Canadian dijon & Maple Grilled ChiCken

CourseMain Dish
LifestyleGrilling, Quick
Food TypePoultry
Servings:6 peoples
Cuisine:Canadian

Ingredients
 6 chicken breasts (boneless and skinless)
 1/2 cup maple syrup
 1/3 cup Dijon mustard
 2 cloves garlic , crushed

Instructions
For the marinade

1. In a small bowl, mix together mustard, maple syrup, and crushed garlic.
2. Pour over the chicken and marinade for a few hours (overnight is best).
3. Turn once to ensure even coverage of chicken.
4. Grilling
5. Preheat a clean, oiled grill to high. Lay on the chicken and let cook a few
minutes per side, or until done.
VietnaMese CaraMelized pork

Course :Main course

Cuisine :Vietnamese
Ingredients

Ingredient Checklist
1 tablespoon vegetable oil
1 cup white sugar
2 pounds pork spareribs, cut into 1-inch pieces
2 green onions, cut in 2-inch lengths
1 green chile pepper, chopped
1 teaspoon ground black pepper
2 shallots, finely chopped
2 cloves garlic, minced
salt to taste
1 teaspoon Asian (toasted) sesame oil
1 tablespoon green onion, thinly sliced and separated into rings
Directions
 Step 1

Place a large heavy skillet or wok over high heat, drizzle the oil into the pan,
and pour the sugar over the oil. Cook and stir constantly until the sugar
dissolves and turns a light brown color. Be careful, the melted sugar is very
hot. Stir in the pork, 2 green onions, chile pepper, black pepper, shallots,
garlic, and salt, and toss them in the caramelized sugar until the pork turns
golden brown. Drizzle the sesame oil over the pork and vegetables, reduce
the heat to low, and let simmer to reduce the juices.
 Step 2
the juices have been mostly absorbed, turn the heat back up to high, and
cook and stir the pork and vegetables until the sauce has thickened and
coated the pork, about 5 minutes. Sprinkle with 1 tablespoon of green onion
rings.
 japanese salted salMon
(shiojake/shiozake)

Course: Main Course

Cuisine: Japanese
Keyword: baked salmon, syake
Servings: 4
Author: Namiko Chen

INGREDIENTS
1.1 lb salmon fillets with skin (500 g; ½ inch thickness; I've used both firmer
Sockeye or fatter Atlantic salmon for this recipe)
1 Tbsp sake
5 tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) (25 g; 5%
of salmon weight)

INSTRUCTIONS
1.
Gather all the ingredients. Quickly rinse the salmon under cold water and pat dry with a paper
towel. Slice the salmon diagonally if it’s not pre-sliced.

To Prepare Salmon
1.
Evenly distribute sake on the salmon and coat well. Set aside for 10 minutes.

2.After 10 minutes, pat dry the salmon with a paper towel.

3.First, sprinkle and apply some kosher salt on the skin first.

4.Then sprinkle the remaining salt on both sides of the fillets. If you
have leftover salt, use it on the skin.

5.Line the bottom of an air-tight container with a paper towel. This will
absorb excess moisture from the fish.

6.Place the fillets in the container in a single layer and lay a sheet of paper towel on top of the
fillets.

7.Then put the 2nd layer of the fillets on top of paper towel and lay another sheet of paper towel
on top. Cover with lid and keep in the refrigerator for at least 2 days.

8.This is after 2 days. You will see moisture on the salmon skin.

9.Gently pat dry the fillets with a paper towel to get rid of any excess moisture.
To Store
1.
If you don’t plan on cooking the salmon right away, after drying the
fillets with a paper towel, wrap the individual pieces with plastic wrap
and place them in a freezer bag to freeze. You can store the salmon in
the freezer for up to 1 month. Remember to defrost completely before
cooking.

