Now as far as mushroom recipes are concerned you can make this dish as strictly vegetarian by just making the mushroom ragu and then making the polenta and that’s fine! I add a light touch of either bacon or Italian sausage to the mix to add a level of flavor that you usually don’t get in this dish and it’s wonderful! So if you love Italian food and you love mushrooms and mushroom recipes then I urge you to make this dish and make it your own either vegetarian or not just make it your own and I promise you that you will just love it as much as I do. Enjoy the video!
In Russia Shashlik or Shashlyk as it’s pronounced is a barbequed skewered meat dish that is served in Russia and althrough the eastern block of Europe as well as in other parts of the world such as Israel, Pakistan, India, Mongolia, Morocco and central Asia. The word Shashlyk means skewered meat.y BBQ the shashlik on a grill called a “mangal” which is a square fire pit filled with charcoal or wood or a combination of both. Shashlik can be made out of any type of meat you like such as chicken, pork, beef, veal or lamb. Depending on where you are in the world and what the cultural or religious beliefs are in place will dictate which meat will be used in the shashlik. Shashlik traditionally is marinated in a highly acidic marinade overnight and this acidity helps to break down the proteins in the meat and also makes for really tender meat. As with any dish from any country in the world there are a million and one ways to make a dish. This particular shashlik recipe is a cross between the Uzbek, Russian, Georgian and Israeli recipes as I find it to be one of the more simpler and delicious shashlik recipes out there. Everyone has their own way of making shashlik and I am sure they are all DELICIOUS!
I have been taking requests for about six months now and doing mostly Asian and Italian cuisines as they are my fave cuisines. The fact is that I LOVE all food and that is why I cook. Last week one of my subbers made a request that I cook some Jewish food. To tell the truth I was stumped by the request because I have never cooked Jewish food. I mean I have eaten matzo ball soup and I make and eat chopped liver and I have eaten at Jewish deli’s but I have never made Jewish food/cuisine. So I did some research and I came up with a traditional Jewish comfort food called Kasha! This week I am going to make the Russian Jewish version of this traditional Jewish comfort food. It is usually called Kasha Varnishkes but in Russian it’s called “Kupecheskaya.” It is a version of Kasha made with onions, garlic, mushrooms and bowtie pasta with the addition of scrambled or crumbled hard boiled eggs. I will be using scrambled eggs as they soak up the flavors of this dish quite well. You can find the exact recipe for this dish on my blog @
This week I am doing some non traditional dishes with an Indian cheese known as Paneer. I got into Paneer Recipes by watching some of my Indian cooking channels one of them being Aditi’s http://www.youtube.com/user/eateastIndian channel. She was making so many Paneer Recipes and I was impressed by them all. I didn’t even know that they ate cheese in Indian until I started watching her channel. So I told her that I was going to make some Paneer Recipes and do a shout out and I asked her if I should do some traditional Paneer Recipes or come up with some. Aditi told me to come up with my own Paneer Recipes as there was tons of traditional Indian Paneer Recipes out there. So this week I am making an orzo paneer pilaf, a spring vegetable and paneer pasta dish and a pan seared slab of paneer crusted with Za’atar spice and garnished with seasoned chick peas and black beans. You can get the full recipes on my blog @ http://www.richardblainesezcooking.com/indian-cuisine-paneer-recipes-my-paneer-recipes
This week it’s back to making some great Italian food by request by my number #1 fan in England and her name is Mirella Blaise! She found me some time back and now is like I said my #1 fan! So this week is Pasta Recipes! I am making Linguine With Clams! This is not your usual run of the mill Linguine With Clams recipes in where it’s just made in red, white or aioli sauces. This is multi leveled flavor with textures and really great aromas! Give this Linguine With Clams recipe a shot and make it your own I am sure you will enjoy it! You can find the exact recipe on my blog @
This week I am making my version of a Tom Kha Gai recipe. Tom Kha Gai is Thai coconut chicken soup. The weather is getting cold and I thought I would just make some good old fashioned Jewish penicillin (New York style chicken soup) and then I thought to myself I could do that anytime and lots of people have done it already. This Tom Kha Gai recipe in my opinion is a great version of Thai penicillin. Tom Kha Gai is warming and creamy and is loaded with lovely herbs and spices to make some of the best chicken soup that one has ever had. It’s really a pretty simple and yet very delicious chicken. This Tom Kha Gai recipe has all the distinctive Thai flavors that one would expect in a Thai dish. Tom Kha Gai (Gai is chicken) has an ingredient in it called galangal (In Thai Kha) There is one substituition I am using in my Tom Kha Gai recipe and that is using ginger in place of galangal as I could not locate any galangal this week and then I will be using the other ingredients of lemongrass and kaffir limes leaves to infuse the coconut milk and chicken broth/stock that I make as well. A good Tom Kha Gai recipe will have a good balance of salty, sweet, spicy, and sour flavors.
I will be using the standard gear that I always use for knife sharpening which is DMT diamond plates that I use in 220/325/600/1200 grits respectively. I will also be using Spyderco ceramic stones Models 204F and 204UF respectively. I will also most likely use my surgical black Arkansas stone as a final blade polishing stone. So sit back and check out how I do knife sharpening and enjoy the video
I got the recipe for this soup/seafood chowder from my friend and sub on Youtube named Tango Joe of the Tango Spice Company. The soup is called Bay Shrimp Chowder and it’s a recipe that Joe has been working on for awhile. The reason I am making this soup is because I got interested in Joe’s spices and I asked him to send me some to try out and in return I would make one of his recipes with it. He sent me the spice called Tango Verde Green and along with it he sent me a starter recipe for his soup recipe bay shrimp chowder. I make seafood chowder all the time but I usually make either A Manhattan style seafood chowder or a New England clam chowder. I have never made bay shrimp chowder or any kind of shrimp chowder at all. This was going to be good!
This week it’s Vietnamese food! Whoohoo! I LOVE my Asian cooking! Everyone knows I LOVE my Asian cooking! Everyone knows I LOVE my Vietnamese food! I love the flavors of Southeast Asia in my Asian Cooking. This week I am making Vietnamese food again. I am making a dish that I was introduced to by my friend Saveda Lee on her Youtube channel. This week I am making caramelized pork belly with eggs. This dish is called Thit Kho Tau or Thit Kho Kaw. This is a true 100% Vietnamese dish that is also very popular in Cambodia as well.
Naturally, Nasi Lemak has it’s humble beginnings in the cuisine of Malay. The term Nasi Lemak means “fatty rice”, not to worry there is no fat in the rice except for the content of the coconut milk and it is delicious! If you want to break the meanings of Nasi Lemak down even further you can say that Nasi Lemak means “rich” or “creamy”. Originally, the way this coconut rice was cooked was by soaking the rice in the coconut milk or cream and then the mixture was steamed. Flavor is added to the Nasi Lemak by the addition of something called “screwpine” leaves or “pandan” leave. Generally the coconut rice is cooked with one or two of these leaves knotted up and put in the pot with the rice to cook. These leaves impart some of the traditional flavor to the Nasi Lemak dish. There are some additional herbs that can be added to the Nasi Lemak rice that will give it an even more spicy flavor and aroma and those herbs are lemon grass and ginger.