Stir-Fry Chicken and Broccoli (stir-frying)

Ingredients

· 2 skinless, boneless chicken breast halves, sliced

· 2 tablespoons vegetable oil

· 1 tablespoon maize starch

· 2 teaspoons soy sauce

· 2 teaspoons dry sherry

· 1 teaspoon minced garlic

· 1/2 teaspoon minced fresh ginger root

· 3 tablespoons soy sauce

· 3 tablespoons dry sherry

· 2 tablespoons oyster sauce

· 1 teaspoon sambal oelek

· 2 tablespoons vegetable oil, divided

· 3 cups broccoli florets

· 1/2 cup sliced onion

· 2 green onions, sliced

· salt and ground black pepper to taste

1. Mix chicken, 2 tablespoons vegetable oil, maize starch, 2 teaspoons soy sauce, 2 teaspoons sherry, garlic, and ginger in a bowl. Whisk 3 tablespoons soy sauce, 3 tablespoons sherry, oyster sauce, and sambal oelek in another bowl.

2. Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat; cook and stir chicken in batches until golden and no longer pink in the center, about 5 minutes. Transfer cooked chicken to a platter. Heat remaining 1 tablespoon vegetable oil in the same wok or skillet; cook and stir broccoli and onion until broccoli is partially cooked but still firm, 2 to 3 minutes. Stir in oyster sauce mixture and continue cooking until broccoli is tender, about 5 minutes more.

3. Return chicken to wok and add green onions; toss until heated through and coated with sauce. Season with salt and black pepper.

Okra Patties (shallow frying)

Ingredients

· 3 cups vegetable oil for frying

· 1 pound okra, finely chopped

· 1 cup finely chopped onion

· 1 teaspoon salt

· 1/4 teaspoon pepper

· 1/2 cup water

· 1 egg

· 1/2 cup all-purpose flour

· 1 teaspoon baking powder

· 1/2 cup maize meal

1. Heat 1 inch of oil in a large skillet to 375 degrees F (190 degrees C).

2. In a large bowl, mix together the okra, onion, salt, pepper, water and egg. Combine the flour, baking powder and maize meal; and stir that into the okra mixture.

3. Carefully drop spoonfuls of the okra batter into the hot oil, and shallow fry on each side until golden, about 2 minutes per side. Remove with a slotted spoon or a spatula, and drain on paper towels.

 

 

Balsamic Scallops (searing)

Ingredients

· 2 pounds sea scallops

· 1/2 cup all-purpose flour

· 4 teaspoons ground black pepper

· 4 teaspoons garlic powder

· 2 teaspoons paprika

· 2 teaspoons dried marjoram

· 2 teaspoons salt

· 1 teaspoon cayenne pepper

· 1/4 cup olive oil

· 1/2 cup balsamic vinegar

1. Pat scallops dry with paper towels and set aside.

2. Place flour, black pepper, garlic powder, paprika, marjoram, salt, and cayenne pepper in a large plastic resealable bag and shake well to mix. Add scallops to the bag and toss to coat with flour mixture.

3. Heat olive oil in a large skillet over medium heat. Add all scallops in a single layer and sear until golden, 3 to 4 minutes per side. Drizzle balsamic vinegar over seared scallops.

Hungarian Beef Goulash (sweating)

Ingredients

· 1/4 cup vegetable oil

· 10 ounces finely cut onions

· 1/2 bell pepper, deseeded & crushed

· 4 large cloves of garlic, chopped

· 1 pound beef chuck (stew meat, or shank meat)

· 2 tablespoons Hungarian paprika (do not use Spanish)

· 1/4 teaspoon black pepper

· 1/4 teaspoon crushed Italian pepper or cayenne

· 1/2 teaspoon caraway seeds

· 1 (28 ounces) can tomatoes, crushed by hand

· 2 bay leaves

· Salt to taste

1. Heat the oil in a heavy bottom saucepan or casserole. Add the onions and the bell pepper, cover and sweat onions until translucent, stirring occasionally, but do not brown. Add the garlic and sauté until it imparts its aroma.

Add the meat, stir together and season with salt. Cover and let sweat gently for several minutes. When meat takes on a cooked appearance, add paprika, caraway seeds, the pepper and the bay leaves, stir all together, cover and let cook on a low fire for 10 to 15 minutes until meat has picked up the flavour of the seasonings.