To Broil (Recommended)
1.
Preheat the broiler* with a rack placed about 6" (15 cm) away from the top
heating element (in the center of the oven) for 5 minutes. When broiling, you
don't control the temperature in the oven; instead, you control the distance
between the broiler and the surface of the food. It's similar to using hotter
and cooler zones on your grill. *Broiler
setting: Low (450ºF/232ºC), Medium (500ºF/260ºC), and High (550ºF/288ºC).
I usually use medium or high.
2Line a baking sheet with foil for easy cleaning. Place the salmon on the foil,
skin side up (for crispy skin!). Broil the salmon at medium (500ºF) or high
(550ºF) for 8-10 minutes. Please remember the cooking time
varies depending on the thickness of the fish and the distance between the
broiler and the food. Japanese salted salmon is cooked till well done (more
dry and flaky). You do not need to flip it.

To Bake (Optional)
1.
Preheat the oven to 425°F (218ºC) with a rack placed in the center and
bake the salmon on parchment paper for 10-12 minutes. Japanese
salted salmon is cooked till well done (more dry and flaky.)
si C h U a n sh r e d d e d po r k Wi t h
S

Ga r l i C sa U C e (Y U Xi a n G ro U si ,
鱼香肉丝)

COURSE:MAIN COURSE
CUISINE:CHINESE
Prep:20 Minutes
Cook:5 minutes
Total:25 minutes
Servings:2 servings

INGREDIENTS

For the meat

300 g pork fillet, 10oz

2 tsp Shaoxing rice wine 60 g pre-soaked wood ear, 0.5 cup
2 tsp light soy sauce (about 5g dried), see note 2
3 tsp water 60 g bamboo shoots, 0.5 cup
1 pinch salt 40 g carrot, 0.5 cup
1 tsp corn starch 1 stalk spring onion
For the vegetable For the sauce
2 tbsp Sichuan pickled chilli, See 1.5 tbsp Shaoxing rice wine
note 1 for substitute ideas 1 tbsp light soy sauce
1 tsp ginger 0.5 tbsp dark soy sauce
2 tsp garlic 2 tbsp black rice vinegar
2 tbsp sugar
1.5 tbsp corn starch
3 tbsp cooking oil
INSTRUCTIONS

Marinate the meat

Slice pork fillet then cut into long thin strips (see note 3).
In a bowl, rub the pork (with your hand) with rice wine, soy sauce, salt and
water until no more liquid can be seen.
Add corn starch then mix well. Set aside.
Prepare the vegetables

Mince Sichuan pickled chilli (or fresh chilli), ginger and garlic.
Cut wood ear, bamboo shoots and carrot into thin strips.
Finely chop spring onion.
Mix the sauce
Mix all the ingredients for the sauce and stir well.
Stir fry
Heat up a wok (or a deep frying pan) over high heat. Pour in oil, then stir in
marinated pork. Transfer to a plate when the meat becomes pale.
Fry Sichuan pickled chilli, ginger and garlic in the remaining oil (add a bit more
if necessary). Add wood ear, bamboo shoots and carrot.
Stir fry for half a minute or so then add the pork. Cook a further half a
minute.
Pour in the sauce (stir well beforehand to avoid starch sitting at the bottom).
When it becomes thick, turn off the heat then sprinkle spring onion over
 pollo adobado

Prep:15 mins
Cook:1 hr 15 mins
Total:1 hr 30 mins
Servings:4
Yield:4
Cuisine::Mixecan

Ingredients:
2 Roma tomatoes 1 clove garlic
4 guajillo chile peppers, stemmed 1 cup chicken stock
and seeded 2 tablespoons chicken bouillon
⅓ large onion granules
1 stalk celery 2 pounds chicken breasts
1 carrot, peeled 3 bay leaves

Instructions:
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Place tomatoes, 2 guajillo peppers, onion, celery, carrot, and garlic into a
large pot and cover with water; bring to a boil. Reduce heat to medium and
simmer until vegetables are tender, 15 to 20 minutes. Drain.
Step 3
Blend vegetable mixture, chicken stock, remaining guajillo peppers, and
chicken bouillon together in a blender or food processor until sauce is
smooth.
Step 4
Place chicken in a baking dish and pour sauce over and around chicken to
cover completely. Top with bay leaves.
Step 5
Bake in the preheated oven, stirring sauce every 20 minutes, until chicken is
no longer pink at the bone and the juices run clear, about 60 minutes. An
instant-read thermometer inserted near the bone should read 165 degrees F (74
degrees C).
 fspiCY korean ChiCken

