tag:blogger.com,1999:blog-53812561910044437122024-03-14T22:43:29.408+10:00FoodieNum NumMegshttp://www.blogger.com/profile/00707395414539522969noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-5381256191004443712.post-76020920199442625022012-04-06T04:22:00.001+10:002012-04-06T04:22:53.422+10:00Candied Bacon Bouquet & Bacon Bourbon - A Bday Post<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4m7kkMeahJnEvRu-o2oiLuFHjkFr7RQuaQ0Sux2MY03HIyI0LICabc79bOK9o3QGWDlBVeifPdZljRcoGhS4D4HcO-9W4AswoQ7lG8Tt8zcjS_AMebIH2VKEYB1yt1zjbiCkQ7qiINXg8/s1600/IMG_3008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4m7kkMeahJnEvRu-o2oiLuFHjkFr7RQuaQ0Sux2MY03HIyI0LICabc79bOK9o3QGWDlBVeifPdZljRcoGhS4D4HcO-9W4AswoQ7lG8Tt8zcjS_AMebIH2VKEYB1yt1zjbiCkQ7qiINXg8/s400/IMG_3008.JPG" width="400" /></a></div>
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A bacon-licious man bouquet and libation for my babe's birthday <3</div><span class="fullpost">
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<b>Ingredients</b></div>
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<ul>
<li>Candied Bacon Bouquet</li>
<ul>
<li>4 tsp vegetable oil </li>
<li>1 to 1.5 cups brown sugar (packed)</li>
<li>12 strips bacon (thinly sliced)</li>
<li>Toppings</li>
<ul>
<li>Semi-sweet chocolate</li>
<li>Caramels</li>
<li>Maple syrup</li>
<li>Walnuts</li>
<li>Sea salt</li>
<li>(etc.)</li>
</ul>
<li>Misc.</li>
<ul>
<li>2 disposable muffin tins (makes 6 muffins each)</li>
<li>12 fake rose flowers w/ stems</li>
<li>1 vase</li>
<li>Some marbles, glass beads or beans (for vase base)</li>
<li>Optional: fresh greenery/flowers (whatever's in your yard)</li>
</ul>
</ul>
</ul>
<ul>
<li>Bacon Bourbon </li>
<ul>
<li>12 ounces bourbon (I used Elijah Craig)</li>
<li>4-6 thick slices of bacon</li>
<li>A jar of some sort with a tight lid</li>
<li>1 or 2 paper coffee filters</li>
</ul>
</ul>
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<b>Directions</b></div>
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The bacon bourbon takes a day, so plan ahead!</div>
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<ol>
<li>Candied Bacon Bouquet</li>
<ol>
<li>Read <a href="http://www.instructables.com/id/Bacon-Roses/">directions for bacon roses</a> to get the idea (note: it's easier to use disposable muffin tins).</li>
<li>Preheat the oven to 375 F. </li>
<li>Line a broiler pan with aluminum foil. For the 2 muffin tins, poke a single hole in the bottoms of each muffin tin. Coat the bottoms of each muffin tin with 2 tsp of vegetable oil (the other 2 tsp of oil is used later).</li>
<li>On a flat surface (cutting board, plate, whatever), drizzle 2 tsp of vegetable oil and spread evenly. Lay your strips of bacon on this. Then, you'll cover the bacon strips with the brown sugar, firmly pressing to make sure the sugar has stuck to the top sides (only) of the bacon strips. Next, you'll roll the bacon strip, bigger end first and at a slight angle, to make a rose shape. Place each rose bud in the muffin tin and bake until the bacon is crisp and the sugar is bubbly, 30 to 40 minutes. </li>
<li>While the bacon cooks, prepare the rose stems, <a href="http://www.instructables.com/id/Bacon-Roses/step4/Prepare-the-Rose-Stems/">as directed here</a>. If you don't have fake flowers to work with, as I didn't, you can use aluminum foil + wooden skewers/toothpicks, though it's not as pretty looking.</li>
<li>When the bacon is done, set them aside to cool. In the mean time, get the fun toppings ready! Melt some chocolate/caramels, chop some nuts, find some fancy sea salts...get creative. Also, get the vase ready by placing the marbles/beans in the bottom of the vase.</li>
<li>When ready to be decorated, move the roses from the tins to the prepared stems. Optional: stuff some nuts in the wider rose buds. "Paint" your rose buds with chocolate/caramel, drizzle with maple syrup...whatever you like, but sprinkle a touch of sea salt on each (it definitely completes them). Arrange the bacon roses evenly in the vase. If you chose to add some fresh greenery to your bouquet, do so now. The smallest greens I had available were large leaves, so I "ribboned" them through toothpicks to downsize them a little and to give the leaf some strength to stand. </li>
<li>Share with your bacon-loving friends/loved ones. It can be stored in the refrigerator for some time, but don't forget that your fresh greens may wilt (so add water). Always serve the bacon roses at room temperature (or warmer)!</li>
</ol>
<li>Bacon Bourbon</li>
<ol>
<li>In a frying pan, cook the strips of bacon on low heat for as long as you can to render the fat, which is what you want in making bacon bourbon (20 minutes). Do not burn the bacon or you'll have a burnt-tasting bourbon!</li>
<li>Pour bourbon in to a jar. Dispose of your bacon (nom nom nom) and pour the fat in to the bourbon jar (ideally, you want a few tablespoons...like, 4-6, of bacon fat). Close the lid and let sit at room temperature for at <i>least</i> half a day (I do 24 hrs and add the bacon strips). </li>
<li>Now to remove the fat! Place the jar in the freezer for at least an hour and the fat will solidify. When solidified, you'll be able to scoop the bulk of the fat out. To get the rest out, let your bourbon filter through a coffee filter, which goes pretty slowly (20 minutes). When done, put your bacon bourbon back in it's bottle and slap an additional "BACON" sticker on it! (Lets admire the flying pig unicorn in the top photo...)</li>
</ol>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLF9m9_DyWLseYUuA5udqExjQ4op-ndmwzqkoG-TnE3DCkr7Q4DyCWQX3X1S1UXRhvpkGfNlb84W9uWDJYgSfgJrB6fsM9EOZLY9EMlid85Ya7xdp9LuPDlvNu6MeLkFkCaki0jSJ1DLJ/s1600/IMG_3012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLF9m9_DyWLseYUuA5udqExjQ4op-ndmwzqkoG-TnE3DCkr7Q4DyCWQX3X1S1UXRhvpkGfNlb84W9uWDJYgSfgJrB6fsM9EOZLY9EMlid85Ya7xdp9LuPDlvNu6MeLkFkCaki0jSJ1DLJ/s640/IMG_3012.JPG" width="640" /></a></div>
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<b><span style="background-color: white; color: orange; font-size: large;">Happy Birthday, BF! I <3 you</span></b></div>
<b><span style="color: #444444;"><br /></span></b><br />
<b><span style="color: #444444;">Adapted (ever so slightly) from:</span></b><br />
<span style="color: #999999; font-size: x-small;"><i>http://www.instructables.com/id/Bacon-Roses/, http://www.foodnetwork.com/recipes/emeril-lagasse/cayenne-candied-bacon-recipe/index.html, http://www.macheesmo.com/2011/04/bacon-bourbon/.</i></span></div>
</span>Megshttp://www.blogger.com/profile/00707395414539522969noreply@blogger.com1tag:blogger.com,1999:blog-5381256191004443712.post-8350708699223175112012-04-06T02:30:00.000+10:002012-04-23T10:12:57.807+10:00Slow Roasted Butter Beans w/ Andouille, Kickin' Collard Greens w/ Okra and Molasses-Bourbon Glazed Sweet Potatoes<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAURqaaU55qzoREJFLXV-KLhOez3eR_WL7rGQD3qHbpeiorjliZDfsYra0IXqXqsgmJALs1wSKM5xwE-jeV4RC3aHWspkibkYt9txlcvAf64aqfLoCukVkzI-VpE7X99_EXrOnBsf3W93T/s1600/Stewed+Baby+Lima+Beans.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAURqaaU55qzoREJFLXV-KLhOez3eR_WL7rGQD3qHbpeiorjliZDfsYra0IXqXqsgmJALs1wSKM5xwE-jeV4RC3aHWspkibkYt9txlcvAf64aqfLoCukVkzI-VpE7X99_EXrOnBsf3W93T/s1600/Stewed+Baby+Lima+Beans.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slow-Roasted Butter (Lima) Beans w/ Smoky Andouille Sausage</td></tr>
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<tr><td style="text-align: center;"><a href="http://images.media-allrecipes.com/userphotos/250x250/00/72/26/722621.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://images.media-allrecipes.com/userphotos/250x250/00/72/26/722621.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kickin' Collard Greens w/ Okra</td></tr>
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<tr><td style="text-align: center;"><a href="http://img.foodnetwork.com/FOOD/2011/11/22/FN-TGLive_Sweet-Potatoes-Glazed-with-Molasses-Pecans-and-Bourbon_s4x3_lg.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="http://img.foodnetwork.com/FOOD/2011/11/22/FN-TGLive_Sweet-Potatoes-Glazed-with-Molasses-Pecans-and-Bourbon_s4x3_lg.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Molasses & Bourbon Glazed Sweet Potatoes</td></tr>
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Wow, it's been a long time since posting! We've since moved to the south in beautiful, ol' New Orleans :) We've been dining out a fair bit, soaking up the amazing, Southern foods! Now that we're settled in and have a whole new range of goodies in the grocery stores, we can really get creative with some tasty, Southern dishes - yum!!!</div>
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Starting with: a Southern meal for the bf's bday <3</div>
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<span class="fullpost"><b>Serves</b>: 6 peeps.</span></div>
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<span class="fullpost"><b>Ingredients</b></span></div>
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<ul>
<li>Slow-Roasted Large Lima (Large Butter) Beans </li>
<ul>
<li>1 lb Large Lima (Butter) Beans </li>
<li>6 cups water</li>
<li>1/2 lb smoked ham hock</li>
<li>1/2 lb tasso, chopped </li>
<li>1 large onion, chopped </li>
<li>3 garlic cloves, chopped</li>
<li>3 tbsp parsley (dried), chopped </li>
<li>4 stalks celery, chopped </li>
<li>1 large bay leaf </li>
<li>2 tsp Cajun Seasoning (Tony Chachere), or to taste</li>
<li>1 tsp smoked paprika, or to taste</li>
<li>Fresh ground pepper, to taste </li>
<li>1 lb Andouille Sausage (3 large links)</li>
</ul>
</ul>
<ul><span class="fullpost">
<li>Molasses & Bourbon Glazed Sweet Potatoes </li>
<ul>
<li>1 stick butter (unsalted), quartered </li>
<li>3/4 cup molasses </li>
<li>1/2 cup brown sugar </li>
<li>1 cup bourbon </li>
<li>Salt and freshly ground black pepper </li>
<li>8 large sweet potatoes, cut into 2-inch cubes </li>
<li>3/4 cup toasted pecans, chopped</li>
</ul>
</span></ul>
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<ul>
<li>Kickin' Collard Greens w/ Okra</li>
<ul>
<li>1 tbsp olive oil </li>
<li>3 slices bacon </li>
<li>1 large onion, chopped </li>
<li>2 cloves garlic, minced </li>
<li>15-20 okra spears, chopped</li>
<li>3 cups chicken broth </li>
<li>1 tsp salt </li>
<li>1 tsp pepper </li>
<li>1 pinch red pepper flakes </li>
<li>1 lb fresh collard greens, cut into 2-inch pieces</li>
</ul>
</ul>
<b style="text-align: left;">Directions</b><br />
<div style="text-align: left;">
Start with the lima beans and once they're set to simmer for 1.5 hrs, move on to the sweet potatoes recipe. Once those are in the oven, (check the lima beans and then) start the collard greens. Overall, it'll take 2 hours to go from ingredients to a tasty, Southern dish, ready to eat!</div>
<ol>
<li>Slow-Roasted Large Lima (Large Butter) Beans (1 hr, 45 mins)</li>
<ol>
<li>Rinse and sort beans. In a large pan, combine lima beans and water and set to low heat. </li>
<li>Render ham hock and tasso in skillet, remove meat and set aside. </li>
<li>In same skillet, sauté onion, garlic, parsley and celery in meat drippings until browned.</li>
<li>Add vegetables, meat, bay leaf, and spices to beans. Boil gently, stirring occasionally for about 1-1/2 hours, or until tender. Add water while cooking if necessary. </li>
<li>In the last 15 minutes of lima beans simmering, add the andouille sausage (whole or cut in to pieces). </li>
</ol>
<li>Molasses & Bourbon Glazed Sweet Potatoes (45 mins)</li>
<ol>
<li>Preheat the oven to 375 degrees F. Roast the cubed sweet potatoes on a raised broiler pan for 20 minutes to "par-cook."<br />
In a medium saucepan, combine butter, molasses, and brown sugar and cook over medium heat until smooth (about 5 minutes).<br />
Increase the heat to high, add the bourbon, and cook for 2 minutes to allow alcohol to burn out. Season with salt and pepper.<br />
Put the par-cooked potatoes in a large baking dish, pour the molasses mixture over and toss to coat. Roast in the oven, stirring a few times, until the potatoes are cooked through and glazed (about 20 minutes). Remove to a platter and top with the pecans. </li>
</ol>
<li>Kickin' Collard Greens w/ Okra (55 mins)</li>
<ol>
<li>Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. </li>
<li>Add onion, and cook until tender (about 5 minutes). </li>
<li>Add garlic and okra, and cook until garlic is fragrant. </li>
<li>Add collard greens, and fry until they start to wilt. </li>
<li>Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender. </li>
</ol>
</ol>
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<span class="fullpost"><b>Dessert option</b>: <a href="http://foodienumnum.blogspot.com/2011/03/mini-apple-pie.html">mini apple pies</a>, a la mode...oo la la (that's how my New Orleans French sounds)!</span></div>
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<b>Adapted (ever so slightly) from:</b><br />
<span style="font-size: x-small;"><i>http://camelliabrand.com/t-familyrecipes.aspx, </i><i>http://www.foodnetwork.com/recipes/bobby-flay/sweet-potatoes-glazed-with-molasses-pecans-and-bourbon-recipe/index.html, </i></span><i><span style="font-size: x-small;">http://allrecipes.com/recipe/kickin-collard-greens/detail.aspx.</span></i><br />
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<span style="color: #999999; font-size: x-small;"><i style="background-color: white;">Images courtesy of<span style="text-align: center;"> </span><a href="http://www.deepsouthdish.com/2012/01/stewed-baby-lima-beans.html" style="text-align: center;">Deep South Dish</a>,<a href="http://images.media-allrecipes.com/userphotos/250x250/00/72/26/722621.jpg"> LYNNINMA at All Recipes</a>, and <a href="http://img.foodnetwork.com/FOOD/2011/11/22/FN-TGLive_Sweet-Potatoes-Glazed-with-Molasses-Pecans-and-Bourbon_s4x3_lg.jpg">Food Network</a>.</i></span></div>
</span></span>Megshttp://www.blogger.com/profile/00707395414539522969noreply@blogger.com0tag:blogger.com,1999:blog-5381256191004443712.post-56850088750096704272011-09-10T16:13:00.000+10:002011-09-20T11:54:41.313+10:00Macadamia Banana Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEielbYMF6UVsL_9YgDcMUWMW_UkhxnlSM9CpOzRKhjZyPYL8OLzPtZ5E14OnTtMqScvo4N9Ss6uhmTTTHaJY8PuAMSYzSlNtUtWKb2MKHAlU6-44DrnXD2V0oK_aQSpiz7y9ZqwacbJ6oMV/s1600/IMG_8505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEielbYMF6UVsL_9YgDcMUWMW_UkhxnlSM9CpOzRKhjZyPYL8OLzPtZ5E14OnTtMqScvo4N9Ss6uhmTTTHaJY8PuAMSYzSlNtUtWKb2MKHAlU6-44DrnXD2V0oK_aQSpiz7y9ZqwacbJ6oMV/s400/IMG_8505.JPG" width="400" /></a></div>
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Never <b>ever</b> toss out a banana if it starts to get brown/black....just toss it in the freezer! They keep for a long time and are perfect for banana breads. We had 2 that had been sitting in our freezer for a few months (~5 months) and they were overripe perfection :) </div>
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Banana bread was one of the first things my Mom taught me how to make and it's still one of my favorite comfort foods. This has been my favorite recipe for a long time, so enjoy!</div><span class="fullpost">
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Serves: 4 (4 ramekin sizes); double this recipe for (1) standard 9x5-inch pan.</div>
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<b>Ingredients</b></div>
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<ul>
<li>1 cup All-purpose flour </li>
<li>1/2 tsp Baking soda </li>
<li>1 dash of Salt (1/8 tsp)</li>
<li>1/2 tsp Cinnamon</li>
<li>1/4 cup Butter</li>
<li>3/8 (0.375) cup Brown sugar </li>
<li>1 Egg, beaten</li>
<li>2/3 (0.667) cup Bananas (overripe), mashed (1-2 bananas, preferrably 2)</li>
<li>1/2 cup (or to your preferences) Macadamia nuts, crushed</li>
<li><b>Optional</b>: </li>
<ul>
<li>6oz (1/2 of 12oz bag) Milk chocolate chips</li>
<li>1/3 cup shredded Coconut, toasted</li>
</ul>
</ul>
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<b>Directions</b></div>
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<ol>
<li>Preheat oven to 350F (175C). Lightly grease (4) ramekin dishes. </li>
<li>In a large bowl, combine flour, baking soda, salt, and cinnamon. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Add the macadamia nuts (save a handful to sprinkle on top), and optional items if desirable (chocolate chips, shredded coconut). Pour batter into ramekin dishes. Sprinkle some of the crushed macadamia nuts and brown sugar on the top of each for a toasty, sweet crunch!</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdhDsoyz7Pu5sFFLDGcD0keKc6_IJRWpnCjhkOrtjEEmRXulfgU-SsA8bD30AIhCAQUVln-zVuiMzvDTae7H801Xmb7HhhXZ11nIA11gqxCHvFPhb8Gi0qxNpzfBArk0R-u0fa0t-5KDWW/s1600/IMG_8502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdhDsoyz7Pu5sFFLDGcD0keKc6_IJRWpnCjhkOrtjEEmRXulfgU-SsA8bD30AIhCAQUVln-zVuiMzvDTae7H801Xmb7HhhXZ11nIA11gqxCHvFPhb8Gi0qxNpzfBArk0R-u0fa0t-5KDWW/s320/IMG_8502.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilw9Kdz05R6vadzCrw1v4unAnLNm4QNDzEwQtfPTPvjZlw6S0meZpInQVUhyphenhyphenHPvlxraiZd_f9bkhSDJRgTDavEAkKdQEGswIiJkmV-UtvuE-wJdDHMh5Z0pEHaA-fKOkH4ETjOJQc40llS/s1600/IMG_8503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilw9Kdz05R6vadzCrw1v4unAnLNm4QNDzEwQtfPTPvjZlw6S0meZpInQVUhyphenhyphenHPvlxraiZd_f9bkhSDJRgTDavEAkKdQEGswIiJkmV-UtvuE-wJdDHMh5Z0pEHaA-fKOkH4ETjOJQc40llS/s320/IMG_8503.JPG" width="320" /></a></div>
<ol><br /></ol>
