Dominican Republic
Adapted from The Inter-Continental Gourmet Cookbook
2 LB BONELESS SKINLESS CHICKEN BREASTS OR THIGHS
2 T. KIKKOMAN SOY SCE
1⁄4 C. FRESH LEMON JUICE
1⁄2 TSP. KOSHER SALT
1-2 T. GINGER, SKIN-ON, SLICED INTO COINS AND FLATTENED WITH
SIDE OF KNIFE BLADE TO RELEASE JUICES MORE.
WHOLE WHEAT FLOUR
S & P
SWEET PAPRIKA
MARINATE CHICKEN IN SOY THROUGH GINGER, AT LEAST 2 HOURS.
DRAIN, KEEPING GINGER WITH CHICKEN. PUT FLOUR MIXTURE IN ZIPLOC BAG OR PLASTIC CONTAINER WITH TIGHT FITTING LID.
SHAKE 2 HANDFULS OF CHICKEN /GINGER MIXTURE AT A TIME (TOO MUCH AND THE CHICKEN WILL GET TOO MOIST AND NOT COAT PROPERLY).
HEAT 1-2” OF VEG OIL UNTIL V HOT BUT NOT SMOKING (ABOUT 365 DEGREES) . FRY CHICKEN, TURNING ONCE , A FEW MINUTES ONLY ,SO CHICKEN DOESN’T GET DRY AND OVERCOOKED.
Saturday, June 14, 2008
Grilled Chicken in a Pomegranite and Wine Marinade
2 pound boneless chicken breasts or thighs, or combination of the two, WITH SKIN ON or meat will dry out.
1 small onion, grated
2 large cloves garlic, minced
1/2 cup pomegranate syrup or molasses (Pomegranate syrup can be found in specialty food stores. Do not substitute grenadine syrup, which is much sweeter.)
1/4 cup dry red wine
1-1/2 teaspoon ground coriander
1-1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
Pinch cayenne
1/2 teaspoon salt
3 tablespoons chopped cilantro
Put the chicken in a non-reactive container, such as a glass or ceramic baking dish. Combine all of the marinade ingredients and pour over the chicken. Cover and marinate in the refrigerator for 6 hours, or overnight.
Make a charcoal fire or preheat broiler. Broil or grill chicken for about 5 minutes on each side for breasts, a little longer for thighs at a medium broil. Too hot will burn up the sugars in the syrup and wine. The skin gets all caramelized.
1 small onion, grated
2 large cloves garlic, minced
1/2 cup pomegranate syrup or molasses (Pomegranate syrup can be found in specialty food stores. Do not substitute grenadine syrup, which is much sweeter.)
1/4 cup dry red wine
1-1/2 teaspoon ground coriander
1-1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
Pinch cayenne
1/2 teaspoon salt
3 tablespoons chopped cilantro
Put the chicken in a non-reactive container, such as a glass or ceramic baking dish. Combine all of the marinade ingredients and pour over the chicken. Cover and marinate in the refrigerator for 6 hours, or overnight.
Make a charcoal fire or preheat broiler. Broil or grill chicken for about 5 minutes on each side for breasts, a little longer for thighs at a medium broil. Too hot will burn up the sugars in the syrup and wine. The skin gets all caramelized.
Fried Spring Rolls
New Lao Recipe - Pan Gai Yoh (Fried Spring Rolls)
Here are some crispy fried spring rolls to serve with your Laab Kai or Kaopuhn Sai Nam.
Make the dipping sauce first:
1 cup dry roasted peanuts
7 serrano chilies, trimmed (seeded if you wish)
3 large cloves garlic, peeled
1/2 tsp. salt
2 tsp. sugar
1/4 cup fish sauce
juice of one lime
1 cup boiling water
Crush the peanuts to a fine meal in a mortar. Remove them, then mash the chilies, garlic, salt and sugar together in the mortar, until they're reduced to a fine paste (adding the granular ingredients help mash the garlic and chilies). Add the ground peanuts back to the mortar, along with the fish sauce and lime juice. Add the cup of boiling water, mix well, and set aside until ready to serve.
