Italian Cooking: Filipino Cooking: Spaghetti puttanesca: An Original Filipino/Italian Recipe

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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.

Chicken Liver With Gribenes Fried Onions And Mushrooms With Roasted Potatoes

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Chicken Livers with Gribenes and Potatoes

Ingredients for the potatoes:

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.

Cambodian Food Recipes Cambodian Food Umkep Char Chnay Cambodian Chicken In Ginger Sauce

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INGREDIENTS:

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.

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

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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

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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

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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.

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