Best Recipe around the world

American Get inspired by Stateside favourites, from burgers and hot dogs to pancakes and pies.

Coney Island Chili Dog Sauce

INGREDIENTS

  • 1lb ground chuck
  • 1large onion, chopped
  • 2garlic cloves, minced
  • 1(6 ounce) can tomato paste
  • 1cup water
  • 1tablespoon sugar
  • 1tablespoon prepared yellow mustard
  • 1tablespoon dried onion flakes
  • 2teaspoons chili powder
  • 1teaspoon Worcestershire sauce
  • 1teaspoon salt
  • 12teaspoon celery seed
  • 12teaspoon ground cumin(heaping)
  • 1teaspoon ground black pepper
  • DIRECTIONS

    1. Brown ground beef in a skillet, adding onions halfway through. Add minced garlic when meat is nearly done.
    2. Add remaining ingredients; stir well to combine. Simmer over low heat 15 minutes.
    3. Serve over hot dogs, Coney Island style! Top with shredded sharp cheddar if desired.
Blue Moon Burgers

INGREDIENTS

  • 1lb ground beef
  • 4large toasted hamburger buns
  • 4ounces crumbled blue cheese
  • 4ounces softened cream cheese
  • 4slices monterey jack cheese
  • Toppings

  • mayonnaise
  • shaved onion
  • lettuce
  • tomatoes
DIRECTIONS
  1. Combine blue cheese and cream cheese and beat well.
  2. Set aside to give the flavors time to meld.
  3. Form the ground beef into 4 patties.
  4. Salt and pepper, if desired, and cook as desired (we grill EVERYTHING in Arizona!).
  5. When burgers are done, add 1/4 of the blue cheese mixture to the top of each burger.
  6. Top with a slice of jack cheese.
  7. Spread mayo on toasted buns.
  8. When jack cheese is somewhat”gooey,” place burgers on buns.
  9. Add remaining toppings.
  10. Don’t use ketchup!
  11. Ketchup and blue cheese do NOT go together!

Chocolate Chip Pancakes

INGREDIENTS

  • 4tablespoons unsalted butter (1 half stick)
  • 1cup milk (whole, 1% or 2%)
  • 1 14cups flour
  • 1tablespoon sugar
  • 4teaspoons baking powder
  • 34teaspoon salt
  • 2eggs
  • 6ounces semi-sweet chocolate chips (more or less to taste)
  • butter, for cooking

 

DIRECTIONS

  1. In a small saucepan, combine the butter and milk. Place over low heat just until warm and the butter is melted. Let cool slightly. In a bowl, combine the flour, sugar, baking powder, and salt; mix well.
  2. In a large bowl, whisk the eggs with a fork. Whisk in the milk mixture. Add the dry ingredients and mix just until barely blended. Add the chocolate chips and mix. Mixture will be very thick.
  3. Heat a griddle or large skillet over medium heat. Add about 1 teaspoon of butter and melt until bubbly. Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom. Turn and cook until golden brown on the other side, about 30 seconds more. Repeat until all the batter is used up. Serve hot.

Whole Wheat Chocolate Chip Pancakes

INGREDIENTS

SERVINGS6YIELD24 
  • 2eggs
  • 2cups whole wheat flour
  • 1 34cups milk or 1 34 cups soymilk
  • 2tablespoons honey
  • 2tablespoons coconut oil
  • 2tablespoons baking powder
  • 12teaspoon salt
  • 1(12 ounce) bag chocolate chips
  DIRECTIONS
  1. Beat the eggs with a whisk or hand beater until fluffy. Beat in remaining ingredients (except chocolate chips) just until smooth. Gently stir in the chocolate chips. For thinner pancakes, add milk a couple tablespoons at a time until it’s thin enough for you.
  2. Heat griddle or skillet over medium heat. Pour heaping 1/8 cup of batter (or scant 1/4 cup) onto hot griddle. Cook pancakes until puffed and dry around the edges, then flip and cook until golden brown. Repeat until you’ve used all the batter. I use a griddle and cook 6 at a time.
  3. *if your coconut oil is cold and solid, melting it on the griddle you’re going to use before you add it to the batter will make it easier to stir in.

Apple Pie
MAKES: one 9-inch pie
3 pounds mixed apples (such as Granny Smith, Gala and McIntosh)
2/3 cup granulated sugar
2 tablespoons fresh lemon juice
6 tablespoons unsalted butter
1 tablespoon all-purpose flour, plus more for dusting
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 disks dough for Basic Crust
1 large egg, beaten
Coarse sugar, for sprinkling

Peel and core the apples; slice 1/4 inch thick. Toss with the granulated sugar and lemon juice. Heat 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring, until tender, about 10 minutes. Stir in the flour, cinnamon and salt; cook until thickened, 1 more minute. Let cool.

Roll out 1 disk of dough into a 12-inch round on a floured surface; ease into a 9-inch pie plate. Add the apples, mounding them slightly in the center, and dot with the remaining 2 tablespoons butter. Roll out the remaining dough into a 12-inch round. Lay it over the filling; press the edges of the crusts together, then fold the overhang under itself and crimp to seal. Brush with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust. Chill 1 hour.

Place a baking sheet on the lowest oven rack and preheat to 425 degrees F for 30 minutes. Place the pie on the hot baking sheet; lower the temperature to 375 degrees F. Bake until golden, 1 hour to 1 hour, 10 minutes. (Cover the edges with foil if they brown too quickly.) Cool on a rack.

2. Apple-Berry Make Apple Pie, adding 1 extra tablespoon flour and 1 teaspoon vanilla to the filling. Off the heat, stir in 1 cup mixed berries. Top with a lattice crust, brush with a beaten egg and sprinkle with coarse sugar.

3. Apple-Cheddar Make Apple Pie, adding 2/3 cup diced sharp cheddar to the cooled filling before baking.

4. Tart Apple Make Apple Pie with very thinly sliced Granny Smith apples; toss with apple cider instead of lemon juice. Don’t cook the filling. Omit the 4 tablespoons butter; toss with 2 extra tablespoons flour, the cinnamon, salt and 1/2 teaspoon nutmeg.

5. Apple Crumble Make Apple Pie, adding 1 extra tablespoon flour to the filling. Off the heat, add 1/2 cup sour cream and 1/2 teaspoon nutmeg. Omit the top crust. Mix 1/2 cup flour, 1 cup oats, 3/4 cup each chopped walnuts and brown sugar, 6 tablespoons melted butter and a pinch of salt. Drop in clumps over the filling.

6. Apple Strudel Make Apple Pie with grated peeled Golden Delicious apples. Don’t cook the filling. Omit the 4 tablespoons butter; toss the apples with the cinnamon, salt, 2 extra tablespoons flour and 1/2 cup raisins. Dot with 1 extra tablespoon butter.

7. Apple-Pear-Ginger Make Apple Pie, replacing half of the apples with pears and using ground ginger instead of cinnamon. Cut the top crust into decorative shapes; arrange on top of the filling. Brush with a beaten egg and sprinkle with coarse sugar.

8. Apple-Fig Combine 1 1/2 pounds sliced peeled apples, 1/2 pound each dried apples and figs, 1/8 cup sugar, 2 tablespoons lemon juice and 1/2 teaspoon cinnamon in a food processor; finely chop. Don’t cook the filling. Assemble as for Apple Pie, dotting with 2 extra tablespoons butter. Bake 50 minutes.

9. Salted Caramel Apple Toss 3 pounds sliced peeled apples with 2 tablespoons lemon juice. Cook 2/3 cup sugar over medium-high heat until amber, about 10 minutes. Off the heat, stir in 1/2 stick butter and 1 tablespoon cream. Add the apples and cook until soft. Stir in 2 tablespoons flour; let cool, then add 1/2 teaspoon sea salt. Assemble and bake as for Apple Pie.

10. Hazelnut-Apple Crumble Make Apple Pie, using chopped McIntosh and Cortland apples. Omit the top crust. Mix 1/2 cup flour, 1 cup oats, 3/4 cup each brown sugar and chopped hazelnuts, 6 tablespoons melted butter and a pinch of salt. Drop in clumps over the filling.

NewYork Cheesecake

Ingredients
Crust:
2 cups graham cracker crumbs
5 tablespoons sugar
1/4 teaspoon cinnamon
6 tablespoons melted butter
Filling:
24 ounces cream cheese
1 cup sugar
1 tablespoon lemon zest (recommended: Meyer lemon)
1 teaspoon vanilla
5 eggs, separated
1/4 cup heavy cream
2 tablespoons sugar
Topping:
12 ounces creme fraiche
2 tablespoons sugar
Cherry Confit, recipe follows
Special equipment: a 9-inch non-stick Teflon coated spring form pan
Serving suggestion: with a dessert wine (recommended: Alsatian Riesling).
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Directions
Watch how to make this recipe.
Preheat oven to 350 degrees F
Mix the graham cracker crumbs, sugar, cinnamon, and butter together in a mixing bowl. Pour the mixture into the springform pan and using a mixing cup press the crumbs into the base. Using your fingers gently press crumbs into the sides of the pan. Bake for 6 minutes. Let cool.
Filling:
In a food processor, cream the cream cheese and the sugar together. Add the zest and vanilla, Blend until smooth. Add 5 egg yolks and heavy cream, pulse until smooth. Pour into a large clean bowl. In a separate bowl, whisk the egg whites until a soft froth forms. Add 2 tablespoons sugar slowly to the egg whites and continue to whisk until soft peaks form. Fold into cream cheese, a little bit at a time until fully integrated. Pour into the prepared springform pan. Bake for 1 hour and 15 minutes or until firm. Let cool for 1 hour and 30 minutes.
Topping:
Mix the creme fraiche and sugar together and gently spread over the top of the cooled cheesecake. Bake for 5 minutes. Let cool until the topping is set or chill overnight and serve. Best served at room temperature.
Serve with Cherry Confit.
Cherry Confit:
1 pound fresh cherries, pitted
2 cups sugar
2 cups water
1 cinnamon stick
1/2 vanilla bean, split
2 sprigs thyme (tied with string)
In a medium non-corrosive saucepan place water, sugar, cinnamon, vanilla and thyme. Bring to the boil, turn down heat and simmer for 2 minutes. Add cherries and simmer for 1 hour. If more liquid is needed add water. Continue to simmer until the cherry mixture is thick and the cherries are soft. Pour into a clean container and refrigerate until ready to use.
Yield: 6 servings
Cooking time: 1 hour 20 minutes

CaribbeanDelicious Caribbean flavours from jerk pork to fish stew.

LATIN

Caribbean Hibiscus Tea – Aguas Frescas

INGREDIENTS
  • 8 ounces (1/2 pound) dried hibiscus flowers
  • 3 slices of fresh ginger (about 1 inch pieces)
  • 2 cinnamon sticks
  • 1 tablespoon whole cloves
  • 1 piece of dried orange peel (or a slice of fresh orange)
  • 1 cup sugar (or more / less to your taste)
  • 2 quarts (1/2 gallon) plus 2 cups of filtered water (with an additional 2 cups standing by)
  • 1/4 cup dark Jamaican rum (optional)

n a large pot, place the hibiscus flowers, fresh ginger, cinnamon sticks, whole cloves, orange peel (or slice if using), 1 cup of sugar and 2 quarts plus 2 cups of water.

Cover the pot and bring to the boil. Then remove the lid and let it boil for about 3 minutes. Stir constantly to prevent the ingredients from sticking and burning.

Take the pot off the burner, replace the cover, and let the pot to cool down.

Allow the mixture to sit over night or up to 2 days in the refrigerator.

