after 5 pulses. Transfer mixture to small bowl.
4. TO PREPARE THE TURKEY: Adjust oven rack to lowest position; heat oven to 400 degrees. Line large V-rack with heavy-duty foil and use paring knife or skewer to poke 20 to 30 holes in foil; set V-rack in large roasting pan. Remove turkey from refrigerator and wipe away any water collected in baking sheet; set turkey breast side up on baking sheet. Tuck wings behind back and tuck tips of drumsticks into skin at tail to secure.
5. Using hands, carefully loosen skin from meat of breasts, thighs, and drumsticks. Using spoon, slip 1 1/2 tablespoons paste under breast skin on each side of turkey. Using fingers, distribute paste under skin over breast, thigh, and drumstick meat.
6. Using sharp paring knife, cut 1 1/2-inch vertical slit into thickest part of each breast. Starting from top of incision, swing knife tip down to create 4- to 5-inch pocket within flesh. Place 1 tablespoon paste in pocket of each breast; using fingers, rub in thin, even layer.
7. Rub 1 tablespoon paste inside turkey cavity. Rotate turkey breast side down; apply half remaining herb paste to turkey skin; flip turkey breast side up and apply remaining herb paste to skin, pressing and patting to make paste adhere; reapply herb paste that falls onto baking sheet.
8. TO ROAST THE TURKEY: Place turkey breast side down on prepared V-rack in roasting pan. Roast 45 minutes.
9. Remove roasting pan with turkey from oven (close oven door to retain oven heat). Using clean potholders (or wad of paper towels), rotate turkey breast side up. Continue to roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 50 to 60 minutes longer. (Confirm temperature by inserting thermometer in both sides of bird.) Transfer turkey to carving board; let rest 30 minutes. Carve turkey and serve.
10. If roasting a 14- to 18-pound bird, increase all of the ingredients for the herb paste (except the black pepper) by 50 percent; follow the instructions for applying the paste under the skin, in the breast pockets, and in the cavity; use the remaining paste on the skin. Increase the second half of the roasting time (breast side up) to 1 hour, 15 minutes.
11. If roasting an 18- to 22-pound bird, double all of the ingredients for the herb paste except the black pepper; apply 2 tablespoons paste under the skin on each side of the turkey, 1 1/2 tablespoons paste in each breast pocket, 2 tablespoons inside the cavity, and the remaining paste on the turkey skin. Roast breast side down at 425 degrees for 1 hour, then reduce the oven temperature to 325 degrees, rotate the turkey breast side up, and continue to roast for about 2 hours. Let rest 35 to 40 minutes before carving. Step-by-Step: Steps to Serious Herb Flavor
LOOSEN: Carefully separate skin from meat on breast, thigh, and drumstick areas.
RUB: Rub herb paste under skin and directly onto flesh, distributing it evenly.
STAB AND SWEEP: Make 1 1/2-inch slit in each breast. Swing knife tip through breast to create large pocket.
STUFF: Place thin layer of paste inside each pocket.
MASSAGE: Rub remaining paste inside turkey cavity and on skin.
Herbed Roast Turkey from the Episode: One Great ThanksgivingIf you have the time and the refrigerator space, air-drying produces extremely crisp skin and is worth the effort. After brining, rinsing, and patting the turkey dry, place the turkey breast side up on a flat wire rack set over a rimmed baking sheet and refrigerate, uncovered, 8 to 24 hours. Proceed with the recipe. See below for adjustments for different sized turkeys.
Serves 10 to 12
Turkey and Brine
2 cups table salt
1 turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets and neck reserved for gravy (if making), and tailpiece removed
Herb Paste
1 1/4 cups chopped fresh parsley leaves (roughly chopped)
4 teaspoons minced fresh thyme leaves
2 teaspoons chopped fresh sage leaves (roughly chopped)
1 1/2 teaspoons minced fresh rosemary
1 medium shallot , minced (about 3 tablespoons)
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
3/4 teaspoon grated lemon zest , from 1 lemon
3/4 teaspoon table salt
1 teaspoon ground black pepper
1 teaspoon Dijon mustard
1/4 cup olive oil
1. FOR THE TURKEY AND BRINE: Dissolve salt in 2 gallons cold water in large stockpot or clean bucket. Add turkey and refrigerate 4 to 6 hours.
2. Remove turkey from brine and rinse under cool running water. Pat dry inside and out with paper towels. Place turkey breast side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 30 minutes. Alternatively, air-dry turkey (see note above).
3. FOR THE HERB PASTE: Process parsley, thyme, sage, rosemary, shallot, garlic, lemon zest, salt, and pepper in food processor until consistency of coarse paste, ten 2-second pulses. Add mustard and olive oil; continue to process until mixture forms smooth paste, ten to twelve 2-second pulses; scrape sides of processor bowl with rubber spatula after 5 pulses. Transfer mixture to small bowl.
4. TO PREPARE THE TURKEY: Adjust oven rack to lowest position; heat oven to 400 degrees. Line large V-rack with heavy-duty foil and use paring knife or skewer to poke 20 to 30 holes in foil; set V-rack in large roasting pan. Remove turkey from refrigerator and wipe away any water collected in baking sheet; set turkey breast side up on baking sheet. Tuck wings behind back and tuck tips of drumsticks into skin at tail to secure.
5. Using hands, carefully loosen skin from meat of breasts, thighs, and drumsticks. Using spoon, slip 1 1/2 tablespoons paste under breast skin on each side of turkey. Using fingers, distribute paste under skin over breast, thigh, and drumstick meat.
