Do what? Yes, it actually worked out very well, and it's one of those quick-and-dirty 10-minute recipes that you can pull off on short notice.
Serves two, multiply the ingredients as you see fit.
Take a chicken breast and slice into strips about the size of those on a chicken salad.
Season with Zatarain's or your favorite Cajun spice mix. Cook thoroughly in a couple tsp. olive oil--about 3-4 minutes on high heat. (Strips don't take much time.)
While this is going on, boil up a pot of water and drop in about 8 oz. of pasta. I had some spinach linguine lying around, but you can use whatever style and flavor you prefer. Even plain pasta will work--I promise I won't track you down and set your house on fire if you use it. (If you're into Miracle Whip, however, we're gonna have us a talk. Repent now.)
Once the pasta's done and the chicken's seared, drain the pasta, throw it and the chicken back in the pot and toss them with pesto. Serve.
Sorry, no pics. I came home from work and had to throw dinner together at the last minute, since my wife was doing something frivolous like pursuing her Bachelors' degree. I know, I know, what a waste of time. But this really turned out well, and I'd recommend giving it a shot if you have nothing better to do.
Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Monday, June 29, 2015
Sunday, October 27, 2013
Mashed Cauliflower and Cajun Parmesan Chicken
Let's have dinner!
I got the original mashed cauliflower recipe from Albert Burneko at Foodspin. He cusses a lot, but that's because he's one of those East Coast city boys who's trying to compensate for the fact that he actually lives there by choice. Whatever--the dude can cook. I've tweaked his recipe a little because that's how I roll.
I started with orange cauliflower, since it was on sale, tastes the same, and has lots of that Beta Carotene that us old folks need in order to put off the day when we run our Cadillacs into the side of a building because we didn't see it. On top of that, you'll need whole milk, or heavy cream, or evaporated milk(which I went with). Also, a heapin' helpin' of cream cheese, some black pepper, a whole mess of grated Parmesan and a couple of tablespoons of minced garlic because, garlic. Preheat the oven to 400.
The first thing to do is shave all the leaves and trunk off the cauliflower(which I swear has been genetically altered to be fully half leaves and trunk), and then chop it up into sections, which will reduce your steaming time. I realized, just before I started, that I did not, alas, have a steamer pot. However, I do have an electric wok, a large pot screen and some water, so with a bit of redneck engineering, I had it steamed in a little under 30 minutes.
Now, let's toss our steamed cauliflower in the blender with the rest of the ingredients: about a cup of milk, 1/2 cup of Parmesan, a dusting of black pepper, a pinch of salt and the garlic. Blend to a smooth consistency and pour into a baking dish. Break out some grated mozzarella or whatever cheese crust you fancy, and top your cauliflower with a layer of cheese, a bit more black pepper and a drizzle of olive oil. Bake about 20 minutes, or until the surface starts to brown and bubble.
(Sorry about some of the blurry shots--my camera's apparently decided to be slow on the uptake at random.)
Now the Cajun Parmesan Chicken. Ramp the oven up to 450, and break out your chicken. I'm using tenderloins, but any Boneless Skinless Chicken Parts will do. You'll need some grated Parmesan, some bread crumbs of some sort--Panko, Italian, Plain, whatever--and Boar's Head Remoulade, which I picked up at Fry's one day and decided I'd better do something with.
(Ignore the beer, it has nothing to do with the recipe...it was what I was drinking when I put all this together.) Mix equal parts Parmesan and bread crumbs. Coat your chicken with the remoulade, dredge it in the bread crumbs, and toss it on a lined baking sheet. Bake 15-20 minutes.
Jen gave it a thumbs-up, and we definitely have leftovers on the cauliflower, which will give us side dishes for the rest of the week.
I got the original mashed cauliflower recipe from Albert Burneko at Foodspin. He cusses a lot, but that's because he's one of those East Coast city boys who's trying to compensate for the fact that he actually lives there by choice. Whatever--the dude can cook. I've tweaked his recipe a little because that's how I roll.
I started with orange cauliflower, since it was on sale, tastes the same, and has lots of that Beta Carotene that us old folks need in order to put off the day when we run our Cadillacs into the side of a building because we didn't see it. On top of that, you'll need whole milk, or heavy cream, or evaporated milk(which I went with). Also, a heapin' helpin' of cream cheese, some black pepper, a whole mess of grated Parmesan and a couple of tablespoons of minced garlic because, garlic. Preheat the oven to 400.
