Wednesday, September 17, 2014

Steamed Artichokes & Italian Butter Sauce

Steamed Artichokes & Italian Butter Sauce Recipe This is a simple way to cook artichokes with a delicious sauce to dip them in.

Steamed Artichokes

Ingredients:

3 - 5 small artichokes
Lemon
Unsalted butter
1 Garlic Clove
Italian Herbs
2 x Lemon Slice

Directions:

Cut about 1/2 an inch of the top of each artichoke and discard. Cut the stem to only be about 1 inch or a little less. Place the artichokes, half of the Italian Herbs, garlic and lemon slice in a steaming pot and steam for around 20 - 30 minutes depending on size. Test them to see when the petal flesh is soft.

Italian Butter Sauce

While they are cooking take a small pan and cook the butter, the rest of the Italian Herbs slowly. Also take out the garlic from the artichoke pot and place that into the sauce now and mash it into the sauce. Let it sit for 10 minutes to infuse then reheat when serving,

Serve together, peeling the petals of the artichokes and dipping them into the butter sauce. When you get to the heart, eat it while also dipping into the sauce.

Wednesday, July 30, 2014

Fake KFC | Kentucky Fried Chicken Recipe

This is a clone or fake Kentucky Fried Chicken Recipe that I have put together after some research, study and thought. It will not be exactly the same as the secret KFC recipe, for two reasons; 1/ that I would need special equipment like a Winston Pressure Deep Fryer; 2/ I want to make it a little healthier than the original Kentucky Fried Chicken. I took a lot of ideas for this Kentucky Fried Chicken Recipe from Todd Wibur s KFC recipe.

Draining Brined Chicken

Ingredients of the Kentucky Fried Chicken Secret Recipe

General Ingredients


  • 1 Fresh Free Range Chicken cut into 8 Pieces

  • Soybean Oil or Vegetable oil for frying

Coating Ingredients


  • 9 ounces or roughly 2 cups Plain White Flour

  • 2 teaspoons of brown sugar

  • 1 tablespoon plus 1 teaspoon Sea Salt (use 1/2 tsp

  • 1/2 teaspoon ground white pepper

  • 2 teaspoons ground tellicherry pepper or Ground Black Pepper

  • 1/8 teaspoon ground cayenne pepper

  • 1/2 teaspoon paprika

  • 1/2 teaspoon ground savory (you could substitute with Thyme; marjoram; or sage or Italian mix)

  • 1/2 teaspoon ground sage

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground majoram

  • 1/4 teaspoon onion powder

  • 1/8 teaspoon garclic powder

Egg & Milk Mix Ingredients


  • 4 free range eggs

  • 2 cups skim milk (or Fresh Milk for healthy)

Brine Ingredients

  • 6 - 8 cups water (enough to cover chicken)

  • 2 tablespoon sea salt ( I reduced the salt considerably from 1/3 cup but added more Fish Sauce)

  • 3 tablespoon (MSG Free) Premium Fish Sauce

Directions to Cook Kentucky Fried Chicken Secret Recipe


Dissolve 1/3 cup salt in 8 cups of water with the fish sauce. Add chicken and marinate for 2 hours. Remove chicken from brine, rinse with water and dab it dry.

Place flour in large bowl add all the other coating ingredients and  combine.

Place Fresh Milk and egg into another bowl and whisk together.

Place piece of chicken into the egg and milk while covering all the chicken thoroughly. Take out of mix, let the surplus drain off.  Place into the flour, cover well, shake off excess flour then back into the egg and milk mix another time and then one more time into the flour. Let the chicken sit and soak up the coating for 2 minutes before frying.

Repeat process for all the chicken.

Heat oil in a deep fryer  or pan to about 300° F.  Test to make sure its at the right heat. Place chicken into oil and cook for 13 to 16 minutes or until cooked. The cooking time will depend on the temperature of the oil and the size and amount of chicken cooking. Look for a golden deep and slightly dark color to get the best crunch.

Let the chicken drain and rest in a warm oven on a rack for at 10 minutes before serving.

Serve with French fries and a fresh garden salad like the one in the photos.

Fake KFC To Fry Cooking Fake KFC Serve with Fresh Salad Fake KFC Cooked Fake KFC with Fries, Salad Mixing Dry KFC Ingredients

Reviewed (update):

I cooked this recipe this evening for the first time. The chicken I used was quite small so I had to cut down the ingredients a bit. I found that you don't need too much water for the brine and just enough to cover the chicken. I would also reduce the salt a lot as I found my chicken a little salty even after I reduced it considerably from the original recipe. I also found I had put too much herbs and be very careful as you can over do it. GO EASY if you use Thyme as it has a very powerful flavor with chicken.

Otherwise it was pretty good for my first attempt and I will be looking forward to giving it another go in the future and let my own recipe evolve as you should also try to do.

