New Years Eve

New Years Day is probably the only set traditional meal we have and it is collards, ham hock and black eyed peas.  This may become our NY eve tradition because it was really good.  It was rib roast, Scalloped potatoes, green beans and Dulce de Leche Caramel cheesecake from Cheesecake Factory.

Rib roast was rubbed with oil, sprinkled with salt and pepper and allowed to set out for an hour, then roasted at 450 for 20 minutes then at 350 until the thermometer read 125.  That is a little less done than I have done in the past but it was really good.

Green beans were cooked in the Instant Pot with some salt, onion, bacon and a little water for 5 minutes, then kept warm in the IP until the rest of the meal was ready.

With the scalloped potatoes, I added a layer of ham along with the bacon.  Next time I should put some parchment paper in the bottom so it will come out easier.

Scalloped Potato Dome

by Alvin Zhou

Ingredients

for 8 servings

7 red potatoes, medium

2 teaspoons salt

1 teaspoon black pepper

2 cups heavy cream

2 tablespoons butter, softened

8 yukon gold potatoes, medium or large

10 slices cheddar cheese

6 strips bacon, cooked until crispy

¼ cup chives, finely chopped plus more to serve

1 sheet puff pastry, cut into a 9-inch circle

1 teaspoon onion powder

1 teaspoon garlic

¼ cup grated parmesan cheese

Preparation

Preheat oven to 350°F (180°C).

Using a mandolin, slice the red potatoes to about 3 millimeter-thick slices.

Slice the gold potatoes to about 5-6 millimeters thick.

In a large bowl, combine the red potatoes with the salt, pepper, and heavy cream, and stir until evenly coated.

Butter an oven-safe, 8 or 9-inch, stainless steel mixing bowl.

Starting from the center, lay the red potatoes in an overlapping, circular fashion, making sure they make good contact and are sticking to the bowl. Repeat the circular pattern up until roughly ½-inch from the top of the bowl.

Place the sliced gold potatoes into the cream, stirring until fully coated with cream.

Shake off the excess cream, then layer the potato slices at the bottom of the bowl, building in a similar circular fashion.

After 2-3 rotations, place down 2 slices of cheddar. To fill the gaps, you might need to cut 2 more slices into halves and use those strips near the edges.

Layer another 2 rotations of gold potatoes.

Place the strips of bacon in a single layer across the potatoes.

Layer another 2 rotations of gold potatoes.

Sprinkle the chives in an even layer across the potatoes.

Layer another 2 rotations of gold potatoes.

Fan out the rest of the cheddar slices in a circular pattern on top of the potatoes.

Layer another 2 rotations of gold potatoes.

Place the circle of puff pastry on top, pressing it lightly into the potatoes.

Bake, uncovered, for 1 hour and 30 minutes. If the pastry or the edges of potatoes near the top are starting to get too dark, cover the dish with foil and continue baking.

Cool until the bottom of the dish is no longer warm.

While the potatoes bake, prepare the garlic cream sauce by transferring the cream from the soaked potatoes into a medium saucepan or pot.

Add the onion powder, garlic powder, and Parmesan, stirring while bringing to a boil. Set aside and reheat when serving.

Preheat oven to 400°F (200°C).

Run a knife along the sides of the bowl to make sure the potatoes are release, then invert it onto a baking tray.

Bake for another 10 minutes or so, until the slices start to turn golden brown and slightly crispy.

Transfer the dome to a cutting board, then slice into wedges.

Serve with the cream sauce, a sprinkle of chives.

Enjoy!

Chicken Cutlets

Chicken breasts and tenderloins salted and peppered, floured, dipped in beaten egg and coated with panko bread crumbs and fried in oil until browned. Served with fettuccini and alfredo sauce and vegetables.

Chicken Tandoori

GRILLED CHICKEN WITH TANDOORI SPICES

from 50 Shades of Chicken,

Charlie saw that this was a best seller and got it for me at Christmas. He didn’t realize that it was a best seller, not because of the recipes but because of the salacious title and suggestive titles  racy descriptions.

