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Homemade Chicken Afritada

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March 11, 2022

In addition to my reviews, I’ve decided I will blog about the food that I make, both homemade, and from cookbooks. Ever since college, cooking has become a way to relax. Once again, I love being creative and this is another form of it.
Chicken Afritada is a Filipino dish of chicken, potatoes, and bell peppers in tomato sauce. It’s tasty, especially with a side of rice. I’ve eaten this so many times growing up that I’m glad I obtained the recipe from my mom & now I can make one of the comfort foods I’ve loved so much.

Ingredients

1 pound chicken cut into serving pieces

1 teaspoon salt

1/8 teaspoon pepper

2 tablespoons cooking oil

1 medium onion, thinly sliced

14 ounces can tomato sauce

1/2 cup water

1 clove garlic, minced

1 teaspoon fish sauce (or soy sauce)

1 red or green bell pepper cut into strips

2 mediums potatoes, quartered

Preparation

1. Sprinkle meat with salt & pepper in a medium bowl, mix well & let stand for 20 mins in the fridge.

2. Heat oil in a medium pot. Brown meat over medium high heat. Pour off excess oil. Remove meat. Saute garlic & onion over high heat for 1 minute. Lower heat to medium, add meat mixture, tomato sauce, water, and fish sauce (or soy sauce). Cover and simmer for 40 minutes or until meat is tender.

3. Add potatoes and bell pepper. Simmer for another 15 minutes or until potatoes are done.

4. Serve hot over rice.

Credit: Foodista

Home Made Dry-Aged Sirloin Steak with Cheesy Roast Fingerling Potatoes

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March 11, 2022

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Home Made Dry-Aged Sirloin Steak with Cheesy Roast Fingerling Potatoes

We received Cook’s Illustrated – The Science of Good Cooking as a Christmas gift. One of the articles mentioned that one can dry-age beef in the refrigerator at home. Over the years, we have had occasion to eat dry-aged beef steaks a number of times and they are good; but they are expensive and impossible to get where we live now. So we gave it a try. Our observations are that the meat cut more evenly, was more tender and easier to chew, had a very good flavor and lost no juice to the plate. It was an excellent way to prepare steak. You can see the full process of dry aging on our blog.

Ingredients

2 sirloin steaks

12 oz fingerling potatoes, cut to the size of the smaller ones

½ C shredded Mexican cheese blend

1 T extra virgin olive oil

½ t granulated garlic

½ t fresh ground pepper

1 pinch red pepper flakes

2 T chopped fresh cilantro

2 T chopped fresh chives

2 large garlic cloves, chopped fine

2 green onions, chopped into ¼ inch pieces

Preparation

1. We wrapped each steak in three to four layers of cheese cloth. Then placed them on a small rack in the bottom of the refrigerator in the back corner of the bottom shelf where the temperature is 34* F. We left them there for four days then unwrapped them at dinner time. We proceeded to cook them in a lightly oiled (EVOO) cast iron skillet over medium-high heat.

2. We checked the internal temperature and flipped them after a minute or two and about one to two minutes after that the internal temperature was aver 130* F (140* F = medium rare). So we removed them and let them rest while we finished and plated the meal.

3. For the potatoes:

4. Place the cut potatoes, olive oil, pepper, salt, granulated garlic and red pepper flakes in a bowl and mix thoroughly.

5. Arrange potato mixture on a lightly oiled cookie sheet that will fit in you toaster oven if possible.

6. Bake at 400* F for 12 minutes or until almost fork tender.

7. Mix the cheese, chives, cilantro, fresh garlic and green onions and spread on top of the potatoes.

8. Bake for another 9 minutes at 400* F or until fork tender. Then remove and serve.

Credit: Foodista

Hk Style Crispy Roasted Pork Belly

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March 11, 2022

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This is simplified homemade version of Hong Kong style roast pork belly. Easy to make and taste as good as what normally serves in Hong Kong Chinese restaurants.