Strain the mixture through a fine sieve or cheesecloth lined colander.  Give it a taste and add more sugar or water to satisfy your taste.

If you want to add rum, you can do that now.

Garnish with fresh orange slices or candied flowers.

Additional Information:

To make this beverage into a gelatin dessert, just use an unflavored gelatin brand and use this tea in place of the liquid called for. Follow the manufacturer’s directions for the proportions. You can use super cute molds to make various shapes, which are quite appealing to children.

Serve the beverage chilled.To candy the flowers you will need to beat an egg white until frothy. Using a new and clean paint brush, gently paint the egg white onto the flower petals (make sure the stem is removed from the flower). Shake some super fine sugar over the flower so that the sugar sticks to the egg white on the petals. Lay the flower on a wire rack to dry before using for garnish.

This works really well with fresh flowers. If using dried flowers, look for the most eye appealing petals in the bunch.

Arroz con Bacalao – Rice and Salt Codfish

INGREDIENTS
  • 2 cups long grain rice
  • 1/4 pound salted codfish fillet
  • 1 1/2 tablespoons achiote oil
  • 3 ounces of diced bacon
  • 1/4 cup recaito (or sofrito of your choice)
  • 1 garlic clove (minced)
  • 2 tablespoons tomato paste
  • 1/2 cup fresh corn kernels (canned or frozen will work in a pinch)
  • 6 Spanish olives
  • 1 1/2 tablespoons capers
  • salt and black pepper to taste
  • 4-ounce jar pimento pepper slices
  • 4 cups water

 

  1. Cut the salted codfish into 2 to 3 inch pieces and soak in enough cold tap water to liberally cover the fish pieces for one hour.
  2. Drain the fish. Remove any skin and bones from the fish. Pull the fish apart with your fingers or shred it with two forks. Set aside.
  3. Using the pot you plan to cook the rice in, sauté the bacon in achiote oil over medium low heat for five minutes.
  4. Add the recaito (or sofrito) and minced garlic. Cook for five minutes more.Add the tomato paste, olives, capers, black pepper, one or two slices of pimento peppers, and reserved codfish. Continue to cook for another five minutes.
  5. Add the water and raise the temperature to bring the mixture to a boil. Immediately reduce the heat to a simmer and cook for 10 minutes.
  6. While the mixture is simmering, rinse the rice until the water is clear. This step removes excess starch.
  7. Taste the mixture for seasoning. Add salt and adjust seasoning if needed.
  8. Add the rice, stir, and lower the heat to medium. Cook until the liquid reaches the level of the rice.
  9. Place a lid over the pot, reduce the heat to low, and cook with the cover on for 15 minutes.
  10. Stir the rice from the bottom up, mounding the rice.
  11. Cover and cook another 15 minutes or until the rice is cooked. Fluff the rice with a fork.
  12. Garnish with remaining pimento pepper slices. Serve with tostones or avocado slices.

    Shellfish Seafood Paella

INGREDIENTS
  • 1/3 cup extra virgin olive oil
  • 1 medium size Spanish onion (peeled and diced)
  • 1 yellow or red bell pepper (seeded and diced)
  • 4 garlic cloves (peeled and minced)
  • 3 cups long grain white rice
  • 5 cups boiling hot chicken stock (at the ready)
  • saffron (1 pinch, soaked in an additional cup of hot chicken stock or water)
  • 2 teaspoons fine sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 12 live mussels (with shells cleaned)
  • 12 live clams with shells (with shells cleaned)
  • 1/2 cup white wine
  • 1 pound medium sized raw shrimp (cleaned, shelled, deveined)
  • 4 small to medium lobster tails (cleaned, shelled, and diced)
  • 1 cup petite sweet peas (thaw if using frozen)
  • 1 jar (6 ounces) pimento strips (drained or use fresh pimento peppers sauteed until soft if available)

 

Heat the extra virgin olive oil in a paella pan or wide bottom Dutch oven over medium heat.

Sauté the onion, pepper and garlic until soft and the onions are translucent. Be careful not to burn the garlic.

Stir in the rice and mix the ingredients well. Add enough boiling hot chicken stock to cover the ingredients. Then add salt, pepper and the saffron and the water it soaked in. Bring the rice mixture to a boil.

Add the prepared shrimp, diced lobster and petite peas the mixture and stir. Reduce the heat and simmer for 20 minutes or until the rice is cooked through and the liquid is reduced. You may add more boiling chicken stock if needed during the cooking process.

While the rice is cooking, put the white wine into a large stock pot along with the clams and mussels. Steam until their shells open. Discard any that do not open (they are no good). Set them aside until the rice is ready.

Add the cooked mussels and clams along with the juice into the cooked rice. You can serve the dish in the paella pan itself or arrange it on a serving platter. Garnish with pimento strips in a pretty pattern.

Serve warm.

Trinidad

PINEAPPLE CHOW

Are also extremely popular in Trinidad. Trinis use the herb chadon beni, but cilantro is a close cousin and makes a readily available substitute.

Ingredients

1 ripe or almost ripe pineapple
2 cloves garlic, finely chopped
1⁄4-cup finely chopped cilantro
Juice of 1 lime
1⁄4 scotch bonnet pepper, finely chopped (this is just an approximation; you’ll want to adjust it to your heat tolerance)
Salt and black pepper

1. Peel the pineapple and cut out the eyes. Slice the fruit into rings and then cut each ring into chunks (about 1 1/2 inches wide).

2. Combine the pineapple chunks with the garlic, cilantro, half the lime juice, half the chopped hot pepper, and a liberal sprinkling of salt and black pepper. Stir to mix thoroughly. (A master of road food, Jesse combines everything in a plastic container, snaps on the lid and gives it a really good shaking. No spoon necessary.)

3. Taste and add more lime juice, hot pepper and/or salt to suit your taste. The chow should have a nice balance of hot, sweet, salty and sour, with noticeable punch from the garlic and cilantro. Set aside for 20 minutes or so to allow the flavors to develop fully.

Makes 6 snack-size servings.

 

AIGAN CHOKHA

This smoky fire-roasted eggplant is scooped up with pieces of sada roti — pita bread will work — or served as a side dish with curry. Also a good cocktail-hour snack.

Ingredients

1 eggplant (about 1 lb.)
3 cloves garlic
2 tbsp. olive oil
1⁄4-cup chopped onion
1⁄4 scotch bonnet pepper, finely chopped (adjust for spiciness)

1. Preheat barbecue to high. cut 2 of the garlic cloves into slivers. Make slits in eggplant and insert a garlic sliver into each slit.

2. Place eggplant on grill and roast, turning occasionally, until very soft and skin is charred black on all sides (about 25 minutes).

3. Remove eggplant from grill and cut in half lengthwise. scoop pulp, with garlic slivers, into a bowl and mash. Discard skin.

4. Chop the remaining garlic. Heat oil in small frying pan. add garlic, onion and pepper and fry till golden. Pour hot mixture over eggplant and mash. Serve warm or at room temperature.

Makes 4 servings

Trinidad Roti with Curried Goat Stew Filling and Fried Plantains

Ingredients
6 tablespoons Trinidad curry powder
1 tablespoons minced garlic plus 2 teaspoons
1/4 Scotch bonnet pepper, seeded and minced
3 to 4 tablespoons minced shallots
3 to 4 tablespoons minced green onions
1/4 cup white vinegar
3 to 4 pounds goat stew meat, cut into 1 1/2-inch cubes (lamb may be substituted)
3 tablespoons unsalted butter
3 tablespoons vegetable oil
2 cups peeled, seeded, and chopped tomatoes
2 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 quart plus 3 tablespoons water
2 tablespoons cornstarch
Steamed rice, for serving
Roti Bread, recipe follows
Fried Plantains, recipe follows
Roti Bread:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup plus 1 tablespoon milk or water
1/2 cup olive oil or ghee
Fried Plantains:
Vegetable oil, for frying
4 green plantains
Salt

Directions
In a large, nonreactive bowl, combine the curry powder, garlic, Scotch bonnet pepper, shallots, green onions, and vinegar. Add the goat meat and toss to coat each piece with the seasoning. Cover and refrigerate to marinate for 8 to 12 hours.
Heat the butter and oil in a large Dutch oven over medium-high heat. Add the goat stew meat in batches, and cook until well-browned, about 5 to 8 minutes per batch. Remove each batch of browned goat meat and set aside until it has all been browned. Return all of the meat to the pan and add the tomatoes, salt, and pepper. Add 1 quart of water, or enough to cover the meat, and bring to a boil. Reduce heat to a simmer, cover, and cook until tender, about 2 hours, skimming the grease off the top of the stew occasionally.
Combine the remaining 3 tablespoons of water and the cornstarch in a small bowl, whisking until smooth. Whisk the slurry into the stew and bring to a boil. Allow stew to gently boil for 5 minutes, stirring occasionally, until slightly thickened. Remove from the heat.
To serve, place steamed rice on 1 piece of Roti Bread. Spoon the goat stew over the rice and fold the ends of the roti over to enclose the stew. Serve immediately with Fried Plantains.
Roti Bread:
In a medium bowl, combine the flour, baking powder, and salt, mixing well. Add the milk or water and stir until combined. Knead dough for 1 to 2 minutes. Wrap dough in plastic wrap and refrigerate for 30 minutes.
Place dough on a lightly floured surface and divide into 8 equal portions. One at a time, roll each portion out as thinly as possible, into an 8-inch circle. Using a pastry brush, brush off any excess flour from the dough.
Heat 1 tablespoon of the oil or ghee in a large nonstick skillet or griddle over medium-low heat. Place the dough round in the skillet and cook until golden, about 1 1/2 minutes per side. Wipe skillet clean and repeat with remaining dough and oil. Cover the roti bread and keep warm until ready to serve the filling.
Yield: 8 flatbreads
Fried Plantains:
Pour the oil into a heavy pan to a depth of 1-inch and preheat to 325 degrees F.
Peel the plantains. Thinly slice the plantains, lengthwise. Fry the plantains in batches until golden brown, about 3 to 4 minutes, turning occasionally. Remove from the oil and drain on paper towels. Season with salt and serve immediately.
Yield: 4 servings

Caribbean Trinidad Roti

INGREDIENTS

  • 4cups all-purpose flour
  • 2teaspoons baking powder
  • 1teaspoon salt
  • 14cup oil
  • 1cup water
  • 1tablespoon butter, melted
  • Sweet Potato and Chickpea Filling

  • 2tablespoons butter, melted
  • 3garlic cloves, minced
  • 1small red onion, diced
  • 1large sweet potato, scrubbed and diced
  • 1 14cups water
  • 2tablespoons curry powder
  • 1teaspoon hot sauce (Caribbean style)
  • 18teaspoon salt
  • 1(16 ounce) can chickpeas, drained
  • Chicken and Pumpkin Filling

  • 2tablespoons butter, melted
  • 4garlic cloves, minced
  • 12cup red onion, diced
  • 1scotch bonnet peppers or 1 jalapeno pepper, seeded and minced
  • 2tablespoons curry powder
  • 2teaspoons hot sauce (Caribbean style)
  • 1teaspoon coriander, ground
  • 12teaspoon salt
  • 4cups pumpkin flesh or 1 (20 ounce) canned pumpkin
  • 2cups water
  • 1lb boneless chicken, cooked and diced

DIRECTIONS

  1. Combine the dry ingredients in a mixing bowl. Gradually add the oil and water while mixing and kneading the dough, Set the dough aside for 15 minutes.
  2. Divide the dough into 6 equal-sized balls. Flatten each slightly and roll out into 8 inch squares.
  3. Fill the middle of each square with about 1/2 cup of filling mixture. Wrap the dough around the mixture to seal the filling inside.
  4. To cook the roti, place the butter in a skillet over high heat until it sizzles. Reduce the heat to medium and place the rotis in the pan.
  5. Cook for 2-3 minutes, until the crust is light brown. Turn with a wide spatula and continue cooking. Repeat the process with the remaining rotis. Serve immediately.
  6. SWEET POTATO FILLING: Place the butter, garlic, and onion in a deep skillet and sauté for 3-4 minutes over medium heat. Add the potato, water, curry powder, hot sauce, and salt and cook for 15 minutes, until the potatoes are soft but not mushy. Add the chickpeas and cook another 5-10 minutes, stirring occasionally. Set the filling aside.
  7. CHICKEN FILLING: Place the butter, garlic, onion and pepper in a deep skillet and sauté for 3-4 minutes over medium heat. Add the curry powder, hot sauce, coriander, and salt and sauté for another 2 minutes. Add the pumpkin and water and cook over medium heat for 20 minutes, stirring occasionally. Stir in the chicken and simmer for another 5 minutes. Set aside.