1 chicken, cut up, patted dry

1 1/2 tsp. coarse salt

Juice from 1 lime plus slices from another

1 C. whole milk yogurt

1 small red onion, chopped

1 lar jalapeno

2 cl. garlic

1-inch of ginger

1 Tbsp. Garam marsala

1/2 tsp. turmeric

1 T. bland oil

Cilantro leaves for garnish

Cut chicken pieces at least once to the bone.  Add salt and lemon juice and let sit 20 minutes. blend until very smooth, yogurt, onion, jalapeño, garlic, ginger, garam marsala and turmeric.  Marinate overnight.

Wipe marinade off chicken and brush lightly with oil.  Grill or broil charred on edges and juices run clear, 25 to 25 minutes, serve with cilantro and lime wedges.

Broiling these is messy. Use broiler pan or line a rimmed baking sheet with oiled foil the keep the juices at bay.

Norm note:  I used the steam oven.

bo luc lac, Vietnamese stir fry.

Shaking Beef

• MARK BITTMAN YIELD 4 servings

This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat. This recipe, adapted from the one served at Slanted Door, Charles Phan's immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook. Once the meat is marinated, it is quick work – 20 minutes from start to finish – but don't try to expedite matters further by dumping all of the meat into the wok at once. Cook the meat in two batches (one pound at a time) so you get a nice, crisp sear.

• 1 ½ to 2 pounds beef tenderloin (filet mignon), trimmed of excess fat and cut into 1-inch cubes

• 2 tablespoons chopped garlic

• 2 tablespoons sugar

• Salt and pepper

• 5 tablespoons neutral oil, like corn or canola

• ¼ cup rice-wine vinegar

• ¼ cup rice or white wine

• 3 tablespoons soy sauce

• 1 tablespoon fish sauce

• 1 red onion, peeled and sliced thin

• 3 scallions, trimmed and cut in 1-inch lengths

• 2 tablespoons butter

• 2 bunches watercress, washed and dried, or 1 head red leaf lettuce, washed, dried and separated into leaves

• 2 limes, cut into wedges

1 Marinate meat with garlic, half the sugar, 1 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil for about 2 hours. (Refrigerate if your kitchen is very warm.) Meanwhile, combine vinegar, remaining sugar, wine, soy sauce and fish sauce. Taste, and add salt and pepper if necessary. Mix about 1 tablespoon salt and 1 teaspoon pepper in a small bowl.

2 Divide the meat into 2 portions, and do the same with the onion and scallions. Put a wok or a large skillet over maximum heat, and add about 2 tablespoons oil. When the oil smokes, add the meat in one layer. Let it sit until a brown crust forms, and turn to brown the other side. Browning should take less than 5 minutes. Add half the onion and half the scallions, and cook, stirring, about 30 seconds. Add about half the vinegar mixture, and shake pan to release the beef, stirring if necessary. Add half the butter, and shake pan until butter melts. Remove meat, and repeat.

3 Serve beef over watercress or lettuce leaves, passing salt and pepper mixture and lime wedges at the table.

Christmas at my sisters pot luck.

This is what I took.

I added about half a pound of sausage and made mini meatballs with the leftover filling.  This recipe was originally a vegetarian and saltless recipe, I added meat and salt.

Stuffed Mushrooms

• CRAIG CLAIBORNE YIELD 4 to 6 servings TIME40 minutes

INGREDIENTS

   • 1 ¼ pounds mushrooms

• 4 tablespoons butter

• Juice of 1 lemon

• Freshly ground pepper to taste

• ⅓ cup coarsely chopped shallots

• ½ teaspoon minced garlic

• 1 cup coarsely chopped celery, optional

• ¼ teaspoon dried thyme

• 1 small bay leaf

• ¼ cup coarsely chopped parsley

• 1 egg, lightly beaten

• ¼ cup fine fresh bread crumbs

• ¼ cup grated cheese, preferably low-sodium cheese, such as Gouda

Norm note: add sausage and salt and pepper to taste

PREPARATION

1 Preheat the oven to 400 degrees.

2 Remove and reserve the mushroom stems. There should be about two cups. Chop the stems coarsely.

3 Heat one tablespoon of the butter in a saucepan and add the mushroom caps. Sprinkle with the juice of half a lemon and a generous grinding of pepper. Cook, stirring often but gently so as not to break the caps. This is to remove the moisture from the caps. Cook about two minutes. Remove the caps to a platter.

