The Chef's Cookbook » TheSaltyChef

Chinese New Year 2012!

TheSaltyChef — Mon, 23 Jan 2012 01:24:53 +0000

The first day of the 2012 Chinese New Year is on January 23, 2012 in China’s time zone. The year of the Dragon. To celebrate, here are some of my favorite recipes.

Marinated Tofu

Ingredients:

Soy Sauce (I prefer low-sodium tamari, a wheat-free Japanese soy)
Sesame Oil, a few drops
Lemon Juice, to taste
Garlic (fresh or powder), to taste
Sherry or Wine (optional)
1 lb. block of Firm or Extra Firm Tofu
Oil (for cooking)

Directions:
1. Gently squeeze the extra liquid out of block of tofu with a paper towel.
2. Cut it into 6 to 8 slices and lay the slices in a pan or dish with the marinade.
3. Marinate it for 20 minutes upwards to a day. More time, more flavor. Halfway through, turn the slices over to make sure both sides are soaked.
4. To cook, rub a small amount of oil on a non-stick frying pan.
5. Lightly brown each side. That’s it.

Ginger Beef

Ingredients:

• 3 tablespoons soy sauce
• 2 tablespoons rice wine
• 1 tablespoon brown sugar
• 1/2 teaspoon cornstarch
• 1 tablespoon vegetable oil
• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced garlic
• 1 pound beef round steak, cut into thin strips
• 8 ounces snow peas

Directions:

1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Wonton soup

Ingredients:

1/2 pound boneless pork loin, cubed
2 ounces peeled shrimp, finely chopped
1 teaspoon brown sugar
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
1 teaspoon chopped green onion
1 teaspoon chopped fresh ginger root
24 (3.5 inch square) wonton wrappers
3 cups chicken stock

Directions:

1. In a large bowl, mix the pork and shrimp with the sugar, wine or sherry, soy sauce, scallions, and ginger. Blend well and leave to stand for 25-30 minutes.

2. Place about one teaspoon of the filling at the center of each wonton skin.

3. Moisten all 4 edges of wonton wrapper with water and pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Place completed wrapper on the cornstarch platter and continue until all wrappers are used.

4. FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in and cook for 5 minutes. Garnish with chopped scallions and serve. (NOTE: Uncooked wontons will keep in freezer for a good 2 months if well wrapped. Thaw before frying, but they can be boiled straight from frozen and cooked 2 minutes longer.)

5. TO FRY: Heat 2 to 3 cups of oil in a wok until hot. Deep-fry wontons in batches until golden, 2 to 3 minutes on each side. Drain. Serve with dipping sauce or duck sauce, also called plum sauce.

Fish Tacos

TheSaltyChef — Fri, 06 Jan 2012 18:13:55 +0000

These are very easy to make and taste great!

Fish Tacos

Makes 5 servings

10 Flour soft taco tortillas- warmed up (see package for heating directions)
1 Can Black beans, drained and mashed
10 Beer battered fish fillets
2 limes
2 cups Pico de gallo
2 cups cabbage mix
1 cup jack cheese
I can mild green chilis

Pico De Gallo:

4 large roma tomatoes, diced
1 large green chili
1/4 cup lime juice
salt and pepper
3 TBSP chopped cilantro
1/2 cup diced red onion
2 TBSP chopped parsley
1 TBSP olive oil

Dice tomatoes, chilis, onion and herbs. Combine oil, lime juice, salt and pepper and mix well. set aside for 1 hr or overnight.

Bake fish until crunchy and crispy. Using the juice from 1 lime, mix cabbage mixed into a bowl and add juice, set aside.

In a saucepan and black beans and mash with a potato masher until thick. Heat until bubbly and warm. Add can of green chilis.

To assemble tacos:

Place warm tortilla on plate, spread 1 to 2 TBSP of black beans on tortilla and then place fish on top. Next add the pico de gallo, then the cabbage mixture and then top with cheese.

Prime Rib…EASY!

TheSaltyChef — Wed, 21 Dec 2011 16:07:36 +0000

Recently I had a craving for Prime Rib, but have not really felt well enough to venture out into the cold to go to a fancy place that charges high prices for my family of 6 to eat. I decided to try my own hand at making this classic holiday favorite at home. I have been cooking for many years, but Never tried doing this before! Here is how I did it and as you can see it came out great. the taste was so buttery!