Haitian

Haitian Pate
(Haitian beef patties

Prep Time
30 mins
Cooking Time
1 hr 30 mins
Difficulty Level
moderate
Servings
10-12
INGREDIENTS:
Filling:
1 lb ground beef
1 medium onion, diced
3 garlic clove, minced
1 medium shallot, diced
1 tsp. lime juice
1 tsp. Adobo seasoning salt
1/2 scotch bonnet pepper, chopped
1/4 tsp. thyme
1/4 tsp. rosemary
1 tbsp. tomato paste
2 tsp. olive oil
Dough:
2 cups of all-purpose flour
1 tsp. salt
1 cup water
1 cup Lard (Manteca) or substitute with 1 cup of shortening and butter mixed together
DIRECTIONS:
Combine salt water and flour in a large bowl. Mix well using your hands. Generously dust surface area. Knead until dough is firm and slightly sticky. Roll the pastry into a ball. Pack it up in a plastic wrap. Set aside for 15 minutes.

Over medium heat, heat oil in a skillet or saucepan. Add onions, garlic, shallot, peppers and seasoning mixture. Stir-fry for 1 minute until softened. Add the meat and simmer with water until meat is tender and water is absorbed. Add tomato paste and stir well until medium brown.

On a clean surface area, dust with flour generously to prevent dough from sticking. Using a rolling pin, flatten the dough and stretch in a rectangular circle. Roll dough front to back and back to front until 1/8 inch thick. Spread the lard or shortening mix generously.

Fold in the flaps to cover over coated areas. Sprinkle the dough with flour and roll out evenly. Form into a ball and set aside for 15 minutes.

Repeat the steps to flatten and fold the dough. Wrap the dough ball in plastic and let refrigerate overnight.

Preheat oven at 375° and prepare to bring out the dough. Unwrap dough and roll out evenly. Divide into disc like shapes. Roll disc dough, as thin as possible. Place disc dough in the palm of your hands and extend pieces with fingers. Add filling. Fold dough and seal edges. Bake at 300° until golden brown. Serve warm.

Haitian Cake
INGREDIENTS:
tsp of lemon zest
3 eggs
1 1/2 cups of sugar
2 sticks of butter
1 tbsp of rum
12oz. can of evaporated milk
a pinch of salt
2 cups of all-purpose flour
2 tsp of baking powder
1 tbsp of vanilla extract
1 tbsp of almond extract

Frosting:
1/2 cup of butter
1 tbsp of vanilla extract
3 cups of powdered sugar
1/4 cup of milk

DIRECTIONS:
Combine sugar, eggs, butter, and lemon zest in a large mixing bowl.
Using an electronic mixer, beat those ingredients on low speed for about 5 mins.
Turn off the mixer and stir in rum, carnation milk, and flour.
Scrape the sides and begin mixing again on medium-high speed.
Mix well for about 25 minutes until the mixture is smooth and fluffy.
Add salt, baking powder, vanilla extract, and almond extract and stir well.
Preheat oven at 300 degrees.
Grease the baking pan and pour the battered mixture only halfway to allow room for the cake to rise.
Bake the cake for about 35 minutes. To test, insert a knife or toothpick in the center of the cake. It is fully baked, if it comes out clean.

Frosting:
Beat all ingredients in a mixer until smooth, light, and fluffy.
Add more milk as needed until desired consistency is reached.
Spread the frosting after the cake has cooled down.

Diri Kole (Rice and Beans)
INGREDIENTS:
1 bag of pink beans
4 cups of Jasmine Elephant Rice
2-3 tsp of Adobo seasoning salt
2 Maggi chicken bouillon cubes
1 tsp of black pepper
4 sprigs of fresh thyme
10 whole cloves
2 tsp of garlic powder
2 bay leaves
1 cup of olive oil
DIRECTIONS:
1. Add one bag of pink beans to a pot of water
2. Let it boil over high heat for 15-20 minutes
3. Add 8 more cups of water as the beans begin to surface to the top
4. Let it cook until the beans are softened
5. Drain the beans and reserve the liquid.
6. In a separate pot, add 1 cup of oil over high heat.
7. Add the cooked beans into the pot.
8. Mix in the spices and seasonings
9. Stir-fry the beans for about 5 minutes.
10. Add in the fresh thyme and bay leaves.
11. Pour in the reserved liquid.
12. Add rice and stir occasionally over high heat.
13. Keep uncovered and continue to stir as needed.
14. Reduce heat and let it cook until all the liquid is absorbed.
15. Cover over low heat. Remove bay leaves and thyme.
Griot (fried pork)
INGREDIENTS:
1.5 lb of pork
1 hot pepper
1 tsp of parsley
1 tsp of garlic powder
1 tsp of thyme
1/2 tsp of rosemary
1 tsp of Adobo® seasoning salt
1 lime
1 orange
DIRECTIONS:
1. Cut the meat into medium pieces.
2. Wash thoroughly with the lime and/or sour orange juice.
3. Season well with Adobo seasoning salt, rosemary, thyme, parsley, garlic powder, pepper and let it marinate for 4 hours. For best results, refrigerate overnight.
4. In a saucepan, cover meat with water and boil over medium-high heat until water evaporates.
5. Stirring occasionally, continue to cook until meat is tender.
6. Remove the meat and set aside.
7. In a skillet, heat oil and fry each side to brown evenly.
8. Serve hot with bannann peze and diri kole. yummy!
Bannann Peze fried plantains
INGREDIENTS:
2 cups of oil
1 plantain, peeled
salt, to taste
DIRECTIONS:
1. Slice the plantain 1 1/2 inch thick.
2. In a skillet, heat oil and brown each side over medium-high heat.
3. Using a wooden plantain press (or the back of a plate and a cutting board), flatten the plantain pieces.
4. Dip fried plantain disc into a salt water to avoid the plantains from becoming too brown or oxidized.
5. Fry the plantains again onto the heated skillet with oil.
6. Blot on a paper towel to remove excess oil.
7. Salt to taste. Serve hot.
Pikliz
INGREDIENTS:
8 habanero peppers
4 tbsp of lime juice
2 cups of vinegar
1/2 onion, chopped
2 scallions, chopped
3 garlic cloves, chopped
2 cups of cabbage, shredded
2 cups of carrot, shredded
3 tsp of sweetpeas
2 whole shallots, chopped
2 fresh sprigs of thyme
salt, a dash
black pepper, a dash
DIRECTIONS:
1. Combine all ingredients into a mixing bowl.
2. Stir then pour into a large jar.
3. Add vinegar until filled to capacity.
4. Keep refrigerated for 3-4 days for best flavoring.

JAMAICAN

JAMAICAN JERK CHICKEN MARINADE

Serves makes about 3 cups

INGREDIENTS

  • 5 scallions (green onions)
  • 5 sprigs of fresh thyme (about 1 tablespoon chopped)
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 4-5 tablespoon brown sugar
  • 2 teaspoons ground allspice
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 2-4 scotch bonnet peppers
  • 1/3 cup soy sauce
  • 2 tablespoons vegetable oil
  • 1/4 cup vinegar
  • 1 onion
  • 1/2 cup orange juice
  • 2 cloves garlic
  • 1 teaspoon grated ginger
  • 1 lime squeezed

 

INSTRUCTIONS

If you’re using dried thyme, use about 1/2 table spoon. This makes about 3 cups of marinade and it can be stored in the fridge for up to one month. You’ll be making a puree with the ingredients listed above. So you’ll need a blender or food processor. Combine all ingredients into the blender and process into a smooth paste. For best results use this sauce immediately, but marinate your chicken, pork, or fish (haven’t tried beef yet) for at least 2 hours before grilling or roasting in the oven.

Tip: Line your baking dish with aluminum foil to make the clean-up after easier.

Now you’re set for marinating your chicken, fish, (tofu and veggies don’t need to marinate since they absorb marinades really quickly). In a zip lock bag or bowl with a lid, pour the jerk marinade and mix everything well. Now seal and place in the fridge for at least 2 hours. (Nikisha uses a large baking dish, which she seals with plastic wrap. This way when she’s ready, it can go directly into the oven.)

Preheat your oven at 375 degrees.

Place the baking dish with the chicken on the middle rack and allow this to cook for about 1 hour. After about 45 minutes, turn your chicken to the other side, coat it with more sauce and cook it for another 10 minutes.  If you want to add some rich color to the finished dish, you may need turn on your broiler for a few minutes.

 

Jamaican Carrot Juice
Ingredients
  • 2 pounds Carrots baby carrots or chopped
  • 4 or more cups water
  • 1 can Condensed milk
  • ½ teaspoons nutmeg/ cinnamon adjust to taste
  • 1-teaspoon vanilla
  • ½ teaspoon fresh ginger
  • Rum add according to preference (optional)
Vegan option
  • Vegan Condensed Milk
  • 1 can coconut milk
  • ⅓-cup coconut sugar
Instructions
  1. Add coconut milk and sugar in a medium saucepan.
  2. Cook on medium heat for about 35 or more minutes, stir often with a whisk you may have to reduce the heat if necessary to prevent any burns. Do not step away from the saucepan. When it has thickened remove and let cool before using. Proceed with carrots and replace the condensed milk with this.
  3. Blend carrot in a blender (I used blendtec until puree) with about 3-4 cups of water.
  4. Sieve the carrot mixture using a Cheesecloth, fine cheese or clean kitchen towel. Squeeze really tight to extract all the carrot Juice. Save the Carrot Juice. Discard the rest.
  5. Rinse the blender with water to remove any leftover carrots.
  6. Then place the carrots juice in the blender together with all the other ingredients. Pulse or about 30 seconds until all the ingredients have come together.
  7. Chill and until ready to drink
 Jamaican oxtail stew
Prep time:  20 mins
Cook time:  2 hours
Total time:  2 hours 20 mins
Serves: 2-4
Ingredients
  • 2-3lbs of oxtail
  • 1 lemon
  • 2 tsp minced garlic
  • ½ TBS of all purpose seasoning (Goya blue top)
  • ½ TBS of black pepper
  • 1 TBS of worcestershire sauce
  • 1 TBS of browning sauce (optional)
  • 2 chopped carrots
  • 1 chopped large yellow onion
  • 4 chopped green onions
  • 2 diced tomatoes,
  • 1 TBS of whole pimento seeds (whole allspice)
  • 1 bunch of fresh thyme
  • 1 scotch bonnet or habanero pepper
Instructions
  1. Rinse oxtail in cold water
  2. Juice one lemon and wash the meat with the lemon juice
  3. In a mixing bowl season meat with ½ TBS of all purpose seasoning.
  4. ½ TBS of black pepper, 1 TBS of Worcestershire sauce, 1 tsp of minced garlic, 1 TBS of browning sauce (optional).
  5. Place seasoned meat in a ziplock bag and marinade overnight.
  6. Heat Dutch oven or heavy bottom stock pot with 2 TBS of vegetable oil
  7. Brown all sides of the oxtail being careful to save the marinade in the bag.
  8. Remove browned oxtails and set aside. Add ½ a chopped large yellow onion and 1 tsp of minced garlic to the pot. Cook until onions are translucent.
  9. Return oxtails to the pot, pour in the remaining marinade,add in 1 TBS of pimento seeds (whole allspice), 1 bunch of fresh thyme, and one scotch bonnet or habanero cut in half with seeds removed, and 2 cups of water.
  10. Bring pot to a boil and cook for one hour.
  11. After an hour add in two chopped carrots, two diced tomatoes, four chopped green onions, the other half of your chopped large yellow onion.
  12. Pour in one cup of water, reduce to a simmer and cook for 30 minutes.
  13. After 30 minutes at in one can of drained butter beans (lima beans).
  14. Simmer for another 30 minutes or until oxtails are fork tender.
  15. Plate stew on a bed of rice and garnish with parsley.