6. Using sharp paring knife, cut 1 1/2-inch vertical slit into thickest part of each breast. Starting from top of incision, swing knife tip down to create 4- to 5-inch pocket within flesh. Place 1 tablespoon paste in pocket of each breast; using fingers, rub in thin, even layer.
7. Rub 1 tablespoon paste inside turkey cavity. Rotate turkey breast side down; apply half remaining herb paste to turkey skin; flip turkey breast side up and apply remaining herb paste to skin, pressing and patting to make paste adhere; reapply herb paste that falls onto baking sheet.
8. TO ROAST THE TURKEY: Place turkey breast side down on prepared V-rack in roasting pan. Roast 45 minutes.
9. Remove roasting pan with turkey from oven (close oven door to retain oven heat). Using clean potholders (or wad of paper towels), rotate turkey breast side up. Continue to roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 50 to 60 minutes longer. (Confirm temperature by inserting thermometer in both sides of bird.) Transfer turkey to carving board; let rest 30 minutes. Carve turkey and serve.
10. If roasting a 14- to 18-pound bird, increase all of the ingredients for the herb paste (except the black pepper) by 50 percent; follow the instructions for applying the paste under the skin, in the breast pockets, and in the cavity; use the remaining paste on the skin. Increase the second half of the roasting time (breast side up) to 1 hour, 15 minutes.
11. If roasting an 18- to 22-pound bird, double all of the ingredients for the herb paste except the black pepper; apply 2 tablespoons paste under the skin on each side of the turkey, 1 1/2 tablespoons paste in each breast pocket, 2 tablespoons inside the cavity, and the remaining paste on the turkey skin. Roast breast side down at 425 degrees for 1 hour, then reduce the oven temperature to 325 degrees, rotate the turkey breast side up, and continue to roast for about 2 hours. Let rest 35 to 40 minutes before carving. Step-by-Step: Steps to Serious Herb Flavor
LOOSEN: Carefully separate skin from meat on breast, thigh, and drumstick areas.
RUB: Rub herb paste under skin and directly onto flesh, distributing it evenly.
STAB AND SWEEP: Make 1 1/2-inch slit in each breast. Swing knife tip through breast to create large pocket.
STUFF: Place thin layer of paste inside each pocket.
MASSAGE: Rub remaining paste inside turkey cavity and on skin.
Friday, November 6, 2009
Honey-Curry Chicken
This is it. This is the dish that made me fall in love with Kulani. It's an old recipe his sister got from a roommate, and it was later incorporated into the Fisher family dinners. It's cheap and easy, sort-of like me (only, what do you think I mean by the word "easy," because if you think it's EASY, easy, you'd be wrong. If you think, "low-maintenance kind-of girl," you'd be right).
Prep time: 5-10 minutes
Cooking time: 60 minutes or less
Preheat oven to 350 degrees.
Ingredients:
2 to 3 pounds (8-9 pieces) of chicken thighs or legs or both. Other pieces of chicken also work, but bone-in is preferred. Skin can be left on or removed.
1 cup honey
1/2 cup mustard (yellow preferably. I've never tried it with any other, but you could give it a shot.)
1/2 tsp. curry powder
1/4 cup melted butter
Salt to taste
Directions:
In a bowl, combine the honey, mustard, curry powder, and melted butter. Set aside. Place the chicken in a cake or casserole pan. Salt (and pepper, if you like) the chicken on both sides. Pour the honey-curry mixture over the chicken in the pan. Place the pan in the oven.
Bake the chicken for a half hour, then flip the chicken over and bake for an additional half hour or until the chicken is done (may be less time). Serve with rice, and pour the honey-curry drippings over the rice.
Prep time: 5-10 minutes
Cooking time: 60 minutes or less
Preheat oven to 350 degrees.
Ingredients:
2 to 3 pounds (8-9 pieces) of chicken thighs or legs or both. Other pieces of chicken also work, but bone-in is preferred. Skin can be left on or removed.
1 cup honey
1/2 cup mustard (yellow preferably. I've never tried it with any other, but you could give it a shot.)
1/2 tsp. curry powder
1/4 cup melted butter
Salt to taste
Directions:
In a bowl, combine the honey, mustard, curry powder, and melted butter. Set aside. Place the chicken in a cake or casserole pan. Salt (and pepper, if you like) the chicken on both sides. Pour the honey-curry mixture over the chicken in the pan. Place the pan in the oven.
Bake the chicken for a half hour, then flip the chicken over and bake for an additional half hour or until the chicken is done (may be less time). Serve with rice, and pour the honey-curry drippings over the rice.
Monday, November 2, 2009
Country Pate, Take 1
0.75 C Brandy
3 T unsalted butter
1 C minced onion
2.5 lb ground pork
12 oz bacon, finaly chopped plus 14 bacon slices for lining pan
3 garlic cloves, pressed
2.5t salt
2.5t dried thyme
1.5t allspice
1t freshly ground black pepper
2 large eggs, lightly beaten
0.5 C whipping cream
1 6-ouz piece ham steak, cut crosswise into 1/4" thick strips
Coarse Sea Salt
Cornichons
Dijon Mustard
Set rack at lowest position in oven and preheat to 350F. Boil brandy until reduced to 0.5 cup, about 2 minutes. Cool.
Melt Butter in heaven medium skillet over medium heat. Add onion and saute until soft and translucent but not brown, about 8 minutes.
Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended. Add sauteed onion, garlic, 2.5t salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced brandy, stir until well blended.
