Mar 29, 2011

General Tso's Chicken

Mix the marinade together very well, in a medium sized bowl. Slice chicken breast into 1/2 inch pieces and dump into the mixed marinade, and mix evenly. Heat oil in a large skillet, on a medium flame and when hot, drop in the pieces one by one and fry until each side is golden brown.
While that's frying, mix together the sauce ingredients and heat it up in a medium sized sauce pan on a medium flame. If it becomes too thick, keep adding some water until its smooth enough (a half of a cup should suffice.)
Put the fried chicken aside to drain, and throw the thinly sliced chili peppers into the hot oil, (optional-sliced scallion) and fry for 1/2 a minute. Add the peppers (and scallions) to the sauce pan with about a 1/4 of the oil from the skillet, and continuously stir until the sauce is smooth. When the sauce is smooth, and no clumps and not too thick, add the chicken. Mix just until the chicken is coated, not too long, or the chicken will be soggy.
Serve immediately.

Mar 18, 2011

Simple Sauce Chicken

Preheat the oven to 180°C (350°F.) Mix sauce together and spread evenly over the chicken. Bake covered for 1.5 hours. Uncover and baste with the pan juices. Return it to the oven, uncovered, for an additional 20 minutes.

Another option: Bake uncovered at 180°C (350°F) for 2 hours.

Double the sauce when necessary.

Mar 17, 2011

How to Pickle a Beef Tongue

Take a plastic/glass container large enough to hold the tongue and water. Place the tongue in an open plastic bag and lower it into the container. Run enough cold water to cover the tongue by at least two inches. Remember to keep the top of the bag open and above the water level. Remove the tongue, and pour the water into a large pot.
Add the raw egg to the water and begin to add the salt, about 1/2 a cup at a time, stirring well each time to dissolve before adding more. Stop adding salt when the egg floats, and remove the egg.
Stir in all the remaining ingredients except the tongue, and bring to a boil and strong-simmer for 20 minutes. Remove from the heat and let the brine cool down to room temperature.
While the brine is cooling, prick the tongue all over with a needle and place in the container. 
When the brine is fully cooled, pour it over the tongue. Top it with loose plastic and then weigh the meat down with a bowl or something similar so it will stay under the surface. Cover the container and refrigerate 3 days per pound of meat.

Make sure the meat is turned every 2 days, and that it is always completely submerged. Add a bit more water or make some extra brine if necessary.

When the pickling process is completed, place the tongue in a large pot with enough water to cover by 3 inches. Add some chopped up celery, carrots, onions, and the brine spices (can be recovered by straining the brine) along with 4 T. of vinegar. 

Partially cover and simmer for about 2 1/2 - 3 hours.

Remove tongue and let cool for about 5 minutes before you remove the skin.

Slice and Serve

Mar 16, 2011

Chicken/Beef Patties With Sweet Glaze

Mix the first 5 ingredients together. Heat oil in a skillet. Use a 1/4 cup to drop mixture into heated oil. Fry on each side until golden and not attached to the skillet, about 7-10 minutes, on medium heat. Drain on paper towels.

Boil the Glaze ingredients and spread on each patty when served.

Mar 13, 2011

Coffee Chicken

Sprinkle garlic powder, paprika, salt and pepper on the chicken. Mix the rest of the ingredients together, and pour over chicken. Marinate overnight. Bake covered at 180°C (350°F) for about 1.5 hour. Uncover and return to the oven for an additional 20 minutes.

Adapted from

Mar 7, 2011

Pumpkin Lentil Soup

Saute the diced onion in oil until translucent. Add the zucchini and continue to saute for 2 more minutes. Add the water, and while its coming to a boil add the pumpkin, peeled and sliced, and add the rest of the ingredients.
After it comes to a boil, lower the flame and simmer for 2 1/2 hours (or more) depending on the amounts used. When vegetables are soft, blend with an immersion blender.

Use a large pot at least 8 quart, and you can substitute fresh pumpkin for butternut squash.

Curried Coconut Chicken

Heat oil and curry powder in a large skillet over medium-high heat for two minutes. It will smell really strong. Stir in onions and garlic, and cook on a medium flame, until onions are softened. Add salt and pepper then add the chicken pieces, tossing lightly to coat with the curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover halfway and cook on low-medium flame until sauce thickens, stirring occasionally, approximately 50-70 minutes.

Adapted from

Mar 6, 2011

Balsamic Chicken

  • Broil chicken for 10 minutes while preparing the sauce.
  • Combine all the ingredients in a small pot and bring to a boil. Simmer for 20 minutes. 
  • Pour over broiled chicken, and bake covered, for 2 hours on 150°C (300°F.)
  • Uncover pan and return chicken to oven for an additional 1/2 hour, to give it a golden color, and to crisp up the skin.

Balsamic Vinegar Substitute
1 T Red Wine Vinegar + 1/2 tsp. Sugar

Adapted from

Mar 2, 2011

Chicken Cutlets with Spanish Rice

 Click Image to View Recipe

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