Coyote Green Corn Tamales
Source: West of the Rockies: Jr. League of Grand Junction Colorado
15 ears of fresh corn(or 5 cups of canned or frozen corn if fresh is out of season)
1 cup yellow or blue corn meal
1/2 cup butter(1 stick) at room temperature
1 1/2 tsp. sugar
1 1/2 tsp. salt
2 Tbsp. milk
28 strips of canned green chilies
1/2 lb. sharp Cheddar cheese, cut into 1/4 inch cubes
**14-9- inch alluminum squares
**Bag of dried corn husks if using canned or frozen corn
1. Carefully remove husks from corn, reserving tender inside husks(if using bagged husks, soak in warm water). Cut corn from cobs and measure 5 cups. Transfer to mill or grinder(I use food processer) and grind, adding cornmeal gradually until well blended.
2. Cream butter in a medium bowl until light and fluffy. Stir in ground corn, sugar, salt and milk (mixture will be thick)
3. Fold the reserved husks in half to prevent curling. Overlap 2 husks in palm
of hand. Spread 1/4 cup of corn mixture over husk and top with 2 strips of chile and some of the cheese. Cover with 2 more Tablespoons of corn mixture and 2 more overlapping husks
4. Set the tamale on the 9 inch square of aluminum foil and fold up short ends, then roll up the tamale. Repeat with remaining corn mixture and husks.
5. Arrange tamales vertically, in top of steamer set over boiling water. Cover and steam 1 hour. Serve immediately with butter and salt.
Thanks Angelica! Depending on where you live, your market MAY have a variety of soy sauce. I am lucky to live in an area that caters to the Asian population and live pretty close to a city that has many Asians (being half-Japanese, this is a huge plus!)
If your market doesn't carry it, try an Asian, natural, or specialty food store. You may have to buy online...
Sharkey, your recipes are fantastic and I can't wait to try some of them. I want to know where to get light and dark soy sauces. As far as I can tell, most markets have just one type of soy. I know that there are different kinds and would love to try them, as I have a recipe for Chinese Salt and Pepper Chicken that requires very thick, dark soy.
Pho Ga – Vietnamese Chicken Noodle Soup
Developed by Jaden Hair (Steamy Kitchen)
1 whole organic chicken (4-5lbs)
1 whole onion, unpeeled and cut in half
3-inch chunk of ginger, unpeeled
[A] Broth spices
2 tbl whole coriander seeds
4 whole cloves
2 whole star anise
2 tbl sugar (or rock sugar)
2 tbl fish sauce
small bunch of cilantro stems only, tied in bunch with twine
[B] Accompaniments at table
1 lb dried rice noodles (about 1/4" wide)
2 cups bean sprouts, washed & tails pinched off
cilantro tops – leaves and tender stems
1/2 cup shaved red onions
1/2 lime, cut into 4 wedges
Sriracha hot sauce
Place ginger and onion on a small baking sheet. The top of the onion should be about 4" from the oven’s heating element. Set to broil on high for 15 minutes. Turn the onion and ginger occasionally, to get an even char. The skin should get dark and the onion/ginger should get soft. After cooling, rub to get the charred skin off the onion and use a butter knife to scrape the skin off the ginger. Slice ginger into thick slices.
In a large stockpot, fill with water and boil. With a sharp cleaver, carve the chicken breast meat off and reserve. With the rest of chicken whacking hard through the bones to get sections about 3" big. The more bone that is exposed, the more marrow that gets in the broth (translation: rich, flavorful). You can even whack several places along the bone just to expose more marrow. When the water boils, add chicken sections (not breast) and boil on high for 5 minutes. You’ll see lots of foam and “stuff’ come up to the surface. Drain, rinse your chicken of the scum and wash your pot thoroughly. Refill with about 4 quarts of clean, cold water.
Add chicken, chicken breast meat, onion, ginger and all of [A] in the pot and cover. Turn heat to high – let it come to boil, then immediately turn heat to low. Prop lid up so that steam can escape. After 15 minutes, remove the chicken breasts, shred with your fingers when cooled and set aside (you’ll serve shredded chicken breast with the finished soup). With a large spoon, skim the surface of any impurities in the broth. Skimming every 20 minutes ensures a clear broth. Simmer a total of 1-1/2 hours. Taste and adjust seasoning with more fish sauce and or sugar.
