How to Mince Garlic

Mincing garlic is way too fucking time consuming and the mincer is a total bitch to clean. Fuck it. Buy pre-minced garlic. It will end up being cheaper which will come in handy since you traded all your food stamps for booze, again.

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Title: How to mince garlic - Tips to crush, chop and dice garlic cloves

http://www.howdini.com/howdini-video-6688126.html

How to mince garlic - Tips to crush, chop and dice garlic cloves

Is there anything worse than biting down on a big hunk of garlic? Here's how to mince garlic properly, as demonstrated by chef Marc Bauer of the world famous French Culinary Institute.

Keywords:
minced garlic
garlic crushed
chopped garlic
garlic cloves minced

Title: How To Mince Garlic

Garlic gives a nice kick to many recipes, and is a very healthy herb. Mince it like a pro with these chef secrets.

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Anger Burger

(image used without permission)

So you probably missed it because you were too busy attempting to hide all your cats after your neighbors finally called animal control on you, but I asked my peoples on twitter and facebook what blogs they might have and what else they read on the interwebs. I got a lot of good responses and one was Anger Burger. Even though her layout is really annoying, this chick knows what the fuck she is talking about and does an excellent job of translating it into words. She does a lot of that Asian crap that I don't even attempt so if you desire a recipe for dog meat wontons head over there. Overall I give her an A- but only because no one deserves an A. Read it.

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Buffalo Bacon Quiche

It is time for breakfast and I want some motherfucking quiche. Time to scrounge the fridge and see what we come up with. I have leftover buffalo roast, bacon and cheddar. This should be one sweet ass quiche. Let's begin:

I am only showing the final picture because by now you should all know how to make a quiche. Still don't know? You have not been reading closely enough, loser. Quiches are flipping amazing and super easy to make: cheese bottom, filling, egg/milk mixture, oven. How fucking hard is that? Alas, I got real lazy with this crust so it is not as nice as they usually are but the filling is what matters the most. Cut your buffalo into bite sized pieces don't just throw a slab of meat in there, dumbass. Be sure to crumble up your bacon too. Oh, and don't forget to breathe. Cook at 375 deg for about 45 min. Eat it.

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Celebration Chicken Enchiladas

Oh, the things you learn when you spend a little time browsing through Wikipedia.  I always thought that Cinco de Mayo was Mexico's Independence Day.  Tell me I'm not alone in my ignorance.  Cinco de Mayo actually commemorates the Mexican army's defeat of French forces at the Battle of Puebla in 1862.  Who knew?!  The next time you stun your friends by answering that question correctly during a fierce battle of Trivial Pursuit, you can tell them you learned everything you know from a food blog.

The point of my rambling is to tell you that all this Cinco de Mayo talk gave me a hankering for some enchiladas.  This recipe is from Tyler Florence, one of the Food Network chefs.  My husband loves Mexican food so much that he gazes lovingly into my eyes over any dish that has even 1/2 tsp of cumin.

Season 1 1/2 pounds skinless, boneless chicken breasts (about 4 of them) with salt and pepper.

Do you like the token sprinkles of pepper? I ran out of peppercorns and forgot to pick up more at the store.  You can't see them?  Really?  Time to call the optometrist.  Oh alright, I can't see them either.

Heat a large saute pan over medium heat and add 3 tbsp vegetable oil. Add the chicken. 


In a small bowl, mix together 2 tsp cumin powder, 2 tsp garlic powder, and 1 tsp Mexican Spice blend.


Cook the chicken for about 7 minutes per side. Sprinkle the chicken with the cumin mixture before turning it.


When the chicken is cooked through, remove it from the pan and let it cool on a plate. Once it has cooled, shred the chicken with two forks or your hands. If your chicken is cool enough, use your hands. It's much faster and MUCH more fun. I couldn't stop eating the browned bits on the outside while I was shredding. Why does everything that's slightly burned taste so darn good?


Chop 1 red onion and 2 cloves garlic.


Add the onions and garlic to the now-empty chicken pan and saute until soft. You may find that you have to add a couple of teaspoons of vegetable oil.


Defrost 1 cup frozen corn (or use fresh corn if it's in season). Coarsely chop 5 seeded whole green canned chiles and mince 4 seeded canned chipotle peppers. Chipotle peppers have a fabulous smoky scent and flavor. They are smoked jalapeno peppers that come drenched in adobo sauce. Just pull the peppers out of the sauce and mince them. The leftover chipotle peppers and the adobo sauce can be frozen for another use.