<li>Bake in preheated oven for 30-35 mins (60-65 mins for the 9x5 loaf), or until a toothpick inserted into center of the bread comes out clean. Let bread cool in ramekins for 10 minutes before turning out or serving.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidCu_F-qSXHtaxSNX5krqOOfuOXocZvZv23X8PfaWCQWr5j8zclRx-M_6lZhpzHi8BF8lv072dvkdFE69dCHJjtvt-d9oWP3uOeTPOqpHZoMYK4Rd9dD4CoZevI9EXYygB4arTuduTZdG_/s1600/IMG_8504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidCu_F-qSXHtaxSNX5krqOOfuOXocZvZv23X8PfaWCQWr5j8zclRx-M_6lZhpzHi8BF8lv072dvkdFE69dCHJjtvt-d9oWP3uOeTPOqpHZoMYK4Rd9dD4CoZevI9EXYygB4arTuduTZdG_/s320/IMG_8504.JPG" width="320" /></a></div>
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<li>Slice some up then toast and butter (my fav). If you have ice cream, serve warm with some vanilla ice cream and enjoy! An easy trick is to scoop out some banana bread in the middle, leaving the bread in the ramekin dish, and filling with ice cream :)</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Nojl5mtmqTMaUxBtEQhnArZ-vg0TP5n61_XVnBkpSCgVV72JLIuppP1j1OXePCBnFsB2bIMNLtgWGvHLsb1jW4OHl6YM8mZc-nmKn73LLb86F-Y0MMWJAgDizRirQ-hm7W01VFscH0MU/s1600/IMG_8507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Nojl5mtmqTMaUxBtEQhnArZ-vg0TP5n61_XVnBkpSCgVV72JLIuppP1j1OXePCBnFsB2bIMNLtgWGvHLsb1jW4OHl6YM8mZc-nmKn73LLb86F-Y0MMWJAgDizRirQ-hm7W01VFscH0MU/s320/IMG_8507.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMGaS1BzxcB8NYrJF75vvBdmWHI3eHEgkdzIj-rcD12cGl3fe_FF7N4RlrAV3TY_pFEZjvIWQCqvQ1kzyf2hXgv1is73xhw5NFWZOr21j9WPw20bHHbagfDc6gcq0BeKdNOSlGGSEq3mav/s1600/IMG_8509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMGaS1BzxcB8NYrJF75vvBdmWHI3eHEgkdzIj-rcD12cGl3fe_FF7N4RlrAV3TY_pFEZjvIWQCqvQ1kzyf2hXgv1is73xhw5NFWZOr21j9WPw20bHHbagfDc6gcq0BeKdNOSlGGSEq3mav/s320/IMG_8509.JPG" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbzc0NKH5hl4ymNZB0-eGdyQoBLibEZs68VgpYHmINgtR3I3bklTjRjUyAYp-GjoJItYSZS1qq2tzA9k1MAU575G0wZjnfZLNw59gxVjH30AMev9xdGhS7-pAn5Aih4TI53YdgwnC1pVUB/s1600/IMG_8512.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbzc0NKH5hl4ymNZB0-eGdyQoBLibEZs68VgpYHmINgtR3I3bklTjRjUyAYp-GjoJItYSZS1qq2tzA9k1MAU575G0wZjnfZLNw59gxVjH30AMev9xdGhS7-pAn5Aih4TI53YdgwnC1pVUB/s320/IMG_8512.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">How to melt some butter and toast at the same time ;)</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQTBYpxehUsLm5lm9CT0taw0VL0dNLtfgmgV_Q1vdNqjlvNkf5QzOSZfDIEP42EAoXSjyvAgnmJ4PcUphPsZ8LC7BwE-ulF74Wp0UE_OPOJIYH39C1bewSZrGOfbfpBh7f0ZADr8DPZnmV/s1600/IMG_8513.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQTBYpxehUsLm5lm9CT0taw0VL0dNLtfgmgV_Q1vdNqjlvNkf5QzOSZfDIEP42EAoXSjyvAgnmJ4PcUphPsZ8LC7BwE-ulF74Wp0UE_OPOJIYH39C1bewSZrGOfbfpBh7f0ZADr8DPZnmV/s320/IMG_8513.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Then it's ready for ice cream or by it's toasty self!</td></tr>
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</div></span>
Megshttp://www.blogger.com/profile/00707395414539522969noreply@blogger.com2tag:blogger.com,1999:blog-5381256191004443712.post-88476816757994198192011-09-06T11:44:00.000+10:002011-09-06T11:44:00.236+10:00Filipino Chicken Adobo<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCA6A3GKJeqUz1KZdY8VCwp7MpJMwvMPKEpcxc6AyqSvWggHzlaPFQ2vIX6oo48ZjRI7mJ6fmmyWdmMO2S-pIEqj-Esp8fhLbA39Ranycgln0bKSbb2NnoL6NumbI072uJzZUe6OSc3VBG/s1600/IMG_8198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCA6A3GKJeqUz1KZdY8VCwp7MpJMwvMPKEpcxc6AyqSvWggHzlaPFQ2vIX6oo48ZjRI7mJ6fmmyWdmMO2S-pIEqj-Esp8fhLbA39Ranycgln0bKSbb2NnoL6NumbI072uJzZUe6OSc3VBG/s400/IMG_8198.JPG" width="400" /></a></div>
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This is an easy recipe that makes some juicy, flavourful chicken that falls off the bone! Filipino adobo is very different from Mexican, as it's tangy, sticky and sweet! </div><span class="fullpost">
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<b>Ingredients</b></div>
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<ul>
<li>4 lbs. Chicken (skin-on, bone-in)</li>
<li>1/2 cup Soy sauce</li>
<li>1/2 cup Apple cider vinegar</li>
<li>2 tbsp Vegetable oil<span class="Apple-tab-span" style="white-space: pre;"> </span></li>
<li>2 tbsp Honey</li>
<li>2 whole Bay leaves</li>
<li>1 tbsp Garlic, minced</li>
<li>1 tbsp Black peppercorns</li>
<li><b>Optional</b>: top with fresh chopped green onion</li>
</ul>
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<b>Directions</b></div>
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<ol>
<li>Arrange the chicken pieces in a large pot in one layer. Remove the skin if desired.</li>
<li>Combine the rest of the ingredients (soy sauce, vinegar, honey, oil, garlic, bay leaves, peppercorns) in a bowl and whisk until the honey is dissolved. Partially crush the peppercorns if desired. Pour the marinade over the chicken. Cover and refrigerate for a few hours or over night. </li>
<li>When you're ready to make the chicken, add just enough water so that the liquid comes just up to the top of the chicken (about 1/2 cup). Cover the pot with a lid, place the pot over a high flame, and bring it up to a rolling boil. When it reaches a boil, reduce the heat to medium/low and let simmer for 30 minutes.</li>
<li>Preheat your broiler on high. Remove the chicken from the pot and place it on a broiler pan (or a sheet pan with wire cooling racks placed on top). Place the chicken under the broiler until it is brown and crispy on top (5-10 minutes), depending on your broiler). </li>
<li>While the chicken is broiling, turn pot with the soy/vinegar liquid up to high and bring up to a rapid boil. Allow the liquid to boil heavily until it is reduced in volume by approximately one half. You may need to boil it for 5-10 minutes longer than the chicken is in the oven to get it to this point.</li>
<li>Use a soft brush to baste a few layers of the reduced soy/vinegar liquid onto the browned chicken. Serve over rice or noodles and spoon more of the reduced liquid over top.</li>
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<b>Reference</b>: <a href="http://budgetbytes.blogspot.com/2011/07/chicken-adobo-966-recipe-161-serving.html">http://budgetbytes.blogspot.com/2011/07/chicken-adobo-966-recipe-161-serving.html</a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ZwJXE9d23hM/Tixn22D9KlI/AAAAAAAADpE/lRkVsmHh_hw/s800/Chicken%252520Adobo%252520plate.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-ZwJXE9d23hM/Tixn22D9KlI/AAAAAAAADpE/lRkVsmHh_hw/s320/Chicken%252520Adobo%252520plate.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> BudgetBytes finished version looks a little better than mine, ha ha.</td></tr>
</tbody></table>
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</span>Megshttp://www.blogger.com/profile/00707395414539522969noreply@blogger.com0tag:blogger.com,1999:blog-5381256191004443712.post-57902642378341987772011-09-04T11:01:00.001+10:002011-09-04T11:10:10.576+10:00Hkatenkwan (Ghanaian Groundnut Stew)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSaG8txgXfDHz8GnyGS5UW_S6EWK7zfA1pzeB5l5Mb-KUUUp1ggLX9l7fjgW7c6b5CeYGa37Kv2iC5T5IfKar3C5NxW3HxoN_dGz42zdkefmNDkWGvgYZj5Y1pvMWR1EZFgDupqRVCscj0/s1600/IMG_7932.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSaG8txgXfDHz8GnyGS5UW_S6EWK7zfA1pzeB5l5Mb-KUUUp1ggLX9l7fjgW7c6b5CeYGa37Kv2iC5T5IfKar3C5NxW3HxoN_dGz42zdkefmNDkWGvgYZj5Y1pvMWR1EZFgDupqRVCscj0/s400/IMG_7932.JPG" width="400" /></a></div>
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I stumbled across this on tastespotting and was curious about this African "peanut butter" stew. I love the individual ingredients...peanut butter, sweet potato, chickpeas, chili flakes...but all together in a peppery, tomato-based stew? I've never had anything like this, so I figured I'd either love or hate this. Challenge: accepted. </div>
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I found a few recommended and traditional recipes, keeping the traditional and most common ingredients. I added a little fennel and Thai fish sauce to add some flavour twists and swapped out the cayenne pepper for chili flakes for a nice heat (we like it spicy)! Well, an hour of simmering chili flakes made for a lingering burn, so I blended up a fruit lassi to take away the sting and it was perfect.</div>
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The final result: a spicy, peanut buttery heaven that is going in my all-time favorite recipes.</div>
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<span class="fullpost">Groundnut is the common African word for peanut. This chicken groundnut stew is the Western African (Ghanaian) version of the groundnut/tomato stew eaten all over sub-Saharan Africa. The Western African style is usually more elaborate, with more ingredients and garnishes, which is noted in the optional ingredients. Suggested serving sides include ginger beer or green tea w/ mint with or after the meal to drink, followed with a fruit salad. </span></div>
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Prep time: 15 minutes</div>
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Cook time: 1 hour, 45 minutes </div>
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Yield: Serves 6-8 </div>
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<b>Ingredients</b></div>
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<ul>
<li>2-3 pounds Chicken legs, thighs and/or wings</li>
<li>2 tbsp Vegetable oil</li>
<li>1 tbsp Peanut oil</li>
<li>1 large Onion (yellow), sliced</li>
<li>3-inch piece of Ginger, peeled and minced</li>
<li>6-8 garlic cloves, chopped roughly</li>
<li>2-3 pounds sweet potatoes, peeled and cut into chunks</li>
<li>1 15-oz can of crushed Tomatoes </li>
<li>1 quart Chicken stock </li>
<li>1 cup Peanut butter </li>
<li>1 cup roasted Peanuts</li>
<li>1 can Chickpeas </li>
<li>1 tbsp ground Coriander </li>
<li>1 (heaping) tbsp Fennel, to taste </li>
<li>~1.5 tbsp Thai Fish Sauce </li>
<li>1 tsp dried Chili flakes</li>
<li>Salt and black pepper, to taste (skip the salt if using salted peanuts; lots of cracked black pepper) </li>
<li>1/4 to 1/2 cup of chopped cilantro (didn't have) </li>
<li><b>Optional additions</b>: green chile peppers/habanero, bell pepper, pumpkin, squash, carrot, okra, eggplant, boiled egg.</li>
<li><b>Optional sides:</b> steamed rice and (it's not African, but<b> </b>serve with) a fruit <a href="http://www.blogger.com/"><span id="goog_1792689991"></span>lassi<span id="goog_1792689992"></span></a> to cool the heat ;)</li>
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<b>Directions</b></div>
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<ol>
<li>Heat the vegetable and peanut oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown. </li>
<li>Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine. </li>
<li>Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, chickpeas, coriander, fennel, fish sauce, and chili flakes and stir well to combine. Bring to a simmer and taste for salt, adding if needed (depends if you use salted peanuts and salted peanut butter - you may not need to add any salt). Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender. </li>
<li>Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot. </li>
<li>Adjust the seasonings if needed, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve with a cool drink (ginger beer, green tea w/ mint, or my fav for spicy foods: fruit lassi)!</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkLW-O3Kppno49279Ll5zptp16FF5h2y1zlkm1qUt7D4yXIyd5S9zdbM08b1nEH-Gn92U_QQrtkSOVCpYo0KAZGw1PoeVF_LgxZxwHeaoaktrzprBKiPIMyMOR1Y0mYZoWrpGkNLX7ooX/s1600/IMG_7937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkLW-O3Kppno49279Ll5zptp16FF5h2y1zlkm1qUt7D4yXIyd5S9zdbM08b1nEH-Gn92U_QQrtkSOVCpYo0KAZGw1PoeVF_LgxZxwHeaoaktrzprBKiPIMyMOR1Y0mYZoWrpGkNLX7ooX/s320/IMG_7937.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7TboB-3ydD4DFydBN7DLCy8WMk437nd5kcoU4pmOONBe69jnqJA_cLoc8-MEupBPe5ToE9YUlVucyQqu8xWTLR6Tdw3JS31xP7k8Qcp5DMMPfwyYlUxMXpzNlLsn77f5-SsUNyLzF80v/s1600/IMG_7933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7TboB-3ydD4DFydBN7DLCy8WMk437nd5kcoU4pmOONBe69jnqJA_cLoc8-MEupBPe5ToE9YUlVucyQqu8xWTLR6Tdw3JS31xP7k8Qcp5DMMPfwyYlUxMXpzNlLsn77f5-SsUNyLzF80v/s320/IMG_7933.jpg" width="213" /></a></div>
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<u>References</u>:</div>
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<ul>
<li>Original recipe: <a href="http://simplyrecipes.com/recipes/african_chicken_peanut_stew/">http://simplyrecipes.com/recipes/african_chicken_peanut_stew/</a></li>
<li>Traditional recipe: <a href="http://www.congocookbook.com/soup_and_stew_recipes/groundnut_stew.html">http://www.congocookbook.com/soup_and_stew_recipes/groundnut_stew.html</a></li>
</ul>
</span>Megshttp://www.blogger.com/profile/00707395414539522969noreply@blogger.com0tag:blogger.com,1999:blog-5381256191004443712.post-74585527884539159912011-09-02T16:19:00.000+10:002011-09-05T16:19:51.479+10:00Mexican Posole (Shredded Pork & Hominy Soup)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsMRSMKfBM_9f6AYkrZDwNLhgdWggFpY1zIKc5HvXfbuQCVqY8pN8R514i5tdJZMsRok0z3CTL1IuKvQVd-dyDChhf2M114NU3CnrQwzY1L_JkqyVn85xhMe2UpEtjxtu6PgBCxDx4BWb1/s1600/IMG_5856.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsMRSMKfBM_9f6AYkrZDwNLhgdWggFpY1zIKc5HvXfbuQCVqY8pN8R514i5tdJZMsRok0z3CTL1IuKvQVd-dyDChhf2M114NU3CnrQwzY1L_JkqyVn85xhMe2UpEtjxtu6PgBCxDx4BWb1/s400/IMG_5856.JPG" width="400" /></a></div>
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The one bummer to North Australia: Mexican food. However, that gives us a huge plus: we can cook proper Mexican now! Finding the ingredients aren't too hard, if you know where to go (<a href="http://maps.google.com.au/maps?hl=en&pq=pennisi&xhr=t&cp=9&client=safari&rls=en&bav=on.2,or.r_gc.r_pw.&biw=1280&bih=680&um=1&ie=UTF-8&q=pennisi+distributors&fb=1&gl=au&hq=pennisi+distributors&hnear=0x6b91579aac93d233:0x402a35af3deaf40,Brisbane+QLD&ei=RkUVTp_MNer7mAWoh8kk&sa=X&oi=local_result&ct=image&sqi=2&ved=0CAQQtgM&cid=0,0,2021256965631090612">Pennisi</a>)...and the rest is easy and damn worth it! :) </div><span class="fullpost">
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Serves 6-8.</div>
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<b>Ingredients</b></div>
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<ul>
<li>750 grams pork shoulder, cubed</li>
<li>Canola oil</li>
<li>1 large onion, diced</li>
<li>3-4 cloves garlic, diced</li>
<li>1-2 whole chiles, roasted (Jalapeno is great, so is Ancho or Anaheim - whatever you have handy)</li>
<li>2 cans (500g) hominy, drained</li>
<li>1 dried guajillo chile (if you can find it)</li>
<li>2-3 tsp smoked paprika</li>
<li>2 tsp Mexican oregano (Italian will do if you can't find it)</li>
<li>1 tsp fresh ground cloves</li>
<li>1-2 tsp ground cumin</li>
<li>1 (large) bunch of cilantro, stemmed and chopped</li>
<li>Salt</li>
<li>Pepper</li>
<li>Radishes, thinly sliced</li>
<li>Red cabbage, thinly sliced</li>
<li>Carrot, shaved</li>
<li>Avocado, sliced</li>
<li>Tortilla strips</li>
<li>Hot sauces</li>
<li>2 scallions, finely sliced</li>
<li>4 tomatoes, diced</li>
<li>1 large onion, diced</li>
<li>Fresh limes</li>
</ul>
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<b>Directions</b></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ol>
<li>Begin by browning the cubed pork shoulder over high heat with the canola oil in a large soup pot.</li>
<li>Towards the end of the browning, toss in 1 of the diced onions and let them brown just a bit.</li>
<li>Once the onions are nearly done, add in the garlic.</li>
<li>After 60 seconds add enough water to just cover everything, bring to a boil, and then let it simmer for about 60-90 minutes.</li>
<li>While this is simmering, begin the rest of the prep.</li>
<li>All ingredients after the pepper are garnishes, and should be prepared now and set aside.</li>
<li>Combine half of the tomato with half the onion. Add salt, pepper, some diced chili, lime juice, and 1/3 of the cilantro to finish up the pico de gallo.</li>
<li>In another bowl add some avocado, the remaining tomato, most of the remaining onion, another 1/3 of the cilantro, lime juice, salt, pepper, cayenne, and mix to make guacamole.</li>
<li>The remainder of the garnishes should be set aside.</li>
<li>Once the pork shoulder has cooked well, remove the meat and shred it. Then add it back into the soup. </li>
<li>Add in all the remaining ingredients and let it simmer for another hour at least.</li>
<li>Serve in a bowl and garnish with everything you have at hand including plenty of your favorite hot sauce.</li>
