Cooking Chicken? Pistachio Encrusted Chicken With A Gorgonzola Cheese Sauce An Easy Chicken Recipe

This week I am taking a break from doing requests. This week I fee like cooking chicken.  I LOVE chicken and I love cooking a good chicken recipe. So this week I am making a pistachio encrusted chicken breast with a lovely and creamy gorgonzola cheese sauce.

A new supermarket opened up this last week in my area, a Mexican supermarket and the quality and prices for meat are excellent. I stocked up on chicken and beef for future recipes. I bought so much chicken that I really had to think about cooking chicken this week. As I said I love cooking chicken. I love grilling chicken and doing yakatori chicken and baking chicken. I don't care what it is I just love cooking chicken.

I have never seen a hard to do chicken recipe and that is the beauty of chicken is that any recipe you do with chicken is an easy chicken recipe because it's such a versatile meat to work with. This is a very easy way to b e cooking chicken and is a doable recipe for just about any night of the week for a hungry family.

I am certain that anyone eating this dish will love the crunch of the pistachios and the pungent aroma and flavor of the gorgonzola cheese sauce.  So as far as cooking chicken goes  I think it's one of the easiest meats to work with in the kitchen and I think that just about anything a person can do with chicken no matter how many ingredients are involved  can be an easy chicken recipe. Enjoy the video and make this dish I am sure you will love it.


NOTE: SORRY FOR THE FACT THAT THERE IS NO PICTURE OF THIS LOVELY DISH ON THIS POST. I MISTAKENLY INITIALIZED THE SD CARD ON MY DIGITAL CAMERA.

 

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Vietnamese Food: Wok Tossed Eel

 

Vietnamese Food

 

This week it's back to wok. I mean back to work! This week I am making Vietnamese food. Anyone who know me knows that I LOVE Vietnamese food! I LOVE Asian food and Vietnamese cooking.  So I sat around at work this week thinking about what I wanted to make for my video and blog post this week and although I have been fulfilling many, many requests for Malaysian and Italian cuisine I had to focus on  some other requests to be fair to everyone and that is why I am making Vietnamese food this week.

I really didn't know what I wanted to make as far as Vietnamese food is concerned. I thought soup! Nah! It's summertime here in Vegas already and it's to hot for soup. So I thought that since I whipped out my wok last week for Malaysian food I would put it to use this week for Vietnamese food! I wanted to do something different this week though. I mean there is lot's of Vietnamese food recipes out there but I didn't want to work with beef or chicken or even pork for this weeks dish.

So there I was trying to think of something a bit different in Vietnamese food that I could make. I finally came upon it. This weeks Vietnamese food dish is going to be wok tossed Eel! Yup! Eel! I know a lot of you out there are going "Oh, no way!" I understand. Many people have a natural dislike of Eel even though they might not have ever tried it. Many people think that Eel is an ocean or river snake. That's not true! Eels are fish. Eels are a nice meaty, fatty and oily fish that of course have a really mean bite if you don't know what you are doing when you fish for them.

I am proud to say that Italians and Vietnamese people have one thing in common and that is their love of Eel. I mean in the Italian community where I come from in Brooklyn, New York the Italians have  this celebration of Christmas Eve called The Vigil or La Vigilia  and this celebration is done with meals of fish and other seafood and one of the fishes used to celebrate La Vigilia is the Eel. The Italians fry the Eel or marinate and roll the Eel and cook it in many other ways. Either way and no matter how it's done the Eel is delicious and a much underestimated fish in my opinion.

So this week it's going to be Vietnamese food. Now this dish is usually made using mung bean thread or glass noodles but in this case I am going to be using regular Italian spaghetti instead of the  glass noodle. I LOVE glass noodles in my Vietnamese food don't get me wrong but I thought since the Italians and the Vietnamese have such a love of the Eel that I would add a bit of Italian influence to the dish besides the fact that the Italian pasta adds more chew to the meal than the glass noodles do. So let's get going and have some Vietnamese food! Enjoy the video.

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Malaysian Food: Ayam Gulai Lemak Cili Padis Malaysian Cuisine At It's Best!

Malaysian Food

 

This week I am making Malaysian food. Recently I have really enjoyed making Malaysian cuisine. Many of my Youtube viewers and subs know that I make lots of Asian dishes from all over the Asian world and oneday I got a request from a viewer in Malaysia asking me to make something called Nasi Lemak. Turns out that Nasi Lemak is the national dish of Malaysia and the Malay people love it. So I researched and I made Nasi Lemak sometime back and after that I have been bombarded with requests to make more Malaysian food, More Malaysian cuisine.

It seems that I have gotten such a great response from Malay people and to tell the truth I had never made Malaysian food before until the request. The fact of the matter now is that I LOVE Malaysian cuisine! So one of my other subs named Newrulefarah that's here Youtube channel name asked me to make a dish called Ayam Gulai Lemak Cili Padis. Literally translated means fatty chicken with chili! I am all into chili so I agreed. That was three or four months back.  It's hard to deal with all the requests a person can get when they cook online so it becomes a tricky balancing act.