 

Jamaican Stew Peas and Rice Recipe

Ingredients
2 Salted Pig Tails, cut into 2-inch pieces (they will cut at the West Indian store)
1lb  Stewing Beef, cubed
1 cup  Dry Kidney Beans

1 Tbsp Margarine or Butter
1 small Onion, chopped
2  Tbsp each Red and Green Bell Peppers, finely chopped
2-3 slices Scotch Bonnet Pepper
2 stalks Scallion or Green Onion
2-3 sprigs Fresh Thyme (or 1 tsp Dried Thyme)
1/2 tsp Black Pepper
1 tsp Pimento seeds (optional)
Spinners (long dumplings)
3/4 cup Flour
pinch of Salt
Add enough cold water to make soft dough

Method
Night Before:
1. Rinse red beans in cold water and soak in 3 to 4 cups cold overnight
2. Rinse salted pig tails and soak in about 6 cups of cold water overnight
Next Day:
1. Drain water from pig tails; place in pot and cover with fresh cold water
2. Bring to a boil; boil for 3 to 5 minutes; drain water
3. Add 6 cups for fresh cold water to pot and bring to a boil; lower heat and cook about 1/2 hour
4. Add red beans (including the water they were soaked in) and stewing beef to pot
5. Cover pot and cook meat and beans on a low boil until very tender, about 1 hour (keep the liquid level the same by adding boiling water to pot as liquid evaporates)
6. In a frying pan, melt margarine (or butter) using medium heat; saute onion, scallion (white part only, chopped), and red and green bell pepper until onion is transparent, about 3 minutes
7. Add all the sauteed ingredients to pot on low boil along with remaining scallion (unchopped), sprigs of thyme, pimento (if using) and black pepper; remove scotch bonnet pepper after a few minute, or to taste
8. Make small spindle-shape dumplings (called spinners) and add to the pot; simmer stirring often until stew thickens and dumplings are cooked
9. Remove large pieces of scallion, sprigs of thyme and pimento (if using)

Serve Stew Peas hot over steamed white rice with fried plantain

ChineseMemorable oriental dishes such as sea bass with ginger.

Broccoli Beef Recipe

Serves 2 | Prep Time: 10 Mins | Cook Time: 5 Mins

Ingredients:

8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces
6 oz (175 g) broccoli florets
Water, for boiling
2 1/2 tablespoons oil
2-in (5 cm) ginger, peeled and sliced

Marinade:

1/2 tablespoon soy sauce
1 teaspoon rice wine or sherry
1/4 teaspoon sesame oil, optional
3 dashes white pepper
1 tablespoon corn starch

Sauce:

1 tablespoon soy sauce
1 tablespoon oyster sauce
1/4 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon corn starch
4 tablespoons water

Method:

Marinate the beef with all the ingredients for the Marinade, about 15 minutes.

Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside.

Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until 70% cooked. Dish out and set aside.

Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir-fry until aromatic. Transfer the beef into the wok or skillet and stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Add the broccoli and then the Sauce, stir to combine the ingredients well.

Chinese Wontons

INGREDIENTS

  • 1lb ground pork
  • 3chopped garlic cloves
  • 1teaspoon grated fresh ginger
  • 1tablespoon soy sauce
  • 1teaspoon sesame oil
  • 3carrots, finely diced
  • 3stalks celery, finely diced
  • 6green onions, finely diced
  • 1(12 ounce) package wonton wrappers
  • water
  • oil (for deep frying)
  • your favorite sweet and sour sauce

DIRECTIONS

  1. Combine pork, garlic, ginger, soy sauce, and vegetables in a bowl.
  2. Separate wonton skins.
  3. Place a heaping teaspoon of filling in the center of the wonton.
  4. Brush water on 2 borders of the skin, covering 1/4 inch from the edge.
  5. Fold skin over to form a triangle, sealing edges.
  6. Pinch the two long outside points together.
  7. Heat oil to 450 degrees and fry 4 to 5 at a time until golden.
  8. Drain and serve with sauce.

Chinese-Style Spareribs

INGREDIENTS

  • For the Chinese spice rub

  • 2tablespoons ground coriander
  • 2tablespoons hot chili powder
  • 2tablespoons dark brown sugar
  • 1tablespoon five-spice powder
  • 1tablespoon ground fennel
  • 1tablespoon kosher salt
  • 1teaspoon dried red chili pepper flakes
  • For the ribs

  • 2full 13-rib st. louis-cut pork spare rib racks (about 3 pounds each, ask the butcher to remove the breastbone and adjacent strip of fatty joints)
  • kosher salt
  • For the Asian dipping sauce

  • 14cup soy sauce
  • 2tablespoons granulated sugar
  • 2tablespoons rice vinegar
  • 1tablespoon minced fresh ginger
  • 1teaspoon toasted sesame oil
  • sliced scallion, for garnish
DIRECTIONS
  1. Note: Yields 1/2 cup spice rub and about 2/3 cup sauce.
  2. Make the spice rub: In a small bowl, stir together all the ingredients.
  3. Cook the ribs: Position a rack in the center of the oven and heat the oven to 300°F Sprinkle and press 1/4 cup of the rub on both sides of each rib rack.
  4. Put the racks, meaty side up, on a broiling pan or a wire roasting rack set over a baking sheet.
  5. Lightly season the ribs with salt and put them in the oven.
  6. After the first hour, rotate the pan every 30 minutes (If you use two baking sheets, switch their position in the oven, too.) The ribs will sizzle gently as they cook, and they’ll become tender after about 2 – 3 hours in the oven.
  7. To test for doneness, pick up the center of the ribs with tongs; the ends of the ribs should flop downward (this means the fat and cartilage have broken down), and a skewer inserted between the ribs should meet little resistance.
  8. If the meat between the ribs is still tough, keep cooking, checking every 15 minutes and rotating the pan.
  9. Meanwhile, make the dipping sauce: In a medium saucepan over medium heat, bring the soy sauce, sugar, rice vinegar, ginger, and sesame oil to a simmer, stirring occasionally.
  10. Remove from the heat and let cool to room temperature.
  11. The sauce will keep for about a week in the refrigerator.
  12. Cut and serve: When the ribs are done, remove them from the oven, put them on a cutting board meaty side down (so they’re easier to slice), and slice them into individual ribs.
  13. Arrange on a platter and serve with the sauce on the side.
  14. Or, stack the ribs, drizzle with some of the dipping sauce (serve the rest on the side), and garnish with the sliced scallions.

French

FrenchGallic-style recipes from pâtés to ratatouille.

Classic Ratatouille

Ingredients

  • About ½ cup olive oil
  • 1 eggplant (1¼ pounds); ends cut off, washed and cut, with skin on, into 1-inch cubes (about 4 cups)
  • 3 medium zucchini (about 1 ¼ pounds, washed, ends removed, cut in 1-inch cubes (about 3 cups)
  • 12 ounces onions (2-3 depending on size), cut into 1-inch cubes
  • 1 pound green bell peppers (2–3,) washed, seeded, and cut into 1-inch squares (about 3 cups)
  • 4–5 well-ripened tomatoes; peeled, halved, seeded and coarsely cubed (about 4 cups)
  • 5–6 cloves garlic; peeled, crushed, and very finely chopped (about 1 tablespoon)
  • ½ cup water
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper

Directions

  1. Heat ¼ cup of the oil in one or, better, two large skillets.
  2. First sauté the eggplant cubes, about 8 minutes; remove with slotted spoon and transfer to a large, heavy flameproof casserole. (The eggplant will absorb more oil while cooking than the other vegetables.)
  3. Then sauté the zucchini cubes until browned, about 8 minutes. Then transfer to the casserole.
  4. Add about ¼ cup more oil to the pan and sauté the onions and peppers together for about 6 minutes. Add them to the casserole.
  5. Add the tomatoes, garlic, water, salt, and pepper to the casserole and bring to a boil over medium heat. Reduce heat, cover, and cook over low heat for 1 hour.
  6. Remove the cover, increase the heat to medium, and cook another 20 minutes, uncovered, to reduce some of the liquid; stir once in a while to prevent scorching.
  7. Let the ratatouille rest for at least 30 minutes before serving.

French-style chicken with peas & bacon

Ingredients

  • 6 rashers smoked streaky bacon, chopped
  • 8 skinless, boneless chicken thighs
  • 2 garlic cloves, thinly sliced
  • 1 bunch spring onions roughly chopped
  • 300ml hot chicken stock
  • 250g frozen peas
  • 1 Little Gem lettuce, roughly shredded
  • 2 tbsp crème fraîche

Method

  1. In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
  2. Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
  3. Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.

White chocolate crème brûlée

Ingredients

  • 568ml pot double cream
  • 100g Green & Black’s white chocolate, broken into pieces
  • 1 vanillapod, split or 1 tsp vanilla extract
  • 6 eggyolks
  • 2 tbsp golden caster sugar, plus extra for topping

Method

  1. Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted. Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream. If using the vanilla extract, add straight away. Heat oven to 160C/fan 140C/gas 3.
  2. Beat yolks and sugar until pale. stir in the chocolate cream. Strain into a jug and pour into ramekins. Place in a deep roasting tray and pour boiling water halfway up the sides. Bake for 15-20 mins until just set with a wobbly centre. Chill in the fridge for at least 4 hrs.
  3. To serve, sprinkle some sugar on top of the brûlées and caramelise with a blowtorch or briefly under a hot grill. Leave caramel to harden, then serve.

Greek

Mediterranean flavours using core ingredients, including feta cheese and tender lamb.

LAMB CHOPS AND POTATOES WITH OLIVES, TOMATOES AND FETA CHEESE

YIELD
Serves 4

INGREDIENTS

    • 3 large russet potatoes, peeled, each cut lengthwise into 8 wedges
    • 2 tablespoons olive oil
    • 1 tablespoon chopped fresh rosemary or 2 teaspoons dried
    • 1 tablespoon chopped garlic
    • 8 1-inch-thick loin lamb chops
    • 1/2 cup chopped seeded tomatoes
    • 1/3 cup crumbled feta cheese
    • 1/3 cup chopped pitted Kalamata olives or other black brine-cured olives

PREPARATION

    1. Preheat oven to 450°F. Combine potatoes, oil and half of rosemary on large rimmed baking sheet. Sprinkle with salt and pepper. Roast until potatoes are almost tender, about 30 minutes.
    2. Meanwhile, press garlic and remaining rosemary onto both sides of lamb chops; sprinkle with salt and pepper.
    3. Arrange lamb on baking sheet next to potatoes. Roast until potatoes are tender and lamb is cooked to desired doneness, about 18 minutes for medium-rare. Mound potatoes in center of platter. Surround with lamb chops. Sprinkle with tomatoes, cheese and olives and serve.

