Technique: Seasoning Cast Iron | Apartment Therapy The Kitchn: "
1. Pre-heat oven to 325
2. Wash skillet with warm, soapy water and dry thoroughly.
3. Apply a thin coat of vegetable oil, or vegetable shortening with a paper towel on all surfaces, inside and out.
4. Place in oven on center rack, upside down. Place a baking sheet or a sheet of foil on the rack beneath to catch drippings.
5. Bake for an hour, then turn off heat, open door, and allow to cool inside oven before removing.
6. Skillet is now ready to use.
To wash, scrub with hot water and a brush without detergent. Never use sharp or metal utensils on it while cooking and never place in the dishwasher. If it finds its way into the dishwasher, don't fret - just repeat seasoning process."
Tuesday, December 29, 2009
Friday, November 27, 2009
Tres Leche Cake Recipe : Alton Brown : Food Network
Tres Leche Cake Recipe : Alton Brown : Food Network
Ingredients
For the cake:
* Vegetable oil
* 6 3/4 ounces cake flour, plus extra for pan
* 1 teaspoon baking powder
* 1/2 teaspoon kosher salt
* 4 ounces unsalted butter, room temperature
* 8 ounces sugar
* 5 whole eggs
* 1 1/2 teaspoons vanilla extract
For the glaze:
* 1 (12-ounce) can evaporated milk
* 1 (14-ounce) can sweetened condensed milk
* 1 cup half-and-half
For the topping:
* 2 cups heavy cream
* 8 ounces sugar
* 1 teaspoon vanilla extract
For the cake:
Directions
Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
Topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
For the cake:
* Vegetable oil
* 6 3/4 ounces cake flour, plus extra for pan
* 1 teaspoon baking powder
* 1/2 teaspoon kosher salt
* 4 ounces unsalted butter, room temperature
* 8 ounces sugar
* 5 whole eggs
* 1 1/2 teaspoons vanilla extract
For the glaze:
* 1 (12-ounce) can evaporated milk
* 1 (14-ounce) can sweetened condensed milk
* 1 cup half-and-half
For the topping:
* 2 cups heavy cream
* 8 ounces sugar
* 1 teaspoon vanilla extract
For the cake:
Directions
Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
Topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
Sunday, November 15, 2009
Simple Adobo
This is the simplest adobo taught to us by Mama Tita.
1 Head Garlic skinned and crushed
1/2 c Vinegar
1/2 c Soy Sauce
2 Bay Leaves torn in half
3/4 tsp peppercorn slightly crushed (approximate)
Pork (Belly, Shoulder)
1. In a large sauce pan, combine garlic, vinegar, and soy sauce. mix
2. Add pork to mixture and bring to a boil (approximately 20-25 minutes)
3. Add a half cup of water to help soften the meat
4. Cook until tender
* May add additional soy sauce and vinegar to taste. Add 1/2 c of water as necessary. Total cooking time around 1 hour at the most.
--
Variation 9/11/2010
1 Cup Water
1 Cup Vinegar
1/4 c Soy Sauce
2 Tbsp Chopped Garlic
2 Bay Leaves
2 Tsp Salt
1 Tsp Pepper
1-2 Tsp Brown Sugar
Combine All ingredients except soy sauce. Bring to a boil, then mix.
Add Chicken/Pork. Bring to boil, then simmer for 30 minutes
Add Soy Sauce
Continue cooking for 10-15 more minutes or until soft
--
With Potatos
http://blisstree.com/eat/how-to-cook-pork-adobo-tutorial/
--
Variation 9/11/2010
1 Cup Water
1 Cup Vinegar
1/4 c Soy Sauce
2 Tbsp Chopped Garlic
2 Bay Leaves
2 Tsp Salt
1 Tsp Pepper
1-2 Tsp Brown Sugar
Combine All ingredients except soy sauce. Bring to a boil, then mix.
Add Chicken/Pork. Bring to boil, then simmer for 30 minutes
Add Soy Sauce
Continue cooking for 10-15 more minutes or until soft
--
With Potatos
http://blisstree.com/eat/how-to-cook-pork-adobo-tutorial/
Thursday, September 3, 2009
Tres Leches
Food Wishes Video Recipes - Free Video Recipe Blog:
Ingredients:
For the Tres Leches-
1 can (12-oz) evaporated milk
1 can (14-oz) sweetened condensed milk
1 cup half and half
For the Cake-
1 box yellow caked mix
3 eggs
1 cup water
1/4 cup vegetable oil
1 tsp vanilla
shortening to grease pan
Ingredients:
For the Tres Leches-
1 can (12-oz) evaporated milk
1 can (14-oz) sweetened condensed milk
1 cup half and half
For the Cake-
1 box yellow caked mix
3 eggs
1 cup water
1/4 cup vegetable oil
1 tsp vanilla
shortening to grease pan
Monday, August 31, 2009
Savory Steel Cut Oats
Savory Steel Cut Oats « MWL Food
Savory Steel Cut Oats Served In A Flat Bowl
- Chopped Veggies for Savory Oats
- Oats, Celery, Carrots, Onion, Garlic, Mushrooms, Cauliflower, Zucchini
1 medium onion, diced
4 cups + ½ cup water
2 cloves garlic, pressed
2 stalks celery, diced
2 carrots, diced
1 zucchini, diced
½ head of cauliflower, chopped small
5 cremini mushrooms, chopped
1 teaspoon salt
1 teaspoon garam masala
1 cup steel cut oats
Saute onion in ½ cup water until tender. Add additional 4 cups water and all other ingredients. Simmer 40 minutes. Makes 4 servings.
Notes: This will make enough for me to have for breakfast for 4 days. I really enjoyed it and will make it again. I will likely alter it to use whatever veggies I have on hand.