The first thing to do is shave all the leaves and trunk off the cauliflower(which I swear has been genetically altered to be fully half leaves and trunk), and then chop it up into sections, which will reduce your steaming time. I realized, just before I started, that I did not, alas, have a steamer pot. However, I do have an electric wok, a large pot screen and some water, so with a bit of redneck engineering, I had it steamed in a little under 30 minutes.
Now, let's toss our steamed cauliflower in the blender with the rest of the ingredients: about a cup of milk, 1/2 cup of Parmesan, a dusting of black pepper, a pinch of salt and the garlic. Blend to a smooth consistency and pour into a baking dish. Break out some grated mozzarella or whatever cheese crust you fancy, and top your cauliflower with a layer of cheese, a bit more black pepper and a drizzle of olive oil. Bake about 20 minutes, or until the surface starts to brown and bubble.
(Sorry about some of the blurry shots--my camera's apparently decided to be slow on the uptake at random.)
Now the Cajun Parmesan Chicken. Ramp the oven up to 450, and break out your chicken. I'm using tenderloins, but any Boneless Skinless Chicken Parts will do. You'll need some grated Parmesan, some bread crumbs of some sort--Panko, Italian, Plain, whatever--and Boar's Head Remoulade, which I picked up at Fry's one day and decided I'd better do something with.
(Ignore the beer, it has nothing to do with the recipe...it was what I was drinking when I put all this together.) Mix equal parts Parmesan and bread crumbs. Coat your chicken with the remoulade, dredge it in the bread crumbs, and toss it on a lined baking sheet. Bake 15-20 minutes.
Jen gave it a thumbs-up, and we definitely have leftovers on the cauliflower, which will give us side dishes for the rest of the week.
Sunday, October 20, 2013
A few words about beer-boiled brats
Now, let's get things clear; we're speaking of bratwurst. German sausage. Under no circumstances should you boil your children in anything, even if they did just wreck the new Benz.
Jen was all nostalgic for a taste of the Northland, so we did up some beer-boiled brats(pronounced "brahts"). For those who are curious about this delicacy, a few tips are in order, thus:
1) Johnsonville is synonymous with bratwurst. Period, end of story. Ask anybody from Minnesota, Wisconsin or any other north-central state--if it ain't Johnsonville, it ain't a real brat.
2) When beer-boiling, use a real, straight-up German beer, such as Beck's. This will add something amazing and wonderful to the brats, known as "flavor." Cooking with American corporate beer is on the level of using soda water, for all the taste it ends up adding.
3) Use just enough beer to cover the brats in your pan/skillet/whatever. Boil, covered, for about 10-12 minutes and they're ready to go.
4) Brat purists top them with sauerkraut only, though some people consider relish and/or mustard to be acceptable toppings. If you put ketchup on a brat in Minnesota, I'm pretty sure you can be legally shot.
It's a simple and hearty meal. Give it a try sometime!
Jen was all nostalgic for a taste of the Northland, so we did up some beer-boiled brats(pronounced "brahts"). For those who are curious about this delicacy, a few tips are in order, thus:
1) Johnsonville is synonymous with bratwurst. Period, end of story. Ask anybody from Minnesota, Wisconsin or any other north-central state--if it ain't Johnsonville, it ain't a real brat.
2) When beer-boiling, use a real, straight-up German beer, such as Beck's. This will add something amazing and wonderful to the brats, known as "flavor." Cooking with American corporate beer is on the level of using soda water, for all the taste it ends up adding.
3) Use just enough beer to cover the brats in your pan/skillet/whatever. Boil, covered, for about 10-12 minutes and they're ready to go.
4) Brat purists top them with sauerkraut only, though some people consider relish and/or mustard to be acceptable toppings. If you put ketchup on a brat in Minnesota, I'm pretty sure you can be legally shot.
It's a simple and hearty meal. Give it a try sometime!
Sunday, August 25, 2013
Stuffed Sweet Peppers
At a friend's birthday party last week, I came across a killer hors d'oeuvre, and just had to get the recipe.
Ingredients:
one bag of sweet peppers
1 lb. bulk sausage
6 oz. crumbled feta cheese
8 oz .cream cheese
Halve, core and seed the peppers. Mix the cheeses and sausage together, stuff them with the sausage mixture...
...and bake at 350 for 45 minutes.
Ingredients:
one bag of sweet peppers
1 lb. bulk sausage
6 oz. crumbled feta cheese
8 oz .cream cheese
Halve, core and seed the peppers. Mix the cheeses and sausage together, stuff them with the sausage mixture...
...and bake at 350 for 45 minutes.
