Deaf Chef at Large

Crisis of No Mayonnaise, just kidding!

2012-01-22T13:55:00.000-08:00

In past years, I had made homemade mayonnaise. It tasted better than store-bought craps. Already tasted "wonderful" Miracle Whip and "Hell-man" before make my own. I can taste little funny in sauce that blend into the salad or others--I realized that its flavors come from these two mayo-craps, it didn't improve good taste in salad. Personally, I don't like to taste something chemical in mayonnaise along with worst soybean oil. I had included my own into chicken salad and noted its flavor that I can taste chicken and tarty mayonnaise blended together along with few ingredients that influenced the effect of mixture.

There are many recipes to make homemade mayonnaise. Mostly are good but I like to add Dijon mustard to mayonnaise for flavor.

Whatever people told me they love their chicken salad and I have to ask what mayonnaise they used. Discovered that they will use either one that they love to have. I don't speak so much about them because I understood how salad tasted depending on how you make it with good seasonings and any ingredients.

I knew there are many ways to make good chicken salad but I don't want to criticize anyone. I don't feel like to be "Gordon Ramsey" today, I feel like to be so nice to anyone.

I had used homemade mayonnaise for crab cakes, nice condiment for sandwiches and other to make dressings. For some reasons I don't eat so much of Miracle whip or hell-man but I do eat them when I have to.

There are some debates among Chefs about which is better taste in homemade mayo or that these two? Majority of debate that they preferred good real mayonnaise recipe from one of good French cookbooks and Professional Chef cookbooks. But few preferred mayonnaise ready from the jar to add to the salad or just spread it on bread for sandwich.

All I can give you the recipes about how to make your own mayonnaise. You can Google up on Mayonnaise and see many recipes. With three recipes I already scaled the recipes down to what you can have at home without wasting any.

Mayonnaise

Recipesource: On Cooking by Sarah R. Labenskyand Alan M. Hause

4 eggyolks

1 teaspoon salt

White pepper -- to taste

1 teaspoon dry mustard

3 tablespoons wine vinegar

28 ounces salad oil

Lemon juice -- to taste

1. Place the egg yolks in the bowl of a mixer and whip on high speeduntil frothy.

2. Add the dry ingredients and half the vinegar to the yolks; whisk tocombine.

3. Begin to add the oil a drop at a time until the mixture begins tothicken and an emulsion beings to form.

4. Add the remaining oil in a slow steady stream, thinning themayonnaise occasionally by adding a little vinegar. Continue until all the oiland vinegar have been incorporated.

5. Adjust the seasonings and add lemon juice to taste.

6. Refrigerate until needed.

Yield: 1 quart (1 liter)

Source: "Chapter24 - Salads and Salad Dressings"

Mayonnaise

Recipe By : WayneGisslen

4 eggyolks -- preferably pasteurized

1 tablespoon vinegar

1 teaspoon salt

1 teaspoon dry mustard

Pinch cayenne

1 5/8 pints salad oil

2 tablespoonsvinegar

2 tablespoonslemon juice

Place the egg yolks in the bowl of a mixer and beat with thewhip attachment until well beaten.

Add 1 tbsp vinegar and beat well.

Mix together the dry ingredients and add to the bowl. Beatuntil well mixed.

Turn the mixer to high speed. Very slowly, almost drop bydrop, begin addking the oil. When the emulsion forms, you can add the oilslightly faster.

When the mayonnaise become thick, thin with a little of thevinegar.

Gradually beat in the remaining oil alternately with thevinegar.

Adjust the tartness and the consistency by beating in alittle lemon juice.

Source: "ProfessionalCooking, 5th edition"

Yield: "1quart"

Mayonnaise

Recipe By :Henri-Paul Pellaprat

2 large egg yolks -- See directions

½ teaspoonsalt

¼ teaspoonpaprika

1/16 teaspoon white pepper

dash cayenne

2 tablespoonslemon juice

1 cupolive oil -- see directions

**Or onewhole egg**

**Or purevegetable oil**

Put eggs, salt, paprika, white pepper, and cayenne in a1-quart bowl. Beat well. Beat in 1 Tbsp of the lemon juice. Gradually beat inoil, 1/2 tsp at a time, until 1/4 cup has been added. Beat in 1 to 2 Tbsp oilat a time, beating well after each addition. Add remaining lemon juice after1/2 cup oil has been added. Beat in remaining oil. Use for salads, sandwiches,and sauces. Makes about 1 1/4 cups.

If mayonnaise curdles when making, beat in another egg yolkand continue as directed above.

Source: "The Great Book of French Cuisine, RevisedEdition"

Yield: "1 1/4 cups"

Re-thinking about testing a recipe.

2012-01-21T09:40:00.000-08:00

Image by airship via Flickr

I want to talk about testing a recipe but I understood that the recipe is nothing than just an instruction on how to make a certain food you want to eat. Few days ago I read an article, Why Recipes Are Tested Before Publishing, from the news feed. Watch out, the publishers because someone really burned their churros and sue. I looked up at all recipes I had put on my blog, and I started to wonder if anyone tried one of my recipes or my "pirated" recipes. I had tried some recipes from my blog and reconsidered to revise some, due to the changes in amounts, ingredients and directions. Well, sometime, I can detect some errors in many recipes from many good magazines and foodies' websites. I realized that we are not that perfect people, we do mess up the recipes and swore it tasted best but it is not. I have to admit that I have some disdains for anyone who think they are best--due to their bad recipe-writings. I remembered one recipe--I am not going to say who wrote--that contained soy sauce to marinate beef before add to stir fry vegetable; its results are very salty. I don't like how soy sauce assaulted my tongue and it blew my taste off all of my senses. Personally, I like teriyaki sauce for marinating beef than that. It affected my decision about reading the recipe and discern some errors or remove some stupid ingredients from my recipe-writings. I wondered if they had tested their recipe. Or, they just crammed their blogs to impress me? Yea, I had seen some good blogs that its authors did made their efforts by trying a recipe and took the pictures of their actions. I personally think it is good to see them putting their energy on their blogs with their own pictures.

Paula Deen and her bad strategies

2012-01-20T09:00:00.000-08:00

I might recognize anyone who is diabetic and made good efforts to modify their cooking which will help his or her health. Someone made a dinner the way it should be as in diet for diabetics, I will be very happy to eat and keep a friend on my side. I had eaten many meals like this and I don't mind at all. At home, I have many choices to make good family meal every day. I want to say that I did hid my diabetes from my friends--I have mild diabetes and currently on pill to control blood sugar. So, now you know me.

In past, I don’t care so much about any celebrities or that chef Paula Deen. Occasionally, I watched her shows and enjoyed to watch how she do with her Southern cooking. Until she announced that she had Type 2 Diabete, she don’t have much respects from me since I found out that she have became a paid spokeswoman for drugmaker Novo Nordisk. Either way, she should shut up or announce her diabetic issues but too late, she would have big opportunity for her Food TV network and she would have good impact to her loyal fans with new modification of cooking she can do it to inspire. I wish she announce her diabetes three years ago, and she might get more loyal fans. Right now I am saying, that she have bad ambition in planning her future along with her buttery rich food and that sugary lemonade (that one I watched her making her lemonade--water, lemon juice and sugar).

I better leave the related articles to you for your own personal conclusions. I already have some unfavorable opinions because Paula Deen blew out her chances to make an impact on everyone. I guess I have to wait for more news from my Blogger friends who want to RIP her--you know.

Have you eaten Llama meat? If so, you are sick!

2011-12-08T11:00:00.000-08:00

A reason I write a title for this blog because I had encountered some cute llama—not that meat, just four legs and long neck cute creatures. I found myself admiring their cuteness and, even, petting their heads. Already fed them. Had to wash my hands from their lickings on my palms.
Until a day, my wife come home excited, with a white package of llama ground meat. She sickened me with her shouting: let try this for meatballs, let try this for hamburgers….I knew how I felt about how much I like Llama creatures. I tried to avoid from cooking them but she nearly strangulated me with Cheese and Mac with “I don’t know what it is”—she told me--meat. That defiled my conscience by eating my dinner. Yea, I am guilty by eating what I love. Tell you a truth, it tasted not bad. Don’t tell my llama friends.
Thinking about petting your friend at State Fair. You might find one who follow you for petting or treats.
If you already eaten Llama, please don’t talk with me about it. I don’t need Llama Anonymous group. I don’t want to admit that I am Llama eater, I want to admit that I am Llama admirer, period.

Homemade Chai Tea

2011-12-07T09:30:00.000-08:00

Image via WikipediaGot tired of some chai tea that I bought from store or local coffeehouse and I found it too sweet or bitterness in back of my tongue. I spent some times on Google for Chai Tea. I had found some recipes and was little disappointed with the results. Made a decision to make my own tea recipe to make my tongue so happy. I do care about good flavors in tea instead of some stupid funny flavors in tea—I already tried some BAD tea and never buy it again. I don’t want to give you the brand names or someone will run after my wallet for saying something awful. Don’t like it, don’t buy it.
Few months ago, I tried to get a recipe from a lady, African Chef—she refused and told me to find a recipe to make a good chai tea. She told me that it is very easy that I can learn by taste. I am glad that she told me.
I went on my a quest for good chai tea recipe—it took so long time to find right one but I did it on my own and plainly satisfied with how it taste. No secrets in a recipe. I have to endure my steamy tribulations, and my difficult trails down the steeply cliffs—no,no, I meant trials of tasting. Later I found out that I really emptied all herbs and spices out of cabinet—very happy to take a grocery trip.
Yesterday, I made Chai tea by using my brain to dump good spices in hot water—bring it to boil and steep it for fifteen before I added black tea bags to it, bring it to boil and steep it for while. Viola! it is better than I have nuked that, that, that concentrated tea before added cupful of milk.
Very nice flavors. I love anything Homemade because I felt encouraged to try some new recipes and tweaked it to “perfect” flavors. If you know how to make, don’t ask your spouse to—oh heaven, you never know….
There are many recipes to make homemade chai tea but I think it is best for me to leave you good information due to some inconsistencies in the flavor as some amateurs claimed it is best chai tea. No matter what they said, I recommend you to make your own recipe and enjoy it. I don’t want to put my recipe that you might not like how it tasted. I preferred you to make your own better than mine.

“There is no end to the diversity of recipes for making your own chai. Chai recipes are like Italian minestrone soup - its always good but everyone's recipe is different.” (Quoted from Chai!, good information on traditional chai tea.)

Ok, before I start to bore you down to death, I give you some good links for simple recipes. Other than these three links, Google….you know. Remember, you can make your own delicious tea, might be the best chai tea you ever made than anyone.
Chai Tea recipe from Betty Crocker
Amazing Chai Tea from Tasty Kitchen
Easy Chai Tea from Real Simple
Take your adventure in making your best Chai Tea.
Powered by Chai Tea.

Homemade Tabasco Sauce

2011-12-06T11:00:00.000-08:00

I had decided to make my homemade Tabasco sauce with Thai Chilies—the last batch grown from my plant pot. Beautiful red chilies. It is very simple recipe to make but hot batch need two weeks to age in refrigerator. Then strain through cheesecloth in the strainer for look-like Tabasco sauce.
Homemade Thai-asco Style Sauce

4 ounces fresh Thai red chilies, chopped
3 garlic cloves
1/2 cup distilled white vinegar
1/2 teaspoons salt
Combine the chilies and the vinegar in a saucepan and heat. Stir in the
salt and simmer for 5 minutes. Remove from the heat, cool, and place in
a blender. Puree until smooth and place in a glass jar. Allow to steep
for 2 weeks in the refrigerator.
Remove, strain the sauce, and adjust the consistency by adding more
vinegar if necessary.
Heat Scale: Hot

After straining, I saved the leftover of mushy Thai chilies pulp for homemade Harissa by simply adding pan-roasted spices (cumin seeds, coriander seeds, fennel seeds and caraway seeds) which are grinded in coffee mill, and finished with olive oil to preserve its paste. The spiciness barometer is very hot! scale. I always add the paste to enhance my good chicken while my family ate their chickens without any damn hot sauce on it. Or add to mayo for good dipping or spreading on bread for my sandwich. Or add some serious zings to scrambled eggs. Very good, especially with flavors of pan-roasted spices in paste.
Here are the list of sites that I thought you might want to visit or “steal” to impress your spouse:
Homemade Tabasco Style hot sauce from Hot Sauce Addicts
Homemade Tabasco from Scratch, recipes from Mexican Barbecue site
During my twenty or more years experience in culinary arts, I was trained to use anything up instead of throwing it in garbage can—always ashamed when I have to throw good chicken bones that I could use it for chicken stock. It will save me good money by adding something really cheap to food (making soup, for example). All with the pulp that I got from straining the sauce from Thai chilies.

Remoulade Recipe and its variations

2011-11-27T08:45:00.000-08:00

One day I made Remoulade sauce for my French fries and enjoyed how it tasted good with blending flavors of spices in sauce to bring the potato flavor out. I tried to tell other friends to try this but they thought I am crazy until they tried my discovery. Unfortunately, I lost the best recipe for my secret sauce….Got to look for it in file box that were buried under many boxes stacked up….

For some years, I had searched for good recipe on Remoulade recipe for the hope that I will find one and build a secret “perfect” sauce for my Fish and Chip dinner. I am still working on a recipe to make perfect sauce for my French Fries or some good Chips. Hope I will share—no heck, I will not.

Few weeks ago, I have watched Bob Flay Throwdown and Bob had made his BLT against other guy who made green tomato BLT sandwiches along with Remoulade sauce. I had noticed that both guys had made the variations of this classic sauce. That’s how it caused me to “research” to make sure that there are no “adulterations” in making the classic sauce and found that I got many “variations” to create the “secret sauce” like that one young Chef said on her blog. I already checked my “French” cookbook for classic recipe, just make sure I didn’t misread with all variations but there are lot of recipes with interesting ingredients to make “secret sauce.”

Personally, I wanted Bob Flay lost every challenge on his Throwdown because I like the amateurs and Chefs to win. Sometime I suspected that the show is staged in order for the dramatic win or losing. Bob, I am sorry but that’s how I watched the shows. Well, I love underdogs—you never know until an underdog did something incredible to beat the best.

I am still searching for “perfect” sauce for my French Fries—don’t think I will share this with you foodies. There are good list of comments along with Remoulade Sauce recipes from Serious Eats, my favorite site to visit for new info or other reason why I like are their recipes—I have to admit their site made me little jealous because its site look so good than my blog. I have to learn something new from it, so I can make my blog look good by adding whatever so good to my blog design.

Found a recipe from my MasterCook, I noticed it is similar to other recipe from Southern.

Rémoulade Sauce

3/4        Cup Mayonnaise
1 1/2     Tablespoons Cornichons -- finely chopped
1           Teaspoon Capers -- finely chopped
1           Tablespoon Lemon Juice
1           Tablespoon Grainy Mustard
2           Teaspoons Fresh Parsley -- chopped
1/4       Teaspoon Dried Tarragon -- optional
               Dash Hot Sauce -- to taste
               Salt -- to taste

Combine the mayonnaise, cornichons, chopped capers, lemon juice, mustard, parsley, and tarragon. Taste and add hot sauce and salt, as needed.
Cover and refrigerate until serving time.
Makes about 1 cup of Rémoulade sauce.

Here are the list for you to wander through:

Remoulade Sauce from Epicurious

Recipes from Southern

Diabetic friendly recipe from Eating Well. I am trying my best to do good deeds for my Diabetic Friends. I had been asked by them to do them some favors so they can “steal” the recipes from me. Just kidding!

My Personal Musings on Food TV Shows

2011-11-26T13:52:00.001-08:00

Since my recovery from surgery, there are not much to do beside sitting, eating, nagging my lovely wife, watching TV and sleeping. I had made good progression in my recovery, headed for home, sitting, and start to write my blog all over for my own pleasure. Trying to find some topics to start with. Here are my personal musings that I start to write while I was staying in hospital for a month. and some major revisions on my blog.

Image via Wikipedia

I want you to know that I have no problems with several food tv shows but when the big epiphany come and drowned me with all kind of wisdom that I learned from working in several kitchens—even rub my elbows among the best ones. Personally, I think it is good for me to consider many negatives and many positives to sort through…. Most of nights, I spend my time, watching Chopped until I fell asleep.
As time progressed, I have to learn more about Food TV Network without hurting their credentials due to my possible misunderstandings about celebrities, competitions, Chopped and Iron Chef America. I want to make sure that I got all good information before I can say appropriately on my blog.
I had watched several shows from Food TV networks. I want you know that I have no negative comments toward the shows because I have enjoyed by learning something new for my culinary career as a Chef. With positive comments, I don’t say much but enjoy watching Chopped, Iron Chef or whatever come up and I want to watch. Unless my wife asked me to wash my mouth or hands with soaps after I said something on my blog—you don’t know want to know what I am saying so awful.

I have to stack crates of hand soaps for my laptop to express my opinions as an idea of different way express my different comments. I don’t want to complain about see something different but I do want to express my opinions about anything…you might note my sarcasm over what I think about.
I have to mention “Chopped” competitions first but I had felt that there are unfairness between the cooks, the Chefs and whoever celebrities over there table. I think it’s big joke if you put someone to do eels for sushi while he or she don’t know a shit about eels. If you are celebrity or Chef, you never eat eels, nor never made eel soup, why dump an eel on someone while you and your glamour praising smile chopped the cook who finally find a way to kill electric eel then dead. If you never eat bull’s balls, why give the assignment to Chopped chefs? Leave it alone until you try to taste it. If you like it, have other Chefs make something so magical with eels or Bull’s balls. You never know…. Sometime, I am not sure if you, judges, took in some competitions—but, at present time, I had seen few of you have taken, I congratulate you for taking some serious tasks that you don’t feel bad for any Chef hit their floor when the timer started.
Have to change my topic to other….

