Cheftionary

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Studying different culinary terms, learning and practicing recipes all the time. I am very passionate about food and family. I cook at work and at home.

Sunday, March 27, 2016

Roasted Red Peppers

4 Red Bell Peppers
⅔ C Extra Virgin Olive Oil
5 Whole Garlic Cloves
5 Sprigs fresh Thyme
1 Tbsp Salt
1 Tbsp fresh Cracked Black Pepper
Preheat oven to 375°F. In a medium-sized, deep baking pan with a lip, add all ingredients, making sure to completely coat the bell peppers in oil. Place in oven and roast for 30 to 45 minutes, ¼ turning every 10 minutes. Remove pan from oven and immediately cover pan tightly with foi aluminum foil. Set aside until peppers are cool enough to handle.
Once peppers are cooled, remove from pan and place peppers in a bowl. Remove stems, seeds and outer skin from the peppers and discard. Place peppers in a tightly sealed container along with any oil in the bottom of the bowl. Store in refrigerator for up to 2 weeks.
** to make a pepper medley, use a variety of peppers, red, yellow, green, orange * *

Saturday, March 26, 2016

Cheese and Spinach Enchilada

2 oz Butter
2 Garlic Cloves (chopped)
4 C Spinach (chiffonade)
2 oz White Wine
1 tsp Salt
½ tsp Black Pepper
6 Soft Flour Tortillas Shells
20 oz Enchilada Sauce (previous recipe)
10 oz Mozzarella Cheese (shredded)
10 oz Cheddar Cheese (shredded)
Preheat oven to 350°F. In a medium-sized sauté pan, over medium-high heat, melt butter and add garlic. Sauté for 30 to 45 second then add spinach and sauté. Deglaze with white wine and add salt and pepper. Sauté for about 10 to 15 seconds, just enough to coat the spinach with the wine and garlic mixture. Strain immediately and set aside. Warm tortilla shells in the oven for about 1 minute. Remove shells and mix both cheeses together in a separate bowl. Spread about 1 oz of the mixed cheeses on each tortilla shell. Cover cheese with about 1½ oz of enchilada sauce. Spread spinach over sauce and roll the tortilla shells. Arrange enchiladas in a large baking dish and pour remaining sauce evenly over enchiladas. Top with cheese.
Bake enchiladas in preheated oven for about 15 to 20 minutes, or until cheese has melted nicely over the enchiladas.
Remove from oven and serve.

Friday, March 25, 2016

Enchilada Sauce

1# Ground Beef
1 Red Bell Pepper (medium dice)
1 Yellow Bell Pepper (medium dice)
1 medium Yellow Onion (medium dice)
1 Jalapeño Pepper (small dice)
4 Garlic Cloves (chopped)
3 oz White Wine
1 C Water
1 gl Tomato Sauce (previous recipe)
⅔ C Cumin Powder
⅔ C Chili Powder
¼ C Paprika
⅛ C Garlic Powder
⅛ C Onion Powder
2 Tbsp Salt
1 Tbsp Black Pepper
¼ C Fresh Basil (chopped)
¼ C Green Onions (chopped)
Brown ground beef in a medium-sized stockpot, over medium-high heat. Once beef has browned, add bell peppers, jalapeño and garlic. Sauté about 4 to 5 minutes, when onions has started to become translucent, reglaze with white wine and add water. Add tomato sauce and reduce heat to a simmer. Add cumin, chili powder, paprika, garlic powder, onion powder, salt and pepper. Continue to simmer for about 20 to 25 minutes. Add basil and green onions and simmer for another 3 to 5 minutes, stirring to incorporate ingredients.
Sauce is ready for use or refrigerated for up to 4 days.

Thursday, March 24, 2016

Clarified Butter

Made by heating whole butter to render the milk fat from the butter to separate the milk solids and water from the butter fat. Be sure to use unsalted butter.
Heat 1# of unsalted butter over low heat until butter fat becomes very clear. Skim the top and strain through cheesecloth until pure.
1# Butter = 12 to 13 oz Clarified Butter

