Jalisco-style birria or braised goat meat Recipe (Birria Tapatía)

Ingredients:
● 4 lb. goat meat, cut down to 1 inch pieces approximately
● 2 lb. of pork shoulder or pork ribs meat cut into 1 inch pieces approximately
● 4 ancho chiles cleaned and seeds removed
● 6 guajillo chiles roasted, seeds removed
● 5 serrano chiles roasted, seeds removed
● 8 Roasted bell peppers
● 1 cup vinegar
● 20 crushed black peppercorns
● 8 roasted garlic cloves crushed
● 1 teaspoon oregano.
● cooking salt to taste
● 4 roasted maguey leaves; simply omit if you cannot find them
● dough to seal the pot
● 2 lb. of roasted tomatoes
● 3 tablespoons butter
● 2 cups finely chopped onions
● 1 tablespoon of oregano to serve.

Making this recipe:

For the sauce:

In a skillet, over high heat setting, roast your chilies until they are slightly browned. The ideal thing is to roast them using a barbecue or gas stove, if you have them.

Using a food processor, blend together all the chiles with the garlic, pepper, oregano, salt and vinegar.

Put all the meat pieces in the pot you will use to cook the birria. Pour over the meat enough sauce we just did until all the meat is completely covered in the sauce.

Close the pot, marinate overnight in the refrigerator.

The next day put the maguey leaves at the bottom of the pot if you have them;

                                                                                                    ------Diego

Recipe gathered from .http://www.mexicanrecipes.me/birria.htm

Plagiarism: Don't Do It-Diego

My First Fruit Tart

Yummy, my first time making a fruit tart.

This is a Picture of the very first cream puffs I made.They were gone before we even sat down for dinner.

Vivian Vargas

Mantu Traditional Afghan Dish

1 Lb ground beef
1 1/8 tbsp salt ( as needed)
1 tbsp pepper (as needed)
1 ½ tbsp coriander ground
¼ tbsp cumin ground
2 large finely chopped onions
1 package wonton wrappers
2 tbsp tomato paste
6 tbsp oil
¾ cup yogurt
¼ tbsp dried mint
2 mashed garlic gloves
and
boiled water



1) Filling: Combine ground beef, onions, salt, pepper, cumin, coriander ground and 1 cup water in a skillet; stir and cook over medium heat for 30 minutes or until all the water is absorbed. Let it cool off.

2) Place wrappers on a cutting board covered lightly with flour one at a time then pour 1 cup of cold water in a bowl. Dip your index finger in the bowl of water and rub the edges of the wrapper to make it wet. Place one tablespoon of the mixed beef on the bottom half of the wrapper. Bring the other half on top of the bottom half making a triangle. Take two opposite corners each in different hands and seal them together making a bow. Place the oil in a bowl and dip the bottoms of the filled mantu in oil and place them in a (steam cooker) or you can spray some oil inside the steam cooker. Both ways can be possible then steam the dumplings for 40 minutes or longer on a medium heat.


3) Sauce: While waiting, place the remaining of the mixed beef filling in the skillet with tomato paste and cook it uncovered for 10 minutes.


4) Yogurt: Add garlic, 2 teaspoons of water and mint to the yogurt mix.


5) To serve, put a layer of the yogurt on a flat serving plate ghori; then place the mantu on top of the yogurt plate. Afterward put another layer of yogurt on top of the manto and add a layer of the mixed beef sauce. Then sprinkle some fresh or dry mint on top of the plate. Now your delicious Afghan mantu is ready to serve.

HAMIDA BASHIR

Bacon Bacon Bacon

So majority of the class knows I cant eat bacon. Since the blog is called bacon 'N' bits I decided to search up "crazy bacon" on the internet and came across this picture above ^ How can someone order and comsume all of this? Grossss lol Its looks dry and plain. This sandwich reassures me that I'm not missing out on the pig world.

Neveen Hassan

  It's now Monday morning. Officially the first day of the week and another week of school is ahead and what am I doing? Enjoying a nice box of that delicious glazed dough and not even feeling bad about it. Considering it is for English class and my next paper. I may be regretting it when I'm done, but that's what the gym is for in between my classes. As I write, I am chewing on what some people consider a 'diet' and others consider pure fat. Personally, I don't view them as either one. I don't even eat doughnuts for the heck of it. As a matter fact, this is the first one I have had in maybe a year. However, ever since I moved to the area, I pass by this place called Donut Man and there is always a line -even at 3 A.M. It is the hot spot for teens, drunks, or people just wanting sugary good-ness. I decided I would try it out and use it as my next paper, unless something better comes around between this cold Monday morning and Wednesday night.
"Good eats and Good night"

mediterranean Goat cheese stuffed in a chicken breast and wrapped in bacon.

