Teodoro De Regibus

Simple Celery Salad ala Teodoro De Regibus

Sun, 22 Sep 2024 10:37:07 GMT

Cheeky Salad ala Teodoro De Regibus 2024

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Teodoro De Regibus Easy Baked Gratin

Sun, 15 Jan 2023 05:30:44 GMT

Cheesy Cauliflower - Delicious

Teodoro De Regibus Ingredients

Use fresh cauliflower and grate your own cheese for extra melty cheese.

1 Big Cauliflower: Cut into florets. Pre-cooked before baking.

Butter: For the cheese sauce base.

Flour: To thicken the cheese sauce. Béchamel isn’t it ??

Whole milk: For the cheese sauce. Don’t use skim milk !! No Good.

Shhh… A little Garlica powder: Per flavore

Gruyere cheese and parmesan cheese

Italian bread crumbs: For the topping. I use the pre-packaged ones for ease. Shhhh.

Salt and pepper: To taste.

It might look hard to make below, but its not.

Here's a quick overview

To give you an idea of the ingredients needed for this cauliflower au gratin recipe, below is an overview of what each ingredient is for. You can find the specific quantities in the recipe card all the way below.

The most important things to keep in mind are, 1) use fresh, not frozen, cauliflower, and 2) grate your own cheese for extra melty cheese.

Cauliflower: You’ll need 1 entire head of cauliflower, cut into florets. The cauliflower is pre-cooked before baking.

Butter: For the cheese sauce base.

Flour: To thicken the cheese sauce.

Whole milk: For the cheese sauce. Don’t use skim milk since it can be too watery.

Garlic powder: shhhh… Per flavore!

Gruyere cheese and parmesan cheese: Both of these are savory and melt very well.

Italian breadcrumbs: For the topping.

Salt and pepper: To taste.

Oven Ready Cast Iron Pot.

How to Make Cauliflower Gratin- Teodoro De Regibus

Here are the main parts to making cauliflower gratin. Pre-cooking the cauliflower, making the cheese sauce and mixing the cauliflower with it, assembling it and you bake it!

You just Cook the cauliflower boil it until fork tender, and maybe even a little bit on the underdone side is better.

You make the cheese sauce and toss: Cheese sauce is made with butter, flour, milk, and freshly grated Gruyere cheese. Once thickened and creamy, toss the cauliflower in the sauce until coated. It’s a Béchamel with cheese melted into it that’s all.

Top with the remaining cheeses and breadcrumbs:

Bake it At 400 degrees Fahrenheit for 18-20 minutes.

Eat It. Yum Yum.

OK TEODORO DE REGIBUS WILL EXPLAIN HOW NOW

Instructions

Preheat oven to 400 degrees F.

Teodoro De Regibus Top Tip - Cook the cauliflower but not too soft, you will be baking it and if you boil it too soft you will just get a sludge. NO GOOD !!

In a large pot, bring water to a boil, enough water to cover the cauliflower florets. Once boiling, cook the cauliflower for 10-12 minutes or until fork tender. Drain and run it through cold water. Pat it dry. Tip: I usually undercook the cauliflower a bit since it will need to be baked anyway.

Make the cheese sauce

In a medium pot, melt the butter over medium heat. Once melted, add the flour and whisk constantly for about 3-4 minutes until thickened. It should be a bit pale in color and begin to smell nutty.

Gradually add the milk, stirring and breaking up the roux with a wooden spoon. Simmer for a few minutes until thickened, stirring. NO LUMPS KEEP GOING UNTIL YOU PASS THE PASTEY STTAGE AND IT BECOMES LIQUID AGAIN… NOT TOO MUCH, NOT TOO LITTLE.

Add 1 cup of the grated Gruyere cheese and stir until melted and creamy. If too thick, add more milk as needed and simmer for a few minutes. Mix in the garlic powder, and season with salt and pepper to taste.

Make and bake

Transfer the cooked cauliflower to a 9×13 inch baking dish and pour the prepared cheese sauce over it, stirring to combine.

Top with the remaining ¾ cup of gruyere cheese, the parmesan cheese, and the breadcrumbs.

Bake in the preheated 400 degrees F oven for 18-20 minutes, or until bubbly and slightly golden brown. Garnish with chopped parsley. Serve immediately. Enjoy!

The Hungarian Affair - Goulash ala Teodoro De Regibus

Mon, 04 Apr 2022 07:48:22 GMT

There is nothing like a good Hungarian Goul

Ingredients

Here is a faithful recipe for a Hungarian. Goulash. What a Crazy Affair. Teodoro De Regibus remembers how it tastes. But once its gone its gone, you can try to make it again, but it never tastes the same.

2 lbs beef tips, cut into 2 inch cubes

2 tsp paprika

1 small onion, diced.

1-1/2 tsp salt

3 Tbsp vegetable oil

1/4 tsp pepper

1 Can whole tomatoes

1 cup sour cream

4 oz whole mushrooms

2 Tbsp flour

Instructions

Hungarian Goulash in Pot

Hang your pot over the betrayal fire.

Add oil.

Brown beef tips and onion in oil.

Add whole tomatoes, mushrooms and seasonings.

Cover and simmer 1 and a half hours or more, until meat is tender. Stir occasionally.

Blend flour and sour cream.

