Como atemperar chocolate , Bombones Sous Vide, Bombones Baja Temperatura

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chefvivant:White Choc Chip Cupcakes - Recipe:...

chefvivant:

White Choc Chip Cupcakes - Recipe: http://blog.chefvivant.com/index.php/2017/12/01/white-choc-chip-cupcakes/  #cupcake #desssert #chocolate @chefvivant

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Ramen con la receta de Ivan Orkin

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MOUSSE DE CHOCOLATE CON LECHE Y CARAMELO SALADO

¡Golosos del mundo, tengo el postre perfecto para vosotros! Pasad, pasad con papel y lápiz para anotar la receta que os va a hacer disfrutar tanto, tanto que vais a querer hacerla más de una vez. Los no tan golosos del mundo nos quedaremos muy contentos viendo cómo disfrutáis de un postre que une  chocolate y caramelo salado.

Los postres dulces no me entusiasman demasiado y no los hago con mucha frecuencia. Me empachan mucho. Prefiero postres ácidos como la tarta de limón o aquellos que llevan frutos rojos. Pero en casa hay golosos y de vez en cuando también hay que darles gusto. Yo sabía que con esta receta iba a acertar porque si hay chocolate, como sea, gusta. Y así fue.
Te lo recomiendo si tienes chocoadictos en casa.

Ingredientes para 6 personas:

100 gr de azúcar
3 huevos
200 gr de chocolate con leche
50 gr de mantequilla con sal
20 cl de nata
3 cucharaditas de cacao crudo

1. Vertemos la nata en un cazo y la llevamos a ebullición.

2. En otro cazo ponemos el azúcar y una cucharada de agua para que se haga el caramelo. Una vez tengamos el caramelo, y con cuidado, vertemos la nata. Mezclamos bien y dejamos que enfríe un poco antes de volver a llevar a fuego suave y  de añadir la mantequilla. Retiramos del fuego e incorporamos el chocolate. Dejamos que el chocolate se derrita y se mezcle bien con el caramelo.

3. Separamos las claras de las yemas. Batimos ligeramente las yemas y las agregamos al chocolate removiendo bien para que no se cuajen. El chocolate ya habrá perdido temperatura pero aún así es mejor remover bien para que no haya  grumos.

4. Ponemos  las claras en un bol, añadimos una pizca de sal, y las montamos  a punto de nieve. Vamos incorporando poco a poco las claras a la mezcla del chocolate y el caramelo salado con la ayuda de una espátula.

5. Finalmente vertemos la mousse en los vasos o copas en las que vayamos a presentarla. Este es un momento muy muy delicado. Hasta ahora puede que hayas resistido la tentación de probar la mousse pero ahora, bien, ahora vas a necesitar toda tu fuerza de voluntad para no comértela a cucharadas. El proceso de verterla en los vasos  no es muy limpio que digamos y los dedos se van peligrosamente a rebañar los restos de la mousse que resbalan por las paredes. Y luego está el tema de rechupetear la cuchara, claro.

Una vez superado el paso más complicado, dejamos la mousse como mínimo tres horas aunque recomendaría toda la noche para que la mousse esté bien firme. Ya solo nos faltaría añadir el cacao crudo para decorar los vasos o copas.

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SALMÓN A BAJA TEMPERATURA

Quizás el nombre de esta receta no te resulte atractivo y no mueva tu curiosidad por saber en qué consiste realmente este plato.  No te creas, yo hice lo mismo cuando hojeé el libro de Nobu Matsuhisa, Go West. Digamos que no suena apetitoso y lo de baja temperatura sugiere que vas a pasar muuuuuucho tiempo pendiente del salmón, un tiempo del que apenas disponemos. Bien, son solo 12 minutos, sí como lo lees 12 minutos, los que tienes que estar controlando la temperatura para disfrutar del salmón más suave y jugoso que hayas probado en la vida.
Desde que descubrí que el salmón no me empachaba cocinándolo al vapor, en casa no lo comía de otra manera pero creo que voy a arrasar con las existencias de bolsas para cocinar al horno para repetir la receta una y otra vez.

Jamás se me hubiera ocurrido consultar recetas de Nobu Matsuhisa hasta que recibí el correo de Cooking the Chef invitándonos a conocer a este cocinero de origen japonés. Sí que había oído hablar del restaurante que tiene en Londres pero no me había parado a investigar sobre su cocina. era uno de esos lugares que tengo en mi lista imaginaria para visitar cuando vuelva a Londres (la lista va creciendo peligrosamente). El caso es que la cara me sonaba de algo y es que aparte de cocinar también ha sido actor apareciendo en las películas Casino y Memorias de un Geisha.

El dueño de 22 restaurantes por todo el mundo, se dice pronto, define su cocina como básica y sencilla y así es la receta que te presento.

Ingredientes para 2 personas:

2 lomos de salmón de 100 gr cada uno
1 cucharada de sake
1 cucharada de salsa de soja
1 cucharada de dashi
jengibre rallado
1 diente de ajo picado
100 gr de tirabeques
aceite de oliva
germinados

1. En un cazo amplio vertemos agua y la llevamos a 65º y la mantenemos a esta temperatura durante toda la cocción.

2. En una bolsa apta para cocinar al horno y microondas, introducimos los dos lomos de salmón sin espinas ni piel, sake, soja, jengibre, ajo y dashi. Te recomiendo que piques muy bien el ajo y ralles el jengibre muy fino porque no les da tiempo a cocinarse y te los encontrarás  crudo arruinando así la receta.

3. Sumergimos la bolsa bien cerrada para que no entre agua y vigilamos para que la temperatura del agua no suba de los 65º que te comenté antes. Necesitaremos un termómetro y tener que estar separando el cazo del fuego de vez en cuando. Si te gusta el pescado hecho, no demasiado, con 12 minutos tendrás bastante. Sin embargo, si eres como yo y te gusta el pescado poco hecho, entonces con un par de minutos menos estaría perfecto.

4. Para la guarnición salteamos los tirabeques cortados en tiras finas en aceite de oliva hasta que estén hechos pero aún crujientes. Ponemos los tirabeques en el centro del plato en el que vayamos a servir el pescado.

5. Con cuidado sacamos los lomos de salmón de la bolsa y o bien separamos el pescado en lascas, como yo hice, o dejamos los lomos enteros. Acabamos con unos terminados y un poco de la salsa que  se habrá formado en la bolsa.

De verdad que nunca habrás probado un salmón más suave y jugoso en toda tu vida.

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Bizcocho de Limon al Sifon, Tierra de Cacao y Aire de Limonada DESSERT 2 0

Troopers hoy les vamos a mostar que la cocina moderna o la cocina molecular no es tan complicada como creen y con unos trucos pueden hacerla ustedes en casa.

Ingredientes:

2 Cda de Crema de Cacao
Maltodextrosa o Harina de Maiz
80 gr de Clara de Huevo
1 Yema
40 gr de Azucar Glass
30 gr de Harina
Esencia de Limon
Ralladura de Limon
300 ml de Limonada
1,5 gr de Lecitina de Soja

Comenzaremos la receta elaborando primeramente la tierra de cacao, para ello, disponemos de 2 cda de crema de cacao en un recipiente y le iremos agregando poco a poco Maltodextrosa o en su defecto Harina de Maíz e ir removiendo hasta conseguir una textura terrosa de nuestra crema de cacao. Reservamos hasta el emplatado.