Prepare a typical Lao vegetable platter, using lettuce and some or all of the other items listed:
Leaf lettuce
scallions (trimmed snd slivered)
fresh coriander (leaves and tender stems)
mint leaves
2 tomatoes, cut in thin wedges
bean sprouts
1/2 recipe Kaopuhn noodles (see recipe for Kaopuhn)
Cover the vegetable platter in plastic wrap and refrigerate until ready to serve.
Make the spring rolls:
2 oz sen mee (saifun cellophane noodles)
1 cup bean sprouts
1/2 lb. lean ground pork
1 small onion, sliced very thinly
2 medium eggs
1 T. fish sauce
1/2 tsp. salt
1 tsp. sugar
5 colves garlic, minced fine
1 pkg. frozen spring roll wrappers (defrosted)
vegetable oil for deep frying
Put the cellophane noodles to soak in warm water for 20 minutes. Bring 2 qts. water to a boil and drop in the bean sprouts, count to 10, then drain and rinse under cold water until cool. Let drain. Combine the pork, onion, bean sprouts, eggs, fish sauce, salt, sugar and garlic and mix well. Drain the cellophane noodles and pat them dry with paper towels. Cut them into 2" lengths and add them to the pork mixture. Mix well.
Separate a spring roll wrapper by peeling back one corner, then pull carefully to separate, always keeping ahold of the wrapper where it is attached to the others, so that it doesn't tear. Separate them all, then cut each one in two diagonally, from corner to corner. Keep them under a cloth towel while you assemble each roll.
Place a half-wrapper with the apex of the triangle pointing away from you. At the base, put a heaping tablespoon of the filling, and pat it into an oblong shape. Fold the two side points over and roll up from the base. Moisten the tip with a little water to make it stick.
When all the Pan Gai Yoh are assembled, heat 1/2" of oil in a heavy skillet to about 350 degrees. Fry the Pan Gai Yoh, turning frequently, until they are a rich brown all over. Drain on a plate lined with paper towels. Cut each roll into 4 pieces. Pile the pieces on a platter and serve with the vegetable platter and the dipping sauce.
Diners take a piece of lettuce leaf and place on it a piece of Pan Gai Yoh, whatever they want from the vegetable platter, and some Kaopuhn noodles, then fold the lettuce leaf up, dip it in the sauce and eat in one or two bites.
Pan Gai Yoh keep well in the refrigerator for several days, though they do get soggy. Reheat, wrapped in aluminum foil, in a 350 degree oven for 15 minutes.
Here are some crispy fried spring rolls to serve with your Laab Kai or Kaopuhn Sai Nam.
Make the dipping sauce first:
1 cup dry roasted peanuts
7 serrano chilies, trimmed (seeded if you wish)
3 large cloves garlic, peeled
1/2 tsp. salt
2 tsp. sugar
1/4 cup fish sauce
juice of one lime
1 cup boiling water
Crush the peanuts to a fine meal in a mortar. Remove them, then mash the chilies, garlic, salt and sugar together in the mortar, until they're reduced to a fine paste (adding the granular ingredients help mash the garlic and chilies). Add the ground peanuts back to the mortar, along with the fish sauce and lime juice. Add the cup of boiling water, mix well, and set aside until ready to serve.
Prepare a typical Lao vegetable platter, using lettuce and some or all of the other items listed:
Leaf lettuce
scallions (trimmed snd slivered)
fresh coriander (leaves and tender stems)
mint leaves
2 tomatoes, cut in thin wedges
bean sprouts
1/2 recipe Kaopuhn noodles (see recipe for Kaopuhn)
Cover the vegetable platter in plastic wrap and refrigerate until ready to serve.
Make the spring rolls:
2 oz sen mee (saifun cellophane noodles)
1 cup bean sprouts
1/2 lb. lean ground pork
1 small onion, sliced very thinly
2 medium eggs
1 T. fish sauce
1/2 tsp. salt
1 tsp. sugar
5 colves garlic, minced fine
1 pkg. frozen spring roll wrappers (defrosted)
vegetable oil for deep frying
Put the cellophane noodles to soak in warm water for 20 minutes. Bring 2 qts. water to a boil and drop in the bean sprouts, count to 10, then drain and rinse under cold water until cool. Let drain. Combine the pork, onion, bean sprouts, eggs, fish sauce, salt, sugar and garlic and mix well. Drain the cellophane noodles and pat them dry with paper towels. Cut them into 2" lengths and add them to the pork mixture. Mix well.
