In this video I show you how to sharpen a Tourne knife. I am doing this video by request by many of my foodies and gourmet home chefs on how to sharpen this one of the most difficult knives to sharpen in the culinary world. I hope you enjoy this video!
In this recipe I show you how to make a butterbean veggie burger that is loaded with flavor and protein for those who are vegetarian or for those who just want an alternative to meat once in a while. The recipe can be found below. Enjoy!
1 1/2 CUPS OF ALLEN'S BUTTER BEANS 15oz can
1/2 to 1 BROWN ONION CHOPPED FINELY AND FRIED SEPARATELY OR EQUAL AMOUNT OF FRIED SHALLOTS
1/2 TO 3/4 CUP CHOPPED CRIMINI MUSHROOMS FRIED SEPARATELY WITH THE ONIONS
1 1/2 TO 2 TBSP. FINELY CHOPPED CHILLI OR JALAPENO PEPPER FRIED SEPARATELY WITH THE MUSHROOMS AND ONIONS.
2-4 CLOVES OF GARLIC MINCED AND FRIED WITH THE JALAPENO, MUSHROOMS AND ONIONS.
1/2 CUP WALNUTS MINCED UP FINE/ROUGH TO BE ADDED TO BATTER AFTER IT'S MADE OR MIXED NUTS WILL DO.
A HANDFUL OF SHREDDED CHEESE OF YOUR CHOICE FOR THE BEAN BURGER MIX
SOME SESAME SEEDS TO TASTE IS OPTIONAL
1 EGG AND ONE YOLK OF AN EGG
4 SLICES OF MONTEREY JACK ONE FOR EACH BURGER
3-4 OZ BREADCRUMBS
1/2 TSP. CUMIN
1/2 TSP. THYME DRIED
1/2 TSP. DRIED ROSEMARY
1/2 TSP. DRIED OREGANO
SALT AND BLACK PEPPER TO TASTE
ENOUGH FLOUR FOR DREDGING
PITA BREADS OR SOME KIND OF GOURMET ROLL OR FLATBREAD FOR SERVING ON
OPTIONAL: DON'T SERVE ON BREAD MAKE A NICE SPINACH OR BABY LETTUCE SALAD
METHOD:
PEEL AND DICE THE ONION AND GARLIC THEN FRY IN A PAN WITH OIL FOR 3 MINUTES.
DICE UP THE MUSHROOMS AND JALAPENO ADD TO THE PAN TO FRY FOR ANOTHER 2 MINUTES.
NOW ADD IN THE THYME, CUMIN, ROSEMARY, OREGANO, SALT AND BLACK PEPPER.
NOW ADD THIS MIXTURE TO A MEDIUM/LARGE BOWL.
ADD YOUR BUTTER BEANS NOW ALONG WITH THE BREADCRUMBS AND EGG AND MIX ALL TOGETHER
MAKE SURE TO CRUSH UP THE BEANS WELL BUT NOT TO SMOOTH AS YOU WANT SOME TEXTURE IN THIS MIXTURE.
ADD YOUR SHREDDED CHEESE NOW AND MIX IN WELL.
ALLOW MIXTURE TO STAND FOR 10-15 FOR FLAVORS TO MARRY.
GET SOME FLOUR ON YOUR BOARD.
TAKE HANDFULLS OF THE MIXTURE AND FORM INTO PATTIES USE THE FLOUR TO MAKE IT HANDLE EASIER.
THE FLOUR ON THE OUTSIDE IS A GOOD WAY TO MAKE FOR A GOLDEN CRUST ON THE BURGER.
FRY THE BURGER FOR 2-3 MINUTES ON EACH SIDE IN ENOUGH OIL UNTIL THEY ARE HOT ALL THE WAY THROUGH
AND GOLDEN CRISPY ON THE OUTSIDE.
In this recipe I make some Indian food. I love Indian cooking and Indian recipes and this video is Allam Pachadi or ginger chutney used to make chicken wings that are just out of this world! The recipe is below. Enjoy!
Serves – 4 Preparation time – 5 mins Cooking time – 10 mins Ingredients:
Tamarind Juice – extracted from big lime size ball. Jaggery – 1 1/2 Tbsp or to taste Oil – 3 Tbsp Dry Red Chillis – 12 or more to taste Asafoetida (hing) – 1/4 tsp Salt – to taste Ginger (Chopped) – 1 Tbsp Turmeric – 1/4 tsp Cumin Seeds – 1/2 tsp Mustard Seeds – 1 tsp Fenugreek Seeds – 1/8 tsp Urid Dal – 1 Tbsp split and washed white urid dal Curry Leaves – 2 Sprigs
Process:
Heat oil in medium pan. Add methi seeds. Add mustard seeds Allow them to pop completely. Add Cumin Seeds, dry red chillies and fry till chillies become slightly dark. Add turmeric powder, urid dal, ginger and fry for 15 secs. Add Asafoetida, curry leaves and fry for 5 secs. Remove the fried ingredients from the pan and cool completely. In a blender add the tamarind pulp, jaggery, salt, fried ingredients and blend till smooth. (use water if required)
Depending on how many chicken wings you decide to make you may need to double or even triple this recipe accordingly.
