Perfect Tempura Everytime

Tempura

Tempura is Touchy!

Lets nail down the issues most people have with making Tempura, starting with buying it in a box.  For the most part, you’re just buying a box of flour with a fancy picture on the front that shows you how good it could look if you buy their product.  But does that make sense?  You’ve got flour at home in your kitchen, right?  Oh, maybe you need the directions on the back of the box.  Wait, that doesn’t make sense either because you’ve got the web at your finger tips.  You can just look it up.  So here we are, you and I, and we’re going to get through this together.

Tempura

Tempura in a Box

Soda Water or Club SodaThe truth is that no matter what the contents of that Tempura box are, flour, corn starch or whatever, the box directions are WRONG!  Sure they give you a few pointers from step 1 to 3 but they don’t talk about a few key issues you will have if you don’t mix it in the right order, if you just use regular tap water or if you don’t keep your batter ice cold.  That’s right.  If you ignore any one of these 3 things, your Tempura is not going to turn out right.

Tempura Ingredients:

1 egg yoke
1 cup Tonic or Seltzer Water, Carbanated is the key
1 cup Flour

  • Mix the ingredients in a bowl over the top of another bowl full of ice water
  • Stir the liquids first, then add the flour and don’t over mix; leave it lumpy
  • Use ice cold Tonic or Seltzer water, not Tap, to get the batter to poof up

Watch the video tutorial and follow these simple instructions and you will have perfect Tempura, every single time.

Lobster Bisque with Langostino Lobster Tails

Lobster Bisque with LangostinoThe Lobster Bisque Challenge!

Lobster Bisque isn’t over rated, but it is often over cooked.  You’ll find that most recipes use a ton of cream to define their soup recipe as a “bisque”, then hours of waiting time to reduce.  Is all of this really necessary?  I say Nay-nay!  I’ll prove it to you in this recipe I’ve developed that not only cuts your cooking time in half but knocks out 2/3 of the fat content because you don’t really need that much cream.  Even Bobby Flay’s Lobster Bisque recipe has 6 cups of Heavy Cream in it.  Crazy!  I use only 2 and I promise you it’s just as good and if not, even better.

Langostino Tail MeatIn this Lobster Bisque Recipe I’m going to be using Langostino Lobster.  I honestly prefer Squat Lobster if you have it available.  The benefits of each are the same but there are some differences.  First, the price is incredibly reasonable.  I bought 3 pounds of solid meat, not shell, for just 20 bucks!  The difference in my opinion is a sweeter, softer lobster tail meat when you are using Squat Lobster to make Lobster Bisque.  Don’t ask me why, it’s just that way.  Regardless of the reasons, they’re both very affordable and they both make a very impressive Lobster Bisque come to life.

Lobster Bisque Ingredients:

1 cup water
2 tsp Tomato Bouillon
6 Roma Tomatoes
2 Celery Stalks
1 Carrot
3 Garlic Cloves
1 Tbsp Chopped Ginger
3 Parsley Sprigs
3 Large Basil Leaves
3/4 cup Red Wine (sweet)

1 Onion
2 Tbsp Butter
1/3 cup Corn Starch
2 cups Heavy Whipping Cream
1Tbsp Italian Seasoning
1 tsp Ground Black Pepper
2 lbs Langostino Lobster tails

Set the water and bouillon on medium heat on the stove.  Combine all the vegetables except for the onion in a food processor or blender and puree.  Then add mixture to the Tomato Stalk.  Chop onion and sauté until Caramelized, and then add the Corn Starch and Cream.  When the Cream thickens like a country gravy, add the seasoning and add all the onions and cream to the soup.  Chop half of the Langostino Lobster tails into small pieces and add to the Bisque.  Stir frequently and wait to reduce; 20 to 25 minutes.  It will burn the bottom if you’re not stirring!  Once it has reduced to your desired consistency, add remaining Lobster tails and serve.  If you are using large lobsters for this Lobster Bisque Recipe, all directions still apply, only adding the meat in increments isn’t necessary.

Oven Roasted BBQ Ribs

IMG_0229BBQ Ribs Must be Tender!

Luckily I’ve learned a thing or two about BBQ Ribs.  I say luckily because I’ve had a few occasions where I’ve been able to make them for large groups of people, and the last thing anyone would ever want is to bite into tough flavorless rib after hours of looking forward to them.  I say hours now because that’s what it’s going to take to get your BBQ Ribs to perfection.  I don’t know what your basis of comparison is or what your understanding and expectations are exactly when you are cooking BBQ Ribs so let me lightly brush up.

Time and temperature are everything, as equally as marinating and moisture.  Anyone that has ever eaten a dried out rib knows what I’m talking about.  But, just to be clear, when I order a BBQ Rib, I want it to be tender, juicy, succulent and full flavor.  I love it to be saucy but I also like it to have that fire roasted sear around the edges.  In my opinion, that’s the perfect rib.

Kraft-Barbecue-SauceSo now that you know what you can expect from this recipe, let me show just how easy it is, because this is not only going to blow your mind, it’s going to change the way you do ribs forever.  The cooking takes 3 hours, but the amount of work you put into the actual preparation literally only takes 10 minutes.  Is that awesome or what!  This is an older video recipe of mine when I first started Poor Man’s Gourmet Kitchen, so I apologize for the video quality, but I just realized I never wrote anything about it.  So that’s why I’m re-introducing it to you today.  And if you like Honey and a Smokey Taste to your ribs, I recommend you mix Krafts Honey and Hickory Smoke BBQ flavors.  It has a surprisingly great flavor, I’m serious!

BBQ Ribs Instructions:

All you need is a rack of spare ribs and your favorite BBQ Sauce.  And if you’d like an extra kick, sprinkle seafood boil seasoning over your ribs before you drowned them in sauce.  That’s it that’s all.  Separate each rib individually, or in threes, which ever you prefer.  Just make sure they get covered in a pan and baked for 2 ½ hours at 300 degrees, then uncovered and baked at 350 or taken to the BBQ grill for searing.  If you decide to leave them in the pan, it isn’t a bad idea to drain out half of the liquid accumulated in the pan from the 2 ½ hour bake.  I like to drain it and add more sauce to each rib then bake or grill for the next half hour (5 minutes on a grill).  If you do your BBQ Ribs like this, I promise you that your guests will think you spent all day on your ribs!