Saturday, 28 June 2008

How to Cook Shoyu Chicken - The Hawaiian Treat


Three months ago, my wife and I took a dream vacation to Hawaii. We got to tour most of the islands and saw all sides of Hawaii, from Honolulu and the glitzy beach resorts to little towns well off the main tourist track.

Everywhere we went, we could count on finding a ubiquitous dish called shoyu chicken. From the fancier restaurants the dish was served with exotic garnishes, while at the roadside stand it came straight out of the cooker and served on paper plates, but it was always delicious.

When we got home, I knew my wife had to try cooking some shoyu in our own kitchen.

I later discovered that there are thousands of different recipes for this dish. The differences are mainly in the ingredients for the sauce, but even the chicken itself can be cooked any way you like, from boiling in a pot to baking in the oven to grilling on the barbecue.

No matter the recipe, one ingredient you'll always find is soy sauce. The name shoyu, is for soy sauce. If you want, you can just call this dish soy sauce chicken. But the name for the recipe is “shoyu” in tribute to its native home in Hawaii.

If you would like to cook shoyu chicken, why not go all the way and make it the food centerpiece of a Hawaiian-themed party? Break out the leis, put on some ukulele or Don Ho music, and have some tropical fun.

This shoyu chicken recipe usually serves 12 people. If you want to make it just for your family instead of for a party, cut back the recipe portions accordingly.

Ingredients
12 pounds of chicken thighs
3 cups brown sugar
4 cups soy sauce
4 cans chicken broth
1/2 cup white wine
6 cups pineapple juice
1 cup vinegar
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup Worcestershire sauce
Chopped green onion tops
4 cloves garlic, crushed
2 tablespoons ground ginger
2 cans pineapple rings

Directions
1. Wash and drain the chicken thighs.
2. Combine the sauce ingredients (everything listed above except the pineapple rings).
3. Combine the chicken and the sauce in a large pot. Bring to a boil, cooking 30 minutes or until the chicken is tender.
4. Place chicken thighs on serving platter; decorate with pineapple rings and serve.

Check out this website now and take a look at the list of recipes that are in the book. Surely there's something in there that you or your family would love to cook and enjoy at home--while you save lots of money from eating out!

Friday, 27 June 2008

How To Cook Pork Loins

Pork loin refers to the cuts of meat from above the pig’s rib cage, along both sides of the backbone, and along the shoulders to the hind legs. In general, pork loin refers to a wholesale cut. When you purchase pork loins from a butcher you will have to specify what cut you are looking for. Some of the cuts that you are probably familiar with include pork roast, pork ribs, pork steak, and pork tenderloin. The cut of meat that you select will decipher how you will go about cooking your pork.

There are several ways you can cook pork. You can roast the pork, fry it, grill and broil it, steam it and much more. As mentioned, there are several different ways you can go about cooking your pork loin. However, there are two general methods that are used to cook pork: dry heat and moist heat. Dry heat is what you will want to use for your naturally tender pork such as bacon, chops, steak, loin roasts and tenderloins. For cuts of meat that are less tender like ribs and shoulder cubes you would moist heat.

From there you will find several variations of ways to cook the meat depending on what the recipe is, how you like your meat cooked, and what type of cut you have. There are a number of techniques that are extremely effective in cooking meat, but it all depends on personal preference.

The most common method for cooking pork loin is roasting it, which is a dry heat method. Some of the cuts you may consider roasting include Boston butt roasts, ham roasts, loin roasts, tenderloins and ribs. Overall, it will take you a little longer to roast your pork loin, which is why many people opt to roast the meat while they are preparing other dishes for the meal. It is perfect not only because it takes longer than other methods, but it also requires little attention.

Pork loins lend themselves to cooking in so many ways that I can't begin to cover them all in one article. If you've never cooked pork loin before, here is a basic recipe to get yours started on discovering one of the world's succulent meat cuts.

Instructions
Things You’ll Need:
• 3 cloves garlic, minced
• 1 tbs. dried rosemary
• Salt and pepper to taste
• 2 lbs. boneless pork loin
• 1/4 cup olive oil
Step 1:
Preheat the oven to 350 degrees F.
Step 2:
Crush garlic and combine with the rosemary, salt and pepper until a paste is formed.
Step 3:
Stab the pork a few times with a fork, so the meat will cook in its own juices.
Step 4:
Rub the meat with the garlic paste mixture and the olive oil.
Step 5:
Place pork loins in a large baking dish and cook for 2 hours. Turn after 1 hour of cooking, constantly spooning juices on top of loins.
Step 6:
Check the loins using a meat thermometer before removing from oven, as pork should be at 170 degrees F or higher. When they are done, remove loins from the oven and place on a platter.
Step 7:
Serve with juices from the pan.

Tips & Warnings
• These pork loins taste great with mashed potatoes and green beans.
• Use other herbs and seasonings of your choice for a different flavor.
• Cover with aluminum foil to retain more juice.
• Don't let the meat dry out. Using the juices will keep the pork loins tender.

Just know that you have a plethora of options when cooking your pork loin. To find out more on how to cook pork loins and other recipes Click Here!