Tuesday, May 3, 2011

Waldorf Salad

A salad that was created some time between 1893 and 1896 at the Waldorf Hotel in New York City and easily became popular. This specialty consists of raw apples, celery, grapes and walnuts, dressed in mayonnaise. Be sure to make this salad recipe and you’ll never regret it.
The Recipe
Ingredients:
2 pcs red apples
2 tsps sugar
2 tsps fresh lemon juice
2 stalks celery, coarsely chopped
½ cup walnuts, coarsely chopped
2 tbsps mayonnaise
¼ cup all purpose cream, whipped
2/3 cup Magnolia Chicken breasts, cooked and cubed pinch of salt and pepper
 
Procedure:
Cut apples into 1” cubes. Place in a bowl then add sugar and lemon juice. Toss then add celery and walnuts. Set aside. In another bowl, combine mayonnaise and cream. Mix well then add apples and chicken breasts. Toss to distribute dressing evenly. Season with salt and pepper. Chill then serve.
Serves 4.

Chicken Pomelo Salad

This chicken pomelo salad is just another example of the various cooking techniques and innovations that are being performed with the 21st century cooking. This mix of the tangy-sweet taste of pomelo combined with the tasty meat of grilled chicken breasts is an exotic delight that you should not miss. Be sure to try this salad recipe and you will truly love it.
Ingredients:
3 Tbsp shredded coconut
2 Tbsp freshly squeezed lime juice
1 ½ Tbsp fish sauce
1 ½ Tbsp sugar
2 cup pomelo, peeled and cut into chunks
1 cup Magnolia Chicken Station, Chicken Breast Fillet, boiled and cut into ½ inch cubes
2 Tbsp roasted peanuts, coarsely chopped
1 tsp coarsely chopped shallots
1 Tbsp fresh cilantro, chopped
6 pc romaine or iceberg lettuce leaves

Procedure:
Toast shredded coconut in a small, dry frying pan over medium-high heat for 3-4 minutes or until rich, soft brown. Set aside.
In a medium bowl, combine lime juice, fish sauce and sugar. Stir until sugar dissolves. Add the pomelo, chicken chunks, peanuts, shallots, cilantro and coconut. Toss until well combined. Serve with the lettuce on the side.
Makes 3 – 4 servings.

A Dish That Anyone Can Truly Enjoy

Chicken fingers are chicken meat that does not include any bones or skin.

Chicken fingers are prepared by dipping chicken meat in breading mixture and then deep frying them or by grilling them with no breading. Traditionally, chicken fingers are primarily white meat, made from the rib meat trimmed from the breast.

Chicken fingers are served in numerous restaurants in the United States, Canada, Europe and Australia. Often the style of breading can determine what kind of restaurant it is served in.

Aioli is a garlic mayonnaise. It is traditional Spanish sauce made of garlic, olive oil, and egg. There are many variations, such as the addition of mustard or pears in Catalonia. It is usually served at a room temperature. The name Aioli comes from the Latin word alh meaning garlic and oli meaning oil.

Aioli is, like mayonnaise, an emulsion or suspension of small globules of oil and oil soluble compounds in water and water soluble compounds. Egg yolk can be used as an emulsifier and is generally used in making aioli. However, mustard and garlic both have emulsion-producing properties and some variants omit the egg.

Generally, egg yolks, garlic and Dijon mustard are combined first with a whisk then the oil and the lemon juice are added slowly with whisking to create the emulsion. The additions of the dissimilar ingredients must be slow to start and then can be faster once the initial emulsion.

After sharing you the definition of each, I’ll be sharing with you a Chicken recipe that is related above.

Chicken Fingers with Aioli Sauce

Ingredients:
½ kilo Magnolia Chicken Station, vanilla chicken fingers
oil for deep frying

Sauce:
2 tbsp minced garlic
3 tbsp calamansi juice
½ tsp Worcestershire sauce
1/4 tsp salt
freshly ground black pepper
½ cup mayonnaise
1 tbsp chopped parsley

Procedure:
Deep fry chicken fingers and set aside.
To prepare sauce, combine all ingredients together. Chill then serve together with chicken fingers.
Makes 4 to 5 servings.

Sunday, April 24, 2011

Chicken and Spinach Casserole

Here is a simple Chicken recipe that I know your family will surely love.