<li>Bon ap!</li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92chYQwYs3JKVLTl5kcXMUqQC_XV46bDmCJfvedJF3l1CPkL1qOQSKnygYTdje4x_MMdq0FvpAZAT6OGzGV261r2pXILCcKKXlylQzYDTDUCd0sYQYBC6LkMDoZBrER-KSLMRyvPysgJi/s1600/IMG_5838.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92chYQwYs3JKVLTl5kcXMUqQC_XV46bDmCJfvedJF3l1CPkL1qOQSKnygYTdje4x_MMdq0FvpAZAT6OGzGV261r2pXILCcKKXlylQzYDTDUCd0sYQYBC6LkMDoZBrER-KSLMRyvPysgJi/s320/IMG_5838.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All the goodies: guacamole, pico de gallo, and posole garnishes!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT8kpJ4yoU3TnZ2SSvssMxubntLQ1Akhu_Hx6RFj-Ct9L5IAv5YkWPFSFoVsw5KhFgcaIkpJhZYICZi6quipicYXp4VZy0TRIRBFx1H8H3w6rD5j_bouySEfBWLFyl7UrCyUVwjmoQo7nu/s1600/IMG_5839.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT8kpJ4yoU3TnZ2SSvssMxubntLQ1Akhu_Hx6RFj-Ct9L5IAv5YkWPFSFoVsw5KhFgcaIkpJhZYICZi6quipicYXp4VZy0TRIRBFx1H8H3w6rD5j_bouySEfBWLFyl7UrCyUVwjmoQo7nu/s320/IMG_5839.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shredding the pork.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUB2yKk_q93lPMQN0oIe2eYUSkvyTCzHZHscCHYLvpML_IAKQUBKTAEUjIxUFHxnAZvqJgC23lhcwQ8CLc3voP0f0nYlWEQuJmKEHFS4QSpRcPXaU2dP6z2rJc2yA3JiEaxG5y6WbHGj3N/s1600/IMG_5840.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUB2yKk_q93lPMQN0oIe2eYUSkvyTCzHZHscCHYLvpML_IAKQUBKTAEUjIxUFHxnAZvqJgC23lhcwQ8CLc3voP0f0nYlWEQuJmKEHFS4QSpRcPXaU2dP6z2rJc2yA3JiEaxG5y6WbHGj3N/s320/IMG_5840.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simmering posole.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhULyo4YRsjxeOc4dQrxXvUEbGiK6BuZQOe3kUbh_E_8c_Jm30Y5KPMzLWxcxbz4ZXsgJZxqtZKs76AA59P4oTNELNHddAC7-QnVZYFg3Qu088OAHXhGwEBB0kYH1V6BQ8o3cClF_ZAyjHP/s1600/IMG_5843.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhULyo4YRsjxeOc4dQrxXvUEbGiK6BuZQOe3kUbh_E_8c_Jm30Y5KPMzLWxcxbz4ZXsgJZxqtZKs76AA59P4oTNELNHddAC7-QnVZYFg3Qu088OAHXhGwEBB0kYH1V6BQ8o3cClF_ZAyjHP/s320/IMG_5843.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Guacamole.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnlrbqektfwAy8URPFpYhsF91cTS5XGQIHttpLOWg-LdWj5DYkpSwiFmRYT4oB_4SD6NUv40gmzfDoZxRBn4r7ZI2_bihTpLAHgnmCVX0U49zI9EMMSwDahbJxZOAzt9V5REcPT8FTAJek/s1600/IMG_5845.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnlrbqektfwAy8URPFpYhsF91cTS5XGQIHttpLOWg-LdWj5DYkpSwiFmRYT4oB_4SD6NUv40gmzfDoZxRBn4r7ZI2_bihTpLAHgnmCVX0U49zI9EMMSwDahbJxZOAzt9V5REcPT8FTAJek/s320/IMG_5845.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot sauces: check.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjig0cacvHR2qz3EyrFDGYeqCgFkUQXQ06VZyb24fDmOEMKyhnf3Dfg6Rg7Ig8cvzw1MmAXM1aokRQPUPPGwK3URUHQ9mlXe09Rlu4BKRlOqyhFpuamsJdJL7xvtS-A0K6l5RP-G_GjeEp7/s1600/IMG_5849.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjig0cacvHR2qz3EyrFDGYeqCgFkUQXQ06VZyb24fDmOEMKyhnf3Dfg6Rg7Ig8cvzw1MmAXM1aokRQPUPPGwK3URUHQ9mlXe09Rlu4BKRlOqyhFpuamsJdJL7xvtS-A0K6l5RP-G_GjeEp7/s320/IMG_5849.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the garnishes...</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_Eatq53WKd2wbYZhKjbOu7Zfpf2UVQHobxh2fqtGzSLjye-GdNeE8j63o_CQACIZ0tphak1_D9MXhGfu0BvnVd-RxFfGzRkCDrEvjavKwuRaGb-XXYF50CL3_Th2-aBwWIccZ8crTFkb/s1600/IMG_5853.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_Eatq53WKd2wbYZhKjbOu7Zfpf2UVQHobxh2fqtGzSLjye-GdNeE8j63o_CQACIZ0tphak1_D9MXhGfu0BvnVd-RxFfGzRkCDrEvjavKwuRaGb-XXYF50CL3_Th2-aBwWIccZ8crTFkb/s320/IMG_5853.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding more garnishes...</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwFr6b5GWnUB5FIKsBoDkQFnYva9cF9M2fMwaBB95akWoDIvcMsd9Q3eNWlJY9Opvhyphenhyphenw9GvLlTyY6i43iD3sD8gVnJaWdykvqBZuihz9Ie9GfzBkXztT5oEMgfRRZjmWvelVcNRR9Hs8sk/s1600/IMG_5854.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwFr6b5GWnUB5FIKsBoDkQFnYva9cF9M2fMwaBB95akWoDIvcMsd9Q3eNWlJY9Opvhyphenhyphenw9GvLlTyY6i43iD3sD8gVnJaWdykvqBZuihz9Ie9GfzBkXztT5oEMgfRRZjmWvelVcNRR9Hs8sk/s320/IMG_5854.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Topping up with some fresh avo!</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjvxCnRmDlieajer6KwHOaqYK3LGP9ZlHp-YfNErnXcHU9TX7SfHidBzNR0hZ4ATS2vn_qprI9Z7qPa3Ty4P3mh5rH3dt0LPyr_ksb-9ne-Quav7LdQ8KOxstptp9nBghEStoFTM7iXDbX/s1600/IMG_5847.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjvxCnRmDlieajer6KwHOaqYK3LGP9ZlHp-YfNErnXcHU9TX7SfHidBzNR0hZ4ATS2vn_qprI9Z7qPa3Ty4P3mh5rH3dt0LPyr_ksb-9ne-Quav7LdQ8KOxstptp9nBghEStoFTM7iXDbX/s320/IMG_5847.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The BF, making things look good ;)</td></tr>
</tbody></table>
</span>Megshttp://www.blogger.com/profile/00707395414539522969noreply@blogger.com2tag:blogger.com,1999:blog-5381256191004443712.post-78059391560611338642011-08-24T18:25:00.002+10:002011-08-24T18:26:40.111+10:00Crepe-Crust Quiche<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZGXKKIJgmAPi2XbKJM2BF61R6YbxdmvAyEpOAnn2pZbCb8c2aaDNrIE-qiBlQLd6jGxn-cZxLl46TvtDC1xMbOO1_yKbr-npSFuIg-OcQ4FzybhyO5tEaC26sB2Q_OnlwXzNvOnqaFfH/s1600/IMG_6323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZGXKKIJgmAPi2XbKJM2BF61R6YbxdmvAyEpOAnn2pZbCb8c2aaDNrIE-qiBlQLd6jGxn-cZxLl46TvtDC1xMbOO1_yKbr-npSFuIg-OcQ4FzybhyO5tEaC26sB2Q_OnlwXzNvOnqaFfH/s400/IMG_6323.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><b> <br />
</b></div>Simple, fun to eat, and amazing recipe (thank you, bf)! They could be great appetizers too ;)<span class="fullpost"><br />
<br />
<div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>Crepe</li>
<ul><li>One of the few recipes I do not modify in any way. I use <a href="http://www.foodnetwork.com/recipes/alton-brown/crepes-recipe/index.html">Alton Brown's recipe</a> and follow the instructions to a "T". It always comes out perfect. Make sure and go with the savory style and toss in some fresh chives for this particular application.</li>
</ul><li>Quiche</li>
<ul><li>1 medium onion, diced</li>
<li>3-4 strips of bacon, diced</li>
<li>1/2 cup diced mushrooms</li>
<li>4 whole eggs, beaten</li>
<li>1.25 cups soy cream + 1/2 stick melted butter (substituted for heavy cream + milk in the traditional recipe)</li>
<li>1/2 cup finely grated parmesan</li>
<li>Salt, to taste</li>
<li>Pepper, to taste</li>
</ul></ul><div class="separator" style="clear: both; text-align: left;"><b>Directions</b></div><div class="separator" style="clear: both; text-align: left;"></div><ol><li>After following the directions to prepare the crepe batter, let that sit in the fridge whilst preparing the filling.</li>
<li>Sautee the bacon, onion, and mushrooms over medium heat until the fat is well rendered out and the onions are moderately caramelized.*</li>
<li>While the sauté is going, beat the eggs, cream, salt, pepper, and melted butter until thoroughly mixed in a bowl. Make sure and save the butter till the end and add it slowly so it emulsifies well.</li>
<li>Remove the sauté contents, turn up the heat to high, and in the same pan pour in just enough of the crepe batter to cover the pan. Once the top of the crepe has set up, flip the crepe and let it brown just a little. Set aside and cover with foil to stay warm. Make sure and add just a little butter to the pan between crepes.</li>
<li>Once you have finished with the crepes, use them to line a ramekin. Fill approximately 2/3 full of the sauté mix, then pour the egg/soy/butter mixture over the top until about 90% full. Cover with the cheese and sprinkle on some more fresh cracked black pepper.</li>
<li>Place ramekins in a pre-heated 375 degree F oven and bake for 15 minutes or until crust is golden brown and the contents are somewhat set. </li>
<li>Let them cool for 10-15 minutes to fully set and not melt your tongue.</li>
<li>Bon ap!</li>
</ol>*The beauty of a quiche is that you can substitute whatever fillers you want, so be creative and use it as an excuse to use up your leftovers, frozen veg, and pantry!</span>Megshttp://www.blogger.com/profile/00707395414539522969noreply@blogger.com0tag:blogger.com,1999:blog-5381256191004443712.post-68500719507497922242011-08-04T19:33:00.000+10:002011-08-04T19:33:52.766+10:00Artichoke Chicken & Warm Zucchini Chickpea Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaPCkph4yPMg3SIAdzfES4_Fv0pZ5MjxN_ESnTrrp84rwolgCCa8Dwe34SuBOMKVdZYFauo4IPxeK_2lQR7KtYfKtK75luB84gDAhcJneoK4n-JYgCN-s2yMYLlDrbg8HRuZnNsAGUFDj_/s1600/IMG_6327.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaPCkph4yPMg3SIAdzfES4_Fv0pZ5MjxN_ESnTrrp84rwolgCCa8Dwe34SuBOMKVdZYFauo4IPxeK_2lQR7KtYfKtK75luB84gDAhcJneoK4n-JYgCN-s2yMYLlDrbg8HRuZnNsAGUFDj_/s400/IMG_6327.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;">Well this was a pleasant surprise! I was looking for ways to cook a chicken breast and cruised through some of the top chicken recipes on allrecipes.com. Not noticing my internet had automatically re-routed me to the Australian version, I was curious about this 5-ingredient, top-scoring recipe and happened to feel a little adventurous. It did not disappoint and all the praise about this being the "most flavourful" and juicy chicken recipe were spot on! This is a keeper for some good home cookin :)</div><span class="fullpost"><br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Oh yea, and I made a ribboned zucchini salad for the first time! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serves: 4 </div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>Artichoke Chicken</li>
<ul><li>1 (15 ounce) can artichoke hearts, drained and chopped </li>
<li>3/4 cup grated Parmesan cheese </li>
<li>3/4 cup mayonnaise </li>
<li>1 pinch garlic pepper </li>
<li>4 skinless, boneless chicken breast halves</li>
</ul><li>Zucchini Chickpea Salad</li>
<ul><li>3-4 Zucchini</li>
<li>1 can Chickpeas, rinsed and drained</li>
<li>2 garlic cloves</li>
<li>2 anchovy fillets, minced (about 1 tablespoon)</li>
<li>1 tsp tahini </li>
<li>1 lemon, zested and juiced</li>
<li>1 tablespoon olive oil </li>
<li>Sea salt/Cracked black pepper (to taste)</li>
<li>1-2 tsp water</li>
<li>Walnuts, coarsely chopped (to taste)</li>
<li>Grated Parmesan cheese (to taste)</li>
<li>2-3 Basil leaves (fresh), julienned</li>
</ul></ul><div class="separator" style="clear: both; text-align: left;"><b>Directions</b></div><div class="separator" style="clear: both; text-align: left;"></div><ol><li>Preheat oven to 375 degrees F (190 degrees C). </li>
<li>In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture. </li>
<li>Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear. While the chicken is baking, start prepping the zucchini salad, below.</li>
<li>Using vegetable peeler and firmly holding zucchini by stem end, shave zucchini lengthwise into long ribbons. Lay across on an oven grate and place in oven with the chicken (or even put the grate on top of the chicken baking dish). Leave for ~15 minutes, or until zucchini is soft or beginning to caramelize.</li>
<li>In a small frying pan over medium heat, saute chickpeas and <b>whole</b> garlic cloves in 1 tablespoon of olive oil (just enough to moisten) for about 3 minutes, until the chickpeas dry out a bit and are warmed through. Remove garlic cloves, chop finely, and place in a small bowl. In the small bowl, combine minced anchovy, tahini, lemon juice and zest, olive oil, and salt/pepper (to taste). Add water by the teaspoon until the dressing is smooth and runny. </li>
<li>When the zucchini is ready, add the warmed chickpeas and toss with walnuts and dressing until everything is coated. Grate fresh parmesan on top and add julienned basil. Serve warm or room temperature. </li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78QuYY0-prRvWzBLCsbNpg7UPKPXNN3v2zXtLrH7aVOFrZ21l-gY3X1z0N3UW61OaGqe-c0CGsyJu1b3g4IN4kesaYVvRWItCkqPSo6rDso5ybiqhRQ4rnLTFCnHHHiWwpo_OfzYT93tP/s1600/IMG_6325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78QuYY0-prRvWzBLCsbNpg7UPKPXNN3v2zXtLrH7aVOFrZ21l-gY3X1z0N3UW61OaGqe-c0CGsyJu1b3g4IN4kesaYVvRWItCkqPSo6rDso5ybiqhRQ4rnLTFCnHHHiWwpo_OfzYT93tP/s400/IMG_6325.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRK6OKGfcDCrZv1dLP0PuBi_z-NztU_ZmQZMPNJLvX-4KjWABkfHv4hpk0e5fdMyAWnoV46fX9VQ6HFQuaM0pwuFICaWejlRHXB-jcFabKUQ85Ew7ycaZy4MzzSA__PFs8_4LSieIrxKNT/s1600/IMG_6329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRK6OKGfcDCrZv1dLP0PuBi_z-NztU_ZmQZMPNJLvX-4KjWABkfHv4hpk0e5fdMyAWnoV46fX9VQ6HFQuaM0pwuFICaWejlRHXB-jcFabKUQ85Ew7ycaZy4MzzSA__PFs8_4LSieIrxKNT/s400/IMG_6329.JPG" width="400" /></a></div><div><br />
Sources: <a href="http://allrecipes.com/recipe/artichoke-chicken/detail.aspx">Artichoke Chicken by Amanda Bibb</a>, <a href="http://www.food52.com/recipes/6968_yam_zucchini_and_chickpea_salad/1">Yam Zucchini and Chickpea Salad (original).</a></div></span>Megshttp://www.blogger.com/profile/00707395414539522969noreply@blogger.com0tag:blogger.com,1999:blog-5381256191004443712.post-64114767904599194732011-08-02T20:00:00.002+10:002011-08-02T20:00:05.221+10:00Roasted Chicken and Sour Cabbage w/ Tomato Salad<div class="separator" style="clear: both; text-align: left;"><b></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN08X23-DwigyjGDuE07lMQJuFZKT0mcFRZgR1tlAOMlxpD6fuECPpuqVTnnfGJHrEeV1wg9t8xFvEA2gec_U6nwuug3ZHjdnAuYd4L6lvKqwHyJOkp05nwuSf-WXn62XdqjrMa4Prt9xV/s1600/IMG_5169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN08X23-DwigyjGDuE07lMQJuFZKT0mcFRZgR1tlAOMlxpD6fuECPpuqVTnnfGJHrEeV1wg9t8xFvEA2gec_U6nwuug3ZHjdnAuYd4L6lvKqwHyJOkp05nwuSf-WXn62XdqjrMa4Prt9xV/s400/IMG_5169.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;">Aka, "Chicken Pavlova," aka, my favorite Bulgarian's family dinner. Pretty much, this is the bf's family recipe that could cure anything. A rotisserie-style chicken with a tangy cabbage side that is cooked underneath the chicken, catching all the flavor! Add the bf's fav salad and we've got some home cookin' from the casa de Pavlov.</div><span class="fullpost"><br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>BF's note - it is also <b>super</b> easy to make</i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serves 4.</div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>1 whole chicken</li>
<li>1 large can/jar of saurkraut</li>
<li>1/2 head of cabbage, shredded like for slaw (or a whole one if it is not a huge cabbage)</li>
<li>1 onion, cut in half</li>
<li>1 stalk of celery, chopped into thirds, with the leaves</li>
<li>1 lemon, cut in half</li>
<li>1/2 stick of butter</li>
<li>Smoked paprika</li>
<li>Black pepper</li>
<li>Cayenne pepper</li>
<li>Lemon pepper</li>
</ul>For the salad:<br />
<div><ul><li>Tomatoes, sliced</li>
<li>Onions, sliced</li>
<li>Feta cheese, crumbled</li>
<li>Olive oil</li>
<li>Cracked black pepper</li>
</ul><div>Simply combine all the ingredients in a bowl and let it marinade for a few minutes</div></div><div><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Directions</b></div><div class="separator" style="clear: both; text-align: left;"></div><ol><li>Get the butter and mix in the spices (you can add some more if you want to perk it up even more)</li>
<li>Open up the chicken and carefully lift the skin from the flesh.</li>
<li>Rub the butter in between the skin and flesh</li>
<li>Stuff the chicken with the celery, onion, and lemon and tie the legs together</li>
<li>In a large braising pan, add the saurkraut and cabbage, mixing it together and distributing evenly across the whole bottom of the pan</li>
<li>Put a rack across the top of the pan and place the chicken, breast side up, on top</li>
<li>Place in a pre-heated (350 degree F) oven for 1h15m</li>
<li>After 1h15m, turn the heat up to 450-500 degrees for 10-12 minutes</li>
<li>Turn off the oven, flip the bird upside down, and let it coast to a finish for about 10 minutes.</li>
<li>Remove from the oven, cover with aluminum foil, and let the bird rest for another 10 minutes</li>
<li>Slice, plate, and serve!</li>
<li>Bon ap!</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPogljyqj6QkcyvakMKrBHT2Glpq9G1dyRhGNzC3_DPfsXeSUTiF3qigwpiSZFL1st9g9wYXQDpjq2BP1J248BdLE_mTUOeO4S5NXZHNoulCVHtoXk2iZJpUH1IinILhHUXDxigB2w9lu1/s1600/IMG_5170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPogljyqj6QkcyvakMKrBHT2Glpq9G1dyRhGNzC3_DPfsXeSUTiF3qigwpiSZFL1st9g9wYXQDpjq2BP1J248BdLE_mTUOeO4S5NXZHNoulCVHtoXk2iZJpUH1IinILhHUXDxigB2w9lu1/s400/IMG_5170.JPG" width="400" /></a></div><div><br />
</div><div><b>Sub note</b>: I shared this recipe with my family (on Thanksgiving nonetheless) and it's been added to my family's favs <i>and</i> annual Thanksgiving menu. It's a winner...so thank the bf's family for this!</div></span>Megshttp://www.blogger.com/profile/00707395414539522969noreply@blogger.com0tag:blogger.com,1999:blog-5381256191004443712.post-34270136301272591852011-07-30T20:14:00.001+10:002011-07-30T20:14:00.594+10:00Roasted Pumpkin w/ Walnut & Shredded Chocolate<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ANbOEyOnKr8YpG3vunsZQKf7qnBQNmBnsOUbvarYd7cx_FLE8M2-EvQ9IDPagiL-gFGRf8cC1wq4QOf7Jppy0KQ3DFJJR9d3QC2yxOdtdRCBkLbxVIfwmd7_8HkKFd3CnGov-aUwM22-/s1600/IMG_5196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ANbOEyOnKr8YpG3vunsZQKf7qnBQNmBnsOUbvarYd7cx_FLE8M2-EvQ9IDPagiL-gFGRf8cC1wq4QOf7Jppy0KQ3DFJJR9d3QC2yxOdtdRCBkLbxVIfwmd7_8HkKFd3CnGov-aUwM22-/s400/IMG_5196.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;">Ok, and a scoop of ice cream! This may not be the healthiest of things, but it's a dessert on a mission! To make me happy :)</div><span class="fullpost"><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>1/4 Kent pumpkin, sliced in half</li>
<li>1-2 tbsp Vegetable oil</li>
<li>1-2 tbsp Butter</li>
<li>2-3 tbsp Brown sugar</li>
<li>Walnuts, crumbled</li>
<li>Shredded chocolate (to taste)</li>
<li>1 scoop, Vanilla ice cream</li>
</ul><div class="separator" style="clear: both; text-align: left;"><b>Directions</b></div><div class="separator" style="clear: both; text-align: left;"></div><ol><li>Preheat oven to 400F (200C). </li>
<li>On a cookie sheet, lay aluminum foil down (easier to clean). Score the (2) 1/8 slices of pumpkin to allow even cooking and then rub with vegetable oil until coated. Bake at 400F for 30-60 mins, or until a fork pierces through the pumpkin easily. </li>
<li>When done, turn the oven off, pull the cookie sheet out and rub the butter over the pumpkin with a spoon or fork (it will be hot). Sprinkle the brown sugar, walnuts, and shredded chocolate on top and put it back in the (off) oven for 5-10 mins. </li>
<li>Pull it out and top with a scoop of ice cream! </li>
</ol>You now have one amazingly delicious and easy dessert to enjoy! It's one of my favs ;)<div>Cheers!</div></span>Megshttp://www.blogger.com/profile/00707395414539522969noreply@blogger.com0tag:blogger.com,1999:blog-5381256191004443712.post-36550818450000852282011-07-28T19:58:00.002+10:002012-01-27T17:41:11.940+10:00World's Best Fish Tacos<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtWwkLiTgL1xyF6Lv7k7P6qgAVi9WmJw-vIJEi4Fj-WY0076pRYVHbrgal5x7QuerQlRGpzElF908N3g8efoWj2fuDPz9a4uUJSt5zvMO8TNN0zFJkO0Cg9D53Kmaaz8n44ApuYQnl80yL/s1600/l.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtWwkLiTgL1xyF6Lv7k7P6qgAVi9WmJw-vIJEi4Fj-WY0076pRYVHbrgal5x7QuerQlRGpzElF908N3g8efoWj2fuDPz9a4uUJSt5zvMO8TNN0zFJkO0Cg9D53Kmaaz8n44ApuYQnl80yL/s1600/l.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-size: medium; margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Mahi Tacos @ OB's South Beach Bar & Grille (photo courtesy of yelp.com)</div>
