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.

Olive Tapenade Recipe: Pate Recipe: Black Olive Pate Recipe And Green Olive And Artichoke Pate

 These two recipes are Black Olive Pate' (nero patè d'oliva ') and Green Olive And Artichoke Pate' (verde oliva e carciofo pate ') These recipes are delicious and go well spread on meat of any kind as well as mixed in with pasta, noodles or rice. Fantastic on toasted bread and as a base on a bruschetta! The recipes are below. Enjoy!

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Ingredients For Black Olive Pate'
6 oz drained and pitted black olives.
4 fillets of salted anchovies
2 tablespoons salted capers washed
1 Tablespoon of fried shallots or onion of any kind will work.
3 Cloves of garlic.
1/2 to 1 Tsp. Black pepper.
1 Tsp. Crushed red chili flakes.
1 cup of extra virgin olive oil

Method:
Place all of the ingredients except the olive oil in a food processor.
Pulse the ingredients down a bit.
Then slowly add some olive oil in a bit at a time and pulse.
You want the pate' to be firm and not runny that is why you add oil in a little bit at a time.

Ingredients For Green Olive And Artichoke Pate'
6 oz pitted green olives you can use the one's with the pimento in them if you want.
3 Tbsp. capers, drained
4 Fillets of flat anchovies.
1 Tbsp. chopped fresh cilantro or basil.
1 Tbsp. fresh lemon juice
2-3 Tsp. spicy brown mustard.
1 Tsp. black pepper
1/2 to 1 Tsp. crushed red chili flakes.
1 Tsp. oregano
3-4 garlic cloves, minced
1 Cup olive oil.
1 (14-ounce) bag or can of unmarinated artichoke hearts.

Method:
Place all ingredients in the processor except for the olive oil and pulse it down.

Then slowly add the olive oil a few drops at a time until the desired consistency. You want it firm and not runny. Enjoy!

Knife Sharpening: How To Sharpen A Knife: Sharpening Large Blades: How To Sharpen A Machete

 In this video I am going to be doing some knife sharpening. You have seen me show you how to sharpen a knife in the past but this is going to be a bit different as this is going to be how to sharpen large blades. In this video I am going to show you how to sharpen a machete! Enjoy!

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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!

Traditional Kimchi Recipe:Kimchi Recipe: How To Make Kimchi: Making Kimchi: Vietnamese Kimchi

This is a nice variety of Kimchi made the Vietnamese way! This version is spicy and very aromatic due to the use of lemongrass and kaffir lime leaves! If you like Kimchi then you will love this version. The recipe can be found below.

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Ingredients:
1/2 head of napa cabbage cut into 1 inch slices.
1-2 cucumber peeled and core removed, cut into slices.
1 carrot peeled and julienned.
1 red onion or shallots slivered.
Some slivered scallions.
1-2 Tsp finely chopped lemongrass or some lemongrass stalk the white part only.
Zest of 2-3 Kaffir limes or 5-6 Kaffir lime leaves.
2-3 tsp salt.
2-4 cloves garlic peeled.
1 piece ginger thumb-sized, peeled
4-6 bird-eye chilis or equivalent amount of chili flakes
2 tbsp brown sugar
2 tbsp fish sauce
2 tbsp rice/wine vinegar 5%

Pasta Recipes: Italian Food: Italian Food Recipes: Gluten Free Vegetarian Pasta Dish

This is a gluten free and vegetarian pasta dish that anyone can eat and enjoy especially if you are gluten free or vegetarian. The products in this dish are so good that even someone who is not vegetarian nor vegetarian will not know. I hope you make this dish. The recipe can be found below. Enjoy!

