1. To transform a dish of plain rice, add one tablespoon of tamarind chutney and a half teaspoon of ground cumin (per one cup of cooked rice) before serving.
2. Frying spices allows an even amount of flavor throughout the dish. Sear chicken in a pan with a tablespoon of olive oil, and then place whole spices (such as turmeric, cinnamon stick, and a bay leaf) into the pan with a little butter. Cook over medium heat and remove spices before serving.
3. Dry-roast coriander seeds, cumin, and cardamom to release oils and intensify flavor. Put the whole spices on a sheet pan and roast in the oven on the lowest rack at 200º. Let sit for ten to twelve minutes (tossing at least once). Remove and add them to a stew of root vegetables and garlic. Let simmer and remove before serving.
4. For a sweet and easy dessert, roast peppercorns in the oven (as stated above), then grind. Crust slices of pineapple with the roasted peppercorns, a little sugar, and a pinch of sea salt. Place them on a grill or griddle and sear until caramelized.
5. Use a coffee grinder for cardamom seeds (one teaspoon is ten cardamom buds), and add the freshly ground powder to a traditional mashed potato recipe. Just one teaspoon will be enough flavor for eight to ten servings. Extra tip: Don’t clean your grinder before using the next morning. That little touch of leftover spice will add a wonderful flavor to your cup of joe.
Wednesday, November 3, 2010
JLO's Rotisserie Chicken
- 1 whole (organic) chicken
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup chopped carrots
- 1/2 tablespoon butter
- thyme & rosemary
- salt, pepper, paprika, and cayenne pepper
1. Preheat oven at 400 degrees.
2. Cover baking tray with foil for easier clean up.
3. Create a bed of veggies for the chicken to lay on, which will absorb all the fat. Stuff the chicken with veggies and herbs.
4. Rub butter all over breasts, underneath the skin.
5. Place chicken on its back and bake for 12 minutes.
6. Flip the chicken on its belly and bake for the remaining time. (TIP: For every pound, add 12 minutes)
7. Allow chicken to cool for a few minutes, otherwise the juices will release.
1. Place all veggies and released juices into a pot, along with 1 1/2 cup of water or chicken broth.
2. Add 2 teaspoons of corn starch (mix with a teaspoon of water) to thicken gravy.
3. Wait until it reaches a boil and serve when ready.
Carcass (yes, the possibilities are endless!)
1. You can either make a chicken broth or congee (rice porridge) from the carcass.
2. Place the carcass into pot, along with 6-8 cups of water.
3. Wait until it reaches a boil and place 1/2 cup of rice into the pot.
4. Boil for at least 2 hours (you can shorten this time by using 1 cup of cooked leftover rice).
SPECIAL THANKS to Janet (http://jloeats.com/), who inspired these dishes. I've made this 4 times over the past month!
Friday, September 3, 2010
Tuesday, August 31, 2010
1 fresh live caught fish
1 tablespoon of sliced ginger
2 strands of scallion
2-3 tablespoon of soy sauce
1/4 quarter cup of marinated turnip (optional)
1. Rinse fish and make sure scales have been removed.
2. Lay fish in dish and place ginger, scallion, and turnips atop.
3. Steam for 7-10 minutes (ready if flesh breaks when you poke with a chopstick).
4. Pour soy sauce over fish.