Mama balducci’s brodetto

Ingredients

4 lb baby lamb leg, boned, meat trimmed, and cut into chunks
1 lg onion, chopped
6 plum tomatoes, chopped
3 tbsp chopped fresh italian parsley
2 lg fresh basil leaves, chopped
1/2 tsp salt
1 lg pinch ground black pepper
1/2 cup dry white wine
2 lb fresh peas, shelled
8 lg eggs, beaten
2/3 cup freshly grated parmesan

How to prepare

1. In a non reactive, large, heavy pot, combine the lamb, onion, tomatoes, 2 tbsp parsley, the basil, 1 tbsp salt, 2 teas pepper, the wine and 1 cup hot water. Simmer, uncovered, over medium low heat for 1 hour. 2. Meanwhile, in a small saucepan, blanch the peas in 1/2 cup boiling water for 30 seconds. Remove from the heat, drain and set aside to cool. 3. In a bowl, beat together the eggs, cheese, the remaining 1 tab. Parsley, 1/2 tsp salt, and pinch of pepper. Stir in the peas; set aside. 4. Preheat oven to 350

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Chicken breasts with spicy rub

Ingredients

4 chicken breasts
2 tsp vegetable oil

Rub —
2 tbsp ground cumin
2 tbsp paprika
2 tbsp brown sugar
1 tbsp black pepper
1 tsp curry powder
1 tsp cayenne
1 tsp salt
1/2 tsp five spice powder
1 tbsp dijon mustard
1 tbsp red wine vinegar
1 tbsp vegetable oil
2 cloves garlic, minced

How to prepare

Pat chicken breasts dry. Combine ingredients for rub. Smear rub over both sides of chicken, the more you use the spicier it will be. Heat barbecue. Brush grill with 2 tbsp oil. Place chicken on grill skin side down. Cook over med heat skin side down about 10 to 12 minutes per side until chicken is just cooked through. (if heat is too high, coating burn, if too low, cooking time will be a little longer). Servings 4.

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Gyro

Ingredients

1 lb ground pork
1 lb ground lamb
1 tsp salt
some freshly ground black pepper
6 cloves of crushed garlic
the juice of 1 lemon
1 tsp oregano
2 tbsp ouzo

How to prepare

Mix and mold the meat on a metal skewer. Grill. Serve on pita bread, garnish with tzatziki, chopped tomatoes, sliced onions, some parsley, a sprinkling of oregano.

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Cuban sandwich

Ingredients

Flank steak (or other lean beef)
2 cups beef bouillon
1 tsp garlic powder
1/2 tsp pepper
1 tsp onion powder
2 tsp salt
1 tsp cumin
1/2 tsp msg
Sherry
Sliced onion
Sliced green pepper
Olive oil
French bread

How to prepare

Cook flank steak in beef bouillon in slow cooker until tender (6-8 hr). Remove, cool slightly, slice against the grain about 1/4″ thick. Mix garlic powder, pepper, onion powder, salt, cumin, and msg, and sprinkle on both sides of the sliced meat. Sprinkle meat with sherry. Saut

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How to cook crickets, a Thai food recipe. Cooking and eating edible bugs and insects in Thailand

http://www.youtube.com/v/_bGKQsP9hpQ?version=3&f=videos&app=youtube_gdata

My girlfriend cooking crickets, a popular snack food here in Thailand.

Read this article:
How to cook crickets, a Thai food recipe. Cooking and eating edible bugs and insects in Thailand

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Justin Wilson’s Pot Roast Magnifique

Ingredients

4 lb Chuck Roast
Salt and Cayenne Pepper
3 whole cloves garlic
3 pickled Hot Peppers
3 Shallots
6 whole sm Red Potatoes
3 lg Carrots, chopped 1″
6 med Boiling Onions
1 can (16 oz) whole Mushrooms, drained
1 tbsp Worcestershire Sauce
1 cup Beaujolais Wine
1/4 tsp Angostura Bitters

How to prepare

Salt and pepper the roast. Cut 3 slits into the meat, and stuff each with a garlic clove, a hot pepper, and a shallot. Put the rest of the vegetables in the bottom of a Crock-Pot. Place the stuffed roast on top of the vegetables. Mix the Worcestershire, wine, and bitters. Pour over the roast. Cover and cook on LOW for 10-12 hours. Serve with French Bread.

