ITALIAN FOOD HOW TO MAKE GARLICKY PRAWNS AND PASTA WITH MUSHROOMS IN A FAST DOWN AND DIRTY ALFREDO

This week I am making Garlicky Prawns With Mushrooms In An Easy To Make Down And Dirty Alfredo Sauce. This is easy to make and is a true comfort dish. I got on a kick to make it from my friend Chef Dave Mooney. He made some last week and I have been dying for it all week long so here it is. The recipe can be found below. Enjoy! Manga!

Chef Mooney: https://www.youtube.com/user/mooneyskitchen

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Ingredients:
2 Tbsp. Olive oil.
1 Lbs. Fresh or frozen shrimp whatever you have on hand will work.
4 or more cloves of garlic minced well.
2-3 Tsp. Dried basil.
1 Tsp. Dried oregano.
Red pepper flakes to your liking.
8 oz Crimini mushrooms sliced.
1 Cup of half and half or heavy cream.
½ Cup of Gorgonzola cheese.
¾ Cup of Mozzarella cheese.
½ Cup pasta water.
½ Lbs. Linguine, fettuccine or regular spaghetti.


Instructions:
1. Heat a large skillet until hot - add 2 tablespoons of olive oil and immediately add garlic and shrimp, cook on one side for about 1 minute until pink on one side, on medium-high heat. Flip the shrimp to the other side, sprinkle the top of cooked side of shrimp with dry basil, paprika, and salt, cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides. Remove the shrimp from skillet. If shrimp is a little undercooked - it's OK because you will continue cooking it in the sauce.
2. To the same skillet add sliced mushrooms. Add more olive oil if necessary. Cook on high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Salt midway through cooking.
3. To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half and half and all of the cheese - bring to boil, then reduce to simmer, and cook, constantly stirring, until all cheese melts. Cover with lid and remove from heat.
4. Cook pasta according to package instructions. Reserve some of pasta water. Drain and rinse pasta with cold water. Add pasta to the skillet with shrimp and mushrooms and cream sauce. Stir well, season with more salt and add more crushed red pepper flakes and basil, if desired.
5. If the cream sauce is too thick and you want it creamier - add some pasta water in small amounts until you reach desired consistency.

1. In a large skillet add 2-3 Tbsp. Olive and heat it up.
2. Add your garlic and shrimp to he skillet.
3. On medium high heat cook the shrimp until just pink.
4. Turn the shrimp and sprinkle with your dried or fresh basil, oregano and a pinch of salt.
5. Cook for 1 or 2 minutes stirring every now and again until shrimp is pink on both sides.
6. Now remove shrimp and set aside you will finish cooking it in another step.
7. To the same skillet add your mushrooms and a little more olive oil if needed.
8. Cook mushrooms on high heat 3 minutes stirring until mushrooms release water and get soft.
9. Add a pinch of salt to the mushrooms about halfway through cooking in step 8.
10. Now add back your cooked shrimp to the skillet with the mushrooms.
11. Quickly add 1 cup of half and half or heavy cream and all of your cheese.
12. Bring to a boil and then reduce to simmer cook stirring constantly to melt all the cheese.
13. Cover the skillet with a lid and remove from the heat.
14. Cook your pasta until al dente or a little softer if you like.
15. Keep at least once cup of the pasta water in reserve. Drain and rinse your pasta with cold water.
16. Add the pasta to the skillet with your shrimp and mushrooms and cream sauce now.
17. Mix together well.
18. Adjust with a little more salt, black pepper and red flakes as desired.
19. If your cream sauce is to thick add more cream to loosen or add some pasta water or stock.
20. Eat and enjoy! Manga!

ITALIAN FOOD HOW TO MAKE GARLICKY PRAWNS AND PASTA WITH MUSHROOMS IN A FAST DOWN AND DIRTY ALFREDO

This week I am making Garlicky Prawns With Mushrooms In An Easy To Make Down And Dirty Alfredo Sauce. This is easy to make and is a true comfort dish. I got on a kick to make it from my friend Chef Dave Mooney. He made some last week and I have been dying for it all week long so here it is. The recipe can be found below. Enjoy! Manga!

