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Main dish

Salvadoran Pupusas As Made By Curly And His Abuelita

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Salvadoran Pupusas As Made By Curly And His Abuelita
When abuelita is cookin', you know it's going to be amazing.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CURTIDO
  • ½ head green cabbage, cored and shredded
  • 1 small white onion, sliced
  • 2 medium carrots, grated
  • 4 cups boiling water (960 mL)
  • 1 cup distilled white vinegar (240 mL)
  • 1 tablespoon dried oregano
  • 2 teaspoons kosher salt
CHICHARRÓN
  • 1 teaspoon vegetable oil
  • 1 lb boneless pork shoulder, cut into 1-inch (2-cm) cubes (455 g)
  • 1 teaspoon salt
  • 1 medium tomato, diced
  • ½ green bell pepper, diced
  • 1 small white onion, diced
  • PUPUSA DOUGH
  • 4 cups masa harina (450 g)
  • 2 teaspoons salt
  • 3 cups cold water (720 mL)
FILLING
  • 1 cup grated mozzarella cheese (100 g)
  • 1 cup refried bean, cooked (240 g)
  • 1 tablespoon vegetable oil, for frying
Instructions
  1. Make the curtido: In a large bowl, combine the cabbage, onion, and carrots. Pour the boiling water over the vegetables and toss. Let sit for 10 minutes, then drain.
  2. In a liquid measuring cup or small bowl, combine the vinegar, oregano, and salt. Pour over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido to an airtight jar or container.
  3. Chill for at least 20 minutes in the refrigerator, or chill overnight for best results.
  4. Make the chicharrón: Heat the vegetable oil in a large pan over medium-high heat. Add the pork shoulder and salt. Cook for 15 minutes without disturbing. If the pork is browning too quickly, reduce the heat to medium. Turn the pork over and let cook on the other side for 10 minutes more, or until crispy and golden brown.
  5. Transfer the pork to a food processor and add the tomato, green bell pepper, and onion. Pulse until a thick paste forms. The mixture should not be watery. Set aside.
  6. Make the pupusa dough: In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture.
  7. Fill a small bowl with water and a bit of oil and set near your work station. You’ll wet your fingers with the mixture as you work to keep the dough from sticking to your hands.
  8. Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.
  9. Fill the dough round with ½ tablespoon chicharrón paste, 1 teaspoon refried beans, and 1 teaspoon mozzarella cheese. Fold the dough over the filling until it’s completely sealed. Then, pat out the ball between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients.
  10. Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2-3 pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. Repeat with the remaining pupusas.
  11. Serve the pupusas with curtido.
  12. Enjoy!

Watch the recipe video here:

Salvadoran Pupusas as Made by Curly and His Abuelita

When abuelita is cookin', you know it's going to be amazing.Recipe Here: https://tasty.co/recipe/salvadoran-pupusas-as-made-by-curly-and-his-abuelita

Posted by Tasty on Friday, October 5, 2018

Main dish

Cauliflower Gnocchi

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Cauliflower Gnocchi
Cauliflower Gnocchi
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 cups cauliflower, roughly chopped (1.5 kg)
  • 1 ¾ cups all-purpose flour, or gluten-free flour (220 g)
  • ¾ teaspoon salt
  • 1 tablespoon olive oil
  • pesto sauce, for serving
Instructions
  1. Add the cauliflower to a steamer basket set over a medium pot of boiling water. Cover and steam for 10 minutes, or until fork-tender.
  2. Transfer the cauliflower to a clean dish towel and squeeze the excess water into a bowl.
  3. Transfer the squeezed cauliflower to a food processor. Add the flour, salt, and olive oil and pulse until the dough forms a ball.
  4. Transfer the dough to a lightly floured surface and knead for 3-4 minutes, or until the dough bounces back when poked.
  5. Shape the dough into a ball, then cut into 4 equal pieces.
  6. Working 1 piece at a time, cut in half again, then roll out a rope about 6 inches (3-cm) long and 1 inch (2-cm) wide. Slice each rope into ½-inch (1-cm) pieces.
  7. Roll each piece along the back of a fork to create a line pattern.
  8. Transfer the gnocchi to a large pot of salted boiling water. Boil until the gnocchi float to the surface, 3-5 minutes, then remove with a slotted spoon.
  9. Toss the gnocchi with pesto sauce and serve immediately.
  10. Enjoy!