These two recipes are Black Olive Pate' (nero patè d'oliva ') and Green Olive And Artichoke Pate' (verde oliva e carciofo pate ') These recipes are delicious and go well spread on meat of any kind as well as mixed in with pasta, noodles or rice. Fantastic on toasted bread and as a base on a bruschetta! The recipes are below. Enjoy!
The Knives I Use In My Kitchen http://goo.gl/xjNp7I
Ingredients For Black Olive Pate' 6 oz drained and pitted black olives. 4 fillets of salted anchovies 2 tablespoons salted capers washed 1 Tablespoon of fried shallots or onion of any kind will work. 3 Cloves of garlic. 1/2 to 1 Tsp. Black pepper. 1 Tsp. Crushed red chili flakes. 1 cup of extra virgin olive oil
Method: Place all of the ingredients except the olive oil in a food processor. Pulse the ingredients down a bit. Then slowly add some olive oil in a bit at a time and pulse. You want the pate' to be firm and not runny that is why you add oil in a little bit at a time.
Ingredients For Green Olive And Artichoke Pate' 6 oz pitted green olives you can use the one's with the pimento in them if you want. 3 Tbsp. capers, drained 4 Fillets of flat anchovies. 1 Tbsp. chopped fresh cilantro or basil. 1 Tbsp. fresh lemon juice 2-3 Tsp. spicy brown mustard. 1 Tsp. black pepper 1/2 to 1 Tsp. crushed red chili flakes. 1 Tsp. oregano 3-4 garlic cloves, minced 1 Cup olive oil. 1 (14-ounce) bag or can of unmarinated artichoke hearts.
Method: Place all ingredients in the processor except for the olive oil and pulse it down.
Then slowly add the olive oil a few drops at a time until the desired consistency. You want it firm and not runny. Enjoy!
In this video I am going to be doing some knife sharpening. You have seen me show you how to sharpen a knife in the past but this is going to be a bit different as this is going to be how to sharpen large blades. In this video I am going to show you how to sharpen a machete! Enjoy!
The Knives I Use In My Kitchen
http://goo.gl/xjNp7I
Anchovies are one of those foods that are unfortunately misunderstood. Too many people hate anchovies, and while an aversion to them may be understandable, the stigma that surrounds them is undeserved. This is Alici Marinati or Alici Marinate. This is Italian marinated anchovies. A very special starter that you only find in the finer Italian restaurants. Watch and enjoy! The recipe can be found below.
2 LBS OF FRESH ANCHOVIES.
2 CUPS OF EITHER WHITE OR RED WINE VINEGAR ENOUGH TO COVER THE ANCHOVIES.
1-2 CUP EXTRA VIRGIN OLIVE OIL OR JUST ENOUGH TO COVER THE ANCHOVIES.
4 CLOVES OF GARLIC FINELY MINCED.
CRUSHED DRIED OREGANO TO TASTE.
RED CHILI FLAKES TO TASTE.
CRUSHED SEA SALT TO TASTE.
CRUSHED BLACK PEPPER TO TASTE.
FINELY CHOPPED MINT OR ITALIAN FLAT PARSLEY.
SOME LEMON WEDGES WHICH ARE OPTIONAL AS A LITTLE SPRITZ BEFORE SERVING.
SOME FINELY SLIVERED ONION TO USE DURING MARINATING OR SLIVERED ON TOP BEFORE SERVING.
(THIS USE OF ONION LEANS A LITTLE CLOSER TOWARD THE SPANISH VERSION OF THIS DISH CALLED "BOQUERONES")
OPTIONAL: CAPERS ON THE PLATE BEFORE SERVING.
INSTRUCTIONS:
1. CLEAN THE ANCHOVIES BY PULLING THE HEAD DOWNWARD TOWARD THE BELLY OF THE FISH FROM THE GILL FLANGE THIS WILL REMOVE THE HEAD AND THE GUTS.
2. THEN WITH YOUR FINGER YOU CAN SPLIT THE ANCHOVY THE REST OF THE WAY DOWN AND RINSE THEM WELL.
3. THEN YOU REMOVE THE SPINE FROM THE TAIL SECTION OF THE ANCHOVY USING YOUR INDEX FINGER AND THUMB AND PULL THE SPINE DOWNWARD TOWARD THE HEAD TO REMOVE THE SPINE COMPLETELY.
4. NOW LAY THE ANCHOVIES OUT IN A GLASS BAKING DISH AND ADD ENOUGH RED/WHITE VINEGAR TO COVER THEM.
5. DEPENDING ON HOW BIG THE BAKING/CASSEROLE DISH IS YOU MAY HAVE ONE OR MORE LAYERS OF ANCHOVY TO COVER WITH YOUR VINEGAR.
6. PUT A COVER OR USE PLASTIC WRAP TO COVER THE ANCHOVIES AND PUT IN REFRIGERATOR FOR A MINIMUM OF 5 HOURS AT ROOM TEMPERATURE TO COOK IN THE ACID OF THE VINEGAR. IF YOU WANT TO BE ABSOLUTELY SURE THEN MARINATE 12-24 HOURS IN THE FRIDGE.
7. WHEN READY TAKE THE ANCHOVIES OUT OF THE FRIDGE IF YOU PUT THEM THERE AND DRAIN THE VINEGAR FROM THE BAKING DISH. LAY THE FISH ON A CUTTING BOARD AND DRY THEM WITH PAPER TOWELS OR CLEAN DISH TOWEL.