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I attempted to re-create the best fish taco’s known to mankind, which can be found in Ocean Beach, San Diego at a local fav, <a href="http://southbeachob.com/">South Beach Bar & Grille</a>. I've had fish tacos across the US, Mexico, and Australia...and to this day, nothing compares to the world famous fish tacos in OB. I’ve done my research and this is almost as good! It's one of my all-time fav recipes, so enjoy :) </div>
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<span class="fullpost"><b>I<3 </b></span><br />
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<span class="fullpost"><b>OB</b></span></div>
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<span class="fullpost"><br /></span></div>
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<span class="fullpost">Pre note: It's best to prepare and marinate some of the items in advance, so whipping up the salsa and cilantro sauce ahead of time is helpful! Also, marinate the fish for at least 1 hour...but overnight marinating would overpower the delicate white fish, so I'd recommend 1-2 hours ;)</span></div>
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<span class="fullpost">Yields: varies</span></div>
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<span class="fullpost"><b><br />
</b></span></div>
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<span class="fullpost"><b>Ingredients</b></span></div>
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</div>
<ul>
<li><span class="fullpost">Mahi </span></li>
<span class="fullpost">
<li>Cheddar cheese </li>
<li>Purple cabbage </li>
<li>Few Limes </li>
<li>Flour tortillas </li>
<li>Pineapple-Teriyaki Marinade</li>
<ul>
<li>1/2 cup Brown sugar</li>
<li>5 oz Soy sauce (~0.63 cups) </li>
<li>1 cup Crushed Pineapple</li>
</ul>
<li>Salsa Fresca</li>
<ul>
<li>Onion, diced </li>
<li>Tomato, diced</li>
<li>Garlic cloves, minced</li>
<li>Cilantro, chopped</li>
</ul>
<li>Cilantro Sauce</li>
<ul>
<li>1 tbsp. Cilantro leaves, chopped (fresh)</li>
<li>1 tbsp. Jalapeno pepper, chopped</li>
<li>1 Garlic clove</li>
<li>1/2 Lime, juice and zest</li>
<li>2 tbsp. Plain yogurt</li>
<li>1 tbsp. Mayonnaise</li>
<li>1 tbsp. Sour cream</li>
</ul>
</span></ul>
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<span class="fullpost"><b>Directions</b></span></div>
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</div>
<ol>
<li><span class="fullpost"><b>Prepare</b>: </span></li>
<span class="fullpost">
<ol>
<li><i>Marinate</i>: Mix the brown sugar and soy sauce together and stir until sugar is dissolved. Add crushed pineapple. Marinate the mahi in the Pineapple-Teriyaki Marinade for 1-2 hours.</li>
<li><i>Yogurt sauce</i>: puree the cilantro, jalapeno, garlic, and lime juice with zest. In a separate bowl, add the yogurt, mayonnaise and sour cream, and then fold the puree in. Cover and refrigerate. </li>
<li><i>Salsa fresca</i>: quantities to your satisfaction. </li>
</ol>
<li><b>Grill</b>: </li>
<ol>
<li>Fire up the bbq! Grill the mahi to your satisfaction. <b>Note</b>: mahi cooks through quickly, so keep an eye on it...but a little charring on the edges is a flavorful plus! </li>
<li>Warm the tortillis on the grill and melt some cheese on one side of the tortilla. </li>
<li>Assemble the goods, top with the cilantro sauce and serve with some sliced limes (to squeeze the juice over the tacos)! </li>
<li>¡Buen provecho! (Enjoy your meal!)</li>
</ol>
</span></ol>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju3BEio1woaqxtqskIUkvQ-4Zaa9xvHvwrxxFhjkh6bykn6LeqCgCw0B-mB9MejAH1x5BJLI0_JIotYappe4aNwaXwX7J3HhQryHMjaHG9J7Ji6Jd4w81wTUUx15SvU5zS-HL2eTyzHQ5t/s1600/l-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju3BEio1woaqxtqskIUkvQ-4Zaa9xvHvwrxxFhjkh6bykn6LeqCgCw0B-mB9MejAH1x5BJLI0_JIotYappe4aNwaXwX7J3HhQryHMjaHG9J7Ji6Jd4w81wTUUx15SvU5zS-HL2eTyzHQ5t/s400/l-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mahi Tacos @ OB's South Beach Bar (photo courtesy of yelp.com)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpVoc6p7CSZTQAnqsXPLLRB7tId99xUmwMEyepTPaTXnXCr4R48Cx4VLNuKutQaEZsHnGGr_ThILpOlTgpsEw92wJ9LKdvo1S4iZewld6IWVy0rkkQQjGX6dCr0tQyfu0f7FuwGcRoM7TV/s1600/l-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpVoc6p7CSZTQAnqsXPLLRB7tId99xUmwMEyepTPaTXnXCr4R48Cx4VLNuKutQaEZsHnGGr_ThILpOlTgpsEw92wJ9LKdvo1S4iZewld6IWVy0rkkQQjGX6dCr0tQyfu0f7FuwGcRoM7TV/s400/l-2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mahi Tacos @ OB's South Beach Bar (photo courtesy of yelp.com)</td></tr>
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I guess I'll have to make these so I can get my own photos...someone get hungry!<br />
^As a follow up....here's round one:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw375J73Im5P7M-zZ7cU5tLS6nN59M1tf0gCYnMjUAL6GoJnMxJV-ERPapN_NCnBY0gdu_k7ZlPR5BhkR_CuE42yQXSVcTuNENLbzFaqDY6FTiHezik7_I_JFhXnKXaSc7LABdGbS2zO5J/s1600/20120124_182447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw375J73Im5P7M-zZ7cU5tLS6nN59M1tf0gCYnMjUAL6GoJnMxJV-ERPapN_NCnBY0gdu_k7ZlPR5BhkR_CuE42yQXSVcTuNENLbzFaqDY6FTiHezik7_I_JFhXnKXaSc7LABdGbS2zO5J/s400/20120124_182447.jpg" width="400" /></a></div>
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<b>Keywords</b>: fish, tacos, mexican, grilled, bbq, mahi, ob, ocean beach, south beach, grill, california, ca.</div>
</span>Megshttp://www.blogger.com/profile/00707395414539522969noreply@blogger.com6tag:blogger.com,1999:blog-5381256191004443712.post-72233695427052784572011-07-26T22:03:00.003+10:002011-07-27T09:29:40.303+10:00Sushi Platter<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfteJsYV2PClXX-KyXM7sDwsg7wtEqTEG1_BGl_lMSfHAcZ4jVWoGAEEDpMiXbq_PU6pXkgDtFUnak-eskH3ckC1H__VZSEzM-vD4PN2oMwKthXMZZIz7HCkGHbcRe2YQUsr2eL4SGM3a1/s1600/IMG_5588.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfteJsYV2PClXX-KyXM7sDwsg7wtEqTEG1_BGl_lMSfHAcZ4jVWoGAEEDpMiXbq_PU6pXkgDtFUnak-eskH3ckC1H__VZSEzM-vD4PN2oMwKthXMZZIz7HCkGHbcRe2YQUsr2eL4SGM3a1/s400/IMG_5588.JPG" width="400" /></a></div><br />
Sushi is easy and fun! It's super cheap to make it at home and even better for large groups (i.e., dinner parties)! The trick is to 1) have fresh fish, and 2) make "sushi rice," or "shari." Other than that, it's just a quick stop in the Asian aisle or Chinatown market! The beauty with sushi is that it's just like making a sandwich - you can put in whatever you like :)<br />
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The sushi essentials:<br />
<i>1) fresh fish</i><br />
<i>2) filling/topper ingredients</i><br />
<i>3) sushi rice</i><br />
<i>4) nori sheets</i><br />
<i>5) bamboo mat</i><br />
<i>6) condiments</i> (wasabi, pickled ginger, soy sauce)<br />
<br />
And if you're doing a dinner party, it's great to serve with <i>7) sides</i>. Appetizer sides are generally miso soup, cucumber salad, or <a href="http://www.diy-sushi-recipes.com/seaweed-salad.html">seaweed (wakame) salad</a>. Other items include sake or Sapporo (or both for a sake bomb), and quail egg shooters in the drink categories....or the best desserts: mochi ice cream or frooshi (fruit sushi). Most of these things can be easily found in the international aisle in a grocery store, but we suggest stopping by a local Chinatown market (better prices and more variety). Here's what we usually go for....<br />
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Serves: however many rolls you make!<br />
<br />
<b>Ingredients</b><br />
<ul><li>1) Fresh Fish</li>
<ul><li>Salmon, sliced (sushi/ahi-grade or very, very fresh)</li>
<li>Poke</li>
<ul><li>Chopped up fresh tuna</li>
<li>Sesame oil</li>
<li>Soy sauce</li>
<li>Nước mắm</li>
<li>Dried shrimp</li>
<li>Hot chili oil (I get the stuff with black beans in it)</li>
<li>Freshly toasted black and white sesame seeds</li>
<li>Finely chopped scallions</li>
<li>Ginger powder</li>
<li>Wasabi powder</li>
</ul></ul><li>2) Fillings/Toppers</li>
<ul><li>Teriyaki sauce (<a href="http://allrecipes.com/Recipe/teriyaki-sauce-and-marinade/detail.aspx">fav recipe</a>)</li>
<li>Dynamite sauce</li>
<ul><li>1/4 cup mayonnaise (low or fat-free ok) </li>
<li>1 tablespoon Sri Racha hot sauce</li>
<li>1/2 teaspoon tobiko</li>
</ul><li>Spicy Krab</li>
<ul><li>4-6 sticks Imitation Crab, chopped (to taste)</li>
<li>1-2 tbsp Mayonnaise (to taste)</li>
<li>Sri Racha (to taste)</li>
<li><i>Optional</i>: 1 tsp Fish Sauce (to taste)</li>
</ul><li>Carrot, shredded or thinly sliced (thin carrot "sticks")</li>
<li>Cucumber, thinly sliced</li>
<li>Avocado, thinly sliced</li>
<li>Green onion, sliced</li>
<li>Sesame seeds, toasted</li>
<li>Tobiko (<a href="http://en.wikipedia.org/wiki/Tobiko">tiny, orange fish roe</a>)</li>
<li>Cream cheese</li>
</ul><li>3) Sushi Rice (aka, "shari")</li>
<ul><li>2 cups Medium-Grain Rice</li>
<li>1.5-2 cups water</li>
<li>2 tbsp Salt</li>
<li>4 tbsp Sugar (white)</li>
<li>4 tbsp Rice wine vinegar</li>
</ul><li>4) Nori Sheets</li>
<ul><li>1-2 Packages Nori (grab the toasted kind, if available - more flavor)</li>
</ul><li>5) Bamboo Mat</li>
<li>6) Condiments</li>
<ul><li>Soy Sauce (to serve)</li>
<li>Wasabi (to serve)</li>
<li>Pickled ginger (to serve)</li>
</ul><li><b>Optional</b>: miso soup, cucumber salad, wakame salad, sake and Sapporo, quail egg shooters, <a href="http://en.wikipedia.org/wiki/Mochi_ice_cream">mochi ice cream</a>.</li>
</ul><b>Directions</b><br />
<ol><li>Soak the rice in cold water for at least 30-60 mins prior to cooking (if you can). Rinse the rice, washing away the powder rice starches until the cloudy water is clear (note: soaking and rinsing is important in obtaining the right "sticky rice" texture). Add the soaked and rinsed rice to a pot and fill with 1.5-2 cups of water (note: the best trick to getting the right amount of water is placing your index finger on top of the evened out rice and filling with water until it reaches your first knuckle). Bring to a boil, top with a lid, then reduce the temperature to medium-low and allow to simmer until all the water is cooked off (10-15 mins). The best way to test is the taste test! Take a bite of the rice (it'll be hot, so be careful) and if the center of the grains are still a little hard, cook a little longer (and add water if the bottom of the pot is dry). When the grains are cooked through, take the pot off the heat and using a spatula, "cut" through the rice (do not stir) to "fluff" it up. Put the lid back on and allow to sit for 5 mins.</li>
<li>In the mean time, put the salt, sugar, and rice wine in a microwave-safe bowl and microwave for 1 minute. Take it out, stir for a minute or two, and microwave again for 30 seconds and stir some more. It takes some time for the salt and sugar to dissolve, so stir when you can. When it's dissolved (~5 mins), lightly pour over the fluffed rice, "cutting" through the rice to best mix the rice...without stirring! Stirring with a spoon (for example) will smoosh the grains and you'll get a mushy, sticky mess. Now that you have a beautiful sticky rice prepared, time to prep the sushi fillings!</li>
<li>Prepare the teriyaki sauce, dynamite sauce, and spicy krab topping. Set aside. Slice the carrot, cucumber, avocado, and green onion. Toast the sesame seeds (toasting brings out the flavor tenfold). Place your filling/topper ingredients in an assembly-line on the kitchen counter and you are ready to roll!</li>
<li>Fill a small bowl of warm water and set next to your bamboo rolling mat. Place the nori smooth-side down (rough-side facing up) on the bamboo rolling mat. Wet your fingers and grab a handful of sushi rice and spread around to cover 3/4's of the sheet, leaving the bare nori side farthest from you, like this:</li>
<div class="separator" style="clear: both; text-align: center;"><a href="http://photos3.meetupstatic.com/photos/event/7/9/3/f/event_21511039.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://photos3.meetupstatic.com/photos/event/7/9/3/f/event_21511039.jpeg" width="320" /></a></div><li>Like in the above photo, lay your "filling" ingredients across the rice. You'll want to lay them down closer to you, rather than farther down the rice, as it'll be easier to roll. Now flip over the edge closest to you and begin rolling, tightening the roll by squeezing back on the bamboo mat. The technique is quite simple, as seen below:</li>
<iframe allowfullscreen="" frameborder="0" height="390" src="http://www.youtube.com/embed/IGF_5QR9LI8?rel=0&hd=1" width="640"></iframe> (<i>jump to 55 seconds</i>)
<li>With a very sharp knife, slice the rolls and lay on a serving platter. Top with preferred topping ingredients (toasted sesame seeds, tobiko, spicy krab, dynamite sauce, teriyaki sauce, etc.) and serve with the condiments ready! Some basic sushi rolls are outlined at the bottom of this blog, so those are good places to start. But it's fun to get creative, so make every roll different! The varieties are endless :)</li>
<li>Sake bomb, sake bomb, SA-KE BOMB! Kanpai =^.^=</li>
</ol><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1d5nMwhjlQ_dtA3Cfd6yuG7sie-mr7N99TNV-W1UM-ffC2jPWWEFTSAn7aIzJR2XycyMpIzr84iUjNnIBOg6ZVvtjQAujBxBA5YEl0vs1wlPXpO4vwMS_8f5wkLcWaZInItCt98MP7bf/s1600/IMG_5582.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1d5nMwhjlQ_dtA3Cfd6yuG7sie-mr7N99TNV-W1UM-ffC2jPWWEFTSAn7aIzJR2XycyMpIzr84iUjNnIBOg6ZVvtjQAujBxBA5YEl0vs1wlPXpO4vwMS_8f5wkLcWaZInItCt98MP7bf/s400/IMG_5582.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Teriyaki rolls.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05UBlZ8pRLuUlLmcsoX169kwHgT4jE34szdLb7KMN633anB3CFHJOt6MFYtki1SoiuLR8CTi4w_YJGwoogTWYdYoQiyRY5OFpJsaTEGUeXAgRtGC0_hCOcFeVqMj93Qf7QwQr26LqLY0I/s1600/IMG_5581.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05UBlZ8pRLuUlLmcsoX169kwHgT4jE34szdLb7KMN633anB3CFHJOt6MFYtki1SoiuLR8CTi4w_YJGwoogTWYdYoQiyRY5OFpJsaTEGUeXAgRtGC0_hCOcFeVqMj93Qf7QwQr26LqLY0I/s400/IMG_5581.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The full platter: maki rolls, temaki (hand) rolls, nigiri and sashimi!</td></tr>
</tbody></table>If you're wondering:<br />
<br />
<ul><li><b>Maki rolls</b> are the popular round sliced rolls filled with rice and fish</li>
<li><b>Temaki rolls</b> are the hand rolls which have generous portions of the filling rolled up like an ice cream cone in the nori.</li>
<li><b>Nigiri</b> is a thick slice of fish formed on top of a ball of sushi rice, generally with a "dot" of wasabi and sometimes held together with a small strip of nori.</li>
<li><b>Sashimi</b> is a thick slice of raw fish and nothing else. The mother of sushi-lovers.</li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-L_4wcNx9dIb_81z8JUS8aFWP86kApDrs8cMQXEHt4OGen73tilHUfbkFLA_CVpTnzlICQF12oqDEgMZFC1QUyY2lb-kZ5vUXiFRk0bOp0S6R2X6yCfw_WO8UayKq1JDtgglB-He6ZNlH/s1600/IMG_5583.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-L_4wcNx9dIb_81z8JUS8aFWP86kApDrs8cMQXEHt4OGen73tilHUfbkFLA_CVpTnzlICQF12oqDEgMZFC1QUyY2lb-kZ5vUXiFRk0bOp0S6R2X6yCfw_WO8UayKq1JDtgglB-He6ZNlH/s320/IMG_5583.JPG" width="320" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2CSm5JyTRQ4YC3mS-wcouHycT2jjfn8i3mDbxGM0GOuiODIBv2F6ivJpbasKZABkT6hmY1NN8-iEJHP67AI3eBrs-G9hTeaEI445cQzhvoHgonErnC8h3JjvzYt-fLlAUCS22-snXeP_O/s1600/IMG_5584.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2CSm5JyTRQ4YC3mS-wcouHycT2jjfn8i3mDbxGM0GOuiODIBv2F6ivJpbasKZABkT6hmY1NN8-iEJHP67AI3eBrs-G9hTeaEI445cQzhvoHgonErnC8h3JjvzYt-fLlAUCS22-snXeP_O/s320/IMG_5584.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First attempt at nigiri (note: that's what sushi looks like <br />
with long-grain rice versus short-grain....not so good, lol).</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Bf3Kn3esLi3Dn46ybwuHxYYk9-Jb91TXCuxdFIFoJXtbPprXwnC__FhCwCbyIfebCEGCFNiV7OrDTvf8uZUo2PnPLRaj9W3dameOwwaq1JUQkH9QeLAYeY363xRonE_vv5cYT4BK_eGn/s1600/IMG_5585.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Bf3Kn3esLi3Dn46ybwuHxYYk9-Jb91TXCuxdFIFoJXtbPprXwnC__FhCwCbyIfebCEGCFNiV7OrDTvf8uZUo2PnPLRaj9W3dameOwwaq1JUQkH9QeLAYeY363xRonE_vv5cYT4BK_eGn/s320/IMG_5585.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy krab topped sushi.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYJzXjrfTNq72r_Hwql4GMIy5nCqMsk5zcIPhmCAjUxG7hyR1-ne_AyjD_yvYLzOLECUtccRDxSWEEQ_Yj9-ZfUxS8xZVxGUz18x6WWV5YUfdTIQgJ8R7Pp1OgHa_rtUF2ZzNJHL83mb7q/s1600/IMG_5586.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYJzXjrfTNq72r_Hwql4GMIy5nCqMsk5zcIPhmCAjUxG7hyR1-ne_AyjD_yvYLzOLECUtccRDxSWEEQ_Yj9-ZfUxS8xZVxGUz18x6WWV5YUfdTIQgJ8R7Pp1OgHa_rtUF2ZzNJHL83mb7q/s320/IMG_5586.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sashimi slices...my fav!</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnEwfQUL3t96kahaLEqAYjaiogkjmJbex2bIRPUtIf_DBzp2hV0HmVPerfLanA7Wt08cpY1IoTg_1CMLfu-OPlzFGnYqMH1oj0CbvIFbsEWHNZnCwzhj_3wic0VwzF-e3kkQlTGKSvKs6f/s1600/IMG_5587.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnEwfQUL3t96kahaLEqAYjaiogkjmJbex2bIRPUtIf_DBzp2hV0HmVPerfLanA7Wt08cpY1IoTg_1CMLfu-OPlzFGnYqMH1oj0CbvIFbsEWHNZnCwzhj_3wic0VwzF-e3kkQlTGKSvKs6f/s320/IMG_5587.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy krab, teriyaki, and tobiko topped makisushi.</td></tr>
</tbody></table><b>Sushi Rolls</b>:<br />
<br />
<ul><li><b><u>California Roll</u></b>: avocado, imitation crab stick, cucumber, and tobiko. Roll with sesame and rice on the outside, nori and fillings on the inside.</li>
