Prepare Grilled Frog Legs

Recipe type: Seafood

Serves: 4 Pax

Ingredients
- 12 frog legs

- 1/2 Cup vegetable oil

- 1 Tablespoon instant minced onion

- 2 Tablespoons chopped parsley

- Grated lemon peel and lemon juice 1/2 lemon

- 1 teaspoon salt

- 1 teaspoon dry mustard

- 1 teaspoon sweet basil

- 1/4 Cup butter

- 1 garlic clove; minced

Instructions

Marinate the frog legs for three hours in a mixture of the oil, onion, parsley, lemon peel and juice, salt, mustard and basil. Drain well, reserving marinade.

Broil legs over a medium fire three to four minutes on each side or till tender.

Heat the remaining marinade with the butter and garlic, and pour over the frog legs.

PREPARE; Sweet And Sour Fried Chicken With Mashed Potatoes

Koreans know and enjoy their fried chicken.

Including the three major "S's" of taste in all my dishes: sweet, sour and savory. This crispy chicken has them all.

For a thicker mash, add cold butter into the hot mash off the heat and keep stirring until the cold butter is fully emulsified with the mash.

Instead of cornstarch, you can use potato starch or rice starch.

Ingredients

- Mashed Potatoes

- 10 cups salted water

- 2 russet potatoes

- 1/2 cup milk, warmed

- 5 tablespoons unsalted butter, cubed

- Salt, to taste

- Ground white pepper, to taste

CHICKEN

- Vegetable oil, frying oil

- 1 cup cornstarch

- 1/2 teaspoon salt

- 1/2 teaspoon freshly ground black pepper

- 2 teaspoon finely minced ginger

- 2 pounds chicken wings, legs and thighs

SWEET AND SOUR SAUCE

- 2-3 tablespoons gochujang (Korean chili paste)

- 1 tablespoon apple cider vinegar

- 1/4 cup honey

- 2 tablespoons soy sauce

- 2 tablespoons minced garlic

- 3 dried red chile peppers, seeds only

GARNISH

- 1 teaspoon sesame seeds

- 1 teaspoon chopped green onion

Preparation

For the mashed potatoes:

1. Place twater in a large pot over high heat and bring to a boil. Add the potatoes to the pot, reduce heat to a simmer and let cook for about 1 hour (to check if the potatoes are done, pierce through the potato with a knife. If it goes through smoothly the potato is done).

2. Wearing heatproof gloves, peel the skin off the potatoes with the edge of a spoon. Place the peeled potatoes in a bowl and smash them with a masher or ricer.

3. Pour in the warm milk and stir to combine. Season with salt and white pepper to taste and stir until smooth.

4. Stir in the cubes of butter and keep stirring until all the butter is melted and incorporated. Keep warm until ready to serve.

For the chicken:

1. In a heavy-bottomed pan, over medium heat, warm about an inch of oil to 350 F.

2. In a shallow bowl add the cornstarch, salt, black pepper and ginger. Whisk to combine.

3. Dredge the chicken pieces in the cornstarch mixture to coat well.

4. Place chicken in the hot oil and fry for around 8 minutes, turning once. Remove to a paper towel-lined plate. Let the fried chicken rest, until warm, then return to the pan and fry again for another 3 minutes.

For the sweet and sour sauce:

In a small sauce pot combine all the ingredients and cook over medium heat until bubbling. Reduce heat to a simmer and let cook until the sauce is thick like glue.

Dip the fried chicken pieces in the sauce to coat.

To serve:

Sprinkle the chicken with sesame seeds and green onions and serve with mashed potatoes on the side.



