From 35dc8a751e7256d4068d1000798f397ff8b2dc65 Mon Sep 17 00:00:00 2001 From: luxagraf Date: Sat, 5 Sep 2020 21:56:54 -0400 Subject: added latest reading notes --- recipes/homemade merguez sausage.txt | 30 ++++++++++++++++++++-- ...ia.comrecipe-vietnamese-lemongrass-chicken2.txt | 27 ------------------- recipes/stay up late chicken.txt | 10 ++++++++ recipes/vietnamese-lemongrass-chicken2.txt | 27 +++++++++++++++++++ 4 files changed, 65 insertions(+), 29 deletions(-) delete mode 100644 recipes/source httprasamalaysia.comrecipe-vietnamese-lemongrass-chicken2.txt create mode 100644 recipes/stay up late chicken.txt create mode 100644 recipes/vietnamese-lemongrass-chicken2.txt (limited to 'recipes') diff --git a/recipes/homemade merguez sausage.txt b/recipes/homemade merguez sausage.txt index fbd1b98..1c74e00 100644 --- a/recipes/homemade merguez sausage.txt +++ b/recipes/homemade merguez sausage.txt @@ -6,6 +6,32 @@ tags: recipes --- -1. +2 teaspoons whole cumin seed +2 teaspoons whole coriander seed +2 teaspoons whole fennel seed +2 tablespoons paprika +2 tablespoons Kosher salt +1 teaspoon cayenne pepper +3 pounds lamb shoulder, cut into 3/4-inch cubes and removed of gristle +1 pound lamb, beef, or pork fat, cut into 3/4-inch cubes +2 tablespoons freshly minced garlic (about 6 medium cloves) +1/3 cup harissa +1/3 cup ice water +Lamb casings, soaked in warm water for 30 minutes prior to use -Place cumin, coriander, and fennel seeds in a cast iron skillet over medium heat and toast until fragrant, about 2 minutes. Transfer to a spice grinder and grind into a fine powder. Transfer spice mixture to a small bowl and mix in paprika, salt, and cayenne. \ No newline at end of file + + + +Place cumin, coriander, and fennel seeds in a cast iron skillet over medium heat and toast until fragrant, about 2 minutes. Transfer to a spice grinder and grind into a fine powder. Transfer spice mixture to a small bowl and mix in paprika, salt, and cayenne. + +Place lamb and fat in a large bowl. Add in spice mixture, garlic, and harissa. Toss to through coat meat and fat in spices. Place in refrigerator until ready to grind. + +Grind mixture through a meat grinder, fitted with small die, into a bowl set in ice. + +Using paddle attachment of a standing mixer, mix on low speed for 1 minute. Add in water and mix until liquid is incorporated and sausage is uniform and sticky, about 1 minute more. + +Form a small sausage patty; place rest of sausage mixture in refrigerator. Cook patty in a small frying pan over medium-high heat until cooked through. Taste and adjust seasonings of sausage if necessary. + +Stuff sausage into lambs casings and twist into 6-inch links. Refrigerate until ready to cook. + +Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill over medium-high direct heat until sausage registers 155°F when an instant read thermometer is inserted in middle of link. Remove from grill, let rest for 5 minutes, and serve. diff --git a/recipes/source httprasamalaysia.comrecipe-vietnamese-lemongrass-chicken2.txt b/recipes/source httprasamalaysia.comrecipe-vietnamese-lemongrass-chicken2.txt deleted file mode 100644 index ae4f04c..0000000 --- a/recipes/source httprasamalaysia.comrecipe-vietnamese-lemongrass-chicken2.txt +++ /dev/null @@ -1,27 +0,0 @@ -source: http://rasamalaysia.com/recipe-vietnamese-lemongrass-chicken/2/ - -Recipe: Vietnamese Lemongrass Chicken - -Adapted from Food & Wine Magazine, October 2007 “Simple, Tasty Vietnamese Cooking” -Ingredients: - -2 tablespoons fish sauce -3 garlic cloves, crushed -1 tablespoon curry powder -1/2 teaspoon salt -2 tablespoons plus 1 1/2 teaspoons sugar -1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces -3 tablespoons water -3 tablespoons cooking oil -2 fresh lemongrass stalks, tender inner white bulbs only, minced -1 large shallot, thinly sliced -3 chilies, seeded and minced -1 scallion for garnishing - - -Method: - -In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat. - -In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl. -Q¹Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice. diff --git a/recipes/stay up late chicken.txt b/recipes/stay up late chicken.txt new file mode 100644 index 0000000..e8bca4d --- /dev/null +++ b/recipes/stay up late chicken.txt @@ -0,0 +1,10 @@ +rub: + +garlic +paprika +onion powder +chili pepper +coffee +salt + +Butterfly chicken for best results. diff --git a/recipes/vietnamese-lemongrass-chicken2.txt b/recipes/vietnamese-lemongrass-chicken2.txt new file mode 100644 index 0000000..ae4f04c --- /dev/null +++ b/recipes/vietnamese-lemongrass-chicken2.txt @@ -0,0 +1,27 @@ +source: http://rasamalaysia.com/recipe-vietnamese-lemongrass-chicken/2/ + +Recipe: Vietnamese Lemongrass Chicken + +Adapted from Food & Wine Magazine, October 2007 “Simple, Tasty Vietnamese Cooking” +Ingredients: + +2 tablespoons fish sauce +3 garlic cloves, crushed +1 tablespoon curry powder +1/2 teaspoon salt +2 tablespoons plus 1 1/2 teaspoons sugar +1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces +3 tablespoons water +3 tablespoons cooking oil +2 fresh lemongrass stalks, tender inner white bulbs only, minced +1 large shallot, thinly sliced +3 chilies, seeded and minced +1 scallion for garnishing + + +Method: + +In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat. + +In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl. +Q¹Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice. -- cgit v1.2.3