4 Add one tablespoon of butter to the saucepan and add the shallots and garlic. When they've begun to soften, add the chopped mushroom stems and juice of the remaining half a lemon. Add the celery, thyme and bay leaf. Cook, stirring often, about five minutes. Remove the bay leaf.

5 Spoon and scrape the mixture into the container of a food processor. Add the parsley and process to a fine puree.

6 Return the mixture to a saucepan and cook, stirring often, about five minutes. Add the egg and bread crumbs. Cook about 10 seconds, stirring, and remove from the heat. Stir in cheese. Salt and pepper to taste.

7 Stuff the caps with an equal amount of the filling. Smooth over the tops. Arrange the caps as they are stuffed close together in a baking dish. Sprinkle with two tablespoons of melted butter.

8 Place the mushrooms caps in the oven and bake 15 minutes.

Christmas Eve

My sister sent us a box from Omaha Steaks.  These were 2 of four.  I thought they would be too small for one each but they were sufficient for a meal. Charlie wanted scrambled eggs with his and we had twice baked potatoes. I made the potatoes in the microwave using the potato setting. I cooked mushroom stems and onion in butter and then added it to scooped out potato along with salt pepper and velveeta cheese. I was going to add some bacon but didn't.  After mixing, I cooked it again in the microwave and sprinkled it with green onion.

Charlie gave me a  couple of steak presses, a cookbook, and an Irish sweater. I gave him a liquor cabinet, transformer and sunglasses.

Breaded Pork Chops with spinach and mushrooms.

Pork Chops Milanese 

Ingredients

  1/2 cup fresh lemon juice

  1/2 cup finely chopped mixed-fruit mostarda Note: I used a mix of mango, pineapple and apricot preserves

  Kosher salt and freshly ground black pepper

  1- 1/3 cups olive oil

  2 Tbs. extra-virgin olive oil Note: I only used some olive oil, not any EVOO

  4 thick bone-in rib pork chops (about 3 lb. total), trimmed and frenched Note I used 2 thick boneless butterflied pork loin and did not pound them thin.

  4-1/2 oz. (1 cup) all-purpose flour

  1 tsp. crushed red pepper flakes, ground in a spice grinder

  4 large eggs

  2 cup plain panko

  1/2 cup finely grated Parmigiano-Reggiano

  6 Tbs. finely chopped fresh flat-leaf parsley

  1 packed cup baby arugula Note: I used spinach and mushrooms cooked together

  Lemon wedges, for serving

  Flaky sea salt, for serving:  omitted

Preparation

  In a small bowl, combine the lemon, mostarda, 1/2 tsp. salt, and 1/4 tsp. pepper. Whisk in 1/3 cup of the olive oil and the extra-virgin olive oil. Set aside. Put each chop between two pieces of plastic wrap, and pound with a mallet until about 1/4 inch thick (because of the bone, it will not be of even thickness). Season both sides with salt and pepper.

  Have ready three shallow bowls large enough to hold one pork chop at a time. In one bowl, combine the flour and red pepper; in another, beat the eggs with 2 Tbs. water; and in the third, combine the panko, Parmigiano, parsley, 1 tsp. salt, and 1/2 tsp. pepper.

 Position a rack in the center of the oven and heat to 200°F. Put an oven-safe wire rack on a rimmed baking sheet and set it in the oven. Dredge each pork chop in the flour, then egg, and finally panko, lightly pressing the panko to adhere. Transfer to a plate.

