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Cooking, Recipe and Food Blog

Archives for September 2011

Orange and Peanut Salad

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Here is a simple salad recipe that is delectable in its unique way. It has a blend of flavors that burst into every bite. You may use arugula instead of lettuce if you want to add some bitterness to the garlicky, sweet and tangy flavors. White onions are also great replacements to the red onions if you find the taste sharp or overpowering.

 

8 servings

Ingredients:

2 seedless oranges

1 head Boston lettuce, torn into small pieces

1 medium red onion, sliced thinly

1/4 cup seedless black olives, chopped

1/2 cup peanuts, crushed

2 garlic cloves, peeled

1/4 cup orange juice

1 1/2 tablespoons white wine vinegar

1 tablespoon lemon juice

1/2 teaspoons sugar

1/4 teaspoon prepared mustard

2 teaspoons orange peel, grated

2 teaspoons olive oil

 

Peel the oranges and section them to remove the membranes. Next, place the lettuce, oranges, olives and onions in a large salad bowl. After, combine the garlic, orange juice, white wine vinegar, lemon juice, sugar, mustard and olive oil in a food processor or blender. Blend it for 1-2 minutes or until the garlic has been broken down to bits. Pour the dressing over the salad and gently toss. Sprinkle it with the crushed peanuts and grated orange peel. Serve chilled.

 

Photo Courtesy Of:   @rgs

Mushroom Tikka Masala

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Mushroom tikka masala is a vegetarian recipe that everyone will enjoy. The mixtures of different spices are absorbed by the mushrooms, giving off an aromatic taste. If you like spicy food, feel free to add more chili. Portobello mushrooms are also a great alternative if you want a meatier texture.

 

Serves 2-3

Ingredients:

For the sauce:

2 tablespoons vegetable oil

3/4 teaspoon cumin seeds

1 large onion, minced

2 teaspoons ginger-garlic paste

3 medium sized ripe tomatoes, pureed

1/2 teaspoon coriander powder

1/2 teaspoon cumin powder

1/4 teaspoon turmeric powder

1/4 teaspoon chili powder

2 tablespoons heavy cream, optional

Salt

For the vegetables:

9oz fresh white button mushrooms (about 15 mushrooms)

1 large green or red bell pepper, cubed

1/4 teaspoon turmeric

1/4 teaspoon chili powder, or to taste

1/4 cup whole Greek yogurt or strained yogurt

1 tablespoon oil

Lemon wedges, for serving

 

Heat the oil in a large saucepan over medium heat. Add the cumin seeds and cook them for 2-3 minutes or until fragrant. Add the onions and cook them for 1-2 minutes or until lightly browned. Stir in the garlic paste and ginger. Cook it for another minute. After, add the tomato puree and then add the cumin, coriander, chili powder and turmeric. Increase the heat to high and bring it to a boil. Reduce the heat to low and let it simmer for 10 minutes or until it thickens. Add water if needed.

While cooking the sauce, rinse the mushrooms in running water and wipe them clean using a paper towel. Place the cleaned mushrooms in a large bowl. Add the pepper, turmeric, chili powder and yogurt. Mix well. Allow the mushrooms to marinate for a few minutes.

After, heat the oil in a large skillet over medium heat. Cook the mushrooms and peppers in batches for around 4-6 minutes or until they are lightly browned. Add the peppers and mushrooms to the sauce. Cook it for another 4-6 minutes or until the mushrooms and peppers are cooked. Remove from heat and stir in the heavy cream. Ladle some mushroom tikka onto a serving platter or individual bowls. Garnish it with chopped cilantro. Serve immediately over rice or with naan bread and lemon wedges on the side.

 

Photo Courtesy Of:  tony_the_bald_eagle

Braised Beef and Herbs Spring Rolls

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Braised beef and herbs spring rolls is a delectable dish that can be eaten as an appetizer, main course or side. I like the way the herbs add more taste to the flavorful meat. Since the dish is tasty in itself, there is no need to serve it with sauce.