Ingredients
4 tablespoons olive oil, plus more if needed
5 1/2 pounds boned shoulder of lamb, trimmed of excess fat and cut into cubes about 1 1/2 by 2 1/2 inches
5 medium onions, sliced finely
Salt
4 garlic cloves, minced
2 celery stalks, minced
Leaves from 4 thyme sprigs
1 teaspoon dried oregano
3 bay leaves
2 carrots, peeled, halved lengthways, and then halved across
3 (14.5 ounces) cans diced tomatoes
1 1/4 cups lamb, beef stock or water
1 bottle dry white wine
Freshly ground black pepper
1 pound ditalini or other small tubular pasta
2/3 pound feta cheese
2 to 3 tablespoons finely chopped parsley, oregano or basil leaves

Greek Pasta Salad with Feta and Chicken
Ingredients
12 ounces ditalini or other pasta
1/2 cup reduced-sodium chicken broth
1 tablespoon olive oil
1 tablespoon red wine vinegar
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and ground black pepper
2 cups cooked cubed chicken (about 1 pound)
1 green bell pepper, seeded and diced
1/4 cup chopped fresh mint leaves
1/2 cup crumbled feta cheese

Directions

Cook pasta according to package directions.
In a small bowl, whisk together broth, oil, vinegar, Dijon mustard, thyme, salt and pepper to taste. Add diced chicken, green pepper, and mint.
Drain pasta and add to bowl with dressing and chicken. Toss to combine. Cover with plastic and refrigerate until ready to serve. Top with feta cheese just before serving

Greek Lamb Stew

Ingredients
4 tablespoons olive oil, plus more if needed
5 1/2 pounds boned shoulder of lamb, trimmed of excess fat and cut into cubes about 1 1/2 by 2 1/2 inches
5 medium onions, sliced finely
Salt
4 garlic cloves, minced
2 celery stalks, minced
Leaves from 4 thyme sprigs
1 teaspoon dried oregano
3 bay leaves
2 carrots, peeled, halved lengthways, and then halved across
3 (14.5 ounces) cans diced tomatoes
1 1/4 cups lamb, beef stock or water
1 bottle dry white wine
Freshly ground black pepper
1 pound ditalini or other small tubular pasta
2/3 pound feta cheese
2 to 3 tablespoons finely chopped parsley, oregano or basil leaves

Directions
Preheat the oven to 325 degrees F.
Into the largest saucepan or casserole you have that will go into the oven, pour 3 tablespoons of the oil. Brown the meat in batches over high heat and remove with a slotted spoon to a plate nearby. You may need more oil as you do this. The onions will certainly need it, so pour the remaining oil or add more, add the onions, sprinkling a little salt over them and cook then until soft and translucent. Add the garlic, celery, thyme, and oregano. After a couple of minutes or so, when the smell of garlic wafts up, remove half the mixture. Add the meat to the mixture in the pan, cover with the remaining half, add the bay leaves, carrots, tomatoes, stock and wine. I use a big but flattish casserole and this amount of liquid covers the meat, but if you find you need more liquid, add water- you want a lot of liquid, because you will, eventually, be cooking some pasta in it. Bring to a boil, remove scum, and let bubble for about 3 minutes. Then cover, transfer to the oven, and bake for about 2 to 2 1/2 hours, or cook on a very low heat. The meat should be tender and yielding. Remove the carrots (and eat, cook’s treat) and bay leaves, too, if you want, and season, to taste, with the salt and pepper.
Of course you can proceed to the final stage now, but I am presuming you’re not going to. In which case, let the stew cool and keep it in the refrigerator until you want it. Skim the fat off the top, and do remember to take it out of the refrigerator a good 1 to 2 hours before you cook it again. You can reheat this in the oven, but because the pasta will be put in on the stove, I tend to heat it there. Make sure the stew is piping hot. Meanwhile, bring a large pot of water to a boil. When it boils, add the salt and then pasta. Cook this until it’s nearly but not quite cooked; it should have a couple of minutes still to go.
Then drain the pasta and add it quickly to the bubbling juices in the casserole, making sure first that there are enough bubbling juices. You don’t want the meat to be drowned, but you want enough for the pasta to be covered. The pasta will absorb some of the liquid as it finishes cooking, of course.
In a couple of minutes, the pasta should be cooked. Crumble some feta and put in a bowl with the chopped parsley, oregano, or basil. Stir to combine and then leave the spoon with it, so that people can sprinkle the herb-spiked cheese over the stew as they wish. Ladle the stew into shallow soup bowls.

7-Layer Greek Meze Dip

Directions
You’ll need a 2-quart bowl or small trifle dish for these dips. Scoop them out with a big spoon; each dip serves about 8.
Feta
Crumble 3 ounces (about 3/4 cup).
Tomatoes
Toss 3 chopped plum tomatoes with 1/4 cup each chopped mint and parsley, 2 tablespoons finely chopped red onion and 1 tablespoon each olive oil and lemon juice.
Bulgur
Bring 1/3 cup water to a boil; add 1/3 cup bulgur, season with salt and simmer over low heat, covered, until tender,10 minutes. Add 1 teaspoon olive oil and fluff with a fork; let cool.
Tzatziki
Combine 1/2 cup each plain Greek yogurt and diced cucumber, 1 tablespoon each lemon juice and olive oil, and salt and pepper to taste.
Grilled Vegetables
Slice 1 small eggplant and 1/2 medium zucchini lengthwise 1/2 inch thick; toss with olive oil and salt. Cook on a grill pan over medium-high heat, turning, until tender, about 8 minutes. Let cool; coarsely chop.
Kalamata Olives
Pit and coarsely chop 1/3 cup.
Hummus
Add 3/4 cup hummus, preferably roasted red pepper flavor

Indian

Spicy Eastern recipes such as masala chicken.

Home-style chicken curry

Ingredients

  • 1 large onion
  • 6 garlic clove, roughly chopped
  • 50g ginger, roughly chopped
  • 4 tbsp vegetable oil
  • 2 tsp cumin seed
  • 1 tsp fennel seed
  • 5cm cinnamon stick
  • 1 tsp chilli flakes
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp caster sugar
  • 400g can chopped tomatoes
  • 8 chicken thigh, skinned, boneless (about 800g)
  • 250ml hot chicken stock
  • 2 tbsp chopped coriander

Method

  1. Roughly chop the onion, transfer to a small food processor, and add 3 tablespoons of water – process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
  2. Put the chopped garlic and ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
  3. Heat the oil in a wok or sturdy pan set over a medium heat. Combine the cumin and fennel seeds with the cinnamon and chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
  4. Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden – this should take about 7-8 mins. Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.
  5. Stir in the garam masala, turmeric, and sugar and continue cooking for 20 secs before tipping in the tomatoes. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
  6. Cut the chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over the hot chicken stock. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it. Sprinkle with chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

Chicken Masala Curry

INGREDIENTS

SERVINGS
4-6
YIELD
2 pints of sauce
UNITS
US
2 tablespoons vegetable oil (Ghee) or 2 tablespoons clarified butter (Ghee)
4 large onions, chopped
4 garlic cloves, smashed and chopped
1 piece fresh gingerroot, about 2 inches long, peeled and chopped
3 tablespoons curry powder
1 tablespoon fresh ground cumin
1 tablespoon fresh ground coriander
1⁄2 cup water
4 tablespoons tomato paste, about one whole small can
6 -8 chicken breasts (fresh or frozen) or 6 -8 chicken thighs (fresh or frozen)
1⁄4 cup cilantro, chopped (optional)
1⁄2 cup plain yogurt (optional) or 1⁄2 cup coconut milk (optional)
2 -5 dried chilies (optional)

DIRECTIONS

  1. Heat the vegetable oil in a dutch oven or other large pot.
  2. Cook the onions over medium heat until softened.
  3. Add garlic and ginger, continue to cook until fragrant and softened.
  4. Remove from heat, add Curry powder, cumin, and coriander.
  5. Pour 1/2 cup water into a blender. Add cooked vegetables and blend on high until very, very smooth. Add additional water if necessary.
  6. Pour sauce back into pot and stir in tomato paste and Chilis, if using.
  7. Cover and cook for at least 30 minutes, but no more than an hour. -Note- Sauce will bubble and gloop violently all over your range if you do not cover.
  8. Add chicken pieces, cook until tender and 160 – 170 degrees F.
  9. Remove from heat, stir in cilantro and yogurt and serve over rice.

Italian

Popular Italian-style dishes with pasta and cacciatore

Chicken Cacciatore with Spaghetti

 

.Ingredients
1 (5 to 6-pound) stewing hen, cut into 8 pieces
1/2 cup all-purpose flour
1 tablespoon Essence or Creole Seasoning, recipe follows
3 tablespoons olive oil
1 cup diced pancetta
1 cup thinly sliced yellow onions
1 3/4 teaspoons salt
1/2 teaspoon red pepper flakes
2 tablespoons minced garlic
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh rosemary leaves
1 bay leaf
8 ounces sliced and stemmed button mushrooms
1 cup dry white wine
1 (28-ounce) can whole peeled tomatoes, crushed, with juices
2 cups chicken stock or canned low-sodium chicken broth
1 pound spaghetti
1/2 cup grated Parmigiano-Reggiano, optional
4 tablespoons chopped fresh parsley leaves, for garnish

Directions
Season the chicken lightly with 1 1/2 teaspoons of the Essence and 1 teaspoon of the salt.
In a shallow bowl, season the flour with the remaining 1 1/2 teaspoons Essence.
In a large Dutch oven or pot, heat the oil over medium-high heat. Add the pancetta and cook until browned, stirring frequently, 4 to 5 minutes. Using a slotted spoon, transfer the pancetta to a paper-lined plate to drain and set aside. Working 1 at a time, dredge the chicken in the seasoned flour, shaking to remove any excess. (Reserve the remaining flour.) Add the chicken to the hot oil in the pan in batches, being careful not to crowd the pan, and cook until browned, 4 to 5 minutes per side. Remove to a plate and set aside.
To the fat remaining in the pan, add the onions, salt, and red pepper and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the mushrooms, oregano, rosemary, and bay leaf, and cook, stirring, until the mushrooms are soft and have given up their liquid, 4 to 5 minutes. Add 2 tablespoons of the reserved seasoned flour, stir to combine, and cook for 1 to 2 minutes, until fragrant. Add the white wine, increase the heat, and cook, stirring, for 1 minute. Add the tomatoes and their juices and the chicken stock and return to a boil. Carefully add the browned chicken back to the pan, reduce the heat, cover, and simmer until the chicken is tender and cooked through, about 3 hours, stirring occasionally.
Remove the chicken pieces to a large serving bowl and cover to keep warm. Continue to cook the sauce, uncovered, until the sauce thickens slightly, about 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally to prevent from sticking, until al dente, 7 to 8 minutes.
To serve, mound the pasta in a large pasta bowl and toss with some of the sauce. Arrange the chicken pieces around the pasta and top with any remaining sauce. Sprinkle with the reserved pancetta, 1/4 cup of the cheese, if using, and garnish with the parsley. Serve immediately, passing the additional 1/4 cup cheese tableside.
Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup

10 Easy Pizzas

How to make a pizza:
Step 1: Place a pizza stone or an inverted baking sheet on the lowest oven rack and preheat to 500 degrees.
Step 2: Stretch 1 pound dough on a floured pizza peel, large wooden cutting board or parchment paper.
Step 3: Top as desired, then slide the pizza (with the parchment paper, if using) onto the stone or baking sheet. Bake until golden, about 15 minutes.
Pizza Dough
Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt. Make a well and add 1 1/3 cups warm water, 1 tablespoon sugar and 1 packet yeast. When foamy, mix in 3 tablespoons olive oil; knead until smooth, 5 minutes. Brush with olive oil, cover in a bowl and let rise until doubled, about 1 hour 30 minutes. Divide into two 1-pound balls. Use 1 pound per recipe unless noted.