 I just cooked the pork chops in a skillet with some hot oil and did not to the following. Heat 1/4 cup of the

olive oil over medium-high heat in a large nonstick skillet. Fry one chop at a time, continually basting by spooning the hot oil over the thicker side of the chop until golden brown and just cooked through, about 2-1/2 minutes per side, then transfer to the wire rack in the oven to keep warm. Repeat with the remaining chops, wiping out the pan and adding 1/4 cup oil for each.

  Serve the chops with the arugula and a drizzle of the dressing. Pass the lemon wedges, flaky salt, and any extra dressing at the table.

Spicy Sausage, White Bean Soup

Spicy Sausage, White Bean Soup

4 Servings

You could use other greens, like kale or collard greens—just be sure to cook them in the soup for 5 minutes before serving, since they’re more hearty than the spinach.

I used a spicy sausage, not Italian, 1 red bell pepper, 1 can of cannellini beans, half of them mashed, cooked collards instead of spinach, and half and half instead of almond milk.  I had it with a cold cut sandwich and egg nog.

INGREDIENTS

2 tablespoons olive oil

1 pound hot turkey or Italian sausage, casings removed, chopped

1 large onion, finely chopped

2 large peppers (red, orange, or yellow), finely chopped

2–3 carrots, finely chopped

4 garlic cloves, finely chopped

2 tablespoons finely chopped sage

1 tablespoon finely chopped rosemary

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ teaspoon red pepper flakes

4 cups homemade chicken stock or low-sodium chicken broth

1 14-ounce can petite diced tomatoes

3 15-ounce cans cannellini beans, drained, rinsed

½ cup unsweetened almond milk

1 pound baby spinach

¼ cup grated Parmesan

Heat oil in a large stockpot over medium. Cook sausage, stirring occasionally,

until browned, about 10 minutes. Transfer sausage to a plate. Add onion,

peppers, carrots, and garlic to pot and cook, stirring frequently, until onions are

tender, about 8 minutes.

Add sage, rosemary, salt, black pepper, and red pepper flakes. Stir in chicken

stock, tomatoes and their juices, and reserved sausage. Bring to a boil, then

reduce heat and simmer until flavors have melded, about 15 minutes.

Using a fork, coarsely mash beans from 1 can and add to sausage mixture. Stir 

in almond milk and remaining 2 cans of beans; let simmer 10 minutes.

Divide spinach among bowls, then ladle soup over spinach. Top soup with

Parmesan.

Steak dinner & Strawberry dessert

Two switches wore out and they took a whole circuit with them.  We had no kitchen lights, garbage disposer or microwave in the kitchen for 6 days.  We could have had them back on sooner but the first electrician wanted $350, so I called another one I had used before and liked. He charged half that to replace the two switches and get the kitchen back in working order. It was instructive how late in the morning it is when the sun lights it up and how early it goes dark.  We have been making sandwiches by the light of a lantern for almost a week.  By the time the lights got fixed and I ran all my errands for the day, It was too late to plan anything complicated or time consuming so I took the easy way out and made steak, mashed potatoes with gravy, mushrooms and asparagus. Strawberries with whipped cream and angel food cake was dessert.

Leftover steak and sourdough French bread made our sandwich dinner.

Banh Mi

"This version of the popular Vietnamese bahn mi sandwich has sweet and tangy pickled vegetables and broiled chicken breast, served on a toasted French baguette."

INGREDIENTS:

1/2 cup rice vinegar

1/4 cup water

1/4 cup white sugar

1/4 cup carrot, cut into 1/16-inch-thick matchsticks

1/4 cup white (daikon) radish, cut into 1

/16-inch-thick matchsticks

1/4 cup thinly sliced white onion

1 skinless, boneless chicken breast half

garlic salt to taste

ground black pepper to taste

1 (12 inch) French baguette

4 tablespoons mayonnaise

1/4 cup thinly sliced cucumber

1 tablespoon fresh cilantro leaves

1 small jalapeno pepper - seeded and cut  into 1/16-inch-thick matchsticks

1 wedge lime

DIRECTIONS:

1. Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.

2. Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.

3. While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.

4. Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.

5. Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.

6. To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.