 

Serves 4

Ingredients:

12 spring roll wrappers

2 cups braised beef brisket, shredded or chopped

20 onion leaves

2 red onions, minced

2 green chilis

3 to 4 sprigs of holy basil

a small bunch of cilantro

1 heaping tablespoon of hoisin sauce

1 heaping tablespoon of oyster sauce

1 tablespoon of sesame oil

2 tablespoons toasted sesame seeds

1 egg, beaten

2 cups vegetable cooking oil for frying

 

Place the beef in a large bowl and then add the hoisin sauce and oyster sauce.

Chop the onion leaves, chili, basil and cilantro. Place them in the bowl with the beef. Add the onions chili and sesame seeds. After, stir in half of the beaten egg and the sesame oil. Mix well. Season it with salt and pepper. Add more hoisin or oyster sauce if needed.

Get a spring roll wrapper and spoon some filling over it. Roll it and then seal the edges with the remaining beaten egg. Repeat this with the remaining spring roll wrappers.

Heat the oil in a medium sized frying pan until it is hot. Fry the spring rolls in batches for 2-3 minutes or until they are golden brown. Do not overcrowd them in the pan. Place the cooked spring rolls in a colander or plate lined with paper towels to drain the excess oil. Serve on a platter or with rice.

 

Photo Courtesy Of: ACaDeMiK

Braised Beef

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Braised beef is a sumptuous comfort food that is perfect for heavy meals like lunch and dinner. It is often served over mashed potatoes or rice, but it is great with egg noodles too.

Preparing it can be tedious as it takes hours of cooking, but it is definitely worth it. The recipe calls for overnight refrigeration, but this dish becomes more flavorful as the days pass because the meat becomes more tastier. As for the wine, any type of red wine will do; although Zinfandel is also great because it gives off a light and fruity taste.

 

Serves 6

Ingredients:

12 beef short ribs, bone-in

Salt and freshly ground pepper

1/4 cup grapeseed oil or olive oil

1 yellow onion, peeled and chopped

1 stalk celery, chopped

1 carrot, peeled and chopped

1 750-ml bottle good dry red wine

6 cups beef stock

 

Preheat oven at 350F and season the beef with salt and pepper. After, heat the oil in a heavy ovenproof pan over medium heat. Fry the beef in batches for 4-6 minutes or until they are browned. Transfer the cooked beef to a plate and set aside.

Remove the excess fat from the pan and then place it over medium heat. Add the onions, celery, and carrots to the pan. Sauté it for 4-6 minutes or until they are light brown. Stir constantly. Place the vegetables on a plate.

Pour the wine into the pan to deglaze it. Scrape off the browned bits at the bottom of the pan. Let is simmer for 15 minutes or until the wine is reduced and the consistency is light and syrupy.

Put the ribs back into the pan. Add the beef broth and set the heat to high. Bring it to a boil. Remove from heat and cover the pan with foil. Braise it in the oven for one and a half hours or until the meat is very tender. Add the vegetables in the pan and cook it for another 10-15 minutes until they are heated through. Remove from the oven and let it cool completely. Cover and refrigerate overnight.

With a spoon remove the excess fat that has solidified at the top. Put the pan over medium heat. Keep it uncovered and cook it for another hour until the liquid is reduced to half. Allow the sauce to thicken and glaze the meat. Reduce the heat as needed, so as not to burn the sauce. Serve warm over mashed potatoes or rice.

 

Photo Courtesy Of:  arnold | inuyaki

Wontons in Chili Oil

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Wontons are one of my absolute favorites. I eat them as is or in soups. I often dip it in soy sauce and I add loads of chili garlic oil. This recipe gives us a tastier sauce that makes the wonton experience more delicious.

I chose a combination of minced pork and shrimp for the filling, but feel free to use just one or add other types of meat you would like. Steaming the wontons instead of boiling them is also a great idea.

 

Serves 4

Ingredients:

24 wonton wrappers

2 tablespoons chopped spring onions

For the wonton fillings:

75g pork mince

75 g prawns, minced

1 tablespoon chopped scallion

1 egg, lightly beaten

1/2 teaspoon grated ginger

1/4 teaspoon salt

1 teaspoon soy sauce

1 teaspoon sesame oil

Dash of white pepper

For the dipping Sauce:

3 tablespoons store-bought chili oil

2 teaspoon minced garlic

5 tablespoons soy sauce

1 tablespoons black rice vinegar

1/2 teaspoon ground white pepper

1 teaspoon sugar

 

Prepare the wonton filling by combining the pork, shrimp, scallions, egg, ginger, salt, soy sauce, sesame oil and white pepper. Mix well. After, get a wonton wrapper and then place half a teaspoon of filling at the middle. Slightly brush the edges of the wrapper with water. Fold the ends to enclose the filling and form a triangle.