Wednesday, March 23, 2016

Crab Cakes

½# Jumbo Lump Crabmeat (shells removed)
2 Whole Crabs (cooked and cleaned)
1 oz Red Onions (small dice)
4 Green Onions (finely chopped, discard stems)
¼ C Green Bell Peppers (small dice)
¼ C Yellow Bell Peppers (small dice)
¼ C Red Bell Peppers (small dice)
½ C Mayonnaise
1 Egg
2 tsp Salt
1 tsp Black Pepper
½ C Bread Crumbs
4 Eggs
½ gl Buttermilk
1 C A-P Flour
1½ C Panko Bread Crumbs
Preheat deep fryer oil to 350°F. In a large mixing bowl combine crabmeat, red onions, green onions, all 3 bell peppers, mayonnaise, 1 egg, salt, pepper and bread crumbs, mix well. Portion mixture into 2 oz hockey puck shapes. In another mixing bowl combine the rest of the eggs and buttermilk. Lightly season A-P Flour with salt and pepper and dust crab cakes with flour mixture. Completely submerge crab cakes in buttermilk and then roll them in the Panko bread crumbs. Carefully place crab cakes in the deep fryer basket, fry for 2 to 3 minutes until they become a beautiful golden brown color. Cover a baking pan with paper towels and place crab cakes on the paper towels to soak up the fryer oil.
Let crab cakes rest for about 5 to 7 minutes or until they are cool enough to eat, before serving. Serve with a side of remoulade sauce (my choice) or any sauce you would like for dipping.
** Great appetizer for personal home parties and weddings or any type of party in between. **

Sunday, March 13, 2016

Aïoli

A garlic mayonnaise often based on olive oils and egg yolks.

Basic Aïoli Recipe

2 Garlic Cloves
1 tsp Dijon Mustard
1 Egg
1 cup Olive Oil
2 tsp Lemon Juice
¹/₂ tsp Salt
TT Ground White Pepper

In a food processor, combine garlic cloves, Dijon mustard and egg, process until mixed for about 10 seconds. With food  processor still running, slowly add olive and lemon juice until smooth and creamy. Add salt and pepper, season to taste. Let sit for about 30 minutes and refrigerate immediately.

Saturday, March 12, 2016

Mayonnaise

A simple emulsion made off egg yolks, olive oil, salt and pepper, lemon juice and often mustard. Often used on hamburgers and sandwiches in America, mayonnaise is the most stable of a basic salad dressing. A good mayonnaise is very creamy and is rather pale to ivory in color.

 Basic Mayonnaise Recipe

3 Egg Yolks
1 fl oz White Wine Vinegar
1 Tbsp Water
2 tsp Mustard
24 fl oz Vegetable Oil
1 tsp Salt
¹/₂ tsp Sugar
¹/₄ tsp Ground White Pepper
1 fl oz Lemon Juice

Whisk egg yolks, vinegar, water, and mustard in a bowl, until slightly foamy. Slowly add oil, constantly whisking, until oil is incorporated and mayonnaise is smooth and creamy. Add salt, sugar, pepper and lemon juice, adjust seasonings to taste. Refrigerate immediately.


Friday, March 11, 2016

Acid and Alkalis

Acid is substance having a sour or sharp flavor and alkali is a substance having a slightly soapy flavor. A substance's degree of acidity is measured on the pH scale, acids have a pH of 0 - 7 and alkalis is a substance having a pH of 7 - 14. Most foods are somewhat acidic. Foods generally referred to as acids include citrus juices, vinegar and wines. A few alkalis are olives and baking soda.

Thursday, March 10, 2016

Hot Dog Chili

2# Ground Beef
1 large Yellow Onion (medium dice)
1 large Red Pepper (medium dice)
6 Roma Tomatoes (seeded and diced)
5 cloves Garlic (chopped)
2 Tbsp Tomato Paste (previous recipe)
½ C Water
18 oz Tomato Sauce (previous recipe)
1 C Ketchup
1 Tbsp Dark Chili Powder
2 tsp Ground Cumin
1 tsp Salt
1 Black Pepper
1 tsp Sugar
1 tsp Onion Powder
1 tsp Worcestershire Sauce
In a large, wide pot brown ground beef over medium heat. Once beef has browned, add onions, red peppers, tomatoes and garlic, cook for about 5 minutes. Add tomato paste, water and tomato sauce, stir to incorporate. Cook for 2-3 more minutes then stir in ketchup, chili powder, cumin, salt, pepper, sugar and onion powder, blend well. Reduce heat to a simmer and add Worcestershire sauce. Simmer for about 20 to 25 minutes, stirring occasionally.
Serve hot over hot dogs, with cheese, onions, mustard and relish.

Wednesday, March 9, 2016

Tomato Paste

5# Roma Tomatoes
4 oz Extra Virgin Olive Oil
1 small Yellow Onion (fine dice)
3 Cloves Garlic (chopped)
⅓ C fresh Basil (finely chopped)
¼ C fresh Oregano (finely chopped)
1 tsp ground Cumin
1 tsp Dark Chili Powder
½ tsp Smoked Paprika
½ tsp Salt
½ tsp Black Pepper
Preheat oven to 300°F. Remove the core and seeds from the tomatoes and roughly chop. Place 2 oz olive oil and all the rest of the ingredients in a food processor and purée for about 30 to 45 seconds, until there are no more large chunks. Strain purée through a fine sieve strainer, pushing down on the purée to remove as much liquid as possible.
Use the other 2 oz of olive oil to coat the bottom and sides of a 13 × 18 inch baking pan with a timed edge. Spread purée evenly on baking pan and bake for 2½ to 3 hours until most of the liquid has evaporated, turning every 25 to 30 minutes with a spatula, until dark in color. Reduce heat to 250° F and cook for about another 20 minutes until thick and resembling a brick color.
Cool and refrigerate in an airtight container for up to 4 weeks or freeze for up to 6 months in plastic wrap.

