Favorite recipes and manly men cooking

Miragedriver

Miragedriver

Brigadier
One of my favorites and simple to make:

Clams with white wine, garlic and parsley
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Let’s start with clams in white wine with garlic, parsley and bread crumbs. It is likely that many of you have a variation on this simple dish and probably do it better than I will tell you (if so, please, share!!), but the recipe has turned to be so easy and so delicious, ok, we shall start!

Ingredients
Olive Oil
Fresh clams - 1 kg
Vinegar - 1 dash (for cleaning)
White wine (I prefer a semi sweet Riesling) - 1 cup
Chopped garlic and parsley - (three clove or four of garlic and chopped fresh parsley) I always add more garlic, so do it to taste.
Bread crumb – 1/3 cup with 1 tea spoon of oregano
Lemon - to sprinkle at the end

Instructions
The first thing we do is put the clams in a bowl of water with a splash of vinegar. The vinegar will loosen the grit clams that sometimes contain.

Then we put a little oil olive in a pan (make sure it is large enough for your clams0, and add the chopped garlic and parsley.

Once you see these things taking garlic gets a little color, you add the clams.

Now, you add the glass of white wine (the better the wine, the better it will be). The ideal is to open a bottle of good white wine, and finish it with the appetizer of clams. Add the bread crumbs and stir with a large spoon. The wine and bread crumbs should have the consistence of watery porridge.

We then cover and let cook a between two and three minutes maximum (clams should open by two minutes. Do not eat the ones that do not open)

And when they're open, they're already done! Easy, right? ... Well, voila, here you have it!

It's a recipe that is done in 15 minutes at most from beginning to end. It is a delicious entree for any special meal or a little appetizer.

This can be eaten by itself with some bread to mop up the sauce, or if you make some pasta you can use this as the sauce.

Enjoy amigos
 
Miragedriver

Miragedriver

Brigadier
Ham and Bacon Peruvian Causa

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INGREDIENTS

Potato Mash 1 kilo
½ cup olive oil
¼ cup Lime Juice
2 tablespoons yellow aji paste
salt and pepper to taste

Filling
24 slices of Bacon, chopped
1/4 cup ham
2 cups mixed vegetables chopped
1 small yellow onion, chopped
½ cup mayonnaise
1 teaspoon yellow mustard
pepper to taste

Sides
2 hardboiled eggs, quartered
1 small can sliced black olives, drained
1 tablespoon flat leaf parsley, finely chopped

DIRECTIONS

Place the potatoes in a large 6-quart pot with enough salted water to cover. Bring to a boil and cook until tender, approximately 45 minutes. Drain and set aside to cool.

In a small bowl, mix oil, lime juice, yellow ají paste, salt and pepper.

When the potatoes are cool enough to handle, mash them until smooth. Stir in oil/ ají mixture and mix well.

To make the filling: heat a large skillet over medium high heat. Add bacon and cook until brown and crisp, about 7-10 minutes total (cook in 2 batches if needed). Transfer to a paper towel-lined plate and let cool completely.

In a medium bowl, combine bacon, ham, vegetables, mayonnaise, mustard and pepper, stir until all ingredients are evenly incorporated.

Empty a tuna can, wash it very well and remove the bottom using a can opener to create a round-shaped mold. Press potato mixture into the tuna can mold. Top with ham, bacon and vegetable filling and cover with another 3-inch layer of potato mixture. Remove the mold and garnish with hardboiled eggs, black olives and parsley.
 
solarz

solarz

Brigadier
One of my favorite dishes is Dongpo Pork. There are many ways to prepare this, and since I'm too lazy to type out my own recipe, I'll just post one I found on the internet:

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Braised Pork Belly (Dong Po Rou)
Prep Time: 20 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 3 hours, 50 minutes

Yield: 6-8 servings

Ingredients

2 lb slab of pork belly
3 bunches scallions, washed and cut in half lengthwise
8 slices ginger
2 cups Shaoxing wine
2/3 cup light soy sauce
2 1/2 tablespoons dark soy sauce
4 - 5 oz. rock sugar, depending on desired level of sweetness
Wash the pork belly as a whole piece. Blanch it whole in boiling water for one minute and drain. This process gets rid of any impurities and also allows you to more easily cut the pork belly into same-size pieces. Cut the pork into 3 x 3 inch pieces. You can also make them 2 x 2 inches if you like them smaller. Set aside.