So this week I am fulfilling a request for Malaysian food I am going to make the Ayam Gulai Lemak Cili Padis. This is as explained to me Malaysian cuisine that is a favorite comfort food among the Malay people. It's chicken with the lovely aroma of turmeric root and Thai red bird chilies, garlic and lemongrass. This is a simple Malay cuisine to make but has many subtle layers of flavors and aromas and that is what I love about Asian foods and learning to love about Malaysian food.

So  I did my research over the last week or so and asked my viewer Farah in Malaysia to help me out with some of the finer details of this Malaysian food and she did in fact help me a great deal because as with many Asian countries this dish is made slightly differently in different parts or states of the country and I for one do not like to outright copy someone's recipes I like to formulate my own. So after consulting with Farah and doing my research I landed on the way I am going to make this Malaysian cuisine this week.

I am going to make this dish Malaysian food the Ayam Gulai Lemak Cili Padis with a side dish of something called Sambal Goreng Telur which is a favored eggs side dish of Malaysian food consisting of hard boiled eggs that are fried until golden brown and then some onion rings are sauteed and a sambal sauce is made and then the fried eggs are heated up in the sambal and plated on top of the sauteed onion rings! According to my source in Malaysia, Farah this Malaysian cuisine side dish is the BOMB! So now it's time for me to cook! Enjoy the video and please comment or visit my Youtube channel @ https://www.youtube.com/user/MrEZCooking

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Pasta Recipes: Spicy Crab Pasta

Pasta Recipes

 

 

I love my pasta recipes as many of you well know I do. I was doing a lot of Asian recipes by requests over the last few months and then a week or two ago I started getting hit up by some long term subbers on my Youtube channel to make pasta recipes again. As a foodie it's really difficult to keep everyone happy so I have to jump around alot and it seems like there are so many recipes and so little time to make them all.

So last week I made I did one of my pasta recipes called Pasta With Eggs And Anchovies for my subbers and this week I am going to do one of my really easy pasta recipes called Spicy Crab Pasta. I have been trying lately to not have to go out shopping each week to make my dishes because my cupboards, pantries, and fridge are PACKED to the gills! So I am trying to lighten the load in my place before going out and spending more money of provisions and then stuff gets forgotten and they go bad in which case I have wasted money.

Luckily enough I have more pasta and tomatoes and sauce  in my house than the prime minister of Italy! I came across a can of lump crab claw meat in my fridge and thought about pasta recipes that I could make this week and I decided to make for you my readers and Youtube subbers one of my newest pasta recipes. This week I am going to make Spicy Crab Pasta.  This pasta recipe will have the flavors of Southeast Asia incorporated into it. As far as pasta recipes are concerned I could call this dish Thai Crab Pasta or Spicy Crab Pasta as I am doing.

As far as pasta recipes go this is not a traditional Italian pasta recipes, rather this is a pasta recipe born of a need to use what I have on hand and it will be delicious. A lot of the flavors of Southeast Asia will be present. The fragrance of garlic and chilies along with the savory odors of basil and cilantro will make this one of my favorite pasta recipes to make over and over again!


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Pasta Recipes Egg Recipes Pasta With Eggs And Anchovies

Pasta Recipes

 

This week it's back to pasta recipes folks. Yup! I was going to go the Asian route again but I got slammed by emails from people that enjoy my pasta recipes, so this week it's back to pasta recipes! Actually this weeks recipe is going to be a bit of a fusion between pasta recipes and egg recipes.

This week I was watching a fellow Youtuber make one of my favorite egg recipes. A simple appetizer by my favorite chef in the world Jacques Pepin. One of his simplest egg recipes is eggs with anchovies. I know it sounds weird but believe you me this little recipe works. It's hard boiled eggs covered in a mayo hot sauce with anchovy fillets on top and then topped again with some red onion and capers. Delicious!

Well, this week one of my Youtube subs made his version of this recipe and I thought I would go one step further and blend the two into a fusion of pasta recipes and egg recipes. So this week I am going to be making one of my new pasta recipes fused with one of my favorite egg recipes and I will be making pasta with eggs and anchovies in a creamy gorgonzola mornay sauce.

The mornay sauce is called a "small sauce' that comes from on of the five mother sauces developed by chef Georges Auguste Escoffier. He developed a set of five mother sauces from which hundreds of other smaller sauces could be developed. A true genius in the culinary arts. Mornay sauce can be used in pasta recipes and in egg recipes as well as a sauce on veggies. Mornay sauce or variations of it make the best mac and cheese you will ever have!

So onward and upward we go! This dish that I am making this week is not one of my traditional pasta recipes nor is it considered something to be called traditional egg recipes but the combination of the two work very well together and I think you will enjoy it. So please watch the video and make this recipe at home and make it your own and I would love to hear from you!


