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"This Recipe comes from Chef and Author, Jeff Smith."
1 lb dried black beans, rinsed
3 cloves garlic, minced
1 medium green bell pepper, diced
1 medium yellow onion, diced
1/4 lb salt pork, diced
1 lb smoked ham hocks, several cuts down to the bone
    2 tsp paprika
3 tsp ground cumin
2 bay leaves
4 cups chicken broth
1/4 tsp chili powder
1 tbsp red wine vinegar
kosher salt and black pepper, to taste
Place the beans in a sieve and wash under cold running water and place in a 6-quart covered casserole with 4 cups water. Boil 2 minutes; shut off heat and let stand 1 hour.
Add remaining ingredients except vinegar, salt and pepper. Cover and simmer 1 hour until the beans are tender. (Additional water might be needed so that the beans are just covered when you proceed with the next step.)
When the beans are tender, remove the ham hocks, separate and chop the meat. Discard the bones and skin and return meat to the pot. Add vinegar, salt and pepper to taste. Bring to a simmer until thoroughly heated.
Excellent served with rice.

"Arroz con Pollo"
4 lbs chicken breasts and thighs, skin on
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp ground white pepper
1 tbsp red wine vinegar
Rinse the chicken in cold water and blot dry with paper towels. Mix the seasonings in a large glass bowl. Add the chicken, turning the pieces to coat with the mixture; let marinate for 15 minutes at room temperature.
Seasoning and broth:
2 tbsp vegetable oil or annatto oil (directions   follow)
1 small yellow onion, finely diced
1 small red bell pepper, seeded and finely diced
3 cloves garlic, minced or crushed
3 tbsp finely chopped fresh cilantro
1 small tomato, diced
3 c water
1 c dry white wine
1-1/2 c beer
1/2 tsp annatto seeds, or 1/4 tsp saffron threads
1 tbsp tomato paste
1/4 c pimento-stuffed green olives
kosher salt and freshly ground black
pepper, to taste
Preheat the oil in a large Dutch oven on medium-high heat. Add the chicken pieces and brown the chicken all over, about 2 minutes per side. Transfer chicken to a platter and discard all but 2 tablespoons of the fat.
Add the onion, bell pepper, garlic and cilantro to the Dutch oven and sauté over medium heat until soft but not brown, about 3 minutes. Add the diced tomato and cook for 1 minute more. Return the chicken pieces to the Dutch oven. Stir in the water, wine, beer, tomato paste, olives, salt and pepper. Bring the mixture to a boil; cover and reduce heat to low, allowing the chicken to gently simmer 30 minutes.
While the chicken is simmering, place the annatto seeds in a small saucepan with 1/4 c of the chicken liquid. Gently simmer for 5 minutes; strain and discard the seeds, add the liquid to the Dutch oven.
Finishing the dish:
1 lb Uncle Ben's Converted White Rice
1/2 c frozen tiny green peas, thawed
2 red pimentos, diced
Thoroughly rinse the rice in cold water and drain in a fine mesh colander. Thirty minutes before serving, stir the rice into the Dutch oven; cover and simmer about 20-25 minutes. If the rice looks a little dry, add about another 1/2 cup water. If it looks too moist, remove cover during last 5 minutes of cooking.
Just before the rice is done, gently stir in the peas and pimentos. Serve.
How to make Annatto Oil:
Annatto seeds can be purchased at Hispanic grocers. In a small saucepan over medium heat, preheat 1 cup vegetable oil. Stir in 1/2 cup annatto seeds. Allow to cook until the oil is reddish-brown and the seeds begin to crackle, about 3 minutes. Allow the oil to cool; strain into a small jar or bottle, discard the seeds. Store refrigerated.

1/2 c Kikkoman soy sauce
2 c white vinegar
2 c water
8 cloves garlic, crushed or minced
4 bay leaves
2 tsp freshly ground black pepper
2 small dried cayenne peppers
3 tsp salt
6 lbs split chicken breasts (or thighs)
1/4 c vegetable oil
In medium bowl, combine soy sauce, vinegar, water, garlic, bay leaves, pepper, cayenne peppers and salt. Pour over chicken pieces in large cover Dutch oven. Marinate at room temperature 30 minutes.
Then bring to a boil over medium-heat. Reduce heat, cover and simmer 30 minutes. Remove and drain the chicken pieces. Continue simmering the liquid uncovered until reduced by half.
In large skillet heat the oil and brown the chicken pieces on all sides, cooking in batches if necessary. Be careful because it can spatter. Then add the chicken back into the simmering liquid, and reduce heat to low until serving time.

