Italian Food Recipes: Cosce Di Rana Piccata: Frog Legs Piccata Recipe

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

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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.

Khukuri Anatomy And Cold Steel Raja 3 Review

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 DMT W8CXNB: http://amzn.to/19gxz4y DMT W8EFNB: http://amzn.to/129DEJP DMT W250CXNB: http://goo.gl/eS2Tu DMT250EFNB: http://amzn.to/19gydit SPECIAL PLATES: DMT D8EE: http://amzn.to/16FW1LO Spyderco 302UF: http://amzn.to/18Xq59O Spyderco 302U: http://amzn.to/18XqbhG Surgical Black Arkansas: http://amzn.to/129FPNu Here is a quick tour of the Nepalese Khukuri Knife and quick review of the Cold Steel Raja 3 folding khukuri. Enjoy!

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!

Knife Sharpening Deer Hunting My Friend Rick Testing My Brent Harp Hunter

The Gear I Use To Sharpen My Knives:
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In this video I sharpened a knife that I had done a review on a few vids back on my custom made hunter by long time protege' of legendary Bob Loveless Brent Harp. An excellent knife. My friend Rick was going on a hunting trip for deer and wanted to check out my knife sharpening quality in the field. So I re-tuned the blade and gave it a polish at 4000 grit and Rick skinned a buck all the way through without having to sharpen the knife one time. Now that's a knife and that is some good knife sharpening.

Brent Harp Knives all 951-285-9601

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!

This is Thai Green Chicken Curry my way! It is warming and inviting and just so delicious on those cold winter nights! I hope you enjoy! https://www.youtube.com/watch?v=FaBbrYq-jaw

Miso Ramen Noodle Recipe: How To Make Ramen Noodle: Spicy Alligator Miso Ramen: Swamp Monster Ramen

SPICY ALLIGATOR MISO RAMEN

15-20 GRAMS OF BONITO FLAKES. A NICE HANDFUL.
1 8 INCH SQUARE PIECE OF DRIED KOMBU(OPTIONAL)
RAMEN NOODLES FOR 2 I USED CHINESE THICK SHANGHAI STYLE NOODLES.
1 CAN OF BABY CORN.
1 LB ALLIGATOR SIRLOIN.
4 - 6  CUPS OF WATER.
4 TBSP. WHITE SHIRO MISO PASTE. I USED KOREAN DWENJANG.
CHILI OIL, SHISEN TOBAN JAN, SAMBAL, SRIRACHA OR CHILI FLAKES.
2 HARD BOILED EGGS CUT IN HALF LENGTHWISE.
4 TBSP. BUTTER
1 CLOVE GARLIC MINCED INTO A PASTE.
2 CUPS SLICED CABBAGE.
1 CUP OF SHIMEJI, STRAW, OR OYSTER MUSHROOMS.
2 -4 SLICES OF JAPANESE NARUTOMAKI FISH CAKE PER BOWL.
1 SCALLION SLIVERED ON THE BIAS.
SOME TAMARI SAUCE
1 NORI SHEET CUT INTO QUARTERS
DRIZZLE TOASTED SESAME OIL AS GARNISH(OPTIONAL)
SHICHIMI TOGARASHI (JAPANESE SEVEN SPICE POWDER) FOR SERVING

THE ALLIGATOR MEAT:

SAUTE IN A SKILLET WITH SOME PEANUT OIL OR BUTTER. ADD SOME SALT AND BLACK OR WHITE PEPPER OR TOGARASHI. WHEN COOKED/NICELY SEARED SET ASIDE.

FOR THE SOUP:

ADD 4 TO 5 CUPS OF WATER TO LARGE SAUCE POT 4 QUART OUGHT TO DO.
ADD IN YOUR KOMBU AND BONITO FLAKES.
BRING YOUR WATER TO ALMOST A BOIL AND THEN REDUCE TO JUST A SIMMER
COOK FOR 5 TO 10 MINUTES DEPENDING ON HOW DARK YOU WANT THE STOCK
THEN REMOVE THE KOMBU AND BONITO FROM THE STOCK AND SET ASIDE
BRING THE STOCK BACK TO A GENTLE SIMMER
ADD YOUR GARLIC PASTE AND STIR IN WELL
ONCE THE STOCK IS SIMMERING ADD YOUR MUSHROOMS AND ALLIGATOR MEAT THAT WAS PREPARED AHEAD OF TIME.
WHEN THE MEAT IS WARMED THROUGH WHISK YOUR MISO INTO THE STOCK USING A WHISK AND A SMALL MESH STRAINER OR
IN A SMALL BOWL HAVE THE MISO ALREADY WELL WHISKED AND JUST POUR IT INTO THE STOCK.
KEEP THE STOCK AT THE SMALLEST OF SIMMER AS POSSIBLE TO MAKE THE TOPPINGS.

THE TOPPINGS:

IN A SKILLET ADD 2 TBSP OF BUTTER AND SAUTE CABBAGE 2 MINS.
YOU WANT THE CABBAGE WELL GLAZED WITH THE BUTTER BUT STILL CRISPY.
THEN TAKE THE CABBAGE OUT AND SET ASIDE.

THE NOODLES:

I LIKE TO USE FRESH NOODLES EITHER RAMEN OR UDON NOODLES FOR MY RAMEN. COOK TIME IS ABOUT 3 MINUTES FOR THE NOODLES BUT COOK ACCORDING TO INSTRUCTIONS ONCE NOODLES ARE DONE STRAIN AND PUT THE NOODLES INTO SERVING BOWLS.

LET'S GET IT ON: PUTTING IT ALL TOGETHER:

NOW THAT THE NOODLES ARE IN THE BOWLS
LADLE HOT SOUP INTO YOUR BOWL
NOW ADD YOUR HARD BOILED EGG SLICED IN HALF LENGTHWISE
ADD YOUR BABY CORN, CABBAGE, SCALLION, HARD BOILED EGG, NARUTOMAKI AND NORI TO THE BOWL WORKING CLOCKWISE AROUND THE BOWL ITSELF. PLACE YOUR ALLIGATOR MEAT IN THE CENTER OF THE BOWL OF SOUP BEFORE SERVING THE SOUP ADD A PAT OF BUTTER OR GHEE(I AM USING GHEE) TO THE BOWL OF SOUP THE BUTTER MELTING WILL ADD A LAYER OF RICHNESS TO THE SOUP THAT IS JUST FANTASTIC!