Once the onions are soft, add the corn, green chiles, and chipotle peppers. Stir well.


Isn't that purty?

Add one (28 oz) can of stewed tomatoes and saute for 1 minute. If the tomatoes come in slices, break them up with a wooden spoon while cooking.


Add the shredded chicken and stir well.

Now it's assembly time! Check out my assembly line.


Cover the bottom of two 9x13-inch pans with a thin layer of canned enchilada sauce. Pour the rest of the enchilada sauce into a wide, shallow container.

Microwave 16 corn tortillas for 30 seconds to soften. This will make the rolling process easier. Although, if you are like me, there will be a huge mess by the end of assembly.

Dip one corn tortilla into the enchilada sauce.


Scoop 1/4 cup of the chicken mixture into the tortilla.


Roll up the filled tortilla (now officially an enchilada) and place it in the pan, seam side down. Repeat with the rest of the tortillas.


Top the enchiladas with 1 cup Monterey Jack and Cheddar cheeses.


Preheat the oven to 350 degrees F. Bake the enchiladas, uncovered, for 15-20 minutes until the cheese is bubbling.


Mmmmm.....


Serve with chopped cilantro, scallions, sour cream, guacamole....

To round out your Cinco de Mayo feast...

Miss Charming's Margaritas

Homesick Texan's Rice and Beans

Kalyn's Kitchen's Guacamole

Rockin Robin's Churros

Celebration Chicken Enchiladas

3 tbsp vegetable oil

1 1/2 pounds (about 4) skinless, boneless chicken breasts

Salt and pepper

2 tsp ground cumin

2 tsp garlic powder

1 tsp Mexican Spice Blend

1 red onion, chopped

2 cloves garlic, minced

1 cup frozen corn, defrosted

5 canned whole green chiles, seeded and coarsely chopped

4 canned chipotle pepper, seeded and minced

1 (28-oz) stewed tomatoes

16 corn tortillas

1 1/2 cups canned enchilada sauce

1 cup grated Cheddar and Monterey Jack cheese

Chopped cilantro, chopped scallions, sour cream, and guacamole

Season the chicken breasts with salt and pepper.  Heat a large saute pan over medium heat and add vegetable oil. Add the chicken.

In a small bowl, mix together the cumin powder, garlic powder, and Mexican Spice blend.  Cook the chicken for about 7 minutes per side. Sprinkle the chicken with the cumin mixture before turning it.

When the chicken is cooked through, remove it from the pan and let it cool on a plate. Once it has cooled, shred the chicken with two forks or your hands.

Add the onions and garlic to the now-empty chicken pan and saute until soft. You may find that you have to add a couple of teaspoons of vegetable oil.  Once the onions are soft, add the corn, green chiles, and chipotle peppers. Stir well.  Add can of stewed tomatoes and saute for 1 minute. If the tomatoes come in slices, break them up with a wooden spoon while cooking.  Add the shredded chicken and stir well.

Cover the bottom of two 9x13-inch pans with a thin layer of canned enchilada sauce. Pour the rest of the enchilada sauce into a wide, shallow container.  Microwave 16 corn tortillas for 30 seconds to soften.  Scoop 1/4 cup of the chicken mixture into the tortilla.  Roll up the filled tortilla and place it in the pan, seam side down. Repeat with the rest of the tortillas.

Top the enchiladas with the Monterey Jack and Cheddar cheeses.

Preheat the oven to 350 degrees F. Bake the enchiladas, uncovered, for 15-20 minutes until the cheese is bubbling.  Serve with chopped cilantro, scallions, sour cream, guacamole, and whatever else suits your fancy.

Makes 16 enchiladas.

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Vietnamese Caramel Ginger Chicken (Ga Kho) Recipe

If you are like me, you have probably been seduced by popular Vietnamese foods, such as ph? and banh mi. The flavors, delicate in the case of the traditional noodle soup (ph?) and robust in the instance of the roasted or grilled pork sandwich (banh mi), are always pleasing but rather elusive. During one of our monthly cooking group meetings, we decided to tackle Vietnamese food. One of the members of the group had received a thorough schooling in Vietnamese food from an ex-boyfriend when they visited his family in Vietnam. We learned that Vietnamese food is carefully balanced using five elements: salty (water), spicy (metal), bitter (fire), sour (wood), and sweet (Earth). Each element, in turn, corresponds to one of the body's organs. We happily spent the afternoon playing around with different combination of these five elements, aptly changing the flavor of each dish by manipulating the balance of the elements. A little bit of fish sauce here, a splash of coconut soda there...I will never look at flavor profiles in the same way.