8. PLATE THE ANCHOVIES IN A DECORATIVE FASHION ON THE PLATE.
9. NOW TAKE A LITTLE OF YOUR MINCED GARLIC AND RUB A TINY BIT ON EACH ANCHOVY.
10. NOW SPRINKLE THE ANCHOVIES WITH SOME SEA SALT, BLACK PEPPER, RED CHILI FLAKES AND CRUSHED OREGANO AND AN OPTIONAL LEMON SHPRITZ..
11. NOW DRIZZLE SOME EXTRA VIRGIN OLIVE OIL OVER THE ANCHOVIES AND SERVE.
OPTIONAL: ADD SOME CAPERS TO THE PLATE BEFORE DRIZZLING OLIVE OIL ON TOP.
OPTIONAL: ADD SOME SLIVERED ONIONS TO PLATE BEFORE DRIZZLING WITH OLIVE OIL.(THIS IS MORE THE WAY THE SPANISH MAKE MARINATED ANCHOVIES CALLED "BOQUERONES."
NOTE: MAKE SURE THERE IS ENOUGH OLIVE OIL ON THE PLATE OF ANCHOVIES SO THAT YOUR GUESS CAN SPOON SOME OF THE OIL ONTO THEIR PLATES WITH THE ANCHOVIES AND GIVE THEM SOME BREAD TO MOP THE PLATE UP WITH. YUM!
This is a nice variety of Kimchi made the Vietnamese way! This version is spicy and very aromatic due to the use of lemongrass and kaffir lime leaves! If you like Kimchi then you will love this version. The recipe can be found below.
Ingredients:
1/2 head of napa cabbage cut into 1 inch slices.
1-2 cucumber peeled and core removed, cut into slices.
1 carrot peeled and julienned.
1 red onion or shallots slivered.
Some slivered scallions.
1-2 Tsp finely chopped lemongrass or some lemongrass stalk the white part only.
Zest of 2-3 Kaffir limes or 5-6 Kaffir lime leaves.
2-3 tsp salt.
2-4 cloves garlic peeled.
1 piece ginger thumb-sized, peeled
4-6 bird-eye chilis or equivalent amount of chili flakes
2 tbsp brown sugar
2 tbsp fish sauce
2 tbsp rice/wine vinegar 5%
This is a gluten free and vegetarian pasta dish that anyone can eat and enjoy especially if you are gluten free or vegetarian. The products in this dish are so good that even someone who is not vegetarian nor vegetarian will not know. I hope you make this dish. The recipe can be found below. Enjoy!
Pasta With Artichoke hearts sausage and gorgonzola cheese
12-16 oz. oil-marinated artichoke hearts or frozen artichoke hearts.
1 Lb Vegetarian soy protein Italian sausages.
8oz of Gorgonzola cheese or your choice of Italian cheese.
2--4 tablespoons olive oil
1 Slivered brown onion.
4-6 tablespoons minced garlic
2 28-oz. cans plum tomatoes, crushed
3 tablespoons tomato paste
1 1/2 teaspoon dried basil
1 1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon crushed red pepper
Salt and freshly ground white or black pepper to taste
1-2 Tbsp. Lemon juice(Optional)
1/2 to 1 teaspoon sugar to balance the acids in the tomato sauce and lemon juice if the lemon juice is used.
16 oz package of gluten free pasta of choice. I am using brown rice and quinoa pasta.
Drain artichokes and cut them in half lengthwise if using marinated.
Or if using frozen just defrost them.
Cut vegetarian Italian sausage into 1/4- 1/2 inch sized pieces. Heat 2 tablespoon Olive Oil over medium high heat and add sausage cook until brown on all sides then remove and set aside.
Add onions, mushrooms and cook until onion is softened and starting to caramelize.
Add the garlic during the last two minutes.
Stir in the crushed plum tomatoes, tomato paste, basil, oregano, rosemary, sugar and red pepper flakes. (Rub the herbs quickly between you hands to release their oils, before adding)
Simmer medium high 10-15 minutes then add 2nd can of sauce.
Simmer, uncovered for 45 minutes adding some chicken stock if needed to keep the sauce running.
Add 1-2 Tsp. sugar if desired to balance acid in the sauce
Add the artichoke hearts and simmer for 5-10 minutes, stirring occasionally.
Add salt and pepper if needed. Adjust sweetness, if needed.
Now let sauce simmer on low as you cook your gluten free pasta according to instructions.
Once the pasta is done it is your choice as to how you want to serve this dish. You can plate the pasta on a large charger and pour the sauce on top and serve family style or plate pasta individually and sauce over the top as necessary and serve. Top with gorgonzola or your choice of Italian cheese.
I have been making a lot of curry recipes lately that I was contacted by some viewers in Malaysia and Thailand asking me to make the curry paste that is used in curry recipes instead of using the "bagged" stuff. So this week here is my take on Panang Red Curry Paste. The recipe can be found below.
The Knives I Use In My Kitchen
http://goo.gl/xjNp7I
How to Make Panang Curry Paste (Nam Prik Kaeng Phanaeng)
15-20 Dried Chilies use all large or all small dried chilies or combo of each depending on your spice level.
1 tsp coarse sea salt.
1 tsp toasted cumin seeds toasted.
1.5 tsp toasted coriander seeds.
1/2-1 Tsp black/white peppercorns depending on your spicyness level
1-2 Cardamon pods toasted unitl browned.
