Yummy-as-can-be

WW – Buffalo Wings

Ms. Foodie — Mon, 26 Jul 2010 16:30:14 +0000

Buffalo Wings Ingredients: 2 lbs chicken wings (about 12 wings) 3 tbsp....

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Chicken Teriyaki

Ms. Foodie — Fri, 23 Jul 2010 05:38:18 +0000

Another one of my family’s favorite dishes is Chicken Teriyaki.

Ingredients for Brine:

1/2 cup water
2 tablespoon dark soy sauce
2 tablespoon dark brown sugar
2 tablespoon mirin

4-6 skin-on filleted (boneless) chicken thighs

Ingredients for Teriyaki Sauce:

2 tablespoon mild flavored honey
2 tablespoon dark soy sauce
2 tablespoon mirin
2 tablespoon sake (Japanese rice wine)

Procedure:

1) Combine the water, soy sauce, brown sugar and mirin in large ziploc bag and add the chicken thighs. Press out as much air as you can and seal the bag. Let this sit in the fridge for at least an hour.

2) To make the teriyaki sauce, just add the honey, soy sauce, mirin and sake to a small sauce pan and boil over medium heat until the sauce is glossy . It should take on a caramelized taste but be careful not to burn it.

3) When you’re ready to grill the chicken, turn the broiler on and move the oven rack up to the upper position. Put a wire rack on a baking sheet and put the chicken thighs skin side down onto the rack.

4) Grill until brown then flip so the skin side faces up. Baste the skin side with teriyaki sauce and continue to broil until the skin is golden brown with just a few charred spots. Give the chicken one final baste with the teriyaki sauce and serve chopped up on a bowl of steaming hot rice with some extra sauce.

5) Happy eating!

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Cheap Netbooks

Ms. Foodie — Fri, 23 Jul 2010 05:33:58 +0000

Looking for more affordable laptops? My sister got mine for only $269 with Windows 7 starter kit and a free anti-virus software. Back here, prices of netbooks are almost doubled. Operating System and anti-virus protection are sold separately. I need one more for my son and I’m still saving up for it but I would definitely ask my sis to buy it for me. Saves you a lot of money when you can buy direct.

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Arriving Soon

Ms. Foodie — Fri, 23 Jul 2010 04:20:03 +0000

There, the last box was finally sent to my aunt in the US. She was supposed to bring it with her when she and my cousin left two weeks ago but it took a while for the tailor to finish the outdoor furniture covers. I told her I would just send it to her since she won’t be needing them until before winter. The covers were delivered yesterday and as soon as I finished packing I sent the box right away. She’ll be surprised to have them sooner.

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More Improved Detectors

Ms. Foodie — Fri, 23 Jul 2010 04:05:57 +0000

Looking for the most advanced radar detectors? The new ones are now using laser lights instead of soundwaves. Meaning, the gadget is highly accurate and works faster than the older versions. So speeders beware, radar detectors now can sense you even before you arrive, light-based detection and ranging are used that’s why. It wouldn’t hurt to follow traffic rules, right? Besides, it’s for your own good.

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RT|WW – Spicy Squid and Scallops

Ms. Foodie — Mon, 19 Jul 2010 16:30:14 +0000

RT|WW – Sizzling Spicy Squid ...

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Creamy Spaghetti Carbonara

Ms. Foodie — Fri, 16 Jul 2010 19:57:52 +0000

Ingredients:

1 pound spaghetti
2 large egg yolks
1/2 cup heavy cream
1 tablespoon extra-virgin olive oil
6 ounces thickly sliced pancetta or bacon, cut into 1/8-inch dice
2 garlic cloves, thinly sliced
1 cup freshly grated Parmesan cheese (3 ounces), plus more for serving
Pinch of freshly grated nutmeg
Freshly ground pepper

Procedure:

1) In a large pot of boiling salted water, cook the spaghetti until just al dente or firm to the bite. Drain, reserving 1/2 cup of the pasta cooking water.

