Soy Chicken

So easy and flavorful.  I find this under a different section of the Chinese restaurant's menu.  It is always served with steamed rice and is priced differently than the other entrees.  When I discovered the recipe, I tried it and now I can have Chinese soy chicken at home. This is great when serving a crowd.  Picky eaters love it as well.

Ingredients:

1 lb chicken (cut up pieces)
1 cup water
2 stalks green onion (sliced)
2 inches ginger root (sliced)
1/4 cup soy sauce
2 star anise
2 tblsp sugar

In a sauce pan, brint to a boil, the water, soy sauce, star anise and sugar.  Reduce to a low boil, add green onion, ginger root and chicken. Return to a full boil.  Reduce to a simmer, cover and let cook for 45 minutes.  Stirring occasionally to ensure all the chicken pieces are cooked in the sauce.

Remove chicken from sauce and discard cooking broth.  Grill chicken for approximately 6-8 minutes either on the grill or in the oven's broiler on low.  Rotate chicken and grill the other side for another 4-5 minutes. This is to develop a nice slightly crisp outer layer.  Serve immediately with steam rice.

Chiles Relleno de Picadillo (Stuffed Chiles Relleno)

I was watching the movie Tortilla Soup the other day.  One of my favorite movies. It has a really good story, but I watch it for the food.  All the foods are prepared  by two fabulous Chefs, Mary Sue Milliken and Susan Feniger.  After watching the movie, I went through their cookbook "cooking with two hot tamales" to see if I could even find the recipes they prepared.  Must be in their other cookbooks.  Anyway, I saw this recipe and made some minor adjustments.  Roasted stuffed chiles are very Mexican-American.  I have made picadillo before, but this one is different.  It does not use your typical Tex-Mex seasoning.  I had a lot of fun making it for lunch one day. It went home with a couple of friends and now their husbands want to be my official food tasters.  Cut the recipe in half if the 12 is too many. I found people wanted at least two (2).

Ingredients:
1 1/2lb ground turkey
1 medium onion (minced)
4 cloves garlic (minced)
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 cup raisins
5 Italian plum tomatoes (canned, drained and chopped)
1 1/2 tbls cider vinegar
1/2 cup toasted almond slivers
Salt and Pepper to taste

12 large poblano chiles
6 large eggs (separated)
1 1/2 tbls all purpose flour
1/2 cup all purpose flour (in a shallow dish)
3/4 tsp coarse salt (kosher)
Peanut or vegetable oil for frying

You can roast the chiles in an open flame if you have a gas burner. Rotating directly on the flame allowing the other layer to char.  Or you set your oven to broil.  Coat the chiles with a little oil and place on a tray.  Place under the heated broiler and allow to broil for 20 minutes, turning it occasionally to ensure charring on all side.  Once the outerskin is charred, remove from heat and place in a bowl and cover with plastic wrap.  Allow to steam.

To make the picadillo, heat oil in a large skillet on medium heat.  Add onions, season with salt and pepper.  Stir the onions for approximately 5 minutes.  Add the garlic and cook for another 2 minutes continually stirring so as not to let the garlic burn. Add ground turkey breaking it up with a wooden spoon as you stir it with the onions and garlic.  Remove any clumps and cook until turkey is completely browned.  Add the cinnamon and cloves and cook for another minute.  Add the tomatoes, raisins and vinegar.  Lower the heat and allow simmer, stirring occasionally, until the pan juices are gone and all the ingredients as well incorporated; approximately 20-25 minutes.

Once the chile peppers have cooled. Uncover the plastic wrap and gently remove the outer layer or skin. The skin should come off in large pieces.  Be very careful so as not to tear the peppers.  Cut a slit across the top (stem end) of the pepper and then down the center creating a "T" opening.  With a small spoon, remove all the seeds and membrane.  Be very careful not to scrape too hard so as not to tear the pepper.  If you want heat, leave the membrane.  Loosely stuff each pepper with the picadillo and close with a toothpick.  

