Showing posts with label style. Show all posts
Showing posts with label style. Show all posts
Wednesday, April 16, 2014
SANDRA’S COMFORTING NEW ENGLAND STYLE TRI SEAFOOD CHOWDER
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A deep flavored, luxurious textured chowder with generous chunks of white king salmon, lobster tail chunks, and shrimp adorned with only a few simple ingredients so the seafood takes center stage... |
Servings: (6 to 8)
Prep: 10 Mins.
Cook/Stand: 40 Mins.
INGREDIENTS
4 ozs. thick, center-cut hickory smoked bacon, cut into 1” slices
2 tablespoons unsalted butter
1 white onion, chopped
2 ribs celery, cut into 1/4” thick slices
2 carrots, cut into 1/4” thick slices
1 teaspoon old bay seasoning
1 garlic clove, minced1 teaspoon old bay seasoning
1 dried bay leaf
2 tablespoons all-purpose flour
1.5 lbs. red potatoes, scrubbed (unpeeled) and sliced into 3/4” cubes
3 cups low-sodium chicken stock
1 cup quality white wine
¾ lb. cooked shrimp
¾ lb. cooked lobster tail chunks, thawed (from Costco)
2 cups heavy cream
Freshly ground sea salt
Ground gray pepper
Garnish
2 tablespoons fresh Italian parsley, chopped
--Warm, crusty French bread
METHOD
Fry bacon in dutch oven over medium-high heat until brown and crispy.
Remove cooked bacon to a paper towel lined plate using a slotted spoon,
and set aside.
Retain 2 tablespoons of drippings in pot and add the butter, onions, celery, carrots, old bay seasoning, and bay leaves; sauté until onions are translucent.
Add flour, and garlic, then sauté for 1 minute.
Add the potatoes, broth, and white wine to cover vegetables
(add water if more liquid is needed to do so).
Bring to a boil, scrape bits off of bottom of pot,
then cover and boil for 10 minutes.
Reduce the heat to low,
then gently fold in white king salmon chunks,
and cook over low heat for 5 minutes.
Gently fold in lobster tail chunks, shrimp,
and reserved bacon,
(being careful not to break up white king salmon chunks),
then cook on low for 3 minutes.
Remove pot from heat, add heavy cream and allow chowder to sit,
covered, for 5 minutes to ensure
that the fish continues to cook
(without overcooking the fish or other seafood).
Taste for seasonings; adding salt and pepper to your desired level.
Toss bay leaf.
Serve chowder in individual bowls, topped with fresh parsley,
along with warm, crusty French bread
for sopping up the delicious broth. ~ Enjoy!
Friday, April 11, 2014
New York Style Sunshine Cheesecake Crack isnt Necessarily Whack
This is my favorite recipe for New York style cheesecake, and includes a great technique for letting the citrus-kissed cake finish in the oven, so that no crack forms when cool. As youll hear and see in the video, this isnt always the case.Its ironic that the largest, deepest, most jagged cheesecake crack Ive ever experienced would occur on the one Im filming for a video recipe. Ive seen this method used to produce completely crack-free cheesecakes, but I was opening the oven to take photos, and ended up adding more time at the end to compensate, and apparently, from the look of the grand canyon-sized crack, it was a bit too long.
According to my sources deep inside the cheesecake underground, if for whatever reason, the internal temperature goes above 160 degrees F. the cake will crack when cooling. The good news is the taste and texture was absolutely perfect. The moral of the story? Dont be afraid to make cheesecake!Cheesecake purists believe "crack is whack," but truth be told, slightly overcooking this recipe is not a big problem, and the crevice causes no issues when you serve it (as youll see with some state-of-the-art Photoshop effects).Crack or no crack, this is a classic, dense, rich New York style cheesecake with just a hint of citrus, hence the "sunshine" in the title. I paired it with a lovely fresh strawberry sauce, which had a little dash of balsamic vinegar in it. I also filmed that, and will air it soon. With the holiday entertaining season rapidly approaching, keep this super easy cheesecake recipe in mind. Enjoy!
Recipe adapted from Chantals New York Cheesecake on Allrecipes.com
Crust Ingredients:
18 graham crackers
3 tablespoons melted butter
Filling Ingredients:
1/4 cup all-purpose flour
1 cup sour cream
1 tablespoon vanilla extract
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
2/3 cup milk
4 eggs
1 or 2 teaspoons freshly grated lemon zest
1 or 2 teaspoons freshly grated orange zest
View the complete recipe
Saturday, March 29, 2014
Paneer Manchurian Dry Restaurant Style
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| Paneer Manchurian Dry Restaurant Style |
Paneer cubes - 2 cups
Diced onion - 1 no
Minced onion - 1 no
Diced capsicum - 1 no
Minced ginger - 1" piece
Minced garlic - 3 cloves
Soy sauce - 1 tsp
Tomato sauce - 1 tsp
Red chilli paste - 1 tsp
Ajinomoto - 1/4 tsp
Cornflour - 4 tbsp
Maida / All purpose flour - 1 tsp
White pepper - 1/2 tsp
Salt to taste
Oil required
Chopped spring onions to garnish.
