Search the Community

African Chicken, Macau style This dish remains popular in the 450 year old former Portuguese colony of Macau, on the China coast. It shows the influences of Portugal on Asian cooking, most notably by their introducing ingedients like peppers and peanuts to Asia. Macau was for centuries a place where East met West, and that is reflected in the cooking there to this day. This recipe is supposed to be the version formerly served at Henri's Galley in Macau. Henri's still exists but the dish there has changed. A similar recipe appeared in an article on Macau in Gourmet Magazine in the '80s. If anyone still has that article, please PM me. A 3 -3 1/2 lb. Chicken, halved, quartered or cut into pieces. Marinade for Chicken 1 tsp minced dried hot chile pepper 1 tsp minced garlic 2 T minced shallot 1 tsp paprika 2 tsp Chinese five-spice powder 2 tsp crumbled dried rosemary Salt & Pepper to taste. Sauce 1 c minced shallot 1/2 c minced garlic 1-1/2 c minced red bell pepper (or smaller qty of hotter red peppers if desired) 1/4 c canola oil 1/2 c sweet paprika 1 c grated coconut 1/2 c natural peanut butter 1-1/2 c chicken stock 2 bay leaves 3 T canola oil 1 baking potato (or 4-5 new potatoes) Mix marinade ingredients, rub into chicken and marinate covered in fridge overnight. Adding a little oil to the marinade helps the rub stick to the chicken. Sweat shallots, garlic and peppers in oil over medium low heat, stirring occasionally, until the peppers are softened. Add paprika, coconut, peanut butter, bay leaf and chicken stock. Bring to a boil, and simmer, stirring occasionally, for about ten minutes. Discard the bay leaves. Keep warm. Heat oil medium high in a frypan and brown the chicken well with the potato cut into one inch cubes. Even better, grill the chicken, and brown potato seperately. Transfer chicken and potatoes to baking dish, spoon 2 cups of the sauce over, and bake in a 350 degree oven for about 30 minutes if in pieces, a little longer if in halves. Finish with remaining sauce, and serve. Keywords: Main Dish, Chicken, Spanish/Portugese ( RG1085 )

I had a chicken curry for breakfast several days in a row at the original Killiney's Kopitiam - it was one of the tastiest things I had on that trip, which is saying something. When I got home, I tried to recreate it many times but could never get it right. But I think I did it last time.... even if it's not an exact recreation (I haven't had the real thing in 2 or 3 years), it was really tasty. While I've never written a recipe in RecipeGullet before, I have written recipes down for myself - mostly notes of quantities of ingredients.... this one is difficult for me because I didn't really measure anything while making it - so the quantities are going to be REALLY imprecise - to tell the truth though, I don't think exact quantities matter all that much in this case. Makes 4 meals for 2 people each - I cook the rempah and make the curry itself in one large batch since it's a bit of work, then portion and freeze. While it's not typical, it makes fast and convenient meals for us during the week when we don't have that much time. Because I don't like to freeze and reheat meat, I'll make the curry with everything except the chicken in advance and freeze, then I'll defrost one batch in a pot - once simmering, I'll add the chicken. Rempah: about 10 shallots, peeled, chopped very roughly about 10 cloves of garlic (a little less than a head), peeled, chopped roughly about a 6" piece (or bunch of pieces adding to it) fresh turmeric, peeled, chopped roughly about 5T belacan (dried fermented shrimp paste) 6-8 dried puya chiles, destemmed and seeded, chopped roughly (or snipped with scissors), then rehydrated and drained 4-5 dried thai chiles, destemmed and seeded, chopped roughly (or snipped with scissors), then rehydrated and drained a large handful (how do you like THAT for a measurement!?!) ground coriander a small handful ground cumin a small handful ground fennel 3/4C grapeseed oil (or other neutral oil) 2 stems curry leaves, stemmed 1 3" stick of true cinnamon (not cassia) 2 star anise 3 cloves 2-3T coconut cream Curry: 8 yukon gold potatoes, peeled, quartered and par boiled 4C coconut milk about 1T salt about 1T sugar Chicken (for one meal for 2): 4 chicken thighs (we usually only get the thighs as my wife is not too fond of the legs, and it's a lot juicier than white meat) salt 1/2C water (optional depending on thickness of coconut milk used - the curry shouldn't be thick, but more viscous than water) Method: 1) Traditionally, you would pound the first set of rempah ingredients (without the oil) in a mortar/pestle until a smooth paste - but I don't have the time for that... so I use a blender - the results may not be as good, but it works pretty well. To do this, add all the top section rempah ingredients to a blender jar in order. Blend until smooth. 2) In a deep pot over medium heat, add the rempah paste plus the second set of rempah ingredients and fry until the oil separates out and the paste moves around in a more or less solid mass. You need to constantly stir and scrape to make sure it doesn't burn on the bottom. If you made the paste with mortar/pestle, add oil to the pot first, then add paste when hot. When it's done, it should look like this: 3) Add the potatoes, coconut milk, salt and sugar, and simmer for a few minutes 4) Chill, dividing evenly into 4 portions; refrigerate overnight, and then freeze for later. 5) To make the complete meal, add one frozen portion to a 4 qt saucepan and add 1/2C water (if needed to adjust consistency) - cover and cook over medium heat until simmering. 6) Meanwhile, salt the chicken and let sit until curry is simmering 7) Add chicken to curry and make sure the meat is submerged. Cover, and simmer for about 8 minutes. At this point the chicken should be mostly cooked through - if so, turn off the heat and leave covered for another 5 min. or so while prepping vegetables etc. 8) Eat with french bread to dip into the curry, or Singapore style roti prata.

