Shanty's Private kitchen

09/04/2022

These beautiful babies are getting ready to fly all over the United States from Florida to Puerto Rico to Alaska…

10/09/2018

10/09/2018

So I have a wild date today, for my self!!
Maple syrup garlic roasted organic beef with mashed white sweet potatoes and Hen of the wood wild mushrooms gravy.... All goes with my favorite red wine
I swear I haven't yet meet my expectations in any Michigan restaurants but this is out of the world's!!! 😉

01/02/2015

Baileys lamb chops brunch for two

Ingredient
A. Buttered bake potatoes
-Two potatoes , peel and cut into 4 each of them
-two tablespoon butter
-pinch of salt and pinch of crack black pepper

B.baileys lamb chops
-4 pieces thick cut lamb chop marinated it with pinch of salt , pinch of ground garlic,pinch of black pepper, pinch of dried rosemary or thyme on both side of meat
-1 cup sliced shiitake mushroom
-1 small onions, slice thin
- 1 teaspoon garlic
- 2 tablespoon baileys
- 1 table spoons soy
- 1/4 cup water
- 1 spoon olive oil
- 1 spoon butter
-1 teaspoon dried parsley

C. Garlic Brussels sprout
-1 lbs Brussels sprout , blanch it with spoon of olive oil
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
-1/2 teaspoon sugar
- 2tablespoon water

D. Sauerkraut balls(optional)
1 tablespoons unsalted butter
1/4 onion, finely chopped
2 tablespoons finely chopped cooked ham
2 tablespoons finely chopped corned beef
1teaspoon
2 tablespoons all-purpose flour
1/2 cup sauerkraut, drained and minced
1/2 tablespoon chopped fresh parsley
5 tablespoon cup beef broth

1 egg
1/2 cups milk
1/2 cups all-purpose flour
1/2 cups fine dry bread crumbs
1 quart oil for frying

Direction
A.buttered bake potato
Boil potatoes until it tender , drain and place them in baking pan - add melted butter salt and pepper
Bake for about 15-20mnt

B. Baileys lamb chops
Use the olive oil to brown the lamb chop with cover 4 mnt each side. Set aside
Use the butter to brown the onions until it fragrance then add the mushroom and garlic - stir fry them until it withered
Add the lamb chops back and add the rest of ingredient B and cover until it simmer.

C.Garlic Brussels sprout
Heat up the oil and add the garlic , stir fry them until it fragrance then add the blanched Brussels sprout , add salt,sugar and water , cover it for 1 mnt

D. In a large skillet, melt butter over medium-low heat. Add onion and cook until softened. Stir in ham, corned beef and garlic. Cook mixture, stirring constantly for 1 minute. Stir in 6 tablespoons flour and cook mixture over moderate heat, stirring occasionally, for 3 minutes.
Stir in sauerkraut, parsley, and broth; cook for 3 minutes or until thickened and paste-like. Spread mixture on a platter and chill for at least 3 hours.
Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a bowl, whisk together the egg, milk and 2 1/2 cups flour. Shape the sauerkraut mixture by level teaspoons in to balls, dip them into the egg mixture and roll them in the bread crumbs.
Fry balls in batches for 2 to 3 minutes or until golden brown. Transfer to paper towels to drain

01/02/2015

For KIMCHI lover !

It's really great to have it in the cold winter

Salmon head kimchi soup

Ingredients
1 good size fresh salmon head - cut into 8-10 pieces, marinade them with the ingredients bellow
1 pack of soft tofu - cut I to small cube
1 cups of diced Chinese cabbage kimchi
2 thin slice of fresh ginger
2 spring onions cut in tiny pieces
1 tablespoon deep fry shallot (optional)
Pinch of salt
Pinch of sugar to taste
3 tablespoon oil
1 cup of vegetable stock
3 cups boil water

Fish head marinade
1 tablespoon of tapioca flour/corn flour
1 teaspoon white pepper
1 teaspoon salt

Direction
1. With 3 tablespoon oil fry the ginger until it fragrance - then add the marinated fish head in it - fry both side until it little brown
2. Add the boil water and tofu - cover it for about 10mnt
3. Add the kimchi with the sugar and salt to taste
End with Sprinkle the spring onions or deep fry shallot into it.

12/14/2014

Bringing little Italy home tonight ? Let's try it !!!