1. Margherita Stretch dough into two thin 9-inch rounds. Top each with 1/2 cup crushed San Marzano tomatoes, dried oregano, salt, pepper and olive oil; bake until golden. Sprinkle with1/2 pound diced mozzarella, torn basil and salt. Bake until the cheese melts, then drizzle with olive oil.

2. Tomato Pie Make Margherita Pizzas (No. 1) without mozzarella or basil. Use extra oregano.

3. Quattro Stagioni Make Margherita Pizzas (No. 1); before adding cheese, top with olives, artichoke hearts, ham and sauteed mushrooms in 4 sections.

4. Puttanesca Make Margherita Pizzas (No. 1); chop 1 garlic clove, 6 anchovies, 1 tablespoon capers,1/4 cup olives and some parsley and scatter over the tomatoes before baking.

5. Roasted Pepper Make Margherita Pizzas (No. 1); add roasted pepper strips and red pepper flakes with the cheese.

6. New York-Style Press dough into an oiled 15-inch pizza pan. Drizzle with olive oil, then top with 1/2 cup tomato sauce and 2 cups shredded mozzarella. Bake, then garnish with pecorino, dried oregano and olive oil.

7. Pepperoni-Mushroom Make New York-Style Pizza (No. 6); top with sauteed mushrooms and sliced pepperoni before baking.

8. Sausage-Broccoli Rabe Make New York-Style Pizza (No. 6) with only 1 1/2 cups mozzarella. Add 2 crumbled raw sausages. Bake until just crisp, then top with 4 ounces bocconcini, sauteed broccoli rabe and jarred cherry peppers. Bake until the cheese melts.

9. Stuffed Crust Make New York-Style Pizza (No. 6), but before topping, place 8 string-cheese sticks along the edge and fold the dough over. Brush the stuffed crust with olive oil and sprinkle with dried oregano.

10. Meatball Press dough into an oiled 15-inch pizza pan. Top with olive oil, 1/2 cup tomato sauce and 6 ounces sliced fresh mozzarella. Bake until just crisp, then top with sliced cooked meatballs, pecorino, basil and olive oil and bake until browned.

Linguine with Tuna Puttanesca

Ingredients
Kosher salt
12 ounces linguine
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
2 tablespoons capers, drained
1/2 cup roughly chopped kalamata olives
1 28 -ounce can San Marzano plum tomatoes
4 basil leaves, torn, plus more for garnish
1 5 -ounce can albacore tuna, packed in olive oil
Freshly ground pepper
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.
Drain the pasta, reserving 1/2 cup cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with pepper and garnish with more basil.

Sgroppino (Italian Cocktail)

Ingredients
1 cup chilled Prosecco (Italian sparkling white wine)
2 tablespoons chilled vodka
1/3 cup frozen lemon sorbet
1/4 teaspoon chopped fresh mint leaves

Directions
Watch how to make this recipe.
Pour the Prosecco and vodka into 2 Champagne flutes, diving equally. Spoon a scoop of sorbet into each flute. Sprinkle with mint and serve immediately

Italian Ice

Ingredients
3 cups raspberry syrup (recommended: Torani)
3/4 cup lemon juice
1 lemon, zested
1/4 cup finely chopped fresh mint leaves
5 pounds crushed ice (about 6 ice trays)

Directions
Watch how to make this recipe.
Combine the syrup, lemon juice, lemon zest, and mint in a small pitcher. Place in the refrigerator to chill.
Shave the ice by placing 2 to 3 cups crushed ice at a time in a food processor and running the machine until the ice is finely shaved. Store shaved ice in a large re-sealable plastic bag in the freezer for up to 1 day.
Place 1 1/2 cups of crushed ice in a serving dish. Pour 3 to 4 tablespoons of the syrup mixture over the ice. Serve immediately.

Japanese

The distinct dishes of Japan are healthy light and fresh- try out sushi, sashimi, noodles and miso.

Ginger-Miso Soup with Noodles

Ingredients
8 ounces udon (Japanese wheat noodles), or linguine
6 cups water
1/4 cup tamari soy sauce
1/2 cup roughly sliced gingerroot (keep skin on)
1/4 pound firm tofu, cut into 1/2inch cubes
2 scallions, very thinly sliced
1/4 cup white (sweet) miso (see Note)
1 tablespoon Asian ental sesame oil

Directions
Bring 3 quarts of water to a boil and cook the udon about 6 minutes, or until tender but not mushy. If the starch from the noodles looks like it is about to boil over, lower the heat slightly. Drain the udon in a colander, rinse under cold running water, drain again, and set aside.
In the same, pot bring the 6 cups water, the tamari, and ginger to a boil. Lower the heat and simmer the broth simmer 10 minutes. Remove ginger with slotted spoon. Stir in the tofu and half of the scallions and cook 1 minute, or just to heat through. Place the miso in a bowl, then remove about 1/2 cup of the broth and stir it into the miso to dilute it and prevent lumping. Pour the mixture into the broth. Remove the pot from the heat so the miso doesn’t boil. Stir in the sesame oil. Place the udon in large soup bowls and ladle some of the very hot soup over it. Garnish with the remaining scallions.
Note White miso is a sweet, mellowtasting variety that is actually yellowish tan in color. Miso can be purchased in natural foods stores.

Miso Ramen Recipe

Servings: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Miso and dashi are both gluten free (though please double check the label of whatever you purchase). Instant dashi does contain MSG, so if you’re concerned about that, make the dashi from scratch or leave it out entirely and add in an additional teaspoon or so of soy sauce.

For the broth, use pork-based or vegetable broth. Chicken and beef are too strong in flavor for this soup.

Ingredients:

4 eggs
10 oz (285 g) dried ramen noodles
1/2 cup (200 g) fresh or canned bamboo shoots, sliced
1/2 cup (170 g) fresh or canned corn kernels, drained
1/3 cup (80 g) defrosted frozen or fresh spinach
8 cups (2 liters) store-bought or homemade pork or vegetable broth
2 teaspoons instant dashi granules
1 tablespoon soy sauce, or to taste
4 tablespoons fresh miso paste
1 cup (100 g) fresh bean sprouts
1 stalk green onion (scallions), finely chopped
4 teaspoons chili oil (optional)

Directions:

Place the whole, un-cracked eggs in a medium pot and fill with water to cover eggs by 1 inch (2.5 cm). Turn the heat to high and when boiling, turn the heat off and let the eggs sit in the hot water for 10 minutes. Promptly use a slotted spoon to remove the eggs and peel the egg under cold running water. Slice each egg in half.Return the same pot of water to a boil. Add the ramen noodles and cook according to package instructions (most ramen noodles only take 3 minutes to cook.) Drain and rinse with cold water to stop the cooking.Divide the noodles, hardboiled eggs, bamboo shoots, corn and spinach among 4 large serving bowls.In a large pot, add the stock, instant dashi and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso. Taste the soup and add an additional 1 to 2 tablespoons of miso if you’d like. Ladle soup into each bowl. Top each bowl with fresh bean sprouts, green onions and a drizzle of chili oil, if desired.

 

Salmon Sashimi Bowl with Avocado
  • 1 cup (180 milliliters) uncooked rice
  • 2 tablespoons Japanese rice vinegar (or Chinese white vinegar)
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
For the bowl
    • 200 grams (7 ounces) fresh raw salmon, sliced
    • 1/2 avocado, sliced
    • 5 pieces dried nori, cut into strips
    • 2 tablespoons sushi soy sauce (or light soy sauce) or to taste
    • (optional) pinch of wasabi
    • (optional) pinch of toasted sesame for garnish
Instructions
To make sushi rice
  1. Add rice and water into a rice cooker and cook according to instructions.
  2. Combine rice vinegar, sugar, and salt in a small bowl. Heat in microwave for 1 minute. Stir well until the sugar and salt are dissolved.
  3. When rice is cooked, transfer to and spread over a large plate. Swirl in the vinegar mixture slowly and use a spatula to mix well.
    Salmon Sashimi Bowl with Avocado Cooking Process | omnivorescookbook.com Salmon Sashimi Bowl with Avocado Cooking Process | omnivorescookbook.com
  4. Let rice sit until cool, 15 to 20 minutes.
To assemble the bowl
  1. Add rice into a small bowl, top with salmon, avocado and dried nori. Serve with sushi soy sauce and wasabi.
    Salmon Sashimi Bowl with Avocado Cooking Process | omnivorescookbook.com Salmon Sashimi Bowl with Avocado Cooking Process | omnivorescookbook.com
To eat
  1. Add 2 tablespoons soy sauce and 1/8 teaspoon wasabi to a small dish, mix until wasabi is dissolved and blended into the soy sauce.
  2. Drizzle the sauce into the bowl according to taste and enjoy!

Sushi Rice

Ingredients
2 cups sushi or short grain rice
2 cups water, plus extra for rinsing rice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt

Directions
Watch how to make this recipe.
Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

Mediterranean

Warm flavours to conjure up holiday memories.

Mediterranean Turkey Meatballs with Herbed Yogurt Sauce

Makes 20 (2-inch) meatballs

For the meatballs:
1 cup cooked lentils (black or green work well)
1/2 pound ground turkey
2 large eggs, lightly beaten
2/3 cup bread crumbs
1/2 cup low-fat ricotta
1/4 cup crumbled feta cheese
2 tablespoons red onion, minced
2 tablespoons chopped black olives
1 tablespoon capers
1 clove garlic, minced
2 tablespoons fresh Italian parsley, finely chopped, plus more for garnish
1/2 teaspoon dried oregano
1/4 teaspoon dried dill
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

For the herbed yogurt sauce:
1 cup Greek yogurt
1 clove garlic, minced
1/2 teaspoon fresh or dried chives
1 teaspoon fresh or dried dill, chopped
1 teaspoon lemon zest
Salt and pepper, to taste

In a food processor, quickly grind up the lentils until they become mush. Put them in a medium-sized mixing bowl. Add all of the remaining meatball ingredients to the bowl and mix well. I use my hands here, but if you’re more comfortable, use a good, sturdy mixing spoon. Let the mixture sit for 15 minutes.

Preheat the oven to 375°F. Line a baking sheet with parchment paper or spray generously with non-stick spray. Form 2-inch balls and place on the baking sheet. The meatballs keep their shape nicely and don’t spread much, so don’t worry about giving them too much space.

Bake on the middle rack for 20 to 22 minutes, until the meatballs are golden-brown. Remove from the oven and cool slightly.

While the meatballs are baking, make the yogurt dipping sauce by simply whisking all of the ingredients together in a small bowl. Add salt and pepper to taste. Chill until ready to serve. Keep both meatballs and yogurt sauce covered and refrigerated; meatballs will keep for 3 to 4 days, yogurt dip will keep for 7 to 10 days.

