Cooking and Kitchen Tips

Here are some tips that may make your time in the kitchen easier and more fun.

·         Poaching an Egg

o   Important steps to poaching an egg are adding salt and vinegar to the water and breaking the egg first into a small bowl, then sliding it gently into the boiling water.  Both of these steps will help to keep the egg white from spreading.

o   Using a medium sized pot or deep sauté pan, fill it half way with water. Add a generous splash of vinegar and pinch or two of salt.  The amount is not as important as adding these to the water.  Bring to a moderate boil.  Break the eggs one at a time into a small bowl and gently slide it into the boiling water.  Repeat with as many eggs as you need or as will fit comfortably in the pan.  Do not overcrowd the pan.  After three minutes, the eggs should be done.  Remember that you have put the eggs in at different times so remove them in the order you put them in.  Remove them to a paper towel to drain then serve over torn toasted bread or however you like to eat them.

·         Cleaning your microwave

o   Do you have stuck on food particles from previous microwave cooking?  Pierce a lemon in two or three locations then place in the microwave and cook on high for one minute.  Then, wipe your microwave clean. For more stubborn spots, add an additional minute but make sure you check into between each minute to see if the spots have loosened.

·         How long do you keep your dried herbs?

o   If you still have dried herbs from when they were given to you as a gift 3 years ago, chances are they are stale!  Six months is the general rule for keeping dried herbs.  They should have a good green color and a strong aroma when crushed in the palm of your hand.

·         Measuring Sticky Ingredients

o   When measuring ingredients such as honey, corn syrup, or peanut butter, lightly coat the spoon or measuring cup with oil and the ingredients will slide off much more easily.

·         Deep Frying

o   Most foods should be deep fried at a temperature between 350 and 375.  If you don’t have a deep frying thermometer, drop a bread crumb into the oil.  If it browns, the temperature is right.  If the oil bubbles around the crumb and it does not brown, the temperature is too low.  If it burns, obviously, it’s too high.  Canola or peanut oils have high smoking points which make them best for deep frying.  Never fill the pot you are frying in more than half way to avoid the pot bubbling over and creating a major fire hazard.  Lastly, don’t overcrowd your pot with too many food items. Each piece must be completely surrounded by the oil to ensure even cooking.

Grilling #1

Hello to all and thank you for visiting my blog.  As I mentioned on Saturday 5 May at my cooking demonstration, the recipes from that demo are posted here as I forgot to bring them to the event.  Hope you try them and enjoy as everyone did on Saturday.

Jerked Chicken Kabobs

Equipment Needed:

Ingredients:

·         1 Tablespoon Ground Nutmeg

·         1 Teaspoon Ground Allspice

·         1 Tablespoon Ground Cinnamon

·         1 Red Onion – Diced

·         3 Green Onions – Diced

·         ¼ Cup Olive Oil

·         1 Cup Freshly Squeezed Orange Juice

·         ¼ Cup Soy Sauce

·         ¼ Cup Fresh Thyme

·         Juice of 1 Lime

·         3 Cloves Garlic

·         1 Jalapeno – Seeds and Pith Included

·         Salt and Pepper to Taste

·         2 Lbs. Boneless Skinless Chicken Breast – cut into ½ Pieces

·         Mango Salsa

Directions:

Soak the skewers for a minimum of 30 minutes.  Pre-heat your grill to high heat.  Combine all ingredients except chicken in the bowl of a food processor and puree until smooth.  Add all but ¼ Cup of the marinade mixture in a plastic bag.  Add the chicken to the marinade and refrigerate for up to 2 hours.  Skewer the chicken pieces and grill on each side for about 4 minutes per side until the chicken is cooked through and there are grill marks present.  Serve with the Mango Salsa and the reserved marinade mixture.

Moroccan Lamb Kabobs with Mint Yogurt Sauce

Equipment Needed:

·         Mixing Bowl

·         1 Package Wooden or Bamboo Skewers

·         Grill Pan or Outdoor Grill

Ingredients:

·         1 Teaspoon Ground Cinnamon

·         1 Teaspoon Ground Coriander

·         1 Teaspoon Kosher Salt

·         ½ Teaspoon Fresh Ground Black Pepper

·         ½ Teaspoon Ground Nutmeg

·         ½ Teaspoon Ground Cumin

·         ½ Teaspoon Cayenne

·         3 Lb. Boneless Leg of Lamb – cut into 1 inch cubes

·         Mint Yogurt Sauce – Recipe Follows

Directions:

Soak the skewers for a minimum of 30 minutes.  Pre-heat your grill to high heat. 