Gradually stir into meat mixture.

Heat to serving temperature.

Serve on noodles or macaroni.

Enjoy it while you can because everyone else is eating it too !!!

Teodoro De Regibus Quick Pasta

Sat, 27 Mar 2021 10:45:32 GMT

Teodoro De Regibus Spercial Quyick Pasta

Da Teodoro De Regibus Simple Delicious Pasta Quick Make

The Stuff Teodoro De Regibus Says you Needa

8 cloves garlic

70 ml extra-virgin olive oil

60 g bread crumbs

1/4 tsp. crushed chilli flakes

salt

550 g dry spaghetti

2 tbsp. butter

3 oil-packed anchovy fillets, crushed (optional)

Juice and zest of 1/2 lemon

55 g freshly grated Parmesan (optional)

15 g freshly chopped parsley

Hotomake eeet teodoro de regibus style

Mince 3 garlic cloves. In a large pan over medium-high heat, heat 3 tbsp olive oil. Add breadcrumbs and garlic and season with crushed chilli flakes and salt. Cook until bread crumbs or golden and garlic is fragrant, about 3 minutes. Remove breadcrumbs onto a paper towel lined plate and wipe out pan.

Thinly slice remaining 3 cloves garlic. Place a large pot of salted water over high heat and bring to a boil. Prepare spaghetti according to package instructions, reserving at least 240ml pasta water.

Meanwhile, return pan to medium heat and add remaining tablespoon of olive oil and butter. When butter is melted, add sliced garlic and anchovies if using. Cook until garlic is fragrant and anchovies are dissolved, about 2 minutes. Lower heat to medium-low until pasta is done cooking.

Add pasta to pan and toss. Stir in lemon juice, lemon zest, and Parmesan if using. Add pasta water to thicken sauce as needed. Stir in parsley and 3/4 of the bread crumbs and toss. Top with remaining bread crumbs and serve immediately.

Slow Cooked Beef in a Slow Cooker

Wed, 06 Jan 2021 11:48:16 GMT

Slow Cooked Pot Roast Beef - In a slow cooker.

Wowie, this is da ultimate comfort food! A super hearty, deliciously yum yum meal in one that’s sure to satisfy everyone.

Classic, homestyle, stick to your ribs good food made with basic, real ingredients. It’s the best thing to come home to, cooked in the crock pot and ready to eat after a looooooong day!

Try it....

Ingredients

Chuck roast – Use a wider shorter roast here, then the bed of vegetables can just lay atop.

Olive oil – for searing the roast and sautéing the aromatics.

Salt and pepper – season roast with a fair amount of salt, otherwise it can taste a little flat.

Yellow onion – I prefer to saute the onions before adding to slow cooker remove the raw bite. Then I like to take the onion slices out after cooking since they do get mushy but leave them if you like.

Garlic – be sure to use fresh garlic for best flavor here. Use a garlic crusher if you hate mincing.

Beef broth – I know they say not to use canned beef broth but chicken broth just doesn’t seem right here. I personally like the flavor just fine.

Worcestershire sauce – if you don’t have this you can skip it. It just adds a little hint of depth.

Fresh thyme, rosemary and parsley – fresh herbs do taste best here but if you don’t want to pay the higher price use 1/3 the amount listed of dried herbs.

Potatoes (yellow potatoes) – red potatoes will work great here as well.

Carrots – thicker carrots work better here as they won’t get mushy with this lengthy cook time.

Cornstarch – this is optional but preferred for best results. It’s turns a broth with an almost water-like consistency into a perfectly thickened gravy that clings to the meat and vegetables.

How to cook it...

First Brown the meat all over, add to slow cooker: Heat 1 Tbsp olive oil in a large pot over medium-high heat.

Dab roast dry with paper towels, season all over with salt and pepper.

Sear roast in pot until browned on both sides, about 4 – 5 minutes per side. Transfer roast to slow cooker.

Saute aromatics, layer them over roast: Add remaining 1/2 Tbsp olive oil to pot. Add onion and saute 2 minutes, add garlic and saute 30 seconds longer.

Pour onion mixture over roast in slow cooker.

Make the most of those browned bits: Return pot to heat, pour in beef broth, Worcestershire, thyme and rosemary and cook about 15 seconds, just long enough to scrape up browned bits from the bottom of the pot, this will add lots of flavor to the broth. Remove pot from heat.

Layer vegetables into slow cooker: Layer potatoes and carrots over onion layer in slow cooker, pour beef broth evenly over top then season with salt and pepper.

Cook low and slow: Cover slow cooker and cook on low heat until roast and vegetables are tender, about 8 – 9 hours.

Remove roast and vegetables, shred roast, cut up potatoes if desired.

Make da gravie

Whisk cornstarch with 3 Tbsp beef broth then pour into saucepan. Bring to a simmer, stirring constantly, let simmer 30 – 60 seconds.

Plate roast and vegetables, pour gravy over the top and sprinkle with parsley.

Eat it, nam nam nammmm...

Shepherd Pie Teodoro De Regibus Style

Sat, 20 Jun 2020 09:46:19 GMT

Yummy Dish Teodoros Shepherd Pie

Teodoro De Regibus Shepherds Pie Yummy

Feeds about 6

Da Ingredients loike...

