Hungarian Goulash

Hungarian Goulash

Hungarian Goulash

  • Servings: 10-12
  • Difficulty: Easy
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Tasty Thursdays around the old homestead have kind of warped into “Pick a country and do one dish from that country”. How we got to the point of Hungarian Goulash is a bit of an inside joke however it works for tonight as I have, and I hate to admit it, never made this classic Hungarian dish before and because I haven’t I Googled it and decided to use this recipe which comes from Taste of Home Magazine with a very slight adaption from yours truly.

Here’s how we do this one.

Shopping list:

  • 2 1/2 pounds Stew Beef – cut into bite sized pieces
  • 2 cups Beef stock
  • 1 cup Sour Cream
  • 3 tbsp Canola Oil
  • 2 pounds Pappardelle noodles
  • 1/4 cup + 2 tbsp Flour
  • 1 10 ounce can Aylmers Original Accent tomatoes
  • 1 large White Onion – peeled, cut in half and sliced
  • 1 medium Yellow Pepper – rough diced
  • 1 medium Red Pepper – rough diced
  • 4 Garlic cloves – chopped
  • 6 tbsp Paprika
  • 3 tbsp Butter
  • Fresh Parsley – chopped for garnish
  • Salt and Pepper to taste

Putting it all together:

  1. Preheat the oven to 350° degrees.
  2. Toss the stew beef in the 1/4 cup of flour shaking off any excess.
  3. Heat the Canola oil in a medium sized stock pot and brown the stew beef in batches and set aside.
  4. To the stock pot add the butter, onions, garlic and peppers and saute for about 4 minutes. Remove the onion and pepper mix and deg-laze the pot with some of the Beef stock making sure to scrape up the Sucs (the little brown bits on the bottom of the pot).
  5. Add back the onions, peppers and beef mixing well. Add the remaining beef stock and the Aylmer tomatoes stirring well.
  6. Mix in the remaining flour and bring to a boil. Reduce the heat, cover and place in the oven for 90 minutes or until the beef is tender.
  7. Cook the noodles according to the package instructions
  8. Add the sour cream to the Goulash and heat through.
  9. Drain the noodles, plate and top with the Goulash.
  10. Garnish with Parsley

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                           Bon Appetit 

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Pad Thai Meatballs

Pad Thai Meatballs

Pad Thai Meatballs

  • Servings: 4-6
  • Difficulty: Easy
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Fusion in cuisine is the blending of two cultures into one and making it work which I guess is what this recipe really is because it has taken what is considered a traditional Italian dish, Meatballs, and blended it with a traditional Asian dish, Pad Thai, and frankly it works.

Now as a time saver and the fact I was feeling rather under the weather today I used frozen meatballs and that’s okay with me.

Cooks note: At the end of the day this recipe fed 4 Adults and 1 Child for a total of $20.00 which is astounding for anyone’s budget.

Here’s how we do this one.

Shopping list:

  • 2 pounds frozen Pre Cooked meatballs 
  • 1 package Extra Broad Egg Noodles
  • 3 tsps Olive Oil
  • 1/3 cup Water
  • 1/3 Cup Fish sauce
  • 1/4 cup Soya sauce
  • 1/3 cup Brown Sugar
  • 3 tbsp Sambal
  • 2-3 tsp Lime juice
  • 2 tbsp Peanut Butter
  • 4 Garlic cloves – rough chopped
  • Salted Peanuts – crushed for garnish
  • Cilantro – chopped for garnish
  • Scallion greens – chopped for garnish
  • 2 tbsp Cornstarch and 4 tbsp Water   (optional)

Putting it all together:

  1. Heat the oil in a large fry pan and heat the meatballs on medium high.
  2. While the meatballs are heating mix the remaining ingredients, except the peanuts and cilantro, and mix well.
  3. When the meatballs have heated trough add the sauce mix stirring well. If you wish for your sauce to be thicker this is the time to add the slurry of cornstarch and water.
  4. Plate the noodles and top with the meatballs
  5. Garnish with the peanuts, scallions and Cilantro
  6. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……

                           Bon Appetit 

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Hunter’s Stew

Hunters Stew

I think the most wonderful thing in the world is another chef. I’m always excited about learning new things about food.

