Page 114 – CWEB

Braised Bean Curds

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March 17, 2021

Deep fried chunks of tofu braised with black mushrooms and vegetables in a light oyster sauce. It is perfect on a bed of steamed rice.

Ingredients

300 grams Bean curds-tofu

Some frying oil

20 grams Dried black mushrooms

100 mls Water

1 tablespoon Garlic, minced

150 grams Bell peppers

1 stalk Scallion chunks

1 teaspoon Jiafan rice wine

1/2 teaspoon Chicken bouillon

1/2 tablespoon Dark soya sauce

1 tablespoon Oyster sauce

2/3 teaspoon Salt

1 teaspoon Cornstarch

1 tablespoon Tap water

A few drops of sesame oil

Preparation

1. Cut the bean curd into rectangular pieces. Soak dried mushrooms in water until they soften. Squeeze off the excess water and shred. Save the soaking water. Shred the bell peppers. Heat up a skillet with oil until hot. Pan-fry the bean curd until golden brown.

2. Remain a bit of oil in the same skillet to stir fry the minced garlic and mushrooms until aromatic. Add in shredded bell peppers and stir-fry briefly, then drizzle in rice wine, chicken bouillon, dark soya and oyster sauces. Pour in soaking liquid and bean curd pieces. Cover and simmer for 3-5 minutes. Stir in cornstarch mixed with a tablespoon of cold water. Increase the heat and cook until sauce has thickened. Add in scallion and the sesame oil, toss through and serve at once with steamed rice.

Credit: Foodista

Bourbon Grilled Pork Chops â€¨with Peach Barbecue Sauce

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March 17, 2021

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Bourbon Grilled Pork Chops â€¨with Peach Barbecue Sauce

Created by Virginia Willis, the Kentucky Derby 143 celebrity chef at The Mansion. See the full 2017 Kentucky Derby At-Home Menu here.

Grilling Tip:
An instant-read thermometer like the one below is your best friend when it comes to cooking meat on the grill. Sometimes it’s hard to gauge the doneness of the meat, especially when you’ve got hot and cold spots on the grill, distractions like kids running around the yard, and the inevitable conversation magnet that a grill can be. An accurate digital instant-read thermometer will be your best grill-friend who will save you from overcooked chops or underdone chicken.

Ingredients

4 peaches (about 11/4 pounds), halved, pitted, and quartered

2 medium ripe tomatoes, seeded and quartered

1 tablespoon canola oil

1 sweet onion, chopped

1 tablespoon finely chopped â€¨fresh ginger

1/4 cup apple cider vinegar

1/4 cup honey

2 tablespoons bourbon

1/4 cup coarse kosher salt, plus â€¨more for seasoning

Freshly ground black pepper

1/4 cup firmly packed brown sugar

2 cups boiling water

3 cups ice cubes

4 center cut, bone-in pork chops, about 1-inch thick, well trimmed, â€¨(2 3/4 to 3 pounds)

Preparation

1. In the bowl of a food processor fitted with the metal blade, puree â€¨the peaches and tomatoes until smooth; set aside. Heat the oil in a medium saucepan over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until golden brown, 5 to â€¨7 minutes. Add the ginger and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the reserved peach-tomato puree, vinegar, honey, and bourbon; season with salt and pepper. Bring the mixture to a boil over high heat, then decrease the heat to simmer. Cook until the mixture is reduced by half and thickened, about 20 minutes. Taste and adjust for the seasoning with salt and pepper. Reserve 1â„4 cup sauce for basting the chops, and keep the remaining sauce warm in the saucepan until ready to serve.

2. Meanwhile, place the remaining 1â„4 cup salt and brown sugar in a medium heatproof bowl. Pour over the 2 cups boiling water and stir to dissolve. Add the ice cubes and stir to cool. Add the pork chops, cover the bowl with plastic wrap, and refrigerate to marinate, about 30 minutes. (Do not marinate any longer or the pork will be too salty. If you can’t cook it right at the 30-minute mark, remove the pork from the marinade and refrigerate until ready to continue.) Remove from the brine, rinse well, and thoroughly dry pat with paper towels. Set aside.

