Sunday, August 16, 2009

Bizarre Foods - Korea 4 of 5



Korean food, bizarre foods Korea, Korean Cuisine, South Korean Food, Andrew Zimmern

Orignal From: Bizarre Foods - Korea 4 of 5

How to Lose Weight with the Amazing Japanese Morning Bana...



Shed pounds with The Morning Banana Diet, the weight loss program sweeping Japan. ... healthbeauty health nutrition dieting weight loss losing japan bananas skinnier

Orignal From: How to Lose Weight with the Amazing Japanese Morning Bana...

Peach Cobbler Promo - Submit Your Recipes/Photos/Videos to GetCookin.PaulaDeen.com



GetCookin.PaulaDeen.com - Hey y'all! It's National Peach Month, so I want you all to cook up some delicious Peach Cobbler. Submit your photos to GetCookin.PaulaDeen.com to win a gift certificate to the Paula Deen Shop!

Orignal From: Peach Cobbler Promo - Submit Your Recipes/Photos/Videos to GetCookin.PaulaDeen.com

Bizarre Foods - Vietnam 2/6



Andrew Zimmern goes Vietnam

Orignal From: Bizarre Foods - Vietnam 2/6

BBC Story about Low Carb Dieting - Part 1



might enjoy! The world's most beautiful and famous have swallowed his advice. He wrote one of the biggest selling diet books of all time, and it was based on his extraordinary belief that you could eat as much as you desire and still lose weight. His name was Dr Robert Atkins, author of the Atkins new diet revolution. To some Dr Atkins was a hero, to others his diet was scientific heresy and potentially deadly. In a series of ground breaking experiments Horizon investigates the truth ...

Orignal From: BBC Story about Low Carb Dieting - Part 1

THE FOOD DEBATE CONTINUES



The Debate Continues! They started their food debate in Construct but now they decided to move to a new map called cp_Ballpark. Yes its a TF2 map and I will post download link laterz. So we know that Heavy likes Sandvich, Scout likes Pancakes, Sniper likes Gravy, Engineer likes Bacon, Demoman likes Soup, and Red Spy likes Corn or Cornish or whatever. Although the debate is still going, only one person can join or more. But who are they? also one of the classes with the food they like i dont ...

Orignal From: THE FOOD DEBATE CONTINUES

Raw Food Recipe for Onion Bread #287



www.therenegadehealthshow.com I can't stop talking about Shea's potluck, so many awesome raw food recipes! Today, we'll show you how to make one that rivals the Outback Bloomin' Onion.

Orignal From: Raw Food Recipe for Onion Bread #287

Instant portobello burger

Cooking : time less than 10 mins






Ingredients

For portobello burgers:
4 large portobello mushrooms
1 large beef tomato
1 onion (cut into rings)
salad leaves
soft goats' cheese
bread
salt
olive oil
chopped herbs - thyme or marjoram or other hard herbs
For the aioli:
1 fat clove of garlic, churryed
a thumb of flaky sea salt
2 tsp finely chopped rosemary needles
%26frac12;tbsp olive oil
6 tbsp mayonnaise
lemon juice, to sharpen





Method

To make the portobello burgers:
1. Douse four big portobello mushrooms liberally with olive oil. Rub them with salt and pepper and grill until they re tender. You may need to bhurry on more oil, and you might like to stick some chopped herbs on them towards the end of their spell over the coals.
2. Do the same with the four thick slices of beef tomato and sear briefly for about 30 seconds on each side.
3. To assemble, layer up the grilled mushrooms with the tomato, a few onion rings and leaves. Sandwich between two slices of bread and add a good blob of soft goats' cheese or any other melting kind of cheese you have. You could also add some of rosemary lemon aioli (see separate recipe below).

To make the aioli:
Combine garlic, salt and rosemary with the olive oil. allow to sit for a few minutes for the flavours to infuse. Beat the rosemary oil into the mayonnaise and add a squeeze of lemon to taste.


