Course: MAIN cOURSE

CUISINE:kOREAN
Prep:15 mins
Cook:10 mins
Additional:30 mins
Total:55 mins
Servings:4
Yield:4 servings

INGREDIENTS

1 pound skinless, boneless chicken thighs

2 tablespoons soy sauce
2 tablespoons vegetable oil
1 ½ tablespoons Korean chile paste (gochujang)
1 tablespoon sesame oil
3 cloves garlic, minced
1 (1 inch) piece ginger, peeled and minced
1 teaspoon Korean red chile flakes (gochugaru)

DIRECTIONS:
Step 1
Pound chicken thighs, if desired. Combine soy sauce, vegetable oil, chile
paste, sesame oil, garlic, ginger, and red chile flakes in a large owl. Whisk
to completely dissolve chile paste. Add chicken and stir to coat. Cover with
plastic wrap and refrigerate at least 30 minutes and up to 2 hours.
Step 2
Preheat grill for medium heat and lightly oil the grate.
Step 3
Grill the chicken until slightly charred and no longer pink in the center, 5 to
8 minutes per side. An instant-read thermometer inserted into the center
should read at least 165 degrees F (74 degrees C).
Baby back ribs with Carolina baste

Course:Main Course
Cuisine:American
Prep:10 mins
Cook:3 hrs and 10 mins
Serves 4 - 6
Ingredients
50g light brown soft sugar
2 tbsp smoked paprika
2 tbsp English mustard powder
1 tsp celery salt
1 tsp garlic granules
4 racks baby back pork ribs (about 450g each
FOR THE BAS
250ml yellow mustard (we used French’s Classic)
150ml cider vinegar
2 tbsp treacle
75g light brown soft sugar
2 tbsp Worcestershire sauce
1-2 tbsp hot chilli sauce
2 tsp hot chilli powder

Method
1. Heat oven to 160C/140C fan/gas 3. Combine the sugar, paprika, mustard
powder, celery salt and garlic granules in a bowl, and rub all over the ribs.
Place in 2 large roasting tins with racks set inside (if you don’t have racks,
that’s fine). Pour 150ml water into the bottom of each tin, cover tightly
with foil and roast for 3 hrs until nearly falling apart. If your roasting tins
are on different shelves, swap them over halfway through the cooking
time. Once cooked, remove and drain the cooking liquid.
2. Meanwhile, to make the baste, mix all the ingredients in a saucepan and
cook for 10 mins, stirring occasionally, until the sugar has dissolved. Set
aside.
3. Heat an outdoor barbecue. Whether your grill is gas or charcoal, use low
heat to barbecue the ribs. Cook the ribs for 3-4 mins each side, brushing
regularly with the baste, until golden and sticky. Alternatively, heat oven
to 220C/200C fan/ gas 7 and roast the ribs for 25-30 mins, turning the ribs
over and rotating the tins halfway through the cooking time.
 nUkUMaki oniGiri reCipe

Cook Time: 20 minutes

Yield: 4-5 pieces
Course: Main course
Cuisine:Japanese

Ingredients
2 cups Steamed Rice
2 pinches salt
4-5 very thin slices of beef (enough to cover 4-5 Onigiri)
1 1/2 Tbsp Soy Sauce
1 Tbsp Sake
1 Tbsp Mirin
1 tsp sugar
1 Tbsp water
1 tsp oil
sesame seeds
lettuce leaves (optional)

Instructions
1. Mix steamed rice with a couple of pinches of salt. Make a tight cylindrical
ball 1/2 cup (or little less for smaller Onigiri) steamed rice, about three
inches long. Repeat to make 4-5 rice balls. Wrap each rice ball with one
paper thin slices of beef so that there is no rice exposed.
2. In a small bowl, mix Soy Sauce, Sake, Mirin, sugar and water.
3. Heat oil in a frying pan at medium heat, and cook wrapped rice balls until
the beef is browned all around. Add sauce to the pan, coating the beef,
and cook until almost all the liquid is gone.
4. Sprinkle with sesame seeds and serve with lettuce leaves.
instant pot GalbitanG (beef short rib soUp)