11 seasoning fried chicken tenders Serves 3 as Main Dish. Chicken tenders or nuggets are among my favorite foods. Ever since my first church potluck I've been fascinated with fried chicken seasonings. Including trying to figure out the KFC version. I don't really recall purposefully looking at fried chicken seasonings, but I am sure that's had an influence. But rather I've always intuitively tried to find the best savory mix of flavor. Below is what I came up with a couple of years ago and it has performed pretty consistently for me. 30-45 prep time, 1-1/2 hour cooking time depending on pan size. Pre-prepare each step before you get started. ************ Step 1 ************ Into 1 mixing bowel 4 skinless, cut up boneless chicken breasts 1/4 cup honey 2-cups milk 1Tablespoon kosher salt or 1 tsp salt [Cut up chicken breasts into whatever size strips you wish. I like 2-3" pieces. Soak thawed chicken in milk, honey and salt for 1/2 hour. Make sure the milk covers the chicken pieces completly.] Step 2 ************ Prepare: 1 cup of flour in 1 plastic freezer bag With your fingers, collect a handful of tenders at a time, and put into the bag, zip it up and shake. Then take the chicken out and put on a clean work surface. Step 3 ************ Into 1 mixing bowel beat 2 large eggs 1/8 -1/4 cup water Now take the previously floured chicken, a handful at a time, and dip tenders into egg mixture and toss into the next bag and shake (See step 3.5). Then lay out pieces on work surface with pieces not touching each other. Try not to shake the flour off the chiken. During this process you will want to wash your hands so the flour doesn't stick to you so much. Don't worry about a time frame the chicken will sit fine. NEXT BAG (2 nd coating) Step 3.5 ************ Prepare: 1 plastic freezer bag with, 2-cups flour 1-cup of cornmeal and spice mix. [spice mix (dried spices)(try to grind up if too big) -1/2 to 1 Teaspoon (depends on your taste) of: sage, oragano, pepper, paprika, tyme, salt, mustard powder, garlic powder, parsely, basil] Step 4 ************ In a frying pan of about 12-14 inches, with at least 2" sides, fill the pan 1/2 full of the following oil mixture. 1/2 canola or vegtable oil, 1/2 peanut oil, and several drops of seasame oil. Cook the tenders in the oil on med high heat for 6 min. per side until golden in batchs of 6 tenders at a time. You don't want the tenders to touch one another in the cooking process. After they are done cooking, place paper towels on a big plate and put the chicken on that. I then put a paper towel and foil over that, so that the chicken stays warm while the rest of the batches are cooking. I like to have dipping sauces for my tenders too. Keywords: Appetizer, Dinner, Main Dish, Lunch, Intermediate, American, Chicken ( RG2133 )

Big Plate Chicken - 大盘鸡 (dà pán jī) This very filling dish of chicken and potato stew is from Xinjiang province in China's far west, although it is said to have been invented by a visitor from Sichuan. In recent years, it has become popular in cities across China, where it is made using a whole chicken which is chopped, with skin and on the bone, into small pieces suitable for easy chopstick handling. If you want to go that way, any Asian market should be able to chop the bird for you. Otherwise you may use boneless chicken thighs instead. Ingredients Chicken chopped on the bone or Boneless skinless chicken thighs 6 Light soy sauce Dark soy sauce Shaoxing wine Cornstarch or similar. I use potato starch. Vegetable oil (not olive oil) Star anise, 4 Cinnamon, 1 stick Bay leaves, 5 or 6 Fresh ginger, 6 coin sized slices Garlic. 5 cloves, roughly chopped Sichuan peppercorns, 1 tablespoon Whole dried red chillies, 6 -10 (optional). If you can source the Sichuan chiles known as Facing Heaven Chiles, so much the better. Potatoes 2 or 3 medium sized. peeled and cut into bite-sized pieces Carrot. 1, thinly sliced Dried wheat noodles. 8 oz. Traditionally, these would be a long, flat thick variety. I've use Italian tagliatelle successfully. Red bell pepper. 1 cut into chunks Green bell pepper, 1 cut into chunks Salt Scallion, 2 sliced. Method First, cut the chicken into bite sized pieces and marinate in 1½ teaspoons light soy sauce, 3 teaspoons of Shaoxing and 1½ teaspoons of cornstarch. Set aside for about twenty minutes while you prepare the rest of the ingredients. Heat the wok and add three tablespoons cooking oil. Add the ginger, garlic, star anise, cinnamon stick, bay leaves, Sichuan peppercorns and chilies. Fry on a low heat for a minute or so. If they look about to burn, splash a little water into your wok. This will lower the temperature slightly. Add the chicken and turn up the heat. Continue frying until the meat is nicely seared, then add the potatoes and carrots. Stir fry a minute more then add 2 teaspoons of the dark soy sauce, 2 tablespoons of the light soy sauce and 2 tablespoons of the Shaoxing wine along with 3 cups of water. Bring to a boil, then reduce to medium. Cover and cook for around 15-20 minutes until the potatoes are done. While the main dish is cooking, cook the noodles separately according to the packet instructions. Reserve some of the noodle cooking water and drain. When the chicken and potatoes are done, you may add a little of the noodle water if the dish appears on the dry side. It should be saucy, but not soupy. Add the bell peppers and cook for three to four minutes more. Add scallions. Check seasoning and add some salt if it needs it. It may not due to the soy sauce and, if in the USA, Shaoxing wine. Serve on a large plate for everyone to help themselves from. Plate the noodles first, then cover with the meat and potato. Enjoy.