This dish, with its rich caramel and ginger sauce, epitomizes the principles of Vietnamese cooking. A simple caramel sauce (don't be nervous - it's just melted and cooked sugar) blends with pungent fish sauce to produce a sticky, sweet and salty coating for the chicken. As soon as you taste it, you will wonder why the only thing you topped with caramel sauce in the past was ice cream.

For many years, I avoided using fish sauce because of the odor that could only be described as rancid. If you can get past the smell, you will find that the skunk of the cooking world mellows as it is simmered and combined with other flavors. I promise. In fact, I was enamored with the effects of this sauce that I added it to my Crockpot Braised Country-Style Pork Ribs in Tomato & Red Wine Sauce and was rewarded with one of the best tomato sauces to come out of my kitchen.

Heat a large straight-sided skillet over medium heat. Add 1/3 cup granulated sugar. Cook until the sugar starts to melt and turn brown, about 5 minutes.


Reduce the heat to medium-low and cook, swirling the pan frequently, until the caramel is bubbling and turns reddish brown, 4 to 5 minutes. Remove the pan from the heat and, very carefully, pour in 1/2 cup water. Please be sure to turn your face aside while you do this so you do not get splattered. If the caramel hardens, set the pan over medium-high heat. Stir until the caramel dissolves, then pour it into a heatproof measuring cup or bowl.

With hot water (so the leftover caramel bits don't seize up on the bottom of the pan), clean and dry the pan. Place the skillet over medium-high heat and heat 3 tablespoons canola oil in the skillet. Add 1/2 cup medium onion, finely chopped, and 1/2 cup peeled ginger (cut into matchsticks). Cook for 1 minute. Add 2 sliced garlic cloves and cook for an additional minute.



With a slotted spoon, remove the onion, ginger, and garlic from the oil and reserve in a bowl.

To the skillet, add 3 pounds bone-in, skinless chicken thighs (well-trimmed of fat) that have been generously seasoned with kosher salt. Cook until the chicken no longer looks raw on the outside, about 2 minutes per side. Yes, the pan will be crowded!


Add the reserved caramel sauce, 2 tablespoons plus 1 teaspoon fish sauce, 1/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon dried chili flakes. Mix to coat the chicken.


Reduce the heat to medium and cook (the mixture will be simmering briskly) until the chicken is cooked through, turning the chicken every 2 to 3 minutes, about 20 minutes.


Stir in the reserved onions, ginger, and garlic and cook for 2 to 3 additional minutes. Transfer the chicken and cooked aromatics (ginger, etc.) to a serving platter. Thinly slice 3 green onions and use to garnish the chicken. Serve with rice.


Other recipes using a Vietnamese caramel sauce:

White on Rice Couple's Caramel Pork Braised Pork Belly Banh Mi
Rasa Malaysia's Caramel Shrimp (Vietnamese Tom Rim)
Ravenous Couple's Vietnamese Braised Fish in a Claypot (Ca Kho To)
Wandering Chopsticks' Vietnamese Braised Pork with Eggs (Thit Heo Kho Trung)

Vietnamese Caramel Ginger Chicken (Ga Kho)
Adapted from Fine Cooking Magazine

1/3 cup granulated sugar
1/2 cup water
3 tbsp canola oil
1/2 medium onion, finely chopped
1/2 cup fresh ginger, peeled, and cut into matchsticks
2 garlic cloves, sliced
3 lb. bone-in, skinless chicken thighs, fat trimmed, generously seasoned with kosher salt
2 tbsp plus 1 tsp fish sauce
1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp dried red chile flakes
3 green onions, thinly sliced

Heat a large straight-sided skillet over medium heat and add sugar. Cook until the sugar starts to melt and turn brown, about 5 minutes. Reduce the heat to medium-low and cook, swirling the pan frequently, until the caramel is bubbling and turns reddish brown, 4 to 5 minutes. Remove the pan from the heat and, very carefully, pour in water. Please be sure to turn your face aside while you do this so you do not get splattered. If the caramel hardens, set the pan over medium-high heat. Stir until the caramel dissolves, then pour it into a heatproof measuring cup or bowl.