Strain the broth, discard solids. Prepare noodles as per directions on package. Ladle broth, add shredded chicken breast and soft noodles in each bowl. Have [B] ingredients set at table for each person to add to their bowl.
There are 2 very important steps to a clear but intense broth – 1) parboiling the chicken to get rid of the impurities 2) charring the ginger and onion for a naturally sweet, robust flavor.
A note on fish sauce – I prefer the Three Crabs brand. Choose a fish sauce light in color…it should look like brewed tea. Anything darker than that (looking like Coca Cola) is inferior quality. Three Crabs fish sauce contains gluten, please check labels if you are making GF substitutions.
Mediterranean Beef Ragout
1-1/2 pounds beef stew meat, trimmed and cut into 1" cubes
1 tablespoon olive oil
2 medium onions; cut into wedges
3 medium carrots; cut into 1/2" slices
1 14-1/2 ounce can diced tomatoes, undrained
1/2 cup beef broth
2 cloves garlic, minced
1-1/2 teaspoons dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
1 medium zucchini, halved lengthwise and cut into 1/4" slices
6 ounces fresh green beans, cut into 2" pieces (1-3/4 cups)
Hot cooked whole wheat couscous or brown rice (optional)
1 recipe Gremolata (see recipe below)
In a large skillet brown meat, half at a time, in hot oil. Drain off fat. Transfer meat to a 3-1/2- or 4-quart slow cooker. Add onions and carrots. In a bowl stir together the undrained tomatoes, broth, garlic, thyme, salt, and pepper. Pour over meat and vegetables.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
If using low-heat setting, turn to high-heat setting. Stir in zucchini and green beans. Cover and cook for 30 minutes more. If desired, serve over hot couscous. Top each serving with Gremolata.
1/4 cup snipped fresh parsley
1 tablespoon finely shredded lemon peel
2 cloves garlic, minced
Stir together parsley, lemon peel, and garlic.
Peruvian Style Grilled Chicken with Green Sauce
For the Sauce
3 whole jalapeño chiles, roughly chopped
1 cup fresh cilantro leaves
2 medium cloves garlic
1/2 cup mayonnaise
1/4 cup sour cream
2 teaspoons fresh juice from 1 lime
1 teaspoon distilled white vinegar
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
For the Chicken
1 whole chicken, 3-1/2 to 4 pounds
4 teaspoons kosher salt
2 tablespoons ground cumin
2 tablespoons paprika
1 teaspoon freshly ground black pepper
3 medium cloves garlic, minced (about 1 tablespoon)
2 tablespoons white vinegar
2 tablespoons vegetable or canola oil
For the Sauce: Combine jalapeños, cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar in the jar of a blender. Blend on high speed, scraping down as necessary, until smooth. With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper. Sauce will be quite loose at this point but will thicken as it sits. Transfer to a sealed container and refrigerate until ready to use.
For the Chicken: Pat chicken dry with paper towels and place breast-side-down on a large cutting board. Using sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. For added stability, run a metal or wooden skewer horizontally, entering through one thigh, going through both breast halves, and exiting through the other thigh. Tuck wing tips behind back.
Combine salt, cumin, paprika, pepper, garlic, vinegar, and oil in a small bowl and massage with fingertips until homogenous. Spread mixture evenly over all surfaces of chicken
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Place chicken skin-side up on cooler side of grill with legs facing towards hotter side. Cover grill with vents on lid open and aligned over the chicken. Open bottom vents of grill. Cook until instant read thermometer inserted into deepest part of breast registers 110°F. Carefully flip chicken and place skin-side-down on hotter side of grill with breasts pointed towards cooler side. Press down firmly with a wide, stiff spatula to ensure good contact between bird and grill grates. Cover and cook until skin is crisp and instant read thermometer inserted into deepest part of breast registers 145 to 150°F, about 10 minutes longer. If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave the lid off for longer than it takes to check temperature or chicken will burn.
Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes. Carve and serve with sauce.
This post was modified from its original form on 16 Aug, 13:13
Lion’s Head Meatballs
from Le Cordon Bleu
1 cup “lite” coconut milk
2 1/2 tablespoons reduced-sodium soy sauce
1 tablespoon curry powder
1 pound lean ground pork or beef
1/2 cup chopped scallions
1/4 cup minced leek, white and pale green part only
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1 tablespoon toasted sesame oil
1 tablespoon finely chopped fresh ginger
2 teaspoons seeded and minced fresh chile pepper
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 teaspoons extra-virgin olive oil
1 medium head Boston or iceberg lettuce
1/4 cup chopped fresh basil or Thai basil
1 tablespoon freshly grated lemon zest
Combine coconut milk, soy sauce and curry powder in a large saucepan. Set aside.
Place pork (or beef), scallions, leek, cornstarch, flour, sesame oil, ginger, chile, salt and pepper in a large mixing bowl. Knead by hand until thoroughly combined and the mixture becomes sticky. Divide into 10 equal portions, about 1/4 cup each. Roll each portion into a ball.
Heat olive oil in a large nonstick skillet over medium heat, swirling to coat the sides. Add the meatballs and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Transfer to a plate lined with paper towels.
Bring the coconut-milk mixture to a boil over medium-high heat. Add the meatballs; cover, reduce heat to low and cook for 8 minutes.
Line a serving bowl with lettuce leaves. Arrange the meatballs on top. Garnish with basil and lemon zest. Serve hot with the coconut-milk sauce drizzled over the top or on the side for dipping.
Yield: 10 meatballs, for 5 main-dish or 10 appetizer servings
Vietnamese Steak Sandwiches
These are similar to Banh Mi sandwiches but with steak instead of pork.
1 garlic clove, minced
1 teaspoon sugar
1/4 teaspoon red-pepper flakes
1 tablespoon rice vinegar
1 tablespoon water
2 carrots, grated
2 scallions, thinly sliced
1/2 cup packed fresh cilantro leaves
4 hero rolls
1 pound sliced Flank Steak with Lime Marinade (recipe below)
In a small bowl, stir together garlic, sugar, red-pepper flakes, vinegar, and water.
In another bowl, toss together carrots, scallions, and cilantro leaves. Toss with half the vinegar mixture.
Split and lightly toast hero rolls; dividing evenly, layer with carrot mixture and sliced flank steak. Drizzle with remaining vinegar mixture, if desired.
Flank Steak with Lime Marinade
1/3 cup (about 4 limes) freshly squeezed lime juice
2 tablespoons soy sauce
2 scallions (about 1/3 cup), thinly sliced
2 tablespoons minced, peeled fresh ginger
1/2 teaspoon red-pepper flakes
1 1/2 pounds flank steak
Vegetable oil, for grates
Coarse salt and ground black pepper
In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour.
Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.
Chinese Sesame Noodles
8 ounces thin egg noodles, linguine or thin Chinese egg noodles
1/4 cup peanut oil, divided
1/4 cup light soy sauce
1/4 cup red wine vinegar
2 1/2 tablespoons peanut butter
1 teaspoon sugar
1 teaspoon Oriental sesame oil
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 tablespoons sesame seeds
2 tablespoons garlic, minced
1/2 teaspoon crushed red pepper flakes
2 green onions, sliced
chopped peanuts (optional)
minced fresh cilantro (optional)
Cook noodles al dente. Rinse, drain and toss with 2 tablespoons oil.
Mix soy, vinegar, peanut butter, sugar, sesame oil, ginger and salt in deep jar or bowl.
Whisk until smooth.
Toast sesame seeds in large skillet until light brown and fragrant. Remove seeds. In same skillet, heat 2 tablespoons oil over medium heat.
Add garlic and pepper flakes; cook and stir until garlic starts to color.
Add noodles and soy mixture. Toss to mix. Cook just until heated through, about 2 minutes.
Cool to room temperature. Sprinkle with sesame seeds and green onions and optional garnishes.
