Porc au Vin

Porc au Vin...10 servings:


Ingredients:
2-3 kg. bay pork ribs, washed once
1 lt. white wine
1 lt. red wine
5-7 bay leaves
1/2 cup chopped garlic, fresh
1/3 cup cooking onions, chopped, fresh
1 tea spoon crack mustard
1 piece cinnamon stick
5 cloves
1 tea spoon coriander seeds, cracked
1/2 cup corn starch, slurry
2 tea spoon brown sugar
1 cup bacon, chopped (Un cooked)
3-4 tea spoons ketch up
* salt-pepper

Method:
Marinate the meat with the 2 kinds of wine, garlic, onions & bay leaves for 1 day. Then on a baking tray start cooking the meat in the oven for at least 1 hours @ 275 degrees F or till it's almost cooked. Then transfer them in anther tray which is 3-4inches deep. Add the clove, coriander seeds, marinated juice, crack mustard, cinnamon stick & bacon on a very low-medium heat for another 1 hour. Add the ketch up and the brown sugar, mix it well. Use the corn starch to give the sauce a nice and thick texture. Season with salt-pepper. Discard all the bay leaves. Serve hot.

Fresh salada Caribbeana

Fresh salada Caribbeana.....10 servings:

Ingredients:
avocado chunks, 2 cups
mango chunks, 2 cups
pineapple chunks, 2 cups
pomegranate, 2 cups
papaya chunks (Ripe), 2 cups
cucumber chunks, 2 cups
tomato chunks, 2 cups

salt-pepper, to taste
roasted whole cumin seeds (Powder), 2 tea spoons
cane sugar syrup, 3-4 tea spoons
coriander leaves/cilantro leaves, chopped, 1/2 cup

(Fresh) lemon juice, 3 tea spoons
  
Method:
In a big bowl mix all of the ingredients using a wooden spoon. Serve chilled on a chilled serving plate. It's very refreshing and healthy!

Gluten free Chicken sald sandwich

Gluten free Chicken sald sandwich.....5 servings:

Ingredients:

2.5 cups of chicken breasts, cooked, chilled & minced
1.5 cups of mayonnaise
1/3rd cups of celery, minced
2 tea spoons of red onions, minced
1/4th cup of celery, minced
2 tea spoons of red peppers, minced
1/2 tea spoon of Tabasco sauce
1/2 tea spoon of Worcestershire sauce
1/2 tea spoon of french or grainy mustard
1 cup of arugula salad or chopped ice berg lettuce
10 slices of potato bread  
* salt-pepper


Method:
In a bowl, mix all the green colour coded ingredients very well. Season it with salt-pepper. Now, divide 1/5th of the chicken mixture evenly between 2 slices of bread. Garnish it on the top with the green salad <1/5th>. Close it. Cut it in half. Serve it chilled/cold on a cold/chilled plate!

It's easy to make, fresh and fast.

Cheers!

Avi's Sesame Hash Brown

Avi's Sesame Hash Brown.....5 servings:

Ingredients:
 50 ml. of mustard oil
1 tea spoon of mustard oil
500 gm of white potatoes, peeled, medium dices
1/2 cup of white sesame seeds
1/4th cup of black sesame seeds
1 cup of cooking onions, medium dices
1/4th cup of red peppers, small dices
1 tea spoon of sugar
1 pinch of dry chili flakes
2-3 tea spoons of water
1/2 cup of coriander/cilantro leaves, chopped
1/2 tea spoon of turmeric powder

 * Salt


 Method:
In a wok add the 2 kinds of oil. When it's hot add the onions and the chili flakes. Cook it until they are half away cooked. Add the potatoes, turmeric, water, & 2 kinds of sesame seeds. Continue cooking it and stir it often for about 2-3 more minutes. Now, add the red peppers and the sugar. Mix it gently. When you see that the potato is cooked, add the cilantro/coriander leaves and gently toss in it. Season with salt and mix it. Serve hot!

