Posts for 'Main Dishes' Category

There's something in the human soul that loves just about anything deep-fried. So, despite concerns about my girth, I couldn't resist the sizzling tostones (plantain chips) served at Paya--loosely translated, the name means "go there" -- a casual restaurant in Guaynabo, Puerto Rico. I wasn't sure about the dip, though. "It's made of corned-beef hash," said our host, celebrity chef Wilo Benet. Yes, that's the processed stuff that comes in a tin.

Benet takes traditional Puerto Rican food such as plantain, grouper, mango and corned beef (it came here with the Americans and has become a staple) and serves it up in new and playful ways. The dip proved delicious, with a salty, spicy taste that boosted the flavour of the plantain nuggets. Another favourite:deep-fried gouda balls with guava sauce.Benet's approach of using local ingredients and recipes with a twist is apt to find favour with tourists who want a little local flavour, rather than the bland "international cuisine" we've become accustomed to in the Caribbean. In fact, the islands draw on a rich culinary history and a host of ingredients you seldom find elsewhere.

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This is a good slow dish. It takes two days to achieve a great result. Start on Friday and invite your friends for Sunday lunch!

Method-Strip the tough membrane from the beef cheeks. The technique is the same as for skinning a fish fillet. Slip a sharp knife between the membrane and the flesh, hold the membrane tightly with one hand, and zigzag the knife close to the chopping board and along the beef cheek. Discard the membrane.

Place skinned cheeks in a bowl and add all the marinade ingredients. Stir to mix, cover and refrigerate overnight.Next day, place a colander over a large bowl and tip the meat and marinade into the colander. Allow to drain.Extract the cheeks and the lardons and pat dry on layers of kitchen paper. Discard the vegetables.

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Food enthusiasts got something to cheer about recently in Chandigarh. The reason being that two food festivals held there, which tickled their palates and both were unique in their own way.

The people got a taste of Mughlai and Chinese food during the festival.The 15-day long kebab festival served a variety of juicy and lip-smacking Lucknawi kebabs. The menu included kebabs of 15 non-vegetarian and 10 vegetarian varieties.

Some of the gourmets like Vegetable Galouti kebab, Spicy Fish kebab, and Chicken Tikka Tarkand were cooked in red wine over charcoal, which can leave any food lover craving for more.

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INGREDIENTS
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

DIRECTIONS
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

INGREDIENTS
1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying

DIRECTIONS
Season chicken pieces with salt, pepper, and paprika. Roll in flour.
Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

ORIGINAL SHOOFLY PIE

The name of this iconic dessert comes from the Shoofly Molasses Co., whose product was originally used in the pie, Greg Patent writes in ‘‘A Baker’s Odyssey.’’ He quotes food historian Don Yoder, who explained that the pie was invented for the U.S. Centennial in 1876, ‘‘and Pennsylvania Dutch cookbooks from the 1870s and 1880s call it Centennial Cake.’’

1/2 recipe basic pie dough, see recipe

Topping:

1 stick (1/2 cup) cold, salted butter, cut into tablespoons

1 cup plus 2 tablespoons flour

1/2 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg, freshly grated preferred

Filling:

1/2 teaspoon baking soda

3/4 cup each: warm coffee, unsulphured molasses

For pie crust, place dough between two squares of waxed paper; tap gently on the dough with a rolling pin to soften it slightly. Roll dough to a 12- to 13-inch circle, rolling from the center outward; flip the crust occasionally, readjusting the waxed paper when necessary as creases develop. Remove the top sheet; invert the dough and center it into a 9-inch pie plate. Carefully peel off the remaining layer of waxed paper; nudge the edges of the dough into the pan, without stretching, so the crust fits snugly into the bottom and up the sides. Trim the excess pastry, leaving a 1/2-inch overhang. Fold the edge of the pastry back onto itself to make a double thickness all around; turn it upright to make a high-standing rim on the edge of the pie plate. Flute the edges, pinching the dough at 1/2-inch intervals. Refrigerate 1 hour.

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INGREDIENTS
1 (3 pound) whole chicken
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper

DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting 40 minutes, to a minimum internal temperature of 180 degrees F (85 degrees C). Let cool 10 to 15 minutes and serve.

INGREDIENTS
1 pound fresh asparagus
3/4 cup chopped onion
1/2 cup vegetable broth
1 tablespoon butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 1/4 cups vegetable broth
1 cup soy milk
1/2 cup yogurt
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese 
 

DIRECTIONS
Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

INGREDIENTS
2 tablespoons chili powder
1 teaspoon salt
2 1/2 teaspoons ground cumin
2 teaspoons minced garlic
1 tablespoon fresh cilantro
2 pounds pork tenderloin, cubed
1 dash ground black pepper

DIRECTIONS
Mix together: chili powder, salt, cumin, garlic cilantro and pepper. Coat pork cubes with mixture and let sit for 45 minutes in refrigerator.
Preheat oven to 225 degrees F (107 degrees C).
Bake 2 hours, or until crispy.

"A whole chicken is seasoned and slowly cooked on the grill. This is a bit unorthodox, but the end result is moist, flavorful, and amazing. All you'll need is some chicken, butter, beer, and seasonings."

INGREDIENTS
1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken

DIRECTIONS
Preheat an outdoor grill for low heat.
In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).