Sunday, August 19, 2018

marinated steak and roasted vegetables




Now that I have a gas stove with a large burner, I have the means to use a wok again.  I broke it in today with some steak marinated.  I also made some roasted vegetables and rice.

Grilled steak 

4 strip steaks or ribeye
1/4 C. shoyu
1 tsp. honey
1 tsp sesame oil
1 tsp grated ginger
2 tsp. sriracha 
Combine marinade ingredients with steak and refrigerate together overnight. Remove and let come to room temp. Grill, rest, serve.

ROASTED VEGETABLES

INGREDIENTS
1 ½ pounds ripe tomatoes, peeled, cored, sliced thin, sprinkled with a pinch of sugar
1 ½ pounds medium boiling potatoes, pared, each cut into six wedges
1 pound medium red or yellow onions, each cut into six wedges
1 pound zucchini, trimmed, rinsed, cut into one-and-a-fourth-inch chunks
2 ribs celery, trimmed, stringed, and cut into one-and-one-fourth-inch chunks
2 teaspoons fine chopped garlic
2 teaspoons fine salt
½ teaspoon fine ground pepper
cup fine chopped parsley
1 ½ tablespoons chopped dill
1 teaspoon chopped fresh mint or marjoram
¼ cup fruity extra-virgin olive oil

PREPARATION
1 Set an oven rack in the upper middle position. Preheat the oven to 400 degrees. Oil a large baking dish (such as a 13-by-11-by-2-inch lasagna pan).
2 Spread half the tomatoes on the bottom of the dish. Scatter the potatoes, onions, zucchini and celery on top. Lay the remaining tomatoes over the vegetables. Sprinkle with the garlic, salt, pepper and herbs and drizzle with oil. Bake the dishes for 30 minutes. Remove it from the oven; stir carefully to redistribute the vegetables, then bake for another 30 to 40 minutes without disturbing. Serve hot or lukewarm.



Friday, August 17, 2018

Chicken Curry

Chicken Curry 
Norm’s note:  I used chicken thighs. The store did not have any boneless skinless thighs so I used the skin and bones and some of the meat to make the chicken broth. I used fresh tomatoes instead of canned because they are in season and so good right now.
    
AUG 3, 2017

YIELDS:4 PREP TIME: 10MINS TOTAL TIME : 30 MINS

INGREDIENTS
2 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
2 lb. boneless skinless chicken breasts
3 cloves garlic, minced
1 tbsp. freshly grated ginger
1 tsp. paprika
1 tsp. ground turmeric
1 tsp. ground coriander
1/2 tsp. ground cumin
1 (15-oz.) can crushed tomatoes
1 1/2 c. low-sodium chicken broth
1/2 c. heavy cream
Kosher salt
Freshly ground black pepper
Basmati rice or naan, for serving
Lemon wedges
Directions

  • In a large pot over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes. Add chicken and sear until golden on all sides, 5 minutes. Stir in garlic and ginger and cook until fragrant, 1 minute.
  • Add spices and cook until very fragrant, 1 minute. Add tomatoes and broth and bring to a simmer. Stir in heavy cream, and season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 10 minutes. 
  • Serve over rice or with naan, with lemon wedges.

Wednesday, August 15, 2018

Steak and shrimp salad

I went to a road side farmers stand and got some okra and tomatoes for dinner tonight. I grilled a steak but was afraid it would not be enough so I added a shrimp salad.  I was wrong. It all was too much. Neither one of us finished everything.



Spicy Shrimp Salad With Mint 
  • YIELD 4 to 6 servings  TIME 20 minutes
This light, summery Minimalist recipe for shrimp salad, from 1998, still carries a lot of heft. Lightly sweet shrimp is enhanced by cayenne, paprika, garlic and a bit of lemon juice. A bed of arugula and mint adds freshness to cut through the heat. If it’s too hot out to turn on the broiler, try this recipe on the grill.

