Bulgarian Moussaka April 2, 2009

Moussaka (moo-sah-KAH)

Ingredients:

1 lb ground beef or pork

4 tbsp olive oil

1 onion, minced

4 medium size Yukon Gold potatoes, minced

2 tomatoes, chopped

1/3 cup parsley, chopped

3 eggs

1 cup Balkan yogurt or plain yogurt

2 tbsp. flour

salt and pepper to taste

Saute onions with olive oil until it becomes translucent.  Add the beef cook for about 10 minutes then add potatoes, tomatoes, and parsley. Add salt and pepper to taste.  Transfer it to a 9″x13″ baking dish. Bake in a 350 F oven for about 45 minutes to 1 hour. Beat eggs with yogurt and flour. Pour over the dish and cook for 10 minutes more.

* This a typical dish in Bulgaria and this is one of my hubby’s favorite dish and it became mine as well. This similar to Shepards Pie or meat pie. The whole dish is a full meal already. You can substitute beef with ground chicken or turkey but do not over cook it because ground chicken/turkey tends to be rubbery when it’s over cooked. Add more 2 more tomatoes chopped to make it moist if you’re using chicken/turkey. enJOY!

Cider-Braised Ontario Pork Chops w/Apples and Garlic January 29, 2009

Cider-Braised Pork Chop w/Apples and Garlic

Ingredients:

4 Berkshire pork chops, cut 1″ thick

Sea salt and freshly ground pepper

1-2 tbsp. olive oil

1 head garlic, broken into cloves unpeeled

1 c. hard dry cider

2 cooking apples, cored

12 fresh sage leaves

Preheat the oven to 400 F.

Pat pork chops dry and season w/salt and pepper. In a large frying pan over medium-high brown pork chops 2-3 mins. per side.

While the chops are browning, place the garlic cloves in a small sauce pan, pour in the cider, and bring to a boil. Lower the heat and simmer for 4 mins.

Cut each apple crosswise into 4 slices.

Place the apple slices in a baking dish and then place the browned chops on top. Remove the frying pan from the heat and pour in the garlic and cider, stirring to deglaze the pan. Pour this mixture over the chops; there should be just enough liquid to cover the bottom of the dish. Top the chops w/sage leaves and bake for 30-40 mins. or until the juices from the pork chops run clear.

Serve each chops w/ two apple slices, then spoon over the liquid w/3 sage leaves per chop and divide the garlic. To squeeze the garlic out of the skin just press w/fork.

*Side Dish

Butter Spinach with Garlic

2 tbsp. Soya butter

1 bunch fresh spinach

3 cloves of garlic, coarsely chopped

Saute garlic with butter for 2 minute, then add spinach. Cook for 5 minutes or until wilted and spinach turns to dark green.

* I got this recipe from the LCBO magazine The Art of Entertaining Food & Drink Winter 2009 issue. I tried it my whole family loves it. The only thing I could not find hard dry cider.  So I checked online what to substitute, I found 1 c. apple cider and 2 tbsp. of cider vinegar.  It worked and it taste good. enJOY!

Hard Dry Cider-is an alcoholic beverage made from the fermented  juice of apples mainly, though pears are also used;where the term cider almost exclusively refers to non-alcoholic apple juice (apple cider), the phrase hard cider is used to denote the fermented version.

Source: LCBO Food & Drink Magazine

Mario Batali’s Linguine w/ Manila Clams, Pancetta and Hot Chiles December 26, 2008

4 tbsp extra virgin olive oil

1/2 medium red onion, minced

1/4 lbs pancetta, cut into 1/8 inch dice

4 cloves garlic, thinly sliced

1 tsp. crushed red chiles

2 lbs Manila clams, scrubbed & rinsed

1 c. dry white wine

4 tbsp. unsalted butter

1 lb linguine

1/4 c.  Italian parsley, finely chopped

Bring 6 quarts water to boil; add 2 tbsp. salt. In a large pan, heat oil until just smoking, saute red onion, pancetta and garlic over medium heat until onion is very soft and pancetta is translucent in about 10 mins. Add hot chiles, clams, white wine and butter, bring to boil. Cook until all clams have opened, then set aside.

Boil linguine according to package instructions. Drain in a colander then toss into pan with the clams and stir gently to mix. This should still be a little broth like.

Add chopped parsley.

* I got this recipe from  Serious Eats Food Blog I love clams but you can also substitute it with mussels.

One way to check if the clams/mussels is fresh is if it’s partially open and you try to close it, if it does then it’s fresh if not just disregard it. enJOY!

Source: Serious Eats

Filipino Chicken Adobo December 20, 2007

Ingredients:

3 to 4 lbs chicken thighs or wings

1/4 cup soy sauces

2 bay leaves (Laurel leaves)

1 tsp crushed peppercorns

1/2 cup apple cider vinegar or cane vinegar

8 cloves garlic, crushed

1/2 cup water or chicken stock

Cut chicken parts into 3- to 4-inch pieces. Combine chicken, garlic, peppercorns, bay leaves, vinegar, soy sauce and water in a pot. Heat until boiling and stir frequently.
Turn heat to medium and let simmer for about 30 minutes. Stir occasionally.

*You can use chicken breast if you don’t want with skin but to make an authentic Filipino Chicken Adobo it should be with skin. Usually in a Filipino kitchen you can only fine cane vinegar but I find it more tastier with the apple cider vinegar. You can use also lite soy sauce if you want with less sodium. Add salt and pepper to adjust to your taste. Serve with steamed rice. enJOY!

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Greek Pork Souvlaki November 22, 2007

Ingredients:

1 1/2 lbs pork tenderloin

1/4 cup lemon juice

4 cloves garlic, crushed

1 tbsp dried oregano

1/4 tsp salt

1/4 tsp pepper

1 cup Tzatziki, store bought

6 Greek whole wheat pita pocket

1 onion, chopped

2 tomatoes, chopped

paprika to taste

chili flakes (optional)

Cut the pork into 1 inch cubes. Whisk lemon juice, olive oil, garlic, oregano, salt and pepper. Add the pork stir to coat. Marinate for 30 mins. Evenly thread the pork cubes into the skewers and cook it in the grill or place it on a foil lined baking sheet.

Brush with the marinade. When cooking in an oven broil for 15 mins. while flipping it once in awhile or in a grill until golden brown.

Saute onions and tomatoes. Sprinkle with chili flakes (optional). Grill pita for 2-3 mins. brush with olive oil.

Spread tzatziki over the pita pocket layer the pork, add sauteed onions and tomatoes and spread tzatziki on top then sprinkle paprika.

* I got this recipe from recipezaar but i added a few perks because i like spicy foods. Don’t be afraid to add chili flakes or chopped jalapeño peppers or any spice you like just to make it more tastier. enJOY!

You can buy Tzatziki dip in you regular grocery store in the deli section or any European deli stores.  This recipe is good with cold beer or chilled white wine.

Source: Recipezaar

Grilled Salmon Steaks November 9, 2007

Ingredients:

 4 Salmon steaks

For marinate

4 tbsp Lite Kikkoman soy sauce

5 garlic, crushed

2 tbsp. lemon juice

1/2 tbsp. back pepper

Mix the marinate with the salmon  and let it sit for 2 hours flipping the steaks once in awhile.  Salmon steaks can be grilled or cooked in the for oven for 400F for 15-20 mins. depends on the thickness of the steak.

This good with rice and  grilled veggies. Cono Sur Sauvignon Blanc a Chilean wine is perfect with fish.