Combine all spices in a mixing bowl.  Add the lamb cubes and using your hands, cover the cubes thoroughly.  Thread the cubes onto the skewers – about 4 to 5 cubes per skewer.  Grill the skewered lamb about 3 minutes per side or until cooked to your desired doneness.  Transfer the skewers to a serving platter and serve with the Mint Yogurt Sauce.

Mint Yogurt Sauce

Equipment Needed:

·         Food Processor

Ingredients:

·         1 Cup Plain Greek Yogurt

·         1 Tablespoon Mayo

·         Juice of 1 Lemon

·         2 Cloves Garlic

·         ½ Teaspoon Hot Sauce

·         2 Tablespoons Chopped Fresh Mint

·         2 Tablespoons Chopped Fresh Italian Parsley

·         Salt and Pepper

Directions:

Combine all ingredients – except the fresh herbs - in the bowl of a food processor.  Process on high for 1 – 2 minutes to combine thoroughly.  Add the fresh herbs and pulse several times to combine.  Transfer to a bowl, cover, and refrigerate until ready to use. 

Grilled Fruit Skewers with Sweet Yogurt Sauce

Equipment Needed:

·         Wooden or Bamboo Skewers

·         Small Sauce Pan

·         Pastry Brush

·         Grill Pan or Outside Grill

Ingredients:

·         ½ Cup Brown Sugar

·         ¼ Cup Water

·         1 Teaspoon Ground Cinnamon

·         Juice from an Orange - divided

·         1 Pineapple – Cleaned and cut into 1 inch cubes

·         2 Pears – Peeled, seeded and cut into 8 wedges

·         2 Mangos – Peeled and cut into ½ inch strips

·         1 – 8 oz. Container Vanilla Yogurt

Directions:

Soak the skewers in water for up to 1 hour.  In a small sauce pan, combine the water, brown sugar, cinnamon, and ½ the orange juice.  Bring to a boil over medium heat.  Remove from heat and let cool.  Make the dipping sauce.  Whisk together yogurt, remaining orange juice, and 1 tablespoon of the brown sugar syrup in a mixing bowl.  Set aside.  Preheat the grill pan or outside grill to medium heat.  Thread two pieces of each fruit onto each skewer.  Grill the skewers until the fruit is warm and has grill marks – about 6 minutes turning every minute or so. Baste the skewers with the brown sugar syrup after each turn.  Place the skewers ion a serving platter and serve with the reserved dipping sauce.

Cinco de Mayo Recipes

Chicken and Cheese Quesadillas

Equipment Needed:

·         Flat Top Grill Pan or Large Heavy Bottomed Fry Pan

·         Mixing Bowl

Ingredients:

·         1 Tablespoon Olive Oil

·         4 – 10 Inch Flour Tortillas

·         1 Large Onion – Chopped

·         2 Cups Grilled Chicken Breast – Shredded

·         3 Cloves Garlic – Minced

·         1 Teaspoon Ground Cumin

·         1 Teaspoon Ground Chili Powder

·         1 Teaspoon Dried Oregano

·         Kosher Salt

·         Fresh Ground Black Pepper

·         2 Cups Cheddar Jack Cheese – Shredded

·         ½ Cup Salsa

·         ¼ Cup Sour Cream

·         Cooking Spray

Directions:

Heat the oil in a large sauté pan over medium high heat until shimmering.  Add the onion and cook for about 3 minutes.  Add the garlic and cook for another 30 seconds until fragrant.  Add the chicken, cumin, chili powder, oregano, and salt and pepper to taste.  Stir to combine the flavors.  Remove from heat and let cool.  Lay a tortilla on a flat working surface.  Working on one half of the tortilla, cover with ¼ cup of the cheese, then top with ½ cup of the chicken mixture, then another ¼ cup of the cheese.  Fold the empty half over the cheese and chicken mixture.  Heat a flat top grill pan or large fry pan over medium heat.  When it is up to temperature, spray with cooking spray.  Add the filled tortilla to the pan and cook for 2 – 3 minutes or until golden brown.  Turn with a spatula and cook on the second side for another 2 – 3 minutes.  Remove to a cutting board and slice into 4 wedges.   Follow the same directions for the rest of the tortillas and filling.  Serve with the salsa and sour cream as garnishes.

