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Char Siu

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April 12, 2021

This method is often traditionally called “red cooking,” due to the red tinge pork can get when roasted, which is naturally enhanced by soy sauce. Unfortunately, many recipes include red food coloring, one actually called for 1/2 a cup! imagine what that would do to your insides. skip the food coloring, it’s nasty and adds no flavor!
If you parboil the meat first and then dry, it helps develop a shiny glaze. In researching Chinese cooking in general, I’ve found this is a trick to getting crispy skin on roast meats, like suckling pig and Peking Duck. Many recipes suggested marinating the meat first, I like this technique better.
Try kicking up the quantity of five spice powder and the other spices.
You can make the sauce in advance, even in quantities, and keep it in the fridge to put on other dishes.
Use a meat thermometer to roast the pork. Take out at 145 degrees, this results in a much more tender and moist version.

Ingredients

2 lbs pork loin

1/4 C sugar

2 Tbsp honey

1/4 C soy sauce

1/4 C hoisin sauce

1/2 C xao hsing rice wine

2 tsp five spice powder

2 tsp toasted sesame oil

1 Tbsp fresh ginger minced

2 garlic cloves put through press or minced

1 Thai chili, chopped

3 Tbsp chopped green onion

Preparation

1. Whisk together above sauce ingredients in a pan and simmer for 5-10 minutes, being careful not to boil as this can give it a burnt taste.

2. Taste and adjust the spices, salt, and sweetness to your liking.

3. Strain liquid and set aside.

4. Heat enough water water in a pot to cover pork and bring to a boil. To kick up the flavoring, add a few extra tablespoons of soy sauce and Xao Hsing wine, plus the peels from the ginger and garlic to the water.

5. Add pork and parboil for 5 minutes. This will remove any surface blood and juices that cloud the sauce.

6. Remove pork and pat dry with a paper towel.

7. Preheat oven to 350 degrees.

8. Place pork on a roasting rack and baste liberally with sauce.

9. Roast in oven, basting frequently until interior temperature registers 145 degrees, approximately 45 minutes.

10. Remove and allow roast to rest 5-10 minutes.

11. Slice thinly, drizzle with more sauce, and serve over rice with stir fried bok choy or similar greens. Can also be served cold.

Credit: Foodista

Championship Wings

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April 12, 2021

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Garnishes: Celery sticks and blue cheese dressing for dipping.

This recipe produces a medium spicy wing, with the right amount of crunch, flavor and heat.

Ingredients

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1/4 teaspoon black pepper

20 chicken wing segments

Sauce:

1/2 cup butter, melted

1/2 cup hot sauce

Preparation

1. In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers.

2. Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.

3. In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.

4. Deep-fry chicken, 8 – 10 pieces at a time, in 375 degree oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice.

5. Repeat with remaining chicken.

6. Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon and serve hot.

Credit: Foodista

Chai Pani’s Malabar Chicken Curry

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April 9, 2021

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Cook’s Notes: I went to a small foreign market to collect some of the unique ingredients for this recipe. There, I had no trouble finding everything on my list. Extra curry leaves can be wrapped and frozen for later use. This is a GREAT make-ahead! Letting the curry sit overnight enhances the flavors!

Ingredients

2 pounds chicken breast, cut into bite-size pieces

1/2 cup vegetable oil+ 1 Tb

1 teaspoon mustard seeds

1/2 teaspoon fenugreek seeds

15 curry leaves, finely chopped

3 smalls dried red chiles (cayenne, bird)

4 cups chopped red onion (2 large onions)

2 tablespoons grated ginger

1 teaspoon chili powder

1 tablespoon ground coriander

1 teaspoon turmeric

1/2 cup chopped cilantro (leaves and/or stems)

3 cups chopped tomatoes

2 tablespoons fresh lime juice

1 teaspoon salt

1 cup unsweetened coconut milk

Preparation

1. Pour ½ cup oil in a large sauce pot over medium heat. When the oil is hot, add the mustard seeds, fenugreek seeds, curry leaves, and red chiles.

