Roman-style Chicken

March 6, 2012 By jbcoobtg (Edit)

Ingredients
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Directions
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

SERVES 6;

“Kimchee”

January 22, 2012 By jbcoobtg (Edit)

Ingredients
1 head Napa cabbage, finely shredded
4 green onions, thinly sliced
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 (1-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, chopped
1/4 cup red chili flakes, plus more to taste
1 tablespoon sugar
1/4 cup vegetable oil
Salt and freshly ground pepper
Directions
Place cabbage and green onions in a large bowl. In a blender, combine vinegar, soy sauce, ginger, garlic, chili flakes, and sugar, blending until smooth. With the motor running, slowly add the oil. Season with salt and pepper, to taste. Pour the dressing over the cabbage and gently toss. Cover and refrigerate for 2 to 3 days before serving to let the cabbage wilt and the flavors meld.

White-Bean Chili

White-Bean Chili

March 14, 2012 By jbcoobtg (Edit)

Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
3/4 cup diced onion
1 pound skinless, boneless chicken breasts, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon ground white pepper
Pinch of red pepper flakes
Kosher salt and freshly ground pepper
1 pound collard greens, stemmed and roughly chopped (about 5 cups)
1 1/2 cups chopped green chiles (fresh or canned)
1 quart low-sodium chicken broth
2 15-ounce cans navy beans, drained and rinsed
1/2 bunch fresh cilantro, chopped
Light sour cream, chopped tomatoes and/or lime wedges, for garnish (optional)
Directions
In a saucepan, heat the olive oil over medium heat. Add the garlic and onion; cook for 2 to 3 minutes, until slightly softened. Add the chicken, cumin, oregano, white pepper and red pepper flakes. Season with salt and 1 to 2 teaspoons freshly ground black pepper. Cook, stirring, until the chicken is slightly browned, 3 to 4 minutes.

Add the collard greens and cook, stirring occasionally, until they are slightly wilted, about 5 minutes.

Add the chiles and chicken broth and bring to a boil, stirring occasionally. Reduce the heat to medium-low; cook, stirring occasionally, for approximately 20 minutes, until slightly thickened. Stir in the beans and cook for another 10 minutes. Stir in the cilantro.

Transfer the chili to bowls and garnish with light sour cream, chopped tomatoes and/or lime wedges, if desired.

Oxtail Soup Caribbean Style

February 5, 2012 By jbcoobtg (Edit)

To serve “boneless” oxtail soup, just remove the oxtails from the finished soup with a slotted spoon, remove the morsels of meat, and return them to the pot.

INGREDIENTS
SERVES 6

2 pounds oxtails
1 medium onion, diced
2 carrots, diced
2 leeks, sliced
1 celery rib, diced
3 garlic cloves, minced
8 ounces mushrooms, sliced
1 large russet potato, peeled and diced
8 cups beef broth
2 bay leaves
1 tea-spoon red chilly powder (1/2 tea-spoon if wanted not too hot)
¼ cup red wine
¼ cup minced fresh parsley
Salt and pepper to taste
Place oxtails in a single layer in a roasting pan; roast in 400°F oven 40 minutes, turning occasionally.

Remove from oven; place on a platter. Drain fat from roasting pan; set aside. Pour 1 cup of water in pan; stir to deglaze.

In a heavy soup pot, combine 2 tablespoons of fat from roasted oxtails, onion, carrots, leeks, celery, garlic, and mushrooms. Sauté 5 minutes over high heat.

Add potato, broth, and water from roasting pan; bring to a boil.

Add bay leaves and wine; reduce heat to medium. Add oxtails; simmer 2 hours.

Add parsley, salt, and pepper; remove from heat. Let stand a few minutes before serving.

Oxtail Tales

Oxtail dishes first appeared on peasant tables, in an attempt to use all parts of a slaughtered animal. Today, oxtail soups and stews are found on gourmet menus as well as in homey kitchens. Most oxtails are actually harvested from beef cattle of both sexes. These boney, muscled cuts of meat are extremely gelatinous and make a rich broth. Long, slow cooking is needed to tenderize the meat. Oxtails are a favorite Caribbean treat and oxtail broth is a U.K. staple.

Filed Under: Free Recipes 2

Oxtail Soup Recipe

February 5, 2012 By jbcoobtg (Edit)

Oxtails are beef, and they make the most delicious soup. Here it is made with onions, carrots, celery, thyme, and wine. It does take a long simmering time, but requires little work. The result is well worth it.

Prep Time: 15 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 3 hours, 45 minutes

Ingredients:

2 pounds oxtail, cut in 1 to 1-1/2-inch chunks and trimmed of excess fat
1/2 cup unsifted flour plus 2 tablespoons
2 Tablespoons beef drippings or cooking oil
2 medium-size yellow onions, peeled and minced
2 quarts water, or 6 cups water and 1 pint beef broth or bouillon
2 Tablespoons tomato paste
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1/2 teaspoon thyme
3 cloves
2 sprigs parsley
2 medium-size carrots, peeled and diced
1 stalk celery, diced
1/3 cup dry sherry or port wine (optional)
Preparation:

Dredge oxtails in 1/2 cup flour, then brown in drippings in a large, heavy kettle over high heat; drain on paper toweling.

Turn heat to moderate and stir-fry onions 8 to 10 minutes until golden; sprinkle in remaining flour, mix well, and brown lightly.

Slowly add water, stir in tomato paste, salt, and pepper, also bay leaf tied in cheesecloth with thyme, cloves, and parsley. Return oxtail to kettle, cover, and simmer 3 hours until meat is fork tender; cool and skim off fat; remove cheesecloth bag.

Separate meat from bones, cut in bite-size pieces, and return to kettle along with carrots and celery. Cover and simmer 10 to 15 minutes until carrots are tender. If you like, mix in sherry or port wine.

Serve as is or strain kettle liquid, serve as a first course, and follow with oxtail and vegetables.

Yield: 6 servings

Pork Chops With Apples and Garlic Smashed Potatoes

March 13, 2012 By jbcoobtg (Edit)

Ingredients
1 pound small fingerling potatoes
2 cloves garlic
Kosher salt
4 1/2-inch-thick boneless pork loin chops (5 ounces each)
2 teaspoons chopped fresh sage
Freshly ground pepper
1 tablespoon extra-virgin olive oil
1 large red onion, cut into 1/2-inch wedges
2 Granny Smith apples, cut into 1/2-inch pieces
3/4 cup apple cider
1/4 cup buttermilk
Directions
Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.

Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.

Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.

Cooking Salmon

Great Home Cookin’Recipes Mango Salmon

January 23, 2012 By jbcoobtg (Edit)

Ingredients
1 cup mango nectar
1 mango, diced or diced
1/2 cup all-purpose flour
1/2 cup cornmeal or oakmeal
2 teaspoons splenda for sweet flavor
1 teaspoon sea-salt
2lbs center-cut salmon fillets with skin
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon butter

Directions
In a small saucepan over high heat, bring mango nectar and mango to a boil. As mango begins to break down, press down on it with a fork or potato masher, to mash it. Continue cooking until mango cooks down to form a chunky puree, about 15 minutes. Remove half to serve as a sauce. Set the other half aside for dredging.

On a large plate, mix together flour, cornmeal or oakmeal, splenda and sea-salt.

Preheat a large skillet.

Season salmon with salt and freshly ground black pepper. Brush glaze over top of salmon, then dredge in cornmeal mixture. Add oil and butter to skillet. Over high heat, sear salmon cornmeal mixture face down until golden, about 6 to 8 minutes for medium rare, flipping halfway through to crisp skin.

Filed Under: Uncategorized

Herb Crusted Salmon – Recipe courtesy Claire Robinson

January 23, 2012 By jbcoobtg (Edit)

Ingredients
2 tablespoons finely chopped fresh tarragon leaves
1 cup fresh bread crumbs
Kosher salt and freshly cracked black pepper
1 tablespoon roughly chopped fresh dill
3 to 4 tablespoons butter, melted, plus 1 tablespoon
2 to 4 lbs center-cut salmon fillets and divided into 4pcs

Directions
Preheat the oven to 400 degrees F.

Blend the tarragon with bread crumbs, salt and pepper, to taste, in a food processor, pulsing in the dill last. Remove and stir in just enough melted butter to create the consistency of wet sand.

Pat the salmon dry and season on all sides with salt and pepper, to taste. Heat 1 tablespoon of butter in a large saute pan and sear the salmon, flesh side down, over medium- high heat, about 2 minutes. Do not crowd pan. Flip and top each fillet with the herb/crumb mixture. Put the pan in the oven and bake until the fish flakes with a fork. About 8 to 12 minutes. Transfer the fish to a platter and serve immediately.