Image by hhazlan via Flickr

Have you eat raw red Thai chili paste—know as sambal? No? I knew few are, I did it one time, good but tart spicy. I always enjoyed my adventure by trying some new recipes that I never tried one in past. I had made my homemade Sambal, just like Sambal Obelok or something like this. Or make my barbecue sauce for first time—very delicious. Sometime I wondered if any Chef had made their own, or just faking it by making a entrée dish….Always nice to add little homemade sambal to Asian entrée dish or shame BBQ Chefs with your homemade barbecue sauce.
With all homemade recipes, I usually don’t share with anyone because I want to keep the recipes at home. Sorry but there are plenty of good recipes online. Go and look for your own. To be honest with you, I had been appreciated that I had tried some new recipes and in short time later, I used what I knew from a recipe for a purpose in an emergency very fast. Nice to have a back-up recipe instead of running to grocery store for this stupid sauce. I usually put the recipes in Google documentation so I can use my Android to find one—but nice to know by memorize some simple recipes. With Chopped, I watched many Chefs used their knowledge to do with new food to prove their competences in cooking. Well, sometime one of Chefs did real ugly thing to food. I don’t want to mention but had witnessed so many.
Other than any on TV that I enjoyed to watch, I want to be so frank about something bothered me so much that Many TV shows taunted the Vegetarian chefs with meat, meat, and meat. I had met few and learned few new things like what to do with tofu. Personally, I am not happy if Vegetarian Chef got chopped because their objection reasons or their philosophy-driven prevented them to follow the meat dictation as require cooking meat to violate their consciences. It would be nice to watch other new show, “All Vegetarian” Chopped show to give many Vegetarian Chefs unique opportunity to give their showcase of vegetable goods. That’s my dream and hope it will come true. I already watched Chopped with all ladies--all stars, too--competed to win but where are all vegetarians?
There are millions of chefs who tried to be best; they are following their goal as the best Chef as they want to be. If they are happy to be that kind of best Chef, I am glad with that and this. I had watched several shows that Food Network shows that are filled with little ladies and some jocks, with beer bellies, who can cook while others devour their cakes without their health to many young viewers who admired him or her so much. BUT I stood by with all Chefs who want to follow their dreams to be Chef or someone famous. BUT they found themselves, very hard working people, who possessed the knowledge of all stuff they learned from the best. There are so many Chefs who learning from their failures as other ego chefs think it is no excuse for all the fucked up. Wait until that ego chefs got fucked up, don’t ask me for the help. I had watched them got fucked up and put all blames on whoever—that is the sign--loss of friendship. It is very nice to admit that you are fucked up and take responsible for your loss. I will admire you better, then, move on. or admire you for asking me for a recipe.
Something not right if I hired you for shucking oysters, don’t care about your allergic reaction. Just want to say how much I care about your own health. In more respects to the difference of human beings, we beg the agreement with all common flaws we have. You don’t have to impress me with your best side of being Chef with all allergies. Just tell me and I will find someone to do shucking oysters for you. Or want me to watch you suffer with your reactions to allergies? Your choices.
During my 25 years experience in culinary career from dishwasher to executive chef, I learned that any work title for my job position do no good to anyone but very good to someone with ego muscles or serious ego belly. I had been observed the rise and fall of Chefs. I turned myself into humble Chef—if I don’t have a recipe, I ask or I Google up for a good recipe. There is more information to harvest from: computers, Goggle, magazines and cookbooks. Check some new stuff like vegetable, Taro….what to do with it??? Learn from the websites for some good information on Taro…maybe try one recipe and taste, and then decide…you know.
Please take my advice for Wiki victims: Don’t sell your own soul to wiki thing for some dumbass who think they can change your recipes.
What I am doing is to show everyone that I am good Chef—don’t care what people told you about me. Unless they are in my shoes, don’t debate about how good I am, or how my deafness affect my job. Damn it, just haul your ass and get in my shoes and learn my viewpoints more than these fat egomaniacal Chefs who thought I can’t cook due to the account of my deafness. One question: have you work with Deaf Chef? If not, don’t bother me with many questions, I am tired of answering…. Don’t tell me that you have worked with…don’t bullshit me with it.
With all my writing, I am not going to say about Iron Chef TV shows with awful words, but with good comments. Fun to watch an underdog took on one of Iron Chefs with secret ingredients. I always anticipated some surprises from them that they find a way to create many good dishes with a secret ingredient. There are so many things to mention but I learned so much from watching. ALWAYS LOVE UNDERDOGS AND ALWAYS CHEERS FOR THEM!

Asian-Style Alaska Salmon Noodle Soup and Other Recipes.

2011-07-12T09:00:00.000-07:00

Have you gotten tired of eating few more ramen-style noodles? I had few sat there--pork, beef and shrimp flavors--in pantry closet for few months. Don’t want to see them sitting for so long. Few times I will use ramen noodle for wonderful hot pho soup or just new stuff to chicken noodle or just cold noodle salad then toss the flavor packets in basket for future instant flavor when I am out of damn stock base or add something incredible tasty flavor to meats. One time, all Halloween candies ran out, my wife took all all seasonings, ketchups, mustards and soy sauces packets in basket to get rid of them with my little disapprovals. Next day, I saw some packets are on my lawn, I took and toss them in garbage. Don’t tell my wife about it, ok?
Sometime I wondered what people do with case of noodles that they bought from store but don’t want to ask.
Asian-Style Alaska Salmon Noodle Soup
Serving Size : 4
1                can Alaska salmon -- (14-3/4 oz.)
1                cup thinly sliced carrots
1                package ramen-style soup
2                cups trimmed pea pods
4                green onions -- cut in 1" pieces
1                tablespoon fresh ginger root -- grated
                    or 1 tsp. ground ginger
2               cloves garlic
2               teaspoons low-sodium soy sauce
2               teaspoons lemon juice
     1/4        teaspoon dark sesame oil -- * see note
Drain and flake salmon, set aside. Bring 5 cups water to boil in a large saucepan. Add carrots and bring to a boil. Break ramen noodles into 4 pieces and drop into water. Simmer 1-1/2 minutes. Stir in peas, onions, garlic, ginger and salmon. Simmer 1-1/2 minutes. Gently stir in remaining ingredients, including seasoning package, and serve.
*Found in Asian food section of grocery stores.

Other Recipes
Chinese Chicken Salad from wonderful Sparkrecipes
Cabbage Noodle Salad from Sparkrecipes
Okay, there are good ramen noodle recipes from this site, Sparkrecipes unless you want to explore, you can go ahead.
Interesting Recipes from Ramenlicious. I might suggest you to look up some recipes—but there are some little unfamiliar stuff, this site have a good encyclopedia on oriental stuffs. Here is the recipe, Imperial Veggies Ramen for your pleasure.
For College Students on survival mode, check this 100 Awesome Ramen Recipes. Good luck with your continuing education, please remember to thank your god or goddess for surviving on ramen.
I guess I had enough of ramen noodles. You can Google up all ramen ideas. I am sure you will find many excellent ideas to do with your old ramen noodles for supper or whatever. One time, I made my own noodle salad for my lunch break. It tasted all right with broccoli, onions, cooked pork, noodle and Sesame seed dressing. it really filled me up so much than I thought so. Very satisfied with this before returning to work.

Recipe: Thai Chicken Satay

2011-07-08T09:00:00.000-07:00

Occasionally, I got bored with chicken breast or other chicken parts. Whatever my wife bought from store and left me to thinking for something different to enjoy than just usual baked chicken, seasoned with salt and pepper. I had checked my pantry closet and found few canned goods that had been sat on shelf for long time. I never have a chance to use them up in past. I had gone through Google and look for some recipes to do with coconut milk, peanut butter and some good dried chili peppers. I bought coconut milk for some Thai or oriental cuisine but never get to it.

Part of my favorite way to do the barbecuing the meat is loving the odors come out of grilling meat and you will know how it is going to taste. With Thai Chicken satay on grill, it is big big big paradise—will make Adam Richman jealous. I had watched many episodes of Food Vs Man and always get excellent ideas from all food that restaurants had made, want to find a way to feed my wife with gigantic burger or atomic bomb wings.

There are so many Thai Chicken satay recipes. Some recipes don’t have coconut milk for our fellow foodies who don’t love the coconut but I “handpicked” some good recipes for you coconut lovers.

Thai Chicken Satay Recipe from Thai-info.net

Chicken Satay with Spicy Peanut Sauce

Want more pictures? Here is the link to Tasty Kitchen’s Chicken Satay.

Thai Chicken Or Pork Satay

1         tablespoon yellow curry paste -- (Thai)
1         teaspoon turmeric
1         tablespoon palm sugar or brown sugar
2         tablespoons Thai fish sauce -- (nam pla)
2         tablespoons lime juice
1         tablespoon vegetable oil
1         pound boneless pork, cut into 3" x 1" x 1/4" strips
-or-
1         pound chicken beasts, cut into 3" x 1" x 1
24         8 in bamboo skewers, soaked in water
1          can unsweetened coconut milk

Combine yellow curry paste, turmeric, palm sugar, fish sauce, lime juice and oil. Toss meat strips with marinade and marinate for minimum of 2 hours in refrigerator or better overnight.

Thread individual meat strips onto the skewers, weaving in-and-out, in a ribbon fashion. Make meat strips lay flat on skewer.

Prepare grill. Medium hot coals.

Brush strips with thick coconut cream (see below). Place (brushed side down) over hot coals for 1 to 2 minutes. Turn over, brush with coconut cream and grill until cooked. Do not overcook the meat it will dry out.

Serve with Spicy Peanut Sauce.

TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk into a tall glass. Allow to sit for at least 1 hour so the thick cream rises to the top. Skim off top (cream) and set aside. The rest is thin coconut milk.

I found other recipes that spelled without Thai things.

Chicken Satay
MARINADE
1         tablespoon light brown sugar
1         tablespoon curry powder
2         tablespoons crunchy peanut butter
     1/2 cup soy sauce
     1/2 cup freshly squeezed lime juice
2         garlic cloves -- minced
             crushed dried chile peppers
6         chicken breast halves, cut into 1/2" wide strips

PEANUT SAUCE
     2/3 cup crunchy peanut butter
1 1/2 cups coconut milk -- unsweetened
     1/4 cup freshly squeezed lemon juice
2         tablespoons soy sauce
2         tablespoons molasses -- (or brown sugar)
1         teaspoon fresh ginger root -- grated
4         garlic cloves -- minced
     1/4 cup chicken broth
     1/4 cup heavy cream
1         pinch cayenne pepper
             lime zest -- grated
6         fresh cilantro sprigs

To make the marinade, combine the first 7 ingredients in a shallow dish.

Thread the chicken strips onto bamboo skewers in a serpentine fashion.

Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable.

Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and purée briefly. Add chicken broth and cream and blend until smooth.

This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.

Prepare moderate-hot charcoal coals or preheat a broiler.

Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves.

Serve with the peanut sauce for dipping.

My Barbecue Adventure on brining meats.

2011-07-05T09:00:00.000-07:00

Sometime I am little selfish about so tasty meat after grilling, smoking or baked, due to my discovery of brining the meat. Not sharing my recipe secret is my “Hall of Fame” job. Took me much time to explore through many recipes about brining since that disappointed Thanksgiving turkey--my family told me the turkey tasted delicious but I don't appreciate the way it was smoked but it took so long and have to finish the cooking in the oven. Noticed how moist the turkey is for few days; it tasted better than damn dried turkey meat like few years ago. I had made few things out of good turkey like turkey salad, sandwich, and other turkey-ish goodies. Now I am satisfied with my result beside that disappointed Thanksgiving but I like the sauce I had made for turkey.(I used the recipe from BBQ guru Steven Raichlen, The Perfect Thanksgiving recipe, the source from BBQ USA: 425 FIERY RECIPES FROM ALL ACROSS AMERICA. I have no personal grudges against the recipe, I am only disappointed with how I did with 15 pounds of turkey, and how it take so long to cook or smoke than I think. I am learning from this lesson and am willing to try this recipe again on next Thanksgiving. My lesson: Plan ahead and be ready for long time smoking the glorified fowl. Wanted to comment how much I like the sauce to go with turkey—very delicious, very best than that knorr gravy.)

After weeding out many brine recipes and tossing the bad recipes out, I kept brining recipes for proteins in file for trying something new with the ingredients I want to use for smoking, grilling or baking. I had used few recipes and getting good results with it. I recalled the wise sayings from a drunk: Practice more to make perfect. Well I thought he just joked but he was not.

I am learning so much with experimenting with new recipes and evaluating how it tasted, how it cooked and how much my family love or they just feed my dog without hurting my feelings. I had noticed how it made the difference in comparison of brined meat and just regular meat by tasted their texture and its flavors. It tasted better than I can have regular cooked meat. I am pleased with good results with my attempts with brining the meat.

Last week, I put eye round beef in brine for next day smoker. Result is very delicious and I am very happy with its smoky flavor over the BBQ rub on meat. My family gobbled it up as I can manage to take some for my lunch at work. Note to myself, I have to brine extra meat for my family so I can have good amount of meat for my lunch or maybe hide meat somewhere, just kidding.

I have to admit that I bragged so much because my meat tasted better than I had tasted at work. I knew I had tasted but I have to say that my smoked chicken breast is best than that, that, that, at work. I better refrain from saying more or “someone” come and have nice chat with me--you know. Sorry, I am not going to share the secret of smoking chicken breasts with you and that “someone”, too.

Let me start with easy Brine recipe for Pork. I use this recipe for my any kind of cut pork and have many good results with tasty flavors in smoked pork. From this recipe I developed my brine recipes for beef, chicken, and pork with other ingredients that I want to try for the flavors. Still same amounts of ingredients that I often used without any sad results.

Pork Loin Brine Recipe

Preparation time: 15 minutes but pork should marinate in brine for 12-24 hours. Makes enough brine for a 4-5 pound pork loin.
3/4 cup sugar
3/4 cup kosher salt (or 6 Tbsp of table salt)
3 cups of hot water
5 cups of cold water
3 bay leaves, crumbled
1 Tbsp whole Allspice berries, lightly crushed
1 Tbsp whole black peppercorns, lightly crushed
10 medium garlic cloves, lightly crushed

In a large, wide pan or bowl, dissolve the sugar and salt in 3 cups of hot water
Add the Bay leaves, Allspice, peppercorns, garlic and 5 cups of cold water; stir to combine
Add the pork loin to the brine and cover the container with plastic wrap
Refrigerate 12-24 hours
Remove the pork loin from the brine and pick the spices off the meat
Dry the pork loin thoroughly with paper towels

If you want to Google more for brine recipes, I can give you little Simple Brine from Brining 101 in Cookshack as a starter. I have found Brine recipes from many sites.

I am sure you will find more informative technique of brining--I can give you a “Visitor” pass to visit sites:

Basic Brine Solution

Basic Brines from CulinaryWorks

Basic Brining from Cook Illustrated—Good instructions

More you learn about brining, you might want to make your recipe secret with your favorite meat. Good luck!

I hope I give you more adventure in trying something new with barbecuing or grilling by improving your status to best Backyard Chef. I already made myself look so good as my family’s Chef—my family are my favorite food critics, not kidding! You should try this!

Bon Appetit!

Three Cents for Thoughts: Sugar Toxic

2011-05-01T10:31:00.000-07:00

Just want to share my three cents for thoughts with you foodies. I don't want to get on the soapbox and start to sermonize you over anything with food but I have an obligation to share with you about any new information. I am aware about the sugar thing for few years because it screwed the insulin up no matter what Doctors or whoever told me that I can take little.....I thought you like to learn something new about sugar.

On May 26, 2009, Robert Lustig gave a lecture called “Sugar: The Bitter Truth,” which was posted on YouTube the following July. Since then, it has been viewed well over 800,000 times, gaining new viewers at a rate of about 50,000 per month, fairly remarkable numbers for a 90-minute discussion of the nuances of fructose biochemistry and human physiology. Read more....

It was beginning of an article but I don't want to spill all information for you--you got to read and decide for yourself. Very interesting about his comments on "poison" that we put them in coffee and cereal including many baking goods. Also, demonizing words about surcose and fructose--good revelation to your health, and my health, too.

Good reading. Bon appetit!

Boeuf Braise (Braised Beef--Pot Roast braised in Tomato Sauce)

2011-02-28T18:09:00.000-08:00

Reading the old cookbook--I bought it from used bookstore few years ago. Any old cookbook always interested me so much because the history are made in past in wonderful book, The Doine Lucas Book of French Cooking by Dione Lucas and Marion Gorman. I don't care where they graduated from Cordon Bleu but nice thing they made good efforts to teach anyone how to cook French Cuisine.
I thought you might like to read what I am sharing with you: Pot Roast braised in Tomato Sauce and I am hoping this recipe you can do at home. Really homemade better than that Marie Callander or whatever.

Here is the recipe for you:

Boeuf Beef

1 Tbsp salt butter

4 to 5 pounds bottom round of beef

1 2-pound can tomatoes

1 bay leaf

1 sprig parsley

2 large yellow onions, thinly sliced

2 thin slices lemon

1 cup dry red wine

Salt

Freshly cracked white pepper

2 Tbsp all-purpose flour

Or 2 tsp potato flour

¼ cup cold water

½ tsp dried thyme

½ tsp celery salt

¼ cup dry sherry

Heat the butter very hot in a large deep heavy pan. Brown the beef on all sides, then add the tomatoes, bay leaf, parsley sprig, onions, and lemon slices. Cover the pan and cook over very low heat 50 minutes for each pound of meat (3 hours and 20 minutes for 4-pound roast). Add the wine a little at a time while the meat is cooking, and turn the meat several times to ensure even cooking. When the meat has cooked 2 hours, season it with salt and pepper. When the meat is done, remove it from the pan, and finish the sauce as follows. Blend the flour with the cold water. Stir it into the sauce in the pan, and then stir over low heat until the sauce thickens. Add the thyme, celery salt, and sherry. Simmer 2 minutes.

To serve, slice as much meat as needed for one serving, and arrange the slices slightly overlapping on a hot serving platter. Place the uncut piece of meat at one end of the dish. Spoon some of the sauce over the meat and serve the rest in a gravy boat. 8-10 servings.

Little reponse to think about....

2011-02-19T10:20:00.000-08:00

I did my best to be cheerful as I can be. but today with my response to few emails that I received in past months ago, I hope it doesn't sound that I am little asshole to anyone.

Sometime I am tired of dealing with people who don't know about cooking so much but they do know how to follow the instructions on boxes and on bags. Well I gave simple instructions to anyone who ask from me but they don't get it right and became helpless, run to me for more helps.

But worst of all, someone sent me so desperate email one or two days before their whatever "event" then railing at me with some curses if they didn't get my responses on time--that's not so nice, Ernie.

All I asked for: the respect of my own time. Instead of scurrying me to give anyone an instruction at last minutes. I do need the time to get all of my responses together before I can send you one good instruction. Need more time to make sure I write something very clear to anyone who wish to obtain corrected information from me based on what you had seen one of my blogs. All I asked for other: take your time to read my blog, and make sure you understand clearly about recipes. If you want to ask question, please email me in nice way. Read, Read, Read, my dear Dottie.

Well, don't expect me to send you a message within 24 hours. I, myself, am very busy with my crazy family, with all of my appointments and my work hours including taking easy on my blog writings. Also, I do need good sleeping after all good days I am alive through.

Remember to smile today

Salmon Wellington with Shrimp Mousse

2011-02-19T09:15:00.000-08:00

I am sure that you wondered if I am going to blog any longer. Here I am and back to blog some good recipes for your pleasure after taking care of myself on recovering, get better and get stronger. Started to get my old self that my wife is happy to have me around and put up with my sick sense of humor--very "noir". Even mowing my front yard for first time last Saturday. Congrats me later.

Here is good salmon recipe for your pleasure. Will work on getting recipes for you, my favorite foodies. Well I got many ideas that I want to do with my blog--my "new" blog design, it looks all right to me after trying to figure what I want to remove or add on my "own"--hahahah--template.

Also, enjoyed my inspiration from reading a book about food writing. Yes, it gave me some good advice about how to "write" in my own words, not their English Teacher who always criticized my grammar or synatix or my personal hygiene or whatever the hell that teacher point at me as an excellent bad writer--hooray for me. If she don't like me, she will put me to write on blackboard--"I will write good grammar" for hundered times or until I fell down with so so so so numb arm. I survived many time--don't remember how many I did since I am little retarded from writing something same thing all again and again but very educational with taking care of my numb arm and callous chalky fingers.

Here is my blackboard writings:

I will write good grammar

IIII wiiillll wrrrrrrittteee good gggggrrrrrrammar.

