Clay's Kitchen

Earnie's Chili Verde

Mon, 26 Oct 2009 19:19:51 -0400

Earnie's Chili Verde

Recipe from: IamEarnie
Servings: 6

I love chili verde. I usually don't use a recipe and it comes out different every time. The batch I made today came out just the way I like it, so I decided to write it down so I won't forget what I put in it for the next time.

2 pounds pork loin chops
1½ cups white onions, diced
1 tab fresh crushed garlic
14½ ounce can chicken broth
7 ounce can salsa verde, herdez brand
4 ounce can diced green chilies
2 jalapeños, diced
3 fresh ripe tomatoes, chopped — May substitute a drained 14 ounce can diced tomatoes for the fresh tomatoes
¾ tea ground cumin
½ tea ground oregano
½ cup flour
1 tea salt
½ tea black pepper

Cut pork into ⅓ inch cubes. Combine flour, salt, pepper. Dredge pork in the flour and lightly brown the meat in vegetable oil or bacon grease. Transfer the meat into a dutch oven. Add the onion and garlic to the oil and sauté until soft. Add to the meat. Add all the other ingredients to the dutch oven with a heavy lid. Cook on low for about 1 hour and 15 minutes or until meat is tender. Stir occasionally and keep on low to prevent burning.

Taste and adjust seasonings. Serve with hot flour tortillas. Garnish with sour cream, cheese. Heat a tortilla on the stove heating element (very low heat), fill with chili verde, roll it up, put grated cheese on top, melt in the microwave for about 30 seconds.

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Lasagna, an old Sicilian recipe

Mon, 26 Oct 2009 19:19:51 -0400

Lasagna, an old Sicilian recipe

Recipe from: weckle
Servings: 12

Chicken and pork is cooked in a tomato sauce, shredded and returned to the sauce for a great flavor. The lasagna noodles are layered with the hearty meat sauce, seasoned ricotta cheese, mozzarella and grated Parmesan.

1 whole chicken, about 3 to 4 pounds, cut into 8 parts
3 or 4 meaty country pork ribs
10 ounces mushrooms chopped
3 tablespoons extra-virgin olive oil
1 large onion chopped
4 cloves garlic sliced
3 cans tomatoes 28 ounces each
1 can tomato paste 6 ounces
6 to 12 ounces water
6 tablespoons fresh basil leaves chopped
6 tablespoons fresh flat leaf parsley chopped
1 container whole milk ricotta 2 pounds
1 ball of fresh mozzarella sliced
1½ cups grated Parmesan cheese
2 pounds of lasagna noodles
2 teaspoons kosher salt
½ teaspoon freshly ground pepper

In a large non-stick skillet, using 1½ tablespoons oil, over medium high heat, brown chicken and pork and set aside. Use the same skillet and with ½ tablespoon oil, fry the mushrooms and set aside.

In a Dutch oven, using remaining tablespoon of oil, sauté the onion until soft and tender, about 6 to 8 minutes then add garlic and cook for 2 minutes longer. Add tomatoes (crushing with your hand while in the can), tomato paste, water, (how much water you will need will depend on the type of canned tomatoes used. If packed in tomato juice or tomato purée) the browned meats, salt and pepper.

Cover and cook over low heat, stirring occasionally for one and a half hours.

Remove the cooked meats from the sauce and place in a large bowl to cool for easier handling. Remove skin and bones from chicken and discard. Remove and discard bones from pork, and using two forks or hands shred the chicken and pork. Return the shredded meat to the sauce and add reserved mushrooms. Add 4 tablespoons each of basil and parsley to the sauce. Stir and adjust salt and pepper seasoning. The sauce may be made a day or two in advance and stored in the refrigerator.

To construct the lasagna casserole, prepare all of the components so that the layers are easy to build. Boil the noodles for 10 minutes or as directed on the box. Drain the pasta noodles and fill the pot with cold water to stop further cooking and prevent noodles from sticking together while preparing the other components. Put ricotta cheese in a bowl, stir in remaining 2 tablespoons each of basil and parsley, and season with salt and pepper. Bring meat sauce to room temperature for easier spreading consistency.

Preheat oven to 375°F.

In two deep casserole dishes or roasting pans, begin layering with a little sauce on the bottom, to prevent sticking. Layer noodles, sauce, ricotta cheese, mozzarella, and grated cheese, in that order. Make about three or four layers in each pan. Bake in preheated oven for 30 minutes covered and then remove cover and bake for 20 minutes more until bubbly and top is browned.

Do not use oven ready lasagna noodle for this recipe. The meat sauce is too hearty to be supported by the thinner noodles.

This recipe may easily be cut in half. I find it easier to make the full amount and freeze any leftovers. Lasagna freezes well.

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Neapolitan-Style Ragu

Mon, 26 Oct 2009 19:19:51 -0400

Neapolitan-Style Ragu

Recipe from: The Los Angeles Times, 21 Oct 2009
Servings: 6 to 8

Photo by Glenn Koenig / Los Angeles Times

Note: The pork butt cooked in this recipe is not part of the final dish; it flavors the sauce as it cooks and is to be served separately.

