boneless chicken breasts. Coat in Cajun spice and fry in oil. Remove and slice.
Mix:
Sliced red pepper
Sliced green pepper
Sliced red onion
Saute vegetables with minced garlic in olive oil or butter.
Add chicken, sliced to the same size as the peppers.
Add hot sauce to taste.
Add heavy cream.
add precooked noodles (best if not rinsed)
thicken with Parmesan
Friday, July 30, 2010
Thursday, July 29, 2010
PORK TENDERLOIN WITH PEANUT SAUCE
This recipe was an experiment which I have done many times until I found the right procedures. Though it seems like a lot of steps, the result is well worth it.
Marinade pork tenderloins overnight in:
1/4 soya
1/4 real orange juice
a little salt
1/2 canola oil
place on a perforated pan and drain well before grilling.
On a BBQ or char broiler: sear the meat until all sides are marked. This seals in the juices.
Next, coat the loins with the peanut sauce by dipping them and brushing with a pastry brush. You want a fairly thick glaze on each loin.
Bake at high temperature until the glaze caramelizes. I use a convection oven set to 425.
Lower the temperature to 325 and cook to desired temperature. (I like it medium to medium well - that way you don't overcook it and dry it out)
Serve sliced with your favorite rice and tender-crisp vegetables.
Peanut Sauce:
Saute:
1/2 onion
2 cloves garlic
Add a little water, heat to dissolve the peanut butter
1 c. smooth peanut butter
2 tbs rice vinegar
1 tbs crushed chilies (or sambal chili paste)
Add these ingredients and simmer for 20 min. (to work in the spice)
Add 3/4 c dark brown sugar
and thicken with a cornstarch slurry.
The chilies are used to balance the sugar - this is not a spicy recipe, though one may certainly add chilies to create a more Thai styled dish.
Marinade pork tenderloins overnight in:
1/4 soya
1/4 real orange juice
a little salt
1/2 canola oil
place on a perforated pan and drain well before grilling.
On a BBQ or char broiler: sear the meat until all sides are marked. This seals in the juices.
Next, coat the loins with the peanut sauce by dipping them and brushing with a pastry brush. You want a fairly thick glaze on each loin.
Bake at high temperature until the glaze caramelizes. I use a convection oven set to 425.
Lower the temperature to 325 and cook to desired temperature. (I like it medium to medium well - that way you don't overcook it and dry it out)
Serve sliced with your favorite rice and tender-crisp vegetables.
Peanut Sauce:
Saute:
1/2 onion
2 cloves garlic
Add a little water, heat to dissolve the peanut butter
1 c. smooth peanut butter
2 tbs rice vinegar
1 tbs crushed chilies (or sambal chili paste)
Add these ingredients and simmer for 20 min. (to work in the spice)
Add 3/4 c dark brown sugar
and thicken with a cornstarch slurry.
The chilies are used to balance the sugar - this is not a spicy recipe, though one may certainly add chilies to create a more Thai styled dish.
Wednesday, July 28, 2010
FRIED RICE
This is a basic recipe. There are many variations, but if you choose to use any Chinese recipe, this one works well as a compliment.
3 eggs
1 c. sliced mushroom
1/2 onion, diced fine
2 tbs salt
3 tbs sugar
1/2 tsp white pepper
16 c. white rice (long grain - cooked a day before to retain flavor)
any vegetables (bean sprouts make it seem more authentic) or meat.
(If using beef, use 2 tsp garlic. Sugar "wakes up" garlic - so be sure to include it.)
3/4 c. soya
1/2 c. sesame oil
(The rule with rinsing rice is cold rice, hot water; hot rice, cold water)
high heat:
fry egg. (the egg will make the rice less oily - it works with the moisture of the ingredients to absorb the oil you use for frying)
saute the onion and mushroom(and other veggies). Add rice.
add soya and spices. (equal parts garlic powder and ground ginger may be used {1 tbs each})
turn off heat before adding the sesame oil. Burnt sesame oil is bitter and not at all pleasant.
3 eggs
1 c. sliced mushroom
1/2 onion, diced fine
2 tbs salt
3 tbs sugar
1/2 tsp white pepper
16 c. white rice (long grain - cooked a day before to retain flavor)
any vegetables (bean sprouts make it seem more authentic) or meat.