3. Season the pork chops with pepper. Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or â€¨4 seconds). Or, for a gas grill, turn all burners to high, close the lid, and heat until very hot, 10 to 15 minutes. Or, preheat a grill pan over medium-high heat until hot. Place the pork chops in the grill pan or on the grill and grill for 3 to 5 minutes per side or until the internal temperature reaches 145 °F, brushing with Peach Barbecue Sauce in the last few minutes. Remove to a plate and cover with aluminum foil to rest and let the juices redistribute, 3 to 5 minutes. Serve immediately with reserved warm sauce on the side.

Credit: Foodista

Bouillabaisse: A Delicious Fisherman’s Stew Originating in France

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March 17, 2021

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Bouillabaisse: A Delicious Fisherman’s Stew Originating in France

This is a Bouillabaisse based on The Cooking Channel recipe by Kelsey Nixon. We chose this one because of the interesting use of fennel and orange zest to add huge amounts of flavor complexity. We also liked her faux rouille, an aioli made from sour cream and mayonnaise. Ours has a great spicy taste and really adds to the bouillabaisse.

Ingredients

Bouillabaisse:

4 large scallops

8 oz Atlantic cod, cut into large pieces

4 oz halibut steak, cut into large pieces

12 littleneck clams

8 large shrimp, peeled and deveined, tails on

4 cups of fish stock or clam juice

4 oz fingerling or small Yukon gold potatoes, washed and cut to about 1-1 ½ inch size

1 of 14.5 oz canned crushed tomatoes

A pinch of saffron threads

½ C white wine

3 or 4 garlic cloves, skinned and minced

1 small fennel bulb, sliced thin and fronds reserved for garnish

1 red onion, sliced thin

2 T good olive oil

Aioli Substitute for Rouille:

¼ C sour cream

¼ C mayonnaise

2 T crushed garlic

1 T fish stock or clam juice

Juice of ½ lemon

1 t sweet paprika

1 pinch saffron

1 pinch cayenne pepper

Several grinds of black pepper

Garlic French bread, baguette or other dipping bread

Preparation

1. Aioli/Rouille:

2. In a small bowl, mix all ingredients together and let stand in refrigerator while cooking bouillabaisse.

3. Remove from refrigerator and let warm to room temperature during last half hour of cooking.

4. Bouillabaisse:

5. In a 5 ½ quart Dutch oven, heat the olive oil over medium high heat until it just starts to smoke a little.

6. Add the onion, fennel and garlic and sautÃ© until the vegetables just start to brown.

7. Add the white wine and deglaze the pot while it reduces.

8. Add the fish stock, tomatoes, potatoes, orange zest, and saffron to the pot and bring to a boil.

9. Turn the heat down to a low simmer and cook for 1 hour. We use a simmer plate to prevent burning.

10. Lower the heat to medium low, add the clams, scallops and shrimp and cook for 4-5 minutes.

11. Add the fish and cook until the clams are all open (about 5-6 minutes usually) and the fish is flaky and soft. If any clams fail to open, discard them.

Credit: Foodista

Boom Boom Beef Enchiladas

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March 16, 2021

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Bored of the same ole’ Mexican food. Enter Boom Boom Beef Enchiladas to the rescue! Turn your next dinner party into a Fiesta!

Ingredients

Boom Boom Sauce

4 tomatillos, peeled, washed and quartered

3 jalapeno peppers, halved and seeded if desired

2 Serrano peppers, halved and seeded if desired

3 garlic cloves

1 bunch cilantro, washed and chopped

2 cans (4 oz each) diced fire roasted green chiles

4 green onions, chopped

Juice from 1 lime

¾ cup vegetable broth

1 ¼ pound yellow American cheese, (I had the deli cut it in thin slices)

Salt and pepper to taste

Enchiladas

1 pound hamburger

1 medium onion, finely chopped

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon salt

¼ teaspoon pepper

10 corn tortillas

1 cup cheddar cheese, shredded, for topping

Preparation

1. Turn on the broiler, and place the tomatillos, jalapeno peppers and Serrano peppers on a baking sheet and broil for 3-4 minutes per side. Please watch them carefully so they don’t burn. Place in a food processor or blender.

2. Add garlic, cilantro, canned green chiles, green onions and lime juice to the blender and blend until fully mixed together.

3. Pour the mixture into a saucepan over medium heat. Add in the vegetable broth and stir well. Stir frequently until heated through. Lower the heat to low and add in the American cheese slices and stir until it is completely melted in and mixed all together well. Salt and pepper to taste. Stir occasionally while you cook the rest of the dish.