COURSE:MAIN COURSE
CUISINE:KOREAN
COOK TIME:1 hour and 20 minutes
Serving : 4

Ingredients
3 to 4 pounds short ribs
1 medium onion cut into halves
2 large scallions white parts
8 plump garlic cloves (or 1 whole bulb) If using bulb, cut into halves
crosswise
3 thin ginger slices 1-inch rounds
2 Tablespoons soup soy sauce
salt and pepper
1 pound Korean radish cut into bite size pieces (about 1.5-inch square,
1/3-inch thick) see note
3 ounces starch noodles dangmyeon, soaked in warm water for 30
minutes - optional
2 scallions, finely chopped garnish
Instructions
1.Trim off any thick layer of surface fat. In the pot, rinse the ribs with
cold water a couple of times to remove surface blood and bone dust.
Drain, and fill the pot with enough water to cover the ribs, about 4
cups.

Close the lid tightly. Press the “Manual” function and High Pressure,
and using the “-” button, adjust the time to 2 minutes. Make sure the
pressure switch is turned to “sealing”. When finished, carefully
release the pressure.
2.Discard the cooking liquid (or save to use it for the soup), and
thoroughly rinse the ribs and the pot clean.

3,Return the ribs to the pot, and add the onion, garlic, ginger and
soup soy sauce. Add about 10 cups of water, making sure the water
level stays below the max line for the pot. Close the lid tightly.
Pressure cook the ribs for 35 to 40 minutes, depending on the
thickness of the meat. NPR 10 minutes.

4.Then, remove the ribs, and remove the aromatic vegetables with a
strainer. Skim off the fat.

5.Put the ribs back in the pot along with the cut radish. Change the
Instant Post setting to “Saute”, and boil until the radish turns
translucent, about 10 minutes after coming to a boil. Add the
optional noodles a couple of minutes before turning the Instant Pot
off.

6.Salt and pepper to taste. Skim off or use a fat separator to remove
any remaining fat, if serving while still hot. Or chill the soup and
discard solidified fat. Garnish with the chopped scallions to serve.
 lYon-stYle ChiCken With VineGar
saUCe

Active:25 mins
Total:1 hr
Yield:4
Course :Main Course
Cuisine:French

Ingredients:
3 tablespoons extra-virgin olive oil 1 bay leaf
One 4-pound chicken, cut into 10 1 cup Banyuls vinegar or red wine
pieces vinegar
Salt and freshly ground pepper 2 cups chicken stock
3 tablespoons unsalted butter 1/4 cup crème fraîche
12 large garlic cloves, unpeeled Herbed Steamed Rice, for serving

Directions
Step 1
Preheat the oven to 450°. In a large, deep skillet, heat the oil. Season the
chicken with salt and pepper, add to the skillet and cook over moderately
high heat until browned. Add 1 tablespoon of the butter to the skillet and
swirl to coat the chicken. Turn the chicken skin side up and add the garlic and
bay leaf.
Step 2
Transfer the skillet to the oven and bake the chicken for 8 minutes, until the
breast pieces are just white throughout. Transfer the breast pieces to a plate.
Add the vinegar to the skillet, return to the oven and bake the remaining
chicken, basting a few times, until cooked through, 15 minutes longer.
Transfer the chicken and garlic to the plate.
Step 3
Add the chicken stock to the skillet and boil, scraping up the browned bits,
until reduced to 1 1/4 cups, about 10 minutes. Whisk in the crème fraîche
and the remaining 2 tablespoons of butter. Return the chicken to the skillet
along with any accumulated juices. Simmer over moderately high heat,
basting a few times, until the sauce thickens slightly and the chicken is heated
through, about 3 minutes. Season with salt and pepper and serve with the
Herbed Steamed Rice.
Marinated laMb baCkstrap bbQ

Prep:2 hrs
Cook:10 mins
Total:2 hrs 10 mins
Servings:2 servings
Course:Main course
Cuisine:Australian

