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Yummy in my tummy tum tum...Fried Rice

Fried Rice

I love fried rice, one of my favorite items out of Asian cuisine.  My parents always would get pork friend rice for us to enjoy every time we went out for Chinese food.  I finally buckled down and learned how to do it myself.  Sure its not as good as those Chinese do it but its a pretty good white person imitation.  For this recipe I used chicken but it can be done as just rice and used as a side dish or vegetarian dish if you leave out the eggs, or the chicken can be substituted for pork, beef, or even tofu. The first time I made it was with fried tofu.

Feeds 4-6 People
Total Cost: $11.50

Ingredient List:

  • Egg – 3 (Scrambled)
  • Chicken – 1 Breast
  • Sesame Oil – ½ Tablespoon
  • Soy Sauce – 3 Tablespoons
  • Cooked White Rice – 3 cups
  • Peas – 14 oz
  • Celery – 2 Stalks (chopped)
  • Bok Choy – 1 (chopped)
  • Water Chestnuts – 6 oz (Chopped)
  • Red Bell Pepper – ½ (Chopped)
  • White Onion – ¼ (Chopped)
  • Green Onion – ½ cup (Chopped)
  • Garlic – 1 clove (minced)
  • Salt  – to taste
  • Pepper – to taste
  • Cayenne Pepper – to taste
  • Chili Pepper – 1(minced)

Step 1: Cook White RiceSee cooking white rice blog

Step 2: Fry ChickenAdd Sesame Oil into wok, heat it and add Chicken Breast chopped up.  sprinkle chicken with salt, black pepper and cayenne pepper.  Cook until golden brown.

Step 3: Scramble Eggs – In  small frying pan scramble eggs

Step 4: Prep Vegetables – Chop all vegetables to be used as described on the ingredient list.

Step 5: Sautee Vegetables and Add Rice – In a Wok with the chicken, Sautee White Onions in Sesame Oil.  Add rest of vegetables and soy sauce.  When vegetables are all adequately soft add in rice and mix.  Add in green onion and mix. When everything is properly blended and hot you are finished.

Ade's gives it two thumbs up!

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Chicken Marsala

Chicken Marsala was a dish that my dad always used to order when we went to Italian restaurants.  I never really had a taste for it up until a few years ago.  Marsala being a Sicilian dish it was not one of the recipes brought over to America by my grandmother thus no one in my family ever cooked it.  I did some researching of different recipes and put together my own that I find to be rather tasty, easy and as always well within the nuts and bolts budget most of us live on.

Total Cost: $10.51

Feeds 2-4 people, 1 breast for two people so add breasts accordingly

Ingredient List:

  • Chicken Breast – 2 (halved and thinned)
  • Pasta of Choice (spaghetti pictured) – 1 lb
  • Cremini or White Musrooms – 8 oz (around 10) (Chopped)
  • Marsala Wine – ½ Cup
  • Sherry – ¼ Cup
  • Flour – ¼ Cup
  • Salt – 1 Teaspoon
  • Pepper – ½ Teaspoon
  • Garlic – 1 Clove (Minced)
  • Oregano – 1 Teaspoon (Dry)
  • Butter – 4 Tablespoons
  • Olive Oil  – 4 Tablespoons
  • Green Onion – 4oz (Chopped)
  • Creamy Marsala Sauce
    • Cremini or White Mushrooms – ½ Cup (about 6)(Chopped)
    • Green Onion – ¼ Cup (Chopped)
    • Marsala Wine – 1/3 Cup
    • Salt – 1 Teaspoon
    • Pepper – ½ Teaspoon
    • Oregano – ½ Teaspoon
    • Heavy Cream – 1/3 Cup
    • Milk – 1/8 Cup
    • Butter – 2 Tablespoons

Step 1: Prep ChickenCut chicken breasts in half long ways through the center of breast so that you are left with two thin cutlets.  Beat each piece with a tenderizer.  Take flour, ¼ of a cup or enough to cover each cutlet and pour into a mixing bowl.  Add 1 teaspoon of salt, ½ teaspoon of pepper and 1 teaspoon of oregano and whisk together.  Pat chicken in this mixture till it is completely covered.

 

Step 2: Chop Vegetables and Cook Pasta Chop all mushrooms and green onions, mince garlic.  Boil water for pasta and cook it.