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Italian Food: Polenta Con Ragù Di Funghi Great Mushroom Recipes

Italian Food

 

 

This week I am back to making some Italian food for you my loyal readers and Youtube subscribers. I am going to make one of my favorit mushroom recipes today. I am still getting bombarded with requests for Malay cuisine and I promise to get back to it ASAP! I am just trying to make dishes right now that I can make with the things I have on hand here in my house because I am so well stocked that sometimes I forget just how well stocked I am and then I run the chance of things going bad and I don't like to waste money that way.

So I went looking around my pantries this week and I found some polenta which is a favorite Italian food of mine and I also found some dried shitake mushrooms which I keep on hand quite often along with dried porcini mushrooms as well. I was seeing something forming! I love mushroom recipes!  I also had some tomato paste and all the herbs and spices I needed to make some Italian food. The only thing I really had to buy this week was mushrooms. So I just got back in the door and I am writing this post and I came back with one pound of baby portobello mushrooms and some white button mushrooms to make one of my favorite mushrooms recipes and that is mushroom ragu! Polenta Con Ragù Di Funghi! In other words polenta with mushroom ragu! This is simple Italian food at it's best and one of the easiest mushroom recipes that I know how to make and it is delicious!

I mean lets look at some facts. Some of the best known dishes in the world are actually peasant foods from the rural areas of their respective countries. Polenta isn't a rich man's dish in Italy and neither is mushrooms unless you get into the tuffles both black and white and then you are talking BIG MONEY! The fact is that when it comes to Italian food many of the dishes that are world famous and known started out as humble working man's food.  I love mushrooms and I love making mushroom recipes and this dish of polenta and mushroom ragu is one of my best and favorites.

Now as far as mushroom recipes are concerned  you can make this dish as strictly vegetarian by just making the mushroom ragu and then making the polenta and that's fine! I add a light touch of either bacon or Italian sausage to the mix to add a level of flavor that you usually don't get in this dish and it's wonderful! So if you love Italian food and you love mushrooms and mushroom recipes then I urge you to make this dish and make it your own either vegetarian or not just make it your own and I promise you that you will just love it as much as I do. Enjoy the video!

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Israeli Couscous: Jewish Food! Shashlik: Russian Food! A Great Combination For Dinner

Have you ever had shashlik? What? You have never had shashlik? Have you ever had Israeli couscous? What? You haven't had Israeli couscous? You are missing out! This week I am making shashlik which is Russian food and Israeli couscous which is Jewish food! The two of these cuisines makes an excellent combination and an excellent meal to make your entire family very happy. Shashlik is claimed by so many countries and cultures that in my research I could not really find out who made shashlik first. All I know is that I have eaten it twice this week and it was delicious!

In Russia Shashlik or Shashlyk as it's pronounced  is a barbequed skewered meat dish that is served in Russia and althrough the eastern block of Europe as well as in other parts of the world such as Israel, Pakistan, India, Mongolia, Morocco and central Asia. The word Shashlyk means skewered meat.y BBQ the shashlik on a grill called a "mangal" which is a square fire pit filled with charcoal or wood or a combination of both. Shashlik can be made out of any type of meat you like such as chicken, pork, beef, veal or lamb. Depending on where you are in the world and what the cultural or religious beliefs are in place will dictate which meat will be used in the shashlik. Shashlik traditionally is marinated in a highly acidic marinade overnight and this acidity helps to break down the proteins in the meat and also makes for really tender meat. As with any dish from any country in the world there are a million and one ways to make a dish. This particular shashlik recipe is a cross between the Uzbek, Russian, Georgian and Israeli recipes as I find it to be one of the more simpler and delicious shashlik recipes out there. Everyone has their own way of making shashlik and I am sure they are all DELICIOUS!

Shashlik is a kabob style of Russian food but shashlik is not a shish kabob although many people do confuse the two.  As I stated shashlik comes from many parts of the world from Russia, Bulgaria to Israel and more. With shashlik recipes all the recipes are interchangeable. All of the meats can be used to make this dish, beef, chicken, veal, lamb. When making shashlik you can separate the chunks of meat with a vegetable like onion or a tomato or even a piece of fat or just about any kind of vegetable will work.

Shashlik is not a shish kabob although many people do confuse the two. The difference is the preparation of the shashlik which is the making of a highly acidic marinade along with herbs and spices that help to break down the proteins in the meat being used and hence keep the meat nice and tender. There are any number of ways to make the marinade acidic such as vinegar, wine, or citric acid from lemons or limes.

Shashlik is probably the best known skewered meat dish that is prepared all over the world and everyone claims to have created it.  It can be served with warm flat bread or rolls and an assortment of salads, it is a delicious way to become familiar with a true international dish! The version of shashlik that I am making is a bit of a cross from the Uzbek, Estonian, Russian and Georgian and Israeli  versions of this dish as they are all very close.  I will be making a side dish of Israeli couscous with sun dried tomatoes and kalamata olives. This two dishes from two cultures truly compliment each other. Enjoy the video and make this recipe your own!



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