Sweet Peanut Soup Recipe (花生仁汤)

Ingredients:

12 oz. peanuts (skin peeled)
Rock sugar (to taste)
8 cups water
3-4 tablespoons coconut milk (optional)

Method:

Soak the peanuts overnight with water. Make sure all the peanuts are submerged in the water.

The next day, rinse the peanuts thoroughly and transfer them into a pressure cooker with 8 cups of water. Depending on your pressure cooker, you might want to add more or reduce the amount of water accordingly. Use high heat to pressure cook the peanut soup for 15 minutes, then lower the heat to medium and cook for another 30-40 minutes. Turn off the heat and let cool until you are able to remove the lid of the pressure cooker. Heat up the sweet peanut soup again with medium to low heat, add rock sugar to taste. Boil it until the peanuts are thoroughly soft. Add the coconut milk towards the end, boil for 1 minute, turn off the heat and serve immediately.

Cook’s Note:

The water should reduce to about 6-7 cups after they are done. The soup should be creamy in color, not too watery, but creamy and rich.

From: http://rasamalaysia.com/sweet-peanut-soup/2/

Chicken Fried Steak with Gravy

Yield: 6 servings

Ingredients

Chicken Fried Steak:

• 1 1/2 cups whole milk
• 2 large eggs
• 2 cups all-purpose flour
• 2 teaspoons seasoned salt
• Freshly ground black pepper
• 3/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 3 pounds cube steak (tenderized round steak that's been extra tenderized)
• Kosher salt
• 1/2 cup canola or vegetable oil
• 1 tablespoon butter

Gravy:

• 1/3 cup all-purpose flour
• 3 to 4 cups whole milk
• 1/2 teaspoon seasoned salt
• Freshly ground black pepper
• Mashed potatoes, for serving

Directions

For the steak:

1. Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
2. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
3. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
4. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.

For the gravy: 

1. When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
2. Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.

Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

2011 Ree Drummond, All Rights Reserved

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/chicken-fried-steak-with-gravy-recipe.html?oc=linkback

Mexican Chocolate Cutouts

Ingredients

• 1/4 cup butter, softened
  
• 1/4 cup 60% to 70% tub-style vegetable oil spread (just veg oil?)
  
• 1/2 cup sugar or sugar substitute blend* equivalent to 1/2 cup sugar
  
• 1 teaspoon baking powder
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon ground cinnamon
  
• 1/8-1/4 teaspoon cayenne pepper or ground chipotle chile pepper
  
• 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
  
• 1 teaspoon vanilla
  
• 1/4 cup unsweetened cocoa powder
  
• 2 cups all-purpose flour (or 1-3/4 cups if using sugar substitute blend)**
  
• 1 recipe Vanilla Icing and/or Chocolate Icing
  

Directions

1. In a large bowl, combine butter and vegetable oil spread; beat with an electric mixer on medium speed until combined. Add sugar, baking powder, salt, cinnamon, and cayenne pepper; beat until combined, scraping side of bowl occasionally. Add egg and vanilla; beat until combined. Beat in cocoa powder. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 1 to 2 hours or until easy to handle.
2. Preheat oven to 375 degrees F. On a lightly floured surface, roll dough, half at a time, to just under 1/4-inch thickness. Using 1- to 2-1/2-inch star-shape or desired shape cookie cutters, cut into shapes. Reroll scraps as necessary. Place cutouts 1 inch apart on ungreased cookie sheets.
3. Bake for 5 to 6 minutes or until edges are firm and centers are set. Transfer to wire racks; cool completely. Decorate tops with Vanilla and/or Chocolate Icing as desired.
4. *Sugar Substitutes: Choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1/2 cup sugar and decrease all-purpose flour to 1-3/4 cups.

Tip

• ** If desired, substitute 1/4 cup white whole wheat flour or whole wheat flour for 1/4 cup of the all-purpose flour.

Chocolate Icing

Ingredients

• 1 cup powdered sugar
  
• 2 tablespoons unsweetened cocoa powder
  
• 1/4 teaspoon vanilla
  
• 5 - 6 teaspoons milk
  

Directions

1. In a small bowl, whisk together powdered sugar, unsweetened cocoa powder, vanilla, and enough fat-free milk (5 to 6 teaspoons) to make drizzling consistency.

Vanilla Icing

Ingredients

• 1 cup powdered sugar
  
• 1/4 teaspoon vanilla
  
• 3 - 4 teaspoons milk
  

Directions

In a small bowl, whisk together powdered sugar, vanilla, and enough fat-free milk (3 to 4 teaspoons) to make drizzling consistency.

