Recipes On Rails: New Recipes tagged ethnic

Teiglach / Teyglach / Taglach / Taiglach

Thu Jan 08 12:05:24 UTC 2009

Ingredients:

Dough
1.0 pound Flour, all-purpose
1.0 teaspoon Baking Powder
1.0 teaspoon ginger, ground
1.0 teaspoon cinnamon, ground
1.0 pinch salt large
6.0 each Egg
3.0 tablespoon Oil

Syrup
1.5 pound honey
0.5 cup water
2.25 cup Sugar
0.75 cup sugar, brown

Instructions:

Weigh out the flour in a food processor bowl, and add the dry ingredients.

Mix briefly to distribute the spices. Add the eggs and oil and process till dough comes together. It should be a little sticky.

Divide dough into workable pieces, and roll out into a rope about 3/4 inch thick. Push down in the middle of the rope to make a valley.

Add some chopped walnuts to the valley.

Pinch the dough closed over the nuts and roll some more to tighten the rope. Cut into 3/4 inch pieces.

Roll the pieces between your palms to make little balls.

Place the syrup ingredients into a large pot and bring to a boil.

When the syrup reaches a boil, add the dough balls.

Boil the balls until they turn a mahogany brown. Add water if necessary to thin syrup.

Carefully pour Teiglach and syrup into a container and cool.

Servings: 20
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/623-teiglach-teyglach-taglach-taiglach

Greek Tomato Salad

Wed Jan 07 21:05:04 UTC 2009

Ingredients:

4.0 cup Tomatoes cut into quarters
0.25 teaspoon salt
0.5 teaspoon Sugar
2.0 clove Garlic minced
0.5 teaspoon Dried Oregano 1.5 tsp fresh
1.0 each Shallots minced
1.0 tablespoon Vinegar, Wine
2.0 tablespoon Oil, Olive
1.0 each Cucumber sliced
0.5 cup Olives, Black pitted
0.25 pound Cheese, Feta
3.0 tablespoon Parsley chopped

Instructions:

The most important thing about this recipe is handling the tomatoes. Cut tomatoes into quarters, with one cut along the equator.

Toss with the salt and sugar, and allow to sit for a half hour. Toss on occasion. Drain, reserving liquid.

While tomatoes sit, get remaining ingredients ready. Here, I used fresh oregano, so I had to mince it.

Use a salad spinner to pull more liquid off the tomatoes. Reserve liquid.

Strain reserved juice to remove seeds. Press on seeds to extract all liquid. You want 1/2 cup.

Place the shallot, garlic, oregano, vinegar and reserved 1/2 cup of juice into a pan and simmer till reduced to about 3 tablespoons. Whisk in the oil.

Toss veggies in a salad bowl. I added some Vadalia onions too... Toss with the dressing and you're done.

Servings: 8
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/618-greek-tomato-salad

Lobster Ravioli

Tue Jan 06 08:44:14 UTC 2009

Ingredients:

0.5 pound scallops, sea
0.5 pound Lobster raw
2.0 each Egg
2.0 tablespoon Tomato Paste
0.5 cup Cream, Heavy
0.5 pound Lobster cooked, shredded
1.0 each egg whites mixed with water

Instructions:

Make a double recipe of the pasta.

While the dough rests, puree the raw lobster and raw scallops in the food processor. When smooth, add the two eggs, tomato paste, and salt and pepper to taste. Slowly add cream and process till thick.

Mix the diced/shredded lobster into the raw lobster and cream mixture.

Quarter the pasta dough, and roll it out trying to keep it wide. Place a portion of the filling every so often on the dough. Baste the dough, around each portion of filling with the egg white mixture.

Flip the dough over the filling...

Press the dough down, around the mounds of filling.

Cut each portion with a pastry cutter or pizza wheel.

Cook in gently boiling salted water till done, about 7 minutes. Serve with lobster sauce.

Servings: 8
Prep Time: 1 hour
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/560-lobster-ravioli

General Tso's Chicken

Thu Jan 08 01:08:29 UTC 2009

Ingredients:

Chicken
2.0 each egg whites beaten
0.5 cup Cornstarch
4.0 tablespoon Flour, all-purpose
1.0 teaspoon salt
3.0 teaspoon Oil, Grapeseed
4.0 tablespoon water
2.0 pound Chicken Thighs boneless, 2 inch cubes

Sauce 1
0.5 cup Sugar
3.0 tablespoon Soy Sauce
2.0 tablespoon Soy Sauce, Dark
2.0 tablespoon Wine, Rice
2.0 tablespoon Vinegar, Rice
0.67 cup Stock, Chicken
2.0 teaspoon Oil, Sesame

Sauce 2
1.0 cup Stock, Chicken
2.0 tablespoon Corn Starch

Finish Dish
0.25 cup Oil, Grapeseed
4.0 clove Garlic minced
5.0 teaspoon Ginger minced
3.0 each Scallions sliced

Instructions:

Beat the egg whites, but they don't have to come to soft peaks. Add the cornstarch, flour and salt, mixing. Mix the oil with the water, and add both to the cornstarch mixture. Mix well, and then add the chicken. Let sit 10 minutes.

Deep fry the chicken, a few pieces at a time. This can be done in a deep fryer set at 350F or in a frying pan with about 2" of oil at 350F. Fry it for about 2 - 3 minutes depending on the size of the chicken pieces. You want to keep the chicken moist.

Allow chicken to drain. It will be heated again, so there's no need to keep it hot.

Mix the ingredients for the first sauce, making sure to dissolve the sugar. Reserve.

Mix the ingredients for the second sauce and reserve.

When ready to serve, add oil to hot wok (about 375F) and when hot add the chicken. Cook the 2nd time for about 2 minutes turning frequently. Remove chicken to drain again. Reserve about 3 teaspoons of oil.