(If using beef, use 2 tsp garlic. Sugar "wakes up" garlic - so be sure to include it.)
3/4 c. soya
1/2 c. sesame oil
(The rule with rinsing rice is cold rice, hot water; hot rice, cold water)
high heat:
fry egg. (the egg will make the rice less oily - it works with the moisture of the ingredients to absorb the oil you use for frying)
saute the onion and mushroom(and other veggies). Add rice.
add soya and spices. (equal parts garlic powder and ground ginger may be used {1 tbs each})
turn off heat before adding the sesame oil. Burnt sesame oil is bitter and not at all pleasant.
MACEDONIAN SALAD
This is a salad I learned 15 years ago from a man of Macedonian descent. The dressing makes a nice dressing on any Greek salad
1/3 cucumber - sliced thin
1/2 tomato - sliced thin wedges (the juice from the tomato is essential here - choose ripe tomatoes)
1/2 green pepper (sliced thin)
full red pepper (also sliced thin)
1/2 red onion (thin, again)
a bed of cabbage. mixed green and purple cabbage may be used. This is to be shredded.
Dressing (toss the first five ingredient and place on the cabbage)
equal parts: olive oil and red wine vinegar
a clove of garlic, minced
Salt and pepper to taste
There is a point where this dressing seems balanced - you'll be able to smell it.
If desired, add Greek herbs to the dressing. Thyme, oregano, and basil all work well. I prefer it with a little extra garlic.
Top with Feta cheese, crumbled.
1/3 cucumber - sliced thin
1/2 tomato - sliced thin wedges (the juice from the tomato is essential here - choose ripe tomatoes)
1/2 green pepper (sliced thin)
full red pepper (also sliced thin)
1/2 red onion (thin, again)
a bed of cabbage. mixed green and purple cabbage may be used. This is to be shredded.
Dressing (toss the first five ingredient and place on the cabbage)
equal parts: olive oil and red wine vinegar
a clove of garlic, minced
Salt and pepper to taste
There is a point where this dressing seems balanced - you'll be able to smell it.
If desired, add Greek herbs to the dressing. Thyme, oregano, and basil all work well. I prefer it with a little extra garlic.
Top with Feta cheese, crumbled.
JASON'S CHEESCAKE
I worked for a Bible camp for a few summers and this was one of my most memorable desserts.
Crust:
2c. graham crumbs (chocolate graham crumbs are okay too)
1/2c. sugar
1/2c. butter
(Mix and bake for 7 min at 350)
Cake:
1 c. sugar
1 pack of cream cheese. (left at room temperature to soften)
2 eggs (will rise better if room temperature)
1 tbsp lemon juice (or lime juice)
Whip the above ingredients until creamy with no lumps.
Meanwhile:
Melt:
1 tbs butter
2 squares white chocolate
Add:
1/2 c. sour cream (to the melted chocolate)
Mix the two mixtures together. Pour on crust and bake at 325 for up to 1 hour, until cooked.
Toppings:
Blended blackberry with whipped cream and sugar (blackberry mousse) with blackberries to accent and garnish.
melted white chocolate, drizzled on top, with berries mounted on the chocolate.
Milk chocolate drizzle or mousse...
The variations are endless. You may also choose a different chocolate within the cheesecake.
Crust:
2c. graham crumbs (chocolate graham crumbs are okay too)
1/2c. sugar
1/2c. butter
(Mix and bake for 7 min at 350)
Cake:
1 c. sugar
1 pack of cream cheese. (left at room temperature to soften)
2 eggs (will rise better if room temperature)
1 tbsp lemon juice (or lime juice)
Whip the above ingredients until creamy with no lumps.
Meanwhile:
Melt:
1 tbs butter
2 squares white chocolate
Add:
1/2 c. sour cream (to the melted chocolate)
Mix the two mixtures together. Pour on crust and bake at 325 for up to 1 hour, until cooked.
Toppings:
Blended blackberry with whipped cream and sugar (blackberry mousse) with blackberries to accent and garnish.
melted white chocolate, drizzled on top, with berries mounted on the chocolate.
Milk chocolate drizzle or mousse...
The variations are endless. You may also choose a different chocolate within the cheesecake.
ALFREDO SAUCE
Traditionally, Alfredo sauce is merely pasta tossed in butter with Parmesan until a thick sauce forms on the noodles.