Additional Note: I've tried this with a cup of frozen blueberries added at the end of the cooking time and found it worked well so I'll be doing that again.
Tuesday, August 11, 2009
Pork Adobo with Liver
Ingredients:3/4 k. of pork liempo (belly)
75 g. of pork or chicken liver
1/3 c. of vinegar
1/3 c. of dark soy sauce
1 head of garlic, segmented and crushed
8-10 peppercorns
1 bay leaf
water
2 tbsp. of cooking oil
hard-boiled eggs
Directions:
Cut the pork liempo into 2" x 2" cubes (or you can have the butcher do this for you). Place the pork cubes in a skillet. Pour the vinegar over them. Sprinkle the garlic and peppercorns around the pork cubes. Add the bay leaf. Set over high heat and boil bring to a hard boil without stirring. When boiling, stir a few times. Continue boiling until the pork starts to render fat. Continue cooking until quite dry and the pork cubes are lightly browned. Pour in a cup of water and the soy sauce. Bring to a boil, cover and simmer for 45 minutes to an hour, or until the pork is tender. Add water, a little at a time, if the liquid dries up before the pork is cooked.
While the pork is cooking, cut the liver into chunks. Heat a small skillet and pour in the cooking oil. Fry the liver over medium-high heat until the outside is brown but the inside still soft (the liver should be fully cooked but overcooking liver makes the meat tough). Drain the liver on paper towels. Chop and mash with a mortar and pestle or with a food processor. Another option is to use half a can of liver spread.
Boil the eggs in their shells for five minutes. Let stand in the hot water for another 10 minutes. Shell the eggs.
When the pork is cooked, add the mashed liver (or liver spread). Cook for a few minutes longer. Serve with the hard-boiled eggs.
Note: You may also add the eggs to the adobo (when you add the liver) to allow them to absorb some of the sauce.
Tuesday, July 14, 2009
Arroz Con Crema
http://www.zarela.com/recipes/view_recipe.php?id=31&page=arroz_con_crema_(creamy_rice_casserole)
Ingredients
4 cups water
1 tablespoon butter
2 teaspoons salt, or to taste
2 cups converted rice
2 tablespoons vegetable oil
1 small onion, chopped (about 1/2 cup)
1 garlic clove, minced
2 poblano chiles, roasted, peeled, seeded, deveined and diced
2 cups fresh corn kernels or 1 package (10 ounces)frozen corn kernels, thawed, or 1 can (16 ounces) corn, drained
1 1/2 cups Crema Agria Preparada (see recipe below)
1/2 pound white cheddar cheese, shredded
Directions
Bring the water to a boil in a medium-size saucepan over high heat and add the butter and salt. When the butter has melted, add the rice and bring to a boil. Reduce the heat to very low, cover the saucepan tightly and cook for 20 minutes. Remove the rice from the pan and spread on a baking sheet to cool, or allow to cool in the pan uncovered.
Meanwhile, preheat the oven to 350 degrees F (if using a Pyrex baking dish, set the oven at 325 degrees F).
Heat the oil in a heavy skillet over medium-high heat until very hot but not quite smoking. Reduce the heat to medium, add the chopped onion and garlic, and cook, stirring until wilted, 2 to 3 minutes. Add the poblanos and cook, stirring, for 1 minute. Let cool, then combine with the rice. Mix in the corn, sour cream mixture, and shredded cheese.
Pour the mixture into a heatproof baking dish or casserole and bake until heated through, about 30 minutes.
Ingredients
4 cups water
1 tablespoon butter
2 teaspoons salt, or to taste
2 cups converted rice
2 tablespoons vegetable oil
1 small onion, chopped (about 1/2 cup)
1 garlic clove, minced
2 poblano chiles, roasted, peeled, seeded, deveined and diced
2 cups fresh corn kernels or 1 package (10 ounces)frozen corn kernels, thawed, or 1 can (16 ounces) corn, drained
1 1/2 cups Crema Agria Preparada (see recipe below)
1/2 pound white cheddar cheese, shredded
Directions
Bring the water to a boil in a medium-size saucepan over high heat and add the butter and salt. When the butter has melted, add the rice and bring to a boil. Reduce the heat to very low, cover the saucepan tightly and cook for 20 minutes. Remove the rice from the pan and spread on a baking sheet to cool, or allow to cool in the pan uncovered.
Meanwhile, preheat the oven to 350 degrees F (if using a Pyrex baking dish, set the oven at 325 degrees F).
Heat the oil in a heavy skillet over medium-high heat until very hot but not quite smoking. Reduce the heat to medium, add the chopped onion and garlic, and cook, stirring until wilted, 2 to 3 minutes. Add the poblanos and cook, stirring, for 1 minute. Let cool, then combine with the rice. Mix in the corn, sour cream mixture, and shredded cheese.
Pour the mixture into a heatproof baking dish or casserole and bake until heated through, about 30 minutes.
Sunday, July 5, 2009
Good Old Fashioned Pancakes
http://allrecipes.com/Recipe/Good-Old-Fashioned-Pancakes/Detail.aspx
Ingredients:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
Directions:
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Ingredients:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
Directions:
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Sunday, June 14, 2009
Maronis Meatballs
Ingredients
• 1 pound ground chuck
• 4 ounces dried bread crumbs
• 4 large eggs
• 4 ounces whole milk
• 6 ounces grated Romano
• 3 ounces grated Spanish onion
• 2 ounces finely diced fresh garlic
• 2 ounces finely chopped fresh Italian parsley leaves
• 2 ounces finely chopped fresh basil leaves
Directions
Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!
Friday, June 12, 2009
Roast Beef in Gravy
CROCK POT BEEF & GRAVY
1 lb. beef (round steak, roast, etc.)