<li><u><b>Caterpillar Roll</b></u>: unagi (eel), avocado, and cucumber. Roll with avocado slices and rice on the outside, nori and 3 fillings on inside (it usually looks like a caterpillar).</li>
<li><b><u>Crunchy Roll</u></b>: tempura shrimp (fried), avocado, and green onion.</li>
<li><b><u>Dynamite Roll</u></b>: yellowtail (hamachi) and/or prawn tempura, bean sprouts, carrots, avocado, cucumber, chili and spicy mayonnaise.</li>
<li><b><u>Fuji Mountain Roll</u></b>: tempura shrimp (fried) and avocado on the inside; tuna, salmon, yellowtail, spicy krab, teriyaki sauce, sri racha, scallion and sesame seeds on the top (it's a mountain roll after all)!</li>
<li><b><u>Godzilla Roll</u></b>: tempura shrimp (fried), teriyaki sauce and sri racha sauce.</li>
<li><b><u>Philly Roll</u></b>: salmon (raw or smoked), cream cheese, and avocado.</li>
<li><b><u>Rainbow Roll</u></b>: avocado, imitation crab stick and cucumber topped with tuna, salmon, yellowtail, and avocado...to look like a rainbow.</li>
<li><b><u>Spicy Tuna</u></b>: tuna (raw), spicy sesame oil, sri racha sauce, and spicy mayonnaise.</li>
<li><b><u>Spider Roll</u></b>: tempura soft shell crab (fried), cucumber, avocado, sprouts, tobiko, and spicy mayonnaise.</li>
</ul></span>Megshttp://www.blogger.com/profile/00707395414539522969noreply@blogger.com2tag:blogger.com,1999:blog-5381256191004443712.post-32603816433124233592011-07-24T13:13:00.003+10:002011-07-24T13:15:44.824+10:00Salmon Blini w/ Chives, Pico de Gallo, and Yogurt<a href="http://2.bp.blogspot.com/-G8TDPk95Xsw/ThVPxk38HpI/AAAAAAAABLw/TLQ8iBIA_O8/s1600/IMG_5872.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="266" id="BLOGGER_PHOTO_ID_5626491022599790226" src="http://2.bp.blogspot.com/-G8TDPk95Xsw/ThVPxk38HpI/AAAAAAAABLw/TLQ8iBIA_O8/s400/IMG_5872.JPG" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="400" /></a><br />
<br />
The salmon burgers we made the previous night yielded some left overs... so, I had to do something with it. The gf was dubious. I was confident. Chive infused salmon stuffed blini resulted.<span class="fullpost"><br />
<br />
Serves 2+ (depending on your left overs)<br />
<br />
<b>Ingredients</b>:<br />
<ul><li><a href="http://foodienumnum.blogspot.com/2011/07/salmon-burger-with-wasabi-mayo-and.html">Salmon mix</a> (make the night before)</li>
<li>Grated parmesan</li>
<li>Crêpes</li>
<ul><li>1 large egg</li>
<li>85g milk (3 fluid oz)</li>
<li>56g water (1/4 cup)</li>
<li>1/2 cup water</li>
<li>2 tbsp melted butter</li>
<li>1 tsp salt</li>
<li>1 tbsp cracked black pepper</li>
<li>3-4 tbsp chopped chives</li>
</ul><li>Pico de Gallo</li>
<ul><li>1 small tomato, diced</li>
<li>1/2 small onion, diced</li>
<li>1/2 jalapeno pepper, diced</li>
<li>3-4 tbsp fresh lime juice</li>
<li>3-4 tbsp chopped cilantro</li>
<li>salt</li>
<li>pepper</li>
</ul><li>Yogurt (or sour cream)</li>
<li>Extra chives for garnish</li>
<li>Extra butter for the pan</li>
</ul><b>Directions</b>:<br />
<ol><li>Take all the ingredients for the crêpes and put them in a food processor (or blender if you don't have one) and pulse till nice and smooth. Place in the refrigerator for preferably at least 1 hour, but at least 20-30 minutes. This will let the bubbles settle out and the gluten come together.</li>
<li>During this time, prepare your pico de gallo (i.e. chopping up the ingredientes and mixing them into a bowl). Place in the fridge and kick back with your coffee and morning blog of choice.</li>
<li>Once the fixins have sat for a sufficient time, get a pan nice and hot (very hot) and put a small pat of butter on it, distributing it evenly. Ladle on just enough of the crêpe mix to barely cover the pan and then let it sit for about 15-20 seconds longer than it takes for the top to set firmly. Flip and let the other side brown for about 30-45 seconds. Remove from the pan, cover with some aluminum foil, and make the rest.</li>
<li>Spoon some of the <a href="http://foodienumnum.blogspot.com/2011/07/salmon-burger-with-wasabi-mayo-and.html">salmon mix</a> (from last night) onto the center of the crêpes. Put a generous helping of the parmesan cheese on top of the mix, then fold like a burrito.</li>
<li>Using the same pan, but this time on slightly more than medium heat, add a little butter and then place the blini with the free edge down and cover with a lid. Depending on the size of them they will take anywhere from 5-8 minutes to be fully cooked.</li>
<li>The bottoms should be nice and crispy and sealed up with gooey cheese, so place one face up and the other face down to make them look pretty, garnish with the pico de gallo, a bit of chive, and some yogurt (or sour cream).</li>
<li>Bon ap!</li>
</ol></span>Dr. Dreyhttp://www.blogger.com/profile/02723658004615108572noreply@blogger.com1tag:blogger.com,1999:blog-5381256191004443712.post-76299172916095650922011-07-22T23:12:00.002+10:002011-07-22T23:15:14.516+10:00Black Sapote (Chocolate Pudding Fruit)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij-xVsfolfWWPcUeQZLkdbCUVjsUUoZtHus9ltiD40-PcLdfRh379Ps14ugXUBDoxkJuCdrdEzpBwY7iC5KaQZgmVeW7r0OyOFI0ajqEboIeZbvZVc62zanBDfNyWwfSh-UJqLpdK4WepB/s1600/IMG_6268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij-xVsfolfWWPcUeQZLkdbCUVjsUUoZtHus9ltiD40-PcLdfRh379Ps14ugXUBDoxkJuCdrdEzpBwY7iC5KaQZgmVeW7r0OyOFI0ajqEboIeZbvZVc62zanBDfNyWwfSh-UJqLpdK4WepB/s400/IMG_6268.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div>This is a black sapote. It doesn't look that special, but what's inside is worth gold.<br />
Why? It tastes like <b><u>chocolate pudding</u></b>.<br />
<br />
<span class="fullpost"><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="background-color: white;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;">On a spur-of-the-moment trip to Byron Bay (NSW, Australia), we spotted a random "theme park" tucked away in the water-slide and roller coaster parks scattered around the Gold Coast. A giant sign on the side of the freeway read "TROPICAL FRUIT WORLD".....tropical fruit world? WTF? If this is Australia's equivalent of the USA's giant ball of twine? If so, <b>I'm in</b>! We ventured our way to this mysterious destination to learn it has the world's largest variety of tropical fruit (insert: hell yes), complete with tastings of the unique fruits, orchard tours, and even kangaroos and koalas. We left with a few interesting fruits such as the <i>abiu</i> (tastes like vanilla custard) and <i>rollinia</i> (tastes like lemon merengue pie)...but the <i>black sapote</i> was probably my favorite!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">A black sapote is a type of persimmon native to Mexico and Central America. It is more commonly known as the "chocolate pudding fruit," due to the flavor, consistency, and color of the inside. The fruit is about 2-4 inches in diameter and soft when ripe. The info provided at Tropical Fruit World stated it was best eaten with ice cream. Being a chocoholic, I had my doubts...but I must confess, the claims were spot-on and the <a href="http://en.wikipedia.org/wiki/Diospyros_digyna">black sapote</a> will forever be on my purchase list if/when I see it again! This decadent fruit seems to melt in your mouth and has a cocoa flavor. It's not that sweet, nor is it tart, which is why a little ice cream or vanilla agave (something sweet) goes so well with it. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We tried the two popular versions: a black sapote <b>smoothie</b> and spoonfuls of black sapote <b>with ice cream</b>. Smoothies are wonderful, but the fruit and ice cream choice was the winner! The ice cream complemented the fruit with each bite whereas the smoothie diluted the fruits delicate flavor. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">When you find one, this is the easiest way to prepare it...</div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>1 ripe Black Sapote</li>
<li>Vanilla Bean ice cream, few scoops</li>
</ul><div class="separator" style="clear: both; text-align: left;"><b>Directions</b></div><div class="separator" style="clear: both; text-align: left;"></div><ol><li>Slice the black sapote like an avocado - around the central "pit." Twist and separate the halves and de-seed the fruit (almond-sized seeds in the middle). </li>
<li>Scoop some ice cream in to a bowl and then scoop out as much of the black sapote as you can and put it in with the ice cream! Or you can scoop out some ice cream and black sapote individually...but definitely eating the ice cream and black sapote in the same bite is the winner! </li>
</ol><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis0SmEc-EgOoQGP_Ih9JyIW9VHqrAP-V7uxieYxFaf2jyglIauhxdT9OEpng7w1RVixTvlUqlqoNzgtTc5O20FUt4yY_NyP8DqR-bqwQLvL28203nWXhH5-relTu4VV0HpoQxv4kQXAeFf/s1600/IMG_6269.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis0SmEc-EgOoQGP_Ih9JyIW9VHqrAP-V7uxieYxFaf2jyglIauhxdT9OEpng7w1RVixTvlUqlqoNzgtTc5O20FUt4yY_NyP8DqR-bqwQLvL28203nWXhH5-relTu4VV0HpoQxv4kQXAeFf/s320/IMG_6269.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slicing the black sapote.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigx0dIjQEqQHMWX8Bn6-1qxXGmLnVAC95B0OZ7hkBuXKsXCmDes3niPCZk-fJ_BOZ312Mg-bfLDc5Zozpu-vIc0DM2azQKawL1KbL_rGQ1pDRInpudsQGHB0L5hiF6iu7Cg3S3apxKAp8o/s1600/IMG_6270.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigx0dIjQEqQHMWX8Bn6-1qxXGmLnVAC95B0OZ7hkBuXKsXCmDes3niPCZk-fJ_BOZ312Mg-bfLDc5Zozpu-vIc0DM2azQKawL1KbL_rGQ1pDRInpudsQGHB0L5hiF6iu7Cg3S3apxKAp8o/s320/IMG_6270.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slicing around like an avocado.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5jBcC3PY4f0ro4b2DO3usEd7vOjxgIc0feA1YTM5s843-6SdUL1VpmowXCCKRK8pw2sBb0OyQjeSZyqUAArCo6lOl424D8tJ5HEGrS4s_kSkb25e0UoO1I1lE1OeHdpprUES5z816AkAE/s1600/IMG_6271.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5jBcC3PY4f0ro4b2DO3usEd7vOjxgIc0feA1YTM5s843-6SdUL1VpmowXCCKRK8pw2sBb0OyQjeSZyqUAArCo6lOl424D8tJ5HEGrS4s_kSkb25e0UoO1I1lE1OeHdpprUES5z816AkAE/s320/IMG_6271.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Twist and pull the two halves.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ACHsod6pUyaWMRlQqW1x2UQBlGaPGpyigqtxCyhyphenhyphenalUKsYzm0qUpDAC4vhYaQo0ybQ8o9i_d2qW9MtBHFiCSvBFuS-Zir9K4fRydEO8OhTXpDAF5RgLnQ4veVQlqMczfk5HM424bKeVa/s1600/IMG_6272.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ACHsod6pUyaWMRlQqW1x2UQBlGaPGpyigqtxCyhyphenhyphenalUKsYzm0qUpDAC4vhYaQo0ybQ8o9i_d2qW9MtBHFiCSvBFuS-Zir9K4fRydEO8OhTXpDAF5RgLnQ4veVQlqMczfk5HM424bKeVa/s320/IMG_6272.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pick out the large seeds in the middle.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLVlrmQbTMBrj49aERUJsdA14TQDMz2djDgCOLikw4n_fzArZOkb-uxLuERTMaHYw0pIi3YHChkUFJjFlbupTDrOLa8UChzfONhXKpI38CXVB9jXmAcLh7t8gUzRmmHKK2-46FvS5RolOZ/s1600/IMG_6273.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLVlrmQbTMBrj49aERUJsdA14TQDMz2djDgCOLikw4n_fzArZOkb-uxLuERTMaHYw0pIi3YHChkUFJjFlbupTDrOLa8UChzfONhXKpI38CXVB9jXmAcLh7t8gUzRmmHKK2-46FvS5RolOZ/s320/IMG_6273.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The seeds in the middle. If you twist and pull just right, it'll all go to one side, like above!</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiev-HXyIVdgmuYvwP_c3RSHLtUkO3haiIWaPWhmPzjEbQ47cOxFA98ty-UmiLPS2rZeySnOAGqcwtmg434tf2rcycI6rcGcLbqorDsbaNb5coewykJHrGEtKnPZENrADUo2ebGDTdJw-cS/s1600/IMG_6275.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiev-HXyIVdgmuYvwP_c3RSHLtUkO3haiIWaPWhmPzjEbQ47cOxFA98ty-UmiLPS2rZeySnOAGqcwtmg434tf2rcycI6rcGcLbqorDsbaNb5coewykJHrGEtKnPZENrADUo2ebGDTdJw-cS/s320/IMG_6275.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What the "pit" looks like...a bunch of large seeds. <br />
Note: you can eat the fruit around the seeds!</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx6y1dABcfb90CMAsKcIdloSChHXuduf8cFLbfeRxP1_UgiDCLo-fGe0j_xiNqRP31CrQWS85i135YTuMpSlga5tcjWq9bFTnAMPpGx9joiI2C0EdNdko2AZ_8LNbAamkU-ZlBpzwBo1Zi/s1600/IMG_6280.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx6y1dABcfb90CMAsKcIdloSChHXuduf8cFLbfeRxP1_UgiDCLo-fGe0j_xiNqRP31CrQWS85i135YTuMpSlga5tcjWq9bFTnAMPpGx9joiI2C0EdNdko2AZ_8LNbAamkU-ZlBpzwBo1Zi/s400/IMG_6280.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scoop out and eat with ice cream! (we ate it all before we could get photos, sorry)</td></tr>
</tbody></table><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI6hKAHftWq3btOAexbzUvaQBNqR05Cw47RERMuEAxcUjEZwDx9aA6GKeuvU3SblCpoYjUp9RTRDBG_OQVSxEbK7KKHyOpb_QqERkGixLQFV9BScFUkFzNwsFdGm3YFnzQ6CByHznlbeIQ/s1600/photo-2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI6hKAHftWq3btOAexbzUvaQBNqR05Cw47RERMuEAxcUjEZwDx9aA6GKeuvU3SblCpoYjUp9RTRDBG_OQVSxEbK7KKHyOpb_QqERkGixLQFV9BScFUkFzNwsFdGm3YFnzQ6CByHznlbeIQ/s320/photo-2.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Black sapote smoothie.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitee80iCLDUZxU_yQGrejtIf58Y3X-qDsVkTRy-qAs2m7sldEz4z0YoeqRBTzI6O8GfGC7NbrWPrSxcv9-AbXHR6Xc2aBUmLLyVS93ddeaUDNJ1H5h4_w2u4bMaU9LxBzCMPB8Hnq_fbb4/s1600/photo-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitee80iCLDUZxU_yQGrejtIf58Y3X-qDsVkTRy-qAs2m7sldEz4z0YoeqRBTzI6O8GfGC7NbrWPrSxcv9-AbXHR6Xc2aBUmLLyVS93ddeaUDNJ1H5h4_w2u4bMaU9LxBzCMPB8Hnq_fbb4/s320/photo-1.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We also purchased some local macadamia nuts.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq4Rd-rRExa4C5J4STtgk9DiqPtPdMj9tGlQAP3yY8OhJ4OgO3ikCmGxRHdbrKmB0_6fzq4693kXxOJOot_C9O716Bin4be6LBw-KuTH6XyUch4ZFFwChGINKC-v0mEvKgMo_bt1Sce68a/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq4Rd-rRExa4C5J4STtgk9DiqPtPdMj9tGlQAP3yY8OhJ4OgO3ikCmGxRHdbrKmB0_6fzq4693kXxOJOot_C9O716Bin4be6LBw-KuTH6XyUch4ZFFwChGINKC-v0mEvKgMo_bt1Sce68a/s320/photo.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The rollinia fruit, also from Tropical Fruit World.</td></tr>
</tbody></table>After searching the web, I found a few recipes showcasing the black sapote:<br />
<br />
<ul><li><a href="http://www.virtualherbarium.org/tropicalfruit/blk-sapote-recipes.html">Black Sapote Pudding, Bread, and Pie</a></li>
<li><a href="http://www.abc.net.au/queensland/stories/s1865461.htm">Black Sapote Mousse</a></li>
<li><a href="http://www.capetrib.com.au/recipeblsapote.htm">Black Sapote Topping</a> (for ice cream, cheesecake, pancakes, etc.)</li>
<li><a href="http://www.bestrecipes.com.au/recipe/Black-Sapote-Muffins-L9107.html">Black Sapote Muffins</a></li>
<li><a href="http://www.daleysfruit.com.au/newsletter/april2001.htm">Black Sapote "Mudcake" Brownies</a> (this sounds fab!)</li>
<li><a href="http://www.mexconnect.com/articles/2435-black-sapote-cake-pastel-de-zapote-negro">Black Sapote Cake</a></li>
<li><a href="http://www.tefa.com.au/common/scripts/content_item.asp?TypeID=5&ID=22">Black Sapote Magic</a> (coconut milk drink)</li>
</ul><br />
We'll have to find some more black sapotes and try these recipes :)</div><div><span class="Apple-style-span" style="background-color: yellow;"><br />
</span><br />
<span class="Apple-style-span"><span class="Apple-style-span" style="background-color: white;"><b>For more info</b>: </span></span><a href="http://www.tropicalfruitworld.com.au/">Tropical Fruit World</a>.<br />
<br />
<b>Keywords</b>: tropical fruit world, australia, nsw, gold coast, black sapote, rollinia, abiu.</div></span>Megshttp://www.blogger.com/profile/00707395414539522969noreply@blogger.com1tag:blogger.com,1999:blog-5381256191004443712.post-70339356496133586992011-07-21T13:54:00.001+10:002011-07-22T21:51:19.796+10:00Salmon Burger w/ Teriyaki Glaze & Wasabi Mayo and Warm Asian Slaw<a href="http://4.bp.blogspot.com/-gyfCsZ6Bhss/ThVPjDlkGoI/AAAAAAAABLo/sHuscDeR9xw/s1600/IMG_5871.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="266" id="BLOGGER_PHOTO_ID_5626490773146180226" src="http://4.bp.blogspot.com/-gyfCsZ6Bhss/ThVPjDlkGoI/AAAAAAAABLo/sHuscDeR9xw/s400/IMG_5871.JPG" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="400" /></a><br />
<br />
A perfect combination of flavors!<span class="fullpost"><br />
<br />
Serves 2.<br />
<br />
<b>Ingredients</b><br />
</span><br />
<span class="fullpost"></span><br />
<span class="fullpost"><ul><li>500 grams fresh salmon (steak or fillet)</li>
<li>2 eggs</li>
<li>2-3 cloves garlic, rough chop</li>
<li>1 small onion, rough chop</li>
<li>3 tbsp <a href="http://en.wikipedia.org/wiki/Oyster_sauce">oyster sauce</a></li>
<li>2-3 tbsp sesame oil</li>
<li>2 tbsp good, smokey, <a href="http://en.wikipedia.org/wiki/Chili_oil">hot chili oil</a> (I get the stuff with <a href="http://www.google.com.au/imgres?imgurl=http://ctfood.se/u_img/3371_Laoganma_Chilli_Oil_210g.jpg&imgrefurl=http://ctfood.se/products_list.asp%3Fgruppid%3D20%26langsort%3DSwedish&usg=__S6JESsCMQlUsjBZ9-3WKkKnupDA=&h=452&w=250&sz=148&hl=en&start=18&zoom=1&tbnid=gX-BBgA4kiOTYM:&tbnh=113&tbnw=63&ei=a-AfTt2TC8f6mAWs7ZSqAw&prev=/search%3Fq%3Dchili%2Boil%2Bbrands%26um%3D1%26hl%3Den%26safe%3Doff%26sa%3DN%26biw%3D1063%26bih%3D529%26tbm%3Disch&um=1&itbs=1&iact=hc&vpx=442&vpy=130&dur=342&hovh=124&hovw=69&tx=93&ty=143&page=2&ndsp=20&ved=1t:429,r:3,s:18&biw=1063&bih=529">black beans in it</a>)</li>
<li>1 tsp <a href="http://en.wikipedia.org/wiki/Maggi">Maggi seasoning</a></li>
<li>1 tsp Chinese <a href="http://en.wikipedia.org/wiki/Five-spice_powder">5 spice powder</a></li>
<li>2-3 tbsp mustard powder</li>
<li>4-5 tbsp soy sauce</li>
<li>1-2 tsp <a href="http://en.wikipedia.org/wiki/N%C6%B0%E1%BB%9Bc_m%E1%BA%AFm">Nước mắm</a></li>
<li>2 tsp plain unflavored gelatin</li>
<li>1/2-3/4 cup panko</li>
<li>2-3 tbsp corn starch</li>
<li>Salt and pepper to taste</li>
<li>Baby spinach leaves</li>
<li>1/2 cup mayo</li>