Orignal From: Instant portobello burger

Seared smoked sea trout with chive dressing

Cooking : time less than 10 mins






Ingredients

350-450g/12-16oz slice smoked sea trout, skinned and cut into four
1 small bunch of chives
1 small shallot, finely chopped
85ml/3fl oz extra virgin olive oil
1 tbsp white wine vinegar
%26frac12; tsp salt





Method

1. Finely slice all but four chives. Mix the chives and shallot with the oil, vinegar and salt.
2. Heat the ribbed pan until smoking hot. Bhurry the fillets with olive oil and grill on each side for 30-60 seconds, depending on thickness. The centre should be just lukewarm.
3. Divide the dressing between four warmed plates and lay the fillets on lid. Drape a chive over each fillet and serve.








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Orignal From: Seared smoked sea trout with chive dressing

Whole poached salmon

Cooking : time 10 to 30 mins






Ingredients

3kg/6%26frac12;lb whole salmon, gutted and scaled
1 tbsp whole peppercorns
2 bay leaves
1 lemon
salt
water
1 whole cucumber, sliced thinly

For the lemon and dill mayonnaise:
200ml/7fl oz mayonnaise
1 lemon, juice only
5g dill, chopped
seasoning

For the rocket and sesame mayonnaise:
200ml/7fl oz mayonnaise
40g/1%26frac12;oz wild rocket, roughly torn
2 tbsp sesame seeds
For the hot lime:
2 fresh limes, halved
smoked paprika





Method

1. Place the salmon into a large deep sided pan. Add the whole peppercorns, bay leaves, lemon juice, whole lemon and a good pinch of salt.
2. Fill the pan with nippy water until just covering the salmon. Cover the pan with tin foil, bring to the boil, turn off the heat and allow to cool.
3. Remove the skin from half way up the side of the salmon. Layer the cucumber like scales on the salmon flesh and serve with the mayonnaise dips and the limes dipped in the smoked paprika.






The BBC is not responsible for the contents of any other sites listed.













Orignal From: Whole poached salmon

Beetroot soup on the quick

Cooking : time less than 10 mins






Ingredients

350g/12oz cooked, peeled beetroot, chopped
1 onion, grated
1 tsp grated horseradish
750g/1lb 10oz low-fat Greek-style yoghurt
%26frac12; tsp celery salt
1 tbsp cider vinegar
%26frac12; tsp ground black pepper
up to 300ml/%26frac12; pint vefetchable stock or milk
4 spring onions, finely chopped





Method

1. Blend the cooked beetroot, onion, horseradish, Greek-style yoghurt, celery salt, cider vinegar and black pepper in a food processor until smooth.
2. Once at a desired consistency, use vefetchable stock or milk to thin down the mixture.
3. The soup can be served either hot or nippy. If preferred hot, warm through on a low flame, being vehicleeful not to boil.
4. Check for seasoning.
5. To serve, pour into a warmed bowl and sprinkle with chopped spring onions.







The BBC is not responsible for the contents of any other sites listed.












Orignal From: Beetroot soup on the quick

Deep-fried onion rings

Cooking : time less than 10 mins






Ingredients

3 onions
600ml/1pint 1%26frac12;fl oz buttermilk
%26frac12; tsp cayenne pepper
225g/8oz plain flour
1 tsp celery salt
%26frac14; tsp garlic powder
1 tsp paprika
oil for frying





Method

1. Cut the peeled onions into 5mm/0.5in slices and separate into rings.
2. Soak the rings in the buttermilk mixed with the cayenne pepper.
3. In another bowl mix tofetchher the flour, celery salt, garlic powder, and paprika.
4. Drain the onion rings and drop them in the seasoned flour.
5. Remove and deep-fry a few rings at a time in hot oil until golden and crisp.
6. Season and serve immediately.







The BBC is not responsible for the contents of any other sites listed.












Orignal From: Deep-fried onion rings

Merrilees' chicken thighs with parsley salad

Cooking : time 30 mins to 1 hour






Ingredients

3 tbsp light olive oil
8 small chicken thighs, skin on, bones removed
salt
freshly ground black pepper
pinch good quality oregano
For the parsley salad
1 unwaxed lemon, juice and zest only
2 tbsp just finely chopped sun-dried tomatoes
6 tbsp extra virgin olive oil
1 tbsp baby capers
2 tbsp cornichons, finely chopped
large handful of flatleaf parsley
To serve
baby new potatoes