Para el bizcocho de limon al sifon vamos a colocar las claras de huevo, la yema, el azúcar glass, la harina , la esencia de limón y la ralladura en un vaso de batidora y comenzaremos a batir hasta que estén todos los ingredientes mezclados. Posteriormente colaremos la mezcla para evitar residuos y la introducimos en un sifón.
Cargamos el sifón con dos cargas, agitamos y colocamos un tercio de la espuma o en un vaso de plástico perforado en la base o en un recipiente de plástico con perforaciones.
Para hacer el bizcocho, introducimos en el microondas durante unos 30 sg hasta un maximo de 1 minuto. Pasado ese tiempo ya tendremos el bizcocho terminado y listo para emplatar.

Colocamos en el plato de presentacion la tierra y desmenuzamos el bizcocho en trozos irregulares . Una vez tenemos el plato casi terminado vamos a elaborar el aire o nube de limonada, que siempre se prepara en ultima opcion para no perder las burbujas.

En un recipiente añadimos 300 ml de limonada casera, agregamos 1-1,5 gr de Lecitina de Soja y con una batidora batimos introduciendo aire en nuestro liquido, lo que creara una nube .

Para finalizar el plato colocaremos la nube de limonada sobre el bizcocho , con lo que le aportara mas frescos al bizcocho y humedecerlo.

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Cookies 🍪🍪

ENSALADA DE BACALAO CON MANDARINAS

Aquí volvemos después de ..., espera , déjame ver, ... unos ocho meses de desconexión involuntaria al principio y voluntaria durante las vacaciones de verano,  que se extendieron también a septiembre. En algún momento hay que volver, o no.., pero yo he decidido volver a la cocina, a embadurnarme de harina, elegir recetas, probar platos nuevos, poner la cocina perdida, hacer perder la paciencia al personal mientras esperan a que haga las fotos reglamentarias y sobre todo, disfrutar de lo que empezó como una afición y que en los últimos meses de publicación se había convertido en una obligación. Y cuando eso pasa, es mejor retirarse, coger aire, oxigenar el cerebro y plantearte qué quieres conseguir con el blog que no es otra cosa que pasármelo bien sin agobios.

Es curioso que la última receta publicada fue con bacalao y que la elegida para homenajear a Dani García sea también con bacalao. Ya sabes que el día 5 de cada mes Cooking the Chef nos anima a preparar recetas de un cocinero famoso ya sea español o extranjero. Recibir el correo con la propuesta del mes es como abrir una caja de bombones, que diría Forrest Gump, no sabes a quién te vas a encontrar ni si vas a poder cumplir la misión propuesta.

Cuando empecé a buscar recetas de este cocinero malagueño me temblaron un poco las piernas ya que todas las recetas que encontraba me parecían un poco complicadas para hacerlas en mi cocina. Y luego estaba el tema del tiempo, claro. Pero el que halla, encuentra y, a pesar de que Dani García es muy conocido por su cocina innovadora, tiene unas recetas tradicionales maravillosas que puedes consultar en su libro En la cocina de mi madre.
Como me suele suceder cada vez que le echo un vistazo a un libro nuevo, la impaciencia me puede y quiero hacer todas las recetas de una vez. Luego voy desechando y dejo a un lado las que sé que no van a gustar mucho y finalmente me quedo con medio libro para probar.
Me llamaban mucho la atención las recetas otoñales de platos de cuchara pero los más de 30 grados que seguimos teniendo me echaban un poco para atrás. Al final me quedé con esta ensalada de bacalao, mandarinas y aceitunas negras que está buenísima, es sana y se prepara en nada de tiempo.
Bueno, lo de las mandarina es una licencia mía porque la receta original lleva naranjas y no sé tú, pero yo todavía no he encontrado naranjas decentes. La semana pasada me tomé un zumo que sabía a potingue. No hay naranjas decentes pero si unas mandarinas ácidas que merecen la pena.

Ingredientes 4 personas:

300 gr de bacalao en lomo
1 patata
4 mandarinas (eran pequeñas)
1 cebolleta
1 cucharada de pasta de aceitunas
1 cucharada de aceite de oliva
endibia


Cocemos el lomo de bacalao en agua y cuando esté listo, lo dejamos enfriar antes de separar el lomo en lascas. Cubrimos de aceite. Este paso lo puedes hacer la noche antes si quieres preparar la ensalada el día siguiente.
Lavamos las patatas bien y las cocemos enteras, con su piel, hasta que estén tiernas. Las enfríanos y las cortamos como más nos guste en rodajas o en cascos.
Pelamos las mandarinas y las cortamos en rodajas o en gajos, como prefieras. Picamos muy fina la cebolleta.
En un cuenco mezclamos la pasta de aceitunas con el aceite de oliva y reservamos.

Vale. Ya tenemos todos los ingredientes de la ensalada listos para montar nuestro plato.
En un plato o fuente ponemos las hojas de endibia, la patata, rodajas de mandarina, bacalao y cebolleta. Terminamos añadiendo la mezcla de aceite y pasta de aceitunas.

Nos vemos la semana que viene con algo que de ligero tiene muy muy poco.

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Bacalao con Ajo Negro (Sous Vide)-Baja Temperatura

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Tacos con Pulpa. Tacos de Vereduras con tortita de pulpa de Fruta

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🌟VERY exciting announcement🌟 MyGreekitchen is now coming to one...

🌟VERY exciting announcement🌟

MyGreekitchen is now coming to one of the HOTTEST locations in California!!
Our restaurant will be open for business very soon in Costa Mesa, California🌅
Mark your calendars and make sure to visit us and try our delicious dishes🍽️

Stay tuned🍾

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Patates Yahni

Patates Yahni: Patates Yahni. This rustic Greek potato stew recipe is a definite must try !!

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The Secret to Cooking the Best Steak Ever

The Secret to Cooking the Best Steak Ever:

The idea into sous vide - a good article read w/ some good recipes.

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Ingredients8 SERVINGS6 10” English-style bone-in beef short...

Ingredients

8 SERVINGS

• 6 10” English-style bone-in beef short ribs (about 10 lb.)
• Kosher salt and freshly ground black pepper
• ¼ cup coarse fresh breadcrumbs
• 2 garlic cloves, finely grated
• 1 cup chopped fresh flat-leaf parsley
• ¼ cup grated peeled horseradish or 2 Tbsp. prepared horseradish
• 1 tablespoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 3 tablespoons olive oil, divided
• 4 lemons, halved

Preparation

Season short ribs generously with salt and pepper; place in a large roasting pan and chill, uncovered, 12 hours.

Preheat oven to 325°. Toast breadcrumbs on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool.

Add 1 cup water to roasting pan. Cover pan with foil and cook until meat is tender, 2½–3 hours. Uncover pan and increase oven temperature to 400°. Roast until ribs are browned on top, 25–30 minutes longer.