Line 9x3x5 inch metal loaf pan with bacon slices, arranging 8 slices across width and 3 slices on each short side of pan and overlapping pan on all sides. Using hands, lightly and evenly press half of meat onto bottom of pan. Arrange ham strips over single layer, top with remaining meat mixture.
Fold bacon slides over, covering pate. Put the loaf pan in a water boiling water bath halfway up sides and bake until thermometer registers 155 (about 2:15).
Remove loaf pan and transfer to rimmed baking sheet. Place heavy skillet atop pate (or 2-3 cans) to weight down. Chill overnight.
3 T unsalted butter
1 C minced onion
2.5 lb ground pork
12 oz bacon, finaly chopped plus 14 bacon slices for lining pan
3 garlic cloves, pressed
2.5t salt
2.5t dried thyme
1.5t allspice
1t freshly ground black pepper
2 large eggs, lightly beaten
0.5 C whipping cream
1 6-ouz piece ham steak, cut crosswise into 1/4" thick strips
Coarse Sea Salt
Cornichons
Dijon Mustard
Set rack at lowest position in oven and preheat to 350F. Boil brandy until reduced to 0.5 cup, about 2 minutes. Cool.
Melt Butter in heaven medium skillet over medium heat. Add onion and saute until soft and translucent but not brown, about 8 minutes.
Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended. Add sauteed onion, garlic, 2.5t salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced brandy, stir until well blended.
Line 9x3x5 inch metal loaf pan with bacon slices, arranging 8 slices across width and 3 slices on each short side of pan and overlapping pan on all sides. Using hands, lightly and evenly press half of meat onto bottom of pan. Arrange ham strips over single layer, top with remaining meat mixture.
Fold bacon slides over, covering pate. Put the loaf pan in a water boiling water bath halfway up sides and bake until thermometer registers 155 (about 2:15).
Remove loaf pan and transfer to rimmed baking sheet. Place heavy skillet atop pate (or 2-3 cans) to weight down. Chill overnight.
Saturday, October 10, 2009
Chorizo Argentino, Take 2
2 kg. of pork fat and skins.
2 kg. beef without fat or skins.
1 kg. pork fat (bacon and jowls are the best).
100 grams of salt.
4 tablespoons full of oregano.
2 heaping tablespoons of chili powder.
1 rounded tablespoon thyme.
1 / 2 teaspoon black pepper flush.
1 / 2 teaspoon nutmeg flush.
1 tablespoon flush Garlic powder or fresh but bruised.
1 glass of red wine.
Thread to tie.
Skip meat and pork fat for a cutting machine with large disk. Chop once. Keep in refrigerator to acquire a good degree of cold.
Put salt in a bowl and all species
and add the wine, mix well and then pour all over the ground meat.
Mix and knead vigorously so that everything is well integrated. The dough should acquire
a pasty consistency. This is accomplished with one or two minutes of kneading, and it is important that the meat is rather cold.
SAUSAGE: a cutting machine, he removed the blade and disc. Instead place a mouthpiece for embedding and shall insert the pork belly. It fills the machine with the dough and anger filling her belly. Once this is done, tie the sausages the size you want.
Pricked with a needle so as to remove air if any.
Keep in refrigerator if consumed in two or three days. In frezzer -18 ° C can be kept for six months.
Ribs, Take 2
Costillas a la Criolla
Rub:
1.5 T Oregano
1T Alton Brown's Chili Powder
1T Kosher Salt
0.5t Ground Black Pepper
0.5t Ground Nutmeg
Boil Ribs in Beef Stock for 1H until tender,
Remove, pat ribs dry on rack, rub with desired amount of spice rub
Cook in 425 degree oven until outer layer crispy, about 20 minutes.
Rub:
1.5 T Oregano
1T Alton Brown's Chili Powder
1T Kosher Salt
0.5T Garlic Powder
0.5T Thyme0.5t Ground Black Pepper
0.5t Ground Nutmeg
Boil Ribs in Beef Stock for 1H until tender,
Remove, pat ribs dry on rack, rub with desired amount of spice rub
Cook in 425 degree oven until outer layer crispy, about 20 minutes.
Wednesday, September 23, 2009
Rib Rub, Take 1
Ben's Apple Cider Ribs are as close to pork perfection as I've tried. But, I've got to mix it up and do something I can call my own. These are intended as a fall recipe to be served with maple roasted yams. The yam recipe is going to pretty sweet as it is, so I'm hoping to keep these more savory to balance the dish.
Ingredients
1 tablespoon cumin (or coriander for Cindy)
1 tablespoon paprika
1 large garlic clove, crushed
1 medium shallot, finely chopped
1 tablespoon Alton Brown's recipe chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper
Enough oil to form paste.
Rub on and refrigerate for several hours if possible.
Ingredients
1 tablespoon cumin (or coriander for Cindy)
1 tablespoon paprika
1 large garlic clove, crushed
1 medium shallot, finely chopped
1 tablespoon Alton Brown's recipe chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper
Enough oil to form paste.
Rub on and refrigerate for several hours if possible.