Ingredients

1 kilogram Pork Belly- about

Coarse salt

Seasoning

1 tablespoon Shaoxing wine/Cooking wine-

2 1/2 teaspoons Salt-

1/2 teaspoon Sugar

1/4 teaspoon Chicken Stock powder-

1 teaspoon Sand Ginger powder- optional

1 teaspoon spice powder ½- 1 — I put 1 tsp

Preparation

1. Wash the pork belly and remove any hair on the rind/skin, pat dry with paper towel.

2. Prick/poke the rind as many holes as possible, this is important step to make the rind crispy. I poke holes using the sharp tip of the veggie and fruit peeler.

3. Made a few slits on the meat for better absorption of seasoning..

4. First coat the rind and pork belly meat with cooking wine, then only marinate the meat with above seasoning but not the rind/skin.

5. Air dry the whole pork belly openly in the fridge with the rind facing upward. Ok to leave in the fridge for days until you wish to bake. Best to leave it for at least 1 day to have good crispy result.

6. Baking Step :

7. Wrap the pork belly with aluminum foil and place in a baking tray, make sure the height of the foil is 1 inch higher than the pork belly. Coat at least 1 inch thickness of coarse salt on the rind, this to make the water at the rind surface to evaporate to achieve crispy skin effect.

8. Pre-heat the oven at 230 degree celcius for 15 min.

9. Bake the pork belly at the center of oven for 50 minutes.

10. After 50 minutes, take out the pork belly and get rid of the coaarse salt.

11. Change the bake mode to grill and reduce the heat to 210 degree celcius and put back pork belly at higher rack of the oven to girll for another 20 minutes or until the rind is crispy.

12. From my experience the rind will start crackling after 15 minuets at grill mode.

13. Take out from oven and let it cool before served

Credit: Foodista

Hickory Smoked Sirloin Steak

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March 10, 2022

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Doins this week we felt like beef, and there is nothing better than a good 2 inch sirloin. We did up a Chipotle, garlic and black pepper rub for the steak. We followed that up with sweet corn, smoked sweet onions and garlic. Fresh asparagus was perfect with one of Patti’s good cheese sauces.

Ken built a fire in the wood stove even though it’s not cold, but so warm and cozy. He calls it “Fire for Effect”, I call it romantic. I put on some music and set out a bottle of Cabernet wine for him to open for me.

Ingredients

1 inch large 2 steak

Chipotle chili powder

Coarse ground black pepper

Sea salt

Garlic powder

Worcestershire sauce

inch Sweet onion, 1 slices

inch Bulb of garlic, cut half

Olive oil (or cooking spray)

Sweet corn, 1 each person, we prefer the white

1 pound Asparagus

1 jar Alfredo sauce

1 teaspoon white pepper

1 cup blue cheese

Preparation

1. Directions: Steak

2. Prep Time: 5 minutes

3. Cook Time: 20 minutes

4. Grill: Direct High Heat

5. Sprinkle a little Worcestershire sauce over the meat then shake your spices over it. Using your fingers, try to rub the seasoning into the meat as best you can. Keep in mind that you are trying to make a crust that will sear on/in to the steak. Think about your taste and season accordingly. I like lots of garlic, pepper, chipotle and a little salt. Set the steak aside while you enjoy a beer. Steaks are best cooked at room temperature so that they cook evenly. Use High Direct Heat 450- 500 degrees 7 to 9 minutes per side. This will vary with their size and how well done you want it. One this size it will be rare to medium rare.

6. Directions: Veggies

7. Prep Time: 5 minutes

8. Cook Time: 20 minutes

9. Grill: Indirect Low Heat

10. Slice your onions into 3/4” rounds, (I leave the skin on to help hold them together). Slice the garlic in half. Place the garlic on the grill with a folded piece of foil so it won’t fall through the grill if falls apart. Using a small cooking grate lay out the asparagus and onions giving them a spritz of olive oil. Salt and pepper the veggies to taste and place them on the grill over Low Indirect Heat around 300.