Next prepare the dipping sauce by combining the chili oil, minced garlic, soy sauce, rice vinegar, white pepper and sugar. Mix well. Adjust the taste as desired. Set aside.

Half-fill a medium sized pot with water. Bring it to a boil. Place 4-5 wontons and cook it for 3-5 minutes or until the filling is cooked and the dumplings float on top. With a slotted spoon, remove the wontons and transfer it to a plate. Repeat this for the remaining wontons.

Place 4-6 wontons in a small bowl or plate. Pour some sauce over them and sprinkle with scallions. Serve immediately.

 

Photo Courtesy Of:  Charles Haynes

Spinach, Cheese and Sausage Pizza Roll

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Pizza rolls are the perfect party food. They also make yummy dinners because they are filling. You have the option to add more toppings or fillings if desired.

Add the spinach and cheese mixture to the roll or serve it on the side just like a creamy sauce.

Serves 4-6

Ingredients:

6 large flour tortillas

250g grated mozzarella cheese

300g Italian sausage, fried and sliced

For the pizza sauce:

1 tablespoon olive oil

1/2 tablespoon minced garlic

1/2 cup tomato paste

1/2 tablespoon sugar

1/4 teaspoon Italian seasoning

For the spinach-cheese filling:

1 tablespoon olive oil

1/4 cup minced onions

3 cups spinach leaves, rinsed

1/2 cup cream cheese, softened

1/2 cup cottage cheese

1/2 teaspoon minced garlic

1 tablespoon grated parmesan cheese

 

Preheat the oven at 300F and lightly grease a baking sheet with olive oil.

First prepare the pizza sauce by heating the oil in a small saucepan. Sauté the garlic for 1-2 minutes or until lightly browned. Add the tomato paste and let it simmer for 2-3 minutes. Stir in the sugar and Italian seasoning. Season it with salt and pepper.  Let it cool.

After, prepare the spinach and cheese filling by sautéing the onions in another saucepan. Add the spinach leaves and cook if for 3-5 minutes or until they wilt.  Season it with salt and pepper.

Next, combine the cottage cheese, cream cheese, garlic and Parmesan cheese in a large bowl. Add the spinach and mix it well.

Place a tortilla on the greased tray. Spread pizza sauce over it and top it with the Italian sausage and sprinkle it with grated mozzarella. Drizzle it with olive oil. Repeat this for the remaining tortillas. Bake them in the oven for 10 minutes or until the tortilla is crisp and the cheese is melted.

Place some spinach and cheese mixture over the pizza. Roll up and serve immediately.

 

Photo Courtesy Of:  jeffreyw

Peanut Butter Cupcakes

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I love peanut butter in sandwiches and desserts. I love the creamy and nutty taste that lingers in my mouth. So this recipe really caught my eye. I decided to use a pre-made chocolate cake mix to save time, but if you have a moist chocolate cake recipe feel free to use that. White or dark chocolate peanut butter cups also make great toppings for this sumptuous dessert.

 

Makes 18

Ingredients:

1 517g box chocolate cake mix

18 pieces of peanut butter chocolate cups

For the peanut butter icing:

1/2 cup butter

1 cup creamy peanut butter

2 cups of confectioner’s sugar

1 1/2 tablespoons of milk

 

Preheat the oven at 325F and then line an 18 piece muffin pan with paper cups.

Next, prepare the cake mix according to package instructions. Once you are done, fill each muffin cup with cake batter until it is three fourths full. Bake it for 18-20 minutes or until the cake mix is cooked. Insert a toothpick and make sure it comes out clean. After, remove the cupcakes from the pan and then let them cool.

While waiting for the cupcakes to cool, prepare the icing by combining the butter and peanut butter in a large bowl. Beat it with a wooden spoon until it becomes creamy and well combined. Gradually add the sugar. When it thickens, add the milk a teaspoon at a time. Continue beating it until the icing becomes thick and fluffy.

