• 11May

    Mang Tay Nau Cua (Asparagus and Crab Meat Soup)

    Mang Tay Nau Cua (Asparagus and Crab Meat Soup)
    This soup was probably created by some homesick Frenchman.  White   asparagus (a French import), packed in jars or cans, is used for this   recipe. Traditionally, crumbled, salted duck egg yolk is added to   season the soup.

    If white asparagus is unavailable, use frozen or fresh asparagus (in   this case, add the fresh asparagus to the broth from the very   beginning and cook until tender, before adding the remaining   ingredients).

    Recipe: Mang Tay Nau Cua (Asparagus and Crab Meat Soup)

    Ingredients

    • 4 cups Chicken broth
    • 1 tb Plus 2 teaspoons nuoc mam -(Vietnamese fish sauce)
    • 1/2 ts Sugar
    • 1/4 ts Salt
    • 1 tb Vegetable oil
    • 6 Shallots, chopped
    • 2 Garlic cloves, chopped
    • 8 Ounces lump crab meat -picked over and drained
    • Freshly ground black pepper
    • 2 tbsp Cornstarch or arrowroot -mixed with 2 tb Cold water
    • 1 Egg, lightly beaten
    • 15 oz White asparagus spears -cut into 1-inch sections with canning liquid reserved
    • 1 tbsp Shredded cilantro
    • 1 Scallion, thinly sliced

    Instructions

    1. Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt
    2. in a 3 quart soup pot. Bring to a boil. Reduce the heat and simmer.
    3. Meanwhile, heat the oil in a skillet. Add the shallots and garlic and
    4. stir-fry until aromatic. Add the crab meat, the remaining 2
    5. teaspoons fish sauce and black pepper to taste. Stirfry over high
    6. heat for 1 minute. Set aside.
    7. Bring the soup to a boil. Add the cornstarch mixture and stir gently
    8. until the soup thickens and is clear. While the soup is actively
    9. boiling, add the egg and stir gently. Continue to stir for about 1
    10. minute. Add the crab meat mixture and asparagus with its canning
    11. liquid; cook gently until heated through.
    12. Transfer the soup to a heated tureen. Sprinkle on the coriander,
    13. scallion and freshly ground black pepper.

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  • 11May

    Jamaican Pork Tenderloin

    Jamaican Pork Tenderloin

     

     

     

     

     

    Recipe: Jamaican Pork Tenderloin

    Ingredients

    • 1 to 1 1/2 pounds pork tenderloin, trimmed and cut into 1-inch slices
    • 1 cup orange juice
    • 1 large onion, chopped
    • 1 green bell pepper, chopped
    • 1 red bell pepper, chopped
    • 2 teaspoons cornstarch
    • 2 tbsp frozen apple juice concentrate, thawed
    • 2 large cloves garlic, minced
    • 1/2 teaspoon ground cayenne pepper
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon dried leaf thyme
    • 1/4 teaspoon salt
    • 1/4 cup minced green onions

    Instructions

    1. Place the pork slices, a few at a time, between 2 sheets of waxed paper or plastic wrap. Using a meat mallet or rolling pin, pound slices to 1/4-inch thickness.
    2. Coat a 10-inch non-stick skillet with non-stick cooking spray or a small amount of vegetable oil; place skillet over medium-high heat until very hot. Add pork slices to make a single layer in the skillet. Cook pork slices for about 6 minutes, or until pork is cooked, turning once halfway through cooking time. Transfer the pork to a warm platter; cover to keep warm. Repeat until all the pork is cooked.
    3. Add the orange juice to the same skillet. Quickly bring to a boil, scraping bottom with a spatula to loosen any browned bits. Add the onions, green peppers, red peppers. Cook, stirring, for 5 minutes, until vegetables are tender.
    4. Place the cornstarch in a cup or small bowl. Add the apple juice concentrate; stir until smooth. Add the minced garlic, ground cayenne pepper, cumin, thyme, and salt. Add to the skillet. Cook, stirring, for 3 minutes, or until the sauce thickens. Serve over the pork. Sprinkle with the green onions.
    5. To freeze, pack the cooled cooked pork and sauce in a freezer-quality plastic container. To use, thaw overnight in the refrigerator. Cover and microwave on high power for 5 minutes or until hot.

    Number of servings (yield): 4

    Permalink Filed under: Caribbean, Pork No Comments
  • 09May

    Noodle Weenies

    Noodle Weenies
    Kids and adults alike will try to figure out how you shoved those limp little lengths of pasta through their husky hunks of hot dog! No need to spill the beans — it can be your secret. If your kids are younger than 10, they might even think you’re a cooler wizard than Harry Potter.