Monday, September 14, 2009
Luau '09 By the Numbers
This year: 350-400 Attendees
Rice - 10 lbs
Yoshida Sauce - 1 Costco Sized Bottle
Pork - 80 lbs boneless pork shoulder, 20 lbs bone-in pork butt
Ekolu Chicken - 120 lbs. chicken, 2 large cans pineapple juice, 1/2 jug soy sauce, 3 large cans of pineapple, 1 large bag brown sugar
Sirloin - 65 lbs sirloin, 7 bottles Kalbi Sauce
Sausages - 8 saddle packs mild italian sausages (24 per pack), 30 lbs choripan bump, 2 Large heads garlic, etc
Potato Salad - About 15 pounds potatoes, 2-3 pounds carrots, 1 60 oz bottle mayo, 4 Lemons
Chicken Long Rice - Per Lani
Poi - 2 lbs fresh
Watermelon - 110 lbs
Ran short of rice and potatoes, had too many sausages, just about right on the pork and chicken
Next Year:
Rice: 20 lbs, 1 Large Bottle Yoshida Sauce
Pork: 100 lbs boneless pork shoulder, 3 bottles liquid smoke
Chicken: 130 lbs. chicken, 2large cans pineapple juice, 1/2 jug soy sauce, 4 large cans pineapple, 2 large bag brown sugar
Sirloin - 5 Large Siroin Roasts, 6 bottles Kalbi Sauce
Sausages: 6 Saddle Bags Sausage (cut in half after cooking), 23 lbs Choripan Bump, 1 Small Bottle Olive Oil, 1 Small Bottle, Apple Cider Vinegar, 2 large heads garlic, 2 bunches parsley
Potato Salad - 25 pounds of potatoes, 5 pounds of carrots, 2 large bottle mayonnaise, 8 Lemons
To do next year:
More Grill Space - Add a third grill for three total grill stations.
8-10 serving spoons for desserts, etc from the crowd as well as the potato salad and rice.
Sauce Bottles: More double tipped sauce containers - blend less liquid in sauces to form fine puree before mixing to final consistency.
Pre-print Menu before Thursday - consider the weekend before. Include request that people re-use their plates if possible.
Go with the table covering, but no centerpieces.
Figure out a way to provide some music.
Consider two-three more card tables, two for prep and one for flatware at the front of the line.
Material to clean large grill, including a shovel and a brush.
Rice - 10 lbs
Yoshida Sauce - 1 Costco Sized Bottle
Pork - 80 lbs boneless pork shoulder, 20 lbs bone-in pork butt
Ekolu Chicken - 120 lbs. chicken, 2 large cans pineapple juice, 1/2 jug soy sauce, 3 large cans of pineapple, 1 large bag brown sugar
Sirloin - 65 lbs sirloin, 7 bottles Kalbi Sauce
Sausages - 8 saddle packs mild italian sausages (24 per pack), 30 lbs choripan bump, 2 Large heads garlic, etc
Potato Salad - About 15 pounds potatoes, 2-3 pounds carrots, 1 60 oz bottle mayo, 4 Lemons
Chicken Long Rice - Per Lani
Poi - 2 lbs fresh
Watermelon - 110 lbs
Ran short of rice and potatoes, had too many sausages, just about right on the pork and chicken
Next Year:
Rice: 20 lbs, 1 Large Bottle Yoshida Sauce
Pork: 100 lbs boneless pork shoulder, 3 bottles liquid smoke
Chicken: 130 lbs. chicken, 2large cans pineapple juice, 1/2 jug soy sauce, 4 large cans pineapple, 2 large bag brown sugar
Sirloin - 5 Large Siroin Roasts, 6 bottles Kalbi Sauce
Sausages: 6 Saddle Bags Sausage (cut in half after cooking), 23 lbs Choripan Bump, 1 Small Bottle Olive Oil, 1 Small Bottle, Apple Cider Vinegar, 2 large heads garlic, 2 bunches parsley
Potato Salad - 25 pounds of potatoes, 5 pounds of carrots, 2 large bottle mayonnaise, 8 Lemons
To do next year:
More Grill Space - Add a third grill for three total grill stations.
8-10 serving spoons for desserts, etc from the crowd as well as the potato salad and rice.
Sauce Bottles: More double tipped sauce containers - blend less liquid in sauces to form fine puree before mixing to final consistency.
Pre-print Menu before Thursday - consider the weekend before. Include request that people re-use their plates if possible.
Go with the table covering, but no centerpieces.
Figure out a way to provide some music.
Consider two-three more card tables, two for prep and one for flatware at the front of the line.
Material to clean large grill, including a shovel and a brush.
Sunday, August 9, 2009
Corn Soup
1 Large Leek, chopped and cleaned
1/2 large onion, chopped
2 T butter
1 cup potatoes, sliced thin
2 C Chicken Broth
4 Ears of corn
1 C Half and half or Heavy whipping cream
2-3 strips bacon, fried crispy
1 lime, zested
chives, chopped
Tabasco, salt, and pepper to taste
Sweat the leek and onion in the butter, about 8 minutes.
Stir in the chicken broth and sliced potatoes, simmer on medium low heat for 30 minutes. Remove from heat and blend until smooth. Place in freezer or ice bath to chill.
Over high heat, grill corn with the husks on, turning 1/4 turn at a time until entire husk is charred. Remove from heat, clean, and cut from cob. Fold cut corn into the chilling leek and potatoe puree.
Once chilled, stir in dairy and lime zest. Distribute mixture to bowls and garnish with chopped bacon, chives and tabasco. Serves 8-10 appetizer portions or 4-5 larger portions.
1/2 large onion, chopped
2 T butter
1 cup potatoes, sliced thin
2 C Chicken Broth
4 Ears of corn
1 C Half and half or Heavy whipping cream
2-3 strips bacon, fried crispy
1 lime, zested
chives, chopped
Tabasco, salt, and pepper to taste
Sweat the leek and onion in the butter, about 8 minutes.
