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Orzo with Basil Butter, Peppers, Tomatoes great flavor

CWEB

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September 17, 2020

Orzo with Basil Butter, Peppers, Tomatoes great flavor

Orzo pasta is not only easy to prepare but very versatile. It can be prepared ahead of time. Enjoyed at room temperature or hot. Any sauce is just perfect with it.

In this recipe, the basil butter gives the pasta a great flavor. The garlic has just a small hint and with the lemon zest, all the flavors blend well.

Ingredients

FOR BASIL BUTTER

8 tablespoons unsalted butter

4 tablespoons fresh basil leaves

1 garlic clove, grated

zest of a whole lemon

FOR ORZO PASTA

2 cups orzo pasta cooked in boiling salted water to al dente

1/2 cup cherry tomatoes, halved

1/2 cup bell peppers cut into strips

1/2 cup assorted olives – preferably pitted under oil

1/2 cup parsley chopped

1 cup arugula salad

Preparation

1 In the food processor combine all the basil butter ingredients and pulse until blended and the basil is well chopped and integrated into the butter.

2 Toss the cooked orzo with ½ to ¾ of the basil butter, depending on how buttery you like it. Add the remaining ingredients and garnish with arugula.

3 Serve hot or room temperature.

Credit : Giangi Townsend

Copycat Chick-Fil-A Chicken Sandwich recipe you need in your life

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September 17, 2020

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Copycat Chick-Fil-A Chicken Sandwich recipe you need in your life

A copycat Chick-fil-A crispy chicken sandwich recipe you need in your life.

Ingredients

For the Marinade:

4 small-medium organic chicken breast

1/2 cup dill pickle juice

1/3 cup cold water

For the Coating:

1/2 cup milk

1 large egg

1 cup all-purpose flour

2 tablespoons confectioners’ sugar

1/2 teaspoon baking powder

1/2 teaspoon paprika

1 teaspoon freshly ground black pepper

1/2 teaspoon chili powder

1/2 teaspoon sea salt

For the Chick-fil-A Special Sauce:

1/2 cup mayonnaise

1 teaspoons dijon mustard

2 teaspoons yellow mustard

2 teaspoon smoky barbecue sauce

1 1/2 tablespoons honey

1 1/2 teaspoons freshly squeezed lemon juice

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/4 teaspoon salt

For the Sandwich:

4 standard size hamburger buns, lightly toasted

2 tablespoons salted butter

Iceberg lettuce

1 beefsteak tomato, sliced

Dill pickle slices

peanut oil, for frying

Preparation

1 For the Marinate: Place the pickle juice and water in a shallow glass dish. Add the chicken breast and marinate in the refrigerator for 30 minutes rotating once.

2 For the Coating: In a small another mixing bowl add the milk and egg and blend well. Set aside.

3 In a larger mixing bowl add the flour, confectioners’ sugar, baking powder, paprika, black pepper, chili powder and salt. Mix well and set aside for later.

4 For the Special Sauce: In another small mixing bowl (or glass jar) add the mayonnaise, dijon mustard, yellow mustard, barbecue sauce, honey, lemon juice, garlic powder, paprika and salt. Mix to blend and refrigerate until needed.

5 In a medium saucepan add about 2 cups peanut oil and place over a medium high flame. Using an instant read thermometer, heat oil to 350 degrees F. Line a baking sheet with paper towels and set near your work station.

6 While the oil is heating, coat the chicken. Working one piece at a time, remove the chicken from the marinade and dredge the chicken breast completely in the egg mixture. Next coat the chicken in the flour-mixture. Now take the coasted chicken and dredge it again the in the egg-milk mixture followed by the flour mixture for a double dipped coating. Place the coated chicken on a dinner plate and reserve. Now repeat this process with the remaining pieces of chicken until all pieces of chicken are coated.

7 Once the oil has reached the desired temperature, carefully place the chicken, 2 pieces at a time, into the in hot oil and fry for about 3-4 minutes on each side depending on the size of your chicken breasts. Using tongs, carefully remove the cooked chicken and place on the to paper towel lined baking sheet. Repeat this process with the additional chicken.

8 Assemble the Sandwich: Lightly toast and butter the sandwich buns. Place a generous dollop of Chick-fil-A special sauce on the toasted bun and spread evenly. Top with lettuce, tomato, chicken and dill pickles. Serve immediately.

