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Tuesday, February 13, 2018

February 13, 2018

Flaming Greek Cheese (Saganaki) – Burning For You

I usually try to squeeze in one more sexy dessert video before Valentine’s Day, but instead I opted for this show-stopping, and super-savory saganaki. What it lacks in chocolate, it more than makes up in being on fire. I know what you’re probably thinking… what about a flaming chocolate dessert? Maybe next year.

In case you’re wondering, the original saganaki was not flambéed. This flaming cheese ritual was started by restaurateurs in Chicago, who were hoping a little bit of showmanship would help increase cheese appetizer sales, which it certainly did. They also made the experience interactive by encouraging customers to yell, “Opa!” as the plate was being ignited. If there’s one thing people love even more that flaming fried cheese, it’s yelling.

I really love kasseri cheese for this, since it holds its shape, crusts up nicely, and melts beautifully. I’ve also done this with a cheese called haloumi, which is tasty, but doesn’t melt at all, and for me that’s the best part. Beside those two, you can also use graviera, kefalograviera, kefalotyri, or even a firm feta cheese. No matter which cheese you use, I really do hope you give this a try soon. Enjoy!


Ingredients for 2 large portions:
4 ounce slab of kasseri cheese (about 3/8 inch thick), or other cheeses listed above
water and flour as needed
1 tablespoon olive oil
2 tablespoons brandy, room temp
1/2 lemon to squeeze over, or to taste
1 tablespoon freshly chopped Italian parsley
sliced fresh or grilled bread to serve alongside
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Friday, February 9, 2018

February 09, 2018

Creole Crab Noodles – Mardi Gras Fusion

I’m calling this Creole crab noodles recipe an “experiment,” but it didn’t really feel like one, since I was sure it was going to come out really well, which it did. Crab, and its old friends, the Holy Trinity, are a classic combo, and so it was no surprise they worked so well in an Asian-style, rice noodle dish.

If you can get fresh crab meat, by all means use that, but if not, pretty much every large grocery chain carries pasteurized crab in 8-ounce plastic tubs, which works perfectly fine for this. And if shellfish isn’t your thing, I’ve got some great news. This exact same dish can be made with literally any other other meat and/or vegetable.

You can also do this with your favorite pasta, but like I said in the video, there are few foods as addictive, and fun to eat as rice noodles, so I’d advise against it. Besides, you can finally have that gluten-free friend of yours over to make up for all those pizza-night invites. So, whether you make this for Mardi Gras or not, I really do hope you give it a try soon. Enjoy!


Ingredients for 2 large portions:
8 ounces crab meat
2 tablespoons vegetable oil
1/3 cup finely diced green onions, plus more for garnish
1/3 cup finely diced celery
1/3 cup finely diced hot and/or sweet peppers
8 ounces rice noodles, soaked, drained

For the sauce:
3 cloves crushed garlic
3 tablespoons ketchup
1/4 cup seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne
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Tuesday, February 6, 2018

February 06, 2018

Nipples of Venus (Capezzoli di Venere) - Keeping Abreast of the Latest in Valentine’s Day Confections

I don’t remember much about the movie, Amadeus, which isn’t surprising, since I don’t remember that much about the early eighties in general, but I do recall the famous “Nipples of Venus” scene. At the time, I wondered if that was actually a real thing, or just something made up for the movie, but since there was no Internet yet, I never found out.

Fast forward thirty-plus years later, and inspired by a viewer’s request, I finally learned that these were in fact real, and very delicious, thanks in part to star of the show, chestnuts. While not a common ingredient, chestnuts aren’t that hard to find, and worth the effort, since they work really well in this.

If you must, another nut like almond, or hazelnut, should work about the same, especially when you consider your guest, or guests, will be fairly distracted by the eye-opening appearance. Speaking of Netflix and chill, you could show Amadeus after dinner, with these served as a sexy snack during the viewing. From there, you’re on your own. Regardless of whether you serve these on Valentine’s Day or not, I still really hope you give them a try soon. Enjoy!