Separate a spring roll wrapper by peeling back one corner, then pull carefully to separate, always keeping ahold of the wrapper where it is attached to the others, so that it doesn't tear. Separate them all, then cut each one in two diagonally, from corner to corner. Keep them under a cloth towel while you assemble each roll.
Place a half-wrapper with the apex of the triangle pointing away from you. At the base, put a heaping tablespoon of the filling, and pat it into an oblong shape. Fold the two side points over and roll up from the base. Moisten the tip with a little water to make it stick.
When all the Pan Gai Yoh are assembled, heat 1/2" of oil in a heavy skillet to about 350 degrees. Fry the Pan Gai Yoh, turning frequently, until they are a rich brown all over. Drain on a plate lined with paper towels. Cut each roll into 4 pieces. Pile the pieces on a platter and serve with the vegetable platter and the dipping sauce.
Diners take a piece of lettuce leaf and place on it a piece of Pan Gai Yoh, whatever they want from the vegetable platter, and some Kaopuhn noodles, then fold the lettuce leaf up, dip it in the sauce and eat in one or two bites.
Pan Gai Yoh keep well in the refrigerator for several days, though they do get soggy. Reheat, wrapped in aluminum foil, in a 350 degree oven for 15 minutes.
Napoletana Pizza Dough
4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil
1 3/4 cups (14 ounces) water, ice cold (40∞F)
Semolina flour or cornmeal for dusting
1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.
2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.
3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Let rest for 2 hours.
5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Preheat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.
7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.
8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.
9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.
Makes six 6-ounce pizza crusts.
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil
1 3/4 cups (14 ounces) water, ice cold (40∞F)
Semolina flour or cornmeal for dusting
1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.
2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.
3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Let rest for 2 hours.
5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Preheat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.
7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.
8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.
9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.
Makes six 6-ounce pizza crusts.
Sunday, June 8, 2008
Lucques Pork Burger
Notes: Suzanne Goin serves these burgers with an addictive chipotle aioli; for an easy version, blend one or two canned chipotle chiles into a cup of mayonnaise.
Ingredients
1 1/2 pounds ground pork
4 ounces firm chorizo or hot Italian sausage, casing removed and crumbled
2 slices (2 oz. total) bacon, finely chopped
1/4 cup olive oil
1/4 cup minced shallots
2 tablespoons chopped parsley
2 teaspoons fresh thyme leaves
1 teaspoon ground cumin
4 hamburger buns, toasted
Preparation
1. In a large bowl, mix ground pork, chorizo, bacon, olive oil, shallots, parsley, thyme, and cumin. Form mixture into four equal patties about 3/4 inch thick.2. Lay burgers on a barbecue grill over a bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook burgers, turning once, just until no longer pink in the middle (except for pieces of chorizo; cut to test), 13 to 15 minutes total; keep a spray bottle of water handy to douse any flames. Set burgers on buns.
Yield
Makes 4 burgers
Nutritional Information
CALORIES 751(64% from fat); FAT 53g (sat 16g); CHOLESTEROL 138mg; CARBOHYDRATE 24g; SODIUM 742mg; PROTEIN 42g; FIBER 1gWednesday, May 7, 2008
"THE CHEWY"
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
Pecan Tassies
Sweet pastry
1 3 oz pk cream cheese
1/2 C butter
1 C flour
1/4 C sugar
Blend in KA -butter and cream cheese until softened, slowly add the flour a little at a time, then form a ball, and chill 1 hour.
Shape into 24 balls, (I roll them out into tiny circles and fit them into minature muffin tins (all the way up to the top)
3/4 cup brown sugar, dash of salt
1 T butter
1 tsp vanilla
2/3 cup coarsly cut pecans or walnuts (I used pecans)
1 egg
then I also added a little cream - about 2 T
mix well and then filled the cups 3/4 full
Bake at 325 fir 25 minutes - cool and remove from pans
enjoy!
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