Archive for June, 2008

Orange Cranberry Salad

Saturday, June 28th, 2008

2 cups Cranberries
2 cups Sugar
2 Oranges
Zest of 1 Orange
2 packages Lemon Jell-o  (with sugar)
3 cups Water
1 Cup Diced Celery
1 Cup chopped walnuts

Rough chop the cranberries and orange sections, mix with sugar, and orange zest and let sit for 1 hour.  Make the Jell-o with only the three cups of water (forget what the package says).  Put it in the fridge until it starts to set.  Then mix in the the cranberry mixture with all the juice, celery and walnuts.  Stir and chill for several more hours.  If your oranges are especially juicy you should cut the water back to 2.5 cups.

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Brad’s Cheddar Pecan Cheese Ball

Saturday, June 28th, 2008

Mix at least 2 hours ahead of time and let stand in the fridge. Overnight would be better. Take out and let come to room temperature 30 minutes before serving.

8 ounces Cream Cheese
8 ounces Sharp Cheddar (shredded is best since it will half to be worked less)
1 tbsp Worcestershire Sauce
1 tsp Lemon Juice
1 small onion chunked
2 cloves Garlic or 1 tsp Garlic Powder
2 dashes of Hot Sauce

Chopped Pecans

Put onion and garlic in food processor and mince fine. I use garlic powder if the onion seems especially wet. If using garlic powder wait 15 minutes to let the powder soak in the liquid before continuing, it will provide a nicer mouth feel and the ball will hold together better. Mix well in food processor, but don’t overheat it. Scrape the food processor bowl with a rubber spatula and roll cheese mix in a ball or log. Roll the formed cheese in chopped pecans.

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Beef Kaldereta

Saturday, June 28th, 2008

Kaldereta Recipe

Estimated cooking time: 1 1/2 to 2 hours

Beef Kaldereta Ingredients:

  • 1 kilo beef, cut into chunks

  • 1 big can (350g) liver spread or ground liver

  • 5 onions, minced

  • 5 cloves garlic, minced

  • 6 tomatoes, sliced

  • 1 cup tomato sauce

  • 3 green peppers, diced

  • 3 red peppers, diced

  • 4 pieces hot chile peppers, minced

  • 3/4 cup grated cheese

  • 2 cups beef stock or water

  • 1/4 cup cooking or olive oil

Kaldereta Cooking Instructions:

  • In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.

  • Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.

  • Add cheese and olives (optional) and continue to simmer until the sauce thickens.

  • Serve with plain rice

Cooking Tips:

  • Instead of beef, goat’s meat (kambing) can be used. If goat’s meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.

  • For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

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White or Wholewheat Bread

Saturday, June 28th, 2008

Yeast bread can be made from white, unbleached or wholewheat flour.

  • 3/4 cup hot water
  • 2 tablespoon yeast
  • 1/4 cup sugar
  • 8 – 10 cups white or wholewheat flour
  • 1 tablespoon salt
  • 1/4 cup vegetable oil
  • 2-2/3 cup hot water

In a small bowl add 3/4 cup hot water. You want the water just hot enough that you can keep your hand under it. Any hotter than this will kill the culture in the yeast and your bread will not rise. Add the sugar and yeast, mix, cover and let stand 10 minutes.

In a large mixing bowl add 5 cups of flour, salt, water (again just hot enough to keep your hand under it), oil, and yeast mixture. Mix thoroughly with a fork or spoon. Now add 3 more cups of flour and start mixing with your hands. Don’t get nervous, it takes about 10 minutes before everything starts coming together. It should all be quite sticky at this point. Keep mixing. The dough should start cleaning the sides of the bowl and become much more pliable. If it is still sticky add a 1/2 cup of floor at a time until you get the desired consistancy. At this point you can put the dough on a lightly floured table to knead. When the dough feels soft and silky to the touch it is ready. Grease your bowl and put the dough in to rise. Lightly grease the top of the dough and cover with a damp cloth for one hour.

Prepare 3 loaf pans by greasing them lightly. Using your fist punch down the dough. Divide into three equal portions. Again flour the table lightly. Try not to add to much flour as it will make your bread dry. Knead each portion and shape into oblong loaves. Put into greased pans. If you have a problem with the shaping you can always use a rolling pin. Roll each section out to get the air pockets out. Roll it up and tuck the ends underneath. Grease the top of the loaves and then cover with a damp cloth. Let rise 1 hour or until bread is about 2 inches above the pans.

Oven should be at 375′ F and racks should be one notch below center in your oven. Bake for 30 minutes. Bread should be golden brown and it should sound hollow when you tap it with your fingers. Remove bread from oven to cooling racks. For a softer crust brush lightly with butter. Remove bread from pans and let cool before slicing. If bread sticks, run a knife around the pan to loosen.

Enjoy

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Schwienbraten (German Pork Roast)

Friday, June 27th, 2008
  • 4-6 lbs pork shoulder or pork butt (boneless)
  • 2 tablespoons caraway seeds
  • 1 teaspoon ground cloves
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 2 cloves of garlic crushed
  • ½ cup of raisins
  • 1 cup red wine
  • 1 cup of water or a second cup of wine.
  • ¼ cup vinegar (red wine vinegar is best, with cider being a close second)
  • 2 large onions, chopped
  • 2 pounds of carrots, chopped

Directions
1.    Up to 2 days ahead of time put pork in a Tupperware container or non metallic bowl just big enough to hold it.  If you don’t have one you will need flip the roast every twelve hours.  Poking holes in the roast with a serving fork or paring knife will increase the penetration of the juices making for a quicker marinade, but marinade for at least 12 hours.
2.    Add all other ingredients to marinade, cover tightly, and refrigerate. Turn as needed.
3.    3 hours before dinner preheat oven to 350 degrees
4.    Roast for between 2 and 3 hours depending on size of roast.  Internal temperature should reach 165 degrees Fahrenheit.
5.    While roasting reduce the marinade and brush over the roast every 30 minutes.
6.    30 minutes before serving sauté the carrots and onions in pan juices
7.    Reduce the marinade by half.
8.    Sprinkle the carrots and onions with 1 to 2 tablespoons of flour just before they are done.  Stir to make sure flour is dissolved in fat..  (Cake flour works best and prevents lumps)
9.    Pour reduced marinade over vegetables.
10.    Serve sliced roast with vegetable gravy over it.

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Island fish

Friday, June 27th, 2008

INGREIDIENTS REQUIRED

4 x 150gr of steaky fish ie cod, grouper,shark
1×600ml cream
2 tablespoons sweet chilli sauce
2 tablespoons soy sauce
2 tablespoons worcestershire sauce
1table spoon chopped coriander
20gr butter
20ml vegetable oil

method:

in frypan melt butter and vegetable oil, heat till butter is frothyadd fish and cook approx 2 to 3 min on each sideremove fish, place to one side mix cream, sauces, and coriander in a bowl stir well. Increase heat in frypan to 200c pour in cream mixture { it should boil instantlyadd fish back to pan cook till sauce thickens , serve on bed of your favourite rice or vegetables. Enjoy with crisp white wine.

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