I need to stop, my arm started to numb. Thank you for reading. Go, go, go reading the recipe.

Salmon Wellington with Shrimp Mousse

Serves 6

Six 6 to 7 ounce fresh salmon filets

2 sheets of puff pastry - thawed

Thaw according to directions. Pepperidge Farms makes a puff pastry which is available in most grocery stores.

2 eggs

1/4 cup cream

For the mousse:

8 ounces of shrimp, cooked

4 ounces of cream cheese, room temperature

2 tablespoons fresh basil or sage, coarsely chopped

3 cloves of fresh garlic, chopped

a pinch of salt and pepper

To make the mousse:

In the bowl of a food processor fitted with the steel blade, add the shrimp. Pulse to coarsely chop. Add the cream cheese, herbs, garlic and salt and pepper. Pulse to combine. Remove to a bowl until ready to use.

To prepare the salmon:

1. In a small bowl, combine the eggs and cream. Have a pastry brush ready. Place a piece of parchment paper on a baking sheet. Set aside.

2. On a work surface, place on sheet of puff pastry. Use a rolling pin to extend the size of the puff pastry by carefully rolling out all sides. Cut the pastry into four equal rectangular pieces.

3. Place a piece of salmon in the middle of each pastry piece.

4. Carefully spread some of the mousse mixture on top of each piece of salmon. Flip salmon pieces over so the mousse mixture is flush against the pastry.

5. Brush the exposed sides of pastry with the egg/cream mixture. Bring the long side of pastry up around the salmon so they overlap. Press the ends gently to adhere. Trim excess pastry off of the ends.

6. Bring the short ends of the pastry up and press to adhere.

7. Place the salmon on the prepared parchment lined baking sheet, seam side down/mousse side up. Brush entire pastry with egg/cream mixture.

8. Roll out remaining pastry. Cut in half. With one half, made two more rectangles and prepare the remaining salmon. With the remaining half of pastry, cut decorations out to adhere to the salmon wellingtons. You can free form a design such as leaves or use a small cookie cutter. Place cut outs on the salmon and brush the top of the cut outs with egg wash.

9. Preheat the oven to 375 degrees. Refrigerate the salmon for 15 minutes while oven is preheating. Salmon can prepared the morning before your dinner and refrigerated. Cover the salmon lightly with saran wrap if not using immediately.

10. Place the salmon in the preheated oven. Bake for 25 to 30 minutes or until internal temperature reaches 145 degrees. Use an instant read thermometer to check the temperature. Remove from oven. To serve - place a pool of raspberry sauce on the bottom of each plate. Place wellington on top of sauce and garnish with simply stir fry vegetables. For a more unusual presentation, cut the wellington in half on a diagonal. Place one piece on the sauce. Tilt the other piece, resting it on the side of the piece of salmon wellington which is already on the plate. Garnish with a sprig of rosemary or fresh thyme.

Raspberry Balsamic Sauce:

1 1/2 cups white wine

1/2 cup balsamic vinegar

2 coarsely chopped shallots

2 cloves of garlic, finely chopped

2 tablespoons lemon juice

1 cup raspberry puree (see below)

3/4 cup apple or cherry juice

2 tablespoons arrowroot powder or cornstarch

1/4 cup water

1. Combine the white wine, balsamic vinegar, shallots, garlic and lemon juice. Simmer on medium heat until reduced by half - about 20 minutes. Strain mixture.

2. Add the raspberry puree and apple juice. Simmer for 15 minutes.

3. Combine the arrowroot / cornstarch with the water. Add slowly, a little at a time, to the sauce until the sauce thickens.

Sauce can be made ahead, cooled and refrigerated. Reheat when ready to use.

Raspberry Puree:

2 cups of frozen raspberries (individual quick frozen - unsweetened)

1/2 cup of sugar (or to taste)

1. Thaw raspberries. When thawed, place in the bowl of a food processor. Pulse to combine.

2. Add the sugar. Taste. Add additional sugar if sauce needs more sweetening.

3. Pulse to combine.

4. Strain sauce to remove seeds. Store in refrigerator until ready to use.

MSG URL: http://www.recipelink.com/msgid/0060352

Gluten-free Mac and Cheese

2010-10-30T08:15:00.000-07:00

I had received some emails from lovely readers and they asked about any gluten-free mac and cheese recipes. I had found myself that I have to travel into some unfamiliar places that I admitted I don't really know so much about but learning alot about some new stuffs. Was thinking about trying some recipes for home to torture my family to eat them.

If you see good recipe of Mac and Cheese, you could convert to gluten-free pasta to follow its recipe. Well, I never tried this but it might work. Here are the list of links for you to browse--I had looked up through Google to learn something new.

http://glutenfreegoddess.blogspot.com/2006/11/kicked-up-baked-mac-and-cheese.html

http://glutenfreemom.typepad.com/gluten_free_mom/2008/02/gluten-free-mac.html

http://tastyeatsathome.wordpress.com/2010/02/17/gluten-free-parmesan-macaroni-and-cheese/

Bon Appetite!

Halloween treats recipes

2010-10-30T08:00:00.000-07:00

Here are the list of Hallowween Treats for your pleasure. I read many recipes for some ideas to gross my family on Sunday.... You will want to check bleeding heart recipe for fun.

Happy Halloween--stay safe with treat and trick fun.

PEANUT BUTTERFINGER CHUNK COOKIES

3/4 cup sugar
2/3 cup brown sugar, firmly packed
1/2 cup unsalted butter, room temperature
2 egg whites
1 1/2 teaspoons vanilla
1 1/4 cups chunky peanut butter
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
5 Butterfinger candy bars (2.1 oz each), cut 1/2-inch pieces

Preheat oven to 350 degrees F. Lightly grease 2 cookie sheets.

In a food processor, blend sugars, butter, egg whites and vanilla until fluffy, stopping once to scrape down sides of work bowl, about 1 minute.

Add peanut butter and process until combined, about 20 seconds.

Add flour, baking soda and salt; blend until JUST combined, using 2-3 on/off turns (DO NOT over-process). Transfer mixture to a large bowl.

Stir in chopped candy bars. Mound dough by 1-1/2 tablespoonfuls onto prepared sheets, spacing 2 inches apart. Flatten slightly using fingers.

Bake until dry in appearance and centers are still slightly soft to touch, about 15 minutes. Cool on cookie sheets until fairly cool or they'll fall apart on you. Transfer to a rack to cool completely. Store in an airtight container.

Can be prepared ahead. Store 4 days at room temperature or freeze 3 weeks.

Adapted from unknown source

MILKY WAY BROWNIES

1/2 cup butter
4 Milky Way candy bars (2.23 oz. each)
1/4 cup sugar
1 teaspoon vanilla
2 eggs
3/4 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
powdered sugar (garnish)

Preheat oven to 350 degrees F. Grease square baking dish.

Stir butter and sliced Milky Way bars in medium saucepan over low heat until smooth; using a wire whisk if necessary.

Remove from heat and stir in sugar and vanilla. Add eggs one at a time beating well after each.

Stir in flour blended with baking powder and salt. Spread into prepared baking dish.

Bake at 350 degrees F for 25 minutes. Cool and cut into squares, dust with powdered sugar if desired.

Adapted from unknown source

SAUSAGE MUMMIES

I (7-oz.) can (6 breadsticks) Pillsbury Refrigerated Breadsticks
6 cooked Polish sausage or kielbasa links
Ketchup and prepared mustard, if desired

Heat oven to 375 degrees F.

Unroll dough; separate breadsticks at perforations. With knife or kitchen scissors, cut each breadstick in half crosswise, then cut each half lengthwise into 6 (1/4-inch-wide) strips to make a total of 78 short strips.

Wrap 12 strips around each sausage link to resemble bandages, stretching dough slightly to completely cover sausage. About 1/2 inch from one end of each sausage, separate "bandages" so sausage shows through to resemble face. Place "mummies" on large ungreased cookie sheet.

Bake at 375 degrees F for 13 to 17 minutes or until dough is light golden brown and sausages are hot.

Draw features on "face" end with ketchup and mustard.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Come and Eat, Pillsbury Recipe Magazine, Fall 2003, Vol. 5, No. 3

BLEEDING HEART JELLO

The heart is made from any red Jello with a some melted cream cheese or evaporated milk added to make it opaque.

For the blood, use Karo syrup with red food coloring added. You can purchase "Heart" molds from any Halloween store. I saw them in Garden Ridge, and Walmart also.

Place the 'blood' in a small ziplock plastic bag. Pour half of the jello into the mold, put the "blood" in next, then fill the rest of the way with remaining Jello. When setting the Heart out to be cut, make sure you use a fairly sharp knife so it can puncture that bag.

Of course, when the bag is punctured, the heart oozes the blood mixture, and makes a really neat bleeding heart!

Be sure you keep your heart in a pan or dish that will catch the oozing blood!!!

Source: Kim's Halloween Page

Mac and Cheese recipes

2010-10-08T09:15:00.000-07:00

I don't know how much I want to make the list of links that the foodies love to eat. I like Mac and Cheese that my daughter made with mayonnaise--very delicious with Tabasco sauce. She always made sure that she made enough Mac and Cheese before her parent commit any overeating crimes.

I don't know how do my daughter did with her best Mac and Cheese but I knew she added mayonnaise to it for just nice cheesey flavor. I liked the way that Kraft stuff were doctored.

I don't have a recipe for you since there are so many good recipes about how to make "homemade" Mac and Cheese better than just Kraft stuff. Well, sometime I ate doctored Kraft stuff. You can go ahead and Google up for the recipes. I always enjoyed good cheesy Mac and Cheese but I had tasted good one at my former employer that they made it from scratch with good swiss and white truffle--that's heavenly that will make Adam Richman jealous.

Baked Macaroni and Cheese by Alton Brown, Food Network

We Heart Mac and Cheese

Fontina Mac and Cheese Recipe

Rachael Ray's Spinach and Artichoke Mac and Cheese

Roast Chicken a la Provencale

2010-10-06T05:50:00.000-07:00

I knew I had been away from blogging my recipes for few months--will write my other blog to explain why I am absent for little long time and leave my readers wondered if I am alive or not. yeaaaa, I am alive.

Here is the recipe from kinda of old cookbook (published in 1972) that I picked up from one of boxes--found it in storage. Read all recipes and some vintage recipes look same to me as present modern recipes. Here is my recipe selection for today. I assumed that this recipe need some attention regarding little technique in broiling and roasting and you might want to change a little with roasting or whatever you can do. There are many good recipes for Chicken a la Provencale--you can Google it up.

Poularde Rotie a la Provencale

Roast Chicken a la Provencale

Recipe Source: Charles Virion's French Country Cookbook

Serves 8

2 cups white stock or canned chicken consomme

1 cup cream sherry

Bouquet garni: 2 bay leaves, 2 basil leaves, and 8 sprig fresh parsley,

All tied together in a cheesecloth bag

1/4 teaspoons thyme

6 small white onions, sliced

2 green peppers, chopped

9 tablespoons sweet butter

1 pound fresh mushrooms, sliced

4 cups tomato puree

2 tablespoons tomato paste

2 cloves garlic, minced

20 black olives, quartered

1 5- to 6-pound roasting chicken, cut into pieces

(reserve neck, liver, gizzard, and wing tips for stock)

Salt and freshly ground black pepper

1/2 cup cognac

4 tablespoons chopped fresh parsley

Garnishes: saffron rice and green peas

Put the white stock or consomme, sherry, bouquet garni, and thyme into a saucepan and simmer until reduced by half. Set aside.
Sautee the onions and green peppers together in 3 tablespoons of the butter, just until tender. Set aside.
Saute the mushrooms in 2 more tablespoons of the butter until their water is completely evaporated. Do not burn the mushrooms, as they become bitter when scorched.
Combine the reduced stock, onions, peppers, mushrooms, tomato puree, tomato paste, garlic, and olives in a saucepan and set it aside.
In a flat roasting pan, large enough to place the chicken pieces side by side, set the chicken, which has been salted and peppered and brushed all over with the remaining 4 tablespoons of butter, melted. Placed in a preheated broiled and broil until the chicken will complete cooking with the sauce. Remove chicken from broiler.
Pour the cognac over the chicken and ignite it. Baste the meat with the burning cognac until the flames die out. Strain the juices and add to the ingredients in the saucepan.
Heat the sauce and taste it for seasoning. Add some salt and pepper if necessary and distribute the sauce evely over the pieces of chicken so that it is well covered by it.
Cover the roasting pan with heavy-duty aluminum foil to prevent the chicken from getting dry. Place the roasting pan in a 300 F oven for 1 1/4 hours.
Skim the excess fat from the top of the sauce and place the chicken pieces on a warm platter. Spoon the sauce over the chicken and sprinkle the parsley on top. As a garnish, Saffron Rice can be placed in a ring around the chicken. Green peas or another green vegetable can also serve as an accompaniment.

Finally I am back to blog....

2010-10-05T05:02:00.000-07:00

I had been away from computer since August due to surgery and month-long hospitalization. After that, my recovery went very well but very slow--personally, I am very glad with my health and finally get over my scares of colon cancer. Thank God for letting me to live more better than suffering. I learned to be patient with every healing progression with my body-I had watched the miracle that God create the human body-and learned to deal with many attractive nurses by means of communication.

Now, approaching to my birthday date on 15th, my family get busy with planning for my birthday bash. One day my wife asked me what I want for my presents. I told her I want a Hooter waitress to serve me. She said no. Hahahaha. Really difficult with what I want for my birthday as I got little older--ok, I deny this, I am still young. I think I haven't told her what I want: Cash and Cake. That's all.

I hope my long absence explain all of "why" I had been away from computer for while. Right now, I already started to work on the recipes and with all decisions about the selection of recipe with proper English pronunciation--I hope that will help you so much to understand my sort of off the track recipes to add to my blog. I enjoyed so many unique as I want to add more to my blog for my own pleasure.

Got to get off the computer so I can have fun watching Nigella Kitchen with her British language over the food she made. Will write more, I promise.

Spice Island Hot Sauce Recipe

2010-08-08T07:49:00.000-07:00

Making homemade hot sauce at home is better than having store-bought hot sauce that ladened with funny chemical names that you don't know about. I have a reason to make some various recipes of hot sauce that I will know how much sodium in sauce or how much spicy it tasted. Or I can fix its flavors until it tasted right. Once you know, you can go ahead and douse your spouse with heavenly flavors in very spicy sauce.

Occasionally, I got disappointed with hot sauce that I bought from store and tasted it--not enough spicy, too much sauce or too tarty, no spicy flavors. Have to use them up before I make the collections of hot sauce in refrigeration--don't want my wife to nag me, you know.

Spice Island Hot Sauce

1 Papaya -- ripe, chopped

1 Onion -- chopped

2 Garlic cloves -- minced

4 Habaneros -- stemmed, seeded

1 tablespoon Ginger -- finely grated

1/3 cup Dark rum

1/3 cup Lime juice

1/2 teaspoon Salt

2 1/2 teaspoons Honey

1/8 teaspoon Cardamom -- ground

1/8 teaspoon Anise -- ground

1/8 teaspoon Cloves -- ground

1/8 teaspoon Turmeric -- ground

1 pinch Nutmeg

1 pinch Cinnamon

Pepper to taste

Combine all ingredients in blender and puree just until smooth, or about 1 minute, taking care not to overblend or aerate. Pur into a saucepan and bring to a boil, then simmer gently, uncovered, for 10 minutes. Remove from heat and allow to cool before bottling. The sauce will keep for approximately 6 weeks in the refrigerator. This sauce makes a good dip for vegetables as well as a good marinade for all types of meat, poultry and fish.

Brie-And-Caramelized Onion-Stuffed Chicken Breasts

2010-08-06T20:34:00.000-07:00

I personally, enjoyed to read the Cooking Light magazine for interesting inspiration for my family dinner. I always like to try something if my budget permit me to buy something with nice flavor like Brie cheese. That's my favorite cheese--very good with red wine. Well, I won't get the "health halo" after eating too much cheese and drinking good wine. Scold me later.

Brie-And-Caramelized Onion-Stuffed Chicken Breasts

Recipe By :Cooking Light Magazine, May 1997

Serving Size : 4

1 teaspoon olive oil -- divided

1 1/2 cups sliced onion

4 garlic cloves -- thinly sliced

2/3 cup dry white wine -- divided

2 ounces brie or camembert cheese

--rind removed and cut into small pieces

--about 2 tablespoons

1/8 teaspoon salt

1/8 teaspoon pepper

4 skinned boned chicken breast halves

--4 ounces each

2 tablespoons minced onion

1 tablespoon chopped fresh sage

--or 3/4 teaspoon dried rubbed sage

2 garlic cloves -- minced

10 1/2 ounces low-salt chicken broth

sage sprigs -- optional

1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion; sauté 30 minutes or until golden brown. Add sliced garlic; sauté 5 minutes. Stir in 1/3 cup wine; cook 5 minutes or until liquid almost evaporates. Spoon onion mixture into a bowl; let cool. Stir in Brie, salt, and pepper.

2. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1 1/2 tablespoons of the onion mixture into each pocket.

3. Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.

4. Add 1/3 cup wine, minced onion, sage, and minced garlic to skillet. Cook over medium-high heat for 2 minutes. Stir in broth. Bring to a boil, and cook 7 minutes or until reduced to 3/4 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh sage, if desired.

COCA COLA BARBECUE SAUCE

2010-08-06T18:52:00.000-07:00

Well, sometime I never share my barbecue secrets with anyone when it come to make barbecue sauce with Coke--sadly, I don't offer my original recipe for free, you have to pay me $20 to let me reveal my secret. Few time the customers who tasted my ribs with this sauce, tried to talk me into giving....Sorry, hell no. Sorry, Al.

Here is the recipe that I had seen several recipes like this. There are no perfect recipe about making Coca Cola Barbecue sauce. You can add Coke to doctored store-bought BBQ Sauce, it still taste so goood. But I don't recommend the "finishing" sauce brushing on ribs over the hot charcoal. I already burned good ribs with disappointing result. Only best is the sauce you can dip in or toss with shredded pork or just sauce for your favorite hamburger to get some inspired taste. Or if you feel like, or don't want your spouse to know, just drink this sauce.

COCA COLA BARBECUE SAUCE

1 12 ounce can Classic Coke
1 1/2 cups ketchup
1 cup finely chopped onion
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1 teaspoon chili powder
1 teaspoon salt
hot pepper sauce to taste

In a medium saucepan, combine all ingredients.

Bring to a boil.

Reduce heat to medium low and simmer, covered for 30 to 45 minutes or until sauce is thickened, stirring occasionally.

Strain if desired.

Season with hot pepper sauce.

Little Thoughts about reading job opening ads.

2010-07-24T09:00:00.000-07:00

Almost everyday, I looked up at Craigslist for any good job openings for Chef. Started to catch on with several words that I have to avoid from sending my resume to. Sometime, how an employer wrote their tones into the language usage, it always tell me instinctively about their problems with hiring and firing. Sometime, I was wondered about their repeating job openings three months later . I am always amused by their searching for a decent chef who is not so big fucked up (excuse my language) in everything like some wannabes, some primadonna, or some delusional famous chef or worse, Gordon Ramsey look-likes. I had been worked with several chefs with the kind of attitudes, and had watched them lasted not long past six months. That's how I started to know how to handle them very well and getting some wisdom from learning.