In a medium clay pot (preferably) or a medium (4-quart) regular pot, lay the scallions on the bottom in a thick, even layer. The scallions should cover the entire bottom of the pot. Space the ginger slices evenly over the scallions.

Next lay the pork belly skin-side down on top of the ginger and scallions. Pour over the Shaoxing wine, light soy sauce, and dark soy sauce. Add the rock sugar to the pot as well.

Now cover the pot and place it over medium high heat. Once the liquid in the pot comes to a boil, immediately turn down the heat to low and simmer for 90 minutes. No need to stir.

After 90 minutes, you have 2 choices:

1. Turn the pork belly skin-side up in the pot, cover, and let simmer for another 90 minutes. With the heat at the lowest setting, there should be plenty of liquid in the pot to cook the pork through the entire process––no need to add additional liquid.

2. Transfer the pork to a heat-proof plate, skin-side up (I used the small clay pots you see in the photos). Drizzle with some of the braising liquid, and place in a steamer for another 90 minutes.

Both methods should yield tender, delicious results! When serving, transfer the pork pieces to a plate. At this point, you can heat the braising liquid in a saucepan to reduce the sauce and drizzle it over the pork.
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Now the key here is to braise the pork in cooking wine and simmer on low heat. Ideally you would not use any water at all. Let it simmer on low heat, and when you can poke a chopstick through the meat, it is done.

If the above recipe sounds too complicated, the lazy way is to just dump the pork in a clay pot, pour plenty of cooking wine (along with soy sauce, obviously), and cook it on low heat. I usually use a slow cooker to do this, and let it simmer for 2-3 hours.
 
solarz

solarz

Brigadier
Some favorite classics:

Stir-fried Eggs and Tomatoes:

Ingredients:
- 2 or more eggs
- 1 cup of tomatoes per egg, chopped into large chunks
- 1 tbs of oil per egg
- salt

Preparation:
- add eggs and a pinch of salt to a bowl, beat until smooth
- heat oil in a wok on high heat until the oil is hot; I usually test this by dripping a drop of egg in: if it starts to sizzle right away, then it's good; don't let the oil smoke!
- pour in the eggs, and let it sizzle for a moment before scraping the bottom of the wok with a spatula; this will cause the egg to form layers and make it fluffy
- when the eggs are mostly solid, toss in the tomatoes and another pinch of salt
- stir fry until the tomatoes start leaking their juices
- add a bit of water, and let it simmer for a few minutes until you get a nice red broth

This is a favorite weekend breakfast fare. I also like using duck eggs instead of chicken eggs, as this results in fluffier and more tasty eggs. The key here is not to skimp on the oil. If you do, the eggs will be flat and won't be as tasty.


Mapo Tofu:

INGREDIENTS
  1. For sauce
    • 1/4 cup chicken broth
    • 2 tablespoons hot bean paste
    • 2 tablespoons soy sauce
    • Additive-free kosher salt to taste
    • 1 lb regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes
    • 1 1/2 to 2 tablespoons corn, peanut, or canola oil
    • 1/2 lb ground pork shoulder (preferably 75% lean)
    • 1 tablespoon plus 1 teaspoon finely minced garlic
    • 1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger
    • 1 tablespoon cornstarch dissolved in 2 tablespoons water
    • 1 1/2 teaspoons Japanese sesame oil
    • 1/2 to 1 teaspoon toasted Sichuan-peppercorn powder
    • 3 tablespoons thinly sliced scallion
    • Accompaniment: steamed rice

PREPARATION
  1. Make sauce:
    1. Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
  2. Poach tofu:
    1. Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
  3. Stir-fry pork:
    1. Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.
  4. Finish stir-fry:
    1. Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.
    2. Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
    3. Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.
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Another easy and delicious dish. Best served with a bowl of rice.
 
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