Steak Recipe: How To Make Cambodian Sweet Basil Steak: Sach Ko Chee Krohom Ang

This week I am cooking another Southeast Asian dish in my Gowise Turbo Airfryer. This week I am making  Cambodian Sweet Basil Steak or Sach Ko Chee Krohom Ang! This is a delicious and yet simple recipe for making a grilled steak that is sure to satisfy the most discriminating of steak lovers. Give this recipe a try and I am sure you will love it! The recipe can be found below. Enjoy! Please Subscribe, Comment and Share!

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Recipe:
    A good quality steak. I used a 2+Lb prime rib steak.   
    1/3 Cup water
    4 Cloves garlic, peeled
    2 Stalk green onion, chopped
    A big handful fresh sweet basil leaves sliced
    4 Tablespoons soy sauce
    1-2 Tablespoon oyster sauce
    1-2 Tablespoon sesame oil
    4 Tablespoon palm sugar , or light brown sugar
    1 Tablespoon fresh lime juice
    ¼ to 1 Tbsp. black pepper to taste
    4 Fresh hot chili peppers chopped or chili flake to taste(optional)

Directions :
Put meat in gallon sized zip lock bag and set aside.
Mix all marinade ingredients in a bowl and let sit for 15-30 minutes to let the flavors marry or you can put the marinade ingredients in a blender and blend on high and then let the flavors marry before use.
Pour the marinade mixture over the meat in the bag and marinate for 4 to 24 hours in the refrigerator.
Cook/grill the steak at 390 degrees in airfryer or grill on the BBQ until medium rare or to your liking and serve with sliced cucumbers and white rice. Enjoy!

While steak is cooking in the air fryer pour marinade into a pot/pan and bring to boil and then to simmer on medium for 2-5mins. When steak is done plate with rice and spoon some sauce over the steak and/or rice as well.

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
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The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 2000 Grit: http://amzn.to/1zB3hqS
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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!

Italian Food: Italian Recipes: How To Make Gnocchi In Gorgonzola Cheese Sauce With Garlic, Bacon And Fried Onions Adult Mac And Cheese!

 This week I am making an adult version of Mac N' Cheese using gnocchi! This version is How To Make Gnocchi In Gorgonzola Cheese Sauce With Garlic, Bacon And Fried Onions. In Italian it is called: gnocchi in salsa di crema di gorgonzola con pancetta , aglio e cipolle fritte! It is delicious! It is rich! It is satisfying! Make this and I promise you will not be sorry. The recipe can be found below! Enjoy!

The Knives I Use In My Kitchen
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INGREDIENTS:

1 lb. frozen gnocchi
4-6 oz. thick-cut bacon. I use bacon ends and pieces as my preference cooked down.
4 Tbs. extra-virgin olive oil
2 medium-small yellow onions thinly sliced or one regular brown onion sliced.
6 to 8 cloves or more to your liking garlic minced or rough chop your choice.
Freshly ground black pepper to taste.
2 Tbs. grated Parmigiano-Reggiano for topping.
 Salt for water used to cook the gnocchi.

In a large enough pot bring salted water to the boil.
Cook the gnocchi to package directions until they float about 2 minutes in most cases.
Then drain the gnocchi and set aside in a strainer or bowl covered.
Add some oil ta a skillet and fry/cook the gnocchi until nicely browned.
Remove again from the skillet and set aside in a baking dish with a cover.
In the skillet cook your bacon on medium until it is crispy brown but tender.
Transfer the cooked bacon to a plate with paper towels to soak up the grease.
Pour excess fat from the skillet.
In the same skillet heat up 2 Tbs. of olive oil on med-high heat.
Add your garlic and saute until garlic gets golden.
Remove garlic to a plate with the bacon and paper towels on it.
Add a little olive oil to skillet and add your onions.
Fry the onions until golden or a little darker to your liking.
Remove the onions and add to the plate with the fried garlic and bacon.
Now wipe the skillet and clean with paper towel.

Making The Cheese Sauce:

Gorgonzola Sauce:
4 oz. Gorgonzola Cheese (Room Temperature)
2 Tbsp. Butter
4 Tbsp. Flour
Note: 2 Tbsp. Butter/4 Tbsp. Flour will make 2 cups of sauce.
8 to 10 oz. Heavy Cream
Note: You can make a killer sauce using whole milk or even 2% if you want.
Garnish:
Grated Parmesan or Peccorino or even Mozz cheese
Cracked Black Pepper

8 oz gorgo cheese
1 Tbsp. minced garlic
1 Tbsp. minced onion/shallot
2 Tbsp. flour
12-16 oz heavy cream, half and half or whole milk.
black pepper
pinch of red pepper
pinch dried basil.
pinch of dried thyme.