(As today, I didn't send any resumes to any prospects because I want to wait for while until "right" timings.)

I had found something very interesting about the way they wrote up a job opening without saying what their name of restaurant. Some are leaving their restaurant names open that they may get more resumes from the Chefs who can cook.

I had seen some job openings without restaurant names, I am so wary about their schemes to put me in where I don't want to work for. Sometime, I am so concerned about the restaurant reputation after have a job interview along with kitchen tour and have an impression--good or bad about their working ethics with entire staff. When they offered me a job, I have to decide to accept or decline. To decline their offer, I have good reasons that I don't want to work for them--look at how kitchen clean, look at the food they are cooking--from scratch? or from boxes, bags or powdered stuff? And, other more I can think of, will affect my decision after detailed observance in my kitchen tour. Personally, I am glad that I have made decisions about where I want to work with good integrity instead of just a title that I want to have as an other big-wig chef.

I always wished for some nice postings that I can feel comfortable to send my resume for good job position. I don't get good impressions when I got to a restaurant for job interview--always have a good eye on details when I looked around in restaurant, considering the staff, and feel the vibes of this place.

Chocolate Coconut Bars

2010-06-02T18:44:00.000-07:00

I don't remember where I got this recipe after I ate coconut bars. Sorry, I am so addicted to this blended flavors but I haven't gain weight. I guess I did worked so hard during day before touching the morsels that doctors told me not to eat.

Chocolate Coconut Bars

6 (1-ounce) squares semisweet chocolate, chopped

1/2 cup granulated sugar

3 tablespoons butter

3 tablespoons water

2 large eggs

3/4 cup all-purpose flour

1 1/4 cups sweetened flake coconut

1/2 cup chopped pecans

1/3 cup semisweet chocolate chips

2/3 cup sweetened condensed milk

Preheat oven to 325°F (160°C). Line the bottom of an 8-inch baking pan with parchment paper.

In a heavy saucepan combine semisweet chocolate, sugar, butter and water. Cook over low heat, stirring constantly, until melted and smooth. Transfer to a large mixing bowl; cool slightly. Whisk in eggs then stir in flour until smooth. Pour batter into pan, smoothing the top with a spatula. Bake for 15 minutes.

In a medium bowl combine coconut, pecans and chocolate chips. Pour in condensed milk and stir well. Spoon over partially baked chocolate, spreading in an even layer out to edges. Return to oven and bake until set, about 20 minutes. Cool completely in pan on wire rack. Cut into small squares and transfer with spatula to serving tray or tin.

Makes 24 bars.

Wild Rice Casserole

2010-05-09T07:44:00.000-07:00

During my childhood years, I had eaten many wild rice casseroles but I became familiar with the recipe from how my mother made her own casserole--not same as this recipe but for an example. I remembered I had eaten casserole with bear meat, moose meat and venison--they are equally delicious. Whatever in Wild Rice casserole, they are good.

Wild Rice Casserole

by Manoomin

2/3 cup wild rice (uncooked)

1 lb. ground beef

1 large onion, diced

1 cup celery, sliced

1 tsp. salt

1/4 tsp. pepper

1 can mushrooms and liquid

1 can mushroom soup

1 can water chestnuts, sliced

Brown meat, onion and celery until beef is partially cooked. Add chestnuts. Add mushrooms and soup. Let simmer for a few minutes; add salt and pepper. Cook rice until it opens, about 30 minutes. Drain rice and combine with meat mixture. Place in buttered casserole and bake 350° for 45 minutes. Serves 5-6.

Seafood Creole

2010-05-09T07:07:00.000-07:00

Sometime I have to borrow the recipe from other good Chef or cook after I tried their recipe for good eating. I have to admit that I don't really know many about Cajun Cooking but I love to learn something new. I had tried many Cajun food and love them. If I don't know, I will be very happy to study some cuisines to see how they are very good with food. Right now, I am thinking about getting me some Cajun cookbooks to add to my collection. Maybe from used bookstore for some gems in old cookbooks.

Here is the recipe for Seafood Creole:

Seafood Creole

By Diana Rattray, About.com Guide

Ingredients:

3 tablespoons oil or bacon drippings

2 tablespoons flour

4 green onions with tops, chopped fine

1 clove garlic, minced

2 ribs celery, chopped fine

2 cans (16 ounces each) tomatoes

1 large bay leaf, crumbled

1 teaspoon each salt and thyme, or to taste

black pepper to taste

Tabasco sauce to taste

1/2 to 3/4 pound catfish fillets, cut crosswise in 1-inch strips

1/2 pound shrimp, shelled and cleaned

hot cooked rice

Preparation:

Heat oil in Dutch oven or stock pot. Add flour to hot oil and stir over medium heat until deep golden brown - do not burn. Add onions, garlic and celery and cook until onions and celery are tender, stirring occasionally. Add tomatoes, bay leaf, salt, thyme, pepper, and pepper sauce. Simmer uncovered, stirring occasionally, until thickened, about 20 to 25 minutes. Add fish and shrimp; cover and simmer about 5 to 7 minutes, or until shrimp and fish is done but not overcooked. Serve seafood Creole over hot cooked rice.

Bon Appetit!

Naan, leavened flat bread recipe

2010-05-08T08:51:00.000-07:00

I had worked in the kitchen in Minnesota and there was one event that we the chefs are not cooking for them--only Indian Chefs come in and cook the Indian cuisine. Very fascinating, especially with the tandoori cooking. They put the long kebabs in there to cook--pretty several kebabs to cook while I watched--to assist them with some chores like helping them to dish the food, do the platters as they asked us the chefs to help. I watched them made the dough and I was wondered what they do with the dough while they are short on time before serving to customers. Discovering how they do that with dough, pull small ball and flatten them into hand-sized disc before put them into tandoori cooker. The bread was cooked for few minutes then hooked up, pulled out of cooker and viola! it is Naan bread. They offered me to taste the bread. Very delicious with butter.

Later, I was waiting for any leftovers from Indian Chefs. Yea, lot of Naan breads and good lamb stew. Very good dinner. Before they left, I asked for a business card--they don't have but told me where they worked at. I knew where is that place. I always smelled nice curried odors from this restaurant while I walked to the bus stop, but is very best during the winter time to gave me kind of home-feeling comforts.

Here is the recipe for Naan, flat bread.

Naan, leavened flat bread recipe

Naans are traditionally cooked in a Tandoor or earthern oven but can also be made in your oven at home. Serve this delicious bread hot, with popular dishes like Tandoori Chicken or kebabs of different kinds. The dough for Naans needs to be made in advance so factor that into the preparation time.

Prep Time: 2 hours

Total Time: 2 hours

Ingredients:

1 1/2 tsps dry yeast

1 cup warm water

1 1/2 tsps sugar

3 cups all-purpose flour

1 teaspoon salt (or to taste)

6 tbsps ghee (clarified butter)

3 tbsps yoghurt

3 teaspoons onion seeds

Preparation:

Add the dry yeast and sugar to the warm water and stir till the yeast is dissolved. Cover and leave aside for 10 minutes or until the mixture begins to froth. This indicates the yeast is active. Keep aside.

Mix the flour and salt to taste and sift through a very fine seive. Put it into a large mixing bowl and now add the yeast mixture, 3 tbsps of ghee and all the yogurt.

Use your fingertips to mix all this into a soft dough. Once mixed, flour a clean, flat surface (like your kitchen counter) and knead the dough till it is smooth and stretchy (elastic).

Grease a large bowl with a few drops of cooking oil and put the dough in it. Cover and allow to rest for about 90 minutes or till the dough doubles in volume.

Punch the dough down and knead again for 10 minutes.

Equally divide the dough and roll between your palms to form 8 round balls.

Lightly flour the same surface on which you kneaded the dough and roll out each ball until you have a circle, 7-8 inches in diameter (1/2 "thick). Gently pull on one edge of the circle to form the Naan into a teardrop shape. Do not pull too hard or you may tear the Naan. Instead of rolling the dough out (with a rolling pin) you can also pat it into a circle with your hands.

Preheat your oven 200 C/ 400 F or Gas Mark 6.

Lay a piece of aluminum foil in an oven tray (to cover) and grease it lightly with a few drops of cooking oil.

Place as many Naans as will fit without touching each other, on the tray.

Brush each Naan with some ghee and sprinkle a pinch of onion seeds all over its surface.

Put the tray into the oven and cook till the Naan begins to puff out and get lightly brown. Flip the Naan and repeat.

Remove from oven and serve hot in a foil-lined basket.

Marinated Vegetable Salad

2010-05-08T08:14:00.000-07:00

I used to make marinated vegetable salad for family gathering. It is very simple and fast. Make sure to add little extra in case you eat some. Here is the recipe for you.

Marinated Vegetable Salad

All amounts and varieties of vegetables given are changeable.

1 small cauliflower

1 small bunch of broccoli

1 medium red or white onion, or about 6 green onions

3 carrots

2 stalks celery

1 bell pepper (or half of 2 different color peppers)

1/2 c snow peas

1 c cherry tomatoes, cut in halves

dressing:

1-2 cloves garlic, pressed or minced

1/2 c red vinegar

1 lemon, juiced

3/4 c oil (olive is good)

black pepper

fresh or dried herbs

1-2 t sugar

1 T dijon mustard

cayenne pepper (optional)

To make the dressing, combine all ingredients in a lidded jar and shake well.

Taste and adjust.

Cut the cauliflower and broccoli into flowerets. Cook the cauliflower,

broccoli, and carrots until tender but not soft (either steam or cook in a

lidded pad with a little water). Place the cooked vegetables in a serving

bowl. Pour the dressing over them and set aside.

Slice the green onions or chop the regular onions. Chop the bell pepper and

celery into about 1 inch pieces. Snap the snow peas in half. Add all of the

raw vegetables to the bowl.

Stir to combine all. Let sit covered in the refrigerator until chilled,

allowing the vegetables to marinate in the dressing.

Stuffed Cabbage Rolls

2010-05-01T08:32:00.000-07:00

Rarely, I am in good mood to make something nice for my family with all kind of traditional food where my wife's family come from other countries--Czech, Norway, Sweden, and others. They do carried their old recipes and still amazed me so much with all tastings on traditional foods. I always love to tried something new that I never had eaten or seen...make like German food for family gathering--well, someone thought I am a German Chef, oh great someone need to lay their booze off.

here is the recipe that I was looking for that for long time because many people don't share a recipe with me. I did my best to find one on my own.

Stuffed Cabbage Rolls

large head cabbage

1 pound ground chuck

1/3 cup rice, raw, can use instant or regular

1 small onion, grated

2 eggs

1 teaspoon salt

1/4 teaspoon pepper

1 large onion, sliced

1 large can (15 ounces) tomato sauce

3 cans (14.5 ounces each) diced tomatoes

3 to 4 teaspoons lemon juice (1 large lemon)

1 teaspoon salt

1/4 teaspoon pepper

1/2 to 1 cup brown sugar

Remove about 15 large leaves from the cabbage; cut off very thick part of each leaf. Pour boiling water over the cabbage to wilt the leaves.

Preheat oven to 350°.

Combine ground chuck with the rice, grated onion, eggs, 1 teaspoon salt, 1/4 teaspoon pepper. Place a mound of meat mixture in cupped part of each softened cabbage leaf. Fold over sides of cabbage leaf; roll up. In bottom of Dutch oven, place a few of the remaining leaves. Arrange layers of cabbage rolls, seam side down, and sliced onions in a Dutch oven or large casserole. Pour on tomato sauce, tomatoes, lemon juice, and 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil on stove top. Sprinkle with brown sugar, to taste. Bake, covered, for 1 hour. Uncover and bake 2 hours longer.

Porcupine Balls

2010-04-08T06:38:00.000-07:00

It is not similar to what my mother had made porcupine balls for dinner. One of my comfortable food during winter days. She usually omitted some ingredients but balls still tasted delicious. I haven't find a good recipe for making porcupine balls but in my memory, I still remember how to make them. I tried to make but it is not same as what my mom made. After few attempts to make it very good, I gave up with all funny tastes and hell of grease from ground beef. You know that you will learn to do something different way to improve the recipe, to make it very delicious. Anyway, here is the recipe for you to fiddle around with ground beef.

Other than that, I had made venison balls ( venison and beef mixed together) and it became an endangered specie after family gobbled them up. I have to make extra like this for my family, hoping that I will have enough leftover for good lunch.

Porcupine Balls

Serving Size : 4

1 pound ground beef

1/2 cup uncooked rice

1 egg -- slightly beaten

2 teaspoons onion -- grated

1/2 cup tomato juice

1 teaspoon salt

2 tablespoons butter or margarine

1/4 cup minced onion

1/4 cup celery -- coarsely chopped

1/4 cup green pepper -- coarsely chopped

10 1/2 ounces tomato soup

3/4 cup water

2 tablespoons lemon juice

2 tablespoons brown sugar

1 teaspoon dry mustard

1/2 teaspoon salt

1 teaspoon Worcestershire sauce

Lightly grease a 2 1/2 quart casserole dish with tight cover. Combine and

mix lightly the first 6 ingredients. Shape into 1 1/2" balls and put into

casserole.

Heat butter or margarine in skillet; add onions, celery and

green pepper. Cook (stirring frequently) until celery is limp. Remove

from heat and add soup, water and seasonings (stirring constantly). Simmer

5 min.

Pour tomato sauce mixture over meat balls, cover and bake at 350

degrees for 1 1/2 hours.

Antipasto Salad with Basil Dressing Recipe

2010-04-07T08:06:00.000-07:00

One of days, I found myself little bored with all food and looking for something look very interesting to eat. I haven't find one but I knew I will find one. Looking at all pasta recipes with little disdain but get some good ideas about what I can do with pasta beside the red sauce or white sauce mixed with pasta.

For me, as everyday, I don't eat so much pasta because I don't like to feel fullness or tiredness after eating whatever pasta. I tried my best to avoid the pasta as I can. There are many discussions and many researches about how bad the pasta are or how good the pasta are. I don't feel like to talk about what I knew about eating the pasta, it is not an artful eating since the pasta will turn into the paste in your gut. What you are eating, it will effect your insulin as the result of gaining weight--well, I don't feel like to preach. I think it is best for you to learn more from researching about food. I don't care but what I think about pasta, I do care about what I put in my mouth to eat.

Anything you thought are good but you need to question their conventional wisdom on quest for the anvil of truth. I am not a professional but I am Chef and an amateur Scholar that continue my education in many subjects of food and diet.

Antipasto Salad With Basil Dressing

Serving Size : 6

2 large red bell peppers

1 cup fresh basil leaves - (packed)

1 garlic clove

1/2 teaspoon salt

3/4 cup extra-virgin olive oil

1/2 pound thinly-sliced prosciutto

2 balls fresh water-packed mozzarella cheese - (8 oz ea) --

drained, and thinly sliced into rounds

4 large tomatoes -- thinly sliced

6 hard-boiled eggs -- shelled, and sliced into 1/4"-thick rounds

1/4 cup Kalamata olives -- pitted, and coarsely chopped (or other brine-cured black olives)

Char peppers directly over gas flame or under broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers thinly.

Combine basil leaves, garlic, and salt in processor and blend to coarse puree. With machine running, gradually blend in oil. Transfer basil oil to small bowl. (Peppers and basil oil can be made 1 day ahead. Cover separately and chill.)

Arrange prosciutto around edge of platter. Arrange cheese slices within circle of prosciutto and tomatoes within circle of cheese. Tuck in egg slices; top with pepper strips. Sprinkle salad with olives; drizzle with some basil oil. Serve with remaining basil oil.

This recipe yields 6 servings.

Comments: Roasted bell peppers, prosciutto, and olives are added to the classic Italian trio of tomatoes, mozzarella, and basil. Serve with plenty of crusty country bread.

Source:

"Bon Appétit, August 2002"

Irish Soda bread

2010-03-14T08:19:00.000-07:00

Here is other recipe for St. Patrick's Day, Irish Soda Bread. Sadly, I never tried one but will do that soon.

Irish Soda Bread

Gourmet | March 2002

yield: Makes 2 (6-inch) loaves

active time: 15 minutes

total time: 2 1/2 hours

4 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon salt

1 tablespoon sugar

1 1/2 tablespoons caraway seeds

1 cup raisins

1 3/4 cups well-shaken buttermilk

2 tablespoons unsalted butter, melted

Preheat oven to 375°F. Butter and flour a large baking sheet, knocking off excess flour.

Sift together 4 cups flour, baking soda, and salt into a large bowl and stir in sugar, caraway, and raisins. Add buttermilk and stir just until dough is evenly moistened but still lumpy.

Transfer dough to a well-floured surface and gently knead with floured hands about 8 times to form a soft but slightly less sticky dough. Halve dough and form into 2 balls. Pat out each ball into a domed 6-inch round on baking sheet. Cut a 1/2-inch-deep X on top of each loaf with a sharp knife, then brush loaves with butter.

Bake in middle of oven until golden brown and bottoms sound hollow when tapped, 35 to 40 minutes. Transfer loaves to racks to cool completely.

Irish Lamb Stew

2010-03-14T07:57:00.000-07:00

There are some recipes that I have to borrow from, for some reasons that I don't have in my files. Many good Recipes that I read about Irish Lamb Stew but I don't know which is best. I am sure some of you foodies already have one--care to share? Ok, Happy Patrick's Day! Bon Appetit.

Irish Lamb Stew

From EatingWell: February/March 2006

8 servings, generous 1 cup each

Active Time: 30 minutes

Total Time: 8 1/2 hours

INGREDIENTS

2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces

1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces

3 large leeks, white part only, halved, washed (see Tip) and thinly sliced

3 large carrots, peeled and cut into 1-inch pieces

3 stalks celery, thinly sliced

1 14-ounce can reduced-sodium chicken broth

2 teaspoons chopped fresh thyme

1 teaspoon salt

1 teaspoon freshly ground pepper

1/4 cup packed fresh parsley leaves, chopped

PREPARATION

Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.

TIPS & NOTES

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 1 month. | Equipment: 6-quart slow cooker

Tip: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.

NUTRITION

Per serving: 266 calories; 7 g fat (2 g sat, 3 g mono); 65 mg cholesterol; 27 g carbohydrates; 23 g protein; 4 g fiber; 427 mg sodium; 803 mg potassium.

Nutrition Bonus: Vitamin A (139% daily value), Vitamin C (26% dv), Potassium (23% dv), Folate & Iron (15% dv).

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetables, 2 lean meat

Crockpot Corned Beef and Cabbage

2010-03-12T20:01:00.000-08:00

One of my favorite holiday crockpot that I can make it ahead of time. Turn it on in the morning and later, come home to smell the corned beef. You can buy them at grocery store--it have spice mixture and something ready to cook in crockpot or whatever you have a pot to use. Here is the recipe--it is very easy to follow.

Crockpot Corned Beef and Cabbage

For St. Patrick's Day or any cold winter day, this recipe for classic Corned Beef and Cabbage is delicious and super easy too.

Prep Time: 25 minutes Cook Time: 10 hours

Ingredients:

6 carrots. cut into chunks

2 onions, chopped

2-3 lb. corned beef brisket with seasoning packet

12 oz. can beer (non alcoholic is fine)

2 Tbsp. yellow mustard

1/4 cup brown sugar

1 cup water

8 wedges cabbage

Preparation:

In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crockpot and cook on low setting for 11-12 hours.