<li>Wasabi powder (to taste)</li>
<li>English muffins</li>
<li>Two old empty tuna cans, cleaned</li>
<li>Warm Asian slaw</li>
<ul><li>1/4 head of red cabbage, julienne</li>
<li>2-3 large carrots, julienne</li>
<li>2 tbsp soy sauce</li>
<li>1 tbsp rice wine vinegar</li>
<li>2 tsp Asian sesame oil</li>
<li>1-2 tsp fresh ginger, peeled and minced (or grated)</li>
<li>1-2 tsp hot chili oil</li>
<li>1/4 cup creamy peanut butter</li>
<li>1 teaspoon sugar</li>
</ul><li>Teriyaki Glaze</li>
<ul><li>1/4 cup mirin (Japanese sweet rice wine)</li>
<li>1/4 cup + 2 tablespoons soy sauce</li>
<li>1-3/4 teaspoons rice vinegar</li>
<li>1/2 teaspoon sesame oil</li>
<li>2-3 tablespoons white sugar (to taste)</li>
<li>2-1/2 cloves garlic, minced</li>
<li>1 teaspoon minced fresh ginger</li>
<li>1/4 teaspoon red pepper flakes</li>
<li>black pepper (to taste)</li>
<li>optional: corn starch to thicken it to preferred glaze consistency.</li>
</ul></ul><b>Directions</b><br />
<ol><li>First take the salmon and cut it into chunks, being careful to remove the bones</li>
<li>Then take the salmon and all ingredients down to the gelatin and add them all into a food processor. Pulse a few times until it gets a homogenous creamy consistency with some large chunks in it.</li>
<li>Add the panko and corn starch and process again. The goal is to get it mostly creamy and smooth but leave a few good chunks of salmon in it.</li>
<li>Set the mixture in the fridge while you prepare the teriyaki glaze, mayo, and slaw.</li>
<li>Start with the teriyaki glaze by bringing mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Set aside (Note: can store in a tightly sealed container in the refrigerator for extended times).</li>
<li>For the wasabi mayo, just add wasabi powder (or the paste) to the mayo mixing until it has the kick you want.</li>
<li>For the slaw, prepare the sauce by whisking together the soy sauce, rice wine vinegar, ginger, sesame oil, ginger, hot chili oil, peanut butter, and sugar until smooth.</li>
<li>In a skillet on medium-high heat, add a splash of sesame oil and then toss in the carrots, cooking until slightly browned on the edges (about 2 mins). Then add in the cabbage, tossing frequently and cooking until just wilted and warmed through (about 3-4 mins). Then add in the dressing, toss a few times and set aside, covered.</li>
<li>Take the tuna cans and cut out the bottom so you have a ring (like an egg ring but much deeper) and place them on a plate or cutting board. Scoop in the salmon mixture and compress it down to remove the big air bubbles and smooth over the top. Get a non-stick pan nice and hot with some sesame oil in it and then gently shake the molded salmon patty into the pan. Cook until golden brown and flip (approximately 3-4 minutes per side)</li>
<li>Toast the English muffin, spread on the wasabi mayo, lay down a bed of spinach, and then place the salmon patty on top. Drizzle on some of the teriyaki glaze and complete with a side of the slaw.</li>
<li>Bon ap!</li>
</ol><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="" border="0" height="266" id="BLOGGER_PHOTO_ID_5626421372760596354" src="http://4.bp.blogspot.com/-UU6u5FYPhho/ThUQbbAPn4I/AAAAAAAABLg/6t0EaKOlFDw/s400/IMG_5869.JPG" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Excellent with chilled white wine!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-UU6u5FYPhho/ThUQbbAPn4I/AAAAAAAABLg/6t0EaKOlFDw/s1600/IMG_5869.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: 1em; margin-right: 1em;"></a></div></span>Dr. Dreyhttp://www.blogger.com/profile/02723658004615108572noreply@blogger.com0tag:blogger.com,1999:blog-5381256191004443712.post-37517981553044894302011-07-19T08:41:00.001+10:002011-07-19T08:50:48.647+10:00Pumpkin Pasties & Butterbeer<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtmv45Y3Tn0S91KZmh7G5i7buOo7qEkcBjO4ySDd963hTJsTkfyQavtZDR08DSKczXLqym2VpzF3zxEp_w2_J_B8JEUDiDGPeatvBDeF5g-8cwQIatsSrX-FX4jYzpJg1L8mhw8pMVMJCI/s1600/IMG_6282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtmv45Y3Tn0S91KZmh7G5i7buOo7qEkcBjO4ySDd963hTJsTkfyQavtZDR08DSKczXLqym2VpzF3zxEp_w2_J_B8JEUDiDGPeatvBDeF5g-8cwQIatsSrX-FX4jYzpJg1L8mhw8pMVMJCI/s400/IMG_6282.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;">Since it's the grand finale of the Harry Potter movies, we're doing a marathon and I thought it'd be fun to add some HP snacks! The butterbeer is dairy-free and has a <i>little</i> more alcohol than the house-elf standards in Harry Potter ;)</div><br />
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</div><div class="separator" style="clear: both; text-align: left;">The pumpkin pasties are pretty simple, but need a little prep time since the filling is pre-cooked. I tailored my favorite pumpkin pie and crust recipe to fit into a pumpkin pasty, which came out perfectly. However, finding a butterbeer recipe that fit J.K. Rowling's description was a little bit of a task, so I adjusted a few of the "best" butterbeer recipes online to make one buttery, foamy, alcoholic beverage that's served warm! The biggest complaints with the top recipes online was basically that they were too sweet and non-alcoholic. I cut back on the sugar proportions and cranked up the booze, but not enough to distort the overall butterscotch flavor :] Try it out and let me know what you think! I'll be testing another butterbeer recipe when I'm in the mood for some HP and butterbeer!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serves 4-6 (1 dozen small pasties, 4-6 cups butterbeer)</div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>Pumpkin Pasties</li>
<ul><li>Pumpkin Filling</li>
<ul><li>425g cooked pumpkin, blended smooth (or 1 can of pumpkin, 15-oz size)</li>
<li>1 (14-oz) can Sweetened Condensed Milk (equivalent to 395 g)</li>
<li>2 large eggs </li>
<li>1-2 tsp ground cinnamon </li>
<li>1/2-1 tsp ground ginger </li>
<li>1/2-1 tsp ground nutmeg </li>
<li>1/2 teaspoon salt </li>
</ul><li>1 (9 inch) unbaked pie crust</li>
<ul><li>1 cup all-purpose flour </li>
<li>1/4 cup and 3 tablespoons shortening </li>
<li>2-1/4 teaspoons white sugar </li>
<li>1/2 teaspoon salt </li>
<li>1/4 egg (optional, if available)</li>
<li>2 tablespoons water</li>
</ul></ul><li>Hot Butterbeer</li>
<ul><li>1 liter vanilla cream soda (we had to use ginger beer) </li>
<li>2 tbsp butter </li>
<li>2 tbsp brown sugar</li>
<li>1 (375ml) can soy cream</li>
<li>2 tsp vanilla extract (to add the vanilla flavor to our ginger beer)</li>
<li>1/3 to 1/2 cup Butterscotch Schnapps, to taste</li>
<li>1/4 cup spiced rum, to taste (we used Sailor Jerry's, which has an excellent vanilla flavor)</li>
<li>Salt, to taste</li>
<li>Optional: non-dairy whipped cream, if available!</li>
</ul></ul><div class="separator" style="clear: both; text-align: left;"><b>Directions</b></div><div class="separator" style="clear: both; text-align: left;"></div><ol><li>Preheat oven to 425F (220C). Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into casserole dish. Bake 15 minutes. </li>
<li>Reduce oven temperature to 350F (175C) and continue baking 35-40 minutes or until knife inserted 1 inch from casserole dish wall comes out clean. While the pumpkin filling is baking, prepare the crust in the next step.</li>
<li>In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly. In a separate, smaller bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.</li>
<li>When the pumpkin filling is ready, set aside to cool and take out the crust dough to prep. Separate the dough in to 12 even pieces. Roll thin and cut into circles approx 4" in diameter. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed with a fork. Slice three small slits in the top for venting, place on a greased cookie sheet, and bake only until crust is a light golden-brown (10-15 mins at 350F/175C). While that's baking, whip up the butterbeer in the next steps!</li>
<li>Put the soda in a pan to boil. In a separate small pan, melt the butter and brown sugar together until the sugar has dissolved. Pour the butter and sugar mixture into the pan of boiling cream soda (make sure the soda is boiling, or the butter and sugar will solidify). Add 2/3 of the can of soy cream and 1 teaspoon vanilla extract. Add the butterscotch schnapps and spiced rum to your preferred strengths/flavors. Turn heat to low, just to keep warm. Don't forget to check on your pumpkin pasties - they should be done or close to done around this point. </li>
<li>Whip up the remaining 1/3 can of soy cream. Slowly add the remaining 1 tsp of vanilla extract until foamy. <b>Note</b>: it's hard to "whip" soy cream, hence a non-dairy whipped "cream" would be handy for the butterbeer foam.</li>
<li>Ladle the warm butterbeer in to a mug and spoon the foam on top. Sprinkle with a little salt to bring out the flavors and enjoy with a pumpkin pasty!</li>
</ol><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi657f4lPwXiM22igrEQIUlbYJJrbHK2ww0yZbLTWB0m7exeC5N_yOACsTlnRgPX5nW01wJPfvux2_4iO6B1yaW3zgyVLlBKEC0shYC6lk2xB7nE31tHH6HpA_1Vwc0agMbUyVPwPOULuD7/s1600/IMG_6283.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi657f4lPwXiM22igrEQIUlbYJJrbHK2ww0yZbLTWB0m7exeC5N_yOACsTlnRgPX5nW01wJPfvux2_4iO6B1yaW3zgyVLlBKEC0shYC6lk2xB7nE31tHH6HpA_1Vwc0agMbUyVPwPOULuD7/s320/IMG_6283.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Harry Potter marathon snacks :]</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9KjZ-4RdPORk9D2eNEPSJeNyohLXLF3FSGtirFxUeHH-6X7WL1oqT8jwK4lgrf6rUQGlI-Kdb9wx2jNvwmQF2Kyd8xBvcwtBRpGyQHSGmcVrMbnYpJR4-mX0oP5K25szl2D7JWGnedT_0/s1600/IMG_6284.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9KjZ-4RdPORk9D2eNEPSJeNyohLXLF3FSGtirFxUeHH-6X7WL1oqT8jwK4lgrf6rUQGlI-Kdb9wx2jNvwmQF2Kyd8xBvcwtBRpGyQHSGmcVrMbnYpJR4-mX0oP5K25szl2D7JWGnedT_0/s320/IMG_6284.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin Pasties</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBphV60iaLIhawGY2nheQKGICcT5N6tXH_jF5-kN3u-O93l3wccHM4UaSzeUc1qqLNWbqUVOFMXxY9r3ZHf05udi3MYmgsr7RgouaTEahynEO29PR9OLFBiZqRRqv5iIaN_FIS6-6y5RYA/s1600/IMG_6285.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBphV60iaLIhawGY2nheQKGICcT5N6tXH_jF5-kN3u-O93l3wccHM4UaSzeUc1qqLNWbqUVOFMXxY9r3ZHf05udi3MYmgsr7RgouaTEahynEO29PR9OLFBiZqRRqv5iIaN_FIS6-6y5RYA/s320/IMG_6285.jpg" width="218" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butterbeer</td></tr>
</tbody></table><div><br />
</div><div>Sources: <a href="http://allrecipes.com/recipe/perfect-pumpkin-pie/detail.aspx">Perfect Pumpkin Pie Recipe</a>, <a href="http://allrecipes.com/recipe/ruths-grandmas-pie-crust/detail.aspx">Grandma Ruth's Pie Crust Recipe</a>, <a href="http://www.britta.com/hogwarts/recipes.html">Britta's Hogwarts Recipes</a>, <a href="http://wizardingworldpark.com/top-5-butterbeer-recipes/2010/08/20/">Top 5 Butterbeer Recipes</a>. </div><div><br />
</div><div><b>Subnote</b>: I really want to try <a href="http://blog.principiacomica.com/2009/06/23/butterbeer-done-right.aspx">this butterbeer recipe</a> next (traditional British style a la Harry Potter)...but add the foamy whipped top to it. </div></span>Megshttp://www.blogger.com/profile/00707395414539522969noreply@blogger.com0tag:blogger.com,1999:blog-5381256191004443712.post-33764632752267646492011-07-18T13:23:00.002+10:002011-07-18T13:23:51.154+10:00Fried Pumpkin w/ Vanilla Sugar Glaze<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-5zOsFiYETq26YO-jH6N07n1udtQLfp21wao94cC8-c1BVoR0lHsyA7I91REKRiA_bqMvonqOMa7Xm8k-cYYOjDlCmt6ZTBgLIhSVufhjXFGnQjhaiS2YFj9grB9DI_AtiheKwNrCVKLX/s1600/IMG_5124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-5zOsFiYETq26YO-jH6N07n1udtQLfp21wao94cC8-c1BVoR0lHsyA7I91REKRiA_bqMvonqOMa7Xm8k-cYYOjDlCmt6ZTBgLIhSVufhjXFGnQjhaiS2YFj9grB9DI_AtiheKwNrCVKLX/s400/IMG_5124.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: auto;"><br />
</div><div class="separator" style="clear: both; text-align: auto;">Oh heck, lets add some chocolate! This was a successful dessert that the bf surprised me with (due to the recent pumpkin obsession)...and it was perfectly fried and cooked through! I've never had fried pumpkin until now, and I must say....I might start looking like Paula Deen, but I could eat fried pumpkin for the rest of my life.</div><span class="fullpost"><br />
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</div><div class="separator" style="clear: both; text-align: auto;">Serves 2.</div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>Pumpkin, cut into approximately 3cm cubes (as close as you can get it)</li>
<li><a href="http://en.wikipedia.org/wiki/Egg_wash">Egg wash</a></li>
<li>1 part Panko bread crumbs</li>
<li>1 part all purpose flour</li>
<li>1/4 part powdered sugar</li>
<li>2-3 tsp <i>freshly</i> grated nutmeg (<i>always</i> freshly grate your nutmeg!)</li>
<li>2-3 tsp ground cinnamon</li>
<li>2-3 tsp ground <a href="http://en.wikipedia.org/wiki/File:Nutmeg_Zanz41.JPG">mace</a></li>
<li>2-3 tsp ground clove</li>
<li>2-3 tsp allspice</li>
<li>1-2 tsp ground fennel (optional)</li>
<li>1/2 cup sour cream</li>
<li>an additional 1/2 cup powdered sugar</li>
<li>2 tsp vanilla extract</li>
</ul><div class="separator" style="clear: both; text-align: left;"><b>Directions</b></div><div class="separator" style="clear: both; text-align: left;"></div><ol><li>Prepare a large deep fryer on slightly more than medium heat.</li>
<li>Take all the dry ingredients (everything from the Panko to the fennel, inclusive) and thoroughly mix together in a large bowl and then spread out onto a large plate.</li>
<li>Take the pumpkin pieces (making sure they are room temperature to start) and place them in the egg wash, coating all surfaces. Dredge through the flour mixture until coated, and then place in the egg wash again, and dredge one more time (this makes for an extra crispy crust).</li>
<li> Once the oil is hot, add the pieces in, just a few at a time (the more oil you have the more you can do at a time - they key is to make sure the oil doesn't get too cold from adding in too many pieces).</li>
<li>Remove, letting the oil drain, and set aside on a paper towel covered plate.</li>
<li>In a small bowl add the sour cream, sugar, and vanilla and beat until thoroughly incorporated and smooth.</li>
<li>Plate the pumpkin, adding a piece of chocolate if you like, and drizzle with the sour cream mixture.</li>
<li>Bon ap!</li>
</ol><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAcfrOc6Nz_Hlhyphenhyphenu8qH2f8CaT61s6-U6__cNE0OMdDTFtrn2dFtTtOSsB0SuXBQ2g9PoiZqyA4KyA4K2BTlWkvg75jXyOZCNv3VRBdRhu9X_XLEdWb1UirqovyD9buqtD96xqAqFVnX8WM/s1600/IMG_5125.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAcfrOc6Nz_Hlhyphenhyphenu8qH2f8CaT61s6-U6__cNE0OMdDTFtrn2dFtTtOSsB0SuXBQ2g9PoiZqyA4KyA4K2BTlWkvg75jXyOZCNv3VRBdRhu9X_XLEdWb1UirqovyD9buqtD96xqAqFVnX8WM/s400/IMG_5125.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The vanilla sugar glaze is a must here!</td></tr>
</tbody></table><div><br />
</div></span>Megshttp://www.blogger.com/profile/00707395414539522969noreply@blogger.com0tag:blogger.com,1999:blog-5381256191004443712.post-66214146781407573162011-07-18T13:00:00.000+10:002011-07-18T13:00:49.618+10:00Pancetta-Wrapped Shrimp w/ Brussel Sprouts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhqEey_dpfJlonkR8Uz0clTnMmLOi-NjoPhIByTVqzWtjHbcbZSt1nYTfgncVaKVDebxMivPjX49ntHSNhJ4ePlYPDJ1kccSRg39P6Yk7obr4g0jt9C5Gxo3t8nbaA0Y6vuSscDj20-ZZg/s1600/IMG_5176.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhqEey_dpfJlonkR8Uz0clTnMmLOi-NjoPhIByTVqzWtjHbcbZSt1nYTfgncVaKVDebxMivPjX49ntHSNhJ4ePlYPDJ1kccSRg39P6Yk7obr4g0jt9C5Gxo3t8nbaA0Y6vuSscDj20-ZZg/s400/IMG_5176.jpg" width="266" /></a></div><br />
This was an easy dish that is just so tasty we had to do it. The shrimp were frozen and thawed, the pancetta sliced thin from the local (awesome!) Italian deli. The brussel sprouts offered a little greenery since we decided to make this a main since we are such fat kids :-)<br />
<br />
Serves 2 as a main, but can be used as an excellent hors d'œuvre for your next dinner party.<span class="fullpost"><br />
<br />
<b>Ingredients</b><br />
<br />
<ul><li>Brussel sprouts, halved</li>
<li>1 small onion, julienned</li>
<li>18 shrimp, deveined (about 1 lb of jumbo shrimp)</li>
<li>250 grams thinly slice pancetta (which came out to 39 slices)</li>
<li>Cracked black pepper</li>
<li>Canola oil</li>
</ul><br />
<b>Directions</b><br />
<br />
<ol><li>Wrap the shrimp in the pancetta, two slices per shrimp, so that the whole shrimp is completely covered and the fat/meat ratio is pretty even throughout (this is just a bit of trial and error and not critical). Retain those few extra slices of pancetta (if you have them) and julienne them. Save till later</li>
<li>Lay them down on the flap side (i.e. the side where the pancetta has a free edge) in a medium-high preheated cast iron skillet</li>
<li>Cook until well brown on one side and then flip, cooking until well browned on the other side (about 3ish minutes per side)</li>
<li>Remove and drip off as much fat as you can, retaining it in the skillet, and place on a paper towel covered plate. Add some cracked black pepper right away so it sticks to the hot pancetta</li>
<li>Add a splash of canola oil to the pan and then toss in the brussel sprouts, cut side down, until browned</li>
<li>Then toss in the onion and julienned pancetta and toss around in the pan until the onions are just cooked through and the pancetta is a little crispy. Add some salt and pepper to taste (but be light on the salt since the pancetta is really salty stuff!)</li>
<li>Plate, pour yourself a nice glass of red (the gf would say Cab Sauv with hints of black cherry), and serve!</li>
<li>Bon ap!</li>