Paul Prudhomme

Hunter's Stew

  • Servings: 6-8
  • Difficulty: Easy
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Weather wise things around here have been bonkers. One day it’s almost short sleeve and shorts time and the next minute we have snow up to our armpits and it’s as cold as a Tax Collectors heart so when things get squirrely like this my heart says it’s time for Comfort Food and nothing says comfort like a tasty and filling STEW.

I picked this stew because it’s not one I have made before but as usual I have to add my own spin to it.

Here’s how we do this one.

Shopping list:

  • 1 1/2 pounds Sirloin Steak Tails
  • 1/2 pound Cipollini onions – peeled and left whole
  • 3 + 3 tablespoons Olive Oil
  • 4 Garlic cloves – rough chopped
  • 2 Carrots – peeled and rough chopped
  • 1 1/4 cups Long Grain and Wild Rice blend
  • 10 cups Beef Stock
  • 3/4 Madeira
  • Salt and Pepper to taste

Putting it all together:

  1. Preheat your oven to 350°
  2. Heat the first 3 tablespoons of oil in a large  Dutch Oven
  3. Season the steak tails with salt and pepper and brown in the dutch oven. Remove to a separate plate.
  4. To the dutch oven add two cups beef stock and the Madeira wine and bring to a boil. Add the beef, cover and put in the oven for 1 1/2 hours on simmer.
  5. While the beef is simmering cook the rice by heating the remaining oil in a soup pot and add the rice and garlic stirring well and cooking for about 2 minutes. Add in the remaining beef stock and the carrots, bring to a boil then cover and simmer for one hour or until the rice is tender.
  6. Remove the beef from the braising liquid, cut into small bites and add back to the braising liquid along with the Cipollini onions.
  7. Add the rice mixture to the beef, mix well and simmer for about 10 to 15 minutes
  8. Serve with a nice crusty bread or crusty style dinner roll.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………

                          Bon Appetit 

 

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Bahn Mi Tacos

Bahn Mi Tacos

Bahn Mi Tacos

  • Servings: 6-8
  • Difficulty: Easy
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In Vietnamese cooking Bahn Mi refers to the Bread that is used in sandwiches and if done right it is one of the best sandwiches you have ever had.

Now traditional Bahn Mi sandwiches usually consist of marinated meat and pickled veggies and it’s the marinade that really stands out but in this case we have added typical Taco toppings…….. green onions, sour cream and Cilantro…. so the taste has changed a little but you can still detect the Asian influence to this Taco.

Here’s how we doe this one.

Shopping list:

  • 2 pounds Steak strips
  • 1 medium piece Daikon – peeled and shredded
  • 4 cups Shredded Carrots
  • 4 Scallions – chopped for garnish
  • Small bunch of Cilantro – chopped for garnish
  • 2 tablespoons Canola Oil
  • Sour cream for garnish
  • 1/4 cup Soya sauce
  • 1/2 cup Fish sauce
  • 2 tablespoons Sugar
  • 3 tablespoons Garlic Chili sauce
  • 1 cup Apple Cider Vinegar
  • 1/4 cup Sugar
  • 2 tablespoons Sea Salt
  • 1 tablespoon Peppercorns
  • 1 tablespoon Mustard Seeds
  • Shredded Cheddar cheese

Putting it all together:

  1. In a non reactive bowl mix the Soya sauce, Fish sauce, Garlic Chili sauce and sugar mixing well. Pour over the steak strips, cover and refrigerate for about an hour.
  2. For the pickling liquid combine the Apple Cider Vinegar, Sugar, Sea Salt, Peppercorns and Mustard seeds in a medium pot and bring to a boil. Turn off the heat and allow to cool for about 10 minutes.
  3. Place the carrots and Daikon in a bowl and pour the pickling liquid over top mixing well and cover.
  4. In a large fry pan or wok heat the oil and quick fry the steak strips in the marinade.
  5. Build your Taco by briefly heating the Tortilla then layer cheese, steak, pickled veggies, green onions, sour cream and cilantro.
  6. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                           Bon Appetit 

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Chicken and Shrimp with Sauce Cantonese

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Chicken and Shrimp with Sauce Cantonese

  • Servings: 4-6
  • Difficulty: Easy
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The sauce recipe for this dish comes from a book, The Encyclopedia of Creative Cooking, that was published back in 1985 and has 2000 recipes in it. I chose this sauce as it appeared to pair well with Chicken and Shrimp and I also had 95% of all the ingredients in the house.

I was pleased with the overall taste of this recipe however I was disappointed in the amount of sauce it produced as I would have liked more.

