How to Make Jerk Chicken Egg Rolls x Coconut Coleslaw x Mango Sauce
x RECIPES x
Jerk Chicken
-Marinade-
1 tbsp. ground allspice
1 tbsp. ground thyme
1 1/2 tsp. cayenne pepper
1 1/2 tsp. ground black pepper
1 1/2 tsp. ground sage
3/4 tsp. ground nutmeg
3/4 tsp. ground cinnamon
3/4 tsp. ground or fresh minced ginger
2 tbsp. fresh garlic (crushed)
1 tbsp. brown sugar or molasses
1/4 C. white vinegar
1/2 C. orange juice
2 tbsp. Lime juice
2 habanero peppers finely chopped
3 green onions chopped
1 C. white onion, diced
1 to 2 Lbs boneless skinless chicken thighs
Peanut or preferred cooking oil
Place all marinade ingredients in a large bowl and mix well. Place chicken into the bowl making sure to coat each piece. Cover and refrigerate for at least 4 hours, but up to 24 for full effect. Lightly oil the bottom of a heavy bottomed skillet over medium high heat and cook chicken in batches to avoid over crowding your pan. Do not be scared to blacken the chicken a little with this recipe, it will only add to the flavor.
Coconut Cream Coleslaw
1/2 of a head of Green Cabbage shredded
1/4 of a head of Red Cabbage shredded
1/2 C. Shredded Carrot
1/2 C. Real Mayonnaise
1/4 C. Cream of Coconut
2 tsp. Lime Juice or Apple Cider Vinegar
2 tsp. Sugat
1 tsp. Horseradish Sauce
Mix all ingredients thoroughly in a large mixing bowl. Cover and refrigerate for a minimum of 4 hours.
Mango Sauce
1 Diced Mango
3/4 C. Water
1 tbsp. Rice Vinegar
1 tsp. Garlic crushed
1/2 C. Brown Sugar
Pinch of salt
2 tsp. Water
1 tsp. Cornstarch
Place Mango, water, brown sugar, & salt in your pan over medium heat and simmer for 5 minutes.
In a small bowl mix 2 tsp. Water with 1 tsp. Cornstarch till completely disolved and Pour the mixture in with the mango. Simmer for 2 more minutes and remove from heat. Allow to cool for 5 minutes and then blend till smooth. Serve warm or cool in the fridge.
Jerk Chicken Egg Rolls
1-2 lbs. Jerk chicken chopped
Coconut Cream Coleslaw
Egg Roll Wrappers
1/4 C. Water
Peanut oil
Green onion sliced thin
Lime wedges
Place Egg Rolls Wrap in a diamond position with the tip facing you. Place 2 tablespoons of coleslaw and 1 tablespoon of jerk chicken onto the
Wrap just off center. Fold bottom over and roll 1/2 turn. Fold ends in and roll 1/4 turn. Using your index finger or a small brush, lightly brush water into the exposed tip of the wrap and finish rolling tightly. Place off to the side and repeat untill all wrappers are filled. Add about half an inch of peanut oil to a heavy bottomed skillet over medium high heat. Place egg rolls into oil in batches of 4 or five, rotating every couple of minutes untill fully browned. Remove from oil and place on large paper towel lined plate or baking rack to allow draining of excess oil. Serve immediately with Mango Sauce. Garnish with green onions & lime wedges.
How to Make Jerk Chicken Egg Rolls x Coconut Coleslaw x Mango Sauce
Cuisinart Crab Cakes With Tartar Sauce Recipe
Get the full recipe:
Jack Fruit Vegan Crab Cakes
optional for better fishy flavor soak jack fruit in a 1 cup of water add mix 2 tbsp. of kelp powder in water set in fridge 4hrs. or over night
Ingredients: for crab cake
1-2 cans of jack fruit better to remove seeds if preferred
1 3/4 cup Panko Bread Crumb
1 tbsp. old bay
1 tsp Cajun seasoning
1/4 cup minced Parsley,
1/2 cup Mayo
2 tbsp. Just Egg
1/4 cup kelp powder or chopped nori seaweed
2 tbsp. vegan Butter or olive oil
1 tsp minced Garlic
1 Tsp Lemon Juice
1 Cup vegan Mayo
1/4 Cup Yellow Mustard
1 Tsp Horseradish
Vegan Aioli Crab Sauce Recipe
1 cup vegan mayo
1 1/2 tbsp. minced garlic
2 1/2 tbsp. lemon juice
3/4 tsp sea salt
1/2 tsp ground black pepper
3 tbsp. fresh dill chopped
1/2 habanero pepper for less heat remove seeds
Mix well and chill in fridge 30 min
How to Make Crab Cakes ~ Air Fryer Crab Cakes ~ Easy Seafood Recipe ~ Noreen's Kitchen
Summer is upon us and in this part of the country, that means some of the sweetest and most delicious seafood is being pulled from the ocean. Lump crab meat is available and plentiful. I could not resist making some delicious crab cakes and trying them out in the air fryer to see how it would work! This is a super simple recipe as all crab cakes should be and I know you will love it's simplicity and delicious flavor.