Tuesday, March 8, 2016

8 Primal Cuts of Beef

Chuck- shoulder cut, very tough. Cuts from this area are normally stewed, braised or pot roasted.
     Chuck Pot Roast
     Short Ribs
     Chuck Eye Roast
     Blade Roast
Brisket- lower chest cut, fairly tough. Cuts from this area are normally stewed, braised or pot roasted.
     Corned Beef
     Ground Beef
     Stew Meat
     Pastrami
Rib- upper back cut, very tender and rich flavored. Cuts from this area are normally roasted, sautéed, pan-fried or grilled.
     Rib Roast
     Back Ribs
     Rib-eye Steak
     Prime Rib
Short Plate and Flank Steak- belly cut, very tough. Cuts from this areas are usually used for stew meat or fajitas.
     Stew Meat
     Skirt Steak
     Ground Beef
     Flank Steak
Short Loin- middle back cut, very tender. Cuts from this area are normally sautéed, pan-fried, broiled or grilled.
     Top Loin Steak
     T-Bone Steak
     Porterhouse Steak
     Tenderloin Steak (filet mignon)
Sirloin- lower back cut, very tender and flavorful. Cuts from this area are normally sautéed, pan-fried, broiled or grilled.
     Tenderloin
     Tenderloin Steak (filet mignon)
     Sirloin Steak
     Tri-tip Roast
Round- hind cut, very tough and lean. Cuts from this area are normally braised or stewed.
     Eye Round Roast
     Boneless Rump Roast
     Tip Steak

Monday, March 7, 2016

Precision Cuts

Fine Brunoise                             ¹/16 × ¹/16 × ¹/16 inch
Brunoise                                      ⅛ × ⅛ × ⅛ inch
Small Dice                                   ¼ × ¼ × ¼ inch
Medium Dice                               ½ × ½ × ½ inch
Large Dice                                   ¾ × ¾ × ¾ inch
Fine Julienne                              ¹/16 × ¹/16 × 1½ to 2 inches
Julienne                                       ⅛ × ⅛ × 1½ to 2 inches
Batonnet                                      ¼ × ¼ × 2 to 2½ inches

Sunday, March 6, 2016

U.S. Measurement System

oz = ounce
fl oz = fluid ounce
Tbsp = tablespoon
tsp = teaspoon
C = cup
pt = pint
qt = quart
gl = gallon
# or lb = pound

1 C = 16 Tbsp
¾ C = 12 Tbsp
⅔ C = 10 Tbsp
½ C = 8 Tbsp
⅓ C = 5 Tbsp
¼ C = 4 Tbsp
⅛ C = 2 Tbsp
1 Tbsp = 3 tsp
½ Tbsp = 1½ tsp

1 gl = 4 qts = 128 fl oz
1 qt = 2 pts = 32 fl oz
1 pt = 2 C = 16 fl oz
1 C = 16 Tbsp = 8 fl oz
1 Tbsp = 3 tsp = ½ fl oz
1 oz = ½ fl oz

1# = 16 oz
¾# = 12 oz
½# = 8 oz
¼# = 4 oz

Saturday, March 5, 2016

Spice Blend

½ C Salt
½ C Smoked Paprika
¼ C Cayenne Pepper
¼ C Onion Powder
3 Tbsp Garlic Powder
3 Tbsp fresh Ground Black Pepper
2 Tbsp White Pepper
1 Tbsp dried Basil
1 Tbsp Dark Chili Powder
2 tsp Dry Mustard
1 tsp Ground Bay Leaves
1 tsp Filé Powder
½ tsp Ground Cloves
1 tsp Ground Thyme
½ tsp dried Rosemary
½ tsp Ground Ginger
½ tsp Cumin Powder
¼ tsp Ground Allspice
Combine all ingredients, mix well and store in a tightly sealed glass jar to hold freshness. Stay fresh for up to 4 months.