3 Tbsp chopped lemongrass
1 Tbsp chopped ginger
2-4 Whole curry leaves they are very strong.
4-5 Kaffir lime Leaves or Lime peel can be substituted.
1 tsp cilantro/coriander root or cilatro stems and leaves at 2 Tbsp.
4 Tbsp chopped garlic
1/2 cup chopped shallots or purple onion
1-2 tsp shrimp paste the hard stuff from the brick. Blacken shrimp paste.
1 Tbsp fish sauce
2 Tbsp toasted candlenuts ground
1-2 Tsp. sugar depending on how much sweet you want if at all.
1/4 to 1/2 Tsp. Cinnamon
1/4 Tsp. nutmeg is optional.
Optional: Paprika to add more red color if desired.
Just enough water to keep it all moving in the blender/processor
Preparation:
Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste.
If too thick, add a little bit or water at a time to keep the mixture moving or you could add some coconut milk to help blend ingredients but then the paste will not last as long in the fridge as the coconut milk will turn before the other ingredients go bad.
Note that it will taste very strong at this point. The curry paste will mellow out when you add coconut milk and other ingredients to make a curry recipe.
This paste would be excellent on the BBQ on meat. This paste can make a killer grilled cheese or Quesadilla. The uses for this paste are just about unlimited! Enjoy!
These two dishes are from Malaysia. The first one is from the second largest state in Malaysia called Sarawak and this is Umai Udang but is pronounced Umei Udang and this is Sarawak Prawn Ceviche and the second dish is Sambal Udang which comes from Malaysia and is a spicy prawn dish that can be eaten by itself or put on rice, noodles or in soups! Both are delicious and I hope you enjoy them both! The recipe for both can be found below.
Link to that KILLER indoor grill I use: http://amzn.to/1nOGV1A
The Knives I Use In My Kitchen http://goo.gl/xjNp7I
The Gear I Use To Sharpen My Knives: DMT W6X: http://amzn.to/1anfp2A DMT W6F: http://amzn.to/15hhl74 DMTW6CP: http://amzn.to/15hhyaq DMT W6E: http://amzn.to/1bSILDL
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Umai Udang Recipe
Ingredient: 250gm/ 8 oz or 500 gm/ 1lb prawn (de-shelled and de-veined) 2 cups of lime juice 11/2 to 2 red onion (sliced finely) 2 Shallot (pounded) 4+ Cloves garlic finely minced. 1-2 inches Ginger sliced finely or minced 1/2 Red Chillies(sliced finely) 1 Tbsp finely, finely minced lemongrass. 1 Tsp. Coriander seeds or ground coriander or curry leaves. 1 Bird Eye's chillies or to suit(sliced finely) Salt/fish sauce and sugar to taste
Method: 1. Clean the prawn thoroughly. Towel dry. 2. Pour the lime juice over the prawn and mixed thoroughly. 3. Check whether the prawn is cooked. Add more lime juice and keep in refrigerator if necessary. 4. Add the rest of the ingredient and season to taste. Put back in refrigerator for at least half an hour for the flavour of the seasoning and ginger to be infused in the umai. 5. Serve cold.
Sambal Udang Recipe
1LB LARGE SHRIMP/PRAWNS SHELLED AND CLEANED 8 SHALLOTS 4 to 6 TBSP. PEANUT OIL 1 SMALL RED ONION(OPTIONAL) 2 plum TOMATOES QUARTERED(OPTIONAL) OR EQUIVALENT AMOUNT OF CANNED CHOPPED TOMATOES. 1 TO 3 TBSP TAMARIND CONCENTRATE DEPENDING ON AMOUNT OF TARTNESS YOU WANT. 1 to 3 TSP PALM SUGAR OR BROWN SUGAR DEPENDING ON HOW SWEET YOU LIKE. 2-3 TSP. BELACHAN OR BELACHAN PASTE. 4-6 CLOVES OF GARLIC MINCED. 1 INCH PIECE OF GINGER FINELY MINCED. 7 Tbsp. CHILI PASTE. 1-2 2-3 INCH PIECES OF WHITE LEMONGRASS STALK BRUISED. 1/2 TSP GROUND TURMERIC. 1-2 TSP. SOY SAUCE OR FISH SAUCE. 6 Candlenuts or Macadamia or Hazelnuts.
TAKE YOUR SHALLOTS, RED ONION, GARLIC, GINGER, CANDLENUTS, CHILI PASTE AND BLEND TOGETHER IN A LARGE BOWL.
HEAT WOK ON HIGH. ADD OIL AND STIR FRY YOUR PASTE MIXTURE UNTIL TOASTED AND THE OIL BEGINS TO SEPARATE FROM THE PASTE MAYBE 5 MINUTES OR SO.
NOW ADD YOUR ONIONS, TOMATOES, TAMARIND, SUGAR AND SALT/FISH SAUCE TO TASTE AND STIR IN WELL. YOU WANT THE TOMATOES PIECES TO WELL STEWED SO YOU CAN MASH THEM UP A SPATULA OR YOU COULD USE PUREED TOMATOES ALLOW THE SAUCE TO THICKEN A BIT 3 TO 5 MINUTES. NOW ADD YOUR LEMONGRASS STALKS AND MIX IN WELL. NOW ADD YOUR TURMERIC AND MIX IN WELL. ADD SHRIMP NOW AND STIR FRY UNTIL THEY JUST TURN OPAQUE(DON'T OVERCOOK THEM) HINT: TURN OFF HEAT AND ALLOW THE SHRIMP TO ABSORB THE FLAVORS OF THE SAMBAL THEN SERVE ONTOP OF ASIAN NOODLE OF YOUR CHOICE OR RICE. THIS SAMBAL IS A FAVORITE TO BE SERVED WITH NASI LEMAK.