2. SautÃ© for 1-2 minutes, then add the ginger and onions. Reduce the heat to medium-low and allow the onions to brown until they are dark and soft enough the smash with a spatula–about 25-30 minutes.

3. Add the chili powder, coriander, turmeric, and cilantro–mix together.

4. Raise the heat back to medium and add the tomatoes, salt, and lime juice. Simmer, stirring occasionally, until the tomatoes have disintegrated and the oil separates out–15-20 minutes.

5. Add ½ cup of water and 1 cup coconut milk. Bring to a boil, then turn down the heat.

6. In a separate skillet, heat 1 Tb. of oil over high. Add the chicken to the skillet and brown on all sides, leaving the centers pink–2-4 minutes.

7. Add the chicken to the curry and simmer 5-7 minutes until the chicken has cooked through. Serve over basmati rice.

Credit: Foodista

Ceviche Tostadas

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April 9, 2021

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Imagine yourself eating outdoors with a beer or margarita in hand, an ultra chilled dish of ceviche in front of you, tortilla chips on the side. With the hot days of summer upon us, ceviche is the perfect appetizer or even main course on a warm evening. No cooking required, and it’s all make ahead. Ceviche is a seafood dish, consisting of raw seafood which marinates in citrus juice, usually lemon or lime. Most people believe that ceviche originates from Central or South America. Many countries and regions have their own special version. This particular recipe is similar to one that I have enjoyed in Mexico. In Mexico, ceviche would most commonly be made with red snapper. I think it’s best with a nice white fish, use whatever is the freshest that you have available. In my opinion, tilapia works great. The fish should marinate at least 4 hours before serving, but your best bet is to make it a day ahead. This way, the flavors are will blended, and you are sure that your fish has the texture you want, and is safe to eat. If you have a chopper, it’s the way to go for this recipe, but if not, or you prefer to chop by hand, go for it!

Ingredients

2 pounds very fresh white fish, such as tilapia or red snapper

6 tomatoes, diced

1/2 bunch of cilantro, finely chopped

1/4 of an onion, chopped

8 ounces juice of about limes, or about 6. lemon or lime juice

3 serrano chiles, stemmed and chopped

3 tablespoons olive oil

salt to taste

Tostadas or tortilla chips to serve as accompaniment

Preparation

1. First you need to cut the fish into small pieces, like a centimeter dice. Put it all in the bottom of a large bowl. Next squeeze the juice from the limes (or lemon). Pour the juice over the fish and stir well. The juice should cover the fish, if it doesn’t, then add more.

2. Next add the tomato, onion, cilantro, serrano chiles, olive oil, and some salt to the bowl. Stir well. Your ceviche is now prepared, it just needs time to marinate. I recommend making it a day ahead of time, because I like the flavor of the end result better. If you must make and serve it on the same day, just be sure it is refrigerated at least 4 hours before serving.

3. To serve the ceviche, place it in a serving bowl with tostadas or tortilla chips on the side. You can spoon the ceviche on the tostadas, or dip the chips if you prefer. If you want, wedges of avocado make a nice garnish. Your ceviche will be chilled, fresh, and delicious. You can enjoy it with a glass of white wine, but my personal faves would be a Cadillac margarita, or an icy cold beer. Buen Provecho!

Credit: Foodista

Cereal Prawns

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April 9, 2021

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You can create wonders using cereal, from a fuss-free hearty breakfast to baking & even whipping up a meal. Since my Japanese guest is a seafood lover, I decided to introduce him to one of Singapore’s most popular dish — Cereal Prawns, using Quaker Oats. Pls visit http://luxuryhaven.blogspot.com/2009/09/prawns-cooking-with-quaker-oats.html for step-by-step photo instructions.

Ingredients

1/2 medium kg or Big Prawns

3 Sprigs of curry leaves (remove sprig)

3 Chilli Padi (chopped/sliced)

5 tablespoons Quaker Oats

1 tablespoon milk powder

2 tablespoons butter

1 teaspoon Garlic (minced)

1/2 Egg

1 tablespoon flour

Cooking oil

Preparation

1. De-vein & slit open fully, the back of the prawns.

2. Whisk egg & mix with prawns. Add flour & stirwell.

3. Heat oil & deep-fry prawns. Drain & set aside. Melt butter. Add in curry leaves, garlic & chili padi. Cook on small fire till fragrant.

