Lemon Rosemary Salmon
INGREDIENTS (Nutrition)
* 1 lemon, thinly sliced
* 4 sprigs fresh rosemary
* 2 salmon fillets, bones and skin removed
* coarse salt to taste
* 1 tablespoon olive oil, or as needed
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. Arrange half the lemon slices in a single layer in a baking dish.
Layer with 2 sprigs rosemary, and top with salmon fillets.
Sprinkle salmon with salt, layer with remaining rosemary sprigs,
and top with remaining lemon slices. Drizzle with olive oil.
3. Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.
Lollipop Cookie Valentines
INGREDIENTS
(Nutrition)
* 12 craft sticks
* 1/2 cup semisweet chocolate chips
* 1/2 cup butter, softened
* 1/3 cup packed light brown sugar
* 1/2 teaspoon vanilla extract
* 1 egg
* 2 cups all-purpose flour
* 1/4 cup unsweetened cocoa powder
* 1/4 teaspoon salt
* 12 (1 ounce) squares white chocolate
* 1 egg white
* 1 1/4 cups confectioners' sugar
* 3 drops red food coloring
DIRECTIONS
1. Soak craft sticks for one hour in a bowl of cold water.
2. In small heavy saucepan over very low heat, stir chocolate chips until melted and smooth. Remove from heat; let cool.
3. In large bowl with electric mixer at medium speed, beat butter, brown sugar and vanilla until fluffy. Beat egg in well; beat in cooled chocolate. With mixer at low speed, beat in flour,
cocoa powder and salt until smooth. Divide dough in half.
4. Preheat oven to 375 degrees F (190 degrees C) and grease 2 large cookie sheets.
5. Roll each half out to 1/8 inch thickness between 2 sheets of wax paper; freeze, in wax paper, 5 minutes. Peal top sheets of wax paper off dough; cut dough out using 3-inch heart-shaped cutter. Reroll scraps; freeze again 5 minutes; cut out. Place half of the hearts 1 inch apart on prepared cookie sheet.
6. Drain sticks, pat dry. Place one stick on each heart to make 2 1/2 inch handle, pressing lightly into dough. Place remaining hearts on top; press edges gently to seal. Bake about 12 minutes until firm to touch. Cool on wire racks.
7. In 2-quart heavy saucepan over very low heat, or in top of double boiler set over barely simmering water, stir white or milk chocolate until melted and smooth; if using both chocolates, melt in separate 1-quart pans. Remove from heat.
8. Holding each lollipop by handle, dip into chocolate to coat on both sides; let excess chocolate drip back into pan. Place each lollipop as it is coated on wax-paper-lined cookie sheet; refrigerate 20 minutes until chocolate is set.
9. To Make Icing: In large bowl with electric mixer at high speed, beat egg white and confectioners' sugar until very smooth. If desired, remove small portion of icing to separate bowl; tint with drops of food coloring. Spoon icing into decorating bag fitted with small writing tip; pipe over lollipops in desired patterns. Decorate with assorted candies and decors; attaching with dots of icing.
Chinese Chicken Drumsticks
Chinese Chicken Drumsticks Tutorial on Technique recipe picture 1This is more a cutting tutorial than it is a cooking one (as well as my first), since this is basically just fried chicken. However, these are made using the chicken wing, not the leg, and end up looking like chicken blowpops, with a clean bone sticking out of a clump of tender chicken meat. It takes some getting used to in order to feel out the process, but I made a batch of these recently and recorded it as best I could. You also get your hands pretty slimy, but it's an impresive dish that makes for some fancy hors d'oeuvres or grill food. All you'll need is a batch of chicken wings and a sharp chef's knife. For the fried ones that I made here, you'll also need: - Bread Crumbs - Grated Parmesan - enough Olive Oil for deep frying - Milk or a few eggs. When breading and frying, you'll want to coat the chicken in something before applying the bread crumbs, to help them stick. Some use egg whites. Some use beaten eggs. I use milk to keep it a little lighter. Up to you. In a chicken wing, there are three sections. The big meaty side with the single humerus bone, the smaller portion with the radius and ulna bones, and the useless little wingtip. For the first cut, you want to go into the elbow joint, though you actually want to cut into the tip of the humerus bone. You can feel the bump where the tip of the bone is. You also don't want to cut all the way through it.
Step 1: Chinese Chicken Drumsticks Tutorial on Technique recipe picture 2A little deeper than the above is fine, just don't go all the way through. After that, hold the humerus side straight up and down, take the rest of the wing and pry it open further. There's a little cap on the tip of the bone that you don't want to sever.