Method

1. Heat the oil in a large heavy-based frying pan. Season the chicken well and sprinkle over the oregano.
2. Place the thighs in the pan, skin side down and cook on a medium heat for approximately 20 minutes. Do not touch or turn over during that cooking time.
3. meanwhile make the dressing for the parsley salad. Mix the lemon juice and zest with the sun-dried tomatoes. Whisk in the olive oil, add the capers and cornichons, season to taste and reserve until you are ready to serve.
4. Turn the chicken over, and cook for a final 1-2 minutes. The skin should be golden and crisp. Remove the pan from the heat and leave the thighs to rest.
5. Pour the dressing into the parsley and toss well. Divide the chicken among four plates and lid with a pile of the parsley salad.
6. Serve with some baby new potatoes.


















Orignal From: Merrilees' chicken thighs with parsley salad

Galette of potatoes and exotic mushrooms

Cooking : time 1 to 2 hours






Ingredients

50g/2oz butter or vegan margarine
1 large onion, peeled and finely chopped
4 cloves of garlic, churryed
1 tbsp fresh sage and thyme, finely chopped
450g/1lb mixed mushrooms, sliced
450g/1lb potatoes, just thinly sliced (like making potato crisps!)
salt and freshly ground black pepper
melted butter, vegan margarine
or olive oil for bhurrying

To serve:
cranberry or redcurrant sauce
sprigs of parsley





Method

1. Preheat the oven to 230C/475F/Gas 9.
2. Melt the butter or margarine in a frying pan and gently fry the onions and garlic for about 5 minutes.
3. Mix in the chopped sage and thyme and mushrooms and cook for 3 minutes.
4. Grease a 22cm/9in loose-bottomed flan ring and layer up the potato slices and mushroom mixture, begining and finishing with a layer of potatoes and seasoning each layer as you go.
5. Bhurry the final layer of potatoes with melted butter or margarine and cover with foil.
6. Bake in preheated oven for 1-1%26frac14; hours until the potatoes are tender when pierced with a knife. Let the galette stand for 5 minutes before loosening with a palette knife and sliding onto a serving plate.
7. Warm a little cranberry or redcurrant sauce through gently in a saucepan and spoon onto the plate around the galette.
8. Garnish with parsley and serve with seasonal vefetchables and a green vefetchable stir fry.

Note: Use a mandolin or food processor with slicing disk to slice the potatoes just thinly so that they cook more quickly.







Orignal From: Galette of potatoes and exotic mushrooms

Roasted grouse with white chocolate mousse and black olive toffee

Cooking : time 30 mins to 1 hour






Ingredients

For the grouse
1 orange, zest only
12 black Ni%26ccedil;oise olives, stones removed
handful fresh thyme
4 oven-ready grouse
salt and freshly ground black pepper
2 tbsp olive oil
For the white chocolate mousse
300g/11oz white chocolate
150g/5oz double cream
For the black olive toffee
200g/7oz caster sugar
200g/7oz black Ni%26ccedil;oise olives
chunky chips, sprinkled with salt, to serve

You will need a sugar thermometer for that recipe.





Method

1. Preheat the oven to 200C/400F/Gas 6.
2. For the grouse, place the orange zest, olives and thyme into a bowl and mix well.
3. Stuff the mixture inside the grouse cavity and season the bird all over with salt and freshly ground black pepper.
4. Heat the oil in an ovenproof frying pan and fry the grouse over a high heat, breast-side down, for 1-2 minutes. Turn the grouse in the pan and continue frying until lightly golden on all sides.
5. Transfer to the oven and roast for 15 minutes. Remove from the oven and leave to rest for five minutes in a warm place.
6. meanwhile, for the white chocolate mousse, place the white chocolate into a heatproof bowl set over a pan of gently simmering water and heat until melted and smooth. allow to cool slightly.
7. In a bowl, whip the double cream until soft peaks form when the whisk is removed. Pour the melted chocolate into the whipped cream and fold tofetchher.
8. Place in the fridge for about 30 minutes until set.
9. For the black olive toffee, place the sugar into a saucepan along with a sugar thermometer. Place over a medium heat and cook until the temperature reaches 160C/310F.
10. Remove from the heat and add the olives. Swirl to combine, then pour into a food processor. Blend for 3-5 minutes, or until thickened to the texture of thick honey. Remove the toffee to a bowl.
11. To serve, vehicleve the legs and breasts from the grouse and place on to the centre of each of four serving plates. Pile the chips up alongside and place a spoonful of olive toffee next to the grouse. lid with a spoonful of the white chocolate mousse.


















