This is a Filipino version of the classic Italian Pasta Puttanesca, The Pasta Of The Whores! If you are a pasta junkie then you need to try this dish!
This is a dish so true soulfood! Jewish cooking! Chicken Livers With Gribenes Fried Mushrooms And Onions With Roasted Potatoes! Jewish soulfood at it's best! Enjoy!
I LOVE Cambodian food recipes and this is one of my favorite Cambodian recipes because it is so easy yet so delicious! This is Umkep Char Charnay which is generally frog legs in ginger sauce. This Khmer food has two sides. In Cambodia the poorer people would make this dish with frog legs and the people that were better off let's say would use chicken legs. In the US frog legs are hard to come by so I am using chicken. This dish is ginger spicy and sweet and salty and savory all the good umami! I am using chicken thighs for the richness of the dish. I hope you enjoy!
This is a recipe for Tuscan style Italian baked beans. These are not like other baked bean recipes that you have seen. The secret ingredient is bone marrow for flavor. Delicious!
1 1/2 cups dried cannellini beans soaked over night.
1 21/2 to 3 Lbs of beef marrow bones
Flour for browning optional.
olive oil for browning.
2 ribs celery fine dice.
1 medium onion fine dice.
1 medium carrot fine dice.
4-6 cloves garlic minced.
Dried chili flakes. (optional)
2 bay leaves.
1 tsp dried oregano
1 tsp dried basil
1 tsp sprigs of thyme
1 cup red wine.
1 Lbs beef for stew.
2 cups veal or beef stock. (unsalted)
10-12 ounces of passata or your choice of tomato product.
1. Cook beans in unsalted water for about 15-20 mins then drain & set aside. (they will still be raw)
NOTE: Flour your stew beef and brown up in a Dutch oven and then set aside with all juices.
2. In an heavy oven proof pan roast the marrow bones 20 min ass salt and pepper then take out of oven and set aside to cool. Once cooled enough scoop out marrow into a bowl and set aside.
3. To the same Dutch oven add carrots, celery & onion & cook a couple of minutes until onions are translucent. Then add your garlic & chili & cook a few seconds until the garlic is fragrant.
5. De glaze the pan with the red wine. Let the alcohol cook off a little.
6. Add the stock, passata bay leaves oregano, basil, thyme & drained beans.
7 Stir everything well then add in the roasted marrow and then nestle some bones in the bean mixture.
8 Cover & cook in a 350-375 degrees oven for around 2 hours or until beans are tender.
Serve and enjoy!
Howto & Style
Creative Commons Attribution license (reuse allowed)
This is a variation of the classic Italian chicken piccata that is made with frog legs and is calle Cosce Di Rana Piccata! This looks so delicious! I have to make this!
This video is an excellent review of the anatomy of the kukri and a pocket knife that looks like a mini kukri called the raja 3. Good video!
I have watched this guys sharpening videos before and this dude really knows what he is doing! I am impressed with his knowledge on the subject of knife sharpening!
Daging Masak Kicap (Soy Sauce Beef) Recipe Made With Venison
8 oz beef flap meat, cut into pieces
1 Cup water
3-5 shallots or 1/2 large red onion ground.
3 cloves garlic ground
1-2 Inch piece of ginger ground.
3-5 tbsp of meat curry powder(Recipe Is Below)
10-15 curry leaves added into the ground mixture.
3 Pandan leaves.
6 tablespoons peanut oil
3-5 tablespoons kicap/kecap manis (sweet soy sauce)
1 1/2 teaspoon soy sauce or to taste
1 lemongrass white part only for fragrance.
Rinse the beef/venison with water and cut it across the grain into pieces. Pat dry and set aside.
Grind your shallots/onion along with your garlic, ginger and curry leaves in a processor.
Heat up a wok with the oil. When the oil is heated, add the blended shallots/onions, garlic, ginger curry leaves and stir fry until aromatic.
Now add pandan leaves tied in a knot. Simmer unti mixture turns golden brown.
Add a 1/2 cup chicken stock and let simmer.
Next add salt, sugar/molasses and meat curry powder mix in well. Add a little stock if need to keep mixture moving. Cook until oil separates from the other ingredients.
keep cooking 2 more minutes.
Now add beef/venison, soy sauce and sweet soy sauce.
Simmer 20 or so minutes until the venison is tender.
Serve immeadiately on top of rice or even noodles.
Malaysian Meat Curry Recipe: (serbuk kari daging) or (kari ayam dan daging)
20 whole cloves
4 star anise
20 whole black peppercorns
8 cardamon pods
2 1 inch pieces of cinnamon stick
8-10 whole dried chilies depending on your tastes.
