Wednesday, September 21, 2016

Eating Oysters With My Girlfriend



Eating Oysters With My Girlfriend



I wanted my Girlfriend to try to eat some oysters with me. Well,  I had a hard time trying  convincing her and I winded up eating them myself. No matter how much I tried to bride her, it was all to no avail.

I understand for she was not brought up on any kind of Seafood, so she finds it disgusting to look at and that's is where it stops. I even tried to give her shrimps and lobster, well with that I was told that it resembled some worms and a large spider. 

I can say that there was more for me. 




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Recipe; 

A few  medium size oysters.

Toppings

- Lemons or lime
- Hot sauce
- Horseradish
- Any liquor




For more information, please see video below;





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Well, if you got a proper oyster knife then it will make your life a lot easier. Unfortunately, I do not have one like the picture here, so I used the best thing I had on hand in my Kitchen. 
Make sure that the knife you use is not flexing or bending as you use it, for it could break and hurt you. I used a very sturdy butter knife and with a bit of effort, it went well. 






By using a folded kitchen towel, it will hold the oyster more secure and make your life  safer and protect your fingers. Remember to pry the hinge part with a downward stroke, not straight through. 








Once you hear the  crack, slide the knife up into the top shell and cut the upper part of the oyster in order to separate it from its hold.








!! Very Important !!

If you find that your oyster is opened or when you open it and it smells funny or a rotten smell and/or it has a funny texture, then toss it out for it is spoiled. DO NOT attempt to save it. 







Now go ahead and add "whatever toppings" that will make you happy. All the way from the mild to the hot stuff...:)

 I ate a dozen oysters, how many can you eat.










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Friday, September 9, 2016

Baked Cod With Vegetables



Baked Cod With Vegetables


How I remember this cod fish recipe when my Mother was cooking it. The aroma that came out of the kitchen was out of this world and I was always hanging around her waiting to eat.

This recipe is so easy and fast that, really you can not go wrong.  The olive oil mixed with the garlic makes this dish, really outstanding from the rest. I love it when I serve this and they ask me for the recipe, it just makes my day when I explain it to them and watch their eyes after they hear how easy it is. I can tell you that you can serve this in a  five-star restaurant, it is that good. 

Let me know how yours turned out and did you do anything different to it. 



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Recipe; 

1 to 2 Lbs. - Cod fish fillets.

1/4 to 1/2 Cup - Olive oil
4 - Cloves - Garlic 2 sliced , 2 diced
2 - Bay leaves

2 - Med. - Red onions  quartered
1/2 - Med. - Sweet red pepper chopped
1/2 - Med. - Hot pepper chopped
1/2 Cup - Broccoli chopped
2 Large - Boiled potatoes
2 Eggs - Hard-boiled and halved
1/3 Cup - Black olives
1/4 Cup - fresh parsley

Salt and pepper to taste



For more information, please see video below; 




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Look at all the fine veggies and the awesome plump cod filets I have gotten here. The combination here just goes great with the fish and when you add the olive oil blended with the garlic, you got a five-star meal at it's finest. 







Remember that I want the olive oil to pick-up the flavour of the garlic and the bay leaves, so this should not be more than one minute of frying.

Please do not over cook the oil for then it will turn into grease. 








Add all the cooked olive oil to all the cod and the veggies also add the garlic on top of the fish. 








If you are not sure if the fish is cooked and to your liking, then just take a peek at it when it comes out of the oven or before, and see if it is to your liking and taste. 









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Tuesday, September 6, 2016

Cold Beet Soup - Magic Diet Plan



Cold Beet Soup - Magic Diet Plan


What can go better than a nice cooling cold soup on a hot blistering day? Now you can not go wrong with this soup, it's smooth, appetizing, healthy and great tasting. I like to make this soup in summer when I have an outside BBQ, it just a big hit with everyone. 

All, really easy to make and all in one pot. This recipe has just the right ingredients, that blend perfectly together, Try it, you can not go wrong.

Try it and let me know how yours turned and/or did you add anything else to it.




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Recipe;

2 Cups - Buttermilk (low-fat)
1 1/2 Cups - Kefir
1 Cup - Pre-cooked red beets
4 Cloves - Garlic

Bunch - Fresh beet leaves and stems
1/2 Med. - Cucumber
1/2 Bunch - Radishes
1/4 Bunch - Chives
1/4 Bunch - Dill
1 Tbsp. - Apple cider vinegar
1/2 Tsp. - Suger


Salt and pepper to taste.


