Ground Beef with Au Gratin Potatoes

Ground Beef with Au Gratin Potatoes

Ingredients:

·         ½ kg ground beef

·         1/2 onion, chopped

·         ½ c red wine

·         Ground pepper

·         Paprika

·         3 large potatoes, sliced

·         1 Carrot, grated

·         1-2 stalks leeks, julienned

·         1 Tbsp sesame seeds (optional)

·         3 Tbsp sour cream

·         2 cloves garlic, minced

·         Chopped parsley

·         1 can cream of chicken soup

·         5 oz milk or just pour milk to half can of Cream of Chicken Soup 

·         Grated Cheddar cheese

Preparation:

·         Brown ground beef in a skillet with chopped onions and garlic. Season with ground pepper and paprika. Drain off excess fat. Add red wine. Simmer for a few minutes. Remove from fire and add ½ can of Cream of Chicken soup. Transfer to casserole dish.

·         Top with grated carrots.

·         Add leeks.

·         Sprinkle with sesame seeds.

·         Layer with half of the sliced raw potatoes.

·         Spread sour cream over it. Sprinkle with chopped parsley. Season with  pepper; Layer the rest of the potatoes.

·         Mix ½ can cream of chicken soup with milk. Pour over the potato layer. Cover.

·         Bake at 350° for 40 min. or until potatoes are tender.

·         Remove cover. Sprinkle cheese over top and bake uncovered 10-15 min., or until cheese is melted.

My Notes:

I try to add sesame seeds to most of my dishes because they say that it’s good for you. You can add whatever herbs you have on hand. I’ve done this with thyme too. I tried this with Cream of Mushroom Soup too  but my son didn't like it. However, I think that it would work well with Cream of Onion Soup.

This serves 4.

Hainanese Chicken Rice

HAINANESE CHICKEN RICE

Chicken

1.5 kg chicken

½ tsp ground white pepper

1-2 tsp salt

1” ginger, smashed

8 garlic cloves, smashed

2 sprigs scallions, cut in quarters

2 cloves

½ star anise

1 onion, halved

10 black peppercorns

Water to cover

For final basting after chicken is cooked:

2 tsp sesame oil

2 tsp light soy sauce

Procedure:

1.       Put the chicken in the pot and pour water just to cover. Remove the chicken.

2.       Treat the chicken to a spa (Happy chickens give happy meals, haha) by massaging and rubbing it all over with coarse salt. This will lighten and polish the skin and remove any smell from it. Make sure that you do not poke any holes in the skin. Wash thoroughly under cold running water.Dry with paper towels.

3.       Rub the chicken inside and outside with white pepper and salt. Insert half of the ginger, garlic cloves and scallions inside the cavity. Set aside.

4.       Turn on the stove to medium heat. Add the cloves, star anise, onion, black peppercorns and the rest of the ginger, garlic cloves and scallions to the pot. Cover.

5.       After it comes to a rolling boil, leave it boiling for a few more minutes. Then, slowly drop in the whole chicken. Cover.

6.       Boil the chicken for 15-18 minutes. Turn off flame.

7.       Allow the chicken to steep inside for 1 ½ hours. LEAVE IT ALONE.DO NOT OPEN THE POT AT ANYTIME TO KEEP THE HEAT INSIDE.

8.       After 1 ½ hrs, slowly remove the chicken from the pot and plunge the entire chicken into an ice water bath (water with lots of ice). Let it sit in the ice water bath for 10 min. Remove and set aside.

9.       Chop and baste with 2 tsp each of sesame oil and light soy sauce before serving.

Chicken Rice:

Ingredients:

2 cups rice

2 ½ c chicken broth (from boiled chicken)

2 Tbsp chicken fat

1 tbsp butter

3 cloves garlic, minced

1 “ ginger, minced

1 tbsp shallots or 2 stalks of spring onions, finely chopped

½ tsp salt

½ tsp sesame oil

2 pandan leaves (optional)

Procedure:

1.       Saute garlic and ginger in the chicken fat for about a minute in the rice cooker pot on top of the stove. Add shallots/spring onions .