Step 2: Chinese Chicken Drumsticks Tutorial on Technique recipe picture 3The reason you don't want to sever that cap is because the meat is attached to it, rather than the bone itself. Now you want to pull that part down the humerus bone, peeling it off the bone tip. The meat will stay attached to the cap (ligament?) and peel down too. Just get it off the tip for now, so it's a little loose. If any sticks to the bone, just get in there with your fingernail. It should look like this:
Step 3: Chinese Chicken Drumsticks Tutorial on Technique recipe picture 4Now cut the rest of the wing off, through what remains of the elbow joint, and set it aside.
Step 4: Chinese Chicken Drumsticks Tutorial on Technique recipe picture 5This part is a little hard to explain (and to photograph, since you need two hands for this). You basically pull the meat down, and inside out, keeping it still attached to the bottem of the bone. You can make a little cut at the top of the meat, where the bone is sticking out, which will help it turn inside out. Just yank it, it takes some effort before you get the gist of what you're doing. It should look like this when you're finished:
Step 5: Chinese Chicken Drumsticks Tutorial on Technique recipe picture 6That's one side finished. Now, take the other part of the chicken wing that you set aside, and you're going to do the same thing to it, but it's a tad trickier since there are two bones in there. Feel out the 'knuckle' bit at the joint, and cut into it, but not through it.
Step 6: Chinese Chicken Drumsticks Tutorial on Technique recipe picture 7Pop it open with the wingtip and pull down, just like with the first part.
Step 7: Chinese Chicken Drumsticks Tutorial on Technique recipe photos 8Cut the tip off. You can save them if you like to make your own chicken broth. Now you want to take out the extra bone, which will be the smaller one. Push the meat down (not inside out, yet). Hold the wing by the larger bone and gently rotate the smaller one down so that it's inline, kind of like winding a clock hand from noon to 6 o'clock. Push the smaller bone up through the meat now, you should see the tip of it. Push the bone until it sticks out, then just pull that end all the way through. Sometimes you get the little ligament cap, sometimes you don't, it doesn't really matter. You should be left with a slightly smaller version of what you had with the first part.
Step 8: Chinese Chicken Drumsticks Tutorial on Technique recipe photos 9Pull the meat inside-out on it the same way as before. So, one chicken wing will yield the following: Do that a bunch more times. You get better with time. I think the first time I made these, it took me and a friend an hour to do a whole batch (how ever many come in the large wrapped packs from Safeway, maybe 20 or 30). Now I can do a whole set in 30 minutes, by myself. You'll mess up a few of them, at first. It happens.
Step 9: step-by-step recipe photos 10From here, you can do any number of things with them. Slather them in a sauce and grill them for a BBQ, fry them as I'll show below, any way you cook bone-in chicken. As for why the fuss of doing this complicated cutting process, the end result looks really crazy, and since the meat is sort of piled at the bottem, rather than pulled taut over a bone from joint to joint, it's incredibly tender. For the frying, set up your igredients. I use an equal mix of plain bread crumbs and grated parmesan cheese.
Step 10: Chinese Chicken Drumsticks Tutorial on Technique recipe photos 11Set up a small pot with a few inches of oil to medium-high heat. You can use a fryer or deep fry thermometer if you want, but I eyeball everything and this works. Hold your chicken by the bone (they make very useful handles for cooking and eating) and dunk it in milk (or whatever you're using) then dunk it in the bread mix, coating it well. Then put it in the oil. Repeat with enough so that you're not crowding the pot too much. This part is a little gross, but sometimes a bit of blood from inside the bone will squirt out of the tip sticking out. Just make sure to get that bone tip into the oil for a second or two to seal it up. Once they get nice and brown, take them out.
Step 11: Chinese Chicken Drumsticks Tutorial on Technique recipe photos 12The meat is very tender so over cooking it really ruins it, not to mention makes them greasy. Properly fried food isn't very greasy at all, thanks Alton Brown for that episode. Set them on a rack to cool.
Step 12: Chinese Chicken Drumsticks Tutorial on Technique cooking image
13.You can eat them with a selection of dipping sauces or just as is, either way they are great. I also like to slather them in a good buffalo wing sauce, since I have an obsession with making really fancied up versions of normal food like buffalo wings or grilled cheese sandwiches. They are also great cold, the next day, or any other way you like your KFC. They are a bit labor intensive for what you get out of it, but they do make for some very impressive hors d'oeuvres/grill nibbles for $10. It's definitely a part of my 'impress new girlfriend' menu.
