ethnic recipes

Suppli al Telefono

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Many fans of Italian fried rice balls are a bit unclear about the difference between Arancino and Suppli.
I found this explanation online which seems to be very accurate to me and should help to calm down future hot-blooded discussions 🙂
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Excerpt from La Piccola Fontana :
“The Sicilian people will be having some stern words with us for combining their beloved arancino with it’s Roman cousins, supplì, and vice versa but the fact remains that when in Italy you should try at least one type of freshly fried rice ball.

These starch bombs appear in bars, restaurants, and market stalls all over Italy, but if you are going to order one, it helps to know the difference. The Sicilian arancino is often larger, and either conical or circular in shape. In fact, its name means “small orange.” It is typically filled with ragu and some sort of cheese, with optional veggies like peas, mushrooms, or eggplant.

You will also find specialty arancini like carbonara, though purists tend to turn up their noses at these newfangled inventions.

Supplì, on the other hand, are a Roman specialty usually found in pizzerias and as antipasti. They are often oblong in shape and traditionally contain only rice, tomato sauce, and a large piece of mozzarella in the middle.”
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And there you have it. Clear, once and for all 🙂
As for me, I love both equally, the only difference being that I can eat a bunch of Arancini as a main course, while two Suppli are usually enough and therefore more suited (for me) as an appetizer or snack.
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PS:
There are many different variations of both arancini and suppli, different fillings, different types of rice, tomato sauce added to the rice, etc.
In my opinion, when made and served with love, they are all equally delicious and satisfying 🙂
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P.P.S.
Supposedly, the name Suppli al Telefono stems from the mozzarella cheese which forms into long thin strands (Telephone Lines) when one pulls the supply apart 🙂
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P.P.P.S.
Usually fried rice balls are served with tomato sauce. However, I prefer to eat them with Tonkatsu Sauce
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Bon Appétit ! Life is Good !
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Suppli al Telefono

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Suppli al Telefono

Arancina

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Preparation :
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: to 2 cups cooked rice add 1 ea whole egg, 1 tblsp tomato sauce, 1 dash hot sauce, kosher salt to taste and grated parmigiano reggiano as needed (to keep the rice balls from falling apart)

: form into 4-8 patties, press each into one hand, add a cube or piece of mozzarella, close the disk and roll between two hands to form even balls; bread in standard breading

: fry suppli in 365F fat until golden on the outside and the cheese in the center has melted; serve with spicy tomato sauce or dip of your choice (I use tonkatsu sauce)

: Suppli al Telefono

: Suppli al Telefono

: Suppli al Telefono

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Sauerkraut Soup

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If you’ve ever lived in Germany or even just visited for a short time, you know that sauerkraut is everywhere, especially as you go further South.
Sauerkraut is surprisingly versatile. At some time not too long ago, before fridges and freezers were found in every household, cabbage was one of the few vegetables which were available abundantly year-round. During the first few months after the fall harvest, there was fresh cabbage available, cheap and healthy. Then, as the months went on, fermented cabbage (Sauerkraut) took its place, also cheap and even more healthy (It helped that every house usually had a big cellar to store all these goodies). Therefore, while sauerkraut in Europe is certainly eaten with foods like sausages and roasted pork, you’ll also find sauerkraut in casseroles, savory pastries, breads, meatballs, pasta, fritters, salads, quiche, sandwiches, pizzas and stews. And of course in soups, such as today’s recipe, “Sauerkraut Soup”.
Sauerkraut soup comes in a myriad of variations, being different from house to house, restaurant to restaurant, region to region and country to country. My favorite is of course the one which reminds me of my Mom’s version, mild, creamy and chock-full of smoked meat. This can be smoked meat from any part of the pig or a combination of different smoked meats.
But, whatever you do, whatever variation you prepare – DO NOT USE INFERIOR QUALITY KRAUT.
If your butcher prepares and sell’s his own sauerkraut, use that. If you can not get fresh from your butcher or, even better, make your own (I do not advise this if you live in a small place without separate storage space – (fermenting cabbage does NOT smell too good in the house), buy the best you can in a can or glass.
For commercial Sauerkraut, I usually choose Kühne, Paulsen or Hengstenberg. There are many more available all over the world, but if you don’t want to gamble, stick with these three.
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Bon Appétit ! Life is Good !
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Excerpt from Wiki :
“Cabbage soup may refer to any of the variety of soups based on various cabbages, or on sauerkraut and known under different names in national cuisines. Often it is a vegetable soup. It may be prepared with different ingredients. Vegetarian cabbage soup may use mushroom stock. Another variety is using a fish stock. Traditional cabbage soup is prepared using a pork stock.

