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Its that time again for My Turkey Recipe

Roast Turkey

Happy Holiday! A lot of my friends are asking me again for my turkey receipe.

Here is my recipe:

Note: Roasting meat dishes is not hard but did take time. If you know what you want then by understanding how meats are cook, then you can do a good job that everyone enjoys. My cooking is very simple but taste great.

Ingredients:

  1. Turkey or Beef or Prime rib or Pork Ribs.
  2. Stuffing (can be anything you buy from bread stuffing or just vegetable or anything you like to go along with the meat.

Preparation:

  1. Make sure the turkey or your meat is in room temperature. This is very important. If you cook the meat when it is cold, the meat will not be tender and soft.
  2. Put some salt (and pepper if like pepper) and marinate the whole bird or meat, especially inside the Turkey. You can use two or three teaspoon of salt and rub it all over the turkey inside and out. Don't worry that it would be too salty. It won't be. Because the meat is so thick so the inside would have not taste at all. I used to put the neck and the turkey liver inside the turkey. Will use them for the sauce later. Some people put some celery inside the turkey too to get some smell.
  3. Use a fork to punch many small holes on the skin. This will allow the fat to come out from the skin so the skin will not be too fat after it is cook.
  4. Set the stove to about 350 degree pre-heated.
  5. Put the turkey in a pot or big tray that is deep enough to hold some water ( a cup or two to leave about 1/2 inch height from the bottom of the tray or pot) or juice from the bird. This is very important. We need to add water to the tray so the water will provide the moisture to cook the meet and keep is tender and juicy.
  6. If you want the turkey to be tender, then cover the turkey in the pot or with the aluminum foil.
  7. Bake it for 4 hours and then use a fork or sharp bamboo stick to punch the bird to see if the inside is well cook. If you cannot punch through the meat easily, that means the bird is not cook inside. Take a look of the water level to ensure it is not dried up.
  8. Check again to see if the turkey is cook using the fork or bamboo stick again.
  9. When it is cook, you will see that the skin is not brown or it may be even soft.
  10. You can now take the pot or tray out and empty the juice (water with juice now) and keep it is a pot or cup for later.
  11. Put the turkey back and now use high heat to broil the turkey to brow n the skin. Make sure you watch the cooking and do not burn the skin. Turn over the bird to brown the other side. Turn down the heat if too strong to bake at 450 degree so the whole bird gets golden brown. So make sure do not burn the skin.
  12. Take the Turkey out and cool it off before serving.
  13. Take the necks and live, guts out and cut into smaller pieces.
  14. Check the juice and add water or salt to taste. The juice should be a little bit salty. Now add butter and corn starch to thicken the juice into sauce. The sauce should look brown and smell good. (if you never use corn starch to make sauce, just add a teaspoon of cornstarch and mix it will cold water (only enough to have the dry powder disappeared). Heat up the juice and add the corn starch water. Stir it to see if the sauce is thick enough. We do not want it too thick or too thin. If you need more juice you can add some chick broth to make more sauce.
  15. Mix and turkey insides with the sauce.
  16. Stuffing can be made separately. The key is the juice from the turkey that provides the taste for the meat and the stuffing. If you use regular stuffing, make sure you add chopped onion and celery to mix with the stuffing. Onion will give you the sweet taste and celery will give you the fragrant.

 

Slow baking will make the meat tender and juicy. High heat cooking will dry up the meat and make it tough. This applies to all meat.

For roast beef, you may cook to Medium or Medium Rare depending on what you want. Using the bamboo stick to test, you do not need to cover the beef during the roasting. Make sure you use a pan that has water to hold the juice. All the taste are there.


The 4th Annual EAT! Fraser Valley Food and Cooking Festival
at the Tradex in Abbotsford

September 16, 17 & 18, 2011.

Guests will have access to three delicious days of all things food, cooking, celebrity chefs, cooking demonstrations, cheese seminars and wine tastings.

Pleases go to website for more information.

 


水煮鱼 (Fish Slices In Chilli Sauce).