Place the icing in a piping bag fitted with a big star tip. Frost the cupcakes with the icing and then top it with the peanut butter cups. Serve chilled.

 

Photo Courtesy Of:   AngryJulieMonday

Croque Monsieur

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Croque monsieur is a sandwich of French origin. According to Wikipedia, it is their version of a fast food snack which is often served in cafes or bars. I love the combination of tastes. To me it is a union of French toast and a ham and cheese sandwich. It is perfect for breakfast or snacks. Emmental and Gruyere cheese  are often used for this dish, but feel free to use other kinds such as mozzarella if desired.  You may also sprinkle it with confectioners’ sugar if you want to add some sweetness to it.

 

Serves 2

Ingredients:

4 slices of bread

1 tablespoon Dijon mustard

2 tablespoons mayonnaise

4 slices of ham

4 slices Gruyere cheese

1 egg

1/2 cup of all-purpose flour

3 tablespoons butter

Grated cheese

Salad greens, for serving

French fries, for serving

 

Get a slice of bread. Spread mayonnaise on each and then top it with mustard. Do this for the remaining bread. Place a slice of ham and cheese on a piece of bread and then put another slice of bread on top of it. Cut the sandwiches using cookie cutters if desired.

Next, combine the flour and egg in a medium sized bowl. After, melt the butter in a non-stick skillet. Dip the sandwiches in the egg mixture and then fry them in the skillet for 2-3 minutes on each side or until golden brown. Transfer it to a serving plate or individual plates and sprinkle with grated cheese before serving. Serve with salad greens and fries.

 

Photo Courtesy Of:   TAYLOR149

Colombian Style Stuffed Potatoes

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Columbian style stuffed potatoes or papas rellenas are delicious appetizers or snacks. It is a Latin American version of croquettes- crunchy on the outside yet creamy with a burst of flavor once you take a bite.

 

Ingredients:

Vegetable oil for frying

5 medium potatoes

1/4 teaspoon salt

For the meat filling:

1 tablespoon olive oil

1 cup chopped tomato

1/3 cup chopped onion

1/3 cup chopped scallions

1 garlic clove, minced

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon ground pepper

1/2 pound ground beef

For the vegetable filling:

1 tablespoon olive oil

1 cup chopped tomato

1/3 cup chopped onion

1/3 cup chopped scallions

1 garlic clove, minced

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon ground pepper

1 cup frozen carrots

1/2 cup frozen peas

For the batter:

1 egg

1/4 cup all-purpose flour

1/4 cup milk

Salt and pepper to taste

 

Wash and scrub the potatoes under running water. Peel them and slice them into medium sized chunks. After, place them in a medium sized pot with water over high heat. Add 1/4 teaspoon of salt. Bring the potatoes to a boil. After, reduce the heat to medium and cook the potatoes for another 15-20 minutes or until the potatoes are soft. Drain the potatoes and put them in a large bowl. Mash the potatoes with a fork or a potato masher. Set aside.

Next, prepare the filling by heating a tablespoon of olive oil in a large saucepan over medium heat. Sauté the garlic and onions for 2-3 minutes until they are fragrant. Add the scallions, cumin, salt and pepper. Cook it for another 5 minutes or until the onions are translucent. Stir in the beef and allow it to cook for another 10-15 minutes or until the beef is browned and cooked. Remove it from the heat and allow it to cool.

After, prepare the batter by combining the egg, flour and milk. Whisk it for 2-3 minutes or until the mixture becomes smooth. Season it with salt and pepper.

Portion the mashed potatoes into 10 equal parts. Form each part into a ball using your palms. Flatten the ball and spoon 1 1/2 tablespoons of filling at the center of each flattened ball. Fold the ends together to enclose the filling and form another ball. Do this for the remaining potato balls.

Half fill a heavy pot or Dutch oven with vegetable oil. Place the pot over medium heat. Dip the stuffed potato ball into the prepared batter and then deep fry them in the pot with hot oil. Fry them for 3-5 minutes or until they are golden brown. Transfer the cooked stuffed potato balls to a colander or plate lined with paper towels to drain the excess oil. Transfer them to a platter and serve with aji picante (Colombian chili sauce)

 

Photo Courtesy Of:   balise42

 

Colombian Chili Sauce

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Aji picante is a Colombian chili sauce that is eaten with appetizers or snacks like papas rellenas (stuffed potatoes) and empanadas. This spicy condiment is also used to flavor soups, stews, rice and beans as well.