Quick Pizza - Canadian Bacon and Pineapple recipe
Ingredients: Quick Pizza - Canadian Bacon and Pineapple recipe -Tomato Paste -Tasty Italian Herbs (I used italian seasoning, savory, marjoram, oregano, whatever I felt smelled like I would like it in pizza. Oh yeah, and some chili powder for the sauce. -normal pizza toppings. (meats, cheeses, etc) -corn meal -flour for rolling out the dough. -olive oil *protip: buy good quality ingredients. I get real canadian bacon, from a meat counter, cut off of a cured pork loin. Same with the pepperoni, from a real meat vendor, not the hormel packaged stuff. You will be happy you did this. Get your tools out: -Oven at 500?F -Pizza Stone (required) -Large Wooden Pizza Peel Step 1: Quick Pizza - Canadian Bacon and Pineapple recipe Make your tomato sauce: I used all the spices I listed above, tomato paste, water to consistency, salt (lots of salt), and garlic powder. its all to taste, but tomato paste needs a LOT of seasoning to get it to a good pizza sauce taste level. Garlic powder is a MUST. Step 2: Quick Pizza - Canadian Bacon and Pineapple recipe picture 3Roll out your dough. I let the dough warm up to room temp for about 45 minutes, gives it a few air bubbles but it rolls so easy. Step 3: Quick Pizza - Canadian Bacon and Pineapple recipe Dust the wooden peel with cornmeal. The cornmeal will help the dough slide off onto the pizza stone. I always roll the dough out on a wooden board and put it on the peel afterwards, you can adjust technique as you prefer. Step 4: Quick Pizza - Canadian Bacon and Pineapple recipe picture 5Oil the Crust. Putting a little bit of olive oil on the crust with your handy dandy silicon food brush, you can make a nice crispy browned edge of crust without it getting greasy/soggy from your pepperoni. Step 5: Quick Pizza - Canadian Bacon and Pineapple recipe Add the sauce to the dough. Pretty self explanitory, but try to make the sauce go out to the edge. Step 6: Quick Pizza - Canadian Bacon and Pineapple recipe Put your toppings on the pizza. This is the canadian bacon and pineapple pizza. Turned out really darn good. (see, the canadian bacon is shaped like a porkloin, not bologna). Step 7: Quick Pizza - Canadian Bacon and Pineapple recipe Place it in the oven on a pizza stone at 500? for 11 minutes. Here's the pepperoni pizza going in the oven. (check out my awesome centering). Shake the wooden pizza peel a few times to loosen the pizza before you try to slide it off, it takes a few times of doing it to get good at it, but it gets easy. Step 8: Quick Pizza - Canadian Bacon and Pineapple recipe Finished:
Okonomiyaki aka Japanese Pizza
Ingredients:
Base:
1 cup flour
3/4 cup dashi (or water, see below)*
1 egg
1/8-1/4 of a cabbage
Toppings - any of the below:
Chicken
Roast pork or beef
Squid, Octopus, other seafood
Corn
Mushrooms
Onion
Garnishing - any of the below, if you can find it and actually want it:
Katsuo-bushi (dried bonito flakes)
Sakura-ebi (dried shrimps)
Beni-shoga (red ginger)
Ao-nori (green seaweed)
Sauces:
Okonomiyaki sauce (or tonkatsu sauce)
Mayonnaise
* Dashi is japanese stock, used in heaps of different recipes. When made up it smells like smoked fish and seaweed. You can buy it from oriental grocers in sachets that come in boxes like the one to the right of the beer in the picture above. Just mix up a bit with some hot water. If you can't find it, it's okay - just use water.
Step 1:
Okonomiyaki aka Japanese Pizza recipe So firstly grab that cabbage and chop it up finely. Better to have too much than too little because it shrinks a little as it cooks, and it's mega cheap anyway. Get out as much of the white stem parts as you can.
Step 2:
Okonomiyaki aka Japanese Pizza recipe Now break an egg into a large bowl and pour in the dashi/water, and the flour.
Step 3:
Okonomiyaki aka Japanese Pizza recipe Then beat with a whisk until smooth.
Step 4:
Okonomiyaki aka Japanese Pizza recipe Now add some of the finely chopped cabbage and mix as best you can. It should end up looking like this.
Step 5:
Okonomiyaki aka Japanese Pizza recipe Heat up your skillet, electric frypan, grill, whatever you're going to use to cook this baby. Preferably use something that's got teflon on it :-)
Step 6:
Okonomiyaki aka Japanese Pizza recipe Now prepare your toppings. I'm using Chinese BBQ pork slices, a little bell pepper, some onion, mushrooms, parsely and spring onion. Just chop it all up good.
Step 7:
Okonomiyaki aka Japanese Pizza recipe Throw it all in the frypan with some oil (sesame is good) to keep it all well-lubed. Cook until either heated through or in the case of raw meat or veges, for a few minutes until it's getting close to being cooked.