Beef and Bean Enchiladas

Equipment Needed:

·         9 x 13 x 2 Glass Baking Dish

·         Food Processor

·         Large Non-Stick Sauté Pan

·         6 Quart Soup Pot

Ingredients:

·         6 – 10 Inch Flour Tortillas

·         1 ½ Lbs. Ground Beef

·         1 Poblano Pepper

·         2 Cups  Onion – Chopped – Divided

·         4 Cloves Garlic – Minced - Divided

·         2 Teaspoons Ground Cumin - divided

·         4 Tablespoon - Ground Chili Powder - divided

·         1 Teaspoon Dried Oregano

·         1 Chicken Bouillon Cube

·         1 – 23 Oz. Can Tomato Puree

·         1 – 15 oz. Can Refried Beans

·         2 Cups Cheddar Jack Cheese - Shredded

·         1 Tablespoon Olive Oil

·         Sour Cream – for serving

·         2 Jalapeno Peppers – seeded and deveined – chopped for serving - Optional

Directions:

First, make the sauce.  Remove the seeds and pith of the poblano pepper.  Put it in a pot of boiling water for 5 minutes.  Remove and let cool.  Place the poblano in the bowl of a food processor.  Add 1 Cup onion, 1, clove garlic, bouillon cube, 1 teaspoon of the cumin, and 3 tablespoons of the chili powder.  Process on high until completely blended.  In a 6 quart soup pot, add the tomato puree and poblano mixture and slowly bring to a boil.  When it boils, reduce to a simmer and cook for 30 minutes.  Remove from the heat and let cool.

Preheat the oven to 375 degrees.  Meanwhile, heat a large sauté pan over medium high heat.  Add 1 tablespoon olive oil and heat until it shimmers.  Add 1 cup onion and cook for 3 minutes.  Add the garlic and cook for an additional 30 second until fragrant.  Add the spices and stir then add the ground beef and cook until all the pink is gone.  When the beef is done, strain off the fat and return to the stove over medium heat.  Add the refried beans and stir to combine.  Remove from heat and let cool. 

Heat a tortilla over medium heat in a sauté pan until warm.  Lay the tortilla on a flat working surface.  Fill the center of tortilla with the beef and bean mixture.  Top the beef and bean mixture with a sprinkle of the cheese.  Roll the sides over the center and place the tortilla in a glass baking dish seam side down.  Repeat with the remaining tortillas.  Pour the sauce over the tortillas to cover then top with the remaining cheese.  Place the baking dish in the oven ion the middle position and bake for 20 minutes.  Serve immediately with sour cream and chopped jalapenos. 

 

 

Sopapillas

Equipment Needed:

·         Large Mixing Bowl

·         Medium Mixing bowl

·         Large Sauce Pan for Frying

·         Rolling Pin

·         Pizza Cutter

Ingredients:

·         2 Cups All Purpose Flour

·         2 Teaspoons Baking Powder

·         1 Tablespoon Sugar

·         2 Tablespoons Vegetable Shortening

·         ¾ Cup Warm Water – Plus more if needed

·         Peanut or Canola Oil for Frying

·         3 Tablespoons Honey

·         3 Tablespoons Powdered Sugar

·         1 Tablespoon Ground Cinnamon

Directions:

In a mixing Bowl, sift the dry ingredients together.  Add the shortening and water to the dry ingredients and work with your hands to make a soft dough. Add more water if the dough becomes too dry.  Roll the dough into a ball, wrap in plastic wrap, and refrigerate for an hour. Combine the cinnamon and powdered sugar in a medium mixing bowl and reserve.  Unwrap the dough onto a floured working surface.  Working with ½ of the dough at a time (keep the unused portion under a kitchen towel to keep moist), roll the dough to a ¼ inch thick rectangle.  Using a pizza cutter or sharp knife, cut the dough into 4 – 5 inch squares.  Cut each square in half into triangles.  Heat two inches of oil in a sauce pan to 375 degrees.  Add a few triangles to the oil making sure not to overcrowd the pan.  As the sopapillas puff and rise to the surface, turn them with a slotted spoon to brown on both sides – about 2 minutes per side.  Remove the sopapillas to drain on paper towels. When they have drained and cooled slightly, place on a serving platter and drizzle with honey and sprinkle with the cinnamon and powdered sugar mixture.  Serve hot.