Beer Duck - 啤酒鸭 I understand that, unlike in China, duck is not a common meat in the USA, but it is worth searching out, especially for this dish from Hunan which is basically a duck stew, but full of exquisite flavors. I'm told that frozen duck meat is available in larger supermarkets or Asian markets in the US, but of course, as always, fresh is best. So much so, that your average Chinese home cook will buy the bird alive! Ingredients Duck. 1 lb. This dish calls for cubes of duck meat, preferably from the legs/thighs but breast meat will work too. Beer. One large can (16oz). Ideally you would choose a Chinese beer. Tsingtao is the most widely available internationally. Here in Liuzhou it would be Liquan Beer from Guilin. But actually, any well-flavored lager type beer will do the job. Cooking Oil. Vegetable oil - but not olive oil. If you have duck fat to hand, this is even better. Doubanjiang. 1 Tablespoon. Also called toban-djan or similar in the USA. This is a chile paste made with broad beans. Garlic. About 6-8 whole cloves Ginger. One thumb sized piece, finely chopped Dried Red chillies. One or more to taste. If you can source them, 朝天椒干 (cháo tiān jiāo gān, pointing to heaven peppers) or 七星椒干 (qī xīng jiāo gān, 7 star peppers) are best, otherwise long Indian peppers; not Thai or bird's eye chillies. Dried Tangerine Peel. One large piece - available from Asian markets and stores. Star Anise. One Light Soy Sauce. 1 Tablespoon Dark Soy Sauce. 1 Tablespoon Scallions. Salt. Method Wash and thoroughly dry the cubed duck meat. Heat oil or fat and add the garlic and ginger. When you detect their fragrance, add the duck and stir to brown the meat. When browned, add the doubanjiang and stir for a couple of minutes. Add the two soy sauces, the chillies, star anise and tangerine peel. Cover with beer. Add salt. Cover the pan and simmer for 30 - 40 minutes, adding more beer if it begins to dry out. Finish by discarding the star anise and tangerine peel, but adding thinly sliced scallions and serve. Accompany with steamed rice and a stir fried green vegetable of your choice. I like spinach. Drink any remaining beer! You didn't just buy one can, did you?

One large focaccia, or pizza. 485g bread flour (or 470g AP flour mixed with 15 g vital wheat gluten) 390g tepid water 15g salt 15g sugar 4g dry or instant yeast One to four days before baking: In a stand mixer bowl, mix water, sugar and yeast. Add flour and salt. Mix slowly until combined. Knead for 3-5 minutes. Let rest for 7-10 minutes. Repeat kneading and resting the dough for a total of 3-4 kneading cycles. Cover and refrigerate. Before baking: Knead the dough in its bowl (in a stand mixer, or with a spatula / large spoon). Lightly grease one large parchment paper. Pour the dough on the paper. Cover, with something that won't stick to the raising dough (I use a deep oven baking sheet). Let raise for 1.5 to 2.5 hours. ~ Preheat the oven with a baking steel or baking stone in it, to 250 d C, at least 45 minutes before it's time to bake. With wet hands, poke the dough to evenly distribute air bubbles and give it a roughly rectangular or circular shape. Place any toppings, such as herbs (rosemary's my go to), thinly sliced vegetables, etc. You can also use it to make pizza. Only put sauce at this point - cheese should be added only after the first bake. Place the parchment directly on the steel / stone and bake until the bread has risen, and only starts to deepen in color at spots, apx 8-10 minutes. Place on a cooling rack and remove parchment. Cool the breads at least partially, a minimum of 15 minutes. It can be frozen at this point. When ready to serve: Brush the bread with olive oil, the more the merrier. For pizzas, only brush the bottom side. If making pizza, this is the stage to add cheese. Place in a hot oven, 210dC to 230dC. Bake until the bread is crisp and reddish-golden, 7 to 15 minutes. Serve while warm, with olive oil for dipping, cheeses or as a sandwich.

For @Kim Shookand anyone else who fancies a date with Mister Crunch... 15g butter 15g flour 160g milk, warmed a bay leaf freshly grated nutmeg, salt and pepper 25g butter, softened 2 slices of bread 1 tsp Dijon mustard, or to taste 60g Comté or Gruyère, grated 60g ham Melt the butter in a saucepan. Stir in the flour and cook for a minute or two. Off the heat, gradually whisk in the milk until smooth. Add the bay leaf and bring to the boil. Cook until thickened, stirring constantly. Season with nutmeg, salt and pepper. Set aside. Preheat the grill to high. Butter each slice of bread on one side and place under the grill, buttered side up. Toast until golden. Preheat the oven to 220°C/Gas 7/200°C Fan. Line a baking tray with parchment. Spread a little mustard on the untoasted sides of bread. Cover one slice with half of the béchamel, right up to the edges. Sprinkle with half of the cheese and cover with the ham. Top with the other slice of bread, toasted side up, and spread with the remaining béchamel. Sprinkle over the rest of the cheese and season with a little more nutmeg and pepper. Transfer to the prepared tray and bake until bubbling and golden, 15-20 minutes. Tips For the béchamel, a splash of Worcestershire sauce is highly recommended. And if there's any parmesan lying around I'll grate some of that in for a double umami-bomb. I let the béchamel cool to room temperature to thicken to the texture of wallpaper paste (yum!). That way it clings to the bread better so the sides crunch-up nicely. Any cheese that melts well should work. Gruyère is traditional, but i prefer Comté. Avoid Emmental, too bland. If the croque's nice and hot all the way through but not coloured to your liking, whack it under the grill until blistered and bubbling.