Emperor's Shrimp Fried Rice
1/2 pound medium shrimp, peeled, washed, deveined, sliced in half
1 1/2 tablespoons rice wine
1 teaspoon minced fresh ginger
1/2 teaspoon sesame oil
2 tablespoons chicken broth or water
1 1/2 tablespoons rice wine or sake
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon sesame oil
2 tablespoons corn or sunflower oil, divided
2 large eggs, lightly beaten
3/4 cup minced scallions
1 1/2 cups frozen peas, thawed
5 cups cold cooked white (or brown rice), fluffed with fork
Place shrimp in a bowl, add the wine, ginger and oil, and toss to coat.
Cover with plastic wrap and let stand at room temperature for 20 minutes.
Combine the broth, wine, soy, salt, and sesame oil and set aside.
Heat a wok or a skillet, add 1 tablespoon of the oil, and heat until hot. Add the shrimp and stir-fry over high heat until they turn pink, about 2 minutes.
Remove with a handled strainer or a slotted spoon and drain. Wipe out the pan.
Reheat the pan, add the remaining 1 tablespoon of oil, and heat until hot. Add the eggs and stir-fry over high heat for about 30 seconds to scramble.
Add the minced scallions and stir-fry for about 1 minute.
Add the peas and stir-fry briefly to heat through. Add the rice, breaking it up with a spatula, and cook for 2-3 minutes, until heated through.
Add the shrimp and the sauce mixture, toss to coat, and transfer to a serving dish. Serve immediately.
Cuban Black Bean Soup
1 pound dried black beans, picked over and rinsed
4 cups cold water
6 cups chicken broth
1/2 teaspoon black pepper
2 tablespoons olive or canola oil
2 medium onions, chopped
2 medium green bell peppers, cored, seeded, and chopped
2 stalks celery, chopped
4 large cloves garlic, passed through a garlic press
1/2 teaspoon cumin
1 bay leaf
2 teaspoons kosher salt
1 teaspoon sugar
2 tablespoons white vinegar
Chopped hard-boiled eggs
Minced raw onions
In a large pot, bring the beans and water to a full boil. Remove the pot from the heat, cover it, and let stand for 1 hour.
Return the pot to the stove and bring the mixture to a boil. Add 1/2 cup cold water to stop the rapid boil, then reduce the heat to medium-low. Stir in the chicken broth and black pepper, cover, and simmer for 1 hour.
While the beans cook, heat the oil in a skillet over medium heat. Add the onions, green peppers, and celery, and saute them until they are soft, about 10 minutes. Add the garlic, cumin, bay leaf, salt, and sugar, and cook for 1 more minute.
Stir the mixture, along with the vinegar, into the beans, cover the pot, and continue cooking for 1 more hour or until the beans are soft. More water can be added if the soup becomes too thick.
Remove the soup from the heat and allow it to cool for 30 minutes. Discard the bay leaf and puree the soup, two cups at a time, in a blender or food processor. Tip: You can skip the cooling period if you use a hand blender for this step.
Return the soup to the pot to reheat it. Add salt and pepper to taste. Serve the soup with side bowls of chopped eggs, minced onions, sour cream, rice, and cilantro for add-ins.
Makes about 14 cups.
Crunchy Sesame Candy
1 cup sesame seeds (about 6 ounces)
3 tablespoons packed light brown sugar
3 tablespoons honey
Generously coat two large sheets of waxed paper with cooking spray. In a medium skillet, toast the sesame seeds over medium-low heat, stirring often, until they're fragrant and golden, 5 to 7 minutes.
In a small saucepan, combine the brown sugar and honey. Cook over low heat, stirring often, until the sugar is melted and the mixture is thick, about 5 minutes (because melted sugar can get quite hot, this is a step best left to parents). Add the sesame seeds to the sugar and stir well with a wooden spoon.
Place one sheet of the waxed paper on a work surface, greased-side up. Scrape the mixture onto the paper and top it with the remaining sheet of waxed paper, greased-side down. Using a rolling pin, roll the mixture into a square about 1/4 inch thick (a great job for kids).