2.       Stir in butter and rice and mix until all the grains are covered with the fat/butter mixture.

3.       Add salt, sesame oil, chicken broth and pandan leaves.

4.       Put in the rice cooker and cook until done.

Sauce #1 for Hainanese-style Chicken:

2 tablespoon of Oyster sauce
2 tablespoons of soy sauce
1/2 teaspoon of sesame oil
1 teaspoon sesame seed
2 cloves of garlic, minced finely
2 tablespoon of shallots, minced finely
1 stalk of spring onion, chopped finely
1 sprig of parsley, chopped finely
2 tablespoon of garlic oil and golden garlic bits (mince 1 garlic clove + 2 tbsp oil. Cook in very low fire until garlic is light brown)
3 tablespoon of chicken broth (from the boiled chicken)

Sauce #2 for Hainanese-style Chicken:

1 ½ tsp lime juice (I use bottled since fresh lime is not readily available in Manila)

1 Tbsp chicken stock (from the boiled chicken)

1 tsp sugar

3-4 tsp Sriracha Chili Sauce (I use the rooster brand available at the Pho Hoa branch in Eastwood City)

2 cloves garlic

½” ginger, minced

Salt to taste

Sauces

Combine all ingredients together and mix well. Let stand 30 min before serving.


Option #2 for sauces if served with sweet dark soy sauce:

Since I found sweet dark soy sauce in the supermarket, I decided to serve the sauces just as they do in the restaurants. The diner will then combine the sauces (chili, sweet dark soy sauce and ginger-garlic oil) according to his/her preference.

Ginger-Garlic Oil:
3 cloves garlic, minced
1 tsp ginger, grated
2 Tablespoons shallots, minced
3 stalks spring onions, sliced finely
4 Tablespoons oil (I used soya oil since that's what I had but sometimes I also use olive oil)
1 tsp sesame seeds
1/2 tsp sesame oil

Combine all ingredients and heat under very low fire.

Side Dish:

Momofuku Cucumber Pickle Relish:

Brine:

1 c water, piping hot

½ c rice wine vinegar

6 T sugar

2 ½ t salt

Slice cucumbers into rings using a mandolin or the slicer of your grater. Put in a glass jar and pour brine to cover. Refrigerate until ready to use. Will keep for a month in refrigerator.

My Notes:

There are different ways of cooking the chicken:

1.       Bring water to a boil. Once boiling, add all the ingredients including the chicken. Lower the heat to a simmer and cook for 25-30 min, uncovered. Turn off heat. Cover and steep for 1 ½ hrs.

2.       Put water in a pot. Add all the ingredients except chicken. Let water come to a rolling boil. Add chicken. Cover. When the cover starts shaking and making funny noises, turn off heat and steep for 1 ½ hrs.

3.       I tried the #2 method. But, my Calphalon pot never shook or made any funny noises.  Maybe a pot made in China would do this? Haha. Thus, I ended up with overcooked chicken.  My latest foray of 15 min. boiling produced that restaurant texture of moist, tender but still springy chicken.

I only use the above rice recipe when I don’t have the Singapore Hainanese Chicken Spice Paste Packet (Asian Home Gourmet). I saute the chicken fat and butter. Add the Spice Packet. Add the rice and chicken broth and cook in the rice cooker.  This rice packet is really good.

The ice bath gives the chicken that jelly taste in the skin. So don’t skip that part.

I always debone my chicken before serving. I then chop and baste it with the sesame oil/light soy sauce mixture.

The cucumber pickle relish is optional but it goes well with the Hainanese Chicken Rice.

The Hainanese Chicken Rice is usually served with a sweet, dark soy sauce, ginger oil and chile sauce. I can’t find the sweet, dark soy sauce in Manila. This soy sauce  has a thick texture. So, I’ve replaced it with Sauces #1 and #2.

After using the chicken stock for the rice and sauces, there is still some left over. So, I add leeks and carrots and serve it as a broth.

Sources:

http://thanksgiving.food.com/recipe/hainanese-chicken-rice-133760

http://www.tinyurbankitchen.com/2011/02/hainanese-chicken-rice-giveaway.html

http://kitchenexperiments.net/2010/03/hainanese-style-chicken-rice-and-sauce-recipe-below.html

http://www.esquire.com/features/guy-food/momofuku-recipe-1009

Momofuku Pork Buns

via http://theboywhobakes.co.uk/2010/02/momofuku-pork-buns/

Momofuku Pork Buns

Ingredients:

3 lbs pork belly

1/4 c salt

1/4 c sugar

Pickled Cucumber

Green Scallions 

Hoisin Sauce

Steamed Buns for Cuapao

Procedure:

1. Combine salt and sugar and rub all over pork belly. Cover and refrigerate for at least 6 hrs. but not more than 24 hrs.
2. Roast at 450F for one hr. Lower heat to 250F and continue cooking for 1-1/4 hr.
3. Let it rest before slicing.