Oh, yeah. Good stuff right there!!
Monday, May 27, 2013
Restaurant find: San Diego
Well, my wife and I decided to take a weekend jaunt to San Diego(pictures to follow), and we found a truly wonderful sushi joint right off the beach. Since I love good food in general and sushi in particular, I had to share this with all my nonexistent readers.
We entered Sushi Kuchi and were greeted and seated pleasantly and promptly. Edamame with sea salt was provided as an appetizer. For beverages, my wife had a Coke and water and I had an Asahi.
Dinner was the Salmon & Shrimp Roll for Jen and the Rose Roll for me. Both were fantastic, in presentation and flavor. The Salmon and Shrimp Roll came on a square plate with a lemon topped with literally flaming pink sugar.
It had a subtle, delicate interplay of flavor and texture that kept every bite interesting. You can see some of the Rose Roll in the background. Its presentation was a bit more understated, but that certainly didn't harm the experience at all. The Rose Roll has a spicy kick which--while authoritative--never crosses over the line into being overpowering.
As we finished, we were treated to a deep-fried dumpling of lobster and crab, cut in half, sort of like an after-dinner mint for two. Jen decided to have the Green Tea Ice Cream, which came in a just-right portion, topped with whipped cream and drizzled with chocolate syrup.
And the whole experience came to less than thirty-four bucks. (You'd better believe we tipped well!) The night before, we'd eaten at our hotel restaurant, which was about ten bucks more expensive and consisted of preprocessed frozen crap. Thank heavens we discovered this gem of a place, to end our vacation on a high note.
If you're in San Diego for any reason, I cannot recommend SushiKuchi enough. For quality, presentation, taste, service and value, I give them five 'Forks Up!'
We entered Sushi Kuchi and were greeted and seated pleasantly and promptly. Edamame with sea salt was provided as an appetizer. For beverages, my wife had a Coke and water and I had an Asahi.
Dinner was the Salmon & Shrimp Roll for Jen and the Rose Roll for me. Both were fantastic, in presentation and flavor. The Salmon and Shrimp Roll came on a square plate with a lemon topped with literally flaming pink sugar.
It had a subtle, delicate interplay of flavor and texture that kept every bite interesting. You can see some of the Rose Roll in the background. Its presentation was a bit more understated, but that certainly didn't harm the experience at all. The Rose Roll has a spicy kick which--while authoritative--never crosses over the line into being overpowering.
As we finished, we were treated to a deep-fried dumpling of lobster and crab, cut in half, sort of like an after-dinner mint for two. Jen decided to have the Green Tea Ice Cream, which came in a just-right portion, topped with whipped cream and drizzled with chocolate syrup.
And the whole experience came to less than thirty-four bucks. (You'd better believe we tipped well!) The night before, we'd eaten at our hotel restaurant, which was about ten bucks more expensive and consisted of preprocessed frozen crap. Thank heavens we discovered this gem of a place, to end our vacation on a high note.
If you're in San Diego for any reason, I cannot recommend SushiKuchi enough. For quality, presentation, taste, service and value, I give them five 'Forks Up!'
Monday, April 15, 2013
Steak Marinade
Mrs. Wraith prefers her steaks unadulterated, but even she thinks this turned out well.
1 cup roasted red pepper-infused olive oil (You can make this yourself, or, optionally, add one chopped red pepper.)
1/2 cup soy sauce
1/3 cup red wine vinegar
3 tablespoons Worcestershire sauce
2 tablespoons Dijon-style prepared mustard (Pardon me, would you have any Grey Poupon...?)
1 tablespoon freshly ground black pepper (Alternately, substitute "Lavender Pepper," available from terraverdefarms.com. [Terra Verde Farms is NOT compensating me in any way--I just like a lot of their stuff.])
1 medium onion, sliced
3-4 large cloves garlic, minced
Mix. Marinate meat. Cook. Eat.
1 cup roasted red pepper-infused olive oil (You can make this yourself, or, optionally, add one chopped red pepper.)
1/2 cup soy sauce
1/3 cup red wine vinegar
3 tablespoons Worcestershire sauce
2 tablespoons Dijon-style prepared mustard (Pardon me, would you have any Grey Poupon...?)
1 tablespoon freshly ground black pepper (Alternately, substitute "Lavender Pepper," available from terraverdefarms.com. [Terra Verde Farms is NOT compensating me in any way--I just like a lot of their stuff.])
1 medium onion, sliced
3-4 large cloves garlic, minced
Mix. Marinate meat. Cook. Eat.
Burgers!