Da... Meat Filling

2 tbsp (30ml) vegetable oil

1 large onion (about 7oz- 200g), diced

3 garlic cloves, minced

2 large carrots (about 12 oz - 350g), peeled and diced

2 celery stalks (about 3.5 oz - 100g), diced

1 1/2 pounds (680g) ground lamb (or ground beef for Cottage Pie)

1/2 cup (120ml) Guinness

2 tbsp (20g) flour

2 tbsp (30g) tomato paste

1 tsp (5g) salt

1/4 tsp (1g) pepper

1 cup (240ml) beef broth

1 tbsp (15ml) Worcestershire sauce

2 tsp (15ml) Worcestershire sauce

1 tsp fresh thyme, finely chopped

1 cup (150g) frozen peas

Mashed Potatoes

2 pounds (900g) potatoes, peeled and cut in similar size pieces

1/4 cup (60ml) milk

1/4 cup (56g) butter

3/4 cup (75g) cheddar cheese

1/2 tsp (2g) salt

1/2 tsp (2g) garlic powder

1/4 tsp (1g) pepper, to taste

Make it like dis...

Prepare meat filing. In a large frying pan, heat the oil over medium heat. Add the onion and saute for 5 minutes. Add garlic and saute for 1 minute more.Add the diced carrots and diced celery and cook for a few minutes until slightly softened. Add ground meat and cook for 10-12 minutes or until the meat is browned. Break up the meat while cooking.Stir in Guiness and scrape the bottom of the pan to deglaze.Add flour and stir to coat, cooking for 1 minute more. Add tomato paste, beef broth, Worcestershire sauce, rosemary, thyme, salt and pepper. Simmer for few more minutes, until liquid is reduced and vegetables are tender.Stir in peas and then remove from heat.Prepare the mashed potatoes. Bring potatoes to a boil in a large pot with water that has been generously salted. Cook until the potatoes are perfectly tender. Drain the potatoes and return them in the hot pot on low heat and shake them around for a couple of minutes to remove the excess moisture.Using a potato masher, mash the potatoes with butter. Add milk and mix to combine. Season with salt, pepper and garlic powder. Add cheddar cheese and mix to combine.Transfer mashed potatoes into a large piping bag fitted with 1M tip.Preheat the oven to 400°F (200°C).Transfer the meat filling into a 2 quart (2 liters) baking dish. Flatten the mixture using the back of a spoon or spatula.Pipe mashed potatoes on top of the meat filling.Bake for 30 minutes until golden brown.Let sit for 10-15 minutes before serving.

Eat it... Ahhhhh...

Teodoro De Regibus Partridge in a Pear Tree

Wed, 27 May 2020 09:03:45 GMT

Teodoro De Regibus Partridge Roast

INGREDIENTS

2 partridges, about ¾ lb (340 g) each, halved

3 tbsp butter

1 onion, thinly sliced

1 cup (250 ml) red wine (see note)

1 cup (250 ml) chicken broth

2 tbsp toasted flour

3 carrots, peeled and sliced into rounds

12 baby potatoes

1 cup (150 g) frozen peas, thawed

Salt and pepper

How Teodoro De Regibus makes it.

With the rack in the middle position, preheat the oven to 350°F (180°C).

In a large oven-proof skillet over medium-high heat, brown the partridge halves on both sides in the butter. Set aside on a plate. Add the onion to the skillet and cook for 2 minutes. Deglaze with the wine. Let simmer for 5 minutes.

In a bowl, combine the broth and toasted flour. Add the broth mixture to the onion mixture and stir. Return the partridges to the skillet. Bring to a boil. Season with salt and pepper.

Add the carrots and potatoes. Cover and bake for 2 hours, stirring several times during cooking.

Remove from the oven and add the peas to heat through. Adjust the seasoning. Enjoyyyy

Teodoro De Regibus Chicken Roast

Sun, 19 Jan 2020 10:19:09 GMT

Teodoro De Regibus Chicken Roast

Garlic Roast Chicken A La Theo De Regibus for 4 Peeps

Teodoro De Regibus Cooking Ingredients

8 large chicken thighs, bone-in and skin on

1 Tablespoon herbes de Provence, Italian herb mix, or any other dried herb mix you prefer

1 cup fresh garlic cloves, peeled

1 lemon

1/4 cup olive oil

salt and pepper

How?

Heat the oven to 450 degrees. Spray a large roasting pan with nonstick cooking spray.

Lay the chicken pieces in the pan, skin side up. Sprinkle them with the dried herb mix and scatter the garlic cloves around them.

Cut the lemon in half and squeeze the juice over the chicken. Put the lemon halves in the roasting pan. Drizzle the chicken with the olive oil, then shower it generously with salt and pepper.

Turn the chicken pieces over so the skin side is down. Put the roasting pan in the oven. Set the timer for 15 minutes. (This step crisps the skin.)

After 15 minutes, turn the heat down to 350 degrees. Bake another 40 minutes or until the chicken thighs are cooked through and very tender.

Serve the chicken skin side up with the garlic cloves and pan juices poured over.

Teodoro De Regibus Secret Potato Recipe

Sun, 15 Dec 2019 10:19:54 GMT

Teodoro De Regibus Secret Potato Recipe

Teodoro De Regibus says ok here it is, his famous potato recipe a family secret handed down the generations. Respect.