HOT...HOT...HOT! If there is one Chinese dish that is unanimously regarded as the best in flavor, it is this Fish Slices In Chilli Sauce.

Recipe Details

Ingredients: 
450g cod plaice fillets 1 tblspn plain flour 300ml sunflower oil THE SAUCE 1/2 tblspn finely chopped fresh root ginger 1 tblspn finely chopped spring onion 3 tblspn sherry 1 tblspn light soy sauce 2 tspn sugar 1 tspn salt 1 tspn white wine vinegar 1-2 tblspn chilli puree

Directions: 
Cut the fish fillets into 5cm slices and coat them with the flour. heat the oil in a wok or frying pan over a moderate heat. Add the fish slices and cook for 3 minutes, separating them with a pair of chopsticks. Lift the fish from the oil with a slotted spoon. Let the oil become hot again and return the fish slices to the pan for a few seconds to crisp. Remove from the pan and drain well on absorbent kitchen paper. Pour off most of the oil from the pan, leaving about 1 tblspn. Combine the ingredients for the sauce and add to the pan. Stir-fry for 30 seconds. Add the fish slices and stir-fry for 1 minute.

 


Rising Food Costs

In the last couple day, it was reported in the News that the Food cost has been rising and that is going to continue for the next 10 or more years. Food cost rises can be the result of inflation or shortage. Also it is reported that the need for fertilizer increasing and the cost of it is also arising.

One of the issues VBNF has been working on is to find the way for home grown food that can also be organic with drug free.

One of our members is just doing that. They designed a home grow gardening system so you can grow your own food and knowing exactly what you put in.

You may check out their products at http://www.sunpodgreenhouses.com/ , and order through VBNF to get a discount.

 


Organic Food in China

One of my partners just got back from China after he helped close a few deals for some of our Canadian companies with China. One of the things he found out was that Chinese (rich ones) is now consuming organic food and they only buy them from a membership club that they can trust. Sure the price is much higher and surely they can afford. This means the demand for good trusted Organic food is in demand.

As Vancouver is working on Food sustainability's methods, VBNF would like to bring the Green House and home grow food technologies to the market. We believe if you grow your own food and veggies, you do not need to worry if the suppliers are doing the right thing or not.

We market Green house technology, Sunpod home grow system. We will also provide the method to grow your own food.

As such, we always want to know if you have good organic fertilizer. The food market is going to grow and the profit margin will be great. Let us know what you got. We can help you market your technology wherever we go.

 


How to Prepare a Roast Turkey or Beef

Roast Turkey

I was requested to give my recipe for roasting a turkey or beef (prime ribs or any meat). Well, sometimes I think I am a better cook than an engineering/business person. I used to have parties at home and always prepare my own dishes. And my friends always enjoy my cooking.

Here is my recipe:

Note: Roasting meat dishes is not hard but did take time. If you know what you want then by understanding how meats are cook, then you can do a good job that everyone enjoys. My cooking is very simple but taste great.

Ingredients:

  1. Turkey or Beef or Prime rib or Pork Ribs.
  2. Stuffing (can be anything you buy from bread stuffing or just vegetable or anything you like to go along with the meat.

Preparation:

