Culinary Cafe

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Spicy Korean Fried Chicken

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Spicy Korean Fried Chicken

Spicy Korean Fried Chicken

This recipe was adapted from Maangchi

Ingredients

  • 3 lbs chicken pieces
  • 1/2 cup all purpose flour
  • 1/2 cup rice flour
  • 2 tbsp powered sugar
  • 1 tsp black pepper, ground
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1 egg
    • For Sauce
  • 1 tbsp canola oil
  • 4 cloves garlic, minced
  • 1/3 cup tomato ketchup
  • 1/3 cup rice syrup, honey, or corn syrup
  • 1/3 cup hot pepper paste, less if you lack heat tolerance
  • 1 tbsp apple vinegar
  • 1/4 cup sesame seeds

Instructions

  1. Rinse chicken in cold water. Drain and shake off excess water.
  2. In a large bowl combine all purpose and rice flour with salt, pepper, baking soda and powdered sugar. Mix well.
  3. Lightly beat your egg and add it to dry mixture. Add chicken pieces and mix well with your hands until all the chicken is coated.
  4. Heat 6-7 cups of oil in a wok or frying pan and heat until oil bubbles when chicken is added (about 350-375 F).
  5. Fry for about 10 minutes until chicken is lightly browned Remove from oil on to a grate where oil can drain from chicken. Let them rest for a few minutes.
  6. Fry them again for another 10 minutes until all pieces are golden brown and crunchy.
    7. Sauce Time - Make while chicken is frying
  7. Add 1 Tbsp Canola oil and minced garlic into a pan over medium heat
  8. Add ketchup, rice syrup, hot pepper past and vinegar to pan and simmer for 7 minutes stirring frequently.
  9. Keep warm until chicken is ready
  10. Add twice fried chicken to sauce or together in a large bowl and stir gently with a wooden spoon.
  11. Sprinkle with roasted sesame seeds and server with warm rice.
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Green Chile Chicken and Rice Wraps

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Green Chile Chicken and Rice Wraps

Prep Time: 0

Yield: 4

Green Chile Chicken and Rice Wraps

This recipe is made in a rice cooker and is very simple to make.

Ingredients

  • 1 1/2 cups medium-grain rice, such as Calrose
  • 3 cups chicken broth
  • 1 4-ounce can diced green chiles with liquid
  • 1 small onion, chopped
  • 1 lb boneless skinless chicken breast, cut into 1/2-inch chuncks
  • 1 tsp salt
  • 1 tbsp cumin, ground
  • 1/4 tsp cayenne pepper
  • 1 tsp chili powder
  • 6 flour tortillas
  • 1 cup sour cream
  • 2 tbs fresh cilantro, chopped
  • 1 t

Instructions

  1. Place the rice, chicken broth, chiles in the inner pot and stir.
  2. Add the onion, chicken then the seasonings, lightly stir, then cover and press the white rice button.
  3. Wait 25 minutes then loosely wrap the four tortillas in a paper towel and place them in the steam tray and place in cooker.
  4. Combine the sour cream, cilantro and chives in a small bowl.
  5. When the cooker is finished carefully remove the steam tray and check the chicken with tip of a knife to determine that the chicken is cooked through and no pink remains.
  6. Serve by spooning mixture into the tortillas and topping with sour cream and cheese before serving.
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http://www.culinarycafe.com/2011/04/14/green-chile-chicken-and-rice-wraps/

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Warm Tofu with Spicy Garlic Sauce

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Warm Tofu with Spicy Garlic Sauce

Prep Time: 0

Yield: 2

Warm Tofu with Spicy Garlic Sauce

This is a very versatile dish that can be used for an appetizer, lunch or light dinner. I tend to keep the sauce on hand and make a quick snack out of it.

Ingredients

  • 1 (12 oz.) package of silken tofu
  • 1 tsp garlic minced and crushed
  • 1/4 cup scallions, chopped
  • 2 tsp sesame seeds, toasted
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp red pepper flakes
  • 1 tsp sugar
  • 2 cups rice, hot and ready to serve with tofu

Instructions

  1. To warm your tofu you can either simmer it in a sauce pan with just enough water to cover or put it in the steamer basket of your rice maker while you make the rice to go along with it.
  2. Mince garlic and crush with the flat side of your knife to make a thick paste of it. Stir together with remaining ingredients minus the rice.
  3. Once your rice is ready carefully plate the tofu and rice and then top with sauce. Serve Immediately.
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Grilled Chicken

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Grilled Chicken

Prep Time: 0

Yield: 4

This chicken is guaranteed winner every time I make it. Even people who say they don't care for grilled chicken come back for more of this chicken.