Step 8:
Okonomiyaki aka Japanese Pizza recipe photos 9Arrange the nearly cooked toppings in a round...
Step 9:
step-by-step recipe Then throw the cabbage/dough mixture on top, also in a round!
Step 10:
Okonomiyaki aka Japanese Pizza recipe photos 11Turn up the heat a little to medium and let that bad boy cook through for 5 minutes or so. Then flip it. In the picture below, I had to cut the round in half to flip it, which doesn't matter because we'll be cutting it into pieces later anyway. You could always make two okonomiyaki instead!
Let it cook for another 5-10 minutes. You can break away a bit of the dough bit when it doesn't look raw any more and see if the cabbage and dough is cooked through.
Step 11:
Okonomiyaki aka Japanese Pizza recipe Flip it out onto a plate and cover liberally with Okonomiyaki sauce and mayonnaise! OH GOD MY TASTEBUDS!
Step 12:
Okonomiyaki aka Japanese Pizza cooking image 13Cut, serve and savour! Bon apetit.
Beef and Shrimp Bombay
indedients:
(These are approximate)
1 pt Orange Juice
1/4 cup Vinegar
juice from Lime
juice from Lemon
1/4 cup fresh Ginger (roughly chopped)
1/4 cup Worcestershire Sauce
1/4 lb Honey
5 cloves Garlic (roughly chopped)
6 Arbol Chili Peppers (crushed)
2 tbsp Thyme
1/4 cup Bourbon
2 tbsp Chervil
2 tbsp Cinnamon
3 tbsp Seasoning Salt
1/4 cup Soy Sauce
4 Mint Leaves (chopped)
Combine all the ingredients together in a bowl. Refrigerate for an hour.
Step 1:
Beef and Shrimp Bombay recipe picture 2Making the Bombay:
Ingredients:
2 lbs Eye of Round
1/2 lb Shrimp
3 tbsp Curry Powder
4 3 stalks Celery
5 cloves Garlic
juice from Lime
juice from Lemon
1/4 cup Ginger
1 large Tomato
1/2 Red Onion (largely diced)
1 Mango (diced)
1 Papaya (diced)
2 Kiwi (diced)
1/4 Pineapple (diced)
1/2 can Coconut Milk
1/2 bag Coconut Flakes
10-15 Almonds
Scallions
Cayenne Pepper
Cilantro
Mint
Step 2:
Beef and Shrimp Bombay recipe picture 3Ingredients cont..
Step 3:
Beef and Shrimp Bombay recipe picture 4Why the eye round roast? It's more affordable, you get 5 lbs of meat for around $10. If you buy precut steaks, you'll be paying $3 to $4 a pound. In most cases you won't find a 2lb eye of round roast. So get the smallest one, and then cut it in half. Trim the fat off the loin.
Step 4:
Beef and Shrimp Bombay recipe picture 5Roughly slice it widthwise 3 or 4 times, to get thinner steaks.
Step 5:
Beef and Shrimp Bombay recipe picture 6Place overnight in the marinade.
Step 6:
Beef and Shrimp Bombay recipe picture 7Slice the steaks into into strips and after getting a wok extremely hot, stir fry them. Add a small bit of marinade and let it caramelize to give the beef some color.
Step 7:
Beef and Shrimp Bombay recipe photos 8Put the beef on the side, and do the same for the shrimp. Next, stir fry the garlic and ginger until they start to darken and add in the fruit and vegetables. Let them cook for about 3 minutes, then add a little bit more of the marinade.
Step 8:
Beef and Shrimp Bombay recipe photos 9Once it starts to boil, make a small cornstarch slurry and add until the sauce becomes thick. Add the stir fried meats and vegetables and mix well.
Step 9:
step-by-step recipe photos 10Let a pan get hot, and toss the almonds, scallions, and coconut in. Once it starts to brown, continue sauteing off the heat so the coconut doesn't burn.
Step 10:
Beef and Shrimp Bombay recipe photos 11Serve over rice, or rice noodles and top with the coconut mixture.
suCaMokIhZen
Kategori Masakan : Masakan Asia
Perkiraan Waktu Pembuatan : 25 Menit
Disajikan Untuk : 3 Orang
Bahan-Bahan :
3 ekor cumi
4 siung bawang putih Garam dan lada secukupnya
100 gram tepung terigu
Cara Mengolah :
1. Bersihkan cumi dan iris bulat.
2. Cincang bawang putih.
3. Cumi diberi bawang putih, garam dan lada.
4. Taburkan tepung terigu.
5. Goreng sampai matang.
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