Poutine Gravy Recipe

Poutine Gravy Recipe

Well, I finally gave in and listened to all the requests for this simple recipe. I did not make a video for this Poutine recipe because I was thinking that it is just too simple to make. 

When my Friends came over and wanted a quick snack, this was always the best thing. Now here it is, the easiest recipe I have on the net, but is it good, No, it's awesome and out of this world. 

Let me know how yours turned out.



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Recipe; 

A few large potatoes for making fries.

Instant meat or chicken gravy mix.

Your favorite cheese

Salt to taste.



For more information, please see video below;




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Now, as for the fries. Not all potatoes are good for making good firm fries. So, one option is to ask you local Supermarket which is the best ones to buy. 

In the last case you can buy them ready to fry, just open the bag and add them to hot oil. 

Check the video below on " How to make the best Fries", you just might surprise yourself. 

Now, go ahead without guilt and get you favorite instant gravy mix.  There are so many kinds, that means that you can have a different taste every time you make it. 

Just remember to follow the instructions on the package. 

Make sure you keep on stirring the gravy and keep an eye on it because as it begins to thicken, it can burn very easy. It can burn very fast, starting from the bottom where you will not notice it right away. 

Go ahead and add your favorite cheese, it does not matter really what type you use, just as long as it keeps you happy. 

Just make sure that is a hard cheese that has a good melting point. 

After I grill the cheese on the top grill of the oven, I add the gravy very hot to the cheese. 

I lake to use metal plates because it keeps the fries stay hotter longer. 

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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 chunky 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 the 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 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 masterpiece. 

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Pork Sandwich Recipe - Portuguese Bifanas

Pork Sandwich Recipe  - Portuguese Bifanas

I remember when I was little,  my father took me to a game or some street festival when I was in Portugal and of course, I was always  hungry, for I knew what I wanted to eat. I always around looked for the Portuguese style bifanas stand. I could always find it, for I just had to follow the aroma of garlic, butter, and simmering pork. I just loved to gobble down one or two, Also, it was funny just watching my father eat and talk at the same time when it was about the game. 

Making this dish really brings back so many memories of long ago, mind you, my Mother did make them for me and they were just as good as the Food Stands. This is not just a regular  Pork sandwich, it is part of my life of good times and awesome memories with Family and Friends as I was growing up. 

Now here it is for all to make and enjoy. Please let us know how did yours turn out, did you add anything to yours. 

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Recipe; 

1 lb. or so - Pork loin

2 - Bay leaves
2  - Cloves garlic
1/4 Cup - Unsalted butter
1/2 Cup - Wine or beer
1/2 Tsp. -  Sweet paprika
1  Tbsp. - Olive oil  

Hot sauce - As to taste.

Salt and pepper to taste.


For more information, please see the video below.


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In keeping with tradition, I was using Pork Loin, but you can use Pork tenderloin if you want. Now the Portuguese sate this in pork fat and that gives it a full flavor to the meat, but you can use regular cooking oil if you want. If you can not find the pork fat in the market, then I would recommend you to first fry some bacon and use the oil. 

Let the pork marinate go for at least one hour in your fridge, but overnight would be better. It is important to drain the liquid away from the pork in order for it to fry better. Also, do this about half an hour before you cook it because the meat will reach room temperature. 

Here at this point, you can add extra wine or beer to the liquid of the marinade if you want it more on the liquid side and if you want a dipping sauce. 

Now go ahead and add some other goodies to your sandwich. How about mushroom with onions, roasted peppers, cheese, or have it your way. As for me, I like it the traditional way, just pork, sauce, and bun. 

              Now go ahead and enjoy it. 








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Pork Sandwich Recipe  - Portuguese Bifanas

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Nachos With Meat Recipe

Nachos With Meat Recipe 

This Nacho recipe is one of my winners and the most wanted foods that my Friends want when they come to my home to watch a film or some game on Tv. Now the old "popcorn" thing will not do it anymore.

How can anything like this be so good and so simple to make. Now by adding an awesome tomato base sauce to the ground beef with all that cheese is something that no one can say no to it.  I really have a problem with this recipe because everyone just gobbles them all up and then they just stand there with their empty plates asking for more.  I found that it was better to make a lot on smaller plates than to make one big one, that way it cuts down on fights (not real fights).

So if you make these nachos, then be warned to make a lot, for I know you will need them.

Good luck with keeping up....