Remove corned beef from crockpot and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender.

To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side. 8 servings

Ghetto? in DeafRead?

2010-03-02T21:57:00.000-08:00

Having watched some V-blogging by Deaf until the word, ghetto came up and stick to my mind. I don’t see a reason why I should leave from DeafRead, I haven’t “hear” any attacks on me or my blog. As long as I followed their rules about my blogging, I hope I might entertain many future Deaf Foodies and post my tasty blog—it seemed that no one put comments in my blog from people who came from DeafRead. I was little disappointed but very glad that DeafRead still take my blog posts for you Deaf Friends to read some tasty recipes or try something new. Looked like that my blog were ignored because the Deaf readers don’t feel like to read—I just said that as I think this way.

Until one day, I received the emails from Deaf friends that talked about having my blog in their blog, mentioned that DeafRead is “ghettoizing” many Deaf Blogs and put them in Extra section. I had check the word, ghetto in dictionary and this gave me different picture that Deaf friend tried to tell me—in sense of prejudice toward the ethnic group and put them in the section area of town with serious restrictions, or any different treatments resulted by biased stereotype or discrimination. There is no verb for this word but I do understand a verb this way. I want you to know that I didn’t get different treatment by submitted my blog to them, have them put my blog in an Extra section. I don’t recall any complaints from DeafRead Editors but I knew that they banned few blogs because commercialize their promotions—I already checked them out for good examples that they can give me to see—very interesting stuffs that I need to avoid from putting anything in my blog.

I have to say that I am sorry, I did not submit my blog to anyone after I visited their blogs or v-bogs or, whatever they called their blog, for some impressions that I want to mention. I am sorry to say more but I am hoping that I am wrong…. Considering their comments on DeafRead, they gave me an impression that they have negative talks toward their DeafRead Editors and their works with accepting some obnoxious blogs into their site to hurt other blogger or insulting others as they hoped to be the representatives in Deaf Community. I had seen some very bad blogging from Deaf bloggers, and I am tired of their floggings on other Deaf Friends. Few times I have to visit their blogs and left my comments there and asked them to tone their language down or abstain from talking something negative toward other Deaf Bloggers. One of my questions: have you write your email to editors about their actions or something needed to be fixed correctly instead of leaving the Deaf Read with little misunderstanding talks. Please help me to understand more about why good Deaf Bloggers left. Other than that, I, sometime, wondered if Deaf Editors check many blogs every day before posting them in their site. I am certain that they are very busy to read many posts for you—please consider their hard working, I knew it is tedious to check every post before accepting them into their website, either front page or in Extra section.

I have to check around and see what their major reasons that they left DeafRead are. I noticed the words that are mentioned: wrong freedom of speech, concerns about name-calling, whatever to bash about, or many disagreements among good bloggers about what subject like cochlear implant or good heart pacemaker. There are few good v-blogs that mentioned why they left DeafRead and they do have my respect with their wishes and their dreams about future Deaf Community. Hope many young Deaf generations look up at us as “Wise Deaf People” instead of “Deaf-bashing-other-Deaf People.” Sometime, I am uncertain about short future with DeafRead, but I want to stay little longer, hope for they come with something better.

With their reasons, I had a tendency to agree with them and had the respect to their opinions that they desired to leave DeafRead for good. I knew that there are many bad blogs that are unworthy to visit by me, I usually ignored them and find something very pleasure to read or watch their video. Otherwise, you need some very thick skin to absorb their big ugly freedom of speech.

Think about “Wise Deaf People” or “Deaf-bashing-other-Deaf People”—which one you want to be? That’s your choice that will affect your next Deaf generation. Sometime, I felt little sad about some lousy blogs to brighten my day with smog of negativity. I hope that I might get more delights in good blogs from Deaf Friends every day. I have to wait for some changes in wind that will influence my future decision with DeafRead then I will know.

I am hoping that I am wrong—but thank you for your time to read.

An email from Deaf friend about ASL Video Blogging...

2010-02-28T18:29:00.000-08:00

Sometime, I got the emails from few Deaf Foodies that they asked me about the kind of American Sign Language video blog. It took me to think about nice ideas--considering the positive side of video blog which I can sign through the webcam but other negative side, I am no Rachael Ray, try to visualize that I sign during cooking something quick.

Here my reply to an email that I wrote to my friend:

Thank you for asking me a question. This question took me entire day to think about video ideas and considered how good it is for me or bad it is for me. I wish I could give you a joyous answer but I don't.

The main concerns I had for Deaf Community after all visiting to their blogs and considered their idea of easy way to communicate to other Deaf Fellows. In past years ago, I always preached that the reading is good for you, to develop your communication skills rather than being lazy, depending on whatever visual communication. I have to say that I am sorry if I think something different about reading skills I had seen in Deaf Community, I want you to understand my opinions about what I believe in something that will improve their lives.

Unfortunately, I have seen some similar problems with the kind of video-blog--I knew it is great to see other Deaf who find a way to communicate through their blogs--and had seen some blogs without any written words that left me some doubts. Sometime, I wondered if it is good idea for me doing video but other problem that I had encounter is I have many hearing friends who read my blog and always enjoy my recipes through left their comments and even they subscribed my blog to their reader feed.

I don't have much choice but writing my blog--I hope I write something very simple for my Deaf Foodies that they may understand what I am saying along with some slideshows when I have a chance to show them my photos of making a delicious meal to tease their appetites. In my very humble opinions, I think the slideshows that I create for simple visual show to demonstrate how the procession of food to be made that or this way and planning on slideshows will take my time to work on food and editing the photos with good captions. In short future, I will have some good slide shows on each recipe to show how it made, I hope so. With the video, I don't really like the idea--trying to teach with the knife on hand and I am no Rachael Ray. It is little difficult for me to doing signs while cooking something quick. I have watched Food Network and had tried to visualize them using ASL--thinking about how difficult it is going to be on show. Sometime, I am not sure if any one will understand me if I talked about French Cooking in Sign Language but in my opinion, I think the slideshows are better along with captions written on bottom of photos. I wish I could give you an easy answer, I want to reassure you that I am still exploring the idea of video blog. Need time to find a way that I can do with ASL video blogging to see how that working out.

I had received the emails from Deaf Community and asked if I have any ASL videos that they may understand. Sometime, I have to answer their questions similar to what I am writing an email to you. I knew that I am seeing something wonderful way that Deaf made their efforts for their v-blogs. There are few blogs that I enjoy to visit and they do have v-blogs that I watched their signing about whatever they want to talk about.

Do you have any blogs you think I might like to visit?

By the way, thank you for visiting my Blog, Deaf Chef at Large. Hope to get your reply soon.

Hope to make something clear to anyone who want to ask me few questions about the video-blogging.

Three Bean Salad

2010-02-28T18:19:00.000-08:00

Rarely, I will make that kind of salad during the summer time for family gathering party. Just easy on my budget with all purchases that I need for the party. Or can make it for camping ahead of time in good container. Sometime this recipe will change to something spicy Mexican style salad. You can invent your own salad whatever you want to do.

THREE BEAN SALAD

Makes 6 servings

Herbe Dressing:

1/2 C oil

1/4 C wine vinegar

1 clove garlic, minced

1/2 t dry mustard

1/2 t dried basil, crushed

1/2 t dried oregano, crushed

1/4 t dried rosemary, crushed

1 T minced parsley

1 T capers

Salad:

2 C cooked or canned green beans, drained

1 C canned garbanzo beans, drained

1 C canned red kidney beans, drained

1 medium onion, sliced

Lettuce

Bacon, cooked and crumbled

Combine oil, vinegar, garlic, mustard, basil, oregano, rosemary, parsley and

capers in covered jar. Mix and set aside until needed.

To make salad, combine green, garbanzo and kidney beans with onion in large

bowl. Pour dressing over vegetables and refrigerate at least 1 hour. To

serve, scoop beans onto lettuce leaves. Garnish with crumbled bacon.

Boneless Ginger-Hoisin Chicken Thighs

2010-02-24T19:04:00.000-08:00

Sometime, I am tired of plain chicken thighs that are baked in the oven but its meat still good. I always like to look up more recipes on Chicken Thighs for some inspirations. I like many but sometime, I don't have one ingredient. This recipe look so simple to me.

Boneless Ginger-Hoisin Chicken Thighs

1/2 cup coarsely chopped peeled fresh ginger

1 tablespoon coarsely chopped garlic (about 2 large cloves)

1/2 cup hoisin sauce

2 tablespoons soy sauce

2 tablespoons sugar

1/4 cup water

8 large chicken thighs boned

To bone thighs: Turn them skin side down, cut aliong both sides of the bone with a VERY sharp knife. Work your fingers under the bone, lift it up, and cut it free of the tendons holding it at both ends. Set thighs aside.

Place the first 6 ingredients in a food processor or a blender. Process for a few minutes, or until you have a smooth puree.

Score the underside of each thigh with a knife in 3 or 4 places, 1/4 inch deep. Rub the giner-hoisin puree all over the chicken thighs, place them in a bowl, cover tightly and refirgerate for at least 6 hours, up to 24 hours.

When ready to cook, place the thighs in a roasting pan, skin side up, and put them under a preheated broiler for 7 to 8 minutes until the skins are crunchy brown. Turn the thighs over and broil for 3 to 4 minuts more, until the chicken is just cooked through. Transfer to paper towels, then to serving plates.

NOTES: We skin the thighs. Still tastes great. Last time, he replaced the water with porter. Really delicious. Also works great on the BBQ. Can be done with breasts, but pound them THIN. Broiling, as opposed to baking, really makes a difference in the taste.

Chicken Sate Recipe

2010-02-20T07:40:00.000-08:00

When I am in good mood for nice Chicken Sate with good peanut sauce. I might make many nice sates for my family because I knew their favorite to eat up before I could have one. I don't make them at work because how much it will take me to make and cut..... I had second look at that for the food costing but I prefer to make them at home for just a pleasant flavor of Orient Express.

Sometime, I am little scared by some restaurants that offered Chicken Sate. One reason, I already got sick after eating Chicken Sate and after that, I don't feel like to order something from restaurant unless I knew their reputations on good food quality. Ok, I am not going to mention name of restaurant since this place look so busy....I haven't "hear" any bad news among the customers. I guess I just got bad stuff ones to eat them up with spicy peanut sauce. I don't know.

Chicken Sate

6 skinless boneless chicken breast halves

1/4 cup soy sauce

2 tablespoons lime juice

1/2 cup melted butter

1 teaspoon coriander

1 sliced small onion

1 tablespoon olive oil

1/4 teaspoon cayenne

1 tablespoon soy sauce

1 teaspoon sugar

2 cloves crushed garlic

1 cup dry roasted salted peanuts

1/4 teaspoon ground ginger

1/2 teaspoon salt

2 tablespoons lime juice

Combine butter, 1/4 cup soy sauce, coriander, and 2 Tbsp lime juice.

Marinate chicken in this while you make peanut sauce: Saute onion and

garlic in oil til tender. Cool. Place in blender, add everything else,

and blend carefully. Slowly and carefully add enough boiling water to form

a thick paste. Now, broil chicken til done, basting with marinade. Serve

with peanut sauce.

Peppered Marinated Olives Recipe

2010-02-20T06:07:00.000-08:00

Last year I have a party at my home, I always found a way to do with the olives for an appetizer. I have so many recipes to share but have to borrow from other website to share that with you. It is similar recipe I have one recipe but much fun to try many recipes with olives. There are no perfect recipe, I had tasted so many and I like them all. Always got good rave reviews from my family, my friends, and well, my dog, too.

It is my favorite to start after made request that I want no breads. The restaurant like to stuff you up so much with whatever they think we will like. Bread is bad idea, the pickled vegetables, nice marinated olives and whatever cheese are very good way to start your appetites. Every time I went to a restaurant and noticed they offered me the bread, I have to decline and ordered good red wine and whatever meaty appetizer on menu. One time, I have to insist that I don't want bread--I don't think the waitress don't understand my answer. She left bread on my table, I have to move it to other table then enjoy my wine. Finally, she changed her mind, she got my good tipping money.

Peppered Marinated Olives Recipe

Prep Time: 5 minutes

Cook Time: 5 minutes

Ingredients:

1 cup olive oil

2 chili peppers, cored, seeded, and sliced crosswise

1 sprig fresh parsley

1 sprig fresh rosemary

1 sprig fresh thyme

1 dried bay leaf

2 garlic cloves, crushed and chopped

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon ground black pepper

1 1/2 pounds black or green brined olives

Preparation:

Add the olive oil, chili peppers, parsley, rosemary, thyme, bay leaf, garlic, and red and black peppers to the pan. Heat the mixture over low-medium heat for 6 minutes, just until the oil is hot. Remove the pan from the heat and allow the oil to cool to room temperature.

Place the olives in a large jar or glass container and pour the oil mixture over them. Cover the jar tightly with a lid and store in the refrigerator several days before serving. The olives will keep for up to 2 weeks store in the refrigerator.

Recipe Source from French Food, About.com

Cat Casserole? I don't feel like to write about...

2010-02-17T15:07:00.000-08:00

Well, I had known few people will do anything to eat that you and I don't want to eat. For example, making cat stew... with your own pet, a cat or a dog. I love my cats and will never eat them. It is pretty sick. Dogs, too, I knew few do that but could not talk about that in front of kids...you know what I am talking about.

I knew one guy who took his business trip to China and discover that one word meaning in Chinese on menu book--he have to find one --don't tell your kids--beagle puppy for roasted meat.... (anyway, I heard that something new law that China tried to set this for illegal to cooking cat and dog meats...but I tried to find out, I guess it is not passed law, yet. I don't know.) When he come back to his home, he mentioned that to me after asking me if my kid is at school. That one I never talked about in front of my kid for long time. Occasionally, he will come out with weird recipes that he found from other countries and I will put them in "unmentionable recipes" files. Right now, my kid started to get weird like me but one time, she told me that I should eat a dog meat......she started to sound like me--I started to wonder--want to know who taught her to talk like me. Who?

During my young adult, I met new neighbors--they are Cuban family. Few months later, I got some possible rumors that Cuban family do cook the cat--stew or roasted for their dinner. When I heard like this, I went home and check to make sure that I still have two cats--they stayed in my home all day. Whew! Later, I asked Cuban family about that--they told me they don't cook cats, very clear about refusing to eat cats. I am not kidding when they got in fit and yelled at me. I took this as the truth that they don't eat cats. Then I started to let my cats out of my home when they want to, just let the Cuban family know that I trust them with my cats. Don't count on the rumors until you ask for the truth--it is the best policy to know the truth.

Well, I read the article about the celebrity chef upset their audience with his recipe, Cat Casserole...written in Italian language and recommended it to all to taste them. He said it tasted like a chicken--now I am thinking of going and vomit in bathroom.... Sadly, I burped.

Celebrity chef Beppe Bigazzi upsets viewers with his cat casserole (to read more....)

I don't want to write anymore about cat casserole after my cat, Ollie come and sat on my lap, purring, licking his paws. I am glad that I am thankful that I don't eat cats. And gave him my big juicy kiss on his nose. That made me feel better.

Pho Tai Recipe

2010-02-07T05:53:00.000-08:00

Occasionally, I will take my family to that Vietnam restaurant for good pho tai dinner. It is very rare good find in Salem, OR after disappointed with all many restaurants that served all American Craps--I am sorry because it is how I had seen on their menu and get the meals--but few restaurants that I am glad with their good food. Suddenly, this little restaurant, Super Pho, became my favorite restaurant for good super Pho Tai. It is kind of national dish--delicious soup that are made with broth and few meats with noodles along with good fixings, sprouts, basil leaves, lime wedges and good slices of jalapenos. That gave me best satisfication and warm my tummy during the cold night.

One of my favorite dishes, I will be very glad to sit down and sipping good broth while avoiding the jalapeno slices in dish--that I always save them for good spicy bites with cooked meat. I always like good soups than taking lot of salts in soups that are pre-made after open them from boxes, bags and whatever pouches.

This kind of recipe that I looked at is kind of similar soup I had eaten at Super Pho. I am sure that a Chef there don't tell me how he made it that way or this way. I wanna try to make something at home so I don't have to go there during the cold night. Always fun to try new recipe at home.

Bon Appetit!

Pho Tai Recipe

For the broth

4 pounds oxtails; cut into 1 1/2 to 2-inch pieces and trimmed of fat

2 gallons cold water (approximately)

One 3-inch piece of ginger, unpeeled

1 large onion, halved and unpeeled

1/3 cup nuoc mam (Vietnamese fish sauce)

8 whole star anise pods

5 whole cloves

One 3-inch cinnamon stick, broken into 3/4 to 1 inch pieces

1 teaspoon fennel seeds, lightly crushed

3 bay leaves

1 pound 1/4-inch rice noodles

3/4 pounds filet mignon, trimmed of fat and very thinly sliced

For the garnish:

2 bunches scallions, thinly sliced

1/2 cup tightly packed fresh cilantro leaves, roughly chopped

1/2 cup parsley, roughly chopped

1/2 cup Thai basil leaves (found at Thai or Asian markets; you an subsititute regular basil if unavailable

1-1/2 cups mung bean sprouts

3 large limes, cut into wedges

Hoisin sauce (optional)

Sriracha red chile sauce (optional)

Chile-garlic paste (optional)

Sliced fresh hot chilies (optional)

Put the oxtails into a large stockpot and add enough cold water to cover the bones by 4 inches (about 2 gallons). Bring to a full boil and then immediately lower the heat to a simmer. Skim off any scum that rises to the surface.

Meanwhile put the ginger and onion halves on a greased baking sheet and place the sheet under the broiler, about 3 inches below the flame. Char the ginger and onion until they're lightly blackened, about 10 to 15 minutes. Turn them over halfway through cooking. When they're cool enough to handle, rinse the onion and ginger under cold running water, using a knife to scrape away some of the charred surface. Cut the ginger into 3 pieces and add it and the onion halves to the simmering broth, along with 1 tablespoon salt and the fish sauce (which doesn't smell as bad when it's added to other ingredients and cooked).

Put the star anise, cloves, and pieces of cinnamon stick in a small skillet and toast them over medium heat. Shake the skillet and turn the spices a couple of times until they're slightly darkened (3 to 4 minutes) and until you smell the aroma of their essential oils being released (which smells really good). Make a sachet d'épices -- put the toasted spices and fennel seeds in a small square of cheesecloth (or a large tea ball) and tie the bundle with a long piece of kitchen twine. Add the sachet and the bay leaves to the broth. Tie the end of the twine the pot handle -- that makes it easy to retrieve it after cooking.

Let the broth simmer uncovered for 4 hours, occasionally skimming any additional scum that may form. (This will make the house smell incredible -- the aroma will waft into every room. This makes phở a great dish to make when you're spending a leisurely day at home, or if you need to do housecleaning).

After 4 hours remove the sachet, onion, bay leaves and ginger from the pot and discard. Remove the oxtails from the pot and set aside. Let the broth continue to simmer gently.