Momofuku Vinegar Relish:

Brine:

1 c water, piping hot

1/2 c rice wine vinegar

6 Tbsp sugar

2 1/2 tsp salt

Procedure:

Slice the cucumbers into circles. Put in a glass jar. Pour the brine to cover. Refrigerate. Ready in 4 days. It will keep for one month in the refrigerator.

How to serve:

Steam the bun. Place roast pork in the bun. Top with 2-3 slices of cucumber. Sprinkle with chopped scallions. Drizzle with Hoisin Sauce.

My notes:

1. I only used 2 Tbsp each of the sugar and salt and rubbed this all over the pork belly. 
2. I also used the pork belly with the skin on so that I could just remove this before serving if the meat was too salty. 
3. I didn't rinse the meat before roasting but just wiped it with paper towels to remove all the leftover salt and sugar which visibly adhered to the meat.
4. I didn't preheat my oven. I put my meat in the oven. Turned it on to 450F for one hour. Lowered the heat to 250F and cooked it for an hour and a quarter. I basted my meat every 20 min. with the drippings while checking that my meat was not overcooked. It turned out very moist, tender and did not break apart when I sliced it.
5. I didn't really like the Quick Cucumber Pickle Recipe provided and so I used the other Momofuku Pickle relish recipe instead. I made it on the same day I served my Pork buns and it turned out ok. My family still gobbled it up with the Pork buns. I now use this for my carrots and radish pickles too.If you don't have a mandolin to slice your vegetables, I found a pretty good slicer at Japan Home for 88 pesos.
6. The steamed buns cool fast and so it is best to take out the buns from the steamer as needed if you don't have one of those wooden containers for dimsum.
7. Why make buns when it is readily available in my area? I purchased the Pao buns at the Little Store located in Jose Abad Santos St. off Wilson St. in Greenhills. It comes in a pack of 6 pcs at 45 pesos/pack.

Chinese Beef Steak

Chinese Beef Steak

Ingredients:

¾ kilo beef tenderloin, cut into 2” pieces

¼ tsp Oriental Five Spice Seasoning

1 Packet Lee Kum Kee Sauce for Oriental Pork Chop

6 tbsp for frying

Marinade:

2 tbsp  Kikkoman soy sauce

½ cup water plus ½ tsp baking soda

½ tsp pepper

2 tbsp cornstarch

2 tbsp oil

1 egg

For Onion:

1 big onion, cut into rings

1 tbsp oil

½ tsp salt

½ tsp sugar

Procedure:

1.       Season the beef with Oriental Five Spice Seasoning and leave for 15 min. Combine the marinade ingredients and pour over beef. Chill for at least one hour.

2.       Heat wok in high heat. Add 1 tbsp oil. When white wisp appear, add onion rings and seasoning. Some people prefer the onion rings crisped while others prefer it caramelized. If you prefer it crisp, season the onions before cooking. Cook a few seconds. Remove and set aside.

3.       Reheat wok. Add 6 tbsp oil. When white wisp appear, pour in the steaks. Cook a few at a time making sure that you do not overcrowd to get the crispness of the beef.  The beef should be brown outside but still undercooked inside since these will be tossed back with the sauce. Place the cooked beef on the wire rack of the wok while you continue to cook the rest of the beef.

4.       When everything is done, wipe the beef with paper towel to remove the oil clinging to it. Set aside.

5.       Remove the oil from the wok and wipe clean with paper towel. Lower heat and pour the packet of Lee Kum Kee Sauce for Oriental Pork Chop. Cook until heated through and put back the steaks. Toss to coat all the beef.

6.       Serve on a platter and top with the onion rings.

Notes:

I normally just buy the tenderloin steaks at Unimart which come in a pack of 5 steaks. I cut eat steak in half and cut the half in the middle which gives me 4 pieces per steak.