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Recipe;

1 - Pkg. -  Plain or salted nachos

1 1/2 lbs. - Medium ground meat
1  Cup - Shredded cheddar cheese
1  Can - Diced tomato's
1  Can - Red kidney beans (drained)
1  Pkg. - Pre-mix Taco, kebab or steak sauce.
1  Med. - Onion
2  Tbsp. - Cooking oil
3  Tbsp. - Tomato paste
3/4 Cup - Any beer

Hot sauce to taste
Salt and pepper to taste

1/2  Cup - Sliced black olives
1/2  Cup - Green onions
Sour cream as needed
Parsley as needed

Taco mix from scratch.

1 teaspoon dried oregano
1/2 teaspoon  cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon Cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper

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There are so many ways on how to make this recipe, so I have just shown you the basics. 

Go ahead and add really anything you would like. Add chicken breasts or just add more beans and turn it into a vegetarian snack.  No one is limited to all the various options to this dish. 

Here I am using medium ground beef for I like the extra fat to give off a more flavorful taste to the dish. Now if you want you could use more of a lean beef if you are on the "weight watchers" side. 

I used the can of red kidney beans because I find it more convent to use and it is a bit softer that reduces the cooking time.  The beans should be drained of all the water because we do not want to overpower the taste of the other ingredients.   

Go ahead and add any other type of beans and make it your way.   

Now go ahead and enjoy this recipe "Nachos" with your Family and Friends, like I do with mine. 

Just remember to have some more on hand to keep everyone happy. Trust me, you will run out fast.






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Mini Custard Puff Pastries - Pastelis De Natas

Mini Custard Puff Pastries - Pastelis De Natas


These are Portuguese Custard Tarts / Pasteis de Natas, devotedly handmade to a 300-from a year-old recipe, with a thick creamy egg custard, sitting comfortably in a cozy puff of puff pastry and just asking to be eaten.


Enjoy them with a sprinkling of berries or stick religiously to tradition. Also, add other things to it, like icing sugar or cinnamon.

Want more traditional.

Now you know that the typical Portuguese Pastelis De Natas is a little bigger and a bit browner on the top, but this is the way I like it and made it smaller for a two-bite treat. I just find that my guests like this better.


If you want them more traditional, then just make the puff pastry about 50% larger and a bit thicker. Also, bake it a bit longer to get more of the browning on top...
Any way you make them, they will be awesome.


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Recipe;

I Pkg. - Pre-made pastry dough.

1 1/2  Cups - Whole milk
1 Egg -  Whole
2 Egg -  Yolks
1 Stick - Cinnamon
1/ 2  - lemon peel

1 Cup - Water
1 to 1 1/2 Cups -  Sugar

1 to 2 Tsp. - Vanilla extract
2 Tbsp. - Corn starch


For more information, please see the video below; 



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After pressing the dough down, use your thumbs to press it to the sides of the tray pockets. If you keep moving the tray around, so your fingers are always pressing the dough away from you, will make it easier. 

For a larger custard, then add about 50% more dough and  let it be a bit higher in the tray pocket rim. 

After the tray has been in a hot oven for about 10 to 12 minutes, bring it out, and then push the middle down in order to create a center pocket in the dough. It will all adjust when you add the custard and fill out. 

Add as much as you want of lemon peel and cinnamon. Have it as tart as you would like. 

Remember not to let it go to a full boil, but only a simmering boil. Once it reaches its simmer, then let it go for 3 minutes, but keep an eye on it.   For it could overfill the pot and make a mess. 

Add the corn starch when the mixture is starting to get warm, if it gets too hot then it will become globes of dough. 

As you reach this stage, it is very important to keep on stirring so it will not burn and we want a smooth blend. 

When the hot mixture sticks to your whisk and slowly slides off slowly, then you know it is ready. 

  

Caution is needed to keep on stirring, because as the custard becomes thicker, then the chances of it burning will increase. 

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Mushroom Breadsticks - Pierogi Szwedzkie

Mushroom Breadsticks - Pierogi Szwedzkie

I remember when my Girlfriend  took me to a restaurant in Krakow Poland for the first time that served a very  strange pierogi. It was on display and it looked like something I never saw before. Being, at least  2 feet long I thought, how can they make any money just selling this funny mushroom breadstick. 

As it turned out, it was really a great meal, and I have to say that the place seemed to be full all the time, everyone gobbling  the thing down.   It was quite an experience and I have to admit that I did go back a few times. 