Microwave Lemon Curd "This is a delectable lemon curd recipe with the added attraction of being quick and easy to make. It is particularly useful when entertaining and short on time." 1 cup white sugar 3 eggs 1 cup fresh lemon juice 2 tablespoons lemons zest 1/2 cup unsalted butter, melted In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator. Tip: If you over cook the mixture a little, or forget to stir, you can pass the mixture through a fine sieve to remove the bits of cooked egg. Note: I have never found this to be necessary it is easier just to not overcook the mixture or to forget to stir.

2 Tablespoons Ground Ancho or ground chili powder, (i use a tablespoon of each) 1 Tablespoon Ground Black Pepper 1 Tablespoon Dry Mustard 1 Teaspoon Ground Coriander 1 Teaspoon Ground Allspice 1/4 Teaspoon Ground Cloves 1/2 Teaspoon Grated Nutmeg up to 1 tsp cayenne (adjust to taste) 1/4 Cup Neutral Flavoured Oil such as canola or vegetable oil 1 Onion Finely Chopped 6 Cloves Garlic Finely Chopped 1 Shallot Minced 1/2 Cup Lightly Packed Brown Sugar 1 Cup White Vinegar 1/2 Cup Honey 1/4 Cup Worcestershire sauce or Soy sauce (I use 1/2 and 1/2) 1 Teaspoon Smoked Salt (optional) 1 32 Oz Bottle Ketchup 1 Cup Bourbon Mix all the spices together and leave for later.Heat oil over medium heat (recipe makes 6 cups so use a large enough pot!) and saute the onion, garlic and shallot until soft.Add the spices and mix thoroughly - about 3 minutes. Add the remaining ingredients and simmer for 30 minutes..You can use a hand blender if you prefer a smooth sauce.You can can this sauce like you would any preserves ... mason jars,etc etc. I freeze it and have noticed no difference.

2 lbs Baby Red Potatoes 3/4 Cup Mayonnaise 1 Tablespoon Dijon Mustard 1 Teaspoon Apple Cider Vinegar 1 Teaspoon Black Pepper Dash Worcestershire Sauce 1/4 - 1/2 cup bbq sauce to taste preference 1/4 Cup Miracle Whip 4 hard boiled eggs (optional) 1/2 Pound Bacon, Chopped 1 Bunch Green Onions Chopped 1. Pre heat oven to 400. Quarter the baby potatoes and toss in olive oil with salt and pepper. Spray a baking sheet and spread potatoes out and roast until lightly browned, about 45 minutes 2. Cook the bacon till crispy and set aside 3. Chop green onions finely 4. Chop hard boiled eggs finely 5. Mix the rest of the ingredients together 6. Cool the potatoes then add the bacon, green onions and toss with the dressing. 7. Chill for at least an hour before serving

This is NOT an authentic recipe. It's just an attempt at recreation sans the namesake ingredient. Salad: Apx. 250 g (0.5 pound) cabbage, thinly shaved 1/2 tsp salt 1/2 tsp sugar - 2 scallions, thinly sliced 4-5 cherry tomatoes (or one plum tomato), diced Fresh chili, thinly sliced, to taste 3 tbsp sunflower seeds, well toasted 1-2 tbsp chopped peanuts, toasted Apx. 60g (2oz) fried/toasted peas/chickpeas/lentils (i.e. the kind you can snack on, not the raw dried one) 2 tbsp crisp fried garlic chips (or crisp fried shallots) Sauce: 1 small garlic clove, minced 1 tbsp minced ginger About 1/2 tsp fermented shrimp paste 1/2 tbsp sesame paste 1 tbsp fish sauce (optional) Apx 3 tbsp of lime juice, to taste Chili, to taste 1 tsp palm sugar / (dark) brown sugar 1/3 tsp cumin (optional) Salt, to taste (about 1/2 tsp) A touch of MSG (optional) Prep: Mix cabbage with 1/2 tsp each of salt and sugar. Let sit for about 30 minutes to tenderise. Do not rinse. Plate the salad ingredients, optionally separating each veggie and the seeds. Dividing the ingredients in a radial fashion (wedges) is common. Right before serving, add the sauce and mix the ingredients together. If you plan on having leftovers, keep the crunchy ingredients separated and mix only the portion that you will eat immediately.

This started out as a take on a standard lemon curd. This version will give a softer set that's good for tart filling - if you want something with more structural integrity, use all dark chocolate or increase the dark chocolate content by 50%. The quantities here will give enough for a 16cm tart. 2 large oranges (for a stronger orange flavour and more acidity, use 3) 80g sugar 2 large eggs 80g milk chocolate 80g dark chocolate - Wash then zest the oranges directly into the sugar, stirring between oranges. Set aside, preferably overnight. - Juice the oranges and weigh or measure the volume of juice - there will probably be around 250ml (three will give you around 375ml). Put it into a pan or microwave-proof bowl and reduce until you end up with around 120ml of juice (this increases the flavour and acidity). - Break the eggs into the sugar/zest mixture and beat well. - Break up the chocolate into a large bowl, then place a sieve or strainer over it. - Pour the hot juice over the egg mixture, mix well, then pour into a pan and cook over a medium heat, stirring constantly, until it thickens to a bit thicker than a crème anglaise consistency. This should be around 85°C, or until it coats the back of a spoon. - Take off the heat and pour through the sieve/strainer over the chocolate. - Let it sit for a minute or so, then stir or blitz with a hand blender until it forms a smooth, ganache-like consistency. - Pour directly into a tart shell and refrigerate. It will set quite softly, but will still slice. For a firmer curd, see the comment at the top. ETA: I forgot to adjust the sugar content for the milk chocolate - with all dark, use 100-120g, depending on the cocoa %. I've tweaked the chocolate levels as well.