4. In a medium skillet, brown the hamburger with the onion and spices until fully cooked.

5. Preheat oven to 350 °F.

6. To assemble enchiladas, take the corn tortillas and place on a plate with wet paper towels covering them. Microwave for 45 seconds (this will make the tortilla pliable so it doesn’t crack). In a baking pan, fill each of the 10 corn tortillas with equal portions (several tablespoons) of hamburger, and roll them up. Top with shredded cheese. Heat in the oven for 20-25 minutes until the cheese is melted. Top with the Boom Boom sauce and serve immediately.

Credit: Foodista

Boneless SautÃ©ed Chicken Thighs with Sage and Spaghetti

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March 16, 2021

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Boneless SautÃ©ed Chicken Thighs with Sage and Spaghetti

This is a good dinner to bring smiles to the ones you love.

With Love, Catherinexo

Ingredients

7 boneless chicken thighs

Rub for Thighs:

½ tsp. salt

½ tsp. black pepper

½ tsp. hot curry powder

½ tsp. garlic powder

Zest of 1 lemon

1 tsp. brown sugar

¼ tsp. turmeric

For the SautÃ©ing:

Handful of fresh sage

1 tablespoon of butter

Slices of fresh lemon with the skin

Olive oil for drizzling

Sauce for the Spaghetti:

Ingredients:

1 tablespoon capers

Handful of fresh sage

Handful of fresh basil

½ red onion — sliced thin

4 cloves of garlic — chopped

Zest of one lemon

Tablespoon of sliced marinated hot cherry peppers

¼ cup wine

¼ cup chicken broth

1 tablespoons butter

Olive oil for drizzling

1 lb. of your favorite spaghetti

Preparation

1. Combine all of the ingredients for the rub in a small bowl. Place the chicken thighs in a container and rub each thigh with the spice mixture. Cover the container and refrigerate for 1 hour or longer.

2. Heat a frying pan with a drizzle of olive oil and the butter. Place a few leaves of sage and one or two slices of lemon in the oil.

3. Add the chicken thighs but do not overcrowd the pan. When the chicken is a beautiful golden color, turn over to finish sautÃ©ing on the other side.

4. When you are finished sautÃ©ing the chicken combine the juice of ½ lemon, a tablespoon of butter and two tablespoons of water and deglaze the pan. Add this to your sauce for extra flavor.

5. Sauce for the Spaghetti:

6. Heat a frying pan with a drizzle of olive oil and the butter.

7. Add the garlic, onions, capers, cherry peppers and lemon zest. SautÃ© until the onions are clear and soft. Add the sage and basil and continue to sautÃ©. Add the wine and the chicken broth and simmer for a minute or two and remove from the heat. Add the deglazing from the chicken pan.

8. Prepare the spaghetti as directed.

9. Plate the spaghetti and drizzle a little olive oil over it. Top with the sauce and the chicken thighs.

Credit: Foodista

Boneless Chicken with Leeks and Lemons

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March 16, 2021

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Brillat-Savarin once said “ Poultry is for the cook what canvas is for the painter”. I truly believe that as I have made more recipes with chicken than any other meats. Last night was no exception.
Thanks to my favorite gentleman, Pete at Personal Gourmet Foods , I always have a well stocked freezer and chicken is a staple, a most. Easy to be creative.
The recipe that follows was created as I was going along. I love lemon chicken and I love leeks in the winter, combining the two was a quick decision.
The relish that was created while cooking from the combination of the two was a great compliment to the chicken. Sweet and tangy.
While I had the oven on, I crushed a couple of garlic cloves, seasoned well the broccolis with olive oil, salt and pepper and place them in a cookie sheet. In the oven they went for 15 minutes while the chicken was finishing cooking.
I hope you will enjoy this meal as much as we did.
Bon Appetit!!Giangi.

Ingredients

1 whole boneless chicken, skin on

2 medium leeks, white part only thinly sliced

3 lemons: 2 sliced thinly and 1 juice squeezed

3 garlic cloves, peeled and hard end removed

½ cup white wine

Salt and pepper

Butter

Preparation

1. Preheat oven at 375 °.

2. Butter an ovenproof roasting pan. Cover the bottom of the roasting pan with the thinly sliced lemons and add the thinly sliced leeks over it.

3. Pat the chicken dry, salt and pepper all over, Place the chicken on top of the leeks. Salt and pepper generously. Add the garlic cloves, juice from 1 lemon and the white wine around the chicken.