Watch the recipe video here:

Cauliflower Gnocchi

A delicious, low-carb option!Get the recipe: https://tasty.co/recipe/cauliflower-gnocchi

Posted by Tasty on Tuesday, October 2, 2018

Main dish

Bacon-Wrapped Parmesan Garlic Knots

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Bacon-Wrapped Parmesan Garlic Knots
We wrapped garlic knots in bacon and we'll probably never go back ?...
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 ⅓ cups warm water (320 mL)
  • 1 ½ teaspoons active dry yeast
  • 3 ½ cups all-purpose flour (435 g)
  • ¼ cup grated parmesan cheese, plus 2 tsp, divided (30 g)
  • 2 teaspoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3 tablespoons olive oil, divided
  • 30 strips bacon
  • 5 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped, for serving
  • marinara sauce, for serving
Instructions
  1. Add the warm water to a medium bowl. Sprinkle the yeast over the water and let sit for 5 minutes, or until mixture is frothy.
  2. In a large bowl, whisk together the flour, Parmesan cheese, sugar, baking powder, salt, basil, and oregano.
  3. Add 2 tablespoons of olive oil and the yeast-water mixture. Mix with a rubber spatula until a ball of dough forms.
  4. Dump the dough out onto a clean surface and knead for about 5 minutes, until the dough is springy.
  5. Grease the large bowl with the remaining tablespoon of olive oil. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
  6. Preheat the oven to 425°F (220°C).
  7. Sprinkle a bit of flour over the dough then dump onto a clean surface. Tear the dough into 30 separate pieces, then roll into 6-inch (15-cm) long strips.
  8. Place a strip of bacon over each dough strip. Tie both together to form a knot.
  9. Place the knots on a wire rack placed over a baking sheet.
  10. Bake for 20 minutes, or until bread is golden brown and the bacon is crispy.
  11. In a small bowl, mix together the butter, garlic, and remaining 2 teaspoons of Parmesan cheese.
  12. Brush the knots with the butter mixture and bake for another 5 minutes.
  13. Transfer to a serving plate. Garnish with chopped parsley.
  14. Serve with marinara sauce alongside.
  15. Enjoy!

Watch the recipe video here:

Bacon-Wrapped Parmesan Garlic Knots

We wrapped garlic knots in bacon and we'll probably never go back ?…FULL RECIPE: https://tasty.co/recipe/bacon-wrapped-parmesan-garlic-knots

Posted by Tasty on Tuesday, October 2, 2018

Main dish

Mean Girls Pink Milkshake As Made By Jonathan Bennett

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Mean Girls Pink Milkshake As Made By Jonathan Bennett
Mean Girls Pink Milkshake As Made By Jonathan Bennett recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup strawberry ice cream (210 g)
  • 1 cup vanilla ice cream (210 g)
  • 1 cup fresh strawberry , hulled and halved (150 g)
  • ¼ cup marshmallow fluff (30 g)
  • ¼ cup whole milk (60 mL)
  • ¼ teaspoon vanilla extract
TOPPING IDEAS
  • frosting, pink or white
  • pink animal cracker
  • strawberry gummies
  • pink sprinkle
  • whipped cream
  • pink rock candy
  • pink doughnut
  • pink macaron
  • pink sour straw
  • pink mini marhmallow
  • pink cotton candy
Instructions
  1. To start, prep your milkshake glass or vessel. Pick something tall and slender and chill it in the freezer for 10 minutes before you start. This will keep the shake cool and the frosting from melting.
  2. Spread a nice, thick layer of frosting around the rim of your glass, going down 2-3 inches (5-7 cm). Now, this is where the fun starts: Stick your favorite candies and treats all around the frosted rim—candy, doughnuts, cookies, sprinkles...anything goes. Freeze for 10 minutes.
  3. Now, make the milkshake. Combine the strawberry ice cream, vanilla ice cream, strawberries, marshmallow fluff, milk, and vanilla in a blender and blend until smooth and creamy.
  4. Pour the shake into the decorated glass, top it with a hefty dose of whipped cream, and add whatever else you got! Animal crackers? Fetch, yes! Cotton candy? Bring it! A lollipop the size of your face? Why not?! A slice of cake made with rainbows and smiles? DO IT… We dare you.
  5. Enjoy!