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| Paneer Manchurian |
1. In a bowl combine cornflour, maida, white pepper and 1/4 tsp salt, mix well. Add paneer cubes to this flour mixture and coat well. Deep fry the flour coated paneer pieces in hot oil until golden browned. Drain and set aside.
2. Heat 1 tsp oil in a pan, add diced onion and capsicum. Quickly stir fry on high heat until onion and capsicum retain its crunchiness and set aside.
3. In the same pan heat 2 tsp oil, add minced onion, garlic and ginger, quickly stir fry for a second.
4. Add soy sauce, red chilli paste, tomato sauce, ajinomoto, required salt and sprinkle tsp of water to the pan and stir well.
5. Add the deep fried paneer pieces to the pan and toss well to coat the sauce. Toss paneer manchurian until dry.
Garnish with chopped spring onion greens and serve.
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| Manchurian Dry |
Friday, March 28, 2014
Thai style minced beef
Thai style minced beef
Ingredients:
- Minced beef 300 grams
- Finley chopped onion 1 medium
- Finely chopped red chili 2
- Curry leaves few
- Dry red chili 4-5
- Boiled noodles ½ packet
- Water ¼ cup
- Finely chopped garlic 3-4 cloves
- Sugar 1 tsp
- Oyster sauce 1 tbsp
- Lemon grass 2 tbsp
- Soy sauce 2 tbsp
- Finely chopped coriander 2 tbsp
- Coconut milk 3 tbsp
- Oil 3 tbsp
- Salt as required
Method:
- Chop 1 medium sized onion, 2 fresh red chilies, and 3-4 garlic cloves.Heat 3 tbsp oil, add garlic, and onion in it. Add in 4-5 dry red chilies and chopped fresh red chili and cook for 2 minutes.Add 300 grams minced beef and sauté for 3-4 minutes.
- Add ¼ cup water, 1 tbsp oyster sauce, 2 tbsp soy sauce, 3 tbsp coconut milk and few curry leaves.Sauté for 2 minutes and add 1 tsp sugar. Cover the pan and let it cook for 6-8 minutes.
- Remove the lid high the flame and dry the water out, add 2 tbsp finely chopped coriander and turn off the stove.
- Boil 1 /2 packet of noodles, sieve and take it out in a serving plate.Serve with minced meat.
Friday, February 28, 2014
Punjabi style chicken potato curry
Yesterday I was browsing for chicken recipes and I found this yummy chicken recipe. This is really awesome and I made it with little variation that is I just added methi leaves to the curry. Methi leaves a good for health and aloo methi combination rocks. Punjab is one of the northern state in India. This curry style originated from that place so the name.
Ingredients
Chicken 1/2KG(i added chicken thighs and 2 drumsticks)
Methi leaves- 1/2cup washed and chopped
Aloo/potato 1 big chopped to medium size cubes-
Onions chopped-1cup
tomato chopped-1/2cup
coconut powder-2tbsp
curd/yogurt-2tbsp
Ginger minced-1tbsp
garlic minced-1tbsp
garam masala-1/4tbsp
coriander powder-1tbsp
cumin powder-1tbsp
cumin seeds-1tbsp
oil-4tbs
red chili powder-1tbsp
green chili-1( jalapeno) sliced
Salt to taste
turmeric powder pinch
cilantro for garnishing
Method:
Remove extra fat from chicken and cut it to medium size pieces. Remove skin from drum sticks and make deep cuts. Wash them and allow water to drain completely. Now take a wide mouth skillet and heat oil in it. Add cumin seeds and when they start splattering add onions and green chili. when the onion turn tender add ginger, garlic, salt and turmeric and saute till raw flavor goes off. Then add Potatoes and mix well. cook by closing the vessel for 2min and keep sauteing in between. Then add coriander powder, cumin powder, curd, coconut powder and 1/2cup water and mix well. Let this cook under medium flame for 2min by closing the vessel. Now add chicken mix well and add more water if required and cook till chicken is completely cooked under medium flame. It takes about 15min to completely cook the chicken. When the chicken is done add methi leaves,and garam masala. Mix well and cook it under medium flame. Check for taste add salt if required, and also you can add water if you want more gravy like if you wish. After the curry is cooked garnish with cilantro and serve it. Goes well with bagara/ plain rice/chapati.
Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit again.