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Black bean and salsa lasagna

Ingredients

2 cn (14-oz) chopped tomatoes with juice
1 cn (8-oz) tomato sauce
8 oz sliced fresh mushrooms
1 tbsp dried oregano
Fresh ground black pepper to taste
1 tsp salt
Olive oil
12 lasagna noodles, uncooked
15 oz ricotta cheese
12 oz shredded mozzarella cheese
1 1/2 cup grated parmesan cheese
1 cn (15-oz) black beans, drained
1 cn (14 1/2-oz) medium-hot salsa

How to prepare

Combine tomatoes, tomato sauce, mushrooms, oregano, black pepper and salt in lb bowl. Set aside. Grease a 12-by-8-by-2-inch pan with olive oil. Place half of tomato mixture on bottom of pan. Top with 4 lasagna noodles to cover pan. Top with half of ricotta cheese, half of mozzarella, 3/4 cup parmesan, half of black beans and 4 lasagna noodles. Top with remaining tomato mixture, ricotta, black beans and remaining 4 noodles. End with salsa, remaining parmesan and mozzarella. Cover tightly with foil; place additional foil underneath pan (it may bubble over). Bake at 350 degrees until noodles are tender, about 1 hour. Best of 95 yield: 6 servings.

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Marinated chicken tostados

Ingredients

4 medium chicken breast halves
1/2 cup lime juice
salt, pepper
2 cups shredded iceberg lettuce shredded
1 small head butter lettuce, shredded
1/2 cup shredded red cabbage
1/4 cup thin-sliced green beans

1/4 cup green peas
1/2 cup julienned cooked or canned beets
1/2 small jicama, peeled and cut julienne
1/4 cup sliced pitted ripe olives
1 avocado, seeded, peeled and sliced
4 oz aged dry jack cheese, shredded

1/2 cup sour cream or creme fraiche (look up)
orange-lime dressing (look up)
6 (10″) flour tortillas, fried

How to prepare

Marinate chicken in lime juice at least 2 hours or overnight. Season to taste with salt and pepper. Grill until browned on both sides. Cool, then cut into strips. Combine lettuce, cabbage, green beans, peas, beets, jicama, olives, avocado, cheese and some sour cream. Toss with some orange-lime dressing to moisten. Place 1 tortilla on each of 6 plates. Divide salad among tortillas. Top with grilled chicken strips and remaining sour cream. Serve with remaining orange-lime dressing. Makes 6 servings.

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Perfectly roasted chicken

Ingredients

1 (4-lb) chicken, washed, patted dry
3 lg cloves garlic, minced
1 lg shallot, minced
2 tbsp minced mixed fresh herbs (especially rosemary and thyme)
1 tsp dijon mustard
1/3 cup white wine

1/4 tsp salt
freshly ground pepper
handful mixed fresh herbs

How to prepare

Separate skin from meat by inserting inverted teaspoon between skin and meat, starting at breast and working down to thigh. Combine garlic, shallot, minced herbs, mustard and white wine in processor or blender and process together. Spoon mixture under skin clear down to thigh. Massage skin to disperse mixture evenly. Season surface and cavity with salt and pepper. Place handful of herbs in cavity. Set chicken, breast side up, on foil-lined shallow roasting pan. (chicken can be baked immediately or covered with plastic wrap and refrigerated overnight.) Place pan on oven rack set in lower third of 450

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Honey glazed roasted chicken

Ingredients

3 to 4 lb whole chicken
3 tbsp lemon juice
3 tbsp worcestershire sauce
Salt and pepper
1/2 onion, coarsely chopped
1/3 cup honey

How to prepare

Rinse chicken and pat dry. Combine lemon juice, worcestershire sauce, salt and pepper. Pour 1/2 mixture into chicken cavity. Place onion into cavity. Season chicken skin with salt and pepper, dot with butter. Place chicken into a preheated 375f oven and roast for 45 minutes. While chicken is roasting, combine honey with lemon mixture. Roast chicken for an additional 45 minutes, basting with honey mixture every 10 minutes.

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