When short ribs are almost done, mix garlic, parsley, horseradish, lemon zest and juice, breadcrumbs, and 2 Tbsp. oil in a small bowl; season gremolata with salt and pepper.

Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook lemons, cut side down, until golden brown, about 4 minutes. Top short ribs with gremolata and serve with seared lemons.

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BACON-WRAPPED STEAK BREAKFAST BURRITO

Ingredients:
10 strips bacon
½ lb. skirt steak
4 eggs
1.5 cups frozen hashbrowns
¾ cup shredded cheddar cheese
1 large flour totilla
1 tablespoon garlic powder
1 tablespoon butter
salt and peper to taste

Guacamole:
2 large avocados, mashed
2 tablespoons lime juice (approx.1 lime)
1 jalapeno pepper, finely diced
1 tomato, seeded and finely diced
¼ cup red onion, finely diced
2 tablespoons cilantro, chopped
salt and pepper to taste

Salsa Ranchera:
1 tablespoon oil
1 small white onion, diced
2 cloves garlic, chopped
2 serrano or jalapeno chilies, diced
1 (15 oz) can diced fire roasted tomatoes
2 tablespoons cilantro, chopped
salt and pepper to taste

Instructions:
1. For the Salsa: Heat the oil in a pan over medium heat. Add the onions and cook until tender, about 5-7 minutes. Add the garlic and chillies and cook until fragrant, about a minute. Add the tomatoes, bring to a boil, then reduce heat and simmer until the sauce thickens.Remove from heat, add salt and pepper to taste. Mix in cilantro at the end and set aside.
2. For the Guacamole: Combine all ingredients in a small mixing bowl. Mix throughly until slightly chunky then set aside.
3. For the Steak: Tenderize and season with salt, pepper, and garlic powder.
4. Grill until desired doneness (3-4min each side for a medium) then let rest for 5 min prior to slicing.
5. For the Eggs & Hash browns: In medium saute pan, add butter with frozen hash browns and cook until browned.
6. Then, add 3 eggs and scramble followed by cheese and mix together.
7. To Build: Heat up one large flour tortilla. Place down egg scramble followed by salsa and sliced steak. Fold burrito tight and carefully.

Bacon Wrap Instructions:
1. Stretch and smooth out 8 slices of bacon next to each other, each just barely overlapping one another (enough slices wide enough for the burrito).
2. Carefully roll the burrito up in the raw bacon.
3. Flip around and use two more stretched and smoothed out slices of bacon to enclose the open sides.
4. Heat a medium oiled skillet to medium high heat.
5. Place bacon wrapped burrito seam side down onto hot skillet (idea here is to seal all of the ends of the bacon first so they do not come apart while searing).
6. Rotate wrapped burrito on all sides in the pan to get a nice even crispy sear all around.
7. Add guacamole, top with another fried egg and enjoy!

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GROWN-UP BACON MAC AND CHEESE

INGREDIENTS

• ½ lb dried cavatappi pasta (see note on how to double this recipe)
• 3 cups half & half
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups Cabot New York Sharp Cheddar, shredded (sold as an 8oz. block of cheese)
• 1 cup whole milk mozzarella, shredded
• ½ cup parmigiano-reggiano, finely grated
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme
• 2 tbsp fresh basil, chopped
• 1½ to 2 tbsp green onion, chopped
• 4 cloves fresh garlic, minced (not the stuff in the jar)
• generous pinch of nutmeg (about ⅛ tsp or less)
• generous pinch of cayenne pepper (about ⅛ tsp or less)
• Kosher salt and freshly ground black pepper to taste
• 6 slices of semi-crisp hardwood smoked bacon, chopped (feel free to use more if you’d like)
• 2 to 3 tablespoons seasoned breadcrumbs (optional)
• *Salt to season the pasta water

*To DOUBLE this recipe (use the same cooking directions):

• 1 lb dried cavatappi pasta
• 4½ cups half & half
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups Cabot New York Sharp Cheddar, shredded (sold as an 8oz. block of cheese, so you’d use 1 and a half blocks)
• 1½ cups whole milk mozzarella, shredded
• ¾ to 1 cup parmigiano-reggiano, finely grated
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme
• 2-3 tbsp fresh basil, chopped
• 2-3 tbsp green onion, chopped
• 4-5 cloves fresh garlic, minced (not the stuff in the jar)
• ⅛ to ¼ tsp of nutmeg
• ⅛ tsp cayenne pepper (or more)
• Kosher salt and freshly ground black pepper to taste
• 8-12 slices of semi-crisp hardwood smoked bacon, chopped (or more)
• up to ¼ cup seasoned breadcrumbs (optional)
• *Salt to season the pasta water

INSTRUCTIONS

1. Preheat your oven to 400 degrees.
2. Line a large baking sheet with foil and lay each slice of bacon down with at least an inch of space between each slice. Place the baking sheet full of bacon on the lowest rack of your oven and let it cook for 8 to 10 minutes or until crisp but still pliable. It will crisp even further once it’s baked, so don’t crisp it too much at this stage. Drain on paper towels and chop into bite sized pieces. Set aside.
3. In a large pot, boil water for your pasta. Once it starts to boil, season with about a tablespoon of salt and stir to dissolve. Add the pasta and boil for 5 minutes. Reserve one cup of the pasta water just in case. Drain the pasta and rinse with cold water to stop the cooking process. Don’t toss the pasta around, just let it sit while you rinse it – this helps keep some of the starch in place. Drain the cold water and let the cooled off pasta hang out on the sidelines while you make the cheese sauce.
4. Rinse the pot you boiled the pasta in with cold water to cool it off completely then place back on top of your stove over medium heat. Add the butter to melt – once it starts to foam/sizzle, it’s ready for the flour. Add the flour and whisk vigorously until smooth and lump-free. Let this cook for 1 minute to get that “raw flour” flavor out. Add 1 cup of the half & half, and continue to whisk vigorously until smooth, about 20 to 30 seconds. Add the remaining 2 cups of half & half and continue whisking. Add the rosemary, thyme, kosher salt, freshly ground black pepper, cayenne pepper, nutmeg, and minced garlic – mix well. Taste it! Adjust the seasoning as you need to. Increase the heat to medium-high and allow the mixture to come up to a simmer – whisking the whole time. The mixture will thicken very quickly so don’t walk away from it. It should take about 5 minutes to start simmering. Once the mixture is thick enough to coat the back of a spoon, remove it from the heat completely. Add the parmigiano-reggiano and cheddar cheese and stir gently until it’s melted and smooth, about a minute or two. Either in the same pot or in a separate large bowl, combine the cooked and cooled off pasta with the cheese sauce. Gently fold together until it’s completely coated. Mixture should be slightly loose but very creamy and easy to work with, if it’s too thick, thin it out with a little of the starchy pasta water. Fold in the basil and green onion at the last minute.
5. Transfer half of the pasta and cheese mixture to a lightly greased baking dish (I used about 4 quick sprays of PAM cooking spray). Sprinkle ½ cup of the mozzarella cheese over the first half of the pasta/cheese mixture, then pour the remaining pasta/cheese mixture on top as a second layer – add the remaining mozzarella cheese on top. Gently swirl a spoon or butterknife thru the mac and cheese mixture to ensure the mozzarella cheese is evenly combined throughout the dish. Sprinkle the top with the bacon and breadcrumbs.
6. Bake in a 400 degree oven on the middle oven rack for 25-35 minutes, or until golden brown on top and bubbly all over.
7. Allow the dish to cool for about 10 minutes before you dive in (trust me, it’s molten-lava hot!).
8. Enjoy.