Ingredients

  • 4 cups water
  • 1 cup kosher salt
  • 1/4 cup black pepper, ground
  • 1/4 cup brown sugar, packed
  • 1/4 cup mulling spices, whole
  • 1 cup cider vinegar
  • Quartered Chicken Parts, any quantity you need
  • Lemon pepper seasoning, to taste
  • Granulated garlic, to taste
  • 1 bay leaf

Instructions

  1. Bring water to boil in saucepan and add kosher salt, pepper, sugar, bay leaf and mulling spices. Stir and turn down to simmer for 5 minutes than turn off heat and let cool for 30 minutes. Add vinegar to cooled brine.
  2. Rinse chicken and remove extra fat. Place chicken in a non-reactive container and add 2 water glasses full of ice. Poor brine mixture over chicken and ice, cover and let stand for 1-2 hours. Remove chicken from brine but do not rinse. Sprinkle with lemon pepper and granulated garlic and maybe a bit of salt depending on how salty your lemon pepper seasoning is.
  3. This chicken should be grilled indirectly so only put coals on one side of your grill or only light one side of your gas grill. Get the grill hot and place the chicken on the cooler side of the grill until juices run clear. To get the grilled crispy skin move chicken to hot side just before removing from grill. Cooking your chicken with this method not only makes for very flavorful and juicy chicken but it also doesn't need watched carefully, just rotate the pieces every 15 minutes or so that everything cooks evenly.
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Fresh from the Garden Lasagna

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Fresh from the Garden Lasagna

Prep Time: 0

Yield: 6

Fresh from the Garden Lasagna

This is a recipe I found while trying to figure out what to do with the abundance of veggies coming out of my garden.

The key to not having a soggy mess with this recipe is to make sure you let it rest for 20 minutes so the starches can absorb the liquid as it cools a bit.

Ingredients

  • 1 medium zucchini, halved lengthwise and sliced
  • 1/3 cup chopped red onion
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup Parmesan cheese
  • 8 oz baby Portobello mushrooms, sliced
  • 4 cups fresh baby spinach or swiss chard
  • 1/4 cup chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1/4 cup bal

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x9 inch baking dish with cooking spray.
  2. In a large bowl, toss together the zucchini, mushrooms, spinach, garlic, red onion, 1/2 cup mozzarella cheese, and parmesan cheese. Drizzle with olive oil and balsamic vinegar, and stir in basil, oregano, sugar, salt and pepper. Stir the mixture until evenly blended.
  3. Place a layer of lasagna noodles into the bottom of the prepared pan. Make a layer of tomato slices over the noodles. Spread a generous amount of the spinach mixture over the tomatoes. Don't worry, it shrinks a lot while cooking. Lay slices of tomatoes over the spinach mixture, then another layer of noodles. Start with another layer of tomatoes on top of the noodles, and repeat layering until the dish is heaped with lasagna, ending with the vegetable mixture. Sprinkle remaining cheese on the top.
  4. Bake for 35 to 45 minutes in the preheated oven, until noodles, and vegetables are tender. Let stand for 15-20 minutes to set, then slice and serve.
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http://www.culinarycafe.com/2009/08/27/fresh-from-the-garden-lasagna/

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Beef and Guinness Pie

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Beef and Guinness Pie

Prep Time: 0

Yield: 6

This is a hearty Irish variation on steak and kidney pie. This recipe showcases one of my favorite beers that also accompanies the recipe quite well.

Ingredients

  • 3 tbsp. tomato paste
  • 3 1/2 cups beef stock
  • 4 lbs. beef chuck, cut into 1" cubes
  • 1 1/2 lbs. white mushrooms, cleaned and quartered
  • 1 large yellow onion, peeled and sliced
  • 6 cloves garlic, peeled and chopped
  • 2 tbsp. fresh thyme leaves, chopped
  • 2 cups Guinees stout or any other stout beer
  • 1 1/2 cups flour
  • Salt and freshly ground black pepper
  • 1