Ingredients
For Marinade:
1 tablespoon cumin seeds 1 tablespoon flat leaf parsley (finely
1 tablespoon smoked paprika chopped)
2 tablespoons garlic (finely chopped) 1/2 teaspoon sea salt
1 tablespoon coriander 1/4 cup olive oil
(cilantro) (finely chopped) 1 1/2 pounds/600 grams lamb
backstraps
For Yogurt:
3/4 cup natural yogurt
1/2 cucumber (peeled, deseeded, and chopped)
1 tablespoon mint (finely chopped)
1/4 teaspoon sea salt
Garnish: 1/4 lemon

Steps to Make It
.
1. Combine the marinade ingredients together in a large, non-reactive bowl.
Add the lamb backstraps, and mix well to coat. Cover and refrigerate for
at least 2 hours or up to 24 hours.
2. Prepare the cucumber yogurt just before cooking the lamb. Combine
yogurt, cucumber, mint, lemon juice, and salt together in a small bowl.
Stir well, and set aside.
3. Heat grill or barbecue on a high heat. Cook lamb backstraps on all sides
until medium rare - about 8 to 10 minutes.
4. Transfer lamb to a plate and cover loosely with foil for 5 minutes. After
this time slice the lamb diagonally and then serve with cucumber yogurt
and two lemon wedges.
 taMarind saUCe fish CUrrY

Prep:15 mins Servings:6

Cook:25 mins Yield:6 servings
Additional:10 mins Cuisine:Indian
Total:50 mins Course:Main Course

Ingredients
1 large onion, minced 1 tablespoon ground turmeric
1 ½ tablespoons garlic paste 1 ½ teaspoons salt
2 tablespoons red chile powder ¼ cup tamarind pulp
2 tablespoons ground coriander 1 cup warm water
1 pinch salt to taste ¼ cup oil
1 tablespoon chopped fresh ½ teaspoon cumin seeds
coriander (cilantro), or to tast 2 pounds white carp, cut into large
1 tablespoon vegetable oil chunks
1 tablespoon red chile powder

Directions
Step 1
Place fish in a bowl; add 1 tablespoon vegetable oil, 1 tablespoon chile
powder, turmeric, and 1 1/2 teaspoons salt and allow to marinate for about
10 minutes.
Step 2
Place tamarind pulp in a bowl and pour warm water over it. Squeeze
tamarind to extract juice.
Step 3
Heat 1/4 cup oil in a skillet over medium heat; add cumin seeds and stir. Add
onion to cumin; cook and stir until onion is translucent, 5 to 10 minutes. Add
garlic paste and cook for 3 minutes. Add carp, cover the skillet, and cook for 5
minutes.
Step 4
Mix tamarind juice into fish mixture; bring to a boil. Turn carp pieces; add 2
tablespoons red chile powder, coriander, and salt. Cook over low heat until
sauce thickens and oil separates, about 10 minutes. Garnish with coriander
leaves.
 sloW-Cooker Caribbean
beef steW

Prep: 25 min
Inactive: 10 min
Cook: 7 hr
Total: 7 hr 35 min
Cuisine:Caribbean
Course:Main Course

Ingredients:
1 1/2 pounds cubed beef stew meat
1 tablespoon all-purpose flour
2 teaspoons curry powder
1/2 teaspoon ground allspice
Kosher salt and freshly ground
pepper
2 large sweet potatoes (about 1 1/2
pounds), peeled and cut into 2-inch
pieces
1 red bell pepper, cut into 1-inch
pieces
1 13-to-14-ounce can coconut milk
2 tablespoons finely chopped peeled
ginger
Juice of 1 lime, plus wedges for
serving
4 scallions, sliced
2 cups cooked white rice, for servin

Directions:
1.Toss the beef with the flour, curry powder, allspice, 1 teaspoon salt and 1/2
teaspoon pepper in a medium bowl; transfer the beef to a 6-quart slow
cooker. Add the sweet potatoes and bell pepper to the bowl and toss to coat
with any remaining flour mixture. Spread over the beef. Whisk the coconut
milk and ginger in a bowl until combined; pour over the vegetables.