2) Meanwhile, in a small bowl, whisk the egg yolks and cream. In a large, deep skillet, heat the oil. Add the pancetta and cook over moderately high heat, stirring, until crisp, 4 minutes. Add the garlic and cook until golden, 1 minute.

3) Add the spaghetti to the skillet. Cook over low heat, tossing, until coated. Slowly add the reserved pasta cooking water and beaten egg yolks. Toss until coated with a creamy sauce, about 1 minute. Add the 1 cup of Parmesan and the nutmeg; season with pepper. Transfer to bowls and serve, passing extra Parmesan.

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Cooking Tip #34

Ms. Foodie — Thu, 15 Jul 2010 19:06:54 +0000

When making a pot roast or ham, try this little trick: Add a can of cola for an extra punch of flavor. Just fill the baking pan with soda, then cover the meat with aluminum foil and cook as usual.

Soda’s citric acid breaks down protein chains in the meat’s connective tissue (the tough, chewy parts), leaving your roast perfectly tender and juicy. Plus, the sugary liquid at the bottom of the pot bubbles to a thick syrup that blends with the meat juices to create a sumptuous gravy.

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RT|WW – Cheese and Grapes

Ms. Foodie — Mon, 12 Jul 2010 16:30:16 +0000

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Tom Yum Goong

Ms. Foodie — Thu, 08 Jul 2010 19:15:55 +0000

Tom Yum is a Thai hot and sour soup very similar to our Sinigang.

Ingredients:

2 lemongrass stalks, cut into 1″ pieces and smashed a bit (about 1/3 cup)
6 lime leaves (about 1 tablespoon), torn with center vein removed
2 tablespoons fresh turmeric (luyang dilaw), sliced thin
1 tablespoon coriander roots, about 2 roots
1 tablespoon shallots, whole with skin removed (1 to 2 shallots)
1 cup tomato (medium tomato), sliced into 6-8 pieces lengthwise
2 cups broth (pork, chicken)
1/2 cup straw mushrooms, ends removed and halved
2 tablespoons red medium-sized chilies, smashed
4 or 5 medium-sized saltwater shrimp, whole and uncleaned, make sure they’re fresh
a pinch of salt
1 1/4 teaspoon fish sauce (patis)
1 1/2 teaspoons roasted chili paste
1 tablespoon lime juice (add more if you like)
3 tablespoons fresh cow’s milk (optional)
3 small dried chilies, roasted (optional – use only if adding milk)
1 tablespoon coriander, chopped.

Procedure:

1) Prepare all the ingredients. Remove the outer layer of the lemongrass stalks and cut off the end. Cut into 1-2? pieces and smash with the side of a heavy knife to release flavor. Tear the center vein off the lime leaves. Slice your fresh turmeric into thin slices. Cut the tomato into 6 pieces lengthwise. Peel the skin off the shallots and smash lightly. Clean your coriander roots well. Smash the fresh chilies with the back of a heavy knife, or in a mortar and pestle. If using fresh Thai straw mushrooms, slice the bottoms off and cut in 1/2 lengthwise. If making the version with milk: roast the dried chilies until fragrant and browned in a dry wok on medium heat.

2) Wash the shrimp then set aside. Boil the broth on high until it comes to a rapid boil. Add the lime leaves, lemongrass, coriander root, turmeric, shallots and tomato. Boil for 4-5 minutes. if you’re using fresh ingredients, 4-5 minutes should be enough. In a separate pan, boil the mushrooms in plain water.

3) After you’ve boiled 4-5 minutes, add a pinch of salt and the shrimp. Strain the cooked mushrooms and add them to the soup as well. Cook until shrimp turn pink, about a minute.

4) Add the fish sauce and remove from heat. You will now season the soup.

5) Add lime juice, chili paste, smashed fresh chilies.

6) If making the version with milk: Add the milk and dried chilies. If doing this step you’ll need to add a bit more lime juice and fish sauce as the milk tames it down a bit. Add about a teaspoon more of each.

7) Garnish with fresh cilantro leaves and serve.

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