    Start with 4 hot dogs and 80 long spaghetti noodles (roughly 1/4 pound of pasta). With a sharp knife, cut the rounded ends off of the hot dogs, then cut each dog into 4 equal chunks.

     

     

     

     

     

    Recipe: Noodle Weenies

    Ingredients

    • 4 hot dogs
    • 80 long spaghetti noodles (roughly 1/4 pound of pasta)
    • 10-12 cups of water

    Instructions

    1. Thread 5 noodles through each of the meaty chunks so the meat is in the middle of the noodle. They pierce the soft hot dogs super easily. I put one noodle in the center with 4 noodles around that, Sputnik-style.
    2. Add about 10-12 cups of water to a large pot and heat on high until the water comes to a rolling boil. No need to add salt or oil to the water. The hot dogs will take care of that stuff. Add the Noodle Weenies and reduce the heat to medium (keeping the water boiling).
    3. Tip: Don’t push the noodles down into the water or they will break and ruin the concept! Let them cook down until soft, then gently stir them now and then just to keep them from getting too cozy with each other.
    4. Cook per directions on the pasta package. (Mine were perfectly done in 10 minutes.) Use tongs to remove each weenie from the water, or drain the whole batch in a colander.
    5. Serve with a small salad, Muir Glen pasta sauce (I added Muir Glen Organic diced tomatoes to make a beautiful chunky sauce), and Pillsbury breadsticks on the side.
    6. Now if they’d only had this recipe back when they wrote the song, “On top of spaghetti, all covered with cheeeeese…” Yep. They wouldn’t have lost that poor meatball when somebody sneezed.

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  • 09May

    Asian Turkey Cabbage Empanadas with Spicy Dipping Sauce

    Asian Turkey Cabbage Empanadas with Spicy Dipping Sauce
    I never thought I’d say this, or even think it, but I am a disco queen. When I saw a four-pack of Goya discos — 40 rounds of ready-to-bake empanada wrappers — at BJ’s, I did the happy dance right there in the freezer aisle. Almost anything can be turned into empanada filling: leftover cooked chicken, meatballs, chocolate. I’ve made traditional empanadas filled with cheese, but these take a more Asian turn, with ground turkey, Napa cabbage, and condiments from the Chinese shelf of my pantry. Take a simple filling, dress it up in a piece of flaky dough, and you can create something special in minutes. These freeze well, so make them ahead for a party, or pull two or three from the freezer and reheat for a quick lunch.

    Makes 20, with a bit of filling left over to freeze or serve over steamed rice. Empanadas can be made ahead and frozen; reheat in a 375°F oven for 15 minutes.

    Recipe: Asian Turkey Cabbage Empanadas with Spicy Dipping Sauce

    Ingredients

    • 1 tsp canola oil
    • 1 lb ground turkey (I use 93% fat free)
    • 2 cloves garlic, minced
    • 1 tsp minced ginger root
    • 6 cups thinly shredded Napa cabbage, cut into 1-inch lengths
    • 6 Tbsp reduced-sodium soy sauce, divided
    • 3 Tbsp oyster flavored sauce
    • 1 Tbsp shao hsing wine
    • 3-1/2 Tbsp rice vinegar, divided
    • 1 Tbsp cornstarch or arrowroot
    • 1-1/2 tsp fresh black pepper
    • 2 packages of discos
    • 1 egg beaten with 1 tsp water
    • 3 Tbsp hoisin sauce
    • 1/4 tsp Sriracha, or more to taste
    • 1 tsp honey, or 1 packet artificial sweetener

    Read the rest of this entry »

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  • 08May

    Spiked Rainbow Ribbon Salad

    Spiked Rainbow Ribbon Salad

     

     

     

     

     

     

     

     

    Recipe: Spiked Rainbow Ribbon Salad

    Ingredients

    • 4 1/2 cups water, divided
    • 6 3 oz packages flavored gelatin dessert mix
    • 3 envelopes plain gelatin (6 tsp gelatin powder, divided)
    • 3 cups flavored rum or vodka, divded
    • 1 1/8 cup vanilla yogurt, divided