Tourism Observer

PREPARE: Moroccan Chicken With Eggplant

4 Servings • 10 Min. Prep Time • 70 Min. Cook Time


Ingredients

- 1-1/2 - 2 lb. chicken leg quarters

- 3 Tbsp. olive oil, divided

- 1 tsp. salt, divided

- 1 tsp. freshly ground black pepper, divided

- 1 small eggplant, cut into 1/2-in. dice

- 1 medium zucchini, cut into 1/2-in. dice

- 1 small onion, diced

- 2 cloves garlic, minced

- 1/4 c. white wine or water

- 1 (14.5 oz.) can diced tomatoes with juices

- 1/4 c. pimento-stuffed green olives, roughly chopped

- 2 tbsp. capers, rinsed

- 2 Tbsp. red wine vinegar

- 1 tsp. sugar

- 2 Tbsp. parsley, minced

Directions:

1. In large skillet over medium high-heat, warm 2 Tbsp. olive oil. Season leg quarters with 1/2 tsp. salt and 1/2 tsp. black pepper.

Add leg quarters to pan, skin-side down.

Brown chicken, turning once, 8-10 min. per side.

Remove chicken to plate and drain off all but 2 Tbsp. oil.

2. Add eggplant to hot pan and cook, stirring, 5 min.

Add remaining Tbsp. olive oil, along with zucchini, onion and garlic.

Cook 5 min., stirring occasionally.

3. Raise heat to high and add white wine to pan, stirring to scrape up any browned bits.

Add all other ingredients, except parsley, and place chicken legs in mixture. Bring to boil, reduce heat to medium-low, cover and simmer for 35-40 min. or until cooked through, or until an instant read thermometer reads 170º.

4. To serve, place some of the eggplant ragout onto plates, top with a leg quarter and sprinkle with parsley.

Nutrition:

Calories: 370; Total Fat: 20g; Saturated Fat: 4g; Total Carbs: 17g; Fiber: 6g; Sugar: 8g; Protein: 28g; Sodium: 900mg;

Serve And Enjoy Your Meal

PREPARE: Honey Garlic Drumsticks

24 Servings • 50 Min. Cook Time


Ingredients

- 24 chicken drumsticks

- 1 tsp. salt

- 1/2 tsp. black pepper

- 1 c. honey

- 1/4 c. chopped garlic

- 2 Tbsp. hot pepper sauce

Directions:

1. Preheat oven to 400°F. Place drumsticks on 2 rimmed baking sheets and season with salt and pepper.

2. Bake 30 minutes.

3. Meanwhile, in a medium bowl, combine honey, garlic, and hot pepper sauce. Baste drumsticks with sauce occasionally during baking time. (Drain off excess liquid before basting.)

4. Bake 20 to 25 additional minutes, or until no pink remains and juices run clear.

Serve And Enjoy Your Meal



Tourism Observer
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Chicken Biryani Is What I Enjoy, Do You? Here Is How To Do It

Chicken Biryani, is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan.

It has a lengthy preparation, but the work is definitely worth it.

For biryani, always use long grain rice.

Basmati rice with its thin, fine grains is the ideal variety to use.

Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste.

Ingredients

4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves

1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks
2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt

Directions

- In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes.

Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden.

Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes.

Add yogurt, mint, cardamom and cinnamon stick.

Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp.

It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.

- When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture.

Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes.

There should only be a little very thick gravy left when chicken is finished cooking.

If necessary cook uncovered for a few minutes to reduce the gravy.

- Wash rice well and drain in colander for at least 30 minutes.

- In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden.

Add saffron, cardamom, cloves, cinnamon stick, ginger and rice.

Stir continuously until the rice is coated with the spices.

- In a medium-size pot, heat the chicken stock and salt.

When the mixture is hot pour it over the rice and stir well.

Add the chicken mixture and the potatoes; gently mix them into the rice.

Bring to boil.

Cover the saucepan tightly, turn heat to very low and steam for 20 minutes.

Do not lift lid or stir while cooking.

Spoon biryani onto a warm serving dish.

JORDAN: Secondary School Student Picks $17,000 Of Lost Cash And Returns It To Owner

Mahmood Arabiyat, a secondary school pupil from the town of Salt, asked his father for help to return the missing cash.

A young Jordanian boy has been hailed as a hero after he returned a huge sum of money he found in a market to its rightful owner.

Mahmood Arabiyat, a teenager from the small town of Salt in western Jordan, stumbled on a bag containing 12,000 Jordanian dinars (nearly $17,000) at the town’s main market earlier this week.

