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Description: This classic Hungarian dish traditionally calls for sweet paprikash, but this delicious recipe uses a democratic blend of hot and sweet.
Ingredients: Chicken Paprikash Flavors This dish originated in Hungary and is renowned for its exquisite paprika flavor. This dish traditionally uses sweet paprika, but today I am going to be mixing both hot and sweet.
Chicken Paprikash Ingredients To make this Chicken Paprikash, you will need: 1 1/2 pounds thinly sliced chicken cutlets 1 large sweet onion a pint of grape tomatoes 4 cloves garlic 6 ounces marinated artichoke hearts 6 ounces marinated red sweet peppers half of an orange pepper 1 Spanish green pepper chopped 1 cup of mushrooms small can of cannellini beans 2 cups chicken broth 4 tablespoons sweet paprika 2 tablespoons hot paprika 1 tablespoon onion flakes salt and pepper to taste 16 ounces sour cream 1 9 ounce box of Spaetzle 3 tablespoons oil 2 1/2 tablespoons all-purpose flour
Combine the Chicken Paprikash Ingredients Pour oil into a large skillet over medium heat. Add onion, garlic, artichoke hearts, sweet pepper, all your fresh peppers, mushrooms, and salt and pepper. Cook for 15 minutes, stirring occasionally.
Add in your flour and paprika, and then the cannellini beans. Stir and blend for about two minutes.
Add chicken broth and raise to high heat until the sauce begins to boil. Add chicken and onion flakes; stir and reduce heat to low. Cook approximately 20 minutes.
Cook the Pasta Begin cooking your Spaetzle, which is like other pastas and requires cooking for 15 minutes in a pot of boiling water.
Add your sour cream and stir gently and add your fresh tomatoes. Be careful to keep stirring, as the sour cream can separate.
Serve the Chicken Paprikash After two minutes remove from heat, and plate your chicken, delicious paprika sauce, and vegetables over the Spaetzle.
Description: For a fabulously flavorful dish that takes just minutes to make, simply saute garlic, onion and tender strips of chicken. Add artichoke hearts, tomato, feta cheese, parsley, lemon juice and oregano, and toss with hot pasta.
Enjoy!
Ingredients: 455 g uncooked pasta 15 ml olive oil 2 cloves garlic, crushed 85 g chopped red onion 455 g skinless, boneless chicken breast meat - cut into bite-size pieces 1 (14 ounce) can marinated artichoke hearts, drained and chopped 1 large tomato, chopped 75 g crumbled feta cheese 10 g chopped fresh parsley 30 ml lemon juice 3 g dried oregano salt and pepper to taste 2 lemons, wedged, for garnish
Directions: Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.
Ingredients: 800 g Salmon Fillet (Skin on, Scales off and Bones Out) 600-700g Small New Potatoes 400g Asparagus 300g Baby Plum Tomatoes or Cherry Tomatoes 2 Garlic Cloves 2 tbsp Extra Virgin Olive Oil 2 tbsp Grape Seed Oil 2 tbsp Coarse Sea Salt and Ground Black Pepper 2 tbsp Fresh Chopped Basil 1 tbsp Lime Juice
Directions: Preheat your oven to 180C/350F
Place the new potatoes in some salted boiling water in a medium sized pot along with a sprig of the mint;
Lay the asparagus flat on the board and peel the bottom half leaving the tips unpeeled;
Add some olive oil to the chargrill pan and turn to a medium heat. Add the asparagus to the pan and season with salt and pepper. Cook them for 1 minute on each side until they have taken some colour. Remove from the heat and set aside for later;
Add some olive oil and two peeled whole cloves of garlic to a large frying pan or skillet and heat to a medium temperature before adding the baby plum tomatoes and cooking gently for 3 minutes before placing the frying pan into the oven;
Season the salmon with sea salt before cooking in a non stick frying pan on a very high temperature skin side down for 90 seconds;
When the fish starts to change colour flip it over using a palate knife and cook for 30 seconds on the other side before flipping it back over and taking away from the heat and setting to one side;
Place the asparagus into the oven;
Check the potatoes with a small knife, if they are soft but not overcooked remove from the heat and strain;
Remove the tomatoes and asparagus from the oven;
Halve the potatoes and layer around the plate with the tomatoes and asparagus. Place the salmon on top in the centre of the plate with the skin side up;
Make a sauce in a small bowl by mixing the juice from the tomatoes, the lime juice, basil leaves and the remaining olive oil;
Spoon the sauce around the fish and serve immediately.
Description: A delicious combination of pork with oranges and cranberries. Scroll down to see more pork chop recipes.
