Red Chicken Curry

For week episode 3 I decided to make one of my favorite dishes of all time, Red Chicken Curry. This is a somewhat spicy dish by itself, but if you watch the video you will see I may have put a little too much spice on mine.

Red Chicken Curry

1 Liter or 4 C. Coconut Milk
2 T. Red Curry Paste
2 -4 T. Curry Sauce. (This is optional, but I find it gives it a little more curry flavor to the dish. As much as you want can be added for taste.)
1 Lb. Chicken
2 T. Fish Sauce (which I actually forgot to add during the show)
1 T. Sugar (which I also forgot to add)
8oz. Can of Bamboo Shoots.
1/2 C. Onion, sliced
4 Cloves of Garlic
Favorite Hot Sauce (I used Mad Dog 357 Special Edition, which has a scoleville rating of 600,000. That is incredibly hot, so add as little or as much of your favorite as you want.)

Pour half of the coconut milk into a wok or large pot over medium heat. Bring to a boil stirring constantly until the milk has separated.

Add the curry to the pot and cook for 2-3 minutes, stirring continuously to prevent sticking.

Add chicken, fish sauce, sugar, onion and garlic to the pot. Stir well and cook for 5-6 minutes until chicken is cooked through.

Then add the rest of the coconut milk and bamboo shoots and bring to a boil, stirring constantly to prevent sticking.

Serve over hot rice or noodles and enjoy.

Fetuccini Bolognese

So for my second show I cooked up some Fetuccini Bolognese with some Pizza Dough Fritters.

Fetuccini Bolognese

2 Medium Onions, chopped
4 Celery Ribs, chopped
2 Medium Carrots, chopped
5 Cloves of Garlic, thinly slices or chopped
1/4 Cup Olive Oil, extra virgin if you choose
1/4 Lb. Pancetta or Slab Bacon, chopped
1 Lb. Ground Beef, or veal
1 Lb. Ground Pork
1 6oz. Can Tomato Paste
1 C. 2% Milk, or whole milk
1 C. Dry White Wine
1 C. Water
1 t. Thyme, dried or fresh
1 1/4 t. Salt
1/2 t. Black Pepper

Cook onions, celery, carrot, and garlic in oil in 6-8 quart pot over moderate heat, stirring occasionally until softened. About 5 minutes.

Add pancetta, beef, and pork, and cook over moderately high heat, stirring and breaking up lumps until no longer pink. About 6 minutes.

Stir in tomato paste, milk, wine, water, and thyme, and gently simmer, covered until sauce has thickened. About 1 to 1 1/2 hours. Add salt and pepper adn remove from heat.

In water boil fetuccini until done.

Pizza Dough Fritters

1 Lb. Pizza Dough, either freshly made or frozen, or instant
1/4 C. Green Onions, chopped
1/4 C. Pancetta or Bacon

In pan or deep fryer heat oil to 375F.

Mix pancetta and green onions in with pizza dough. If dough is too sticky add a little white flower.

Make dough into balls and fry until golden brown. About 5 minutes.

Dark Chocolate Souffle

So this is my first livestream show which shows how to make a Dark Chocolate Souffle with a White Chocolate Caramel Sauce

Dark Chocolate Souffle

4oz 60-70% Cacao Chocolate

1/2 T. Butter

About 2 T. Heavy Cream

2 Large Egg Yolks

2 Large Egg Whites

A Dash of Cream of Tartar

2 T. + 2 t. Sugar

First prepare 2 6oz (7oz work as well) ramekins.  To do this take some butter and spread it around the inside of the ramekins.  Then sprinkle sugar inside and coat the butter with the sugar, shaking out the excess.  Once you have completed this put them into the fridge to keep the butter hard.

Preheat the oven to 375F.

Grab a small pot and fill it about 1/8 of the way with water and bring it to a boil.  In a glass or metal bowl put the chocolate, heavy cream, and butter into it.  Once the water in the pot is boiling lower the heat to Medium-Low to Medium and place the bowl with the chocolate over the pot to create a double boiler and melt the chocolate.  Stir occasionally to prevent sticking and to mix the ingredients together.

While the chocolate is melting if you haven't already separate the egg yolks from the egg whites.  Grab a whisk and start whisking away at the egg whites for about 3 minutes.

Once the chocolate has melted and combined with the cream and butter turn off the heat to the pot and add the 2 egg yolks to the mixture.  As you mix it together it will start to clump up, but that's ok.

Go back to your egg whites and add a dash of Cream of Tartar to the whites.  Now whisk the egg whites until they foam up and reach a stage called soft peaks.  This is where you can lift up the whisk and it picks up some of the egg whites into a peak and then flops over.  When its in this state add the sugar.  Continue to whisk the egg whites until they become close to a meringue state.

Go back to the chocolate mixture and mix it again to recombine everything.  Now grab the egg whites and add a little bit to the chocoalte.  Fold that into the mixture making sure not to mix it too much.  Continue to add the egg whites and fold them in.  Once the egg whites are folded in mix the chocolate lightly until the mixture takes a consistent color.

Remove the ramekins from the fridge and pour the souffle mixture into them filling them at least 3/4 of the way.  Then put them in the oven for 15 minutes.

Now while the souffles are baking you can prepare the White Chocolate Caramel Sauce.

White Chocolate Caramel Sauce

4oz White Chocolate Chips

1/4 Cup Caramel Syrup/Sauce

2 T. Milk (not skim)

Using the same pot that is already on the stove bring the water in there to a boil again.

In a glass or metal bowl put the White Chocolate Chips in them.  Once the water is boiling reduce the heat to Medium-Low to Medium and melt the white chocolate.

Once the white chocolate is melted add the Caramel Sauce and Milk to the chocolate.  Once the mixture is combined reduce the heat to Low.

Once the souffles are done take the White Chocolate sauce and drizzle it over the souffles and enjoy.