The big key here is watching your internal temp. If you over cook it, you will end up with a brick. Also having a good pan is really important. I bought one just for this dish. It made all the difference and made it very easy.

Ingredients:

1 standing beef rib roast (4 to 7 ribs, 9 to 18 pounds)
fresh course-ground black pepper, as needed
kosher salt (or other larger grain, flake-style salt), 1/2 teaspoon per bone
softened butter, 1/2 tbsp per rib of beef
large metal roasting pan with at least 3-inch sides.

Preparation:

Remove the prime rib from the refrigerator and place in the pan. No rack is needed as the rib bones form a natural rack, and will keep the prime rib off the pan. Rub the entire surface of the cold roast with butter, and coat evenly with the kosher salt and black pepper.
Leave the prime rib out at room temperature for 2 hours. Preheat the oven to 450 degrees F. When the oven is hot, put the roast in and cook for 20 minutes to sear the outside of the roast. After 20 minutes turn the oven down to 200 F. Roast for 2 hours. Then turn up oven to 250F and continue to cook until internal temp is 130F. Which is ideal!

3. Transfer to a large platter, and let the prime rib rest, loosely covered with foil for 30 minutes before serving. Cutting into the meat too early will cause a significant loss of juice.

To Make the “Au Jus” Sauce

While the prime rib is resting, pour off all but 2 tablespoons of the fat from the pan and place on the stovetop over medium heat. Add the flour and cook, stirring, for 5 minutes to form a roux. Pour in the beef broth and whisk into the roux, scraping all the caramelized beef drippings from the bottom of the pan.

Turn heat to high and cook the sauce for 10 minutes until it reduces and thickens slightly (this is not a gravy, so don’t expect a thick, heavy sauce). Adjust seasoning, strain and serve along side the prime rib.

Below are the internal temperatures to go by, depending on how done you like your prime rib. Remember, these are the temperatures to remove the beef, and not the final temperature. The roast will continue to cook after it’s removed.

Rare: remove at 110 degrees F. (final temp about 120)

Medium-Rare: remove at 120 degrees F. (final temp about 130)

Medium: remove at 130 degrees F. (final temp about 140)

Chinese Wine Taking Over The World!

TheSaltyChef — Mon, 19 Dec 2011 18:32:04 +0000

Many people think that products made in China are often cheap and inferior to those made elsewhere in the world. It’s a reputation that effects most exports from China, including clothing and electronics, however that reputation may be about to change for one specific product!

Despite the fact that Ningxia in northern China has only been growing grapes for wine production for the last decade, it has beaten off competition from the Bordeaux region of France in a blind wine tasting which was help in Beijing.

10 wine experts, 5 from China and 5 from France sampled a mixture of 5 wines from each region and ranked each wine individually. Surprisingly to everyone involved and the wine lovers across the world, a Cabernet Sauvignon from Grace Vineyards in Ningxia came out as the favorite bottle! In fact, the top 4 spots were all taken by bottles of wine from Ningxia, with a 2009 Medoc from Bordeaux being the highest ranking French wine in 5th position.

A similar wine test was carried out in 1976, which also had similar results, with Bordeaux wines being beaten by the New World wines.

Each bottle of wine that was used in the taste test was produced in either 2008 or 2009, with a price tag in China of 200-400yuan, which is around $30-$60. Many have argued this caused an unfair test as imported wine is levied with a 48% import tax!

Even taking into account the price difference though, the French wine experts all admitted that the Chinese wine has enormous potential and could become one of the world’s finest wine producing regions. There has been a huge increase in wine drinking over the last few years in China, and it is now the single largest export client of the Bordeaux region. The wine consumption in China is growing at such a rate that they expect it to overtake the USA within years to become the largest wine consuming nation in the world.

Many wine companies are now looking to purchase and grow their own vineyards in the Ningxia in order to cash in on the new area.

The event was arranged when a bottle from Ningxia was crowned the best Bordeaux style wine at the Decanter World Wine Awards in London.

So, when you start seeing Chinese wine on the shelves of the wine merchants in the coming years, don’t dismiss it as being cheap or inferior wine with giving it a taste first!

The author has worked in the wine and gourmet food industry for years and is interested in the development of new world wines.