4. Place in the warm oven and lower the heat to 350 °.

5. Check while cooking to make sure that the lemons and leeks do not burn and baste the chicken with juices every 15-20 minutes. Add more wine if needed.

6. Once the chicken is nice and golden, 45 to 50 minutes and no more juices are running when pierced, remove from the oven and let sit covered for 5 minutes before serving.

7. Cut into 4 pieces and serve with the leeks and lemons relish.

Credit: Foodista

Boneless Chicken Thighs With Peaches & Fresh Basil

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March 15, 2021

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Boneless Chicken Thighs With Peaches & Fresh Basil

This is easy and so delicious. Enjoy with Love, Catherine.

Ingredients

8 boneless chicken thighs

Marinade:

Preparation

1. Combine all of the ingredients for the marinade and place the chicken thighs in the marinade. Refrigerate for about 1 hour or longer.

2. Heat a large frying pan. Remove the chicken thighs from the marinade and place in the heated frying pan. Let the chicken become golden in color before turning to the other side to finish cooking.

3. In a separate pan melt the butter and put the peaches with the red wine vinegar and brown sugar. Simmer this for about 10 minutes. Serve the peaches with the chicken and drizzle some of the juice over the chicken.

Credit: Foodista

Boneless Chicken Breast with Tomatoes and Capers!

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March 15, 2021

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Boneless Chicken Breast with Tomatoes and Capers!

Serve this over rice, your favorite spaghetti or macaroni or just as is with a colorful side salad

This dish has a unique and delicious flavor that will please!

Enjoy with Love and Laughter! Ciao Bella! Catherine xo

Ingredients

3 pounds boneless chicken breast — sliced thin

For the Sauce:

1 quart of grape tomatoes or 4- 5 vine ripe tomatoes

7 cloves of garlic — crushed& chopped

Handful of fresh sage leaves — chopped

1 red onion — sliced

1/4 cup of balsamic vinegar

1 teaspoon good of brown sugar

1 tablespoon of capers

1/4 cup of red wine

Dashes of sea salt

Dashes of fresh ground black pepper

Olive oil

Preparation

1. Heat a griddle with a drizzle of olive oil and place the chicken breast slices on the heated griddle.

2. While the chicken is grilling prepare the sauce:

3. Heat a large frying pan with a drizzle of olive oil and add the garlic, onion, fresh sage and capers. While this is sautÃ©ing, place the tomatoes in a food processor and give a few good chops. Leave it a bit chunky. Add the tomatoes to the frying pan along with the vinegar and wine. Add the brown sugar. Add the salt and pepper to taste.

4. As the chicken becomes a beautiful golden color add it to the sauce and continue to simmer on low.

Credit: Foodista

Boneless Buffalo Strips

CWEB

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March 15, 2021

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It is the last week of January, which can only mean one thing….the “Big Game” is nearing. I don’t know about you but for me sports = food. For Dave, watching football is about, well, watching football. For me, football is about the food first (shocker) and the football second. My favorite part of the Super Bowl, besides the commercials of course, is planning the super snacking menu. Well, this year there is a bit of a twist. As I have decided to cut out all refined foods, including white white flour and white sugar, it made coming up with a menu slightly more challenging.

Ingredients

Gorgonzola Dip

1/2 cup reduced-fat sour cream

1/4 cup Greek yogurt

1/2 cup crumbled gorgonzola

1 teaspoon garlic pepper (or your favorite house seasoning)

1/2 teaspoon salt

1 tablespoon apple cider vinegar

Buffalo Strips

1 pound boneless, skinless chicken breasts, cut into strips

2 teaspoons salt

2 teaspoons chili garlic sauce

2 tablespoons Frank’s Red Hot

1 cup low fat buttermilk

1 tablespoon apple cider vinegar

1 1/2 cups whole wheat panko crumbs

8 tablespoons whole wheat flour

1 1/2 teaspoons smoked paprika

1 teaspoon cayenne

1 1/2 teaspoons salt

Cooking spray (olive or canola oil)

1/4 cup Frank’s Red Hot

Preparation

1. Whisk together buttermilk, chili-garlic sauce, Frank’s, buttermilk, vinegar and salt. Add chicken and marinate overnight.