From: http://www.diabeticlivingonline.com/recipe/cookies/mexican-chocolate-cutouts

Cilantro-Walnut Pesto

Ingredients

• 1 cup chopped fresh cilantro
• 2 garlic cloves
• 1 jalapeno chili, seeded, and cut into chunks
• 1/2 cup walnuts, toasted
• 1/2 cup fresh lemon juice
• 1 tsp salt
• 1 tsp fresh pepper
• 1/4 tsp ground cumin
• 1/4 cup water

In a blender or food processor, combine the cilantro, garlic, jalapeno, walnuts, lemon juice, salt, pepper, and cumin. Process to a paste. Add the water and process to combine. Taste for seasoning. Pour into a serving container.

 

From: http://www.epicurious.com/recipes/food/printerfriendly/CILANTRO-WALNUT-PESTO-1203251?

 

Mexican Black Beans

 

Yield: Serves 6

 

Ingredients

• 1 tablespoon olive oil
• 4 garlic cloves, finely chopped
• 1 large jalapeño chili, seeded, chopped
• 1/2 teaspoon (generous) ground cumin
• 2 15-ounce cans black beans, rinsed, drained
• 1 14 1/2-ounce can low-salt chicken broth
• Fresh lime juice
• Chopped fresh cilantro

 

Preparation

1. Heat oil in heavy large saucepan over medium-high heat. Add garlic, chili and cumin and sauté 30 seconds. 
2. Add beans and broth and cook 5 minutes, stirring occasionally. 
3. Coarsely mash beans with potato masher. Continue boiling until thick, stirring frequently, about 10 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.

From: http://www.epicurious.com/recipes/food/views/Mexican-Black-Beans-84

3-Ingredient Peanut Butter Pancakes

Ingredients

• -1 small-medium banana
• -2 eggs, large
• -2 tablespoons peanut flour + 1 tablespoon peanut flour (for the sauce)

Instructions

Combine banana, eggs, and 2T ground peanuts in blender. Pour a small amount of batter into the pan to make 2 inch pancakes. Cook for about 1 min each side. Top with ground peanuts and syrup.

 

From - http://fitfoodiefinds.com/2014/02/3-ingredient-peanut-butter-pancakes/#?1#?1#WebrootPlugIn#?1#?1#PhreshPhish#?1#?1#agtpwd

Chicken, Tortilla and Lime Soup

Ingredients:

• 4 quarts chicken stock
• Vegetable oil for deep-frying
• 3 corn tortillas, cut into strips 2 inches long
• 1 1/4 lb. boneless, skinless chicken breasts
• 3 Tbs. olive oil
• 1 large yellow onion, chopped
• 2 Tbs. minced garlic
• 2 to 3 tsp. finely minced jalapeño chile, with or
    without seeds, to taste
• 1 1/2 cups peeled, seeded and diced tomatoes
    (fresh or canned)
• 6 Tbs. chopped fresh cilantro
• 6 Tbs. fresh lime juice
• 1 1/2 tsp. salt, or to taste
• 1/2 tsp. freshly ground pepper
• 12 paper-thin lime slices, cut into quarters

Directions:

1. In a large saucepan over high heat, bring 3 1/2 quarts of the stock to a boil. Reduce the heat so the broth boils gently and boil until reduced by half to about 7 cups, about 30 minutes.
2. Meanwhile, in a deep-fry pan, pour in vegetable oil to a depth of 2 inches and heat to 375°F on a deep-frying thermometer. Working in batches, drop in the tortilla strips and fry until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the fried tortilla strips to paper towels to drain.
3. In a saucepan over medium heat, combine the chicken breasts with the remaining 2 cups stock. Bring to a simmer and cook gently until the chicken is opaque throughout when cut with a knife, about 8 minutes. Transfer to a cutting board and, when cool enough to handle, cut the chicken breasts into bite-size pieces. Set aside. Discard the broth or reserve for another use. If not using immediately, cover and refrigerate.
4. In a large saucepan over medium heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until tender and translucent, about 10 minutes. Add the garlic and jalapeño chile and cook for 1 to 2 minutes to soften. Add the reduced broth, increase the heat to high and bring to a boil. Reduce the heat to low, add the cooked chicken, tomatoes, cilantro, lime juice, salt and pepper, and simmer until the chicken is heated through, about 5 minutes. Taste and adjust the seasonings. (Can add 1C corn kernels w/the tomatoes)
5. Ladle the soup into warmed bowls. Sprinkle the lime pieces and tortilla strips evenly over the top. Serve immediately.

Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein (Time-Life Books, 1998).

Tuscan White Bean and Garlic Soup

Yield: 4 to 6 servings (8 cups)

2 tablespoons butter
1 tablespoon olive oil
2 - 3 shallots, chopped
1t oregano
3 (15-ounce) cans cannellini beans, drained and rinsed

1 cup frozen Kale

4 cups chicken broth
8 cloves garlic, cut in 1/2
1/2 cup milk
1/2 teaspoon freshly ground black pepper

Salt to taste (4t?)

Add bacon
6 slices ciabatta bread
Extra-virgin olive oil, for drizzling

Directions

Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the oregano and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and frozen Kale and simmer until the garlic is softened, about 10 minutes. Puree w/immersion blender. Add the milk and the pepper. Keep warm, covered, over very low heat.

Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/tuscan-white-bean-and-garlic-soup-recipe.html?oc=linkback - with edits/customization

Coriander and Cumin Rubbed Pork Chops

INGREDIENTS:

• 1/2 teaspoon salt
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 3 cloves garlic, minced
• 2 tablespoons olive oil, divided
• 2 boneless pork loin chops
• ground black pepper to taste

DIRECTIONS:

1. Mix the salt, cumin, coriander, garlic, and 1 tablespoon olive oil to form a paste. Season the pork chops with salt and pepper, and rub with the paste.
2. Heat the remaining olive oil in a skillet over medium heat, and cook the pork chops about 5 minutes on each side, to an internal temperature of 145 degrees F (63 degrees C).

Summer Chickpea Salad with Honey Garlic Lime Vinaigrette

Yield: serves about 4
Total Time: 35 minutes

Ingredients:

3 cups chickpeas (or 2 (15-ounce) cans, drained and rinsed)
4 green onions, thinly sliced
2 ears grilled corn, cut from the cob
1 pint cherry tomatoes, quartered
3 tablespoons chopped fresh basil
2 tablespoons snipped fresh chives
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 1/2 tablespoons honey
3 garlic cloves, minced or pressed
1 lime, juiced and zested

Directions:

In a large bowl, combine the chickpeas, onions, corn, tomatoes, basil and chives. Toss well with the salt and pepper. In a small saucepan, add the oil, vinegar, honey, garlic, lime juice and zest. Heat over low heat and whisk until the mixture is warm and garlic cloves are sizzling a bit.
Pour the liquid over the chickpeas and and toss well to coat. Cover with a piece of plastic wrap and refrigerate for at least 30 minutes before serving. It tastes better as it sits! Serve with toasted baguettes spread with coconut oil or whipped feta.

Grilled Salmon with a Pineapple, Mango and Strawberry Salsa

Recipe courtesy of Emeril Lagasse

Yield: 4 servings
 

Ingredients

• 4 teaspoons olive oil, divided
• 4 (6-ounce) salmon fillets, skin-on
• 2 teaspoons Essence, recipe follows
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 recipe Fruit Salsa, recipe follows

Directions

1. Preheat a grill to medium.
2. Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence, salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness.
3. Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Yield: 2/3 cup

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

For the Fruit Salsa:
Yield: about 2 cups

• 3/4 cup small diced pineapple
• 3/4 cup small diced mango
• 1/2 cup small diced strawberries
• 1/4 cup small diced red onion
• 1 jalapeno, stemmed, seeded and finely chopped
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon freshly squeezed lime juice
• 1/4 teaspoon salt

In a medium non-reactive bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/grilled-salmon-with-a-pineapple-mango-and-strawberry-salsa-recipe.html?oc=linkback

Brown Sugar-Glazed Sweet Potatoes with Marshmallows

Bon Appétit | November 1994

Yield: Serves 8

ingredients

• 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
• 2/3 cup packed golden brown sugar
• 5 tablespoons butter
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• Pinch of ground ginger
• 2 cups miniature marshmallows
• 1/2 cup sliced almonds

preparation

Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.

Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

From: http://www.epicurious.com/recipes/food/printerfriendly/Brown-Sugar-Glazed-Sweet-Potatoes-with-Marshmallows-813?

