Saturday, August 20, 2011

Celery and chicken potstickers

  • cumin seeds, whole, 1 teaspoon
  • dill seeds, whole, 1 teaspoon
  • shrimp paste, 2 teaspoon
  • celery ribs, 6
  • garlic cloves, 8
  • chicken, dark meat (or pork), ground/mince, 500g/1lb
  • soy sauce, 2 teaspoons
  • fish sauce, 2 teaspoons
  • oyster sauce, 2 teaspoons
  • sesame oil, 1 tablespoon
  • egg white, 1

In a warm oven, dry roast the seeds on a piece of foil, taking care not to burn them, until fragrant, then remove and pound into powder; meanwhile, roast the shrimp paste similarly.

Process celery and garlic until finely chopped.

Mix with mince, spices, shrimp paste, sauces and oil until combined.

If necessary, beat an egg white to stiff peaks and fold into the mixture to help it hold shape.

Place mixture into wrappers and wrap accordingly; in half as triangles for potstickers, in rounded triangular hat-like wonton shapes, spring rolls, etc.

Fry or steam until cooked and enjoy.

Monday, August 8, 2011

Buffalo chicken recipe

  • sauce
  • 1 pint franks red hot sauce
  • 1 stick unsalted butter
  • 1 tablespoon garlic (minced)
  • 1 tablespoon old bay
  • 1 tablespoon cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 table spoon black pepper
  • salt to taste
  • 1 table spoon oregano
  • sandwhich
  • 2 large chicken breasts medium dice
  • bacon (at least 3 strips per sandwhich
  • 1 avacado
  • ranch or bluecheese dressing
  • shredded cheddar cheese
  • rolls
  • sauce:
1) melt butter
2) add hot sauce and seasonings whisk together done
1) season chicken with salt pepper and cumin
2) fry bacon in either a caste iron skillet or whatever pan you have
3) remove bacon leaving the grease
4) saute the chicken in the left over bacon grease
5) remove from pan and place in the bowl with the sauce
1)slice the avocado thinly
2)open what ever bun or bread you are using
3) arrange the chicken avocado and cheese onto the bread add your ranch or blue cheese dressing
4) add any other vegies you want like tomatoes, letuce, etc.. close sandwhich

Chili recipe

Get some quality bacon (some fat but not too much) about 100 grams.
Get some beef or buffalo if available, preferable something from the round and something more tender like, lets say something, from the chuck. (ca. 300g altogether)
Cut it.
I cannot emphasise this enough: DO NOT GRIND AND/ OR USE GROUND BEEF!
The Pieces should be about half of a square inch in size.
Cut up some (1-3 depending on size)
Violet onions.
Nashed fresh garlic (2-?)
Some fresh chili peppers (300-400 g) for the hard boiled, or if you want to keep your sense of taste add some red bell or banana peppers, also cut into pieces.
Start with some oil, salt gartlic and onion, add the peppers and the chili, then the bacon , then the "hard meat" then the tender meat" leave about 3-5 minutes between bacen "hard meat" and tender meat.
see to it that everything is cooked well, and by now everything should have let some water, meaning by now you should have something like a stew, if desired add some beef soup or simply some water, if a more reddish colour is desired, just add some ground red pepper powder, but this is simply for the looks.
Let cook for about 2-3 hours on a small flame, the longer the better. (and the hotter, so watch your chili pepper count!).
If done correctly the starch within the peppers, chilis and onions should have thickened the whole mess, if not , just add a little bit of cornstarch disolved in water.
After those 2-3 hours let the whole pot rest, make 2 small cups of espresso, one for yourself one for the chili
Reheat it. Mix the coffee into the mess and maybe add a little honey..
Serves 6.
Good sides are, sourcream with some parsley, bread, tacos or whatever you want.

Decaffeinated tea

If you brew your tea by the pot with steeping rather than gravity filter (yes, some people use gravity filtering like the automatic drip for coffee in order to brew tea), you can brew any tea to be decaffeinated by about 80%.
Warm your brewing pot with boiling water and in the meantime place the amount of tea you'd normally use for an entire pot plus 50% more of it to a tea saucer and set aside.
Toss the water from the pot then add the tea to it; top it off with fresh hot water at the proper temperature for your tea type (although most herbals such as peppermint, lavendar and red "tea" can be brewed at a rolling boil, actually tea does not like such a high temperature and the water should be below boiling to brew a tasty cup of proper tea so a good way to estimate this is to take your kettle to a whistling boil and remove it from the heat for 30 seconds before pouring for tea roughly at the proper temperature for brewing blacks; 45 seconds for oolongs and yerba, a minute for greens, and a minute 30 seconds for whites) then replace the water kettle back to the heat.
Stir the tea and water for 10-15 seconds, let steep another 10-15 seconds, stir again for another 10-15 seconds, then dump and strain out, catching the solids with a straining and being rid of the liquids.
Caffeine, being a volatile compoud, is heat sensitive, hence, the majority of the caffeine in tea or coffee is extracted within the first 30 seconds of exposure to hot water; this is the same sort of idea as the common knowledge that darker roasts of coffee, while stronger in flavour, paradoxically container less caffeine than lighter roasts.
Again, wait the proper time indicated above between removing the water from the heat and pouring over the tea, then top the pot as necessary and steep as normal.