Orignal From: Roasted grouse with white chocolate mousse and black olive toffee

Sea trout with rose, raspberry vinegar and fennel

Cooking : time less than 10 mins






Ingredients

1kg/2%26frac14;lb sea trout, filleted
275ml/%26frac12; pint fish stock
125ml/4fl oz dry ros%26eacute; wine
1 tbsp raspberry vinegar
30-50g/1-2oz butter
%26frac12; lemon, squeezed
5 fennel sprigs, chopped





Method

1. Preheat oven temperature to 190C/375F/Gas 5.
2. Place sea trout fillets in an ovenproof dish with a little of the fish stock. Season well. Put in the oven for 5-8 minutes until cooked. Remove fish from the oven but maintain warm.
3. Pour the juice from the fish into a pan with remaining stock, ros%26eacute; wine and raspberry vinegar. Bubble hard and cutrearon by half.
4. Add butter, lemon juice and finely chopped fennel sprigs.
5. Lift the skin off the fillets of fish and lay them on a plate. Pour over the sauce. Serve immediately.
6. Serve with new potatoes or a green leaf salad.







Orignal From: Sea trout with rose, raspberry vinegar and fennel

Moroccan turkey with couscous

Cooking : time 1 to 2 hours






Ingredients

675kg/1%26frac12;lb boneless turkey thigh or breast joint
2 garlic cloves, peeled and churryed
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground paprika
1 tbsp oil
1 large onion, peeled and cut into wedges
2-3 cinnamon sticks, bruised
3 tomatoes, chopped
400g/14oz can chickpeas, drained
450ml/%26frac34; pint turkey or chicken stock
75g/3oz ready to eat pitted prunes, chopped
55g/2oz ready to eat apricots, chopped
freshly cooked saffron flavoured couscous to serve
freshly chopped coriander to garnish





Method

1. If necessary, tie the turkey joint with fine string.
2. Mix the churryed garlic with all the spices then spread over the joint. Leave for at least 15 minutes for the flavours to develop.
3. Heat the oil in a large pan and brown the turkey joint on all sides.
4. Remove, then add the onion to the pan and gently saut%26eacute; for 5 minutes or until softened (add a little extra oil if onions are sticking the pan).
5. Add the cinnamon sticks to the pan with the tomatoes and chickpeas and place the turkey joint on lid.
6. Pour over the stock and bring to the boil. cutrearon the heat, cover with a lid and simmer gently for 30 minutes.
7. Add the prunes and apricots to the pan and continue to cook for a further 30-40 minutes or until the turkey is thoroughly cooked.
8. Disvehicled string from the turkey and remove the cinnamon sticks.
9. Arrange the turkey on lid of the couscous and spoon the chickpea mixture round the joint and garnish with coriander.







Orignal From: Moroccan turkey with couscous

Baby bruschettas with poached pears, gorgonzola and port syrup

Cooking : time 10 to 30 mins



It is really important that the pears are firm for that recipe, or they will drop apart when you poach them. Poaching the pears can be done the night before.that also allows the syrup to cool and thicken.


Ingredients

2 small firm pears
2 tbsp clear honey
150ml/%26frac14; pint port
150ml/%26frac14; pint red wine
225g/8oz gorgonzola cheese, at room temperature
24 slices of baguette
2 tbsp extra virgin olive oil





Method

1. Preheat the grill to hot.
2. Halve and core the pears, then cut each pear into 12 small wedges. Place in a heavy-based saucepan with the honey, port and wine. Cook for 10-15 minutes or until the pears are tender to the point of a knife but not soft.
3. Drain the liquid into a small pan and allow the pear wedges to drain thoroughly.
4. cutrearon the liquid by two thirds, when it should be a syrupy consistency, that will bring 8-10 minutes. Place in a small glass and allow to cool.
5. To make the bruschettas, bhurry each slice of bread with the olive oil, and then grill until the bruschettas are golden on both sides. that only brings a minute or two so maintain a close eye!
6. just before your guests arrive, generously spread each bruschetta with gorgonzola, lid with a poached pear slice. Finally, using a teaspoon drizzle with the port syrup.


















