Posts Tagged ‘oil

20
Jan
20

meatball enchilada

left over meatballs, mind you, a ground chicken blend with sauce already a bit spicy from my heavy hand on the red pepper flakes.  Pasta, noodles, gnocchi  ??  Take two, Wraps ! going towards the Mexican style.

Step one make some white floured tortillas , cook in the trusty cast iron skillet with a touch of oil brushed on. (I won’t bore you with the recipe for flour tortillas, a bit of bacon fat mixed into white flour and water is all it takes)

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there is something about having a tortilla (or flatbread) puff up like this, a sign of good luck?

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chop or slice the aforementioned meatballs

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keep it simple with a few ingredients like shredded mozzarella, finely processed broccoli, meatballs and sauce. 

lay down some sauce, meatballs, broccoli and cheese

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roll up, closely nestle in a pan, a bit of oil in the pan before placement

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top with sauce, cheese and broccoli, I don,t go wild with the sauce like traditional enchiladas, I like the wraps with a bit of crunch and the ability to be eaten like a wrap.

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bake the babies till heated through, cheese melted, crunchy edges, flame them under the broiler if desired.

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MMMMMMMM… not overly sloppy

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were just about done here….  

beverage suggestion ?

Thanks for stopping by !!!

 

07
Oct
19

lo mein

inspired by you tube, Ready , Jet, Cook, Jet Tila, an adaption of recipe, Food Network

noodle time….semolina… Bob’s Red Mill recipe, fine noodle attachment on the pasta machine.

…….. or use store bough FRESH noodle

prep up ingredients….. from what I have on hand… here I have fresh harvested kale for greens , carrot matchsticks, sliced onions, ginger, garlic, hot pepper, sauce mixture with cornstarch , shrimp paste, boiled noodle

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saute the onion…..

add in the carrot………….

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cook till carrot tender… add the rest of ingredients…then the sauce, toss…

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the sauce will start to thicken, keep tossing….

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add the noodle…….

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toss to coat and distribute sauce to the noodles

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plate up……

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add sesame seed (not shown)

 

25
Apr
19

grille time 2019

Ahh… the warm weather approaches, and after some yard work it’s time to light up the grille under the shadow of an umbrella.. actually the second time I’ve started the charcoal this season.

Some dough that’s been fermenting, this batch with some dark spent grain barley adorns the all purpose flour. a very wet mixture, some corn flour made it more manageable.  simply pressed into rounds, then off loaded to a wooden cutting board. decided to throw on a cast iron grille over the glowing hot embers. slightly at a tilt allowing one end to be hotter than the other for some temperature differential.

Hmmm….. some roasted grilled veggies would go good on the flatbread, mainly a bunch of broccoli, with the usual onion and garlic, green onion and celery. a spot of ginger, grated turmeric, salt  and freshly ground quad blend of peppercorns.  drizzle on some oil, toss and ready for the grille pan.

After the flatbread is grilled with the requisite char on some pieces, the perforated grill pan is placed on the hot cast iron surface.

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Flatbread was thick and soft but with a flavor similaer to a pumpernickel bread.

 

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ready to go with the veggies, start off with some bacon pieces to fat render for non stickiness.

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raw veggie bowl ready for the grille pan.

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once a slight char is attained, drizzled on some chicken broth and cover about ten minutes depending how limp you like the veggies.

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Toss from time to time… MMMMM bacon bits !

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Now your cover becomes a warm bowl to serve the veggies.

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served over the flatbread with a porter style brew…. good close for the labor of yard work.

22
Dec
18

chicken Biryani

While we have many spices and ingredients  available, I though I would try out this packaged mix for Chicken Briyani. Besides as I season usually free hand, I am curious to taste the blend of this mix.

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READY ! those red balls are frozen peeled tomatoes from the garden this year, The chicken is frozen.

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Simple enough ? I’m substituting peanuts for cashews. No raisins.

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Mix the seasonings with the yogurt, sloppily a bit.

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Heat oil…

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cooking the onions….

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Add the rest of the ingredients and water….

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mix …

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cover….

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Simmer 10 minutes

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prepare the rice …

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chop peanuts

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Add rice to chicken mixture…

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Melt the butter….

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drizzle the butter (or ghee) over the mixture add the nuts.

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Cover and cook 15 minutes

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SERVE !

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I like the flovor, yes, spicy like I would make it . Now I would replicate the spice mixture from what I have on hand.

 

24
Aug
18

Oriental style chicken wings

I’ve eaten more than enough bbq and buffalo chicken wings . Now I’ve replicated the      Braised pork belly   Recipe with chicken wings.

Along the same technique, brown the wings in the sweet syrup sauce, add additional ingredients, simmer , reduce and serve, here with steamed green beans. I choose to include the wing tips, sometimes they are a chewy addition to the other segments of the wings.  Do you have a favourite sweet dessert to finish this meal ?

17
Aug
18

cooking with coconut milk (chicken)

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One of the ingredients I’ve been slowly  incorporating into recipes is coconut milk. From Thai grilled shrimp to this,  it uses some similar elements for a different take on chicken. As the story goes there are probably more ways to cook chicken than anything else.

First step, thawing out and thin slicing some boneless chicken breast, many in the freezer at this time.

Next using Thai spice paste, rub the chicken and stack the fillets, let stand for about an hour, I find that this is a quick acting spice paste so a meal can be prepared with a shorter lead time than an overnight marinate.

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ground hot pepper, allspice,cloves, cassia bark star anise,celery seed, fenugreek, ginger and turmeric in center.

Free hand a spice pallet, here cinnamon, fenugreek, allspice, peppercorns, ground hot smoked pepper, whole peppercorns and the like. One of my attempts at assembling a combination. Researching some recipes revels that the ingredients are often dictated by what was locally grown and available at the time even depending on the weather and harvest conditions and may be influenced by religion. I opened the spice closet.IMG_5837

 

toasting or sputtering the whole spices

Heat a small amount of oil and flash or sputter the spices quickly, add the sliced onions ,sliced lemongrass and a bit of water to prevent burning.

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quickly add the slice onion and lemongrass.

Cook the onion and spice mixture several minutes , add water along the way if necessary till translucent. remove to a plate.

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pan fry quickly the chicken breast till just done

Yes the breast are huge!  This was slicing from only one piece.  When all are browned, return to the pan.

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Add the coconut milk, grated turmeric and ginger and several tomatoes along with the previously cooked onions and lemon grass.

Mix slightly, cover and simmer till heated through. Taste and adjust spices. I was surprised ! The coconut milk evened out all the spices, taste was more than I expected even a bit of heat with the sweetness of the coconut milk.

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plated it up with rice and cool cucumbers.

The chicken was fork tender, not overcooked. A pleasant alternative to conventional chicken gravy,  a lighter sweeter taste.

 

24
Jul
18

Corn Dogs

A while back we had the opportunity to be served a meal of corn dogs. I have never had them before. Served with a salad they are certainly a different way to have hot dogs. Frying in oil is usually not used too much as a method of cooking. Even a better meal when made by sister in law and her daughter.

If you make these, having the batter in a tall glass makes coating the hot dog easy as was demonstrated.

recipe from photo:

  • oil at 350 degrees for 3 minutes
  • 3/4 cup yellow corn meal
  • 3/4 cup all purpose flour
  • 1 and 1/2 teaspoon baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 3/4 cup buttermilk
  • 2 eggs
  • 4hot dogs

flour for rolling

crisco for frying

 




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