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21 Instant Pot Dinner Ideas You Need To Try

21 Instant Pot Dinner Ideas You Need To Try

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Summer days ... a food blogger update!

I had been extremely busy & realized that all the recipes I had queued had all been posted. I do apologize [ not to mention added a lot of folks who ended up following ] & will have more queued up soon. Stay hungry everyone!

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Easy Crescent Taco Bake

Ingredients

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1 lb lean (at least 80%) ground beef 
¾ cup Old El Paso™ Thick ‘n Chunky salsa 
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1 cup shredded Cheddar cheese (4 oz)

Steps

• Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
• In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
• Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato, if desired.

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Bacon, Egg and Cheese Sandwiches

Ingredients

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
8 slices bacon, crisply cooked, crumbled (½ cup) 
4 eggs, scrambled
½ cup finely shredded Cheddar cheese (2 oz)
1 egg, beaten, if desired 
1 tablespoon cracked black pepper, if desired

Steps

• 1Heat oven to 350°F. Unroll dough on work surface; separate into triangles.
• 2Top each triangle with bacon, scrambled egg and cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet; curve into crescent shape. Brush with beaten egg; sprinkle with pepper.
• 3Bake 18 to 20 minutes or until golden brown.

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Taco Crescent Ring

Ingredients

1lb ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
1 cup shredded Cheddar cheese (4 oz)
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
Shredded lettuce, chopped tomatoes, sliced ripe olives, taco sauce or salsa, as desired

Steps

• Heat oven to 375°F. In 10-inch nonstick skillet, cook beef until no longer pink. Add taco seasoning mix and ½ cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium bowl, mix beef mixture and cheese.
• Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
• Spoon beef mixture on the half of each triangle closest to center of ring.
• Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
• Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

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Pepperoni and Cheese Crescents

Ingredients

1 (8-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls
24 slices (about 5 oz.) pepperoni
2oz. (½ cup) shredded mozzarella cheese
1 cup tomato pasta or pizza sauce, heated

Steps

• Heat oven to 375°F. Separate dough into 8 triangles; pat out each triangle slightly.
• Place 3 slices pepperoni, slightly overlapping, on center of each triangle. Top each with about 1 tablespoon cheese.
• Roll up, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet.
• Bake at 375°F. for 10 to 14 minutes or until golden brown. Remove from cookie sheet. Serve warm crescents with warm pasta sauce for dipping.

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INGREDIENTS3 tablespoons unsalted butter4 ½ tablespoons...

• INGREDIENTS

  • 3 tablespoons unsalted butter
  • 4 ½ tablespoons all-purpose flour
  • 3 cups whole milk, heated
    
  • 1 cup grated Monterey Jack cheese
  • ½ cup grated Gruyere cheese
  • ½ cup grated Comte cheese
  • ½ cup grated sharp white cheddar cheese
  • Coarse salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound elbow macaroni
  
  
  
  

DIRECTIONS

Melt butter in a large saucepan over medium heat; whisk in flour until fully incorporated, about 3 minutes. Slowly whisk in milk; bring to a simmer and continue whisking until sauce has thickened, about 10 minutes.

In a medium bowl, combine Monterey Jack, Gruyere, Comte, and cheddar cheeses. Whisk cheeses into simmering milk mixture, about ½ cup at a time, letting each addition melt before adding the next. Add 2 teaspoons salt, and pepper; stir to combine.

Meanwhile, bring a large pot of water to a boil over high heat; generously season with salt and return to a boil. Add pasta and cook according to package directions. Drain and transfer saucepan with cheese sauce, and fold to combine; serve immediately.

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Beef Vindaloo Recipe Ingredients: 1 ½ Beef Stew Meat...

Beef Vindaloo Recipe

Ingredients:

1. 1 ½ Beef Stew Meat - 1 ½ inch cubes
2. 1 large onion - finely diced
3. 1 inch fresh ginger - finely chopped
4. 1 to 2 cloves garlic - crushed
5. 2 teaspoon ground coriander
6. 4 dry red chilies
7. 1 tablespoon cumin seeds
8. 1 teaspoon yellow mustard seeds
9. ¼ teaspoon cardamon powder or 5 cardamon pod seeds ground
10. ½ teaspoon turmeric
11. 1 teaspoon fenugreek seeds
12. 1 teaspoon black pepper corns
13. ½ teaspoon sugar
14. 4 tablespoon white wine vinegar
15. 4 tablespoon vegetable oil
16. salt to taste

Instructions:

1) Using a spice grinder, add the cumin, yellow mustard, fenugreek, black pepper corn seeds and red chillies (remove heads if any). Blend together under powder.

2) Place into a small bowl and pour in the white wine vinegar and sugar, mix together.  Place to the side

3) In a heavy bottom pot or pressure cooker, heat the 2 tablespoons of vegetable oil and onions and cook until soft. Mix in the softened onions into the spice bowl made earlier.  Blend together with a hand blender until paste.  If you do not have a hand blender use a food processor.  

4) Using the same pot the onions cooked in, heat up another 2 tablespoon of vegetable oil and the beef cubes.  Brown all sides of the beef and cook for about 10 minutes, on medium high heat.  

5) Remove the browned meat into a plate. (meat should not be cooked at this point) Pour half the juices onto the meat and keep the other half of the juices into the pot.

6) To the same pot, add the ginger and garlic cook for about 2 minutes.  Add the coriander, turmeric and cardamon powder and continue cooking for another minute.  

7) Add the onion, vinegar, spice paste into the pot and season with salt to taste.  This is the vindaloo paste.

8) Add the meat back into the pot and pout in 1 cup of water (for pressure cooker) (1 ½ to 2 ½ cups for the pot).  Mix together and place the lid on the pressure cooker or on your pot.  

9) Pressure Cooking: Cook for 15 minutes on medium high heat - Regular pot cooking time:  Cook for 1 to 1 ½ hours on medium heat (check on the meat to see if it is cooked and if there is enough liquid in the pot so it does not stick or burn)

10) Allow for the pressure cooker to cool down (whenever using a pressure cooker please follow manufacturer instructions)  Open the the lid of the pressure cooker and see if the meat is cooked and tender.

11) Cook for an additional 5 minutes so that the sauce reduces a little or serve as is if you prefer more sauce.  

12) Serve on a  bed of yellow and white rice or rice of choice.  Perfect with Naan bread.

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One-Pot Broccoli Cheddar SoupServings: 4-6INGREDIENTS2 heads...