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

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Pasta With Artichoke hearts sausage and gorgonzola cheese

12-16 oz. oil-marinated artichoke hearts or frozen artichoke hearts.
1 Lb Vegetarian soy protein Italian sausages.
8oz of Gorgonzola cheese or your choice of Italian cheese.
2--4 tablespoons olive oil
1 Slivered brown onion.
4-6 tablespoons minced garlic
2 28-oz. cans plum tomatoes, crushed
3 tablespoons tomato paste
1 1/2 teaspoon dried basil
1 1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon crushed red pepper
Salt and freshly ground white or black pepper to taste
1-2 Tbsp. Lemon juice(Optional)
1/2 to 1 teaspoon sugar to balance the acids in the tomato sauce and lemon juice if the lemon juice is used.
16 oz package of gluten free pasta of choice. I am using brown rice and quinoa pasta.

Drain artichokes and cut them in half lengthwise if using marinated.
Or if using frozen just defrost them.
Cut vegetarian Italian sausage into 1/4- 1/2 inch sized pieces. Heat 2 tablespoon Olive Oil over medium high heat and add sausage cook until brown on all sides then remove and set aside.
Add onions, mushrooms and cook until onion is softened and starting to caramelize.    
Add the garlic during the last two minutes.
Stir in the crushed plum tomatoes, tomato paste, basil, oregano, rosemary, sugar and red pepper flakes. (Rub the herbs quickly between you hands to release their oils, before adding)
Simmer medium high 10-15 minutes then add 2nd can of sauce.
Simmer, uncovered for 45 minutes adding some chicken stock if needed to keep the sauce running.
Add 1-2 Tsp. sugar if desired to balance acid in the sauce
Add the artichoke hearts and simmer for 5-10 minutes, stirring occasionally.
Add salt and pepper if needed. Adjust sweetness, if needed.
Now let sauce simmer on low as you cook your gluten free pasta according to instructions.
Once the pasta is done it is your choice as to how you want to serve this dish. You can plate the pasta on a large charger and pour the sauce on top and serve family style or plate pasta individually and sauce over the top as necessary and serve. Top with gorgonzola or your choice of Italian cheese.

Thai Recipes: Thai Red Curry Paste: Panang Curry Paste: How To Make Thai Red Curry Paste

I have been making a lot of curry recipes lately that I was contacted by some viewers in Malaysia and Thailand asking me to make the curry paste that is used in curry recipes instead of using the "bagged" stuff. So this week here is my take on Panang Red Curry Paste. The recipe can be found below.

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

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How to Make Panang Curry Paste (Nam Prik Kaeng Phanaeng)

15-20 Dried Chilies use all large or all small dried chilies or combo of each depending on your spice level.
1 tsp coarse sea salt.
1 tsp toasted cumin seeds toasted.
1.5 tsp toasted coriander seeds.
1/2-1 Tsp black/white peppercorns depending on your spicyness level
1-2 Cardamon pods toasted unitl browned.
3 Tbsp chopped lemongrass
1 Tbsp chopped ginger
2-4 Whole curry leaves they are very strong.
4-5 Kaffir lime Leaves or Lime peel can be substituted.
1 tsp cilantro/coriander root or cilatro stems and leaves at 2 Tbsp.
4 Tbsp chopped garlic
1/2 cup chopped shallots or purple onion
1-2 tsp shrimp paste the hard stuff from the brick. Blacken shrimp paste.
1 Tbsp fish sauce
2 Tbsp toasted candlenuts ground
1-2 Tsp. sugar depending on how much sweet  you want if at all.
1/4 to 1/2 Tsp. Cinnamon
1/4 Tsp. nutmeg is optional.
Optional: Paprika to add more red color if desired.
Just enough water to keep it all moving in the blender/processor

Preparation:

Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste.
If too thick, add a little bit or water at a time to keep the mixture moving or you could add some coconut milk to help blend ingredients but then the paste will not last as long in the fridge as the coconut milk will turn before the other ingredients go bad.
Note that it will taste very strong at this point. The curry paste will mellow out when you add coconut milk and other ingredients to make a curry recipe.

This paste would be excellent on the BBQ on meat. This paste can make a killer grilled cheese or Quesadilla. The uses for this paste are just about unlimited! Enjoy!