One of my favorite Chinese seafood dishes is Salted Pepper Shrimp, we used to order it every time we dined at a Chinese restaurant. Since I found a recipe for it we can enjoy it at home. I modified it to fit our tastes and I think made it a bit simpler to make. Served over steamed white rice it’s yummy!
1 lb. Medium to Large shrimp – peeled and deveined
1 tbls. sea salt
1/2 cup corn starch
2 tbls. ground white pepper
2 tbls. ground black pepper
1 tbls. garlic powder
3 tbls. chopped green onions
2 tbls. minced garlic
1/4 + cup peanut oil
Place shrimp in a small bowl and cover with warm water
Add sea salt and let soak for 30 minutes to 1 hour
In a shallow bowl mix together corn starch, 1 tbls. each of white and black peppers, and garlic powder
Drain shrimp and lightly pat dry with a paper towel
Heat peanut oil in wok or large frying pan on medium heat until hot
Coat each shrimp in cornstarch mixture and place in wok
Cook until shrimp turns pink – turn halfway for even cooking – you may need to add more peanut oil if it gets too dry
Place cooked shrimp on paper towel to drain – Do not turn stove off
If pan is dry add a tbls. more peanut oil – add mince garlic and stir until it starts turning golden
Add fried shrimp back into pan
Add chopped green onions and stir til green onions turn bright green and starts to soften
I’ve heard it said many times that Lebanese cooking is the best cuisine the Middle Eastern countries have to offer. Lebanese restaurants are the go to places when one has a yen for Arabic or Middle Eastern food. This seems to be one of the few things that Arabs from around the world can mostly agree on.
I must confess that in my experience this is usually true. Lebanese cooking is definitely top notch and any where we travel we look for a Lebanese restaurant. Among my favorites are Al Halabi in Dubai’s Mall of the Emirates and Wafi Gourmet in both the Dubai Mall and Wafi Mall; Reem Al Bawadi in Amman; and Mandaloun not far from the Spanish Steps in Rome.
But what makes Lebanese cuisine so great? I’m not exactly sure, but I believe that one of its secrets are the spices they use. Their Lebanese 7 Spices Mix in my opinion is the key to their delicious entrees.
Lebanese 7 Spices Mix contains many of the spices found in cuisine in and around that region. It has cumin and coriander for sure and 6 other spices making it actually an 8 spices mix. Why it’s called 7 Spices is beyond me unless the ground black pepper isn’t counted as a spice.
Anyway whatever you call it seasoning grilled meats and stews with this Lebanese 7 Spices Mix makes for a delicious meal! I like to keep a jar on hand and use it in marinades and of course for one of the family’s favorite dishes Mesaf or Fatiyeh, a dish of stewed meat in yogurt sauce.
You can mix up a batch of Lebanese 7 Spices Mix to add to your stews too. Just be sure you store it in an airtight container. I use pint sized mason jars to store all my spice mixes.
Italian food, gotta love it! Pizza and pasta, what’s not to love? Every so often I like to have an Italian Night where I serve one of our favorite Italian meals with all the trimmings. Recently I made this delicious Tuscan Jumbo Scallops with Pasta. It’s the perfect Italian dish for seafood lovers!
Bet you don’t think of Jumbo Scallops when you’re hungry for some Italian cuisine. Well think again because these Jumbo Scallops over pasta is one of the best Italian dishes you’ll ever have. It combines perfectly seared Jumbo Scallops in a creamy sauce served over a bed of plain spaghetti. So if you’re looking for something to wow family and friends this is it!
So plan an Italian night to shine the spotlight on this incredible dish. Bust out the olive oil, pasta bowls, and of course the wine glasses! Paired with a nice dry Pinot Grigio this Tuscan Jumbo Scallops with Pasta dish is simply to die for! Here’s the recipe!
2 Tbs. olive oil
1/2 Cup onion, diced
1 Tbs. Minced garlic
2 Lbs. Jumbo Scallops – lightly season each side with salt and pepper
4 Tbs. Butter
1 1/2 Cup Chicken Broth
3/4 Cup Heavy Whipping Cream
3/4 Cup White Wine or chicken broth
1 Jar Sun dried tomatoes – drain, reserve the oil, slice tomatoes
2 Cups fresh spinach leaves
1 Pkg. Spaghetti
1 Tbs cornstarch dissolved in 1 Tbs water
Chopped parsley and fresh black pepper for garnish
Shredded fresh parmesan cheese grated for topping
Heat 2 Tbs of butter in a heavy skillet, cast iron if you have one.
Add the Jumbo Scallops and cook for 3-4 minutes or until the bottom forms a brown crust and is no longer sticking to the pay.
Gently turn the scallops and cook for 3-4 minutes or until the bottom forms a brown crust.
Remove from pan and place in a foil covered pan for now.