2 cans cream of mushroom soup
1/2 soup can each milk and water
1/4 c. flour
butter
Slice beef into thin slices or small chunks. Coat the meat pieces with flour and then brown with butter in a skillet. Transfer the meat to the crock pot.
Mix together the soup, milk and water. Spread soup mixture over the meat. Cook on low all day or high for 3-4 hours. Serve over cooked egg noodles or bread.
1 lb. beef (round steak, roast, etc.)
2 cans cream of mushroom soup
1/2 soup can each milk and water
1/4 c. flour
butter
Slice beef into thin slices or small chunks. Coat the meat pieces with flour and then brown with butter in a skillet. Transfer the meat to the crock pot.
Mix together the soup, milk and water. Spread soup mixture over the meat. Cook on low all day or high for 3-4 hours. Serve over cooked egg noodles or bread.
Wednesday, June 3, 2009
Wednesday, May 27, 2009
Beef Stroganoff
http://www.foodnetwork.com/recipes/paula-deen/beef-stroganoff-recipe/index.html
Replace sour cream with yogurt maybe?
Replace sour cream with yogurt maybe?
- 1 1/2 pounds cubed round steak, cut into thin strips
- House Seasoning, recipe follows
- All-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, sliced
- 8 ounces fresh mushrooms, sliced
- 1 (10 3/4-ounce) can beef broth
- 1 (10 3/4-ounce) can cream of mushroom soup
- Salt and black pepper
- 1 cup sour cream
- Cooked egg noodles
Filipino Style London Broil
http://www.epicurious.com/recipes/food/views/Filipino-Style-London-Broil-231537
- 2 medium-size lemons
- 1 cup soy sauce
- 1/2 cup distilled white vinegar
- 1/2 cup vegetable oil
- 1 medium-size onion, finely chopped
- 3 cloves garlic, finely chopped
- 3 bay leaves, crumbled
- 1 tablespoon coriander seed
- 1 teaspoon black pepper
- 1 flank steak or piece of sirloin or top or bottom round steak (1 1/2 to 1 3/4 pounds; see Note below)
Monday, May 25, 2009
BBQ Pork Sandwich
From:
http://www.foodnetwork.com/recipes/paula-deen/bbq-pork-sandwich-recipe/index.html
Preheat oven to 325 degrees F.
Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours.
Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour.
Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces.
Serve on hamburger buns topped with BBQ sauce and cole slaw.
http://www.foodnetwork.com/recipes/paula-deen/bbq-pork-sandwich-recipe/index.html
Notes:
- Any rub is fine
- Try placing in slow cooker
Dry rub:
- 2 tablespoons salt
- 2 tablespoons black pepper
- 2 tablespoons dark brown sugar
- 2 tablespoons paprika
- 1/2 tablespoon cayenne
- 4 pound shoulder pork roast
- 2 cup apple juice
- 1 cup apple cider vinegar
- 2 tablespoons Worcestershire
- 1/2 tablespoon liquid smoke
- 1/2 tablespoon garlic powder
- 6 soft hamburger buns with seeds
- Bbq sauce
- Cole slaw
Preheat oven to 325 degrees F.
Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours.
Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour.
Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces.
Serve on hamburger buns topped with BBQ sauce and cole slaw.
Basic Coleslaw
http://www.grouprecipes.com/11319/basic-cole-slaw.html
Ingredients
Directions
Ingredients
- Medium Green Cabbage
- Red onion
- 4 Carrots
- 1 1/2 cups Mayo
- 1 1/2 cup Plain yogurt
- 1 Tbs Celery Seed
- 1/4 cup cider vinegar
- 1/2 Lemon
- Salt and Pepper to taste
Directions
- Shred Cabbage
- Grate onions and carrots and combine with the cabbage.
- In a separate bowl mix the Mayo, Yogurt, Lemon Juice, and the vinegar.
- Season with the celery seed and salt and pepper.
- Combine the dressing with the cabbage, carrots, and onion and mix well.
- If a little thin, add a little more mayo.
- Refrigerate at least an hour or two, overnight is better.
Monday, May 11, 2009
Grilled Lemon Yogurt Chicken
Ingredients:
1 big chicken
1/2 cup plain Greek yogurt
1/2 lemon, juiced
1 tbsp olive oil
4 cloves garlic
1 tbsp paprika
1 tsp Herbs from Provence (or any dried Italian, or Greek herb blend - rosemary, thyme, oregano, etc.)
1 tsp salt
1 tsp fresh ground black pepper
--Marinade for at least an hour then grill
For the Sauce:
1/2 cup yogurt
1 tbsp lemon juice
1 tsp harissa or other hot sauce
salt and fresh ground black pepper to taste (optional)
1 big chicken
1/2 cup plain Greek yogurt
1/2 lemon, juiced
1 tbsp olive oil
4 cloves garlic
1 tbsp paprika
1 tsp Herbs from Provence (or any dried Italian, or Greek herb blend - rosemary, thyme, oregano, etc.)
1 tsp salt
1 tsp fresh ground black pepper
--Marinade for at least an hour then grill
For the Sauce:
1/2 cup yogurt
1 tbsp lemon juice
1 tsp harissa or other hot sauce
salt and fresh ground black pepper to taste (optional)
Friday, May 8, 2009
Thursday, May 7, 2009
Wednesday, May 6, 2009
Baked Chicken Parmesan
http://foodwishes.blogspot.com/2008/02/end-of-chicken-parmesan-as-you-know-it.html
Made this today and it tasted really good. Bought a Ciabatta loaf from Trader Joe's and grilled it on my new reversible cast iron griddle. Also included a side salad with ranch dressing. Result: Heavenly.
Here's the recipe:
Ingredients:
2 tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts (I used 5, but they were huge!)