Top 10 Most Commonly Mispronounced Food Dishes

TheSaltyChef — Wed, 26 Oct 2011 16:13:25 +0000

A survey by Just Eat of 8,800 Brits found that the majority of us struggle to correctly pronounce a large portion of popular foreign foods on takeaway menus. The shocking result was that 40% of people who weren’t confident in the pronunciation of certain dishes would avoid ordering them.

Some of the most popular mispronunciations are actually quite funny, and here are some of the most popular, to help you avoid these common mistakes in the future, and give you confidence when ordering.

Kung Fu Chicken – Kung Po Chicken

This dish is one of my personal favorites, so it makes me even sadder that so many people get it wrong! The dish is a sweet and spicy treat, often containing water chestnuts, peppers and onions in the sauce. It is becoming increasingly popular with Chinese takeaway fanatics.

Wogan Josh – Rogan Josh

A Rogan Josh is a popular Indian takeaway dish, main with loads of tomatoes and onions. It is not a dish named after the renowned radio presenter; Terry Wogan! Enjoy with a naan bread to mop up all the sauce.

Hashish Kebab – Shish Kebab

This popular kebab does not contain hashish, but more simply just chunks of marinated meat. Lamb Shish kebab is probably the most popular variety.

Porn Crackers – Prawn Crackers

This almost sounds rude, and I can’t imagine some of the reactions you would receive when ordering this down the phone. Prawn crackers are a popular snack for before your meal, don’t think anything else!

Pillow Rice – Pilau Rice

This popular rice is often yellow and coloured with saffron. Bay leaves and other herbs can be found in the rice too, to give it an aromatic and distinctive flavour. Best served with an Indian curry.

Crispy Acrobatic Duck – Crispy Aromatic Duck

I can assure you this duck has never had a gymnastics careers and this is not the real name of this order. This is one of the funnier mistakes, and when people order this it makes me giggle a little bit. I don’t even correct the mistake I find it so funny!

Cat Soup Curry – Katsu Curry

A katsu curry is a Japanese dish made from a piece of meat covered in breadcrumbs and fried. It is then served with a creamy curry sauce which tastes delicious. No cats have been hurt in the making of this dish.

Chicken Gel Frenzy – Chicken Jalfrezi

This is one of the most popular hot Indian dishes. There is plenty of diced chilli, peppers and onions in this dish. You could say it was a frenzy of heat and spice, but that’s still not the name.

One Tonne Soup – Won Ton Soup

Chinese Won Ton soup is a broth with prawn and pork dumplings inside it. Often having noodles inside the dish too, this is the perfect light and healthy takeaway option.

Pompadom – Poppadum

You could say that poppadums are the Indian equivalent to prawn crackers, and just like them they are often mispronounced. Takeaways must be fed up of hearing it spoken wrong, so now you have been warned!

Steve loves food and tries to get the order all correct when he orders Chinese delivery in Hackney or Chinese delivery in Lewisham.

What You Eat Matters!

TheSaltyChef — Tue, 25 Oct 2011 16:30:30 +0000

Yesterday was “food day” and many people still think that choosing the right foods for your health is some confusing puzzle they just don’t have time for. We all need food to live…granted some people eat to live and others like myself live to eat. Why not sample the edible pleasures of the world? Simply put, food is something we all must have. Preferably several times a day. It is the one thing that transcends race and cultures. Now days in the current state of the economy, satisfying our hunger goes way beyond but now it is political. choosing to eat local food vs. processed food we vote with our fork for the kind of health, environment and economy we would like to have. Beyond meeting our basic needs, food is a multi-billion dollar industry that often does not take our health and best interest in mind. However I am firm believer that each one of us is not obligated in any way to eat the bad foods. No different then the tobacco companies. Each us are in charge of what we do, say and eat. No one forces us to do these things no matter how cool and good they make it look. If I want to eat a twinkie, I am going to do it. It is not because the company made me do it.

Many have “opinions” out there on how all these food matters should be manged but keep this in mind. Eat moderate portions, choose foods that have tons of color (plenty of fruits and veggies) and no saying is more true…”you are what you eat”!

It Happend To The Chef….

TheSaltyChef — Mon, 24 Oct 2011 14:16:32 +0000

On Friday evening I went out for a nice meal at Mimi’s Cafe, however by Saturday morning I was deadly ill. Being a chef and working for the school system I know how important it is to make sure food is cooked and served safely. While I cannot prove it was food poisoning, none of the rest of the household came down sick and I ate things no one else did Friday at dinner. On this blog I also give you tips to keep yourself and your food safe.

