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Saturday, January 16, 2010

Tomorrow I am going to introduce everyone to Kefir. An ancient Pro-Biotic...before it was trendy. I prefer the Milk Kefir...but my Father likes the Water Kefir. He is currently growing me some grains of it .. then he will dehydrate them and send em from BC. Anyone growing the Milk variety has to shoot me an email...I cannot find starter grains anywhere up North!! Confused or interested yet....

Langoustine and Angel Hair Pasta


* 1 lb angel hair pasta
* salt
* 1/4 cup olive oil
* 6 ounces pancetta, chopped
* 1 medium red onion, peeled, cut in 1/2, and thinly sliced
* 2 tablespoons garlic, minced
* 1/4 cup dry white wine (optional)
* 1/2 teaspoon crushed red pepper flakes
* 1 1/2 tablespoons fresh lemon juice
* 1 1/2 lbs langoustine
* 1/4 cup fresh parsley leaves, fresh, chopped
* 1 teaspoon lemon zest (fresh and finely grated)
* 1/4 cup parmesan cheese (freshly grated) (optional)


In a large pot of salted water, cook the pasta until just al dente.
Drain and return to the pot.
Cover to keep warm.
Meanwhile, in a large saute pan, heat the oil over medium-high heat.
Add the pancetta and cook until golden brown, 3 to 4 minutes.
To the oil in the pan, add the onions and cook, stirring, for 2 minute
Add the garlic and cook, stirring, for 30 seconds.
Add the wine, 3/4 teaspoon salt, red pepper, lemon juice, and langoustines and cook, stirring, until the shellfish are pink and cooked through, about 5 minutes.
Add the parsley and stir to combine.
Add the cooked pasta to the shellfish mixture and toss well to combine.
Cook until the pasta is heated through, about 1 minute.
Remove from the heat, add the lemon zest, and adjust the seasoning, to taste.
Sprinkle with Parmesan.
Spoon into individual pasta bowls or onto large plates, and serve immediately.
Well that's a couple recipes for today. Everyone should try the Pancit...I love the stuff...thanks Carlito and Rey. Rey's version was for two hundred I posted the a generic list of ingredients.
Today I am covering for Darren ( our Newf Roomate) will be doing the Dinner Buffet for the hotel. No clue what he has prepped yet...
Tomorrow moring I do the Sunday Brunch...usually the only morning shift I work.

By the way I am the Banquet Chef de Partie at the Wife works the Night Line for the Restaurant....I cook for hundreds...she cooks for tables!!

Pancit Bihon Recipe(Filipino)...a mix of Rey and Carlito's Recipes

The Mise:
Poached Chicken Breast(Julienne)
Chicken Hearts
Chicken Livers
Cabbage ( Julienne)
Carrots ( Julienne)
Long Beans
Soy Sauce
Calamansi Lime Juice ... if you cant find them use Lemon Juice
Chix Stock
Green Onions to Garnish
Rice Noodles (cook in advance and hold)

To Make:
Sautee Garlic and Onion in Wok
Add Shrimp Shredded Chicken Meat, Hearts and Livers
Salt Pepper and add Chix Stock and Soy
Add Veggies and cook another 3-5mins.
Add a bit of chilies at this point and adjust Soy
Carlito's note: If its good add noodles... mix...and put in serving pan. If it's not...fix it and enjoy.
Garnish with the Green Onion and fresh Calamansi juice right before serving.

Newfoundland Traditional Jigg's Dinner

Traditional Jiggs Dinner
Newfoundlands main course and probably the most cooked.
3 or 3 1/2 lbs of salt beef (with fat trimmed), one medium head of cabbage, 5 or 6 carrots, 6 or 8 potatoes, 1 large or 2 medium turnip, (a large bag of turnip greens can replace the cabbage).

Pease Pudding
1 1/2 cups dried yellow split peas, pudding bag

Soak the salt meat in cold water overnight (6 to 8 hours).
Throw out the water in the morning. Remove the salt meat and cut about 1/2 cup into small cubes and place to one side. Place the remaining salt meat in a large pot and add enough cold water to cover. Place the pot with the salt meat on the stove.

Pease Pudding

Place the dried yellow split peas in the pudding bag. Tightly tie the pudding bag (leaving enough space for the peas to expand) and place it in the water with the salt meat.
Cover and let boil for a total of about 2 1/2 hours, adding more water to the pot if necessary.

Next prepare the vegetables. Peel and clean the turnip, carrot and potato. Cut the turnip into 1/2" thick slices. If the carrots and potatoes are large, cut them in half or quarters. Clean and cut the cabbage into quarters or sixths, depending on the size or (if you are using turnip greens, separate and clean the turnip greens.)

Cabbage is the first vegetable to go in the pot, carrot next, then turnip and potatoes, adding more water if necessary. Jiggs Dinner is sometimes referred to as corned beef and cabbage (salt meat and cabbage)

How long you cook the vegetables is a matter of personal taste, so you have to judge when to add them by how long you want them to cook. Some people like them cooked until they are soft and mushy and some like them crunchy. (Although the longer they are boiled, the less nutrition they have.)

Serve with pickled beets and sweet mustard pickles.
Fresh bread and butter.