Crab cakes can be a point of contention if you inhabit a coastal area. There is the bread crumb crowd and the cracker crowd. The pan fried ilk and the baked. There are likely as many recipes for crab cakes as there are people making them. Truthfully there really isn't a wrong way but there are rules to follow. Simple they may be, they are few, but should be adhered to in order to get the best result.
I have used two pounds of crab here in my video. You can cut it in half and use only one pound or double, triple or quadruple it if you like. The choice is yours. Everything is easy to adjust. The most important thing is that you start out with good quality crab meat. If you are fortunate enough to live near the coast or somewhat near a crab bearing body of water, you know how great crab can be. On the east coast you will find plenty of blue crab and stone crab, which are normally only fished for their extra large claws and then thrown back in. Blue crab are the most plentiful here. On the west coast their cousin the Dungeness is the preferred catch. No matter, you will want to seek out hand picked, fresh as possible lump or jumbo lump crab meat to make these cakes. I sometimes like to mix back fin meat with lump to get a nice crab cake that does not cost too much. This day I could only get lump or jumbo lump so, we went with lump. It was not cheap at $18 a pound, but so worth it. If you only do this once a year, it really makes a difference to have the best quality crab. You can also choose to mix a pound of jumbo lump and a pound of lump for a great textured crab cake.
To start off with I made the binding agent which is one egg per pound, 1/4 cup of mayo per pound of meat and 2 tablespoons of lemon juice. Whisk this up and then add in your crab, about a cup of buttery cracker crumbs. I used club crackers but Ritz work great. You can use what you have and if you prefer you can use dried bread crumbs or panko as well. I added red bell and green bell pepper, onion and celery all chopped very fine to the mix. You can forego the veggies if you prefer. I left some out for my youngest who does not like them.
Add your crab meat to a separate bowl and gently look it over making sure to remove any errant shells that you find. Remember this is picked by hand and there is a margin of error. For the most part mine was extremely clean. Add the crab to the bowl with the sauce and the veggies and mix everything up very gently. You want this to come together and not be watery so if you see that it is, add more cracker crumbs, but not too many. You want this to just come together. Allow this to sit in the fridge for half an hour then get ready to patty these up.
I made mine in half cup portions so four ounces each. Then I let them sit in the fridge for 10 minutes to firm up. Placed them in the air fryer for 12 minutes and they came out perfect! I was super impressed and honestly did not have high hopes. But they were awesome!
These can also be pan fried in a shallow amount of oil on both sides for a few minutes till brown and crispy, or baked in a 350 degree oven for 15 to 18 minutes. If you have an air fryer, totally give this a try! I hope you do and I hope you love it!
Happy Eating!
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Guy Fieri's Lobster Hushpuppies | Guy's Big Bite | Food Network
Guy's hushpuppies are crispy, golden and packed with juicy lobster meat!
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Lobster Hushpuppies with Horseradish Cream
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 40 min
Active: 40 min
Yield: 4 to 6 servings
Ingredients
Horseradish Cream:
1/2 cup sour cream
1/4 cup heavy cream
1/4 cup prepared horseradish
2 tablespoons finely sliced chives
1 teaspoon kosher salt
Freshly ground black pepper
Lobster Tails:
1/2 cup dry California white wine
1/4 cup crab boil seasoning or 1 crab boil seasoning pouch
1 teaspoon whole black peppercorns
1 teaspoon kosher salt
1 clove garlic, smashed
1 lemon, quartered
Four 6-ounce lobster tails
Hushpuppy Batter:
3/4 cup buttermilk
2 cups yellow cornmeal
3/4 cup flour
1/2 cup finely diced red peppers
2 teaspoons baking powder
1/2 teaspoon freshly ground black pepper
2 jalapenos, seeded, stemmed and minced
Kosher salt
1/2 cup finely sliced scallions
3 eggs, beaten
Canola oil, for frying
1/2 lemon, cut into wedges
Directions
For the cream: In a small mixing bowl, add the sour cream, heavy cream, horseradish, chives, salt and 3 to 4 turns pepper. Whisk to combine, then cover and refrigerate.
