This is the most effective … ever!” I laugh whenever I scan such a claim and not as a result of I don’t believe them. I do believe them as a result of I mean it whenever I say it too. It’s simply typically we have a tendency to find yourself feeding our words after we realize one thing else that’s “the best ever”. Thus with cautious optimism, I with boldness state this can be the most effective ham ever! By golly, I mean it too!
Last year I shared a beautiful ham instruction and claimed it to be the most effective ever. I truly stand by the tactic of cookery the ham to be the “best ever” however I realize this glaze to be way superior to the coca-cola sauce I created for the opposite ham. The glaze fantastically coats the ham with a lightweight, sweet, however not too sweet, sauce. It tasted wonderful, really one in every of the most effective things I’ve ever created. I virtually created yum sounds after I Ate this.
Max wasn’t affected by my manners as he gave Pine Tree State cat side-eye whereas I Ate my dinner. Personally, i feel he was simply jealous. He doesn’t build yum sounds whereas he eats!Again, this technique of cookery ham is uncommon however leads to Associate in nursing implausibly tender and damp ham. The ham just about falls apart as a result of its thus tender, like force pork, thus you won’t find yourself with nice, thick slices. However, tender morsels versus slices are unquestionably not a deal breaker to Pine Tree State once the top result’s thus succulent and attractive.
Because it will cook during a water/vinegar mixture, the ham will have Associate in nursing initial sour bite, that doesn’t trouble Pine Tree State. However although you’re involved that, don’t worry. Once you coat it with the sweet glaze, it’ll be heaven on a plate.
This dish is ideal for company as a result of you cook the ham the day previous (your house can at first combat a sour smell), to serving, creating it the proper dish for Easter. You’ll be able to even prepare the glaze the day before, thus all you would like to try and do is mix the ham and glaze and heat up within the kitchen appliance or slow cooking utensil.
Place the ham in a large pot and cover with 2 parts water to 1 part vinegar until the ham is covered by at least an inch or two of liquid. Bring to a slow boil and cook for approximately 3-4 hours (without a lid) or until the meat falls off the bone. Depending on the size of your ham, you may need to adjust the length of time you boil your ham. You should not be able to remove the ham without it falling apart. Carefully remove the ham and cool for 30 minutes or until you can touch the ham without burning your fingers. Shred the ham or cut into large chunks and place in a large container and refrigerate.
In a medium pan, combine pineapple juice, brown sugar, balsamic vinegar, dijon mustard, cornstarch and water together over medium-low heat. Bring to a boil and stir until slightly thickened. Refrigerate until ready to reheat the ham.
Combine glaze with ham and place in a 9×13 pan. Cover with aluminum foil and bake in a 350 degree oven for 1 hour or until heated through.
Boiling the ham in the vinegar/water mixture results in the most tender ham. I can eat the ham without the glaze, but for others, it will be too tart. I’ve added leftover ham (without glaze) to soups, omelets, scalloped potatoes with no problems. If you are still concerned, you can also bake the ham (that is not intended for the glaze but to be enjoyed in other dishes) with some brown sugar to minimize any vinegar taste.
Escabeche is a type of sweet and sour fish recipe. There are many version of Escabeche around. This version that we have here is probably the most simple of all. However, the taste will not be as simple as it seems because this recipe has all the good flavors in it.Not to be mistaken as Ceviche — which is a South American favorite that makes use of raw fish — like kilawin. Filipino Escabeche requires the fish to be fried and cooked in vinegar.
I grew-up eating different kinds of fish. I enjoy both fried fish dishes and fish dishes with sauce. I’m continuously excited to own this dish as a result of I in person suppose that the results of deep-fried fish being well-done in any sort of sauce is really amazing. You get the good flavor of the sauce while enjoying the texture of the fish — which is not too soft at all. Having escabeche is like uptake deep-fried fish with a touch of atchara.
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1 large fish 1 to 2 lbs, cleaned and salted
1 medium red bell pepper sliced into strips
1 medium red onion sliced
1 cup white vinegar
5 cloves garlic crushed
1 teaspoon whole peppercorn
1/2 teaspoon salt
1/4 cup sugar
1/2 cup cooking oil
1. Heat cooking oil in a frying pan then fry both sides of the fish until a bit crispy. Set aside.
2. Heat a clean pan and pour-in the vinegar. Let boil.
3. Add sugar, whole peppercorn, and garlic. Cook for 1 minute.
4. Put-in the onion and red bell pepper. Stir and cook until the vegetables are tender.
5. Sprinkle salt and then stir.
6. Put-in the fried fish. Cook for 2 to 3 minutes.
7. Turn-off heat and transfer to a serving plate.
8. Serve. Share and enjoy!
I’m a great believer in meat rubs and marinades. As far as I’m concerned seasoning meats, seafood, and even veggies and letting them rest for a few hours or so is what really brings out the flavors. That’s why I mix up a variety of rubs and marinades to fit whatever flavor I want. One of my favorites is this Lemon Pepper Meat Rub, I’ve been using it to season steaks and many other things for years!