2 pounds boneless pork butt, in 1 piece
2 teaspoons salt, divided, more to taste
Pepper
2 tablespoons finely minced parsley
1 pound onions, chopped
4 cloves garlic
⅓ cup chopped pancetta
¼ cup chopped prosciutto
¼ cup olive oil
2 cups dry red wine
1 (6-ounce) can tomato paste
1 cup crushed tomatoes or tomato purée
½ pound Italian sausage, crumbled
1 pound dried pasta, such as rigatoni, penne or fusilli
2 tablespoons butter
3 tablespoons grated Parmigiano-Reggiano, plus more on the side

Season the pork all over with 1 teaspoon salt and pepper to taste.

In a food processor, chop together parsley, onions, garlic, pancetta and prosciutto to make a very coarse paste.

Heat the olive oil in a casserole over medium-low heat. Add the seasoning paste and another teaspoon of salt and cook until the paste is fragrant and no more liquid appears when it is stirred, about 7 minutes. Add the pork roast, cover and reduce the heat to low. Cook, turning every 15 minutes, until the meat is lightly browned and the onions have begun to color, about 1 hour.

Add the red wine, loosely cover and continue cooking until the wine reduces to a thick sauce, about 1 hour, stirring occasionally. If, after 1 hour and 15 minutes, the wine has not reduced sufficiently, remove the roast to a plate, increase the heat to medium-high, and cook the sauce until it thickens. Over low heat, stir in the tomato paste, 2 or 3 tablespoons at a time, stirring in each addition until it mixes into the sauce and darkens to a brick color. Stir in the crushed tomatoes, return the roast to the pan if previously removed, and cover and continue to cook, turning the meat every 30 minutes and stirring the sauce until the meat is tender enough to be easily pierced with a meat fork, 2 to 2 ½ hours. If the sauce dries out too much and the meat begins to stick to the bottom of the pan, stir in a tablespoon or two of water.

Remove the roast to a plate and keep warm until ready to serve. Crumble the Italian sausage into the sauce and cook until the sauce is extremely dark, unctuous, shiny and thick, stirring occasionally, about another hour. (The dish can be prepared to this point and refrigerated overnight.)

Cook the pasta in plenty of rapidly boiling, heavily salted water. Warm the sauce if it has been refrigerated.

When the pasta is cooked but still slightly chewy, drain it and toss it in a bowl with the butter. Spoon over half of the sauce and toss just to coat lightly. Transfer to a serving bowl and spoon more sauce over top. Sprinkle over the Parmigiano-Reggiano and pass more on the side.

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Khao Niao Mun (Thai Sticky Rice Steeped in Coconut Milk) ข้าเหนียวมูน

Mon, 26 Oct 2009 19:19:51 -0400

Khao Niao Mun (Thai Sticky Rice Steeped in Coconut Milk) ข้าเหนียวมูน

Recipe from: ImportFood.com

Khao neeo moon [khao niao mun] is a truly authentic Thai recipe. Mixing sweet dessert rice with a sugary seafood topping might seem like a bizarre combination that Food Network might sensationalize on one of their celebrity shows. Yet this is a favorite of Thailand found throughout the country, made interesting by a variety of toppings. Here we demonstrate how to make the rice, and two of the more common toppings.

We prepared the rice in three colors. White, black (using black rice), and yellow (white rice colored with turmeric). In Thai tradition, the shrimp topping should go on the yellow rice.

Coconut milk for topping:
1 cup coconut milk
½ teaspoon salt
1 tablespoon rice flour
1 tablespoon sugar

In small sauce pan mix all ingredients well, and heat stirring to prevent lumps. When coconut milk boils, remove from heat. Set aside to be used when serving.

Khao neeo moon:
2½ cups white sticky rice
½ cup black sticky rice
1 teaspoon turmeric powder
1½ teaspoons salt
¾ cups sugar
2¾ cups coconut milk

In three small mixing bowls: in the first bowl add 1 cup of white sticky rice. In the second bowl add 1 cup of white sticky rice with turmeric powder. In the third bowl add half cup of white sticky rice mix with half cup of black sticky rice. Add water to cover the rice about 2 inches above the rice in each bowl, stir well in each bowl. Let soak over night (to speed up this step, soak each bowl in hot water at least 3 hours). Then rinse each bowl under water and let each drain on colander.

Prepare a stacked steamer by filling ¾ level of water into the bottom of stack steamer then turn the heat on high let the water come up to a rolling boil. In each layer of the steamer lay a cheesecloth down on the bottom then add each color of sticky rice separately. Put lid on, and let steam over heavy boiling water for 25 minutes (steam each color separately).

While the rice is cooking, dissolve salt and sugar in the coconut milk, and heat, stirring to prevent lumps. When coconut milk boils, remove from heat. Place each color of hot cooked sticky rice in it's own pot with tightly-fitting lid, and pour in one cup of hot (important) coconut milk mixture into each pot. Stir throughly, and cover, and set aside for about 1 hour to allow coconut milk to mingle with the rice thoroughly.

When serving, spoon some of the coconut milk set aside earlier over the rice before adding toppings (see below).

