Ingredients:
6-8 chicken wings
half root of lemongrass finely minced
one clove of garlic finely minced
pinch of salt (a little less than 1/4 teaspoon)
1/4 of black pepper
1/2 teaspoon of sugar
pinch of ground pepper (if preferred spicy)
I tablespoon of oyster sauce
1.5 teaspoon of soy sauce
Directions:
1) wash chicken and make slice marks on both sides of each piece
2) heat broiler 400-425 (or grill if available)
3) mixed all ingredients and chicken together, let sit for 15 minutes if in a rush (30 minutes to 1 hour in refrigerator if available)
4) place chicken on removable broiler rack that allows for juice to drain/fall down
5) broil/grill until cooked (flip once or twice)
Showing posts with label football. Show all posts
Showing posts with label football. Show all posts
Wednesday, October 14, 2009
Tuesday, September 29, 2009
Vegetable Crudites with Parmesan Pesto Dip
Arrange selection of raw vegetables on a serving platter: baby carrots, cherry tomatoes, celery, broccoli florets, cauliflower florets, zucchini wedges, etc.
Serve with two dips; dips can be presented in scooped out red cabbages or hollowed large red or green peppers or in hollowed out bread bowls.
Parmesan Pesto Dip
1 ½ cups sour cream
1 cup freshly grated parmesan cheese
1 tablespoon oil
½ cup mayonnaise
2 tablespoons lemon juice
1 tablespoon finely chopped onion
½ cup coarsely chopped watercress (water chestnuts may be substituted for a crunchy texture)
4 tablespoons Pesto sauce (may be purchased)
1 teaspoon Worcestershire sauce
salt and pepper to taste
Combine all the ingredients. Season with salt and pepper. Refrigerate at least 2 hours. Serve chilled, surrounded by fresh vegetables.
Herbed Pita Triangles
Cut 6 pita breads in half to make 12 rounds. Cut rounds into traiangles (about the size of corn chips) and spread on cookie sheets. Do this in batches. Spray both sides of pita triangles with butter flavored spray. Sprinkle tops lightly with:
thyme
dill
oregano
onion salt
Use a total of about 1-2 tablespoons of each herb and onion salt. Bake at 350 degrees until lightly browned. May be made several days ahead; keep sealed in plastic bag. Makes a great snack for kids!
Serve with two dips; dips can be presented in scooped out red cabbages or hollowed large red or green peppers or in hollowed out bread bowls.
Parmesan Pesto Dip
1 ½ cups sour cream
1 cup freshly grated parmesan cheese
1 tablespoon oil
½ cup mayonnaise
2 tablespoons lemon juice
1 tablespoon finely chopped onion
½ cup coarsely chopped watercress (water chestnuts may be substituted for a crunchy texture)
4 tablespoons Pesto sauce (may be purchased)
1 teaspoon Worcestershire sauce
salt and pepper to taste
Combine all the ingredients. Season with salt and pepper. Refrigerate at least 2 hours. Serve chilled, surrounded by fresh vegetables.
Herbed Pita Triangles
Cut 6 pita breads in half to make 12 rounds. Cut rounds into traiangles (about the size of corn chips) and spread on cookie sheets. Do this in batches. Spray both sides of pita triangles with butter flavored spray. Sprinkle tops lightly with:
thyme
dill
oregano
onion salt
Use a total of about 1-2 tablespoons of each herb and onion salt. Bake at 350 degrees until lightly browned. May be made several days ahead; keep sealed in plastic bag. Makes a great snack for kids!
Concord Two-Lantern Chili
This chili is a delight for all five senses. Of course it’s delicious, with a delicate, sophisticated flavor. It’s also crunchy and chewy; has a wonderful aroma and color appeal; and your ears will be tickled by the compliments you’ll receive!
What’s In It?
1 pound skirt steak or sirloin tips, cut into thin strips
1 pound chopped beef
5 medium yellow onions, diced coarse
Olive oil for sautéing the onions
1 tablespoon chopped garlic
1 28-ounce can whole tomatoes
1 28-ounce can crushed tomatoes
1 large can red beans
2 cups flavorful dry red wine or dark beer (chef’s preference)
1 glass red wine or your favorite beer (chef’s preference)
1 small can green chilis (for cool chili) or jalapenos (for hotter chili)
Spices, to taste:
Salt – at least 2 teaspoons
Garlic salt for sautéing the chopped beef
Cumin – at least 1 tablespoon
Chili or red pepper powder – at least on teaspoon
1 bay leaf
Fennel seed – at least one teaspoon, but crush the seeds before adding
And the magic ingredient: one 12-ounce package frozen yellow corn
How Do I Cook It?
Start with a big, heavy pot – a Dutch oven is perfect. Add olive oil until the bottom is just covered. Heat the pot just below high heat until the oil just begins to smoke. Add the onions and garlic and sauté until the onions begin to caramelize (brown around the edges).
Add the strips of beef and sauté until brown and cooked through. Remove the beef and onions at this point from the pot and drain thoroughly of all fat.
Sprinkle the bottom of the pan liberally with garlic salt and reheat until the pan just begins to smoke. Add the chopped beef and brown thoroughly, draining all fat as you proceed. When the meat is cooked through, drain carefully and put the previously-prepared beef strips and onions back in the pot over medium heat.