In a large bowl, beat your egg whites with salt until soft peaks.  Beat in each egg yolk one at a time. Then beat in the 1 1/2 tsp of flour until flour disappears.  Heat your oil in a large heavy skillet deep on medium with enough to fry the chiles.  As the oil is heating, roll the stuffed chiles in the 1/2 cup of flour in the shallow dish. Patting gently to remove excess.  When the oil is hot, dip the stuffed chiles into the egg mixture, shake off excess and carefully place in the hot oil.  Repeat with the other chiles. Do not crowd.  The chiles will brown pretty quickly, gently roll them over to ensure browning occurs on all sides evenly.  Remove from skillet and allow to drain on a paper towel.  Cover to keep warm while you cook the rest. 

To serve, place a stuffed chile relleno on a plate, ladle with your favorite salsa (red or green) and serve with your favorite rice (spanish or cilantro lime). Enjoy!

 

Hocks Braised with Sugar (Pata Estofado)

This is a great Filipino recipe.  Cooking time is pretty extensive.  Preparation is easy, pig hocks need a lot of time to braise to make them tender, so the cooking time takes 3-4 hours and does require you to check to ensure that all the liquid does not completely evaporate.  You will need to replenish to allow for the cooking time.
Dried lily blosssoms can be found at any Asian grocery stores.

Ingredients:

2-3lbs pig's hocks
2 1/2 cups apple cider vinegar
2 cups water
10 peppercorns
2 cup brown sugar
1 cup soy sauce
1 cinnamon stick
2 onions (quartered)
10 cloves garlic (minced)
8 tblsp oil (for frying)
1 cup dried lily blossoms (add more if desired)
Salt and pepper to taste

In a large stock pot, heat 3tablespoon of the oil.  Add onions and saute for approximately 3-4 minutes.  Add minced garlic and cinnamon stick.  Continue to saute for another 2 minutes.  Remove pot from heat and add the rest of the ingredients except for the oil and dried lily blossoms.  Allow hocks to marinade for an hour.  Heat oil a large deep skillet.  When oil is hot, remove hocks, reserve the marinade in the pot.  Fry hocks on each side to brown.  Approximately 5 minutes on each side.  Do not crowd hocks when frying.  Continue until all the hocks have been browned. Move hocks back into the stock pot and place on the oven set at medium-high heat.  Allow to boil, reduce heat to a low boil and continue cooking for another 2 1/2 hours.  Check pot occasionally to ensure braising liquid has not evaporated.  If braising liquid is low, add another cup each of water, apple cider vinegar and sugar and a 1/2 cup of soy sauce.  Season with salt and pepper to taste and continue with the cooking process. You can increase sugar if you want it a little sweeter.  This dish is more to individual taste.  During the last 30 minutes of the cooking process, add the lily blossoms.  Test the hocks for tenderness by spearing with a fork, meat is tender if fork slides in without any effort.

Pile a scoop of rice into a large bowl.  Ladle sauce, hocks and lily blossoms over the rice and enjoy!

Pork Pot Stickers

I don't think I have met anyone who does not like pot stickers.  What's great is these can be either fried or steamed.  And the dipping sauces to choose from can vary (dumpling sauce, soy sauce, Ponzu, sweet & sour).  The sauces can work on either steamed or fried versions of the pot stickers.  You can either buy the skins at your Asian grocery store, or make it yourself (I've included the recipe).  For a light dinner we do the pot stickers with egg rolls and fried rice.  Yummmmmmm!

Ingredients for filling:
1lb ground pork
3 tblsp ginger (minced or grated)
6 cloves garlic (minced)
4-5 stalks of green onions (minced)
1/2 napa cabbage (finely chopped)
1tblsp salt
1 tsp sugar
6 tblsp sesame oil
Ground pepper to taste

Ingredients for skin:
2 cups water
4 cups all purpose flour
Pinch of salt

Cooking options:
6 tblsp Canola or olive oil for frying and 1/2 cup water
Steamer with pot of water

In a bowl, combine the finely chopped cabbage and 1 tblsp of salt. Set aside for approximately 20 minutes.  Transfer the cabbage to a clean kitchen cloth or paper towel and gently squeeze out the excess water.  Mix the cabbage with the rest of the ingredients for the filling.  Mix well to ensure all the ingredients are well incorporated.