This dish you can serve for lunch or supper with either rice of tortillas! Very yummy.

fusion Spanish Omelette---Tortillas de Patatas

Fusion Spanish Omelet---Tortillas de Patatas............5-6 servings

Ingredients:
2 cups potatoes, peeled, thin sliced
3 eggs, whole, beaten
1.5 cups cooking onions, wedged
1/2 cup leeks, very thin sliced
1/2 tea spoon fresh oregano, chopped
1 tea spoon fresh ginger, chopped
2 tea spoons Parmesan cheese, shredded
2 tea spoons red/bell peppers, chopped
1 Lt. olive or sun flower oil
* salt-pepper

Method:
First cook the potatoes and onions together in the oil on a low to medium heat for about 10 minutes or till they are cooking but not well cooked.  Let it strain for about 3-5 minutes. In a big bowl beat the eggs and then add the rest of the ingredients and mix them well. Lightly coat the frying pan with some oil. Add the egg-potato mixture and continue to cook it on a low heat for about 5-6 minutes. Now, flip the omelet to cook the other side. If you are not comfortable to flip it then simply put a big serving plate on top of the frying pan and flip it. It should have a nice and golden colour.

Cut it in 5-6 pieces. Serve hot with your choice of condiments (Ketchup, mayonnaise or etc.)

Ginger-Blue Crab

Ginger Blue Crab ..... 5 servings:

Ingredients:
500 gm blue crabs <fresh or frozen, peeled>
1/3rd cup of fresh ginger, chopped
2 cups cooing onions, wedges
1/2 cup red peppers, thin wedges
1 tea spoon garlic, chopped
1/4th cup fresh coriander / cilantro leaves, chopped
1 tea spoon ketch up
2 tea spoons butter
2 tea spoons cooking oil
1/2 tea spoon cumin, ground/powder
1/3rd cup pine nuts
* salt-pepper

Method:
Saute the onion, garlic, ginger, peppers with cumin, oil, butter & oil. Add the crabs, mix it well. Add the rest of ingredients except the salt-pepper. And continue cooking for 3-4 more minutes. Season with salt-pepper. Serve with your choice of starch <Rice, potatoes, bread and/or etc.> Very tasty!

Grand Ma's Root Vegetables

Grand Ma's Root Vegetables:           5 servings:

Ingredients:
1 cup sweet potatoes, peeled, cubed
1 cup yams, peeled, cubed
1 cup purple potatoes, peeled, cubed
1 cup carrots, peeled, cubed
1 cup turnips, peeled, cubed
1 cup parsnip, peeled, cubed
1 cup red beets, peeled, cubed
4-5 tea spoons butter
4-5 tea spoons olive oil
2 tea spoons apple cider vinegar
1 tea spoon of cumin, ground
1 tea spoon brown sugar
* salt-pepper

5 servings of rice or your choice of bread

Method:
Boil all the vegetables till they all are cooked. Mashed them well using a masher. Add the rest of the ingredients. Mix it well. Serve hot with the rice/bread. It's very tasty and very healthy!

NB: You can use this item as a side dish for any other dish as well!!!!!

Chicken Panorama

Chicken Panorama:       (5 servings)

Ingredients:
5 chicken breasts
1 tea spoon garlic, paste
1 tea spoon ginger, paste
1 tea spoon onion, paste
1/4 cup olive oil
2 tea spoons apple cider vinegar or white wine
1/2 tea spoon thyme leaves, fresh, chopped
1 tea spoon sun dried tomatoes, chopped
* salt-pepper
1/2 cup bread crumbs


cous cous, cooked <Hot>
1/4 cup black olives, whole, pitted
1/2 tea spoon cumin, ground
1 tea spoon butter, melted
1/2 cup celery, chopped
1/2 tea spoon hot sauce <Any kind>

5 servings of vegetables, <any kind>

Method:
Marinate the chicken with all the blue colour coded ingredients. Place them on a greased baking tray. Sprinkle the bread crumbs on top of the chicken. Cover them with aluminum foil. Bake it @ 325 degrees F for 15 min. Then, take off the aluminum foil. Continue cooking for about 10 more minutes or till the internal temperature reaches to 165 degrees F. Keep them covered and hot.


In a bowl mix all the cous cous with other ingredients.

Slice the chicken. Serve hot on a bed of cous cous and your choice of vegetables on the side! Very refreshing, healthy and it will have lots of great flavour.

NS: The chicken will have enough natural juice in it so you do not need any extra sauce for it! 