Rachael ray great meal posted by Ricky Lee on Jan 01, 2012 at Slideshare.net

January 1, 2012 By jbcoobtg (Edit)

Rachael ray great meal

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Sandra lee’s cooking recipes posted by Ricky Lee on Dec 31, 2011 at Slideshare.net

January 1, 2012 By jbcoobtg (Edit)

Sandra lee's cooking recipes

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Learn to make chocolate chips cookies posted by Ricky Lee on Dec 31, 2011 at Slideshare.net

January 1, 2012 By jbcoobtg (Edit)

Learn to make chocolate chips cookies

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n your kitchen posted by Ricky Lee at Slideshare.net

January 2, 2012 By jbcoobtg (Edit)

In your kitchen

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Find them in your kitchen

Miracle Blade III 91M3RBXST2 Perfection Series 11-Piece Cutlery Set

January 14, 2012 By jbcoobtg (Edit)

Miracle Blade III 91M3RBXST2 Perfection Series 11-Piece Cutlery Set

Filed Under: MISC & Other Kitchen Tools

Sunbeam 3911 4-Slice Wide Slot Toaster, Black

January 14, 2012 By jbcoobtg (Edit)

Sunbeam 3911 4-Slice Wide Slot Toaster, Black

Filed Under: MISC & Other Kitchen Tools

Ronco KN3005BLGEN Rocker 20-Piece Knife and Wooden Block Set

January 14, 2012 By jbcoobtg (Edit)

Ronco KN3005BLGEN Rocker 20-Piece Knife and Wooden Block Set 

Filed Under: MISC & Other Kitchen Tools

Proctor Silex K2070Y 1 Liter Electric Kettle by Proctor Silex

January 8, 2012 By jbcoobtg (Edit)

Proctor Silex K2070Y 1 Liter Electric Kettle by Proctor Silex

Filed Under: Home & Kitchen 2

Black & Decker 3 Cups Uncooked Yields 6 Cups Cooked, Rice Cooker by Black & Decker

January 8, 2012 By jbcoobtg (Edit)

Black & Decker 3 Cups Uncooked Yields 6 Cups Cooked, Rice Cooker

Filed Under: Home & Kitchen 2

Gluten free without weight gain ! by Ricky Lee on Jan 14, 2012

January 14, 2012 By jbcoobtg (Edit)

Gluten free without weight gain !

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Your bbq secrets by Ricky Lee on Jan 15, 2012

January 15, 2012 By jbcoobtg (Edit)

Your bbq secrets

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Desserts That You Always Like by Ricky Lee on Jan 16, 2012

January 17, 2012 By jbcoobtg (Edit)

Desserts That You Always Like

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Herbs And Spices by Ricky Lee on Jan 17, 2012

January 17, 2012 By jbcoobtg (Edit)

Herbs And Spices

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Duck a l’Orange (A French Cuisine)

January 17, 2012 By jbcoobtg (Edit)

French cuisine made its debut in America thanks in part to this famous duck a l'orange recipe for seared duck breast glazed with sweet orange sauce. This sophisticated dish is a wonderful addition to party menus and romantic dinners. The easy sauce can be prepared ahead of time and the duck seared right before serving.

Ingredients:

¼ cup granulated sugar
2 tablespoons water
2 tablespoons Sherry vinegar
1 ½ cups orange juice
2 tablespoons shallots, minced
1 1/2 cups chicken stock
4 oranges, sections cut from membranes
2 duck breast halves, seasoned with salt and pepper
¼ cup unsalted butter
2 tablespoons orange zest
Preparation:

Boil the sugar and water for several minutes, until the syrup caramelizes and turns a golden brown color. Add the vinegar, juice, shallots, and chicken stock and simmer until the sauce is reduced to a little less than a cup. Add butter and 1 tablespoon of orange zest. Stir in orange sections.

In a skillet, sear the duck breasts over high heat. Cook the duck for about 9-11 minutes on each side. Pour the prepared sauce over the duck breasts and garnish with the remaining orange zest.

This duck a l’orange recipe makes 2 servings.

Crab Quiche (France Recipe)

January 17, 2012 By jbcoobtg (Edit)

This savory crab quiche makes an excellent light dinner served beside a pile of mixed greens drizzled with vinaigrette. Pair your dinner with ice-cold white wine like a dry Chenin Blanc. Round it out with Peches Melba for dessert (see next recipe same page below) and you’ll have a summery South of France meal year round.

