Fried Rice

Fried Rice KC Star Feb 2019

1 oz Soy sauce

2 oz chicken stock

1 oz oyster sauce

2 Tbs. peanut oil

2 eggs beaten

salt as needed

8 oz onions, med.dice

1 carrot, med. dice

1 Tbs. minced garlic

1 Tbs. ginger

1 C. peas

3-4 C. cooked rice

1 Tbs. sesame oil

2 green onions, sliced on the diagonal

Combine first three ingr. 

Heat wok over high heat. Add 1 T. oil and eggs. Add salt and cook until slightly scrambled.  Transfer to bowl.

Return pan to heat and add another T. of oil, saute onion & carrot until tender, 2 min. Add garlic until fragrant. 

Add peas, rice, cooked eggs, and reserved soy sauce and saute until heated through and liquid is absorbed. Remove from heat, stir in sesame oil. Garnish with green onions & serve.

Pastillos

Pastelillos and empanadillas

Pastelillos are smaller and crimped while empadillas are larger and the edges are rolled, otherwise they are pretty similar. Empanada in P.R. is actually a lot like schnitzel. 

 Ingredients

2 C. Oil for frying

1 1/2-2 T. Sofrito

4-8 Oz. can of tomato sauce (Goya if possible)

1 1/2 lbs.  ground beef

1 or 2 envelopes Sazon Goya optional

1 tsp. adobo with pepper

salt & pepper to taste--should be well seasoned.

1/2 tsp. freeze dried garlic

small to medium potato finely diced

2 pkg. Goya small frozen dough discs

Saute ground beef with sofrito and generous amount of adobo & cook trough, stirring frequently.

Drain, remaining ingredients except potatoes, cook a few minutes, add potatoes and cook on low 15 to 20 minutes or until potatoes are cooked.

Remove from heat, place thawed dough disc with paper still attached, moisten edge of disc with water & place 2 tsp. meat in center.  Fold disc over  and press together. Press with fork to crimp.  Freeze leftover meat if any.  Fry in hot oil until golden brown on each side- a couple of minutes. Lower heat if they brown too quickly.  Cool on paper towels and serve  with rice.

If you can't find frozen dough discs, make it from scratch with

3 C. flour

1 tsp. salt

1/4 C. lard

1 tsp. white vinegar

1 C. water with a few small ice chunks added. Let ice melt to make 1 C. cold water.

whisk flour and salt together, cut in lard, add to stand mixer and add enough water to make a dough.  Cut dough in half Roll out and cut into 5 or 6 inch rounds.  Before filling, roll out a little thinner. Put enough filling in each round, fold over and crimp.  It is best to put them on parchment paper while waiting to fry so they don't stick to the board or to each other.  Fry @ 340 - 360 degrees a few minutes until golden brown. Drain on paper towels.

Serve with rice. Can be frozen either before or after frying. If freezing before cooking, place on parchment lined tray and freeze separated before bagging them.

Southeast Asian Ribeye Steaks

I tried this steak with thin cut ribeye steaks from Walmart. It didn't have much flavor and I won't be making it again, nor do I plan to post it anywhere else. 

Southeast Asian Rib Eye Steaks

The anchovies and dry mustard in the marinade for these steaks add a salty, almost umami-like flavor to the meat; the brown sugar gives it a beautiful crust. Slideshow: More Southeast Asian Recipes

Ingredients 

• Four 1-inch-thick rib eye steaks (about 3 1/2 pounds)
• Salt 1 tablespoon plus 1 teaspoon 
• dry mustard 
• 1 tablespoon dark brown sugar

2 tablespoons warm water 

• 10 anchovy fillets, minced
• 2 teaspoons onion powder 
• 2 teaspoons garlic powder
• 2 teaspoons ground ginger
• 2 teaspoons freshly ground black pepper 
• 1 teaspoon freshly ground white pepper

How to Make It

Step 1    

Season the steaks with salt and let them stand at room temperature for 10 minutes.

Step 2    

In a bowl, combine the dry mustard, brown sugar and warm water and stir until the sugar is dissolved. Stir in the remaining ingredients.

Step 3    

Spread the paste on both sides of the steaks and refrigerate for 2 hours.

Step 4    

Bring the steaks to room temperature. Light a grill. Grill the steaks over moderately high heat for about 3 minutes per side, until they are nicely charred outside and medium-rare within. Let the steaks rest for 5 minutes before serving.