Melt 2 Tbs. butter in the same skillet and add the onions. Cook for 5 minutes stirring until the onions have softened.
Add garlic and cook another minute.
Pour in the wine and deglaze the pan (pour a cold liquid in the hot pan to get up all the brown bits stuck to the bottom of the pan. These brown bits are where all the flavors are. )
Let the wine cook down until it’s reduced by half, aboout 2 minutes.
Pour in broth and cream and bring to a simmer.
Pour in the dissolved cornstarch and whisk until combined. Cook another 5-8 minutes until the sauce thickens.
Add spinach and sun dried tomatoes and some of the reserved oil from the jar. Stir spinach in the sauce until it wilts.
Season with salt and pepper to taste.
Place Jumbo Scallops into the pan. Cover pan and turn off the heat.
Cook spaghetti according to the package directions. Drain then add to the pan of scallops.
Toss spaghetti in the sauce to combine and serve immediately.
THERE’S SOMETHING ALMOST MAGICAL ABOUT TRANSFORMING ONE OF THE TOUGHEST CUTS OF BEEF INTO TENDER, RICH, SMOKEY DELICIOUSNESS. DON’T BE INTIMIDATED – YOU DON’T HAVE TO BE A PITMASTER TO SMOKE A BRISKET TO BBQ PERFECTION!
It’s finally getting to that time of the year. Fire up those grills & smokers – it’s time to get outside & do some cooking!True BBQ is so AN art and in no manner am I master of it. i like BBQ – i like smoking – I’ll decision myself a “hands on” enthusiast .I picked up a stunning beef cut of meat on sale. the majority consider the value tag of an enormous hunk of meat and move into sticker shock. Really, though, after you calculate what percentage individuals are going to be fed from that 10+ pound hunk of meat you notice however very little you’re truly payment.
Depending wherever you reside, you may not have abundant of a cut of meat choice. It’s usually same to shop for grass fed beef or the most effective grade cut of meat, however there aren’t invariably decisions. I’m positive if you planned ahead, your butcher or merchandiser would be happy to order you a alternative cut of meat, however arrange I failed to. I went with a “USDA Select” cut of meat and it clad fantastic. There are “corned” briskets. You’re not reaching to wish that for smoking. cured briskets square measure brined – save the cured briskets for cabbage & potatoes or maybe a boeuf. I even have found smaller 3-4 pound items of “trimmed” cut of meat at my foodstuff. Sounds nice till you consider the value – they were averaging $30 usd. Eeeek – no thanks! very, I didn’t pay an excessive amount of a lot of for a full ten pound “packer” cut of meat.
When it involves smoking, temperature trumps. Use times as reference, however you’re keeping an eye fixed on the temperatures of your smoker and also the meat. There square measure plenty of things that may and can impact temporal order. Beginning temporary worker of meat, size of meat, your smoker & setup, outside temperature and also the quantity of times your jabbing around in your smoker square measure many common examples.
Hope you all love this Smoked BBQ Brisket recipe! Enjoy yourselves, your company and cooking out! I adore Heinz Kansas City BBQ Sauce and can’t wait to check out their whole line of regional BBQ sauces!
10 – 12 pound beef brisket 4 tablespoon kosher salt 1 tablespoon black pepper 1 tablespoon Hungarian paprika 1 tablespoon garlic powder additional salt & pepper Heinz Kansas City BBQ Sauce approx 2 – 3 tablespoons per slice of brisket Additional supplies – charcoal wood chunks or chips, aluminum foil, digital thermometer
1. The day/night before: 2. Dress brisket. Trim fat down to about 1/4″. Remove any silverskin. 3. Mix together salt, pepper, paprika and garlic powder in a bowl. 4. Rub meat down with spice mixture. 5. Wrap brisket in saran wrap and refrigerate. Do this at least the night before – 24 hours prior. 6. The day of: 7. About an hour before smoking remove brisket from fridge and let rest at room temp. 8. About half an hour before cooking – get smoker going and up to temp. You want to cook at about 225°. 9. My smoker has a water pan so i fill that with a 50/50 mix of water & apple juice. 10. Sprinkle a bit of kosher salt and pepper on brisket. 11. When smoker reaches temp, throw brisket in, fat side down. 12. I start with a handful of soaked mesquite chunks and add a chunk every hour of cooking. 13. Smoke until brisket temp reaches about 150°-160° (approx 3 – 5 hours) Carefully remove brisket, wrap tightly in a few layers of aluminum foil, and return to smoker. 14. Continue to smoke at 225° until brisket reaches 195° – 205° (approx 4 -8 hours) 15. Remove brisket from smoker and rest for an hour before cutting. 16. Cut meat against the grain (pay attention – there’s two different muscles on a packer brisket – so the grain will run different directions on each side) Cut just before before serving. 17. Slather cut slices with LOTS of Heinz Kansas City BBQ Sauce, serve and enjoy. It doesn’t get much better than this 😉 18. *NOTES* 19. Cooking times will vary greatly. Monitor smoker temp and meat temp – use a good digital thermometer. 20. Estimate about an hour smoking for every pound. Expect to add about 10-15 minutes to cook time every time you remove the lid off the smoker. 21. I use mesquite wood chunks for smoking – use whatever you prefer and follow bag instructions (soaking time etc) I added a handful of chunks when starting and added a chunk every hour until I wrapped the brisket in foil. After the brisket is wrapped, there is no need to add any more wood. 22. If you’re new to smoking you’ll find a wealth of information online. Spend a few hours researching & reading – it really makes all the difference!