Your Classic Roast with a twist!

Served with roast potatoes and a garlic pesto sauce.

-Lewis Dai-

Having fun in the back

By Joe Durkan

Beer Can Chicken

INGREDIENTS

• 1 4-pound whole chicken
• 2 Tbsp olive oil or other vegetable oil
• 1 opened, half-full can of beer, room temperature
• 1 Tbsp kosher salt
• 2 Tbsp chopped fresh thyme leaves, or 1 Tbsp dried thyme
• 1 Tbsp black pepper

METHOD

1 Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.

2 Remove neck and giblets from cavity of chicken, if the chicken came with them. Rub the chicken all over with olive oil. Mix the salt, pepper, and thyme in a little bowl, then sprinkle it all over the chicken.

3 Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.

4 Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.

5 Carefully transfer the chicken to a tray or pan. I say "carefully" because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.

Serves 4.

http://simplyrecipes.com/recipes/beer_can_chicken/

Matthew Jimenez

How to plate sauces and garnishes

I found these videos when i was in Foundations 2, i think they are very nice looking, easy to do, plating techniques that we could all learn from. Here is a post of both parts of the video

Dominic Langmesser, 1/23/2011

Fun Food Facts!

1. "Fast Food" Isn't New!

The remains of fast-food shops have been found in ancient ruins! Even ancient Greeks enjoyed take-out. The only thing that is new is the mass production, standard menus and recipes of fast-food "chains." Wow!

2. During a lifetime the average person eats about 35 tons of food



3. Ice Cream Is Chinese Food!

When the famous explorer Marco Polo returned to his homeland of Italy, from China in 1295, he brought back a recipe (among other things). The recipe, was a Chinese recipe for a desert called "Milk Ice." However, Europeans substituted cream for the milk, and voila..."Ice Cream." Ice cream has been a hit ever since!


4. In France, people eat approximately 500,000,000 snails per year



5. Carrots Really Can Help You See In The Dark!

Vitamin A is known to prevent "night blindness," and carrots are loaded with Vitamin A. So, why not load-up today!


6. The first breakfast cereal ever produced was Shredded Wheat



7. There are about 100,000 bacteria in one litre of drinking water



8. Over 1,000 litres of beer are drunk in the House of Commons each week



9. Sometimes Frozen Fruits And Vegetables Are More Nutritious Than Fresh!
The longer that fruits or vegetables sit around waiting to be sold or eaten, the more nutrients they lose. But fruits and vegetables grown for freezing are usually frozen right after they're picked. Therefore, they have less time to lose their nutrients.


10. Within 2 hours of standing in daylight, milk loses between half and two-thirds of its vitamin B content



11. Have A Tomato With Your Burger!

When a source of Vitamin C (orange, lemon, grapefruit, strawberry, tomato, potato, etc.) is eaten with meat or cooked dry beans, the body makes better use of the iron in the protein food.


12. A portion of the water you drink has already been drunk by someone else, maybe several times over



13. It Takes 3500 Calories To Make A Pound Of Fat!

So, as long as you're active, and burning of calories, calories shouldn't have too much of a chance to turn into fat.

14. It has been traditional to serve fish with a slice of lemon since the Middle Ages, when people believed that the fruit's juice would dissolve any bones accidentally swallowed



15. The Average Person Eats Almost 1500 Pounds Of Food A Year!
On average, that can be thought of as 150 pounds of meat, 290 pounds of milk and cream, 35 pounds of eggs, 48 pounds of chicken, 68 pounds of bread, 125 pounds of potatoes, and 80 pounds of fruit. That should be enough to fill your stomach.

http://www.nms.on.ca/Elementary/fun_food_facts.htm

- Cassie B.