Stir in the chicken broth and sliced potatoes, simmer on medium low heat for 30 minutes. Remove from heat and blend until smooth. Place in freezer or ice bath to chill.
Over high heat, grill corn with the husks on, turning 1/4 turn at a time until entire husk is charred. Remove from heat, clean, and cut from cob. Fold cut corn into the chilling leek and potatoe puree.
Once chilled, stir in dairy and lime zest. Distribute mixture to bowls and garnish with chopped bacon, chives and tabasco. Serves 8-10 appetizer portions or 4-5 larger portions.
Monday, July 20, 2009
Masa de Puerco, Take 1
Ingredients:
2 1/2 lb. fresh pork loin
12 garlic cloves, peeled and crushed
1 large onion chopped
1/2 cup sour orange juice (or 1/4 cup orange & 1/4 cup lime juice)
2 cups water
1 cup pure olive oil
1/2 teaspoon salt
1/2 fresh onion sliced into rings
lime wedges
1 teaspoon oregano
1 teaspoon cumin
Directions:
Cut pork into 2" chunks. To prepare marinade: mix together garlic, chopped onion, orange juice, 1/2 cup olive oil, oregano, cumin and salt. Pour over pork chunks and marinate for at least 3 hours or overnight in the refrigerator.
Remove meat from marinade. Place in pot with two cups of water and 1/2 cup olive oil. Simmer, uncovered until all water boils away, 30-45 minutes. Brown the pork in the oil until crispy on the outside. DO NOT overcook! Add onion slices and saute briefly.
Serve with rice and plantains.
2 1/2 lb. fresh pork loin
12 garlic cloves, peeled and crushed
1 large onion chopped
1/2 cup sour orange juice (or 1/4 cup orange & 1/4 cup lime juice)
2 cups water
1 cup pure olive oil
1/2 teaspoon salt
1/2 fresh onion sliced into rings
lime wedges
1 teaspoon oregano
1 teaspoon cumin
Directions:
Cut pork into 2" chunks. To prepare marinade: mix together garlic, chopped onion, orange juice, 1/2 cup olive oil, oregano, cumin and salt. Pour over pork chunks and marinate for at least 3 hours or overnight in the refrigerator.
Remove meat from marinade. Place in pot with two cups of water and 1/2 cup olive oil. Simmer, uncovered until all water boils away, 30-45 minutes. Brown the pork in the oil until crispy on the outside. DO NOT overcook! Add onion slices and saute briefly.
Serve with rice and plantains.
Thursday, May 21, 2009
Grilled Pork Tenderloins with grilled Strawberry Salsa
Meat
» 2 (1 pound) pork tenderloin, trimmed of fat and silver skin
» 3 tablespoons olive oil
» 1 tablespoon ground chili powder
» 2 teaspoons salt
» 1 teaspoon freshly ground black pepper
» 1 teaspoon dried oregano, crumbled
Salsa
» 1 pint strawberries
» 1 tablespoon olive oil
» ½ cup finely chopped red onion
» 2 jalapeno peppers, seeded and minced
» 3 tablespoons minced red bell pepper
» 1 tablespoon finely chopped fresh cilantro
» 2 tablespoon minced garlic
» 3 tablespoons fresh lime juice
» Salt to taste
» Balsamic vinegar, to taste
Heat grill to high. Rub pork tenderloin with oil. Sprinkle evenly with chili powder, salt pepper and oregano. Rub tenderloins well with garlic and drizzle with lime juice.
Brush strawberries lightly with 1 tablespoon olive oil. Place on the grill and cook, turning occasionally, until strawberries have softened slightly, 2 to 3 minutes. Remove strawberries from heat, Dice and place in a bowl, Add red onion, jalapeno pepper, red pepper, cilantro, garlic and lime juice. Stir to combine. Taste and add salt and a splash of balsamic vinegar to taste.
Place tenderloin on the hottest part of the grill. Cook turning occasionally, until well browned on all sides, about 10 minutes. Reduce temperature to low and cover with grill lid. Continue to cook pork covered, until an instant-read thermometer inserted into the center registers 145 degrees, turning occasionally.
Remove tenderloin from heat and cover loosely with foil. Let sit 5 to 10 minutes before slicing and serving with strawberry salsa.
Serving » 4
» 2 (1 pound) pork tenderloin, trimmed of fat and silver skin
» 3 tablespoons olive oil
» 1 tablespoon ground chili powder
» 2 teaspoons salt
» 1 teaspoon freshly ground black pepper
» 1 teaspoon dried oregano, crumbled
Salsa
» 1 pint strawberries
» 1 tablespoon olive oil
» ½ cup finely chopped red onion
» 2 jalapeno peppers, seeded and minced
» 3 tablespoons minced red bell pepper
» 1 tablespoon finely chopped fresh cilantro
» 2 tablespoon minced garlic
» 3 tablespoons fresh lime juice
» Salt to taste
» Balsamic vinegar, to taste
Heat grill to high. Rub pork tenderloin with oil. Sprinkle evenly with chili powder, salt pepper and oregano. Rub tenderloins well with garlic and drizzle with lime juice.
Brush strawberries lightly with 1 tablespoon olive oil. Place on the grill and cook, turning occasionally, until strawberries have softened slightly, 2 to 3 minutes. Remove strawberries from heat, Dice and place in a bowl, Add red onion, jalapeno pepper, red pepper, cilantro, garlic and lime juice. Stir to combine. Taste and add salt and a splash of balsamic vinegar to taste.