Here's mine:
Boil noodles first, you're not going to rinse them, so timing is essential.
2 cloves of garlic, minced (everybody should like garlic)
Toss in olive oil at low heat until it smells delicious.
Add any other vegetables you desire and cook them almost as much as you desire (mushrooms are my choice - chicken also)
Add heavy cream
Before it boils and while it's hot, add Parmesan to thicken. A little lemon juice and salt (pepper if desired) to season. It is important to not thicken too much - the starch from the pasta will finish the job.
When the pasta is el dente, or a bit less, add to the sauce and lower the heat. The noodles will release starch to the sauce and thicken it nicely. This is the creamiest sauce I have ever made, have ever tasted, could ever want. Enjoy.
Here's mine:
Boil noodles first, you're not going to rinse them, so timing is essential.
2 cloves of garlic, minced (everybody should like garlic)
Toss in olive oil at low heat until it smells delicious.
Add any other vegetables you desire and cook them almost as much as you desire (mushrooms are my choice - chicken also)
Add heavy cream
Before it boils and while it's hot, add Parmesan to thicken. A little lemon juice and salt (pepper if desired) to season. It is important to not thicken too much - the starch from the pasta will finish the job.
When the pasta is el dente, or a bit less, add to the sauce and lower the heat. The noodles will release starch to the sauce and thicken it nicely. This is the creamiest sauce I have ever made, have ever tasted, could ever want. Enjoy.
SMOKEY MUSHROOM SAUCE
Saute:(in butter)
1 clove garlic
1/2 onion, sliced
1/2 c mushroom, sliced.
Add flour (same amount as butter - making a roux)
Add:
generous 1 tbs salt
dash of pepper
1/2 tsp savory
1 1/2 tsp thyme
1/2 tsp liquid smoke (hickory)
milk until desire consistency.
To be used with BISON MEATBALLS FLORENTINE
1 clove garlic
1/2 onion, sliced
1/2 c mushroom, sliced.
Add flour (same amount as butter - making a roux)
Add:
generous 1 tbs salt
dash of pepper
1/2 tsp savory
1 1/2 tsp thyme
1/2 tsp liquid smoke (hickory)
milk until desire consistency.
To be used with BISON MEATBALLS FLORENTINE
BISON MEATBALLS FLORENTINE
1 lb ground bison
1/2 minced onion
3 cloves minced garlic
1/2 sprig fresh rosemary
5 leaves fresh oregano
1/2 c bread crumbs (I use flax seed bread)
1/4 c thinly sliced spinach
1 c. quick cooking rolled oats
salt and pepper to taste.
Combine above and make into small meatballs.
Goat's cheese goes really well with this.
Serve with pasta with tomato sauce or as a side with my SMOKEY MUSHROOM SAUCE
1/2 minced onion
3 cloves minced garlic
1/2 sprig fresh rosemary
5 leaves fresh oregano
1/2 c bread crumbs (I use flax seed bread)
1/4 c thinly sliced spinach
1 c. quick cooking rolled oats
salt and pepper to taste.
Combine above and make into small meatballs.
Goat's cheese goes really well with this.
Serve with pasta with tomato sauce or as a side with my SMOKEY MUSHROOM SAUCE
PIZZA DOUGH
6c water
1/3 c. sugar
3 tbs yeast.
Combine and let sit for 10 min.
14 c. flour
1/3 c oil
2 tbs salt
mix until stiff - adjust flour as needed.
This dough is to be pressed. Let rise until doubled. portion to size of pizza. let rise again. Flatten balls to 75% of size. Let rise then flatten to size. Bake at 400 until brown on the underside.
1/3 c. sugar
3 tbs yeast.
Combine and let sit for 10 min.
14 c. flour
1/3 c oil
2 tbs salt
mix until stiff - adjust flour as needed.
This dough is to be pressed. Let rise until doubled. portion to size of pizza. let rise again. Flatten balls to 75% of size. Let rise then flatten to size. Bake at 400 until brown on the underside.
TACO BEEF
2 lbs ground beef
1 tsp salt
2 tbs chili powder
2 tbsp paprika
1 tsp cumin
1 tsp garlic powder
1/2 red pepper, diced
1/2 onion, diced
Saute beef, pepper and onion. drain grease. add spices, mix well.
