It doesn't get any better than meat on a stick. Grilled Koftas Kabobs is loaded with flavor. A blend of ground beef and ground lamb, they are seasoned with cumin and cloves to give it an exotic flavor. Serve with hot pitas and yogurt and enjoy Mediterranean fare. Victoria Paikin: http://bit.ly/1jje7MD
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I was given this recipe by a girl named Marcella-Dimagrisci. She said this is the way they make Bolognese in her part of Italy. Here is a link to her blog: http://dimagriscicongusto.blogspot.com/ Enjoy the recipe!
Ingredients: 1 onion 2 carrots 2 stalks of celery 10-12 ounces of minced veal (more or less 3 cups, i think) 1lb (more or less 2 cups, i think) of minced pork, not fat fresh bacon (more or less 1 cup, i hope!),cut into pieces( not the smoked one) 5tbs of extra virgin olive oil (if you need add more oil or 2 tbs of butter) 1 can 15oz tomato puree half small can of tomato paste salt and pepper to taste 1 glass of red wine 1 glass of whole milk 8 ounces of meat broth Parmigiano reggiano to taste
Method: 1)Pour oil in a pot with high edges, lightly fry on medium heat onion, carrots and celery chopped previously lightly fry on until become golden brown. 2)Add all the meat and Sauté them well, 10 minuts more or less. 3)Deglaze with red wine 4)Salt and pepper 5)add half of the broth little by little, meat should absorb it 6) Now ADD tomato puree and triple concentrate 7) Stir and let's cook on low heat for 2 hours joining, when needed, the remaining broth 8)After two hours add the milk, add salt and pepper again if needed. In Italy we eat it with fresh egg tagliatelle but it's good with every kind of pasta. When you have to serve the ragù alla bolognese with tagliatelle mix everything in a pot, sautè for a couple of minute and sprinkle every dish with a good amount of parmigiano reggiano. I hope you'll try this dish and you'll enjoy it
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This is Ojingeochae Muchim! This is a delicious Korean side dish or banchan that can be served with anything you want even non Korean dishes. The sauce itself is so versatile that you can think of a million things you can cook with it. Here is the recipe:
1 Lbs of shredded cuttlfish/squid. 8-10 Cloves of finely, finely minced garlic. 1/2 to 3/4 Cup Gochujang pepper paste to taste. 1/4 Cup sesame oil or more if needed to completely coat. 1/4 Cup Molasasses or more as needed. 1/4 to 1/3 Cup barley malt syrup or more as needed. 1 1/2 Inch piece of ginger finely minced. 1-2 Tbsp. Fish sauce. 1-2 Tbsp. Soy sauce or sweet soy sauce. I used Ponzu. 1 Tbsp. Mirin or more as needed. 1-2 Tbsp. finely chopped fried shallots. Optional: 1/2 Tsp. freshly ground black pepper. Optional: 1 Tsp. of Gochugaru Korean pepper flakes or crushed red chili flakes for extra heat. Sesame seeds to taste.
DIRECTIONS:
Make the jerky sauce by mixing the gochujang pepper paste, the garlic, sesame oil, barley malt syrup, molasses, mirin/vinegar, fish sauce, soy sauce, fried shallots, ginger, sesame seeds, optional black pepper in a large bowl and mix well together until your red sauce is nice and shiny.
Put all of your shredded squid into the sauce bowl and wearing a plastic working glove work it all together well to get everything coated well. Add some toasted sesame seeds and the fried shallots to mixture for added flavor and mix together well again.
Store squid jerky in an air tigt container and keep in the refrigerator. Should last in the fridge for at least 1 to 1 1/2 months but I like to eat it as quick as I make it with my rice, noodles or soups.
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Chicken and coconut milk adobo (adobong manok sa gata)
Ingredients : 6 ounces of coconut vinegar 1 1/2 cans coconut milk/cream 2-3 Ounces of soy sauce 8 + cloves garlic, smashed 1 1/2 piece of peeled and sliced ginger. 1 inch peeled turmeric root or 1 Tsp. Turmeric powder. 3 bay leaves or 3-4 curry leaves. 1-2 Tbsp. fish sauce 1 medium red onion, chopped or slivered 3 red bird's-eye chillies or nice pinch or crushed red chili flakes. 1 tsp brown sugar or 1-2 Tsp. molasses. 1-2 tsp freshly cracked black pepper 2 stalks lemongrass chopped finely as possible 1 whole chicken, jointed into 8 pieces with bone in steamed rice, to serve or use boiled potatoes if you want
Marinating time 3 to 24 hours
In a blender or food processor add 1/2 can coconut milk. Add your ginger, turmeric, garlic, lemon grass, black pepper, red pepper flakes and blend all until smooth.
In a non reactive bowl add your fish sauce, soy sauce, and coconut vinegar and mix together well.
Now take the mixture from the blender/processor and add into the mixture in the non reactive bowl. Mix all ingredients together well.
Now add the rest of your coconut milk and your brown sugar/molasses and mix in well.
Now add your red onions/bay or curry leaves and mix all to coat all the ingredients.
Now nestle your chicken pieces into the mixture and toss to coat well. Minimum time to marinate is 4 hours but I marinate for 24 hours in the fridge covered with plate or plastic.
Transfer the chicken and marinade to a large, deep saucepan. Bring to the boil, then reduce the heat to low--medium and cook for 30-60 minutes, or until the chicken is cooked through tender and almost falling off the bone. Using tongs, transfer the chicken to a bowl and cover to keep warm. Increase the heat to medium--high and cook the marinade mixture for 10 minutes, stirring occasionally, until slightly thickened and reduced. Return the chicken to the pan and warm through. Transfer to a serving bowl, scatter with extra chillies, if using, and serve with steamed rice or boiled or even roasted potatoes.
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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.
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.
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.