For this recipe we used chopped herbs, but it is also possible to just combine all the ingredients in a food processor and blend them. I personally think that it is perfect for grilled meats too, as it adds more bite and flavor.

 

Ingredients:

1 seeded small red habanero pepper

1/2 cup white vinegar

1/4 cup water

1/4 teaspoon salt

1 teaspoon sugar

1 tablespoon lime juice

2 tablespoons vegetable oil

1/2 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/2 cup chopped scallions
1/2 cup chopped tomato

 

Combine the water, vinegar and habanero peppers in a food processor or blender. Process it for 1-2 minutes or until the peppers and seeds are minced.

Place the processed chili in a medium sized bowl. Add the salt, sugar, lime juice, vegetable oil, cilantro, parsley and scallions.  Mix well. Serve immediately or store in a covered jar. Refrigerate if storing. Store up to 10 days.

 

Photo Courtesy Of:  pellesten

Nibbler’s Salad

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Nibbler’s salad is a healthy snack that is easy to prepare. It is a great alternative to popcorn, chips or other junk food. You can serve it at parties or have it while watching television. It makes a great lunchbox snack too. Add some nuts or trail mix and you are good to go.

 

Serves 4

Ingredients:

2 celery sticks

1 large carrot

100g low fat cheese

16 small cherry tomatoes

12 canned apricot halves, drained

4 canned pineapple slices, drained and halved

16 pieces of strawberries

4 slices whole meal bread

2 teaspoons polyunsaturated margarine

 

Slice the celery, carrots and cheese into 1/4 inch sticks. Place it in a platter together with the cherry tomatoes, pineapples and strawberries.

Cut a slice of bread into 3 parts. Do the same for the remaining bread. Spread some margarine over the bread. Serve it with the fruits and vegetables.

 

Photo Courtesy Of:  [cipher]

Mini Fiesta Frittatas

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Mini fiesta frittatas are yummy breakfast options that you can eat on the go. You can take them to work or during a picnic. It is best with breads or salads of your choice.

You can be creative when it comes to adding more ingredients such as other meats or vegetables. More cheese is always welcome too. As I always say, the cheesier the better.

 

Ingredients:

8 large eggs

1/2 cup evaporated milk

1 teaspoon salt

1 teaspoon pepper

2/3 cup diced sweet ham

2/3 cup grated cheese

1/2 cup diced zucchini

1/4 cup diced red bell pepper

1/4 cup corn kernels

Vegetable oil for greasing

 

Preheat the oven at 350F and then grease a 12 cup muffin pan with some vegetable oil.

Place the eggs and milk in a large bowl. Whisk well and season it with salt and pepper. Add the zucchini, red bell peppers, corn, cheese and ham. Stir.

After, fill three fourths of the muffin cups with the egg and ham mixture using a ladle. Bake it in the oven for 8-10 minutes or until the egg is set and the top is lightly browned.

Remove the frittatas from the muffin cups by using a rubber spatula. Place them on a platter or individual plates. Serve with salad or bread.

 

Photo Courtesy Of:  mary_thompson

 

Prawns on Toast

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Prawns on toast is a light and delicious recipe that is a perfect appetizer, but it can also be served as a snack or side to other dishes especially noodles like pancit canton.

If you do not want to stir-fry the prawns first, you may place the uncooked shrimp and cornstarch mixture over the bread and just bake the toasts until the shrimps are cooked and the bread are golden brown.

I personally prefer this dish spicy, so I like adding red chili flakes to the chopped shrimp. Tabasco or chili sauce are good alternatives too.

 

Serves 4

Ingredients:

8 Slices of white bread or whole wheat bread

500g Prawns, shelled

1 teaspoon cornstarch

1/2 teaspoon salt

2 tablespoons chopped spring onions

Ground white pepper to taste

1 cup oil

1/4 cup white sesame seeds

1/4 cup tomato sauce

 

Finely chop the prawns and place them in a medium sized bowl. Add the cornstarch, salt pepper and green onions. Mix well until the shrimp is coated in cornstarch.