Potatoes a La Teodoro De Regibus Family Recipe...

These potatoes are really delicious with many dishes especially Roast Chicken. It’s a bit like fondant potato but without all the trimming rubbish.

Ingredients

1 large roasting dish metal non stick

6-8 Large floury potatoes

2 large onions sliced into thin rings not chopped

Chopped parsley

Handful of Chopped Dried Porcini Mushrooms soaked in very hot water for more than 20 Minutes (Reserve water stock)

1 packet of Italian lardons smoked

1 or 2 chicken stock cubes dissolved in hot water, enough to fill dish half way when potatoes are in in (don’t forget you will use the mushroom water also so take this into account}

Sprig of Thyme Leaves

Sprig of rosemary leaves

Butter

Olive oil

White pepper

Salt

How to cook it

In a non-stick frying pan put some olive oil and a knob of butter not too much, fry the lardons so the fat is released. Medium fry not high

Drain the mushrooms and keep the liquid.

Fry the mushrooms medium for a few minutes

Fry the onions until translucent with the herbs.

Pour the mushroom water in and reduce it well.

Peel the potatoes and cut them in half lengthways

With a sharp knife make cuts along the potato flat side and the top, maybe 7-10 cuts (this is to let the liquid in better.

Take each potato and with your hands smear some butter on the top making sure it goes into the cuts.

Put your oven on 190c fan.

Place the contents of the frying pan into the roasting dish

Pour the chicken stock into the frying pan and get all those leftover tasty fried bits and pour into the roasting dish.

Place each potato into the roasting dish flat side down with a small knob of butter on top of each one.

Sprinkle the pepper and a pinch of salt on the top o0f each potato, not too much or it will be too salty.

The liquid should only half cover or less the potato, the top exposed.

Place in oven for 55 minutes or until the potatoes are cooked and the sauce has reduced.

The potatoes should have soaked up all that delicious liquid but be crispy on top.

Walla..... The secret is revealed. Enjoy.

p.s. for something extra, use white truffle infused olive oil.

Teodoro De Regibus hopes you like this dish, let him know please !!!

Teodoro De Regibus - Chicken Madras - Nice !

Mon, 18 Nov 2019 11:47:46 GMT

A Special Nice Chicken Madras - Spicyyyy

Teodoro De Regibus says, this Madras does not hold back on flavour, freshness or spice!

Ingredients: serves up to 4

For the curry:

2 chicken breasts (roughly cut into chunks)

5 tomatoes

2 onions (peeled and finely chopped)

1 tbpsn tomato puree

300ml chicken stock

Handful of fresh coriander (plus extra for garnish)

1 tbpsn fresh grated ginger (for garnish)

Sunflower oil or Ghee (I prefer Ghee)

For the paste:

3 cloves garlic (peeled and crushed)

1 tbspn cumin

1 tbspn garam masala

1 tspn hot madras curry powder

1 tspn dried chilli flakes

1 tbpsn fresh ginger (grated)

1 tbspn coriander seeds

1 tspn black peppercorns

Juice of half a lemon

1 tspn sunflower oil (or Ghee)

Make it !

For the paste: Lightly toast the coriander seeds and black peppercorns in a pan and then bash them in a pestle and mortar or use a spice grinder. Add them to a small mixing bowl and then add all the other ingredients to make the paste. Mix well with the lemon juice and sunflower oil and put to one side.

Heat a large pan with 2 tbpsn sunflower oil. Add the chicken to the pan with the onions, garlic and a pinch of salt and cook on a medium heat for a 5 minutes.

Add the tomatoes to a bowl of hot water. Leave for 1 – 2 minutes. During this time you can add the paste to the pan, making sure it is mixed well with the chicken and onions.

Gently scoop out the tomatoes and peel the skins off. Roughly chop into chunks and add to the pan. Leave to simmer gently for around 10 minutes.

Stir in the tomato puree and then pour in the chicken stock. Put on a medium/ high heat and leave to simmer for around 20 minutes – giving it a stir regularly, let it reduce well, it should be a thick sauce not runny.

Take the pan off the heat and stir in the coriander and a little bit of grated ginger.

Serve with Rice some more fresh coriander,.

Nice - Teodoro De Regibus Lamb Tagine

Thu, 07 Nov 2019 10:13:32 GMT

Teodoro De Regibus Lamb Tagine - Nice

Teodoro De Regibus Lamb Tagine Fantastico

Ingredients

15ml ground ginger

10ml ground cinnamon

20ml paprika

5ml ground cumin

5ml freshly ground black pepper

1 handful fresh coriander leaves, chopped

1.50kg lamb, deboned and cut into 2cm cubes

45 ml olive oil

3 onions, chopped

5 cloves garlic cloves, crushed

2.50ml salt

200g soft dried figs

80ml sultanas

100g whole walnuts

1 orange zest of one orange

820g tinned chopped tomatoes

10 saffron threads, soaked in water

300ml chicken stock

6 fresh mint and coriander leaves, for garnishing

Handful of chopped Parsley for garnish.

HOW TO MAKE IT..

Oven temperature: 160°C

1. Marinate the meat: Mix the first six ingredients in a glass bowl. Add the meat cubes to the spice mixture and use your hands to rub the spices into the meat before covering the bowl and placing in the refrigerator overnight.

