Monthly Archives: August 2010

Sweet and Sour Chicken

Unlike many sweet and sour dishes you get in the west where the mix is to sweet this is the original Canton recipe. This Chinese dish goes perfect along side any rice dish. I like to use a mixture of green and yellow bell peppers when making this dish.

4 chicken breast, boneless and skinless
1/4 teaspoon salt
1/2 teaspoon ground Szechuan peppercorn
1 tablespoon Chinese rice vinegar
1/4 cup flour
1 egg, beaten
sunflower oil, for frying

Sauce:
1 teaspoon sunflower oil
1 garlic clove, finely chopped
1 scallion, sliced
1 teaspoon red pepper flakes
1 tablespoon soy sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon tomato paste
1/2 cup water

1. Cut chicken into bite sized cubes and place in a shallow dish. Add salt, peppercorns and 1 tablespoon rice vinegar. Marinate for at least 20 minutes.

2. In a 9-inch skillet on medium heat add oil to fry chicken pieces. Pour half of flour into chicken and dust well. Add egg coating chicken then dust with remaining flour. Careful place chicken into oil frying into golden and chicken is no longer pink. Remove from oil and place on a paper towel to drain.

3. To make the sauce heat the oil in a clean saute pan. Add garlic, scallion and peppers. Stir-fry for 30 seconds the add soy sauce, sugar, rice vinegar, tomato paste and water. Bring to a boil then add chicken pieces. Heat through and stir to mix.

Yields: 4 servings

Patates Koftesi

I love having these potato koftas for a snack or side but then again I love anything that has potatoes anyway. These little beauties are filled with fresh herbs and feta which really makes them what they are.

2 medium white potatoes, boiled, peeled and grated
1 small onion, sliced
1 garlic clove, chopped
1 pinch black pepper
1/4 cup feta cheese, crumbled
1 egg white
1/4 cup fresh parsley, chopped
1 teaspoon salt
1 pinch black pepper

1 egg yolk + 1 egg, lightly beaten
1/2 cup flour
1/2 cup sunflower oil

1. In a 9-inch skillet add the onion with a few drops of olive oil. Then add the garlic and saute for a few minutes, but be careful not to burn the garlic.

2. Place the onion and garlic mix and the other ingredients in a large bowl. Mix them with your hands. Pour the oil into a large frying pan and heat it up. Meanwhile, take a ball of the potato mixture, and give it a long, slightly flat shape.

3. First roll it in the flour, then soak in the egg mixture. Repeat for the remaining potato mixture and fry all the pates on both sides until golden brown. Place them on the paper towel to soak up the extra oil.

Yields: 4 servings

BBQ Pulled Chicken Sandwiches

I have been craving comfort food the past few days so I thought I would go back to my Southern roots with this delicious sandwich. Back home in my small Tennessee town we have a small BBQ pit and I would visit it quiet often to get this sandwich with fries and a coke. I sure miss Southern food sometimes. This hearty meal will please the men in your life.

MARINADE:
3 tablespoons olive oil
2 tablespoons dark brown sugar
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground ginger
1 pound (about 2 portions) skinless, boneless chicken breasts
Cooking spray

SAUCE:
2 teaspoons vegetable oil
1/2 cup finely chopped onion
2 tablespoons dark brown sugar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon ground allspice
1/2 teaspoon crushed red pepper flakes
1 cup ketchup
2 tablespoons cider vinegar
Salt and pepper, to taste

FOR SANDWICH:
4 sandwich rolls or 8 mini slider buns (or halved dinner rolls), toasted lightly
Dill pickle chips

1. Combine the oil and spices for the marinade in a large bowl. Add chicken to the bowl and rub spice mixture evenly over chicken. Marinade for at least 30 minutes, or overnight in the refrigerator. When ready, heat grill to medium-high heat. Cover and grill chicken for 15 minutes, or until a thermometer registers 180°, turning occasionally. Let stand for 5 minutes. Place chicken on a cutting board and shred with 2 forks.

2. To prepare sauce, heat canola oil in a medium saucepan over medium heat. Add onion; cook for 5 minutes or until tender, stirring occasionally. Stir in brown sugar and all spices; cook 30 seconds. Stir in ketchup and vinegar; bring to a boil. Reduce heat and simmer 10 minutes, or until slightly thickened, stirring occasionally. Stir in shredded chicken. Cook 2 minutes, or until thoroughly heated.

3. Place desired amount of chicken mixture on bottom halves of sandwich rolls and a few tablespoons of sauce. Top each serving with 2 pickle chips and top roll half.

Yields: 6-8 servings

Vanilla Ice-cream with Strawberry Chunks

This easy recipe does not require an ice-cream maker so anyone can make it. The best thing about homemade ice-cream is you know exactly what goes into it and you do not have to worry about added preservatives and all that ‘other’ stuff. You can easily turn this recipe into any ice-cream that you or your family may like. If you happen to run out of cream like I did you can easily substitute the rest with regular whole milk and a 1/4 teaspoon Arabic mastic crushed.

1 (14 ounce) can sweetened condensed milk
2 cups heavy cream
2 teaspoons vanilla extract
1/2 cup strawberries, diced

1. In a large steel bowl add cream. With a hand mixer beat on high until peaks are formed, 5 minutes. In a medium sized bowl add condensed milk. vanilla and strawberries, mix well.

2. Carefully fold strawberry mixture into cream until well combined. Cover bowl with plastic wrap and place into freezer. For the next 3 hours (3-4 times) take bowl from freezer and mix well. Leave in freezer over night. Remove from freezer 10 minutes before serving to soften.

Yields: 6 servings