Ingredients for about 24 Nipples of Venus:
5 tablespoons unsalted butter, room temp
1/3 cup white sugar
6 ounces dark chocolate
14 ounces whole chestnuts
pinch of salt
pinch of cayenne
1 teaspoon vanilla extract
1/4 cup brandy
*8 ounces white chocolate, chopped, divided
1/3 cup powdered sugar
enough milk to make a very thick paste
1 or 2 drops red food coloring

*This is more white chocolate than you need for coating, but that's how this stuff works. Just eat the rest. 
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Friday, February 2, 2018

February 02, 2018

Deviled Ham is Coming Back! Start Spreading the News

Deviled ham isn’t nearly as popular as it used to be, which even in its heyday, wasn’t very popular, and that’s a shame, since it’s such a delicious, and easy-to-make spread. By the way, its decline in popularity was a major factor in the collapse of America’s steamed ham industry. Just ask any Simpsons fan.

Besides providing a tasty treat, it’s always nice bringing something that no one else will. That means there’s no added stress wondering if your [insert popular dip or spread name here] is the best. I’m proud of my guacamole, but I don’t need it judged against three others. Besides, it's all politics.

I’d be happy to give you some additional tips here, but there aren’t any. Just be sure to taste and adjust for heat, and salt. The saltiness of different hams will vary greatly, so just because I didn’t need to add extra, doesn’t mean you won’t. And, like I said in the video, not only is this a great spread, but it also make a magnificent sandwich. Regardless of your delivery system, I hope you give this a try soon. Enjoy!


Ingredients for about 4 cups Deviled Ham:
1 1/2 pound smoked ham, cut into cubes
1/4 cup diced onion
1/4 cup chopped celery, with some leaves included
1/2 cup shredded hot pepper cheddar, or other cheese, optional
1/4 cup Dijon mustard
2 tablespoons hot sauce
1 teaspoon cayenne
1 tablespoon Worcestershire sauce
2/3 cup mayonnaise, plus more if needed
salt to taste
chives and pickled red peppers to garnish
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February 02, 2018

Briose cu Lamaie Recipe




INGREDIENT

  1. - coaja de lamaie
  2. - esenta de lamaie 1/2 fiola
  3. - zeama de la o lamaie mica
  4. - 80 ml ulei
  5.  240 g faina
  6. - 120 ml lapte vegetal
  7. - 2 lingurite praf de copt
  8. - 140 g zahar sau 4 linguri de miere

INSTRUCTION

Se amesteca laptele, zaharul, uleiul, coaja de lamaie, esenta de lamaie si se adauga apoi faina cernuta si amestecata cu praful de copt si se omogenizeaza bine.
Aluatul se pune in forma de briose si se baga la cuptor la 180°C 20-25 de minute.
Pofta buna!
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Thursday, February 1, 2018

February 01, 2018

Special Masala Mutton Karahi Recipe


INGREDIENT

  1. Mutton – 500 grams [ small pieces ]
  2. G/Garlic Paste – 2 tbsp 
  3. Cooking Oil – ½ cup 
  4. Kashmiri paprika – 125 grams 
  5. Whole Red chillies – 125 grams 
  6. Mace – 1 tsp 
  7. Long pepper – 1 tbsp 
  8. Cumin seeds – 100 grams 
  9. Star anise – 3 to 4 pcs 
  10. Special masala – 1 tbsp 
  11. Dry Fenugreek leaves – ½ tsp 
  12. Yogurt – 250 grams 
  13. Ginger – 1 inch piece 
  14. Salt – as per taste 
  15. Green chillies – 5 pcs 
  16. Small Green chillies – 5 pcs thinly chopped 
  17. Cloves – 5 to 6 pcs 
  18. Green Cardamoms – 8 to 10 pcs 
  19. Dry Coriander – 4 tbsp pcs 
  1. Fry all mentioned spIces one by one on skillet and grind them well. Store them in an airtight jar. These spIces can be used in any curry.

INSTRUCTION

  • Boil mutton pieces well until done.