Mediterranean Chicken Stew with Cinnamon Couscous

serves 4 for chicken stew

2 tablespoons olive oil 1 medium onion, chopped

1 clove garlic, minced

2 teaspoons dried oregano

1 (28-ounce) can crushed tomatoes, in puree

1 (15-ounce) can chickpeas, rinsed and drained

1 cup low sodium chicken broth

2 bay leaves Pepper, to taste

1 rotisserie chicken, cut into bite sized pieces, skin removed

1/2 cup pitted kalamata olives, coarsely chopped

1 tablespoon freshly squeezed lemon juice for cinnamon couscous

2 cups low sodium chicken broth

1 tablespoon olive oil

1/2 teaspoon salt

1 (10-ounce) box plain, quick-cooking couscous

1/3 cup raisins

2 teaspoons ground cinnamon

2 tablespoons orange juice

Heat olive oil in a heavy bottomed pot or dutch oven over medium heat. Add onion and cook until softened, about 5-8 minutes. Add garlic and oregano, cook for one minute while stirring. Pour in crushed tomatoes, chickpeas, chicken broth, bay leaves, and pepper. Bring to a boil and cook 5 minutes. Add chicken, lower heat and simmer, uncovered, for 10 minutes. For couscous, heat chicken broth, oil, and salt until boiling. Add couscous and raisins, stir, remove from heat and cover. Let rest until all liquid has been absorbed, about 5 minutes. Fluff couscous with a fork, add cinnamon and orange juice. Use fork to mix until combined. Set aside. Remove stew from heat. Add olives and lemon juice. Serve hot over couscous. Notes: • Remove chicken meat from bones while the chicken is still warm and you won’t need a knife — the meat comes off easily using just your fingers. • Add other dried fruits to the couscous like chopped dried apricot, currents, and finish with sliced toasted almonds.

Mediterranean Chickpea and Feta Wraps

Makes 4 wraps

1 (15-ounce) can garbanzo beans, drained and rinsed
1/2 cup plain Greek yogurt
1/4 cup crumbled feta cheese
2 tablespoons finely chopped fresh dill
1 clove garlic, finely chopped
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon fine salt
Freshly ground black pepper
4 (9- to 10-inch) regular or whole-wheat tortillas
1 cup loosely packed baby spinach leaves
1/2 medium English cucumber, cut into 1/4-inch-wide sticks
1 cup roasted red peppers, thinly sliced

Place the beans in a medium bowl and smash with the back of a fork or potato masher until most of them are broken up. Add the yogurt, feta, dill, garlic, lemon juice, salt, and pepper and mix to combine.

Divide the mixture across the center of the tortillas. Spread into a 2-inch-wide band across the center of each tortilla. Top the mixture with the spinach, cucumber sticks, and peppers. Tightly wrap each one like a burrito . Cut in half if desired and serve.

How To Wrap a Burrito

What You Need

Ingredients
Large flour tortillas
Filling, such as scrambled eggs, potatoes, sautéed vegetables, or meat
Toppings, such as cilantro and chopped avocado

Equipment
Large skillet
Your hands!

Instructions

  1. Start with a big tortilla: The bigger the tortilla, the easier making a tight wrap will be.
  2. Warm the tortilla: A warm tortilla makes for a nicer-tasting burrito, but it also makes the tortilla more pliable and easier to wrap. Warm the tortilla for about 10 seconds on each side in a hot skillet. Don’t let it get crispy.
  3. Spread a small amount of filling slightly off-center. One of the biggest keys here is to not overfill the burrito. Put in enough filling to fill perhaps a quarter of the tortilla at most. Place it horizontally in front of you, slightly below the center of the tortilla.
  4. Add any additional sauce or toppings. Again, don’t overfill.
  5. Fold the sides in so they nearly touch (but not quite).

  6. With the sides folded in, use your thumbs to bring up the bottom of the tortilla.This is almost like wrapping a present; tuck in the ends while bringing up the bottom flap.
  7. Bring up the bottom of the tortilla and pull it tightly.

  8. Roll the bottom of the tortilla tightly. From here on out you’ll be rolling up the tortilla as tightly as you can, squeezing the roll back towards you as you go.
  9. Roll…

  10. Keep rolling…

  11. Press and crease the end of the tortilla as you finish rolling it up. Try to curve the rest of the tortilla around the wrap so it stays in place.
  12. Ta-da! A burrito so well-wrapped you can eat it all the way to the end. Cut it in half if you want (it should stay together just fine).

 

Mexican

Typical Mexican food from quesadillas to salsa and beans.

Chicken, Chili, and Cheese Quesadillas

Ingredients
Quesadillas:
6 ounces Cheddar, Monterey Jack or Colby cheese, thinly sliced
1 tablespoon chopped pickled jalapenos
1 cup shredded cooked chicken (about 3 ounces)
12 corn tortillas, preferably white
4 tablespoons (1/2 stick) unsalted butter
Topping and Salsa:
1 pound vine-ripened tomatoes (about 2 tomatoes)
1/4 small red onion
2 to 3 tablespoons chopped cilantro
Hot sauce such as chipotle or Mexican green chili sauce to taste (1/2 teaspoon)
Kosher salt
1 Hass avocado, halved, seeded, and sliced

Directions
Lay 6 tortillas on the work surface, and divide the cheese, jalapenos, and chicken among the tortillas. (Its best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small skillet. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, 4 to 5 minutes in all. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns.
While the quesadillas cook make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato and stir in the cilantro, hot sauce and salt, to taste.
Cut quesadillas into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.

Smoked Cheddar Cheese Tamales

Ingredients
40 dried corn husks (about 5 ounces)
4 cups masa harina (corn flour)
1/4 teaspoon baking soda
2 teaspoons sea salt
4 cups low-sodium chicken broth, warmed
1 cup lard or vegetable shortening, melted
6 poblano chile peppers
4 tablespoons unsalted butter
1 tablespoon vegetable oil
1 cup chopped white onion
1 cup chopped scallions
1/2 cup diced tomatoes
1 tablespoon apple cider vinegar
Kosher salt and freshly ground pepper
1 pound smoked cheddar cheese, coarsely grated (about 4 cups)
1/2 pound Vermont white cheddar cheese, coarsely grated (about 2 cups)
1 cup sour cream
1 tablespoon grated lime zest

Directions
Put the corn husks in a roasting pan of warm water; soak until softened, about 30 minutes.
Meanwhile, prepare the dough: Whisk the masa harina, baking soda and sea salt in a large bowl. Stir in the chicken broth and lard with a wooden spoon to make a thick dough. (If it seems dry, add a splash of broth.) Let the dough rest 30 minutes.
Meanwhile, preheat the broiler. Put the poblanos on a foil-lined broiler pan; broil, turning, until charred, about 7 minutes. Transfer to a bowl, cover with plastic wrap and set aside 10 minutes. Peel off the skins, then stem, seed and dice the peppers.
Heat the butter and vegetable oil in a skillet over medium heat. Add the onion and scallions and cook until soft, about 5 minutes. Add the poblanos, tomatoes and vinegar, season with kosher salt and pepper, and cook 5 more minutes. Remove from the heat and let cool completely. Fold in both cheeses.
Remove the corn husks from the water and gently squeeze dry. Tear 4 husks into thin strips to use as ties. Spread a heaping tablespoonful of dough onto the wide end of each remaining husk, leaving a 1/2-inch border on the top and both sides and 3 inches on the tapered end. Spread 1 tablespoon of the cheese mixture over the dough, then roll up the tamale into a cigar shape. Fold up the tapered end and tie closed with a strip of husk.
Put the tamales upright in a steamer basket set over a few inches of boiling water; steam until the filling is firm, 30 to 40 minutes. Remove the tamales and let rest 10 minutes.
Mix the sour cream and lime zest in a small bowl and season with kosher salt. Unwrap the tamales and serve with the lime sour cream.

BUSH’S® BLACK BEAN AND CHEESE QUESADILLAS

RECIPE DETAILS

  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Total Time: 21 minutes
  • Servings: 4

INGREDIENTS

  • 2 cans (15 oz) BUSH’S® Black Beans, drained
  • 1 1/2 cup salsa, mild or spicy
  • 1 tsp ground cumin
  • 2 cups shredded Colby-Monterey Jack cheese mix
  • 8 (8-inch) flour tortillas
  • 1/3 cup sour cream

DIRECTIONS

  1. Empty one can of beans into a bowl and mash gently with a potato masher or the back of a fork. Mix in remaining can of whole beans, 1 cup of salsa and cumin.
  2. Spread mixture evenly on 4 tortillas; top each with cheese. Cover with remaining tortillas.
  3. Heat a 10-inch skillet over medium heat. Cook quesadillas 2-3 minutes per side.
  4. Cut into wedges and serve with remaining salsa and sour cream on the side for dipping.

 

Moroccan

Exotic North African dishes that are big on flavour, aroma and spice.

Moroccan Chicken Tajine

Ingredients
6 cloves garlic, peeled and finely chopped
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon sweet paprika
1 tablespoon kosher or sea salt
1/2 teaspoon freshly ground black pepper
1 large Spanish onion, grated (about 1 cup)
2 tablespoons canola, grapeseed or olive oil (not a heavy olive oil)
1 to 2 preserved lemons, depending on size
8 chicken thighs, with bone and skin
Stems from the parsley and cilantro, tied with twine
1/4 teaspoon powdered saffron or 1/4 teaspoon powdered turmeric and 4 strands saffron
1 cup pitted green Moroccan or Greek olives
1/2 bunch Italian parsley, about 1/4 cup chopped
1/2 bunch cilantro, about 1/4 cup chopped
Directions
Watch how to make this recipe.
In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil.
Rinse the preserved lemons, and remove the pulp. RESERVE the lemon peel for later use.
Add the lemon pulp to the mixing bowl. Add the chicken. Mix everything together and place in a large plastic bag to marinate overnight in the refrigerator. (Twenty-four hours really gives the chicken the best flavor.)
In a large Dutch oven or casserole, place the chicken and marinade; add the stems of the parsley and cilantro, the rest of the grated onion, the powdered saffron and 1 1/2 cups water. Bring to a boil over high heat, turn down to a simmer and cook, partially covered, for 30 minutes.
Remove the cover, stir the chicken and continue to simmer for another 15 minutes or until the chicken is tender.
Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and begin to reduce.
Slice the preserved lemon peel into thin slices and add to the sauce along with the olives, parsley and cilantro. Reduce until the sauce is just a little thick. This shouldn’t take more than 5 minutes at most.
Uncover the chicken and remove the skin from the chicken. (It doesn’t look pretty and who needs the extra fat.) Pour sauce over chicken and serve.

MOROCCAN ROASTED CHICKEN

INGREDIENTS

    • Cooking spray
    • 2 tablespoons honey
    • 1/4 cup olive oil
    • 2 teaspoons ground cumin
    • 2 teaspoons ground turmeric
    • 1/2 teaspoon ground cinnamon
    • 4 garlic cloves, chopped
    • 1 (3 1/2-pound) chicken, cut into 8 pieces
    • 2 medium red onions, quartered
    • 1 pound small red-skin potatoes, scrubbed and halved
    • 1 cup dried apricots
    • 1/2 cup golden raisins
    • 1/2 cup coarsely chopped pistachios
    • 2 tablespoons chopped fresh cilantro

PREPARATION

    1. 1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil; spray the foil with cooking spray.
    2. 2. Mix together the honey, olive oil, cumin, turmeric, cinnamon, and garlic in a small bowl. Place the chicken, onions, and potatoes in a large bowl. Toss with three-quarters of the honey mixture and arrange in a single layer on the prepared pan. Toss the apricots and raisins with the remaining honey mixture and set aside.
    3. 3. Bake the chicken, onions, and potatoes for 35 minutes. Add the apricots and raisins and bake until the chicken is cooked through, 15 to 20 minutes more. Garnish with the pistachios and cilantro.