Ji Pai (Taiwanese Fried Chicken patty)

Ingredients:

3 chicken breasts
1 cup of flour
2 eggs, beaten
1 cup of sweet potato flour

Marinade: 

3 T of soy sauce

1 tbsp rice wine

1 tbsp of sugar

some white and black pepper (3- 5 shakes each)

1/3 teaspoon of five spice powder

3 pieces of garlic chopped

2 serrano chili sliced (optional)

1 spring onion

5 - 10 dash of sesame oil – all blended together by hand

Directions:

• slice the chicken breast sideways open into three times the size, then tenderize.
• put these chicken pieces in the marinade for half an hour or more in your fridge
• coat the chicken pieces fully in flour, then egg, then sweet potato flour, making sure it’s stuck on well into hot oil add the pieces of coated chicken, fry until golden brown
• take the chicken out, get the oil very hot and put the chicken pieces back in for about 10 seconds only.

   

Tuna Casserole

Ingredients:

• 1 (12 ounce) package egg noodles
• 1/4 cup chopped onion
• 2 cups shredded Cheddar cheese
• 1 cup frozen green peas    
• 2 (6 ounce) cans tuna, drained
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1/2 (4.5 ounce) can sliced mushrooms (broccoli?)
• 1 cup crushed potato chips

Directions:

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Preheat oven to 425 degrees F (220 degrees C).
3. In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
4. Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

From: http://allrecipes.com/recipe/best-tuna-casserole/

Double Layer Pumpkin Cheesecake

Servings: 8

Ingredients:

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

From: http://allrecipes.com/recipe/double-layer-pumpkin-cheesecake-2/

Graham Cracker Crust

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup butter, melted
• 1/3 cup sugar 

Directions

1. Preheat oven to 350°F.
2. Mix all ingredients together and press evenly across bottom of a 9 inch springform pan.
3. Bake for 8 to 10 minutes; cool and fill.

Chocolate Mud Cake

Prep Time 10 minutes Cook Time 2 hours

What you'll need

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 6 tablespoons butter
• 2 ounces semisweet chocolate (or 1/3 cup chocolate chips)
• 1 cup sugar (2/3 cup & 1/3 cup, added separately)
• 3 tablespoons plus 1/3 cup Dutch-processed cocoa
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1/3 cup milk
• 1 egg yolk
• 1/3 cup brown sugar
• 1 1/2 cups hot water
• Whipped cream or ice cream

How to make it

1. Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)
2. Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
3. Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.
4. Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar (white and brown), cocoa, and hot water until the sugar is dissolved.
5. Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot.
6. Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)
7. When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.
   
   
   Courtesy: Spoonful Disney

Flank Steak Salsa Verde

JAMIE'S TOP TIP

• Make sure your meat is at room temperature before you start cooking – that way it will cook at the same temperature all the way through.
• It’s really important to rest the meat once it’s cooked. It allows the juices to settle, so you don’t lose them all when you slice or carve the steak.

Serves 4

For the steak
1-pound flank steak
1/8 teaspoon sea salt
freshly ground black pepper, to taste
1 tablespoon olive oil
1 clove garlic, halved
For the Mexican salsa verde
A small bunch of fresh cilantro
A small bunch of fresh mint, leaves picked
1 clove garlic, peeled
1 to 2 fresh jalapeno or serrano chiles, seeded 4 large scallions, trimmed 2 tomatoes, roughly chopped freshly ground black pepper, to taste Juice of 1 to 2 limes 1 tablespoon olive oil

METHOD

• Take your steak out of the refrigerator and let it get up to room temperature while you make your salsa.

• Get yourself a good knife and a big cutting board. Set aside a few of the cilantro leaves, then chop the top of the bunch, stalks and all, with the mint leaves, garlic, chiles, scallions, and tomatoes until it’s all very fine – watch your fingers here! Sprinkle over a pinch of the salt and pepper, then add most of the lime juice and a good lug of extra virgin olive oil. Mix together on the board, taste it, season with the remaining salt, pepper, lime juice, or chile, and put it into a bowl ready to go.

• Get a frying pan, grill pan, or outdoor grill screaming hot and season both sides of your steaks with the salt, pepper, and a good lug of olive oil.

• Add the steaks to the pan or grill. Your steaks should take about 6 to 7 minutes per side to cook depending on how you like them. As it cooks, rub the steak with the cut side of the garlic clove for some extra flavor.

• When the steaks are perfectly cooked to your liking, move them to a plate to rest for a few minutes.

• Cut the flank against the grain and with the knife at an angle to the board into 1/4-inch-thick slices, and arrange them on a large serving platter or divide between your plates.