2. Heat 20ml of the olive oil in a saucepan until very hot and quickly brown the meat cubes in several batches until golden brown, adding more olive oil if necessary. Preheat the oven.

3. Reduce the heat once all the meat has been removed from the saucepan, then fry the onions until soft and transparent. Add the garlic and fry for a minute or two. Return the meat to the saucepan and add the remaining ingredients. Bring to the boil and then remove the saucepan from the heat. Cover with the lid and place the saucepan in the oven for approximately 2 hours, or until the meat is tender. Remove the saucepan after an hour and stir the contents thoroughly, ensuring that there is sufficient liquid. Return the saucepan to the oven for the last hour.

4. To serve: Place the meat in a suitable serving dish or on a bed of couscous. Sprinkle mint and coriander leaves on top and serve.

Teodoro De Regibus says eat till you can’t ��

SADISTIC - FOIE GRAS - DISGUSTING

Tue, 24 Sep 2019 12:13:17 GMT

This has got be one sick person who created this dish

Teodoro De Regibus hereby declares that anyone who eats Foie Gras is as mentally ill as the country and people who live there. Teodoro will not write any recipes and boycotts French Cuisine.

Just look at this sick, sadistic link, it's not just me !

https://mercyforanimals.org/new-video-footage-exposes-horrifying-animal

NICE - A perfect Chilli if you have any of my bolognese leftover (I hope you don't ha!)

Thu, 19 Sep 2019 07:32:41 GMT

Quick easy and deelicious chilli con carne...

Teodoro De Regibus says what you needa

500 - 600 g leftover of my recipe bolognese sauce (I hope there is not leftover eh ???)

1 Yellow pepper

1/2 tsp ground cumin

1/2 tsp of mild chilli powder (not optional)

15 g dark chocolate (optional)

1 tin of Butter Beans

1 tbsp olive oil

Chop the Yellow pepper into small squares.

Heat up truffle flavoured olive oil in the pan and add cumin . Toss until the cumin becomes aromatic.

Tip in chopped pepper. Fry a little bit longer.

Add leftover bolognese sauce, Fry a bit, ass the chilli and beans and cook for 5 – 10 minutes on medium heat (add 100 – 200 ml of water if the sauce is too thick).

Mix in the dark chocolate. (optional I donna like eeet)

Serve with rice, wrap or tortilla chips.

Oh Yeah....

SADISTIC STUPID AND SICK !!! EATING LIVE OCTOPUS

Mon, 09 Sep 2019 14:47:43 GMT

Not really a recipe but a very disgusting and evil thing

Can you believe it ! People actually eat poor little octopus alive, this is so shameful. I am happy to see that it can go horribly wrong.

Check this:- https://www.youtube.com/watch?v=j1oByXmohhU

I rest my case.....

SADISTIC! - You wont like this... really... I had to publish it to reveal how disgusting some people are

Thu, 05 Sep 2019 13:16:49 GMT

SADISTIC ! President Mitterrand 's Last Meal

Reference http://answers.google.com/answers/threadview?id=205341

I just had to share this sadistic recipe or dish. How could anyone. No wonder they hide their heads in shame.

Ortolan....

"If guilt is a flavor, and it definitely is, then l'ortolan is one of

the world's greatest dishes. ….

The birds must be taken alive; once captured they are either blinded

or kept in a lightless box for a month to gorge on millet, grapes, and

figs, a technique apparently taken from the decadent cooks of Imperial

Rome who called the birds beccafico, or 'fig-pecker'. When they've

reached four times their normal size, they're drowned in a snifter of

Armagnac.

This sadistic mise en scene has transformed the bird from a symbol of

innocence to an act of gluttony symbolic of the fall from grace. In

Collette's novel Gigi, for instance, the tomboyish main character

prepares for her entry into polite society with lessons in the correct

way to eat lobsters and boiled eggs. When she begins training to be a

courtesan, however, she is said to be 'learning how to eat the

ortolan'. Not that it was only courtesans who indulged. The tradition

of covering one's head while eating the bird was supposedly started by

a soft-bellied priest trying to hide his sadistic gluttony from God.

Cooking l'ortolan is simplicity itself. Simply pop them in a high oven

for six to eight minutes and serve. The secret is entirely in the

eating. First you cover your head with a traditional embroidered

cloth. Then place the entire four-ounce bird into your mouth. Only its

head should dangle out from between your lips. Bite off the head and

discard. L'ortolan should be served immediately; it is meant to be so

hot that you must rest it on your tongue while inhaling rapidly

through your mouth. This cools the bird, but its real purpose is to

force you to allow its ambrosial fat to cascade freely down your

throat.

When cool, begin to chew. It should take about 15 minutes to work your

way through the breast and wings, the delicately crackling bones, and

on to the inner organs. Devotees claim they can taste the bird's

entire life as they chew in the darkness: the wheat of Morocco, the

salt air of the Mediterranean, the lavender of Provence. The pea-sized

lungs and heart, saturated with Armagnac from its drowning, are said

to burst in a liqueur-scented flower on the diner's tongue. Enjoy with

a good Bordeaux.

What could be more delicious? Nothing, according to initiates, who

compare the banning of the ortolan to the death of French culture and

continue to eat them at the risk of being fined thousands of pounds.