Louisiana Crispy Chicken

Louisiana Crispy Chicken ... For  servings:

Ingredients:
5 chicken legs

1/2 cup corn starch
1 tea spoon celery salt
1 tea spoon milk powder
* salt-pepper
1/3 tea spoon cayenne pepper (Ground)
1/2 tea spoon red pepper powder
1/2 tea spoon smoked paprika
5 cups bread crumbs 

1 cup liquid egg (2 whole eggs, 1/2 cup milk-Mixture/beaten)

1 cup all purpose flour

500 ml. cooking oil (canola oil or sunflower oil)

Condiments-Ketch up and/or mayonnaise (As needed!)

Method:
First, in a bow mix all the blue colour coded ingredients. Then, coat the chicken with flour. Shake off the extra flour from the chicken. Then dip in the chicken in the egg mixture. Then, coat and roll those chicken in the blue colour coded mixture. Take off the extra mixture of the chicken. Now, deep fry the chicken to crisp. Serve it hot with your choice of condiments!

Cheers.

Meat Marinating Recipes

Meat Marinating Recipes:

The following incredible recipe is good for Beef, Pork, Lamb and any Venison marination!
Make sure you marinate the meat for 24 hours, before you roast/bake it at 325 Degrees F in general for an red meat to get a soft, moist and tender meat! For example: 145 Degrees F is good for medium beef, keeping in mind, that always it has to be 5 Degrees F less on the thermometer as it still cooks while resting, so cook it as you want the doneness. Again for pork it has to be cooked all the way through and it has to be at least 165 Degrees F <Internal Temperature.> The following recipe is good enough for any meat which weigh between 10-15 kg of meat. For Turkey, you can use the same recipe but use 1/2 of the 1st set of ingredients and skip the mustard content.

Ingredients:

1/2 cup coarse salt
3-4 tea spoons black pepper
1/2 cup steak spice
(Mix them together) 1st

1/2 cup dijon mustard
1/4 cup worchestershire sauce
1/2 cup red wine
1/2 tea spoon tabasco sauce
2 tea spoons smoked paprika
(Mix them together) 2nd

1/4 cup chopped fresh rosemary
1/4 cup chopped fresh thyme
1/4 cup chopped fresh oregano
(Mix them together) 3rd

Method:

Rub the 2nd set of the ingredients on the meat using your hands. Then, sprinkle the 3rd set of the ingredients. Then, cover the meat with the 1st set of the ingredients. The meat has has to be marinated for 24 hours then its ready to be cooked!

Enjoy!

Avi's Bourbon Chicken

Avi's Bourbon Chicken.....5 servings:

Ingredients:
1/5 kg chicken breasts, medium cubed, washed & rinsed
1/2  cup soy sauce, UN salted
3-4 tea spoons garlic, minced
1/4 cup brown sugar
3-4 tea spoons ginger, minced
1/4 cup white or red wine
3-4 tea spoons sesame oil
3-4 tea spoons canola or sun flower oil
1 tea spoon corn starch (Mixed with 1/4 cup of cold water!)
1/4 tea spoon chili flakes
* salt

1/4 cup chives, chopped <For garnish>


Method:
Saute the chicken with everything on a medium heat <Except the corn starch and the wine>. Once they all are cooked add the wine and continue cooking for about 2-3 more minutes. Use the corn starch now to thicken the sauce. Season with salt. Serve hot with your choice of starch and garnish with the chives! It's a very easy and simple dish.

Chicken Caprise:

Chicken Caprise.......10 servings:

Ingredients:
10 chicken breast, lightly pounded
2 cups mozzarella cheese, shredded
1 cup grape tomatoes
3/4 cup balsamic vinegar
1/4 cup apple cider vinegar
1/4 cup garlic, chopped
1/4 cup tomatoes, chopped
1/4 cup basil, chopped
1/2 cup butter or sunflower oil
* salt-pepper

Method:
Sear the chicken on a frying pan with the oil/butter, on a low-medium hear. Make sure it's cooked all the way. Put it on the side. In the same pan <Using the same oil/butter> saute the 2 kinds of tomatoes, garlic. Now add the 2 kinds of vinegar and continue cooking, till it's reduced by half. Add the chicken & basil. Season with salt-pepper. Add the basil. Serve hot with your choice of potatoes or rice!