With hot water (so the leftover caramel bits don't seize up on the bottom of the pan), clean and dry the pan. Place the skillet over medium-high heat and heat canola oil in the skillet. Add onion and ginger. Cook for 1 minute. Add sliced garlic and cook for an additional minute. With a slotted spoon, remove the onion, ginger, and garlic from the oil and reserve in a bowl.

To the skillet, add chicken thighs. Cook until the chicken no longer looks raw on the outside, about 2 minutes per side. Yes, the pan will be crowded! Add the reserved caramel sauce, fish sauce, 1/4 teaspoon kosher salt, black pepper, and chili flakes. Mix to coat the chicken. Reduce the heat to medium and cook (the mixture will be simmering briskly) until the chicken is cooked through, turning the chicken every 2 to 3 minutes, about 20 minutes. Stir in the reserved onions, ginger, and garlic and cook for 2 to 3 additional minutes.

Transfer the chicken and cooked aromatics (ginger, etc.) to a serving platter. Thinly slice 3 green onions and use to garnish the chicken. Serve with rice.

Serves 4 to 6.

Printable recipe

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Title: Orange Caramel Magic Girl Remix Fail

Just goofing around. I don't know how to edit so I decided to goof around and try....apparently i'm not really good....and my webcam sucks. :) Oh well, thought I'd share this video with you guys, like I said, I'm a complete NOOB to everything that is related to technology...haha. This song is called Magic Girl performed by Orange Caramel, which is a sub-group from the Korean girl group After School. Anyways, hope I didn't waste your time...or made you lose any precious IQ points!...haha...just having fun! :) Rate, Comment, and Subscribe.

Title: Caramel Chicken

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New Season of Rachael Ray Debuts Today

The fourth season of Rachael Ray's talk show premieres today with a Chicago block party.

This season includes tons of celebrity guests including Ashlee Simpson-Wentz, Nick Lachey, LL Cool J, Kelly Rutherford, Kid Rock, . You can see a little preview here.

Ah, think of all the new recipes to try out....

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Pork Tenderloin with Pear, Shallot & Vermouth Sauce Recipe

(Note: Remember to enter my cookbook giveaway. The deadline is today at 4 pm PST.)

Shortly after my second son was born, my parents came to visit, offering invaluable help and moral support. Most of their assistance came in the form of the usual grandparent-ly duties - playing with my eldest son, doing laundry, making meals. My dad, however, took it upon himself to become the best baby-soother in the household. He would hold my son, rocking him as he walked, and singing a little tune under his breath. Lo and behold - the babe in arms would calm instantly. When pressed, my dad admitted that his magic came in the form of a self-composed lullaby that went something like this, "Beefeater and Noilly Prat make the best martinis." Yes, my son got an early education on the finer points of gin and vermouth selection. I shouldn't have been surprised. After all, this was the same man that used to sing me to sleep with a song called "The Cannibal King" (which I sing nightly to my own children).

When I first tasted the sauce that accompanies this pork tenderloin, I was a little nonplussed. Then my husband's cousin suggested we add a little of Julia Child's cooking elixir, vermouth. An inspired move, one to which my dad would give his nod of approval. The sauce, suffused with braised shallots, pears, and fresh thyme, turned from something drab into a sauce rich in layers of flavor. This recipe makes plenty of sauce, so be sure to serve it over a bed of rice, which will absorb the savory juices.

Preheat oven to 375 degrees F.

Peel 3 large shallots and cut each into 6 wedges through the stem end. Mince 2 garlic cloves.


Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Season one 1 1/4 pound pork tenderloin with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Sear the pork until golden brown, about 2 minutes per side.

Place the pork tenderloin on a baking sheet and place in the oven. Cook until the internal temperature reaches 155 degrees F, 10 to 15 minutes. Place the pork on a cutting board, loosely tent and let rest for 10 minutes.


While the pork is roasting, add an additional tablespoon olive oil to the large skillet, and add the shallots and garlic. Cook until shallots are light golden brown, 6 to 7 minutes. Add 1 tablespoon chopped fresh thyme and 3 unpeeled Bosc or Anjou pears that are cored and quartered and cook, turning occasionally, until golden brown.


