Dinner Trade » Amber

Recipe: Pork Carnitas

admin — Tue, 17 May 2011 19:29:13 +0000

These marbled chunks of pork shoulder are first simmered to ensure they become tender, and then browned so they develop a flavorful crust.

6 pounds pork shoulder (butt or picnic roast), bone removed, meat cut into 1 1/2-inch cubes
2 tablespoons coarse salt
2 1/2 cups water

Place cubed pork, salt, and water in a deep, straight-sided 14-inch skillet. (Water should barely cover pork.) Bring to a boil. Reduce heat, and simmer gently, stirring and skimming foam from the surface occasionally, until water has evaporated completely, 55 to 60 minutes.
Once water has evaporated, pork will begin to brown in its own fat. Cook on all sides, using a spatula to turn cubes and scrape up crisp bits from the skillet, until browned and tender, about 15 minutes. Pork can be refrigerated for up to 1 day. Reheat in a skillet over low heat.

Most butchers will bone and cube a whole pork shoulder for you. This tastes best when served immediately, as the crisp pork edges and browned bits soften with time.

Number of servings (yield): 8

Recipe: Chinese ham and egg fried rice

admin — Sun, 03 Apr 2011 17:21:19 +0000

Ingredients

1/2 c. frozen peas
3 tbsp. vegetable
2 eggs, lightly beaten
3 c. boiled rice
1 tsp. salt
2 oz. boiled ham (1/4″ cubes)
1 scallion

Instructions

Prepare ahead: Place frozen peas into 4 cups boiling water and cook for 5 minutes until tender (defrost).
To cook: Set a 12 inch Wok or 10 inch skillet over high heat for 30 seconds. Pour in 1 tablespoon of oil, swirl it above in the pan and immediately reduce the heat to moderate. Pour in the beat eggs. They will form a film on the bottom of the pan almost at once. Immediately lift this film gently with a fork and push it to the back of the pan so that the still liquid eggs can spread across the bottom of the pan to cook. As soon as the eggs are set, but before they become dry or begin to brown, transfer them to a small bowl and break them up with a fork. Pour the remaining 2 tablespoons of oil into the pan, swirl it around and heat it for 30 seconds. Add the rice and stir fry for 2 to 3 minutes until all the grains are coated with oil. Add salt, then peas and ham; stir fry for 20 seconds. Return the eggs to the pan, add the scallions and cook only long enough to heat egg through. Serve at once.

Recipe: Pot Sticker Dumplings and Soy Vinegar Sauce

admin — Fri, 01 Apr 2011 18:22:47 +0000

From Martha Stewart’s Website

Ingredients

Soy-Vinegar Dipping Sauce

1/2 cup soy sauce
1 teaspoon rice vinegar
1/2 teaspoon toasted sesame oil
2 teaspoons sugar
1 whole scallion, trimmed and sliced
1 hot green chili, thinly sliced
2 tablespoons water

Dumplings

1/2 pound ground turkey, chicken, or pork (if using poultry, add 1 teaspoon peanut oil to the mixture)
1 cup finely chopped bok choy
1/2 teaspoon minced peeled fresh ginger
1 small garlic clove, minced
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon coarse salt
1 large egg white
36 dumpling wrappers
Peanut oil, for frying

Instructions

In a small bowl, combine all ingredients for the dipping sauce. Set aside.
In a medium bowl, mix together the turkey, bok choy, ginger, garlic, soy sauce, sesame oil, and salt. Stir in the egg white.
Working with 6 at a time, lay down the dumpling wrappers on a work surface. Spoon 1 teaspoon of filling onto each one. Lightly wet the edge of each wrapper with water. Fold the dough over and pinch around the edges. This is easiest done by picking up each dumpling and pinching around the edges with thumb and forefinger. Place on a baking sheet and cover with plastic wrap to keep the dumplings from drying out. Repeat until all filling is used. (Freeze any dumplings that will not be cooked immediately. After they are frozen, transfer them to a resealable plastic bag or wrap in plastic.)
To cook the dumplings, heat a large skillet and swirl some oil around to coat the pan. Add a single layer of pot stickers. Cook for 2 to 3 minutes (2 minutes longer if frozen), until they begin to turn golden on the underside. Don’t move them. Add 1/4 cup of water to the pan and cover immediately. Cook for 5 minutes, or until the meat is cooked through and the dumplings release from the pan. Serve immediately with the dipping sauce.