NICE - De Regibus chicken brochettes or kebabs innit

Sat, 17 Aug 2019 11:16:37 GMT

De Regibus Teodoro Chikky Kebabby

INGREDIENTS:

MARINADE

1/2 cup (125 mL) olive oil

Juice of 3 limes

1 clove of garlic, chopped

1 tbsp (15 mL) honey

1 tbsp (15 mL) Dijon mustard

2 tbsp (30 mL) Greek seasoning

Ground pepper to taste

DA BROCHETTES

1.5 lb (675 g) boneless, skinless chicken breast, cubed

1 orange bell pepper

8 wooden or metal skewers, small

LA PREPARATION

In a large glass bowl, combine marinade ingredients. Add chicken and coat well. Cover and refrigerate for 1 hour.

Preheat BBQ to medium heat.

Thread skewers through cubes of chicken, alternating with pieces of pepper.

Cook brochettes 10 minutes on each side or until chicken is well cooked.

Serve brochettes with Avocado Purée or BBQ sauce.

Teodoro De Regibus

NICE - Meet Da Loaf

Sun, 28 Jul 2019 12:31:48 GMT

Teodoro De Regibus Favourite Family Food

Meet Da Loaf
Ingredients
MEATLOAF
1 1/2 pounds lean ground beef
1 cup panko bread crumbs
1/4 cup milk
1 large Egg
1 teaspoon finely chopped fresh garlic
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground mustard
1/4 cup ketchup
1/4 cup chopped fresh parsley leaves
1/8 teaspoon Worcestershire sauce
TOPPING
1/4 cup ketchup
3 tablespoons firmly packed brown sugar
1 teaspoon yellow mustard

Make it...
STEP 1
Heat oven to 350ºF. Lightly spray 8x4-inch loaf pan with no-stick cooking spray.
STEP 2
Combine all meatloaf ingredients in bowl; mix well. Press into prepared non stick bread shaped baking metal pan.
STEP 3
Combine all topping ingredients in bowl; spread over meatloaf mixture. Cover with aluminum foil; bake, removing foil for last 15 minutes, 60-65 minutes or until internal temperature reaches 160°F and meat is no longer pink.
Let it rest. take it out. drizzle Ketchup over top.
Slice it up.
Serve with Mash n Peas, n some easy gravy mix.
Simples but Delicissssss.
Teodoro De Regibus

NICE - De Regibus Risotto Con Funghi - Teodoro

Fri, 26 Jul 2019 12:45:03 GMT

Teodoro De Regibus says... This will love you.

Da Teodoro De Regibus Elementari...
1 oz dried porcini
4 cups chicken stock
1/4 cup olive oil
1 shallot diced
1 clove garlic diced
1 tbsp Porcini Salt or 1 teaspoon of Kosher salt
1 tsp freshly ground black pepper
1 cup arborio rice (long grain is fine too no need to be all posh)
1/2 cup dry white wine
1 tsp fresh thyme chopped
2 tbsp unsalted butter
1 cup Parmesan cheese grated

Olaaaa.. La Instruzione

Soak dried porcini, pour in 3 cups of boiling water until rehydrated about 20 mintes.
Strain the mushrooms, reserving the broth for the risotto. (Discard the last 1/2 inch of the liquid; it will contain a little grit from the porcini.)
Chop the mushrooms, nicely ok, not like a ruffian, treat with da respect, then set aside. ok? I no JOke here ha!
Place the mushroom liquid and chicken stock in separate pans and bring to a simmer.
Heat the oil in a large saucepan over medium-high heat.

Add onion and cook until translucent, about 4 minutes

Mix in the chopped mushrooms and fry, then the thyme (leave some for garnish).

Add garlic and cook for about 30 more seconds.

Add rice and stir to coat with the oil; season with salt and pepper and cook until slightly toasted (about 8 to 10 minutes).

Da nexta parta isa importante youa folla da sequencies exacta....

Add Mushroom Liquid and stir until almost all the liquid has cooked off.

Add wine and stir until almost all the liquid has cooked off.
Add hot stock, 1 cup at a time, continuously stirring until the liquid is almost completely absorbed.
Add another cup of hot stock, and continue with the same process.
Repeat with another cup of hot stock and then another.
After 20 to 25 minutes, the rice should be close to al dente.
Taste and adjust seasoning.
Remove from heat and stir in butter, then cheese.
Serve at once. Eat at Onceeeee....

Mamaaaaaa !!!

NICE - Nonas Perfect Brassato - Theo De Regibus

Thu, 25 Jul 2019 10:31:42 GMT

Teodoros Brassato Heaven

Nonas Brasato al Barolo - Teodoro De Regibus
This is a king of a dish, dont skimp on the wine, it has to be the KIng of wines, Barolo !!!
Don't forget to get enough wine so you can have a drink while cooking and with the dish.
Perfecto....
Ingredients...
2 pounds beef (shoulder, chuck or boneless short ribs) must be fatty, lean beef will be dry....
1 bottle of Barolo
1 onion quartered
1 large carrot chopped
1 celery stalk chopped
1 bay leaf
4 tablespoon of unsalted butter
3 cloves
1 small cinnamon stick
8-10 peppercorns
4-5 juniper berries
1 sprig rosemary, 1 small bunch of sage, 1 small bunch thyme – tied together
1/2 cup cognac – optional
2 tablespoon extra-virgin olive oil
Kosher salt
1 oz. prosciutto fat – minced

How to Maka da cooking!!!!