Best enjoyed with a cold beer, IMNSHO.
This is simply a base. Mrs. Wraith has serious stomach issues, but considers this flavorful and not painful. Feel free to add your choice of hot sauce and other stuff.
For every one pound of ground meat, add:
3 tsp Worcestershire sauce
1 tsp Dijon mustard
1/2 tsp curry powder
1/2 tsp garlic salt
1/2 tsp horseradish
Mix thoroughly, cook to taste(I prefer rare), and then try to tell me your guests and family don't love 'em!
This is simply a base. Mrs. Wraith has serious stomach issues, but considers this flavorful and not painful. Feel free to add your choice of hot sauce and other stuff.
For every one pound of ground meat, add:
3 tsp Worcestershire sauce
1 tsp Dijon mustard
1/2 tsp curry powder
1/2 tsp garlic salt
1/2 tsp horseradish
Mix thoroughly, cook to taste(I prefer rare), and then try to tell me your guests and family don't love 'em!
Indian/American Chicken
Got some chicken defrosted but you're at a loss for a recipe? Take heart. I just put together an Indian/American fusion dish that turned out pretty good.
Get a casserole/baking dish large enough for the chicken to lay flat. Grease well and fill with chicken. Salt/pepper chicken to taste.
Preheat the oven to 375, and grab a large mixing bowl.
Dice one small to medium yellow onion.
Add it to the bowl, along with:
One can of Cream of Chicken soup.
Two cloves of finely chopped garlic (or two tsp. minced garlic).
Two tsp. hot curry powder.
One tsp. Dijon mustard.
Mix ingredients thoroughly, and coat chicken with mixture. Bake for 40-45 minutes.
Mrs. Wraith liked it, but said it had a touch too much fire(I used garlic jalapeno mustard in place of the Dijon, though). If spice isn't your thing, substitute mild curry powder.
Any suggestions for new ingredients to try are more than welcome.
Get a casserole/baking dish large enough for the chicken to lay flat. Grease well and fill with chicken. Salt/pepper chicken to taste.
Preheat the oven to 375, and grab a large mixing bowl.
Dice one small to medium yellow onion.
Add it to the bowl, along with:
One can of Cream of Chicken soup.
Two cloves of finely chopped garlic (or two tsp. minced garlic).
Two tsp. hot curry powder.
One tsp. Dijon mustard.
Mix ingredients thoroughly, and coat chicken with mixture. Bake for 40-45 minutes.
Mrs. Wraith liked it, but said it had a touch too much fire(I used garlic jalapeno mustard in place of the Dijon, though). If spice isn't your thing, substitute mild curry powder.
Any suggestions for new ingredients to try are more than welcome.
Southwestern Curried Tater Tot Hot Dish
Anyone who's ever lived in the Northern Midwest is familiar with the "Hot Dish," or what strange other tribes call a "Casserole." It's some good stuff, as comfort foods go. It's easy to make, it's filling...and it's more bland than Mitt Romney eating a cucumber and white bread sandwich in Moose Jaw, Saskatchewan. So, in my own inimitable style, I decided to fire it up a bit with an American/ Indian/ Southwestern fusion vibe.
Southwestern Curried Tater Tot Hot Dish
Ingredients:
1 lb. ground beef
1 tsp. garlic salt
1 chopped white onion
3 tbsp bread crumbs
3 tbsp curry powder
1 tbsp rubbed sage
1 tsp cayenne (red) pepper
1 can condensed cream of mushroom soup
1/2 soup can milk
1 32-oz pkg Tater Tots
Preheat oven to 375. Crumble beef and garlic salt into 9x 13 baking dish, add onion, sprinkle bread crumbs on top. Combine the rest of the ingredients, mixing well, and pour over meat mixture. Top with closely-spaced Tater Tots and bake for 1 hour.
Comfort with a kick...you betcha!
Southwestern Curried Tater Tot Hot Dish
Ingredients:
1 lb. ground beef
1 tsp. garlic salt
1 chopped white onion
3 tbsp bread crumbs
3 tbsp curry powder
1 tbsp rubbed sage
1 tsp cayenne (red) pepper
1 can condensed cream of mushroom soup
1/2 soup can milk
1 32-oz pkg Tater Tots
Preheat oven to 375. Crumble beef and garlic salt into 9x 13 baking dish, add onion, sprinkle bread crumbs on top. Combine the rest of the ingredients, mixing well, and pour over meat mixture. Top with closely-spaced Tater Tots and bake for 1 hour.
Comfort with a kick...you betcha!