Taco Salad

TACO SALAD

INGREDIENTS:

1 lb ground beef

¼ c McCormick Taco Seasoning Mix

¾ c water

1 can (15 ½ oz) kidney beans, drained

Lettuce, shredded

½ - 1 c cheddar cheese, grated

½ c black olives, sliced

2 medium tomatoes, coarsely chopped

1 medium onion, chopped

Thousand Island Dressing

1 avocado, peeled and thinly sliced

Sour Cream

Cheese Doritos or tortilla chips

Procedure:

Brown beef. Drain oil. Stir in seasoning mix, water and kidney beans. Heat to boiling and simmer uncovered until done.

To serve: Layer  lettuce, beef,  tomatoes, onions, olives, cheese. Top with some Thousand Island Dressing. Serve Doritos, avocado, sour cream and Thousand Island Dressing on the side.

You can also toss and mix all the ingredients together before serving or serve with flour tortilla for a burrito or with corn taco for a beef taco.

RECIPE FOR THOUSAND ISLAND DRESSING:

1/2 c mayonnaise

½ Tbsp minced parsley

1 Tbsp sweet pickle relish

1 Tbsp catsup

½ t finely chopped onion

¼ t paprika

1 hard-boiled egg, chopped

Tuna and Corn Fritters

via http://homecookingrocks.com/tuna-corn-fritters/

INGREDIENTS:

·         3/4 c. of drained canned tuna (in water, brine or oil but no added flavors)

·         1/2 c. of drained canned corn kernels

·         3/4 c. of panko (Japanese bread crumbs)

·         1 tsp. of chopped tarragon

·         1 egg

·         salt and pepper, to taste

·         about 4 tbsps. of olive oil (not extra virgin), for frying

PROCEDURE:

1.    In a bowl, mix together the drained tuna, corn, 1/2 c. of panko, tarragon, egg, salt and pepper.

2.    Leave for about 10 minutes to allow the panko to absorb any liquid from the tuna and corn.

3.    Use an ice cream scoop to form mounds of the tuna-corn mixture. I came up with six; you’ll have more or less, depending on the size of your ice cream scoop.

4.    Flatten the mounds with your fingers.

5.    Take the remaining panko and sprinkle on top of the patties, pressing the crumbs into the patties.Use a spatula to turn the patties over. Sprinkle the other side with panko, again, pressing the crumbs into the patties.

6.    Heat two tablespoonfuls of olive oil in a non-stick pan. What’s the oil for is using non-stick pan anyway? Because the panko will not turn crisp without the oil.

7.    Over medium heat, pan fry the patties, two to three at a time until golden brown. Flip to brown the underside too.

8.    Drain on paper towels.

9.    Pour the remaining olive oil into the pan. Fry the rest of the patties.

10.  Serve while hot and crisp.

MY NOTES:

I used 180g tuna flakes in brine. I didn’t have tarragon and so I substituted it with 1 tsp fresh thyme. I think dill would also make a good substitute. The first time I cooked this, my patties fell apart and so I used 2 eggs instead of 1 this time. I used a ¼ measuring cup which gave me 6 patties. I rolled it in ¼ c panko and flattened it with a spatula on my cast iron pan. I only used 2 tbsp to panfry my patties since my cast iron pan has already acquired a patina after 25 years of use.

I also needed some kick to the dish and so I served this with a mayonnaise dressing comprised of mayonnaise, one minced garlic clove, wasabi, some thyme, salt and pepper.

My husband and I enjoyed this dish. Next time, I’ll try it with canned salmon.

Homemade Mascarpone Cheese

via http://alexandre.ph/homemade-mascarpone/

This recipe makes about 12 oz.

Ingredients:

500 ml whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream

1 tbsp fresh lemon juice

Procedure:

• Bring 1 inch of water to a boil in a wide skillet. 
• Reduce the heat to medium-low so the water is barely simmering. 
• Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet.
• Heat the cream, stirring often, to 190 F. It will take about 15 minutes of delicate heating.
• Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir.
• Remove the bowl from the water and let cool for about 20 minutes.Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl.
• Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time).Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.

The first time you make mascarpone you may have doubts if it is cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.

How to Make Perfect Pasta

via http://www.bonappetit.com/recipes/how-to-make-perfect-pasta

How to Make Perfect Pasta

·         Salt boiling water. It should taste almost as salty as sea water. More or less about 1 tbsp salt per quart of water.