Serve With

Sautéed bok choy.

Braised brisket

Braised Cola-and-Bourbon Brisket

Active Time:20 MinsTotal Time:3 Hours 50 MinsYield:Serves 8  SHERI CASTLE

You love to drink cola and bourbon—why not cook with them? The tender brisket and rich gravy combination made for a “table favorite” in our kitchen. A tip from the test kitchen: This recipe tastes even better when made one to two days ahead. After step three, cool uncovered, then cover and refrigerate. Discard any fat that collects on the surface before reheating on the stove and proceeding with the recipe.

Ingredients

• 1 (4 1⁄2- to 5-lb.) first cut (flat) beef brisket, at room temperature
• 1 tablespoon plus 1/2 tsp. kosher salt, divided 
• 1 1/2 teaspoons plus 
• 1/4 tsp. black pepper, divided
• 2 tablespoons vegetable oil 
• 1 (14-oz.) bottle balsamic vinegar ketchup (such as Heinz) 
• 1 (12-oz.) bottle cane-sweetened cola (such as Coca-Cola) 
• 1 1/2 cups lower-sodium chicken broth
• 1 (1-oz.) envelope dry onion soup and dip mix 
• 1 tablespoon herbes de Provence 6 medium carrots, halved and cut into 4-inch lengths 
• 4 medium parsnips, halved and cut into 4-inch lengths 
• 1 large yellow onion, finely chopped 
• 2 tablespoons bourbon 2 tablespoons fresh thyme leaves

Step 1

Preheat oven to 325°F. Sprinkle both sides of brisket with 1 tablespoon of the salt and 1 1/2 teaspoons of the pepper. Heat oil in a Dutch oven over medium-high. Add brisket, and cook until deeply browned, 5 to 6 minutes on each side. Transfer brisket to a plate.

Step 2

Stir together balsamic vinegar ketchup, cola, chicken broth, onion soup mix, and herbes de Provence in a large bowl. Pour slowly into Dutch oven, and stir and scrape to loosen browned bits from bottom of Dutch oven. Return brisket and any juices to Dutch oven. Bring to a boil over medium-high, and cover with foil followed by a tight-fitting lid. Transfer Dutch oven to preheated oven.

Step 3

Bake 2 hours. Turn brisket over. Tuck in carrots and parsnips, and sprinkle onion into liquid around edge of brisket. Replace foil and lid, and continue baking until brisket is fork tender, about 1 hour.

Step 4

Use a slotted spoon to transfer brisket, carrots, and parsnips to a serving platter. Cover with foil to keep warm. Puree cooking liquid in Dutch oven with an immersion blender to make gravy. Simmer gravy over medium until heated through. Stir in bourbon, and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

Step 5

Slice brisket. Spoon some of the hot gravy over brisket and vegetables, and sprinkle with thyme. Serve remaining gravy in serving dish on table.

Polish sausage and cabbage.

Charlie requested this dinner tonight.  It is easy and good. I substitute a slaw mix instead of a whole cabbage because it is easy and we like the added vegetables and I also add egg noodles.

Kielbasa and Cabbage 

Recipe by:  allrecipes

"This smoked Polish sausage dish is great for company, but quick enough for a weeknight! It is super good and easy, and can be prepared well in advance. Complete your meal by adding a baked potato, fruit salad, and bread.”

Ingredients  

6 slices bacon

1/4 cup water

2 tablespoons white sugar

1 onion, chopped

2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes

1/4 teaspoon seasoning salt

3 teaspoons caraway seed

1 large head cabbage, cut into small wedges

1 pound Polish kielbasa

Directions Prep10 m Cook 30 m Ready In 40 m

• In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels. 
• Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes. 
• Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.