 For more information, please see video below;



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Here is everything that would need in a perfect soup to keep you healthy and satisfied. All made in one bowl and all natural, what could be better for you then this soup. 

Remember that kefir is high in nutrients and probiotics are beneficial to your system. 






Never, though? of using the leaves and part of the stems from the beetroot. How could anyone miss all the nutritious benefits of this ingredient?

Try and-and I am sure that you will want to use it in a lot of other dishes. 






Now go ahead and make your day. Add whatever you like to make yourself happy. Not only is this soup velvety smooth and with radishes and herbs, makes this just perfect. 










Please let me know, how yours turned out.











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Thursday, June 9, 2016

Spinach & Ricotta Cannelloni Recipe



Spinach & Ricotta  Cannelloni Recipe


This has to be one of my most popular dish's that I serve to my Family and Friends. I find that it is easy to make a lot  and sever it up at a Party or gathering, it just disappears. The three cheese's really goes with the spinach mixture and the taste really makes up for all your hard work. 

It may seem a little bit complicated when you watch the video and very time-consuming, but believe me, once you get the hang of it, it goes very fast. Let me know how yours turned out and did you add anything extra to it. Remember to always do it your way and enjoy. 

Please keep those comments coming. 


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Recipe;

2/3 Pkt. (300 grams)  -  Cannelloni pasta

1 Pkt. (250 grams)  - Spinach, fresh or frozen
1 lbs (250 grams) - Ricotta
1 Tbsp. - olive oil, plus extra
1/2 Cup -  Unsalted butter
1/3 Cup - Green onions
1 Med. - Onion
2 Clove - Garlic
2 -Eggs


1/2 Cup - Butter
3 Tbsp. -  Flour all-purpose, plus extra as needed.
Whole milk as needed
1/2 Tsp. - Nut meg

Salt and pepper as needed.


1 lbs (250 grams) - Mozzarella
Parmesan Cheese - As needed  


For more information, please see video below; 





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I like the combination of the three cheese's that I used on the video and I find that they really go together when it comes to texture and taste. 

Now you can add more different types of cheese's or even add a fourth of your favorite type. 






If you fresh spinach, then you will have to blanch it first before you can use it, by adding it to simmering water for about 2 minutes. 

To make your life easier, you can use frozen, but like the fresh, do not forget to strain it to get most of the water out. 





I know that there is other ways to make your Butter / Flour mixture "a rue", but I like to show it in this way because it can be a bit complicated to make for some. So by doing it in these steps, it becomes absolutely  fail-proof.

 Go ahead, do not be scared. 




The cannelloni is very fragile and therefore you should not put too much pressure when you are adding the filling, also please do not tape it down for it will break  and make a mess.  

Use your fingers or thumb to gently push it down, but you can a pipe-bag if you want.





Go ahead and add as much cheese as you would like, the sky is the limit.

Let me know how yours turned out and did y
ou add any thing differant to it.







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Spinach & Ricotta  Cannelloni Recipe
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Tuesday, May 31, 2016

Chorizo Sausage Stir Fry Recipe


Chorizo Sausage Stir Fry  Recipe


I have to say that this is one of my favorite Portuguese recipes, not only because of the awesome taste but the simplicity of making this dish. Being brought up with Portuguese Parents, I got the privilege of enjoying this sausage chorizo many times and it was prepared in many ways. The chorizo stands always from the rest of other sausages because of its deep savory rich taste that blends into any meal. 

Go ahead and try it and see for yourself, how good it will turn out and how fast it was prepared, all in one pot. Try it at your next party and see if it does not just disappear  and they will be begging for more.

Let me know how yours turned out and if you added anything different to it.




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Recipe; 

2 lbs or so (1/2 Kilo)  - Chorizo  mild or hot, or any other sausage.


1 - Whole hot red pepper or less (option)

1 Cup - Whole mushrooms or sliced
1 Med. - White onion
1 Med. - Red pepper
2 to 3 cloves - Garlic
1/3 Cup - green onions
1/4 Cup - fresh parsley
1 Tbsp. - Cooking oil
1 Tbsp. - Smoked paprika
2 to 3 Tbsps. - Olive oil

Salt and pepper to taste.


For more information, please see video below. 



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Try to use the best quality chorizo that you can get. Look for a Portuguese or Spanish area, for sure  there, I know you will find them. The best ones are the ones that are not to dried out, but still soft, but still firm to the touch. Also, do check out all the other varieties, for your other dishes. 