One-Pot Broccoli Cheddar Soup
Servings: 4-6

INGREDIENTS
2 heads broccoli, chopped
¼ cup butter
¼ cup flour
½ onion diced
2 cups half-and-half
2 cups veggie or chicken stock
2 teaspoon salt
1 teaspoon pepper
¼ teaspoon nutmeg
½ cup of carrots, shredded
2 cups (8 ounces) cheddar cheese

PREPARATION
1. Trim stems off of broccoli heads and chop into small florets.
2. In a large pot, combine butter and onion and sauté until translucent.
3. Add flour and stir on medium heat until mixture lightly browns.
4. Stir in the half-and-half and mix until contents reach a simmer.
5. Add the veggie or chicken stock and simmer on low heat for 5-10 minutes.
6. Mix in the broccoli, carrots, salt, pepper, and nutmeg. Simmer on low heat for 10-15 minutes.
7. Add the cheddar cheese and stir until cheese is melted and combines with other ingredients.
8. Enjoy!

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Brown Sugar and Pineapple Glazed Ham

Ingredients

1 (6 pound) fully-cooked, bone-in ham

1 fresh pineapple

2 (6 ounce) cans pineapple juice

1 cup brown sugar

Directions

Preheat oven to 325 degrees F (165 degrees C). Place the ham, cut side down, into a roasting pan.
Cut the skin off the pineapple with a sharp knife and cut out any brown spots of skin left behind. Slice the pineapple into ½-inch slices and cut the cores out of the slices. Pin the slices onto the ham with toothpicks.
Bake ham in the preheated oven until a meat thermometer inserted into the thickest part of the ham reads 140 degrees F (60 degrees C), 1 ½ to 2 hours.
While the ham is baking, mix the pineapple juice and brown sugar in a microwave-safe ceramic or glass bowl and microwave on medium power until the glaze is boiling and slightly thickened. Work carefully because the glaze will be sticky and very hot.
Pour about half the glaze evenly over the ham and pineapple about 1 hour before the end of baking; pour the rest over the ham about 30 minutes before the end of baking.

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The French Omelette – Soft, Shiny, and Superior Ingredients...

The French Omelette – Soft, Shiny, and Superior

Ingredients for one omelette:
3 large farm-fresh eggs
¼ teaspoon kosher salt
½ teaspoon cold water
2 tablespoons unsalted butter (1 ½ for the pan, and ½ for when it’s done)
cayenne or white pepper to taste, optional

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Blackberry Jam

2 pounds blackberries
3 pounds sugar
2 cups water
Wash fruit thoroughly. Put the fruit in the cooker, add 2 cups water, close the
lid, bring to pressure (10 lb) and cook for 3 – 4 minutes. Reduce pressure
SLOWLY. Add 3 pounds warmed sugar, stir till dissolved, then bring to a
boil. Skim the surface and boil rapidly in the open cooker until setting point
is reached. Skim the surface and leave to stand for 10 minutes to prevent
the fruit rising to the surface. Stir the jam and pour into warmed, dry, clean
jars. Cover, label and store in a cool, dry place.

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Salmon Steaks

1 medium onion, sliced in rings
2 (13/4 pounds) salmon steaks, approximately 1 inch thick
½ cup dry white wine
¼ teaspoon salt
1/8 teaspoon pepper
1 lemon, sliced
½ cup water
Put trivet in cooker. Add water and wine. Sprinkle salt and pepper on fish
and place on trivet. Arrange lemon slices over fish, reserving four lemon
slices for garnish. Close cooker. Bring to full pressure on high heat. Reduce
heat and cook for 6 minutes. Remove cooker from heat. Release pressure.
Open cooker. Place fish on serving dish. Discard onion and lemon. Serve
hot, garnished with reserved lemon slices.

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Pavlova de Frutos Rojos

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Rich Beef Casserole

2 ounces butter
1 medium onion, sliced
1 clove garlic, crushed
1 small can tomatoes, roughly chopped
1 cup red wine
½ cup brown stock
4 ounces button mushrooms
Salt and pepper
Beurre manie
1 tablespoon flour
1 ounce butter
Garnish
1 teaspoon chopped parsley
Heat the fat in the open cooker. Brown the meat, onion and garlic. Lift out
and thoroughly drain off any excess fat. Away from the heat, add the
tomatoes, wine and stock. Return to the heat and stir to remove any frying
residues. Return the meat and onions with the mushrooms and seasoning.
Close the lid, bring to pressure using 15 lb cook control and cook for 20
minutes. While the casserole is cooking, blend the flour with the butter.
Release the steam QUICKLY. Return the open cooker to the heat, add the
beurre manie in small blobs and stir well until thickened. Garnish with
parsley before serving.

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Pot Roast

4 pounds boneless beef roast
2 tablespoons oil
1 small onion, chopped
2 teaspoons salt
½ teaspoon pepper
1 cup red wine
21/2 cups beef stock
6 tablespoons flour
Brown the beef and onion in oil in the open pressure cooker. Add salt and
pepper, ½ cup wine, seal cooker and cook at 10 pounds pressure for 15
minutes per pound. Reduce pressure, open cooker and remove meat.
To make gravy, remove all but 2 tablespoons fat from the cooker, add the
flour and stir for 1 minute, then slowly add the wine and stock and simmer
for a few minutes until thickened. Season gravy with salt and pepper to taste.

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Raspberry Chicken

½ cup sweet red wine
½ cup vinegar
½ to 1 cup raspberry jam (can be low sugar or sugarless)
2 tablespoons soy sauce
2-3 tablespoons honey
1 teaspoon Dijon mustard
1 clove garlic, minced
1 frying chicken, skinned, cut into pieces
strips of orange zest for garnish
This is an absolutely delicious chicken recipe, but depending on the type
of jam used, it can take on a very dark color. Enhance the appearance by
garnishing with fine shreds of orange peel.
Mix all ingredients together except chicken and orange zest; stir until well
combined. Taste and adjust sweetness to your personal preference. Pour
mixture over chicken and let it marinate at least 4 hours (preferably overnight)
in the refrigerator. Place chicken with marinade in the pressure cooker and
bring to a boil. Seal, bring up to 15 pounds pressure, reduce heat to
stabilize pressure and cook for 12 minutes. Remove from heat, depressurize,
remove lid and remove chicken, leaving marinade in pot. If a thicker sauce
is desired, boil sauce in uncovered pot until it thickens. Pour thickened
sauce over chicken and sprinkle with thinly sliced orange peel (otherwise
known as orange zest).

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Chicken Casserole

1 ounce butter or margarine
2 potatoes, peeled and diced
2 carrots, peeled and sliced
1 medium onion, sliced
4 chicken portions, 4– 6 ounces each, skinned
11/2 cups hot chicken stock
salt and pepper
1 tablespoon cornstarch for thickening
2 tablespoons water
Melt the butter or margarine in the open cooker. Gently fry the potatoes,
onions and carrots until lightly colored. Lift out and drain well. Add the
chicken pieces to the hot butter or margarine and brown well. Return the

vegetables to the cooker with the seasoning and stock. Stir well. Close the
lid, bring to pressure using 15 lb cook control and cook for 5 minutes.
Release the steam QUICKLY. Take out the chicken and remove the meat from
the bones. Put the chicken meat back in the cooker. Blend the cornstarch
with the water, stir into casserole and cook until thickened.
Serve with a green vegetable and warm, crusty bread.