Watch the recipe video here:

Mean Girls Pink Milkshake as made by Jonathan Bennett

On October 3rd, Aaron Samuel's taught me to make a milkshake… fetch!Full Recipe: https://tasty.co/recipe/mean-girls-pink-milkshake-as-made-by-jonathan-bennett

Posted by Tasty on Wednesday, October 3, 2018

Main dish

Kitchen Sink Frittata Bagel Sandwich

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Kitchen Sink Frittata Bagel Sandwich
Bacon, egg and cheese frittata between an everything bagel... Jeff Mauro takes the breakfast sandwich to the NEXT LEVEL ???
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 slices bacon, chopped
  • 8 ounces bulk Italian sausage, casings removed, chopped or crumbled
  • 12 large eggs
  • 3 tablespoons half-and-half
  • 1 cup grated asiago
  • 1 cup grated provolone
  • Salt and freshly cracked black pepper
  • Salt and freshly cracked black pepper
  • 3 ounces cream cheese, at room temperature
  • ¼ cup sour cream
  • 1½ teaspoons Sriracha (or to taste)
  • 1 scallion, minced
  • 4 everything bagels, split and toasted
  • Atomic Hash Browns, for serving, recipe follows
  • Atomic Hash Browns:
  • 2 pounds russet potatoes, peeled, coarsely grated on a box grater and squeezed dry in a kitchen towel
  • 1 teaspoon granulated garlic
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne
  • Salt and freshly cracked black pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
Instructions
  1. Special equipment: 3½-inch-to-4-inch cookie cutter.
  2. Adjust an oven rack to the middle position and set the oven to broil.
  3. In an ovenproof 12-inch nonstick skillet set over medium heat, add the bacon and cook until just crisp, 4 to 5 minutes. Then set aside. Add the sausage, cooking until well browned and making sure to break it up as it cooks, about 6 minutes. Set the sausage aside with the bacon and discard all but 1 to 2 tablespoons of the pork fat.
  4. Whisk the eggs and half-and-half together. Add the egg mixture to the skillet with the pork fat, set it over medium heat and stir the eggs using a rubber spatula, scraping and tilting the pan to slide the egg mixture around the pan. Cook until the bottom is set and the top is still wet and glistening, 2 to 3 minutes. Then add in the cooked meats and cheeses, and season with salt and pepper. Use a spatula and press the ingredients into the eggs.
  5. Place in the oven and cook until lightly golden on top and puffed up, 2 to 4 minutes. Then let the frittata rest for 5 minutes before slicing.
  6. Combine the cream cheese, sour cream, Sriracha and scallions in a mixing bowl and season with salt and pepper.
  7. Slide the frittata onto a cutting board and cut into rounds using a 3½-inch-to-4-inch cookie cutter, depending on the size of your bagel. Place a frittata round on each bagel and top with a generous smear of sauce. Serve with a side of Atomic Hash Browns and some extra sauce for dippin'.
Atomic Hash Browns:
  1. Heat a 12-inch nonstick skillet over medium heat.
  2. Toss the potatoes with the granulated garlic, paprika, cayenne and some salt and pepper in a medium bowl.
  3. Add half of the butter and half of the oil to the skillet. Let melt, and then add the potatoes, pressing them down with a spatula. Cook until crisp and golden brown on one side, 5 to 7 minutes.
  4. Set a baking sheet or a large plate over the skillet and carefully invert the potatoes onto the baking sheet. Add the remaining butter and oil to the skillet and slide the potatoes back in, un-cooked side down, and cook until golden and crispy on the second side as well, 4 to 5 minutes.
  5. Slide onto a cutting board and cut into wedges to serve.

