This is Jewish style chicken soup! The kind of soup that will make you break a sweat when you have a cold or just keep you warm when you are cold. This is a great warming recipe! Enjoy!
This is chicken adobo but unlike any kind that I would guess many of you have had. This is not standard chicken adobo, this is chicken adobo with chicken gizzards, hearts and livers with hard boiled eggs. This is a soul food version of chicken adobo that I hope you make and enjoy as much as I do!
This is Thai Yellow Curry With Chicken And Potatoes. This is just a simple and delicious curry recipe that can be made with many variations. If you LOVE Thai food as much as I do then you should make this recipe I am sure you will love it!
These two dishes are from Malaysia. The first one is from the second largest state in Malaysia called Sarawak and this is Umai Udang but is pronounced Umei Udang and this is Sarawak Prawn Ceviche and the second dish is Sambal Udang which comes from Malaysia and is a spicy prawn dish that can be eaten by itself or put on rice, noodles or in soups! Both are delicious and I hope you enjoy them both!
2 stalks of celery
10-12 ounces of minced veal (more or less 3 cups, i think)
1lb (more or less 2 cups, i think) of minced pork, not fat
fresh bacon (more or less 1 cup, i hope!),cut into pieces( not the smoked one)
5tbs of extra virgin olive oil (if you need add more oil or 2 tbs of butter)
1 can 15oz tomato puree
half small can of tomato paste
salt and pepper to taste
1 glass of red wine
1 glass of whole milk
8 ounces of meat broth
Parmigiano reggiano to taste
1)Pour oil in a pot with high edges, lightly fry on medium heat onion, carrots and celery chopped previously lightly fry on until become golden brown.
2)Add all the meat and Sauté them well, 10 minuts more or less.
3)Deglaze with red wine
4)Salt and pepper
5)add half of the broth little by little, meat should absorb it
6) Now ADD tomato puree and triple concentrate
7) Stir and let's cook on low heat for 2 hours joining, when needed, the remaining broth
8)After two hours add the milk, add salt and pepper again if needed.
In Italy we eat it with fresh egg tagliatelle but it's good with every kind of pasta. When you have to serve the ragù alla bolognese with tagliatelle mix everything in a pot, sautè for a couple of minute and sprinkle every dish with a good amount of parmigiano reggiano.
I hope you'll try this dish and you'll enjoy it
This is Ojingeochae Muchim! This is a delicious Korean side dish or banchan that can be served with anything you want even non Korean dishes. The sauce itself is so versatile that you can think of a million things you can cook with it.
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.