When the meat has cooled, pull it off the bones and chop it into small bits. Reserve the meat and return the bones to the broth. (This step will extract all the gelatin from the bones, making a very full-bodied stock, as well as extra flavor.) Continue simmering uncovered for about 1 more hour. Add more salt or fish sauce to taste as needed. By this time the broth should be incredibly flavorful and aromatic.

As the broth nears completion, soak the rice noodles in cold water for at least 20 minutes. Nicely arrange the sliced scallions, cilantro, parsley, Thai basil, bean sprouts, lime wedges, and sliced chiles on plates -- these garnishes will be served along with the phở.

Bring a large pot of water to a boil and add the drained rice noodles. Give the noodles a quick stir and cook until tender but firm, about 1 minute only (don't let the noodles overcook, or you'll be left with a pile of stringy gummy paste). Drain the noodles immediately. Warm 6 large bowls by rinsing them with hot water and divide the noodles among the bowls.

Just before serving, return the broth to a full boil. Arrange the slices of raw beef and pieces of cooked oxtail meat over the noodles in each bowl. Carefully ladle the boiling broth over all; the raw beef should be submerged in the broth, and the heat from the broth will quickly begin to cook it. (I like pulling it out when medium rare, and setting some of it aside.)

Serve immediately, along with a platter of garnish for each serving. The technique is for each person to season his or her individual bowl of phở, adding fresh herbs as you go along (keeps the flavor bright and fresh, particularly for the cilantro), more or less chiles, sauces, etc. You keep building as you go, and each bowl is tailored to your own individual taste. (It's fun to eat this way, too!)

Yield: 16 cups of broth; serves 6 as a main course

Antipasto Salad

2010-01-26T18:50:00.000-08:00

Occasionally, I will have to make something appetizer for a party. It is very easy for me to put anything like antipasto together and let it chill in refrigerator for some hours. Then bring it to a party. I don't have kind of a recipe but in my mind, I will make it very simple without frills and fuss.

I hope I find right recipe for you to make salad for your party or so. I don't follow this recipe but will have good ingredients to throw in a big bowl. I will put them together pretty simple: Cherry tomatoes, broccoli, cauliflower, red onions, bell peppers if any, black olives, good salami and nice ham or pepperoni, along with provolone cheese or any white cheese. Whatever I use what I have in refrigerator for salad. Very tasty with Italian dressing. Sometime, I will add pesto sauce with little more garlic in it to salad or some nice salad dressings.

Bon appetit!

Antipasto Salad

From Midwest Living

2 medium tomatoes, cut into bite-size pieces (1-1/3 cups)

1 small zucchini, sliced (1 cup)

1 small yellow summer squash, sliced (1 cup)

1 cup cauliflower flowerets

1 cup broccoli flowerets

1 small cucumber, sliced (1 cup)

2 stalks celery, sliced (1 cup)

1 medium green sweet pepper, cut into bite-size pieces (3/4 cup)

1 medium carrot, sliced (1/2 cup)

1/2 of a small red onion, sliced and separated into rings

1/2 cup pitted ripe olives or pimiento-stuffed green olives

1/2 cup pepperoncini salad peppers

1 cup bottled Italian salad dressing

1 8-ounce package sliced salami, cut into bite-size pieces

1. In a very large bowl*, combine all of the ingredients, tossing to coat mixture with dressing.

2. Cover and chill in the refrigerator for at least 4 hours or up to 24 hours, tossing occasionally. Makes 10 to 12 side-dish servings.

Note
If you combine and seal all the ingredients in a large, heavy plastic bag, simply turn the bag occasionally, instead of tossing the ingredients.

Blackened Beef Stir-fry

2010-01-23T08:18:00.000-08:00

Well, there are some websites that will give me good ideas about what to do with food or to replenish my creativity mind with big good juices of ideas. I always enjoy to try something different than that usual Chinese method to stir-fry. Idea of blackening the beef and use the flavor of cajun seasoning to change the climate of flavor in big Wok cooking.

I hope this recipe is good for you to follow. Bon Appetit!

Blackened Beef Stir-Fry

Recipe by www.bhg.com

12 ounces boneless beef top sirloin steak or top round steak
2-1/4 teaspoons blackened seasoning for beef
2/3 cup water
2 tablespoons tomato paste
2 teaspoons cornstarch
1/2 teaspoon instant beef bouillon granules
1 tablespoon cooking oil
1 16-ounce package frozen stir-fry vegetables (any combination)
3 cups hot cooked rice

1. If desired, partially freeze beef for easier slicing. Trim fat from beef. Thinly slice beef across the grain into thin bite-size strips. Sprinkle steak strips with 2 teaspoons of the blackened seasoning; toss to coat well.

2. For sauce, in a small bowl stir together the water, tomato paste, cornstarch, beef bouillon granules, and remaining 1/4 teaspoon blackened seasoning; set aside.

3. In a wok or large skillet heat oil over medium-high heat. Add stir-fry vegetables. Cook and stir for 2 to 3 minutes or until crisp-tender. Remove vegetables from wok. Add beef strips to hot wok. (Add more oil as necessary during cooking.) Cook and stir for 2 to 3 minutes or until desired doneness.

4. Push meat from center of wok. Stir sauce. Add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Stir together to coat all ingredients with sauce. Heat through. Serve over rice.

5. Makes 4 servings

Chicken Tikka Recipes

2010-01-23T08:09:00.001-08:00

I rarely do some big works on food to follow long recipe for a dinner. Sometime, I am little lazy to follow the details like adding yogurt, little good lime juice and good curry powder but I like to try something new. Until I taste the chicken, I want to make sure that I have all ingredients ready before making any.

Best part is tasting the chicken to see if it tasted good or not. My family is my favorite guinea pigs since they love curried food. I always want to try new recipe with good curry flavor. If they really like this, the recipe will go in my family recipe file.

Take a look at two recipes, either way is easy for you to follow--Bon Appetit!

Chicken Tikka

3/4 teaspoon cumin seeds, toasted
3/4 teaspoon coriander seeds, toasted
2 cups whole-milk yogurt
4 garlic cloves, chopped
1 (1 1/2-inch) piece fresh ginger, peeled and chopped
3 tablespoons vegetable oil plus additional for greasing pan
2 tablespoons fresh lime juice
1 1/2 teaspoons salt
3/4 teaspoon ground turmeric
1/2 teaspoon garam masala (Indian spice mixture)
1/2 teaspoon black pepper
1/4 teaspoon cayenne
5 pounds skinless boneless chicken breasts, cut into 1 1/2-inch cubes

Special equipment: 20 (12-inch) wooden skewers
Accompaniments: mango and red pepper chutney and mint raita
Garnish: lime wedges

Purée all ingredients except chicken in a blender until spices are well ground.

Put chicken in a large bowl, or divide between 2 large sealable plastic bags, and add yogurt mixture, stirring or turning to coat. Marinate chicken, covered and chilled (turning occasionally if using bags), at least 4 hours.

Soak skewers in water 30 minutes. While skewers are soaking, bring chicken to room temperature.

Preheat broiler and brush a broiler pan lightly with oil.

Divide chicken among skewers (about 5 cubes per skewer), leaving an 1/8-inch space between cubes, and arrange about 5 skewers across pan. Broil chicken about 4 inches from heat, turning over once, until browned in spots and just cooked through, 9 to 12 minutes total.

Transfer cooked skewers to a large platter and, if desired, cover loosely with foil to keep warm. Broil remaining chicken in same manner. Remove chicken from skewers and serve warm or at room temperature.

Chicken Tikka by Food and Wines

MASALA MARINADE
1 cup plain low-fat yogurt
2 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
Salt and freshly ground pepper

CHICKEN
2 1/2 pounds skinless, boneless chicken thighs, fat trimmed
Salt and freshly ground pepper
2 tablespoons plus 1 teaspoon vegetable oil
1/4 cup blanched whole almonds
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1 1/2 tablespoons garam masala
1 1/2 teaspoons pure chile powder
1/2 teaspoon cayenne pepper
One 35-ounce can peeled tomatoes, finely chopped, juices reserved
Pinch of sugar
1 cup heavy cream

DIRECTIONS

MAKE THE MASALA MARINADE: In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.

PREPARE THE CHICKEN: Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
Preheat the broiler and position a rack about 8 inches from the heat. Remove the chicken from the marinade; scrape off as much of the marinade as possible. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes. Transfer to a cutting board and cut it into 2-inch pieces.
Meanwhile, in a small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices and the sugar and season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.
Variation The marinade and sauce here are also delicious with shrimp, lamb and vegetables.

MAKE AHEAD
The Chicken Tikka Masala can be refrigerated for up to 3 days. Reheat gently before serving.

SERVE WITH
Steamed basmati rice, rice pilaf or warm nan.

Cilantro Lime Vinaigrette

2010-01-22T18:11:00.000-08:00

One of my favorite vinaigrette for my own salad or whatever salads I am in good mood for. It is very easy to make my own than going to grocery store and looking for that or this bottle of whatever funny inside. I had made my own lime and cilantro vinaigrette almost similar to this recipe--I hope I give you an easy way to follow the recipe so you won't get hair on your chest after tasting something spicy. There are many good recipes about how to make like this. Bon appetit!

Cilantro Lime Vinaigrette

This versatile recipe can be used to marinate chicken breasts for grilling, as well as a salad dressing. Mix up a batch and marinate 4 boneless chicken breasts in it for about two hours. While the chicken is grilling you could whip up a batch of Green Chile Cream (recipe follows). You might also want to make the Grilled Pico de Gallo found in the Hot and Spicy Appetizer Recipes. Place the chicken on top of the grilled Pico de Gallo and top with the Green Chile Cream. There is enough vinaigrette left over for a fresh salad.

Makes 8 servings

Ingredients:

1/2 cup olive oil
1/2 cup peanut oil
1 lime, juiced with pulp
1/4 cup lime juice
1 1/4 teaspoons green peppercorns, crushed
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin, ground
2 tablespoons fresh cilantro, chopped

Preparation:
Combine all ingredients in a small bowl and whisk. Store in a glass jar in the refrigerator. Allow to warm to room temperature before using as a marinade.

Green Chile Cream

Serve on top of a grilled chicken breast that has been placed on top of a bed of grilled Pico de Gallo.

Makes 4 servings

Ingredients:

2 tablespoons butter
1 teaspoon garlic, chopped
1 teaspoon shallots, chopped
4 each jalapeños, seeded and minced
1/2 cup chicken stock
1 cup heavy cream
1 pinch salt
1 pinch cracked peppercorns
1 bunch cilantro, stems removed, chopped, reserve some sprigs for garnish
fresh lime

Preparation:

In a saucepan, heat butter and sauté the garlic, shallots and minced jalapeño. Add the stock, bring to a boil and reduce by three-fourths. Add the cream and bring to a boil. Simmer until the sauce has reduced by about half and thickened enough to coat the back of a spoon well. Season to taste. Just before serving, add the clean, chopped cilantro and a small squeeze of lime juice. Heat to a near boil.

Quotes

2010-01-16T08:26:00.000-08:00

You are what you think. You are what you go for. You are what you do! Bob Richards

What to do with Ground Venison?

2010-01-16T08:07:00.000-08:00

Few years ago, I went to grocery store that have all organic foods and whatever local meats are selling. Rarely there are some game meats in freezer like venison, bison, or nice elk meats. One day, I found what I want for making good meatballs. I will mix venison with ground beef or pork for good flavor. I had made the kind of meatballs (The recipe is same as usual meatballs that you make for your favorite spaghetti pasta sauce or whatever you want to do with meatballs.) with these two grounded meats and they are gone within five minutes after I managed to get few balls for myself. Whew! They tasted delicious--the tasty meatballs are gone fast.

VENISON BURGERS

(because venison has so little fat, you'll need to add some for a juicy
burger. But don't use deer fat -- it tastes bad.)

1 pound ground venison
3 ounces pork fat back, ground
Salt and freshly ground pepper

Mix venison, pork, salt and pepper, handling as little as possible. Heat
grill. Brush burgers with vegetable oil and grill about 4 minutes; turn and
cook to desired doneness. Serve on rolls with your choice of condiments.

Chocolate Hazelnut Crostata with Roasted Banana Ice Cream

2010-01-04T15:01:00.000-08:00

One favorite dessert that I like most about: Hazelnut and Chocolate together. Very delicious combination for a dessert. Always looking for a good recipe including Hazelnut and chocolate. Last time I had made Chocolate Truffles that have hazelnuts mixed into chocolate. Very delicious.

Found this recipe but don't remember where I find this. I don't know but I will find out where it comes from.

Bon Appetit!

Chocolate Hazelnut Crostata with Roasted Banana Ice Cream

Ingredients

Crostata dough:
2 cups all-purpose flour
3 tablespoons granulated sugar
3/4 cup (1 1/2 sticks) cold unsalted butter
2 large egg yolks
2 tablespoons water

Chocolate hazelnut filling:
1/2 cup heavy cream
2 tablespoons granulated sugar
8 ounces gianduja chocolate, finely chopped
3 large egg yolks

Roasted banana ice cream:
2 bananas
3 cups heavy cream
1 1/2 cups whole milk
1 cup granulated sugar
3 large egg yolks
1 teaspoon vanilla extract

Assembly:
6 tablespoons toasted crushed hazelnuts

Garnish:
Chocolate sauce

Preparation

1. Make crostata dough: Place flour and sugar in large bowl and whisk together. Using pastry blender, cut in butter. Stir in yolks and water with fork until dough is formed. Knead gently 2-3 times. Divide into 6 portions and chill.

2. Make filling: Bring cream and sugar to boil. Remove from heat and stir in chocolate and yolks. Whisk until smooth. Chill 6-8 hours.

3. Make ice cream: Position rack in center of oven and preheat to 400°F. Place bananas on baking sheet and roast for 25 minutes. Cool and place in food processor to purée. Set aside.

4. Bring cream, milk and sugar to boil in medium saucepan. Place yolks in medium bowl and whisk until light in color. Add a bit of hot cream mixture and whisk. Gently whisk yolk mixture back into cream mixture. Cook gently over medium heat until thick, stirring until mixture coats back of spoon. Strain and add roasted banana purée and vanilla.

5. Cool over large bowl of ice water and freeze in ice cream maker following
manufacturer’s instructions.

6. Assemble dessert: Preheat oven to 450°F. Roll crostata dough into approximately 1/4" thick, 6" diameter circles and place on parchment-lined baking sheets. Fold dough in toward center at 1" intervals around edge of dough. Place baking sheet in freezer for 20 minutes before filling.

7. Place 1 tablespoon toasted crushed hazelnuts in center of crostata dough. Place 2 heaping tablespoons chocolate filling onto nuts. Bake until dough is golden and chocolate is bubbling, about 12 minutes.

8. Remove from oven, place on serving plate and serve with chocolate sauce and roasted banana ice cream.

Recipe by: Southpark Seafood Grill & Wine Bar, 901 SW Salmon Street, Portland, OR, 97205; 503-326-1300. * I don't know if this restaurant still exist since I just found a recipe and enjoy.*

Braunschweiger / Liverwurst Recipes

2010-01-01T11:12:00.000-08:00

There are some food I don't really want to talk about after all I learned and knew something that I don't want to make some gory stuff into wonderful stuff--good for my grilled cheese sandwich, honest. I preferred to buy something from grocery store instead of making something from starch. (Actually, I learn and know about many variations of sausage-making and some interesting bologna stuffs in college. I have to be very brave through the shocking revelation of head cheese ingredients that I don't want to share that with you--and made them, taste them and enjoy them without puking it out.)

Few days ago, my kid and I watched TV show--I don't know what title it is, but showing all kind of sausages are made like salami, liverwurst, head cheese, usual bologna and other kinds of sausages you can name them. You should see my daughter's face gaped at show after she found out about bologna--her favorite lunch meat. She already ate her lunch sandwich before she find something good to watch on TV. I love her a lot. Later that afternoon, I took her to grocery store and I made many jokes about getting some good liverwurst and grilled cheese sandwiches for lunch tomorrow--she did not allow me to take one from lunch meat shelves.

Here are the recipes that I want to share with you about what kind of recipes the lunch meats are really is made of. I am sure some of you don't mind to eat ole' meat sandwich--I hope you don't get up and run to bathroom, you know.

Bon Appetit!

Braunschweiger

2 1/2 lbs. fine ground cooked pork liver (boiled)
2 1/2 lbs. fine ground cooked pork butt (boiled)
2 tsp. ground cloves
1/2 tsp. ground ginger
2 tsp. ground nutmeg
1/2 tsp. ground marjoram
2 Tbsp. salt
1/4 tsp. sage
1 cup grated onions
1/4 tsp. allspice
1 Tbsp. sugar
2 tsp. white pepper
1 cup water used for boiling meat

Combine all ingredients, mix until smooth and pasty and stuff into beef,
hog or cloth casing. Simmer in salted water for approximately 20
minutes. Refrigerate for 24 hours before using.This sausage is much like
liverwurst. Use it as a spread.

Liverwurst

3 1/2 lbs. pork livers
3 lbs. beef tripe
3 1/2 lbs. pork snouts
6 tbsp. salt
2 tbsp. onion powder
1 tsp. sage
2 tbsp. powdered dextrose
2 level tsp. Prague Powder No. 1
1 tbsp. ground white pepper
1 tsp. marjoram
1 tsp. nutmeg

Cook pork snouts for approximately 1 hour, let cool and then grind all the meat through a 1/8 grinder plate. (Pork snouts should be weighed before grinding; you may have to add stock to bring snouts back up to green weight.) Add all the ingredients and mix well until all the spices are evenly distributed; regrind again using 1/8 plate. Liverwurst should be stuffed into a beef middle, sewed hog bungs or prime hog bungs.There also are sewed synthetic casings available.Water should be precooked to 180F.; liverwurst will then be placed into water and temperature allowed to drop to 160-165F. Cook until an internal temperature of 150-152F. is obtained (1-1 1/2 hours).After cooking, remove to a tub filled with ice and water for a quick chill; add sufficient ice to chill as rapidly as possible, which will require at least 45 minutes. Remove from ice water and let dry at room temperature; remove to cooler overnight.

Braised Chicken Legs with White Wine, Bacon, Cipolline Onions & Mushrooms

2009-12-26T06:26:00.000-08:00

The recipe look so simple for me to do with good whole chicken. I always bought whole chickens for home unless I have little quick demand, will buy whatever chicken parts. This French recipe look so good to me. Occasionally, I will do French Cooking at home for my family to enjoy good food. I have many talents that I can use up whatever in my refrigerator, sometime I will google up on French Cuisine to see any good recipes or sometime I will find a recipe that I like to cook for my family.

Braised Chicken Legs with White Wine, Bacon, Cipolline Onions & Mushrooms
From: Fine Cooking Magazine

8 small cipolline onions (or 4 large cipolline, halved)
4 bone-in, skin-on medium chicken thighs (1-1/2 to 1-3/4 pounds)
4 chicken drumsticks (1-1/4 to 1-1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
8 medium cremini mushrooms, trimmed and halved
3 ounces bacon (3 strips), cut crosswise into 1/4-inch strips
1 medium carrot, peeled and sliced in 1/4-inch rounds
1 cup dry white wine
3 large thyme sprigs
1 cup homemade or low-salt canned chicken broth
2 teaspoons fresh thyme leaves

1. Position a rack in the center of the oven and heat the oven to 350 degrees F.

2. Bring a 2-quart saucepan of water to a boil. Drop in the onions and blanch them for 1 minute. Drain in a colander, then shower with cold water to stop the cooking. Peel the onions, leaving enough of the root end intact that they will remain whole while cooking.