• Finish with a few dollops of salsa, and scatter over your remaining cilantro leaves. Drizzle over any resting juices and let everyone tuck in.

From: https://www.jamieoliver.com/us/foundation/jamies-food-revolution/recipes/STEAK_AND_SALSA_VERDE

Breakfast Sausage Patties#2

1-lbs ground pork
2/5-tbsp salt (little less than 1/2 T)
7/40 -tsp white pepper (little less than 1/5t)
7/20-tsp ground sage ( 1/2 > x > 1/3 t)
1/4 -tsp ground thyme
1/4 -tsp nutmeg
1/4 -tsp ground ginger
1/20 -tsp red chili peppers flakes
1/20 -cup cold water

Combine all ingredients, mix well & shape into thin patties

 

From: http://thespicysausage.com/recipes/breakfastsausage2.htm

 

Salmon Fish Cakes

JAMIE'S TOP TIP

• Pan-frying is all about carefully controlling the heat under the pan. In this case, even though the potatoes and salmon are cooked, the egg that binds everything together has to be cooked through. Make sure the heat is high enough so there is a nice, even sizzle but low enough so the cakes brown evenly and don’t burn – they should take a full 4 minutes or so to brown on each side.
• The potato and egg act as a binder in this recipe so you can add just about anything instead of the salmon; from cooked veggies like leek and mushrooms, shredded cooked chicken or any leftover grilled fish you might have.
• If you use pantry staples like canned salmon this recipe is a fantastic quick dinner made with ingredients that are always on hand.
• This recipe is so tasty that it’s a really good idea to double or triple the quantities and freeze batches (without flouring the cakes) for another day – just make sure you defrost them thoroughly before using, then follow the cooking instructions below.

servings: 4

 

¼ teaspoon of sea salt, plus an additional ½ teaspoon for salting the water
freshly ground black pepper, to taste
10 ounces Yukon Gold, russet or other mealy potatoes
1 pound salmon fillets, skin on, scaled and bones removed or 2 x 3¾ -ounce cans good-quality salmon
2 tablespoons olive oil
a small bunch of fresh Italian parsley
1 tablespoon all-purpose flour, plus extra for dusting
1 large egg
2 lemons

METHOD

• Bring a large pan of salted water to a boil.
• Peel your potatoes and chop them into even-sized chunks. If using fresh salmon, rub the fillets all over with olive oil and a small pinch of the salt and pepper. Add the potatoes to the pan and bring back to a boil. Put the fish into a colander, covered with aluminum foil, and place it over the pan of potatoes. Turn the heat down and cook for 10 to 12 minutes, until the potatoes and fish are both cooked. Remove the fish from the colander and put on one side. If using canned salmon, drain and put to one side. Drain the potatoes in the colander, then return them to the pan and let them steam dry.
• Pick the parsley leaves and finely chop them, discarding the stalks. Mash the potatoes, spreading the potato around the sides of the pan to help it cool down quickly. Remove any skin from the fish. When the potato is completely cool, put it into a bowl and flake the fish into it with 1 tablespoon of flour (if you’re using canned salmon, simply drain then add it to the potatoes). Add the egg and chopped parsley with the remaining salt and pepper. Zest one lemon, then add to the fish mixture and mix it all up well.

To make your fish cakes

• Dust your work surface with flour. Divide your fish cake mixture into 4. Lightly shape and pat into patties about ¾-inch thick, dusting them with flour as you go. Get yourself a plate or tray, dust it with flour, and place your fish cakes on top.
• If you’re going to freeze them at this point, wrap them in plastic wrap and put them into the freezer. Otherwise simply pop them into the refrigerator for an hour before cooking – this will allow them to firm up slightly.

To cook and serve your fish cakes

• Put a large frying pan on a medium heat and add a lug of olive oil. When the oil is nice and hot, add your fish cakes and cook for about 3 to 4 minutes on each side or until crisp and golden – you may need to cook them in two batches. Serve straightaway, with lemon halves for squeezing over.

Kale and Apple Salad

Yield: 6 servings

Ingredients

3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt
1 bunch kale, ribs removed, leaves very thinly sliced
1/4 cup dates
1 Honeycrisp apple
1/4 cup slivered almonds, toasted
1 ounce pecorino, finely grated (1/4 cup)
Freshly ground black pepper

Directions

Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.

While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.


Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/kale-and-apple-salad-recipe.html?oc=linkback