Blog Posts

Red Curry Noodles

2/3/2021

Thai

3 garlic cloves, minced
1 onion, diced
1 red bell pepper, diced
1 lb chicken, cut into cubes
3 tbs red curry paste
1 tbs freshly grated ginger
2 cups chicken broth
2-3 cups coconut milk

8 oz rice noodles
1 tbs fish sauce
2 tsp brown sugar
3 green onions, thinly sliced
fresh cilantro leaves
fresh basil leaves
2 tbs lime juice

Stir fry garlic, onion, and pepper, and season
Brown chicken
Stir in red curry paste and ginger until fragrant
Stir in broth and coconut milk, scraping any browned bits from the bottom of the pot
Bring to a boil and stir in noodles, fish sauce and sugar
Cook about 5 minutes, until noodles are tender
Stir in green onions, cilantro, basil, and lime juice

Feijoada

2/1/2021

Brazilian

1 pound dry black beans
1 pound short ribs
8 oz hard sausage, sliced
1/2 pound smoked chorizo
3 slices bacon

1 onion, chopped
1 head garlic, chopped
3 tomatoes, diced
3 bay leaves
1/2 orange

Brown meats in batches
Saute onions and garlic until fragrant and season
Add all ingredients (drain beans) and enough water to cover
Simmer 2 to 2.5 hours
Serve with farofa and orange slice

Farofa

1/31/2021

2 strips bacon, diced
2 tbs butter, cold
1/2 onion, diced

2 cloves garlic, minced
1 cup cassava flour
salt & pepper

Brazilian

Add bacon to cold skillet and turn to medium heat
When bacon fat begins to melt, add 1 tbs of butter
When bacon begins to fry, add second tbs of butter
Saute onions until transparent
Fry garlic until golden
Add flour and season
Let toast, while stirring gently to avoid burning

Jasmine Caramels

1/28/2021

1 cup half & half
2 tbs Jasmine tea
1/2 stick butter, cut into cubes
1 cup brown sugar

1/2 cup light corn syrup
1 tsp vanilla extract
dash of salt

Heat the half & half until near boiling, then steep tea 2-3 minutes
Combine the butter and brown sugar on stove and melt while whisking
Once melted, add the corn syrup, salt, and jasmine-infused half & half
Whisk to combine, then bring to a simmer (and stop whisking) and cook until 244
Remove from heat, stir in the vanilla, and pour into buttered parchment paper on buttered pan
Once cooled, cut into small squares and wrap in wax paper.

Pomegranate Roast Chicken

1/19/2021

1 tbs salt
1 tsp ground cloves
1 tsp black pepper
1 tsp ground nutmeg
1-2 tsp smoked paprika
6 large garlic cloves, chopped
1 tbs pomegranate molasses
1 tbs white vinegar

6 chicken thighs
1 large onion, sliced, divided
1/2 cup dry white wine
2 1/2 cups chicken stock
2 tbsp pomegranate molasses
1 bay leaf
2 tbs dried mint leaves, crushed
1 large pomegranate, seeded

Combine ingredients through chicken and rub onto chicken thighs, on and under the skin
Set on top of half the onions and refrigerate for at least 2 hours
Brown chicken in hot oil and place in roasting dish
Saute onions in hot oil and simmer in wine until reduced
Simmer with pomegranate molasses, bay leaf, seasoned salt, and chicken broth 5 minutes
Pour over chicken and cook at 450 for 20 minutes covered and 30 minutes uncovered
Garnish with mint and pomegranate

Perogies

1/16/2021

This is just for cooking frozen perogies. If you're in Knoxville they have several kinds at International Delicacies on Kingston Pike between Cedar Bluff and Bridgewater.

perogies
1 stick butter
1 onion, chopped
1 tsp sugar

mushrooms, chopped
bacon or pancetta
garlic powder
parsley

Boil perogies until they float to the surface
Remove from water and let cool for a couple minutes
Saute onions in butter with salt and a little sugar to break down
Add pork, mushrooms, and spices and cook until brown
Brown perogies, about 5 minutes

Baked Apples

1/15/2021

apple
1-3 tsp honey per apple
1/2 cup rolled oats
1/2 cup brown sugar

1 tsp cinnamon
1/2 tsp ginger
1/2 stick butter, melted

if apples don't stand up slice off bottom
cut 1 in opening on other side and scoop out middle
fill new hole with honey
combine all other ingredients and fill apples
bake at 350 for 40-55 minutes, until topping is golden and apples are soft

Roasted Vegetables

1/12/2021

onion, sliced
1/2 tbs sugar
garlic, minced or crushed
brussel sprouts, sliced and blanched
carrots, sliced

soy sauce
paprika
beef broth
red wine
butter

saute onions in hot oil
add salt and sugar to break down and caramelize
cook in carrots, blanched brussel sprouts, garlic, soy sauceand seasoning
deglaze with broth and/or wine
Stir in butter until melted

Chicken Adobo

1/7/2021

8 bone-in chicken thighs, with skin
5 cloves garlic, minced
2/3 cup apple cider vinegar

1/3 cup soy sauce
1 tsp whole black peppercorns
2 bay leaves

Lay chicken into hot oil, skin-side down, until browned on each side
Remove chicken and saute garlic until lightly brown and fragrant
Deglaze with soy and vinegar
Stir in rest of ingredients, return chicken to the pan, and bring to gentle simmer
Cover and cook for 20 minutes
Uncover, increase heat and thicken, basting chicken occasionally
Remove bay leaves and serve over white rice.
Drizzle chicken and rice with sauce.

Sausage Ricotta Gnocchi

1/6/2021

8 oz gnocchi
2 cups broccoli or other green vegetable
2 tbs onions, diced
1 tbs garlic, minced or sliced
sausage
4 tbs butter

2 tsp flour
rosemary
sage
basil
salt & pepper
1-3 tbs ricotta

Blanch or steam vegetables
Cook gnocchi in boiling water until float to top
Season and saute onion and garlic in hot butter or oil until fragrant
Brown sausage and stir in vegetables
Add flour and butter and stir until lightly browned, 2-3 minutes
Stir in gnocchi and ricotta cheeseand season

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