Posts tagged #recipe

Posts tagged #recipe

Frozen salmon recipe for cooked poke bowls

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#recipe

Ingredients

  1. 1/2 cup (120ml) soy sauce
  2. 1/3 cup (80ml) vinegar
  3. 1.5 cup (360ml) water
  4. all the garlic
  5. chicken thighs
  6. 3 bay leaves
  7. 1 tbsp brown sugar
  8. 1 onion

Process

Marinade Mix soy sauce, water, vingear, and garlic Pour it over the chicken thighs marinade for 30 minutes (don't go much longer)

Sear Chicken remove chicken from marinade, pat dry, sear on each side (medium temp, too hot will burn the soy sauce) chop the onion fry the onion in the chicken fat

Braise

  • Return the seared chicken thighs to the pot, skin-side down, and pour in any plate juices
  • Pour the reserved marinade (with water and sugar) over the chicken, making sure to include the garlic and bay leaves
  • Turn the heat up to high until it reaches a light simmer (slight bubbling around the edges)
  • Reduce the heat to low to maintain the simmer and place a cracked lid on the pot
  • Let it cook for 20 minutes
  • After 20 minutes, flip the chicken, keep it at the same low temperature for another 20 minutes
  • Kill the heat and let it rest in the braising liquid for at least another 20 minutes

Add coconut cream to the sauce on the re-heat, makes it real luxurious

Copied from ThatDudeCanCook Chicken Adobo

Ingredients

  • 500g AP flour
  • 100g whole wheat flour
  • 20g salt
  • 140g starter
  • 465g water

Steps

  1. Mix every 30 miniutes for 3-4 hours
  2. let raise for 6 hours
  3. put in bread basket
  4. put in fridge for cold raise
  5. pre head over at 450
  6. bake at 450 closed for 30 mins
  7. bake at 430 uncovered for 30 mins
  8. cool and devour

Ingredients

  1. 3 tablespoons (45 grams) unsalted butter
  2. 2 medium white onions, diced (about 2 1/2 cups)
  3. 3 garlic cloves, thinly sliced
  4. 4 tablespoons tomato paste
  5. 1 tablespoon (15 ml) sherry (optional)
  6. 1 1/4 pounds (565 grams) cherry or grape tomatoes, halved (from 2 10-oz packages)
  7. Kosher salt, freshly ground black pepper, and red pepper flakes
  8. 3 cups (710 ml) vegetable or chicken broth
  9. 1 to 2 teaspoons (5 to 10 ml) sherry vinegar to finish (optional)
  10. 1/4 cup (60 ml) heavy cream, or more to taste

Process

Make the soup: In a 3- to 4-quart saucepan, melt butter over medium-high heat, then add onions. Cook, stirring, until onions are tender and beginning to brown at edges, about 5 to 7 minutes. Add garlic and cook for 1 minute. Add tomato paste, and cook for 2 to 3 minutes. Add sherry, if using, and cook for 1 minute, then tomatoes. Cook the tomatoes, mashing them slightly with your spoon, for 3 minutes, then add broth and seasoning to taste — I usually start with 1 teaspoon kosher salt, many grinds of black pepper, and a couple pinches of pepper flakes. Bring mixture to a simmer and cover the pot. Cook at a simmer for 15 to 20 minutes; this is a great time to prepare grilled cheese sandwiches (see below) if you’re making them

To finish: Either with an immersion blender or in a full-sized blender, blend the hot soup carefully until totally smooth — my immersion blender often misses some tomato skins, so go around the pot a few extra times. Taste, adjust seasoning as needed. If you’d like the soup to be creamy, add it a splash at a time, stirring, until you reach your desired level. Finally, you can add 1 teaspoon sherry vinegar for a little brightness at the end, and a second teaspoon if it needs more.

To serve: Ladle into bowls or mugs, finish with a little freshly ground black pepper, and surround with grilled cheese “fingers” (below) for dipping.

Copied from Smitten Kitchen

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