Add the bay leaf, the whole tomatoes and the crushed tomatoes to the pot and stir thoroughly. Open the can of chilis or jalapenos, chop the peppers and add them along with the juice from the can to the pot. When the pot begins to simmer, stir thoroughly and reduce heat to maintain simmering. Drain the beans into a colander and wash very thoroughly, then add the beans to the pot.
Add the two cups of red wine or dark beer. Drink the glass of wine or your favorite beer. The hard part is coming up – seasoning!
Chili before seasoning and chili after seasoning is like the difference between a postcard and being there in person. Your objective is sunset over the ocean! Get to work:
Cumin gives chili its distinctive earthy flavor. Add a lot. Then add some more.
Chili powder or red pepper powder adds more heat than flavor. You need some, but not too much.
Fennel seed is the sweet spice in Italian sausage. People will taste it in your chili and have NO IDEA how you made it taste that good.
Once you’ve added these spices, stir thoroughly and go away for five minutes.
TASTE YOUR CHILI! Isn’t that good?
Adjust your seasoning – play with them until it’s as intense, hot, and earthy as you like.
Let your chili simmer – the longer the better. Just before serving, add the package of frozen corn – it adds color and crunch and besides, in a chili cook-off contest it’s the one where the judges say, “Hmm, I remember that one with the corn in it…”
What’s In It?
1 pound skirt steak or sirloin tips, cut into thin strips
1 pound chopped beef
5 medium yellow onions, diced coarse
Olive oil for sautéing the onions
1 tablespoon chopped garlic
1 28-ounce can whole tomatoes
1 28-ounce can crushed tomatoes
1 large can red beans
2 cups flavorful dry red wine or dark beer (chef’s preference)
1 glass red wine or your favorite beer (chef’s preference)
1 small can green chilis (for cool chili) or jalapenos (for hotter chili)
Spices, to taste:
Salt – at least 2 teaspoons
Garlic salt for sautéing the chopped beef
Cumin – at least 1 tablespoon
Chili or red pepper powder – at least on teaspoon
1 bay leaf
Fennel seed – at least one teaspoon, but crush the seeds before adding
And the magic ingredient: one 12-ounce package frozen yellow corn
How Do I Cook It?
Start with a big, heavy pot – a Dutch oven is perfect. Add olive oil until the bottom is just covered. Heat the pot just below high heat until the oil just begins to smoke. Add the onions and garlic and sauté until the onions begin to caramelize (brown around the edges).
Add the strips of beef and sauté until brown and cooked through. Remove the beef and onions at this point from the pot and drain thoroughly of all fat.
Sprinkle the bottom of the pan liberally with garlic salt and reheat until the pan just begins to smoke. Add the chopped beef and brown thoroughly, draining all fat as you proceed. When the meat is cooked through, drain carefully and put the previously-prepared beef strips and onions back in the pot over medium heat.
Add the bay leaf, the whole tomatoes and the crushed tomatoes to the pot and stir thoroughly. Open the can of chilis or jalapenos, chop the peppers and add them along with the juice from the can to the pot. When the pot begins to simmer, stir thoroughly and reduce heat to maintain simmering. Drain the beans into a colander and wash very thoroughly, then add the beans to the pot.
Add the two cups of red wine or dark beer. Drink the glass of wine or your favorite beer. The hard part is coming up – seasoning!
Chili before seasoning and chili after seasoning is like the difference between a postcard and being there in person. Your objective is sunset over the ocean! Get to work:
Cumin gives chili its distinctive earthy flavor. Add a lot. Then add some more.
Chili powder or red pepper powder adds more heat than flavor. You need some, but not too much.
Fennel seed is the sweet spice in Italian sausage. People will taste it in your chili and have NO IDEA how you made it taste that good.
Once you’ve added these spices, stir thoroughly and go away for five minutes.
TASTE YOUR CHILI! Isn’t that good?
Adjust your seasoning – play with them until it’s as intense, hot, and earthy as you like.
Let your chili simmer – the longer the better. Just before serving, add the package of frozen corn – it adds color and crunch and besides, in a chili cook-off contest it’s the one where the judges say, “Hmm, I remember that one with the corn in it…”
Wednesday, September 9, 2009
Sour Cream Chili Bake (Doritos Casserole)
1 lb ground beef
¼ cup chopped onion
1 can (16 oz) kidney beans, drained
1 can (15 oz) tomato sauce
1 envelope taco seasoning mix
1 cup (4 oz) shredded cheddar cheese
31/2 cups corn chips (like Doritos)
11/2 cups sour cream
Cook ground beef and onion until meat is browned and onion is tender; drain. Stir in beans, tomato sauce, taco seasoning mix and ¾ cup of cheese. Sprinkle 21/2 cups corn chips in bottom of 8x8 inch baking dish. Cover with chili. Bake at 350 degrees for 20-25 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 3-4 minutes longer. Makes 6-8 servings. Can easily be doubled, use 9x12” dish.
¼ cup chopped onion
1 can (16 oz) kidney beans, drained
1 can (15 oz) tomato sauce
1 envelope taco seasoning mix
1 cup (4 oz) shredded cheddar cheese
31/2 cups corn chips (like Doritos)
11/2 cups sour cream
Cook ground beef and onion until meat is browned and onion is tender; drain. Stir in beans, tomato sauce, taco seasoning mix and ¾ cup of cheese. Sprinkle 21/2 cups corn chips in bottom of 8x8 inch baking dish. Cover with chili. Bake at 350 degrees for 20-25 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 3-4 minutes longer. Makes 6-8 servings. Can easily be doubled, use 9x12” dish.
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