Credit : Simmer + Sauce

Fresh Strawberry Shortcake also known as a Korean fresh cream cake

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September 17, 2020

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Fresh Strawberry Shortcake also known as a Korean fresh cream cake

Strawberry shortcake, also known as a Korean fresh cream cake, is a must make for July 4th.

Ingredients

For the Sponge Cake:

2 cups cake flour, loosely packed

2 teaspoons baking powder

1/2 teaspoon salt

6 eggs, room temperature, divided

1/2 cup sugar, divided

1/4 cup neutral flavored oil

1/2 cup milk

1 1/2 teaspoon vanilla extract

For the Simple Syrup:

1/2 cup sugar

1/2 cup water

For the Whipped Cream:

4 cups cold whipping cream

3/4 cup confectioner sugar

For the Filling:

2 pints fresh strawberries, sliced with 3 left whole (for garnish)

1/4 cup fresh blackberries (for garnish)

1/4 cup fresh raspberries (for garnish)

Preparation

1 For the Cake: Preheat oven to 350 degrees F. Line two 9-inch cake pan with parchment paper. Lightly grease and set aside.

2 In a large mixing bowl, sift the cake flour, baking powder and salt. Mix well and place near your work station.

3 In a small bowl, add the the egg yolks, 1/4 cup of the sugar, oil, milk, and vanilla extract. Set aside.

4 In the bowl of a kitchen mixer fitted with a whisk attachment add the egg whites and beat on high until you see foam starts to form. With the mixer running slowly pour in the remaining 1/4 cup of sugar and continuing mixing on high speed until you see stiff peaks form. Be careful not to over mix. Place near your work station.

5 Using a large rubber spatula mix in the dry ingredients into the egg yolk mixture in three parts until smooth Gently fold in the egg whites into the mixture and until well incorporated, without over mixing Once incorporated you should

6 Pour the batter into the prepared baking pans. Place the cakes in the oven and bake, rotating once, until set and a cake tester comes out clean, about 20-25 minutes.

7 Remove the cakes form the oven. Carefully run a paring knife around the edges of the can and invert the cakes cake onto wire cooling racks to cool completely.

8 For the Simple Syrup: In a small saucepan add the sugar and water, place over a high heat and bring to a boil until sugar is dissolved, and let it cool. Set aside.

9 For the Whipped Cream: Clean the kitchen mixer bowl out from earlier and fit with the whisk attachment. Add there whipping cream and beat on high until soft peaks begin to form. Reduce the speed and slowly add the confectioners’ sugar and continuing beating until the cream becomes thick and almost-stiff peaks form. Be very careful not to over whip the cream or it will break.

10 Assembling the Cake: Once the cakes have cooled, place on a cutting board, use a serrated knife to slice each cake layer lengthwise in half so you now have 4 layers in total. Carefully trim away the hard brown edges of the cake sides only.

11 Place one cake layer on a cake stand or serving platter with the cut surface facing up. Using a pastry brush, lightly brush with the simple syrup. Using an offset spatula, frost with about 3/4 cup of whipped cream. Arrange some strawberries on top of the whipped cream and cover with another cake slice. Repeat this step with two more layers. When you get to the last layer, brush lightly with simply syrup and top with whipped cream but do to add sliced berries

12 Continue to frost the cake until all the sides are frosted. Garnish with berries. Refrigerate until serving.

Credit : Simmer + Sauce

Puerto Rican Coquito rum based cocktail for Christmas

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September 16, 2020

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Puerto Rican Coquito rum based cocktail for Christmas

Puerto Rican Coquito, a rum based cocktail for Christmas Eve that’s even better than traditional eggnog.

Ingredients

1 (13.5-ounce) can full fat coconut milk (I prefer Goya)

1 (12-ounce can) evaporated milk

10-ounces sweetened condensed milk

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1/2 teaspoon vanilla extract

8 ounces white rum

6 cinnamon sticks, for garnish

Preparation

1 Using a kitchen blender, add the coconut milk, evaporated milk, condensed milk, cinnamon, cloves, nutmeg and vanilla extract. Blend on high for 1 minute.

2 Pour into a glass pitcher. Place in the refrigerator and allow to chill for at least 2 hours if not longer.

3 To serve: Mix gin the rum. Pour the coquito into small serving glasses (a little goes a long way), garnish with a cinnamon stick and serve.