Sunday, March 31, 2013
Crispy Creole Chicken
Okay, folks, we're gonna rock some chicken breasts today. Here's what you'll need:
1/2 c bread crumbs(I use the Kroger plain variety)
1 clove of garlic, minced, or a spoonful of pre-minced garlic
1.5 tbsp creole seasoning(Zatarain's. Period.)
4-6 chicken breasts
Italian dressing
Get a big Ziploc bag and marinate the chcken in the Italian dressing for about an hour. When 50 minutes have passed, preheat the oven to 325* and start preparing the coating.
Mix the Creole seasoning, bread crumbs and garlic in a shallow bowl. Coat the chicken with the mixture, arrange in a cooking-sprayed baking dish, and bake for 45-50 minutes.
We ate well tonight.
1/2 c bread crumbs(I use the Kroger plain variety)
1 clove of garlic, minced, or a spoonful of pre-minced garlic
1.5 tbsp creole seasoning(Zatarain's. Period.)
4-6 chicken breasts
Italian dressing
Get a big Ziploc bag and marinate the chcken in the Italian dressing for about an hour. When 50 minutes have passed, preheat the oven to 325* and start preparing the coating.
Mix the Creole seasoning, bread crumbs and garlic in a shallow bowl. Coat the chicken with the mixture, arrange in a cooking-sprayed baking dish, and bake for 45-50 minutes.
We ate well tonight.
Saturday, March 16, 2013
Guinness-Braised Beef Brisket
This is how we roll around Casa del Wraith on St. Paddy's Day. It's crockpot cooking, so it's easy--just toss it all together, set it and forget it.
The great thing about this dish is that, if you find a good deal on brisket, it's dead cheap. OK, you might have to buy a whole six of Guinness, but that means you'll just have to drink the other five yourself. Boo hoo. So eat hearty, be merry and wear something green today.
* Briskets usually come with a spice packet. Remember to make sure it doesn't go into the crockpot with the beef. DAMHIK.
2 cups water
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 12oz. bottle of Guinness stout
2/3 cup packed brown sugar
1/4 cup tomato paste
1/4 cup chopped fresh or 1 tablespoon dried dill
1 (14 1/2-ounce) can low-salt beef broth
6 black peppercorns
2 whole cloves
1 (3-pound) cured corned beef brisket, trimmed*
Combine first 11 ingredients in a large electric slow cooker, stirring
until well blended; top with beef. Cover and cook on HIGH 8 hours or
until beef is tender. Remove beef; cut diagonally across grain into
1/4-inch slices. Discard broth mixture.
The great thing about this dish is that, if you find a good deal on brisket, it's dead cheap. OK, you might have to buy a whole six of Guinness, but that means you'll just have to drink the other five yourself. Boo hoo. So eat hearty, be merry and wear something green today.
* Briskets usually come with a spice packet. Remember to make sure it doesn't go into the crockpot with the beef. DAMHIK.
Sunday, March 10, 2013
New to the blogrolls
Cookrookery, featuring, at times, the culinary stylings of Christopher Baldwin, creator of the awesome webcomic SpaceTrawler.
I promise, I'm not abandoning CC&C...I work very long hours most of the week, and therefore have little time to do anything other than snarf down some fast food and a couple of beers, shower, pass out, wake up and do the whole thing over again. But, in honor of St. Patrick's Day, Guinness-Braised Beef Brisket is coming up. Stay tuned.
I promise, I'm not abandoning CC&C...I work very long hours most of the week, and therefore have little time to do anything other than snarf down some fast food and a couple of beers, shower, pass out, wake up and do the whole thing over again. But, in honor of St. Patrick's Day, Guinness-Braised Beef Brisket is coming up. Stay tuned.
Thursday, February 21, 2013
An old standby
Mrs. Wraith had a bad day yesterday, so the obvious solution was comfort food. Tuna casserole, anyone?
Wraith's High-Class Tuna Casserole
3 cups cooked macaroni (I used shells)
1 can tuna, drained(give the juice to the cats)
1 can Cream of Mushroom soup
1 cup shredded Monterey Jack cheese
1 garlic clove, minced
3-4 oz. black olives
1/2 onion, diced
olive oil
Heat oil in a small pan, saute the onions and garlic for 3-4 minutes. In a 9x13 baking dish, combine onion, garlic, olives, soup, tuna and macaroni. Mix well, top with cheese. Bake at 350 degrees for 30 minutes.
I've got a hotdog casserole in the works. Stay tuned.