Cabbage soup is popular in Polish, Slovak and Ukrainian cuisine. It is known as kapuśniak or kwaśnica in Polish, kapustnica in Slovak and капусняк (kapusnyak) in Ukrainian. It is also found in Czech (Czech: zelňačka or zelná polévka), German (German: Kohlsuppe or Krautsuppe), French (French: soupe aux choux) cuisine, and Swedish (Swedish: kålsoppa) cuisine.

The Swedish cabbage soup is usually made from white cabbage, which is browned before being boiled, and seasoned with generous amounts of allspice and sometimes served with boiled meatballs.

A variety of the soup called shchi (Russian: щи) is a national dish of Russia. While commonly is it made of cabbages, dishes of the same name may be based on dock, spinach or nettle. The sauerkraut soup is called “sour shchi”, as opposed to “fresh cabbage shchi”.“
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Sauerkraut Soup

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Preparation :
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: Hengstenberg from Germany – one of my favorites

: thick slices of smoked, cooked ham hocks

: 12 oz diced raw potatoes, 10 oz diced ham hocks (Or substitute with other smoked meat or smoked fish)

: in 4 oz bacon fat saute 1 large sliced onion until translucent, add 20 oz drained, rinsed sauerkraut, add 1/2 cup a/p flour, saute 5 minutes more

: add 2 qt pork stock (or substitute with other good stock at hand, bring to a simmer, simmer for 20 minutes, if necessary, adjust texture of soup during this time

: add the cooked ham hocks and the raw potatoes, season with kosher salt, cayenne pepper and a dash of maggi, bring to a simmer again, simmer for 20 minutes or until potatoes are soft but not mushy: if necessary, adjust texture of soup during this time

: when the potatoes are almost done, add heavy cream to your preference; I personally like my sauerkraut soup very creamy, but this is a matter of personal preference, so follow your taste

: let the soup come to a light simmer, check/adjust seasoning; serves 4 main course or 10/12 appetizer

: Sauerkraut Soup

: Sauerkraut Soup

: Sauerkraut Soup

: Sauerkraut Soup

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Frittata (Kind Of………..)

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Black beans, potatoes, mushrooms, eggs and loads of cilantro – what would serve better as proper condiments than salsa verde and salsa Mexicana ? 🙂
Ever since I have discovered authentic tasting salsa verde and salsa Mexicana at my neighborhood international food market, I have them in my larder and fridge at all times, using it to enhance breakfast, lunch and dinner dishes of all types – eggs, seafood, meat, pasta, rice, vegetables, etc, etc. Together with chili paste of all levels of hotness, Maggi seasoning and soy sauce, these are the condiments/seasonings without almost none of my meals are complete. 🙂
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Bon Appétit !   Life is Good !
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Frittata (Kind Of………..)

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Preparation :
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: whisk 10 ea whole eggs with kosher salt, sriracha and a dash of maggi

: saute 16 oz cooked, large- diced potatoes in 2 tblsp EVO until golden

: add 6 oz raw botton mushrooms, saute with kosher salt and cayenne pepper to taste until mushrooms are cooked through, about 2 minutes,

: remove to absorbent paper

: saute 1 ea medium onion, julienned, in 1 tblsp EVO until translucent, add 16 oz cooked, drained red beans (or beans of your choice), season with kosher salt and cayenne pepper to taste

: add the onion/bean mix to the potato/mushroom mix, add 1/2 cup coarse-chopped cilantro

: add 2 tblsp EVO to a medium-hot cast iron or nonstick pan, add half of the whisked eggs, cook until the bottom of the eggs has just set, turn heat to low

: add the bean mix, spread out even

: add the second half of the eggs, shake the pan to make sure everything is properly distributed and coated

: cover the pan and cook VERY slowly on the stove top until all the eggs have set; slide out to a plate, return upside down to the pan, cook another minute; alternatively, if you are using a cast iron pan, place uncovered in a 375F preheated oven until set, about 20 minutes

: to serve, slide out of the pan as is on a serving platter, or turn upside down onto a serving platter; serve hot or at room temperature, serve as snack, appetizer, or main course

: Frittata (Kind Of………..)

: Frittata (Kind Of………..)

: Frittata (Kind Of………..)