As for me, there really is nothing better than having red peppers and mushrooms together with the sausage. For the flavors  just come together and make this dish perfect. Go ahead and add more veggies if you like, after all "it's your dish".






How hot do you want it, that depends on you. If you choose the spicy or hot sausage, then reduce the hot red pepper or add none. When I use the pepper for this dish I like to add the seeds to give off a hotter experience. Always taste the chorizo beforehand, so there will be no surprises to its spiciness. 






There you go, all in one pot. I like to bring the pan to the table  with some nice crispy buns and just let everyone dig in and enjoy the meal. 








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Wednesday, April 27, 2016

Turkey Mini Rolls Recipe



Turkey  Mini Rolls  Recipe


Every time, I have  a Party and I need to make some finger foods, these mini turkey rolls always are a hit and they go really fast. I know that they can be made with the whole breast that is formed into a larger roll then sliced into smaller serving pieces. Then why? do I do it, I find that these give my party a better choice and looks better on the plate, especial when there is a great sauce to go over it. The thing I find wrong with this recipe is that it goes to fast, so make a lot.  


It looks like a lot of work for this, but I can assure you that once the mixture is done and the breast pieces have been flattened, it really goes very fast. By using a larger baking pan you can make quite a lot at one time and that will make your life a bit easier.  Always have some extra, ready to go for you will need it. 

Please tell me how yours went and did you add anything extra to it.




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Recipe;

2 - Turkey breasts

1/4 Cup - Sundried tomato's
1/4 Cup - Parsley
2 - Garlic cloves
1 Tbsp. - Olive oil,
1/4 Cup - Hot red pepper
1/2 to 1 Tsp.- Lemon zest

Add your favorite cheese

Extra olive oil as needed
Salt and pepper as per taste


Mushroom Sauce 

1/3 Cup - Heavy cream
1 Cup - Low salt mushroom stock
2 Tbsp. - White wine or I tbsp white vinegar 
1 Tsp. - Mustered
1 Tsp. - Flour 
1 Tbsp. - Water, more as needed.  

Combine all in pan, stir over medium heat until it boils and thickens. Add milk or more flour to get it thiner or thicker. 



For more information, please see video below. 



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Here I am using two turkey breasts that I have sliced. The ingredients that I show here is  the amount of two breasts.  So that will give me about five to six  portions depending on the size of the breasts. 


Turkey meat  is usually  on  the tough  and  hard side so,  in order  to make it  more tender,  I have them  pounded down as  flat as   possible.  Make sure  you  cover  the  meat with  some film  so it does not splatter everywhere.


Go ahead and add more or less, make it your way. If you like spice then go for it and make it hot or super hot, whichever way you make it, it can not go wrong. 


Add some olive oil to the top so it will not dry up, for the turkey has an intendancy to to that. If you do not want to us the oil then just cover the pan with tin foil and remove it at the last 5 minutes of baking. 










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Friday, April 22, 2016

The Best Pan Pan fried Steak Recipe


The Best Pan Pan fried Steak Recipe

Now, everyone is different  when it comes to  having their  own method on how to end up with the perfect steak. It can be  grilled, you can broil them, or even pan-fry them, the choice is yours. Depending on who you ask, you’ll get a myriad of different answers on how to cook a perfect steak.


Some of the issues that arise have to do with the type of steak to use, what you marinate or season it with, the best method to use, whether you should salt it before or after, and for how long you should let it cook.

Another question is how well done does a person want them done, rare as it can be or hard as a rock on well done and charred. Everyone has a preference on their tastes and on the method carried out on the steak. Yes, it is not as simple as it looks to get the perfect steak, especial when you are cooking for someone else.  So as far as for yourself, you will be a master of it in no-time, but it will take a little more practice with someone else's meal. But, not all is lost because here I show you step by step on getting everyone happy and enjoying their steak.

Let me know how yours turned out and how did you do cooking for others. 




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Recipe; 

1 - Portion per person of your favorite steak, cut to your preference.

Olive oil
Cooking oil
Salt & Pepper as needed.


For more information, please see video below.




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Now that you got your favorite steak and cut, rub some olive oil into it and get it all over and well into the meat. 

Remember to have your steak at room temperature before you fry it. 





To sear it right, the pan with the oil must be smoking hot. Depending on how done you want it, it will take about 2 to 4 minutes on each side.

Try to not move or flip the steak too much and if worse comes to worse you can always cut a bit of it and peek inside to see if it is dome or how you like it. 