Cooks note: Increase the sauce recipe by 1/3 – 1/2 for a more saucier result.

Here’s how we do this one.

Shopping list: 

  • 1 bag 31-40 Shrimp – peeled and tail off
  • 2 Chicken breast – sliced into small piece
  • 1 large package Udon noodles
  • 2 tablespoons Vegetable oil
  •  1 teaspoon grated Ginger
  •  3 Garlic cloves – grated
  • 1 1/2 pounds Sugar Snap Peas
  •  1 cup Chicken broth
  • 2 tablespoons Hoisin sauce
  •  1 teaspoon Soya sauce
  •  1 teaspoon Sugar
  •  1 tablespoons Dry Sherry
  •  1 tablespoon Cornstarch with 2 tablespoons Water
  •  1 Egg – beaten 
  • 2 Green Onion tops – chopped for garnish 

Putting it all together:

  1. Heat the oil in a large Fry pan or Wok and cook the chicken in batches and set aside.
  2. In a large non reactive mixing bowl combine the remaining ingredients except the Shrimp, Egg, Green Onions, Peas and Cornstarch and water.
  3. Pour the sauce ingredients into the pan or wok and bring just to a boil.
  4. Mix the cornstarch and water together and whisk into the boiling sauce. Reduce the heat and let simmer until it starts to thicken.
  5. Temper the beaten egg by adding a small amount of the sauce liquid and then add to the pan/wok and stir well.
  6. Add the remaining ingredients except the green onion and simmer until the shrimp is cooked.
  7. Prepare the noodles according to the package instructions.
  8. Plate the noodles, top with the sauce and green onions and enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                           Bon Appetit 

 

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Sachet

Sachet

Sachet

The essential part of any recipe besides quality main ingredients is the seasoning. Lack of proper seasoning or over seasoning can ruin a dish faster than than you can say Jack Robinson and of course no one wants to ruin dinner.

The second most essential part of a recipe (in my opinion) is to remember the golden rule—- DRIED herbs at the beginning of the cooking process and FRESH herbs at the end.”—–  I will go one step further and say that it is highly advisable to use a Sachet when putting dried herbs into something like stock or soups unless you like seeing the dried herbs floating around in the finished product.

Now Sachet is one of those fancy French cooking terms that simply means “small cloth bag used to scent things” …. in this case food and it is one of the simplest things in the world to make because all you need do is place the herbs and spices in the middle of some Cheese Cloth and tie it up with a string and then pop it into the pot. The cheese cloth allows the flavours of the herbs and spices to escape and penetrate the dish without having them float freely in the pot and when the cooking process is over the sachet bag is easily removed from the pot.

Cooks Note: Once you have secured the sachet with the string if you tie the opposite piece to the pot handle you will not lose the sachet in the liquid.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……

                          Bon Appetit 

 

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Pork with Peanut Sauce

Pork with Peanut Sauce

Pork with Peanut Sauce

  • Servings: 6-8
  • Difficulty: Easy
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I’ve said it before and I’ll say it again…. I LOVE PORK ……It has an awesome flavour and it is so versatile that it lends itself to some really good recipes. In fact I don’t think there is a culture in the world that does not have at least one pork recipe….. okay there might be one or two.

The wonderful thing about this recipe is the sheer simplicity of it all and I think the most complicated part is the peanut sauce because it takes a few minutes to make.

Here’s how we do this one.

Shopping list:

  • 1 4 pound Pork Loin
  • 1/2 cup Smooth Peanut Butter
  • 2 tablespoons Soya sauce
  • 1 tablespoon Hoisin sauce
  • juice of 2 Limes
  • 1/3 cup of Hot Water
  • 1/4 cup Cilantro – chopped
  • 1/2 cup Chopped Peanuts
  • Salt and Pepper to taste

Putting it all together:

  1. Preheat the oven to 350°.
  2. Place the pork loin on a sheet pan and season with salt and pepper. Put in the oven for 50 – 60 minutes.
  3. For the peanut sauce combine all remaining ingredients except the cilantro and chopped peanuts in a blender or small food processor and pulse until well combined.
  4. Slice the pork and top with the peanut sauce, cilantro and chopped peanuts.
  5. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                          Bon Appetit

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Salmon En Papillot

Salmon En Papiotte

Salmon En Papillot

  • Servings: 4
  • Difficulty: Medium
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Fish and Chip night around here just got a whole lot more interesting. I still make the “normal” type for my grandson however for the elder crowd I decided to do Salmon En Papillot because it is simple to make and very simple to clean up. The one major issue with this technique is you cannot see the fish so it is tough to know when it’s done which is why I have labeled the difficulty level on this as medium.

