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Recipes
Eggplant and Potato Moussaka
By MC042561
Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant
- Bechamel Sauce:
- 3-4 Eggplant
- 1 lb Potato
- 1 1/2 lb ground lamb
- 2 large onions
- 2 cloves of garlic, minced
- 1/2 cup of red wine
- 1/4 cup chopped fresh parsley
- 1 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 1 cup tomato puree (or crushed tomatoes)
- 2 tbsp. tomato paste
- 1 tsp. sugar
- Salt and pepper to taste
- 2 cups plain breadcrumbs
- 8 egg whites, lightly beaten (reserve yolks for bechamel)
- 1 cup grated Kefalotyri or Parmesan cheese
- 1 cup salted butter (2 sticks)
- 1 cup flour
- 4 cups milk, warmed
- 8 egg yolks, lightly beaten
- Pinch of ground nutmeg
Smoked Corn
By MC042561
Make your summer corn about more than just salt and butter
- Ingredients
- Hickory wood chips
- 1/2 cup butter, softened
- 2 tablespoons chopped fresh thyme
- 8 ears fresh corn with husks
Nuoc Mam Cham
By MC042561
Fish Sauce
- 1/2 cup of water
- 1 tablespoon rice or plain vinegar (optional)
- 2 tablespoon fresh squeezed lime juice (about 2 limes)
- 2 tablespoons sugar
- 1 hot chile pepper or Jalapeno (at least)
- 3 clove of garlic, use more or less according to taste
- ~1/8 cup fish sauce, adjust to taste
- pickled carrots and daikon, optional.
- Rooster brand chile garlic sauce (optional)
Cha Ca Thanh Long
By MC042561
Combine olive oil, turmeric, galangal, garlic, shallots, salt, sugar, and fish sauce in large bowl and mix well
- 1 lb of white fish fillets (traditionally catfish is used, but we prefer halibut or cod–but any meaty and flaky white fish will do)
- Fish Marinade
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon galangal powder (if not available at your Asian market, substitute ginger powder)
- 1 tbs minced garlic
- 1 tbs minced shallots
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon of fish sauce
- 4 tbs of olive oil
- Accompaniments
- 1 large red onion, sliced
- 1 cup of green onion cut about 1.5 inch segments
- 1 bunch of fresh dill coarsely chopped (thick stems removed)
- 1/4 cup of dry roasted peanuts, coarsely crushed
- 12 oz. bag of vermicelli noodles (boiled and drained)
- Fresh mints (rau thom), perilla (tia to), lettuce, Vietnamese balm (kinh gioi)
- Black sesame rice cracker (banh da)
- Fermented Anchovy Sauce
- juice from approximately 3 limes
- 2 tablespoon of sugar
- 2 tablespoons of water
- 1 teaspoon of mam ruoc (fine shrimp paste)
- 1 teaspoon of minced garlic
- 1 teaspoon of chopped red chili or chili garlic paste
Ga Roti Vietnamese Roasted Hens
By MC042561
Key to this traditional recipe for Ga Roti is marinating the hens overnight -- worth the wait! But, it does make fo...
- 2 Cornish hens (bone in, skin on and split in half, lengthwise)
- 2 tablespoons of soy sauce
- 1 teaspoon of five spice powder
- 1 tablespoon of honey
- 1 teaspoon of black pepper
- 1 teaspoon of white pepper
- 1 teaspoon of sesame oil
- 1 teaspoon of minced garlic
- 3 tbs diced green onions
- 2 tbs cooking oil
- Rice, tomatoes, cucumbers
- DIPPING SAUCE
- Juice from roasted hens
- Lime wedges
- Chili garlic sauce or thai red chilies
- Soy sauce
Dolmades
By MC042561
Drain, rinse and dry grape leaves
- 1 (8 ounce) jar grape leaves (about 25 leafs)
- 1 lb ground round
- 1 lb ground lamb (You can use two pounds of Ground round if you can't find ground lamb)
- salt, to taste
- pepper, to taste
- 1 tablespoon fresh parsley, minced
- 1 (4 ounce) box tabouli mix (I cup raw rice if you can't find Tabuli)
- 1 onion, fine chopped any size you want, I prefer mild sweet onion
- 1 garlic clove (crushed or pressed into meat mixture)
- 3 (16 ounce) cans chicken broth (you can use just water if you want.)
- 4 lemons, squeezed or 4 lemon juice, equivalent
- 4 eggs
Lexington Style Grilled Chickin
By MC042561
The inspiration for the marinade on this grilled chicken comes from Carolina-style barbecue sauce, which is a spicy...
- Ingredients
- 2 cups cider vinegar
- 1/4 cup firmly packed dark brown sugar
- 1/4 cup vegetable oil
- 3 tablespoons dried crushed red pepper
- 4 teaspoons salt
- 2 teaspoons pepper
- 2 (2 1/2- to 3-pound) cut-up whole chickens*
Bacon wrapped barbecue Burgers
By MC042561
Sautéed mushroom and onion mixture offers the "wow" factor for these bacon-wrapped burgers
- Ingredients
- 8 bacon slices
- 1 (4.5-oz.) jar sliced mushrooms, drained and chopped
- 1/2 cup chopped Vidalia or sweet onion
- 2 teaspoons olive oil
- 1/2 cup bottled honey barbecue sauce, divided
- 1 1/2 pounds ground beef
- Wooden picks
- 1/4 teaspoon salt
- 4 sesame seed hamburger buns, toasted
Shrimp Har Gow
By MC042561
Recipe by DanRt50
- 12 oz raw peeled shrimp
- splash of sesame oil
- splash of wine
- 1 tbsp of tapioca starch
- Wrappers
- 1 1/2 cups of wheat starch
- 2 tbsp of tapioca starch
- 2 tsp of regular oil
- 1/2 tsp sesame oil
Light and Fresh Potato Salad
By MC042561
Category Finalist, Sides and Salads
- DRESSING:
- Ingredients
- 1/4 cup seasoned rice vinegar
- 2 tablespoons canola oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- SALAD:
- 5 cups cubed red potato (about 2 pounds)
- 1/2 teaspoon salt
- 1 cup chopped peeled cucumber
- 3/4 cup sliced grape or cherry tomatoes
- 3/4 cup chopped green bell pepper
- 1/2 cup chopped orange bell pepper
- 1/4 cup chopped green onions
- 1 (2 1/4-ounce) can sliced ripe olives, drained