Ingredients:

2 cups cooked skinless chicken breast
1 pack frozen spinach, thawed and drained
½ cups sour cream
½ cups mayonnaise
¼ teaspoon garlic powder
½ teaspoon black pepper
¾ cups grated Parmesan cheese
¼ cups shredded mozzarella cheese

Directions:
  1. Preheat oven to 350oF. Lightly coat an 8-inch square baking dish with nonstick cooking spray.
  2. Combine chicken and spinach in prepared dish. In bowl, whisk together remaining ingredients.
  3. Add about ¼ of cheese mixture to pan with chicken and spinach; mix well and spread evenly in pan. Top with remaining cheese mixture.
  4. Bake in center of oven, uncovered, for 40 minutes or until top is nicely browned.

Monday, April 18, 2011

House of the Virgin Mary

The House of the Virgin Mary is a Christian and Muslim shrine located on Mt. Koressos in the vicinity of Ephesus, in modern-day Selcuk Turkey. Some believe that Mary, the mother of Jesus, was taken to this stone house by Saint John and lived there until her Assumption.

Discovery

On October 18, 1881, a French Priest, the Abbé Julien Gouyet of Paris, discovered a small stone building on a mountain overlooking the Aegean Sea and the ruins of ancient Ephesus in Turkey. He believed it was the house where the Virgin Mary had lived in the final years of her life on earth as described in the visions of the German nun Anne Catherine Emmerich (1774 – 1824), published in detail in a book by Clemens Brentano. His discovery was not taken seriously.

Ten years later, urged by Sister Marie de Mandat – Grancey, DC, two Lazarist missionaries, Father Poulin and Father Jung, from Smyrna rediscovered the building on July 29, 1891, using the same source for a guide. They learned that the four-walled, roofless ruin had been venerated for a long time by the members of a distant mountain village who were descended from the Christians of Ephesus. In Turkish the House is called Panaya Kapulu (Doorway to the Virgin). Every year pilgrims made a pilgrimage to the site on August 15, the date on which most of the Christian world celebrated Mary’s Dormition/Assumption.

Sister Marie de Mandat – Grancey has been named Foundress of Mary’s House by the Catholic Church. She is responsible for acquiring, restoring and preserving Mary’s House and surrounding areas of the mountain from 1891 until her death in 1915.

The discovery revived and strengthened a Christian tradition dating from the 12th century, ‘the tradition of Ephesus’, which has competed with the older ‘Jerusalem tradition’ about the place of the Blessed Virgin’s dormition. Due to the actions of Pope Leo XIII in 1896 and Pope John XXIII in 1961, the Catholic Church first removed plenary indulgences from the Church of the Dormition in Jerusalem and then bestowed them for all time to pilgrims to Mary’s House in Ephesus.

Archaeology

The remnants of the structure have been dated to 6th – 7th centuries, with part of the foundation and coal found on the site dated to the 1st century. The current chapel is restoration, completed in 1950 top of original remains after it was declared an official Catholic pilgrimage site. The restored portion is distinguished from the original remains of the structure by a line painted in red.

Some have expressed doubt about the site, as the tradition of Mary’s association with Ephesus arose only in the twelfth century, while the universal tradition among the Fathers of the Church places her residence and thereby her Dormition, in Jerusalem. Supporters base their belief on two main points:

  1. The presence of the Tomb of St. John and the Basilica of St. John in Ephesus: Jesus Christ, before dying on the cross, entrusted to St. John his mother. It is believed that after the crucifixion of Jesus, St. John left Jerusalem and came to Ephesus in order to convert its people to Christianity, as it was one of the biggest and safest non-Christian cities of its time. He then built a small hut to care for Mary just outside Ephesus in order to protect her from the largely Artemis worshipping community of the region.
  2. The presence of the Church of Mary, the basilica in the world dedicated to the Virgin Mary, in Ephesus: In the early centuries of Christianity, places of worship were dedicated only to persons who lived or died in the area.

The Roman Catholic Church has never pronounces on the authenticity of the house, for lack of scientifically acceptable evidence. It has, however, from the blessing of the first pilgrimage by Pope Leo XIII in 1896, taken a very positive attitude towards the site. Pope Pius XII, in 1951, following the definition of the dogma of the Assumption in 1950, elevated the house to the status of a Holy Place, a privilege later made permanent by Pope John XXIII. The site is venerated by Muslims as well as Christians, and pilgrims drink from a spring under the house which is believed to have healing properties. A liturgical ceremony is held here every year on August 15 to commemorate the Assumption of Mary.

