Sunday, March 30, 2014
Ribs Agrodolce
Copycat Recipe
Serves 4
5 lbs baby back ribs, cut into 4 slabs
4 teaspoons grill seasoning
2 tablespoons unsalted butter
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
2 garlic cloves, minced
1/2 lemon, grated zest
2 cups red wine
2 cups low sodium chicken broth
1 can (14.5 oz) diced tomatoes in juice
2 tablespoons fresh parsley, finely chopped
1 1/2 teaspoons basil
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 bay leaf
Sauce
1/3 cup plus 1 tablespoon balsamic vinegar
1/4 cup sugar
salt and freshly ground black pepper
1 scallion, white and green parts, thinly sliced
Position a broiler rack about 8 inches from the heat and turn the temperature on high. Season the ribs with grill seasoning and the meat stand at room temperature while the broiler is heating.
Place the ribs on a lightly oiled broiler pan and sear both sides of the ribs turning once this should take about 8 minutes.
Turn the oven to bake and set the temperature to 300 degrees. Melt butter in a large skillet over medium heat. Add the carrot, onion, celery, garlic and lemon zest. Cook, stirring occasionally for about 5 minutes until the vegetables are soft. Add the broth, wine, tomatoes with juices and all the spices. Bring to a boil over high heat. Place the ribs in a roasting pan and pour the sauce over the ribs. Cover the pan tightly with aluminum foil.Bake for about 75 minutes until the ribs are tender. Transfer the ribs to a large rimmed baking sheet and let cool.
To make the sauce, discard the bay leaf, In batches puree the liquid and vegetables from the pan in the blender and transfer back into the roasting pan. Stir in vinegar and sugar. Bring to a boil over high heat. Cook for about 15 minutes until the sauce reduces by half. Transfer the sauce to a bowl.
Turn the broiler back up to high and brown the ribs again on both sides brushing generously with the sauce while they cook. Transfer ribs to a platter and garnish with scallions.
4 teaspoons grill seasoning
2 tablespoons unsalted butter
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
2 garlic cloves, minced
1/2 lemon, grated zest
2 cups red wine
2 cups low sodium chicken broth
1 can (14.5 oz) diced tomatoes in juice
2 tablespoons fresh parsley, finely chopped
1 1/2 teaspoons basil
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 bay leaf
Sauce
1/3 cup plus 1 tablespoon balsamic vinegar
1/4 cup sugar
salt and freshly ground black pepper
1 scallion, white and green parts, thinly sliced
Position a broiler rack about 8 inches from the heat and turn the temperature on high. Season the ribs with grill seasoning and the meat stand at room temperature while the broiler is heating.
Place the ribs on a lightly oiled broiler pan and sear both sides of the ribs turning once this should take about 8 minutes.
Turn the oven to bake and set the temperature to 300 degrees. Melt butter in a large skillet over medium heat. Add the carrot, onion, celery, garlic and lemon zest. Cook, stirring occasionally for about 5 minutes until the vegetables are soft. Add the broth, wine, tomatoes with juices and all the spices. Bring to a boil over high heat. Place the ribs in a roasting pan and pour the sauce over the ribs. Cover the pan tightly with aluminum foil.Bake for about 75 minutes until the ribs are tender. Transfer the ribs to a large rimmed baking sheet and let cool.
To make the sauce, discard the bay leaf, In batches puree the liquid and vegetables from the pan in the blender and transfer back into the roasting pan. Stir in vinegar and sugar. Bring to a boil over high heat. Cook for about 15 minutes until the sauce reduces by half. Transfer the sauce to a bowl.
Turn the broiler back up to high and brown the ribs again on both sides brushing generously with the sauce while they cook. Transfer ribs to a platter and garnish with scallions.
Pa Jun Korean Crispy Pancakes
.JPG) |
| Pa Jun |
This is an authentic Korean appetizer made with flour, scallions and celery.
Ingredients
All purpose flour/ Maida-2cups
Egg( slightly beaten)-1
Oil-2tbsp
Celery( chopped)-1/2cup
Scallions( green part chopped 2" lengthwise)-1 bunch
Salt to taste
Water required
Oil for cooking
Dipping sauce ingredients
Soy sauce-1/4cup
Rice wine vinegar-1/4cup
Chilli and Garlic sauce-4tbsp
Sesame oil-2tbsp
.JPG) |
| Korean Scallion Pancakes |
Method
First in a medium size bowl mix all the dipping sauce ingredients and set aside.
Next in a large bowl add flour, beaten egg, 2tbsps oil, chopped celery, chopped scallions, required salt and water. Mix well into a smooth and thin batter. Heat 2 tbsp oil in a non stick pan, when hot add 1 to 2 scoops of batter. Swirl the pan so that the batter is well spread for thin pancakes. Cook each side of the pancakes for about 4 to 5 mins or until the pancakes are golden and crisp. Serve hot with the prepared Dipping sauce.