INGREDIENTS
  • 2 pounds shrimp in the 15-to-30-a-pound range, peeled (deveined, if you like)
  • 1 teaspoon minced garlic, or more to taste
  • 1 teaspoon salt
  • ½ teaspoon cayenne, or to taste
  • 1 teaspoon paprika
  • 4 tablespoons olive oil
  • 2 tablespoons plus 2 teaspoons lemon juice
  • 30 to 40 mint leaves
  • 6 cups arugula and other greens
PREPARATION

  1. Preheat broiler; adjust the rack, moving it as close to the heat source as possible. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over low heat.
  2. Combine the shrimp with garlic, salt, cayenne, paprika, half the olive oil and the 2 teaspoons of lemon juice; stir to blend. Turn heat under the skillet to high.
  3. When skillet smokes, toss in shrimp. Shake the pan once or twice to distribute them evenly, then immediately place skillet in the broiler.
  4. Mince about one-third of the mint, and set aside. Tear remaining leaves, and toss them with the arugula. Stir remaining olive oil and lemon juice together in a bowl.
  5. The shrimp are done when opaque, usually 3 to 4 minutes. Use a slotted spoon to transfer them to a plate; it is fine if they cool for a moment. Add shrimp juices to olive oil-lemon juice mixture, and stir. Dress the greens with this mixture, and toss; if the greens seem dry, add a little more olive oil or lemon juice, or both. Place greens on a platter, and arrange shrimp on top or around them; garnish shrimp with the remaining minced mint.

Saturday, August 11, 2018

Getting ready for a party







Charlie's birthday was earlier this month but he is having people over tonight.  I smoked a brisket, baked some bread, made a fruit salad, potato salad and BBQ beans.  The Breville toaster oven is keeping brautwurst and hamburgers warm.  The first picture is the whole brisket after about four hours.  The round got done earlier so we had it for dinner a day ago and finished the flat today.

I added some extra mayo to the potato salad

ALL-AMERICAN POTATO SALAD
             Serves 10 to 12
             Cooking time depends on the size of the potatoes. You’ll know they
             are done when a paring knife is easily inserted into the center of one. 

                4 pounds russet potatoes (about 8 potatoes)
                1 tablespoon plus 2 teaspoons coarse salt
                3 tablespoons cider vinegar
                3 large eggs
                1 cup mayonnaise
                1/2 teaspoon celery seed
                1 teaspoon dry mustard
                1/2 teaspoon freshly ground black pepper
                3 stalks celery, cut into 1/4-inch dice (3/4 cup)
                1 red bell pepper, cut into 1/4-inch dice (1/2 cup)
                1 medium onion, finely diced (1/2 cup)
                10 cornichons, cut into 1/4-inch dice (1/4 cup)
                3 scallions, thinly sliced (1/2 cup)
                2 tablespoons freshly chopped flat-leaf parsley
                teaspoon paprika 
             1. Place potatoes in a large pot with enough water to cover by several
             inches. Bring to a boil over high heat, add 1 tablespoon salt, and
             lower to a gentle boil. Cook until potatoes are tender when pierced
             with a knife, about 25 minutes. Drain into a colander. Using paper
             towels or gloves to protect your hands, peel the potatoes, and cut into
             1-inch dice while still hot. Drizzle with vinegar; set aside.

             2. Place eggs in a small pan with enough water to cover by 1 inch,
             and place over medium-high heat. When water comes to a boil, cook
             for 8 minutes. Drain, and place in a bowl with cold water to cover.
             When cold, peel eggs. Chop two into 1/4-inch dice. Slice the third egg
             into 1/4-inch-thick rounds, and set aside for garnish.

             3. Combine diced eggs, mayonnaise, celery seed, mustard, 2
             teaspoons salt, and black pepper in a large bowl, and whisk to
             combine. Add reserved potatoes to mayonnaise mixture. Add the
             celery, red pepper, onion, cornichons, scallions, and chopped
             parsley. Stir to combine. Chill for 30 minutes before serving. Garnish
             with paprika and reserved hard-boiled egg rounds. 