3. Season the chicken pieces generously with salt and pepper. In a straight-sided 10- or 11-inch ovenproof saute pan with a lid, heat the oil over medium-high heat until very hot. Arrange the chicken pieces skin side down in the pan (it'll be crowded), cover with a splatter screen, if you have one, and cook until deeply browned, about 5 minutes. Turn the pieces over and cook until the other sides are deeply browned, 3 to 5 minutes more.

4. Transfer to a plate. Pour out and discard all the fat from the pan.

5. Put the pan over medium heat. Add the peeled onions, mushrooms, bacon, and carrot to the pan and cook until the bacon is crisp and the vegetables are browned, 8 to 10 minutes. Add the wine and thyme sprigs and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon. Boil until the wine has reduced to 1/2 cup, about 5 minutes. Add the chicken broth and bring to a boil.

6. Return the chicken pieces to the pan, along with any accumulated juices, and cover. Transfer to the oven and braise until the chicken is fork-tender and the drumstick meat starts to come away from the bone, 45 to 50 minutes.

7. With a slotted spoon, transfer the chicken, onions, bacon, carrots, and mushrooms to a serving dish and keep warm by covering the dish loosely with foil. Discard the thyme sprigs. Tilt the saute pan and skim off as much fat as possible from the sauce. Bring the sauce to a boil over mediumhigh heat, reduce the heat to medium low, and simmer until the sauce is slightly thickened, skimming off any skin that forms on top, about 5 minutes. Season to taste with pepper (the sauce should be nicely salted at this point). Pour the sauce over the chicken, sprinkle with the thyme leaves, and serve.

Serving Suggestions:
Serve with mashed potatoes.
Drink Suggestions:
Pair this braise with a crisp, mineral white from northern Italy, such as the Gini Soave Classico.

Nice Photo from www.recipe.com

Indian-Spiced Cauliflower and Cabbage

2009-12-25T23:34:00.000-08:00

Sometime I will have a head of cabbage that sit in crisper for long time. Sometime I felt bad by throwing it out to trash. I learned new way to use them up: shred the cabbage for Cole slaw, julienne it for stir fry vegetable, nice addition to side of vegetable, or an excellent idea for your kid with awful attitude to eat.

There are so many ways to use the cabbage up including this recipe.

INDIAN-SPICED CAULIFLOWER AND CABBAGE

Preparation time: 15 minutes
Cooking time: 15 minutes

Yield: 4 servings

3 cups cauliflower florets
2 tablespoons unsalted butter
1 1/2 teaspoons mustard seeds
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Salt to taste
1 medium onion, cut in thin wedges
1 hot green chili, minced
1/2 head green cabbage, cut in 1-inch squares
1/4 cup vegetable or chicken broth
1 tablespoon each: tomato paste, lemon juice
1/3 cup chopped fresh cilantro

1. Cook the cauliflower in boiling water just until crisp-tender, about 2
minutes. Drain well.

2. Melt the butter in a large skillet over high heat with the mustard
seeds, coriander, cumin and salt. Add the onion and chili. Cook and stir
until the onion begins to brown at the edges, about 3 minutes. Add the
cabbage; cook, stirring often, until it begins to soften, about 3 minutes.

3. Add the broth and tomato paste. Reduce the heat to medium, cover and
cook until cabbage is tender, 5 minutes. Add cauliflower and lemon juice;
heat through. Stir in cilantro and salt to taste.

Pear, Chocolate and Pear Crostata

2009-12-25T14:40:00.000-08:00

Merry Christmas to all you foodies!

Just killing the time while my turkey is in oven, roasting. Nice whiff of turkey.

My family asked me to make nice dessert for tomorrow "post" Christmas party with relatives. Personally, I don't feel like to make anything after stuffed myself with good Christmas goodies that my wife misplaced them, I found them. I have homemade, yes, homemade peanut brittles, chocolates, chocolates, whatever fruitcake, nice minty hard candies, and few nice pastries in the kitchen. Now, I am working the dinner for my family--Roasted Turkey, Wild Rice, Roasted Beets, some vegetables, and that usual bread stuffing. Yea, including homemade cranberry sauce and---hmmm, maybe dessert....

Here the recipe I post for tomorrow party. Feel free to copy and make it as your own inspirational dessert. Wish you all Merry Christmas!

Easy Tart Crust Recipe

2 cups all purpose flour

* 1 teaspoon coarse kosher salt
* 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
* 3 tablespoons (or more) ice water
* 2 tablespoons chilled whipping cream

Blend flour and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 3 tablespoons ice water and cream. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)

Pear, Chocolate and Pear Crostata

* Easy Tart Crust
* 1 large egg
* 2 tablespoons whipping cream
* 4 large firm but ripe Bosc pears, peeled, quartered, cored, each quarter cut lengthwise into 3 slices
* 3 tablespoons chopped husked toasted hazelnuts
* 2 tablespoons coarsely chopped imported milk chocolate (I can use other kind of chocolate but no differences in the taste. or just add 2 Tbsp of semisweet chocolate to this amount below.)
* 2 tablespoons coarsely chopped bittersweet (not unsweetened) or semisweet chocolate
* 6 tablespoons raw sugar, divided
* 1/4 teaspoon coarse sea salt (optional)

Position rack in center of oven and preheat to 375°F. Place large sheet of parchment paper on work surface. Place crust dough atop parchment; roll out dough to 14-inch round. Transfer parchment with dough to large unrimmed baking sheet. Whisk egg and cream in small bowl. Brush center 10 inches of dough with some of egg glaze, leaving 2-inch plain border. Arrange pear slices in concentric circles atop glaze on dough. Sprinkle hazelnuts and both chocolates, then 4 tablespoons raw sugar over pears. Fold dough border over filling to form 11-inch round, pleating loosely and pinching to seal any cracks in dough. Brush crust with egg glaze; sprinkle with remaining 2 tablespoons raw sugar, then with 1/4 teaspoon sea salt, if desired.

Bake crostata until crust is deep golden and pears are tender, about 40 minutes. Transfer baking sheet to rack. Run long thin knife under crust to free from parchment. Cool to lukewarm on parchment on sheet. Using large tart pan bottom as aid, transfer crostata to platter. Serve lukewarm or at room temperature.

Panettone Recipe

2009-12-24T18:32:00.000-08:00

Panettone Originally uploaded by musicpb

This recipe I want to try and see what s happening to the dough after some see-sawing reviews on Food Network. I had read this recipe direction and understood how it work out since many negative reviews stated that they tried to make but got tough chewy craps.... I got little bored with the reviews no matter how the amateurs tell how they did with food. I considered that is worthy to try this recipe and enjoy the bread. If anyone don't like the kind of bread, I will eat all of that. Sorry no sharing with you foodies.

By the way, Merry Christmas to all of you foodies.

Panettone

Recipe courtesy by Mario Batali
Prep Time:20 min Inactive Prep Time:--Cook Time:45 min Level:Intermediate Serves:1 cake, 12 slices
Ingredients

* 1/2 cup (1 stick) unsalted butter, softened
* 2 eggs
* 3 egg yolks
* 3 1/2 cups all-purpose flour
* 1 cup milk
* 1 cup sugar
* 1/2 cup currants, soaked in warm water for 1 hour and drained
* 2 oranges, zested
* 2 teaspoons cream of tartar
* 1 1/2 teaspoons baking soda

Directions

Preheat the oven to 425 degrees F.

Butter and flour an 8-inch round deep cake pan or panettone mold. In a mixer, cream the butter with the eggs and egg yolks until pale yellow, 3 to 4 minutes.

Replace the beater with the dough hook attachment, and with the mixer running, add half of the flour. Add half the milk and mix for 1 minute. Add the remaining flour followed by the remaining milk and all of the sugar and mix well. Continue mixing and kneading with the dough hook until the dough becomes dry enough to handle. Turn the dough out onto a floured surface and sprinkle with the currants, orange zest, cream of tartar, and baking soda. Knead by hand for 5 to 10 minutes.

Place the dough in the prepared pan and bake for 35 to 45 minutes, or until a wooden skewer inserted in the center comes out clean. The top will be quite cracked. Remove from the oven, invert onto a rack and cool. Slice into wedges to serve.

Chipotle Paste

2009-12-13T08:07:00.000-08:00

That kind of paste I will be very happy to add to chicken before baking or grilling for nice tasty spicy flavor. Or add big zing to my Mexican soup or Tortilla Soup for nice smokey flavor fire. I always enjoyed the flavor from Chipotle and like to play with it by trying it on whatever I want to eat with.

Read the Uses of Chipotle Paste for your excellent idea to do with paste.

Bon Appetit!

Chipotle Paste

1 Can chipotle -- (7 oz)
chilies en adobo
2 tbsp Corn oil or Olive oil
3 lg Garlic cloves
2 tsp Ground coriander
1 tsp Thyme
1 tsp Freshly ground black pepper

In a food processor, combine all the ingredients and process until blended
but still slightly chunky, about 1 minute. The paste can refrigerated,
tightly covered, for up to 3 weeks.

Building Block: By blending canned chipotle chilies in adobo with a few
additional ingredients, you have a nearly effortless recipe for a
versatile, spicy seasoning paste.

Uses: Brush the paste on beef and pork roasts, baby back ribs, chicken or
shellfish. Mix with sour cream or mayonnaise to accompany grilled meat,
poached chicken or baked potatoes. Add to a vinaigrette from raw or steamed
vegetables. Stir into chicken stock along with shredded cooked chicken,
chickpeas and avocado cubes to make a zingy soup or into shrimp or lobster
stock with assorted seafood. Mix into a simple tomato sauce to go with
pasta, meatballs, sauteed shrimp or squid, or use as the base for a stew.

Chicken Margarita

2009-12-12T08:44:00.000-08:00

Enjoy your Chicken dinner.

Chicken Margarita
Serving Size : 4

3 1/2 pounds chicken -- cut up
1 teaspoon cumin
1 tablespoon chile powder
3 limes -- juice of
10 garlic cloves -- fine chopped
3 tablespoons olive oil
1/2 cup tequila -- white or gold
1/2 cup water
cilantro -- fresh garnish

In a bowl combine cumin, chile powder, lime juice, garlic and 1 T olive oil. Marinate chicken pieces in mixture for twenty minutes. In heavy skillet, heat remaining oil. Brown chicken pieces on all sides. add marinade, tequila and water. Transfer chicken pieces to a platter. Reduce sauce over high heat until a good coating consistency and pour over chicken.

Corn, Black Bean, and Roasted Red Pepper Salsa

2009-12-12T08:40:00.000-08:00

When I have a good mood for making salsa for chips, or Taco Salad, or Nacho Salad, or whatever you name the Mexican goodies.

That is better than dead Paul Newman Salsa--I am sure you tasted most of them, but very good. I admitted I like some.

Corn, Black Bean, And Roasted Red Pepper Salsa
Serving Size : 6

1 cup dried black beans -- picked clean OR 2 cans drained well
2 teaspoons salt
2 large heavy sweet red pepper -- roasted
1 1/2 cups thick tomato-based bottled hot salsa
1 1/2 cups corn kernels -- defrosted frozen, well drained
3 green onion -- trimmed and sliced
1 cup canned tomato juice
1/2 cup minced cilantro

*SPEEDY TIME SAVING STEP: Skip cooking beans. Use canned black beans instead, make sure they are drained well. Proceed with recipe.

In a medium bowl, combine the beans with water to cover by at least 3 inches and let them soak overnight.

Drain the beans. In a medium saucepan, combine the beans with water to cover by at least 3 inches. Set over medium heat, bring to a simmer, and cook uncovered, stirring once or twice, for 30 minutes. Stir in the salt and cook another 20 to 30 minutes, or until just tender. Drain and cool them.

In the open flame of a gas burner or under a preheated broiler, roast the pepper, turning it often, until the peel is charred. In a closed paper bag, or in a bowl covered with a plate, steam the pepper until cool (about 20 minutes). Rub away the charred peel, stem and core the pepper, and cut the flesh into a 1/4 inch dice.

In a medium bowl, combine the beans, roasted red pepper, bottled salsa, corn and green onions. Add enough tomato juice to give the mixture a loose, salsa like texture (the amount will depend on the thickness of the bottled salsa you have chosen). Stir in the cilantro. Cover and refrigerate at least 1 hour. Adjust the seasoning. This salsa can be prepared up to two days ahead.

Pig's Feet With Broccoli

2009-12-12T07:57:00.000-08:00

One of days, I felt like that I want to be back to old time days for while. Found that old cookbook, The Talisman Italian Cookbook, by Ada Boni, in my bookcase, haven't read that for long time. I don't know why it sat there for long time. Sometime, I thought about getting rid of some cookbooks by give them to Goodwill but I could not.

Found a recipe--thought you might want to know what to do with Pig's Feet. I am not kidding. I had eaten few feet in various recipes--nice tasting but I knew some of you might not able to get over eating feet. But this recipe that said to boil pig feet in water....

Pig's Feet With Broccoli

4 Pig's feet
1 bunch broccoli
1/2 lbs Italian Sausage, cut into 1-inch lengths
1 Tbsp Olive oil
1 Tbsp leaf lard
1/2 tsp pepper
1/2 lb mozzarella cheese, cut into very thin slices
4 Tbsp grated Roman cheese
2 eggs

Cook pig's feet in boiling water 1 1/2 hours, or until tender. Remove from fire and reserve the broth. Clean broccoli, cut into small pieces, and boil in slightly salted water 10 minutes. Fry sausage in oil and leaf lard, adding 1 or 2 tbsp water, if necessary, until sausage is tender.

In a casserole place 3 tbsp broth obtained from boiling pig's feet, add 2 pig's feet cut into pieces, half the broccoli, half the pepper and cover with half the mozzarella and half the grated Roman cheese. Repeat the procedure and pour over it another 2 tbsp broth. Break eggs into bowl, add 1 tbsp grated cheese and beat with fork 5 minutes. Pour egg and cheese mixture over broccoli and pig's feet and bake in moderate oven (350 F) 45 minutes. Serves 4.

Grilled Jerk Chicken with Sweet Potato Cakes

2009-12-08T19:20:00.000-08:00

Sorry if I could not avoid from anything grilled with Jerk seasoning. One of my favorite to season part of meat that I reserved it for only me since my family already tried some grilled meats with jerk seasoning--you should see them drink gallons of water after eating some.

Grilled Jerk Chicken With Sweet Potato Cakes
(Either way you want to use dry Jerk Spice or Walkerswood Traditional Jamaican Jerk Seasoning--about 1-2 Tablespoonful of wet paste.)
=== JERK SPICE ===
1/2 Tsp coriander seeds
5 whole cloves
6 cardamom pods
10 allspice berries
1/2 Tsp black peppercorns
2 bay leaves -- crumbled
1/2 cinnamon stick -- crushed
4 garlic cloves
8 jalapeno peppers -- toasted, seeded
1 piece fresh ginger - (1" long) -- peeled
=== CHICKEN ===
1/4 cup olive oil
2 Lbs chicken thighs
Salt -- to taste
Freshly-ground black pepper -- to taste
=== ONIONS ===
3 Tbsp canola oil
2 Tbsp butter
6 large Vidalia onions= (or other sweet onions)
=== SWEET POTATOES CAKES ===
1 pound sweet potatoes -- grated
3 Tbsp all-purpose flour
1 Tsp baking powder
1/4 cup minced onion
1 egg -- beaten
2 Tbsp olive oil

To prepare the Jerk Spice: Preheat the oven to 350 degrees. In small baking pan, combine coriander, cloves, cardamom pods, allspice berries, black peppercorns, bay leaves and cinnamon. Toast in oven for about 10 minutes, or until aromas are released. Puree spices with garlic, jalapenos and ginger, adding small amounts of water to form paste. Remove from blender. Refrigerate in airtight container for up to 1 week. (Yields about 3/4 cup) (There are some excellent recipes that used bay leaves but I don't usually added it to anything but flavoring the liquid. I don't have to follow the amount of dry spices, I like to use wet paste like Walkerswood Traditional Jamaican Jerk Seasoning, I don't have to stink my home up very bad. With this seasoning, follow next step, using one or two tablespoonful or more if you desire very spicy chicken.)

To marinate chicken: Rub thighs with 1/4 cup olive oil. Season to taste with salt and pepper. Toss chicken with jerk spice in resealable bag until completely coated and refrigerate overnight.

To cook chicken: Prepare hot grill. Cook chicken on grill for 10 minutes. Turn over. Cook for 10 minutes, or until completely cooked. Keep warm until ready to serve.

To caramelize onions: Heat large saute pan over medium-high heat. Add the canola oil, 1 tablespoon butter and onions. Cook for 10 minutes. Add remaining 1 tablespoon butter. Cook for 6 to 9 minutes more, or until onions are golden brown and caramelized. Season to taste with salt and pepper.

To prepare sweet potatoes cakes: In large bowl, combine sweet potatoes, flour, baking powder, minced onion, egg, salt and pepper to taste. Form mixture into 12 cakes. Heat saute pan over medium-high heat. Add 2 tablespoons olive oil. Cook sweet potato cakes for 3 to 5 minutes on each side, or until golden brown and crisp. Season to taste with salt and pepper.

To serve: Spoon some of onions on 1 side of each plate. Place 2 sweet potato cakes next to onions. Lay chicken pieces on onions and lean against cakes.

This recipe yields 6 servings.

Source:
"Pioneer Planet, 11-28-1999"
NOTES : Recipe from "Cooking With Patrick Clark" by Patrick Clark, (Ten Speed Press, 1999)

Shrimp and Olive Salad

2009-12-06T08:03:00.000-08:00

Rarely, I had made the seafood salad at home but did many time at work. I like how it tasted at first time than 3 hours sitting in refrigerator. I don't know why but I like seafood salad at home where I can doctored it up to something I like so much.

Shrimp And Olive Salad

12 ounces shrimp -- small cooked
1 cup sliced pitted black olive
1 1/2 cups mushroom -- quartered
1/2 cup pine nuts
1/4 cup red bell pepper -- diced
1/4 cup red wine vinegar
1 Tbsp Dijon mustard
1/2 tsp salt
1 Tbsp fresh parsley
3/4 cup oil
3 Tbsp green onion -- chopped

In a bowl, combine shrimp, olives, mushrooms, pine nuts and red bell peppers.
In cuisinart, combine vinegar, mustard, salt, and parsley; with machine
running, slowly add oil. Stir in onions. Pour over shrimp mix and refrigerate
overnight. Drain with slotted spoon and serve over lettuce.

Texas Barbecued Beef Brisket recipe

2009-12-05T12:51:00.000-08:00

I am sure every BBQ Chef have their own opinions about barbecuing their brisket and what they have with their method of use the grill or smoker. I do have a smoker outside waiting for me to use it again to make some smoke signals again.

There are so many good recipes with beef brisket but I have my own simple way to do with that--just seasoned with Montreal seasoning, allowing it sit in cooler overnight wrapped then cook in smoker for about 6 or more hours.