Add the tomatoes, stir and cover and return to a simmer. Adjust fire so the goulash simmers very gently and let cook, stirring occasionally until meat is tender. While the goulash is cooking, taste and adjust the seasoning if needed. Meat should be tender in about one hour.

When meat is tender, remove bay leaves and taste once more. Skim any grease that may have surfaced. Keep warm.

Serve Goulash on a bed of egg noodles, buttered and seasoned with a touch of nutmeg.

Rosemary Roasted Turkey (roasting)

Ingredients

· 3/4 cup olive oil

· 3 tablespoons minced garlic

· 2 tablespoons chopped fresh rosemary

· 1 tablespoon chopped fresh basil

· 1 tablespoon Italian seasoning

· 1 teaspoon ground black pepper

· salt to taste

· 1 (12 pound) whole turkey

1. Preheat oven to 325 ° F (163 ° C).

2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.

3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.

4. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.

5. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 ° F (82 ° C).

Cherry Pie with Almond Crumb Topping (baking)

Ingredients

· 1 (9 inch) unbaked pie crust

· 1/2 cup slivered almonds

· 1/2 cup light brown sugar

· 1/3 cup rolled oats

· 1/3 cup all-purpose flour

· 3/4 teaspoon salt

· 6 tablespoons cold, unsalted butter, cut into pieces

· 2 pounds cherries, pitted

· 2 pounds cherries, pitted

· 1/3 cup white sugar, or more to taste

· 1/4 cup maize starch

1. Preheat oven to 350 ° F (177 ° C). Line a baking sheet with aluminum foil.

2. Roll out pie crust and lay into a 9-inch pie pan.

3. Combine almonds, brown sugar, oats, flour, and salt in a large bowl. Work butter into the almond mixture with your fingers, breaking up any large pieces, until incorporated completely. Cover and chill for 15 minutes.

4. Combine cherries, lemon juice, white sugar, and maize starch. Stir until well coated and no dry lumps remain, 3 to 4 minutes.

5. Pour cherries and any accumulated juices into the prepared pie pan. Press down into the pan. Crumble oat mixture over the top. Place the pan on the prepared baking sheet.

6. Bake in the preheated oven until cherries are bubbling and the crust and crumble topping are browned, about 1 hour 15 minutes. Let cool completely.

Broiled Lobster Tails (broiling)

Ingredients

· 2 whole lobster tails

· 1/2 cup butter, melted

· 1/2 teaspoon ground paprika

· salt to taste

· ground white pepper, to taste

· 1 lemon – cut into wedges, for garnish

1. Preheat the broiler.

2. Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.

3. Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.

Grilled Marinated Shrimp (grilling)

Ingredients

· 1 cup olive oil

· 1/4 cup chopped fresh parsley

· 1 lemon, juiced

· 2 tablespoons hot pepper sauce

· 3 cloves garlic, minced

· 1 tablespoon tomato paste

· 2 teaspoons dried oregano

· 1 teaspoon salt

· 1 teaspoon ground black pepper

· 2 pounds large shrimp, peeled and deveined with tails attached

· skewers

1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.

2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Barbecue Ribs (b arbecu ing)

Ingredients

· 2 tablespoons paprika

· 1 teaspoon cayenne pepper

· 1 teaspoon garlic powder

· 1 teaspoon onion powder

· 1 tablespoon salt

· 1 teaspoon ground black pepper

· 2 teaspoons ground cumin

· 1 1/2 tablespoons brown sugar

· 1/4 teaspoon ground cinnamon

· 1/8 teaspoon ground cloves

· 1/8 teaspoon ground nutmeg

· 5 pounds pork spareribs

· 2 pounds hickory wood chips, soaked

1. In a medium bowl, stir together paprika, cayenne pepper, garlic powder, onion powder, salt, ground black pepper, cumin, brown sugar, cinnamon, cloves, and nutmeg. Apply liberally to the ribs. Place ribs in a large roasting pan, cover, and refrigerate overnight. Remove ribs from the refrigerator 1 hour before smoking.

2. Prepare an outdoor smoker, bringing the temperature to 200 to 225 ° F (93 to 107 ° C).

3. Smoke ribs for 6 to 8 hours, adding wood chips to maintain a steady smoke (approximately one handful every 30 to 45 minutes). Ribs are done when crispy outside and tender inside. Remove from smoker, and set aside for 15 to 20 minutes before serving.

⇐ Предыдущая78910111213141516

Поделиться: