Stuffed Peppers
Mom’s Stuffed peppers.
Author: Dave
Spicy Dry Rub
Spicy Dry Rub
This is a great rub for pork, chicken, or pretty much any dead animal that's scheduled to be roasted, charred, or otherwise turned into flavorful, and slightly spicy food.
Ingredients
- 1 cup brown sugar
- 1 cup Kosher Salt
- 1 cup paprika
- 3/4 cup garlic powder
- 1/2 cup onion powder
- 1/2 cup chili powder
- 1/4 cup cayenne pepper
- 1/4 cup dried oregano
- 1/4 cup Black Pepper
- 1/4 cup Cumin Powder
Instructions
- Mix all ingredients together.
- Store in airtight container.
Notes
Usage:
-Put on Meat.
-Let meat marinate in spices.
Additionally adding coffee grounds to the rub gives it a more complex flavor.
-Cook meat.
Sambal Kacang (Indonesian Dish)
This is one of my favorite vegetarian dishes. Mom said that her father used to bring lots of dried beans home that he used as samples for his business. Her nanny would soak the beans for a long time and then make dinner out of …
Salerno-Style Spaghetti
Salerno-Style Spaghetti
Ingredients
- 2 slices bread torn into quarters
- 10 Tbsp extra virgin olive oil
- 4 clove garlic minced
- 1/2 tsp red pepper flakes
- 2 Tbsp Kosher Salt
- 1 pinch Black Pepper
- 1 lb spaghetti
- 1 oz parmesian grated plus extra for serving
- 1 cup parsley fresh, minced
- 4 eggs
Instructions
- Adjust an oven rack to the middle position and heat the oven to 375 degrees.
- Pulse the bread in a food processor to coarse crumbs, about 10 pulses.
- Toss the bread with 2 TB of the oil and season with salt and pepper.
- Spread the crumbs out evenly in a rimmed baking sheet and bake, stirring often, until golden brown, 8 to 10 minutes; set aside.
- Bring 4 quarts of water to a boil in a large pot for the pasta.
- Meanwhile, cook 3 or more TB of the oil, garlic, pepper flakes and 1/4 tsp salt in a 12" non-stick skillet over low heat, stirring constantly, until the garlic foams, is sticky and straw-colored, 8-10 minutes.
- Transfer the garlic mixture to a small bowl, set aside.
- Wipe the skillet clean with paper towels and set aside.
- Add 1 TB salt and pasta to the boiling water. Cook according to directions.
- A minute or two before draining pasta, return the skillet to low heat for 5 minutes (for the eggs).
- Reserve 1 cup of the pasta cooking water, drain the pasta, and return it to the pot.
- Stir in 1/2 cup of the reserved pasta cooking water, the garlic mixture, 3 more TB of oil, Parmesan, parsley and 3/4 tsp salt and toss to combine. Cover and set aside to keep warm while cooking the eggs.
- When the skillet is hot, add the remaining 2 TB oil and swirl to coat the pan. Individually fry your eggs over-easy, making sure to keep the yolks runny, and top a serving of spaghetti with the egg. Serve immediately.
Notes
I've used panko crumbs instead of bread. They should still be toasted, but I did it in a stove top pan with some extra seasonings and it worked very well.
I stress the importance of having runny egg yolks on the finished dish. The yolk makes up part of the sauce that makes the dish so good.
I stress the importance of having runny egg yolks on the finished dish. The yolk makes up part of the sauce that makes the dish so good.
Red Curry with Chicken & Bamboo Shoots
AKA: Gaeng Phed Kai Sai Nawmai. This is an excellent Thai red curry that I had at my buddy Chris’s. It’s an excellent red curry so I told him he needed to give me the recipe. So I’m posting it before he does to make …
Perfect Roast Chicken
Perfect Roast Chicken
Perfectly roasting a chicken, crispy golden crust... tender and moist in all parts of the bird (including the breast, which is notoriously difficult to keep moist) isn't actually at all difficult when adhering to a few simple steps. I picked up this recipe partially from Thomas Keller's 'Ad Hoc at Home' book, as well as a video snippet. The 'Ad Hoc' recipe puts the chicken on a bed of root vegetables, which is great, but if you want just the chicken without the vegetables this method works perfectly.
Ingredients
- 1 Whole Chicken Approx. 3lb
- Salt
- Black Pepper
Instructions
- Allow chicken to warm to room temperature on the counter. Approximately 2 hours for a 3lb. bird.
- Preheat oven to 475 degrees.
- Remove the wishbone from around the neck of the chicken. This makes carving the bird easier.
- Coat all sides of the chicken, inside and out, with salt and pepper and tightly truss the chicken.
- Place on a oven suitable pan, preferably on a roasting rack so the bottom of the chicken doesn't get too soggy.
- Place pan in 475 degree oven for 25 minutes.
- Remove chicken, lower oven temperature to 400 degrees, and baste the chicken with the fat that has dripped into the pan.
- Re-place chicken in 400 degree oven for 45 minutes. If chicken is not finished cooking replace in oven and check ever 5 minutes or so until it is done.
Notes
- When using a 3lb. bird I've never have it not be done after 45 minutes. If you are running into issues you may need to check the actual (not indicated by the dial) temperature of your oven.
- This is a VERY basic roast chicken and can be spiced up a bit by rubbing some roasted garlic on the inside of the bird and leaving the cloves in the cavity, along with a half an onion if you have it, during the roasting process.
- To more easily ensure a crispy golden skin butter, or whatever reserved animal fat you have, can be melted on the outside of the bird, both at the beginning of cooking and after the initial 25 minutes.