Lazy Sunday Brunch

Chicken Caesar salad, garlic ranch dressing, romaine lettuce, heirloom tomatoes, provolone cheese, and grilled ciabatta. Some yummy pasta salad on the side. Oh, and I am drawing when I should ideally be writing my restaurant review or, well, you know... something relevant to the world around me. Oh well. :-)

-Andrew

Coolio knows best

Here is a recipe from my all time favorite cookbook:

 Soul Rolls:

1 16oz package large spring roll wrappers
1 pound ground turkey or ground beef
1 dime bag seasoned salt
1 dime bag pepper
1 medium onion finely diced
1 tsp minced garlic
A mix of dipping sauces (chili sauce, salsa, ranch dressing, Thousand Island dressing, and so on)
1 head green or red cabbage chopped
1 8oz bag of shredded Jack Cheese
Sunflower oil

Here is an attempt to teach people how to make this recipe by Coolio himself:

WARNING: CONTAIN EXPLICIT LANGUAGE!
Side effects of watching this video may include: Extreme confusion, loss of faith in humanity, suicidal braincells and constant urges to wear your sunglasses in the kitchen.





If you actually learned how to make this recipe from the video I would be very impressed so for the rest of us here is how to do it:

1. Season the ground beef or turkey with half a dime bag of seasoned salt (or 1/2 tsp), 4 pinches of pepper, handful of diced onion and 1 spoon of minced garlic. mix to combine
2. add some chili sauce or any sauce of your choice and stir to combine
3. brown the meat and drain the fat.
4. fill the wonton wrapper with cabbage, meat and cheese
5. roll it up and fry it



 -Nicole Koob

Korean Birthday Soup!

Yesterday was a special day for my dad. It was his birthday.
I can't remember the last time we celebrated my dad's birthday with so much food and with so much love from our friends. It was heart-warming to see my dad's face lit up and simply laugh with his friends and enjoy the long and memorable day of his birth. Our whole dining room even felt different too, almost illuminated by all of us.
So, with that I was happy to present a traditional Korean birthday soup, Miyeok-guk, which is Korean seaweed soup. 

 *bowl of rice, Miyeok-guk, gaenip, baby potatoes, dongchimi (white "kimchi"), and chonggak kimchi (the red one). *
(Miyeok-guk  is made to have it on a birthday to remind the person of their mother's hard work and simply to say thank you to the parents).

Miyeok-guk was part of the food that was presented yesterday. 


-Michelle Kwak ^(-.-)^

Practice at Home

Chicken's Heart

After foundations 2, I really wanted to practice frabricating chicken. I decided I wanted to cook chicken the following week but instead of buying the chicken pre-portioned I bought it whole. Once I started to cut open the chicken I discovered its "insides". At first I felt disgusted but after noticing the little heart I felt a feeling of accomplishment... It was my Fisrt Fabrication At Home
by, Aaron Salomon

Taro by Ryan C.

■1/8t salt

■1c sugar

■1 1/2c water

■1 pkg. Knox gelatin (unflavored)

■1c cream

■2c taro (cooked and finely grated)

■1/8t cinnamon

■1t vanilla

Mix together first five ingredients and bring to a boil while stirring. Boil 2 min. Remove from heat and add taro, vanilla and cinnamon. Mix in blender or beat for 3 min. Pour into loaf pan. Freeze for 2-3 hrs. until firm. Blend again for 2 min until smooth. Pour into covered freezer container. Freeze another 2-3 hrs. variation: Add 1c ripe bananas or 1c shredded coconut.


http://food.taroandti.com/ Ellane Baker

Pho.

Came from Vietnam, contains noodles meat of your choice, onions cilantro, dry chili. My favorite meal for the winter time.

The Richest Burger i Have Ever Had

I visited the Red White and Blues Grill on Friday .Where i order the burger of the week . Which consist of a brioche bun with 100 % Kobe beef top with bacon lettuce tomato Deep fried onion fingers baby shrimp and a craw fish consomme reduce down to a demi-glace . The richest burger i Have ever tasted . Not the best but definitely worth eating again . The bun was soft and full of that amazing flavor of butter .The patty itself was cooked to a medium rare perfection . All the topping even the craw fish sauce balanced the richness of the meat and bun . I definitely want this recipe especially the the craw fish sauce .

Darryl Monk blog Homework

I believe that this will be a very good dish to serve for dinner at home for my family.
I will most likely use a spicy Italian sausage in place of the ground turkey.
Most likely with garlic bread.

Directions

Squeeze excess liquid from spinach; set aside. Cook lasagna noodle according to package directions; drain. In a small saucepan combine soup mix, water, and cheese. Heat over medium heat until well blended and cheese is melted; remove from heat.