  1. Make sure the turkey or your meat is in room temperature. This is very important. If you cook the meat when it is cold, the meat will not be tender and soft.
  2. Put some salt (and pepper if like pepper) and marinate the whole bird or meat, especially inside the Turkey. You can use two or three teaspoon of salt and rub it all over the turkey inside and out. Don't worry that it would be too salty. It won't be. Because the meat is so thick so the inside would have not taste at all. I used to put the neck and the turkey liver inside the turkey. Will use them for the sauce later. Some people put some celery inside the turkey too to get some smell.
  3. Use a fork to punch many small holes on the skin. This will allow the fat to come out from the skin so the skin will not be too fat after it is cook.
  4. Set the stove to about 350 degree pre-heated.
  5. Put the turkey in a pot or big tray that is deep enough to hold some water ( a cup or two to leave about inch height from the bottom of the tray or pot) or juice from the bird. This is very important. We need to add water to the tray so the water will provide the moisture to cook the meet and keep is tender and juicy.
  6. If you want the turkey to be tender, then cover the turkey in the pot or with the aluminum foil.
  7. Bake it for 4 hours and then use a fork or sharp bamboo stick to punch the bird to see if the inside is well cook. If you cannot punch through the meat easily, that means the bird is not cook inside. Take a look of the water level to ensure it is not dried up.
  8. Check again to see if the turkey is cook using the fork or bamboo stick again.
  9. When it is cook, you will see that the skin is not brown or it may be even soft.
  10. You can now take the pot or tray out and empty the juice (water with juice now) and keep it is a pot or cup for later.
  11. Put the turkey back and now use high heat to broil the turkey to brow n the skin. Make sure you watch the cooking and do not burn the skin. Turn over the bird to brown the other side. Turn down the heat if too strong to bake at 450 degree so the whole bird gets golden brown. So make sure do not burn the skin.
  12. Take the Turkey out and cool it off before serving.
  13. Take the necks and live, guts out and cut into smaller pieces.
  14. Check the juice and add water or salt to taste. The juice should be a little bit salty. Now add butter and corn starch to thicken the juice into sauce. The sauce should look brown and smell good. (if you never use corn starch to make sauce, just add a teaspoon of cornstarch and mix it will cold water (only enough to have the dry powder disappeared). Heat up the juice and add the corn starch water. Stir it to see if the sauce is thick enough. We do not want it too thick or too thin. If you need more juice you can add some chick broth to make more sauce.
  15. Mix and turkey insides with the sauce.
  16. Stuffing can be made separately. The key is the juice from the turkey that provides the taste for the meat and the stuffing. If you use regular stuffing, make sure you add chopped onion and celery to mix with the stuffing. Onion will give you the sweet taste and celery will give you the fragrant.

 

Slow baking will make the meat tender and juicy. High heat cooking will dry up the meat and make it tough. This applies to all meat.

For roast beef, you may cook to Medium or Medium Rare depending on what you want. Using the bamboo stick to test, you do not need to cover the beef during the roasting. Make sure you use a pan that has water to hold the juice. All the taste are there.

 


 

Flavour of Italy Dinner Party at the Cioppino's Mediterranean Grill & Enoteca

1

VBNF was honoured to join the dinner party at one of the best Italian restaurants in Vancouver, Cioppino's at Yaletown. This dinner gathering is organized by the Italian Chamber of Commerce, West Canada.

I have to admit that I have not been to many Italian restaurants in Vancouver. I did go to a few ones in New York, San Francisco and Los Angeles and one in Nice, France. Of course, when I went to those ones I was going there either alone or with a friend or two; so much like a family dinner outing.

Now this particular dinner is very much different from all the other ones I went. Again, this is a special event that is specialized in "Enjoy the GOOD Lombard Taste". If you know Italy, then, perhaps you know "Lombard". 

There were about 20 guests invited to the dinner. Many of them are from the media, food and wine distributors and food and wine critics. VBNF was happy to be part of this so I can learn more about Italian food.

The dinner is very much different from the ones I used to have. Perhaps, those ones in the States are US style Italian food and not exactly the same as from the original. This dinner has 6 courses and each course was served with a special wine to go with. I am not much a wine drinker but when you are having a good time, I would try my best to sample them all.

The dishes were so much different than all the other Italian food I had before. They are well prepared with heart and soul. Every little detail was made by the chef and they were delicious.  I was happy that all the dishes were light and small so you don't over eat like the other Italian restaurants I went before.

Each dish was specially made for the occasion. The chef would come out to explain each disk and how it was done. Well, one of the dishes was cooked with an egg. How long you think the chef cook the egg for the dish. It is for one hour at a low temperature. Do you ever cook an egg for one hour? I doubted very much. How it taste? Marvelous. It is like a soft poached egg but softer than the regular poach egg. It is very good indeed.