Cuban sandwich with Cuban bread

Recipe by:

Chef John

Ingredients

12 h 15 12 servings

• Starter:
• 
  1/2 teaspoon active dry yeast
• 
  1/2 cup warm water
• 
  1/2 cup flour
• 
  Dough:
• 
  1 package active dry yeast
• 
  2 teaspoons white sugar
  
  3/4 cup warm water
• 
  3 tablespoons lard
• 
  2 teaspoons fine salt
• 
  3 cups all-purpose flour, or as needed - divided
• 
  1 tablespoon cornmeal
• 
  Water to spray tops of loaves
• 
  Add all ingredients to list

Directions

• Prep 25 m Cook 20 m Ready In 12 h 15 m
• Combine 1/2 cup warm water, 1/2 teaspoon yeast, and 1/2 cup flour in a bowl or measuring cup. Whisk the starter until well blended. Cover with plastic wrap and refrigerate overnight. 
• Place 1 package active dry yeast and 2 teaspoons sugar in a mixing bowl. Pour in 3/4 cup warm water. Let rest 15 minutes to ensure yeast is alive (bubbles will form on surface). Add lard and salt to bowl; add 1 cup of the flour. Mix until all ingredients are incorporated and dough forms a sticky ball. Add the starter (reserving 1/4 cup if you want to keep the starter going, if desired. Otherwise add it all.). Sprinkle most of the rest of the flour on the dough, reserving 1/2 cup to be used if needed when kneading. 
• Turn dough out onto a lightly floured work surface and knead until dough comes together in a firm ball, adding additional flour only as needed. Dough should be soft and supple with just a bit of tackiness on the surface. 
• Place dough in a bowl and coat surface with a little vegetable oil. Cover bowl with a damp kitchen towel and place in a warm spot to rise. Let rise until at least doubled in size, about 2 hours. 
• Line two rimmed baking sheets with parchment paper and sprinkle with a little cornmeal. 
• Transfer dough onto lightly floured surface. Lightly press the dough into a rectangle with your lightly floured hands. Divide dough in half and press and shape each half into a long 1/2-inch thick rectangle about 12 inches long. Roll up tightly starting at the long end to form a skinny loaf. Flatten a bit. Transfer each loaf to a prepared baking sheet and dust with a bit of flour. Cover with a light, dry towel and let rise until doubled in size, 1 1/2 to 2 hours. 
• Preheat oven to 400 degrees F (200 degrees C). Cut a 1/4-inch deep slit down the top of the loaves with a sharp knife or razor. Mist loaves lightly with water. 
• Place pans in pre-heated oven, one pan on lower rack, one on higher rack. After 10 minutes, switch pan positions. Continue to bake until loaves are golden brown, 10 to 15 minutes longer. Transfer loaves to cooling rack and let cool to room temperature before slicing.

The Ultimate Cuban Sandwich

• Level: Easy Total: 1 hr 24 min Prep: 45 min Cook: 39 min Yield: 4 to 6 servings
• Recipe from Tyler Florence
• 
  Ingredients

1 pound boneless pork shoulder

Kosher salt and freshly ground black pepper

1 tablespoon ground cumin

1 tablespoon dried oregano

2 tablespoons extra-virgin olive oil

4 cloves garlic, peeled and gently smashed with the side of your knife

1/4 teaspoon dried red chili flakes

1 medium onion, sliced

1 cup fresh orange juice

1 lime, juiced

1 cup low-sodium chicken broth

2 bay leaves

1 long Cuban bread roll

3 tablespoons Dijon mustard

8 thin slices Swiss cheese

1 cup bread and butter pickles

8 thin slices deli ham

Olive oil

You can do this in a regular Dutch oven, but for convenience and time use a pressure cooker as follows:

Directions

• Begin by braising the pork shoulder. Tie the shoulder in 4 places with kitchen twine so it will hold its shape while being cooked or ask your butcher to do this for you. Season the pork with salt, pepper, cumin and oregano. Set the base of a pressure cooker over low-medium heat and add a 2 count of olive oil.
• Add garlic and chili flakes and as the oil heats up it will become fragrant and infuse the oil. Add the pork. Add onions around the pork and brown slightly before adding orange juice, lime juice, stock and bay leaves.
• Secure the lid of the pressure cooker and cook for 20 to 25 minutes depending on the size of your pressure cooker. The pork should be tender when done. When done allow to cool in juices before removing twine and slicing.
• To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. (Optional: drizzle a little of the pork braising liquid over the meat as well).
• To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice and plantain chips.

Puerto Rican Chicken Wings and Rice

Charlie asked for these two items and after a little study to find out what some of the ingredients were and a trip to Bonito Michoacan grocery, I found everything I needed and they turned out well.  I used chicken wings instead of chopping up a whole chicken and did not fry the chicken at 400º but rather about 385º because the oil was starting to smoke and I thought it was hot enough. I cooked them initially for a little over 2 1/2 minutes. The second fry time was about 5 minutes. They checked out as done and still tender and juicy. I did not cook them a third time. If I had cooked them the full time according to the recipe, they'd have been crispy crunchy and probably dried out and nearly burnt.  We both thought they were very good.