 

Step 3: Make Creamy Marsala SauceIn a small sauce pot melt 2 table spoons of butter.  When melted add 1/3 cup of heavy cream, 1/8 cup of milk, mushrooms, salt, pepper, oregano and Marsala wine.   Bring to a boil, then reduce heat and let simmer around twenty minutes.  Add green onions.  After that create a roux to thicken sauce using 1/8 the amount of roux to sauce.  Melt about ¼ of a tablespoon of butter in a separate saucepot.  When melted add an equal amount of flour to it.  Mix together and cook on high flame till you get a brownish blob looking substance.  Pour half of your Marsala sauce into this pot with the roux and stir till both are well blended then pour back into the main Marsala sauce pot, stir well and let simmer on a low flame for five minutes.  Turn off heat and let sauce stand another five minutes and sauce should thicken up nicely.

Your finished sauce

 

Step 4: Fry ChickenIn a large frying pan melt 4 tablespoons of butter in 4 tablespoons of Olive Oil.  When completely dissolved add chicken and cook both sides till golden brown or 165 degrees F.  Add mushrooms, sherry and Marsala Wine, Sautee till mushrooms are soft.  Add green onion.

Your chicken in the cooking process with all ingredients added

Step 5: Put it all togetherTake finished pasta and put it into a plate.  Put finished Chicken breast and mushrooms on top of pasta.  Pour sauce over all and enjoy!

 

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Cornish Hen ready for the eating…mmmm citrus!

Creating a Tasty Citrus Brine

This weeks Recipe D’Jour I am going to enlighten you on how to create a very tasty citrus Brine Marinade that goes great with all poultry and pork.  First off a brine is a water based mixture that contains two parts sugar to one part salt.  By using a brine you will have a scrumptious marinade that will spice up any dinner.  There all types of brines but for today’s purposes we are going to focus on a citrus brine.

Total Cost/Feeds: Depends on what your going to brine

  • Turkey – $22, feeds 8-10 people with sides
  • Chicken – $14, feeds 4-6 people with sides
  • Pork Lion – $10, feeds 4-6 people with sides
  • Cornish Hen –  $8, feeds two people with sides

Ingredient List: (use the proportions on this recipe and increase as needed to the size of the meat you plan to brine.  Keep in mind that the meat should be completely submerged in the brine.  This recipe makes about a gallon of brine.)

  • Meat to Brine
  • Salt – 1 1/2 cups
  • Sugar – 1 cup
  • Water – 1 gallon
  • Pepper – 1 teaspoon
  • Oregano – 1 teaspoon
  • Basil – 1 teaspoon
  • Thyme – 4 oz (Fresh)
  • Sage – ½ teaspoon (Dry)
  • Orange – 2
  • Lemon – 3
  • Lime – 1
  • Lemon Herb Seasoning or Lemon Zest
  • Parsley – 3 oz (Minced)

Step 1: Create a brineIn a large container big enough to completely cover your meat combine 2 parts sugar to one part salt in water.  Stir well.  Should taste like a sugary salt water.  It will taste rather gross but should taste more sweet then salty.  I have four cups to two but you may want to adjust according to taste and size of meat you are going to marinade.  Obviously it has to be proportional to the water and you are going use more water with a turkey then a Cornish hen.

Step 2: Marinate MeatIn the container from step1 add Thyme, lemons, lime and oranges.  Be sure to cut fruit in half and squeeze juice into brine after which insert the left post-squeezed fruit as well.  Whisk till it is mixed.  Then add meat you wish to marinade and let sit in refrigerator for 8-12 hours.

A Pork Roast in the Marinade process.

Step 4: Dry Rub MeatRemove meat from marinade and place in a baking pan.  In a bowl add spices, Salt, Pepper, Oregano, Basil, Sage, Lemon zest (which you can get off the left over lemon ends from the brine) and parsley or you can buy a prefabricated lemon and herb seasoning.  Pour over meat in pan and rub around in it till completely covered in spices.  Put about a quarter of an inch of Brine in baking pan with meat to keep it moist and help to absorb more flavor.

Step 5: Bake – Preheat oven to 350 degrees F and bake for whatever the proper amount of time for what you are cooking.  Chicken, a little over an hour, pork loin about the same, hens just under an hour, turkey about two and half hours.

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Hawaiian Style Pork

Hawaiian Style Pork Roast
With White Rice

Pork is one of the undefined meats that people just don’t really know what to do with.  It is also one of the more affordable meats to cook with.  Luckily there are tons of seasonings and marinades out there to suit just about every taste.  This recipe is for when you are feeling like you need to take a vacation to Polynesia for the evening and you don’t even have to get on a plane.  I know when I need a mental vacation there is nothing like an exotic recipe to help get me there.  I have used a pork loin roast for this example but the recipe can be applied to chops, ribs or other cuts of pork.