Salsa Para Enchiladas 3 ancho chiles 2 New Mexico chiles 2 chipotle chiles 1 clove garlic, sliced 2 TB flour 2 TB vegetable oil 1 tsp vinegar ¾ tsp salt ¼ tsp dried oregano 2 cups broth, stock, or (filtered) chili soaking liquid Rinse, stem and seed chiles. Place in saucepan and cover with water. Bring to boil. Cover and remove from heat and let soften and cool. While the chiles are cooling, gently sauté garlic slices in oil until they are soft and golden brown. Remove the garlic from the oil, with a slotted spoon and reserve. Make a light roux by adding the flour to the oil and sautéing briefly. Drain the chilies and puree them with the garlic slices and half of the liquid. Strain the puree back into the saucepan. Pour the remainder of the liquid through the sieve to loosen any remaining chili pulp. Add the roux to the saucepan and whisk to blend. Add the rest of the ingredients to the pan, bring to a boil then and simmer 15-20 minutes. Taste and add additional salt and vinegar if necessary.

White Spinach Lasagna Bechamel sauce 6 cups milk 1 cup butter 1 cup unbleached flour salt and pepper 1/8 teaspoon nutmeg Spinach Filling 1/4 cup olive oil 4 garlic cloves,crushed 2 cups chopped onions 2 boxes frozen spinach wrung DRY 2 tsp. dried oregano 1 tsp. dried basil Ricotta Filling 1 lb ricotta cheese 2 eggs, beaten 1 1/2 cups parmesan cheese, freshly grated ½ small jar green pesto sauce 2 cups Italian blend cheese, grated 1 box no boil lasagna noodles Directions Make bechamel: Melt butter, whisk in flour and cook for 3 minutes, stirring constantly. Gradually whisk in the milk, heat over medium until thickened (10 minutes). Remove from heat and add nutmeg and s&p to taste. Make the Spinach filling: Sauté the onions in the until soft and translucent, add garlic cook another minute. Stir in the spinach and spices and s&p to taste. Make Ricotta filling: Mix the ricotta, eggs, pesto sauce and the parmesan cheese together. Assembly: Oil a large deep lasagna pan. I made 4 complete layers, starting with the sauce, then the no-boil noodles, then spinach, then ricotta, then grated cheese. Lather rinse repeat x 4. Cover the casserole tightly with foil and bake at 350°F for 45 minutes. Uncover the casserole and bake for another 10 to 15 minutes until cheese is browned. Remove the casserole from the oven and let it rest for 15 to 20 minutes before serving.

The origin of this recipe comes from Cook's Illustrated, but the recipe has developed over time enough that it can be considered a different recipe. Shel’s Baked Wild and Brown Rice Ingredients 1 cup Massa Organics brown rice, rinsed and drained a couple of times ½ cup domestic, cultivated wild rice (Trader Joe's brand is just fine for this) 2⅓ cups liquid (50/50 stock/water combination) 1 tsp unsalted butter or equivalent oil or ghee 2 lightly crushed garlic cloves ½ tsp Diamond Crystal kosher salt (optional) Fresh ground black pepper Directions Adjust oven rack to middle-high position; heat oven to 375 degrees. Spread drained brown rice in 8‑inch‑square glass baking dish. like Corningware. Cook ½-cup wild rice and garlic cloves in about 1½-cups water for about 15-minutes, no more. Drain, reserving liquid. Remove the garlic cloves and add the drained wild rice to the brown rice. Bring reserved rice cooking liquid and enough stock or water to make 2⅓ cups, plus the butter or oil and salt to a boil, covered, and then pour liquid over rice. Stir to incorporate. Cover baking dish tightly with doubled layer of foil (the lid from the 8-inch Corningware casserole is fine). Bake rice 1 hour, until tender. Remove baking dish from oven and uncover. Grind some pepper onto the rice, then fluff rice with a fork, cover dish with clean kitchen towel and let rice stand 5 minutes. Uncover, fluff and adjust seasoning, and let rice stand 5 minutes longer. Serve immediately. Notes: This recipe works well when using an 8-inch Corningware or Pyrex dish with lid. If you don't have a lid, cover the dish tightly with aluminum foil. I prefer the Massa Organics brown rice http://massaorganics.com/ for this dish, but have made the dish with other brown rice as well, all with acceptable results. Massa's rice can be purchased at the Berkeley Farmers Markets or on line. I use Trader Joe's wild rice as it's cost effective, readily available, and tastes as good as the other cultivated wild rice I've tried. The amount and brand of salt works well for my taste and the boxed chicken stock I use, which is Costco's organic chicken stock mixed about 50/50 with water. If you use another brand you may have to adjust the amount of salt. More than 2 tsp butter or oil makes the cooked rice a little greasy to my taste. I prefer a little less than 1 tsp unsalted butter.