Watch the recipe video here:

How to Make Jeff's Frittata Bagel Sandwich

Bacon, egg and cheese frittata between an everything bagel… Jeff Mauro takes the breakfast sandwich to the NEXT LEVEL ???

Posted by Food Network on Wednesday, March 7, 2018

Main dish

Molten Mashed Potato Bites

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Molten Mashed Potato Bites
Mashed Potatoes STUFFED with gravy (and crispy!) are the only way we're eating them from now on.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup prepared beef gravy
  • 1¾ pounds russet potatoes, peeled and cut into chunks
  • Kosher salt
  • 3 tablespoons unsalted butter
  • ¼ cup heavy cream
  • Freshly ground black pepper
  • 1 cup all-purpose flour
  • 2 large eggs
  • 3 cups stuffing mix, finely crushed
  • Vegetable oil, for frying
Instructions
  1. Special equipment: an ice cube tray and deep-fry thermometer
  2. Divide the gravy among 8 compartments of an ice cube tray (a silicone one is easiest for removal). Freeze until solid, at least 3 hours or overnight. Line a baking sheet with parchment.
  3. For the mashed potatoes: Put the potatoes into a medium saucepan, cover with cold water and season with salt. Bring the water to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and mash them or put them through a ricer while still hot. Add the butter and cream; stir until smooth. Season with salt and pepper. Shape the potatoes into 8 balls and put on the prepared baking sheet. Freeze until firm, about 30 minutes.
  4. Pop the frozen gravy cubes out of the tay. Flatten a mashed potato ball in the palm of your hand and press a gravy cube in the center. Press the potatoes around the gravy to encase it completely and reshape into a ball. Repeat with the remaining gravy and potatoes.
  5. Spread the flour in a shallow bowl. Add the eggs to a second shallow bowl and beat with a pinch of salt. Spread the stuffing crumbs in a third bowl. Roll each ball in the flour, then the egg, then the stuffing crumbs. Return to the baking sheet and refrigerate to firm up while you heat the oil, about 15 minutes.
  6. Heat 2 inches of oil in a Dutch oven to 325 degrees F. Fry the croquettes in 2 batches, until deep golden brown, about 7 minutes per batch, letting the oil return to temperature in between batches. Drain on paper towels. Season with salt and serve hot.

Watch the recipe video here:

How to Make Molten Mashed Potato Bites

Mashed Potatoes STUFFED with gravy (and crispy!) are the only way we're eating them from now on.Get the recipe: https://foodtv.com/2zTnsbh.

Posted by Food Network on Saturday, March 17, 2018

Main dish

Fruit Salad with Limoncello

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Fruit Salad with Limoncello
Leave it to Ina Garten to make fruit salad a transcendent experience.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 7 ounces Greek yogurt (recommended: Fage Total)
  • ⅓ cup good bottled lemon curd
  • 1 tablespoon honey
  • ¼ teaspoon pure vanilla extract
  • 2 cups sliced strawberries (1 pint)
  • 1 cup raspberries (1/2 pint)
  • 1 cup blueberries (1/2 pint)
  • 2 tablespoons sugar
  • 3 tablespoons limoncello liqueur
  • 1 banana, sliced
  • Fresh mint springs
Instructions
  1. For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.
  2. For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.
  3. Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.

Watch the recipe video here:

Fruit Salad with Limoncello

Leave it to Ina Garten to make fruit salad a transcendent experience.#BarefootContessa > Sundays at 12|11c