2.Cover the slow cooker and cook on low, 7 hours. Uncover, stir well and let
stand 10 minutes. Skim off any fat from the top. Stir in the lime juice and
season with salt. Serve over rice; top with scallions and serve with lime
wedges.
broiled salMon With thai sWeet Chili Glaze

Cuisine:Thailand
Course:Main course
Servings: 4
Total Time: 30 Minutes, plus 1 hour to marinate
INGREDIENTS
1-1/2 pounds (or four 6-ounce pieces) salmon, skin on or off
6 tablespoons Thai Sweet Chili Sauce (best quality, such as Mae Ploy or Thai
Kitchen)
3 tablespoons soy sauce (use gluten-free if needed)
1 tablespoon peeled and finely grated fresh ginger
2 scallions, green parts only, finely sliced

INSTRUCTIONS
 Set the oven rack 5-6 inches from the top and preheat the broiler.
 Make the marinade by combining the sweet chili sauce, soy sauce and
ginger in a shallow baking dish. Spoon 1/4 cup of the marinade into a
small dish and set aside (this will be the sauce for the cooked fish). Add
the salmon fillets, skin side up, to the remaining marinade and marinate
for 1 hour in refrigerator.
 Line a rimmed baking sheet with aluminum foil and spray with nonstick
cooking spray. Transfer the salmon fillets to the prepared baking sheet,
skin side down, and drizzle a bit of the marinade over top. Go easy -- you
don't want it to pool too much on the baking sheet because it will burn in
the oven. Broil the salmon for 6-10 minutes, or until browned in spots and
almost opaque in the center. Transfer the salmon to a serving platter and
pour the reserved sauce over top. Garnish with scallions and serve.
 stiCkY siChUan pork

PREP TIME10 mins

COOK TIME50 mins
TOTAL TIME1 hr
COURSEMain Course
CUISINEChinese
SERVINGS:4 people

INGREDIENTS
1/2 teaspoon Sichuan peppercorns
1 kilogram pork belly cut into bite-size pieces
1/2 teaspoon five-spice powder
1 tablespoon salt
2 tablespoons cooking oil
1 teaspoon ginger chopped
1 chili chopped chopped or leave whole, whichever you prefer
3 star anise
2 cups bone broth
4 tablespoons soy sauce
6 tablespoons honey
2 tablespoons rice vinegar
1 drizzle sesame seed oil
1 teaspoon toasted sesame seeds
scallions snipped
INSTRUCTIONS
1. Dry roast the Sichuan peppercorns in an oil-free pan until fragrant. Cool a
bit then grind (a mortar and pestle is useful).
2. Place the pork in a bowl. Add the ground Sichuan peppercorns, five-spice
powder and salt. Mix well.
3. Heat the cooking oil in a wok, swirling to thinly coat as much of the
cooking surface as possible.
4. Add the pork and cook over high heat, stirring occasionally, until lightly
browned.
5. Add the ginger and star anise. Continue cooking until the pork acquires a
deeper color.
6. Pour in the broth. Bring to the boil. Lower the heat, cover and simmer for
30 to 35 minutes or until the pork is tender and most of the liquid has
been absorbed. Note that you’ll need about a quarter cup of liquid in the
pan to make the sticky sauce.
7. Scoop out the pork and transfer to a plate or bowl. Keep hot.
8. To the remaining liquid in the pan, add the soy sauce, honey and rice
vinegar. Cook over high heat until reduced, thick and sticky. Watch the
sauce closely as there is a very small window between sticky and burnt.
9. Turn off the heat. Add the pork to the sauce. Drizzle in the sesame seed
oil. Toss to coat every piece of pork with sauce.
10. Tip the contents of the pan onto a serving plate. Sprinkle the sticky
Szechuan pork with toasted sesame seeds and snipped scallions before
serving.
GarliC bUtter brazilian steak

PREP TIME10 minutes

COOK TIME5 minutes
TOTAL TIME15 minutes
Cuisine:BRASILIAN
Course:Main course

INGREDIENTS
6 medium cloves garlic
kosher salt
1.5 lb. skirt steak, trimmed and cut into 4 pieces
freshly ground black pepper
2 tablespoons canola oil or vegetable oil
2 oz. unsalted butter (4 tablespoons)
1 tablespoon chopped fresh flat-leaf parsley