2 cups marinara sauce (Used Trader Joe's Marinara)
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons
Procedures:
1. Pound the chicken flat so it cooks evenly
2. Coat casserole pan with olive oil and pepper flakes. add the crushed garlic
3. Layer the chicken on the bottom
4. Place marinara sauce on top to cover the chicken
5. Place some mozzarella and parmesan cheese on top to cover. Use more mozzarella.
6. Cover with croutons
7. Place remaining cheese
Bake for 45-60 minutes on 335.
My Notes: Baked it for 350 for 35 minutes and it didn't seem fully cooked.
Made this today and it tasted really good. Bought a Ciabatta loaf from Trader Joe's and grilled it on my new reversible cast iron griddle. Also included a side salad with ranch dressing. Result: Heavenly.
Here's the recipe:
Ingredients:
2 tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts (I used 5, but they were huge!)
2 cups marinara sauce (Used Trader Joe's Marinara)
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons
Procedures:
1. Pound the chicken flat so it cooks evenly
2. Coat casserole pan with olive oil and pepper flakes. add the crushed garlic
3. Layer the chicken on the bottom
4. Place marinara sauce on top to cover the chicken
5. Place some mozzarella and parmesan cheese on top to cover. Use more mozzarella.
6. Cover with croutons
7. Place remaining cheese
Bake for 45-60 minutes on 335.
My Notes: Baked it for 350 for 35 minutes and it didn't seem fully cooked.
Spanish Rice - to try
http://foodwishes.blogspot.com/2009/02/side-dish-stagnation-spicy-tomato-rice.html
Ingredients
1 tbsp of butter
2 cups of white, long-grain rice
1/3 cup diced jalapenos
1/3 cup diced green onions
1 clove garlic, crushed
1 tsp chili powder or paprika
1/2 tsp chipotle and/or cayenne
1 tsp cumin
1/2 tsp salt
2 1/4 cups chicken stock
1/2 cup of tomato sauce
Procedures
1. Melt butter on med-low heat
2. Add Rice
3. Add garlic, green onion
4. Mix until butter coats the rice
5. Add spices
6. Mix until coated
7. **Move to rice cooker ** (optional)
8. Add chicken stock, then tomato sauce
9. Set rice cooker to cook
10. Flush with fork when done to allow air to escape
Ingredients
1 tbsp of butter
2 cups of white, long-grain rice
1/3 cup diced jalapenos
1/3 cup diced green onions
1 clove garlic, crushed
1 tsp chili powder or paprika
1/2 tsp chipotle and/or cayenne
1 tsp cumin
1/2 tsp salt
2 1/4 cups chicken stock
1/2 cup of tomato sauce
Procedures
1. Melt butter on med-low heat
2. Add Rice
3. Add garlic, green onion
4. Mix until butter coats the rice
5. Add spices
6. Mix until coated
7. **Move to rice cooker ** (optional)
8. Add chicken stock, then tomato sauce
9. Set rice cooker to cook
10. Flush with fork when done to allow air to escape
Sunday, May 3, 2009
Grilled Chicken ala Pollo Loco
from http://www.recipezaar.com/Ww-5-Points-El-Pollo-Loco-Flame-Broiled-Chicken-123300
Cooked this earlier. I am still surprised at how good it came out. The citrus marinade really gives it a nice flavor. Liked it so much that I'll cook it again tomorrow.
Cooked this earlier. I am still surprised at how good it came out. The citrus marinade really gives it a nice flavor. Liked it so much that I'll cook it again tomorrow.
Ingredients
- 1/2 roasting chicken, cut into pieces
MARINADE
- 4 cups water
- 2 tablespoons salt
- 1/2 teaspoon pepper
- 2 teaspoons lemon juice
- 1/2 cup orange juice
- 1 large garlic clove, minced
- 1/4 teaspoon yellow food coloring
Directions
- Combine the marinade ingredients in a large bowl.
- Add the chicken to the marinade, cover, and refridgerate for 1 hour.
- Preheat grill to med/high heat. Cook the chicken on the grill, leaving the cover of the grill open. When the chicken has cooked for about 25 min, marinade the chicken once again for about 5 minute Place the chicken back on the grill and continue to cook for another 20-25 min or until done.
- Before serving the chicken, remove the skin, and serve with steamed flour or corn tortillas (low fat or fat-free) and with salsa.
Saturday, April 4, 2009
Baked Lemon-Oregano Chicken
from Morton's Steak Bible: Recipes & Lore from the Legendary Steakhouse, by Klaus Fritsch with Mary Goodbody.
Serves 6
Serves 6
Three 2 1/2-pound chicken
2 tablespoons dried oregano
1 tablespoon salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons freshly ground white pepper
Juice of 3 lemons (about 3/4 cup), plus 3 lemons, halved, for garnish
3 cups coarsely chopped red onions (1 pound onions)
6 curly leaf parsley sprigs, for garnish
1. Ask the butcher to cut the chickens along each side of the backbone. Remove and discard the backbones. Remove the wing tips and discard.
2. In a small bowl, mix the oregano, salt, garlic powder, and white pepper. Sprinkle half the mixture over the chickens and then drizzle with half the lemon juice. Rub into the chickens. Turn the chickens over and repeat with the remaining herbs and spices and lemon juice.
3. Sprinkle the onions over two small, shallow, non reactive baking pans. Lay the chickens, skin side up, on top of the onions. Add enough cold water to the baking pans to cover the bottoms to a depth of about 1/4 inch. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
4. Preheat the oven to 450F.
5. Remove the chickens from the refrigerator and let them rest on the counter for about 20 minutes to reach room temperature. Turn the chickens over so that they are skin side down and bake for about 10 minutes. Turn and bake for 20 minutes longer, or until golden brown and cooked through.
6. Remove the rib bones and the bones connected to the thigh bones. Or, if this is too difficult, halve or quarter the chickens for serving. Cover and set aside to keep warm.