To make the skin:

Bring water to a boil.  In a bowl mix the flour with the pinch of salt.  Slowly add the boiling water in 1/4 cup increments, mixing with chopsticks until a vall is formed and the dough is no longer too hot to touch or handle. All the water may not be needed to create the ball of dough.  Sprinkle some flour onto a work surface and knead the dough for approximately 15 minutes. Return the ball of dough to the bowl and cover with a cloth. Let it rest for 1 hour.

Roll the dough into a long baton approximately 1 inch in diameter.  Cut into 1/2 inch pieces. Flatten each piece with the palm of your hand until you form a circular disk approximately 3 inches in diameter and 1/16 inch thick.  Repeat with remaining dough pieces.

Creating pot stickers:

To fill each pot sticker, get 1/2 teaspoon of filling and place into the center of one of the skins.  Fold the skin over the filling creating a half moon.  Gently press the ends together to seal the filling in the skin.  Press the the non sealed side gently on the surface to create a flat bottom. 

When all the pot stickers are done, choose one of the cooking methods. 

Frying:  Heat the oil in a frying pan. Add pot stickers with the flat side down.  Rotate pot stickers. Cook in batches.  Allow the pot stickers to brown, then add 1/2 cup of water.  Cover and continue cooking for 5 minutes. Drain liquid and refry to crisp up the bottom for another  2-3 minutes.  Remove from pan and serve with your favorite dipping sauce.

Steamer:  Heat a deep pot or stock pot until water come to a boil. Reduce heat to a slow roiling boil. Line steamer basket with lettuce leaves or parchment paper.  Place pot stickers in steamer basket leaving room so they do not touch.  Place steamer basket over the pot of boiling water.  Steam for 6-8 minutes.  Server in steam basket with your favorite dipping sauce.

Potato Crusted Tilapia with Rosmary Oil

I made this some time back for my son's birthday before he left for Canada to play hockey.  I had invited family, his friends and my friends.  This is so easy.  I got this recipe watching Giada DeLaurentis one day on the FoodNetwork.  It is great to fix for a large crowd or an easy weekday dinner.  Even friends who normally do not like fish, loved this!  You can use red potatoes or Yukon Gold.  I like seasoned salt, but sea salt or kosher salt will work as well.  I find that russet or baking potatoes do not work. 

Ingredients:
4 tilapia fillets

1-2 potatoes (very thinly sliced)
2 tablespoon fresh rosemary leaves (minced)
2 tablespoons olive oil
2 tablespoons butter
1/2 cup extra-virgin olive oil
1/3 cup minced fresh chives
Seasoned salt or sea salt
Freshly ground black pepper

Preheat the oven to 375 degrees F. Using a mandoline or slicer (can be done by hand), slice the potatoes into paper thin rounds.  Place in a bowl of cold water to remove the starch.  Then remove and pat dry with a paper towel or kitchen towel.


Season the fish fillets with salt and pepper. Top each of the fillets with potato slices completely covering the surface of the fish, overlaying the potatoes like shingles. When all the fillets are covered with the potato slices, sprinkle the potato side with a little more salt and pepper, and 1 tablespoon of the minced rosemary leaves.

Heat a large, oven-proof skillet over medium-high heat. Add the olive oil and the butter. When the butter is melted and the oil is hot add the fish, potato side down.  Cook the for approximately 4-5 minutes or until it looks like the potatoes are brown.  Move the skillet to the oven and bake until the fish is cooked through, about 15 to 17 minutes.