That is why I just had to come home and copycatted the recipe. Now that was not easy, but I stuck to it and it came out awesome like the real thing. it may not be as long as theirs  but just as tasty. 

Go ahead and try it, I am sure that it will be a pleaser. Please let me know how yours turned out. 

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Recipe:

1 lbs. -  Button or any type mushrooms
1/2 Cup - Butter
1 - Medium - Onion
1 Tsp. - Vinegar
1/2 Tsp. - Salt
1/2 Tsp. - Pepper


Topping 
1 - Egg yolk
Splash of water.

Black cumin as needed


Dough
Ready-made or homemade

2 cups - All purpose flour
1 Pkg. - Yeast
Pinch of salt
Splash of milk
2 Tsp. - Cooking oil
Water as needed


For more information please see the video below; 




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It is very important to let most of the water to evaporate from the mushrooms. I would say about 90% of it. Please do not think of draining the excess water and being done with it, because that is where the flavour is and I want to keep it in the mushroom, not down the drain.

Keep the mushroom piled in the middle and that will make the drying process go faster.Keep on stirring on the sides and piling it.  

Only add the butter and vinegar when the water has evaporated. If you skip this process, then your mushrooms will be very soggy and have no taste.

To make your life easier you can buy the ready-mix dough at your Supermarket or you make it from scratch. Here I used my food processor to mix up my dough then I let it rest for about 2 hours.

Your dough should be as thin as possible because you do not want a large puffy crust but a nice smooth and round finish.

Now you do not have to use the cardboard stencil like I did here, but I find this keeps them the same size. It takes out the guessing game of trying it free hand. 

Make a line with your mushroom mix and please try not to spread it around too much because then it will make  it harder to lock in the dough with mushroom at the sealing point. 

If you find that the dough slices have shrunken a bit, then just roll it a few times to get it back to its shape.

Now just roll it over and tap it in. making sure that the mushroom is in the rolled part.

Just roll the whole thing over and there you go, a perfect  breadstick.

Here I am using cornmeal so the dough will not stick when I am baking it. Now you can use other methods or even baking papers. 

Add the egg wash to  the tops of the sticks. Now I usually do not do the sides because I find that the yolk  accumulates at the bottom of the breadstick and burns during the baking. So I just cover the sides. 

Now to top it off "The Black Cumin". This gives a nice around taste  to this dish and this type of cumin is good for you. It just finishes it off to a perfect Breadstick. 

Your friends and Family will all love this recipe.

That I promise.



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Corn Dogs Recipe

Corn Dogs Recipe

Going to have a Party or a Gathering for the kids or the Grown-ups. Well here is the perfect meal or treat that everyone will love.  It comes complete with a handle and a coating that is sure to please. 

Get some dipping sauces and you can never have enough of them, with all the different varieties, it will never keep anyone back asking for more. Now I would advise you to make some extra and store them in the fridge, for I know you will need them. So just pre-make them for your Party,  then "heat and serve" them in the micro, oven or pan, they will always turn out awesome. 

Please et us know how yours turned out, how your friends or Family liked them and what sauces did you serve. 

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Recipe:

1 Cup - All purpose flour
1/2 Cup - Corn meal or corn flour
1 Tsp. - Baking powder
1/2 Cup - Milk, plus some extra
3 Tbsps. - Sugar
1 Tsp. - Salt


Option;
 1 - Egg


For more information, please see video below;



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Here I am using some hotdogs that are made especially for children. They are 85% meat with some veggie added to them. 

Now you can use your favorite hot dogs,  you could use turkey or chicken also, it would turn out the same. So that really depends on you, come on "give it a try". 

Again I will remind everyone that if you use these type of sticks, please remove the sharp tips from the end. After all, I do not want anyone hurt when they are going to eat them. 

The tips are extremely sharp. 

Remember to soak the wood sticks in plain water for about 20 minutes before using them. In this way, they will not burn when added to the hot oil. 

Push the wooden stick all the way in about 3/4 of the way. It is not necessary to go right through to the other end.

I like to use corn meal because I find that it gives a more full and all-round hearty taste to the corndogs. Now if you want you can use some corn flour instead. Anyway, you do it, it will turn out awesome.

Drop your hot dog all the way in and twist it around for the batter to stick to the meat. Allow it to drip a little while you are constantly twisting it to get an uninformed coating. Please be careful dropping the corn dog into the hot oil, for it could splash back. 

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