Heat the oil in a medium sized skillet or wok over medium heat. Stir-fry the shrimp for 2-3 minutes or until they turn pink. Put the stir-fried shrimp to a plate and set aside.

Cut the bread slices into three and spread tomato sauce over them. Top them with the chopped prawn mixture. Sprinkle them generously with sesame seeds.

Place the toasts in the oven or oven toaster for 2-3 minutes until they are heated through. Serve immediately.

 

Photo Courtesy Of:  stu_spivack

Pancit Canton

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Pancit canton is a Filipino noodle recipe of Chinese origin. It is often served in parties and gatherings. You can also find it in most restaurants in the Philippines.

There are many types of pancit, as it is the Asian version of pasta, for the reason that it is filling. It is a dish in itself since it has meat and vegetables. It can be eaten as a snack or a side to other food.

 

Serves  7

Ingredients:

2 tablespoons vegetable oil

1 onion, sliced

3 garlic cloves, crushed

1 lb. pork shoulder, sliced thinly

1 chicken breast, deboned and sliced thinly

1/2 lb shrimp, peeled

2 tablespoons soy sauce

2 cups chicken broth

1 cup cabbage, shredded

1 cup green beans, julienned

2 carrots, julienned

3/4 cup dried black or shiitake mushrooms

1 1 lb. pack pancit canton (Chinese wheat noodles)

1/2 teaspoon freshly ground black pepper

Patis (Filipino fish sauce), to taste

4 green onions, sliced

1 lemon or kalamansi, cut into wedges

 

Soak the dried mushrooms in a bowl of water for 30 minutes or until they are soft. Drain and discard the water. Slice the mushrooms into strips and remove the tough parts. Set aside.

Heat the oil in a large skillet over medium heat. Sauté the garlic and onions for 2-3 minutes or until the onions are tender. Add the pork and cook it for another 3-5 minutes or until lightly browned. Add the chicken and cook it for another 3-5 minutes as well. Lastly, stir in the shrimp and cook it for 2-3 minutes or until they are pink. Season them with soy sauce. Stir-fry for another 2 minutes or until some of the soy sauce has been absorbed.

Pour the chicken broth into the skillet and increase the heat to high. Bring it to a boil. Add the cabbage, green beans, mushrooms and carrots. Cook it for another 4-6 minutes or until the vegetables turn bright green and crisp. Reduce the heat and let it simmer for another 6-8 minutes or until all the liquid evaporates. Season it with fish sauce and ground black pepper. Toss occasionally. Garnish it with green onions and lemon wedges before serving.

 

Photo Courtesy Of:  mooglet

Rice Krispies Bars

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Rice krispies or rice puffs is a type of cereal that is often used as a topping or added to other desserts or dishes. This yummy snack is great for kids and even adults who love peanut butter and bananas. It is similar to the classic granola or power bar.

You may add some nuts or dried fruits to this yummy recipe if desired. It is perfect for parties too. I also think that topping it with vanilla ice cream would definitely take this treat to the next level. Enjoy!

 

Ingredients:

Serves 2-4

4 tablespoons unsalted peanut butter

2 cups rice krispies or rice puffs

2 bananas

3 tablespoons honey

 

Preheat the oven at 150C and slightly grease a small rectangular baking pan with oil.

Combine the rice krispies and the honey in a medium sized bowl. Mix well until the rice krispies are coated in honey. Transfer the rice krispies into a pan and spread it evenly. Bake it in the preheated oven for 10 minutes or until lightly toasted. Remove from oven and let it cool completely. Cut it into bars.

Peel the bananas and slice them. After, spread peanut butter over the rice krispies bars and top them with sliced bananas.  Serve immediately.

 

Photo Courtesy Of:   jeffisageek

 

Strawberry and Feta Salad

By

Strawberry and feta salad is a mix of sweet, sour, salty and creamy gustation. It is a delicious summer salad that treats the taste buds. I like how the different flavors compliment the crisp lettuce and crunchy cucumbers. For this recipe we used almonds, but walnuts are good replacements as well.