In another large skillet add your butter and melt the butter on medium heat.
Once the butter has melted add in your flour.
Cook the flour for a few minutes constantly stirring it with a wooden spoon.
You want the flour to turn color a bit blonde to cook out the flour taste.
We are making the base to the sauce called a "Roux."
After the roux has cooked and turned color it is time to add the half and half or heavy cream.
Now you are making a bechamel sauce when the cream is added to the roux.
Switch to a wire wisk for mixing the sauce at this point.
Bring the sauce mixture to a boil on medium to medium low heat this will thicken the sauce.
You don't want to boil the sauce to quick as it will get pasty to quickly.
Once the sauce is thickened to your liking add your gorgonzola cheese.
Once the cheese is melted add in the garlic, onion, bacon mixture and mix it in quickly.
Add black pepper to the sauce and remember cream sauces LOVE black pepper.
Now you have gorgonzola cheese sauce or a sauce Mornay but instead of using Gruyere were are using gorgonzola.
Have the gnocchi in a baking dish and pour this sauce into the dish with the gnocchi.
Shake the dish around and hit with hand a little bit to mix sauce to gnocchi.
If needed use a spoon to mix gnocchi and sauce together.
Put in oven and bake at 375-400 until the dish is nice and bubbly.
Pull dish out of oven top with your desired cheese and some fried shallots 'onions or garlic (optional)
place back in oven to bake/broil at 400 until top is browned and bubbly.
Remove from oven and let rest 5 mins and then manga!

Korean Food: How To Make Spicy Baked Cheese Tteokbokki: 엽기떡볶이st★ 매운치즈떡볶이 만들기: Chijeu (Cheese) Tteokbokki

This week I am making another Korean anjoo or side dish although you can make this dish as a main course if you want to. This week I am making a spicy baked cheese Tteokbokki recipe. Tteokbokki is actually pronounced Topokki and it is a street food that you can find in every corner of Korea in street stalls and in restaurants and homes as well. It is very popular. Topokki is a cylindrical rice cake that is best served hot because as it gets cold it gets hard and not so fun to eat. The Topokki and cheese go really well together like what I call a Korean lasagna! It is yummy. You can add anything you want to your Topokki recipe like veggies or any kind of meat or even eggs in any form you want. This week I am going to make the Topokki with shimeji mushrooms, smoked sausage and eggs. Now one of the thinks you see in this dish is the use of dried anchovies to make the dashi/stock. I am not going to be doing that here as many of you will not have nor will you want to use dried anchovies. Instead I am going to be using beef stock. May recipes make the Topokki sauce water but I have said many times that water is just to pedestrian so if you can use stock in place of water for flavor then do so. Then if you want you can use fish sauce to take the place of the dried anchovies instead of using soy sauce in this recipe. You will also find that many people use things like “Dashida” or “Miwon” in the Topokki sauce and those are just different sources of MSG and I don't use MSG! YUCK! So let's get cooking! The recipe can be found below! Enjoy!

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The Rods I Use To Maintain My Knives
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 Ingredients  :
1 LB Sticky Rice Cake Sticks ( bought at Korean Supermarket)
1 Onion, sliced.
3 Green Onions, cut into 2 inch long pieces.
1 package of Shimeji/Crimini/oyster or any mushroom will do.
3cups of chicken stock.

1 cup diced sausage or cooked ground pork or little smokies.
1 Organic chicken bouillon cube crushed up.
3 tbsp  Gochujang ( Korean Hot Pepper Paste )
1 Tbsp  Chili Flakes gochugaru.

1 Tsp. Curry powder or spicy yellow/brown mustard.

1Tbsp finely minced garlic.
1tbsp  brown sugar.
1tbsp  Soy Sauce or for stonger taste fish sauce.
3 Tbsp.. Maple syrup.

2-4 Tbsp. Ketchup.
6 to 8 ounces shredded mozzarella Cheese.
2 to 4 hard boiled eggs.

Directions : 

1. Put chix stock in a pan/skillet and bring it to a boil.
2. Add your rice cakes, onion, green onion, sugar, soy sauce, curry powder or spicy yellow/brown mustard, maple syrup and ketchup to skillet and mix well stirring gently for about 5 minutes

3. Now add your mushrooms and garlic and stir gently for another 5 minutes until sauce thickens and the rice cakes begin to get soft.
4. Taste your mixture if it is too sweet add more heat if it is to hot add more sweet.
5. At this time add your diced sausage, ground pork, little smokies and eggs and mix in well.
6. Preheat your oven to 475 degrees and put the Tteokbokki in an oven proof pan/dish.
7. Add your mozzarella cheese to the top.
8. Put in the oven at 475 for 5 to 10 minutes until cheese gets bubbly.
9. Remove from oven and serve it hot and gooey right now! Enjoy!