In a small bowl whisk the extra-virgin olive oil, chives, the remaining 1 tablespoon rosemary, salt and pepper.

To serve, flip the fish with the potato side up on to a plate. Drizzle the fish and the plate with the rosemary-chive oil. Serve immediately with your favorite rice pilaf.

Nilagang Manok (Filipino Chicken Vegetable Soup)

This is not your ordinary chicken vegetable soup. As with many island cultures, soup is very big in the Philippines served over rice.  You can use beef instead of chicken if you prefer.  There are no strict rules on the vegetables either.  Use whatever yo want, when I cannot find bok choy, I use cabbage. Cheyote is good with this and I have seen potatoes as well.   This is very popular in many Filipino homes since it is an easy meal to prepare with lots of vegetables.  The chicken broth just feeds your soul.  Now, I did make some changes to the original recipe.  I find I like more seasoning in mine.  I played around until I came up with this version.

Ingredients:

1-1/2lbs chicken pieces (breasts, thighs, drumsticks, etc.)
2 cloves garlic (minced)
1/2 inch ginger (minced)
2 small stalks celery (whole w/leaves)
6-8 peppercorns
3-4 carrots (peeled and cut)
1 small onion (peeled and quartered)
8 cups chicken broth
1 bay leaf
1/2 lb of green beans
8 baby bok choys (cleaned and removed from core)
2 tblsp canola or olive oil
Salt to taste

In a large stock pot, heat the oil, then add onion, garlic, bay leaf, peppercorn and ginger.  Cook while stirring for approximately 2-3 minutes.  You want the onions to be a little soft and translucent, but do not want the garlic or ginger to brown.  Add 8 cups of chicken broth, celery, carrots and chicken. Allow to get to a roiling boil, then reduce the heat to continue a low boil for approximately 30 minutes or until chicken is cooked through.  Remove and discard celery stalks and bayleaf.  Season with salt and add green beans; continue to cook for another 5 minutes.  Add the baby bok choy and continue cooking for another 5 minutes.  Taste and season with salt if needed.  In a bowl, add rice and spoon nilaga over the rice. Don't forget to be generous with the broth.  You can season to taste with patis (fish sauce).  Enjoy!

Piri Piri Shrimp

This is a South African recipe that I have seen on FoodNetwork and several cookbooks.  It looked really good and so I thought I would try it.  There were several variations, so I took bits and pieces of each recipe to come up with this one.  It has a majority of my favorite ingredients (shrimp, garlic, lime and cilantro). Adjust the "heat" with the number of serrano chillies.  One makes it pretty mild.  I hope you enjoy it as much as we did.  It is simple to fix, just a little planning required to allow the shrimp to marinade.

Ingredients:

1 1/2lbs Raw shrimp (remove shells)
6 cloves garlic (minced)
2 tblsp Paprika
Juice of 2 medium size limes
1 tblsp red wine vinegar
1 tsp sugar
1 tblsp flour
1-3 serrano chillies
1/3 cup olive oil plus 1 tblsp
1 handful of cilantro (roughly chopped)
Salt to taste

Remove shells from shrimp, pat dry and place shrimp in a glass or ceramic bowl.  Cut serrano chillies in half and with a small spoon remove the seeds and membrane (white stuff that keeps seeds intact.) Do not use your fingers to remove the seeds and membrane.  In a food processor, add the serrano chillies, garlic, paprika, lime juice, sugar and red wine vinegar.  Process until it creates a paste, add the olive oil minus the 1 tablespoon.  Continue to process for another minute.  Pour the marinade over the shrimp and let marinade for 1-2 hours or longer. 

In a skillet, heat the 1 tablespoon of olive oil.  Remove the shrimp from the marinade and toss with 1 tablespoon of flour.  Mix well.  When oil is heated, cook shrimp in batches until opaque and pink.  Transfer to a clean plate.  Continue cooking all the shrimp.  Sprinkle cooked shrimp with salt and toss with cilantro until mixed. Serve with white rice and enjoy!