1 tsp salt
2 tbs chili powder
2 tbsp paprika
1 tsp cumin
1 tsp garlic powder
1/2 red pepper, diced
1/2 onion, diced
Saute beef, pepper and onion. drain grease. add spices, mix well.
CHOCOLATE CHIP COOKIES
1/2 c. shortening
1/2 c. sugar
cream together
2 eggs and 2 tsp vanilla
whip until fluffy
Flour mixture:
5 c. flour
2 tsp baking powder
1 1/2 c. yellow sugar
1 tsp salt
Add alternately flour and milk (1/3 cup). Keep the mixture fluffy. Don't over mix.
Add Chocolate chips
Bake at 375 for 13 min.
1/2 c. sugar
cream together
2 eggs and 2 tsp vanilla
whip until fluffy
Flour mixture:
5 c. flour
2 tsp baking powder
1 1/2 c. yellow sugar
1 tsp salt
Add alternately flour and milk (1/3 cup). Keep the mixture fluffy. Don't over mix.
Add Chocolate chips
Bake at 375 for 13 min.
ARRIBIATA
Olive Oil (be careful when using olive oil to saute things - it burns at a lower temperature than the more common canola oil)
1 diced onion
3 cloves garlic
saute until translucent.
Add 2 minced jalapenos
16 oz. stewed tomatoes
1/8 c (or 2 tbs) tomato paste
Simmer until Jalapenos are tender.
Serve over pasta with fresh chopped parsley generously sprinkled.
1 diced onion
3 cloves garlic
saute until translucent.
Add 2 minced jalapenos
16 oz. stewed tomatoes
1/8 c (or 2 tbs) tomato paste
Simmer until Jalapenos are tender.
Serve over pasta with fresh chopped parsley generously sprinkled.
Burrito Beef
2 lbs chopped beef
1 tsp. salt
2 tbsp chili powder
2 tbsp paprika
1 tsp cumin
1 tsp garlic powder
1/2 diced red pepper
1/2 diced onion
Boil beef until tender - shred or mash until stringy
Saute peppers and onions until tender, add beef and spice blend. Mix well.
Use with refried beans and cheese in flour tortillas for burritos or use corn tortillas to make enchiladas.
1 tsp. salt
2 tbsp chili powder
2 tbsp paprika
1 tsp cumin
1 tsp garlic powder
1/2 diced red pepper
1/2 diced onion
Boil beef until tender - shred or mash until stringy
Saute peppers and onions until tender, add beef and spice blend. Mix well.
Use with refried beans and cheese in flour tortillas for burritos or use corn tortillas to make enchiladas.
SLOPPY JOES
A simple classic loved by children and adults
1 lb ground beef
1/2 c. diced onion
1/4 c. green pepper
1 clove minced garlic
(saute until beef is cooked)
Mix, then add:
1 tsp yellow mustard
3/4 c. ketchup
1/4 c. brown sugar
Salt and Pepper to taste
Serve over toasted burger buns.
1 lb ground beef
1/2 c. diced onion
1/4 c. green pepper
1 clove minced garlic
(saute until beef is cooked)
Mix, then add:
1 tsp yellow mustard
3/4 c. ketchup
1/4 c. brown sugar
Salt and Pepper to taste
Serve over toasted burger buns.
SIMPLE SWEET AND SOUR SAUCE
5 c. Water
2 c. vinegar
1/2 c. orange juice
2 1/2c. ketchup
3 c sugar (or brown sugar)
Red Food Dye (#5?)(optional)
mix all ingredients and thicken with a corn starch slurry.
Works well with diced bell peppers (various colors) and red onion. Mix with deep fried pork or chicken.
Or serve as a sauce with Chicken Balls.
2 c. vinegar
1/2 c. orange juice
2 1/2c. ketchup
3 c sugar (or brown sugar)
Red Food Dye (#5?)(optional)
mix all ingredients and thicken with a corn starch slurry.
Works well with diced bell peppers (various colors) and red onion. Mix with deep fried pork or chicken.
Or serve as a sauce with Chicken Balls.
BALSAMIC CHICKEN
Sauce:
Mix:
scant 1/2 c. Balsamic Vinegar
generous 1/2 c. Maple Syrup
a little Ketchup
Sear Chicken pieces (9 cut or k-cut is good) with shallots and mushrooms
If using open flame, deglaze with white cooking wine
Add sauce to the pan and place in oven at 350 for 25-35 min, until cooked.