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Wild Rice Pilaf

11/2 cups wild rice
61/2 cups chicken stock or water
11/2 cups white rice
1 pound bacon
2 onions, chopped
2 cups minced celery
¾ cup parsley
salt and pepper to taste
¾ cup toasted pine nuts

Place wild rice and 31/4 cups of chicken stock (or water) in the pressure
cooker. Bring to a boil, seal, bring up to 15 Ib. pressure, reduce heat to
stabilize pressure and cook for 15 minutes. Remove from heat, depressurize
and remove lid. Remove cooked wild rice and replace with white rice and
remaining 31/4 cups chicken stock or water. Bring to a boil, seal, bring up
to 15 pounds pressure, reduce heat to stabilize pressure and cook for 6
minutes. Remove from heat, depressurize and remove lid. Mix rices together
in cooker. Meanwhile, cut bacon into small pieces, fry until crisp and drain
on paper towels. Remove majority of bacon grease from skillet, leaving a
small amount to fry onions and celery until tender. Add cooked onion-celery
mixture, parsley, and salt and pepper to taste. Just before serving, add
toasted pine nuts.

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Ratatouille

2 tablespoons olive oil
1 large onion, sliced
2 cloves garlic, crushed
1 large eggplant, diced
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
8 ounces zucchini, sliced
8 ounces tomatoes, skinned and sliced
1 cup water
pinch of marjoram
salt and pepper
Heat the oil in the cooker and fry the onion and garlic in it until they are
just beginning to brown. Add the peppers and eggplant, and cook for a
further 1-2 minutes. Add the remaining ingredients and stir well. Close the
lid, bring to pressure using 15 lb cook control and cook for 5 minutes.
Release the steam QUICKLY. Serve either hot as an accompaniment to meat
or poultry, or serve chilled on its own as a starter, garnished with parsley.

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Easy Pressure Cooker Pot Roast

Ingredients:
2 tablespoons vegetable oil
1 (3 pound) boneless beef chuck roast, trimmed
1 pinch seasoned salt, or to taste
1 pinch onion powder, or to taste
1 (14.5 ounce) can beef broth
1 ½ tablespoons Worcestershire sauce
1 large onion, cut into 4 wedges
4 carrots, peeled and cut into bite-size pieces
4 large potatoes, peeled and cut into bite-size pieces

Directions:

1. Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
2. Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
3. Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.

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A few interesting ways to cook a steak.

A few interesting ways to cook a steak.

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Pulpo marcado a Soplete (Sousvide)

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Minestrone Soup

4 slices bacon, chopped
1 medium onion, chopped
1 clove garlic, crushed
1 medium carrot, diced
1 small turnip, diced
2 sticks celery, chopped
1 medium leek, sliced
2 teaspoons chopped parsley
2 tomatoes, skinned and sliced
2 tablespoons tomato puree
¼ large cabbage, finely shredded
3 cups hot white stock
1 ounce spaghetti, broken into approx. 1” lengths
salt and pepper
Parmesan cheese

Fry the bacon gently in the cooker until the fat runs out. Cook the onion
and garlic in the bacon fat until lightly browned, then stir in the carrot,
turnip, celery, leek and parsley. Cook in the open pan for 5 minutes. Add
the tomatoes, tomato puree, cabbage and stock and bring to a boil.
Add the spaghetti. Stir well. Close the lid, bring to a boil and cook for 8
minutes at 15 lb pressure. Release the steam QUICKLY. Serve with grated
Parmesan cheese.

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INGREDIENTS1cup maple sugar1/2cup Diamond Crystal kosher...

INGREDIENTS

1cup maple sugar

1/2cup Diamond Crystal kosher salt

1tablespoon peppercorns, cracked

2teaspoons minced fresh thyme

3/4teaspoon pink salt

1bay leaf, crumbled

1(4-pound) pork belly, skin removed

4hickory wood chunks, soaked in water for 1 hour

INSTRUCTIONS

MAKES ABOUT 3 ½ POUNDS

Start today, enjoy in 1 week.

1. Combine sugar, salt, peppercorns, thyme, pink salt, and bay leaf in small bowl. Place pork belly in 13 by 9-inch baking dish and rub all sides and edges of pork belly with dry cure mixture. Cover dish tightly with plastic wrap and refrigerate until pork feels firm yet still pliable, 7 to 10 days, flipping meat every other day.

2. Thoroughly rinse pork with cold water and pat dry with paper towels.

3. Open bottom vent of smoker completely. Arrange 25 unlit charcoal briquettes (1 ½ quarts) in center of smoker in even layer. Light large chimney starter three-quarters filled with charcoal briquettes (4 ½ quarts). When top coals are partially covered with ash, pour evenly over unlit coals. Place wood chunks on coals. Assemble smoker and fill water pan with water according to manufacturer’s instructions. Cover smoker and open lid vent completely. Heat smoker until hot and wood chunks are smoking, about 5 minutes.

4. Clean and oil smoker grate. Place pork belly meat side down in center of grate. Cover (positioning lid vent over pork) and smoke until pork registers 150 degrees, 1 ½ to 2 hours.

5. Remove bacon from smoker and let cool completely before slicing. (Bacon can be wrapped tightly in plastic and refrigerated for up to 1 month or frozen for up to 2 months.)

FOR BACON ON A CHARCOAL GRILL: In step 3, open bottom vent of charcoal grill halfway and place large disposable roasting pan filled with 2 cups water on 1 side of grill. Arrange 16 unlit charcoal briquettes (1 quart)evenly over half of grill opposite roasting pan. Light large chimney starter one-third filled with charcoal briquettes (2 quarts). When top coals are partially covered with ash, pour evenly over unlit coals. Place wood chunks on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chunks are smoking, about 5 minutes. Clean and oil cooking grate. Place pork belly meat side down on cooler side of grill over water-filled pan and smoke as directed in step 4.

Key Ingredients

PINK SALT: Curing salt goes by many names, including DQ Curing Salt and Insta Cure #1, but it’s most commonly labeled pink salt, so that’s the term we use in the test kitchen. Curing salt is important for curing meats because it contains nitrites, which prevent bacterial growth, boost the meaty flavor, and preserve the red color. You can find curing salt in specialty food stores or through online retailers such as Butcher & Packer. (Do not substitute Morton’s Tender Quick or Insta Cure #2.)

MAPLE SUGAR: Maple sugar, which is made from maple syrup, is available in many grocery stores and online from King Arthur Flour and various Vermont maple farms.

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The Secret to Cooking the Best Steak Ever

The Secret to Cooking the Best Steak Ever

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Ingredients1 pound of pork butt 2 tablespoons of honey and 2...

Ingredients
1 pound of pork butt
2 tablespoons of honey and 2 tablespoons of water

Sauce
2 pieces of Chinese fermented red bean curd
1 tablespoon of oyster sauce
1 tablespoon of soy sauce
1 tablespoon of dark soy sauce
1 tablespoon of Shaoxing wine
2 tablespoons of honey
4 tablespoons of sugar
a pinch of five-spice powder
a pinch of white pepper
1 clove of minced garlic

In a bowl, add 2 pieces of Chinese fermented red bean curd, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of Shaoxing wine, 2 tablespoons of honey, 4 tablespoons of sugar, a pinch of five-spice powder, a pinch of white pepper, 1 clove of minced garlic. Mix well.