4. Mix milk powder with cereal & add into wok.

5. Stir well & throw in prawns. Stir-fry briefy & you’ll get a delicious plate of Cereal Prawns.

Credit: Foodista

Cedar Plank Harissa Smoked Salmon

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April 8, 2021

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Cedar Plank Harissa Smoked Salmon marinated w/garlic, honey, lemon, harissa, & paprika. Tender, flaky, full of flavor!

Ingredients

1 whole salmon filet – About 3 pounds, pin bones removed

5 garlic cloves, minced

¼ cup Harissa

1 lemon, juiced

3 tablespoons honey

2 tablespoons olive oil

1 tablespoon coriander

1 rounded tablespoon smoked paprika (optional)

2 teaspoons salt and pepper

cedar plank that will fit your salmon, soaked/completely submerged in water for 1-2 hours

Preparation

1. If you haven’t soaked your cedar plank in water, start soaking it and then continue with this recipe.

2. Mix together all ingredients for the marinade and pour over the salmon in a 9 x 13 baking dish. Make sure the fish is completely coated, including the sides and the bottom. Cover and place in the refrigerator for 1 hour.

3. Preheat grill to 400 degrees or a medium-high heat. Place the cedar plank on the grill and allow it to preheat for 5 minutes or until it begins to crackle and smoke.

4. Dab off some of the marinade from your salmon so it isn’t too wet. Lay the salmon filet on the cedar plank and grill for 20 minutes, or or until just cooked through but still moist (internal temperature should read 135 degrees).

5. Be sure to check on the salmon regularly to make sure it’s not engulfed in flames!

6. Serve over Moroccan Couscous with lemon wedges, chopped cilantro, Pickled Onions and Mango Chutney.

7. Recipe Notes

8. You can purchase your salmon filet with or without skin. I get mine from Costco without the skin, since it doesn’t crisp up during the cedar plank cooking method.

9. You could also cut your filet into smaller portions and then grill it. This could cause the salmon to cook more quickly so be sure to check it early and temp it.

10. You can add sliced lemon wedges and jalapenos to the salmon before cooking for a beautiful presentation.

Credit: Foodista

Cavatelli with Chicken Sausage and Kale

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April 8, 2021

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I don’t care how much I want to slim down a bit, I will never ever give up pasta!!! I mean really, if I could i’d eat it everyday! Its so simple and versatile! The flavor combinations are so endless and most pasta dishes can be thrown together in under 30 minutes! This dish not only comes together quickly but is budget friendly too… and if your kiddos are anything like mine then kid approved too!!!

While at the grocery store this weekend I found a new (i think, well I’ve never seen it before) chicken sausage by Premio. I always use this brand for Italian sausage, I love the flavors! As soon as I saw the Cheese & Garlic Chicken Sausage I wanted to use it in some sort of pasta dish. Then I thought, hmm, its been a lonnnggg time since i’ve made cavatelli and to add some good for you hearty greens… lets throw in some kale!

If you haven’t had kale before you should give it a try! Its a very hearty green, it keeps its structure when cooked, it is FULL of fiber and vitamin k, c & a!!! “Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw”(webmd.com).

Ingredients

1 pkg chicken sausage (5 links)

2- 13 oz pkg cavatelli pasta (in the frozen section)

1 small bunch kale, rough chopped

6 cloves garlic, sliced

3 cups vegetable broth

olive oil

Preparation

1. In a large pan, over medium high heat, add a drizzle of olive oil. Add the sausage links and brown on each side, about 3 minutes a side. Do not worry if it isn’t cooked through, it will finish cooking in a bit. Remove from the pan and once cooled enough to handle, slice into rounds and set aside.

2. In the same pan, over medium low heat, add another drizzle of olive oil and add the garlic and kale. Once the garlic is lightly golden add in the broth. Simmer for 15 minutes.