The secondary school student handed the bag over to his father, a local trader who earns less than $15 a day according to the campaign group No to Discord Between Jordanians and Syrians.

The pair then set out to find the rightful owner of the bag and managed to return the cash to him on Wednesday.

Arabiyat was hailed as a hero by many in Jordan, and was interviewed by national radio on Thursday morning.

The head of the radio station, Mohammed al-Afuri, later told local news site Assabeel that the act represented the boy's "strong moral character".

"He has behaved with the utmost graciousness, and he deserves to be celebrated."

This boy’s father should raise his head high. This is the true spirit of Salt and of Jordan

Salt is a lower-middle income town in Jordan, where local charities on Wednesday distributed blankets to poorer families suffering in a bout of cold weather.

Preparation of Baked Chicken Drumsticks

Cover the legs with olive oil and seasoned well with Cavender's All Purpose Greek Seasoning and let marinate while my toaster oven iss pre-heating.

Baked for 30 minutes at the recommended 375°F then turn them over and bake.

Ingredients

Nutrition

- Servings 2-3

- Yield 3 drumsticks

- 9 -12 chicken drumsticks

- garlic powder

- pepper

- salt

- olive oil

- rosemary

- parsley

Directions

- Put some olive oil in the bottom of a 9x13 pan (just enough to put the drumsticks on).

- Add drumsticks (space enough apart so they aren't touching each other).

- Sprinkle generously with pepper and garlic powder. Sprinkle lightly with salt. Add rosemary to the chicken, if desired.

- Bake at 375° F for half an hour. Turn drumsticks over and add more garlic powder, pepper and salt (same as before). Top with the parsley.
- Bake another half an hour, or until cooked until 160°F.

- Serve

Caramelized Baked Chicken Legs/Wings

Delicious! Yummy caramelized legs, kids love these! So quick and easy and no marinating required. Just prepare the sauce, pour over the chicken and pop in the oven! I actually like this with wings better ;-) VERY IMPORTANT TO LEAVE IT IN THE OVEN UNTIL IT HAS CARAMELIZED TO AVOID DISAPPOINTMENT. Thank You.

Ingredients Nutrition
Servings 6-8 Units

2 1⁄2 lbs chicken legs
1 2⁄3 tablespoons olive oil (to help it stop sticking to the pan)
1⁄2 cup soy sauce
1 2⁄3 tablespoons ketchup
3⁄4 cup honey
2 -3 garlic cloves, minced
salt and pepper

Directions

Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
Pour over the chicken.
Bake in preheated oven for one hour, or until sauce is caramelized.
Could also use wings or pork ribs.

Red Beans Soup

Who does not enjoy a good bowl of red beans "con todos los hierros" as people say in Cuba? This recipe makes about 8 servings and can also be served in the traditional Cuban way over white rice. Try and enjoy it!
Ingredients:

10 cups of water (2 cups to be added)
1 pack (12 oz.) of red kidney beans, well rinsed (canned below)
3 tbsp. olive oil
2 inch cube of salt pork
3 garlic cloves
1 medium onion
1/4 green pepper
4 oz. tomato sauce
1 tbsp. salt

Directions:

In Dutch oven, soak beans for 1 hour in 10 cups of water. Add 2 cups of water. Cook uncovered at medium-low heat until beans are tender (about 1-1/2 hours).

In blender or food processor, blend onion and green pepper together (add 1 or 2 Tbsp. of water if necessary). Set aside.

In a frying pan, heat the oil on medium-high. Add the garlic cloves and sauté until browned. Add the onion/pepper mixture to the oil, stir and cook for 5 minutes. Add the tomato sauce and continue to cook, stirring occasionally, for another 5 minutes until the sauce is a deep, rich red. This mixture is called sofrito.

Stir the sofrito into the beans. Add the salt and allow to simmer another 1/2 an hour or until tender.

Serve as a soup or over white rice.

Serves 6-8.

Note: When you're making any Cuban-style bean "potaje", if it doesn't thicken properly, for whatever reason, scoop out some of the beans and puree them in the blender. Add the pureed beans back into the pot to help the thickening process.