In a big zip lock bag, add 1 pound of pork butt and the sauce. Marinate overnight in the fridge.

Preheat oven to 400 degrees. Pour the marinade sauce into a bowl. Place the pork on a wire rack and bake for 25 minutes. Then remove from oven, brush the remaining sauce over both sides. Place it back into the oven and bake for another 25 minutes. Take them out and brush honey water on it and bake for another 10 minutes.

Slice the char siu into bite size pieces.

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Do at Home Onion Rings

Ingredients
1 egg
1⁄4 cup vegetable oil
1 cup milk
1 cup flour
1⁄2 teaspoon salt
1 teaspoon baking powder
2 large sweet onions, sliced
1⁄2 cup flour (for coating onions)
oil (for frying)

Directions

1. Mix egg, oil, and milk on low speed of mixer for 1 minute.
2. Add dry ingredients and mix until smooth.
3. Coat onions in flour.
4. Dip in batter.
5. When one side is golden turn to the other side.
6. Fry in hot oil 375* until desired shade of brown.

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Berenjenas rellenas de Carne . Receta con TRUCO

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Buffalo Chicken Wings I

Ingredients

• 1 quart vegetable oil for deep frying
• 24 chicken wings, tips removed and wings cut in half at joint
• 4 tablespoons butter

• 1 tablespoon distilled white vinegar
• 5 tablespoons hot pepper sauce
• salt and pepper to taste

Directions

1. Heat the oil in a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels.
2. Melt the butter in a large skillet. Stir in the, vinegar and hot pepper sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm.

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How to Cook Frozen Hashbrowns in a Deep Fryer

Things You’ll Need

Frozen hash browns

Deep fryer with basket

Oil

Frying thermometer

Draining rack or paper towels

—–

Preheat the frying oil to 350 degrees. If your deep fryer does not have an automatic temperature gauge, you will need to use a frying thermometer to ensure that the oil is hot enough.

Place the hash browns into the frying basket, but do not fill the basket more than half full.

Lower the hash browns into the hot oil and cook for 4 ½ minutes or until golden brown.

Lift the basket to remove the hash browns from the oil, and transfer them to a draining rack or paper towels to drain the excess oil. Serve hot.

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The Best Chocolate Cake

Ingredients:

• 2 cups sugar (400 grams)
• 1 ¾ cups all-purpose flour (210 grams)
• ¾ cup unsweetened cocoa powder (64 grams)
• 2 tablespoons King Arthur Flour Black Cocoa, optional (11 grams)
• 2 teaspoons baking soda (12 grams)
• 1 teaspoon baking powder (4 grams)
• 1 teaspoon kosher salt (6 grams)
• 2 eggs
• 1 cup buttermilk (240 mL)
• 1 cup strong black coffee (I used Green Mountain Coffee’s Vermont Country Blend) (240 mL)
• ½ cup vegetable oil (120 mL)
• 2 teaspoons vanilla extract (4 grams)
• Chocolate Buttercream Frosting

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
2. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
3. Pour batter evenly into prepared pans.
4. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
5. Cool 10 minutes; remove from pans to wire racks. Cool completely.
6. Frost as desired. I used a simple and delicious Chocolate Buttercream Frosting from Savory Sweet Life. One batch was perfect for this layered chocolate cake.

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A TRIBUTE TO TACO RICE: The U.S. military's favorite Mex-Oki fusion food

HOMEMADE TACO RICE
Ingredients
• 1 tablespoon vegetable oil
• 2 minced cloves of garlic
• 1 finely minced red chili pepper
• 1 small minced onion
• 1 tablespoon chili powder
• 1 ½ teaspoons ground cumin
• 1 lb of ground beef, turkey or chicken
• ¼ cup tomato sauce
• 1 tablespoon soy sauce
• 4 large shredded iceberg lettuce leaves  
   (or cabbage)
• 1 diced tomato
• 1 cup grated cheddar cheese
• 1 cup salsa (optional)
• 4 Tablespoons sour cream (optional)
• 2 cups cooked white rice
Directions
1. Heat oil in a skillet, add onion and chili pepper and sauté until onions are soft, about 5 minutes. Stir in garlic and cook another minute.
2. Add chili powder and cumin. Cook for about 30 seconds until aromatic. Stir in ground meat, breaking up large pieces with a wooden spoon.
3. Stir and cook the meat thorough. Stir in tomato sauce and soy sauce and cook until warmed. Season to taste with salt.
4. To plate, add ½ cup cooked rice to a bowl or plate. Top with lettuce, seasoned meat mixture, cheese, tomatoes and, if desired, salsa and a dollop of sour cream. Repeat.
Makes four servings

EASY TACO RICE
Ingredients
• 2 cups cooked rice
• 1.5 lbs ground beef
• 2 packets taco seasoning powder
• 1 chopped onion
• Salsa
• Lettuce
• 1 tomato
• Shredded taco cheese
Directions
Brown the beef and onion in a skillet. Add taco seasonings and mix well. Layer rice, ground beef, lettuce, tomatoes, salsa, and cheese in a casserole dish. Top with a dollop of sour cream, if you wish. That’s it!
– www.japanculture-nyc.com

PRESSURE-COOKED TACO BEEF
Shredded Beef
Ingredients
• 2-3 lb roast (cut doesn’t matter – buy whatever is on sale)
• 3 large potatoes, peeled & diced
• 1 packet taco seasoning mix
• 1 cup water
Directions
Put all ingredients in the pressure cooker and lock down. Cook for 30minutes once it comes up to full pressure. Remove from heat and allow to cool down. Once rocker stops, remove lid and chop up meat and potatoes. Spoon into heated taco shells, add your favorite toppings, and enjoy!

Ground Beef
Ingredients
• 5 Lb. lean ground beef
• 2 ½ c. chopped onions
• ½ tsp. black pepper
• ½ tsp. crushed red pepper flakes
• 2 tablespoons minced garlic
• 1 ½ tablespoons crushed dried oregano
Directions
1. Heat the pressure cooker over medium-high heat. Crumble beef into pressure cooker and break it up in small pieces of uniform size. When red color disappears, add ½ cup water, the onions, black pepper, red pepper flakes, garlic and oregano. Lock the lid in place.
2. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 8minutes. Remove from heat and use the natural release method before opening the lid. Transfer the cooked meat mixture to a large colander and drain thoroughly. Cool and divide into 5 portions of approximately
3. 1 pound each, label and freeze flat for later use.
– recipes.wikia.com