Wraith's High-Class Tuna Casserole
3 cups cooked macaroni (I used shells)
1 can tuna, drained(give the juice to the cats)
1 can Cream of Mushroom soup
1 cup shredded Monterey Jack cheese
1 garlic clove, minced
3-4 oz. black olives
1/2 onion, diced
olive oil
Heat oil in a small pan, saute the onions and garlic for 3-4 minutes. In a 9x13 baking dish, combine onion, garlic, olives, soup, tuna and macaroni. Mix well, top with cheese. Bake at 350 degrees for 30 minutes.
I've got a hotdog casserole in the works. Stay tuned.
Sunday, February 10, 2013
Breakfast
During World War Two, Hawai'i discovered one of the most vilified meat products in history...and, having no culinary prejudices on the subject, developed a great taste for it.
Yes, fried Spam long ago became a staple of Hawai'ian cuisine, particularly in regard to breakfast. The usual accompaniment would be straight scrambled eggs, along with a papya or grapefruit half, or a serving of pineapple. I spent the first decade of my life on O'ahu, so, when I make a Hawai'ian breakfast, I call it a "Local Boy."
This time, however, I'm replacing the scrambled eggs with my Dirty White Eggs, so I guess this is a "Dirty Local Boy." You'll need Spam, pineapple rings, eggs, an egg separator(or not, if you can actually do it by pouring it back and forth between the shells--I'm not that coordinated), sage, white pepper, oregano, curry powder and red pepper flakes.
I came up with Dirty White Eggs in an attempt to make things a little healthier at the breakfast table. The ingredients vary a bit each time, as I'm always experimenting with new combinations, but this is the standard starting point. I prefer a 4:1 ratio, so for every four eggs' worth of whites, I use the yolk of one. After this picture, I cracked a whole egg into the bowl.
So, we have the Dirty Local Boy:
the whites of four eggs
the yolk of one egg
1/2 tsp rubbed sage
1/2 tsp curry powder
1/2 tsp oregano
1/2 tsp red pepper flakes
dusting of white pepper(be careful--it's very fine and you can end up overdoing it)
Mix thoroughly and set aside. Heat up a nonstick or oiled skillet on high heat. Start cutting your Spam in 1/4" slices...
Yes, fried Spam long ago became a staple of Hawai'ian cuisine, particularly in regard to breakfast. The usual accompaniment would be straight scrambled eggs, along with a papya or grapefruit half, or a serving of pineapple. I spent the first decade of my life on O'ahu, so, when I make a Hawai'ian breakfast, I call it a "Local Boy."
This time, however, I'm replacing the scrambled eggs with my Dirty White Eggs, so I guess this is a "Dirty Local Boy." You'll need Spam, pineapple rings, eggs, an egg separator(or not, if you can actually do it by pouring it back and forth between the shells--I'm not that coordinated), sage, white pepper, oregano, curry powder and red pepper flakes.
I came up with Dirty White Eggs in an attempt to make things a little healthier at the breakfast table. The ingredients vary a bit each time, as I'm always experimenting with new combinations, but this is the standard starting point. I prefer a 4:1 ratio, so for every four eggs' worth of whites, I use the yolk of one. After this picture, I cracked a whole egg into the bowl.
So, we have the Dirty Local Boy:
the whites of four eggs
the yolk of one egg
1/2 tsp rubbed sage
1/2 tsp curry powder
1/2 tsp oregano
1/2 tsp red pepper flakes
dusting of white pepper(be careful--it's very fine and you can end up overdoing it)
Mix thoroughly and set aside. Heat up a nonstick or oiled skillet on high heat. Start cutting your Spam in 1/4" slices...
...and fry them about 2-3 minutes on each side. They'll turn a deep crimson color and get crispy pretty quick. Remove from pan and fry your pineapple rings...
...for about a minute each side. Then scramble the egg mixture to desired consistency and serve.
So, if you can't be in Hawai'i, you can at least pick yourself up in these cold and dismal months with a bit of island flavor. Shaka, brah!
Sunday, January 27, 2013
Spicy Sake Ahi
I gotta admit, I love Trader Joes. Great folks, good food and unbeatable prices. When one opened up here, I wondered what all the fuss was about, but when Mrs. Wraith insisted we go, I found myself amazed at the selection and value.
Last time we went, we ended up bringing home some ahi steaks, and I decided to make an experimental marinade.
...and ground mustard. Chop the green onions, reserving some of the tips for garnish.
Add 1/2 c soy sauce, 1/3 c sake, 2 tsp chili garlic paste,
Last time we went, we ended up bringing home some ahi steaks, and I decided to make an experimental marinade.