FAMILY STYLE ITALIAN PENNE BAKE
When my children were little, I tried to “invent” recipes but I was not very good at it. One recipe that is embarrassing to admit was a combination of plain tomato sauce, ground beef and Italian seasonings (cooked for about 20 minutes) and then mixed into elbow macaroni; that was it…not even any cheese! It was horrid by today’s standards, but the kids always ate a lot of it and I did not know any better. Hey…that was 30+ years ago! I have learned a few cooking tricks since then.
Today’s family style penne bake is one of our favorites these days. It is rich, filling, very satisfying and leftovers reheat extremely well on day two. Served with a veggie, salad and dinner rolls, it is good enough for company.
1 pound extra lean ground beef
1 cup onion chopped
1 cup celery chopped
1 cup chopped carrot
1 to 2 cloves garlic minced
1 15 ounce can tomato sauce
1 12 ounce can tomato paste
4 cups water
1 teaspoon salt
½ teaspoon pepper
1 teaspoon dry oregano
2 teaspoons dry sweet basil
½ teaspoon fennel seed
1 tablespoon white sugar
1 pound Barilla mini-penne pasta
1 pound Monterey Jack cheese (grated)
1 tablespoon butter
In large pan, sauté ground beef until no longer pink (drain well). Return meat to pan and add onion, celery, carrot and garlic; sauté until veggies start to wilt. Add tomato sauce and tomato paste, 4 cups of water, salt and pepper, oregano, basil, fennel seed and sugar. Mix well and SIMMER two hours (stirring occasionally). What you want is for the sauce to reduce to a nice thick consistency (do not add any extra water).
After sauce has cooked down, boil the mini-penne (using directions on penne box) and drain. Stir in a tablespoon of butter to coat pasta, then stir in sauce and half of the (grated) cheese into a greased 9 x 13 baking dish. Top with other half of cheese and bake at 350° for about 30 minutes or until bubbly and cheese has browned a little, like this:
NOTE: Once you get this sauce to the simmering stage, you can put it in the crock pot and let it cook in there all day. If you do that…just prop the lid open just a little, so the sauce can reduce and thicken.
Read More..
Today’s family style penne bake is one of our favorites these days. It is rich, filling, very satisfying and leftovers reheat extremely well on day two. Served with a veggie, salad and dinner rolls, it is good enough for company.
1 pound extra lean ground beef1 cup onion chopped
1 cup celery chopped
1 cup chopped carrot
1 to 2 cloves garlic minced
1 15 ounce can tomato sauce
1 12 ounce can tomato paste
4 cups water
1 teaspoon salt
½ teaspoon pepper
1 teaspoon dry oregano
2 teaspoons dry sweet basil
½ teaspoon fennel seed
1 tablespoon white sugar
1 pound Barilla mini-penne pasta
1 pound Monterey Jack cheese (grated)
1 tablespoon butter
In large pan, sauté ground beef until no longer pink (drain well). Return meat to pan and add onion, celery, carrot and garlic; sauté until veggies start to wilt. Add tomato sauce and tomato paste, 4 cups of water, salt and pepper, oregano, basil, fennel seed and sugar. Mix well and SIMMER two hours (stirring occasionally). What you want is for the sauce to reduce to a nice thick consistency (do not add any extra water).
After sauce has cooked down, boil the mini-penne (using directions on penne box) and drain. Stir in a tablespoon of butter to coat pasta, then stir in sauce and half of the (grated) cheese into a greased 9 x 13 baking dish. Top with other half of cheese and bake at 350° for about 30 minutes or until bubbly and cheese has browned a little, like this:
NOTE: Once you get this sauce to the simmering stage, you can put it in the crock pot and let it cook in there all day. If you do that…just prop the lid open just a little, so the sauce can reduce and thicken.Saturday, March 29, 2014
A Food Woolf in New Orleans
Ive been thinking about using my iPhone to do more quick movies for days in between the recipe videos. You may have seen my recent, How to Eat a Hamburger demo, which is the only type of thing I thought I should be using the überphone for.
That was until I saw my friend Brookes short film teasing a post shes doing on a recent press trip to New Orleans. When I finished watching it, two thoughts immediately percolated up.
The first was why the hell wasn’t I invited on this trip? Hey, Louisiana Seafood Board, expect a call from my people Monday morning. Supplying us with delicious, sustainable fish doesnt get you off the hook (see what I did there? I think Ive made my point).
The first was why the hell wasn’t I invited on this trip? Hey, Louisiana Seafood Board, expect a call from my people Monday morning. Supplying us with delicious, sustainable fish doesnt get you off the hook (see what I did there? I think Ive made my point).