I know if you look at the label on the jar of Lemon Pepper seasoning it says it’s recommended for chicken, seafood, and vegetables. Yes, it’s delicious on all that but it’s also a great seasoning for beef and lamb! Oh and don’t forget salads! Toss your greens with some Lemon Pepper, you’ll love it!
My recipe for Lemon Pepper Rub makes enough to fill a half pint sized mason jar. I usually make a batch so I have some on hand when I need it. Just be sure you keep it in an airtight container placed in a cool dry spot in your pantry. It should keep for about 3 months.
This Lemon Pepper Rub has a bit of a bite, that’s from the Cayenne Pepper I add to it. You can adjust the spiciness by adding or reducing the amount of Cayenne in the mix. In fact if you don’t want it to be spicy at all just omit the Cayenne, it will taste just as good.
To use the rub stir 2 tbs. of the mix into 1 tbs. of olive oil to make a paste. Rub that on to your meat, seafood, or whatever you’re seasoning. Cover the seasoned meat and let it rest in the fridge for at least 2 hours. Meats can rest for up to 24 hours, seafood for not more than 3-4 hours. Remember the longer it rests the more flavor it will absorb so try and keep it seasoning in the fridge for as long as possible. I find that for steaks and lamb resting over night gets amazing results!
Transfer to an airtight container and store in a cool dry place
To use mix 2 tbs. Lemon Pepper Rub into 1 tbs. Olive Oil to make a paste. Rub past on to meat and let rest in the fridge for at least 2 hours. This will season 3 steaks. You can double or triple this to make a rub for more steaks or whatever you are seasoning.
This is a simple recipe, the only caveat being that you need to deep-fry the shrimp. But it’s not really an ordeal. Frying shrimp takes five minutes, tops, even for ones that are quite large. This recipe is one Cantonese version of deep-fried shrimp: once the shrimp are fried, you toss them with minced garlic, green onions, and red chili pepper flakes, all of which you have browned with a bit of oil. The garlic and inexperienced onions hold tight the just-fried shrimp. Sprinkle salt, pepper, and no matter alternative spices you prefer. The seasonings can stick practically to the shells, that square measure coated during a very little egg and asylum or flour, however no matter doesn’t hold tight the shrimp are fun to grab from the platter.
If you want to continue in a Chinese vein, you can add things like five-spice powder or ground Sichuan peppercorn. Or, you can sprinkle on Old Bay and smoked paprika.It is finger-licking good. When the shells are perfectly thin crisp and the innards are ripe for the eating, the balance between the two is pretty wonderful and yummyChinese-Style Deep-Fried Salty Shrimp!!
3 cups peanut, canola, or vegetable oil 3 large cloves minced garlic (about 3 tablespoons) 2 scallions, thinly sliced 1 teaspoon dried red chili pepper flakes (optional) 12 to 16 whole jumbo shell-on, head-on shrimp, about 1 pound 1/2 egg, beaten 1/4 cup cornstarch Kosher salt and freshly ground black pepper 1 teaspoon five spice powder, Old Bay, smoked paprika, Sichuan peppercorns, or a combination (optional, as desired)
1. Heat two tablespoons of oil in a wok over medium heat until shimmering. Add the garlic, scallions and let brown, stirring occasionally, 3 to 5 minutes. Add the chili pepper flakes if using and stir until aromatic, about 30 seconds. Transfer oil and aromatics to a large metal bowl. Wipe wok clean with paper towel.
2. Add remaining oil to wok and heat to 375°F over medium heat. Meanwhile, combine egg and cornstarch in a medium bowl. Add shrimp and toss to coat. When the oil is ready, add half of the shrimp, dropping them into the oil one at a time. Cook, agitating and flipping shrimp frequently until crisp and just cooked through, 2 to 3 minutes total. Transfer shrimp to a paper towel-lined plate and repeat with remaining batch.
3. Add drained fried shrimp to bowl with browned aromatics. Season to taste with salt, pepper, and optional additional seasonings. Serve immediately.
So on my first attempt to cook Sinigang/Tamarind therefore up, i used to be uninformed. I threw all the ingredients during a pot, simmered the soup till the meat was tender and voila! I’m the simplest cook ever!Little did i do know that I had been missing out on the flavors that every ingredient provides to the current savory, sour, delicious soup. Although, my previous instruction for Sinigang found here will still be employed in a pinch, the Tamarind Soup instruction that I’m that includes during this post could be a crowd entertainer.