Here's what you'll need: Ahi steaks, a Ziploc bag, green onions, soy sauce, chili garlic paste, sake, ground ginger...
...and ground mustard. Chop the green onions, reserving some of the tips for garnish.
Add 1/2 c soy sauce, 1/3 c sake, 2 tsp chili garlic paste,
And 1/2 tsp each of the ground ginger and ground mustard.
Close the bag and shake well to mix. Add the ahi and marinate for a couple of hours. Sear each side, then cook about 10 minutes on medium-high heat. Garnish with onion tips.
Mexican Twinkies
Living in the Southwest, there's a lot of culinary bleedover from our southern neighbors. Since our Twinkie supply appears to be in jeopardy due to the Hostess bankruptcy, I figured I'd spread the word that there is hope for the sweets-deprived. I present to you the Turbo-Twinkie: El Gansito!!
These things make Twinkies look SO last century. Sponge cake, unwhipped cream filling along with strawberry jelly, all wrapped in chocolate and garnished with chocolate sprinkles. Guaranteed to blow your diet straight to hell, but well worth it.
These things make Twinkies look SO last century. Sponge cake, unwhipped cream filling along with strawberry jelly, all wrapped in chocolate and garnished with chocolate sprinkles. Guaranteed to blow your diet straight to hell, but well worth it.
Sunday, January 13, 2013
Cookin' it Old School: Pork Chops in Sour Cream Sauce
When my mother passed away, I had about six days to travel 1600 miles to another country, get everything squared away, and get back. I couldn't take nearly everything I wanted to, but I made sure to grab her cookbooks, which included some very old ones. I find it fascinating to see how folks cooked when they were closer to their food, before the days of instant this and microwave that.
We did a Costco run the other day and came back with, among other things, a 9-pack of pork chops, each one of which is the approximate size of a Cadillac. So I broke out this gem:
(Sorry...I've no idea why my phonecam keeps rotating things and getting all weird.)
...and found a great recipe. My changes are annotated below the copy.
Pork Chops In Sour Cream Sauce
4 shoulder, rib or loin pork chops or pork steaks*
1 1/2 tsp instant minced onion or 2 tbs chopped onion*
1/8 tsp instant minced garlic or 1 clove garlic, minced*
1/2 cup water
1/4 cup catsup or chili sauce*
2 tbs brown sugar
1 bouillon cube or 1 tsp instant bouillon*
2 tbs flour
1/4 cup water
1/2 cup sour cream
In fry pan, brown chops on both sides. Add onion, garlic, 1/2 c water, catsup, brown sugar and bouillon. Cover and simmer 30-40 min until tender.
Combine flour with 1/4 c water. Remove chops to heated platter, add flour mixture to cooking liquid. Cook, stirring constantly, until mixture boils and thickens. Reduce heat, add sour cream. Heat, but do not boil. Serve over meat along with noodles or rice.
* So, we only used three of these chops...the damn things are about 1.5" thick, and it's more than enough for us.
For onion, I had some shallots that were almost past their prime, so I minced and substituted them. Shallots are right there in the onion family, if a little stronger. Should have a little more bite, but nothing too drastic..
For garlic, I tossed in about 2 tsp of pre-minced garlic, because, well, garlic.
The choice between ketchup and chili sauce was obvious; when cooking from a mass-produced American recipe book, use the highest heat they recommend. For Thai, Vietnamese, Indian and other cuisines, use caution. Chili sauce it is.
I did the bouillon cube, since I wasn't going to open a can of beef stock for a freakin' teaspoon.
Verdict?
It made a very nice, understated but enjoyable and filling meal. A thick, comforting sauce with a noticeable sweetness blanketing the whole experience. I'm thinking of tossing in some hot sauce or hot curry powder next time to spice it up a bit, though Mrs. Wraith isn't sure about the idea. Either way, it's a keeper.
Thursday, January 10, 2013
First try at Korean cooking: Dakjim (ë‹ì°œ)
Well, we had some chicken defrosted, so I got my honky self over to Maangchi's site for some ideas. On Sunday, I tried my hand at making Dakjim, Korean braised chicken and vegetables.
There were a few alterations necessary. Mrs. Wraith misunderstood when I asked her to pick up dried red peppers, so I tossed in some red pepper flakes at the beginning. I also left out the cucumbers and sesame seed garnish. And I ended up using bean stock for noodles(hey, you try finding starch noodles in Prescott).