 

Serves 5

Ingredients:

1 cup slivered almonds

2 cloves garlic, minced

1 teaspoon honey

1 teaspoon Dijon mustard

1/4 cup raspberry vinegar

2 tablespoons balsamic vinegar

2 tablespoons brown sugar

1 cup olive oil

1 head romaine lettuce, torn

1 medium sized cucumber, peeled, seeded and sliced

1 pint fresh strawberries, sliced

1 cup crumbled feta cheese

 

Place a medium sized skillet over medium heat. Lightly toast the almonds in the skillet, around 2-3 minutes. Remove from heat and set aside.

Next, prepare the dressing by combining the garlic, honey, raspberry vinegar, balsamic vinegar, Dijon mustard, olive oil and brown sugar in a medium sized bowl. Whisk until the sugar granules melt.

Combine the romaine lettuce, cucumbers, strawberries, feta cheese, garlic and toasted almonds in a large salad bowl. Drizzle it with the dressing. Gently toss before serving. Serve at room temperature or chilled.

 

Photo Courtesy Of:   slettvet

Marinated Deep Fried Baby Octopus

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Marinated deep fried baby octopus is a famous appetizer in Japan. It is often eaten with beer or sake especially during summer. You can find it in most Japanese restaurants or izakayas.

Baby octopi are eaten raw, deep fried, pickled, stewed or even boiled. They taste and texture is similar to squid, but the meat is thicker. Preparing it requires some thoroughness, because overcooking it makes the meat tough. If octopus is not available, feel free to use squid as it is almost the same.

This recipe reminds me of crunchy squid heads, which is often served in the Philippines as an appetizer. If you prefer spicy food, just add chopped red chili to the marinade.

 

Ingredients:

1kg fresh baby octopi or squids

1/2 cup sake

2 tablespoons soy sauce

1/2 cup all-purpose flour

Oil for deep frying

4 lemon or lime wedges for garnish

For the sauce:

4 tablespoons Worcestershire sauce

4 tablespoons tomato ketchup

2 tablespoons lemon juice

 

Rinse the baby octopi or squids under running water and then peel off the outer layer of the skin.

Next, place the sake and soy sauce in a medium sized bowl. Mix. Marinate the octopi in this mixture and refrigerate it for 2 hours or up to overnight.

While marinating the baby octopi, prepare the marinade by combining the Worcestershire sauce, tomato ketchup and lemon juice in a small bowl. Mix and set aside.

Drain the octopi and coat each one in flour.

Heat the oil in a large frying pan over medium heat or deep fryer. Take 6 baby octopi and fry them for 2-3 minutes or until they are crisp. Do not over crowd them in the pan. With a slotted spoon, remove the octopi and place them on a rack or plate lined with paper towels to drain the excess oil. Repeat this for the remaining octopi. Serve immediately with sauce and lemon wedges.

 

Photo Courtesy Of:  GinkgoTelegraph

Smoked Milkfish Croquettes

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Smoked milkfish croquettes are tasty bites that make great appetizers when you are in the mood for tapas. They are perfect for parties and cocktails too.

I like the smoky taste of the fish. The saltiness goes well with the creaminess of the potatoes. If you cannot find milkfish, feel free to use any type of smoked fish available in the market.

Always remember to coat the croquettes in egg and breadcrumbs twice, so that the outside remains crunchy. Freezing it prior to frying also helps retain its shape.

 

Ingredients:

1 cup smoked milkfish, deboned and flaked

3 cloves garlic, finely chopped

10 pieces of baby potatoes, boiled, peeled and mashed

1/4 teaspoon oil

3/4 cup milk

2 tablespoons butter

2 tablespoons chopped green onion

2 pieces eggs

Salt and ground black pepper to taste

 

Place the potatoes in a large pot with water. Make sure that the potatoes are submerged. Set the heat to high and bring it to a boil. Reduce the heat to low and cook it for 10 minutes or until the potatoes are soft. Drain the potatoes and let them cool. Peel them and then mash. Set aside.

Heat the oil in a medium sized frying pan over medium heat. Sauté the garlic for 1 minute or until it becomes fragrant. Add the fish and stir-fry it for another 3 minutes or until heated through. Season it with salt and pepper. Pour in the milk and add the mashed potatoes. Cook it for 5 minutes or until it is dry. Fold in the butter and green onions. Mix well.

Shape the fish and potato mixture into small oval croquettes. Refrigerate for 15-30 minutes. After, dip a croquette in egg and then roll it in bread crumbs. Dip the croquette in the egg once again and then coat it with breadcrumbs. Repeat this for the remaining oval croquettes.