This recipe is from Gates BBQ.  I cut it down and altered it by adding brisket crisp ends and omitted beef drippings and liquid smoke..

2-55 OUNCE CANS B&M PORK& BEANS 3 TBS RUB SEASONING
1/2 C. FIRMLY PACKED BROWN SUGAR 3/4 C. BBQ SAUCE
1/2 C. MOLASSAS 1 TSP LIQUID SMOKE
1 c. beef drippings 1 c. brisket fat
1. IN CAST IRON KETTLE COMBINE ALL INGREDIENTS AND ABOUT 20 MINUTES BEFORE RIBS ARE DONE, PLACE OVER HOT COALS AND COOK, STIRRING OCCASIONALY UNTIL A “CRUST” FORMS ON TOP OF THE BEANS ( ABOUT 20 MINUTES.

The fruit salad recipe has been posted twice recently

Bread was made with sour dough starter.


Wednesday, August 8, 2018

Goulash



Old Fashioned Goulash! 
Ingredients I'm sure it isn't Hungarian.
  • 2 lbs ground beef or turkey
  • 3 tsp minced garlic
  • 1 large Yellow onion, diced
  • 2 1/2 cups water
  • 1/2 cup beef broth
  • 1/3 cup olive oil
  • 2 (15-ounce) cans tomato sauce
  • 2 (15-ounce) cans diced tomatoes
  • 1 T Italian seasoning
  • 1 T Adobo Seasoning
  • 3 bay leaves
  • 1 T seasoned salt
  • 1/2 T black pepper
  • 2 cups elbow macaroni, uncooked
  • 1 cup shredded Mozzarella Cheese
  • 1/2 Cup Shredded Cheddar Cheese
Instructions
  • In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat.
  • Add garlic, onions, olive oil & until meat is fully cooked.
  • Add water and broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.
  • Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally.
  • Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined
  • Cover once again and allow to simmer for about 30 minutes
  • Once cooked, remove the bay leaves
  • Add only the cheddar cheese and mix until combined
  • Add mozzarella right before serving

Saturday, August 4, 2018

Thai Pork Larb Moo with rice and bok choy

Herby Pork Larb With Chile 
  • YIELD  4 servings  TIME  35 minutes
Linda Xiao for The New York Times In this take on the classic Thai dish larb moo, ground pork is pan-cooked, then stirred together with a combination of funky fish sauce, fresh and dried chiles, shallots, lime juice and an abundance of fresh herbs for brightness. If you don't eat pork, ground chicken or turkey will work well in its place. Making the toasted rice powder is a little fussy, but it gives the dish an authentic nutty flavor and crunch. That said, if you skip it, it will still be delicious. If you have the time, top this dish with crispy shallots: It takes the whole thing to the next level, as does a flurry of chive blossoms when in season. Serve this spicy dish with sticky rice, and grilled or roasted wedges of cabbage squeezed with lime, but for a low-key weeknight, plain white rice and lettuce leaves work just as well.
  • 3 tablespoons jasmine rice
  • 1 large shallot, thinly sliced into rounds (about 1 scant cup)
  • 2 tablespoons fish sauce
  • ¼ cup lime juice from about 2 to 3 limes, plus more for serving (optional)
  • ½ teaspoon sugar
  • 1 bird’s eye chile, thinly sliced
  • ½ teaspoon red-pepper flakes, plus more to taste
  • 3 scallions, thinly sliced
  • ½ cup torn mint leaves
  • ½ cup roughly chopped cilantro, leaves and tender stems
  • 1 pound ground pork
  • Kosher salt
  • Flaky salt (optional)