Faranaci (I like to call it "sweet lover risotto" ^_~ ) in the rice cooker

Ingredients

1 fresh chicken breast cut in small cube (add pinch of salt and spoon of olive oil to marinade)
1/2 cup olive oil, divided in three
1 cup dry white wine
1 medium onion, chopped fine
1 spoon minced garlic
1 cups uncooked Vialone nanno rice
4 cups chicken stock
Salt and pepper to taste
4 ounces fresh mushrooms, coarsely chopped
2 slice Fresh lemon peel (zest)
1 tablespoons butter
1/2cup grated Parmigiano-Reggiano
1spoon dried parsley

Step one
- use one part of olive oil to brown the mushroom, simply pour the mushroom into previously heated olive in the rice-cooker and do NOT stir too often. Just stir once after it look withered then pull out and set aside
- wash the cooker bowl and dry it up. Use another part of olive oil to brown the chicken the same way with the mushroom, add the dried parsley in it, pull out when it's cook and set aside with the mushroom
- wash the cooker bowl and dry it up

Step two
- use the last part of olive oil to brown the onion,lemon zest and garlic until it fragrance then add rice , stir until it mix , let it cook for a while until the rice is little brown (the rice-cooker might changing automatically to the warm function here-but restart it again after few second or as it cool down)
- slowly add the white wines into the rice with mixing it slowly - let it boil until the rice absorb the wines
- little by little add the stock with stir it once a while, until all the stock been use and absorb into the rice with the soft texture
- add the mushroom and chicken into the rice and mix it
- add the grated cheese and butter , salt and pepper to taste and mix it

Serve it with grated Parmesan and dried parsley on top ^_~

12/12/2014

What is better than hot and comforting soup after swinging around in cold and windy Chicago or hongkong all day ...

Rice Cooker minestrone A'la Shanty's

Ingredients
-1 liter of beef stock
-1 1/2 liter water
- 1 big can crust or chop tomatoes
- 2 spoon tomato paste
- 1 cup of mixed dried beans, wash and soak for a bit
- 1 lbs beef , I will say chuck roast is better - cut in tiny cubes
- 1 onion , finely chops
- 1 spoon minced garlic
- 5-6 stem celery trim and chops small in about 1cm cubes
- bunch of green bean/ zucchini chops same size as cerely
- 2 small carrots , cut smalls cubes
- 1 good size potato , cut small cubes
- 1 cup of shell pasta
- 2 bay leaves
- 1 spoon oregano
- 1/2 teaspoon ground nutmeg
- few fresh tomatoes, anykind - chops
-1 teaspoon fresh crack pepper
-1 teaspoon brown sugar (grandma trick to balance tomatoes taste)
- 1 teaspoon salt / desire
- 2 spoons oil , olive / vegetable oil

Method
1. Use the two spoon of oil to brown the onions until it fragrance, add minced garlic in.
2. Add the beef in and stir and let it cook for few minutes
3. Add beans , beef stock ,bay leaves , oregano, nutmeg and half of water
4. Cover with little opening on side to avoid boiling out.
5. Once it boil add carrots and cerely
6. Keep cooking it until the meat and the beans tender with adding the rest of the water little by little
7. Once the meat and beans tender add the potato,green beans/zucchini,fresh tomatoes,tomato paste and can of crushed tomatoes
8. Boil until the potatoes tender add the pasta then add salt,crack pepper and sugar. Taste it and adjust until balance between sour,sweet and salt ^_^

12/09/2014

So ! it's cold and windy in Chicago today, what the best thing for easy breeze dinner ?

Oriental Fried Pasta in Rice Cooker

Serving for two with extra

You will need :
- yes, rice cooker or if you at home you can use regular frying wok
- 200 gr spaghetti pasta
- 1 small broccoli , trim them and cut in smalls pieces , yes - I also use the stem
- 1 small onions , yes - any kind. slice thin
- 1 spoon minced garlic
- 1 medium carrot , slice thin
- some mushroom , any kind , slice thin
- couple cherry tomatoes , slice thin
- 1 or 2 sping onions cut 1cm smalls
- left over roast chicken if not use one fresh chicken breast and cut them in very thin slice marinate it with little salt and spoon of oil.
- 1 spoon crack red chilli or more if you like spicy
- 1 teaspoon salt
- another 1/2 teaspoon salt
- 3 spoons canola oil
- 1 spoon olive oil

Step one

Without close the lid of rice cooker

-Boil the water in the rice cooker add 1 teaspoon salt then cook the pasta for about 5 mnt, then add the broccoli in and continue to cook for 2 more mnt. yes I want it little more than half way cook.
-Drain it and add 1 spoon of olive oil , mix it, set aside
-wash and dry the rice cooker bowl then start it again