Ingredients
Chicken 1/2KG(i added chicken thighs and 2 drumsticks)
Methi leaves- 1/2cup washed and chopped
Aloo/potato 1 big chopped to medium size cubes-
Onions chopped-1cup
tomato chopped-1/2cup
coconut powder-2tbsp
curd/yogurt-2tbsp
Ginger minced-1tbsp
garlic minced-1tbsp
garam masala-1/4tbsp
coriander powder-1tbsp
cumin powder-1tbsp
cumin seeds-1tbsp
oil-4tbs
red chili powder-1tbsp
green chili-1( jalapeno) sliced
Salt to taste
turmeric powder pinch
cilantro for garnishing
Method:
Remove extra fat from chicken and cut it to medium size pieces. Remove skin from drum sticks and make deep cuts. Wash them and allow water to drain completely. Now take a wide mouth skillet and heat oil in it. Add cumin seeds and when they start splattering add onions and green chili. when the onion turn tender add ginger, garlic, salt and turmeric and saute till raw flavor goes off. Then add Potatoes and mix well. cook by closing the vessel for 2min and keep sauteing in between. Then add coriander powder, cumin powder, curd, coconut powder and 1/2cup water and mix well. Let this cook under medium flame for 2min by closing the vessel. Now add chicken mix well and add more water if required and cook till chicken is completely cooked under medium flame. It takes about 15min to completely cook the chicken. When the chicken is done add methi leaves,and garam masala. Mix well and cook it under medium flame. Check for taste add salt if required, and also you can add water if you want more gravy like if you wish. After the curry is cooked garnish with cilantro and serve it. Goes well with bagara/ plain rice/chapati.
Thursday, February 13, 2014
Ávaxtagrautur Icelandic style compote of dried fruit
This is one of my fathers favourite dishes. He likes it best with heaps of sugar and cream.
It can be served hot or cold, as a meal in itself or as a dessert.
150 g. mixed dried fruit – the usual Icelandic combination is prunes, apples, apricots, pears and peaches. Or you can use one type of dried fruit.
100 g. sugar
900 ml. water
30 g. potato flour (or cornstarch) mixed with 100 ml. cold water
Cook the fruit in the water until soft. Press through a sieve or process in a blender if you desire a finer texture. Add sugar and thicken with potato flour mix. Serve hot or cold, with cream or half & half.
Read More..
It can be served hot or cold, as a meal in itself or as a dessert.
150 g. mixed dried fruit – the usual Icelandic combination is prunes, apples, apricots, pears and peaches. Or you can use one type of dried fruit.
100 g. sugar
900 ml. water
30 g. potato flour (or cornstarch) mixed with 100 ml. cold water
Cook the fruit in the water until soft. Press through a sieve or process in a blender if you desire a finer texture. Add sugar and thicken with potato flour mix. Serve hot or cold, with cream or half & half.
Wednesday, January 29, 2014
Penne Upma Pasta Indian Style
Each morning, I wonder what do I make for breakfast. Oats / Cereal gets too boring at times. It just so happened that I had some left over boiled Penne pasta and Upma being one of the staple breakfasts at home- i decided to put the two together.
Its just like regular upma, where rawa is substituted by pasta. This recipe would serve two people and taken under 15 minutes to get done.
Ingredients :
Over 1 cup boiled / leftover pasta (Penne/ Fucilli / Macaroni )
1 medium sized carrot-finely chopped
1 small onion finely chopped
2-3 springs-spring onions-finely chopped
10-12 French beans-finely chopped
Pinch of turmeric
8-10 Cashewnuts / Handful peanuts ( Optional)
For tempering: 1 tsp Udad dal, 1/2 tsp Mustard seeds (Rai), 1 tsp green chillies-finely chopped , 1/2 tsp ginger-finely chopped, Few curry leaves
1 tbsp Cilantro / coriander-finely chopped
1 tsp oil
Salt to taste
Directions:
1. Heat oil in non-stick pan. Add mustard seeds-once they pop, add udad dal,curry leaves, cashews, ginger, green chillies.
2.Once udad dal and cashews turn golden, add the vegetables, turmeric, salt. Sprinkle some water, and keep a lid on the pan so that the vegetables cook fast. This will take around 4-5 min.
3.Once the vegetables are cooked, add the boiled pasta, and toss around so that all the spices are evenly coated.
4. Take the pan off flame, garnish with coriander and serve piping hot.
A cup of filter coffee will give good company to this Penne Upma!
Read More..
Its just like regular upma, where rawa is substituted by pasta. This recipe would serve two people and taken under 15 minutes to get done.
Ingredients :
Over 1 cup boiled / leftover pasta (Penne/ Fucilli / Macaroni )
1 medium sized carrot-finely chopped
1 small onion finely chopped
2-3 springs-spring onions-finely chopped
10-12 French beans-finely chopped
Pinch of turmeric
8-10 Cashewnuts / Handful peanuts ( Optional)
For tempering: 1 tsp Udad dal, 1/2 tsp Mustard seeds (Rai), 1 tsp green chillies-finely chopped , 1/2 tsp ginger-finely chopped, Few curry leaves
1 tbsp Cilantro / coriander-finely chopped
1 tsp oil
Salt to taste
Directions:
1. Heat oil in non-stick pan. Add mustard seeds-once they pop, add udad dal,curry leaves, cashews, ginger, green chillies.
2.Once udad dal and cashews turn golden, add the vegetables, turmeric, salt. Sprinkle some water, and keep a lid on the pan so that the vegetables cook fast. This will take around 4-5 min.
3.Once the vegetables are cooked, add the boiled pasta, and toss around so that all the spices are evenly coated.
4. Take the pan off flame, garnish with coriander and serve piping hot.
A cup of filter coffee will give good company to this Penne Upma!
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