Here is a 40yrs old Sabatier Lion French Knife. At one point in time this companies cutlery was the finest a professional chef could get anywhere in the world. I am sorry to say that this is no longer true but this knife is one of the greats and I repaired it for my viewer Andrew in New York. Check the list of sharpening gear I use to fix this knife below.
The Knives I Use In My Kitchen http://goo.gl/xjNp7I
The Gear I Use To Sharpen My Knives: DMT W6X: http://amzn.to/1anfp2A DMT W6F: http://amzn.to/15hhl74 DMTW6CP: http://amzn.to/15hhyaq DMT W6E: http://amzn.to/1bSILDL
It doesn't get any better than meat on a stick. Grilled Koftas Kabobs is loaded with flavor. A blend of ground beef and ground lamb, they are seasoned with cumin and cloves to give it an exotic flavor. Serve with hot pitas and yogurt and enjoy Mediterranean fare. Victoria Paikin: http://bit.ly/1jje7MD
Link to that KILLER indoor grill I use: http://amzn.to/1nOGV1A
The Knives I Use In My Kitchen
http://goo.gl/xjNp7I
The Gear I Use To Sharpen My Knives:
DMT W6X: http://amzn.to/1anfp2A
DMT W6F: http://amzn.to/15hhl74
DMTW6CP: http://amzn.to/15hhyaq
DMT W6E: http://amzn.to/1bSILDL
The Knives I Use In My Kitchen http://goo.gl/xjNp7I
The Gear I Use To Sharpen My Knives: DMT W6X: http://amzn.to/1anfp2A DMT W6F: http://amzn.to/15hhl74 DMTW6CP: http://amzn.to/15hhyaq DMT W6E: http://amzn.to/1bSILDL
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I was given this recipe by a girl named Marcella-Dimagrisci. She said this is the way they make Bolognese in her part of Italy. Here is a link to her blog: http://dimagriscicongusto.blogspot.com/ Enjoy the recipe!
Ingredients: 1 onion 2 carrots 2 stalks of celery 10-12 ounces of minced veal (more or less 3 cups, i think) 1lb (more or less 2 cups, i think) of minced pork, not fat fresh bacon (more or less 1 cup, i hope!),cut into pieces( not the smoked one) 5tbs of extra virgin olive oil (if you need add more oil or 2 tbs of butter) 1 can 15oz tomato puree half small can of tomato paste salt and pepper to taste 1 glass of red wine 1 glass of whole milk 8 ounces of meat broth Parmigiano reggiano to taste
Method: 1)Pour oil in a pot with high edges, lightly fry on medium heat onion, carrots and celery chopped previously lightly fry on until become golden brown. 2)Add all the meat and Sauté them well, 10 minuts more or less. 3)Deglaze with red wine 4)Salt and pepper 5)add half of the broth little by little, meat should absorb it 6) Now ADD tomato puree and triple concentrate 7) Stir and let's cook on low heat for 2 hours joining, when needed, the remaining broth 8)After two hours add the milk, add salt and pepper again if needed. In Italy we eat it with fresh egg tagliatelle but it's good with every kind of pasta. When you have to serve the ragù alla bolognese with tagliatelle mix everything in a pot, sautè for a couple of minute and sprinkle every dish with a good amount of parmigiano reggiano. I hope you'll try this dish and you'll enjoy it
The Knives I Use In My Kitchen http://goo.gl/xjNp7I
The Gear I Use To Sharpen My Knives: DMT W6X: http://amzn.to/1anfp2A DMT W6F: http://amzn.to/15hhl74 DMTW6CP: http://amzn.to/15hhyaq DMT W6E: http://amzn.to/1bSILDL
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This is Ojingeochae Muchim! This is a delicious Korean side dish or banchan that can be served with anything you want even non Korean dishes. The sauce itself is so versatile that you can think of a million things you can cook with it. Here is the recipe:
1 Lbs of shredded cuttlfish/squid. 8-10 Cloves of finely, finely minced garlic. 1/2 to 3/4 Cup Gochujang pepper paste to taste. 1/4 Cup sesame oil or more if needed to completely coat. 1/4 Cup Molasasses or more as needed. 1/4 to 1/3 Cup barley malt syrup or more as needed. 1 1/2 Inch piece of ginger finely minced. 1-2 Tbsp. Fish sauce. 1-2 Tbsp. Soy sauce or sweet soy sauce. I used Ponzu. 1 Tbsp. Mirin or more as needed. 1-2 Tbsp. finely chopped fried shallots. Optional: 1/2 Tsp. freshly ground black pepper. Optional: 1 Tsp. of Gochugaru Korean pepper flakes or crushed red chili flakes for extra heat. Sesame seeds to taste.
DIRECTIONS:
Make the jerky sauce by mixing the gochujang pepper paste, the garlic, sesame oil, barley malt syrup, molasses, mirin/vinegar, fish sauce, soy sauce, fried shallots, ginger, sesame seeds, optional black pepper in a large bowl and mix well together until your red sauce is nice and shiny.