Recipe: Sausage Bread Stuffing

admin — Thu, 31 Mar 2011 23:23:50 +0000

From Martha Stewart’s Website

Ingredients

1 tablespoon extra-virgin olive oil
1 pound sweet Italian sausage, casing removed
2 tablespoons unsalted butter
1 onion, chopped
3 celery stalks, sliced on the bias
2 garlic cloves, minced
1 heaping tablespoon minced fresh sage leaves, or 1 teaspoon crumbled dried sage
1 cup white wine
1 whole loaf bread, crusts removed, cubed (5 to 6 cups)
1 cup chicken broth
1/2 to 1 teaspoon coarse salt (depends on saltiness of sausage)

Instructions

Heat a large skillet, add the olive oil, and cook the sausage, stirring and breaking it up until browned, about 8 minutes. Remove to a plate.
Add the butter to the skillet and when it melts, add the onion and celery. Saute until the onion is translucent, 3 to 5 minutes. Stir in the garlic and sage and cook for 1 minute. Pour in the wine and deglaze the pan, stirring up any browned bits with a wooden spoon.
Add the cubed bread to the mixture and toast and turn a bit. Stir in the cooked sausage, the chicken broth, and salt to taste and cook for 1 minute. Cool the mixture. (This can be done quickly by spreading the mixture on a rimmed cookie sheet and chilling it in the refrigerator.)
Stuff the mixture into the cavity and neck of a cooked turkey, or place it in a large buttered baking dish and bake at 375 degrees Fahrenheit for 25 minutes, or until browned on top and heated through.

Recipe: Brined and Oven-Roasted Turkey

admin — Wed, 30 Mar 2011 23:20:15 +0000

From Martha Stewart’s Website

Ingredients

Brining Liquid

2 quarts water (at the very least)
1 1/2 cups coarse salt
1/2 cup sugar
1 large red onion, sliced
1 head of garlic, smashed (8 to 10 cloves)
2 bottles white wine

Brine Add-Ins (Optional)

2 tablespoons crushed black peppercorns
2 teaspoons crushed red pepper flakes
2 teaspoons dried coriander
1 tablespoon dried fennel
1 tablespoon dried cumin
1 whole cinnamon stick
5 whole cloves
4 bay leaves
4 large sprigs of fresh sage

Turkey

1 16-pound turkey (approximate)
1 Sausage Bread Stuffing
Extra-virgin olive oil
Coarse salt and freshly ground black pepper

Instructions

In a 2-quart pot, bring 2 quart of water to a boil with the salt and sugar, stirring occasionally until the salt and sugar have dissolved. Cool completely and place in a clean 5-gallon bucket with the onion, garlic, wine, and any of the optional spices or herbs. Stir in the remaining water completely to combine. Add the turkey. Cover and store in a cold place for at least 12 hours and up to 24 hours. Turn bird occasionally.
Drain the turkey, pat dry, and bring to room temperature an hour before cooking. Preheat the oven to 375 degrees Fahrenheit.
Stuff the cavity and neck of the bird with the stuffing. Truss or tie the cavity closed. Tuck the wings under the breast and place in the roasting pan. Rub the bird all over with olive oil, salt, and pepper. Roast the bird for 2 to 3 hours, or until an instant-read thermometer in the thickest part of a leg reaches 165 degrees Fahrenheit. After 1 hour, baste every 30 minutes with pan juices. After 2 hours, lower the oven temperature to 350 degrees Fahrenheit. Let the turkey rest for at least 20 minutes before carving.

Cook’s Note

Special equipment: 5-gallon bucket (for brining), trussing supplies or needle and string, roasting pan. Note: Trussing a turkey closes the cavity by either sewing the skin over the stuffing or sealing it altogether with skewers.

Recipe: Garlic Rosemary French Bread Pizza Dough

admin — Tue, 29 Mar 2011 21:59:55 +0000

From Jessica Bybee

Ingredients

1 ½ C. Warm Water
1 T. Fresh Rosemary, chopped (generous T.)
2. T. Oil
1- 1 ½ T. Garlic (I used the pre-chopped stuff- if yours is fresh you will want to use less)
2 T. Sugar
1 ½ tsp. Salt
4-5 C. White Flour
1 ½ T. Gluten Flour
1 T. Yeast

Instructions

Put on a large cookie sheet that has been greased/sprayed and has a layer of cornmeal. I form into a long skinny form and use a sharp knife to cut slits in the top like the stores do. This loaf will rise large. It should be about double its size on the pan when you put it in the oven. While it is rising I keep it covered with sprayed saran wrap.
Before putting in the oven I beat 1 egg and use a basting brush to brush a layer over the top of the bread. Be gentle so it doesn’t fall.
Bake at 350 for 27-30 minutes. For normal French/white bread just don’t add the rosemary and garlic.