Ingredients: INGREDIENTS: 6 pork chops (3/4 to 1-inch thick) 1 tablespoon vegetable oil 2 tablespoons water or chicken broth 1 teaspoon salt 1/4 cup granulated sugar 1/4 cup light corn syrup 2 tablespoons finely grated orange rind 2 cups navel orange sections, including juice (about 4 to 5 medium oranges) 2 cups fresh or frozen cranberries hot cooked rice
PREPARATION: Trim fat from pork chops; brown chops in shortening in a large skillet. Drain, if necessary. Add water or broth and salt; cover and cook over medium heat 35 to 40 minutes or until pork chops are cooked through.
In a bowl, combine sugar, corn syrup, orange rind, orange sections, and cranberries; add to the skillet and cook 5 minutes longer. Serve with hot cooked rice. Serves 6.
Description: Pork With Apple Dijon Pan Sauce with Chef John Mitzewich Perk up your pork tenderloin with a delicious, homemade apple and Dijon sauce. A classically trained chef shows you how to prepare the pork, plus how to make sauce in five steps.
Ingredients: Remove the Silver Skin From the Pork There's our whole pork tenderloin. It's about a pound and a half -- a really beautiful piece of meat. The only trimming we have to do is to take off the silver skin with a sharp knife.
There's the slow-mo version of how to do it. Just put the knife in between the silver skin and the meat.
I didn't have three minutes to show you how to do it all, so three minutes later, all that was gone. It's very easy. You can do it, just use a sharp knife. Fold the Tail Piece of the Pork Tenderloin Now see that little tail piece, how that's thinner than the rest of the pork? I'm going to use a knot and just fold that up and tie it. That way, it's all the same thickness. See that? Pretty good trick. Marinate the Pork Tenderloin OK, cover that with black pepper. For our marinade, we're going to use some garlic, three cloves, and some rosemary, which we are going to bruise. This just means to pound it with the back of your knife.
Throw all that in a bag and add a tablespoon of olive oil and your pork. And then give it a nice little massage to distribute all the garlic and rosemary. All right, you are going to throw that in the fridge for four to 12 hours.
Preheat your oven to 375F. When you remove it from the marinade, take off the garlic and rosemary so it doesn't burn in the pan. We're going to salt it well. Sear the Pork Tenderloin And here are your 5 steps for any pan sauce: sear it, roast it, deglaze the pan, reduce the sauce, and finish with butter -- my favorite step!
So, here's the searing. We're going to put a tablespoon of oil in a very hot pan. We're going to sear that pork tenderloin - I'm going to put it fold side down - and we're going to sear it 3-4 minutes per side on high heat to get a nice crust going. So that's the searing. Roast the Pork Tenderloin The roasting is of course the roasting. I'm going to go 20 minutes at 375F, or if you want to go internal temperature, I go 165F, which comes out nice and moist. So now that we've taken that pork out to rest, we are ready to deglaze the bottom of the pan. Deglaze the Bottom of the Pan and Reduce We're going to add our liquids; our cider vinegar, which is a 1/4 cup; our couple tablespoons of Dijon; our two cups of apple cider. And that's the deglazing.
Now on high, heat the reduction. We're simply going to reduce that liquid down buy 3/4 until it kind of looks like that. Turn off the heat. Add Butter to the Apple Dijon Pan Sauce Add two tablespoons of cold butter, and whisk until incorporated. Just whisk it all in. It will come together, it will thicken it.
Now what's happening is the vinegar in the reduction is helping emulsify the butter into the sauce, and that's what gives it that shine and that incredible texture. Season and Strain the Pan Sauce Be sure to adjust for salt and pepper. And just to be fancy I'm going to strain mine, you know, just to look professional.
I'm going to add 1 teaspoon of fresh minced rosemary for some color after I strain it. Top the Pork With the Pan Sauce Slice your meat on the bias -- it just looks cool. Top with that amazing sauce, and you have an incredible, incredible pork dish.
And the important thing to remember is that if you follow those five steps you can make a delicious pan sauce out of any roasted meat. I hope you give it a try.
Description: Meiji Kinenkan is the oldest weeding hall in Japan where the challenger Shuzo Shimokawa a cantonese master chef was hired after being in many different top hotels Taking on Sakai with a very chinese recipe.
Description: Meiji Kinenkan is the oldest weeding hall in Japan where the challenger Shuzo Shimokawa a cantonese master chef was hired after being in many different top hotels.Taking on Sakai with a very chinese recipe...
Description: Giant Eel Battle This battle is between Iron Chef Morimoto and Hirokazu Handa. Handa is the owner and chef of "Chiso" in Kobe. He's well-known for his short temper which resulted in him working for 20 different kitchens. But despite that, he's a devoted chef which intimidates other top chefs including Kandagawa. He's so devoted to cooking that during a great earthquake he just opened his restaurant and used leftovers to cook food for the homeless.