Here’s how we do this one.

Shopping list:

  • 4 Salmon filets – about 5 ounces each
  • 2 cups Yellow Onions – sliced
  • 2 cups Red Pepper – sliced
  • 2 cups Carrot – julienned
  • 4 teaspoons Capers
  • 3 tablespoons Butter
  • 4  tablespoons Dill
  • Salt and Pepper to taste
  • 4 Sheets Parchment paper

Putting it all together:

  1. Pre heat the oven to 400°
  2. Place the vegetables in the middle of the Parchment paper and season with salt and pepper then place the Salmon on top of the vegetables.
  3. Melt the butter and dill and then brush over the salmon. Top with the capers and seal the parchment paper by rolling the top down and tucking the ends underneath.
  4. Place in the oven on the middle rack for 15 minutes.
  5. To serve simple place the pouch on a plate and cut open the top.
  6. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                           Bon Appetit

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Chili Cheese Fries

Chili cheese fries

Chili Cheese Fries

  • Servings: 4-6
  • Difficulty: easy
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There are foods that North Americans eat that Europeans find really strange….. okay even some North Americans find strange. Things like Poutine, Ketchup Potato Chips, Root Beer and yes…. Chili Cheese Fries.

Now there was a time when Chili Cheese Fries were reserved for county fairs or cheap diners but they have seen a resurgence in popularity recently mainly due to celebrity chefs bringing this dish back into the spotlight because, as with everything else, “what was old is new again.” The other awesome thing with this recipe is that the chili part of this can be made a few days ahead of time and then frozen for when you need it.

Here’s how we do this one.

Shopping list:

  • 3 cups Chili – See Texas Style Chili for the recipe.
  • 1/2 block Old Cheddar – shredded.
  • 1 bag frozen French Fries or 4 – 6 fresh cut Yukon Gold Potatoes.
  • 3 Scallions – rough cut for garnish.
  • Sour Cream for garnish – optional.

Putting it all together:

  1. If using frozen fries cook them per the bag instructions. If using fresh toss the fries with Canola Oil, salt and pepper and place on a sheet tray in a 425° oven for 18 – 20 minutes.
  2. While the fries are cooking heat the chili in a medium pot.
  3. To serve place the fries on a plate, top with the chili and cheese and garnish with the green onion and sour cream.
  4. Enjoy

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                            Bon Appetit

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Texas Style Chili

Chili with cheese

Texas Style Chili

  • Servings: 4-8
  • Difficulty: Easy
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The weather  around here has gone bananas because Mother Nature can’t decide if it will be sunny and warm or cold and rainy and since today she decided that it will be cold and rainy I figured it was a perfect day for Chili.

Now for the uninitiated Texas Chili differs from regular chili for one very simple reason…. There are NO BEANS in Texas Chili.

Note: This recipe comes from the book “Omaha Steaks – Meat” and it has been embellished a bit.

Here’s how we do this one.

Shopping list:

  • 2 pounds ground Beef
  • 2 Yellow Onions – rough chopped
  • 1 medium Red Pepper – diced
  • 4 Garlic cloves – fine chop
  • 3 tablespoons Canola Oil
  • 3 tablespoons Smoked Paprika
  • 2 tablespoons Chili powder
  • 2 tablespoons Chipotle powder
  • 2 tablespoons Ancho Chili powder
  • 1 teaspoon ground Cumin
  • 1 tablespoon Oregano
  • 1 1/2 cups Chicken stock
  • 3 cups Crushed Tomatoes
  • Salt and Pepper to taste

Putting it all together:

  1. Heat the oil in a large Dutch Oven or Pot with a tight fitting lid.
  2. Add the onion, pepper and garlic and saute for about 7 minutes.
  3. Add in the ground beef and cook until no longer pink and there are no large clumps.
  4. Add the seasonings and cook for another 7 – 10 minutes.
  5. Pour in the crushed tomatoes and chicken stock and bring to a boil.
  6. Reduce heat and simmer for 45 minutes. Remove the lid and simmer for another 10 minutes or until reduced to the consistency you like.
  7. Ladle into bowls, top with shredded cheese and enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…..

                           Bon Appetit

 

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