Official visits by Popes

Pope Paul VI visited the shrine on July 26, 1967 and ‘unofficially’ confirmed its authenticity. Pope John Paul II also visited the shrine, on November 30, 1979. Pope Benedict XVI visited the shrine on November 29, 2006 during his four-day pastoral trip to Turkey. The conclusion of his homily mentioned the martyrdom of Father Andrea Santoro in Trabzon which had taken place nine months prior to this visit.

Jamaican Jerk Pork

The term “jerk” describes a spicy seasoning mix that originated in Jamaica and is popular throughout the Caribbean in the preparation of grilled meats such as pork and chicken. This fiery barbecue was invented by the Maroons, or runaway slaves, as a means of preserving meats without refrigeration. The more Scotch bonnet peppers you use, the more authentic the flavor. Use one pepper for mildly spicy dish and four for a very spicy dish.

Jerk is ideal for grilled pork tenderloin. In this recipe, we butterfly the pork to increase the surface area for the marinade to penetrate. The longer you marinate the pork (up to 24 hours), the more flavorful it will be. Keep as much jerk on the pork as possible and grill until done. To serve, cut horizontally across the grain into thin slices.

This pork recipe that is peppery, flavorful island classic will win raves from family and friends.

Ingredients:

2 cups coarsely chopped green onions
2 tbsp. white vinegar
½ cup coarsely chopped onion
1 tbsp. soy sauce
1 tbsp. vegetable oil
2 tsp. salt
2 tsp. fresh thyme
2 tsp. brown sugar
2 tsp. chopped peeled fresh ginger
1 tsp. ground all spice
¼ tsp. ground nutmeg
½ tsp. black pepper
1/8 tsp. ground cinnamon
2 garlic cloves, minced
1 to 4 Scotch bonnet or habañero peppers, seeded and chopped
1 (1 ½ pound) pork tenderloin trimmed
Cooking spray

Procedure:

Place first 15 ingredients in a blender or food processor and process until smooth.

Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Combine pork and green onion mixture in a dish or large zip-top plastic bag. Cover or seal; marinate in refrigerator 3 to 24 hours. Remove pork from dish or bag; discard remaining marinade.

Prepare grill.

Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160o (slightly pink).

Yield: 4 servings (serving size: 3 ounces pork)

Sunday, April 17, 2011

Roast Chicken with Coffee Rub


YIELD: 4
PREP TIME:
COOK TIME: 1 Hour
COOKING METHOD: Barbecuing and Roasting

INGREDIENTS

3 Tbsp finely ground dark roast coffee beans
3 Tbsp canola oil
1 Tbsp brown sugar
1 Tbsp finely minced garlic
1 tsp freshly ground black pepper
1 tsp ground ginger (dried)
1/2 tsp Kosher-style or other large flakesalt
1/2 tsp Tabasco sauce
1 whole fryer chicken 4 lb
Your favorite brine recipe for poultry
DIRECTIONS
There are so many different ways to create a rub for barbequed food. Using a common ingredient in a way that is different than normally experienced can be surprising.  The coffee adds a real tasty zing to the crisp skin on poultry, and a robust depth of flavor to any slow roasted meat. While this recipe calls for a whole chicken - you can use the rub on chicken parts as well as other poultry, pork and just about anything you want to try.  How about beef brisket?

Preparation
At least 8 - 12 hours prior to cooking the chicken or other poultry brine in your favorite brine for poultry. Remove from brine and rinse, dry off with paper towels. In a small bowl, stir together coffee, oil, sugar, garlic, pepper and salt. (Reserve approximately 1/4 to be used for a basting glaze.) Arrange chicken, breast side up, in a shallow roasting pan and spread rub all over to coat completely.

Method
Preheat smoker, barbecue or grill (set for indirect heat) to approximately 250F degrees. Place chicken on grates in cooker breast side up.  You may wish to place a drip pan beneath it. Close hood and do not disturb for at least 20 minute. On the side burner pour the reserved rub mixture a small sauce pan and slowly bring to rolling boil – then turn off, cover and keep warm.

During the final 15 minutes of the cook (as planned) baste the chicken with the sauce. Remove chicken when the internal temperature in the breast, leg-thigh is 165 F degree. Tent with foil and rest for about 15 minutes. Carve and serve with drizzle of sauce.