Remove the top sheet of paper and cut the candy into 1-inch squares with a sharp knife. Let the candy cool completely. Break apart the pieces and store them in an airtight container at room temperature until you're ready to package them. Makes about twenty-four 1-inch squares.
Kung Pao Chicken
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
5 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon plus 2 teaspoons cornstarch
2 teaspoons sugar
2 tablespoons white wine vinegar or rice vinegar
2 teaspoons Asian sesame oil
1/3 cup water
2 tablespoons cooking oil
1/2 cup peanuts
4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
1/4 teaspoon dried red pepper flakes
In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.
In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.
In a wok* or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.
* This works best in a wok!
African Banana Coconut Bake
- 5 medium bananas
- 2/3 cup shredded coconut
- 1/3 cup orange juice
- 3 Tablespoons brown sugar
- 1 Tablespoon butter
- 1 Tablespoon lemon juice
Preheat oven to 375 degrees.
Cut bananas crosswise into halves. Cut each half lengthwise into halves and arrange in a small (9-inch) greased pie plate or casserole dish.
Dot with butter. Drizzle with orange juice and lemon juice. Sprinkle with brown sugar and coconut.
Bake for about 10 minutes or until coconut is golden brown.
In Ghana, this Banana Coconut Bake is known as Akwadu.
Makhlama bil Sbenagh (Iraqi Spinach Omelet)
- 1 pound fresh spinach - chopped
- 6 large eggs - beaten
- 1 medium onion - chopped
- 1/4 cup chopped parsley
- 1/4 cup chopped fresh dill
- 2 Tablespoons vegetable or canola oil
- 3/4 teaspoon salt
- 1/2 teaspoon curry powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon pepper
- 1/4 teaspoon chili powder
In a large non-stick skillet over medium heat, saute onion in oil with curry powder and turmeric until onion is translucent and tender - about 5 minutes.
Add spinach, parsley, dill, salt and pepper. Stir occasionally until spinach has cooked down to a 1/4 of it's size - a couple minutes.
Press down and flatten mixture in the skillet with the back of a spatuala. Pour beaten egg on top and cover. When egg is nearly set, flip the omelet and cook the top side for 30 to 45 seconds until completely set.
Cut into wedges and serve.
A very flavorful omelet. Notice all the great spices. This is just a slight modification on an authentic Iraqi recipe.
Greek Chicken Stew - Stifado
This is traditional hearty Greek comfort food. It is typically made with hare or beef. This version uses chicken, so that you can have the heartiness and full taste without the trouble or extra calories!
Prep Time: 15 Min
Cook Time: 1 Hr 15 Min
Ready In: 1 Hr 30 Min
10 small shallots, peeled*
1 cup olive oil
2 teaspoons butter
1 (4 pound) whole chicken, cut into pieces
2 cloves garlic, finely chopped
1/2 cup red wine
1 cup tomato sauce
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste
1 pinch dried oregano, or to taste
2 bay leaves
1 1/2 cups chicken stock, or more if needed
Bring a large pot of lightly salted water to a boil. Add the shallots, and cook uncovered for 3 minutes until just tender. Drain in a colander, then immediately immerse in ice water, or rinse with cold water for several minutes until cold to stop the cooking process. Once the shallots are cold, drain well, and set aside.
Heat the olive oil and butter in a Dutch oven or large pot over medium heat until oil is hot and butter is melted and bubbling. Add the whole, blanched shallots and chicken pieces to the skillet and cook, turning chicken pieces over until no longer pink inside and shallots have softened and turned translucent, about 15 minutes. Stir in the chopped garlic and cook for another 3 minutes, until garlic starts to turn golden.
Pour in red wine and tomato sauce, and add the parsley, salt and pepper, oregano, and bay leaves. Pour the chicken stock over the chicken pieces to cover, and stir to combine.
Simmer the stew, covered, over medium-low heat for about 50 minutes, until the shallots are soft and the chicken is tender.
Note: You can substitute 4 large chicken breast halves for the whole cut-up chicken.
*To peel shallots, blanch them in boiling water for about 3 minutes until the skins loosen. Use a sharp paring knife to cut the ends from the shallots and remove the peels.
