Priti’s Yummy Chilli Chicken

Ingredients

  • Chicken tenderloin – 3 pounds
  • Veggies for the Sauce:
    • Celery Chopped – 2-3 Sticks
    • Green  and Red Pepper chopped – 1 cup
    • Chopped Jalapeno – 2-3
  • Sauce
    • Tomato sauce (canned is OK too) – .5 cup
    • vinegar -1tspn
    • Maggi masala chili sauce – 2tbspn,
    • Ketchup – 2tbspn
    • Miracle Manchurian Mix from Indian Store – 1 tbspn
    • MSG – 2-3 pinches
    • Red chilli pwdr – to your taste
    • Chicken Broth – just enough to make the sauce to your desired consistency.
Note: Some ingredients are listed in the directions, and not in the ingredients list above. Also, add spices/chilli for your desired taste.  MSG is optional, but helps with the taste. This dish can also be made with Cauliflower or fish(tilapia).

Directions:

Wash chicken and get all the water out with a paper towel.  Use a meat mallet and tenderize chicken, and cut into small pieces. Keep aside.

Marinate chicken for 0.5 – 3hrs or overnight in a ziploc bag with: ginger-garlic paste, green chili sauce (or green chili), soy sauce, korean hot sauce, red chili powder, Kashmiri Chili (for color), black pepper, Corn flour (3 tbsp), wheat flour (1 tbsp), Korean pancake mix (1 tbsp – Optional), MSG, Vinegar – 1tsp, and Salt.

Fry the marinated chicken in Canola/Vegetable Oil, and keep it aside. You can freeze this for later use as well.

Saute 1 med sized onion chopped fine in canola or vegetable oil till it is light brown.  Add 2 tbsp of Chopped Ginger/Garlic, and saute for a minute. Add  1 cup of Chopped green onion and saute again for a minute. Add all veggies listed above for sauce. Saute it for couple of minutes until the veggies softens. Add all ingredients listed in the sauce section above and let it boil for few minutes to get it all blend well. Mix 1 tspn of corn starch with water, and add to the sauce (helps to thicken sauce).  Add Fried chicken to the sauce and blend it well for 2-3 minutes.

Garnish with sesame oil and cilantro (Optional).

Enjoy with rice, fried rice, chapati or nan…..

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Pecan Sqaures

Crust:

1 cup (130 grams) all purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

4 tablespoons (57 grams) unsalted butter, room temperature

1/2 teaspoon pure vanilla extract

1/3 cup (70 grams) light brown sugar

1/4 cup (25 grams) finely chopped pecans

Pecan Filling:

1 large egg

1/4 cup (55 grams) light brown sugar

3-4 tbsp maple syrup

1 tablespoons (20 grams) all purpose flour

1/4 teaspoon salt

1 teaspoon pure vanilla extract

1 cup (75 grams) chopped pecans

Preheat Oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter, or spray with a non stick cooking spray, a 9 x 9 inch (23 x 23 cm) square baking pan.

Crust: In a small bowl whisk or sift together the flour, baking powder, and salt.

In your electric mixer, or with a hand mixer, beat the butter and brown sugar until soft and fluffy (about 2 – 3 minutes). Beat in the vanilla extract. Then beat in the flour mixture until the mixture resembles coarse meal (do not over beat). Stir in the finely chopped pecans. (This mixture will be like crumbs.)  Press the mixture into the baking dish, and prick with a fork. Bake for about 10-15 minutes or until very lightly browned. Remove from oven and place on a wire rack to cool while you make the filling.

Pecan Filling: In a large bowl whisk or beat the eggs until foamy. Add the brown sugar, corn syrup, flour, salt, and vanilla extract and whisk until combined. Pour over the baked crust and then sprinkle with the chopped pecans evenly and give a little press with a spatula, so that pecans won’t stick out. Continue baking until firmed (not too firm, as it thickens during cooling), 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely (about 1-1.5hrs), then cut into 1-inch squares to serve.

