Saturday, March 20, 2010

Japanese Curry

Loving it, Loving it, Loving It! I cannot explain the taste of it - you just have to try! Authentic recipe calls to use ground beef in this recipe, but why not to experiment and tailor it to your liking? I do it vegetarian, with chicken pieces or over Katsu (breaded beef or chicken). This one is with some dried mushrooms bought from Japanese grocery!

1 medium carrot
1 medium potato
1 medium onion
1/2 cup of dried mushrooms
1 cm fresh ginger
1 clove of garlic
1/2 block of "Golden Curry" Roux Medium Hot
Salt, pepper to taste
Dashi Stock or Chicken/vegetable stock
1 cup Japanese steamed rice
Pickled ginger or Kimchee for serving (not pictured)

1. Cover mushrooms with boiling water and let it stand for 30 minutes.
2. Cut onions: first cut each half of the onion into 3 wedges and dice in three parts. So the onion pieces should be pretty chunky.
3. Grind ginger and garlic.
4. Cut carrot and potatoes in medium size cubes or using Japanese technique for cutting into angles.
5. Add some canola oil into sauce pan and fry ginger and garlic for 1/2 minute.
6. Add onions, potato and carrot and stir fry for 1 minute.
7. Add mushrooms along with a water, add more water or dashi stock (you can use chicken stock from the cube).
8. Bring to boil, reduce heat to low and cover with lid. Let it simmer for 20 minutes.
9. Add "Golden Curry" Roux and let it dissolve in simmering liquid of the stock. Keep on the law heat for 10 minutes, stirring occasionally. The dish is ready when all vegetables are cooked through. Be careful and do not over boil so the potato will not lose its form.
10. Remove from the heat - let it stand for 10 minutes, during this time the sauce will settle and become thicker.
11. Serve over steamed Japanese rice and eat with pickled ginger and Kimchee.

So good!!!!!!!!!!!!

Green Wheat with Chcken ("Freekeh Ma Dajaj")

One of my favorite Middle Eastern Dishes. Freekeh (or Farik) - is the type of cerela made from green weat which goes through a roasting process in its production. The wheat is harvested while the grains are yellow and the seeds are still soft; it is then piled and sun-dried. The piles are then carefully set on fire so only the straw and chaff burn and not the seeds. It is the high moisture content of the seeds that prevents them from burning. The now roasted wheat undergoes further thrashing and sun-drying to make the flavor, texture, and color uniform. It is this thrashing or rubbing process of the grains that gives this food its name, farÄ«k or “rubbed.” The seeds are now cracked into smaller pieces so they look like a green bulgur. It typically served with chicken, but variation with Lamb is aslo possible.

1/2 Chicken cut in pieces with bones and skin on
1 cup Freekeh
1/2 large onion
Olive oil
Toasted Pine Nuts
Water enough to cover chicken

1/2 tsp. cinnamon
1/2 tsp. cardamom (or pods)
1/2 tsp. nutmeg
1/2 tsp. Baharat (Arabic Spice mix)
Black pepper corns
Salt to taste

1. Prepare the chicken and boil it with spices until cooked.
2. Wash freekeh in large amount of water discarding dirt and stones. Drain in colander for 30 minutes.
3. Remove cooked chicken from stock, sprinkle with spices, brush with a bit of olive oil and cook in hot oven for 15 minutes just to give it some crispiness.
4. Drain stock.
5. Cook some diced onions in the skillet with 1 Tbsp. of olive oil until translucent. Add freekeh and cover with chicken stock - 3 cm. above surface. Bring to boil, cover with a lid and let it simmer for 30 minutes. Give it a stir once in a while or add more water or stock if needed.
6. Serve in one plate, garnish with toasted pine nuts or browned onions.

Friday, March 12, 2010

Buffalo Chicken Wings

American Classic for beer night at home!

Ingredients for crispy wings:
5 pounds whole chicken wings
1 tsp. salt
1 tsp. black ground pepper
2 Tbsp. hot sauce
2 Tbsp. vegetable oil
1 1/2 cup all purpose flour
Non-stick oil spray
1 cup of Buffalo Sauce (recipe below)

1. Cut wings into three sections: "tip", "flat" and "drum". We will use two bigger ones only for this recipe - but the smallest section "tip" can be reserved to make chicken stock.
2. To the bowl of chicken wings, add salt, pepper, hot sauce and oil. Toss to coat evenly.
3. Add flout to large plastic bag and pour in chicken wings. Shake to coat the wings in flour.
4. Cover two baking sheets in foil, spray them with non-stick spray. Place the floured wings evenly on the pans in one layer, spray the tops of the wings lightly with oil.
5. Bake in preheated 200 C oven for 30 minutes, then turn over each wing and bake for another 30 minutes, or until wings are golden brown and coating is getting crispy.
6. Transfer wings to a large mixing bowl. Pour the sauce (recipe below) over the hot wings and toss with spoon or spatula to completely coat.
7. Allow to cool for 5-10 minutes before serving, so the sauce will soak into the skin.

Buffalo Sauce:
8 Tbsp. Louisiana hot sauce (best, but i used Tabasco, hence did not find the one)
8 Tbsp. unsalted butter
1 1/2 Tbsp. white vinegar
1/4 tsp. cayenne pepper
1/8 tsp. garlic powder
1/2 tsp. Worcestershire sauce
Salt to taste

1. Mix all ingredients in saucepan, bring to a simmer over law heat, stirring occasionally, an then turn off the heat.