Shrimp topping:
1 ¼ cups fresh shrimp, about 15 medium size shrimps
1 cup grated coconut
1 tablespoon chopped shallot
1 teaspoon coriander powder
1 teaspoon Thai pepper powder
2 tablespoons vegetable oil
1 teaspoon salt
3 tablespoons sugar
Orange food coloring (mixture of 10 drops yellow plus 2 drops red)
1 tablespoon finely sliced fresh kaffir lime leaves

Chop shrimp and coconut together and add a little orange food coloring. Pound shallot, pepper and coriander powder in a mortar and pestle until ground and mixed thoroughly, and fry in the oil until fragrant, then add shrimp and coconut and fry until done, seasoning to taste with salt and sugar. Remove from pan and sprinkle with sliced kaffir lime leaves.

Custard topping:
1 cup coconut milk
1¼ cups palm sugar
3 eggs
1 drop of pandan screwpine paste (optional)

In a blender, mix coconut milk, palm sugar, pandan and eggs until mixed well. Pour into heat proof container such as a ceramic bowl. Place inside stacked steamer over vigorously boiling water for 25-30 minutes.

Serving: Add coconut milk topping over the white and black rice as you prefer. Add shrimp topping to yellow sweet rice. Custard topping over white and black sweet rice. It's very delicious, savory, exotic and sweet.

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Adobo Seasoning or Rub

Mon, 26 Oct 2009 19:19:51 -0400

Adobo Seasoning or Rub

Recipe from: OneCasey

Super easy with a really great kick. Perfect for seasoning a not-so-great cut of beef to make yummy fajitas.

1 tablespoon lemon pepper
1 tablespoon garlic powder
1 tablespoon onion powder or flakes
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 tablespoon achiote powder
½ tablespoon ground cumin
1 tablespoon salt

Mix together completely, and rub on steaks, chicken, or other meat.

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Crisp Fried Pig's Ears

Mon, 26 Oct 2009 19:19:51 -0400

Crisp Fried Pig's Ears

Recipe from: Chichi Wang

2 pig's ears
1 onion, peeled and washed
2 carrots, chopped coarse
2 stems of celery, chopped
1 cup dry white wine or vermouth
a bouquet garni (thyme, parsley, marjoram, etc)
salt to taste, about 1 teaspoon
¼ cup cornstarch and flour, equal parts of
1 quart of oil, for frying

Bring a large pot of water to boil. Add the ears and let boil for 2 or 3 minutes to get rid of some of the impurities. Remove the ears from the pot and set aside.

In a medium-size pot, arrange the ears along with the rest of the ingredients. Add enough water to cover the ears. Bring the pot to a boil, then reduce the heat to low and simmer gently, uncovered, for 2 hours. The ears should be very supple and easily pierced through with forks or chopsticks. Remove the ears from the broth and let cool. Reserve the stock for another use.

When cooled, cut the ears into ¼ inch slivers. Toss with the cornstarch and flour, until the ears are lightly and uniformly covered. Bring the oil to 350°F in a wok or frying pot. Gently slip into the hot oil and fry for 2 to 3 minutes, until the ears are golden brown and crispy. Very carefully stir the ears around in the pot, so that the slivers won't stick to one another. Remove the ears from the oil with a slotted spoon, and serve immediately.

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Oysters Rockefeller

Mon, 26 Oct 2009 19:19:51 -0400

Oysters Rockefeller

Recipe from: sgrishka
Servings: 2

One of my favorite versions of Oysters Rockefeller. There are just so many different flavors and textures going on in this wonderful dish. The oysters are awash with the fresh flavors of shallot, garlic, fennel root and wilted baby spinach. The addition of Absinthe makes for a brine that's so tasty, you might be tempted to lick the shells. But it's the melted layer of St. Andre cheese that elevates this dish to a whole new level. This soft ripened French cheese is buttery like Brie, but has a more intense flavor. It's made with triple creme, so it's very rich and certainly not for dieters, but it is so well worth trying for those special occasions that just demand a little indulgence.

12 oysters
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons shallots, finely minced
2 cloves garlic, finely minced
4 tablespoons fennel root, finely chopped
2 ounces Absinthe or Pernod
sea salt and fresh ground black pepper, to taste
2 cups baby spinach
¼ cup St. Andre cheese, grated

How to open oyster: First, always wear a pair of sturdy gloves and use a good quality oyster knife. Slide oyster knife in at the hinge of the shell and twist the knife to pop oyster open. Cut the adductor muscle that holds the shell closed. Discard the top shell and separate the adductor from the bottom shell. For the best presentation, take your knife and flip over the oyster meat.

Open oysters, discard top shell and arrange on cookie sheet. Heat butter and olive oil in sauté pan. Add shallots, garlic and fennel root and sauté over medium low heat until tender, but not browned, about 5 minutes. Add Absinthe, salt and pepper and stir to combine. Place spinach in pan and cook just until wilted, about 1 to 2 minutes.

Divide spinach mixture evenly (about a teaspoon each) among the 12 oysters. Top each with 1 teaspoon St. Andre cheese. Bake in a preheated 375°F oven until cheese is melted, about 5 minutes. Serve immediately with lemon wedges on the side.

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