INSTRUCTIONS
1. Peel the garlic cloves and smash them with the side of a chef’s knife.
Sprinkle the garlic lightly with salt and mince it.
2. Pat the steak dry and season generously on both sides with salt and
pepper. In a heavy-duty 12-inch skillet, heat the oil over medium-high
heat until shimmering hot. Add the steak and brown well on both sides,
2 to 3 minutes per side for medium rare. Transfer the steak to a plate
and let rest while you make the garlic butter.
3. In an 8-inch skillet, melt the butter over low heat. Add the garlic and
cook, swirling the pan frequently, until lightly golden, about 4 minutes.
Lightly salt to taste.
4. Slice the steak, if you like, and transfer to 4 plates. Spoon the garlic
butter over the steak, sprinkle with the parsley, and serve.
tUrkish roasted laMb (kUzU tandır)

Prep:15 mins
Cook:3 hrs
Total:3 hrs 15 mins
Servings:8 servings
Cuisine:Turkish
Course:Main course

Ingredients
1 leg of lamb (drumstick and 1/2 teaspoon black pepper
thigh portions) 4 to 5​ bay leaves
1/4 cup olive oil 2 to 3 fresh rosemary sprigs
Juice of 1/2 lemon 1/2 cup hot water
1 teaspoon salt
Steps to Make It
.
 When you buy your leg of lamb, ask your butcher to clean off as much excess fat as
possible. Then, have the leg separated into 3 pieces at the joints.
 Preheat your oven to 285 F. Place the lamb in a shallow metal oven roasting tray. In a
bowl, whisk together the olive oil, lemon juice, and spices. Pour the mixture over the
lamb.
 Wearing rubber gloves, rub the mixture all over the lamb, massaging it into the meat
for several minutes. Add the bay leaves and rosemary sprigs. Place the tray in the
oven uncovered.
 Let the lamb cook slowly at this low temperature for about 1 1/2 hours. You'll see that
the meat will release its fat and juices, then reabsorb them as it cooks. After the first
30 minutes, turn the pieces of lamb over. Repeat this two more times during the
cooking process.
 When 1 1/2 hours have passed and you have turned the meat three times, pour the
1/2 cup of hot water over the meat, then close the roasting pan completely with
aluminum foil. Turn up the oven temperature to 365 F and leave the meat to roast for
at least 1 hour more.
 After about 1 hour, remove the pan from the oven and let it rest for 5 minutes.
Remove the foil. The meat should be very tender and fall cleanly off the bones. Using
two forks, remove all the meat from the bones and discard them. Also, remove the
bay leaves and rosemary.
 Your kuzu tandır is ready to serve. Serve it with piping hot Turkish rice pilaf with orzo
 or with potato puree.
Middle eastern ChiCken kebabs

Servings: 4-6
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes, plus 8 hours to marinate
Course:Main Dish
Cuisine:Middle Easter

INGREDIENTS:

1 cup plain whole milk Greek yogurt

2 tablespoons olive oil
2 teaspoons paprika
1/2 teaspoon cumin
1/8 teaspoon cinnamon
1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you don't
like heat)
Zest from one lemon
2 tablespoons freshly squeezed lemon juice, from one lemon
1-3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
5 garlic cloves, minced
2-1/2 pounds boneless skinless chicken thighs, trimmed of any excess fat
and cut into large bite-sized pieces
1 large red onion, cut into wedges
Vegetable oil, for greasing the grill
INSTRUCTIONS

1. In a medium bowl, combine the yogurt, olive oil, paprika, cumin,

cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and
garlic.
2. Thread the chicken onto metal skewers, folding if the pieces are long and
thin, alternating occasionally with the red onions. Be sure not to cram the
skewers. (Note: You'll need between 6-8 skewers.) Place the kebabs on a
baking sheet lined with aluminum foil. Spoon or brush the marinade all
over the meat, coating well. Cover and refrigerate at least eight hours or
overnight.
3. Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad
of paper towels in vegetable oil and, using tongs, carefully rub over the
grates several times until glossy and coated. Grill the chicken kebabs until
golden brown and cooked through, turning skewers occasionally, 10 to 15
minutes. Transfer the skewers to a platter and serve.
 italian pork ribs With oliVes (rostiCCiana di
Maiale e oliVe)

Prep time:15 mins

Cook time:3 hours 30 mins
Total time:3 hours 45 mins
Cuisine:Italian
Course:Main Dish