By Saturday morning I was so ill I could not get out of bed. I continued to be week and have massive vomiting for about 6 hours straight. I was in total misery.

The problem is I did not suspect anything wrong with the food at Mimi’s. How can you tell then?

Food poisoning comes from eating foods that contain germs like bad bacteria or toxins, which are poisonous substances. Bacteria are all around us, so mild cases of food poisoning are common. You may have had mild food poisoning — with diarrhea and an upset stomach.

The best way to actually find out if it was food poisoning is to go to doctor and have them take a stool sample. I know that is gross but they can test it for what bacteria you have. That will tell you if it was food poisoning. Then you should contact the health department in your area and also the restaurant.

Steps to Avoiding Food Contamination

TheSaltyChef — Wed, 19 Oct 2011 16:00:17 +0000

The three most common sources of food contamination are agricultural poisons, chemical food additives and disease-causing bacteria. Bacteria is the most common threat to people every year, millions of people get sick from this.

Salmonella occurs within twelve to thirty-six hours after eating and can last a week. The good news is cooking foods to correct temp kills the bugs!

Staphylococcus – Found in pus-laden infections, pimples, boils and sputum inside the nose, staph grows quickly to produce a toxin that causes nausea, vomiting and diarrhea. This bacteria contaminates food due to unsanitary handling practices, and grows rapidly in warm temperatures. Cooking does not kill the toxins produced by staph. Sanitary storage and food handling practices are the the best way to avoid this.

Botulinum spores come from soil and water, and proliferate in foods that are not properly cooked. Botulinum is most commonly found in improperly canned or bottles foods, including canned meats and vegetables. This attacks the nerves and can kill you.

Read the “sell-by” dates on all packaged foods

Before preparing foods, wash your hands thoroughly.

Do not cross contaminate veggies and fruits with meats and fish.

Heat and re-heat food to correct temp.

Refrigerate food properly, and make sure that your refrigerator is colder than 40 degrees. Keep freezers below zero degrees.

Wash your hands before handling food.

Hope you follow these tips to keep you and your family safe!

Barbecue Sauces: Regional Recipe Differences

TheSaltyChef — Sat, 15 Oct 2011 01:51:18 +0000

If you think all barbecue sauce is the same, you haven not experienced the variety of styles that the southern states pride themselves on creating. Barbecue sauces range from sweet to sour, with colors from yellow to red and brown. Many different spices are used to create unique flavors from region to region. From the Carolinas to Texas, barbecue is more than just a sauce; it is a culinary staple. Try all of the unique varieties of barbecue sauce, and you may find a new favorite. Save money by buying small bottles or sample packs rather than committing to a large volume of sauce from each category.

Kansas City sweet sauce is the most popular barbecue sauce style. It has a sweet-tart tomato base enhanced by molasses or brown sugar and vinegar. Liquid smoke is a common ingredient in this variety, giving a charcoal flavor to even meats prepared indoors. Kansas City style sauces are used as a finishing sauce because it is too thick to penetrate meats. It may burn easily on the grill; so these sauces are used at the last minute to flavor meats that have been thoroughly cooked prior to flash finishing on the barbecue.

South Carolina mustard sauce has a distinct flavor all its own. Rather than the tomato sauce favored in many regions, South Carolina sauces use tangy mustard as the base of their barbecue. This style evolved from the German immigrants that settled the region, and their names continue to grace the most popular brands of this barbecue sauce genre.

East Carolina mop-sauce is a unique barbecue style that has no heavy tomato or mustard base. This sauce is made from vinegar mixed with hot pepper flakes and seasonings and used to “mop” the meat as it cooks. The flavors of East Carolina mop-sauce penetrate deep down into the meat, rather than sitting atop it. This style of barbecue sauce is not sweet, as it uses very little sugar if any at all. Lexington dip sauces come from the western reaches of North Carolina. This variety combines the best of East Carolina mop-sauce with a hint of tomato sauce or ketchup for added body and sweetness. These are less tart than the East Carolina varieties and are more popular for this reason.

Texas mop-sauce is similar to Lexington’s version but tends to be much spicier due to heavy Mexican influence. Cumin, hot sauce, onion, chili powder and cumin are common in this vinegar-based sauce, which only uses traces of tomato sauce or ketchup. The success of Kansas City style barbecue has caused a recent trend in sweetness for Texas mop-sauce.