Chateaubriand – Beef Tenderloin

  • 1 beef tenderloin trimmed/peeled – approx. 4-5 lb
    •   ( I like the one from Costco, and it costs less than regular stores. If you are buying non-trimmed version, trim it before using. There are several you tube videos showing this)
  • Basting Oil with herbs in it (I used Wegman’s basting oil) – 4 tbsp
  • Garlic 6pods – cut in half
  • Kosher Salt
  • Ground black pepper
  • 8 shallots, cut lengthwise into two or four pieces

For Sauce

  • 1 cup dry red wine
  • Brown Gravy mix – 2 -3 tsp
  • Water – as needed
  • 2 teaspoons dried tarragon (1 tablespoon fresh) – Optional

Clean & Wipe meat. If tenderloin is long, cut it into two pieces. I like to keep between 6-8inches. Some people argue that you should not wash meat with water, and should just wipe it out with a paper towel. Use your judgement on this… 🙂

Tie it up with butcher’s twine, so that it holds together while pan searing and cooking. http://www.foodrepublic.com/2013/11/06/why-do-you-tie-a-roast/

Just before cooking, sprinkle and coat meat with  Cracked pepper and Kosher salt generously. Don’t do this in advance as meat will get soggy.

Pan Sear meat in Basting Oil, shallots and garlic on all sides as shown in video starting at 5mts. Just to get it brown and sealed. If you have more pieces of tenderloin, use a separate dish for each. Save this pan for later for making sauce. It help with all the juices from the meat.

Heat oven to 400F. Take a dish for roasting meat, put couple of pieces of butter in it, and put it in the oven, so that to will be hot when you add meat to it. Don’t leave it for too long as butter will start getting burnt. I usually put this in the oven few minutes before pan searing will finish. Also, if you have more pieces of tenderloin, take multiple dishes.. so that you won’t overcrowd it.

Transfer meat to the dish(s) in the oven and let it roast at 400F. Cook until an instant-read thermometer registers temperature according to your doneness preference. See list below.

When it is done take it out of the oven and cover the beef in the foil that lines the dish and let it  rest it for 8-10 minutes.

Make sauce:

While the beef roasts, heat up the skillet with juice, shallots and garlic, we used for pan searing over medium heat. If you used multiple skillets, transfer juices to a single one.  Add 1 cup of wine and let it boil stirring often, to reduce to half  over medium-high heat. Add the beef broth or water, brown gravy mix, and reduce the heat to low. Stir and make sure it gets to a desired consistency. If it is too thin or thick, add wine/broth or grave mix to change it your desired consistency. Unwrap the tenderloin and stir any accumulated juices into the sauce. Season the sauce to taste with salt and pepper.  (Note: You can add chopped Rosemary or Tarragon to this while boiling. I haven’t tried these herbs yet)

Serving: Slice the meat and serve with the sauce.

Note: Will take pictures next time i make it, and attach here.

Meat cooking temperatures

Rare:  120-130 °F (50-55 °C) Internal appearance very red; very moist with warm juices. Approximate cooking and resting time: 20-25 min./lb. plus 8-10 min. resting

Medium-rare: 130-140 °F (55-60 °C) Internal appearance lighter red; very moist with warm juices. Approximate cooking and resting time: 25-30 min./lb.. plus 8-10 min. resting

Medium (with a touch of pink): 140-150 °F (60-65 °C) Internal appearance pink red color; moist with clear pink juice. Approximate cooking and resting time: 30-35 min./lb. plus 8-10 min. resting

Well-done: 150-165 °F (65-75 °C) Internal appearance no pink or red, slightly moist with clear juices

Watched multiple you tube videos on this to understand the recipe. I usually watch/read multiple recipes available when I want to try a new dish, and then use those ideas, to come up with a version that our family will like. Adding the one I liked most here:  https://www.youtube.com/watch?v=xeO0tdKBAag 

Simple Pulissery (Yogurt/Curd Curry)

Ingredients:

  1. Thick Yougurt (Curd) – 4 cups
  2. Water – 1/2 cup
  3. Turmeric powder – 1/4 tsp
  4. Fenugreek Powder – 1/8 tsp (Half of turmeric)
  5. Green Chilli – 1-2 (to your taste)
  6. Cumin seeds (powdered) –  1/4 tsp
  7. Fenugreek Seeds  – 10
  8. Mustard seeds – 1/2 tsp
  9. Curry Leaf – 5-6
  10. Dry red chilli (Dried Cayenne Pepper) – 2  (cut in 2-3 pieces)
photo (11)

“Homemade Yogurt preferred.