6 Tbsp. coriander seeds
4 Tbsp. cumin seeds
2 Tsp. fennel seeds
2 Tsp. turmeric powder.
1. First we will be toasting the spices. In a pan with medium heat add the cloves, cardamon, star anise and peppercorns. Toss a few times, and as soon as they begin to smoke and release their fragrance, set them aside to cool. Next toast the cinnamon stick and dried chilies, then toast the coriander seeds. And last we will toast the cumin and fennel seeds together.
2. Once the spices have cooled down, you can either grind them in a spice grinder or in a pestle and mortar. Grind all the spices except the turmeric, reserve it for the last minute. Grind until you have a fine powder. Now you can add and mix the turmeric powder with all the other spices. Use this powder mixture when making your soy sauce beef recipe.
This is my take on a recipe by my favorite chef Jacques Pepin. This is Polenta With Venison Meatballs And Mushroom Ragout. This recipe can be either French or Italian in nature. This recipe comes from Lyon, France where Jacques Pepin is from. I am going to make this dish in the Italian way. In Jacques recipe he adds corn and tomatoes and in my recipe I am not. I will be adding venison meatballs and basil to the ragout. Enjoy!
In this video I sharpened a knife that I had done a review on a few vids back on my custom made hunter by long time protege' of legendary Bob Loveless Brent Harp. An excellent knife. My friend Rick was going on a hunting trip for deer and wanted to check out my knife sharpening quality in the field. So I re-tuned the blade and gave it a polish at 4000 grit and Rick skinned a buck all the way through without having to sharpen the knife one time. Now that's a knife and that is some good knife sharpening
Here is a lovely and tasty pate' recipe that takes balls to make! Well to be more specific it takes Bulls Balls to make! Praire Pate' Made with Rocky Mountain Oysters! Enjoy!
This is an excellent review of the now classic one hand tactical folder The Emerson CQC7 Specwar. I have owned this knife but I have never known so much about the history and development of this knife. Wow! Great information.
So what is Neapolitan? Neapolitan refers to a part of Italy known as the city of Naples. It used to be called the kingdom of Naples or the kingdom of the Two Sicilies or the Neopolitan Republics of Italy. In New York City where I am originally from the people of Naples, Italy or the decendants of the people of Naples, Italy are called Nablidons! It's a New York thing. Deal with it! Neapolitan cuisine goes way back in European history to the period of the Greco-Romans. The food of the Neapolitans was influenced by the various powers that had controlled Naples and it's outlying kingdoms over time such as the areas of Aragon and France respectively.
Great video of the kinds of items one can use to sharpen their knives!
This Bonaker style clam fritters a classic of the old East Hampton and the Bonac people of that region!
This looked so delicious so I made this last night for dinner and I am still thinking about it. If you like cooking chicken then you will really like this pistachio encrusted chicken with a gorgonzola cheese sauce!
I am new to eating Malaysian food but this looks delicious! I have been cooking Malaysian food for all of about a month but I think this weekend I am going to make this dish!
This week I am doing some non traditional dishes with an Indian cheese known as Paneer. I got into Paneer Recipes by watching some of my Indian cooking channels one of them being Aditi's http://www.youtube.com/user/eateastIndian channel. She was making so many Paneer Recipes and I was impressed by them all. I didn't even know that they ate cheese in Indian until I started watching her channel. So I told her that I was going to make some Paneer Recipes and do a shout out and I asked her if I should do some traditional Paneer Recipes or come up with some. Aditi told me to come up with my own Paneer Recipes as there was tons of traditional Indian Paneer Recipes out there. So this week I am making an orzo paneer pilaf, a spring vegetable and paneer pasta dish and a pan seared slab of paneer crusted with Za'atar spice and garnished with seasoned chick peas and black beans. You can get the full recipes on my blog @ http://www.richardblainesezcooking.com/indian-cuisine-paneer-recipes-my-paneer-recipes
So as far as Stew Recipes are concerned I got my supplies. The guy at the Mexican supermarket in my town was really complimented when I told him I was making Birria. I needed his help finding the chilies that I need because my regular supermarkets here in town don’t have a very large Hispanic food section. So like the old saying: “When in Rome” Well I needed to be in Mexico and went to a Mexican supermarket! If you have never been in a Mexican supermarket then you are really missing an adventure! Fresh foods being made, fresh tortillas to order in varieties that the average American shopper has never seen. A sit down restaurant with food that I promise will rival the best Mexican restaurants anywhere in town.