7. In a small saucepan, heat 1/2 cup of the pan juices and onions over medium-high heat until hot. Spoon over the chickens, garnish each serving with a lemon half and a sprig of parsley.
Note: These are small chickens, and while they are not hard to find, you may have to ask the butcher for them or even special-order them. Buy the smallest you can find and don't worry too much about the exact weight. Younger chickens are tender.
Tuesday, March 24, 2009
Morton's Petite Steak Sandwiches
from Morton's Steak Bible: Recipes & Lore from the Legendary Steakhouse, by Klaus Fritsch with Mary Goodbody.
Creates 18 Sandwiches
Ingredients:
18 ounces beef tenderloin, tail or end
Seasoned Salt
18 finger sandwich rolls with sesame seeds or any small finger roll, each about 3 inches long and 1 inch wide
2 tablespoons Mustard-Mayonnaise Sauce
Instructions:
1. Preheat the broiler and position the rack 2 to 3 inches from the heating element.
2. Lightly season the tenderloin with seasoned salt. Arrange on a broiler tray and tuck the thin end portions
under, if necessary, to prevent them from cooking too fast. Broil for 6 to 7 minutes, turning once, from
medium-rare, or longer depending on the thickness and desired doneness.
3. Meanwhile, slice the rolls in half. Place the rolls, cut side up, on a baking sheet. Toast under the broiler
for about 2 minutes, or until lightly browned. Turn them over and toast for 1 to 2 minutes longer, or until
lightly browned and heated through.
4. Spread the rolls with the Mustard-Mayonnaise Sauce. Slice the tenderloin across the grain into 18
pieces. Put a slice of tenderloin on the bottom half of each roll. Top with the other half of the roll and
serve.
Creates 18 Sandwiches
Ingredients:
18 ounces beef tenderloin, tail or end
Seasoned Salt
18 finger sandwich rolls with sesame seeds or any small finger roll, each about 3 inches long and 1 inch wide
2 tablespoons Mustard-Mayonnaise Sauce
Instructions:
1. Preheat the broiler and position the rack 2 to 3 inches from the heating element.
2. Lightly season the tenderloin with seasoned salt. Arrange on a broiler tray and tuck the thin end portions
under, if necessary, to prevent them from cooking too fast. Broil for 6 to 7 minutes, turning once, from
medium-rare, or longer depending on the thickness and desired doneness.
3. Meanwhile, slice the rolls in half. Place the rolls, cut side up, on a baking sheet. Toast under the broiler
for about 2 minutes, or until lightly browned. Turn them over and toast for 1 to 2 minutes longer, or until
lightly browned and heated through.
4. Spread the rolls with the Mustard-Mayonnaise Sauce. Slice the tenderloin across the grain into 18
pieces. Put a slice of tenderloin on the bottom half of each roll. Top with the other half of the roll and
serve.
Mustard-Mayonnaise sauce
from Morton's Steak Bible: Recipes & Lore from the Legendary Steakhouse, by Klaus Fritsch with Mary Goodbody
Makes about 1 3/4 cups
1 1/2 cups mayonnaise
3 tablespoons Dijon mustard
3/4 teaspoon Worcestershire sauce
1 1/2 teaspoons prepared horseradish
1. In a mixing bowl, whisk all ingredients until lightened and smooth.
2. Use immediately or transfer to a lidded container and refrigerate for up to 5 days.
Makes about 1 3/4 cups
1 1/2 cups mayonnaise
3 tablespoons Dijon mustard
3/4 teaspoon Worcestershire sauce
1 1/2 teaspoons prepared horseradish
1. In a mixing bowl, whisk all ingredients until lightened and smooth.
2. Use immediately or transfer to a lidded container and refrigerate for up to 5 days.
Morton's Mini Cheeseburgers
from Morton's Steak Bible: Recipes & Lore from the Legendary Steakhouse, by Klaus Fritsch with Mary Goodbody
Makes 12 mini cheeseburgers
# 2 pounds ground sirloin (see Note)
# 6 tablespoons tomato juice
# 2 large eggs
# 1 1/2 teaspoons salt
# 1/2 teaspoon freshly ground black pepper
# 12 mini hamburger buns or small, soft dinner rolls,
# each about 2 1/2 inches in diameter, split in half
# 6 ounces Cheddar cheese, cut into thin slices
# about the size of the burgers
# 12 leaves iceberg lettuce, each about 1 inch
# larger than the buns
# 12 slices plum or other ripe tomato,
# about the same size as the burgers
# 12 slices red onion, each about 1/8 inch thick
# Ketchup, for serving
# Mustard, for serving
1. Preheat the broiler. Position the broiler tray about 2 inches from the heat source.
2. In a mixing bowl, combine the sirloin, tomato juice, eggs, salt, and pepper. Use your hands or a wooden spoon to mix thoroughly but gently. Divide the meat into 12 equal portions and form into hamburger patties.
3. Remove the broiler tray from the broiler and arrange the buns, cut side down, on the tray. Toast the buns under the broiler for about 30 seconds on each side, or until lightly browned. Be careful that the buns do not get too browned. Remove the buns and reserve.
4. Arrange the burgers on the broiler tray and broil for 3 to 3 1/2 minutes. Turn over and broil for 3 to 3 1/2 minutes longer for medium. Lay the cheese on top of the burgers during the last 1 1/2 minutes of cooking. (For medium-rare, broil the hamburgers for 2 1/2 to 3 minutes on each side; for well done, broil for about 4 minutes on each side.)
5. Put the cheeseburgers on the buns and garnish each with lettuce, tomato, and onion. Secure with a toothpick, if it makes serving easier. Serve the cheeseburgers with ketchup and mustard on the side.