Step two

Without close the lid of rice cooker

-use 3 spoons of canola/veg oil to fry the onions until it's fragrance. Add the minced garlic -If you use the fresh chicken then Add the chicken until it's turning white/ cook ( if you use the roast chicken add it later)
- Add the carrot and mushroom - DO NOT stir it too often otherwise the mushroom will be watery
- add the crack red chili and 1/2 teaspoon salt
- then add the pasta with the broccoli in, mix it throughly
- if you use the roast chicken add in with the spring onions
- let it cook for little more while keep mixing it

Serve it with some grated parmesan.

12/08/2014

Roasted Venison neck (can replace with lamb shank)
Ingredients :
- Whole venison neck/ whole lamb shank
- half pork ribs / whole baby pork ribs
- bottle of your favourite red wines (my fav merlot)
- 3 carrot medium size cut roughly
- 10 whole baby potato
- 3 carrots medium size cut roughly
- 2 parsnips cut roughly
- 5 whole clove
- 1 cinnamon stick
- I whole garlic , divide them without peeling the skin
- one onions cut roughly
- one leek cut roughly
- 1 spoon whole pepper
- 1/2 teaspoon nutmeg
- bunch fresh tymes
- bunch fresh parsley
- 1/2 teaspoon salt
- 1 cups beef stock / veg stock
- 2 spoon olive oil

Method :
1. Use olive oil to brown onions and garlic until it's fragrance - pull out and set into casserole dish
2. Use the pan from fry onions to brown each side of venison neck/ lamb shank and pork rib
3. Place the cloves,cinnamon,whole pepper,carrots,potatoes,parsnips,nutmeg, salt,leeks,some of tymes, and stocks into casserole dish
4.lay venison neck/ lamb shank followed with pork ribs on top of it.
5. Pour bottle of red wines and cover with the rest of tymes and parsley . Close the lid /cover it with aluminium foil .
6. Bake in the oven 350 C for 3.5 hours

12/08/2014

Rice cooker Beer Beef Stew with caraway seeds

Ingredients :
2 lbs chuck roast boneless cut into big cubes
1.5 lbs pork neck
1 medium size onions any kind chop roughly
3 medium size potatoes cut into big cubes
4 medium size carrots cut roughly into 4-5 each
1 tomato (optional ) cut into 6 pieces
1 can of beer any kind but Guinness is my favorite
1 spoon caraway seeds
2 bay leaves
1 liter beef broth or replace with another can of beer ^_~
1 tea spoon of crack pepper
1 tea spoon of dried tarragon
1/2 tea spoon ground nutmeg
1/2 tea spoon of salt
1/2 tea spoon of dried parsley
1 spoon of olive oil
1 spoon of tapioca flour mix with two spoon water

method:
- fry onion with olive oil in the rice cooker, stir it often until its fragrance (you might need to restart the rice cooker couple times as rice cooker will turn off automatically when it reaches a certain temp) Pull it out and set aside
- use the grease from the onions in the pot to brown the meat and pork neck , no don't need to be perfectly brown.
- add the caraway seeds, bay leaves,tarragon,pepper,nutmeg,carrots, onions,tomato, can of beer and beef broth into the pot together with the meats and pork neck.
- cover it and let it boil for about 1 hour and stir once a while
-add the potatoes and let it tender about 30 mnt.
- add the salt and mixed tapioca flour to thicken the sauce
garnish with dried parsley

12/08/2014

Venisons tenderloin (can replace with lamb chops) in mushroom and caramelised onions jungle.

1. tenderise the tenderloins with fork then marinade them with 1 teaspoon oil, 1/2 teaspoon ginger juice, 1 teaspoon tapioca flour, 1/2 teaspoon sugar, 1 teaspoon soy sauce, 1/2 tea spoon minced garlic, and pinch of pepper

2. sliced mushroom and pan fry them with spoon of butter and spoon of olive oil until it's brown

3. Sliced onion and caramelised them with spoon of butter

4. Pan fry the marinated terderloin with the same pan from the onions without adding any more oils , slowly brown each side then put back mushroom and onions in .. Add spoon of soy , pinch of crack pepper, 3 spoons of water , chops fresh chives and parsley then cover for 3-5 mnt.

5. Serve with steam or stir fry broccoli and garlic thyme butter bake potato in side.

COPY RIGHT - SHANTY LAM RECIPE.