: Frittata (Kind Of………..)

: Frittata (Kind Of………..)

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Perfection In A Bowl – Leftover Veggies Soup

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Some of my favorite dishes are the ones that come together without set ingredients, without planning and without recipes.
I just go to the fridge and/or cupboard, look what’s available and what needs to be used, and just throw together what I think will fit and taste delicious. Such was the case with this soup. I had some krakauer sausage, leftover cooked broccoli, leftover cooked cauliflower and leftover fresh leek from previous dishes, and of course there are always onions in the cupboard and at least 2 or 3 types of cheese in the fridge. Throw it all together and in a few short minutes – a dish as good as can be 🙂 Life is Good !
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Bon Appétit ! Life is Good !
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transfer to soup bowl or soup plate, sprinkle ea bowl with 1/2 tblsp grated asiago and drizzle with 1 tblsp EVO

Perfection In A Bowl – Leftover Veggies Soup

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Preparation :
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: 2 cup leftover cauliflower, 2 cup leftover broccoli, 2 stalks leeks

: saute 1 ea medium size julienned onion in 1 tblsp EVO until translucent

: cut the leeks in julienne, add to the onions, saute 2 more minutes

: add 2 cups chicken stock, simmer until leek is soft but not mushy

: add 3 cup chicken stock to the broccoli/cauliflower, mix in a blender or with a hand mixer until very smooth, simmer for 2 minutes

: transfer the mix to a pot, season with garlic paste, dried oregano. 3 ea basil leaves, kosher salt and cayenne pepper to taste, simmer for 2 minutes

: stir in 2 tblsp finely grated asiago cheese, simmer for 2 more minutes while constantly stirring

: add the leek with it’s stock

: add 6 oz sliced smoked sausage. simmer 2 more minutes

: add 1 cup heavy cream, check/adjust seasoning

: transfer to soup bowl or soup plate, sprinkle ea bowl with 1/2 tblsp grated asiago and drizzle with 1 tblsp EVO

: Perfection In A Bowl – Leftover Veggies Soup

: Perfection In A Bowl – Leftover Veggies Soup

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Panierte Frikadelle Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

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” WHY ARE MOST AMERICAN BURGERS CRAP ? “

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Easy boy’s and girls, just trying to get your attention here. 🙂
But………..

For many years the American style burger was a complete mystery to me.
You see, when I came to America for the first time in 1970, my “burger”
senses were still completely in love with our German version, which go
by the names of:

Frikadellen, Buletten, Hamburger, Fleischpflanzln.

To this day I can not understand how one can forgo the deliciousness
and texture of a “proper” Frikadelle for a limp , skinny, mostly dry and
tasteless meat patty made of low-grade, unseasoned and uninteresting
ground beef.
( Notice friends, I said “most’ American burgers, not “all” )
Of course, the principle of having a good piece of meat layered with lettuce,
tomatoes, pickles, mayonnaise and a variety of other goodies is a wonderful
idea. But, if this is such a standby and tradition for so many folks, why on earth
do most people treat it like crap ? Crappy buns, crappy patties, crappy condiments. No love 😦 .
So here is what I suggest to the American public :
Let’s LOVE and RESPECT our food from here on, even a simple burger ! 🙂
I will throw the first coin by giving you all the simplest and best recipe for
a plain, good old frikadelle. There are many variations and once you have
mastered the basics, you should experiment until you find your personal favorite.
A frikadelle is a very versatile dish. It can be served as a snack, cold with mustard
to dip and a slice of sour dough bread on the side. Or as a lunch or dinner dish,
with mashed potatoes and mushroom sauce, roast potatoes and fried onions,
french fries (fritten) and salad or any other side dish, condiment and sauce
which would go well with a steak or regular beef burger. Just make sure that if you go the
few extra steps to make a wonderful frikadelle instead of a measly, skinny patty,
don’t destroy the good stuff by adding lesser sides and condiments.
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If you are a burger fanatic, you want to read : History of the Hamburger

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Ingredients:
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1/2 cup finely diced onion
1 tsp. olive oil
1 day-old roll (about 2 oz.), softened in hot milk and squeezed dry.
1 lb. ground meat (half and half; pork and veal)
2 eggs
1 tsp. salt
1/4 tsp. fresh ground pepper
1 Tsp chopped, fresh parsley
1 Tsp chopped, fresh marjoram
1 oz butter

Method:
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Saute onions in oil until translucent. Cool slightly.
Cut softened roll into little pieces in a bowl, add meat and the rest of the ingredients and mix well. Heat butter and olive oil together in a frying pan.
Shape 4 patties and saute over medium high heat until browned on both sides. Place the patties on a baking sheet and place in a 375°F oven until done.
You may also continue sauteing them in the pan until they are no longer pink inside.