Tuesday, July 29, 2014

Pan Fried Pork Chops, Mango Chutney & Gherkin Salad with Sweet Potatoe

I picked up a jar of Mango Chutney at a vegetarian/Persian style restaurant the other day and I thought that some pan fried pork chops would be a good combination. It would need something as in vegetables like potatoes to make it more complete and I thought Sweet potatoes would be an interesting accompaniment for this dish. Then I remember I had just purchased some frozen peas and since I had not had any for awhile I wanted to incorporate them into the dish. On top of that we had just purchased a lot of fresh mint and some nice fresh limes. So after a little thought this is what I came up with.

Pork Chops, Mango Chutney

Pan Fried Pork Chops, Mango & Lime Chutney with Mashed Sweet Potatoes with Peas and Fresh Mint

Ingredients


Mango Chutney & Gherkin Salad
  • Mango Chutney
  • Fresh Gherkins
  • Lime Juice & rind
  • Fresh mint leaves

Pan Fried Pork Chops
  • Pork chops
  • Sea Salt & Cracked Pepper
  • Coconut Oil

Potatoes & peas
  • Sweet Potatoes

  • Unsalted Butter

  • Frozen Green Peas (substitute with Fresh Peas)

  • 1 Garlic clove

  • Fresh Milk

Directions


Scrub & Wash sweet Potatoes but leave the skin on. Place into a saucepan and cover with cold water, sprinkle a little sea salt in, cover and bring to boil. Turn down to a medium boil and cook unto the center is semi soft.

While the Potatoes are cooking prepare your pork chops by pouring some coconut oil over them and the seasoning of salt and pepper. Heat a pan to high and then pour coconut oil in. After 30 seconds or until oil has heated place the pork chops in and proceed to pan fry on each side, turning when golden brown. The chops should take around 8 minutes but will be less or more depending on size, thickness and pan heat.

While the potatoes and pork chops are cooking take a couple of spoonful's of mango chutney and place on a plate. Wash the mint leaves and break into the chutney. Grind some rind off the lime and place into the chutney along with the juice of about 1/4 of a small lime. Wash and cut the gherkins by slicing them very fine and place into the chutney.

Now the potato will be nearly cooked, pour the peas into the same boiling water.

Place a cove on garlic with the skin still intact into the pan with the pork chops and cook on each side until lightly golden (about 2 minutes).

Take out the potatoes and place on plate and proceed to take the skin off. Take the skinless sweet potatoes and mash. incorporate the butter. Take the garlic skin off and also place into the plate with the potatoes. Mash with the butter and milk until soft and smooth although you may leave it a little chunky for a more rustic texture. Take the peas out when cooked and drain. Place into the potato mix. You can also mash some of the or leave them whole.

When the pork chops are golden brown then place on a rack and let them rest for a few minutes before serving them onto the plate with a serving of the sweet potatoes, peas and a good serving of the chutney.

Enjoy a delicious meal.

Thursday, July 17, 2014

Pan Fried Marlin with Tropical Salad

Here is a meal recipe I cooked tonight on the go. I just put it together as I made it. it is healthy and simple. You can use other fish if marlin is not available, but a deep sea fish steak is preferred.

Pan Fried Marlin - Tropical Salad

Pan Fried Marlin with Tropical Salad Ingredients:


Salad
  • Papaya
  • Green Rock Mellon
  • Tomato
  • Lettuce
  • Apple Cider Vinegar
  • Calamansi Juice
  • Olive oil

Fish
  • Marlin Steaks
  • Chopped Ginger
  • Chopped Garlic
  • Chopped Lemmon rind
  • Lemon Juice
  • Flour
  • Season with sea salt & Black pepper

French Fries
  • Coconut or vegetable oil
  • Potato

Directions:

Mix the flour with seasoning and coat fish in the mix. Preheat pan, once hot place some oil into pan, get hot and cook your French fries turning regularly for an even color.

Once the fries are cooked take them out and put them in a warm dish so they don't go cold. Reuse the oil and pan from the fries for the fish. Place the fish into the hot oil and fry until light golden brown on each side. Before you take them out place the chopped garlic, ginger and lemon rind into the pan shake and then cook for another minute or until done. At the last minute place some lemon juice into the pan to deglaze it and add flavor to the fish. Turn the fish to coat it in the lemon juice. Now serve it all out onto a plate.

Take the salad ingredients and break them down by either chopping or breaking up. Mix in a dribble of olive oil and apple cider vinegar. Cut a couple of calamansi's up or you can substitute calamansi for orange with lime then pour the juice over the salad and mix it all together.

Tropical Salad Pan Fried Marlin Pan Fried Marlin - Tropical Salad French Fries


You can now serve it all together, enjoy!