How to check on how you want the steak. 

As your steak is cooking, occasionally press its center and then compare it against this finger test, taking the steak off the heat as soon as it feels as done as you like it. With practice and time it will become easier and then it will be second nature for you.   





                   Steak will be  "rare"









     Steak will be "Medium Rare"










                      Steak will be "Medium"










   Steak will be "Well Done" 












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Saturday, March 5, 2016

Fish and Chips Recipe


Fish and Chips Recipe


Do you like England Fish and Chips with all the crispy batter and the moist flaky fish in the inside and through and through. Have you every wondered how can they get it this so good in taste and they always seem to get the  coating just perfect all the way around.

Well,  here it is, that same as you would get on an order out at your favourite Fish and Chips place. All here in an easy step by step instructions. 

Try it and see just how easy it is yo make and remember to send a picture of it to Cookingarounds Facebook.



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Recipe:

1 lb or more of filet of fish  (no skin)

1 1/2 Cups - All-purpose flour
1/4  Cups - Extra all-purpose flour
1 Tsp. - Baking soda
Squirt of lemon

1 Cup of beer  or  1 Cup of soda water

Extra water as needed

Salt and pepper to taste.


For more information, please see video below;




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Now as for the type of fish, that depends on you. As long as it is a med-hard flesh fish it will be alright. Just ask your Grocery  Market for advice on it.

Here I am using  walleye, but you can use cod, halibut, or panga. So with so many varieties, you really can not go wrong.



Remember that the fish as to be free of the water  possible, especially if it was frozen. Us a paper towel on the bottom of the fish to absorb most of the liquid. 

It is very important to flour your fish and let is sit for about 10 to 20 minutes before you fry it. This method helps the batter to stick better to the fillets and does not run off. 




Go ahead and use your favourite beer, here I am using a dark beer that not only gives off an awesome flavour but a little colour to the batter. 

Now for those who prefer a non-alcohol recipe, then you can use soda water instead. 




I like to use a wok pot when I am  frying fish, because it is narrower on the bottom and wider at the top, thus giving more cooking oil surface with a lot less quantity of  oil.   


Let them go until they are slightly golden brown on each side. 






Have a rack ready on the side to dry off the fish portions. A trick if your fries are not ready at the same time. Keep your oven on low and put the rack into the oven to keep them warm until the fries are ready to serve together. 








Season the  fries when they are hot and just out of the fryer. 

The best fries recipe;
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So crunchy on the outside and moist and tender on the inside, the perfect treat.

Please enjoy.










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Wednesday, February 24, 2016

Wasabi Tuna Sushi Recipe




Wasabi Tuna Sushi Recipe

Do you like Sushi, do you like tuna.

This is my Western version of Tuna Sushi. It is easy and convenient because it uses can tuna. Go ahead and see how easy and good it is.

When it comes to making sushi at home, almost everyone thinks that it is an impossible task. When it is one of the easiest things to make that can give you so much satisfaction and everyone will praise you for it. Try it here now and see just how easy it is to make, you really can not go wrong. 

Please let me know how yours turned out and/or did you add anything else to it. 



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Recipe; 

Makes 4 rolls;

1 - Can of  chunk Tuna (albacore or same) in oil or in water.

1 Pkg. of  Nori
1 Cup - Pre-ready Sushi rice

1 to 2  Tbsp.  - Mayo 
1 to 2 squirts -  Lemon juice
2  Tsp. - Wasabi

1/2  Sweet red pepper
Few stems of green onions
Bunch of parsley leaves

Pepper to taste


Homemade Sushi rice 
1 Cup - Sushi rice 
1/4 Cup - White vinegar 
1/2 Tsp. - Sugar 
1/2 Tsp. - Salt 


For more information, please see video below;


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Here you can add just about anything you would like to this tuna.

Try to toss the fish instead of a stir, so the fish can be flaky and not mashed.






As for the rice, you can prepare your own or get the pre-made sushi rice that you just bring to a boil and it is ready. 


Remember to leave the nori open on the top part so it will stick together on the roll when rolling it. The bottom part does not matter. 





Start by rolling the nori over the fish and veggies, 
keeping the everything under the rice/nori.



 Press down on the roll, then bring roller back.



Roll again, press down 
and bring the roller back. 



Roll again, to finish, 
so easy you do it by hand.



Press again and it is done. 



Cut the Sushi in bite size pieces. 



Remember to show off your work, 
make it your master piece. 




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