Pancit is a national dish for Filipinos. We've enjoyed this recipe since 1991.
16 oz pkg uncooked rice stick noodles
1/4 c vegetable oil, divided
1 medium yellow onion, quartered and sliced
2 c cooked chicken, cubed (optional)
4-6 c napa cabbage, quartered, core removed, cut into 1/2" strips
4-6 large fresh carrots, peeled, julienned and cut in 1" lengths
8 oz Chinese pea pods
2 tbsp chopped fresh cilantro (optional)
    2 c hot chicken stock
2 cloves garlic, minced
1 envelope "Saison Goya" (see note)
1 bunch green onions, sliced very thin, on a sharp diagonal
1 tbsp kosher salt
Soak the rice stick noodles in warm water to cover just until soft, about 20 minutes. Drain thoroughly in a colander and set aside.
In a separate small bowl, dissolve the Saison Goya seasoning in the chicken broth and set aside.
Heat 2 tablespoons of the oil in a very large wok on high heat. Stir-fry the carrots and yellow onion 1 minute. Add the optional cubed chicken and stir another minute. Add cabbage, pea pods and remaining oil and continue stir-frying until the cabbage collapses. Add the chicken stock and garlic. Reduce heat to medium, toss and stir continually, then simmer 2 minutes. Roughly chop the noodles into about 3" lengths and add to the wok along with the green onions. Sprinkle with the salt. Toss evenly so that all the noodles are evenly colored; simmer until noodles are tender but not soggy, about 5 minutes.
This dish will easily serve 10 hungry people as a side dish. May be served hot or at room temperature.
NOTE: Rice stick noodles are available at Asian grocery stores. They might also sell the Saison Goya, if not, check in a Hispanic store or market. Saison Goya is an important ingredient to the coloring of this dish; its yellow color is achieved by the annatto contained in the blend.

1/2 cup honey
1/2 cup mirin (Japanese cooking wine)
1/2 cup Kikkoman soy sauce
2 lbs boneless, skinless chicken breasts
2 bunches scallions, cut into 2-inch lengths
bamboo skewers
Combine the honey, mirin, and soy sauce in a small saucepan. Bring to a simmer and cook for 5 minutes. Cool to room temperature.
Soak the skewers in water for 30 minutes.
Split the chicken breasts in half down the center (discard cartilege). Cut across the grain into 1" wide strips.
Alternately skewer the chicken and scallion pieces and place in a shallow pan. Pour the marinade over all and let sit for 30 minutes (turning the skewers over after 15 minutes). Remove chicken from marinade and set aside. In a small saucepan, bring marinade to a simmer and cook for 3 minutes.
Grill over hot coals 4" from the heat source, 3 minutes per side, basting frequently with the marinade. Serve with steamed jasmine rice.
Yields: 6 to 8 appetizer portions; 4 main-course portions
Note: Boneless chicken thighs can be substituted.

(Sake no Miso Yaki)
4 salmon steaks
1/4 c white soybean paste (shiromiso)
1/2 tsp sugar
1-1/2 tsp Kikkoman soy sauce
2 green onions, sliced thin
Broil salmon on each side until done, about six minutes per side (salmon will be underdone at this point). In a small bowl stir together the miso, sugar and soy sauce until the sugar is dissolved. Spread half on one side of the salmon steaks. Return to broiler until lightly browned. Turn over, spread remaining sauce on the salmon and broil again untl bubbly. Garnish with the sliced onions.