  1. In a large skillet over medium heat, toast the rice, stirring frequently, until it starts to smell nutty and turns golden in color, about 4 to 5 minutes. Transfer to a mortar and pestle or clean spice grinder and allow to cool for a minute or two. Grind or pulse the rice until it has a powderlike consistency. You should have about 1 1/2 to 2 tablespoons. Set aside and wipe out the pan.
  2. In a large bowl, whisk together shallots, fish sauce, lime juice, sugar, bird’s eye chile, chile flakes, half the scallions, half the mint and half the cilantro. Set aside.
  3. Heat a large skillet over medium heat, and add pork, breaking meat apart with the back of a wooden spoon or spatula. Cook until meat is no longer pink, but not browned, about 5 to 6 minutes.
  4. Remove pork from heat and allow to cool for about 5 minutes. Use a slotted spoon to transfer the pork to the bowl with the chile-herb mixture, add the rice powder and stir together until combined. Season with kosher salt to taste.
  5.  Top with remaining herbs and serve. Season with flaky salt and an extra squeeze of lime, if desired.
Bok Choy
Heat a teaspoon of oil in a skillet with two garlic cloves for a few minutes.  Add chopped bok choy and toss until white part is translucent. Salt and taste from time to time.

Charlie asked me to make this fruit salad from last month again.
Perfect Summer Fruit Salad

allrecipes Recipe by:  Nicole Graham Holley
"The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy."

Ingredients  
2/3 cup fresh orange juice     2 ounce
1/3 cup fresh lemon juice 1 oz
1/3 cup packed brown sugar  1 oz
1/2 teaspoon grated orange zest 2 pinch
1/2 teaspoon grated lemon zest 2pinch
1 teaspoon vanilla extract  2dash
2 cups cubed fresh pineapple 1/2 C
2 cups strawberries, hulled and sliced 1/2 C 
3 kiwi fruit, peeled and sliced 1
3 bananas, sliced 1
2 oranges, peeled and sectioned 1
1 cup seedless grapes 1/2 c
2 cups blueberries 1/2 c.

Directions
  • Prep  25 m  Cook 5 m Ready In 3 h 30 m
  • Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool. 
  • Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Wednesday, August 1, 2018

Korean-style Crispy Chicken Wings with Sweet Ginger Glaze






Birthday dinner for Charlie.  The candle on the cake is musical. It plays Happy Birthday.

Korean-style Crispy Chicken Wings with Sweet Ginger Glaze
30 pieces of chicken wings, rinsed and patted dry
1 medium onion, finely minced
3 cloves garlic, finely minced
1″ piece of ginger, finely minced
1 egg, lightly beaten
1 1/2  tsp.  salt
1/2 tsp. pepper
1/2 C. flour
1/2 C. corn starch
Glaze
2″ peeled ginger, thinly sliced
3/4 C. water
3/4 C. packed dark brown sugar 
1/2 C. vinegar 
2 Tbs. soy sauce
1/2 C. corn syrup (I used rice syrup because I had it and wanted to use it up eventually.)
1 tsp. red pepper flakes (optional)
oil for frying

Heat oil on medium high  in large skillet or pan.  Combine minced onion, garlic, ginger, egg, salt and pepper in a large bowl.  Add chicken wings and coat thoroughly.  Then add  flour and corn starch to chicken mixture and coat well.

Cooking in batches, fry chicken wings in oil over medium to medium high heat for about 15 minutes until golden brown.
In the meantime, bring water, brown sugar, soy sauce and ginger slices to a rolling boil in small sauce pan.  Boil vigorously for 15 minutes.  Lower heat to medium and add corn syrup.  Cook until mixture thickens to the point where the glaze stops half way when dripped from a spoon.
Take out ginger slices with a slotted spoon and set aside when slightly thinner than you want.  It will thicken significantly as it sits.
The key to crispy chicken is cooking it twice, so after you cook all the chicken wings once, refry briefly (about 3 minutes or so) right before you are ready to serve. 
Deep golden brown and super crispy twice-cooked chicken
Drizzle glaze over the chicken and toss carefully.  Serve immediately and be prepared for to be asked for the recipe.