Posted by Food Network on Saturday, March 17, 2018

Main dish

Beef Wellington For Two

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Beef Wellington For Two
For a fancy date night dinner!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Mushroom Mixture
  • 8 ounces mushrooms
  • 1 clove garlic
  • ½ teaspoon salt
  • ½ teaspoon black pepper
Thyme
  • 2 6-ounce beef tenderloins
  • 2 tablespoons oil, for searing
English mustard
  • ¼ pound sliced ham
  • 1 sheet puff pastry, thawed, rolled-out, and cut into 2 7x7-in squares
  • Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
  1. In a food processor, place mushrooms, garlic, salt, pepper, and thyme and blend into a fine paste (about 30-60 seconds).
  2. Transfer to a medium-sized frying pan, being sure to spread it evenly across the bottom of the pan.
  3. Cook the mushrooms over medium-low heat while stirring frequently. After about 7-10 minutes the mushroom mixture should shrink to half the original volume and begin to form a paste. At this point, remove the mushroom mixture from the heat and set it aside. (NOTE: The goal here is to cook off the bulk of the water inside the mushrooms. This’ll keep the puff pastry from being too mushy at the end.)
  4. Preheat oven to 400˚F/200˚C.
  5. Liberally season the outside of the tenderloin pieces with salt and pepper. In another medium-sized frying pan, heat 2 tablespoons of neutral oil over high heat. Once the oil has begun to smoke, quickly sear the tenderloin pieces on both sides (45-60 seconds per-side). Once seared, transfer the meat to a plate or cutting board to rest.
  6. Using a basting brush, generously paint the mustard over the resting pieces of beef, making sure to coat both sides.
  7. To assemble the Wellingtons, lay out a piece of puff pastry on a lightly floured surface. Place a piece of ham in the center of the pasty. Next, layer about 1 tablespoon of the mushroom mixture on the center of the ham using the back of a spoon to flatten the paste to about the size of the tenderloin pieces. Place one of the mustard-coated beef fillet on top of the mushroom mixture, then top the piece of beef with another spoonful of the mushroom mixture, making sure to pat it down flat across the top of the meat. Layer with another piece of ham and close the the Wellington by folding the puff pastry over the center of the meat. Using your hands, carefully seal the edges of the pastry then transfer SEAM-SIDE DOWN to a baking tray lined with parchment paper.
  8. Lightly brush the outside of each Wellington with egg wash. Using the back of a paring knife, lightly score the tops of the pasty in a checkered pattern, being careful not to pierce the pastry.
  9. Bake the Wellingtons in a 400˚F/200˚C oven until the pastry is fully cooked and golden brown (about 20 minutes).
  10. Allow each Wellington to rest at least 10 minutes before cutting into it.
  11. Enjoy!

Watch the recipe video here:

Beef Wellington for two ??FULL RECIPE: http://bzfd.it/2hF4Lkp

Posted by Proper Tasty on Tuesday, October 2, 2018

Main dish

Chicken Pot Pie Domes

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Chicken Pot Pie Domes
Start your week off strong with these delicious chicken pot pie domes ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons olive oil
  • 2 lb chicken breast, cubed (910 g)
  • salt, to taste
  • ½ teaspoon black pepper, divided
  • 6 tablespoons unsalted butter, ¾ stick
  • 1 cup yellow onion, diced (150 g)
  • 1 cup carrot, diced (120 g)
  • 2 stalks celery, diced
  • 6 tablespoons flour, plus more for rolling
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped, plus more for garnish
  • 1 tablespoon fresh thyme leaf
  • 3 cups chicken broth (720 mL)
  • 1 cup frozen peas (150 g)
  • ½ cup heavy cream (120 mL)
  • 4 packages premade pie crust, 2 crust per package
  • water, for brushing
Instructions
  1. Heat a large pan over medium-high heat. Add the oil and the chicken breast. Season with salt and ¼ teaspoon black pepper, and cook for 6-8 minutes, stirring occasionally until the chicken is cooked through.
  2. Transfer the chicken to a medium bowl and return the pan to the stove.
  3. Reduce the heat to medium and melt the butter in the pan.
  4. Add the onion, carrot, and celery, cooking until the vegetables have softened and the onion is translucent, 8-10 minutes.
  5. Sprinkle in the flour, stirring well so there are no lumps.
  6. Add the garlic, parsley and thyme, and cook for 2-3 minutes more, until fragrant.
  7. Pour in the chicken broth and stir occasionally until the sauce has thickened, 3-5 minutes.
  8. Stir in the frozen peas and reserved chicken.
  9. Season with salt and pepper, then pour in the heavy cream.
  10. Stir to combine and cook until the peas have defrosted. Remove the pan from the heat.
  11. Preheat the oven to 375°F (190°C)
  12. Lightly flour a clean work surface. Lay out 1 pie crust and lightly brush the top with water. Place another pie crust on top and lightly dust with flour.
  13. Using a rolling pin, gently roll out the dough in order to bind the 2 crusts, taking care not to make them thinner.
  14. Place a 5-inch (12 cm) metal bowl in the center of the crust and cut out a circle 2 inches (5 cm) larger than the bowl.
  15. Place the cut-out dough circle inside the bowl, making sure to fully press down so the dough is flush against the surface of the bowl.
  16. Fill the bowl with ¼ of the chicken mixture.
  17. Roll the excess pie dough into a large circle. Cover the filled bowl with the dough circle slightly larger than the diameter of the bowl.
  18. Press the edges of the dough together, then use scissors to trim any excess dough. Crimp the edges to close.
  19. Repeat with the remaining pie crusts to make 3 more bowls.
  20. Arrange the bowls on a baking sheet. Use a small knife to make small slits in the top crusts.
  21. Bake for about 45 minutes, until the tops are a deep golden brown.
  22. Let cool until the bowls are cool enough to handle.
  23. To serve, place a plate on top of a pie, then invert onto the plate. Garnish with parsley.
  24. Enjoy!