Chicharones de pollo Puerto Rican Fried Chicken  

4 cl. garlic

1 tsp. olive oil

1/2 tsp. vinegar

2 tsp. orange or lime juice

1 tsp. oregano

1 3/4 tsp. salt

2 whole black peppercorns

Chicken

3 lbs. chicken, bone-in and skin on

2 C. flour

1 packet Sazon

1/4 tsp. Black pepper

Vegetable oil, for frying

Combine all the seasoning ingredients in a mortar and pestle and mash it all together, set aside. If you don’t have a mortar and pestle you can do this in a food processor.

Take 3 pounds of chicken and trim off any excess skin, but do not remove the skin. Next, cut the chicken into chunks leaving the bone in. Using your biggest knife cut into the flesh of the chicken until you reach the bone, lay a towel over the back of the knife and pound it until it cuts through the bone. Do not saw into the bone because it can cause it to splinter. Lay the chicken in a glass dish (do not use metal as it could react with the vinegar) and pour seasoning over the chicken. Massage the seasoning evenly into the chicken. Cover and refrigerate for 4 hours or overnight.

When ready to prepare chicken, heat enough oil to cover chicken in a large pot or Dutch oven. Heat oil to 400 degrees.

While the oil heats combine flour, Sazon and pepper in a large zip loc bag, shake to combine ingredients. In batches, place chicken in the flour bag and shake until well coated. Shake off excess flour and place on baking grid until all chicken pieces are coated.

When oil reaches 400 degrees, fry chicken pieces in batches for 3 minutes. Remove from oil and drain on a plate lined with paper towels.

Once you’ve finished with all of the chicken, lower the heat of the oil to 300 degrees and place all of the chicken back into the pot. Cover and fry for 10 minutes. Remove chicken from oil and drain on a paper towel lined plate.

Raise the heat again to 400 degrees. Fry the chicken in batches until dark golden brown, without burning. Remove chicken from oil and drain on paper towel lined plate.

The rice was done after the first  covered cooking of 20 minutes. I used medium grain white rice. That is probably why it was done sooner. The Mexican store did not have alcaparrado which is Manzanilla olives that have been pickled like capers.  I used regular Manzanilla olives. Charlie does not like capers anyway.

PUERTO RICAN RICE

yield: 9-12 SERVINGS prep time: 20 MINUTES cook time: 40 MINUTES total time: 1 HOUR

Arroz con gandules - Puerto Rican Rice with Pigeon Peas. Seriously the best rice you've ever had!

INGREDIENTS

• 3 cups medium or long grain white rice, rinsed
• 3 tablespoons vegetable oil
• 2 heaping tablespoons sofrito
• 4 ounces tomato sauce
• 1 can (15 ounces) gandules (pigeon peas), partially drained
• 2 heaping tablespoons alcaparrado
• 1 packet Sazón with Achiote (I use Goya brand)
• 1/2 packet ham flavoring (I use Goya brand Jamón)
• 1 teaspoon adobo
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground oregano
• Salt and pepper to taste (start off with 2 teaspoons of salt)
• 4-6 cups hot water

• Rinse rice well in water and set aside.
• In a medium caldero or large pot (about 6 quarts or so), heat oil and sauté sofrito until softened. Add tomato sauce and simmer for 2 minutes.
• Stir in gandules, alcaparrado, all of the spices and 4 cups of water. Taste and readjust seasonings, adding additional salt 1 teaspoon at a time. Broth should be heavily seasoned and on the salty side.
• Bring to a rapid boil, then add rice and stir. You may need to add more water to ensure rice is covered by 1 inch of water. Reduce heat to a soft boil and let most of the liquid absorb and evaporate, stirring occasionally, very gently, so rice does not turn gummy.
• Carefully mound rice towards center of pot, top with foil and cover with lid. Reduce heat to simmer and cook for 20 minutes. Stir by folding rice from the bottom up, but do not disturb bottom of pan. Cook for another 20-30 minutes, testing after 20 to see if rice is tender and cooked through.