Put all of your shredded squid into the sauce bowl and wearing a plastic working glove work it all together well to get everything coated well. Add some toasted sesame seeds and the fried shallots to mixture for added flavor and mix together well again.
Store squid jerky in an air tigt container and keep in the refrigerator. Should last in the fridge for at least 1 to 1 1/2 months but I like to eat it as quick as I make it with my rice, noodles or soups.
The Knives I Use In My Kitchen http://goo.gl/xjNp7I
The Gear I Use To Sharpen My Knives: DMT W6X: http://amzn.to/1anfp2A DMT W6F: http://amzn.to/15hhl74 DMTW6CP: http://amzn.to/15hhyaq DMT W6E: http://amzn.to/1bSILDL
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Chicken and coconut milk adobo (adobong manok sa gata)
Ingredients : 6 ounces of coconut vinegar 1 1/2 cans coconut milk/cream 2-3 Ounces of soy sauce 8 + cloves garlic, smashed 1 1/2 piece of peeled and sliced ginger. 1 inch peeled turmeric root or 1 Tsp. Turmeric powder. 3 bay leaves or 3-4 curry leaves. 1-2 Tbsp. fish sauce 1 medium red onion, chopped or slivered 3 red bird's-eye chillies or nice pinch or crushed red chili flakes. 1 tsp brown sugar or 1-2 Tsp. molasses. 1-2 tsp freshly cracked black pepper 2 stalks lemongrass chopped finely as possible 1 whole chicken, jointed into 8 pieces with bone in steamed rice, to serve or use boiled potatoes if you want
Marinating time 3 to 24 hours
In a blender or food processor add 1/2 can coconut milk. Add your ginger, turmeric, garlic, lemon grass, black pepper, red pepper flakes and blend all until smooth.
In a non reactive bowl add your fish sauce, soy sauce, and coconut vinegar and mix together well.
Now take the mixture from the blender/processor and add into the mixture in the non reactive bowl. Mix all ingredients together well.
Now add the rest of your coconut milk and your brown sugar/molasses and mix in well.
Now add your red onions/bay or curry leaves and mix all to coat all the ingredients.
Now nestle your chicken pieces into the mixture and toss to coat well. Minimum time to marinate is 4 hours but I marinate for 24 hours in the fridge covered with plate or plastic.
Transfer the chicken and marinade to a large, deep saucepan. Bring to the boil, then reduce the heat to low--medium and cook for 30-60 minutes, or until the chicken is cooked through tender and almost falling off the bone. Using tongs, transfer the chicken to a bowl and cover to keep warm. Increase the heat to medium--high and cook the marinade mixture for 10 minutes, stirring occasionally, until slightly thickened and reduced. Return the chicken to the pan and warm through. Transfer to a serving bowl, scatter with extra chillies, if using, and serve with steamed rice or boiled or even roasted potatoes.
The Knives I Use In My Kitchen
http://goo.gl/xjNp7I
The Gear I Use To Sharpen My Knives:
DMT W6X: http://amzn.to/1anfp2A
DMT W6F: http://amzn.to/15hhl74
DMTW6CP: http://amzn.to/15hhyaq
DMT W6E: http://amzn.to/1bSILDL
Spyderco 302UF: http://amzn.to/18Xq59O
Spyderco 302U: http://amzn.to/18XqbhG
Surgical Black Arkansas: http://amzn.to/129FPNu
Dei Fratelli: http://www.deifratelli.com/
Ingredients
1 Lbs. Pasta of choice
4-6 cloves of garlic, minced
2- Tsp. Anchovy paste or 1 flat of anchovies.
3-4 Tbsp. Minced capers
4 shallots finely sliced or diced.
2-4 plum tomatoes deseeded and diced or ½ or 14oz can plum tomatoes crushed or
1 cup finely chopped mushrooms.
5 to 10 Tuyo herring, shreaded with fork or finely chopped.
1 siling labuyo/birds eye chili, halved, remove seeds and chopped or some red chili flakes.
1 Cup fresh basil leaves chopped.
½ Cup of black olives roughly chopped.
½ Cup green olives roughly chopped.
4 Tbsp. olive oil + extra if needed for cooking.
1 Can chicken stock to use as needed to keep sauce flowing.
Black or white pepper to taste.
1 tablespoon of fresh lemon or lime juice or Calamansi Lime juice is optional.
Italian cheese for topping I used Gorgonzola.
Method:
Directions:
Add olive oil to large skillet and heat it up on medium.
Now add 2-3 Tbsp. anchovy paste and mix into oil well.
Reduce heat if necessary to not burn the anchovy paste.
Add garlic, black and green olives, shallots, capers, and your chopped tomatoes and saute until garlic is soft and anchovy pastes melts into the oil and ingredients.
Now add your mushrooms into the mixture and mix well.
Now it's time to add your Tuyo herring to the skillet and mix in well cook 2-3 minutes
Add some chicken stock to the skillet to keep the sauce from getting to dry.
Now black or white pepper to taste. If you feel there is enough salt from the anchovy paste then just add some pepper to taste. You can also add some red chili flake or birds eye chili to make this puttanesca spicy if you want.
Now add your lime or lemon juice and chopped basil leaves and serve immeadiately with grated Italian cheese or your choice.