For the lobster: In a large pot, add 3 inches cold water, the white wine, crab boil seasoning, peppercorns, salt, garlic and lemons. Bring to a boil then drop in the lobster tails and poach until the shells turn bright red and the flesh is just cooked through, 7 to 8 minutes. Remove the tails from the cooking liquid and cool slightly before picking the meat from the shells.
For the hushpuppies: Place half of the lobster meat and the buttermilk in the pitcher of a blender and puree until smooth. Roughly chop the remaining lobster meat and set aside. In a large mixing bowl, combine the cornmeal, flour, red peppers, baking powder, black pepper, jalapenos and 2 teaspoons salt. Stir in the scallions, eggs and the lobster-buttermilk mixture, and then fold in the chopped lobster tails. Mix until combined.
In a large Dutch oven set over medium heat, add 2 to 3 inches of canola oil. Heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
Working in batches, place heaping tablespoons of the batter into the hot oil. Use two spoons or a 2-tablespoon scoop to form the dumplings and drop into the oil. Fry the hushpuppies, turning occasionally, until golden brown and crispy, 3 to 4 minutes. Using a slotted spoon, remove the hushpuppies from the oil and place on a paper-towel-lined plate. Season with salt and squeeze lemon juice over the top.
Serve the crispy hushpuppies with the chilled horseradish cream.
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Guy Fieri's Lobster Hushpuppies | Guy's Big Bite | Food Network
Mayonnaise and a quick fennel slaw- Recipe
Another food that is often bought, but easily made. We all know it and most of us use it, but how many of us make it ourselves? To be honest I often buy the Best Foods mayo, but now and then it’s nice to make it and remember how easy it actually is. Easier still if you use a food processor, however for the purposes of the video we’ve done it the old-fashioned way.
You need to add the oil slowly while whisking or blending in a food processor so the oil and water emulsify into a thick sauce. The egg yolk has the properties that make this possible. If the mayo splits, meaning the oil starts to separate, don’t despair. In a new bowl whip up a new egg yolk and start dribbling the split mayo into this while whipping.
The key is getting the right oil, I prefer a mildly flavoured oil like light olive oil, canola, soya etc and would highly recommend avoiding extra virgin olive oil which can make the mayo bitter and taste greasy. The other ingredients are all open to alternatives and substitutes-
• Choose any mustard or maybe not mustard at all, maybe try a horseradish or wasabi?
• Egg yolk- although considered a must for a mayo, I’ve heard, but not tried, that aqua faba (the brine from canned chickpeas) works as well and means you can have a vegan mayo if that’s your thing.
• There needs to be some acidity to balance out the flavor of the oil, but it’s up to you. whether it’s wine, cider, sherry, rice or any other vinegar, or something else sour like lemon juice. Tamarind might work, not tried it but who knows.
• Salt- or something salty like anchovies, capers or fish sauce?
• Water- just a little bit at the end makes the mayo a bit lighter and creamier.
• Basically any other flavours- garlic- raw or roasted, ginger, herbs, parmesan cheese.
There’s an endless number of derivatives you can make from a basic mayo. A couple of my favourites are; Caesar dressing with anchovies, whole grain mustard and parmesan cheese blended in and tartare sauce with a bit of yoghurt, diced gherkins and capers, chopped parsley and lemon juice mixed through.
This recipe makes about 600ml, so plenty to try a few variations. This is a good amount for demonstration purposes but for domestic purposes I’ve halved it below.
Basic mayonnaise
1 egg yolk
2 Tbsp white wine vinegar
1 tsp Dijon mustard
1 cup mild oil
1 Tbsp water
1/8 tsp salt
Method
1. Whisk or blend in a food processor the egg yolks, vinegar and mustard until well combined
2. Dribble in the oil slowly while still whisking or blending until all the oil has been used and you have a nice thick sauce
3. Add the water and salt and beat to combine
4. Store refrigerated for up to a week
Music- Syntax Error by The All Seeing Hand.