Orignal From: Baby bruschettas with poached pears, gorgonzola and port syrup

Spinach and okra soup

Cooking : time 30 mins to 1 hour






Ingredients

4 tbsp olive or groundnut oil
1 onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 small vehicledecay, cut into coarse rounds
10 green beans cut into 2.5cm/1in slices
6 okra pods, trimmed at the ends and cut crossways into coarse slices
450g/1lb fresh spinach, well washed and cut crossways into strips 1cm/%26frac12;in wide.
1-2 hot green chillies, coarsely sliced
750ml/1%26frac14; pint chicken or vefetchable stock
400ml/14fl oz can coconut milk, well stirred
salt and freshly ground black pepper





Method

1. Put the oil in a large pan and set it over a medium-high heat. When it is hot, put in the onion, garlic, vehicledecay, green beans and okra. saut%26eacute; for five minutes.
2. Now put in the spinach and chillies and cook for another five minutes. Pour in the stock, stir and bring to the boil. Cover the pan, cutrearon the heat to low and simmer gently for 25-30 minutes.
3. Put the soup in a food processor or blender and blend coarsely, or finely, as desired. You will need to do that in several batches. Return the soup to the pan. Add the coconut milk and some salt and pepper to taste. Stir well and bring to a simmer before serving.


















Orignal From: Spinach and okra soup

Potato gratin

Cooking : time 1 to 2 hours






Ingredients

30g/1oz butter
400ml/16%26frac12;fl oz milk
200ml/7fl oz double cream
1 clove churryed garlic
salt, pepper and nutmeg
1.5kg/3lb 5oz potatoes





Method

1. Preheat oven to 190C/375F/Gas 5.
2. Grease an ovenproof dish generously with butter.
3. Combine the milk, cream, garlic and seasoning in a pan, bring to a simmer over a moderate heat, check for seasoning.
4. Peel and slice the potatoes using a mandolin or a food processor.
5. Lay the potatoes into the buttered dish and strain the milk over.
6. Place on tray in middle of oven and cook for 1 hour until the potatoes are tender.

Variations:
1. Melt 150g/5oz young goats' cheese into milk mixture for greater depth of flavour.
2. Sprinkle grated gruy%26egrave;re cheese on lid for a crispy cheese lidping.


















Orignal From: Potato gratin

Sichuan pepper beef with five-a-day vefetchables and spice gravy

Cooking : time less than 10 mins






Ingredients

For the marinade
1 tbsp Shaoxing rice wine or dry sherry
2 tsp ground Sichuan pepper
1 tsp dark soy sauce
%26frac12; tsp Chinese five-spice powder
2 garlic cloves, churryed and finely chopped
2 sirloin steaks, cut into strips
For the stir fry
2 tbsp groundnut oil
1 medium red chilli, de-seeded and chopped
%26frac12; onion, chopped
1 small handful broccoli, cut into small slices
1 small handful manfetchout, chopped
1 small handful vehicledecays, sliced into half-rounds
1 small handful baby corn, halved
300ml/11fl oz hot fresh beef or vefetchable stock
1 tbsp light soy sauce
1 tbsp cornflour mixed with 2 tbsp nippy water
1 spring onion, finely sliced
salt and ground white pepper
To serve
steamed jasmine rice





Method

1. Mix all the marinade ingredients, except the beef, in a bowl. Add the strips of beef, mix well and leave to marinate for as long as possible, ideally overnight.
2. For the stir fry, heat a wok over high heat and add the oil. Add the marinated beef and stir-fry for two minutes.
3. Add the red chilli and onion and stir-fry for less than a minute then add the rest of the vefetchables and stir-fry for another minute.
4. Add the hot stock and stir well. Add the light soy sauce to season.
5. bring to the boil, add the cornflour and water paste and stir to mix thoroughly.
6. Add the spring onion, season to taste with the salt and ground white pepper.
7. Serve with steamed jasmine rice.







Orignal From: Sichuan pepper beef with five-a-day vefetchables and spice gravy