Chicken And Beef!!!
By: Jessica Stout
Common Cooking Methods:
Makes 20 cookies
- Cornstarch -- 1 cup
- Flour -- 1 cup
- Baking powder -- 1 teaspoon
- Unsalted butter -- 12 tablespoons (1 1/2 sticks)
- Sugar -- 3/4 cup
- Egg yolks -- 2
- Dulce de leche -- 1 cup
- Sift the cornstarch, flour and baking powder together in a medium bowl. In a mixer bowl, beat the butter and sugar together until light and fluffy. Add the egg yolks, beating until they are incorporated.
- Reduce the mixer speed to low and add the flour mixture in 3 batches, allowing each batch to become incorporated before adding the next.
- Form the dough into a disc without handling it too much. Wrap with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350°F. Remove the dough to a lightly floured work surface and roll out to about 1/8-inch thick. Cut out 40 2-inch rounds, and carefully place the rounds on two lightly greased cookie sheets.
- Bake for 9 to 10 minutes, but not so long that they begin to brown. Remove from the oven and cool for 5 minutes. Then remove the cookies to wire racks and cool completely.
- Spread about 2 teaspoons of dulce de leche on the flat half of a cookie and cover it with the flat half of another cookie to form a sandwich. Repeat with the remaining cookies. If desired, sprinkle the finished cookies with powdered sugar.
4 to 6 servings
- Beef tenderloin or sirloin, partially frozen and sliced thinly across the grain -- 1 1/2 to 2 pounds
- Scallions, minced -- 2-3
- Sugar -- 2 tablespoons
- Garlic, minced -- 2-3 cloves
- Sesame seeds (optional) -- 1 tablespoon
- Pepper -- 1 teaspoon
- Soy sauce -- 1/2 cup
- Sesame oil -- 1 tablespoon
- Red lettuce, separated into whole leaves -- 1 head
- Hot cooked sticky rice -- 4 cups
- Toss all the ingredients except for the lettuce and rice together in a large bowl and marinate for at least 1 hour or up to 8 hours.
- Heat a heavy skillet or hot plate without oil over medium-high heat. Drain any excess marinade from the beef. Add the beef to the hot skillet or hot plate in small batches and sear until just cooked through. Remove to platter and repeat with the remaining meat.
- Serve bulgogi with the red leaf lettuce leaves and steamed sticky rice. Hold a leaf of lettuce in one palm, add a small portion of meat and top it with a bit of rice. Roll the lettuce leaf up and pop it in your mouth.
Braising: Braciole alla Pizzaiola
6 to 8 servings
- Beef sirloin steaks, cut about 1/2-inch thick -- 2 pounds
- Olive oil -- 1/4 cup
- Garlic, minced -- 3 or 4 cloves
- Tomatoes, peeled, seeded and chopped -- 2 or 3 cups
- Oregano -- 2 teaspoons
- Salt and pepper -- to taste
- Trim any excess fat from the steaks. Place one of the steaks on a cutting board between 2 big pieces of plastic wrap. Using the flat part of a meat tenderizer or the bottom of a heavy saucepan, pound it out to about 1/4-inch thick. Cut the steak in half and set aside. Repeat with the remaining steaks.
- Heat the oil in a skillet over medium-high heat. Season meat with salt and pepper and brown in batches on both sides. Remove to a plate.
- Add more oil to the skillet if necessary and sauté the garlic over medium heat until just barely browned. Stir in the tomatoes, oregano, salt and pepper. Add beef, reduce heat to low, and simmer uncovered for 20 to 30 minutes.
- Adjust seasoning and serve with boiled potatoes, pasta or crusty bread.
Deep Frying: Buffalo Wings
- Chicken wings -- 2 pounds
- Butter or margarine -- 4 tablespoons
- Hot pepper sauce -- 5 tablespoons
- Salt and pepper -- to season
- Oil for deep frying
- Celery sticks -- about 12
- Blue cheese dressing -- 1 cup
- Cut off the wing tips and discard them or freeze them for stock. Cut the wings into two pieces at the joint. These are called drumettes and flats.
- Place the butter, hot pepper sauce, salt and pepper in a saucepan and bring to a simmer, whisking the ingredients together. Remove from heat and set aside.
- Heat the oil to 375°F in a large, deep pot or deep fryer. Deep fry the chicken wings in small batches until they are cooked through and crispy on the outside, around 4 to 5 minutes. Remove to a paper towel-lined baking pan and hold in a warm (200°F) oven while you deep fry the rest.