NOTE: You must soak your herring for at least ten minutes to soften and get rid of excess salt and then under running water rub the scales and skin away with your thumbs and forefingers and then soak again another ten minutes and then cut or chop to use in the pasta dish.
2 Lbs. small redskin potatoes washed and dried clean. 4 Tbsp. olive oil. 1-2 Tsp. dried rosemary. 1-2 Clove garlic minced. Salt and black/white pepper to taste.
Method for potatoes:
In a plastic bag (or bowl), put the olive oil and rosemary. Now add minced garlic cloves, salt and pepper. Whisk all these ingredients around to blend the rosemary and garlic flavors with the olive oil. Depending on the size of your potatoes, cut in half or quarter to get a uniform size so they will cook evenly. I like them about 1-1/2? to 2? pieces. Place them in your bag or bowl and make sure to thoroughly coat them with the flavored olive oil. Pour entire bag/bowl including rosemary into a baking dish. Bake at 425° for 30-40 minutes or until they are as browned as you like.
Note: We are cooking the potatoes first because they take 30-40 minutes and in that time we will make the rest of the meal.
RICHARD BLAINE'S Chicken Livers With Gribenes And Potatoes
1 Lb. Chicken livers cleaned and patted dry 1 Lb. Chicken skin for making gribenes 1 Cup flour with 1 Tsp. salt 1 tsp. black or white pepper. 1 Tbsp. garlic powder 1-2 Brown onions slivered 5-6 Cloves of garlic finely minced 5-10 Boiled red potatoes skin on or off is your choice 1 Lb. Crimini mushrooms sliced thin. Salt and black or white pepper to taste.
METHOD: Before cooking the chicken livers and the onions and mushrooms we will cook the potatoes first by roasting them.
1. Rinse and clean your chicken livers and get rid of any excess sinew. 2. Pat the chicken livers dry and set aside on a plate with paper towels make sure you pat them dry. 3. Take 1 cup AP flour and add salt and pepper and garlic powder or Old Bay to taste and set aside. (This is optional) 4. Boil your potatoes al dente and then set them aside to cool a bit and then slice them 1/4 to 1/2 inch slices and set aside.
NOTE: Or you can also cut and coat your potatoes in olive oil and spices and roast them in oven while to do other chores.
5. Mince your garlic and sliver your onions and then set them aside to be sauteed. 6. Now cut your chicken fat into small pieces and place in a large skillet on high to get them going and then reduce to medium. 7. Cook the skin until you have little golden brown pieces then fish them out of the skillet and place on plate lined with paper towels to drain and set them aside.
8. Drain the excess chicken fat from the skillet into a small bowl we will be using some for other chores. 9. In the same skillet add little olive oil lightly and a little of the chicken fat and saute your onions add some minced garlic and saute until they are fried brown and set them aside on a plate with paper towels. 9. In the same skillet add some olive oil and some chicken fat if need and saute your mushrooms and add some minced garlic until they have just cooked and softened and remove them and set them aside with your onions. 10. Time to fry the chicken livers:
Take the flour and put in a plastic bag with your salt, pepper and garlic powder/granules. Dredge the livers in the bag of flour and other ingredients. Add 3- 4 cups of oil to a large sauce pan and deep fry for 5 minutes at 375 degrees.
4 TSP. SUGAR
4 TSP. WATER
1/2 CUP WATER
3-4 TBSP. VEGETABLE OIL OR PEANUT OIL
4 CLOVE GARLIC MINCED
4-5 SHALLOTS FINELY SLICED
1/2 CUP MINCED FRESH GINGER (SPICY)
2 LBS CHICKEN LEGS OR THIGHS
2 TBSP. FISH SAUCE
2 TBSP. OYSTER SAUCE
1 TSP. SUGAR
1/4 TO 1/2 TSP. SALT (OPTIONAL AS FISH SAUCE IS PRETTY SALTY)
2-3 TSP. FINELY CHOPPED LEMONGRASS
A PINCH OF BLACK OR WHITE PEPPER ( I AM USING WHITE)
2-3 SLICED CHILIES OF YOUR CHOICE OR PINCH OF RED FLAKE OPTIONAL)
1 SCALLION FINELY SLIVERED FOR GARNISH BOTH WHIT AND GREEN PARTS
SOME SESAME SEEDS AS A GARNISH (OPTIONAL)
METHOD:
Procedures :
In a skillet brown your chicken legs/thighs skin side down until browned and crispy don't cook all the way through then set them aside
In a small sauce pot put 2 tsp brown sugar and 2 tsp water and cook on low heat until sugar turns dark brown. Try not to burn the sugar mixture
Then slowly pour in your ½ cup of water over the caramelized sugar and mix well with whisk or spoon
Remove saucepan from the heat and set aside
Now heat up your skillet on high temp.
When skillet is hot add your oil, shallots, garlic, ginger and chicken legs/thighs and mix together well.
Season with fish sauce, lemongrass, addition sugar if desired, black pepper and caramelized sugar sauce that you had set aside and reduce to medium high heat.
Simmer on medium until chicken legs/thighs get tender. Remember to turn them occasionally.
Add sliced chilies or pinch of crushed red chili flakes and slivered scallion whites and greens.
Serve with hot white rice or rice noodle of choice or any kind of Asian noodle of choice.
In this recipe I am making a variation of Italian Piccata and in this case I am using frog legs to make Cosce Di Rana Piccata! Enjoy!