Friday, March 4, 2016

Barbecue

A cooking technique used to cook foods at a low temperature for a long period of time, to deliver a wonderful smokey flavor and a gorgeous charred color. Barbecue and grilling (mentioned in the next post) are not the same, barbecue requires smoke for proper flavor and coloring. Meat, fish, seafood, poultry and vegetables are common for barbecue. Fish and seafood such as shrimp, does not need a lot of time on the grill to become tender, as they are already pretty tender.
Hard woods such as, hickory, maple, pecan wood has a very specific flavor and are common for smoking. Softwoods such as pine, spruce an evergreen wood should never be used, they produce a very resinous and bitter flavor.
Smoking meats requires indirect heat whereas the fire and meat are in separate chambers, cooked between 225°F and 250°F, to produce a smokey flavor. Barbecued meats are more charred flavor where direct heat is used, placing the meats over an open flame and maintaining a temperature between 300°F and 350°F.
The seasoning of the meat varies depending on the region it is cooked in and the cook that prepares the barbecue. The most common types of seasoning for barbecue are dry rubs (containing no moisture), wet rubs (containing just enough moisture to make a paste) and marinades (containing oil, acid and seasonings). Styles of barbecue in the United States are Carolina style (where a whole hog or pork shoulder is cooked enough to pull the meat apart and served on bread), Memphis style (ribs, that's all I need to say), Texas style (beef is introduced, preferably brisket) and Kansas City style (where a thick, tomatoey style barbecue sauce is used. There are other places where barbecue is prepared differently, such as Hawaii and Jamaica, those are just the most common.
Whether you call it barbecue, barbeque, BBQ or bar be que, it is still one of the most enjoyed methods of cooking around the world. Having a barbecue is best ways to get together family and friends, meet new people, and/or even develop marriages.

Thursday, March 3, 2016

Sautéing

A cooking technique used to cook foods quickly, over high heat in a small amount of fat. Sauter is a French term meaning "jump or bounce" which is where tossing the food in a sauté pan comes from. In order to achieve an awesome dish, the cook must have the best of ingredients, a tender cut of meat, fish or poultry, a delicious sauce base and the proper seasonings for the dish. Be sure to trim meats well and pound them out, if they are needing to be pounded and prepared seasoned flour for dusting the protein.
Steps for sautéing:
  1. Heat the pan over medium-high heat, then add the oil (allow the pan to get very hot to ensure you get a great caramelized color)
  2. Season and flour, if using meat.
  3. Carefully add food to the pan (sear the presentation side first to give it a proper amount of time to develop an even golden brown color)
  4. Carefully turn item so that the fat doesn't splash.
  5. Check temperature (remember the food will need a few minutes for the carryover temperature to finish cooking the food).
  6. When food is done, carefully remove from pan (place on a paper towel to soak up access fat from cooking).
  7. Deglaze pan with wine, stock or broth and make the sauce

Don't confuse sautéing with pan frying, the amount of oil used plays an important role in how the food turns out.

Wednesday, March 2, 2016

Roasting

A dry heat cooking technique used when cooking foods in a closed space, such as an oven, so that the heated air circulates around the food. When roasting usually large cuts of meat, whole poultry or whole dressed fish. Use a heavy roasting pan with a flat bottom and low sides with a roasting rack so air can circulate freely around the food, cooking it evenly. Choose a tender piece of meat because the roasting method does not add any moisture to the food. Be sure to tie or truss foods in a compact shape when roasting to ensure even cooking and texture.
Steps for roasting:
  1. Pre-heat oven to desired temperature for roasting your specific food.
  2. If you are cooking a roast, sear it first to lock in the juices before roasting.
  3. Roast foods uncovered (leaving it uncovered will help the food to develop a good texture).
  4. Use a thermometer to check if the food is ready (if so remove from the oven, if not continue roasting until done.
  5. Carefully remove from oven and let the food rest for about 10 to 15 minutes (resting allows carryover cooking and even distribution of the juices).
  6. Carve.
  7. Deglaze pan with stock, wine or broth to prepare the sauce.

Be careful not to get roasting confused with baking. Baking is a technique used when referring to baked goods such as bread, cakes and pies. 

Tuesday, March 1, 2016

Deep Frying

A cooking technique used by completely submerging foods in hot fat or oil. By doing this you are giving the food a crispy exterior and a moist, flavorful interior. Insulate the foods from direct contact with the oil with a standard breading (coats foods with flour, egg wash and then breadcrumbs), a simple flouring or a tempura batter such as soda or beer. The coating creates a barrier between the fat and the food. The fried food should have a crisp, delicate texture and most of the time (depending on what you are frying) a beautiful golden brown crust around the food.
Before deep frying you should trim the food and cut into uniform pieces for even frying and season food before applying the breading, flour or batter. Be careful while using this technique as hot oil may pop when certain foods are place in the oil. Note, this is a quick cooking method for certain foods, so different foods frying times may vary.

Steps for deep frying:
  1. Bring oil to desired temperature (usually between 325°F and 375°F, depending on what foods are being fried).
  2. Apply breading or coating to food.
  3. Carefully place food into oil and cook until food is done.
  4. Carefully remove food from fryer (place on a paper towel to absorb the access oil)
  5. Check the temperature and quality of the food
  6. Serve immediately (be very careful when eating foods right out of the oil, may be extremely hot)