Pizza Dough Variation

Use the French/White Bread recipe but only use 1 T. Oil. You can take the dough out of the bread maker and just roll it right away and place on pan/stone which is covered with cornmeal. It will rise while you put your toppings on. If you are just doing sauce and cheese let it rise a little longer before putting in the oven. Bake at 400 for 20-25minutes with the toppings on. If I have a lot of veggies sometimes I will let it cook a few minutes longer.

Recipe: Breadmaker Never Fail Wheat Bread

admin — Tue, 29 Mar 2011 21:51:04 +0000

From Jessica Bybee

Ingredients

1 1/3 C. Warm Water (hard water works best)
2 T. Oil (Vegetable, Canola, or Light Olive Oil)
3 T. Sugar (Honey or Brown Sugar)
1 1/3 tsp. Salt
4 C. Flour (I usually do 1 C. of white for one of them to make the bread lighter)
1 T. Gluten Flour (heaping T.)
1 T. Yeast

Instructions

Add ingredients in order on list into bread pan of the bread maker. Start and leave alone. Mine usually stops the mixing/rising cycle after about an hour so that is when I transfer it to a bread pan and let it rise while the oven heats. I keep a piece of sprayed saran wrap on top while it rises, adjusting as it gets taller, to keep the dough moist.
I let it rise about 1 ½-2 inches above the pan at its highest point before putting in the oven to cook. Bake at 350 for 26-30 minutes. (My oven is gas and I cook it for 27 minutes). Different pans may affect cook time as well.

Recipe: Chicken and Wild Rice Soup

admin — Sun, 27 Mar 2011 01:41:49 +0000

Ingredients

1 Whole Chicken
1 cup diced onion
1 cup diced celery
1 cup diced carrots
1/3 cup flour
1/3 cup butter
1 ½ Tablespoon Parsley
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups chicken broth
3-4 cups cooked wild rice or wild rice quinoa combination
2 cups half and half
½-1 teaspoon Salt
½ teaspoon Pepper

Instructions

In a stock pot, put chicken in and cover with water. Cook for 45 minutes. Remove chicken and set aside. Continue cooking the chicken water until reduced to about 8 cups. Strain and set aside.
In stock pot, put the flour and butter in and cook, but don’t brown. Add the onion, celery, and carrots. Cook for about 5 minutes or until onions are tender.
Add the chicken stock from the cooked chicken, parsley, garlic powder, onion powder and chicken broth. Cook until boiling.
Shred cooked chicken. Add chicken, wild rice, half and half, salt and pepper. Cook for about 5 minutes. Serve immediately.

Recipe: Simple Cucumber Salad

admin — Mon, 03 May 2010 05:20:44 +0000

Summary: Emeril Lagasse Simple Cucumber Salad is light and refreshing and sure to be a crowd pleaser.

Ingredients

3 large seedless cucumbers (about 1 pound each or 4 pounds regular cucumbers)
1 1/2 teaspoons salt
1/4 cup white vinegar
1/4 cup cider vinegar
1/2 cup sugar
1 tablespoon fresh chives, chopped

Instructions

Peel the cucumbers and cut them in half lengthwise. Using a small spoon or a melon baller, scoop out the seeds and watery center from each half, forming a shallow groove down the center. Using a mandolin, slice the cucumbers crosswise as thin as possible, ideally about 1/8 inch thick.
Place the cucumbers in a colander and sprinkle with the salt. Using clean hands, toss to combine the cucumbers with the salt. Set the colander over a bowl and refrigerate for at least 1 hour and up to 2 hours.
Using clean hands, squeeze handfuls of cucumber slices to release any excess liquid, and transfer the cucumbers to a medium nonreactive bowl. In another medium nonreactive bowl, combine the white vinegar, cider vinegar, and sugar. Stir until the sugar has completely dissolved. Pour the vinegar mixture over the cucumbers, add the chopped chives, and stir to thoroughly combine. Serve immediately, or refrigerate for up to 12 hours or overnight, and serve cold.

Recipe: Kabobs

admin — Sun, 02 May 2010 04:59:07 +0000

Ingredients

Meat—chicken, pork, beef
Red pepper
Green pepper
Pineapple
Marinade—Italian dressing
Mushrooms
Cherry tomatoes
Onion
Zucchini
Bamboo skewers

Instructions

Soak the bamboo skewers in water for 10-20 minutes. Cut vegetables and meat into 1 inch squares. Layer the vegetables and meat onto skewers. Place marinade on the kabobs. Refrigerate for a couple of hours or over night. Barbeque the skewers until meat is cooked. Serve with rice.