Variation 1: You may want to roll your patties in dried, seasoned bread crumbs before sautéing for a really nice, crispy exterior.
Variation 2: If you have German relatives, they might tell you to add some Maggi Seasoning. In my house we use Maggi as a table side condiment.
Variation 3: Meat Patties with caraway. Substitute 1 teaspoon caraway and 2 teaspoons prepared mustard for the parsley and marjoram.
Variation 4: Add 4 ounces of finely chopped bacon to the meat .

Find your own best burger or fricadelle recipe by experimenting and giving them the love they deserve ! 🙂

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Bon Appétit ! Life is Good !
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Frikadellen, Buletten, Fleischplanzerl, Fleischküchle, Faschierte Laibchen, Fasírt, Faširanci, Perkedel, etc…….

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Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

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Preparation :
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: mix 1 lb ground veal and 1 lb ground pork with2 ea whole eggs, 2 tblsp chopped parsley, 1 tblsp dijon mustard, 1 tblsp ketchup, 1 cup diced sauteed onionsm 1/4 cup panko bread crumbs, 2 tblsp sweet paprika and kosher salt and cayenne pepper to taste

: add 6 oz diced swiss cheese

: form 4 ea large patties

: use standard breading method

: sautee in half olive oil and half whole butter until medium well, (the carry-over heat will do the rest), serve with griddled thick lemon slices and a small leaf salad

: Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

: Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

: Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

: Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

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Dak Bulgogi (Korean Grilled Chicken)

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A few day’s ago a friend an I went to our favorite korean BBQ restaurant Kabose in Ft Lauderdale. Maria and I used to frequent this place quite often, especially when we had guests from overseas for whom the grilling at the table was usually a new and well-loved experience. This time around, the food and service was still as good as ever, but boy oh boy, the prices have skyrocket 😦
So what’s a poor retiree to do when Korean BBQ calls? – you guess’t it, do it at home. I must say my home version may not be as genuine as the restaurant’s, but it was at least as delicious and definitely a lot prettier to look at, not to mention at a fraction of the cost. Of course, this is usually the case with the food one cooks at home versus the same dishes at a restaurant, but in this case, the difference was tremendous and therefore well worth the extra little effort 🙂
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Bon Appétit ! Life is Good !
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Click here to read all about Capon
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Preparation :
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: brine 2/2 capon breasts of about 20 oz ea overnight (for the brine, mix 1/4 cup each of salt and sugar in 6 cups of water, stir until the salt is dissolved, add the chicken breasts and refrigerate overnight

: next day, drain the breasts and pat dry, slice the breasts, slanted, as shown

: mix 1/2 cup kochujang (or use Chinese chili sauce) with 1 tsp grated garlic, 1/4 tsp grated ginger, 1 tblsp grated onion,1 tsp grated pear (or apple} 1 tsp toasted sesame oil, 1/2 tsp sesame seeds, 2 tblsp sliced scallions and kosher salt to taste

: mix well

: brush the capon slices generously on both sides

: grill the capon on both sides until done ut still juicy

: when cooked, place in a serving dish, sprinkle withmore sesame seeds and sliced scallions, serve with crisp lettuce leaves (or other greens of your choice),fresh basil and cilantro, julienned carrots, cucumber sticks and Ssamjang dipping sauce, assemble all ingredients as shown……

: Dak Bulgogi (Korean Grilled Chicken)

: Dak Bulgogi (Korean Grilled Chicken)

: Dak Bulgogi (Korean Grilled Chicken)

: Dak Bulgogi (Korean Grilled Chicken)

: Dak Bulgogi (Korean Grilled Chicken)

: Dak Bulgogi (Korean Grilled Chicken)

: Dak Bulgogi (Korean Grilled Chicken)

: Dak Bulgogi (Korean Grilled Chicken)

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE

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Goan Tandoori Pork Ribs With Aloo Palak