Cosce Di Rana Piccata: Frog Leg Piccata:
INGREDIENTS FOR PREPARING THE FROG LEGS
1LB FROG LEGS
1 LBS DESIRED PASTA
1/2 CUP AP FLOUR
1 TSP GARLIC POWDER
2-4 CLOVES GARLIC FINELY MINCED
1 TSP CHILI POWDER
1 TSP SMOKED OR SWEET PAPRIKA
SALT AND WHITE/BLACK PEPPER TO TASTE
2 TBSP OLIVE OIL OR UNSALTED BUTTER
ALTERNATIVE INGREDIENTS FOR PREPPING THE FROG LEGS
1 LB FROG LEGS
1/2 CUP AP FLOUR
1 TSP GARLIC GRANULES OR POWDER
2 TSP OLD BAY MIX
SALT/PEPPER TO TASTE
2 TBSP BUTTER
METHOD FOR FROG LEG PREP
1. MELT THE BUTTER OVER MEDIUM HEAT
2. ADD MINCED GARLIC HEAT UNTIL FRAGRANT BUT DON'T BROWN THE GARLIC.
3. MIX FLOUR, GARLIC POWDER, CHILI POWDER AND PAPRIKA
4. SALT AND PEPPER THE FROG LEGS ON BOTH SIDES
5. COAT THE FROG LEGS ON BOTH SIDES WITH FLOUR MIXTURE
6. BRING THE HEAT OF THE BUTTER/GARLIC TO JUST ABOUT MEDIUM
7. FRY THE FLOURED FROG LEGS UNTIL FIRST SIDE IS GOLDEN BROWNED AND THEN FLIP THEM OVER COOK UNTIL GOLDEN BROWN ON THE OTHER SIDE.
THIS SHOULD ONLY TAKE ABOUT 2-3 MINS TO COOK BUT DON'T OVER COOK THEM OR THEY GET RUBBERY.
8. ONCE COOKED REMOVE FROM PAN SET THEM ASIDE ON PAPER TOWELS.
NOTE: AS YOUR ARE SAUTEING THE FROG LEGS AND OTHER INGREDIENTS YOU WILL WANT TO HAVE SOME CHICKEN STOCK ON HAND TO KEEP THE SAUCE RUNNING AS YOU DON'T WANT TO DRY THE SKILLET OUT.
PICCATA SAUCE RECIPE
3-4 TBSP BUTTER
1 TBSP OLIVE OIL
2 SHALLOTS OR ONE MEDIUM RED ONION FINELY CHOPPED
3 CLOVES GARLIC FINELY MINCED
3/4 CUP WHITE WINE OR BRANDY ( I USED BRANDY FOR THE DEGLAZE)
3 TBSP CAPERS
2-3 TBSP LEMON JUICE
3/4 LBS SLICED WHITE OR CRIMINI MUSHROOMS
SOME QUARTERED ARTICHOKE HEARTS
1 CUP GRAPE TOMATOES OR 1 1/2 CUP CHERRY TOMATOES
1 CUP SPINACH OR BASIL LEAVES YOUR CHOICE
1-2 TSP CRUSHED DRIED OREGANO LEAVES
A PINCH OF CRUSHED RED PEPPER FLAKES OPTIONAL
NOTE: 1 TBSP LEMON JUICE MAKES THIS DISH LIKE A PICCATA AND THE 3 TBSP MAKES THIS DISH MORE LIKE A MARSALA BUT EITHER WAY IT'S FANTASTICO!
NOTE 2: THERE IS MUCH DEBATE BUT ADDING CREAM OR SOME HALF AND HALF WOULD MAKE THIS MORE LIKE A MARSALA THAN A PICCATA BUT A GOOD BLENDING OF THE TWO MAKES FOR A WONDERFUL DISH AS WELL.
METHOD FOR THE SAUCE
1. AFTER TAKING THE FROG LEGS FROM SKILLET MELT THE REST OF YOUR BUTTER/OLIVE OIL
2. ADD THE SHALLOTS/RED ONION AND GARLIC TO THE BUTTER/OIL AND SAUTE UNTIL UNTIL TRANSLUCENT AND FRAGRANT.
3. NOW POUR IN WHITE WINE/BRANDY TO DEGLAZE THE SKILLET.
4. COOK UNTIL THE WINE IS REDUCED BY HALF
5. NOW ADD YOUR MUSHROOMS, CAPERS AND LEMON JUICE.
6. COOK MUSHROOMS UNTIL THEY ARE BROWNED
7. NOW ADD YOUR ARTICHOKES AND TOMATOES COOK 3MINS.
8. REDUCE HEAT TO LOW AND ADD SPINACH/BASIL AND TOSS UNTIL WILTED AND COVERED IN SAUCE.
9. TURN HEAT OFF ALLOW SAUCE TO REMAIN WARM COOK YOUR DESIRED PASTA. ONCE PASTA IS DONE STRAIN IT PUT BACK IN POT AND COVER.
9. ALLOW SAUCE TO SIMMER FOR A 1 MINUTE.ADD FROG LEGS BACK AND WARM THEN THRU FOR ABOUT 1-2 MINUTES AND THEN SERVE ON SEPARATE PLATES OR FAMILY STYLE ON LARGE CHARGER ON TOP OF DESIRED PASTA.
