PAN FRIED CALAMARI STEAK RECIPE RECIPES

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KIMCHI FRIED RICE RECIPE - NYT COOKING



Kimchi Fried Rice Recipe - NYT Cooking image

Not the high-heat stir-fry you might expect, Grace Lee’s home-style fried-rice recipe uses a simple technique — make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it. It's perfect for a snack or a quick, simple meal. The Spam, though optional, reflects many Koreans’ love of foods introduced by the American military.

Provided by Francis Lam

Total Time 30 minutes

Yield Serves 2

Number Of Ingredients 13

3 tablespoons unsalted butter
1/2 small onion, medium dice
1 cup roughly chopped kimchi (6 ounces)
2 tablespoons kimchi juice, or to taste
1/2 cup small-dice Spam, ham or leftover cooked meat
2 cups cooked, cooled rice (preferably short-grain)
2 teaspoons soy sauce, or to taste
1 teaspoon sesame oil, or to taste
2 teaspoons vegetable oil
2 eggs
Salt to taste
Crumbled or slivered nori (roasted seaweed) for garnish
Sesame seeds for garnish

Steps:

  • In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.
  • Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
  • Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.

Nutrition Facts : @context http//schema.org, Calories 1061, UnsaturatedFatContent 15 grams, CarbohydrateContent 162 grams, FatContent 31 grams, FiberContent 3 grams, ProteinContent 28 grams, SaturatedFatContent 14 grams, SodiumContent 973 milligrams, SugarContent 2 grams, TransFatContent 1 gram

SLOW-COOKER SUNDAY SAUCE RECIPE - NYT COOKING



Slow-Cooker Sunday Sauce Recipe - NYT Cooking image

Whether it’s called red sauce, sugo or gravy, you’ll find a big pot of the rich tomato sauce simmering all Sunday long in many Italian-American households. Every family has their own version, but this recipe includes shreddy pork shoulder, sausage and meatballs. This slow-cooker version lets you simmer it overnight or while you’re not home, and without splatters and stirring (though you can also make it on a stovetop). Once the sauce is done, coat pasta in the sauce, spoon the meats on top and serve it with a green salad, crusty bread and red wine. Sauce can be kept refrigerated for up to one week and frozen for up to three months.

Provided by Ali Slagle

Total Time 8 hours 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 12

2 (28-ounce) cans crushed tomatoes
3 basil sprigs
2 pounds boneless pork shoulder, cut into 3-inch chunks
Kosher salt and black pepper
1/4 cup extra-virgin olive oil, plus more as needed
1 pound hot or sweet Italian sausage, or a combination
1 yellow onion, coarsely chopped
6 garlic cloves, smashed and peeled
1/3 cup red wine
1 pound uncooked homemade or store-bought meatballs
1 1/2 pounds tubular or long noodles, like rigatoni or spaghetti
Grated Parmesan or pecorino, for serving

Steps:

  • In a 6- to 8-quart slow cooker, add the crushed tomatoes and basil sprigs. Season the pork shoulder all over with salt and pepper.
  • In a large Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to the slow cooker as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the slow cooker. 
  • Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stirring to scrape up the browned bits on the bottom of the pot, and cook until the wine is nearly evaporated, 2 to 4 minutes. Scrape the onion-wine mixture into the slow cooker, and stir to combine. Add the meatballs on top. (It’s OK if they’re sticking out of the sauce.) Cook on low for 6 to 8 hours, until the pork shoulder falls apart when shredded with a fork. 
  • When you’re ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta boils, slice the sausage and shred the pork shoulder on a cutting board, and leave it there. When the pasta is al dente, reserve ½ cup pasta water, then drain and return the pasta to the pot. Over medium heat, toss the pasta with enough sauce to coat (about 4 cups), adding pasta water as needed until the sauce clings to the pasta. (Some meatballs might end up in the pasta pot; that’s OK.) Return the sausage and pork shoulder to the remaining sauce in the slow cooker.
  • Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and extra meat and sauce at the table.

More about "pan fried calamari steak recipe recipes"

SLOW-COOKER SUNDAY SAUCE RECIPE - NYT COOKING
Whether it’s called red sauce, sugo or gravy, you’ll find a big pot of the rich tomato sauce simmering all Sunday long in many Italian-American households. Every family has their own version, but this recipe includes shreddy pork shoulder, sausage and meatballs. This slow-cooker version lets you simmer it overnight or while you’re not home, and without splatters and stirring (though you can also make it on a stovetop). Once the sauce is done, coat pasta in the sauce, spoon the meats on top and serve it with a green salad, crusty bread and red wine. Sauce can be kept refrigerated for up to one week and frozen for up to three months.
From cooking.nytimes.com
Reviews 4
Total Time 8 hours 30 minutes
  • Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and extra meat and sauce at the table.
See details


KIMCHI FRIED RICE RECIPE - NYT COOKING
Not the high-heat stir-fry you might expect, Grace Lee’s home-style fried-rice recipe uses a simple technique — make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it. It's perfect for a snack or a quick, simple meal. The Spam, though optional, reflects many Koreans’ love of foods introduced by the American military.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine korean
Calories 1061 per serving
  • Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.
See details


SLOW-COOKER SUNDAY SAUCE RECIPE - NYT COOKING
Whether it’s called red sauce, sugo or gravy, you’ll find a big pot of the rich tomato sauce simmering all Sunday long in many Italian-American households. Every family has their own version, but this recipe includes shreddy pork shoulder, sausage and meatballs. This slow-cooker version lets you simmer it overnight or while you’re not home, and without splatters and stirring (though you can also make it on a stovetop). Once the sauce is done, coat pasta in the sauce, spoon the meats on top and serve it with a green salad, crusty bread and red wine. Sauce can be kept refrigerated for up to one week and frozen for up to three months.
From cooking.nytimes.com
Reviews 4
Total Time 8 hours 30 minutes
  • Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and extra meat and sauce at the table.
See details


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I read through some of the tips & tricks and made it according to the recipe except: 1.)added a can of diced tomatoes to the rice as it cooked for 20 minutes. 2.)doubled the saffron and prepared it by grinding it up with a mortar and pestle and hydrating it in about 1/4 cup of boiling water 10 minutes before adding it per the recipe.
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