Cambodian Food: How to make Kwah Ko/Twah Go/Twa Ko kroeung Cambodian Sausage With Lemongrass

 This week I am making a Cambodian dish called Kwah Ko! Some call it Twah Ko but it is the same thing! This is a Cambodian beef sausage that is dried and sours slightly but is balanced by some sugar in the recipe as well. In Cambodia the sausage is called Sach Krawh which is beef and fat, basically it means sausage. I am making this sausage recipe case less and cured rather than the traditional air dried I am using curing salt and going case less because of the versatility of this sausage. The recipe can be found below. Enjoy!

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Ingredients:

4lbs Coarse/rough ground chuck.
1 1/2 Tsp. Morton Tenderquick per lbs of beef.
1/2 Cup cooked Rice.
2 Tbsp. dried lemongrass or finely finely chopped lemongrass
1+ Tbsp. crushed red chili flake or cayenne powder to taste if you like spicy(optional).
1/2 Cup brown sugar which offers balance between the sweet and sour nature of this sausage.
2 Tbsp Hoisin sauce.
1 Tbsp. fish sauce.
Kaffir Lime Leaf or zest of limes 1 1/2 Tbsp or kaffir lime powder, finely, finely chopped curry leaves 1 Tbsp.
2 Tbsp. Dried galangal that has been toasted in a skillet for some good smoky accents.
2 Tbsp. garlic granules
2 Tbsp of Cooking Rice Wine as souring agent

Method:

Add all ingredients to the ground chuck and mix in well.
Take a hefty amount and lay it on a sheet of cling wrap.
shape into a roll and roll up the meat in the wrap tightly.
Make patties and wrap in the plastic.
This sausage meat is very versatile.

Japanese Cooking Yakiniku Yakiniku Japanese style Barbecue Recipe How To Make Japanese Grilled Meat

This week I am making Korean style Yakiniku. This is a traditional dish that is done at the table with people putting meat on a grill and sitting around and then removing and eating the meat with either the Korean dipping sauce called Ssamjang or the Japanese dipping sauce calle Yakiniku No Tare. Either way is delicious! The recipe can be found below! Enjoy!

The Knives I Use In My Kitchen
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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

The Gear I Use To Sharpen My Knives:
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Ingredients:
1-2 Lbs some kind of meat: beef, pork, chicken, offal, sweetbread, brain, cheek, offal, intestine.
Somekind of grill for indoors like an electric, gas or stovetop grill iron.
Cut the meat into thin slices under a 1/4 inch and set aside
Note: The meat is easier to cut if it has been in the freezer for 30-45 minutes.
Green onions(for grilling)
Brown onion(for grilling)
Some red or green chili peppers sliced in half deseeded(for grilling)
Garlic slices(for grilling)
Some thinly sliced green onion white for Ssamjang.
Some kimchi as garnish in a bowl or plate(squeeze out the excess juices)
Some romaine lettuce or perilla leaves to wrap the yakiniku in.

Ssamjang Dipping Sauce Recipe Ingredients:
3 Tbsp. doenjang.
1 Tbsp. gochujang as a starting point. If you want hotter add more after tasting the sauce first.
1 1/2 Tbsp. sesame seed oil.
2 Tsp.finely diced/minced onion or finely slivered green onion whites and greens.
1-2 Tsp. finely minced garlic or garlic paste.
1 Tsp. ginger paste(optional.
1 Tbsp. molassess.
1 Tbsp. mirin add a little more at a time if you want your Ssamjang thinner or less for thicker.
1 Tbsp. toasted sesame seeds.

Method:
Put all Ssamjang ingredients in a bowl and mix them all together well with a fork or spoon.
Set aside to let the flavors marry.
Go grill the yakiniku.

Grilling The Yakiniku:
Have the meat thinly sliced on a plate.
Preheat your grill on medium high to high depending on what kind of grill you have until it gets HOT!
On one side of the grill start with some veggies and on the other side start with some meat.
As each piece of food grills turn them you want the meat to have chris/grillmarks and sizzle.
As each veggie grills turn to get grill marks on each side.
Remove meat and veggies as needed and plate with some kimchi as garnish or take the meat and veggies off the grill and wrap in the romaine leaves and eat!
If plating I like to have rice and kimchi as my garnishes.

How to make beef jerky: Thit bò khô: Vietnamese Beef Jerky Recipe Thit Kho Bo

This week I am making my version of Vietnamese Beef Jerky or Thit Kho Bo. This is a delicious version of beef jerky with many layers of flavors and great umami! If you LOVE beef jerky then you will LOVE this recipe. The recipe can be found below. Enjoy!