- Italian Style Recipe, Cut tender parts of 2 bunches of asparagus into short lengths and set to boil till quite tender.
- Take up, drain, and put into saucepan with 3 tablespoons melted vegetable shortening, few drops lemon juice, sprinkling of red pepper and salt.
- Let get thoroughly hot, take up, and serve on slices of fried bread.
INDIAN FRY BREAD
2 C. flour
1 tsp baking powder
1/2 tsp salt
1 c. warm water or milk (100 d)
(I use 1/2 milk, 1/2 water)
Mix dry ingredients together, add liquid. A soft dough should result. Turn onto well-floured board or counter. 1/4 C. flour should be plenty. Work dough just until you can easily handle it. Do not knead as for yeast bread. Divide into 5-6 pieces, roll 1/4 in. thick. Place in HOT oil 2in deep. If oil is not hot enough the resulting bread will be greasy & leaden. Let fry3 minutes, flip w/tongs. Total fry time is about 5-6 minutes. Drain, top w/beans, chz, etc.
TO BE REALLY DECADENT SOMETIMES, TOP IT WITH HERSHEYS SYRUP & WHIPPED CREAM!
Yield: 4 servings
8 c Hot cooked short-grained white rice (best to use Japanese rice)
4 Pork loin cutlets (6 oz ea)
Salt and pepper
4 Green onions; cut into 1-1/2 inch lengths
6 Eggs; beaten
6 tb Flour
2 Eggs; beaten
2 1/2 c Panko (Japanese-style breadcrumbs)
Oil for deep frying
2 1/2 c Dashi*
7 tb Mirin*
3 tb Light soy sauce
3 tb Dark soy sauce
Pound the cutlets with a mallet to flatten slightly. Slash fat at edge of cutlets to keep the meat from curling during deep frying. Salt and pepper both sides. Dust with flour, dip in beaten egg, and coat both sides thickly with day or fresh breadcrumbs, Let rest 2-3 minutes before deep frying. Heat a generous amount of oil in a heavy bottomed pot or deep-fryewr to medium temperature (340 degrees), and deep-fry cutlets on at a time, turning once, till golden brown, about 6 minutes each. Remove, drain on absorbent paper, and cut crosswise into 1/2 inch slices. Keep hot.
In a saucepan, add dashi, mirin and soy sauces. Bring to a simmer. Add the green onions*. Finally pour the beaten egg over the simmering onions. Stir when the egg begins to set. The egg is done while still a little runny and juicy. (Do not cook egg until hard and dry) You want the juices to seep sown in to the rice in the bowl from the egg topping.
To assemble and serve: Put a single portion of hot rice (1 1/2-2 cups) into a donburi-type bowl. Neatly arrange a sliced cutlet to cover half the rice. Use fried onion and egg to cover part of the cutlet and the rest of the rice. Use all the liquid. Serve immediately.
Dashi is soup stock; you can buy ready-made dried or get some recipes here: http://japanesefood.about.com/library/weekly/aa082500a.htm
Mirin is a lower alcohol content rice wine
You may reserve some uncooked green onions to sprinkle on top.
I don't know what the real name of this recipe is -- an old friend of mine (she is from Puerto Rico) used to make it all the time and I just love it.
The "key" ingredient to making this is the "Sazon". Several different companies now make it -- McCormick, Goya (the original commpany, etc. It usually comes in an orange box.). I use the one "with annato" (Sazon con annato). It not only gives it the pretty orange color, but a special taste. You can usually find it in the international foods section of your local grocery store.
Cut some good thick bacon into 1" chunks and fry in a large, heavy soup pot. Drain grease and add 1 medium diced onion and 2-3 cloves of chopped garlic. Add 2 large potatoes, cubed, and enough water to cover them (or you can use small red ones, halved, or the Yukon golds cut into bite sized chunks).
Add one can of tomato sauce and one packet of "Sazon seasoning with annato". Add about 1 tsp of cumin, 1 tsp of salt (or to taste) and 1/2 tsp black pepper.
Cook (covered) until potatoes are cooked, but not mushy. Add two cans of pinto, pink or white beans (I prefer small white beans) and cook until hot (about 15 minutes).