German Kraut Flecken:

German Kraut Flecken.....5 servings:

Ingredients:
3 cups green cabbage, medium shredded
1 cup cooking onions, medium wedges
3-4 garlic cloves, smashed
1/2 water
3/4 butter
1 tea spoon caraway seeds
2.5 cups egg noodles, cooked
* salt-pepper
1/2 cup green onions <Garnish>

Method:
In a cooking pot saute the cabbage with the butter, onions and garlic. Add the caraway seeds and water. Cook the cabbage till it's cooked. Season with salt-pepper. Mix the noodles with the cabbage mix. Garnish with green onions. Serve hot. Popular German dish.

Romario BLT

Romario BLT..... 6 servings:


Ingredients:
12 slices of bread <white or brown, toasted>
3 Avocados, peeled, sliced <Keep it in the fridge>
18 pieces bacon, cooked
12 sliced tomatoes
6 pieces, ice burg lettuce
1 cup Dijon-mayonnaise <2 tea spoons Dijon mustard & 1 cup mayonnaise--Mixed together>

Method:
On the bread <both sides> spread the Dijon mayonnaise. Make the sandwich with the bacon, lettuce and tomatoes topped with Avocado slices. Serve hot, with your choice of fries or by itself!

Pan Fried Coated Tuna

Pan Fried Coated Tuna.....10 servings:

Ingredients:
1 un cooked tuna fillet, cleaned
1.5 cups tortilla chips, crumbs
1 tea spoon thyme leaves, chopped
1/2 tea spoon mustard paste <Regular or Dijon>
1/4 cup Togarashi/Shichimi spice <Japanese pepper spice>
100 ml canola or sunflower oil

Method:
First, rub the mustard on the fillet. Then sprinkle the thyme & Togarashi spice on it. Now finish it up with the tortilla crumble as the third layer at the end. Put it in the fridge for 30 minutes. Use a cast iron frying pan and make it very hot. Add the oil and sear the fillet on a high heat for about 30 seconds on each side of the fillet. Make sure it's cooking just the outer layer and making a nice golden crispy crust on each other while the fish is still war in the middle. Slice it. Serve right away. Serve with your choice of salads or starch and some soy sauce or fish sauce and some lemon wedges on the side. It's an excellent sea food dish, very fresh and tasty and of course healthy!

Chicken Pot Pie

Chicken Pot Pie.....5 servings:

Ingredients:
5  5" pre made pie shell & 5 pie top <Found at any superstore>
100 ml milk 2%
50 ml heavy cream, 35 % <or less % in MF>
1 egg yolk
1 tea spoon corn starch <Mixed with 1/4 cup of cold water>
3-4 tea spoons leeks, chopped
2 tea spoon red pepper, chopped
1 tea spoon garlic, chopped
2-3 tea spoons celery, chopped
1/2 cup chicken breast, cooked, small cubed
25 gm sweet peas, fresh or frozen
1/2 tea spoon thyme leaves, chopped
1/3 tea spoon Savoury <Herbs>
1/4 tea spoon ground nutmeg
1/4 tea spoon sugar
1/2 cup shredded Parmesan or Gruyere cheese
2 tea spoons butter
1 tea spoon olive oil

* salt-pepper

Method:
In a saute pan add the oil and the butter. Saute the blue colour coded ingredients on a low to medium heat, till the chicken is fully cooked. Now, add the purple colour coded ingredients and mix it. In a separate pot take the milk and the cream and start cooking and brink it to boil.  Now, add the cooked chicken-veggie mixture in it. Add the corn starch mixture and stir it gently <To make the sauce a bit thick>. Distribute the mixture in 5 pie shell equally. Sprinkle the cheese on top. Cover it with the pie shell and close it <Make sure the edges are tight, you may use a fork to close it properly>. Take the egg yolk in a cup, add 2-3 tea spoons water and blend it well. Paint them with a light, even coat of egg wash using a pastry brush. Make a small hole/cut on each stuffed pie using a paring knife. Now, bake them in the oven @ 325 degrees F for 20 minutes, check it with a meat thermometer and if the centre reaches to 140+ degrees F, it has been cooked! If not continue cooking for 4-7 more minutes. Serve hot with your choice of condiments!

Neem & Egg Plant Fry:

Neem & Egg Plant Fry.....5 servings:

{ ..... It's a tree in the mahogany family Meliaceae. Neem leaf is used for leprosy, eye disorders, bloody nose, intestinal worms, stomach upset, loss of appetite, skin ulcers, diseases of the heart and blood vessels (cardiovascular disease), fever, diabetes, gum disease (gingivitis), and liver problems. The leaf is also used for birth control and to cause abortions.