Ingredients:
3 pounds baby back pork ribs or country style ribs (if using baby back
ribs be sure to remove the membrane on the back), sprinkled with salt
and freshly ground black pepper and sliced into individual ribs.
3 tablespoons high heat cooking oil (I use and recommend avocado oil)
1 yellow onion, chopped
2 cloves garlic, minced
1 large sprig fresh rosemary
2 fresh sage leaves
¾ cup dry red wine
1 cup crushed canned tomatoes
1 cup Bertolli Riserva Porcini Mushrooms & White Truffle Oil Sauce (or
tomato sauce of choice)
2 tablespoons tomato paste
2 bay leaves
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup sliced black olives
For the Creamy Polenta (Paleo: spaghetti squash is a great alternative):
2½ cups whole milk
2 cups water
1 teaspoon salt
1 cup coarse ground cornmeal
Instructions:
1. Sprinkle both sides of the rack of ribs with salt and freshly ground black
pepper. Slice into individual ribs.
2. Heat the oil in alarge Dutch oven over medium-high heat. Once the oil
is good and hot add the ribs, being careful not to overcrowd or they
won't brown, and brown them generously on all sides, working in
batches. Transfer the ribs to a plate and set aside.
3. Add the onions and cook until starting to lightly brown, 8-10 minutes.
Add the garlic, rosemary and sage and cook for another minute or two.
4. Return the ribs to the Dutch oven. Add the red wine and bring it to a
rapid boil. Reduce the heat to a moderate boil and continue to boil for
3-4 minutes until the alcohol evaporates and the amount of liquid is
slightly reduced.
5. Add the crushed tomatoes, tomato sauce, tomato puree, bay leaves,
salt and pepper. Give everything a few good stirs to combine. Bring it
to a boil, reduce the heat to low, cover and simmer for 3-3½ hours or
until the pork is fork tender. Stir in the olives and simmer for another
3-4 minutes. Add salt and pepper to taste.
6. During the final 15 minutes of the ribs cooking, make the polenta: Add
the milk and water to a medium stock pot and bring it a boil. Gradually
pour in the cornmeal, constantly whisking to prevent lumps. Reduce
the heat to low and continue to whisk regularly. If using regular coarse
cornmeal it will take 15 minutes or so. Add the butter and stir to
combine. You want to have this ready right before serving while it's hot
and tender.
7. Dish up the polenta onto individual plates and top with some ribs and
sauce. Serve immediately with some fresh rosemary for garnishing.
8. Make the Polenta during the final 15 minutes the ribs are cooking:
Bring the milk, water and salt to a boil in a large heavy saucepan over
medium-high heat. Gradually pour in the cornmeal, whisking constantly
to prevent lumps. Reduce the heat to low and simmer for about 15
minutes, stirring regularly. Time this to be done just before serving
while it's hot and tender.
honeY bUtter ChiCken

Prep time: 5minutes

Cook time: 10minutes
Course: Main Dish
Cuisine: American

INGREDIENTS
1 tsp olive oil
3 tbsp butter separated
1 lb chicken thighs boneless and skinless, cut into bite size pieces
Salt and pepper
2.5 tbsp honey
1 large garlic clove minced
1.5 tbsp cider vinegar
Garnish (optional):
Finely chopped parsley

Instructions:

1.Heat oil and 1 tbsp butter in a large non stick skillet over high heat.
2. When the butter is melted, add the chicken. Sprinkle with salt and pepper,
then cook until it changes from pink to white.
3. Add remaining ingredients. Bring to a simmer and turn the chicken to coat
in the sauce until it is golden and caramelised.
4. Once the chicken is browned all over, remove from heat. Pile chicken onto
mashed potato, and drizzle with a bit of the sauce in the pan. Garnish with
parsley if desired.
 Republic of the Philippines

CEBU TECHNOLOGICAL UNIVERSITY

Cor M. J. Cuenco Avenue & R. Palma St., Cebu City, Philippines 6000

COLLEGE OF TECHNOLOGY

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Main CoUrse
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international CUisine

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GlodoVe, hazel C.
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sUbMitted:
dr.zenaida MaGtaGad.,phd