- Pour the sauce into a large mixing bowl. Add the cooked chicken wings to the bowl and toss to coat with the sauce. Serve immediately with celery sticks and blue cheese dressing.
Makes 20-24 buns
- Warm water, warm (about 110°F) -- 1 cup
- Active dry yeast -- 1 (1/4-ounce) package
- Flour -- 1 cup
- Sugar -- 1/4 cup
- Shortening or oil -- 2 tablespoons
- Water -- 1/2 cup
- Salt -- 1 1/2 teaspoons
- Flour -- 3 to 3 1/2 cups
- Filling (see variations) -- 3 cups
- In a large bowl, stir together the 1 cup warm water and yeast. Let set for about 10 minutes to allow the yeast to proof.
- Stir the 1 cup of flour into the yeast mixture until smooth. Cover with plastic wrap and set in a warm place to rise for about 1 hour.
- While the batter is rising, add the sugar, shortening or oil and 1/2 cup water to a small saucepan. Bring to a boil over medium flame, stirring to dissolve the sugar. Remove from heat and set aside to cool.
- Stir the cooled sugar water into the batter mixture. Next stir in the remaining 3 to 3 1/2 cups of flour. Remove to a lightly floured work surface and knead to form a soft, smooth dough. Place the dough into a large, greased bowl, cover, and let rise until doubled in size, from 1 to 2 hours.
- Punch down the dough with your fists and knead gently another 1 to 2 minutes. Divide the dough into two equal halves. Roll each half into a log and cut each log into 10 or 12 pieces. Roll each piece into a round about 3 inches wide. Place 2 tablespoons of filling in the center of each round. Pull the edges up around the filling and twist to seal the top.
- Place the filled rounds on a tray lined with parchment or wax paper. Cover with a towel, and let rise until doubled in size, about 45 minutes.
- Set up a Chinese bamboo steamer over a wok or pot filled with 1 to 2 inches of water . Steam the buns in batches for about 10 to 12 minutes per batch. Serve warm.
*Selenium 44.7 percent *Protein 70.3 percent
*Vitamin B6 34 percent *Vitamin B3 77.7 percent
*Phosphorus 25.7 percent *Tryphtophan 128.1 percent
*Choline 22.7 percent *Calories (187) 10 percent
Conjugated Linoleic Acid-
Up to 47 percent of the fat in beef comes from conjugated linoleic acid, or CLA. According to research published in the February 2006 edition of "Medicine and Science in Sports and Exercise," consumption of CLA can promote improved muscle and strength gains, and enhanced fat loss.
With 355 mg per 100 g serving compared to 256 mg per 100 g of chicken. Potassium is a vital nutrient for your health, as it facilitates the electrical impulses sent through nerves to trigger muscle contraction, heart function, digestion and other actions.
Beef contains five times more zinc than chicken. Zinc is an essential nutrient involved in your metabolism, and research from the April 2006 edition of "Neuro Endocrinology Letters" indicates that increased zinc intake can promote increased testosterone levels.
Beef is a richer source of choline than chicken. Choline is an essential nutrient with a number of roles, including aiding in the production of cell membranes, metabolizing fat and helping to protect against liver damage.
*Trim all visible fat from meat before cooking. If you cannot buy ground meat as lean as you like, you can reduce the fat by placing cooked ground meat in a colander and pouring hot water over it.
*Defrost meat in the refrigerator, in the microwave, or sitting in cold water that you change every hour. Never let it sit out at room temperature, which invites bacteria to multiply.
*Choose your cooking method to match your cut of meat. Some lean cuts, such as beef cuts from the round, do better with a method that includes a liquid, such as braising or stewing. Grilling, roasting, broiling, and pan-frying work well for beef loin cuts.
White VS. Dark Poultry
White meat is lower in fat, including saturated fat, than dark meat. If you are on a low-fat diet, white meat may be the healthier option to help you keep your saturated fat intake low.
One half of a white meat chicken breast contains 0.89 mg of the 8 to 18 mg of iron you need each day and 0.86 mg of the 8 to 11 mg of zinc you need on a daily basis. A serving of dark meat chicken has higher concentrations of these minerals with 1.81 mg of iron and 3.81 mg of zinc.
3 ounces white meat turkey—133 calories and 2.7 grams of fat
3 ounces dark meat turkey—159 calories and 6.1 grams of fat
3 ounces chicken breast—142 calories and 3.1 grams of fat
3 ounces chicken thigh—151 calories and 5 grams of fat