This week I made dinner for a group of friends, and the dinner included Mexican rice. What I made was based on studying several recipes for Mexican rice and then developing my own recipe. It's called "restaurant-style" because it reminds me of rice dishes I've had in several restaurants. So, first the recipe and then some notes. Shel's Restaurant-Style Mexican Rice Ingredients 1 (14.5 oz) can Muir Glen diced fire roasted tomatoes with chilies ½ medium white or yellow onion, peeled and chopped medium 1 cup chicken stock 1 tsp Diamond Crystal kosher salt, or to taste ½ - 1 tsp ground cumin 3 - 4 Tbs neutral cooking oil or rendered lard 1 cup long grain white rice 1-2 chili peppers (optional, or to taste) such as Peruvian, seeded and minced 3-4 garlic cloves, pressed ¼ cup very finely chopped cilantro 3 Tbs fresh lime juice Directions Place rice in a fine-mesh strainer and rinse under cold running water until water runs clear. Place strainer over bowl and let rice drain. Put the tomatoes their juice, and the onion in a food processor and puree until smooth. Transfer the tomato mixture to a medium saucepan. Stir in the chicken stock, salt, and cumin and bring liquid to a boil over medium heat. Turn heat down to keep liquid hot, close to boiling. Meanwhile, heat the oil in a heavy pot or Dutch oven over medium to medium-high heat. When the oil is sizzling, add the rice and sauté, stirring often until lightly toasted and golden, 8 to 10 minutes. Add the optional pepper and cook until slightly softened, a couple of minutes at most, adjusting the heat as needed. Add garlic and cook, stirring, until fragrant, about 30 - 60 seconds. Pour the hot tomato mixture over the rice and stir to combine. Be careful, it may bubble and roil vigorously. Turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15 minutes. Remove from heat and gently stir the rice. Cover pot with a clean towel and place the pot lid over, and let stand an additional 10 to 15 minutes. Add the cilantro and lime juice, and fluff gently with a fork. Taste and adjust seasoning if desired. Notes: I used home-rendered lard for the oil to sauté the rice. Were I to do this again, I might opt for some lard purchased at the nearby Latino market. Their lard is light tan in color and just a little more flavorful. You can really add a little more cumin without unbalancing the dish. I kept the amount low because one of the guests prefers more mild food. Up to 1 tsp of ground cumin would probably be fine. I used a California basmati rice, as that's what was in the cupboard, and while the results were good, the next time I'd like to try a different long grain rice. Trader Joe's sells an organic diced, fire roasted canned tomato with green chilies. Hunt's also sells a diced, fire roasted tomato, but without green chilies and it's not organic. I've tried them all and prefer the Muir Glen brand, but have used TJ's when necessary. The Peruvian peppers (Aji Amarillo) worked out beautifully in this dish. I used 1 1/2 peppers, each about 3-inches long, with seeds and membrane removed. After tasting the Aji Amarillo in this dish, I'd be hard pressed to use the more common, and typical, jalapeño, but that, and other peppers, or none at all, would be fine. So, give this recipe a try and put your own spin on it ...

I just made this again yesterday and thought I'd share the recipe. Measures are approximate. About 5 chicken thighs on the bone 1 pound spicy Italian sausage, broken up 4 cups chicken stock 1 28 oz can diced tomatoes 1 tb herbs de Provence 1 bay leaf Salt to taste 2 tb butter 1/4 cup flour 1 cup frozen yellow corn kernels 3 stalks celery 2 cups chopped okra rounds 2 large onions 3 tb olive oil 1. In a Dutch oven, heat oil, herbs, and bay leaf in pan and brown chicken. Remove chicken from pan. Add butter until melted. Slowly add flour and cook long enough to make a red roux. 2. Add diced onions and celery and cook until they release their aroma. Add sausage and break up 3. Add tomatoes, chicken stock, and return chicken to pan. Simmer for 45 minutes, covered. 4. Add okra and corn, simmer uncovered 1 hour. Salt to taste.

This quote comes from "The Joy of Cooking" by Irma Rombauer, Marion Rombauer Becker and Ethan Becker, last copyright date 1997: "This dish [Chicken Tetrazinni] was created nearly a century ago by the great French chef Auguste Escoffier in honor of the legendary opera star Luisa Tetrazinni." My well-tested recipe comes from the "Betty Crocker Cookbook", last copyright date 1976: Chicken Tetrazinni 1/4 c butter or margarine (use butter, of course, and I’ve also used chicken fat) 1/4 c all-purpose flour 1/2 t salt (this will depend on the salt level of your broth) 1/4 t pepper 1 c chicken broth 1 c whipping cream (I use 2 % milk, and it’s delicious) 2 T sherry (I use 1/4 c good chardonnay) 7 oz [dry] spaghetti cooked and drained 2 cups cubed chicken or turkey 1 can (3 oz) sliced mushrooms drained 1/2 c grated Parmesan cheese Heat oven to 350 F. Melt butter in large saucepan over low heat. Blend in flour, salt and pepper. I like to cook this for a while until it’s smooth, bubbly, and has turned into a light blond roux. Remove from heat and stir in broth and cream or milk if that’s what you choose to use. Heat to boiling, stirring constantly until it thickens and boils and simmer 1 minute. Stir in wine, spaghetti, chicken and mushrooms. Pour into greased 2 quart casserole. Sprinkle with Parmesan evenly. Bake uncovered 30 minutes or until bubbly. If it hasn’t browned, they say to briefly broil it, but mine always browns nicely by the time it boils. Your oven my be different. They say 6 servings, but we get more like 4 in my house, and we are older and not heavy eaters any longer. Might be different if you used cream, but my husband has a stent, so ... This is a creamy umami bomb with homemade broth, chicken, mushrooms and Parm! I like to add a little more (like a 1/4 c each of broth and milk) because I like it creamy. I’ve also made it with fresh sliced sauteed mushrooms, and it’s even better, but very delectable even with canned ones. I’ve also made it with a chicken bouillion cube when I was younger, before I learned that making your own stock was worth it, and it’s still a good dish. It’s been too long since I made it. I bought a fresh roasting chicken today, so I know what’s happening with some of the leftovers. I hope if you make this that you will enjoy it as much as I have over 40 years.

