Ingredients 10 pcs MONTEREY PORK LOIN STEAK or PORK CUTLETS, boneless salt & pepper to taste 1 and 1/2 cup all purpose flour 2 beaten egg 1 1/2 cup Japanese bread crumbs cabbage, shredded thinly lemon wedges cooking oil for deep-frying commercially available Tonkatsu or Barbecue sauce
Score the fat of the pork chops to prevent from curling. Lightly salt and pepper the chops on both sides, then dredge in flour. Shake off any excess flour, dip in beaten egg. Next press the chops firmly into the breadcrumbs making sure that all surfaces are well coated. Place them on a sheet pan covered with parchment paper and refrigerate for an hour before using. Deep-fry the porkchop in oil, turning once or twice until cooked through and golden brown, approximately 4-5 minutes. The coating should be quite crisp. Drain on a clean towel, then cut into 1-inch strips, keeping the original shape of the chop. Serving Suggestion:Place shredded cabbage over half of a warm serving plate. Place the porkchop on top of the cabbage toward the center of the plate. Serve the sauce in a separate small dish for dipping. Garnish with lemon wedges. Serve Tonkatsu or barbecue sauce with fried pork cutlet. Makes 10 servings.
4 pounds of your favorite chicken parts (legs, thighs, wings, breasts), skin-on Salt Vegetable oil 1 cup barbecue sauce, store-bought or homemade
1 Coat the chicken pieces with vegetable oil and sprinkle salt over them on all sides. Prepare your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are fewer coals. 2 Lay the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill for 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn). Once you have a good sear on one side, move the chicken pieces to the cooler side of the grill, or, if you are using a gas grill, lower the heat to medium low. Cover the grill and cook undisturbed for 20-30 minutes. 3 Turn the chicken pieces over and baste them with with your favoritebarbecue sauce. Cover the grill again and allow to cook for another 30 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 30 minutes. 4 By now the chicken should be cooked through. You can check with a meat thermometer inserted into the thickest part of the chicken piece. Look for 165°F for breasts and 170°F for thighs. Or insert the tip of a knife into the middle of the thickest piece, the juices should run clear. If the chicken isnt done, turn the pieces over and continue to cook at a low temperature. If you want can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two. 5 Paint with more barbecue sauce and serve.
3 chicken breast fillets, cut into chunks 4 long skewers For the marinade: 1 cup (250ml) natural yoghurt 1 tablespoon (15ml) lemon juice 2 teaspoons ground cumin 1 teaspoon ground cinnamon 2 teaspoons cayenne pepper 2 teaspoons freshly ground black pepper 1 tablespoon finely grated fresh ginger 2 teaspoons salt, or to taste For the sauce: 20g butter 1 clove garlic, crushed 1 green chilli, finely chopped 2 teaspoons ground cumin 2 teaspoons paprika 2 teaspoons salt, or to taste 1 cup (250ml) passata or tomato puree 1¼ cups (300ml) thickened cream 1 large bunch fresh coriander, freshly chopped
1. In a large bowl, combine yoghurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, fresh ginger and salt. Stir in chicken, cover and put in the refrigerator for 1 hour. 2. Thread chicken onto skewers and discard remaining marinade. Cook the kebabs on the barbecue or under the grill until chicken is cooked through, about 5 minutes on each side. 3. For the sauce: Melt butter in a heavy frying pan over medium heat. Fry garlic and chilli for 1 minute. Add cumin, paprika and salt. 4. Stir in tomato passata or puree and cream. Simmer on low heat until sauce thickens, about 20 minutes. 5. Add cooked chicken and simmer for 10 minutes. 6. Transfer to a serving platter and garnish with fresh coriander.
1 pound (a large bunch) broccoli rabe, rinsed, cut into 1 1/2 to 2 inch pieces Salt 2 Tbsp olive oil 1/4 to 1/2 teaspoon red pepper flakes (depending on how spicy you like things) 1 large clove garlic, chopped (about 1 to 2 teaspoons chopped) 2 ounces sun dried tomatoes (packed in oil), roughly chopped 8 ounces penne pasta (or other favorite short pasta) 1/2 ounce freshly grated Parmesan cheese More salt Freshly ground black pepper
1 Bring two large pots (4-quart pots filled at least half-way) of water to a boil, one pot for blanching the broccoli rabe, the other for the pasta. Whichever pot comes to a boil first, in place the broccoli rabe. Blanch only for one minute, then use a slotted spoon to remove the rabe from the hot water to a large bowl of ice water to stop the cooking. Drain the rabe and pat dry with paper towels. 2 Typically penne pasta takes about 10 minutes to cook to al dente. So start the pasta before you start sautéing the rabe. When the water comes to a rolling boil, add a tablespoon of salt to it, let the salt dissolve, then add the pasta. Once the water returns to a boil, start the timer. Let the pasta cook, at a rolling boil, uncovered, for whatever time is necessary to cook it to al dente, cooked through but still a little firm. 3 Once the pasta is in the water, heat 2 tablespoons of olive oil in a large sauté pan on medium to medium high heat. Add the chopped garlic and the red chile flakes. Cook until the garlic just begins to brown at the edges. Then add to the pan the blanched broccoli rabe. Toss to coat with the olive oil, chile flakes, and garlic. Sprinkle with salt. 4 Cook the broccoli rabe about 5 minutes, until just tender. Stir in the chopped sun dried tomatoes. When the pasta is done, drain it and add it to the rabe. Sprinkle everything with black pepper and the grated Parmesan cheese. Toss to combine. Serve immediately.