Chef Mooney: https://www.youtube.com/user/mooneyskitchen

The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 2000 Grit: http://amzn.to/1zB3hqS
DMT Diamond Sharpening Rod 600 Grit: http://amzn.to/1xiSTQm

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Ingredients:
2 Tbsp. Olive oil.
1 Lbs. Fresh or frozen shrimp whatever you have on hand will work.
4 or more cloves of garlic minced well.
2-3 Tsp. Dried basil.
1 Tsp. Dried oregano.
Red pepper flakes to your liking.
8 oz Crimini mushrooms sliced.
1 Cup of half and half or heavy cream.
½ Cup of Gorgonzola cheese.
¾ Cup of Mozzarella cheese.
½ Cup pasta water.
½ Lbs. Linguine, fettuccine or regular spaghetti.


Instructions:
1. Heat a large skillet until hot - add 2 tablespoons of olive oil and immediately add garlic and shrimp, cook on one side for about 1 minute until pink on one side, on medium-high heat. Flip the shrimp to the other side, sprinkle the top of cooked side of shrimp with dry basil, paprika, and salt, cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides. Remove the shrimp from skillet. If shrimp is a little undercooked - it's OK because you will continue cooking it in the sauce.
2. To the same skillet add sliced mushrooms. Add more olive oil if necessary. Cook on high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Salt midway through cooking.
3. To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half and half and all of the cheese - bring to boil, then reduce to simmer, and cook, constantly stirring, until all cheese melts. Cover with lid and remove from heat.
4. Cook pasta according to package instructions. Reserve some of pasta water. Drain and rinse pasta with cold water. Add pasta to the skillet with shrimp and mushrooms and cream sauce. Stir well, season with more salt and add more crushed red pepper flakes and basil, if desired.
5. If the cream sauce is too thick and you want it creamier - add some pasta water in small amounts until you reach desired consistency.

1. In a large skillet add 2-3 Tbsp. Olive and heat it up.
2. Add your garlic and shrimp to he skillet.
3. On medium high heat cook the shrimp until just pink.
4. Turn the shrimp and sprinkle with your dried or fresh basil, oregano and a pinch of salt.
5. Cook for 1 or 2 minutes stirring every now and again until shrimp is pink on both sides.
6. Now remove shrimp and set aside you will finish cooking it in another step.
7. To the same skillet add your mushrooms and a little more olive oil if needed.
8. Cook mushrooms on high heat 3 minutes stirring until mushrooms release water and get soft.
9. Add a pinch of salt to the mushrooms about halfway through cooking in step 8.
10. Now add back your cooked shrimp to the skillet with the mushrooms.
11. Quickly add 1 cup of half and half or heavy cream and all of your cheese.
12. Bring to a boil and then reduce to simmer cook stirring constantly to melt all the cheese.
13. Cover the skillet with a lid and remove from the heat.
14. Cook your pasta until al dente or a little softer if you like.
15. Keep at least once cup of the pasta water in reserve. Drain and rinse your pasta with cold water.
16. Add the pasta to the skillet with your shrimp and mushrooms and cream sauce now.
17. Mix together well.
18. Adjust with a little more salt, black pepper and red flakes as desired.
19. If your cream sauce is to thick add more cream to loosen or add some pasta water or stock.
20. Eat and enjoy! Manga!

How To Make Chicken Jerky Make Your Own Chicken Jerky

This week I am going to show you  How To Make Chicken Jerky!

Chicken Jerky you say? Yes! Chicken Jerky! But that's raw

chicken your dealing with isn't it? Yes it is! But there is a

way to make Chicken Jerky that is perfectly fine for you and

your dog to eat just as I eat it and so does my boy Riley! So

check out this video and tell me if you don't think that you 

can learn how to make chicken jerky for you and your dog. The

recipe can be found below! Enjoy!