Note: We use ground sirloin with an 80:20 ratio of lean beef to fat. Try to find beef with a similar ratio for the juiciest burgers.
Makes 12 mini cheeseburgers
# 2 pounds ground sirloin (see Note)
# 6 tablespoons tomato juice
# 2 large eggs
# 1 1/2 teaspoons salt
# 1/2 teaspoon freshly ground black pepper
# 12 mini hamburger buns or small, soft dinner rolls,
# each about 2 1/2 inches in diameter, split in half
# 6 ounces Cheddar cheese, cut into thin slices
# about the size of the burgers
# 12 leaves iceberg lettuce, each about 1 inch
# larger than the buns
# 12 slices plum or other ripe tomato,
# about the same size as the burgers
# 12 slices red onion, each about 1/8 inch thick
# Ketchup, for serving
# Mustard, for serving
1. Preheat the broiler. Position the broiler tray about 2 inches from the heat source.
2. In a mixing bowl, combine the sirloin, tomato juice, eggs, salt, and pepper. Use your hands or a wooden spoon to mix thoroughly but gently. Divide the meat into 12 equal portions and form into hamburger patties.
3. Remove the broiler tray from the broiler and arrange the buns, cut side down, on the tray. Toast the buns under the broiler for about 30 seconds on each side, or until lightly browned. Be careful that the buns do not get too browned. Remove the buns and reserve.
4. Arrange the burgers on the broiler tray and broil for 3 to 3 1/2 minutes. Turn over and broil for 3 to 3 1/2 minutes longer for medium. Lay the cheese on top of the burgers during the last 1 1/2 minutes of cooking. (For medium-rare, broil the hamburgers for 2 1/2 to 3 minutes on each side; for well done, broil for about 4 minutes on each side.)
5. Put the cheeseburgers on the buns and garnish each with lettuce, tomato, and onion. Secure with a toothpick, if it makes serving easier. Serve the cheeseburgers with ketchup and mustard on the side.
Note: We use ground sirloin with an 80:20 ratio of lean beef to fat. Try to find beef with a similar ratio for the juiciest burgers.
Morton's Wild Mushrooms with Garlic Butter
from Morton's Steak Bible: Recipes & Lore from the Legendary Steakhouse, by Klaus Fritsch with Mary Goodbody
Serves 6
The name of this recipe is a misnomer because we use cultivated, farm-raised mushrooms. The term wild is applied to these specialty mushrooms to differentiate them from more common white mushrooms. Cook these mushrooms as soon as you can—they don’t store well—and clean them first. The best way to clean them is to wipe them with a damp cloth or to use a soft mushroom brush. When you clean the portobellos, scrape away the dark gills on the underside with a spoon and slice off the stems. The hardest part of this recipe? In my opinion, it’s preparing the Garlic Butter! But that can be made well ahead of time and frozen to be ready when you are.
6 slices very thin white bread
6-1⁄2 ounces portobello mushrooms
4-1⁄2 ounces shiitake mushrooms
6 ounces cremini mushrooms
3⁄4 cup Garlic Butter (click on link below)
1. Preheat the oven to 400_F.
2. Lay the bread slices out on a work surface. Using a 3-inch round cookie cutter or water glass, cut out six rounds. (Discard the crusts and trimmings or use them for bread crumbs.) Transfer the rounds to a baking sheet. Bake for 2 to 3 minutes, or until the toast rounds are light golden brown and crisp. Cool on wire racks.
3. Twist or cut the stems off the portobello and shiitake mushrooms. With a spoon, scrape the gills out of the portobellos. Discard the stems or reserve for another use. Cut all the mushrooms into 1⁄4-inch-wide slices.
4. Heat a large sauté pan over medium heat until warm. Add the Garlic Butter, and when it’s melted, raise the heat to medium-high. Add the mushrooms, and sauté for 5 to 7 minutes, or until the mushrooms release their liquid and are softened.
5. Spoon the mushroom mixture in equal amounts onto each toast and serve.
Serves 6
The name of this recipe is a misnomer because we use cultivated, farm-raised mushrooms. The term wild is applied to these specialty mushrooms to differentiate them from more common white mushrooms. Cook these mushrooms as soon as you can—they don’t store well—and clean them first. The best way to clean them is to wipe them with a damp cloth or to use a soft mushroom brush. When you clean the portobellos, scrape away the dark gills on the underside with a spoon and slice off the stems. The hardest part of this recipe? In my opinion, it’s preparing the Garlic Butter! But that can be made well ahead of time and frozen to be ready when you are.
6 slices very thin white bread
6-1⁄2 ounces portobello mushrooms
4-1⁄2 ounces shiitake mushrooms
6 ounces cremini mushrooms
3⁄4 cup Garlic Butter (click on link below)
1. Preheat the oven to 400_F.
2. Lay the bread slices out on a work surface. Using a 3-inch round cookie cutter or water glass, cut out six rounds. (Discard the crusts and trimmings or use them for bread crumbs.) Transfer the rounds to a baking sheet. Bake for 2 to 3 minutes, or until the toast rounds are light golden brown and crisp. Cool on wire racks.
3. Twist or cut the stems off the portobello and shiitake mushrooms. With a spoon, scrape the gills out of the portobellos. Discard the stems or reserve for another use. Cut all the mushrooms into 1⁄4-inch-wide slices.
4. Heat a large sauté pan over medium heat until warm. Add the Garlic Butter, and when it’s melted, raise the heat to medium-high. Add the mushrooms, and sauté for 5 to 7 minutes, or until the mushrooms release their liquid and are softened.
5. Spoon the mushroom mixture in equal amounts onto each toast and serve.
Morton's Garlic Butter
From Morton's Steak Bible: Recipes & Lore from the Legendary Steakhouse, by Klaus Fritsch with Mary Goodbody.