11. Let the veggies soak up the hickory for about a half hour or so until they are about done then turn the heat up to high. (Still use indirect heat.) As the temp is coming up watch your veggies because they won’t be able to take this kind of heat for long. I like to pull them when they are still a little crisp. Cover and place somewhere to keep warm, like the oven.

12. When the grill is screaming hot, add the steaks. I use a kitchen timer so I don’t lose track of time as I am enjoying a beer or three. (I have done that more than once) This is a Very Large Steak. You can see that it covers almost all our grill. I have a Very Large grill, too. But we like the left over’s for other recipes…

13. We call these recipes “Love the Second Time Around” and one will follow this one to show you what we did with the leftovers…

14. Directions: Cheese Sauce

15. Prep Time: 5 minutes

16. Cook Time: 3 minutes

17. Mix the Alfredo sauce and pepper in a microwave safe dish and heat on high for 1 ½ minutes. Stirring in the blue cheese, heat again for 1 ½ minutes. Remove, stir, let sit for a minute or so and serve. Keep in mind that heating times will vary on microwaves.

18. Directions: Corn

19. Prep Time: 0 minutes or as long as it takes to throw the corn in the microwave

20. Cook Time: 7 minutes

21. Put the corn in the microwave with the husk still on it. Two big ears will take about 7 minutes in ours. The green husks act as a steamer and it comes out perfect. If the husks are dry you can soak them in the sink for a while before you nuke them.

22. Preparing Grill: Low Indirect Heat

23. Preheat your grill to low heat (250-300) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

24. Preparing Grill: High Direct Heat

25. Preheat your grill to High heat (450-500). Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

26. Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

27. Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

28. Take it and run with it….

29. Enjoy,

30. Ken & Patti

Credit: Foodista

Hickory Smoked Rib Roast

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March 10, 2022

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Hickory smoked prime rib roast, garlic, onions and cold slaw, great stuff is all I can say…

Ingredients

Ingredients: Roast

Olive oil

Steak seasonings

Dry roasted garlic

Worcestershire sauce spray

Ingredients: Garlic

10 or more peeled garlic cloves

Rosemary

1 large sweet onion

Preparation

1. Directions: Roast

2. Rub the roast with olive oil and season to taste, rubbing your seasoning well into the meat. Secure the roast on the rotisserie and put it on the grill. Then grill for about 3 hours, keeping the heat around 300 or until an internal temperature of 140 is reached. Use a probe for this. At 140 the meat will be around medium- rare. I like it a little more on the rare side so I try for around 125- 130.

3. Remember that the meat will continue to cook for about 10 minutes after you remove it from the heat and let it rest. Don’t cut the meat until it has rested about 10 minutes. As the meat cools it absorbs the juices back into itself. If you cut it too soon all the juices will run out and the meat will be dry.

4. Preparing Grill:

5. Low Indirect Heat

6. Preheat your grill to low heat (250-300) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

7. Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

8. Directions: Garlic and onions

9. Not having any big bulbs for the grill I thought I would try to build a birds nest of rosemary and fill it with garlic like eggs. Cut the onions into ¾ inch or so slices and put on the grill with the garlic.

10. I sprayed a little olive oil on them and a shot of steak seasoning. Then, put it on a “cool spot” on the grill. I smoked them the last hour. I had the roast on at around 300 for about an hour. I gave it a shot of my Worcestershire sauce spray every now and then to keep things moist.

Credit: Foodista

Hickory Smoked Mexican Pork Chops, Grilled Asparagus, Green Onions

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March 9, 2022

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Hickory Smoked Mexican Pork Chops, Grilled Asparagus, Green Onions

This week I was thinking south of the border, not that that is anything new. I went down to the Mexican market to look around and see what they had good on sale. If you have never been to a Mexican market it is an experience. Everything is a bit different; first there is the way to loud Fiesta music, just makes your feet want to do their own thing. I’ll tell ya, a few times I have let them go to…Patti just gets back and watches. Most of the markets around here have a deli set up with a place to sit and eat when you come in the door. There is a lot of good stuff at good prices… we go sometimes just for lunch.

