Sunday, Aug 25, 2019
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Give the gift of culinary delights

The countdown to the Christmas holiday is on, and it is the season of giving. It is said it is better to give than to receive, well, there would be so much love received if you prepared your gifts by hand. And I am talking about those culinary delights that you are known for making during the year. Why not give them as gifts this Christmas season?

This year I am planning to give some homemade culinary treats like dark-chocolate bark with walnuts and dried cherries; five pepper sauce with aged balsamic vinegar, garlic confit with dried red chilis and fresh thyme in extra virgin olive oil, and roasted fresh chili salsa. I have already started preparing some of these delights by sterilizing the bottles and purchasing all of the necessary ingredients.

This Christmas, show the people you love just how much you do, by giving them culinary gifts that you put thought, time and effort into preparing.

Cooking is about sharing and having fun in the process so allow me to share the great recipes from Roscoe’s Kitchen and be sure to listen to Star 106.5 FM every weekday at 6:25 p.m. Make sure and e-mail us at roscoedames@gmail.com with your comments and recipes so that we could share your experiences and creations with our audience.

Chili Pork Chops with Rice and Cheese

Tender pork chops simmered with tomatoes and rice sprinkled with cheese

1 tablespoon vegetable oil

1 1/2 pounds boneless pork chops(6 chops are approximately 1-1/2 lbs)

1 cup chopped onion

1 clove garlic, minced

1 can(14.5 oz)stewed tomatoes no salt added, un-drained

1 can(14 oz)reduced-sodium chicken broth

1 tablespoon chili powder

1 1/2 cups instant rice

1/2 cup shredded cheddar cheese(1/2 cup=2 oz)

Chopped green onion or chopped fresh parsley, optional

Heat oil in large skillet over medium-high heat for 1 minute. Cook pork chops 6 minutes or until golden brown, turning once. Remove from skillet; cover to keep warm.

Add onion and garlic to skillet. Cook 3 minutes, or until tender. Stir in tomatoes with their liquid, broth and chili powder, bring to a boil. Stir in rice, reduce heat to low. Simmer, covered, 10 minutes, or until rice is tender.

Arrange pork chops on top of rice mixture. Sprinkle with cheese, cover. Simmer 5 minutes, or until cheese is melted. Top each serving with chopped green onions or chopped fresh parsley, if desired.

Source: Hermes Publishing

Asian Beef Noodle Salad

Pan-seared ribbons of beef tossed with crisp, colorful veggies, spaghetti pasta and a spicy Asian dressing

4 ounces dry spaghetti pasta, uncooked

1/4 cup garlic ginger stir-fry sauce and marinade

2 tablespoons distilled white vinegar

1/2 cup diagonally sliced green onions

1/2 cup shredded carrot

1 medium red bell pepper, seeded and cut into thin strips

1/2 pound beef flank steak, thinly sliced across the grain

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Non-stick cooking spray

1/4 cup rice noodles

Chopped fresh cilantro, optional

Cook pasta al dente, omitting salt. Drain; set aside.

Whisk together stir-fry sauce and vinegar in large bowl. Add green onions, carrots, bell pepper and cooked pasta; set aside.

Season steak with salt and black pepper. Spray a 12-inch skillet with cooking spray. Heat over high heat until hot.

Add beef, cook and stir about 4 minutes or until steak is seared and still pink in center. Cook in batches, if needed, to prevent overcrowding.

Add beef to pasta mixture. Toss to coat ingredients evenly with sauce mixture.

Top salad with rice noodles and cilantro. Serve at room temperature. Refrigerate leftovers.

Source: Hermes Publishing

Apple-Caraway Pork Roast

Tender pork flavored with caraway seeds and cinnamon, then baked to perfection with apples and yams

Non-stick cooking spray

5 pounds boneless pork loin roast

1 teaspoon caraway seeds

1 teaspoon cinnamon

1 teaspoon ground mustard

1 teaspoon salt

1/2 teaspoon ground black pepper

6 medium apples, cored, cut into 1-inch slices(6 medium are approximately 2 lbs)

4 medium yams, peeled, cut into 1-inch pieces(4 medium are approximately 2 lbs)

Preheat oven to 325F. Spray large roasting pan and rack with cooking spray, place roast, fat-side up, on prepared rack.

Combine caraway seeds, cinnamon, mustard, salt and pepper in small bowl; spread evenly over roast. Arrange apples and yams around roast, spray evenly with cooking spray.

Insert meat thermometer into center of thickest part of roast.

Bake 1 to 1-1/2 hours, or until meat thermometer reaches 160F for medium doneness.

Cover loosely with aluminum foil. Let stand 15 minutes.

Cut roast into slices, arrange on serving platter. Surround with the apples and yams.

Source: Hermes Publishing

Asian-Style Crusted Chicken

Tender chicken with a scrumptious crunchy peanut and popcorn coating

2 cups popped butter popcorn, crushed into crumbs

1/3 cup dry roasted peanuts, finely chopped

1/2 cup egg beaters original

1 teaspoon soy sauce

12 boneless skinless chicken breast tenders(12 tenders=1 lb)

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Non-stick cooking spray

Sweet and sour sauce or plum sauce

Combine popcorn crumbs and peanuts in shallow dish, set aside. Whisk together egg beaters and soy sauce in small bowl, transfer to another shallow dish.

Sprinkle chicken evenly with salt and pepper. Dip each chicken piece in egg mixture, then roll in popcorn mixture. Place coated chicken pieces on cookie sheet sprayed with cooking spray.

Cook 10 minutes. Turn chicken pieces over. Continue cooking 5 additional minutes, remove from oven. Serve with sweet and sour sauce or plum sauce for dipping.

Source: Hermes Publishing

Quick and Easy Pumpkin Cake

A quick-and-easy cake using cake mix and canned pumpkin

1 pkg(18.5 oz each)yellow cake mix with pudding

1 cup canned solid-pack pumpkin

3/4 cup egg beaters original or egg beaters 100 percent liquid egg whites

1/2 cup water

1/4 cup fat free sour cream

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

Fat free dairy whipped topping

Cooking spray for baking

Preheat oven to 350F. Spray 13×9-inch baking pan with cooking spray.

Combine cake mix, pumpkin, egg beaters, water, sour cream, cinnamon, nutmeg and ginger in large bowl. Beat with electric mixer on low speed just until moistened. Beat on high speed 2 minutes. Pour into prepared baking pan.

Bake 40 minutes, or until wooden pick inserted in center comes out clean. Cool. Cut into 12 slices. Top each with a serving of dairy whipped topping just before serving. Sprinkle with additional cinnamon.

Source: Hermes Publishing

SPICE OF THE WEEK: ALL SPICE

All spice is referred to by a number of different names–Sichuan pepper, Chinese pepper, Japanese pepper, Szetchwan pepper, and prickly ash.

The aroma of all spice is a mixture of strong lemon citrus, warmth, and a hint of earthiness. They are quite aromatic and have a flavor which is slightly hot, antiseptic, and citric, but not similar to that of black pepper. The majority of flavor is in the orange-red outer fruit and not the inner seed which is often omitted because of its gritty texture.

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