Place tenderloin on the hottest part of the grill. Cook turning occasionally, until well browned on all sides, about 10 minutes. Reduce temperature to low and cover with grill lid. Continue to cook pork covered, until an instant-read thermometer inserted into the center registers 145 degrees, turning occasionally.
Remove tenderloin from heat and cover loosely with foil. Let sit 5 to 10 minutes before slicing and serving with strawberry salsa.
Serving » 4
Pat’s Smoked Meatloaf
» 5 pound ground beef
» 3 eggs
» 2.5 cups of seasoned breadcrumbs
» 2.5 cups of milk
» 1 box (2 packs) onion soup mix (lipton brand suggested)
» 1 cup barbecue sauce, plus additional for serving
Special Equipment
» Large disposable tin pan that can withstand heat and is at least 8 to 10 inches deep
» Wood chips, preferably apple or apricot (hickory is too strong), that have been soaked in juice, beer or other liquid for 20 minutes.
» Aluminum Foil
In a large bowl, combine ground beef, eggs crumbs, milk, soup mix, and desired amount of barbecue sauce. Shape into a loaf and place down in the middle of a large heat-resistant tin pan, making sure that the meat does not touch the sides of the pan.
Prepare a charcoal or gas grill or smoker for indirect cooking, placing a water-filled drip pan under cool side of grill rack. Preheat to 250 degrees. Place soaked wood ships on piece of heavy-duty foil, then fold it over like an envelope to enclose wood. Using a pencil, poke 3 to 4 holes in the top of the foil envelope (don’t poke all the way through).
Place the foil packet directly on coals or gas flames. When wood inside packets start to smoke, place meatloaf pan over indirect heat.
Lower lid rack and cook 2.5 to 3 hours.
Remove pan from heat (be careful as there will be a lot of fat in the pan). Let meatloaf rest 10 to 15 minutes before slicing, and serve with additional sauce.
Serving » 12 to 15
» 3 eggs
» 2.5 cups of seasoned breadcrumbs
» 2.5 cups of milk
» 1 box (2 packs) onion soup mix (lipton brand suggested)
» 1 cup barbecue sauce, plus additional for serving
Special Equipment
» Large disposable tin pan that can withstand heat and is at least 8 to 10 inches deep
» Wood chips, preferably apple or apricot (hickory is too strong), that have been soaked in juice, beer or other liquid for 20 minutes.
» Aluminum Foil
In a large bowl, combine ground beef, eggs crumbs, milk, soup mix, and desired amount of barbecue sauce. Shape into a loaf and place down in the middle of a large heat-resistant tin pan, making sure that the meat does not touch the sides of the pan.
Prepare a charcoal or gas grill or smoker for indirect cooking, placing a water-filled drip pan under cool side of grill rack. Preheat to 250 degrees. Place soaked wood ships on piece of heavy-duty foil, then fold it over like an envelope to enclose wood. Using a pencil, poke 3 to 4 holes in the top of the foil envelope (don’t poke all the way through).
Place the foil packet directly on coals or gas flames. When wood inside packets start to smoke, place meatloaf pan over indirect heat.
Lower lid rack and cook 2.5 to 3 hours.
Remove pan from heat (be careful as there will be a lot of fat in the pan). Let meatloaf rest 10 to 15 minutes before slicing, and serve with additional sauce.
Serving » 12 to 15
Wednesday, May 13, 2009
Kalbi, First Iteration
3 or 4 lbs. Kalbi meat
1/2 apple or Korean pear, minced
1/2 c. soy sauce
1/4 c. cooking wine (try sake to start)
1/2 c. sugar 5 or 6 pieces garlic, minced
1/4 c. sesame oil
Mix all ingredients except the meat in a big bowl. Stiruntil blended. Add the Kalbi meat. Marinate for one day(overnight). Cook on a barbecue grill. It tastes good! Tryit!
1/2 apple or Korean pear, minced
1/2 c. soy sauce
1/4 c. cooking wine (try sake to start)
1/2 c. sugar 5 or 6 pieces garlic, minced
1/4 c. sesame oil
Mix all ingredients except the meat in a big bowl. Stiruntil blended. Add the Kalbi meat. Marinate for one day(overnight). Cook on a barbecue grill. It tastes good! Tryit!
Saturday, May 9, 2009
Fresh Fruit Smoothie
8 Cups Ice
2 Cups Fresh Orange Juice
1 Cup Fresh Strawberries
1/4 Fresh Pineapple
1 Large Banana
Skinny 1/8-1/4C Sugar/Splenda
Optional 1/8-1/4C unsweetened Coconut Cream
Combine all in large blender and blend until smooth. Credit to Ben for an impromptu smoothie. It's now a family favorite.
2 Cups Fresh Orange Juice
1 Cup Fresh Strawberries
1/4 Fresh Pineapple
1 Large Banana
Skinny 1/8-1/4C Sugar/Splenda
Optional 1/8-1/4C unsweetened Coconut Cream
Combine all in large blender and blend until smooth. Credit to Ben for an impromptu smoothie. It's now a family favorite.