One of the guest form Italy asked me which dish I like the best. I just can't say which one as each dish is so different form each other and they call taste very good. I can compare oranges with apples. But I can say that they are all very good and they are better than the ones I had before from other cities. I think we are very lucky to live in Vancouver. I believe we have all the best chefs from the world.  Don't you agree?

By the way, there were two desserts for the evening. See them for yourself. I bet you would like to be there too.

1

See the video show for the event and check out the dishes we had for the evening. Let's do that more often. I don't mind at all.


 

IHOP, UHOP, We All Hop for Pancakes by Dr. Melissa Carr

Thanks to our Health advisor, Dr. Melissa Carr who let us post her secret recipe, Homemade Pancake.

 

I find recipes fascinating. They make me wonder about the cultures where they originated, their migrations and history. The Mung Bean Pancake featured here could be a cousin to the French crepe, Indian dosas, Mexican tortillas or South American arepas. It all depends on how thick you make it, how you cook and especially what you put on it.

Enjoy these tasty little cakes for breakfast, lunch or as a snack, on their own or topped you're your favourite chutneys, hummus, stuffing, dipping sauces or relishes. Because it combines the wonders of a whole grain (rice) with a legume (the mung bean, one of the last unadulterated foods we can buy today), it is a complete source of plant-base protein. Plus, by soaking the rice and beans first, it will also activate gut-friendly probiotic bacteria, vitamins and enzymes.

In short, a perfect food not only for a short cleansing period, but to enjoy all year around for it's deliciousness and versatility. All that goodness in just three ingredients.

Mung Bean Pancakes

Serves: 4
Time: 1 hour (plus 24 hours for soaking and fermentation)

  • 1 ½ cups brown rice
  • 2/3 cups mung beans
  • 2 cups water
  • 1/4 tsp sea salt
  • 1/3 tsp vegetable oil
    1. Wash and soak rice and beans for 8 - 12 hours or overnight. Soak rice in 1 ½ cups water and mung beans in 1/2 cup water.
    1. Drain, discarding the soaking liquid. Grind the mung beans and rice using mortar and pestle, blender or food processor. Add 1 Tbsp to ½ cup of water until the mixture is smooth and light (a cross between pancake and crepe batter with some texture).
    1. Lightly season with sea salt. Allow to sit overnight or for 12 hours in a warm place, so yeasts can turn the mixture into a light, fluffy batter and the fermentation process is complete.
    1. Add 1 Tsp of vegetable oil in a non-stick pan, set over medium heat. When hot (this will take 2-3 minutes), stir batter well and ladle 1/3 cup into the centre of the pan. Smooth with a small spatula or the back of a spoon using a gentle circular motion. Let it cook for 2 – 3 minutes, flipping the cakes occasionally, until the bottom shows a reddish colour. Repeat until you finish with the batter.

Cook's Notes:

Make a big stack of pancakes. Keep in your fridge only those pancakes you will consume in the next 4-5 days, and freeze the rest to enjoy later.
To reheat from the fridge, wrap them in foil in a 350oF oven for 15 minutes. No time? Heat them in your toaster or wrap individual pancakes in a moist paper towel and heat them in your microwave for 1 minute.


Salmon recipe

Salmon recipe

Sockeye Salmon is one of the best tasteful one in the salmon family. Here is a simple and delicious way to prepare Salmon.

To fix the Salmon fish:

  1. Clean the scales.
  2. Cut the head off, then cut in half for BBQ or baking in Oven.
  3. Filet it from tail to front next to the bone from two sides.
  4. Cut the bones out there are little one in the middle part and the belly.
  5. Save the bones for soap.
  6. Sautéed the bones with little oil to brown then cook in pot of water for a couple hours in mid fire. Add ginger if needed. Buy Soft Tofu for the soap. Add Tofu half an hour before eating.
  7. Sautéed the Skin side with enough oil like half sautéed, half fry with medium heat. This way the skin will not stick to the bottom of the pan. Otherwise, clean the pan with salt to get rid of any sugar sweet content.
  8. Cover the pan so the top of the fish is cooked like steam but the bottom is crunchy. Add butter and salt before serving. Add lemon juice is needed at table. Brown the meat is wanted by flipping the filet over for a minute or less in mid – heat.
  9. Add half spoon of butter to make it smell better.
  10. Garish with Lemon and Greens.