·         Add pasta; cook until just shy of al dente or remove 2 min. before recommended cooking time.

·         Right before it's done, scoop out some of the starchy water with a coffee mug or measuring cup. 

·         Sauté olive oil, garlic, and whatever vegetables you've got on hand until vegetables are tender. (Some winning combinations: cauliflower and caramelized onions, and mushrooms and thyme, peas and shallots).

·         Pour some reserved pasta water on the sautéed vegetables and simmer to create a pan sauce. 

·         Transfer pasta to the pan and toss with tongs until thoroughly coated in sauce. Cook for about two minutes over medium-high heat, until pasta is al dente. 

·         Add more pasta water to loosen up the sauce, if necessary. 

·         Stir in 1 tbsp butter or olive oil and freshly grated cheese off the heat. 

·         Sprinkle in fresh herbs, if using.

·         Toss it, twirl it, plate it.

Buffalo Chicken Wings

Brine:
20 chicken wings, wingtips removed and saved for another dish
3 cups lukewarm tap water
1/4 cup salt
1/4 cup sugar

Cover and refrigerate for at least 1 hour but not more than 6 hours.

Steam:
Remove chicken from brine and steam for 10 min. Cool for at 2 hours before cooking.

Dredge chicken in:
flour mixture (2 tbsp all purpose flour, 2 tbsp rice flour, 2 tbsp cornstarch)
1 tsp salt
1/2 tsp cayenne pepper
1/2 tsp paprika

Cook in Turbo oven at 200C for 25-30 min. While this is cooking, make your sauce.

Coat in Buffalo sauce:
1/4 cup butter
3 oz Frank's Hot Sauce Original
1 Tbsp Lea & Perrins Worcestershire Sauce
1 tsp dried oregano
1 Tbsp minced onion
1/4 tsp garlic powder

Heat butter. Add onion until translucent. Add rest of the ingredients and simmer for 15-20 min.
When chicken is ready, coat in Buffalo sauce. Serve with carrots, celery and Ranch Dressing.

My notes:
There's really no substitute for Frank's Hot Sauce Original. If you want more heat, add more hot sauce 1 oz at a time. I started with 4 oz (1/2 cup) but my son found it too spicy. You can also add 1/2 tsp at a time of cayenne pepper for extra heat.You can also do without the flour coating but my family prefers crispy wings. I always add rice flour to my flour mixture because I like a crispy and not crunchy texture. You can use pure cornstarch for extra crunchy wings, half all purpose flour-half cornstarch for crunchy wings. You can also bake the dish instead of putting it in the turbo oven. I prefer the convenience of the turbo oven where I can see how the chicken cooks so I can adjust my timing.

My family does not care for blue cheese dressing so I serve it with Ranch dressing.

Lechon Sisig

Lechon Sisig

Bangus Sisig

Sisig Ingredients:
1 Tbsp oil
1 Tbsp ginger, grated
1-2 onions, chopped
3 garlic cloves, chopped
2-3 sili labuyo, deseeded and chopped
1 tbsp lemon or calamansi
1 tbsp vinegar
1 tbsp Knorr Seasoning
300 g leftover lechon
Salt and pepper, to taste
2 egg yolks
Chicharon, pounded

Procedure:
Heat oil. Add onions, garlic, ginger and sili. Saute for a few minutes. Add lechon. Saute until dry. Add lemon, vinegar, Knorr Seasoning, salt and pepper. Continue sauteeing until it gets crispy. Make a well. Add egg yolks and cook for a few seconds. Make sure that the yolk remains intact and soft. Turn off heat and mix well. Serve on hot plates and sprinkle with chicharon. Serve with vinegar and mayonnaise on the side.

My notes:
My son does not really like the taste of ginger and so I always grate my ginger. He also prefers crispy, crunchy food and so I cooked this the way I would adobo flakes. I only used 1 onion and 2 silis for this dish because that's how I cook my bangus sisig. But I think that the lechon sisig would taste better with 2 onions and 3 silis. That's what I'll do next time. You can also add 1 tbsp mayonnaise if you prefer creamy sisig. Instead of chicharon, I used Marty's Cracklin' only because I didn't want to eat any leftover chicharon and Marty's comes in a small packet at 5 pesos only.