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July 2018
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Carrot & Fennel Sauté

3 or 4 Large, Carrot, Sliced Finger ish Thick

1 Medium Bulb, Fennel, Medium Course Chopped

2 or 3 Glugs, Olive Oil

Salt & Pepper to Taste

Dash of, Nutmeg

The Vegetable Strained from the Slow Cooker Lamb Shank with a Trio of Citrus

 

Heat the Oil in a large heavy skillet

Add the Carrot & Fennel, sauté for maybe 4 or 5 minutes

Add the Vegetable from the Slow Cooked Lamb Shank with a Trio of Citrus, this gives an interesting texture, of both crunchy and well cooked veg!

Season with Salt & Pepper & Nutmeg, Mix

Continue reading Carrot & Fennel Sauté

Couscous Prepared with Cardamom

2 Cups, Israel Style Couscous

2 Cups, Chicken Broth

1 Cup, Lamb Broth, From the Slow Cooker Lamb Recipe

1 Teaspoon, Shallot, Finest Chop

1 Teaspoon, Ginger, Finest Chop

1 1/2 Teaspoon, Garlic, Finest Chop

1/8 Cup, Dried Mango, Fine Chop

1 to 2 Teaspoon, Cardamom

Dash, Nutmeg

Salt & Pepper to Taste

Couple Glugs, Olive Oil

Heat the Olive Oil in a medium heavy kettle with a lid, for later use

Sauté the Shallot, Ginger & Garlic for about 3 or 4 minutes.

Add the Dry Couscous, mix around and continue cooking until Couscous is delightfully brown

Add

Continue reading Couscous Prepared with Cardamom

Lamb Shank Slow Cooked with a Trio of Citrus

2 1/2 to 3 Pounds, Lamb Shank, ‘3’ Shanks

1 Large, Onion, Course Chopped

2 to 3 Cloves, Garlic, Fine Chopped

3 Stalks, Celery, Course Chopped

4 Large, Carrot, Sliced, about Finger Thick

1 Large, Orange, Zest & Juice

1 Large, Lemon, Zest & Juice

2 Large, Lime, Zest & Juice

Bunch, Thyme, about 2 Fingers Thick

3 to 4, Bay Leaf

Salt & Pepper to Taste

Dash, of Nutmeg

1 Cup, Chicken Broth

1 Cup Pinot Noir

3 or 4 Glugs, Olive Oil

 

Heat Olive Oil in large heavy skillet, Season with Salt & Pepper then Sear

Continue reading Lamb Shank Slow Cooked with a Trio of Citrus

Orange Waffles with Whipped Maple Orange Butter

WAFFLES;

2 Large, Eggs, Beaten

1 Large, Orange DIVIDED Use 1/2 the Zest in the Waffle Batter, Set the rest aside to use in the Maple Orange Whipped Butter. USE all the Juice in the Waffles

MILK, Add MILK to the Orange Juice from above to make 1 Cup total

1 Tablespoon, Sugar

1/2 Cup, Cooking Oil, I used Sunflower Oil

1/2 Teaspoon, Vanilla

Put all the above (except 1/2 the Orange Zest, to be used in the Butter), into a large mix bowl, whip together a bit

Then sift in the following;

2 Cups, Flour

4 Teaspoons, Baking

Continue reading Orange Waffles with Whipped Maple Orange Butter

Pork & Bacon Breakfast Sausage

16 Ounces, Ground Pork, 97% lean

8 Ounces, Hard Wood Smokey Bacon, Fine Dice (Put in Freezer for 20 Minutes for Ease of Dicing

1 1/2 Tablespoons, Sage, Finest Dice

1 Tablespoon, Marjoram, Finest Dice

1 Tablespoon Thyme, Finest Dice

1 Teaspoon, Oregano, Finest Dice

1 Tablespoon, Garlic, Finest Dice

1 Large Thai Bird Eye Pepper, Finest Crush

Salt & Pepper to Taste

Dash of Nutmeg

Put everything into a large mix bowl, incorporate with a gentle mix using your hands