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Goan food is much influenced by the Portuguese, so the ingredients and seasoning often differ a bit from the usual Indian suspects. In the 70’s I spend a few months in Goa, living in cheap housing right on the beach. If one was able to forego typical western luxuries such as A/C, running water and fork and knife, living on $ 3.00 a day was possible most of the time.
Those were the days of free love, cheap booze and even cheaper “tobacco”, so life was a constant, carefree blast. And to top it all off, the food, even as it was dirt-cheap, was always great, tasty, in abundance and available around the clock. (Important because of the “tobacco”) 🙂
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Bon Appétit ! Life is Good !
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Goan Tandoori Pork Ribs With Aloo Palak

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Preparation :
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: Simmer 6 lbs of pork ribs until tender, about 2 hours, shock in ice water, drain; mix 2 cup Greek yoghurt with 1/4 cup Rajah Tandoori Masala (buy at Indian market), 1 tblsp lemon juice, 1 tblsp onion powder, 1 tblsp galic powder, 1 tblsp turmeric, 1/2 tsp ginger powder, kosher salt to taste

: coat the ribs with the marinade, cover airtight, leave in fridge overnight

: Next day, put the ribs on a rack over a baking sheet

: roast in a 375 oven for 20 minutes

: turn over, roast another 20 minutes, remove from oven, cover loosely and keep warm

: while the ribs are roasting, cook 2 lbs small potatoes until tender, drain, cut in halves

: saute 1 tblsp garlic paste, 1/2 tsp ginger paste, 1/2 tsp chili flakes, 1 tblsp Garam Masala, 1 tblsp turmeric, 1/2 tsp grd cumin and 1/2 tsp grd coriander in 3 tblsp ghee until fragrant

: add 1 lb fresh spinach

: add the potatoes and 1/4 cup water, saute until spinach has wilted and the potatoes have heated through

: Aloo Palak (Indian Potatoes & Spinach)

: Goan Tandoori Pork Ribs With Aloo Palak

: Goan Tandoori Pork Ribs With Aloo Palak

: Goan Tandoori Pork Ribs With Aloo Palak

: Goan Tandoori Pork Ribs With Aloo Palak

: Goan Tandoori Pork Ribs With Aloo Palak

: Goan Tandoori Pork Ribs With Aloo Palak

: Goan Tandoori Pork Ribs With Aloo Palak

: Goan Tandoori Pork Ribs With Aloo Palak

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Cha Siu, Cabbage And Noodle Soup

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Cha Siu, Cabbage And Noodle Soup

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During my shopping trips to Foodtown Supermarket in Davie, about 5 minutes drive from my home, I usually go to their cooked food section, which has a great selection of Chinese roasted meat – Peking duck, cha siu, roast chicken, etc. I usually buy my dinner there, which I did a few days ago. As usual, my eyes were bigger than my stomach, resulting in leftover char siu for today. What better way to use leftover cha siu than in steamed buns or soup? Making steamed bun dough was out of the question because of ….. laziness :-), so soup was the order of today, and here is the result 🙂

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Bon Appétit ! Life is Good !
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Cha Siu, Cabbage And Noodle Soup

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Cha Siu, Cabbage And Noodle Soup

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Cha Siu, Cabbage And Noodle Soup

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Preparation :
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: cover 1 pack mung bean noodles with boiling water, let steep for 10 minutes, drain

: add 1 tblsp toasted sesame oil, coat

: cut 2 large onions into fine julienne, stir fry in 1/2 cup peanut oil until golden and crispy

: remove onions with a slotted spoon to absorbent paper

: in the remaining oil, stir fry 6 oz cooked ham, 1/2 tsp garlic paste, 1/4 tsp grated ginger and 4 ea cut scallion stalks, stir fry until fragrant

: add 6 oz shredded cha siu, 4 cup chicken stock, 1/4 cup hoisin sauce and 1 tsp chili paste, bring to a simmer for 2 minutes

: add 1 small head of nappa cabbage cut into 2 inch pieces, remove from heat, check/adjust seasoning

: add half the noodles to a soup bowl, add half the soup, top with half the onions; total recipe serves 2 maincourse or 4-6 appetizer

: Cha Siu, Cabbage And Noodle Soup

: Cha Siu, Cabbage And Noodle Soup

: Cha Siu, Cabbage And Noodle Soup

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Roast Chicken Thighs With Grape Tomatoes In Yogurt Dressing