Makes about 2-1⁄2 cups
Our garlic butter is a little more involved than some, but it’s absolutely sublime. It’s so nicely seasoned that you can add it to plain vegetables, potatoes, pasta, or rice and not have any need for another seasoning. We love it with mushrooms. Try it with our mashed potatoes, and presto! Garlic mashed potatoes. You can make a lot at once—you could easily double this recipe—and keep it in the freezer for a month or two. Knowing it’s right there makes home cooking so much easier. Don’t be put off by the anchovies; they simply provide a depth of saltiness you can’t get any other way.
2 tablespoons plus 1 teaspoon chopped garlic
2 tablespoons chopped peeled shallots
1⁄2 tablespoon rinsed, drained, and chopped anchovies (3 to 4 fillets)
1⁄2 bunch curly-leaf parsley, stems removed and discarded, chopped (about 1 cup)
1-3⁄4 cups (31⁄2 sticks) unsalted butter, softened
1⁄2 tablespoon Pernod liqueur
2 teaspoons coarse salt
1 teaspoon freshly ground white pepper
1. In the bowl of a food processor fitted with a metal blade, pulse the garlic, shallots, anchovies, and parsley until finely chopped.
2. In the bowl of an electric mixer fitted with the paddle attachment and set on medium speed, beat the butter for 1 minute. Scrape the garlic mixture into the butter and beat for another minute or so until thoroughly mixed. Reduce the speed to low. Add the Pernod, salt, and pepper and beat to mix. Increase the speed to high and mix for 2 minutes, or until the butter is smooth, fluffy, and light. Scrape down the sides of the bowl with a rubber spatula. Mix the butter mixture for 2 more minutes at high speed.
3. Use immediately or transfer to an airtight container. Refrigerate for up to 5 days, or wrap well and freeze for up to 2 months.
Makes about 2-1⁄2 cups
Our garlic butter is a little more involved than some, but it’s absolutely sublime. It’s so nicely seasoned that you can add it to plain vegetables, potatoes, pasta, or rice and not have any need for another seasoning. We love it with mushrooms. Try it with our mashed potatoes, and presto! Garlic mashed potatoes. You can make a lot at once—you could easily double this recipe—and keep it in the freezer for a month or two. Knowing it’s right there makes home cooking so much easier. Don’t be put off by the anchovies; they simply provide a depth of saltiness you can’t get any other way.
2 tablespoons plus 1 teaspoon chopped garlic
2 tablespoons chopped peeled shallots
1⁄2 tablespoon rinsed, drained, and chopped anchovies (3 to 4 fillets)
1⁄2 bunch curly-leaf parsley, stems removed and discarded, chopped (about 1 cup)
1-3⁄4 cups (31⁄2 sticks) unsalted butter, softened
1⁄2 tablespoon Pernod liqueur
2 teaspoons coarse salt
1 teaspoon freshly ground white pepper
1. In the bowl of a food processor fitted with a metal blade, pulse the garlic, shallots, anchovies, and parsley until finely chopped.
2. In the bowl of an electric mixer fitted with the paddle attachment and set on medium speed, beat the butter for 1 minute. Scrape the garlic mixture into the butter and beat for another minute or so until thoroughly mixed. Reduce the speed to low. Add the Pernod, salt, and pepper and beat to mix. Increase the speed to high and mix for 2 minutes, or until the butter is smooth, fluffy, and light. Scrape down the sides of the bowl with a rubber spatula. Mix the butter mixture for 2 more minutes at high speed.
3. Use immediately or transfer to an airtight container. Refrigerate for up to 5 days, or wrap well and freeze for up to 2 months.
Morton's Cajun Ribeye Steak
From Morton's Steak Bible: Recipes & Lore from the Legendary Steakhouse, by Klaus Fritsch with Mary Goodbody.
Ribeye steaks are hugely popular with restaurant guests but are not always on the tip of the tongue when home cooks think of buying steak. This is a shame because this cut, from the prime rib section, is a rich-tasting steak. It is full of flavor and nearly as tender as a steak from the short loin, so you won't go wrong with a ribeye. It should be well marbled and may or may not have a noticeable nugget of creamy fat embedded in the meat. When a ribeye is sold with its bone, it's called a bone-in rib steak-and is delicious. You can use any Cajun seasoning rub for this steak or try our blend. Apply the rub generously, working it into the meat with your fingers before submerging it in oil to marinate overnight.
Wine recommendation: Shiraz, Syrah, Red Zinfandel, or Rhone Valley RedServes 6
Ingredients:
Preparation:
1. Put the Morton's Cajun Seasoning in a large, shallow glass or ceramic pan. Press each side of the steaks into the seasoning to cover completely. Remove the steaks and lightly pound each four to five times on both sides with a meat mallet or small, heavy skillet to soften but not flatten more than a little. Discard any remaining seasoning in the pan.
2. Pour the oil into the pan and add the steaks one by one. They should be covered with oil; add more if necessary. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours. Alternatively, marinate the steaks in heavy-duty resealable plastic bags.
3. When you are ready to cook the steaks, remove them from the oil and pat off excess oil with paper towels. The oil can flair on the grill or in the broiler. Set the steaks aside for 30 to 60 minutes at room temperature.
4. Prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating element. The coals should be medium-hot for the charcoal grill. The burners should be on high for the gas grill.
5. If using a charcoal grill, grill for about 8 minutes. Turn, using tongs, and grill the other side for 8 to 9 minutes for medium-rare, or until the desired degree of doneness. If using a gas grill, grill for about 8 minutes. Turn, using tongs, and grill the other side for 8 to 9 minutes for medium-rare, or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source for about 8 minutes. Turn, using tongs, and broil the other side for about 8 minutes for medium-rare, or until the desired degree of doneness.