  • Now heat oil in a wok and add mutton; fry on high heat until mutton turns to brown colour.

  • Add chopped green chillies and garlic ginger paste. Fry it well for 2 to 3 minutes.

  • Blend yogurt a little bit and add to the pan.

  • Then add salt and special masala, and fry on fast flame for 2 to 3 minutes.

  • Add fenugreek leaves and whole green chillies and cook until oil appears as a separate layer.

  • Now garnish karahi with ginger flakes and serve with hot tandoori naans.

  • Mutton karahi is ready to serve. Enjoy in today's dinner.

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February 01, 2018

Pasta with Gorgonzola Radicchio Walnuts and Orange Recipe


This dish meets up so rapidly and is so delightful. In case you're up for an inquiry And you most likely won't need to look too hard—attempt to discover Trevino, which is the thing that Colu recommends, and which is in season at this moment. I discovered it at Entire Nourishment Market. I like how it holds its shape somewhat superior to radicchio, and I incline toward its milder flavor. Radicchio is fine, as well, obviously, yet the circumstances I've made this with Treviso, I've particularly cherished it.

Amount of radicchio: You'll require about a pound, so relying upon the span of your heads of radicchio, you may require more than one. I utilized two little heads, each weighing around 9 oz. In the event that you can't discover radicchio, you can utilize other unpleasant greens, for example, escarole in its place.

Pasta: This is a dish that my significant other and I eat up, yet that my youngsters don't go for (yet!). Along these lines, I cook a half pound of pasta rather — it yields a lot of nourishment for both of us; I would state it serves 3 serenely — and it's particularly saucy and vegetable-stacked thusly. You can utilize any state of pasta you like. I cherish the pipettes.

One last note: This will sound senseless, yet to show signs of improvement photograph, after I sautéed the radicchio, I scooped it out, and liquefied the cheddar independently, at that point collapsed in the pasta and different fixings and afterward the radicchio in a minute ago just before snapping a photograph. I extremely needed the photograph to look additionally inviting, in light of the fact that I cherish this dish and need individuals to make it. At the point when the radicchio liquefies with the sauce, it turns the sauce all the more purply. Everything tastes precisely the same, however for temptation purposes, I utilized a little dishonesty ... simply this once!

Serves 4

1cup cleaved walnuts

Genuine salt to taste

1/2 to 3/4 pounds pasta, for example, penne or gemelli, see notes

1/4 cup olive oil

1 to 2 heads radicchio, ideally Treviso (on the off chance that you can think that its), cut into 1 expansive strips, see notes

Naturally ground dark pepper

6 ounces disintegrated gorgonzola or other mellow blue cheddar

1/2 cup slashed level leaf Italian parsley

Warmth a 12-inch skillet over medium warmth. Include the walnuts and toast them over medium-low warmth for around 4 minutes, blending much of the time so they don't consume. Evacuate and put aside. Wipe out skillet. Heat an expansive pot of water to the point of boiling. Include 1 tablespoon fit salt and come back to a moving bubble. Include the pasta and cook until still somewhat firm as indicated by the bundle headings. While the pasta cooks, set up the sauce: Warmth the oil in a 12-inch skillet over medium-high warmth. Include the radicchio and season with salt and pepper. Cook the radicchio until the point that it starts to shrink and dark colored, around 5 minutes. Blend in the gorgonzola and cook for 2 minutes. Include 1/some the pasta water specifically from the pot and stew for 3 minutes more. The water ought to emulsify the cheddar and make a smooth surface. Scoop the cooked pasta specifically into the skillet (on the other hand, deplete, holding a lot of the pasta cooking fluid) and hurl to join the pasta with the sauce. Include the walnuts and parsley and hurl again until gleaming, including 1/some pasta water or more (up to 1 glass), as expected to release up the sauce. Add the get-up-and-go and hurl to join. Taste. Change as required with more salt and pepper. I've been squeezing the orange straightforwardly into the pots like the acridity/enhance/sweetness however this is discretionary. Plate in dishes and pass the ground Orinoco Romano or Parmigiana Reggiano.

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