The 4th. of July is surely a day for barbecuing. So what are you grilling on Independence Day? Tired of the same old same old? Why not grill some finger licking good Barbecued Chicken?
Barbecued Chicken is one of my summer favorites and it took me a while to figure out how those barbecue joints make their delicious barbecues. Was it the sauce? Or is there a marinade? Well, after much searching I found out it takes both! Yup a really good rub AND a really good sauce is what it takes for some restaurant style Barbecue. Click here for my Basic BBQ Chicken Rub you’re going to need it to make your Best Ever Barbecued Chicken this weekend!
So really there are 3 steps to making the Best Ever Barbecued Chicken:
Rub the chicken parts with my Basic BBQ Chicken Rub and let rest AT LEAST 30 minutes and not more than 24 hours in the refrigerator. (Use 1/4 of the BBQ Chicken Rub for 8-9 pieces of chicken. Drizzle 2 Tbs. Olive Oil on the chicken parts then massage the rub into each piece making sure it’s completely covered. I use boneless chicken thighs but you can use any part or parts you like. The rub works better on skinless parts so I’d advise you to remove the skin. Place chicken in ziplock bag and let rest for at least 30 minutes and no more than 24 hours. If using chicken that has been resting in the fridge for more than 30 minutes place chicken on counter 30 minutes before grilling so that temperature goes down to room temp.)
Chicken Long Rice is one of my favorite comfort foods. It’s one of the simple dishes my Filipino grandmothers made when I was growing up, but Filipinos call it Sotanghon.
Living in Hawaii it’s a dish one can easily find on the menu of local restaurants and is a staple at Hawaiian Luaus. That’s probably why it never occurred to me to make it at home. So much easier to order it at Zippy’s or some other local eatery. Besides I didn’t have a recipe for Chicken Long Rice and never actually thought to go look for one.
Well that recently changed after I attended an Alumni Luau at my Alma Mater. Of course Chicken Long Rice was served, and like my classmates I wasn’t too impressed with it. The version served was pretty bland and tasteless. That’s when I mentioned that it was one of my favorite dishes but alas didn’t know how to make it.
So the discussions began and for the next couple of days during our class reunion a couple of classmates shared their recipes and tips. A week or so later I finally made some, tweaked the way I like it of course!
Now before I share my version I should explain what it is. In a nutshell Chicken Long Rice is Hawaii’s version of chicken noodle soup. But I suspect it’s a dish adapted from the Asian immigrants who came to the islands to work in plantations in the 1800’s.
I’m pretty sure just about every culture on earth has its own version of chicken noodle soup and Asia is no different. In fact I think every Asian country has a chicken noodle soup version; Udon or Ramen in Japan; Phð Gà in Vietnam; and Sotanghon in the Philippines just to name a few.
Where ever it originated Chicken Long Rice is simple chicken stock with clear bean thread noodles aka glass or cellophane noodles, seasoned with fresh ginger and topped with chopped green onions. I like it soupy and eat it with steamed white rice mixed in. So here’s my version of Chicken Long Rice, it tastes almost the same as the Sontaghon my grandmas used to make!
*Bean Thread noodles can be found at any Asian Market and sometimes in the Ethnic Food section of your local grocery store. Or you can order it from Amazon.
*I prefer to use Aloha Brand Soy Sauce as it’s milder than most brands available on the US Market (like Kikkoman and La Choy), but it’s not easily found unless you are in Hawaii or order it from Amazon. If you can’t find Aloha Brand Soy Sauce an alternative brand is Silver Swan Soy Sauce. It too has a milder taste and it can be found in most Asian Markets anywhere. But you can use any brand or your favorite brand of soy sauce.
*Use fresh ginger. Fresh ginger root can be found at most Asian Markets. Ginger can be frozen in a sealed ziplock bag for a long time. Just break of pieces as you need them. You can adjust the amount of ginger root in this recipe to suit your taste. I love the strong ginger taste and usually add a bit more to my broth.
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Chicken Long Rice
4 Bone in chicken thighs. Be sure the skin is on too!