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2-3 LBS BEEF RUMP ROAST/EYE OF ROUND OR FLANK
6 TBSP MINCED LEMONGRASS
4 CLOVES GARLIC MINCED
4 TBSP BROWN SUGAR OR MOLASSES
2 TBSP. CHINESE FIVE SPICE
2 TBSP. CURRY VIETNAMESE CURRY POWDER
1-2 TSP. BLACK PEPPER
2-3 TSP. SESAME OIL
2-4 TBSP FISH SAUCE
1-2 TBSP. OYSTER SAUCE
1-2 TBSP. HOT CHILI FLAKES
2 TSP. LIME JUICE
1-2 TSP. GINGER PASTE OR FINELY MINCED GINGER.

Slice your beef with the grain/along the grain into 1/8th to anywhere up to 1/4 inch.
Freeze the beef for 30 to 45 minutes to make it easier to cut.

In a mixing bowl combine all of your spices and herbs and mix them together well by hand to get them really well combined.

Then add sesame seed oil, fish sauce and oyster sauce to make the mixture sticky to stick to the beef.

Let the sauce mixture stand for about 30 mins to let the flavors marry.

Coat all of your slices and put on plate or in a bowl.
Marinate for 4 hours minimum or overnight. I like overnight.

Take from the fridge and dip each slice of meat in the sauce mix then  place your slices in your dehydrator at 150-160 and let dry for at least 2 hours and then turn the slices over to the other side and rotate your levels going top becomes bottom and bottom becomes top. This is for consistent drying.

Allow to dry for another hour and check your slices. You don't want them to be really dry you want them to have some moisture and you want them to be chewy not hard. All in all dry time should be maybe 4 hours each dehydrator will be a bit different so watch your slices. When done then enjoy!

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

Indian Food: Indian Cooking: Indian Recipes: Allam Pachhadi Ginger Chutney Chicken Wings

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!

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Ginger Chutney Allam Pachadi

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.

Anchovy recipes: How to eat anchovies: Healthy Recipes with Anchovies: Alici Marinati!

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.

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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!

Polenta With Venison Meatballs And Mushroom Ragout

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This is my take on a recipe by my favorite chef Jacques Pepin. This is Polenta With Venison Meatballs And Mushroom Ragout. This recipe can be either French or Italian in nature. This recipe comes from Lyon, France where Jacques Pepin is from. I am going to make this dish in the Italian way. In Jacques recipe he adds corn and tomatoes and in my recipe I am not. I will be adding venison meatballs and basil to the ragout. Enjoy!


Ingredients For Venison Meatballs

1 to 1 1/2 Lb ground venison meat.
1-2 Tbsp. olive oil to add fat content if needed
Salt to taste
Black pepper to taste.
Garlic granules to taste.
We want to use flavor enhancers the flavor of the venison but we don't want to overtake the flavor of the venison.
Mix all the ingredients into the venison.
Make meatballs any size you want.
Add some olive oil to a skillet and cook your meatballs until done.
Set aside covered.


Ingredients For Polenta:

4 cups chix stock I am using here
1 cup yellow cornmeal
1 teaspoon salt
1 Tsp. teaspoon freshly ground black pepper

Ingredients For The Mushroom Ragout:

1 tablespoon unsalted butter
1 tablespoon peanut oil
1 small onion, chopped (1/2 cup)
5 ounces mushrooms (cultivated, wild, or a combination), trimmed, cleaned, and cut into 1/2-inch pieces (2 cups)
3 garlic cloves, crushed and finely chopped (2 teaspoons)
1/2 cup homemade chicken stock or low-salt canned chicken broth
1/4 teaspoon salt, or to taste
½ teaspoon dried thyme
½ teaspoon rosemary
1/8 teaspoon freshly ground black pepper
grated Parmesan or other Italian cheese to taste(OPTIONAL)
Some fresh basil leaves either finely chopped or whole added 1-2 mins before serving.

FOR THE RAGOUT
Heat the butter and oil in a large saucepan.
When they are hot, add the onion and sauté for 30 seconds.
Add the mushrooms and sauté over high heat for about 2 minutes.
You want the liquid to come out of the mushrooms and evaporate.
Add your garlic and 1/2 chix stock, salt and black pepper and bring to a boil.
Reduce heat to medium/medium low and simmer 2-3 minutes.
Take off of heat and set aside covered.

Preparation

FOR THE POLENTA
Bring the water to a boil in a medium saucepan.
Sprinkle the cornmeal on top while mixing it in with a whisk, and stir in the salt and pepper.
Bring the mixture to a boil, then reduce the heat to low.
Cover with a lid to prevent splattering, and cook gently for 6 to 8 minutes.
Stir occasionally until the polenta is cooked and is creamy.
Set aside, covered.

To serve, ladle the polenta into the center of a bowl or soup plate.
Add one or more meatballs.
Ladle or spoon the mushroom ragout on top of and around the polenta and meatballs.
Sprinkle with Italian cheese of choice and optional light drizzle of cream and serve.
Enjoy!