Market spices, I've never seen anything like that. Pretty. Escrow shared her recipe for Sticky Chicken and several of us want to try it. I can't believe I have the stuff to make it without a trip to the store. I am so kitchen lame. Here it is..*
Sticky Chicken is all about the sauce.1/2 cup balsamic vinegar1/2 cup soy sauce1/4 cup sugar1/4 cup packed brown sugar2 Tbl honey3 cloves garlic1 Tbl fresh ginger(I use my microplane to grate the garlic and ginger)1/8 tsp pepper
Combine all ingredients in a non-stick pan and reduce to around half. The longer you reduce the thicker and stickier it gets. Grill or roast your chicken then coat in the sauce and pour over your hot rice. I used 2lbs of wings tonight and that amount of sauce was just right for 2. This sauce is also excellent with pork! chow down!
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She said next time she's putting in some orange zest and half a can of OJ concentrate. Man, that sounds good. I'd also like to hear how Naseem makes Pakistani rice and chicken. I wonder if I can make that here? There were lots of foods on the "what's for dinner?" post that sounded really good. Anyone else want to share the how to's? Or is there anyone you'd like to ask a recipe from?
36 comments:
You guys see this? Hailey Glassman Steppin' Out
I would love to know how to make decent pork chops. Mine are always dry and tough.
I'm more of a casserole queen, I guess.
when the weather is so crappy like it has been, I love to make Chicken Divan over rice. It's so warm and yummy and fills you up when it's so cold outside.
holy balls! Just took a look at the Hailey Glassman link. Wow.
I'm so glad you put this up, DD. I want that spaghetti and cheese recipe from the other post.
Valle, Hailey Glassman makes me so sad. Don't know much about that girl but I'll bet you money there's some sort of childhood trauma involved. I saw that picture and just wanted to put a blanket over her and make her come home with me so I could rub her hair and tell her she's worth more than this.
Thanks DD for putting that recipe up as a post. Makes me feel like a cookbook author! lol
just wondering-if your chops are tough and dry you're overcooking them. Depending on the thickness it shouldn't take more than 7-10 minutes to cook one. Feel your meat! hahahaha Press on your chop with you finger when you think it's done. The firmer it feels the doner it it. To teach yourself this technique press the meat often as it cooks so can feel how it starts out squishy (rare) and progresses to firm (well done). IMO chops are best medium-well and steaks rare. DON'T cut into your meat while it's cooking. You let all the good juices out! And always let the meat rest a few minutes off the heat befor eating. This lets those juices redistribute thru the meat instead of on your plate.
Tonya-you give this girl too much credit. This is the same girl that tried out for Bad Girls Club. She's right where she wants to be.
I want the recipe for pizza casserole! It sounds like something I can get the little kids to eat.
I'm not a great cook, but, I make great pork chops. Mostly fried on med heat with tons of spices. Hey, have you ever tried steaming them in the microwave? I know it sounds, weird and they won't brown, but, they're really good that way. Micro steamer was the best gadget I ever bought.
Pizza casserole sounds really fun. Anyone tried that?
Good cooking advice, escrow. I have a feeling you know a lot.
Bayou Jane...Who found the baby in the king cake? Was it you?
Just wondering..I make pesto pork chops.
I have made pesto and used jarred when I was in a rush. I cover the pork chops in the pesto, put on platter, cover in saran wrap and put in fridge for at least two hours. The longer the better.
Then I have grilled them outside and I have cooked them inside.
I fry them on both sides until brown.
About five minutes on each side on medium heat.
THen I put the pan in the oven at 250 deg F for about ten minutes while I get everything else for dinner done.
The pesto makes the pork chops very moist.
i am sorry...I leave it in the oven at 150 deg F until everything else is done..not 250
Have you ever had spaghetti pizza?
When you have leftover spaghetti in the fridge.
I use Boboli dough for this. Pizza sauce, mozzarella cheese, spaghetti layer, sauce, and mozzarella cheese. I sprinkle on some Parmesan, seasonings and a splash of olive oil.
Cook in 400 deg F oven until cheese is bubbling.
when i still ate pork i would take roasted garlic cloves and then put them in a pan with some butter...then i'd add the pork chops, but the lid on, let'em simmer about 5-10 minutes, then flip them over for another 5....
then i'd add some canned peaches and keep the lid off for about 5 minutes...
the roasted garlic and peaches created a great tasting mix and the pork chops were TENDER!!!!
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i have also discovered that if you roast a whole chicken, squeeze 1/2 a lemon over it and then put the other lemon 1/2 inside the cavity....you will have the moistest roast chicken EVAR!