Watch the recipe video here:

Chicken Pot Pie Domes

Start your week off strong with these delicious chicken pot pie domes ??FULL RECIPE: https://tasty.co/recipe/chicken-pot-pie-domes

Posted by Proper Tasty on Tuesday, October 2, 2018

Main dish

General Tso’s Chicken Roll

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General Tso's Chicken Roll
General Tso's Chicken Roll
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 chicken breasts
  • salt, to taste
  • pepper, to taste
  • 12 snap peas
  • 1 medium carrot, thinly sliced
  • 1 teaspoon sesame oil
  • 4 cloves garlic, minced
  • fresh ginger, chopped
  • 2 cups chicken stock (480 mL)
  • ¼ cup sugar (50 g)
  • 1 teaspoon chili flakes
  • 1 tablespoon rice vinegar
  • 1 tablespoon dark soy sauce
  • 1 tablespoon tomato paste
  • 2 teaspoons cornstarch, mixed with 2 teaspoons of water
  • 5 cups canola oil, for frying (1.2 L)
  • 1 cup corn starch (125 g)
  • white rice, cooked, for serving
  • 1 tablespoon sesame seeds, for garnish
  • ¼ cup scallions, sliced, for garnish (25 g)
Instructions
  1. Place a chicken breast between 2 sheets of plastic wrap. Pound evenly to about ¼-inch (½ cm) thick, then season both sides with salt and pepper.
  2. Place 4 snap peas and a few carrot slices at the bottom edge of the chicken, then roll up tightly and wrap in plastic wrap. Repeat with the remaining chicken and vegetables.
  3. Chill the chicken rolls in the refrigerator for at least 30 minutes.
  4. Heat the sesame oil in a medium saucepan over high heat. Add the garlic and ginger and cook until they are toasty.
  5. Add the chicken stock, sugar, chile flakes, rice vinegar, soy sauce, tomato paste, and cornstarch slurry and whisk to combine.
  6. Cook until the sauce coats the back of a spoon and leaves a path when you run your finger through it. Remove from the heat and set aside.
  7. Heat the oil in a large pot until it reaches 350°F (180°C).
  8. Unwrap the chicken, then roll in the cornstarch until evenly coated.
  9. Fry two chicken rolls at a time for 5 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C).
  10. Transfer the chicken to a wire rack to drain. If the chicken is not cooked through by the time it is golden brown on the outside, bake in the oven at 325°F (170°C) until that temperature is reached.
  11. Slice the chicken rolls and serve with rice alongside. Pour the sauce over the chicken and sprinkle with sesame seeds and scallions for garnish.
  12. Enjoy!

Watch the recipe video here:

General Tso Chicken Roll Up

A delicious classic, with a new twist!FULL RECIPE: https://tasty.co/recipe/general-tso-s-chicken-roll

Posted by Tasty on Monday, October 1, 2018