In a medium bowl, whisk together 2 teaspoons all-purpose flour and 1/4 cup low-sodium chicken broth.


Stir in the flour mixture, 1 1/4 cup chicken broth, 3/4 cup guava nectar (pear nectar can be substituted), and 1 tablespoon vermouth. Bring to a boil, then reduce to a simmer. Simmer until the sauce reduces by a quarter, about 15 minutes.

Slice the pork. Serve over cooked rice (particularly good with brown rice). Spoon pears, shallots, and sauce over top. Garnish with thyme sprigs.


Other pork tenderloin recipes:

Cookin' Canuck's Ginger Crepes with Stir-Fried Pork with Vegetables
Cookin' Canuck Rick Bayless' Smoky Peanut Mole with Pork Tenderloin
White on Rice Pork Tenderloin Stuffed with Swiss Chard & Pineapple
For the Love of Cooking's Korean-Style Pork Tenderloin
The Bitten Word's Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges

Pork Tenderloin with Pear, Shallot & Vermouth Sauce
Adapted from Bon Appétit Magazine

2 tbsp olive oil, divided
2 garlic cloves, minced
1 tbsp chopped fresh thyme, plus fresh thyme sprigs for garnish
1 1 1/4-pound pork tenderloin
1 tsp kosher salt
1/2 tsp freshly ground black pepper
3 large shallots, peeled and each cut into 6 wedges
3 unpeeled small Bosc or Anjou pears, quartered, cored
2 tsp all-purpose flour
1 1/2 cups low-sodium chicken broth, divided
3/4 cup guava nectar (can substitute pear nectar)
1 tbsp dry vermouth
Salt and pepper to taste

Preheat oven to 375 degrees F.

Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Season one pork tenderloin with salt and pepper. Sear the pork until golden brown, about 2 minutes per side. Place the pork tenderloin on a baking sheet and place in the oven. Cook until the internal temperature reaches 155 degrees F, 10 to 15 minutes. Place the pork on a cutting board, loosely tent and let rest for 10 minutes.

While the pork is roasting, add an additional tablespoon olive oil to the large skillet, and add the shallots and garlic. Cook until shallots are light golden brown, 6 to 7 minutes. Add chopped fresh thyme and pears that are cored and quartered and cook, turning occasionally, until golden brown.

In a medium bowl, whisk together flour and 1/4 cup chicken broth.

Stir the flour mixture in with the pears, along with 1 1/4 cup chicken broth, guava nectar, and vermouth. Bring to a boil, then reduce to a simmer. Simmer until the sauce reduces by a quarter, about 15 minutes.

Slice the pork. Serve over cooked rice (particularly good with brown rice). Spoon pears, shallots, and sauce over top. Garnish with thyme sprigs.

Serves 4.

Printable recipe

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winter fruits

january, and then february, (and yes usually even march), can be a bit dreary here in the northeast. new england is famous for its winters. yet i remain defiant. i try to enjoy winter outside by going to the beach for a walk (dressed very warmly) or a jog. and i head into new york city for lively museum visits and lunch at trendy restaurants or dinners with friends. and i try to keep the inside of my house in denial that winter is even happening outside. i have a variety of tricks for this. and no, none of them involve staying in bed reading and hiding under the covers eating chocolate until april. no, i keep a large quantity of tropical plus other fruits in the larder. yes there are still some good apples now and citrus is wonderful. loving the grapefruit we have been getting lately. and the organic blueberries from chile are AMAZING right now this week. but also some pomegranates and best of all, passion fruit. we are all crazy for passion fruit around here.

passion fruit are grown in either california or new zealand and are available off and on throughout the year. a passion fruit is not ripe until it is nice and wrinkly, and becoming a bit soft. slightly wrinkly and you may have a tart inedible fruit on your hands. once you have purchased your lovely passion fruit, you wait patiently for several days or more and let it get all uniformly wrinkly and then it is time to cut open. but if you just slice right through it, the juice runs all over the place. and it is so delicious i don't want to waste even one tiny drop (although it is impossible not to spill a little juice every single time). so, to remedy this wasteful situation, i cut the fruit almost all the way through, drop my knife, and seize the two halves (still joined) and right them. little bowls of passion fruit goo. insert spoon into said goo. congratulate yourself on a job well done. enjoy. gorgeous luscious fruits, beauty in the dead of winter.

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