3. While that is simmering go ahead and cook the pasta. I cooked mine in the pot of boiling water for only 4 minutes then drain it. I finish cooking it in the pan with the kale and sausage so they absorb the delicious flavors.

4. Once the kale has simmered for 15 minutes go ahead and add the sausage back in and let simmer for another 5 minutes.

5. Toss the cavatelli in and let cook for another 2-3 minutes. Sprinkle some grated pecorino over top and enjoy!

Credit: Foodista

Cauliflower Oreganata

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April 8, 2021

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I am a lucky mom, both my boys loves cauliflower. It makes life so much easier when I don’t have to make separate meals for us and the boys. This Cauliflower Oreganata is so incredibly easy to make but is most definitely tasty and beautiful enough to serve to friends and family for the holidays! The breadcrumb topping is really what makes this so good; Italian seasoned breadcrumbs, grated pecorino romano for that cheesy salty bite, fresh parsley and of course oregano. If you were on the fence about cauliflower, do give this one a try, you just may become a fan.

Ingredients

1 head cauliflower, cut into florets

2 Tbs butter, melted

2 Tbsp olive oil

1/3 cup Italian seasoned breadcrumbs

1/4 cup grated pecorino romano cheese

1 Tbsp garlic powder

2 Tbsp dried oregano

a palm full of fresh chopped parsley

1/2 cup water or vegetable broth

Preparation

1. Preheat your oven to 375 degrees.

2. Place the cauliflower florets and the water/vegetable broth into a baking dish.

3. In a small bowl mix the butter and olive oil. Season with salt and pepper.

4. In another bowl stir together the breadcrumbs, cheese, garlic powder, oregano and parsley.

5. Sprinkle the breadcrumb mixture overtop the cauliflower.

6. Evenly pour over the butter and olive oil mixture.

7. Cover with foil and cook for 30 minutes. Remove the foil and cook another 20-30 minutes until the cauliflower is tender and the breadcrumb golden brown.

Credit: Foodista

Catfish MeuniÃ¨re

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April 7, 2021

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Fish with MeuniÃ¨re Sauce is one of those dishes you see all over New Orleans, with redfish, trout, catfish, whatever fresh Gulf fish is available. It’s one of the dishes on the combo plate I always pick up at Jazz Fest, So when I returned home, I thought it was about time to try my hand at MeuniÃ¨re Sauce. When I started searching through recipes, however, I realize that maybe there’s a reason I’ve never made it before. The recipes vary widely. One is made with only seafood stock, one with beef stock, and another recommends either beef or veal stock. Some have up to a half cup of Worcestershire sauce, and some have none. The amount of butter in each recipe varies a lot. A couple are made with a roux, one with only a beurre maniÃ© to thicken it. One sautÃ©s a mirepoix first, a couple just boil the veggies with the stock, and one just skips them altogether. It’s served both with pecans and without.

Ah well, this is the version I came up with for today. I used a combination of shrimp stock because I had a cup of it thawed out, and a half cup of veal stock from a concentrated base to complete the amount needed. I can see where the meat stock would be good, though, giving it that hefty depth I find so appealing in some versions of the sauce. Next time…

Ingredients

1/2 cup onion, chopped

1/2 celery, choppedâ€¨1/4 cup carrots, chopped

A few sprigs of parsley

1 small bay leaf

@ 1/2 teaspoon black peppercorns, cracked

@ 6-8 tablespoons unsalted butter

1 1/2 cup stock, either seafood, beef, veal or a combination

Juice of 1 lemon

2 tablespoons flour

Worcestershire sauce

4-6 catfish filets (or trout or redfish, etc.)

Creole Seasoning (i.e.Chef Paul’s Seafood Magic)

1/3 cup toasted pecans

Chives for garnishing

Preparation

1. Heat @ 2 tablespoons butter in a sauce pan until bubbling. Add the vegetables, parsley, bay leaf and peppercorns, and sautÃ© until they are soft.