Credit :Simmer + Sauce

Pork Pozole and hominy in a mildly spicy chile broth garnished with shredded cabbage

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September 16, 2020

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Pork Pozole and hominy in a mildly spicy chile broth garnished with shredded cabbage

Pork and hominy in a mildly spicy chile broth garnished with shredded cabbage, diced onion. See original recipe.

Ingredients

3 pounds boneless pork leg

2 25 oz. cans of hominy drained and rinsed

5 ancho chiles

5 guajillo chiles

1/2 white onion

3 arbÃ³l chiles optional, use if you want a spicier broth

3 cloves of garlic + 1 head of garlic

1 tbsp Mexican oregano

3 bay leaves

3 tsp sea salt + as needed

Preparation

1 Pork and Pork Broth

2 Place the pork, head of garlic a few bay leaves and half an onion in a large pot and just cover with water (about 6 cups).

3 Bring the water to a boil and then reduce the heat to a simmer. Cook for 45 minutes. The pork is done when you can easily pull it apart with your fingers. If the pork doesn’t pull apart easily after 45 minutes, cook for another 15 minutes.

4 When the pork is cooked remove it from the cooking liquid and set aside. Strain the broth into a bowl and set aside.

5 Shred the pork with your fingers into 1â€³ long pieces.

6 Chile Base

7 Remove the stems, seeds and veins from the chiles and discard.

8 Place the chiles, clove of garlic and 1/2 white onion in a pot and just cover with water (about 3 cups).

9 Bring to a boil and then turn off the heat. Allow the chiles to rest for 15 minutes to reconstitute them. Notice how the chiles have expanded and become pliable from absorbing the water.

10 Add the chiles, onion, garlic oregano and soaking liquid to your blender. Blend for 1 minute until smooth.

11 Strain the blended chile base. Discard the chile pulp that remains.

12 In a pot, heat 3 tablespoons of oil over medium high heat and pour in the chile base. Reduce the heat to a simmer.

13 Cook for 30 minutes until the base has thickened and darkened in color.

14 Hominy

15 Drain the canned hominy and rinse.

16 Put the rinsed hominy in a large pot and cover with 2â€³ of water.

17 Simmer while you are preparing the pork and chile base.

Credit : Mexican Food Journal

Linguine With Clams classic Italian summer dish

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September 16, 2020

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Linguine With Clams classic Italian summer dish

A classic Italian summer dish: linguine with clams.

Ingredients

3 pounds littleneck clams, scrubbed

8 garlic cloves, divided

2 tablespoons unsalted butter, divided

3/4 cup plain panko bread crumbs

1/4 cup, plus 2 tablespoons, Extra Virgin olive oil, plus more for drizzling

1 teaspoon grated lemon zest

3 oil-packed anchovy fillets

1/2 teaspoon red pepper flakes (optional)

1/2 cup dry white wine

1/2 cup clam juice

12 ounces linguini

1/2 cup fresh parsley, finely chopped, divided

Preparation

1 Fill a large stock pot with salted water and bring to a boil. Meanwhile, mince 3 of the garlic cloves and set aside.

2 Using a Dutch oven add 1 tablespoon butter and place over medium-high heat. When the butter is melted, add the bread crumbs and toast, stirring frequently until lightly golden, about 1-2 minutes. turn off the heat and add the minced garlic, lemon zest and parsley. Place in a small bowl and set aside.

3 Rinse out the Dutch oven and set aside. Using a parking knife, thinly slice the remaining 6 cloves of garlic. Place the Dutch oven back over a medium flame. Add the 1/4 cup olive oil and when hot, but not smoking, add the garlic and cook until fragrant and slightly golden, about 2 minutes. Add the anchovies and red pepper flakes, if using. Cook until the anchovies begin to break apart. Add the wine and simmer. Reduce the mixture by 1/2. Add the clams, stir well, cover and cook unto the clams open about 6 minutes. Using tongs, transfer the clams to a medium mixing bowl and cover with aluminum foil. Set aside.

