Monday, April 30, 2012

Rosemary Pork Burger~

  Been busy recently, actually I was busy playing games, addicted with it XD This should be posted earlier, besides, I still have a few that I haven't upload. This burger was awesome! You should try and make one!

Rosemary Pork Burgers
500g ground pork
1 onion, finely chopped
1 clove garlic, crushed
1 tbsp rosemary, finely chopped
Oil for brushing
4 burger buns
2 tomatoes, sliced
4 dill pickles, sliced
4 tbsp mayonnaise
2 tbsp parsley
Salt & pepper

1.      Mix the pork with onion, garlic, salt, pepper and rosemary.
2.      Divide into 4 and shape into flat burger shapes.
3.      Brush grill pan or skillet with oil and cook the meat for 6-8 minutes, turning once, until golden and cooked through.
4.      Place a burger on the bottom half of each piece of burger bun and top with tomatoes and dill pickles.
5.      Mix together the mayonnaise and parsley.
6.      Spoon mayonnaise mixture over the burgers and replace the burger bun tops to serve.

Tuesday, April 24, 2012

Chicken Scarpariello

  I have this recipe for long time ago, at last, I finally made it~ You know what, Chicken Scarpariello becomes one of  my favourite! It was PERFECTO~ It taste a bit of lemony, wine-y, and oregano-aromatic! Worth a try~

Chicken Scarpariello
1 (2½ to 3 lb) chicken, cut into pieces
1 cup all-purpose flour
Salt and pepper to taste
1 tsp oregano
4 tbsp olive oil
3 cloves garlic, peeled and sliced
½ cup onion, chopped
1 spring fresh rosemary
1 cup chicken broth
½ cup white wine
2 cured lemon, minced
3 tbsp unsalted butter, softened
1 tbsp flour
¼ cup chopped fresh parsley

1.      Preheat the oven to 400’F (200’C).
2.      Mix together the flour and oregano, and season with salt and pepper.
3.      Rinse and dry the chicken pieces, and then dredge them lightly in the seasoned flour mixture.
4.      In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, heat the olive oil, and then brown the chicken well on all sides over medium heat. Be careful not to burn the oil by using too hot of heat.
5.      Once all of the pieces are well browned, remove them to a plate. Pour out the left over oil in the pan, leaving just a tablespoon or two with the browned bits at the bottom.
6.      Add the onion and cook until soft, and then add the garlic. As soon as the garlic begins to sizzle, add the wine, and stir the browned bits at the bottom while you reduce the wine by half over medium high heat.
7.      Add the chicken broth and bring to a boil. Break up the rosemary into pieces, and add it to the sauce.
8.      Return the chicken pieces to the skillet, and spoon the sauce over top. Bake the chicken until done, about 20 minutes. 
9.      Remove the chicken to a warmed platter, and bring the remaining sauce to a boil.
10.  Add cured lemon and season with salt and pepper. Mix 1 tbsp of flour with 1 tbsp of softened butter.
11.  Add the remaining butter to the sauce in the skillet, and mix well. Remove the rosemary pieces from the sauce.
12.  If the sauce is thin, stir in a little of the flour and butter mixture, whisking continuously to prevent lumps. Once the sauce has thickened, add the chopped parsley, and pour the sauce over the chicken on the platter. Serve immediately.

Sunday, April 22, 2012

Double-Layered Cheesy Chicken

  Parents have gone to Korea for vacation, a week! So I have to do everything all by myself, the chores >.< Well it's pretty good that I can take chances to do experiment for new recipe! This one, Double-Layered Cheesy Chicken, was successfully made. It was delicious! Actually, this idea came up from 'Burger'. That's why I intended to make it looked like 'Burger'.

  Before I made it, yet I already planned to make, I was thinking what's the name I should call it. I discussed with my friend, Jordon, and eventually we decided to call it "Double-Layered Cheesy Chicken"!! Thanks for the suggestion, Jordon~

Double-Layered Cheesy Chicken
2 chicken breasts, halved
Salt and black pepper to taste
½ tsp paprika
½ tsp rosemary powder
1 tomato, sliced
2 slices pickled cucumber
2 slices cheddar cheese
Parsley for garnishing

1.      Preheat the oven 392’F (200’C).
2.      Season chicken with salt, pepper, paprika and rosemary, rub them altogether.
3.      Place a piece of seasoned chicken breast on a pan, skillet or baking dish.
4.      Top it with tomato slices and pickled cucumber. And then, a half of a slice of cheese and a dash of parsley.
5.      Place another chicken breast on it, and the last topping, cheese and parsley. Repeat step 4 and 5 for another chicken.
6.      Bake for 15-20 minutes or until the chicken is done and the cheese is slightly golden.