Deep fry the fish croquettes in a large frying pan or deep fryer for 4-6 minutes until they float and they are golden brown. With a slotted spoon, remove the cooked croquettes and place them on a plate lined with paper towels or in a colander to drain the excess oil. Serve immediately.

Photo Courtesy Of:   star5112

Chicken Karaage

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Chicken karaage is also known as sesame fried chicken. It is a Japanese dish that is sold by street vendors and izakaya’s overseas.  It is a quick and easy recipe which can eaten  as a snack, appetizer or main course.

According to Wikipedia, karaage is a Japanese cooking technique of deep frying meat especially chicken. It is important to deep fry the chicken chunks twice so that it stays crunchy for a long period of time.

As we all know the longer you marinate the meat the tastier it becomes, but for this recipe you can let it sit for around ten minutes and you are good to go. Seasoning the chicken with salt and pepper also adds more taste to this delicious recipe.

 

Ingredients:

2 teaspoons fresh ginger juice

1/2 teaspoon ginger, minced

1 clove garlic, minced

1 tablespoon soy sauce

1 tablespoon sake

500g chicken breast, cut into chunks

2/3 cup cornstarch

Oil for deep frying

Lemon wedges for garnish

 

Place the garlic, ginger, soy sauce, ginger juice, sake and soy sauce in a medium sized bowl. Mix well. After, marinate the chicken in the ginger and soy sauce mixture for at least 30 minutes. Drain.

Heat the oil in frying pan or deep fryer and then dredge the chicken in cornstarch and shake off the any excess. Fry the chicken in batches for 3-5 minutes or until they float and are light brown. Remove the chicken and transfer it to a plate. Let them cool for 5 minutes and then deep fry them again. Place the twice fried chicken to a plate lined with paper towels or a colander to drain the excess oil. Transfer to a serving platter or bowl and serve with lemon wedges.

 

Photo Courtesy Of:   KayOne73

Honey Glazed Pork

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Honey glazed pork is a delicious dish that is best eaten with rice. You can serve it in individual rice bowls for better presentation. Pork chops can also be used instead of pork belly if desired. If you are a sweet and spicy fan, just add some fresh red chili to the sauce to give it an added zing.

 

Ingredients:

6 slices pork belly, sliced into 1/4 inch thick pieces

3 pieces shiitake mushrooms, sliced

1 large bunch spinach

2 tablespoons sesame oil

2 tablespoon sesame seeds

1/4 teaspoon sugar

Salt and ground white pepper to taste

For the marinade:

1/2 cup water

3 tablespoons soy sauce

3 tablespoons honey

1 1/2 tablespoons hoisin sauce

1 1/2 tablespoons chopped spring onions

1 star anise

1 bay leaf

1 1/2 tablespoons cornstarch

1 1/2 tablespoons of water

Salt and pepper to taste

 

Next, combine the water and cornstarch in a small bowl. Stir until the cornstarch is dissolved. After, place the hoisin sauce, soy sauce, honey the bay leaf, star anise and spring onions in a small saucepan over high heat. Bring it to a boil. Stir in the cornstarch mixture. Reduce the heat and let it simmer for 3-5 minutes or until the sauce thickens a little. Season it with salt and pepper. Set aside and let it cool.

Place the pork and 1/2 cup soy sauce and honey mixture in a covered container or re-sealable bag.  Refrigerate and allow it to marinate overnight.

Boil water in a medium sized saucepan and blanche the spinach in the pan for 2-3 minutes. Drain. Place the spinach in a medium sized bowl. Add the sesame oil and sugar mixture. Toss until the leaves are coated in oil. Season it with salt and pepper.

Reheat the remaining sauce over medium heat for 2-3 minutes or until heated through. Combine the sugar and sesame oil in a small bowl. Stir until the sugar is dissolved.

Grease an iron griddle and then grill the mushrooms for 1 minute or until they are tender. Transfer them to a plate and then grill marinated pork for 3-5 minutes per side or until cooked and browned.

Place the grilled pork, spinach and mushrooms on a serving platter or individual plates. Drizzle it with the remaining sauce. Serve immediately with rice.

 

Photo Courtesy Of:  adactio