1 lb lean and tender beef, cut in 3/4" cubes
1 dozen large shrimp, shelled and deveined
1 large yellow onion, cut in 1/2" rings
2 green bell peppers, cut 1-1/2" chunks
2 medium zucchini, cut into 1" chunks
1 dozen button mushrooms, cut in half
1/4 c vegetable oil
Preheat your outdoor hibachi grill or electric griddle on high heat. Place all ingredients in a large bowl, and use your hands to toss and mix so everything's coated with the oil. Place half of the mixture at a time onto the preheated grill; use a metal spatula to toss and stir while its cooking. When the shrimp and meat are done to your liking, transfer that batch to a large serivng platter and repeat grilling the other batch. Season to taste with kosher salt and black pepper. Serve with the following sauce and a nice serving of hot jasmine rice.
1 c Kikkoman soy sauce
1/2 c rice vinegar
1/2 tsp grated fresh ginger
1 c grated fresh daikon (Japanese radish)
3 tbsp toasted white sesame seeds
Mix all ingredients in a medium bowl. Pour in individual serving cups.

1/2 c Kikkoman soy sauce
1/4 c mirin (Japanese sweet rice wine)
2-1/4 tsp sugar
1 tbsp Worcestershire sauce
2 tbsp rice wine vinegar
1/4 c vegetable oil, divided
1/2 medium yellow onion, sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
2 c julienned green cabbage
3 oz boneless pork or chicken, julienned
8 oz Japanese Soba noodles, cooked and drained
In a small bowl stir together the mirin, sugar, Worcestershire sauce and rice wine vinegar until the sugar is dissolved; set aside. Preheat wok over high heat and add 2 tablespoons oil. Add onion, peppers, green cabbage, pork or chicken and stir fry mixture for approximately 1 minute. Add precooked noodles and stir-fry for 2 minutes (add a little additional oil if needed to prevent sticking). Add about 1/4 cup of the sauce and toss with vegetables and meat for another minute on high heat. Taste and add additional sauce if needed. Refrigerate any leftover sauce in a covered non-reactive container.

This is particularly good with flank steak. Place in ziploc bag with the marinade, refrigerate about 1-2 hrs. Drain, place on wire rack in oven pan then broil 8-10 minutes each side. Slice very thinly on a diagonal.
1 c Kikkoman soy sauce
1/4 c clover honey
1/4 c dry sherry
1/2 tsp grated fresh ginger
3-4 cloves of garlic, crushed
Stir all ingredients together until honey is dissolved. Excellent for beef, chicken, pork or shrimp. Proceed with grilling, barbequeing or broiling.
Once you've marinated uncooked meat in the mixture, discard remaining marinade to avoid risk of salmonella contamination.

2 lbs thick, boneless beef roast (can also use boneless short ribs)
5 tbsp Kikkoman soy sauce
1/4 c white Chablis table wine
2 tbsp clover honey
2 tbsp sugar
1 tsp Asian toasted sesame oil
3 cloves garlic, minced or crushed
1/4 tsp MSG
1 tsp freshly ground black pepper
2 - 4 tbsp white sesame seeds
1 bunch green onions, sliced very thin
1/4 tsp Adolph's unseasoned meat tenderizer
Carefully trim away any silvery membrane and surface fat. Cut the meat on an angle to get as large a surface as possible, and about 1/8" thick.
Place all ingredients in a large bowl. Wear a disposable rubber glove on one hand to knead and squeeze the meat mixture through your fingers in the bowl for 10-15 minutes (as if you were kneading bread). This step is very important, so don't skimp on the kneading time. It will work all the seasonings and the tenderizer deep into the meat fibers; proper kneading will assure a final product which can be cut with a fork very easily.
Cover the bowl of meat and refrigerate for at least 2 hours; preferably overnight.
Preheat your charcoal grill or electric grill. (If your outside charcoal grill has wide spaces on the grilling surface, you may wish to thread the marinated meat onto bamboo skewers which you have soaked in water for 30 minutes.) Place each slice of meat flat in one layer on the grill and cook for 1-2 minutes per side. Be careful not to overcook.
Serve with hot jasmine rice, Korean kimchee (pickled cabbage), or a vegetable salad with a vinaigrette dressing.
Note: Toasted sesame oil is available in all Asian markets. Used specifically as a seasoning to impart nutty flavor undertones, it is wise to use it sparingly. Having a very strong flavor, it is never used for either frying or sauteeing.

BJGOURMET's European Recipes

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