You may never need these tips. But just in case, here’s our best advice for what to do when…
1. The turkey is done too early. Cover the turkey loosely with foil, and set it in a warm spot. Rejoice: You’ll have time to make the gravy without the usual last-minute pressure.
2. It’s taking too long. Raise the oven temperature, and roast until the breast is done. Cut off the legs and thighs, return them to the oven, and serve the white meat while the dark meat continues to cook.
3. It’s browning too fast. Cover the turkey loosely with foil.
4. It’s not browning enough. Raise the oven temperature. Alternatively, mix 2 to 3 tablespoons honey or molasses with 1 to 2 tablespoons melted butter; season with salt and pepper. Brush the turkey with the glaze–the sweet stuff and butter solids will accelerate browning.
5. There aren’t enough juices for the gravy. Keep a few quarts of purchased organic chicken stock on hand to use instead.
6. The serving plate could use a little dressing up. Pomegranates, oranges, pears, grapes, and bunches of fresh herbs will make a platter of turkey look like a masterpiece.
7. The oven has stopped working. Cut the turkey into large pieces, and cook it on top of the stove in a covered Dutch oven or a couple of covered skillets. Or follow our instructions for how to grill-roast a turkey.
Barbecue dishes are one of the great pleasures of our daily food menu. Indoors or outdoors, sizzling barbecue are hard to resist. Children and adults love the smell and the smoky flavor of barbecues.
Make a cut in the skin of each wing and slide a sliver of garlic. Brush the wings evenly with olive oil.
In a large bowl, stir together the paprika, chili powder and oregano and season with salt and pepper.
Add the chicken wings and toss until coated. Leave in a cool place to infuse the favors.
In a lightly oiled grill rack over charcoals, place and cook the chicken wings for 15 minutes or until cooked through with a blackened, crispy skin.
Serve with lime wedges to squeeze over.
One of the chef who have mastered the techniques in barbecuing is Adam Perry Lang. His career began at Le Cirque; he then moved on to Daniel, Carnevino in Las Vegas, and a stint as a private chef till he opened Daisy May’s BBQ, one of Manhattan’s best barbecue shacks
“Crispy pata“ means deep fried pata with a crunchy skin and soft and moist meat inside. “Pata” is the front or hind leg of a pig. Choose young pig for lesser fat deposit and for a superb tender meat.
Ingredients:
1 Pata (front or hind leg of a pig including the knuckles)
1 stalk celery
1 pc onion
peppercorn
1 tablespoon of salt
Enough oil for deep frying
Enough water for boiling
Procedure:
Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.
Make four to five inch cuts on the sides of the pata.
On a deep stock pot, place the pata in water with salt, peppercorn, celery and onion. Bring to a boil and simmer for 30 minutes or until tender.
Remove the pata from the pot and drain. Refrigerate for a few hours.
In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.
This spicy vegetarian stir-fry is a great way to use green beans when they're bountiful and inexpensive at the supermarket. You can also try it with other vegetables, such as broccoli or peppers, just make sure to cut them into small pieces so that they cook quickly. Coating the tofu in cornstarch before you cook it gives it a light crust.
Ingredients
1/2 cup water, divided
1/4 cup reduced-sodium soy sauce
1 tablespoon tomato paste
2 teaspoons Chinkiang vinegar (see Note) or balsamic vinegar
2 teaspoons sugar
1/4-1/2 teaspoon crushed red pepper, or to taste
1 teaspoon plus 2 tablespoons cornstarch, divided
1 14-ounce package extra-firm tofu, drained
2 tablespoons canola oil, divided
4 cups green beans, trimmed and cut in half
4 cloves garlic, minced
2 teaspoons minced fresh ginger
Preparation
Whisk 1/4 cup water, soy sauce, tomato paste, vinegar, sugar, crushed red pepper to taste and 1 teaspoon cornstarch in a small bowl. Set aside. Cut tofu into 1/2- to 3/4-inch cubes and pat dry. Toss the tofu in a bowl with the remaining 2 tablespoons cornstarch to coat.
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add the tofu and spread out across the surface of the pan. Let cook undisturbed for 2 minutes. Gently turn and stir. Continue cooking, stirring occasionally, until lightly browned and crispy, 2 to 3 minutes more. Transfer to a plate.
Reduce heat to medium. Add the remaining 1 tablespoon oil to the pan. Add green beans, garlic and ginger; cook, stirring constantly, for 1 minute. Add the remaining 1/4 cup water, cover and cook until the beans are crisp-tender, 2 to 4 minutes. Stir the reserved soy sauce mixture and pour it over the green beans. Cook, stirring, until thickened, about 1 minute. Add the tofu and cook, stirring, until heated through, about 1 minute more.
Serve hot.
Tips & Notes
Ingredient note: Chinkiang is a dark, slightly sweet vinegar. It is available in many Asian specialty markets. If unavailable, balsamic vinegar is an acceptable substitute.
4 skinless chicken breasts, halved across the middle
small bunch coriander, leaves roughly chopped
lime wedges, optional, to serve
Procedures:
Bring to the boil a saucepan of water big enough to hold all the potatoes and corn.
Cook the potatoes for 12 minutes, adding the corn after 6 minutes, until both are tender. Drain well.
Meanwhile, mix the sliced red onion with the lime juice and half the oil in a large salad bowl.
Mix the remaining oil with the garlic, paprika and some seasoning in a shallow bowl, then toss in the chicken until thoroughly coated.
Heat a griddle pan, then griddle the chicken for 3 minutes on each side until cooked through.
Tip the potatoes into the bowl with the onions. Stand a corn cob on one end on a chopping board then slice down the length, cutting off the kernels in strips.
Mix into the potato salad with the coriander and seasoning.
Serve alongside the smoky griddled chicken, top with lime wedges.
Salads are wonderful treats for everyday meals and for every occasion. Aside from their cool and refreshing qualities, they also give color and appetite appeal even to the simplest meals.
Salad originated from the Latin word “sal” which means “salt”. Hence, from the “sal” came “salad”. It is a dish made of salad plants or greens or in combination with other foods plus dressing.
“Bulalo” is a popular Filipino dish. The best part of it is the marrow. Although, its hard to pull out but when you managed to tapped it out, “Wow, it’s great!” This dish is extremely superb when served hot. The hot flavorful broth and the meat is really a great treat. I prefer it served with chili and lemon juice and patis (fish sauce).
Ingredients:
2 lbs marrow bones cut to expose marrow
1 lb beef shank with meat
1 onion quartered
3 cloves of garlic
1 tsp black peppercorns
2 Tbs patis (fish sauce)
salt to taste
2 cobs of corn cut into 1.5″ segments
1 pechay or cabbage
potatoes
Procedures:
In a large pot with water, place the beef shanks, the marrow bones, onion, garlic, salt and peppercorns and bring to a boil. Remove scums that rise above the soup.
Add the corn and potatoes. Simmer for a few minutes.
Breaded Pork Cutlets with Lettuce and Potatoes Recipe
I’ve bought a kilo of pork belly and cut it into pieces. When buying pork, I always choose those with thinner fats to avoid messing my blood pressure. I also bought some lettuce and potatoes which i used as side dishes. If you’ll notice, the potatoes looks like balls. I asked the vendor where it came from and he told that it was produce from the Mountain Province.
I boiled the potatoes then prepare some dressing and the result is a perfect combination.
Tidak ada komentar:
Posting Komentar