My salmon croquettes are very 'lacy' and light as clouds.
15 oz. can pink salmon, drained, save juice
1 egg
1/2 C flour
pepper to taste
1/2 C chopped green onion (I often use minced shallots or even regular onion)
1/2 tsp Worcestershire or to taste
1/4 C of salmon juice
1 heaping tsp. baking powder
deep fat for frying (sorry, not healthy)
Mix salmon and egg w/fork. Add 1/2C sifted flour and stir. Mixture will be thick. Add pepper, onions and Worcestershire. In the 1/4 C salmon juice put the baking powder and mix w/fork til it foams. Put this into salmon mixture and mix w/fork. Drop by small spoonsful into deep hot fat. Be sure to cook w/in 15 min. of mixing. Very light and lacy!
(it says serves 4-6 ppl., but I don't find that to be the case, more like 3-4 ppl.)
Escrow, I can't remember if you said you like Ina Garten's recipes. Her perfect roast chicken' is truly THE best I've EVER, EVER, EVER eaten...
Here's the recipe.
http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe/index.html
PS - DON'T fail to cover w/the foil and let rest for 20 min. It makes the richest juices I've ever had from chicken! If you don't like (or it's too pricey) fennel, I think carrots would be a good sub.
Ina Garten and her tent wardrobe and her "good vanilla" and her entourage of gay ass kissers makes me want to throw my tv down the hill and me with it! But Jeffrey's favorite roasted chicken is awesome. LOL I'm an Alton Brown kinda girl and have decided to get my Kitchenaid flamed like his.
@ Heidi - I would love your pesto recipe. I love really fresh pesto - there is a bistro about 20 miles from us that makes the BEST pesto, much better than mine, so maybe yours is like theirs. I would love to give it a shot.
@ Linda - those Salmon Croquettes sound great - well to someone that likes salmon anyway which I don't but what Scotsman doesn't? They live on salmon and lamb/mutton in Scotland. The kid loves it to. I am have printed it out and definitely going to give it a go when the kid comes back for spring break.
Escrow, my kitchen aid is the same he has sans the flames! I love me some Alton Brown!
Heidi, spaghetti pizza sounds good! I do spaghetti omelette with the leftover noodles....same as any omelette, but pour the egg batter on the noodles instead!
I don't like US grown pork that much. It's not tasty, it's too bland and it needs too many spices to add flavor, and has hardly any fat (the flavor is in the fat!). Doesn't even compare to the "chanchito" (piggy in spanish) I used to eat in Ecuador, only seasoned with salt and garlic if any season at all. So flavorful and moist! I specially liked the "chicharrones" made with the fat trimmings, fried down to delicious crunchy bits. MMMMM HHHHMMMM!!!
It's really hard to find a nice piece of shoulder/leg or butt/leg to roast in the oven. It seems all of them are turned into ham. Who eats ham! It seems that every dinner I get invited the ham sits untouched. A waste of a perfectly good pork cut. Pork sandwiches Ecuadorian style are the BEST!
Ecuadorian style pork sandwiches:
*Leftover pork roast seasoned with lots of garlic, cumin, salt, onion, or your choice.
*lettuce, shredded
*red onion, julienned
*tomato, sliced thin and quartered
*cilantro, chopped
*the juice of two limes (or to taste)
*salt
*pepper
*olive oil
*avocado slices
*the au jus from the roast
*pieces of roasted crunchy rind (if your roast came with it, optional)
*crunchy crust sub rolls
Easy peasy, make the salsa:
*marinate the onion in salt water for a few minutes (wrm water is best, softens the onion faster)
*drain the onion, add lime juice and let it marinate a couple more minutes, add more salt to taste, do not rinse
*add the tomato, cilantro and a splash of olive oil, salt-pepper to taste.
Salsa is ready, fix the sandwich:
*make a bed of lettuce on one of the slices of bread
*place some pork (as much as you want) on top of the lettuce
*place some of the crunchy rind if wanted
*place some avocado slices on top of the pork
*place some salsa on top of the avocado
*pour some of the roast au jus on top of it all (or reserve au jus for dipping)
*hot sauce if wanted
*close the sandwich and enjoy!
Ooo! Chicharonis (bad bad spelling)..nothing better then crunchy pig skin!
Pesto
Toast 2 tab of Pine (pignole) or walnuts for 5 minutes over medium heat in a clean plan.
Wash and rinse dirt off basil
In Blender.
Nuts
3 cups of basil (just leaves)
2 cloves of garlic (rough chop)
1/4 cup of parmesan cheese
salt and pepper to taste.