In a medium skillet cook ground turkey and onion until meat is no longer pink and onion is tender. Drain. Stir in spinach, thyme, and half of the cheese mixture. Mix well.

Meanwhile, halve lasagna noodles lengthwise. In a small greased baking dish curl each half into a rosette about 2-1/2 inches in diameter. Spoon turkey mixture into the lasagna rosettes. Spoon remaining cheese mixture over rosettes. Bake, covered, in a 350 degree F oven for 25 to 30 minutes or until heated through. To serve, spoon extra sauce from dish over rosettes. Makes 1 serving.


1/2 of a 10-ounce package frozen chopped spinach, thawed and drained (1/2 cup)
1 lasagna noodle (1 ounce)
2 tbs. chicken glace
1/2 cup hot chicken stock
1/4 cup shredded Swiss or Colby cheese
4 ounces ground raw turkey
1 tablespoon chopped onion
1/4 teaspoon dried thyme, crushed



http://www.kitchendaily.com/recipe/florentine-lasagna-rosettes-145636/#ixzz1BhNfzDkU

Polka Dot Peppermint Patty Cake. How Cute!!!

Mmmmmm..... Peppermint patties are my favorite! And so are Cakes!

This is the most perfect treat for any occasion!!!  :-D

Ingredients

U.S. Metric Conversion chart

Cake



2 1/4 cup(s) cake flour

1 1/3 cup(s) (granulated) sugar

1 cup(s) (unsweetened) cocoa

2 tablespoon(s) baking powder

2 whole(s) eggs

3/4 cup(s) chocolate milk

1 cup(s) milk

1/2 cup(s) vegetable oil

Filling and Frosting



1 cup(s) butter, softened

4 cup(s) confectioners' sugar

3 tablespoon(s) milk

1/2 teaspoon(s) peppermint extract

24 small (chocolate-covered) peppermint candies
Directions




1.Preheat oven to 325°F. Lightly grease two 9-inch round cake pans and dust them with cocoa.

2.In large bowl, whisk together cake flour, sugar, cocoa and baking powder. Add eggs, chocolate milk, milk and vegetable oil; stir until well blended (the batter will be somewhat thin).

3.Evenly divide batter between the prepared pans. Bake in preheated oven 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes before removing from pan. Transfer cakes to wire racks to cool completely before frosting.

4.Evenly divide batter between the prepared pans. Bake in preheated oven 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes before removing from pan. Transfer cakes to wire racks to cool completely before frosting.

5.To prepare frosting: Using an electric mixer, beat the butter until fluffy. Add the sugar one cup at a time, beating until well combined. Gradually add the milk and beat until frosting is a smooth, spreadable consistency.

6.For the peppermint filling, remove 1 cup of the frosting and transfer to a small bowl. Stir in the peppermint extract.

7.To assemble cake, place one cake layer on plate and spread the peppermint filling evenly on top. Top with remaining layer. Spread the frosting on the top and sides of the cake. Arrange peppermint candies on top and sides of cake, pressing gently to secure.

Animal Style French Fries is my favorite dish at In and Out Burger

The French fries at In and Out Burger are the best because it tastes very delicous and chewy. When eating the fries, it reminds me of the french fries that I was eating in Romania. When putting the fries in the mouth, it is very soft and smooth. The texture of the fries is very creamy and oniony. Seeing the french fries on the plate is very good because on top of the french fries there is melted cheese and with sauteed onions. The dish is very delicious and tasty.


If I were anybody, I would stop by In and Out Burger to have the french fries.
Alina

Guide to Perfect Bacon

Bacon is one of the world's greatest foods known to man.  Originally created as a way of preserving meat, bacon's fame has risen to the top of the charts like Michael Jackson selling another platinum record.  Bacon is used in many different cultures and traditional pig is a favorite for many all over the world, but today turkey bacon is also sold in local supermarkets.  But, lets be honest...if it's not pig then we shouldn't call it bacon. While we tend to enjoy bacon however it may be prepared, there are true secrets to the perfect bacon.  Chef Jennifer Martello from mahalo.com shows us the true secrets to the most succulent and cripsy bacon ever,  absolutely delicious!

http://www.mahalo.com/how-to-make-perfect-bacon

Sunny

Frijoles Charos ")

Victor

A FIG PLATING..