4 By this point your water should be boiling, Add the linguini and cook till al dente, about 6 minutes. Do not drain the paste, reserve about 1 cup (or more) of pasta water. Using tongs, transfer the linguini directly to the Dutch oven with the clam liquid. Add 1/2 cup of the pasta water and clam juice and bring to a boil. Cook while stirring constantly reducing the liquid by 1/2 and until the sauce has thickened somewhat and is coating the linguini nicely, about 5 minutes. (Note: more pasta water can be added if need just do so in small amounts and readjust the seasoning to taste).

5 Remove from the heat and stir in the remaining parsley and 1 tablespoon butter. Add about 1/3 of the toasted bread crumb mixture to the linguini and mix well to combine.

6 To serve, divide the linguini among serving bowls, top with clams, sprinkle more bread-crumb mixture on top and drizzle lightly with olive oil.

Credit : Simmer + Sauce

Beef Chow Fun: Stir-Fried Fresh Rice Noodles

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September 16, 2020

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Beef Chow Fun: Stir-Fried Fresh Rice Noodles

Ingredients

½ pound flank steak

3 tablespoons plus 1 teaspoon soy sauce, divided

1 teaspoon cornstarch

2 tablespoons vegetable oil, divided

1 pound fresh rice noodles, pre-sliced

2 cups roughly chopped gai lan (Chinese broccoli)

½ medium carrot, peeled and julienned (about ½ cup)

½ cup bean sprouts

1 cup water

1 tablespoon hoisin sauce

Kosher salt

Preparation

1 Trim the flank steak of any large pieces of membrane. Cut the flank in half or thirds lengthwise, or with the grain. Depending on the total width of the flank, you may get two or three sections that are about 2 ½ inches wide. Cut these sections against the grain into â…›-inch slices. Put the sliced beef in a medium bowl. Add 1 tablespoon plus 1 teaspoon of the soy sauce and mix well. Add the cornstarch and mix well again. Set aside.

2 Preheat a wok over high heat until wisps of smoke rise from the surface. Add 1 tablespoon of the oil and heat until it starts to shimmer. Gently add the beef in a single layer. Sear for about 1 minute, then stir-fry the beef, breaking up any pieces that have stuck together. Remove the pan from the heat and transfer the beef to a medium bowl. Rinse the wok and dry with a towel.

3 Separate the noodles and set aside.

4 Return the wok to the stove and heat over high heat until wisps of smoke rise from the surface. Add the remaining 1 tablespoon oil and heat until it starts to shimmer. Add the gai lan, carrots, and bean sprouts, and stir-fry for 1 minute, or until soft. Add the water, the remaining 2 tablespoons soy sauce, and the hoisin, and stir to combine. Add salt to taste. (The sauce needs to be slightly over seasoned to accommodate the noodles.) Add the noodles and stir-fry gently, but quickly and thoroughly, until all the noodles have been coated with sauce, about 2 to 3 minutes. Serve immediately.

Credit :Sheri Wetherell

Fresh Herbs, Garlic and Salt Rub Perfect for your meats

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September 16, 2020

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Fresh Herbs, Garlic and Salt Rub Perfect for your meats

Grilling season is hhere and with it the use of rubs and fresh herbs.

Perfect rub for your meats, poultry, fish, pork. If using with a fillet or NY steak, rub some oil over the steak first, add a handful of these fresh herbs, garlic, and salt rub and sear. Sprinkle it over roasted potatoes, cauliflower, or any vegetables that you are making. Will last for months in the refrigerator or in the kitchen spice rack.

Another alternative and one of my pet peeves of cooking, is that I love to save all the fresh herbs when they are drying out. Cannot tolerate to throw them away. I dry them, put them all together in a ceramic jar. Add some sea salt and pepper that I crush with a pestle and mortar prior and used them as I go along when I am cooking. Either as a rub or just to add some extra flavor to my dish.

Ingredients

½ cup fresh rosemary, needles removed from stems

½ cup fresh sage leaves, discard stems

3 tablespoons fresh thyme leaves, discard stems

1 tablespoon oregano, discard stems

2 large garlic cloves, peeled

1 ½ teaspoon black peppercorns

½ cup fine sea salt

Preparation

1 Wash all the above fresh herbs and dry them well. In a food processor chop rosemary, sage, thyme, oregano, cloves, and black peppercorn until all the same size.