2. Preheat oven to 450 degrees. Spray wire rack with cooking spray.

3. Combine panko, flour, paprika, cayenne and salt in a large bowl.

4. Dredge chicken in flour mixture, shake of access and place on wire rack. Repeat with all chicken pieces.

5. Spray chicken breasts with cooking spray, making sure to hit all parts of the chicken.

6. Cook for 10 minutes. Take out, turn chicken pieces over, spray again, and return to oven for another 5 minutes, or until all pieces are golden brown and chicken reaches 155 degrees.

7. Meanwhile, in a small food processor add ingredients for gorgonzola dip. Process until smooth.

8. When chicken strips are done, with a pastry brush, brush strips with Frank’s Red Hot. Serve with gorgonzola sauce and carrot and celery sticks.

Credit: Foodista

Boeuf Bourgignon

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March 13, 2021

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Beouf Bourginon –
from a variety of sources including Julia Child, Clotilde Dusoulier and Robert Carrier.
The wine used can be a good Burgundy, a young Chianti or even Pinot Noir. I’ve used Renault cognac here. Different recipes use different amounts of wine and beef stock, and then there are recipes which don’t use stock at all. Ideally use equal amounts of red wine and beef stock (about 2-3 cups each). However, since I ran out of cognac, the recipe below uses only about 1 cup of it.
The beef chunks need to be dried in paper towels; any dampness will prevent them from browning. The consistency of the stew depends on your taste really. i wanted something runny instead of thick and gravy-like so I added about 1 tablespoon of flour. If you require the gravy to be thick, increase the amount of flour to 2 tablespoons and for the last 20 minutes of cooking time in the oven, remove the lid and turn up the oven temperature.
Boeuf Bourgignon is best with steamed rice or crusty bread. Can be served with buttered noodles as well.

Ingredients

1 pound button mushrooms, quartered

2 tbsp butter

2 strips of un-smoked bacon, chopped

1 tbsp olive oil or vegetable oil

3 pounds well-trimmed boneless beef chuck, cut into 2â€³ cubes

1 medium yellow onion, finely chopped

2 medium shallots, finely chopped

2 medium carrots, sliced

Salt and freshly ground black pepper, to taste

1 tbsp flour (see head note)

1 cup cognac, (see head note)

3 cups beef stock (see head note)

2 tbsp unsweetened cocoa powder

2 garlic cloves, minced

2 teaspoons fresh thyme

1/4 cup fresh flat-leaf parsley leaves, roughly chopped

1 tbsp tomato paste

1 bay leaf

Preparation

1. Preheat oven to 160 °C (325 °F).

3. In a deep-bottomed pot/cesserole, sautÃ© the bacon in 1 tbsp oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Reheat the pan until fat is almost smoking before you sautÃ© the beef. SautÃ© the beef in the bacon fat in batches making sure not to crowd the pieces (the pieces need to brown on all sides, not sweat). Add the browned pieces of beef to the bacon. Lower the heat to medium. In the same fat, add the onions, shallots and carrots. Cook till the carrots soften. Add the cooked veggies to the beef and bacon. Pour out the sautÃ©ing fat.

4. Return beef to the casserole. Then sprinkle on the flour and toss to coat the beef lightly with the flour. Stir everything around till the flour is cooked and no white traces of it remain. Add the bacon and veggies and season with salt and pepper. Stir in the cognac and enough stock so that the meat is barely covered. Add the garlic, thyme, parsley, tomato paste and bay leaf. Bring to simmer on top of the stove. Cover the casserole and set it in the oven. Cook for 2 1/2 to 3 hours. About 1 hour into the cooking add the mushrooms and stir in the cocoa powder. Return to the oven. The stew is done when the meat is fork-soft.

Credit: Foodista

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Braised Bean Curds

Ingredients

Preparation

Bourbon Grilled Pork Chops â€¨with Peach Barbecue Sauce

Ingredients

Preparation

Bouillabaisse: A Delicious Fisherman’s Stew Originating in France

Ingredients

Preparation

Boom Boom Beef Enchiladas

Ingredients

Preparation

Boneless SautÃ©ed Chicken Thighs with Sage and Spaghetti

Ingredients

Preparation

Boneless Chicken with Leeks and Lemons

Ingredients

Preparation

Boneless Chicken Thighs With Peaches & Fresh Basil

Ingredients

Preparation

Boneless Chicken Breast with Tomatoes and Capers!

Ingredients

Preparation

Boneless Buffalo Strips

Ingredients

Preparation

Boeuf Bourgignon

Ingredients

Preparation

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