</ol><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORDQNqGf2FJzwIhNiotxV4u8wH3LNJvCFTZOVt2LccWXqO7mI943Ngsi7QzBVcYKxfEn3IFL0pGAvrhOfCgpdW11OjIlI_NxdSbvOgB-1kbNLXtdEetE-HtrcmD5f3BmgIfLWJSHPqqLg/s1600/IMG_5174.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORDQNqGf2FJzwIhNiotxV4u8wH3LNJvCFTZOVt2LccWXqO7mI943Ngsi7QzBVcYKxfEn3IFL0pGAvrhOfCgpdW11OjIlI_NxdSbvOgB-1kbNLXtdEetE-HtrcmD5f3BmgIfLWJSHPqqLg/s400/IMG_5174.jpg" width="266" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSKRC-Lm-2Rg7j-mEMUUJkrrW7k73xTfwF6EhZ5dZzdQ1m1pMFT2oWyk3ahUhn7NWsyCdbeGWOHvCDzTswzUhpuvc7OYHcAFtz8uuce4dnZGkSJ1xhPjYILNeavghj5ts_CX9kc000KF4O/s1600/IMG_5172.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSKRC-Lm-2Rg7j-mEMUUJkrrW7k73xTfwF6EhZ5dZzdQ1m1pMFT2oWyk3ahUhn7NWsyCdbeGWOHvCDzTswzUhpuvc7OYHcAFtz8uuce4dnZGkSJ1xhPjYILNeavghj5ts_CX9kc000KF4O/s400/IMG_5172.jpg" width="266" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLWubStuqm-S-tWJ6FaseBwxqSV_J_MK1AwkIGtlXd-cvJ1cTfC-mami7HpQQ_I6AS4ka7l_UBkXZQJVCzQWsbJSIP2lmae6q8JvHB1TpBy4i8TAyfGiKOMj_hQbka83jIIw5ChPpD4Rnh/s1600/IMG_5175.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLWubStuqm-S-tWJ6FaseBwxqSV_J_MK1AwkIGtlXd-cvJ1cTfC-mami7HpQQ_I6AS4ka7l_UBkXZQJVCzQWsbJSIP2lmae6q8JvHB1TpBy4i8TAyfGiKOMj_hQbka83jIIw5ChPpD4Rnh/s400/IMG_5175.jpg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyOyCC2HJwlYez8m7TLPpiFH_X-w1CEWi-L0_-p8s0NY9IwH9ZiJ5kL0XpDgZ9KZnb8p8TgVZz78-DC4H127YtkCLRbsuPCJRZJ3kIv0poOjRpg7B1WfrYY_o_OVDVG5aE1CGSEaeHtMk-/s1600/IMG_5177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyOyCC2HJwlYez8m7TLPpiFH_X-w1CEWi-L0_-p8s0NY9IwH9ZiJ5kL0XpDgZ9KZnb8p8TgVZz78-DC4H127YtkCLRbsuPCJRZJ3kIv0poOjRpg7B1WfrYY_o_OVDVG5aE1CGSEaeHtMk-/s400/IMG_5177.JPG" width="400" /></a></div></span>Megshttp://www.blogger.com/profile/00707395414539522969noreply@blogger.com0tag:blogger.com,1999:blog-5381256191004443712.post-54431221807844775962011-07-15T09:23:00.002+10:002011-07-15T09:26:13.189+10:00Tofu Phở (Vietnamese Soup)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBwojBi_LleerNphfCc7TAeLP6-KL8sEc9pZCVIzZhttMLTQ4MqXgjixk3wiqJp92sxqEuMBKJ64y4Ish0sQdH7nXTTCkJbOUjECvaEdn4_XbaDKvrBafDgd-h3WYfIhWyMV2qYLFgfWd/s1600/IMG_5115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBwojBi_LleerNphfCc7TAeLP6-KL8sEc9pZCVIzZhttMLTQ4MqXgjixk3wiqJp92sxqEuMBKJ64y4Ish0sQdH7nXTTCkJbOUjECvaEdn4_XbaDKvrBafDgd-h3WYfIhWyMV2qYLFgfWd/s400/IMG_5115.JPG" width="400" /></a></div><br />
Phở may be one of my favorite soups! It's a flavor bomb of deliciousness and you can crank up the heat with as much Sri Racha as you like :) Once again, adapted from our friends over at <a href="http://foodrepublik.com/cheaters-chicken-pho/">The Food Republic</a>, this is a "cheater Phở" - easy and quick to make! <span class="fullpost"><br />
<br />
Serves 2-4. <br />
<br />
<b> Ingredients</b></span><br />
<span class="fullpost"></span><br />
<span class="fullpost"><ul><li>4oz of Asian rice noodles</li>
<li>4 cups beef broth</li>
<li>1 cup mushrooms, sliced</li>
<li>1/2 cup chopped scallion</li>
<li>1/2 bell pepper, <a href="http://en.wikipedia.org/wiki/Julienning">julienne</a></li>
<li>1/2 cucumber, sliced</li>
<li>Cilantro</li>
<li>Tofu, fried crispy</li>
<li>1 Bay leaf</li>
<li>1 tsp Chinese <a href="http://en.wikipedia.org/wiki/Five-spice_powder">5 spice powder</a></li>
<li>1-2 tbsp <a href="http://en.wikipedia.org/wiki/N%C6%B0%E1%BB%9Bc_m%E1%BA%AFm">Nước mắm</a></li>
<li>1 lime</li>
<li>1 jalapeno, sliced</li>
<li><a href="http://en.wikipedia.org/wiki/Dried_shrimp">Dried shrimp</a></li>
<li><a href="http://en.wikipedia.org/wiki/Sriracha_sauce">Sriracha</a></li>
<li>Hoisin Sauce</li>
</ul><b> Directions</b><br />
<ol><li>Prep the rice noodles by placing them in hot (not boiling water) until soft. Then set aside</li>
<li>In a medium saucepan, add the broth, <a href="http://en.wikipedia.org/wiki/N%C6%B0%E1%BB%9Bc_m%E1%BA%AFm">Nước mắm</a>, bay leaf, and 5 spice simmer for 5-10 minutes.</li>
<li>Remove the bay leaf, and add in the mushrooms, and let simmer for 2 minutes.</li>
<li>Ladle into a bowl and add the rice noodles, forming a bed. Then add all the vegetables and tofu on top. Garnish with the cilantro and dried shrimp.</li>
<li>Add Sriracha and hoisin to tase.</li>
<li>Bon ap!</li>
</ol><br />
</span><br />
<span class="fullpost"></span><br />
<span class="fullpost"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbj7Y8Lj37pgfKBiCleATiWMmFac_Zwvwaeb0z8tn7oqt1Hg6FaSqfah5AdTXtLZatqrZPrR9Rw9RNAfRy6YLcOxO2n49bgOrlliMynYEFWhZ-2n5a4L4xsr0pKDdV1BWvS1s7w5PJLNx/s1600/IMG_5112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbj7Y8Lj37pgfKBiCleATiWMmFac_Zwvwaeb0z8tn7oqt1Hg6FaSqfah5AdTXtLZatqrZPrR9Rw9RNAfRy6YLcOxO2n49bgOrlliMynYEFWhZ-2n5a4L4xsr0pKDdV1BWvS1s7w5PJLNx/s400/IMG_5112.JPG" width="400" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgymksowZ9WnjPuIuRXuhYnG9ntNHJkYDNxVGG6MIEDksmCSJJLr956RVv3wvxZE4k00R2esBNMUWUVfut6GPXS6n2ciegqo0NeXaqyvndEOTZLNHqigtgBXmZKcvK5dQt3VskwdSwdiQPW/s1600/IMG_5114.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgymksowZ9WnjPuIuRXuhYnG9ntNHJkYDNxVGG6MIEDksmCSJJLr956RVv3wvxZE4k00R2esBNMUWUVfut6GPXS6n2ciegqo0NeXaqyvndEOTZLNHqigtgBXmZKcvK5dQt3VskwdSwdiQPW/s400/IMG_5114.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished! :)</td></tr>
</tbody></table></span>Megshttp://www.blogger.com/profile/00707395414539522969noreply@blogger.com0tag:blogger.com,1999:blog-5381256191004443712.post-57398569252630450532011-07-11T13:21:00.000+10:002011-07-11T13:21:00.872+10:00Walnut Basil Pesto Pea Soup<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: auto;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFgU_mdcHlMbqZ6Tkmvgel7cRJXhv57pDazz_v9CjXjJ3b0rfVVvL58xC5Z6rCtfDx21hR9KoT01kQ5WYPT_mXYLQx3qOsDzSU1xikYrG1dK_HRCGPn2weGBqXyMxjITH9MOmqktdjMXZ3/s1600/IMG_5121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFgU_mdcHlMbqZ6Tkmvgel7cRJXhv57pDazz_v9CjXjJ3b0rfVVvL58xC5Z6rCtfDx21hR9KoT01kQ5WYPT_mXYLQx3qOsDzSU1xikYrG1dK_HRCGPn2weGBqXyMxjITH9MOmqktdjMXZ3/s400/IMG_5121.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><b></b></div><div class="separator" style="clear: both; text-align: left;">This little concoction is what I'd like to refer to as the "Mouthgasm," which the bf invented by combining some of my favorite flavors (adapted from a recipe over at a friend's food blog, <a href="http://foodrepublik.com/green-pea-and-basil-soup/">The Food Republik.</a>) Who knew these things would blend together so smoothly and create a flavorful soup that would make Chuck Norris cry tears of happiness! This is one of my fav's that's come out of this kitchen and I highly suggest it any time of the year :)</div><span class="fullpost"></span><span class="fullpost"><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Serves 2-4.</div><div class="separator" style="clear: both; text-align: left;"><b></b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>2 large bunches of basil</li><li>3-5 cloves of garlic (depending on how garlicky you like it); 1 minced, the rest whole</li><li>1 medium onion, half of it diced</li><li>1 cup walnuts</li><li>150 grams of grated (fresh!) parmesan</li><li>1 bag (750g) of frozen peas (you can use fresh if you want, but these work great)</li><li>3 cups chicken broth</li><li>2tsp oregano</li><li>Salt</li><li>Pepper</li><li>Juice of half a lemon</li><li>Butter</li><li>Olive oil</li></ul><div class="separator" style="clear: both; text-align: left;"><b>Directions</b></div><div class="separator" style="clear: both; text-align: left;"></div><ol><li>First, take almost all of your basil and dump it into a food processor. Add all but the minced garlic, the walnuts, parmesan, the undiced half of the onion, oregano, a couple pinches of salt, some hefty grinds of pepper, and some olive oil. Process until it comes together into a homogenous but still slightly chunky mix. Add some olive oil if you think it needs it and blend until it comes to roughly the consistency of anchovy paste. Don't obliterate it though - leave a few small chunks in there.</li><li>In a medium saucepan, add the butter (I like to go a bit heavier than most on it, but I'll leave that up to you - at least 2-3tbsp though) and then toss in the onion and minced garlic. Sweat them over medium-low heat until soft. </li><li>Add the peas and continue to sweat them until they are thoroughly warmed through. Then add the chicken broth and turn up the heat until it is just barely simmering.</li><li>Then add your pesto mixture (if you have leftovers it is FABULOUS with crackers) and lemon juice, then stick blend it until smooth.</li><li>Make a <a href="http://en.wikipedia.org/wiki/Chiffonade">chiffonade</a> of the leftover basil leaves and use with some parmesan as a garnish.</li><li>Bon ap!</li></ol><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivGHTAat2NdF1bVN92mXwzmJFifCG0TrM-Vox3yRRycn9z5sRoYg29gjoZvTMk9XbypbZ_annwQgzztdatvLnno4oJ2MJa1HpVPj7kvEiIOVQRxQkXzJkmlkWwBubjk-pdNvTCvWgzr_94/s1600/IMG_5120.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivGHTAat2NdF1bVN92mXwzmJFifCG0TrM-Vox3yRRycn9z5sRoYg29gjoZvTMk9XbypbZ_annwQgzztdatvLnno4oJ2MJa1HpVPj7kvEiIOVQRxQkXzJkmlkWwBubjk-pdNvTCvWgzr_94/s320/IMG_5120.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mmmmmmhm!</td></tr></tbody></table><div></div></span>Megshttp://www.blogger.com/profile/00707395414539522969noreply@blogger.com0tag:blogger.com,1999:blog-5381256191004443712.post-55172849754503442102011-07-07T15:45:00.000+10:002011-07-07T15:45:47.976+10:00Seared Salmon w/ Teriyaki Glaze and Chinese red sweet potato and wasabi mash<span class="fullpost"> </span> <span class="Apple-style-span"> <br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmpGZZvROK_XYsV_hjovk7Euo8aJWojFiFDE-cK7Vx5lvhUW0VGwyrV_19Cw53GkK1bePUlkgixgqOLVcFXdHpiwdYX8wfptb-w8AnQ_BfUYj2gE4u9UQ9sjMAW7t0-cSIK3SfJT24UkYv/s1600/IMG_5578.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmpGZZvROK_XYsV_hjovk7Euo8aJWojFiFDE-cK7Vx5lvhUW0VGwyrV_19Cw53GkK1bePUlkgixgqOLVcFXdHpiwdYX8wfptb-w8AnQ_BfUYj2gE4u9UQ9sjMAW7t0-cSIK3SfJT24UkYv/s400/IMG_5578.JPG" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span"> <br />
</span></b></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span">A juicy salmon steak seared to a crisp on the edges with a sweet teriyaki sauce...how can my favorite fish get any better? Ok, add some freshly fried potato chips and calamari, and top it with sauteed mushrooms and that 10 just went to an 11 IMO! </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span"> <br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span">This is a great recipe if you like salmon :)</span></div><span class="Apple-style-span"><span class="fullpost"> <br />
</span> <br />
<span class="fullpost"></span></span><br />
<span class="Apple-style-span"><span class="fullpost"><div class="separator" style="clear: both; text-align: left;">Serves 2.</div><div class="separator" style="clear: both; text-align: left;"><b> <br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>500 grams salmon</li>
<li>150 grams oyster mushrooms</li>
<li>2 larges scallion</li>
<li>2-3 tsp Chinese 5 spice</li>
<li>4 cloves of garlic (1 for the topping, 3 for the mash)</li>
<li>2 medium Chinese red sweet potatos</li>
<li>2-3 tsp onion powder</li>
<li>3-4 tsp wasabi powder</li>
<li>3-4 tbsp soy sauce</li>
<li>A few dashes of Maggi seasoning</li>
<li><span class="Apple-style-span">2 tbsp fresh ginger (or powder will work, but use slightly less)</span></li>
<li><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span">2-3 tsp <i>Nước mắm </i>(Vietnamese fish sauce)</span></span></li>
<li><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span">3 tbsp rice wine vinegar</span></span></li>
<li><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span">2 tsp red chili flake (depending on how hot it is - you don't want to overpower the mash)</span></span></li>
<li><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span">1/4 stick butter</span></span></li>
<li><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span">Sesame oil</span></span></li>
<li><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span">Cracked black pepper</span></span></li>
<li><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span">Salt</span></span></li>
<li>Teriyaki Glaze</li>
<ul><li>1/4 cup mirin (Japanese sweet rice wine) </li>
<li>1/4 cup + 2 tablespoons soy sauce </li>
<li>1-3/4 teaspoons rice vinegar </li>
<li>1/2 teaspoon sesame oil </li>
<li>2-3 tablespoons white sugar (to taste)</li>
<li>2-1/2 cloves garlic, minced </li>
<li>1 teaspoon minced fresh ginger </li>
<li>1/4 teaspoon red pepper flakes </li>
<li>black pepper (to taste)</li>
<li><i>optional</i>: corn starch to thicken it to preferred glaze consistency.</li>
</ul></ul><div class="separator" style="clear: both; text-align: left;"><b>Directions</b></div><div class="separator" style="clear: both; text-align: left;"></div><ol><li>Start with the teriyaki glaze by bringing mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Set aside (Note: can store in a tightly sealed container in the refrigerator for extended times).</li>
<li>First, boil some water and add the Chinese red sweet potato. Reserve a few slices for frying as chips. Boil until soft</li>
<li>Place soft potato in a food processor and add garlic, sesame oil, onion powder, wasabi powder, soy sauce, Maggi, ginger, <span class="Apple-style-span" style="font-family: georgia; line-height: 19px;"><i>Nước mắm, </i>butter, chili flake, cracked black pepper, and salt to taste. Process until smooth.</span></li>
<li><span class="Apple-style-span" style="font-family: georgia; line-height: 19px;">Prepare a deep fry to quickly cook up the pineapple cut calamari (frozen from your local Chinese market) and the sweet potato chips. Remove them and place on a paper towel and sprinkle with a little salt.</span></li>
<li>For the topping: take some sesame oil and heat in a sauté pan. Add chopped oyster mushrooms, garlic, and scallions. Season with a little salt and pepper. Sear on high heat till slightly browned and soft. Remove from pan and set aside.</li>
<li>Add some more sesame oil and fry the salmon on high heat, skin side down first. Flip after skin is crisp and browned. Sear on the other side just until lightly browned.</li>
<li>While the salmon is searing, make a bed of the sweet wasabi potato mash. Then remove the skin from the salmon (it should peel off easily if you let is sit, covered in aluminum foil for 2-3 minutes), and place on top of the mash. Drizzle on the teriyaki glaze and garnish with the reserved toppings, calamari, and sweet potato chips.</li>
</ol><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0moXvRrNfTMCWC9TTIerpPvwf6s0Ix0cm5ASULR65DDpiHLXE7m3Qk-bJYF9w5FIYaopHhF9s4X57Sv8ykSh3rBp60MepUvlZEoR23T91EWHoW3hp0_J4TOOe9b_22Pe1P7rvu9ayWfuE/s1600/IMG_5579.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0moXvRrNfTMCWC9TTIerpPvwf6s0Ix0cm5ASULR65DDpiHLXE7m3Qk-bJYF9w5FIYaopHhF9s4X57Sv8ykSh3rBp60MepUvlZEoR23T91EWHoW3hp0_J4TOOe9b_22Pe1P7rvu9ayWfuE/s400/IMG_5579.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perfectly pink salmon.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0vw1O4pS5yA1o81cAKYIqSfKpNKayge7MnUZady94wv3bFS7oFarauF3psT9_HtqP1GMBYiQ2b9ifscXzB1y6fJ3Srw58a5h5WvjQeqMuGuoxYVchWxVExSecAHzkmUAxU-eRG4ZUZuYt/s1600/IMG_5575.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0vw1O4pS5yA1o81cAKYIqSfKpNKayge7MnUZady94wv3bFS7oFarauF3psT9_HtqP1GMBYiQ2b9ifscXzB1y6fJ3Srw58a5h5WvjQeqMuGuoxYVchWxVExSecAHzkmUAxU-eRG4ZUZuYt/s400/IMG_5575.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Final product - drool.</td></tr>
</tbody></table><div>References: <br />
[1] <a href="http://allrecipes.com/Recipe/teriyaki-sauce-and-marinade/detail.aspx">Original Teriyaki Glaze</a> - we modified this recipe to be slightly sweeter/tangy!</div></span></span>Megshttp://www.blogger.com/profile/00707395414539522969noreply@blogger.com0tag:blogger.com,1999:blog-5381256191004443712.post-17095443629327537802011-07-07T15:05:00.006+10:002012-04-06T04:49:49.371+10:00Mini Apple Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYAGlspTj8p62xf8QeuwPrcbylH6zQWOeUugbbHBZUF5GfihswsjeJ_iYm9b92KKdKWC3x2SmbmGtvQBoifJJsTB_kFAgLNN2w5X8jkQE6XxKM1XxwmwtN2hqO5dHu3x_DUbWk_oi-_8ZS/s1600/IMG_4172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYAGlspTj8p62xf8QeuwPrcbylH6zQWOeUugbbHBZUF5GfihswsjeJ_iYm9b92KKdKWC3x2SmbmGtvQBoifJJsTB_kFAgLNN2w5X8jkQE6XxKM1XxwmwtN2hqO5dHu3x_DUbWk_oi-_8ZS/s400/IMG_4172.JPG" width="400" /></a></div>
<br />
A belated “Pi Day” tribute ;) Today I’m sharing with you my 3 secrets to my perfect apple pie recipe, used for years and is a family fav.<br />
<br />
<b>Update</b>: Made it again...and again (read more for updated photos).<br />
<span class="fullpost"> <br />
First secret: make your own pie crust. The recipe below is the best recipe I’ve come across and the added salt/sugar is essential to the perfect crust flavor. Second secret: I use the famous "Grandmpa Ople" recipe from allrecipes. Third secret: the apples need to be tossed in some spices. If I told you the spices exactly, it wouldn’t be my secret recipe anymore ;) Make this in one pie pan or make individual pies and use ramekins (more fun)!<br />
<br />
Chef: the gf.<br />
<br />
Serves 2.<br />
<br />
<b>Ingredients</b><br />
</span><br />
<span class="fullpost"></span><br />
<ul>
<dt><span class="fullpost"><u>Pie Crust</u></span></dt>
<span class="fullpost">
<li>2 cups all-purpose flour </li>
<li>1 tsp salt </li>
<li>1 tbsp + 1.5 tsp sugar (white)</li>
<li>3/4 cup + 2 tbsp shortening </li>
<li>1/2 egg</li>
<li>1/4 cup ice water</li>
<dt> </dt>
<dt><u>Apple Pie Filling</u></dt>
<li>1/4 cup unsalted butter</li>
<li>1 tbsp. and 1-1/2 teaspoons all-purpose flour</li>