Yakimeshi is just fried rice, Japanese style. It usually differs in its ingredients with each individual taste. Though I don't have a recipe for it (measurements? who uses exact measurements?!), here is basically how I do it.
oil (I sometimes use sesame but it can burn so any veg oil will do)
whatever meat you prefer**
shoyu (soy sauce)
pinch of powdered ginger
pinch of garlic powder
salt and pepper to taste
green onions, chopped
Warm skillet to medium; add a couple shakes of oil. Heat oil until almost hot. Add rice, stir to coat a bit. Add meat and stir around to cook until almost done. Add shoyu, ginger, garlic, salt and pepper. Stir completely. Add beaten egg and stir continuosly until egg is completely cooked. Add green onions and heat until meat is cooked to your liking.
* do not use any other kind of rice, it won't taste/cook right; I like using just-steamed rice
** I use anything from sukiyaki beef (thinly sliced beef) to pork, chicken, or even hot dogs or bacon (depending on who I'm making it for)
Note: I never measure ingredients with this recipe. I usually use what's on hand. And yes, it's usually different every single time I make it.
1/2 cup soy sauce
1/2 cup mirin* (sweet rice wine)
2 tbsp sugar**
Pour all ingredients in a pan. Stir the mixture well. Put the pan on low heat and simmer for a couple of minutes. Remove from the heat and cool the mixture. Store the sauce in a clean bottle in the fridge.
*You can substitute mirin with sake and sugar (sake:sugar = 3:1)
** Adjust the amount of sugar, depending on your preference.
4 skinless, boneless chicken breast halves
1 cup teriyaki sauce
1/4 cup lemon juice
2 teaspoons minced fresh garlic
2 teaspoons sesame oil
Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Marinate for 1 hour to overnight, turning every so often.
Preheat grill for high heat.
Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.
4 filet mignon steaks, about 6 ounces each
1 cup teriyaki sauce
2 garlic cloves, minced
1/2-1 tsp powdered ginger
2 tsp sesame oil
Place all ingredients into large resealable bag. Seal and shake until well mixed and beef is coated. Marinate for 1 hour to overnight, turning every so often.
Remove the steaks from the marinade. Grill for about 4 minutes per side for medium-rare or about 5 minutes per side for medium. Thinly slice across the grain.
Moroccan Lamb Kabobs
2 pounds ground lamb
1 cup raisins
5 ounces goat cheese
1/3 cup mayonnaise
1 red onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped fresh cilantro
3/4 tablespoon ground cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
salt to taste
coarsely ground black pepper to taste
Preheat an outdoor grill for high heat and lightly oil grate.
In a medium bowl, mix together ground lamb, raisins, goat cheese, mayonnaise, red onion, garlic, cilantro, cayenne pepper, cumin, ground coriander, salt and black pepper. Divide the mixture into approximately 6 even portions, and press around skewers.
Place skewers on the grill. Cook approximately 4 minutes per side, or until the cheese has melted, the raisins are tender and lamb has reached desired doneness.
Makes 6 servings
Here's another recipe from Naples:
Pork with Pickled Peppers
4 pork chops, 3 bell peppers pickled in vinegar, butter.
Grease a skillet with butter and cook the pork chops over a high flame, turning them frequently so that they brown evenly. Remove the peppers from the vinegar, slice, and remove the seeds. When the meat is about half done, add the peppers and cook for 5 minutes, add salt and pepper to taste before serving.
Here's a typical Neapolitan recipe:
Ingredients: 3 lbs. of clams. 2 tomatoes, 1/2 cup olive oil, 2 cloves of garlic, parsley, 1 glass of white wine.
Soak the clams in salted water for at least 4 hrs. to remove all the sand. Drain well. Saute' the garlic in a skillet and add the clams, sprinkle with a little chopped parsley. cover and cook for a few minutes. Check the clams and remove them as they open, and set them aside. When they are all open, put them back into the skillet, add the fresh tomatoes cut into chunks, and the white wine, cook over a miderate flame. As soon as the clams are hot, remove from the stove, garnish with chopped parsley and serve.