Ribeye steak on the grill

 

I still had some green beans and tomato from the farmers market so we had those with ribeye steaks. I had a potato with mine. Charlie had mac & cheese with his.

Creole and Garlic Shrimp

 I got some tomatoes and okra at the farmers market and found some shrimp in the freezer. Initially I thought about cooking the shrimp with mussels in fish sauce and wine. I went to the store and got some mussels but  when I got home I found that they smelled really bad.  Both the guy behind the meat counter and i were wearing masks so neither of us noticed anything at the time.  I ended up cooking just the shrimp with some Creole seasoning with red bell peppers and garlic.

Daeji Kalbi

Daeji Kalbi  - Spicy Pork loin back Ribs

1/2 Asian pear, peeled, cored and diced

1 Gala or Fuji apple, peeled, cored an diced

1/2 white onion, roughly chopped

1 Cup gochujang

1 tablespoon black pepper

2 tablespoons mirin

1/4 cup soy sauce

1/4 cup Korean rice syrup (can use Corn syrup)

4 cloves garlic

1/4 finely ground gochugaru (red pepper flakes)

2 tablespoons sugar

2 full racks baby back ribs ( 5 to 7 pounds) silver skin removed

Sesame seeds for garnish

Combine all ingredients except ribs and sesame seeds and process until smooth.  It is best to do this a day ahead in order for flavors to blend.

Slice through ribs to separate and add to marinade for at least 4 hours to overnight.

Grill 15 to 2 minutes, turning  frequently.

Or you can roast in oven @ 350º for 45 minutes

Remove from grill, let rest 5 minutes and garnish with sesame seeds.

 

Spicy Pork Bulgogi

 

Charlie's request for dinner was for pork bulgogi which we already had some in the freezer. We had it with rice and kim chi.  Yesterday I got a really nice and ripe peach from the market so that was dessert. I put some raspberry jam in the middle, grilled them a little than poured some melted ice cream over it.

Caprese chicken

 

YIELD: 4 SERVINGS

CAPRESE CHICKEN

Caprese Chicken: chicken breasts are topped with garlic cherry tomatoes, mozzarella, basil and balsamic vinegar to  create this one pan, 30 minute dinner.

PREP TIM 10 minutes  COOK TIME 20 minutes TOTAL TIME 30 minutes

I started with this recipe but breaded it instead of cooking it without breading and I added some vermouth to the pan while after the garlic had cooked and while the tomatoes and basil cooked.

INGREDIENTS

• 4 skinless chicken breasts
• kosher salt & freshly ground black pepper
• 2 tablespoons olive oil, divided
• 3 large garlic cloves, minced
• 2 pints cherry tomatoes, halved
• 10 large basil leaves, finely chopped
• 8 oz fresh buffalo mozzarella, sliced in 1/2 inch thick slices
• balsamic vinegar, to taste

INSTRUCTIONS

1. Salt and pepper both sides of the chicken breasts and set aside.
2. In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add chicken, cover pan, and cook for about 10 minutes. Flip chicken breasts and continue cooking until the chicken is cooked thoroughly (or has reached an internal temp of 165°F).
3. Remove chicken and place on a plate and cover with foil. Add remaining 1 tablespoon of olive oil to sauté pan. Add garlic and cook for about 1 minute, or until fragrant, scraping up all the little bits of chicken left in the pan.
4. Add tomatoes and continue sautéing until tomatoes skin starts to soften/wrinkle, about 5 minutes. Stir in basil and quickly place chicken back in pan. Top each chicken breast with 2 slices of mozzarella.
5. Cover pan with lid and let the mozzarella melt, about 1-2 minutes. Drizzle with a splash of balsamic vinegar and serve immediately!

NUTRITION INFORMATION: YIELD: 4 SERVING SIZE: 1 

Amount Per Serving: CALORIES: 462TOTAL FAT: 24gSATURATED FAT: 10gTRANS FAT: 0gUNSATURATED FAT: 12gCHOLESTEROL: 147mgSODIUM: 527mgCARBOHYDRATES: 9gFIBER: 2gSUGAR: 5gPROTEIN: 51g

Chicken Florentine with fettuccini and coleslaw

I saw a recipe called Creamy Garlic Chicken and it looked good but when I read the recipe just before going to the store, I thought it looked a lot like Chicken Florentine so I looked up some of those recipes and decided to do Giada de Laurentiis' recipe.  

I also wanted to try a new coleslaw recipe with tricolor slaw mix, pineapple and bacon. While I was making it, I suddenly had remembered that awful salad at every church social in the 1960s with cabbage, carrots, pineapple and lime jello.  I wondered if the person who made up this recipe was maybe the granddaughter of the person who made up that green jello salad.  I went ahead and made it with a little trepidation.  I figured if it was terrible, I wouldn't tell anyone.  The pineapple was just a slight addition to the taste and the bacon hardly noticeable.  Charlie said it was good.

I added fettucini, a little parmesan, and mushrooms to the chicken recipe.

RECIPE COURTESY OF GIADA DE LAURENTIIS 

Chicken Florentine Style

Ingredients

4 boneless skinless chicken breasts

Salt and freshly ground black pepper

All-purpose flour, for dredging

6 tablespoons (3/4 stick) unsalted butter

2 tablespoons shallots, sliced

1 tablespoon chopped garlic

1 1/2 cups dry white wine

1 cup whipping cream

1 tablespoon chopped fresh Italian parsley

2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

• Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
• Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
• Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

Pineapple Bacon Coleslaw 6 servings From KC Star Sunday Sept 6, 2020

4 slices bacon, diced, in cold skillet and cook over med. 5-7 min. Drain on paper towel

Blend together

20 can pineapple, drained, reserve 3T. liquid.

6 T. mayo

1 tsp. salt 1/2 tsp black pepper

add 

tricolor coleslaw mix (16 oz)

add bacon, pineapple and

4 green onions, thin sliced

add mayo mix and stir together, mix well

 

Breakfast Sausage

 Norm’s experimental Breakfast Sausage

1 lb. ground pork + bacon fat= to 4 or 5 strips

1.5 tsp. sage

3/4 tsp. salt

3/4 tsp. black pepper

1 Tablespoon brown sugar 

1/4 tsp. red pepper flakes

1/2 tsp. thyme

pinch nutmeg

1/8 tsp. marjoram

optional 1 to 1 1/2 mustard seed.

possible changes, try more sage and thyme.  Mustard seed needed?