2 In a small bowl mix the above herbs mixture with the sea salt. Transfer to a jar with a tight lid.

Credit : Giangi Townsend

Tequila Shrimps with Prosciutto and Basil

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September 15, 2020

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Tequila Shrimps with Prosciutto and Basil

They taste as delicious as they look. Jumbo shrimps, or prawns if you wish, marinated with tequila, olive oil, and basil. Then wrapped in a basil leave and thinly sliced prosciutto di Parma. Grilled to perfection in a few minutes.

Very easy recipe to prepare. It can be enjoyed as a single appetizer or a main course with salad

Ingredients

1 cup tequila

1 cup olive oil

½ cup freshly squeezed lemon juice

2 tablespoons Dijon mustard

½ cup freshly chopped basil

a few rounds. of fresh cracked pepper

24 large shrimps, peeled, deveined and tails off

24 whole large basil leaves

24 thinly sliced prosciutto

Preparation

1 Combine tequila, olive oil, lemon juice, mustard, chopped basil, and pepper and pour over the shrimps in a shallow bowl to cover them. Marinade in the refrigerator for a couple of hours. If the marinated does not cover them fully, turn the shrimps once

2 On the stove heat up a grilling plate over high heat.

3 Remove the shrimps from the marinade and reserve the marinade. Wrap the middle of each shrimp first with a leave of basil and then with the prosciutto. Thread 4 shrimps lengthwise on each of 6 metal skewers. (if no metal is on hand, use bamboo skewers that you will have submerged in water for a couple of hours so they will not burn when grilling).

4 Grill the shrimps basting with the marinade for several minutes on each side. Serve immediately.

Credit :Giangi Townsend

Harissa Chicken with Peppers and Onions

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September 15, 2020

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This Lemon Harissa Chicken with Peppers and Onions is a tasty way to spice up your weeknight chicken dinner!

Ingredients

FOR THE CHICKEN AND MARINADE:

3 tablespoons extra virgin olive oil

4 garlic cloves, minced

2 tablespoons freshly squeezed lemon juice

2 tablespoons fresh rosemary, finely chopped

2 tablespoons paprika

2 tablespoons spicy Harissa

1 teaspoon salt and pepper

4 boneless skinless chicken breasts, cut into 1 1/2-inch cubes

3/4 cup plain Greek yogurt

Parsley, finely chopped for garnish

Sliced green and black olives for garnish, (optional)

Capers for garnish, (optional)

FOR THE ROASTED VEGETABLES:

2 tablespoons olive oil

1 yellow pepper

1 red pepper

1 red onion

1 teaspoon salt

1 teaspoon pepper

1 teaspoon paprika

Preparation

1 For the marinade, combine olive oil, garlic, lemon juice, rosemary, paprika, harissa, salt and pepper in a ziploc bag. Seal and mix the ingredients together.

2 Add the cubed chicken. Refrigerate for at least 3 hours and up to 6 hours.

3 Cut up the peppers and onions. Mix in 2 tablespoons of olive oil. Season with salt, pepper and paprika and mix together. Bake in a 400 degree oven for 18 minutes.

4 While the veggies are roasting, pour the chicken and marinade into a sauce pan and cook on medium until chicken temperature is 165 degrees, about 8-10 minutes.

5 Layer the roasted veggies over jasmine rice, then add the chicken and sauce. Finally add a dollop of Greek yogurt over the chicken, and garnish with parsley, sliced olives or capers.

Credit :Holly Sander

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Orzo with Basil Butter, Peppers, Tomatoes great flavor

Ingredients

Preparation

Copycat Chick-Fil-A Chicken Sandwich recipe you need in your life

Ingredients

Preparation

Fresh Strawberry Shortcake also known as a Korean fresh cream cake

Ingredients

Preparation

Puerto Rican Coquito rum based cocktail for Christmas

Ingredients

Preparation

Pork Pozole and hominy in a mildly spicy chile broth garnished with shredded cabbage

Ingredients

Preparation

Linguine With Clams classic Italian summer dish

Ingredients

Preparation

Beef Chow Fun: Stir-Fried Fresh Rice Noodles

Ingredients

Preparation

Fresh Herbs, Garlic and Salt Rub Perfect for your meats

Ingredients

Preparation

Tequila Shrimps with Prosciutto and Basil

Ingredients

Preparation

Harissa Chicken with Peppers and Onions

Ingredients

Preparation

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