Friday, April 10, 2009
Thai Green Curry with Seafood
2 Tbs unrefined peanut oil
5 green onions, finely chopped, dark green parts separated from white/pale green
3 Tbs minced fresh cilantro, divided
3 garlic cloves, minced
6 Tbs Thai Green Curry Paste
1/2 C water
1 13-14 oz can unsweetened coconut milk
1/4 red jalapeno or 1/2 thai chili
2 kaffir lime leaves or 2Tbs fresh lime juice and 1 Tsp grated lime peel
1 Tbs fish sauce
1 large carrot, thinly sliced (mandoline on bias)
2 Lb large shrimp
2 Tbs minced fresh basil
Steamed Rice (jasmine)
Heat oil in large saucepan over medium heat. Add white/pale green parts of green onions, 1 Tbs cilantro, and garlic. Saute until tender (about 2 minutes). Add curry paste, cook until fragrant (1 minute). Add 1/2 cup water, coconut milk, chiles, lime leaves (or equivalent) and fish sauce. Bring to simmer. Add carrots and simmer until tender (about 5 minutes). Add shrimp and cook until translucent. Add remaining herbs. Serve with rice.
5 green onions, finely chopped, dark green parts separated from white/pale green
3 Tbs minced fresh cilantro, divided
3 garlic cloves, minced
6 Tbs Thai Green Curry Paste
1/2 C water
1 13-14 oz can unsweetened coconut milk
1/4 red jalapeno or 1/2 thai chili
2 kaffir lime leaves or 2Tbs fresh lime juice and 1 Tsp grated lime peel
1 Tbs fish sauce
1 large carrot, thinly sliced (mandoline on bias)
2 Lb large shrimp
2 Tbs minced fresh basil
Steamed Rice (jasmine)
Heat oil in large saucepan over medium heat. Add white/pale green parts of green onions, 1 Tbs cilantro, and garlic. Saute until tender (about 2 minutes). Add curry paste, cook until fragrant (1 minute). Add 1/2 cup water, coconut milk, chiles, lime leaves (or equivalent) and fish sauce. Bring to simmer. Add carrots and simmer until tender (about 5 minutes). Add shrimp and cook until translucent. Add remaining herbs. Serve with rice.
Cold Asian Noodle Salad with Shrimp
1 6.75 oz package rice stick noodles (maifun)
4 1/2 Tbs fresh lime juie
3 Tbs fish sauce
4 Tbs chili-garlic sauce
2 Tsp sugar
1 Lb. medium shrimp, cooked and deveined
1 8-ounce package sugar snap peas cut into 1/2 in pieces
1 red bell pepp
1/2 C fresh mint leaves
1/2 C (loosely packed) fresh cilantro leaves
1 cup thinly slices cucumbers
Cook noodles in large saucepan of boiling salted water until tender, stirring occasionally (4-5 minutes). Drain. Shock with cold water rinse, drain well. Cut noodles in half with scissors.
Whisk lime juice, fish sauce, chili sauce, and sugar in small bowl. Add 2 Tsp of mixture to shrimp and toss.
Divide noodles among bowls, top with cucumber the rest of the ingredients. Spoon shrimp onto mixture, drizzle with dressing.
4 1/2 Tbs fresh lime juie
3 Tbs fish sauce
4 Tbs chili-garlic sauce
2 Tsp sugar
1 Lb. medium shrimp, cooked and deveined
1 8-ounce package sugar snap peas cut into 1/2 in pieces
1 red bell pepp
1/2 C fresh mint leaves
1/2 C (loosely packed) fresh cilantro leaves
1 cup thinly slices cucumbers
Cook noodles in large saucepan of boiling salted water until tender, stirring occasionally (4-5 minutes). Drain. Shock with cold water rinse, drain well. Cut noodles in half with scissors.
Whisk lime juice, fish sauce, chili sauce, and sugar in small bowl. Add 2 Tsp of mixture to shrimp and toss.
Divide noodles among bowls, top with cucumber the rest of the ingredients. Spoon shrimp onto mixture, drizzle with dressing.
Green Goddess Dressing
1/2 ripe medium avocado
3 Tbs white wine vinegar
1 garlic clove, finely chopped
1 oil packed anchovie, very finely chopped
1 Tsp fresh lemon juice
1/2 Tsp fresh lime juice
1/4 Tsp sugar
3/4 C olive oil
1/4 heavy cream
3 Tbs chopped fresh italian parsley
2 Tbs chopped fresh tarragon
2 Tbs chopped fresh cilantro
1 Tbs chopped resh basil
1 small shallot, finely chopped (about 1 Tbs)
Blend first seven ingredients in prcoessor until coarse puree forms. With processor running, gradually add oil through funnel tube; blend well. Transfer mixture to bowl. Whisk in cream. Add remaining herbs and shallot. Whisk to combine. Chill at least three hours.
3 Tbs white wine vinegar
1 garlic clove, finely chopped
1 oil packed anchovie, very finely chopped
1 Tsp fresh lemon juice
1/2 Tsp fresh lime juice
1/4 Tsp sugar
3/4 C olive oil
1/4 heavy cream
3 Tbs chopped fresh italian parsley
2 Tbs chopped fresh tarragon
2 Tbs chopped fresh cilantro
1 Tbs chopped resh basil
1 small shallot, finely chopped (about 1 Tbs)
Blend first seven ingredients in prcoessor until coarse puree forms. With processor running, gradually add oil through funnel tube; blend well. Transfer mixture to bowl. Whisk in cream. Add remaining herbs and shallot. Whisk to combine. Chill at least three hours.
Wednesday, February 4, 2009
To Do List in NYC
It'll be a while before we head out there, but I like lists, so here I go.
Peter Luger's - an institution among steak houses.
Le Bernardin - for a Frenchy, Eric Ripert seems like the kind of guy I can get behind.
Le Halles - Anthony Bourdain's old stomping ground, and Carlos seems alright too.