Then I thought, instead of making one-note, me-eating-something-somewhere iPhone videos, why dont I actually try telling a story? So, thanks Brooke, for making me look at something in a different way. Every time I do, good things happen.
Speaking of good things, after you watch the video, be sure to head over to her thoughtful and extremely well written blog, Food Woolf, to read the full post. Enjoy!
Oven Roasted Chicken and Potatoes
Yum, Yum, Yum! This chicken was so tasty and the sauce was perfect for dipping bread in. There isnt much of a recipe for this. Once again, I just threw in what I had and it turned out perfect! I bought a whole chicken cut up and split it up so that we would have two meals. I dont like the taste of reheated chicken so I didnt want leftovers. I made this for two but you can use as much chicken as you want just increase the amount of liquid if you want some juice (which I highly recommend!) I left some of the skin on the chicken because I didnt want it to get try but you can do this without the skin if you like.
Ingredients:
1 chicken breast, (all pieces have bone in & trimmed of extra skin and all fat)
2 chicken legs
2 chicken thighs
a couple of sprigs fresh oregano (you can use dried, I just threw it in)
a few shakes of dried italian seasoning
Mrs. Dash Table Blend
salt and pepper
dry white wine
chicken broth
1 large sweet potato, cut into large pieces
handful of baby carrots
4 -6 yukon gold potatoes, cut into large pieces
1 onion, cut into large pieces
handful of chopped leeks (threw them in only because I had them)
8-10 cloves garlic cloves in peel
extra virgin olive oil
Directions:
Preheat oven to 350 degrees.
Season skin side of chicken with salt, pepper and Mrs. Dash. Heat a large oven safe frying pan, drizzle in some oil and place chicken in the pan skin side down. Dont touch it. Leave it there for about 5 minutes or until chicken starts to brown. Meanwhile, add in garlic, and potatoes, carrots and onions around the chicken. Season them with salt, pepper, and Mrs. Dash. Turn chicken and potatoes and season the second side. When chicken is browned turn over again and add wine ane chicken broth. Add enough so that the liquid is about halfway up the chicken. Reduce heat and allow to simmer for about 5 minutes until some of the liquid is reduced. Add pan to hot oven and cook for about 40 minutes or until juices run clear. Cooking time depends on how big your chicken pieces are and how much chicken you have.
Friday, March 28, 2014
angel hair pasta with chicken
2Tbs olive oil
2 boneless,skinless chicken breasts
1 carrot, sliced diagonally
1 pkg frozen brocoli
2 cloves garlic, minced
12 oz angel hair pasta
2/3 c. chicken broth
1 tsp. dried basil
1/4 c. grated parmesan or motzerella cheese
Cook chicken in 1. Tbsp oil then remove from skillet. Heat remaining oil. Add carrot to skillet, cook 4 min. Add brocolli and garlic. Cook 2 min longer. To skilllet, add chicken broth, basil and cheese. Return to skillet. Reduce heat and simmer 5 min. place over cooked pasta....enjoy!
RECIPE BY KARLA
p.s. my toddler LOVED this!
Read More..
2 boneless,skinless chicken breasts
1 carrot, sliced diagonally
1 pkg frozen brocoli
2 cloves garlic, minced
12 oz angel hair pasta
2/3 c. chicken broth
1 tsp. dried basil
1/4 c. grated parmesan or motzerella cheese
Cook chicken in 1. Tbsp oil then remove from skillet. Heat remaining oil. Add carrot to skillet, cook 4 min. Add brocolli and garlic. Cook 2 min longer. To skilllet, add chicken broth, basil and cheese. Return to skillet. Reduce heat and simmer 5 min. place over cooked pasta....enjoy!
RECIPE BY KARLA
p.s. my toddler LOVED this!
Liver masala
Liver masala
Ingredients
- Mutton liver ½ kg
- Brown onion grinded ½ cup
- Coriander powder 1 tbsp
- Chili powder 1 tbsp
- Ginger garlic 1 tbsp
- Salt 1 tsp
- Turmeric ¼ tsp
- Tomatoes chopperized 3
- White cumin 1 tsp
- Yogurt ½ cup
- Allspice ½ tsp
- Kasori methi 1 tsp
- Chopped coriander leaves 2 tbsp
Method
- Heat oil add ginger garlic paste, chili powder, turmeric, salt, coriander powder with ¼ cup water and fry well, add chopperized tomatoes and bhunno well, add crushed cumin with liver and ½ cup yogurt, cover and cook for 10 minutes when water dries and oil comes on top add allspice, kasori methi 1 tsp and chopped coriander leaves.
Subscribe to:
Posts (Atom)