Louisiana hot sauce is different from spicy Texas mops. While both contain hot sauce, it is the base of Louisiana barbecue. Chili peppers, mustard, peppercorns, mix with Creole seasonings to make a unique barbecue sauce. Tomatoes are used to finish and round the flavors of the spicy sauces, so Louisiana sauces have a brighter red color than what is found in molasses varieties.

Memphis dry rub, while not a sauce, must be included in a barbecue discussion. Second only to Kansas City, Memphis a town known for excellent barbecue. In this region, sauce is replaced with a blend of spices and sugars. Meats absorb these flavors for up to 24 hours before being smoked or grilled on the barbecue.

The author of this post is Sara Woods, who writes for Coupon Croc. Spend a lot of time in the kitchen? Visit us and grab a discount code to save on kitchen appliances, tools and more.

The Best Buffets on The Las Vegas Strip

TheSaltyChef — Thu, 06 Oct 2011 16:00:00 +0000

There are numerous buffets on the Las Vegas Strip. Las Vegas might be renowned for their entertainment, but the food buffets are legendary. These smorgasbords offer up extraordinary food and excellent service. Bring your appetite and a desire for superb food.

Best Overall Buffet

The Bellagio Hotel next to the “O” Theatre offers a world of magnificent flavors on display for your optimum satisfaction. The Bellagio Buffet features live cooking stations and a level of quality and presentation only experienced in Las Vegas. American and International cuisines, offered daily with a superb champagne brunch available on the weekend.

This casual dining restaurant has remarkable character brimming with bold flavors and fabulous ambience. The Buffet at Bellagio is highly recommended by visitors, food critics and locals.

Best Upscale Buffet

The Sterling Brunch at Bally’s is a memorable site for Sunday brunch. Bally offers it Sterling Brunch only on Sundays. Bally’s Steakhouse makes a magical transformation to serve a buffet style brunch. The fare ranges from typical breakfast items such as omelets and waffles to Maine Lobster with unlimited champagne.

The selection of delectable desserts and pastries is unsurpassed. Linen tablecloths to waiters in tuxedos, it is a classy deal. This is clearly a place for dedicated buffet fans. This is one buffet where no one walks away hungry or thirsty.

One certainly finds that they get a bang for their buck at the Sterling Brunch. This is heaven. Reservations are highly recommended.

Best Value Buffet

The Buffet at the Wynn Hotel Las Vegas is nothing but the best. This buffet delivers both taste and quality in a scenic atmosphere. The buffet is certainly worth the price of admission. The buffet features countless varieties of delicious homemade pastas, fantastic curry dishes, amazing pizzas and authentic Mexican food.

There is so much more included such as prime rib, sushi, and Caesar salad to round out the meal. Even breakfast at the Wynn Buffet is an exceptional treat. Their apple smoked bacon and apple sausages are perfection. Save room for dessert.

Their mouthwatering varieties include Crème brûlée, crepes, brownies and assorted cakes along with a nice cup of coffee.

The Most Unusual Buffet

Cosmopolitan’s Wicked Spoon Buffet is different from any other Las Vegas buffet. However, everything about Cosmopolitan is different. For someone who is looking for something different and remarkable, the Wicked Spoon is it. The atmosphere is extremely contemporary and sophisticated.

The buffet specializes in top quality familiar staples ranging from sweet potato fries to steak. The food served is in small portions, but diners can take as much as they want. The fare features imaginative and seasonal cuisine along with original selections for any appetite. The Wicked Spoon Buffet satisfies cravings and invites discovery.

The Most Diverse Buffet

Harrah’s Flavors Buffet is the most diverse buffet on the Strip. This buffet has something for everybody. This buffet boasts an array of mouth-watering dishes. The fare ranges from fresh seafood to traditional comfort food.

Flavors feature cuisines from all around the world. This is the buffet for anyone with a craving for crab legs. Flavors them nights are popular offering Italian night, prime rib night, seafood night, smokehouse night, and steak and seafood night. There still is a variety of offerings on theme nights to appease a wide variety of tastes.

John is a travel writer currently working on a new guide to Las Vegas. See his recent post on the best nightclubs in Vegas.

His personal favorite is the Bellagio buffet – what’s yours?