Cook’s note: Make this dish more diet-friendly by substituting 1 cup of light half and half for 1 cup of heavy cream. If you prefer a less intense cheese flavor, ½ cup shredded Monterey Jack cheese can fill in for the Swiss cheese.

Ingredients:

Pastry:
1 ¼ cups all-purpose flour
6 tablespoons cold, unsalted butter, cut into ½-inch cubes
2 tablespoons vegetable shortening
¼ teaspoon salt
3 to 4 tablespoons ice-cold water
Filling:
½ lb premium lump crabmeat
4 large eggs
2 cups heavy or whipping cream
2 tablespoons minced fresh chives
1 tablespoon minced fresh dill
2 tablespoons minced fresh parsley
½ teaspoon salt, to taste
¼ teaspoon pepper, to taste
Dash (1/16 teaspoon) freshly grated nutmeg
½ cup Gruyere cheese, coarsely shredded
½ cup Swiss cheese, coarsely shredded

Preparation:

Pastry:

Chill your hands with cold, running water from the tap and dry thoroughly. In a medium bowl, rub together flour butter, shortening, and salt until it resembles cornmeal with a few larger lumps throughout. Using a fork, toss the flour mixture with the ice water until it just sticks together to form a ball. (Alternately, you can use a food processor on pulse-mode for this step.)

Divide dough into 2 portions, gently roll into a ball and flatten into a 6-inch disk with your palm. Wrap in plastic wrap and chill for 2 hours.

Roll out both portions of dough to form one 12-inch circle. Fit the dough into a deep-dish 9-inch pie plate and trim the excess dough, leaving ½-inch overhang for fluting, and fold under to thicken crust edges. After fluting edges, gently prick surface with a fork, loosely line with a parchment paper circle cut to fit over entire surface of pastry, and then chill for 45 minutes. Preheat oven to 375 degrees.

Fill lined pastry half full with dried beans, rice, or pie weights and bake until pastry is light golden brown, about 15-20 minutes. Remove from oven and allow to cool on a baking sheet while making quiche filling.

Filling:

Whisk together eggs, cream, and seasonings, and then stir in crabmeat and cheese. Carefully pour into prepared pastry shell and bake for 50-60 minutes. The quiche is done when a small knife inserted near the center comes out wet, but clean and it is puffed and golden brown. (If the pastry edges brown too quickly near the end of baking, tent them loosely with foil or pie shields.)

Makes 8 servings.

Filed Under: Uncategorized

Peches Melba (Dessert Recipes)

January 17, 2012 By jbcoobtg (Edit)

This recipe for Peches Melba uses an often neglected and little known cooking technique called white poaching to keep the peaches firm. When white poaching, the ingredients are brought to barely a simmer and then the whole pan is removed from the heat. The hot mixture stays in the pan for a time, gently cooking in its own heat as it cools. The result is perfectly cooked, and never mushy.

Ingredients:

6 ripe peaches, peeled and pitted
1 ¼ cups granulated sugar
2 cups water
¾ teaspoon vanilla extract
Sauce:
1 12-oz. package frozen unsweetened red raspberries, thawed in bowl
1/3 cup granulated sugar
¼ cup water
1 ½ teaspoons lemon juice
¼ teaspoon lemon zest
Vanilla ice cream
Sundae cups or ice cream dishes chilled in the freezer
Preparation:

Using a deep, wide skillet, heat 1 ¼ cups sugar and 2 cups water to boiling. After sugar dissolves, add peaches in a single layer. Reduce heat to just under simmering and poach, covered, for 5 minutes. Using tongs or a slotted spoon, gently turn all the peaches over, cover, and continue poaching for 3 minutes. Remove skillet from heat and allow peaches to sit in hot syrup for an additional 4 minutes. Stir in vanilla extract. Chill peaches in syrup for at least one hour.

Sauce:

Push raspberries and juice from thawing, through a fine-mesh sieve, and then discard seeds and solids; set aside. Bring 1/3 cup sugar and ¼ cup water to a boil for 2 minutes and remove from heat, stir in lemon juice and zest. Stir simple syrup (sugar mixture) into seedless raspberry puree and chill for 30 minutes.

Layer peaches and raspberries over ice cream in frosted dishes and serve.

Makes 12 servings.