<li>2 tbsp. water</li>
<li>1/4 cup white sugar</li>
<li>1/4 cup packed brown sugar</li>
<li>4 Granny Smith apples - peeled, cored and sliced</li>
<li>Spices</li>
</span></ul>
<span class="fullpost"><b>Directions</b><br />
<ol>
<li><b>Make the pie crust (~1 hr, 15 mins).</b></li>
<ol>
<li>Combine flour, salt, and sugar in a food processor; pulse to mix. Add shortening and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of shortening. In a separate bowl, mix egg with water and then fold in the flour mixture, using a pastry cutter. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little water and blend together with a pastry cutter.</li>
<li>Remove dough from machine and place in a mound on a clean surface. Gently shape into 1 large ball, then cut this in half. Roll these two pieces in to balls. Knead the 2 dough balls just enough to form a disc shape, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.</li>
<li>Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a ~6-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place into a ramekin. Gently press the pie dough down so that it lines the bottom and sides of the ramekin. Use a pair of kitchen scissors to trim the dough to within 1/4 inch of the edge of the ramekin. Do this again for the 2nd ramekin (serving two pies). Save the extra dough and roll that out to use as the pie top.</li>
</ol>
<li><b>Make the Pie (~1 hour).</b></li>
<ol>
<li>Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.</li>
<li><b>Optional:</b> pie crust pre-bake (I always do this). Place the ramekins with dough in the preheated oven for 3-5 mins to crisp up the interior walls and bottom of crust. Take out and let cool for a few minutes.</li>
<li>Fill with apples, mounded slightly. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Set aside for a few minutes.</li>
<li>Gently place the extra dough onto the top of the pie filling. Pinch top and bottom of dough rounds firmly together. Trim excess dough (if any) with kitchen shears, leaving a small overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 1-inch long cuts, so that steam from the cooking pie can escape. <b>Optional</b>: (I prefer this) paint an egg wash over the top pie crust for a nice shiny finish (using an egg white) and add a dash of cinnamon.</li>
<li>Bake 7 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 20-25 minutes, until apples are soft. Set aside to cool.</li>
<li>Serve warm in the ramekin or add a scoop of vanilla ice cream to the top and enjoy!</li>
</ol>
</ol>
Garnish with the best secret ingredient: Charlie Sheen. Happy 3.14 day!<br />
<br />
Sources: <a href="http://allrecipes.com/Recipe/ruths-grandmas-pie-crust/detail.aspx">Grandma Ruth's Pie Crust</a>, <a href="http://allrecipes.com//Recipe/apple-pie-by-grandma-ople/Detail.aspx">Grandma Ople's Apple Pie</a>.</span><br />
<div>
<span class="fullpost"><br />
<b>Updated</b>: round 2!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhElvOOtrbmlSkAHcdIrSfIHN6MsSFCutjz7EXxp-glxW8TylMto2QSt6TCApFdYXaCuK9dFnMknuH2Mw1113pVcgNUb4cUUEM2DBqfxpuALg9RLnHw-9qXB4m9-f7ZI2oyT7MeYUuOIrPw/s1600/IMG_5193.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhElvOOtrbmlSkAHcdIrSfIHN6MsSFCutjz7EXxp-glxW8TylMto2QSt6TCApFdYXaCuK9dFnMknuH2Mw1113pVcgNUb4cUUEM2DBqfxpuALg9RLnHw-9qXB4m9-f7ZI2oyT7MeYUuOIrPw/s400/IMG_5193.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the Movenpick Vanilla Bean ice cream!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjid6pq_ODdN85oTue6bP6_5u9N7Dt3ej2lJOdcoPwC1NIkDTwZ6qbyYb8M98gLhvBSB0E8ILOsJST2h2E4GJnJrismkqJcR3tLbShCNITNkSmQwkqn9sWAxohnGtWwDZ0GRzhKv_qpIIlk/s1600/IMG_5194.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjid6pq_ODdN85oTue6bP6_5u9N7Dt3ej2lJOdcoPwC1NIkDTwZ6qbyYb8M98gLhvBSB0E8ILOsJST2h2E4GJnJrismkqJcR3tLbShCNITNkSmQwkqn9sWAxohnGtWwDZ0GRzhKv_qpIIlk/s400/IMG_5194.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for noms.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJ46xscl4l9oXjWEoz98J5bco4MSMCETNTi1s4_q6chWt8JlDZ3ODawiM0FAutP7-4qP0lzFEosLDm3rrkJFLPZPmoTytKDl5ZEb-7mIcMCajaYWDbS1CuS1fFrzvs0Hrrd2oh4QHjxBA/s1600/IMG_5195.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJ46xscl4l9oXjWEoz98J5bco4MSMCETNTi1s4_q6chWt8JlDZ3ODawiM0FAutP7-4qP0lzFEosLDm3rrkJFLPZPmoTytKDl5ZEb-7mIcMCajaYWDbS1CuS1fFrzvs0Hrrd2oh4QHjxBA/s400/IMG_5195.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple pies...good for the <3</td></tr>
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</span></div>Megshttp://www.blogger.com/profile/00707395414539522969noreply@blogger.com4tag:blogger.com,1999:blog-5381256191004443712.post-91478106715435570572011-07-07T11:35:00.002+10:002011-07-07T12:09:38.527+10:00Seared Steak w/ Savory Sauté & Creamed Spinach<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifmBD9otHqbEO7JrywHzrnA3WvzA0SCcbU0xusbMpWSHjGbevuMEmoNznrRg-XdioANvpeb4fBNWqRcfPzkEVyIMUig4-jFFexbUAypS26Yihsm-cVIc4w1qmadyEvcdRyk6vpBse7_Izh/s1600/IMG_4967.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifmBD9otHqbEO7JrywHzrnA3WvzA0SCcbU0xusbMpWSHjGbevuMEmoNznrRg-XdioANvpeb4fBNWqRcfPzkEVyIMUig4-jFFexbUAypS26Yihsm-cVIc4w1qmadyEvcdRyk6vpBse7_Izh/s400/IMG_4967.jpg" width="266" /></a></div><br />
<div class="" style="clear: both; text-align: left;">Protein-packed bomb deliciousness! And the "creamed" spinach is dairy-free ;)</div><span class="fullpost"><br />
<b><br />
</b></span><br />
<span class="fullpost"><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><ul><li>Steak of your choice</li>
<li>Worchestire sauce</li>
<li>Soy sauce</li>
<li>Meat tenderizer powder</li>
<li>1 pat of butter + a drizzle of both Canola <i>and</i> olive oil</li>
<li>1 large onion, diced</li>
<li>3/4 cup mushrooms, sliced</li>
<li>1/2 carrots, sliced into rounds</li>
<li>1 tbsp Vegemite</li>
<li>Cracked black pepper</li>
<li>350g frozen spinach</li>
<li>2 cloves garlic, minced</li>
<li>1 can (8oz) of soy cream</li>
<li>1/4 stick butter</li>
<li>125g grated parmesan (not the Kraft pre-grated stuff - do it yourself!)</li>
<li>Salt</li>
<li>Freshly grated nutmeg</li>
<li>Blue cheese (optional)</li>
</ul><div class="" style="clear: both; text-align: left;"><b>Directions</b></div><div class="separator" style="clear: both; text-align: left;"></div><ol><li>Place the steak in a plastic zip-top bag with the Worchestire and soy sauces and sprinkle in some of the meat tenderizer. Seal the bag and mix thoroughly, giving the meat a very good Swedish deep tissue massage. Place in the coldest part of your fridge (if you are like me and like your meat proper rare with a good sear, move it to the freezer ~4-5 mins before you are ready to cook it).</li>
<li>Get a nice big sauté pan ready over medium heat with the butter/oil mix (the butter and olive oil give flavor, while the canola will allow you to crank up the heat without burning the butter and olive oil later on). Add 3/4 of the onion and let them begin to caramelize over med/low heat. Once they are sweated and soft add the mushrooms and carrots. </li>
<li>Once the carrots are soft, crank up the heat to high and sear them till they get a bit browned on the edges, being careful to toss frequently so as not to burn the onions. Add the Vegemite towards the end, tossing till it is melted and distributed through evenly. Add the cracked black pepper, then turn off the heat, cover, and let the mix coast to a finish.</li>
<li>On a separate burner in a medium saucepan add the 1/4 stick of butter and melt it down. Then add in the garlic and remaining onion and let this sweat down - but do NOT let it brown.</li>
<li>Once the onion is soft, add the spinach and let it melt and give off most of its water.</li>
<li>Add the soy cream, salt, some black pepper, and freshly grated nutmeg and let the mixture simmer for 3-4 minutes.</li>
<li>Add in the parmesan and incorporate till melted through.</li>
<li>Let this mixture simmer on low while you prep the steak.</li>
<li>Obviously a grill would be best, but a cast iron pan substitutes nicely if you don't have one (like me). Take your steak out of the chill chest and heat your pan (or grill) till it is pretty rip roaring hot. If you are using the cast iron pan, I like to spread some canola oil over the meat after I pull it out of the bag to make sure the heat gets distributed fast and evenly.</li>
<li>Depending on how you like your steak, sear it for 3 minutes per side (no more, no less! Don't move it, don't look at it, and <i>use a timer</i>) if you like medium rare like me. (If you are using a pan, don't cover the pan. If you are using a grill, you can close the top).</li>
<li>Set the steak aside, cover with aluminum foil, and don't even <i>think </i>touching it for 3-4 minutes. Slice on a bias, against the grain of the meat.</li>
<li>Make a bed of the onion/mushroom/carrot mixture and then lay your steak across it. Pour some of the delicious <i>jus</i> that will have accumulated from your resting and cutting over the top.</li>
<li>Add a side of the creamed spinach</li>
<li>Garnish with blue cheese, if you like it as much as I do.</li>
<li>Bon ap!</li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin-5nwGoIJX0mplZEGQWuGQ4eNDZXBXJauhD_zawZ8bFxN34y3iBmbc37hWXP29G6Bs_b0jvNVo66jtsQKR2fVqFEdi0KG0rUuxsnCU8JEF-AOvinEQ4nEGXJ1gxK1dl5YMOaMp2OdCWcX/s1600/IMG_4968.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin-5nwGoIJX0mplZEGQWuGQ4eNDZXBXJauhD_zawZ8bFxN34y3iBmbc37hWXP29G6Bs_b0jvNVo66jtsQKR2fVqFEdi0KG0rUuxsnCU8JEF-AOvinEQ4nEGXJ1gxK1dl5YMOaMp2OdCWcX/s400/IMG_4968.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creamed spinach w/ parmesan.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF75Q3JZ3_8jpG1DY5zWB1vyfhvmnyrekjve70QjnNwP3pGqNQ_WF_LTr5ZoIJl94DMv4ysq7Kc8rxhZiBDMbO0fRzs8NvF8jIe9aVyzRmaTG84ro-WJMkqZrErPxAge-nFhcvbx7hbCnP/s1600/IMG_4969.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF75Q3JZ3_8jpG1DY5zWB1vyfhvmnyrekjve70QjnNwP3pGqNQ_WF_LTr5ZoIJl94DMv4ysq7Kc8rxhZiBDMbO0fRzs8NvF8jIe9aVyzRmaTG84ro-WJMkqZrErPxAge-nFhcvbx7hbCnP/s320/IMG_4969.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dinner is served, bitches.</td></tr>
</tbody></table></span>Megshttp://www.blogger.com/profile/00707395414539522969noreply@blogger.com0tag:blogger.com,1999:blog-5381256191004443712.post-12477768952014072972011-06-13T20:30:00.002+10:002011-06-13T20:38:23.419+10:00Southern Black Eyed Peas<span class="fullpost"> </span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQuvQ-RGDMoPrbnalYr2Y6kEbfJzaBPqL0MO_y58fWXR2pRWsvYcTeh6_FR4mIIg_HNR-INFTJcBQXZUgYm7apPKmIr0I8QDmhklzNeE8qfSWTYPy3R2ncf2_iOqcwslIBhPH0R6Nz17e/s1600/IMG_5213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQuvQ-RGDMoPrbnalYr2Y6kEbfJzaBPqL0MO_y58fWXR2pRWsvYcTeh6_FR4mIIg_HNR-INFTJcBQXZUgYm7apPKmIr0I8QDmhklzNeE8qfSWTYPy3R2ncf2_iOqcwslIBhPH0R6Nz17e/s400/IMG_5213.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;">Mmmm southern cookin' to warm the soul on these chilly (Australian), winter evenings!</div><span class="fullpost"><br />
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</div><div class="separator" style="clear: both; text-align: left;">This is a family favorite and is traditionally done with a large ham hock! We weren't up for a grocery store run but had lots of bacon on hand and it worked just fine! Also, collard greens instead of green bell pepper is preferred, but again, we were working with what we had. However, the added jalapeño's (comparing to my dads recipe) were spicy delicious! We also threw in a bit of Vegemite, since we're doing this Southern dish Aussie style!</div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;"><b><br />
</b></span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;"><b>Ingredients</b></span></b></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>2 cups black eyed peas, dried</li>
<li>Handful of thick cut bacon, or 'bacon rashers'</li>
<li>1 large yellow onion (or 2 small onions)</li>
<li>1-2 cloves garlic, diced</li>
<li>1 green bell pepper, diced</li>
<li>4-6 mushrooms, sliced</li>
<li>1 tsp Vegemite</li>
<li>1/3 cup pickled jalapeño slices, chopped</li>
<li>4-6 cups water</li>
<li>1 bay leaf</li>
<li>2 tsp Creole Seasoning (Tony Chachere's Original is my fav)</li>
<li>Salt/Pepper, to taste</li>
<li><b>Optional</b> (but <i>highly</i> recommended): fresh, <a href="http://www.foodnetwork.com/recipes/alton-brown/creamed-corn-cornbread-recipe/index.html">southern corn bread</a></li>
<ul><li>w/ <a href="http://www.cdkitchen.com/recipes/recs/289/Honey_Butter40117.shtml">sweet whipped butter</a> and honey!</li>
</ul></ul><br />
<div class="separator" style="clear: both; text-align: left;"><b>Directions</b></div><div class="separator" style="clear: both; text-align: left;"></div><ol><li>Pre-soak the black eyed peas in a large bowl with enough water to cover the peas with a 3 inch clearance. Let soak for 3-4 hours.</li>
<li>Cook slices of bacon in a large pot on medium/low heat until cooked through, but still soft. Take bacon out and set aside.</li>
<li>In the bacon greased pot, toss in the onion and garlic and cook on medium/low heat until onion is translucent. Stir in the bell pepper, mushrooms, and vegemite and cook on medium/low heat for 5 mins. Slice up the bacon to whatever size pieces you prefer. Add bacon to pot along with the jalapeño. Add water, depending on how thick/thin you prefer your broth (keep in mind: dipping for corn bread). Add bay leaf, Creole Seasoning, salt/pepper and give a good stir. Bring to a boil and keep a low boil for ~15 mins, or until the black eyed peas are not hard in the center. Turn off heat and allow to cool for an hour or two, while the flavors continue to be absorbed (it will still be hot after 1-2 hours). </li>
<li>While the peas are in the cooling process, cook up some real southern corn bread and serve with sweet butter and honey! <b>Enjoy</b>! </li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFkdb6Glh4NHKSJJDJOwJTERR1q6LBbVzEhoYITXB8ejPbfsfof5jI8-ehmveW56YswcvGTIUiFdYXAWNf9GGOVP_AhhfJ6ZKhoZn0nNA1euoYNCTWyGExL5RzGjcCh6ldqVLhY0JDaNFb/s1600/IMG_5209.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFkdb6Glh4NHKSJJDJOwJTERR1q6LBbVzEhoYITXB8ejPbfsfof5jI8-ehmveW56YswcvGTIUiFdYXAWNf9GGOVP_AhhfJ6ZKhoZn0nNA1euoYNCTWyGExL5RzGjcCh6ldqVLhY0JDaNFb/s320/IMG_5209.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our homemade corn bread and from the cast iron <br />
skillet and sweet honey butter, thanks to the bf.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPNr0PajmphGR4eAcyyhSwEu-9ynyHEGm5RkhyPilsnC1g-8fFP4wGgUpQ0X7lhRPduXNBfCuQpNnjSoKCd-UsFGT0T7vD31NxIUk9YXUYaEGSuyUMRYvag-goLAUPXXB38E53C0Xg5O99/s1600/IMG_5210.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPNr0PajmphGR4eAcyyhSwEu-9ynyHEGm5RkhyPilsnC1g-8fFP4wGgUpQ0X7lhRPduXNBfCuQpNnjSoKCd-UsFGT0T7vD31NxIUk9YXUYaEGSuyUMRYvag-goLAUPXXB38E53C0Xg5O99/s320/IMG_5210.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Voilà! Southern comfort :)</td></tr>
</tbody></table></span>Megshttp://www.blogger.com/profile/00707395414539522969noreply@blogger.com0tag:blogger.com,1999:blog-5381256191004443712.post-73190717844156589412011-06-10T15:00:00.007+10:002011-07-07T18:18:41.963+10:00Moroccan Eggs Benedict<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir9gc_CP0tXCOrWykYyts_-i_3IHT7yLkO27qCsSE-o4k4yI-4phlxU2Rp0G6ACru_YFA3nlurgxH3tTU5gh6Wuhf9eZGcS9KSnX7HTcBn5uuL50vMqriRWGhrP-uC922DvT-4BVXjWlW5/s1600/IMG_4965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir9gc_CP0tXCOrWykYyts_-i_3IHT7yLkO27qCsSE-o4k4yI-4phlxU2Rp0G6ACru_YFA3nlurgxH3tTU5gh6Wuhf9eZGcS9KSnX7HTcBn5uuL50vMqriRWGhrP-uC922DvT-4BVXjWlW5/s400/IMG_4965.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;">Thanks to a chickpea sale at a local Indian store, the bf made a ton of awesome hummus one day! It sounded good for breakfast one morning, along with some eggs benedict, so it inspired a "Moroccan" eggs benedict - a lot like a Moroccan breakfast we had in New York City (@<a href="http://www.cafemogador.com/">Cafe Mogador</a>). Needless to say, it was awesome :)</div><span class="fullpost"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Serves 2.</div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>2 English muffins</li>
<li>4 Eggs</li>
<li>4 Bacon slices</li>
<li>Morrocan Hollandaise </li>
<ul><li>Butter, 85g melted and hot</li>
<li>2 egg yolks, room temperature</li>
<li>2 tbsp lemon juice</li>
<li>Pepper</li>
<li>Smoked Paprika</li>
<li>Turmeric</li>
<li>Cumin</li>
<li>1 tsp dijon mustard</li>
</ul><li>Hummus (any flavor)</li>
<li>Olive Oil</li>
<li>Spices</li>
<ul><li>Smoked Paprika</li>
<li>Dried Parsley</li>
<li>Cayenne (just a little)</li>
<li>Garlic Powder</li>
<li>Onion Powder</li>
</ul></ul><div class="separator" style="clear: both; text-align: left;"><b>Directions</b></div><div class="separator" style="clear: both; text-align: left;"></div><ol><li>Slow cook the bacon on medium/low until crispy. Set aside these strips of heart attack heaven.</li>
<li>Place all hollandaise sauce ingredients in a bowl except for the butter and whisk together. Then slowly drizzle in the butter whilst whisking vigorously (I use an electric whisk). Make sure and keep the sauce warm until ready to serve (you can put the bowl in a bigger bowl with some very hot water).</li>
<li>Slice the English muffins and then toast them in the left over bacon grease.</li>
<li>While the muffins are toasting, poach the eggs.</li>
<li>Layer bacon strips on the toasted english muffin slices. Add the poached egg and cover with "Moroccan" hollandaise. Add a heaping spoonful of hummus on the side and spoon a hole in the middle. Drizzle olive oil and spices in the hummus and enjoy!</li>
</ol></span>Megshttp://www.blogger.com/profile/00707395414539522969noreply@blogger.com0