Peking Chicken ala Dale
Ingredients:
3 boneless Chicken breasts (into small cubes)
2 Large (sweet) carrots
1 can sliced bamboo shoots
1 can sliced water chestnuts
1 cup Chinese pea pods (you will needs to slice)
2 green onions
1 cup mushrooms (shitake if you have them)
2 cloves of garlic
1 table spoon of grated ginger or ginger paste
½ cup of teriyaki sauce (or ¼ soy & ¼ Mirin)
½ cup honey
1 teaspoon toasted sesame oil
½ cup cashews
Make sauce:
½ cup Teriyaki
½ cup honey
1 table spoon grated ginger
1 teaspoon toasted sesame oil
1 clove garlic (minced in press)
1 green onion (already sliced)
Cook over low heat
Thinly slice or cube chicken and place in marinade for 1 hour in refrigerator.
Heat wok or cast iron skillet.
Use a neutral tasting oil like corn, canola, or peanut oil (one that can tolerate the high heat) then add another table spoon of ginger and the other clove of garlic to infuse cooking oil.
Add ingredients in this order:
Carrots
Bamboo shoots
Water chestnuts
Pea pods
Other green onion
Stir fry & remove to dish
Add Chicken and some of the marinade; stir fry until chicken is done. Heat the rest of the marinade in a small sauce pot and add 1 teaspoon corn starch.
Re-introduce vegetables stir fry, add mushrooms and cashews and stir fry for about a minute longer until mushrooms are cooked. Top with the sauce when it thickens.
Serve
Tuesday, August 4, 2009
Crab ala Dale
Crab ala Dale
1 package Crabmeat
1 Large sweet onion-pre-fried with teriyaki-finely chopped
5 Cloves garlic-roasted in butter in oven
2 strips beacon-rendered
1 half stick Velveeta
1 Loaf Italian sweet bread
Render 2 slices of bacon in skillet-cook large sweet onion (finely chopped) (high heat) in cast iron skillet with Bacon or canola oil (add Teriyaki to help caramelize). Preheat over to 400 and roast garlic in butter for about 30 minutes. . Add precooked garlic (pressed) and onion and toss. Place mixture in blender or food processor and blend until smooth.
Add in crab and toss to thoroughly coat in mixture. Add Velveeta or mild cheddar cheese and melt in pot.
Slice bread and spread mixture on bread, bake on 325 until cheese mixture is roasted.
Serve
1 package Crabmeat
1 Large sweet onion-pre-fried with teriyaki-finely chopped
5 Cloves garlic-roasted in butter in oven
2 strips beacon-rendered
1 half stick Velveeta
1 Loaf Italian sweet bread
Render 2 slices of bacon in skillet-cook large sweet onion (finely chopped) (high heat) in cast iron skillet with Bacon or canola oil (add Teriyaki to help caramelize). Preheat over to 400 and roast garlic in butter for about 30 minutes. . Add precooked garlic (pressed) and onion and toss. Place mixture in blender or food processor and blend until smooth.
Add in crab and toss to thoroughly coat in mixture. Add Velveeta or mild cheddar cheese and melt in pot.
Slice bread and spread mixture on bread, bake on 325 until cheese mixture is roasted.
Serve
Meatballs ala Dale
Meat Balls Ala Dale
1 LB ground Chuck
1 Vidalia Onion (or sweet yellow)
2 Cloves garlic minced in press and roasted before in butter and olive oil
3 Pieces of white bread
1 cup of Milk
1 thick cut piece of bacon rendered
1 Egg-beaten
Basil to tastle
Honey Dijon about 2 table spoons
Render and reserve bacon then finely dice yellow onion and fry in Bacon grease and olive oil, make sure to scrape all oil and grease.
Remove garlic from oven and press/minced keep all oil and butter.
Soak 3 pieces white bread and soak in milk.
Combine Ground Chuck, Egg, Bread, Onion, Garlic, Basil, and the Oils (and bacon grease) mix into balls add salt and pepper. Fry over medium heat in cast iron or oven safe skillet until browned. Finnish the entree in 350 degree oven for about 20 minutes.
1 LB ground Chuck
1 Vidalia Onion (or sweet yellow)
2 Cloves garlic minced in press and roasted before in butter and olive oil
3 Pieces of white bread
1 cup of Milk
1 thick cut piece of bacon rendered
1 Egg-beaten
Basil to tastle
Honey Dijon about 2 table spoons
Render and reserve bacon then finely dice yellow onion and fry in Bacon grease and olive oil, make sure to scrape all oil and grease.
Remove garlic from oven and press/minced keep all oil and butter.
Soak 3 pieces white bread and soak in milk.
Combine Ground Chuck, Egg, Bread, Onion, Garlic, Basil, and the Oils (and bacon grease) mix into balls add salt and pepper. Fry over medium heat in cast iron or oven safe skillet until browned. Finnish the entree in 350 degree oven for about 20 minutes.
Mongolian Beef ala Dale
Dales Mongolian Beef
Ingredients:
Marinade
½ cup Teriyaki (Kikkoman works best)
½ cup Honey
1 teaspoon toasted Sesame oil
2 teaspoon grated ginger or ginger paste
1 clove garlic
1lb Flank Steak
Mix the teriyaki, honey, ginger, and garlic over low heat, let cool then add thinly sliced flank steak, let marinade at least one hour.