Instructions

  1. Preheat oven to 325ยบ. Put tomato paste into a large bowl, add stock, and stir until paste dissolves. Add beef, mushrooms, onions, garlic, thyme, and stout and stir well. Sprinkle flour over beef mixture, season to taste with salt and pepper, and stir well. Transfer to a deep 10 1/2" x 12 1/2" baking dish set on a large baking sheet. Cover dish with foil. Bake sirring occasionally, until meat is very tender, 3 1/2 - 4 hours.
  2. Beat egg and 1 tsp. water together in a small bowl and set aside. Roll puff pastry out on a lightly floured surface to a 1/4" thicknes, 2" wider than baking dish. Remove baking dish from oven and uncover. Drape pastry over dish and brush with egg wash. Return baking dish to oven and bake until pastry is puffed and deep golden brown, about 40 minutes. Garnish with spearming sprigs, if you like.
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Cabbage and Bacon Pie

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Cabbage and Bacon Pie

Prep Time: 0

Yield: 6

In Ireland, the term bacon is used loosely; the meat in this casserole is actually ham.

Ingredients

  • 6 russet potatoes, peeled and quartered
  • 14 tbsp. butter
  • 6 tbsp. flour
  • 5 cups milk
  • 2/3 cup chopped fresh parsley
  • Salt and freshly gound black pepper
  • 1 head savoy cabbage, chopped
  • 1 cup beavy cream
  • 2 scallions, trimmed and finely chopped
  • 1 1/2 lbs. baked ham, diced

Instructions

  1. 1. Preheat oven to 400º. Put potatoes into a medium pot, cover with cold water, and boil over medium-high heat until soft, 30-35 minutes.
    2. Meanwhile, melt 6 tbsp. of the butter in a medium saucepan over medium heat. Add flour and cook, stirring, for 2 minutes. Add milk and cook, stirring often, until sauce thickens, 8-10 minutes. Add parsley and salt and pepper to taste and set aside.
    3. Boil cabbage in a medium pot of boiling salted water over high heat until soft, about 5 minutes. Drain and set aside.
    4. Drain potatoes, return them to pot, and mash until smooth. Stir in cream, the remaining 8 tbsp. butter, scallions, and salt and pepper to taste and set aside.
    5. Scatter ham in bottom of a large baking dish, cover with cabbage, then sauce, then mashed potatoes, in that order, piping potates through a pastry bag fitted with a 1/2" star tip, if you like. Bake until bubbling hot and golden on top, 30-35 minutes.
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Angel Hair Pasta with Morels and Asparagus

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Angel Hair Pasta with Morels and Asparagus

Prep Time: 0

Yield: 0

Angel Hair Pasta with Morels and Asparagus

Ingredients

  • 1 lb. fresh angel hair pasta
  • 2 Tbsp. extra virgin olive oil
  • 1/2 cup chopped shallots
  • 2 cups diagonally sliced fresh asparagus (2-inch pieces)
  • 1 1/2 quarts fresh morel mushrooms, halved and cleaned
  • 6 Tbsp. cold butter, cut into pieces
  • 2 Tbsp. finely chopped fresh chives
  • 1/2 tsp. black pepper
  • kosher salt to taste

Instructions

  1. In dutch oven or large saucepan, cook pasta to desired doneness as directed on package. Drain; place in large serving bowl and keep warm. In a large skillet on medium high heat add olive oil and shallots; saute for 30 seconds. Add asparagus and saute for 1 minute. Stir in morels and cook 1-2 minutes or until softened. Drain asparagus-mushroom mixture reserving juices. Add the mixture to the pasta and return juices to skillet. Cook to reduce by 3/4. Add butter, stirring constantly, until melted. Remove from heat; stir into pasta mixture with chives, pepper and salt. Garnish with chives if desired and serve.
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Rabbit in Wine

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Rabbit in Wine

Prep Time: 0

Yield: 4

Rabbit in Wine

Ingredients

  • 1 rabbit
  • 2 1/2 cups red wine
  • 3 onions, chopped finely
  • 3 cloves garlic, chopped finely
  • parsley, finely chopped
  • 1/2 tsp thyme
  • 4 bay leaves
  • 3 tbsp

Instructions

  1. Combine the wine with the onions, garlic, parsley, thyme and bay leaves. Chop the rabbit up into small portions and put it into the mixture. Allow is to stand in the herb mixture for at least 6 hours. After this, strain the rabbit and fry them in the butter. As the meat is frying, add the flour stirring, and finally pour in the wine and herb mixture. Add salt and pepper and 2 cups of water. Cover the pan and allow it to simmer on a low heat until a sauce has formed.
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http://www.culinarycafe.com/2009/08/17/rabbit-in-wine/

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Peppered Beef Tenderloin with Horseradish Sauce

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