So how was it? Excellent! Just enough fire; a kaleidoscope of subtle flavor, and very filling. But if this is considered 'four servings,' I'm amazed your average Korean doesn't weigh 500 pounds. We didn't even have it with rice, and we had leftovers for half the week.
"Ko mab sub ni da," Ms. Maangchi--I can't wait to try more of your recipes! ê³ ë§™ìŠµë‹ˆë‹¤.
There were a few alterations necessary. Mrs. Wraith misunderstood when I asked her to pick up dried red peppers, so I tossed in some red pepper flakes at the beginning. I also left out the cucumbers and sesame seed garnish. And I ended up using bean stock for noodles(hey, you try finding starch noodles in Prescott).
So how was it? Excellent! Just enough fire; a kaleidoscope of subtle flavor, and very filling. But if this is considered 'four servings,' I'm amazed your average Korean doesn't weigh 500 pounds. We didn't even have it with rice, and we had leftovers for half the week.
"Ko mab sub ni da," Ms. Maangchi--I can't wait to try more of your recipes! ê³ ë§™ìŠµë‹ˆë‹¤.
Sunday, January 6, 2013
I gotta try this
Looks like a great way to cook stovetop steaks. Welcome Off The Meat Hook to my Cooking blogroll...!
Friday, January 4, 2013
New Year's Chili
There's apparently a butt-ton of superstitions concerning foods you're supposed to eat or not eat on the first day of the year. Seems that spinach, pork and black-eyed peas will give you the wealth of Bill Gates, the drive of Donald Trump and the looks of Fergie or Will.I.Am. Conversely, if you eat lobster, crayfish or anything with wings, your house will catch fire and your cat will die. Or something like that.
Anyway, my lovely bride insisted that we get with the good-luck foods for our New Years' dinner. Not to distrust that the Lord has things well in hand, but I figured both we and America needed all the luck we could get this year, so I agreed.
Luck was with us in the taste department at least, as we found a great recipe for Black-Eyed Pea Chili. Modifications were necessary, both for the availablity--or lack thereof--of ingredients and the fact that I can't stop tweaking every recipe I find. I'm weird like that.
Black-Eyed Pea Chili
1 tb. olive oil
1 large onion, diced
3 small sweet peppers, diced (I used one yellow, one orange and one red to add a splash of color, but if you don't care, neither do I)
1 lb. lean ground pork
1 jalapeno pepper, diced(or one small can of pre-diced jalapenos)
2 cloves minced garlic (or two tb. pre-minced garlic)
1 tb. chili powder
1-15oz. can of black-eyed peas(drained)
1-28oz. can crushed tomatoes(with juice)
1/2 c. chicken broth
Heat the oil in a large pot at med-high. Add the onion and saute until soft(@ 3min.). Add garlic and cook about one minute. Break up and add the pork, cooking for 4-5minutes until cooked through. Stir in peppers and chili powder and cook about 1 minute more. Add the rest of the ingredients, bring to a boil, then cover and simmer (stirring occasionally) for 20-25 minutes.
Don't forget the shredded cheese, sour cream and other garnishes that enhance chili of every kind.
Good luck, and good eating!
Anyway, my lovely bride insisted that we get with the good-luck foods for our New Years' dinner. Not to distrust that the Lord has things well in hand, but I figured both we and America needed all the luck we could get this year, so I agreed.
Luck was with us in the taste department at least, as we found a great recipe for Black-Eyed Pea Chili. Modifications were necessary, both for the availablity--or lack thereof--of ingredients and the fact that I can't stop tweaking every recipe I find. I'm weird like that.
Black-Eyed Pea Chili
1 tb. olive oil
1 large onion, diced
3 small sweet peppers, diced (I used one yellow, one orange and one red to add a splash of color, but if you don't care, neither do I)
1 lb. lean ground pork
1 jalapeno pepper, diced(or one small can of pre-diced jalapenos)
2 cloves minced garlic (or two tb. pre-minced garlic)
1 tb. chili powder
1-15oz. can of black-eyed peas(drained)
1-28oz. can crushed tomatoes(with juice)
1/2 c. chicken broth
Heat the oil in a large pot at med-high. Add the onion and saute until soft(@ 3min.). Add garlic and cook about one minute. Break up and add the pork, cooking for 4-5minutes until cooked through. Stir in peppers and chili powder and cook about 1 minute more. Add the rest of the ingredients, bring to a boil, then cover and simmer (stirring occasionally) for 20-25 minutes.
Don't forget the shredded cheese, sour cream and other garnishes that enhance chili of every kind.
Good luck, and good eating!
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