I really enjoy the way they marinate the meats and chicken, with either a dry or wet marinade, both are good. They cut the meat different, too. You never find a 2 inch steak of any kind. They cut everything thin, 1/4 — 3/8 of an inch. This also makes for a short cooking time. The regular prices are always good but unbelievable on sale. The pork chops I found for tonight were only six dollars and change. I don’t remember how many pounds, but it was a grill load. And it’s very good eating, when “Crash Test Dummies “come over they always load up.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to your taste. Take it and run with it….
Enjoy,

Ingredients

Ingredients: For Grill

Pork Chops

Bunch of Green Onions

2 Bunches Asparagus

Ingredients: Champagne Cheese Sauce

1/2 cup half and half

1 pound Velveeta cheese, cubed

1/4 cup blue cheese

1 bottle good champagne

2 tablespoons minced garlic

2 teaspoons black pepper

Preparation

1. Directions:

2. Clean the asparagus and give it a little spray of olive oil. I also sprinkled a little steak seasoning on them. You want to put these on first because they will take the longest to cook.

3. I let them go about 10 minutes on low heat, turning every 5 minutes. Then, I added the green onions doing the same for another 10 minutes. I pulled the asparagus and covered it to keep it warm and put the frozen fried potatoes in the oven and meat on the grill.

4. Directions: Patti’s Champagne Cheese Sauce

5. In a saucepan, melt cheese with the half and half. Open wine to check for freshness, taste to verify. Stir sauce until blended. Sample wine for bubble content, if it’s ok, add 1 cup to sauce. Add seasonings to sauce. Stir to blend, sample wine and continue to stir until you and the sauce are smooth and bubbly…

6. Preparing Grill: Medium Low Direct Heat

7. Preheat your grill to medium low heat (300). Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this.

8. Note: you can add your hickory directly to the grill or you can use foil smoke packets.

9. Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Credit: Foodista

Hickory Smoked London Broil

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March 9, 2022

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I know that we are cooking for 2 and this is a big London broil.
But, think about leftovers going into a beef stroganoff bringing in all the flavors of the grill. You want to talk about good! But that’s another recipe…

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to your taste.
Take it and run with it….Enjoy, Ken & Patti

Ingredients

1 large London broil

2 tablespoons minced garlic

2 tablespoons coarse black pepper

Salt to taste

Olive oil

Worcestershire spray

Preparation

1. Preparing Grill:

2. Preheat your grill to medium high heat (350-450). Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this.

3. Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

4. Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

5. Directions:

6. Drizzle both sides of the meat with the olive oil and rub in your seasoning.

7. Place over direct heat on the grill for 7 — 8 minutes per side.

8. Remember that if the meat sticks to the grill when you try to turn it, it is not ready. Give it another minute or so and it will turn easily.

9. Cooking times will vary from grill to grill and with the size of the meat. On my grill 7-8 minutes per side is medium rare.

10. Also keep in mind that London broil is one of the most difficult pieces of meat to do. It has to be done HOT & FAST or you end up with “Soul of Shoe”.

Credit: Foodista

Herb Roasted Chicken with Apples and Onion

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March 9, 2022

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Herb Roasted Chicken with Apples and Onion

Easy and delicious, here is a unique recipe for roasted chicken!