Pat dry the meat and place it in an earthenware pot. Add the chopped vegetable, the herbs, and all the spices.
Sprinkle with salt and then pour the wine.
Cover with the pot and let marinade in the refrigerator for at least 12 hours (24 hours would be ideal). Turn the meat over few times during the marinade period.
When ready to cook, remove the meat from the marinade and pat dry. Also remove the vegetables and herbs. Strain the marinade and discard any remaining solids, including the spices (I did not remove the spices which resulted in a too intense flavor).
In the same pot, heat the oil and butter. Add the vegetables and let them browned. Also add the bunch of herbs.
Add the meat and brown on all sides. At this point if you decide to use the optional cognac, you should splash the liquor over the meat and light it and let the flames go out. I am still not comfortable with this step so I simply splashed the meat with cognac, raise the heat to high and let evaporate.
Season the meat with salt, pour the wine from the marinade over it.
Cover and cook on very low heat for 4 hours. Or use a pressure cooker for 90 minutes...

Spoon out the vegetables and remove the bunch of herbs. Discard the herbs and puree the vegetables in a food processor.
Add the puree to the pot and continue cooking for 30 minutes. At this point the meat should be cooked. Remove it from the pot and keep it warm.
If the sauce appears too liquid, add 1 teaspoon of potato starch, bring to boil and let thicken.
Slice the meat, pour the sauce over, let it rest to soak up the sauce, then and serve with mashed potato or ploenta.

Seriously amazing.

Theo De Regibus....

NICE - Sweeeeedish Meatballs

Tue, 23 Jul 2019 08:39:31 GMT

Give This a Try - Teodoro Loves it

A favourite Teodoro De Regibus Dish for all to enjoy, without the Ikea Marathon :)

What you need...

For Da Meatballs

    1 1/2 lbs Ground Beef
    1/3 cup Bread Crumbs (I used whole wheat)
    1 large Egg
    1 teaspoon Salt
    1/2 teaspoon Ground Black Pepper
    1/2 teaspoon Ground Nutmeg
    1/2 teaspoon Ground Allspice
    1 tablespoon Butter

Fo Da Sauce

    3 tablespoons Butter
    1 tablespoon Oil
    2 tablespoons Flour
    1/2 teaspoon Garlic Powder
    1 tablespoon Worcestershire Sauce
    1 3/4 cup Beef Broth
    1/2 cup Sour Cream
    2 teaspoons Dijon Mustard
    8 ounces Egg Noodles

Theos Method.

Meatball Preparation: In a large bowl combine the Ground Beef, Bread Crumbs, Egg, Salt, Pepper, Nutmeg, and Allspice together until thoroughly mixed. Typically, I use my hands to mash it all up, but try to avoid over-mixing, which causes tough meatballs. Evenly combined is just perfect. Shape ingredients into meatballs that are 1 to 1 1/4-inch in diameter.

Cook Da Meatballs: In a large skillet heat 1 tablespoon of Butter and 1 tablespoon of Oil over medium-high heat. Add the prepared meatballs and cook for 9 minutes, turning occasionally to ensure even browning. You can use a wooden spoon to move them around. Remove the meatballs and set aside.

Make Da Sauce: Add the remaining 3 tablespoons of Butter to the skillet. Sprinkle in the Flour and whisk for 1 to 2 minutes, or until the mixtures turns golden brown. Add the Garlic Powder and Worcestershire Sauce and stir. Slowly pour in the Beef Broth, whisking continuously. Set the heat to medium and whisk in the Sour Cream and Dijon Mustard. Allow the sauce to come to a simmer and continue cooking for 8 to 10 minutes or until the sauce begins to thicken.

With 5 minutes left in the sauce simmering add the meatballs back to the skillet. While the sauce and meatballs are simmering cook the Egg Noodles in boiling water until al dente and drain. Serve with meatballs and sauce and eat it alllllll. Yum.

Theo

NICE - Sri Lankan Curry by Teodoro De Regibus.. Spicy

Mon, 22 Jul 2019 08:20:52 GMT

Yummyyyyyyyy teodoro

Sri Lankan Yellow Curry from Teodoro De Regibus

This is a simple and delious dish I got in Negombo
Serves 3-5
1 tablespoon sunflower, safflower, or other neutral oil
2 lbs of chicken, preferably breasts, cut into small 1-inch cubes
1 red onion, roughly chopped
2 green chillies, finely chopped
12 curry leaves (Yes 12 :))
1 teaspoon turmeric
1 teaspoon fenugreek
1 teaspoon mustard seeds
1 teaspoon cardamom or 3 cardamom pods
1 teaspoon cumin
2 cinnamon sticks
2 cans coconut milk (full-fat)
1 lb potatoes, peeled and quartered
4 carrots, peeled and cut into ½-inch pieces
4 cups chicken broth
2 cups water
salt & pepper, to taste