That Old School Restaurant that originated all the gourmet food that seems like old people food now but was really innovative. Ben, I'm hoping you can throw me a bone here.
I think I'll be taking a miss on the Iron Chefs' various restaurant in favor of local stuff like dirty water hot dogs, big flat pizzas, and other street food favorites.
In the near term, weneed to do Vegas. That list will follow.
Peter Luger's - an institution among steak houses.
Le Bernardin - for a Frenchy, Eric Ripert seems like the kind of guy I can get behind.
Le Halles - Anthony Bourdain's old stomping ground, and Carlos seems alright too.
That Old School Restaurant that originated all the gourmet food that seems like old people food now but was really innovative. Ben, I'm hoping you can throw me a bone here.
I think I'll be taking a miss on the Iron Chefs' various restaurant in favor of local stuff like dirty water hot dogs, big flat pizzas, and other street food favorites.
In the near term, weneed to do Vegas. That list will follow.
Tuesday, February 3, 2009
Alton Brown's Orange Caesar Recipe
Ingredients
8 1/2 ounces freshly squeezed orange juice, divided
1/2 orange, zest finely grated
1/2 cup whole milk
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract
Directions
Pour 6 1/2 ounces of the orange juice into an ice cube tray and freeze until solid, approximately 2 hours. Store the remaining 2 ounces of juice and the zest in an airtight container in the refrigerator until ready to use.
In the carafe of a blender combine the frozen juice cubes, reserved orange juice and zest, milk, powdered sugar and vanilla, and blend until smooth and slushy, 30 to 45 seconds. Serve immediately.
8 1/2 ounces freshly squeezed orange juice, divided
1/2 orange, zest finely grated
1/2 cup whole milk
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract
Directions
Pour 6 1/2 ounces of the orange juice into an ice cube tray and freeze until solid, approximately 2 hours. Store the remaining 2 ounces of juice and the zest in an airtight container in the refrigerator until ready to use.
In the carafe of a blender combine the frozen juice cubes, reserved orange juice and zest, milk, powdered sugar and vanilla, and blend until smooth and slushy, 30 to 45 seconds. Serve immediately.
Sunday, January 18, 2009
Dungeness Crab Cakes
Yesterday I picked up a fresh (never frozen) dungeness crab from Albertson's. Today, I decided to make crab cakes. Cindy loved them, as did the kids, so I decided to write down what I did for future reference.
1 Whole, Fresh Dungeness Crab, lumped and picked
1/3-1/2 Cup Mayonnaise
3 Green Onions, Finely Chopped
Degill and clean the crab to remove the yellowish debris. Lump the crab and pick through, careful not to break the crab too much. Set aside in a bowl.
In a separate bowl, mix mayonnaise, green onions, and parsley until well mixed. Stir in breadcrumbs until the mixture is a thick paste. Carefully combine the paste with the crab. (I folded them together with my hands). Form 5-6 small crab cakes from the mixture (per crab).
On a flat surface, sprinkle bread crumbs and Old Bay. Lightly press crab cakes into breadcrumb/Old Bay mixture. Let stand a few minutes.
After the cakes are formed, in a large saute pan heat 2T of butter in a saute pan over medium-high to high heat until butter bubbles and just starts to brown. Cook until browned, about 40 seconds to 1 min per side. Serve with limes (or lemons immediately)
1 Whole, Fresh Dungeness Crab, lumped and picked
1/3-1/2 Cup Mayonnaise
3 Green Onions, Finely Chopped
1T chopped fresh parsley
1/3-1/2 Cup Breadcrumbs
Sprinkle of Old Bay
Limes (or lemons)Degill and clean the crab to remove the yellowish debris. Lump the crab and pick through, careful not to break the crab too much. Set aside in a bowl.
In a separate bowl, mix mayonnaise, green onions, and parsley until well mixed. Stir in breadcrumbs until the mixture is a thick paste. Carefully combine the paste with the crab. (I folded them together with my hands). Form 5-6 small crab cakes from the mixture (per crab).
On a flat surface, sprinkle bread crumbs and Old Bay. Lightly press crab cakes into breadcrumb/Old Bay mixture. Let stand a few minutes.
After the cakes are formed, in a large saute pan heat 2T of butter in a saute pan over medium-high to high heat until butter bubbles and just starts to brown. Cook until browned, about 40 seconds to 1 min per side. Serve with limes (or lemons immediately)
Spicy Garlic Shrimp
Follow the garlic shrimp recipe below, adding 2T (or more, to taste) of Olek Sambal chili paste at the end.
Buttermilk Syrup
Caution: Use a 4-1/2 quart pan (or larger). If pan is too small, it will boil over and make a big mess! This is similar to what is served at Magleby's. Serve on pancakes, french toast or waffles - or boil a little longer and use it as an ice cream topping!
2 cups sugar
3 Tbsp. Karo syrup
1 cube butter
1/2 tsp. baking soda
1 cup buttermilk
2 tsp. vanilla
Mix first five ingredients in a large pan. Bring to a rolling boil for 3 minutes. Remove from heat. Add vanilla. Pour into your favorite syrup pitcher.
2 cups sugar
3 Tbsp. Karo syrup
1 cube butter
1/2 tsp. baking soda
1 cup buttermilk
2 tsp. vanilla
Mix first five ingredients in a large pan. Bring to a rolling boil for 3 minutes. Remove from heat. Add vanilla. Pour into your favorite syrup pitcher.
Subscribe to:
Posts (Atom)