Sinigang could be a Filipino term for a sour/tart and savory soup poached with vegetables and meat or fish though pork and fish area unit the foremost ordinarily used. There are a unit completely different versions of “Sinigang” that use alternative vegetables/fruits that build the soup tart/sour however Tamarind or in Filipino “Sampalok” is that the preferred. I keep in mind after I was a baby growing up within the Philippines; raw tamarind picked from our yard was stewed and strained to flavor the soup. Nowadays, a Tamarind flavor packet is most well-liked by most Filipino households since it’s less time intense. Tamarind flavor packets or Sampalok combine from the Philippines area unit sometimes obtainable in any Asian market within the America.
One of the most ingredients of Sinigang/Tamarind Soup could be a vegetable known as “Gabi” pronounced as “gah-bee”. It’s a gentle flavor and also the texture is comparable to a dense potato once poached. i’m excited and grateful that this harvest is currently being oversubscribed at non-Asian grocery stores with varied names like Eddo/Eddoe Taro or Xanthosoma atrovirens.I also mention “water spinach” or “Kangkong” on the ingredient list below. it’s a vegetable ordinarily used for Sinigang/Tamarind Soup however seldom oversubscribed in tiny America town – Asian grocery stores therefore i take advantage of regular spinach or herbaceous plant instead.
1/2 large onion, quartered and sliced thinly 5-7 gloves of garlic finely chopped 1 Medium Tomato quartered 2-3 tbps Cooking oil 2 1/2 lbs pork loin riblets cut bite size 3 tablespoons fish sauce 8-10 pcs Radish, trimmed and quartered 4-5 Eddo Taro/Malanga peeled and quartered 2 packs Tamarind Soup Mix/Sinigang Flavor Mix 5-6 cups Water (variable amount depending on flavor and amount of broth preferred) Pepper according to taste 10. Spinach/Arugula/Kangkong (water spinach)
1. Saute garlic and onions in a large pot/casserole on low-medium heat until tender 2. Add pork and 3 tbps fish sauce, mix and cover for about 10 minutes. Mix often to brown meat evenly. 3. Add water gradually, enough to barely cover the pork, cover for about 10 mins 4. For a clear broth, remove pork residue by skimming surface of water, throw residue away. 5. Add more water if needed, still barely covering the pork 6. Add 1 packet of Tamarind Soup Mix, taste and gradually add more according to preference ( I usually use 1 and 1/2 pack of the tamarind soup mix) 7. Add Eddo Taro/Malanga/Gabi, mix, simmer and cover for 30-40 minutes 8. Gradually add more fish sauce (use a tablespoon!) according to taste 9. Check pork and taro if tender, then add Spinach/Kangkong (water spinach), mix and simmer on low uncovered for 5-10minutes Serve hot with a side of steamed rice
As I’ve said so many times the secret to well seasoned meat dishes start with the meat rub or seasoning. The same holds true for one of my favorite types of cuisine, Mexican or Tex-Mex.
Whether you’re making fajitas, steaks, or taco and burrito filling if you’re filling that tortilla with any type of meat you’re going to need a meat rub. That’s where my Tex-Mex Meat Rub comes in handy.
I usually make a large batch, large meaning enough to fill a pint sized Mason Jar, to season chicken, beef, and even seafood for any kind to Tex-Mex dish I want to make. That way I don’t have to make the mix every time I feel like having flautas or nachos or whatever. I always have enough to rub on my meats; assuming I don’t forget to replenish the jar!
This Tex-Mex Meat Rub is super easy to whip up and makes your meat filling taste incredible! I use just enough pepper in it to give the meat a little kick, but you can adjust the “hotness” according to your preference just by increasing or decreasing the amount of pepper powder you use. Once you’re done just store the rub in a sealed jar and place it in a cool dry place, like your pantry. The Tex-Mex Meat Rub should keep about 3 months, if you can manage not to use it all the first week!
To use the rub you’ll need 1 Tbs. of Tex-Mex Meat per pound of meat. Make a paste with it by adding it to 1 Tbs. Olive Oil and 1/2 Tbs. Apple Cider Vinegar. This is enough to season 3 large chicken breasts.
Rub the paste all over your meat then place the meat in a covered dish or ziplock bag in the fridge. Let the meat marinate in the rub for at least an hour but no more than 24 hours. Overnight works great!
Depending on the dish you are trying to create you can either slice the meat into strips for fajitas or leave it whole and shred after cooking. Then cook the meat the way you want, fry, grill, bake, or in an Instant Pot!
Use the seasoned meat for nachos, fajitas, burritos, tacos, or whatever you like.