Zucchini Pizza

As you may have noticed, zucchini is EVERYWHERE right now. Bright, green (or yellow), and eager to please, it's just begging to be your friend. It's very easy to throw into pasta and salads, but let's face it—unlike other summer veggies, zucchini isn't very sexy. Tomatoes are just gorgeous and juicy, corn is sweet and fun to have around. Zucchini is, well, eh. The trick is to grate it (I used 2 large zucchinis and grated them on my food processor), then combine the shredded zucchini in a bowl with a couple of tsps salt. Let sit for about 20 minutes to leach out the vegetable's liquid (this will keep it from getting mushy when it cooks). Squeeze the zucchini and discard any extra water, then toss it with 2 cups of shredded gruyere cheese.

For the pizza:

Take a rimmed cookie sheet and coat it with olive oil, using your hands to get the oil into all of the corners. Take your pizza dough (yesterday I didn't have time to make my own, so instead I defrosted a ball of whole wheat dough I had bough at Whole Foods, which worked very well), and stretch it gently but firmly into the pan, making sure there are no holes. You want it to stretch as far as possible to the edges so it's the same size and shape as your cookie sheet. Dump your zucchini-cheese topping onto the dough and with your hands, rake it onto your pizza dough. You will want it to reach all the way to the edge and it's better if there is more zucchini on the edges than in the middle because the edges cook faster. Sprinkle with bread crumbs, if you'd like. Place sheet in an oven that has been allowed to preheat to 500 degrees. Cook for about 20 minutes. It's done when the crust has begun to pull away from the edges and the cheese is melted and golden brown. Sprinkle with parmesan before serving and cut into squares. What you will have is a ridiculously delicious pizza. :)


Mee Siam Soup Noodle

I tried the best noodle at the BBQ Party by the MSBCA the other day. It was so GOOD that I couldn't get enough of it, so I went to get all the ingredients, and try to make it at home. Here is a similar receipes that I have found on the web that looks really yummy to try, or at least to look at...enjoy.

Recipe

Ingredients
Gravy:
1 tbsp cooking oil
5 shallots, chopped
3 cloves garlic, chopped
6 dried chilli, pounded
1 tsp belacan (shrimp paste)
2 onions, sliced
4 tbsp preserved yellow beans, pounded
3 tbsp tamarind
2 litres water
sugar and salt to taste
Spiced Rice Vermicelli:
500gm rice vermicelli
4 tbsp cooking oil
3 shallots, chopped
2 tbsp chilli paste
3 tbsp dried shrimp, pounded
150gm bean sprouts, peeled.
Mee Siam Garnish:
1 egg, hard-boiled, cut in wedges
20gm local chive (ku chai), fresh
1 local lime, trim top
3 prawns, medium size, peeled
20gm soya bean cake, deep-fried, diced
20gm fish cake, sliced
sambal sauce (optional)

Instructions
Gravy:
Mix tamarind with water. Strain off pulp and reserve the juice. Cook shallots, garlic, dried chilli paste and onions until fragrant. Add remaining ingredients and bring to boil. Reduce heat and simmer for 45 mins. Check seasoning.
Spiced Rice Vermicelli:
Soak vermicelli in cold water to soften. Drain dry, blanch in boiling water for 30 secs and strain. Heat oil in wok and cook shallots, chilli paste and dried shrimp until fragrant. Add vermicelli and bean sprouts and mix well. Remove from heat.
Serving
Place spiced rice vermicelli in bowl. Add piping hot gravy. Garnish with egg wedges, chopped chive, prawns, soya bean cake, fish cake and lime. Sambal sauce may be added.


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