Ingredients

1 — 3 1/2 to 4 Pound Frying Chicken

1 Large Sweet Onion, peeled and cut into eighths

4 Apples, washed, cored and cut into sixths

2 Tbsp. Olive Oil

1/8 Cup Water

2Tbsp. Oregano

2Tbsp. Rosemary

2Tsp. Garlic Powder

2Tsp. Black Pepper

Preparation

1. Heat oven to 375 degrees.

2. Rinse chicken and dry inside and out with paper towels. Place in a large roasting pan. Season with half of the herbs and spices

3. Peel and cut onion into eighths. Place in bowl with the olive oil, water and the remainder of the herbs and spices. Mix well. Arrange around the chicken

4. Bake for 45 minutes.

5. Core and cut apples into sixths. Remove chicken and onion from oven and add apples.

6. Return to oven and bake for another 45 minutes or until chicken is browned and meat thermometer inserted into the thickest part of the chicken registers 180 degrees.

7. Serve with baked yams or potatoes and a tossed salad.

8. Serves 4

Credit: Foodista

Herb Infused Flat Roasted Chicken

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March 8, 2022

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Chicken: easy, affordable, delicious! When you roast your chicken flat, you save some time, roasting and it’s also easier for carving.

Roasted chicken is so festive- cut it into pieces and served with roasted potatoes and a side of broccoli and lemon wedgies.

Ingredients

Ingredients for herb butter melt:

4 tablespoons unsalted butter

1 teaspoon Vegeta

1/4 teaspoon ground turmeric

1 teaspoon crushed dry sage

1 teaspoon crushed dry rosemary

1 teaspoon crushed dry thyme

1/2 teaspoon crushed cumin seeds

1/2 teaspoon crushed chili peppers

1/2 teaspoon yellow mustard seeds

1 teaspoon crushed coriander seeds

4 garlic cloves, grated

4 1/2 pounds whole chicken

1 teaspoon salt

1/2 teaspoon black pepper

10 small potatoes

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Preparation

1. Directions for herb butter melt:

2. Melt the butter, add the herbs, Vegeta, and garlic. Toast for 2-3 minutes until the aroma comes up.

3. Directions:

4. Cut the chicken open through the back bone and wash it thoroughly. Dry the chicken well with towel paper, and sprinkle with salt and black pepper.

5. ALWAYS WASH YOUR HANDS WELL AFTER HANDELING RAW CHICKEN!!!

6. Scrub the potatoes well and cut the them into halves. Sprinkle with salt, black pepper, onion and garlic powder and toss to combine.

7. Lift the chicken skin and generously rub the herb butter melt under the skin and also over the whole chicken.

8. Lay the chicken flat on a baking sheet and roast in 425*F preheated oven for 30 minutes.

9. After 30 minutes arrange the potatoes around the chicken and roast for an additional 40 minutes. In the last 20 minutes, put your chicken under an aluminum foil tent.

10. Let the chicken rest for 10 minutes before you serve it!

Credit: Foodista

Hearty, Healthy Beef Stew

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March 8, 2022

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This was my first attempt, knowingly anyway, to use a Mirepoix.

Ingredients

4 teaspoons olive oil

1 carrot, minced

1 stalk celery, minced

1 small onion, minced

1 1/4 pounds stew meat

2 cloves garlic, minced

14 ounces can diced tomatoes

3/4 cup red wine

1 1/2 teaspoons fresh thyme, minced

2 bay leaves

12 pearl onions

3 carrots, peeled and cut into 1-inch chunks

5 mediums potatoes, peeled and cut into 1-inch chunks

1 1/2 cups peas (if frozen, thawed)

3 tablespoons fresh parsley, minced

Salt and pepper to taste

Preparation

1. In a medium dutch-over or heavy soup pot, heat oil over medium-high heat. Saute minced carrots, celery an onions until translucent, about 5 minutes.

2. Add beef and garlic, saute until browned, about 5 minutes.

3. Add tomatoes, wine, thyme, bay leaves, and salt and pepper to taste. Reduce heat to low simmer and cook, partially covered, for about 45 minutes.

4. Add pearl onions, carrots, potatoes and 1.5 cups hot water. Cook covered and additional 45 minutes.

5. Add peas and cook an additional 5 minutes.

6. Add parsley and salt and pepper to taste. Discard bay leaves and serve with a hearty bread.

Credit: Foodista

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