VEGETARIAN TACO RICE
Ingredients
• 2 tablespoons vegetable oil
• 1 (16-ounce) package firm tofu, crumbled
• 1 cup chopped onion
• 2 cloves garlic, finely chopped
• 3 tablespoons soy sauce
• 2 tablespoons fresh squeezed lime juice
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon fine grain sea salt
• 1 teaspoon freshly ground black pepper
• ¼ cup chopped fresh cilantro
• 4 cups steamed Japanese rice
• 2 cups shredded lettuce
• 2 cups chopped tomatoes
• 1 can (6-ounce) extra-large pitted California Ripe Olives, drained and sliced into thirds
• 1 cup salsa
Directions
1. Heat the vegetable oil in a 12-inch frying pan over medium heat. Add the tofu, onion, and garlic and stir fry for 5 minutes.
2. Add the soy sauce, lime juice, chili powder, cumin, salt, and pepper to the fry pan and stir. Cook for 3 minutes, then stir in the cilantro. Remove from the heat and set aside to cool slightly.
3. Spread 1 cup of steamed rice on each plate. Top with the seasoned tofu. Then top with some lettuce, tomatoes, and olives. Finish with a spoonful of salsa and serve.
Makes four servings
– Rachael Hutchings, www.lafujimama.com

CROCKPOT TACO CHICKEN
Ingredients
• 1 packet taco seasoning
• 1 cup chicken broth
• 1 lb boneless skinless chicken breasts
Directions
1. Dissolve taco seasoning into chicken broth.
2. Place chicken breasts in crockpot and pour chicken broth over.
3. Cover and cook on low for 6 – 8 hours.
4. With two forks, shred the chicken meat into bite-size pieces.
5. To freeze, place shredded meat into freezer bags with the juices.
6. Press out all the air and seal.
– recipes.wikia.com

TACO RICE CASSEROLE
Ingredients
• 1 pound lean ground beef
• 1 x 1¼-ounce package taco seasoning mix
• 1 teaspoon salt
• 1 x 10¾-ounce can condensed tomato soup
• ½ of a 10-ounce can tomatoes and green chilies, about ⅔ cup
• 3 cups cooked rice
• 1 x 8-ounce can whole kernel corn, drained
• ½ pound pasteurized process American cheese, cubed (2 cups)
• 2 eggs, beaten
• 1½ cups cottage cheese
• 2 tablespoons grated Parmesan cheese
• 2 cups grated cheddar cheese, divided
Directions
1. Cook beef in large skillet until meat is no longer pink, stirring to crumble. Drain off fat.
2. Add taco seasoning, salt, soup and tomatoes and green chiles. Cook, stirring, 2 to 3 minutes to blend flavors.
3. Add rice, corn and cheese. Heat until mixture is hot and cheese melts.
Makes six servings
– recipes.wikia.com

TACO RICE BELL PEPPERS
Ingredients
• 1 lb of ground cooked taco meat
• 2 cups white rice
• 4 large bell peppers, halved and seeds removed
• ½ cup shredded mild cheddar cheese
• ½ cup shredded Monterey Jack cheese
• ¼ cup chopped freshly chopped cilantro
• ¼ cup chopped spring onions
Directions
1. Cook rice, cool then mix in cooked taco meat.
2. Heat oven to 400°. Spoon rice mixture into bell pepper halves. Place the stuffed peppers on a baking sheet. Sprinkle peppers with shredded cheese. Bake for 20 to 30 minutes until bell peppers are tender and cheese has melted. Garnish with fresh cilantro and spring onions.

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-Char-siu pork-500g Boston butt (You can use belly part which...

-Char-siu pork-
500g Boston butt (You can use belly part which has more fat as well.)
1 Green Onion (Green part)
2 – 3 slices of ginger
1 clove of garlic

-Char siu Sauce -
150ml soy sauce
100ml mirin
100ml sake
1tbs sugar
1tsp salt
50ml water
50ml boito stock soup (optional)

-Boiled Eggs-
2 eggs
50% Char siu sauce
50% water
※ Pour the sauce and water until it covers the eggs. Having a paper towel on top of the eggs help soak the sauce evenly. This also applies to the pork.

-Chicken soup-
1 chicken bone
3 – 5 chicken wings
1 green onion (green part)
2 slices of ginger
water (enough to cover the ingredients in your pot)

-Fish Soup-
2 cups of boiling (soft) water
10g bonito flakes
30g Japanese anchovy

※ You can use fish stock that already has mushroom, kelp and anchovy in it. They are always on the same shelf as bonito flakes in Japan.

-Mushroom Soup-
2 dried shiitake mushrooms
100ml water

-Kombu Soup-
10g Kelp
100ml water

-Clam Soup-
Any types of clam you want
500ml water
50ml sake

-Thick Soy sauce-
50ml soy sauce
5g kelp
5g bonito flakes
Put the bonito flakes and a piece of kelp in a tea bag and soak them in soy sauce overnight.

-Chicken Oil-
1 chicken skin
2g salt

-Soup Ratio-
fish soup: chicken soup: clam soup: Kombu soup: mushroom soup = 4 : 3 : 1 : 1 : 1

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Video

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Video

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Corned BeefA good rule of thumb for this corned beef recipe is...

Corned Beef

A good rule of thumb for this corned beef recipe is to cook about 45 minutes per pound of meat. Serve with boiled red skin potatoes, green cabbage, and carrots (just cook 40 minutes in the brine). Having some Dijon mustard alongside is also highly recommended.

Ingredients

6–8 SERVINGS

Pickling Spice

• 5 dried chiles de árbol
• 1 1-inch piece fresh ginger, peeled, coarsely chopped
• 1 3-inch cinnamon stick
• 10 cardamom pods
• 8 dried bay leaves
• 3 tablespoons whole peppercorns
• 2 tablespoons coriander seeds
• 2 tablespoons mustard seeds
• 1 tablespoon allspice berries
• 1 tablespoon juniper berries
• 1 teaspoon whole cloves

Brine And Brisket

• 1 14.9-ounce can Guinness draught
• ½ cup (packed) light brown sugar
• 5 teaspoons pink curing salt
• 2½ cups kosher salt, plus more
• 1 5–6 pound untrimmed flat-cut beef brisket

Preparation

Pickling Spice

Toast chiles, ginger, cinnamon stick, cardamom, bay leaves, peppercorns, coriander seeds, mustard seeds, allspice berries, juniper berries, and cloves in a large dry skillet over medium heat, shaking pan occasionally, until spices start to jump in pan and are fragrant, 3–5 minutes (don’t let them burn). Transfer to a mortar and pestle and coarsely crush about 1 minute (or crush with a knife).

Brine and Brisket

Whisk Guinness, brown sugar, curing salt, 2½ cups kosher salt, and 1 gallon water in a large pot or container (at least 8 quarts) until sugar and salts are dissolved. Scoop out ½ cup pickling spice and set aside in a small bowl or jar (you won’t need it again until it’s time to cook the corned beef). Add remaining spice mixture and brisket to brine and weigh down with a plate to keep it submerged (it’s okay if brisket needs to be crammed into the container, just don’t fold it; you can also cut it in half if you can’t find a large enough container). Cover with plastic wrap or a lid and chill, flipping meat once a day, 5–6 days.

Bring a large pot of lightly salted water to a simmer. Remove brisket from brine and rinse thoroughly under cold water; discard brine. Add brisket to simmering water along with reserved ½ cup spice mixture and cook, covered, until corned beef is fork-tender and easily shreds with the grain, 4–4½ hours.

Slice corned beef against the grain and serve.

Do Ahead: Corned beef can be cooked 1 week ahead; cover with plastic and chill.

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