Send me your recipes!! I will post them!!
I may even use them as inspiration for my next blog!
intentionalcheftacoma@gmail.com.
Tuesday, January 29, 2013
Chicken Stock
I cook a lot of chicken and recently with the purchase of my new house and all the bills that come with that I am starting to see the value in being frugal. I use a lot of boxed chicken stock, this gets expensive, but it is a great way to impart flavor in any meal that requires water. I have committed to making chicken stock every time i make a whole chicken This is how I do it....
All left over parts of the chicken
8 cps of water
2 bay leaves
3 cloves of garlic
1 onion, chopped
3 carrots, chopped
5 ribs of celery, chopped
1 tablespoon of basil
2 bay leaves
2 tablespoons of salt, you may need to be more depending on the seasoning of your chicken
1 tablespoon of pepper
Nothing special to do here...add it all to a big pot and watch it go...bring it to a boil then drop the temperature to medium for about 5-6 hours....You are going to want to separate the liquid from the fat. This is were this gets complicated.. Use a noodle strainer for all the big chucks of stuff...take the liquid and a mesh strainer, you can line the strainer with the paper towels and let the fat skim that way (my preferred method) or you can cool it completely in the fridge and skim it off the top. This recipe is good for Beef and Veggies, I would put more veggies in for the vegetable stock..For beef you can use any inexpensive part of beef...I found that a beef rib is pretty good, but I use neck.
All left over parts of the chicken
8 cps of water
2 bay leaves
3 cloves of garlic
1 onion, chopped
3 carrots, chopped
5 ribs of celery, chopped
1 tablespoon of basil
2 bay leaves
2 tablespoons of salt, you may need to be more depending on the seasoning of your chicken
1 tablespoon of pepper
Nothing special to do here...add it all to a big pot and watch it go...bring it to a boil then drop the temperature to medium for about 5-6 hours....You are going to want to separate the liquid from the fat. This is were this gets complicated.. Use a noodle strainer for all the big chucks of stuff...take the liquid and a mesh strainer, you can line the strainer with the paper towels and let the fat skim that way (my preferred method) or you can cool it completely in the fridge and skim it off the top. This recipe is good for Beef and Veggies, I would put more veggies in for the vegetable stock..For beef you can use any inexpensive part of beef...I found that a beef rib is pretty good, but I use neck.
Simple Salmon
So I was trying to impress someone a lifetime ago, and I asked my very best friend Gretchen what I should cook. I was staying with her at the time in her and her husband beautiful house with a fantastic view. So when both of them out of town it was me and the idea to impress someone I would end up spending the rest of my life with....
2 pounds of salmon, fillet
2 tablespoons of soy sauce
1 tablespoon of garlic , minced
1 tablespoon of mustard
2 teaspoons of honey
Salt and pepper to taste
When I said this was simple... I meant it! Mix all the ingredients in a small bowl, except for the fish silly!! then pour it on an aluminum foil bowl you have made to fit the fish. lay the fish, meat side down in the marinade. Let the fish sit there in the refrigerator for 30 minutes....that is right, 30 minutes. Take it out and let it rest at room temperature for at least 15 minutes. Now you can cook this many ways, but the best way is on the grill. Cook skin side on the grill, it will act as the pan for 8-10 minutes, direct heat (over the flame or coal). If you want the top caramelized a bit you can cut the time in half and sear it meat side down in a medium saute pane for 4-6 minutes flip it and finish it in the oven for 8 minutes in the oven preheated at 350 degrees. Good Salmon should be medium rare....Enjoy!!
2 pounds of salmon, fillet
2 tablespoons of soy sauce
1 tablespoon of garlic , minced
1 tablespoon of mustard
2 teaspoons of honey
Salt and pepper to taste
When I said this was simple... I meant it! Mix all the ingredients in a small bowl, except for the fish silly!! then pour it on an aluminum foil bowl you have made to fit the fish. lay the fish, meat side down in the marinade. Let the fish sit there in the refrigerator for 30 minutes....that is right, 30 minutes. Take it out and let it rest at room temperature for at least 15 minutes. Now you can cook this many ways, but the best way is on the grill. Cook skin side on the grill, it will act as the pan for 8-10 minutes, direct heat (over the flame or coal). If you want the top caramelized a bit you can cut the time in half and sear it meat side down in a medium saute pane for 4-6 minutes flip it and finish it in the oven for 8 minutes in the oven preheated at 350 degrees. Good Salmon should be medium rare....Enjoy!!
Monday, January 28, 2013
BBQ Pork Chow Mein
I work in the Central district in Seattle, also know as Little Saigon, China town, and Jackson Place. I am very fond of the food in this district, but it is starting to cost a bit too much. I set out this weekend to make one of my favorite's BBQ Chow Mien. It cost me about $9.00 at the restaurant. I was able to cook it from home for only $5.00, and I was able to make 2 meals out of it.
1 package of store bought BBQ pork
1 package of yakisoba noodles
3 tablespoons of soy sauce
2 teaspoons of chili paste.
3 green onions
1 tablespoon of minced garlic
2 tablespoons of olive oil
Salt to taste
Cut the BBQ pork in slices, then cut them length wise and make cubes out of these slices. in a medium saute pan, heat 2 tablespoons of olive oil. Once the pan gets hot, put BBQ pork in the sauce pan. Open the package of noodles, these tend to be packed tight so it is best if you submerge them in some warm water to make them a bit easier to heat up. Keep them in the water till the BBQ pork is heated through, about 6 minutes. Add noodles, soy sauce and chili paste.... Heat for another 5 minutes then add the green onions. Cook for an additional 5 minutes and salt to taste. If you like your noodles more spicy like I do you can add more chill paste, same with the soy, that tends to cook out pretty fast so if you want to add more once the dish is cooked and on the plate rather then add salt, that is a good alternative.
1 package of store bought BBQ pork
1 package of yakisoba noodles
3 tablespoons of soy sauce
2 teaspoons of chili paste.
3 green onions
1 tablespoon of minced garlic
2 tablespoons of olive oil
Salt to taste
Cut the BBQ pork in slices, then cut them length wise and make cubes out of these slices. in a medium saute pan, heat 2 tablespoons of olive oil. Once the pan gets hot, put BBQ pork in the sauce pan. Open the package of noodles, these tend to be packed tight so it is best if you submerge them in some warm water to make them a bit easier to heat up. Keep them in the water till the BBQ pork is heated through, about 6 minutes. Add noodles, soy sauce and chili paste.... Heat for another 5 minutes then add the green onions. Cook for an additional 5 minutes and salt to taste. If you like your noodles more spicy like I do you can add more chill paste, same with the soy, that tends to cook out pretty fast so if you want to add more once the dish is cooked and on the plate rather then add salt, that is a good alternative.
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