Add garlic and ginger to the oil and cook for several seconds, then add the scallions. Cook for about a minute.

Add the first sauce and mix well.

Make sure the 2nd sauce is well mixed. Slowly pour in the 2nd sauce stirring well until sauce has thickened and turned translucent. Mix chicken into sauce, turn to coat, and serve.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/546-general-tso-s-chicken

Fajita Skirt Steak Sous Vide

Thu Jan 08 05:21:19 UTC 2009

Ingredients:

4.0 each Beef, Skirt Steak
1.0 pound Mushrooms Optional, sliced

Instructions:

I like to salt the steaks and let them sit on a plate in the fridge, uncovered, for at least 24 hours before cooking. This isn't mandatory, but adds a little something to the taste.

Make a recipe of the Fajita marinade, recipe below.

Put steak in a vacuum pouch and add marinade. Chill for an hour before sealing. This marinates the steak AND makes sealing easier as marinade is cold and won't bubble up. Seal and put in water bath at 54.4C (130F) for at least 24 hours.

If adding mushrooms, slice thick and saute them shortly before service in some olive oil or grape seed oil.

If using Big Green Egg, preheat egg to around 500 with cast iron grill. Otherwise heat cast iron pan to med high. When pre-heated, remove steaks from sous-vide pouch reserving marinade liquid. Dry steaks on both sides, and then grill for about 2 minutes per side, or until steaks have some color. You're not trying to cook them as the water bath has taken care of that already. Remove steaks to a plate and allow to rest for 5 minutes.

While steak rests put the reserved marinade into a pan (can use the mushroom pan if you sauted mushrooms) and reduce the marinate to sauce consistency. If there is any liqud forming around the steaks, add that liquid to the sauce.

I like to make the Spanish rice recipe with this.... but whatever starch you're using, if any, put on the plate and then top with the steak sliced against the grain.

Adjust seasonings to the sauce. If you sauted mushrooms, place them on top of the steak, and then top with the reduced sauce.

Servings: 6
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/544-fajita-skirt-steak-sous-vide

Fajita Marinade

Thu Jan 08 11:24:12 UTC 2009

Ingredients:

0.5 cup Oil, Grapeseed
0.33 cup Soy Sauce
4.0 each scallions (green onions)
3.0 clove Garlic
1.0 each Lime Juice only
1.0 pinch Pepper, Red
0.5 teaspoon Cumin ground + to taste
3.0 tablespoon sugar, brown packed

Instructions:

Assemble ingredients.

Mix everything in a blender till smooth.

By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/543-fajita-marinade

Potato Gnocchi

Mon Jan 05 19:59:09 UTC 2009

Ingredients:

2.0 pound potatoes Red are better
1.0 pinch Salt, Morton Kosher
1.0 cup Flour, all-purpose

Instructions:

First off, all the measurements are estimates. Potatoes never weigh out evenly, and the flour depends on the moisture content of the potatoes.

Steam the potatoes till done. Length of time will depend on the size of the potatoes. When done, peel the skins off. They will come off easily.

Flour your work surface well.

Rice the potatoes onto the floured work surface.

Adding as much flour as is needed, work the potatoes into a dough. This is a feel type of thing. Too much flour will make the gnocchi tough, and not enough will cause them to fall apart when boiled. Knead the flour into the dough till it's smooth, but still somewhat sticky.

Cut off a portion of the dough.

Roll the dough into a rope about the thickness of your thumb.

Cut off pieces that are about 1/2 inch long. You can roll them off the tines of a fork if you like to give them more sauce holding ability.

Cook in boiling well salted water. Gnocchi are done about 2 minutes after they rise to the surface. DO NOT bring water to rolling boil like in the picture, as it's easy to over cook them and they'll fall apart.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/530-potato-gnocchi

Marinated Black Cod

Thu Jan 08 12:02:08 UTC 2009

Ingredients:

Fish
2.0 pound Black Cod

Instructions:

Cut fish into serving pieces

Put fish in a plastic bag and marinate for 12 hours in Saikyo Miso (see recipe below), turning every now and then.

Drain fish, reserving 3 Tablespoons of the marinade for the Dashi sauce (recipe below).

Broil fish for 2 to 3 minutes to caramelize the flesh. Turn, skin side up, and broil for another 2 to 3 minutes. Serve with Dashi sauce.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/505-marinated-black-cod

Dashi Sauce

Thu Jan 08 03:28:21 UTC 2009

Ingredients:

Sauce
1.0 cup Dashi
0.5 cup Mirin
0.25 cup Soy Sauce, white
3.0 tablespoon Saikyo Miso see recipe
1.0 teaspoon Yuzu Juice

Instructions:

Simmer the ingredients gently for about tem minutes and taste. You are looking for just the right balance (to your taste) of salt, sweet and tang from the yuzu. To adjust the sweet add some of the reserved Saikyo Miso or a bit of sugar, for salt, add salt. Be careful with the yuzu as the flavor can be very dominating. Its better to start with less and bring it up gradually to get it where you want it to be.

Servings: 10
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/504-dashi-sauce

Saikyo Miso

Wed Jan 07 19:39:38 UTC 2009

Ingredients:

Marinade
0.5 cup Sake
0.75 cup Mirin
1.25 cup Sugar
2.0 cup Miso, white (shiro)

Instructions:

Combine miso and sugar in the top of a double boiler. Add sake and mirin, and whisk to combine, using a heavy whisk.

Cook over boiling water, stirring frequently until sugar is dissolved and the color begins to darken, 30 to 45 minutes. Remove from heat, and cool.

Servings: 1
Prep Time: 1 hour
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/503-saikyo-miso