I don't brag about how much I can do with barbecued meat, I learned so much by barbecuing, smoking and roasting by reading some good recipes, by studying some secrets from Best BBQ Chefs.

All BBQ Chefs are not perfect, all are still the BBQ students.

Texas Barbecued Beef Brisket

1 boneless beef brisket -- (6 to 8 pounds)
2 teaspoons paprika
1 teaspoon ground black pepper -- divided
1 tablespoon butter
1 medium onion -- grated
1 1/2 cups catsup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce

Trim external fat on beef brisket to 1/4 inch. Combine paprika and 1/2 tsp. of the black pepper; rub evenly over surface of beef brisket. Place brisket, fat side down, in 11 1/2 X 9" disposable foil pan. Add 1 cup water. Cover pan tightly with aluminum foil. Place in center of grid over very low coals (use a single layer of coals with space in between each); cover cooker. Cook 5 - 6 hours, turning brisket over every 1 1/2 hours; use baster to remove fat from pan as it accumulates. Add 1/2 cup water, if needed, to pan during cooking. (Add just enough briquette during cooking to keep coals at a very low temperature). Remove brisket from pan; place on grid, fat side down, directly over very low coals. Reserve pan dripping. Cover; continue cooking for 30 minutes to 1 hour.

Meanwhile, skim fat from pan drippings; reserve 1 cup drippings. Melt butter in medium saucepan over medium heat. Add onion; cook until tender crisp. Add reserved pan drippings, remaining 1/2 teaspoon black pepper, the catsup, lemon juice, Worcestershire sauce and hot pepper sauce; simmer 15 minutes.

Carve brisket into thin slices across the grain; serve with sauce. Garnish with fresh peppers and lemon and lime slices.

Note: For a smokier flavor, soak oak, pecan, mesquite or hickory chips in water 30 minutes and add to very low coals.

Source: National Live Stock and Meat Board.

Cranberry-Apple-Jalapeno Cobbler

2009-12-05T12:42:00.000-08:00

Thought you might like to take a look at the recipe with jalapeno. I am not sure about how it tasted but it looked so interesting--I don't think my family will appreciate my attempt on spicy dessert. I knew them and have to make something very simple for their tender tongues.

Cranberry-Apple-Jalapeno Cobbler

3 1/2 cups fresh cranberries, stems removed
1 cup cranberry juice
6 jalapenos, seeded, de-stemmed -- finely chopped
2 small apples
1 tablespoon orange rind -- finely chopped
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1 cup sugar
1/2 cup butter, at room temperature
2 eggs -- beaten
1 cup milk
1 teaspoon vanilla
1 teaspoon lemon rind -- grated

Preheat oven to 375F.

Combine the cranberries, cranberry juice and jalapenos in a saucepan, bring to the boil, lower heat, and simmer for 15 minutes. Meanwhile, peel, core and cut apples into 1/2-inch-thick slices (about 2 cups). Add the apples and orange rind, return heat to simmer, and continue cooking for about 10 minutes.

Meanwhile, sift the flour and baking powder together into a mixing bowl. Stir in the sugar. Cut in the butter until mixture forms a fine meal. Add the eggs, milk, vanilla and lemon rind, and mix with a wooden spoon until well blended, adding a little more flour if necessary to produce a loose but not wet batter.

Pour cranberry mixture into a 2-quart baking dish; then pour the batter evenly over the top (scraping to cover, if necessary). Bake for about 1 hour or till top is golden brown and cake tester comes out clean. Serve hot or at room temperature.

Fish And Pineapple Soup - {Canh Ca Nau Dua} Recipe

2009-12-05T06:14:00.000-08:00

I remembered that my wife almost put me on stake and set me on fire after I gave her " Orange Lentils, Fish, and Pineapple" Soup for her work lunch. One reason, she asked me to make a soup but did not specific what she want for her lunch. That time, I don't have much ingredients for making soup and don't have cash for getting something. Want you to know that she is very embarrassed to tell her co-workers when she got her surprise lunch.

Anyway, the legend of funny soup struck with my family and became a favorite joke about me and soup. If she want me to cook something, she need to let me know what she want instead of dump me into whatever she don't want. Sometime, I threatened her with that kind of soup when she is not nice to me.

If something is unfamiliar to you in the recipe, learn something new from Oriental Cooking. It took me many time to learn something new and start to appreciate some fantastic cuisine with Asian Chefs.

Here is the recipe from my files under the Asian cooking:

Fish And Pineapple Soup - {Canh Ca Nau Dua}
Serving Size : 4

12 ounces cod steaks -- skinned, and cut into bite-size chunks
Coarse sea salt -- to taste
Freshly-ground black or white pepper -- to taste
1 white-fish head, such as cod
3 tablespoons tamarind pulp - (to 4 tbspns)
7 ounces ripe pineapple -- cut 1/4"-thick slices, cored, cut bite-size chunks
1 medium ripe tomato -- peeled, halved, seeded, cut into 8 equal wedges
2 or more fresh bird's eye or Thai chilies -- seeded, and sliced thin diagonally
10 leaves holy basil -- julienned
4 saw leaves -- julienned (or 1/4 cup cilantro leaves)
1/4 cup Fried Garlic Oil -- see * Note

* Note: See the "Scallion Oil - {Hanh La Phi}" recipe for the "Toi Phi Dau" variation. I don't see a reason to make some specific oil, I might just add fresh garlic to oil and let it cook briefly to infuse a little and add to the soup for flavor--Personally, I don't want any oil to add since the soup is going to be very good.

Season the fish chunks with salt and pepper and let stand in a cool place.

Put the fish head in a pot with 7 cups water and bring to a gentle boil over medium heat. Reduce the heat to medium-low and simmer until the liquid is reduced by 1 cup, about 30 minutes. At this time you may discard the fish head if you wish.

Add the tamarind pulp, pineapple, tomato, and chilies and simmer for 5 minutes. Add the fish chunks, adjust the seasoning, and simmer until the fish is cooked, 3 to 5 minutes. Serve hot-in a communal bowl or individual soup bowls-garnished with holy basil, saw leaves (or cilantro), and Fried Garlic Oil as desired.

This recipe yields 4 to 6 servings.

Do you know about Umami?

2009-12-02T14:55:00.000-08:00

How do I learn about Umami? For the purpose of information, I am not that scientist to geek you out about tasting. I am only learning more about new fifth sense as it is called the "Umami", it is known as "good taste" according to some consensus (spelling?) of translations. I am no expert on these stuff but only acquired the knowledge that can give me more edge over other Chefs who think the salt is most important seasoning since I knew the taste sense gave me a lead to different direction to what I think we can eat without adding any salt or anything salty to our food. With the kind of understanding that I had and I want to share that with you.

I do remember that I ever found new word, umami from Japanese cooking. At first, I have no idea about fifth sense on my tongue until reading about anything related to umami. I started to understand how the umami or good taste had affected my tongue after I quit smoking few months ago. I remembered I have eaten few food but could not pinpoint one thing that I like most when I tasted and wanted more of it. Very interesting stuff that I never know after I put food in my mouth.

I have been researched on Umami and learned so much about tasting something very good. Yesterday, I added little drips of soy sauce to hot broth of beef and pour over sliced beef (it was tender after cooking in the crockpot for long time). I tasted and was in the heaven while my dog defecated the carpet...Yea, I love my dog and have to drag him outside to get him to finish his private business while my brothy beef got cold. You need to be careful when you step on the paradise, you never know something happened beside your blissful moments.

I took my time to look up some good definition of Umami:

Umami, popularly referred to as savoriness, has been proposed as one of the basic tastes sensed by specialized receptor cells present on the human and animal tongue. Umami (旨味?) is a loanword from Japanese meaning roughly "tasty", although "brothy", "meaty", or "savory" have been proposed as alternative translations. In as much as it describes the flavor common to savory products such as meat, cheese, and mushrooms, umami is similar to Brillat-Savarin's concept of osmazome, an early attempt to describe the main flavoring component of meat as extracted in the process of making stock.
Information Source: Wiki on Umami

I watched Food Network--Actually, I watched the Next Iron Chef and for first time, I was introduced to new word, Umami and start to watch almost entire show about the four Chefs competed on their cooking. Fun to watch how they come up with their creativity with any ingredients. Watched the Chefs cook their food skewers over nice coals. Watched how they do with the soy sauce and other ingredients like mushrooms, tomatoes, and whatever mysterious stuff that I never got it....Very interesting about how Japanese Chef (I don't know how to spell his name but I am sure some of you foodies knew him) tasted their food and comment how good or bad a certain food are.

After all watching them cooking, Thanks to Food Network for leading me to research on Umami and give me much time to explore through tasting few food with soy sauce and other sauces or other ingredients in small amounts to see how it tasted. Some are salty, some are very good in itself natural state. I have many questions about Umami and its thing in food and I am glad that I got something to study that I may have more edge over other Chefs if you can understand that.

I had seen some panicked ideas of how much sodium in soy sauce. In my opinion, depending on how much you pour soy sauce over your favorite oriental food, you can get more sodium added to food. Pretty lot of sodium but few drips of soy sauce are not bad. According to the bottle of soy sauce, it said: 900 mg sodium for 1 tbsp soy sauce. Few drips of soy sauce are not bad but only good to spike your favorite noodle.

There are many interesting recipes that using soy sauce--even in Meatball soup (Albondigas Soup) from Kikkoman site. That one I can visualize how it tasted after adding soy sauce to soup. And nice ketchup recipe from Saveur. com: Umami Ketchup

There are lot of explanations or information on Umami that I have to make the list of sites:
Demystifying Umami from Nourish Network
Recipes for the 'fifth' taste: Umami
Fifth Taste: Umami from Test Kitchen Secrets, Cooking Light
Good article: Umami--Taste Receptor

I am continuing my learning about the Umami and make sure I understand how it affect the tasting by using certain flavors that improves its tastes on my tongue. The salt is only one but in my opinion, it is not only one seasoning to improve the flavors in food--other ingredients are mixed together and create how it tasted as it should be. The kind of work I learned, take me many years ( honestly, 21 years in my culinary career) to develop my knowledge of what is good taste in food and look at the Theory of Umami to see if it can create the flavor in food or not. More I knew about, give me a lead in my culinary studies and learn from reading the recipes, learn from famous Chefs and anything I want to read. I have to say that I am not 100% expert on everything but I am a pupil.

Citrus Marinade Recipe

2009-11-28T08:23:00.000-08:00

I like to collect the recipes for marinades and sometime, try my own formula for marinating my favorite meat. There are many recipes I can try but on basic rule, I understand is the acid and flavor that will affect the meat. Some recipes that I will remove the ingredient that I think it is not needed to be added since other ingredients will give me more flavors.

In my own words, the recipe is an instruction to show you how to do, make, cook your food and translate food into the result that you want how it tasted or not. With the recipe, you can change few ingredients that you don't like to have or not have one, replace with something good to flavor your food.

I had seen some recipes that required some exotic stuff that you might not find one in store--I don't feel like going fifty miles to that specialty store to find a ingredient. I had been introduced to many new food and new ingredients--for example, I don't know about the kaffir lime leaf until year ago, I found one in my Thai soup at a restaurant--very lime but it turned my soup into very delicious with shrimp, coconut, and curry. For this example, do you really want to go fifty miles to find the kaffir lime for your good Thai soup recipe? You can replace it with good lime juice to enhance the flavor in your soup.

Citrus Marinade

Juice of 2 limes
Juice of 1 lemon
Juice of 2 small oranges
Water
2 large garlic cloves, crushed
1 tsp. annatto seeds, crushed
1/2 tsp. oregano, crushed
1/2 tsp. ground cumin seeds
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 tsp. Tabasco sauce
1 tsp. salt or to taste

Mix citrus juices together and add enough water, if needed, to
make 1 cup. Mix in remaining ingredients.

The recipe suggested using a 3.5 to 4 pound chicken, but feel free to use chicken breasts or any other chicken parts, boneless or not. Marinate for 4 to 24 hours in the refrigerator.

In my opinion, I think I don't need any annatto seeds to add to this recipe. I like very citrusy flavor in chicken and I like them grilled. There are many good recipes for citrus marinade with the variations of ingredients. That s up to your preference. I like little spicy citrus flavor marinade with chicken and pork by adding cayenne in place of Tabasco sauce.

Pear Salsa Recipe

2009-11-21T08:01:00.000-08:00

There are many good recipes to make the pear salsa. Since I am addicted to pears, I started to have some good creative juices on making something else with pears. I had already tried them on my salad with good dressing--very good, and in my cereal--very good. But I like the pears tossed in Tarragon Vinaigrette along with good field green mix.

In this recipe, I have my own opinions that I like to buy the organic pears that were grown in local area near my home. For some reason, I had noticed how difference it tasted by comparison to two, organic and commercial pears. I don't like commercial ones since they are gassed up to speed its ripening works in pears, and it created some tastes that I can detect in my mouth--I don't know how to explain but recognized something that I don't like.
With the kind of pear, I usually exchanged with other kinds of pears for good flavors. It doesn't matter to me so much.

Crunchy Pear Salsa

3 firm-but-ripe Bosc pears - (8 oz ea) -- peeled, cored,
and finely chopped
1/2 cup finely-chopped white onion
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup fresh lime juice
1 large serrano or jalapeño chili with seeds -- minced
1 teaspoon sugar

Combine all ingredients in medium bowl. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)

This recipe yields about 3 cups.

Market Tip: Mexican limes, sold at Latin American markets and some supermarkets, are especially good in this recipe because they are sweeter and more fragrant than Persian limes (the more familiar variety). Mexican limes are also referred to as Key limes, which are available at Melissa's (melissas.com; 800-588-0151). The kind of limes can be found in some good grocery stores or some Mexican Stores. I had seen good Key limes in stores. It tasted very different than usual lime juices. But I used the lime juices from whatever I can find in store.

Source:
"Bon Appétit, March 2003"
Yield: 3 cups

Per Serving (excluding unknown items): 45 Calories; trace Fat (3.7% calories from fat); 1g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 1/2 Other Carbohydrates.

Recipe-copying

2009-11-08T09:19:00.000-08:00

That is what I had gotten one email from an anonymous.

"I do not think you would like it if I took one of your recipes and presented it in public without giving you credit, particularly if it was presented so people were led to believe I had developed the recipe.

If I win a cooking contest using one of your recipes, would you be happy if I kept all of the money and prestige of winning? I think not."

I have to write something outside of my usual league: the issues of coping the recipes from other. I don't see a reason why they threatened me to copy my recipe, I personally, don't care who want my recipe and cook what my recipe said. It won't be same way he or she cooked as I do.

During more than my twenty years of culinary arts, my experience led me to so many things that I had seen but I will keep very brief on:

1. Someone claimed the recipe as his own but I have seen it copied from other to boost their ego. I had seen wonderful sandwich: Grilled tuna with good wasabi mayonnaise in few places but someone claimed that they invented it. Who care? They can go ahead and talk about their own food but I had seen written recipes ten years ago or more.

Think about Chicken Waldorf from Astoria Hotel in whatever place. Everyone can copy this recipe and enjoy its aged glamour flavor. I personally love this recipe and had eaten its famous salad. Now, I made them at home. Want to make an issue about coping other recipe or stealing a recipe? I don't care about that. I might seen one recipe from 1850's into present modern cooking. I can see Rachael Ray do her own Chicken Waldorf, her telling how dynamite it tasted. I started to yawn over her mouth-dripping recipes but loved her "EVOO"--That's what annoyed my wife. Ok, think other one, $ 200 dollars cookies from Nieman Marcus or whatever it spelled. According to the urban legend, someone bought a recipe from that store for $ 200 dollars and spread the copies of recipe to public for free. I had read the recipe and found similar recipes to this famous cookie recipe. Something not right with that and this recipe. You can not copyright any recipe. Well, You can find a recipe and write a cookbook for others for twenty dollars--you can copyright your cookbook but not a recipe.

2. You can Google up many recipes and will find that there are similar recipes that they claimed they owned the recipes. You can try Chicken Waldorf and use it for cooking contest with little modifications on your recipe. I had seen some good Blue Ribbon winner recipes and find them in other place as they claimed they won. I don't care how much they won. As someone said that take one of my recipe, it might be found in other website that are similar written recipe as I had. Blue Ribbon winning recipe? It is a big joke. Develop your own recipe? I don't develop my own, I learned from other Chefs, other amateurs and whatever they claimed to be, and tried their recipe, then learn from the instruction. Modify some changes, it became my own recipe that I know it is working better. Some recipes I didn't change a bit because it is good. There are no fancy developments in a recipe. You can learn from Japanese Chefs, from French Chefs and many Chefs with their recipe writings and their cooking techniques. Learn from a famous recipe and try one.

3. Go ahead and steal my recipe to win a cooking contest. Mind the law of sowing and reaping. Someone can come and research or examine your "recipe" to see if you really do make it as your own, discover that there are many similar recipes that are written in few years ago. I better leave that to you to think about it. Personally, I don't care if you win one, it won't be same way you cooked as I do. Don't forgot to do your taxes on your winning cashes. I am not kidding.

Chili Con Zucchini

2009-11-08T08:34:00.001-08:00

Chili Con Zucchini
Originally uploaded by Anna In NY

I am not so fond of adding zucchini to my chili but my wife do love them.

Since I had someone's photo removed from my blog (blog entry, dated 3/ 26/ 2009 that I posted on Sous Vide Cooking) upon his request with my respect for his wishes. Then, I can give him a good example of the photo from flickr that it give a credit and whatever licenses (Creative Commons) that someone permit to share. But with the Photobucket.com, there are no safeguards upon the photo owner's preferences that it is impossible to know if it is to share or not.

Homemade Mustard Recipes

2009-10-31T15:04:00.000-07:00

I had spent all night by searching for good recipes for homemade mustard. Weeding out some bad recipes or duplicates until I found what I want to make as my "own" mustard recipe.

One day of Saturdays, I went out and enjoy the day. Picked up good hot dogs for my family to munch on. Got something interesting with mustard as I was told that it is homemade mustard that "they" made in their kitchen. It tasted not same as I used to taste the mustard that I bought from stores. I could detect the cider vinegar in that and started to love it. I found myself that I regretted that I did not order good big brats so I can take that mustard after saw other customer carried a tray of brats....That big brats.

I got tired by store-bought mustard but never tired of Dijon Mustard for some reason that I used it so much for flavors, nice addition to sandwich and others. Until few weeks ago, my wife asked me to find a good recipe so she can make one for herself. Very nice of her to ask me.

I tried to convince her to accept my "Chinese" hot mustard recipe but she refused to love this sauce. (ROFL) Ok, Ok, she already tasted my hot air mustard for the Chinese dinner and made a rule that I can not make this hot mustard in house. Ok, I don't want to mention how her face grimace after tasting hot Chinese mustard....you should see her drinking gallons of water.

To sample some good recipes from other Chefs and Amateurs:
Homemade mustard Recipe from Simple, Good and Tasty
Homemade Mustard from Gourmet

Okay, I had seen many recipes that had similar ingredients as above, but interesting to see how many websites had shown their recipes.

If you like to know about homemade ketchup, go ahead and click it.

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Do you know about Umami?

Citrus Marinade Recipe

Pear Salsa Recipe

Recipe-copying

Chili Con Zucchini

Homemade Mustard Recipes