Shel's Curried Lentil Soup Ingredients 3 Tbs EVOO, divided 1 medium onion, chopped 1 medium carrot, finely chopped 2 large garlic cloves, chopped and divided 2 Tbs or more of curry powder 1 cup French green lentils (lentils du Puy) 4½ cups or more water, divided (chicken stock and water 50/50 is a good option - don't go too heavy with the chicken stock) Bay leaf or two depending on size, type, freshness (ideally, Turkish bay leaves) 1 Tbs fresh ground toasted coriander 1 Tbs fresh ground toasted cumin seed S&P 1 15-oz can chickpeas or equivalent home made 1 Tbs fresh lemon juice Zest of one lemon 2 Tbs unsalted butter 2 green onions, thinly sliced 1 lemon cut into six wedges Directions Heat 1 Tbs oil in a heavy large pot over medium heat. Add onion and carrot, sprinkle with salt and fresh ground pepper. Cook until onion is translucent, stirring occasionally, about 4-minutes. Add half the chopped garlic, stir until vegetables are soft but not brown, about 4-minutes longer. Add 2-Tbs curry powder, the cumin, the coriander, and stir until fragrant – about one minute. Add lentils and 4-cups liquid. Add bay leaf. Sprinkle with salt and pepper. Increase heat and bring to a boil. Reduce heat to medium and simmer until lentils are tender, about 30 minutes. Meanwhile, in food processor, puree chickpeas, lemon juice, lemon zest, ¼ cup water, remaining 2 Tbs olive oil, and remaining garlic. Add chickpea puree and butter to lentil soup. Adjust salt and pepper, and add additional curry powder if desired. Add water in ¼ cupfuls to thin to desired consistency. Soup can be made a day ahead. Cool, cover, and refrigerate. Rewarm before continuing. When serving, sprinkle with thinly sliced green onions and serve with lemon wedges. Notes: I use a mild curry for this. I only use Lentils du Puy. and they are highly recommended for the way they cook and their flavor.

Asparagus Pesto on Whole Wheat Pasta Cindy Alexander, an adaptation of a Michael Chiarello recipe This is a great way to use asparagus ends! 1 lb asparagus 20g (1 cup lightly packed) basil leaves 2 tablespoons pine nuts or slivered almonds 2 cloves garlic, sliced 1TB freshly squeezed lemon juice, or to taste Salt and freshly ground pepper to taste About 1/2 cup extra virgin olive oil 80g (about 1 cup) freshly grated Parmesan or Pecorino cheese 1 box (13.25 oz) dried whole wheat rotini or other pasta Boil the asparagus in salted water until very tender. Drain, reserving the water, and cool slightly. Put in a food processor with the all of the other ingredients except the oil, and puree well. With the machine running, slowly add the olive oil. Taste and adjust for seasonings and consistency. It should be about the thickness of mayonnaise. Return the water used for cooking the asparagus to a boil and cook pasta. Drain, reserving about 1/2 cup of the pasta cooking water. Mix the pasta and pesto, thinning with the pasta cooking water as necessary. Taste and add salt, pepper, and additional lemon juice to taste.

For those folk who have access to a fig tree or two, here is a recipe for Green Fig Preserve inherited from my fathers recipes. The resulting product is magic on buttered toast and with cheese. The figs must be picked before they ripen and soften. Whole Green Fig Preserve Ingredients: 100 green figs 2 tablespoons bicarbonate of soda (baking soda) 3.4 litres water Method: Scrub the figs and cut a cross into the end opposite the stalk. Mix the water and bicarbonate of soda and soak the figs overnight. Remove from the water and weigh the figs, recording the weight. Place into clean boiling water and boil for 15 minutes or until just soft. Drain and then dry the figs well, removing excess water. Syrup: For each 500g figs or part thereof, mix 500ml water with 500g sugar. Boil the syrup until it just starts to thicken. Add the figs and boil until the syrup is thick. Add 1 tablespoon lemon juice for each 250g figs and just bring to the boil again before removing from the heat and letting cool. Bottle the figs and cover with the syrup. Note 1: If the syrup froths whilst boiling, add a small lump of butter. Note 2: A small stick of ginger can be added during the boiling process to add a slightly different flavour.