Moroccan Lamb Tagine

Ingredients

4 pounds fat-trimmed boned lamb shoulder or other cut suitable for stewing, rinsed and cut into 1 1/2-inch chunks
2 onions (8 oz. each), peeled and thinly sliced
4 cloves garlic, peeled and minced
1 tablespoon each paprika and ground cumin
1 teaspoon each ground turmeric, ground cinnamon, and minced fresh ginger
1/2 teaspoon cayenne
1/8 teaspoon ground cardamom
2 1/2 cups fat-skimmed chicken broth
1 can (14 1/2 oz.) diced tomatoes
2 tablespoons tomato paste
Salt and fresh-ground pepper
Fluffy couscous
1/3 cup pitted kalamata olives
1/3 cup chopped fresh cilantro
Preserved lemons (garnish)
Harissa (garnish)

Preparation

1. Brown lamb. Discard all but 2 tablespoons fat from the pan.

2. Add onions and garlic to pan; stir often over medium heat until onions begin to get limp, 3 to 5 minutes. Add paprika, cumin, turmeric, cinnamon, ginger, cayenne, and cardamom; stir until very fragrant, about 30 seconds. Add broth, tomatoes (including juices), and tomato paste. Bring to a boil over high heat. Reduce heat, cover, and simmer, stirring occasionally, until lamb is tender when pierced, about 1 hour. Skim off and discard any fat. Add salt and pepper to taste.

3. On dinner plates or a large rimmed platter, mound couscous and form a well in the center. With a slotted spoon, transfer lamb and vegetables to well. Measure pan juices; if less than 3 cups, add water to make that amount, return to pan, and bring to a boil over high heat. Add salt to taste. Pour juices into a bowl and pass to add to taste. Scatter olives and cilantro over lamb; garnish as desired (see notes).

No-mess browning

1. Place meat in a heavy-bottomed 5- to 6-quart pan. Add 1/2 cup water; cover and bring to a boil over high heat. Reduce heat and simmer briskly over medium heat until meat is gray on the outside and has rendered juices and fat, 15 to 20 minutes.

2. Uncover pan, increase heat to high, and stir often until most of the liquid has evaporated, 15 to 20 minutes. Reduce heat to medium-high and stir often until meat juices have caramelized and darkened and meat has browned in the rendered fat, about 5 minutes longer. If drippings and the brown film on pan begin to scorch, reduce heat to medium.

Mojito cake pops

1

dash of Peppermint, chopped
200

grams of Sugar
125

grams of Butter
2

Egg
125

milligrams of Low fat yogurt
1

Limes, zest and juice
50

milliliters of Rum
250

grams of Oat flour
1

tablespoon of Baking powder
300

grams of Cream, whipped
200

grams of Dark chocolate, melted
1

tablespoon of Pistachio nuts, Chopped
1.
2.
3.
  1. Start with the cake base: whisk the eggs with the butter and the sugar. Add the yogurt, the mint, the lime and the rum and mix it all, than add the flour and the baking powder. Bake in hot oven
  2. Cake balls: remove the cake from the oven and let it cool down than crumble it with the help of a fork. Add the whipped cream and mix it all into a paste, mold in small balls and let it rest in the fridge for a couple of hours (at least 2)
  3. Cake pops: Melt the chocolate in a double-.boiler, dip the cake balls (cold) in the hot chocolate, decorate with the pistachios and leave it to cool down.

 

Spanish

Delightful Spanish cuisine from tortilla to paella.

Spanish Pisto with a fried egg

Ingredients

  • olive oil
  • 1 large red onion
  • 1 large brown onion, finely chopped
  • 4 large garlic cloves, crushed
  • 2 small red chillies, seeded & finely sliced
  • 1 heaped tbsp smoked (or plain) paprika
  • 1 medium-large eggplant, cut into 2 cm cubes
  • 2 zucchini, cut into 2 cm cubes
  • 2 each red & green capsicums, cored, seeded & cut into 2 cm cubes
  • ½-1 cup vegetable stock
  • 1 punnet cherry tomatoes, halved
  • sea salt & freshly ground pepper
  • 3 large bay leaves
  • 2 heaped tbsp chopped fresh Italian (flat leaf) parsley
  • 6 large eggs

Method

  • Heat ½ cup oil in a large heavy-bottomed pot and gently sauté the onions, garlic and chillies until tender, regularly stirring.
  • Add the paprika and stir until toasted.
  • Then add the eggplant, zucchini and capsicums. Stir well and cook for 5 mins until well coated, adding a little more oil if too dry.
  • Add ½ cup stock with the tomatoes, quite a bit of seasonings and the bay leaves. Mix well, turn down the heat and gently cook for about 20 mins until the vegies are tender, stirring now and again and adding more stock as needed.
  • Remove the pot from the heat, take out the bay leaves and stir through the parsley.
  • At the same time, fry the eggs in another pan with a thin layer of hot oil.
  • To serve, mound the stew in individual flat soup bowls and top with a fried egg.

 

Valencian Paella Recipe – Paella Valenciana

INGREDIENTS
  • 1 1/4 cup dried white beans
  • 2 medium tomatoes, diced
  • 1 medium onion, chopped
  • 8 chicken drumsticks or a whole chicken
  • 1 rabbit – skinned and cleaned
  • 24 snails, cleaned
  • 2 1/4 lbs green beans
  • 2 artichokes, each cut into 4 pieces*
  • 2 cloves garlic, finely chopped
  • 4-6 cups chicken broth
  • A pinch of saffron threads
  • medium grain or “Pearl” rice
  • If artichokes are not in season or you cannot buy them fresh, use a 16-ounce can of artichokes, drained.
  • Dry beans must be soaked in water for 8 hours. Alternatively, substitute quality canned beans. Rinse and drain thoroughly
  • You’ll need a 17-inch (44cm) paella pan to prepare this recipe. Because the pan is large, to provide even heat over the large surface, use a round kettle barbecue or gas paella burner.
  • Frozen or canned snails can be purchased specialty grocery stores.
  • Eight Hours Before Cooking: Soak the white beans overnight and drain the liquid before cooking.

    Prepare Ingredients: If you are preparing the ingredients ahead of time, do the following preparation, and refrigerate the ingredients until you are ready to start cooking:

    1. Cut the whole chicken into serving-size pieces or use 8 chicken drumsticks. If you use a whole chicken, use a meat cleaver to cut the chicken into pieces small enough to easily mix while sautéing. Do the same for the rabbit.
    2. Snails should be thawed, clean and ready to cook.
    3. Finely chop the garlic. Cut each tomato into 8 pieces. Rinse the green beans and snap them in half. Cut off any blemishes.
    4. If you are using fresh artichokes, trim tops of leaves and cut off bottom stem. Cut artichokes in quarters, length-wise. If you are using canned artichokes, open and drain the artichokes. Set all vegetables aside.

    Begin Cooking: Now that you have cleaned and chopped the ingredients, it’s time to light the barbecue.

  • Watch the 5 foods that hurt your liver and cause weight gain.

    When the coals on the barbecue are covered in white ash, cooking can begin. If using a gas paella burner, light the burner. Assemble all the ingredients on a table near the barbecue or burner, so that you can stay in the area and monitor the cooking.

    1. Place the pan on the grate and add enougholive oil to coat the bottom and allow the pan to heat.
    2. When hot, sauté the onion, garlic and tomatoes in the olive oil. Add olive oil as needed to prevent sticking.
    3. Once the onions are translucent, add the chicken, snails and rabbit. Cook, stirring constantly – about 15 minutes.
    4. Add the white beans and stir.
    5. Add the rice in the form of a cross. Stir for 2-3 minutes to thoroughly coat the rice with oil and mix.
    6. Crush saffron threads with fingers and add saffron to the sauce pan of broth and stir. Slowly pour broth into pan until contents are covered.
    7. Add the rest of the vegetables. Spread ingredients evenly over pan. Allow to simmer, cooking rice and beans. Add more broth if necessary.
  • Let Paella “Rest”. When rice is cooked, remove from heat and cover with aluminum foil, allowing paella to “rest” for 5 to 10 minutes before serving.

Traditional Sangria

Ingredients
2 bottles chilled dry red wine, like Rioja
1 cup brandy
1 cup orange juice
1/4 cup superfine granulated sugar
2 oranges, cut into thin rounds
2 Meyer lemons, cut into thin rounds
3 Key limes, cut into thin rounds
2 apples, cored and cut into 1/2-inch chunks
2 cups cold club soda

Directions
In a large pot or bowl, combine the wine, brandy, orange juice, and sugar and stir until the sugar dissolves. Add the orange, lemon, and lime slices, the apples and refrigerate until well chilled, about 1 hour. Remove from the refrigerator and add the soda. Serve in glasses over ice.

Spanish Rice

Ingredients
2 tablespoons butter
1 1/2 cups long-grain white rice
1 onion, chopped
1 green pepper, chopped
One 28-ounce can diced tomatoes
One 4-ounce jar diced pimiento
Pinch salt
Pinch cayenne
Several dashes hot sauce

Directions
Watch how to make this recipe.
Melt the butter in a medium, heavy-bottomed saucepan over medium-low heat. Add the rice, onion and green pepper, and saute until the rice is slightly browned and the vegetables are softened, 8 to 10 minutes. Stir in the tomatoes, pimiento, salt, cayenne and hot sauce. Bring to a boil, cover and reduce the heat to low. Simmer for 20 minutes, then fluff with a fork. If the rice is tender but too soupy, cook uncovered for another 5 minutes. If the rice is dry but not yet tender, add 1/2 cup water, cover and continue cooking for another 5 minutes, or until the rice is done.

Chicken and Chorizo Spanish Enchiladas

Ingredients
EVOO for drizzling, plus 2 tablespoons
12 ounces Spanish chorizo, removed from casings and diced
4 cloves garlic, chopped
2 fresh chiles, such as jalapeno or Fresno, seeded and chopped
1 bay leaf
1 large Spanish onion, chopped
Salt and freshly ground black pepper
1 1/2 cups chicken stock
1 1/2 teaspoons paprika, half a palmful
One 32-ounce can fire roasted tomatoes
One 8-ounce can tomato sauce or 1 cup passata or tomato puree
A pinch ground cinnamon
1/2 cup chopped large Spanish olives with pimientos
About 2 cups poached chicken, pulled or chopped into bite-size pieces
2 cups shredded manchego cheese
1 cup shredded pepper Jack cheese
1/2 cup fresh flat-leaf parsley leaves, finely chopped
Eight 8-inch flour tortillas, charred in dry pan or over flame on gas burners
Directions

Heat a drizzle of EVOO in a large skillet over medium-high heat. Brown the chorizo, remove with a slotted spoon and drain on paper towels. Cool. Drain the grease from the pan, but reserve the drippings at the bottom.
To the pan, add 2 tablespoons EVOO, 2 turns of the pan. Add the garlic, chiles, bay leaf, onions and salt and pepper, cook to soften, 6 to 7 minutes. Add the chicken stock, paprika, tomatoes, tomato sauce and cinnamon. Simmer to thicken the sauce, about 15 minutes.
Pour about one-third to one-half of the sauce into a large casserole dish.
Combine the cooled down chorizo with the chicken, half the manchego and pepper Jack cheese, parsley and olives. Wrap the filling inside the charred tortillas and arrange in a casserole dish, cover with the remaining sauce and cheese. Cool and chill for a make-ahead meal.
To serve, preheat the oven to 400 degrees F. Bake the enchiladas from room temperature until hot through and brown and bubbly, 35 to 45 minutes.

 

 

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