Main course:
Beef (1 lb flank steak thinly sliced)
1 Large carrot (test for sweetness)
2 Green Onions
1 cup of Sliced Mushroom
½ Cup broccoli florets
1 teaspoon ginger (freshly grated or ginger paste)
1 teaspoon garlic (pressed)
Heat Wok or cast iron skillet to medium heat. Use enough oil to coat the bottom of the pan and add 1 teaspoon grated ginger-garlic paste to infuse the oil. Remove beef from marinade, set in bowl and combine with Green Onion. Put marinade in a small pot and bring to boil, adding 1 table spoon Oyster sauce and a table spoon of corn starch.
Add ingredients in this order, carrot stir fry for 5 minutes, then add beef and green onion, broccoli, and finally the mushrooms (mushroom should absorb any left over juices). Stir fry for about 5 minutes more or until done.
Sauce:
Bring marinade to a boil add Oyster sauce and cornstarch to thicken. Right before serving add sauce and let cook about 30 seconds.
Notes: One could substitute dark Soy and Mirin instead of using bottled Teriyaki. Because the ginger is first in the wok, the oil is infused with ginger, the carrots will have a sort of gingery taste. This is planned this way; if you are not a fan of gingery carrots this step could be omitted. Mushrooms should not be rinsed as they will boil and become tough and also cause the beef to boil, not sear. If you’re not a fan of oyster sauce, you could omit this also, but the oyster sauce adds a pleasing underlying savory aspect to the dish.
Ingredients:
Marinade
½ cup Teriyaki (Kikkoman works best)
½ cup Honey
1 teaspoon toasted Sesame oil
2 teaspoon grated ginger or ginger paste
1 clove garlic
1lb Flank Steak
Mix the teriyaki, honey, ginger, and garlic over low heat, let cool then add thinly sliced flank steak, let marinade at least one hour.
Main course:
Beef (1 lb flank steak thinly sliced)
1 Large carrot (test for sweetness)
2 Green Onions
1 cup of Sliced Mushroom
½ Cup broccoli florets
1 teaspoon ginger (freshly grated or ginger paste)
1 teaspoon garlic (pressed)
Heat Wok or cast iron skillet to medium heat. Use enough oil to coat the bottom of the pan and add 1 teaspoon grated ginger-garlic paste to infuse the oil. Remove beef from marinade, set in bowl and combine with Green Onion. Put marinade in a small pot and bring to boil, adding 1 table spoon Oyster sauce and a table spoon of corn starch.
Add ingredients in this order, carrot stir fry for 5 minutes, then add beef and green onion, broccoli, and finally the mushrooms (mushroom should absorb any left over juices). Stir fry for about 5 minutes more or until done.
Sauce:
Bring marinade to a boil add Oyster sauce and cornstarch to thicken. Right before serving add sauce and let cook about 30 seconds.
Notes: One could substitute dark Soy and Mirin instead of using bottled Teriyaki. Because the ginger is first in the wok, the oil is infused with ginger, the carrots will have a sort of gingery taste. This is planned this way; if you are not a fan of gingery carrots this step could be omitted. Mushrooms should not be rinsed as they will boil and become tough and also cause the beef to boil, not sear. If you’re not a fan of oyster sauce, you could omit this also, but the oyster sauce adds a pleasing underlying savory aspect to the dish.
Chicken Ala Dale
Chicken Ala Dale
Ingredients:
4 boneless skinless chicken breasts
Bread crumbs-enough to coat the chickens
Dijon Mustard
Honey
Ginger paste or graded Ginger
Orange marmalade
Mix Sauce:
1 cup honey
1 cup Dijon mustard
2 Table spoon grated Ginger or ginger paste
1 Table spoon orange marmalade
(Reserve some for dipping)
Step 1 Mix on small pot over low heat when ingredients combine take off heat.
Step 2 pound chicken breasts flat with rubber mallet covering the chicken with plastic wrap.
Step 3 Spread on sauce mixture with spoonula
Step 4 Dredge Chicken in bread crumbs
Step 5 In a cast iron or oven safe skillet take one table spoon of grated ginger and a flavor neutral cooking oil (such as canola oil) and infuse with ginger, brown chicken. Then place in a preheated over at 325 for about 15 minutes. About 5 minutes later take extra marinade and liberally brush onto chicken and place back in over for about 5 minutes. Remove, let rest for 5 minutes, and serve.
Serve
Ingredients:
4 boneless skinless chicken breasts
Bread crumbs-enough to coat the chickens
Dijon Mustard
Honey
Ginger paste or graded Ginger
Orange marmalade
Mix Sauce:
1 cup honey
1 cup Dijon mustard
2 Table spoon grated Ginger or ginger paste
1 Table spoon orange marmalade
(Reserve some for dipping)
Step 1 Mix on small pot over low heat when ingredients combine take off heat.
Step 2 pound chicken breasts flat with rubber mallet covering the chicken with plastic wrap.
Step 3 Spread on sauce mixture with spoonula
Step 4 Dredge Chicken in bread crumbs
Step 5 In a cast iron or oven safe skillet take one table spoon of grated ginger and a flavor neutral cooking oil (such as canola oil) and infuse with ginger, brown chicken. Then place in a preheated over at 325 for about 15 minutes. About 5 minutes later take extra marinade and liberally brush onto chicken and place back in over for about 5 minutes. Remove, let rest for 5 minutes, and serve.
Serve
An introduction
My name is Dale Miller, and I am an amatuer chef. I love food and have decided to share some of my recipes. I hope you like them!
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