_Doesn't this look delicious-

http://intercontinental-kiev.com/

Parmeasan bbq chicken wings

A few weeks ago when I was at my aunt Tata's house we thought of making parmeasan bbq chicken wings. Getting the idea from wing stop's hawaiian bbq and garlic parmesan chicken wings. We decided to combine the two into one wonderful chicken wing. We followed her receipe that she thought of on the spot.

16 oz. Hawaiian sweet bbq sauce
32 oz. Crushed breadcrumbs
16 ea. Chicken wings
1 T. Brown sugar
2 T. Garlic powder
8 oz. Grated parmeasan cheese Fresh
12 oz. Vegetable oil

First pour oil into large pan heat. In a small bowl combine hawaiian bbq sauce with brown sugar stir until brown sugar is blended. Dip chicken wings into bbq sauce mixture. In another bowl combine breadcrumbs, garlic powder, and parmeasan cheese. Coat chicken generously with breadcrumbs. After place wings into hot oil and fry 5-7 mins. Chicken should have a golden brown color and by crispy to the touch. Hope you enoy this simple but tasty receipe.

-Daniel Moran

Olluquito con Charqui

Olluquito con Charqui is a traditional dish from the Peruvian Andes. Olluco is a yellowish tuber domesticated by the Incas, and is similar to the small Andean potatoes, but with a distinct crunchy texture when cooked.

Charqui is the technique employed in the Andean highlands to cure meat by salting, then dehydration.  The dish is a stew of finely diced ollucos with charqui pieces , served with white rice.

Ingredients :

2 lb olluco, cut into fine julienne

4 tablespoons oil

½ lb Charqui, cut in fine julienne

½ cup onion, finely chopped

3 garlic cloves, finely minced

1 teaspoon paprika

1 teaspoon dried oregano

Salt

1 teaspoon cumin

2 tablespoons ají panca (peruvian yellow chilli)

2 tablespoons parsley, chopped

Preparation:

Soak ollucos in salted water for 1 hour once they are cut.

Heat oil in a large pan and fry charqui until meat is golden. Remove from pan and reserve. Cook onion and garlic in the same fat, Add paprika, ají paste, cumin, oregano and salt. Cook for 2 to 3 minutes.

Drain ollucos and add to onion mixture. Add charqui, stir and cover the pan. Cook over low heat until olluco is tender, approximately 15 to 20 minutes, stirring frequently.

Add parsley and combine.

Serve with white rice.

Recipe by : Bruno Davanzo.

Restaurant reveiw class project. Clarence Truehill

I have not quite decided where I'll be dining this weekend, but I'm looking forward to it. There is a great inexpensive Mexican restaurant nearby that consistantly serves the freshest food, and the service is first rate as well. Whenever my wife and I crave taco's, Sabrosos immediately comes to mind. One of the things we enjoy most about dining there, is the outdoor patio area. Whether permitting; more than likely that's probaly where we'll end up.

Turbacon Epic

This video is done by a group on Youtube called "EpicMealTime".  Their goal is to make everything as unhealthy as possible. - Kurtis

chicken florentino

Rcecepee  for two people:    
                     
2 chicken  breast
1 cup fresh spinach
100 grms fontina cheese
1 sp mince garlic
1 sp mince onion
1/2 cup withe wine
4 strips baccon
salt and pepper

season the chicken  with garlic,onion,salt  pepper and withe wine
stuff the chicken with the spinach and the chese
put the bacon around the chicken
pu it in the oven at 400 for 30 minutes
let it rest and cut
serve it with mash potatoes  and glazed carrots.

this recepe is from : Marcela Vallecilla

Croissants and Pan au Chocolat

layers of deliciousness :]

On an empty stomach:P

Don't you just hate to go the refrigerator and just not help to close the door again. You never know what you want to eat..you can't decide what healthy food to ingest. Face it there is nothing your refrigerator has thats healthy. I always go for something simple maybe a nice omelette perhaps but the end result is you are still left with an empty stomach? whats a good solution for an empty stomach and not having that much in storage?

-Sonia Williams

PIE DAY!

Heather's Peach Pie :]

Finished Product will be up soon...

"Food, like sex, is a writer’s great opportunity. It offers material that is both universal and intensely personal - something that illuminates the nature of humankind but also offers insights into the unique and intimate foibles of an individual."
-Mark Kurlansky