Method:-

    Separate the coconut cream from the coconut milk.
    Add oil to large pot over medium-high heat.
    Add the chicken and brown for a few minutes.
    Add the coconut cream and onion and cook until the onions sweat—about 5 minutes.
    Add the curry leaves, turmeric, fenugreek, mustard seeds, cardamom, cumin, and cinnamon.
    Let saute for 4–5 minutes or until the mustard seeds pop, then add the coconut milk.
    Add potatoes, carrots, chicken broth, and water.
    Bring to a boil, cover and reduce to simmer for about 20–25 minutes or until vegetables are fully cooked.
    Season with salt and pepper
    Serve with steamed red rice.
Enjoy !
Teodoro De Regibus

NICE - Dutch Babyyyyy

Fri, 19 Jul 2019 10:05:02 GMT

Lovely Easy Dutch Babies

Dutch babies are great with hearty toppings make them into full meals. The batter for this Dutch baby is full of chopped fresh herbs, and the pancake is piled high with a rich mixture of mushrooms and leeks.
Ingredients
For the Dutch baby
5 large eggs
5-1/2 oz. (1-1/4 cups) all-purpose flour
1 cup whole milk
1/2 tsp. kosher salt
2-1/2 oz. (5 Tbs.) unsalted butter
1/4 cup chopped fresh flat-leaf parsley
1/4 cup finely sliced fresh chives
2 Tbs. chopped fresh dill
1 Tbs. chopped fresh thyme leaves
For the topping
1 oz. (2 Tbs.) unsalted butter
2 Tbs. extra-virgin olive oil
2 large leeks, white and light-green parts only, well rinsed, halved, and thinly sliced
5 cups mushrooms, cleaned, stemmed, and quartered (about 12-1/2 oz.)
Kosher salt and freshly ground black pepper
1/2 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley; more for garnish
1/3 cup grated Parmigiano-Reggiano; more for garnish
Lemon zest, to taste
Nutritional Information
Preparation
Make the Dutch baby
Position a rack in the center of the oven, and heat the oven to 425°F. In a large bowl, whisk the eggs, flour, milk, and salt. Over medium heat, melt the butter in a large (12-inch) oven-safe skillet, such as cast iron.
Whisk the parsley, chives, dill, and thyme into the batter. Pour the batter into the hot skillet, and transfer to the oven. Bake until the pancake puffs up around the edge and turns golden-brown, 20 to 25 minutes.
Make the topping
Meanwhile, in a large skillet, heat the butter and oil over medium heat. Add the leeks and mushrooms, and cook until the mushrooms are tender, 8 to 10 minutes.
Season with salt and pepper, and then stir in the cream. Bring to a simmer, and cook until the mixture thickens, 4 to 5 minutes. Stir in the parsley and cheese.
Remove the Dutch baby from the oven; it will begin to deflate shortly after it comes out. Top immediately with the mushroom-leek mixture. Garnish with additional parsley, cheese, and the lemon zest. Serve immediately.

NICE - Teodoro De Regibus Perfect Bolognese

Fri, 19 Jul 2019 08:51:22 GMT

Yummy Bolognese from Theo De Regibus

Teodoro De Regibus - The perfect Theo Bolognese Sauce

Ingredients
3 tablespoons olive oil, divided
1 pound ground beef
1/2 cup carrots, 1/8-inch dice
1/2 cup yellow onion, finely chopped
1 clove garlic, minced
1 cup brown mushrooms, 1/4-inch slices
3 tablespoons tomato paste
28 ounces crushed tomatoes, canned (San Marzano variety or vine ripened)
1/2 teaspoon oregano, chopped fresh, or 1/4 teaspoon dried
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
16 ounces pappardelle noodles, fresh or dried, Garofalo
1/2 cup grated parmesan cheese
1/2 cup Italian parsley leaves, chopped for garnish
Instructions
Heat 2 tablespoons olive oil over medium-high heat in a large, heavy saucepan.
Add ground beef and brown the meat well, using a large spoon to break up the pieces and occasionally stirring about 5 to 7 minutes or until the beef is no longer pink.

Transfer cooked meat to a medium-sized bowl.
Wipe the pan clean with paper towel.
Turn heat down to medium-low and add 1 tablespoon of olive oil to the pan.
Add carrots and onions to the pan and cook until the vegetables begin to soften, stirring often about 5 minutes.
Add garlic and cook for 1 minute.
Add sliced mushrooms and cook for 2 minutes.
Add the tomato paste and cook for 1 minute.
Add the browned meat, crushed tomatoes, oregano, salt, and pepper, stir well to combine.
Simmer the sauce over medium-low heat. Cover the pan, leaving a small opening for steam to escape.
Cook sauce until the meat is tender and the flavors have melded, at least 30 minutes to 1 hour. Stir every 10 minutes. Add some water if the sauce starts to look dry.
About 20 minutes before the sauce is done cooking, bring a pot of water to boil.
Cook the spaghetti according to manufacturer's direction.
Top pasta with beef bolognese sauce and garnish with shaved Parmesan cheese and parsley.

Mange Bene!

Theo De Regibus first blog

Tue, 12 Mar 2019 14:43:07 GMT

It's official, I have a blog and I know how to use it. Watch this space for all Theo De Regibus Recipies

I have finally decided to take the plunge and add a blog to my site. I always wanted an easy way to share information with visitors and super excited to start this journey. Keep coming back to my site and check for updates right here on the blog.