INGREDIENTS 12-16 ounces dried short pasta (bowties, penne, gemelli, etc) 4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total) Salt 2 Tbsp olive oil 1/2 yellow or white onion, chopped, about 1 cup 3 garlic cloves, minced 1/2 cup white wine or stock 8-16 ounces of fresh spinach*, washed, long stems removed and chopped Black pepper 1/4 cup cream 1/4 cup (or more) pesto
8 ounces long, thin pasta such as spaghetti or fettucini Salt 1/2 cup vegetable oil (grapeseed or canola) 3 thinly sliced cloves garlic 1 ounce (about 2 medium to large) dried ancho chiles, rinsed, seeded and deveined 1/2 pound 21-25 count raw shrimp, peeled, deveined, and tails removed, the shrimp pieces cut into thirds Black pepper Freshly grated Parmesan Lime or lemon juice, fresh squeezed
1 Put a large pot of salted water on to boil for the pasta when you start this recipe. Once the water is boiling, add the pasta and cook until al dente. While the water is coming to a boil and while the pasta is cooking, prepare the rest of the recipe as follows. 2 Heat oil in a small skillet on medium heat. Once the oil is hot, add sliced garlic. Cook until lightly browned, then remove with a slotted spoon to a large bowl. 3 Thinly slice the ancho chiles (can chiffonade as you would with basil, just roll up into a cigar shape and slice crosswise). Add the sliced chiles to the hot oil and cook ONLY for 20 to 30 seconds. Remove with a slotted spoon to the bowl with the garlic. Do not over-cook the chiles or they will get bitter. 4 Add the raw shrimp to the pan with the now chile and garlic infused oil. Increase the heat to high, cook for a couple minutes, stirring frequently, until the shrimp is just turning pink. Remove from heat. Add the shrimp and oil to the bowl with the garlic and chiles. 5 Add the drained, cooked pasta to the bowl with the shrimp, garlic, chiles, and oil. Sprinkle with salt and black pepper and toss to combine. To serve, portion out into bowls, sprinkle with freshly grated Parmesan and a little lemon or lime juice.
3/4 cup fresh strawberries, sliced in half 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup milk 1/2 cup unsalted butter 1 cup sugar 1 large egg 2 large egg whites 1 teaspoon vanilla extract (optional)
1 Preheat oven to 350. 2 Using cupcake liners, place 12 liners in a muffin pan and set to the side. 3 In a medium bowl, combine flour, baking powder and salt and set a side. 4 In a food processor or blender add strawberries and process until pureed. 5 Empty pureed strawberries into a 1/3c measuring cup and set aside. Add rest of strawberry puree to a small bowl and set aside to use in the frosting. 6 Using a electric mixer with bowl, cream butter on medium high speed until lightly fluffy. 7 Gradually add sugar and continue to mix until well blended. Reduce speed to low and slowly add one egg and egg whites and mix until lightly blended. 8 Add vanilla extract if using. 9 Mix together milk and 1/3c strawberry puree. 10 Alternate flour and milk mixture to mixer slowly ending with flour. Scrap down sides of bowl and continue to blend well. 11 Using a ice cream scoop or tablespoon, add batter to prepared muffin cups. 12 Bake for 20 to 25 minutes, or until lightly browned. 13 Cool cupcakes completely on a wire rack before adding the frosting. 14 To make the Strawberry Frosting:. 15 Using a electric mixer with bowl, add 1 cup butter (soften) and salt and blend on medium high until fluffy. 16 Reduce speed to low and add powdered sugar and blend well. 17 Add vanilla extract and 3TBS of the strawberry puree, blend well. 18 Using a knife frost the cupcakes and top with decorative candies.
For the Cupcakes: 1¼ cups cake flour (not self-rising), sifted ¾ teaspoon baking powder ½ teaspoon coarse salt ¼ cup milk 1 vanilla bean, halved lengthwise, seeds scraped and reserved 4 tablespoons unsalted butter, at room temperature, cut into pieces 3 whole eggs plus 3 egg yolks, at room temperature 1 cup granulated sugar For the Coffee-Marsala Syrup: 1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso) 1 ounce marsala ¼ cup granulated sugar For the Mascarpone Frosting: 1 cup heavy cream 8 ounces mascarpone cheese, room temperature ½ cup confectioners’ sugar, sifted Unsweetened cocoa powder, for dusting
1. Preheat oven to 325 degrees F. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod. 2. With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted. 3. Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir ½ cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined. 4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. 5. Make the syrup: Stir together coffee, marsala, and sugar until sugar is dissolved. Let cool. 6. Brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. 7. Make frosting: With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners’ sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately. 8. To finish, Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.
1 can (390g) evaporated milk 1 can (390g) condensed milk 10 egg yolks 1 teaspoon of vanilla extract or lemon essence For the caramel: 1 cup sugar 3/4 cup water
In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize. Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds. Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender. Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick. Cover moulds individually with aluminum foil. Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking. Let cool then refrigerate. To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.
My Cup strong coffee, chilled 1 cup milk 3 tablespoons sugar 3 cups vanilla ice cream 3 tablespoons chocolate syrup 1 dash salt
Blend coffee, milk, sugar, and salt. 2 Add ice cream and syrup and blend until smooth.