Beef Rendang Rendang took the top position on the list of 50 most delicious foods in the world, according to the survey by CNN based on 35,000 votes in 2011. Here is the authentic beef rendang recipe from the birthplace of rendang- Minang, Indonesia. This is my recipe and would like to know what you think: Beef Rendang Recipe (Rendang Minang) Recipe type: Main Cuisine: Indonesian Prep time: 20 mins Cook time: 4 hours Total time: 4 hours 20 mins Serves: 4 Ingredients 1 kg of beef Beef 600ml of coconut milk 100ml of vegetable oil (A)Seasoning (blend): 4 candlenuts 12 cloves of garlic 300 g of red chili 250g of onions 50g of ginger 50g of galangal 50g of turmeric 1½ tsp of coriander 1 tbsp (15g) of salt 1 tsp of sugar 4 green cardamom 11/2 tsp of cumin 10 cloves (B)Seasonings and Spices: 4 stalks of bashed lemongrass 3 kaffir lime leaves 1 keping assam keping 2 turmeric leaves, tied up Instructions 1. Dice the beef to 2 cm squares. Do not cut the meat too small so that when cooked the meat does not break into smaller pieces. 2. Place the diced beef in a colander to drain the excess water. Let it dry and set aside. 3. Blend all the ingredients in (A), set the blend aside. 4. Remove the green part and the outer layer of the lemongrass. Use only the white portion of the lemongrass. and bash it so that it can easily release the flavor. 5. Heat up the oil, saute the spice paste (A) on low heat until it becomes aromatic. 6. Add the coconut milk and spices (B). 7. Add the beef and cook on medium heat. 8. Stir continuously over low heat until the oil is separated from the spice mixture. 9. Cook on low heat for about 4 hours until the beef fully absorbs the flavor of the spices and the color turns to dark brown. 10. Serve this delicious authentic Minang rendang with steamed rice. Enjoy. There are some additional details about the cooking method that you can view it at http://tasteasianfood.com/beef-rendang-recipe/ KP Kwan

My grandma used to make us large pot of red cabbage, and we loved it so much. Unfortunately we don't have the exact recipe from her and because her memory isn't the same as before, we can only try and recreate the flavors. I think I've done pretty good and this recipe is a hit at my house. Ingredients: 2 Tablespoon olive oil 2 medium large carrots 1 small-medium white/green cabbage 1/2 package tomato paste (= 130 gram ) 1 teaspoon salt 1/4 teaspoon turmeric 1 teaspoon paprika 4.5 teaspoons of sweetener or sugar pinch of black pepper Preparation: Separate cabbage leaves, rinse and cut to stripes. Peel carrots, rinse and cut to cubes. Preheat oil in a pot, add cabbage and carrot and cook for 5 minutes, mixing occasionally. Add tomato paste, salt, turmeric, paprika, sugar and black pepper and mix well. Lower the heat to medium and cook with a lid, stirring occasionally. Cook for 20 minutes or until it reaches the desired softness, I didn't add any water, but if you need then add a bit and of course use a pot with non stick bottom.

Broken or Smashed Eggs is a very easy and classic dish that Lucio made famous. Here is the recipe (4 p.) 4 eggs 5oo gr potatoes 1 slice iberian ham (optional) Fry the eggs in a saucepan with high amount of olive oil Peel, cut and fry the potatoes into french fries Cut the slice in mid size pieces (like 2 fries big or so) Serve all together. Cut the eggs so the yolk will drench the fries and ham and mix everything together. You can take this dish as: - A first course and then any other - A main course if you have had some "tapas" or "aperitivo" before. I recommend to pair this with a red wine. I like the "Toro" ones because they have full body and strong flavour. So simple and yet... so hard to pick a seat. It's one of the celebrities spot in Madrid. Booking in advance is a must but going once is well worth it.

This is a great tasting, flavorful method of preparing chicken, especially breasts, with a yogurt marinade. I've made this dish several ways, and with different parts of the chicken. To my taste this marinade works best with breast meat, but you may want to try thighs as well. You can either skin the chicken first, or place the marinade under the skin and then, when baking or grilling the bird, opt for a crisp skin. I haven't found much difference in the moistness of the meat with or without the skin, but I generally slather the marinade on pretty thick. Cooking time and temperature will have as great an effect on moistness as whether you cook the meat with the skin on. Recipe makes enough for 4 - 6 nice sized chicken breast halves. 　 Yogurt Chicken Breasts 1 cup plain low-fat yogurt or regular yogurt 2 - 3 cloves garlic, minced very fine or pressed 1/2 cup finely chopped yellow onion (I like Maui or 1015s) 1 Tbs coriander seeds, toasted and ground fine 2 tsp cumin seeds, toasted and ground 1 tsp whole black peppercorns, ground 1/2 - 1 tsp crushed chilpectin peppers, seeds included (other peppers are ok, avoid cayenne) 2 Tbs finely chopped fresh mint 4 - 6 chicken breast halves (2 - 3 whole breasts) Take whole coriander and cumin seeds and put them in a small skillet over medium heat and toast them for a couple of minutes while constantly shaking the skillet. As soon as they get aromatic remove from heat and skillet and let them cool a bit before grinding them fine. Grind them with whole (untoasted) black peppercorns. Add the spices, garlic, onion and chopped mint to the yogurt and stir well to mix. Pat the chicken breasts dry and either remove the skin or gently separate the skin from the breast halves, making a pocket into which the marinade will go. Place the breasts in a glass baking dish with sides higher than the breasts are thick and generously cover the skinned breasts with marinade, or stuff a generous amount of marinade under the skin. Cover (if using plastic wrap, take care that the film doesn't come in contact with the chicken breasts) and marinate in the refrigerator for about 8 - 12 hours. Chicken can be cooked in the oven at about 400 degrees for about 30 - 35 minutes, or grilled over hot mesquite coals for about 40 minutes. Naturally you may need to adjust your cooking time and temp depending on the size of the chicken and your own oven. You may certainly adjust the amount of seasoning to suit your taste. I often use a little more of the coriander, cumin and black pepper, depending on my mood and who, if any, my guests may be. Pequin chiles are also good in this recipe. Definitely DON'T use ground cayenne pepper. This also works nicely without the onions.