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While a whole roast chicken is a wonderful thing, my regular grocery store now charges about $ 10.00 for a medium-sized bird (tax included), which makes it just too expensive in my opinion (Not the $10.00 itself, but the fact that a supermarket now can charge $10.00 for a simple, low quality, frozen chicken and get away with it)
Mind you, these are not the never-frozen, super fresh and healthy birds I can get at my Asian grocer, but rather mass-produced, completely tasteless chicken with no texture or taste to write home about. 😦 I guess only us old folks remember how good chicken meat actually tastes 🙂
So, lately I have turned to buy nearly all my chicken (as well as most other meat and seafood) either at my neighborhood Asian/International grocer/butcher, or, for even more bargains, especially beef and chicken, at one of the individually owned latino groceries/butchers, which are in abundance around here, such as Sedanos, Bravo, Presidente, to name a few large chains, as well as the countless Mexican, Cuban, Nicaraguan, Columbian, etc groceries/butchers, which thrive here in South Florida.
A 10 lbs bag of chicken legs, thighs, wings or breasts are usually around $5.00 to $8.00, compared to around $40.00 to $60.00 at my regular store, (or much higher for boneless breasts), with the quality usually notably better at the Latino or Asian/International food stores. The same goes for just about ALL meat, seafood, vegetables and canned food. Which goes to show once again, it helps (big time) to shop around, especially for food, which, like it or not, we use every day of our lives. We all tend to fall into the trap of convenience and shopping at familiar places, while these establishments get ever bigger and more and more expensive, while their quality usually suffers along with their customer service. Some of the huge chains are represented at every corner of town with multi million dollar stores and store managers who make well over $100.000.00 a year. Guess who pays for all that.
While I do enjoy the convenience of a chain store which I have frequented for well over 20 years, nowadays’ I enjoy a bargain even more.
So, while I still purchase certain stuff at my fancy regular place, I also buy most of the expensive items at the “Little Guy’s”.
BTW, I also have started to buy bulk items (canned food/ oils/ paper goods, cleaning supplies, etc, online at Amazon(Prime) and Walmart, which saves me another bundle every month and is even more convenient than my grocer around the corner 🙂
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Bon Appétit ! Life is Good ! (When you can safe a bundle ) 🙂
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Grape Tomatoes In Yogurt Dressing Recipe
Prick 1 lb grape tomatoes with a toothpick all over. For the dressing, mix 1/2 cup greek yogurt with 2 tblsp honey, 3 tblsp fresh lemon juice, 1/3 tsp garlic paste, 2 ea sliced scallion stalks, a pinch of oregano and coriander, and cayenne pepper and kosher salt to taste.
Mix with the tomatoes, cover airtight, marinade overnight in fridge.
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Roast Chicken Thighs With Grape Tomatoes In Yogurt Dressing

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Preparation :
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: marinade overnight 10 ea chicken thighs in 1/2 cup soy sauce, 1 tsp sriracha, 1 tblsp hoisin sauce and kosher salt to taste

: next day, place the thighs on a baking rack over a tray with 1/3 inch water, bake in a 395 F preheated oven until cooked through, about 30 to 40 minutes, depending on the size of the chicken

: when cooked through, rest the chicken at least 10 minuts before cutting into it

: Roast Chicken Thighs With Grape Tomatoes In Yogurt Dressing

: Roast Chicken Thighs With Grape Tomatoes In Yogurt Dressing

: Roast Chicken Thighs With Grape Tomatoes In Yogurt Dressing

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Seafood Fried Rice

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Excerpt from Wikipedia, the free encyclopedia:

“Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East, Southeast and certain South Asian cuisines. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Being an economical hodgepodge, the same approach is often taken with fried noodles or pyttipanna as well. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.

Many popular varieties of fried rice have their own specific list of ingredients. In Greater China, the most famous varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. Korean bokkeum-bap in general is not, although there is a Korean Chinese variety of bokkeum-bap. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. In the West, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen on the menus of American restaurants offering cuisines with no native tradition of the dish. Additionally, there are variations of fried rice in Middle and South Americas. Some of these variations include Ecuadorian chaulafan, Peruvian arroz chaufa, Cuban arroz frito, and Puerto Rican arroz mamposteao.

Fried rice is a popular street food in Asia. In some Asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. In Indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes”.

P.S.
If you ever wonder why fried rice in some chinese restaurants is so beautifully golden in color, here is the answer: Add a pinch of turmeric 🙂
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Bon Appétit ! Life is Good !
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Seafood Fried Rice

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: 4 cups day-old rice, 6 ea large shrimp. 20 ea cooked mussels, 12 oz large cubes of firm fish fillet, 8 oz scallops, 4 stalks of scallion, 10 oz white cabbage