It's a native to the Indian subcontinent, i.e. India, Nepal, Pakistan, Bangladesh, and Sri Lanka. Now it's grown all over the world for its amazing health benefits! .....}

Ingredients:
2.5 cups Neem leaves, washed, rinsed
3 cups egg plant, washed, cubed
1/2 tea spoon turmeric powder
1/3 cup of sunflower or canola or olive oil
1/4 tea spoon garlic powder or paste
* salt-pepper

Method:
First, saute and cook the egg plant with half of the oil on a low to medium heat, along with the rest of the ingredients. Now on the same pan cook the neem leaves with the rest of the oil <No other spices>. Now in a bowl mix both the neem and the egg plant. Serve hot with your choice of starch <Preferably rice or roti (Indian wholemeal flower bread)>

Sweet Potato Poutine

Sweet Potato Poutine.....5 Servings:

Ingredients:
* This French Canadian dish is usually served with regular french fries!

5 cups sweet potato fries
2.5 cups fresh cheese curds
2.5 cups brown gravy <Either vegetable or beef or chicken gravy!>
2 tea spoon grainy mustard
1/2 tea spoon cumin powder
1/2 tea spoon Tabasco sauce
1 tea spoon honey

1 cup green onions, chopped <Garnish>

Method:
First, in a bowl mix the last 5 blue colour coded ingredients with a wire whisk! In a separate big bowl, add a ladle of hot poutine gravy mix to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries. Add the cheese curds and toss with the hot fries and gravy. Garnish with the green onions. Serve hot with a glass of cold beer or wine on the side! 

Roasted Quail

Roasted Quail <Game Bird>.......5 Servings:

Ingredients:
5 whole quail, skin off, cleaned & washed
2 tea spoons thyme leaves, chopped
2 tea spoons rosemary leaves, chopped
2 tea spoons garlic, chopped
1/2 tea spoon ginger, chopped
1 tea spoon shallots/cooking onions, chopped
1/2 tea spoon black peppercorns, crushed
1 tea spoon salt
1/2 tea spoon Dijon mustard
1 cup canola/olive oil
1 tea spoon lemon juice
2-3 tea spoons red wine or port <semi dry or white>
1/2 tea spoon tomato sauce or ketch up
1/2 tea spoon Worcestershire sauce
1 tea spoon honey or brown sugar

5 servings of cooked rice or bread or any other choice of starch
5 servings of vegetables <Your choice>


Method:
First, in a bowl mix all the ingredients and blend them well with a wire whisk. Now, marinate those quail with it. Leave it in the fridge for about 6-10 hours. Place them on a <double layered> greased aluminium foil paper and wrap them up. Cook it in the convection oven @ 325 Degrees F for about 45 minutes. Check it with a meat thermometer and make sure the internal temperature has been reached to at least 165 Degrees F.  Serve hot with the starch and the vegetables!

It was lots of flavour and it's a perfect easy and simple dish to make when you are expecting a cosy house party or special guests over!

Stuffed Bitter Melon

Stuffed Bitter Melon.....5 Servings:

Ingredients:
5 bitter  melons, par cooked, cut in halves, cored out
1/2 cup cooking onions slices, thin
2 tea spoons ginger paste
2 tea spoons garlic paste
1 tea spoon turmeric powder
1 tea spoon chili powder
1/4 cup mashed potato
1/2 tea spoon sugar
* cooking oil
* salt
bread crumb crumble <1 cup bread crumbs, 2 tea spoons ghee/clarified butter. Mix both together and make a fluffy crumble for topping!>


Method:
On a low to medium heat, saute those 5 blue colour coded ingredients with some oil. Now add the mashed potatoes, sugar, and season it with salt. Now, fill up those bitter melon with this freshly made stuffing. Top it up with the bread crumb crumble. Make sure those bitter melon are rubbed with some oil <Outside>. Bake them in the oven for about 15-25 minutes @ 325 degrees F.

If you guys want you can also fry them gently keeping in mind stuffing side facing up & those bitter melon should not be sinking in oil while you are frying them, otherwise the stuffing will fall apart and might make a big mess!!

Serve hot with your choice of rice or bread. Very tasty and flavourful.