Start blending and with top open pour half cup of olive oil into pesto.
That is it. No cooking required. It will store in a jar in fridge for about a week.
I also use garlic whistles in the spring for the same recipe in place of the basil and the garlic. Very good and different kind of pesto.
A really, really good dessert is mixing peanut butter (smooth or chunky, your choice) with vanilla ice cream. If you put it in a chocolate crust and freeze it it is SO GOOD. I make a crust by crushing a bag's worth of Oreos and adding about 1/4 cup melted butter to it. I want it right now, I am hungry just thinking about it.
PORK FAT RULES!
Does anyone here save bacon grease? I use it for homemade refried beans.
Does anyone here use lard for their pie crust? (raises hand)
my dad used to make stuffed pork chops. he made stove top, butterfled the chops and stuffed them. then he cooked them in a frying pan in chicken broth. afterwards he made gravy from the carmelized stuff in the pan. pretty good.
@ Heidi~
Thanks for such a quick reply :) Sounds great and I am going to give it a go....fingers crossed.......!
Heidi...I've had more than enough King cake by now. Someone brings one to school everyday. The best one had a praline filling.
I really like these recipes. I get in a rut and can never think of anything to cook. Now I have some different things to try. I'm not very adventurous. My son is really a good cook, but he makes such a mess and the deal is I have to clean up.
I'm watching the weather and they are predicting a possibility of 2-4inches of snow. It will turn into ice and all hell will break loose.
Cajuns are not meant to drive in this kind of stuff. I know ya'll are probably saying this is no big deal, but you have to remember where we are! We just don't know how to cope with this shit! And I refuse to dress in layers. My backend is already wide enough!
Easiest French Dip Sandwiches
Chuck roast (I don't know poundage...but I buy one in the 10.00 range), trimmed.
(1) Can Campbell's French Onion Soup
(1) Can Campbell's Beef Broth
(1) bottle of Guinness beer (or something really dark...Yuengling Black and Tan is great too)
Provolone Cheese
French rolls
Pour soup and beer into crock pot. Add roast. Cook on low for 8 hours. Remove roast and shred...return to liquid. Slice hoagie rolls lengthwise and dip into juice. Place on brolier pan, adding provolone cheese to top side of roll and broil until cheese is bubbly and bottom of roll is crisp. Add shredded meat and....YUM. So good.
I serve these with red potato salad and pickles.
Does anyone here save bacon grease?
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It would be 'unsouthern' to not save bacon fat! I use it to add to veggies, fry squash and onions up, fry egg for sandwich...yep, bacon fat rules!
Hell yeah, bacon grease!
Chicken Spaghetti - I've been making this for years and just go by looks and taste but here is a rundown - If you are a white meat fan, boil the breasts and then cut in cubes or if you like dark meat, boil the legs and rip off the bone like a cavewoman/caveman. Boil spaghetti until the tenderness you like. If you like tender onions, add the onions to the spaghetti or chicken and let them cook. If you like crisp onions, add them at the end. In a big pot melt about 1/2 to 3/4 of a bar of Mexican Velvetta with a can of cream of chicken soup. Add a little garlic powder at a time until you get a taste that you like. Add the chicken and then add the spaghetti a little at a time so you won't get it too dry. I'm sorry that I don't have exact amounts but that is how I was taught to make it and I never bothered to get the amounts because it always turns out good.
I cook boneless pork chops in the oven in golden mushroom soup...I use a tenderizer on them, mix a can of soup with half can of water...cover with foil and let them go for about an hour and 15 minutes. So tender you don't need a fork! Ladel the soup over rice and there ya go!
I save chicken fat (the lard looking part that usually gets skimmed off and thrown away after cooking chicken), and use a little in my pie crust recipe. Just replace some of the shortening/margarine mix, not more than 25%....for the best tasting and looking pie crusts ever!
The bacon fat savers make me happy :)
oh Iambriezy..I am going to make the French dip today. I have to run and change clothes.
Going to the store to get ingredients!
I soo want a french dip!
Just Wondering. I don't have a good pork copy recipe, but if you like to grill, this pork tenderloin recipe is AMAZING!! During the winter, you obviously will NOT find fresh cherries, so I substituted Trader Joe's frozen pitted cherries (it absolutely did not chang the recipe - this sauce was delicious). If there isn't a
TJ's near you, I'm certain you can use any kind of frozen cherries. Anyway, I hope you, and the other readers enjoy this one:
http://www.epicurious.com/recipes/food/views/Grilled-Pork-Tenderloin-with-Fresh-Cherry-Chutney-232266
Cheers, Linda
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