The Knives I Use In My Kitchen
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How To Make Chicken Jerky: Make Your Own Chicken Jerky

2 to 2.5 lbs Chicken breast cut 1/8 to 1/4 inch thick
1/2 to 3/4 Cup low sodium soy sauce
3 Tsp. Morton tender quick
1 Tsp. salt
1-2 Tsp. lime juice
1/2 Tsp. Ginger paste
1/4 to 1/2 Tsp. garlic paste
1/2 Tsp. black pepper
1 Cup maple syrup or any kind of marmalade
2-3 Tbsp. Brown sugar
1-2 Tbsp. sesame oil
2 Tbsp. ketchup
1 Tsp. 5 spice

NOTE: To make the jerky for you and your dog omit the garlic paste, the ginger paste, the black pepper or even red pepper flakes.

Directions:
Mix all the ingredients except the chicken in a large non
reactive bowl and make sure to mix all of the ingredients very

well.  Then set the marinade aside to let the flavors marry

and start cutting your chicken breast into 1/8 to 1/4 inch

thick slabs lengthwise. Now once this is done place the

strips/tenders into a gallon-sized Ziplock bag. Now pour the

marinade  into the bag and seal the bag and manipulate the

meat around so that it all gets nicely coated. Marinate for at

least 4hrs or overnight is better. Using MTQ salt I allowed

the meat to cure in the marinade for 48hrs and it came out

great. When you are done marinating the chicken place the meat

strips on dehydrator trays. Dry at 145 to 160 or the highest

degree of heat your dehydrator can do for 5-7 hours or until

completely dry (length of drying time depends on thickness of

strips).

Poultry Cooking Whether you are cooking, smoking or jerking

poultry the internal temperature must go to at least 165 so to

be on the safe side to avoid bacteria or botulism preheat your

oven to 275 and put jerky in it on a sheet or on tin foil for

10 mins then turn off the heat open the door allow the chicken

to cool and you are good to go!

How To Make Homemade Chicken Soup: Homemade Chicken Soup From Scratch: Home Made Chicken Soup Recipe

Jewish Style Chicken Soup! Jewish Penicillin! The Recipe Can Be Found Below! Enjoy!

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Ingredients

1 whole chicken, 3-4 lbs.
4 garlic
2 parsnips for first run on broth
6 large carrots, peeled and sliced
6 celery stalks, peeled and sliced (including leaves)
A healthy knob of ginger cut lengthwise
Handful of fresh parsley
Handful of fresh dill
2 tsp black peppercorns
2-3 whole cloves (Optional)
2 bay leaves
Kosher salt

Total Time: 3-4 Hours
Servings: 3-3 1/2 quarts of soup broth

METHOD:

Place your chicken with skin on or off is your choice. I took the skin off to reduce the fat but believe me there will be plenty left to make the soup nice and flavorful. in your stock pot and cover with water if using a 5 or 5 1/2 qt. stock pot you will cover with 4 quarts of water or a tad more you don't want boil overs or simmerovers.

NOTE: I use a deep stock pot and cover the chicken with more water because of the longer boil/simmer times I use to make this soup because my stock is a true stock and not a broth.

Get your water to the boil then lower to a med/high simmer and as any foam or scum shows up skim it off.

Remember to replace the water from the skimming process with fresh hot water and then if necessary do a last minute skimming of foam/scum if necessary. Now add in your carrots, celery, parsley, dill weed, peppercorns, ginger, parsnips and bay leaves and optional cloves along with 1 Tbsp. of kosher salt and bring water back to a medium/high simmer.

Now put the lid of your pot on the pot and tilt it to allow some steam flow. Reduce heat to medium or medium low and allow the soup to slowly simmer to make your broth for at least 2 to 3 hours. After 90 minutes remove all the veggies and put on plate to cool and then cut them up into manageable pieces. The dill and parsley can be discarded.