6. To serve, spoon some of the Au Jus over the steaks, if desired.
Ribeye steaks are hugely popular with restaurant guests but are not always on the tip of the tongue when home cooks think of buying steak. This is a shame because this cut, from the prime rib section, is a rich-tasting steak. It is full of flavor and nearly as tender as a steak from the short loin, so you won't go wrong with a ribeye. It should be well marbled and may or may not have a noticeable nugget of creamy fat embedded in the meat. When a ribeye is sold with its bone, it's called a bone-in rib steak-and is delicious. You can use any Cajun seasoning rub for this steak or try our blend. Apply the rub generously, working it into the meat with your fingers before submerging it in oil to marinate overnight.
Wine recommendation: Shiraz, Syrah, Red Zinfandel, or Rhone Valley RedServes 6
Ingredients:
- 1 cup plus 2 tablespoons Morton's Cajun Seasoning or other Cajun seasoning
- 6, 16-ounce aged ribeye steaks, each about 1 1/2 inches thick
- 4 3/4 cups flavorless vegetable oil, such as canola or safflower
- 6 tablespoons au jus (optional)
Preparation:
1. Put the Morton's Cajun Seasoning in a large, shallow glass or ceramic pan. Press each side of the steaks into the seasoning to cover completely. Remove the steaks and lightly pound each four to five times on both sides with a meat mallet or small, heavy skillet to soften but not flatten more than a little. Discard any remaining seasoning in the pan.
2. Pour the oil into the pan and add the steaks one by one. They should be covered with oil; add more if necessary. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours. Alternatively, marinate the steaks in heavy-duty resealable plastic bags.
3. When you are ready to cook the steaks, remove them from the oil and pat off excess oil with paper towels. The oil can flair on the grill or in the broiler. Set the steaks aside for 30 to 60 minutes at room temperature.
4. Prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating element. The coals should be medium-hot for the charcoal grill. The burners should be on high for the gas grill.
5. If using a charcoal grill, grill for about 8 minutes. Turn, using tongs, and grill the other side for 8 to 9 minutes for medium-rare, or until the desired degree of doneness. If using a gas grill, grill for about 8 minutes. Turn, using tongs, and grill the other side for 8 to 9 minutes for medium-rare, or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source for about 8 minutes. Turn, using tongs, and broil the other side for about 8 minutes for medium-rare, or until the desired degree of doneness.
6. To serve, spoon some of the Au Jus over the steaks, if desired.
Morton's Cajun Seasoning
From here
Fans of the famous steakhouse will love a homemade jar of Morton's Cajun Seasoning. At Morton's, the seasoning is essential to the recipe for Cajun Ribeye Steak, but it's also great on chicken, fish, or even popcorn!
Makes about 2 1/2 cups.
Recipe reprinted with permission from Morton's Steak Bible: Recipes & Lore from the Legendary Steakhouse, by Klaus Fritsch with Mary Goodbody.
Prep Time: 5 minutes
Ingredients:
- 1/2 cup paprika
- 1/3 cup salt
- 1/3 cup freshly ground white pepper
- 1/3 cup garlic powder
- 1/3 cup onion powder
- 2 1/2 tablespoons dried thyme
- 2 1/2 tablespoons dried oregano
- 2 1/2 tablespoons freshly ground black pepper
- 2 1/2 tablespoons cayenne pepper
Preparation:
In a mixing bowl, stir together all the ingredients.
When mixed, transfer to an airtight container and store in a cool, dark place. The seasoning will keep for up to three months.
NOTE: You do not have to be perfectly precise when measuring these dried herbs. If you feel better with precision, 2 1/2 tablespoons equals 2 tablespoons plus 1 1/2 teaspoons.
Friday, March 20, 2009
Chicken Stir-Fry
Dada made this other day and it was really good. Reminds me of the chicken yakitori I used to get at La Salle when Aristocrat was still the caterer.
From here
From here
Ingredients
2 tablespoons dark sesame oil, divided
2 garlic cloves, finely minced
2 pounds chicken breasts, skinless and boneless
1 head broccoli, stems removed
1 dozen mushrooms, sliced
3 carrots, peeled and julienned
1/4 pound green beans, diced
1 head bok choy, chopped
2 to 3 tablespoons teriyaki sauce
Directions
Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.
Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately.
Tuesday, January 13, 2009
ARROZ CALDO
Courtesy of my beloved mother ...
ARROZ CALDO
1 lb Chicken (cut up skin removed)
4 -5 pcs Ginger (sliced thinly)
½ c Uncooked rice
1-2 TBSP Oil
1 onion
Green Onion (garnish)
Water
Patis
Pepper
Saute ginger pieces in the heated oil. Add chicken pieces and sear on all sides to seal the juice in.
Add enough water to cover the chicken. Bring to boil.
Add the uncooked rice and stir to mix rice into chicken. Make sure water covers the rice/chicken mixture. Boil for about 2-5 minutes then turn to very low heat. Simmer for 30 minutes. Check often to make sure there’s still enough water. Stir only occasionally.
To reheat leftovers, add some water before heating.
Makes around 4 servings.
ARROZ CALDO
1 lb Chicken (cut up skin removed)
4 -5 pcs Ginger (sliced thinly)
½ c Uncooked rice
1-2 TBSP Oil
1 onion
Green Onion (garnish)
Water
Patis
Pepper
Saute ginger pieces in the heated oil. Add chicken pieces and sear on all sides to seal the juice in.
Add enough water to cover the chicken. Bring to boil.
Add the uncooked rice and stir to mix rice into chicken. Make sure water covers the rice/chicken mixture. Boil for about 2-5 minutes then turn to very low heat. Simmer for 30 minutes. Check often to make sure there’s still enough water. Stir only occasionally.
To reheat leftovers, add some water before heating.
Makes around 4 servings.