Remove from oven, remove chicken and set aside.
Add 1/2 c. butter to sauce and reduce until thick.
Serve with rice. Drizzle sauce over chicken.
Mix:
scant 1/2 c. Balsamic Vinegar
generous 1/2 c. Maple Syrup
a little Ketchup
Sear Chicken pieces (9 cut or k-cut is good) with shallots and mushrooms
If using open flame, deglaze with white cooking wine
Add sauce to the pan and place in oven at 350 for 25-35 min, until cooked.
Remove from oven, remove chicken and set aside.
Add 1/2 c. butter to sauce and reduce until thick.
Serve with rice. Drizzle sauce over chicken.
LEMON BUTTER
4 0z sliced shallots
1 lemon cut into sections
8 Oz. sweet white wine
Boil above until reduced to 1/2
add:
4 oz. heavy cream
gradually add, while whisking:
1 lb butter - cut into 8-16 small chunks.
Variations: add dill, or blacken (seared Cajun seasoning) the shallots before adding other ingredient.
1 lemon cut into sections
8 Oz. sweet white wine
Boil above until reduced to 1/2
add:
4 oz. heavy cream
gradually add, while whisking:
1 lb butter - cut into 8-16 small chunks.
Variations: add dill, or blacken (seared Cajun seasoning) the shallots before adding other ingredient.
RELLENO SAUCE
2 tbs. minced garlic
3/8 c. diced onion
2 2/3 c. fresh diced tomato
70 oz. crushed tomato
1/2 tbs. Cayenne pepper
1/2 tbs. oregano
Saute the garlic and onion until translucent. Add tomatoes and sweat until juicy. Add crushed tomato and spices and simmer.
This is a Mexican style pasta sauce - goes well as a topping on Chimichangas or enchiladas.
3/8 c. diced onion
2 2/3 c. fresh diced tomato
70 oz. crushed tomato
1/2 tbs. Cayenne pepper
1/2 tbs. oregano
Saute the garlic and onion until translucent. Add tomatoes and sweat until juicy. Add crushed tomato and spices and simmer.
This is a Mexican style pasta sauce - goes well as a topping on Chimichangas or enchiladas.
AMARETTO DRIZZLE
2 cups of sugar
1 teaspoon of Amaretto
A little water
Boil and caramelize
Gradually add:
2 cups coconut milk
Add:
1 star anise
1 tsp cinnamon
1 tsp crushed chili
simmer for ten minutes, or until thick
Add:
2 tsp vinegar
1/4 c. butter
Strain and cool.
This drizzle is very nice with brie - but could also be used for deserts such as cheesecakes, or fresh fruit desserts.
1 teaspoon of Amaretto
A little water
Boil and caramelize
Gradually add:
2 cups coconut milk
Add:
1 star anise
1 tsp cinnamon
1 tsp crushed chili
simmer for ten minutes, or until thick
Add:
2 tsp vinegar
1/4 c. butter
Strain and cool.
This drizzle is very nice with brie - but could also be used for deserts such as cheesecakes, or fresh fruit desserts.
BLACKBERRY AND APPLE CHUTNEY
12 Oz. Blackberries
140 ml. Vinegar
1 Small Onion - fine dice
12 Oz. Apples, cored, peeled and chopped
4 oz. Raisins
1/2 tsp.Salt
1/2 tsp.Cayenne Pepper
1/2 tsp.Mace
1/2 c. Brown Sugar
Combine vinegar & blackberries, boil 7 min and strain
In a separate pot sautee onion for 2 minutes
Add apples, raisins, and seasoning - cook covered for 5 minutes
Add blackberry mix & sugar, cook on high for 15-20 min, stirring frequently.
140 ml. Vinegar
1 Small Onion - fine dice
12 Oz. Apples, cored, peeled and chopped
4 oz. Raisins
1/2 tsp.Salt
1/2 tsp.Cayenne Pepper
1/2 tsp.Mace
1/2 c. Brown Sugar
Combine vinegar & blackberries, boil 7 min and strain
In a separate pot sautee onion for 2 minutes
Add apples, raisins, and seasoning - cook covered for 5 minutes
Add blackberry mix & sugar, cook on high for 15-20 min, stirring frequently.
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