After the 2-3 hours of simmering the chicken will be really tender. Turn off the heat and get the chicken out of the pot and put it on a plate or cutting board and allow it to cool and allow the broth to cool as well. Now taste your broth to see if you need to add additional salt. Now carefully strain the broth into another pot through a mesh strainer.

Now when the chicken has cooled down enough remove all the meat from the carcass and break it up into manageable pieces for your soup bowls and then set aside. Then put your broth that you strained into the other pot and strain it again back into the original pot. Now put the carcass of the chicken into the broth and bring it to a boil and then to a medium simmer. Add your additional veggies: 1 parsnip, 1 carrot, 1 celery, a small piece of ginger into the pot with the carcass and simmer the carcass in the broth for 1 to 2 hours. After 90 minutes remove the veggies and cut them up add to the other veggies. This is how you make a really stout chicken soup stock not broth that will be reinforced with the nutrients of the additional veggies and the calcium of the bones and the nutrients of the bone marrow and cartilage of the carcass. Don't forget to skim for scum if any from the carcass.

When done pick out the carcass and discard and then strain the soup into the other pot again and then back again into original pot. Now heat it up again to a simmer. Put your veggies and chicken into a bowl and when hot ladle into your bowl and there you have it Jewish penicillin! Matzo ball optional

Olive Tapenade Recipe: Pate Recipe: Black Olive Pate Recipe And Green Olive And Artichoke Pate

 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!

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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!

Thai Food: Thai Recipes: Thai Cooking Recipe: How To Make Thai Green Chicken Curry

Ingredients:
2 1/2 lb. chicken thighs cut into bite-sized chunks
4-8 Cloves garlic finely  minced
1 Hard boiled egg for each bowl you serve already cooked.
2 to 4 tbs. green curry paste or more if desired.
1 1/2 cup coconut milk.
1 - 2 Cups chix stock
juice of one lime
1 inch piece of ginger minced.
1 lb zucchini or 1 lb thai eggplants(makua or makua pot)
If you don't have Thai eggplant/zucchini you can use fresh or canned bamboo shoots.
1 cup bamboo shoot, Buddha brand or fresh if you can get(OPTIONAL)
3 kaffir lime leaves, split and thinly sliced
1-2 red bell peppers seeded and sliced thin
1 red onion slivered 1/4+ thick slivers or equal amount of shallots.
1/4 cup Thai basil leaves
1 Tbsp. Finely chopped lemongrass
1 Tbsp.. fish sauce
1 Tbsp. Soy or sweet soy sauce.
1 tbs. palm sugar or brown sugar(I use molasses)
2-3 tbs. vegetable oil or peanut oil

IN LARGE SKILLET OR WOK ADD SOME COOKING OIL(VEGETABLE/PEANUT)
SAUTE THE ONIONS  AND RED BELL PEPPERS FOR 2-3 MINS.
ADD LEMONGRASS, GINGER, CURRY PASTE AND LIME LEAVES SAUTE  2 MINS.
NOW ADD IN COCONUT MILK AND ½ CUP CHIX STOCK HEAT UP FOR 1 MINUTE.
ADD YOUR CUT UP CHIX THIGHS INTO THE MIXTURE STIR AND SAUTE.
ADD A PINCH OF SALT
COOK FOR 10-15 MINS. ON A SIMMER.
ADD REST OF YOUR COCONUT MILK.
ADD REST OF YOUR CHIX STOCK, FISH SAUCE, SUGAR AND MIX IN.
ADD KAFFIR LIME LEAVES COOK INTO MIXTURE COOK FOR 1 MINUTE
ADD THAI EGGPLANT OR ZUCCHINI, FRESH BAMBOO SHOOTS AND COOK 5 TO 10 MINUTES. SIMMER ADDITIONAL 10 MINS
SERVE EITHER ON JASMINE RICE OR RICE NOODLES OR ANY KIND OF NOODLE YOU HAVE. GARNISH WITH CILANTRO OR SLICED CHILIES AND LIME WEDGES.
ENJOY!