If that is not available, buy pre-made from Indian store”

Preparation:

In a blender, mix/grind ingredients 1-6.

Heat up a pot, turn the flame to medium-high. Add 2-3 tsp of oil. Add fenugreek seeds. When it is golden, add mustard.  When mustard splutters, add dry red chilli pieces and curry leaves.

Switch off the stove, and take the pot out of the stove for some time  for it to cool down. (If you add yogurt mix  immediately when the pot is hot, the curd will start separating.)

Add yogurt mix from step 1 to the pot, bring it to the stove and switch on the stove in low heat. At this point, stay with the pot, and make sure the curd mixture just gets warm. Mix it in between so that it gets heated evenly. Switch it off when it is lukewarm, and keep it away from stove or any source of high heat. High heat can change the consistency of  curry. So, be careful as mentioned in this step.

 

 

 

 

 

 

Maria’s Home made Alfredo Pasta with Buckwheat or Noodles

Portabello mushrooms  1 pound or a little less.

Onions
Cream 326 ml
Brown Sugar
Corn starch
Balsamic vinegar
1.Remove the mushrooms leg and throw. Cut the mushrooms had on the slice (not too thin)
2. Cut onions on the half rings thinly
3. Heat up a fried pan (medium) with olive oil and put the onions. Cook until golden braun (maybe 8 min)
4 Then add 1 teaspoon Brown Sugar and mix ( cook 1 min)
5. Next add 1 or 11/2  (tablespoon)Balsamic vinegar. Mix again (cook 2 min)
6. Add a cream h&h 326 ml and cover the lid and reduce heat a little.
7. 200 ml of warm water and  add 2 teaspoon of corn starch
8. Add liquid starch to the mushrooms and stir constantly until the cream becomes thick. If you want to get more thick, cook longer.

 

Total time 30 min.
Cook buckwheat or noodles and add mushrooms sauce.

Thank you Maria Ryabinski for this awesome recipe! 🙂

Awesome Chili

http://www.food.com/recipe/award-winning-chili-105865

After the meat is brown, I added a small packet of taco/chili seasoning to it and salute for some more time.

I didn’t add Chili powder or Paprika as Jalapeño had enough kick to it. Add this only if you want it be more spicy.

Also add tomato sauce from  a 28oz can of tomato sauce, as needed if you think your chili is too thick.

Before serving I mix little bit of chocolate powder to the chili. (A secret I learned during a chili cooking contest with my son’s scout group)

Serve with sour cream, and cilantro.

Optional topping – Cheddar cheese, chopped green onions.

Roast Beef in a CrockPot

One 3-pound beef chuck roast
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
3 medium carrots, cut into 2-inch pieces

1 medium size Poatato
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
5 cloves garlic, mashed
2 tablespoons tomato paste
3/4 cup red wine
1.5 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme

2 tbl spoon dried chives pieces
1/2 teaspoon ground allspice

1 Sprig Rosemary
1/2 cup loosely packed parsley leaves, chopped

Sprinkle the roast all over with salt and  pepper to your taste. Sprinkle/Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.

Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it’s OK if there are some lumps). Add the beef broth, bay leaves, thyme, chives, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.

Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.

Remove the roast from crockpot and let rest for a few minutes. Discard any herb stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

Thai Green Curry

Ingredients:
Chicken – 1 pound  (breast / tenderloin strips)
Green Curry Paste – 2 tbspn (I used Mae Ploy green curry paste)
Coconut Milk – 1 can ( I use Chaokoh)
Thai Basil Leaves – 20 leaves
Vegetables Sliced – 2 pounds (I use whatever I have. Like Egg Plants, Bell Peppers, Carrots, Broccoli, Snap Peas etc)
Sugar – a small pinch or so (according to your taste)

Steps:

Heat Oil in a Wok. Add Green Curry Paste and sauté for a minute. Now add the Coconut Milk and when it boils add the chicken pieces. Turn Stove to Medium Heat. When meat is half cooked (probably 10minutes), add the vegetables.  Mix well. Let the vegetables cook for 10 minutes or until it is tender. Add Sugar, and check taste to see if you need more. Then Add the Basil Leaves. Ready to be served after 2-3 minutes.Serve with Jasmine Rice.

Preparation Time – 30mts
Level: Easy