2. Add the stock and lemon juice to the vegetables and simmer for about 10 minutes.

3. While the stock is simmering, make a roux by heating 2 tablespoons of the butter in a cast iron pan until it’s sizzling, then add the flour whisking continously until the roux is a medium to dark brown.

4. Add the stock to the roux whisking continuously until smooth. Add a few drops of Worcestershire. Whisk in additional butter, if desired.

5. Sprinkle the fish filets liberally with the seasoning. Heat 2 tablespoons of butter in sautÃ© pan until sizzling, then add the fish filets 2 at a time. Cook for about 5 minutes on both sides. Then serve sprinkled with toasted pecans, and sauce with the meuniÃ¨re. Garnish with snipped chives, if desired.

Credit: Foodista

Cassoulet with Chicken or Duck

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April 7, 2021

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Adapted from Bon Appetit.

Ingredients

1 lb dried white beans

8 cups cold water

2 cups beef broth

1 tablespoon tomato paste

2 cups onion, chopped

1 (3-inch) piece celery, cut into thirds

3 fresh thyme sprigs

1/2 bay leaf

3 whole cloves

3 fresh flat-leaf parsley sprigs plus 1/2 cup chopped leaves

1/4 teaspoon whole black peppercorns

1 (14-oz) can stewed tomatoes, finely chopped with juice

4 chicken or duck legs (1 3/4 lb total)

1 to 2 tablespoons olive oil

1 lb cooked pork or chicken sausage, cut crosswise into thick slices

2 cups coarse fresh bread crumbs (preferably from a baguette)

1 1/2 teaspoons salt

1/2 teaspoon black pepper

Preparation

1. Soak and cook beans:

2. Cover beans with cold water by 2 inches in a large bowl and soak 8 to 12 hours. Drain in a colander.

3. Transfer beans to a 6- to 8-quart pot and bring to a boil with 8 cups cold water, broth, tomato paste, onion, and 2 tablespoons garlic. Put celery, thyme, bay leaf, cloves, parsley sprigs, and peppercorns in cheesecloth and tie into a bundle with string to make a bouquet garni. Add bouquet garni to beans, then reduce heat and simmer, uncovered, until beans are almost tender, 45 minutes to 1 hour. Stir in tomatoes with juice and simmer until beans are just tender, about 15 minutes more.

4. Prepare chicken or duck and sausage while beans simmer:

5. In a large skillet, cooked chicken or duck legs, skin side down, until deeply browned. Turn and brown the other side then transfer to a plate. Add the sausage to the pan and brown on both sides as well. Remove from pan, slice and set aside with the chicken or duck. Reserve skillet oil for toasting bread crumbs later.

6. Preheat oven to 350 °F.

7. Make bread crumb topping:

8. Add remaining tablespoon garlic to fat in skillet and cook over moderate heat, stirring, 1 minute. Stir in bread crumbs and cook, stirring, until pale golden, about 2 minutes. Remove from heat and stir in chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, and cracklings.

9. Assemble casserole:

10. Remove bouquet garni from beans and discard, then stir in sausage, chicken/duck meat, remaining teaspoon salt, and remaining 1/4 teaspoon pepper.

11. Ladle cassoulet into casserole dish, distributing meat and beans evenly. (Meat and beans should be level with liquid; if they are submerged, ladle excess liquid back into pot and boil until reduced, then pour back into casserole dish.) Spread bread crumb topping evenly over cassoulet and bake, uncovered, in lower third of oven, until bubbling and crust is golden, about 1 hour.

Credit: Foodista

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Char Siu

Ingredients

Preparation

Championship Wings

Ingredients

Preparation

Chai Pani’s Malabar Chicken Curry

Ingredients

Preparation

Ceviche Tostadas

Ingredients

Preparation

Cereal Prawns

Ingredients

Preparation

Cedar Plank Harissa Smoked Salmon

Ingredients

Preparation

Cavatelli with Chicken Sausage and Kale

Ingredients

Preparation

Cauliflower Oreganata

Ingredients

Preparation

Catfish MeuniÃ¨re

Ingredients

Preparation

Cassoulet with Chicken or Duck

Ingredients

Preparation

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