Form into 8 patties

Maybe add a little Oil to your heavy skillet

Fry until fully cooked, about

Continue reading Pork & Bacon Breakfast Sausage

Pastrami & Sweet Red Belle Pepper in a Mustard & Soy Broth

1 Large, Red Onion, Sliced Extra Thin, Use Your Mandoline

1 Large, Sweet Red Belle Pepper, Thin Julienned

8 Ounces, Pastrami, Thin Sliced then Julienne Into Thinnest Strips

1/4 Cup, Sun Dried Tomato, Fine Chop

8 Ounces, Sugar Snap Peas, NSA

2 or 3 Glove, Garlic, Finest Chop

2 Cups, Beef Broth

2 Cups, IPA Style Beer

3 or 4 Tablespoon, Soy Sauce

3 or 4 Tablespoon, Spicy Brown Mustard

1 Teaspoon, Thyme, Fine Chopped

3 or 4 Glugs, Olive Oil

8 Ounces, Dry ‘Hakka’ Style Flat Noodles, Any Brand or Type Broad Noodle Will Work

Salt & Pepper

Continue reading Pastrami & Sweet Red Belle Pepper in a Mustard & Soy Broth

Creamy Spicy & Sour Asparagus Soup

3 Cups, (divided, 2 cups & 1 cup), Asparagus, cleaned and broke in about 1 inch pieces1 Cup, Sweet Red Belle Pepper, medium course chop4 Cups, Water (to boil the Asparagus)One 14 Ounce, Can Coconut Milk, UnsweetenedI LIKE SPICY< SPICE, Add the following ingredients according to your own taste2 to 3 Tablespoons, Ginger, finest chop2 to 3 Tablespoons, Garlic, finest chop2 to 3 Tablespoons, Shallot, finest chop2 to 3 Tablespoon, Tarragon, finest chop3 or 4 Thai Dry Bird Eye Pepper, finest crushed, An Asian Food Store should have these, they are milder than you would think!1 Large, Lemon, zest

Continue reading Creamy Spicy & Sour Asparagus Soup

Beef, Sugar Snap Pea & Golden Potato Stir Fry with Strange Flavor

12 Ounces, Beef Top Round Steak, Boneless, Julienned

6, Baby Golden Potato, Skin On, Cut into 6th’s

1 Medium, Red Onion, Cut in Half, Thin Sliced

1/2 Large, Red Belle Pepper, Julienned

8 Ounces, Sugar Snap Pea Pod, NSA

1 Large, Lemon, Zest & Juice

2 or 3 Cloves, Garlic, Fine Chop

4 or 5 Green Top Onion, Fine Chop

1/3 Cup, Sunflower Seed

2 or 3 Teaspoon, Cardamon, this is the ‘strange’ flavor, add more to be even more strange!

Salt & Pepper to Taste

Dash, Nutmeg

3 to 4 Tablespoon, Soy Sauce

3 to 4 Glugs, Cooking

Continue reading Beef, Sugar Snap Pea & Golden Potato Stir Fry with Strange Flavor

Citrus & Sesame Chicken Soup in the Style of The Kingdom of Thailand

(Thai Style Chicken Soup)

16 Ounces, Boneless Chicken Thigh, Cut into Thirds

1 Each, Large, Green, Yellow & Orange Sweet Belle Pepper, Course Chopped

1 Large, Yellow Onion, Course Chopped

1 Large Bunch, Green Top Onion, Course Chopped

3 or 4 Cloves, Garlic, Course Chopped

1 Large, Lemon, Zest & Juice

1 Large, Orange, Zest & Juice

1 Large, Lime, Zest & Juice

2 Tablespoons, Ginger, Fine Chopped

2 to 3 Tablespoons, Lemon Grass, Course Chopped and placed in a Tea Ball/ Infuser

2 or 3 Tablespoons, Chili Garlic Paste

Two 14 Ounce Cans, Coconut Milk

2 Quarts, Chicken Broth (I always have

Continue reading Citrus & Sesame Chicken Soup in the Style of The Kingdom of Thailand

Windowpane Smoked Scallop in a Light Burnt Butter & Cream Sauce, Rotini

8 Ounces Weathervane Smoked Scallop

1 Each, Large Yellow, Green & Orange Sweet Belle Pepper, Julienned

1 Bunch, Green Top Onion , Medium Course Chop

2 or 3 Tablespoons, Sun Dried Tomato, Julienned

1/4 to 1/3 Cup, Heavy Whipping Cream

1/2 Cup, Butter

2 or 3 Tablespoon, Olive Oil

Salt & Pepper to taste, (I didn’t add any Salt, the Salt Used in the Smoking process was sufficient).

Dash of Nutmeg

8 Ounces Rotini Pasta

 

Start a large pot of water to boil, for the Pasta, cook al dente

In a large heavy skillet over medium/ medium high

Continue reading Weathervane Smoked Scallop in a Light Burnt Butter & Cream Sauce, Rotini