Feeds 4-6 People

Total Cost – 12.65

Ingredient List:

  • Pork Loin Roast – 3-5lb
  • Pineapple – 8oz (Diced)
  • Pineapple Juice – 8oz
  • Brown Sugar – 1 cup
  • Salt – 2 Table Spoons
  • Pepper – 1 ½ Table spoons
  • Sugar – 2 Table spoon
  • Teriyaki Sauce  – 3 oz
  • Soy Sauce – 4 oz
  • Olive Oil – 2 oz
  • Thai Basil – 2 oz (Chopped)
  • Red Onion – 1/3 (Diced)
  • Ginger – 1 Teaspoon (minced)
  • Garlic – 1 Clove (minced)
  • Cayenne Pepper – Pinch
  • Green Onions – 3 oz (optional)(Chopped)

Step 1: Dry Rub Roast – In a bowl big enough to fit roast combine 1 cup of brown sugar, 2 table spoons of salt and 1 table spoon of pepper and mix together.  In roasting pan pour pineapple juice (6oz) around roast (do not pour it directly over the roast or your dry rub will be washed away in the bottom of pan).  Rub roast in spice mix till it is completely covered.  Put roast back into pan so that it is swimming in pineapple juice.  Bake in over for around One hour at 350.  Sugar will caramelize on top making it look burnt, don’t worry roast will be fine.

Step 2: Make the Glaze – In a medium boiling pot combine Teriyaki sauce, Soy Sauce, Pineapple juice (2 oz), Sugar (2 tablespoon), Salt (1 teaspoon), Pepper (1/2 teaspoon), Olive Oil, Thai Basil, Diced Pineapple (8oz), Cayenne Pepper, Ginger and Red Onion.  Bring to boil for three minutes while stirring then let simmer for 5-8 minutes.  Thicken Glaze with a slurry if desired. (to create a slurry dissolve 1/3 corn starch to the amount of liquid in glaze in just enough water to dissolve cornstarch.  Stir into glaze as it is cooling down.  Add as much as necessary to get desired thickness.  Note that sauce will thicken as it cools)

Step 3: Carve the Roast – Remove roast from oven.  The top and sides will looked blacked and burned this is the caramelized brown sugar I talked about in step one. Pull off a good portion of it or how ever much you desire to remove then cut roast.  Apply glaze from step 2 to finished product. Garnish with sliced green onions for both taste and look.


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Or any non flavored rice for that matter.

Total Cost: less then a $1 a pound
Feeds 85% of the population of the world.

Yummy perfect rice!

We have had a few killer recipes on here so far and I hope any of you out there who have attempted to make them have had a tasty success.  If you have any questions on any of the recipes that are featured here on surfingruinedmylife.net feel free to ask me and I will help you as best I can.  This week I thought I would give a basic skill lesson on how to cook any type of plain unflavored rice such as white rice, brown rice, wild rice etc. ***Note that for brown or wild rice it will take about double the time to cook then white rice***

For years I was clueless on how to make good rice 100% of the time with out the help of a steamer or rice cooker.  When I was bumming around New Zealand I few years back I met this Japanese surfer, Jun, who besides being an all around good guy and surf buddy taught me how a fool proof method to cooking excellent rice in a pot on a stove top.  Since I call for rice in a bunch of my recipes I decided it about time to share this method with you.

Ingredient List:

  • Rice – 1 cup
  • Water

Step 1: Dolling Out Your Rice – Measure out 1 cup of rice, you can make as much rice as you want this method will work with any quantity. I am going to use one cup just for this demonstration.  Pour rice into a sauce pot that will allow the rice to sit no more then 1” to 2”s when equally spread out in the bottom of the pot.

Rice equally spread out.

Step 2: Washing the Rice – Fill pot with rice to the brim with cool water.  Swish your hand around inside the rice till water is cloudy.  Drain the water and repeat as many times necessary for the water to be relatively clear after swishing rice.  This will allow your rice to be less starchy and there will be no nasty film on top it either.

Washing rice; Cloudy water, pouring out cloudy water.

Step 3: Cooking the Rice: – Refill pot with water while sticking your index finger inside the pot resting just at the top of the rice.  The water level should be no higher then the first line of your index finger closest to the rice. Cover and put on burner set to a high flame till water begins to boil.  Reduce heat to low flame and let simmer for 10-12 minutes or until there is no more water and rice is all fluffed up.  Give it a taste if rice is a little hard add a tad more water and let it sit for another 5 minutes or so.  Fluff rice with a fork and serve.  For sticky rice use more water I would say to the middle of the two lines on your index finger.  Hope this helps with your rice making.

Measure out water level with index finger, note water is up to the nearest line to rice on finger.

Rice is great with any meal. Here I have it featured with a roasted Lamb chop, under Italian seasoned sautéed vegetables.

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