    Instructions

    1. Place the bottle of liquor in the freezer for several hours before beginning recipe.
    2. Lightly spray bundt pan or gelatin mold with non stick cooking spray. Wipe off the excess spray with a paper towel. A slight residue should remain, just enough to help unmold your gelatin, without affecting the taste or appearance.
    3. Pour 3/4 cup water into a saucepan and sprinkle with 1 teaspoon of the plain gelatin. Allow gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Wisk in the first package of flavored gelatin. Whisk for at least 2 minutes, or until completely dissolved. (I find the sugar free mix dissolves much faster than the regular!).
    4. Remove from heat. Add 1/2 cup of the cold liquor, and stir to combine.
    5. Pour 3/4 cup of the gelatin mixture into the prepared mold, and place in refrigerator. Allow to set for 20 to 30 minutes, until the gelatin is a little firm, but still sticks when touched. Very important – if the layers set up too much, the next layer won’t bond appropriated.
    6. Refrigerate the remaining gelatin mixture in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of yogurt and stir until well blended. This cooling step is also important – the gelatin must be cooled to room temperature before adding on top of other layers, or the layers will not be well defined!
    7. Gently spoon the gelatin/yogurt mixture over set gelatin and return to the refrigerator Refrigerate about 15 minutes or until gelatin is set but not firm (Again, it should stick to finger when touched.) As the layers progress, the setting time will become shorter as the pan and gelatin becomes colder, and the layers become thinner as more layers are added to the mold.
    8. Repeat steps with remaining gelatin flavors, for a total of 12 alternating clear and creamy gelatin layers.
    9. After completing all the layers, refrigerate the gelatin overnight. To unmold, fill a larger container or clean sink with warm water (not too hot!). With clean fingers, loosen the gelatin around the edges of the mold cavities. Next, dip the mold almost to the edge into the warm water for just a few seconds (10 seconds worked for me). Dry the bottom of the mold with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Place your serving plate on top of the mold and invert. Viola!

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  • 07May

    Caramel Nutella Crisps

    Caramel Nutella Crisps

     

     

     

    Recipe: Caramel Nutella Crisps

    Ingredients

    • 1 1/2 cups unsalted butter, softened
    • 1 1/4 cups Nutella
    • 1 cup granulated sugar
    • 1 1/2 cups brown sugar, packed
    • 4 eggs
    • 4 cups all purpose flour
    • 2 teaspoons baking soda
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon salt
    • Milk Duds (approximately 10 ounces)
    • Additional granulated sugar for coating cookies (about 1/2 cup)

    Read the rest of this entry »

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  • 07May

    Rainbow Cheesecake

    Rainbow Cheesecake

     

     

     

     

     

     

    Recipe: Rainbow Cheesecake

    Ingredients

    • 2 Cups graham crackers, crushed (crust)
    • 2 Tablespoons sugar (crust)
    • 6 Tablespoons unsalted butter (crust)
    • 1/2 Teaspoon Cinnamon (crust)
    • 1 Pinch Salt (crust)
    • 2 Pounds Cream cheese, room temp
    • 1 1/3 Cups Sugar
    • 2 Teaspoons Vanilla
    • 4 Large Eggs
    • 1 Cup Sour Cream
    • 1 Cup Heavy Cream
    • 1 Pinch Salt
    • 1 Container Food colors (blue, yellow, green, red)

    Instructions

    1. Before you get started with the crust, make sure your springform pan is water tight. I do this by carefully wrapping a few layers of foil on the outside of the pan, working in both directions so water cannot get into the pan. Be careful not to rip the foil or water will get into your cake and ruin it!
    2. To make the crust, grind the graham crackers in a food processor until very fine. Then mix crushed crackers, salt, sugar, and cinnamon together in a bowl. Then mix in butter with your clean fingers.
    3. Press all but a few tablespoons of the graham cracker mixture into the prepared springform pan. (Save a bit of the crust mixture in case there are holes later) Press it down firmly in the pan. I like to use a measuring cup for this which makes it easy to get around the edges. You should have an even, flat crust.
    4. Bake the crust in a pre-heated 350 degree oven for 10 minutes on a low rack. Remove from the oven and cool completely before continuing. Turn oven temp down to 325.
    5. To make filling, cut cream cheese into pieces and add to a mixing bowl. Whip until smooth, maybe 4 minutes. Then add sugar and continue to beat until smooth again, another 4-5 minutes. Next, add salt, vanilla, and one egg at a time, beating briefly between each egg. Finally, beat in the sour cream and heavy cream.
    6. Once the mixture is well combined and very smooth, divide it into 6 dishes. Add food coloring to each dish to get the desired colors.
    7. Pour colored mixtures into prepared dish with cooled crust. Start with red and pour it right in the center. Continue to build the rainbow by pouring the fillings directly in the center. This will create layers so that each slice has some of each color.
    8. Place cheesecake into a baking dish a fill with boiling water about 1 inch up the side of the springform pan (pray that your dish is waterproof).
    9. Bake at 325 degrees in the water bath for one hour and 45 minutes.
    10. Turn off the oven, crack the door to the oven, and let the cake cool in the oven for one hour. The slow cooling will help it not crack.
    11. Then loosely wrap the dish in foil so the foil isn’t touching the top of the cake and refrigerate for at least 4 hours.
    12. When ready to remove cake, run a clean narrow knife around the edge of the dish, remove the foil, unlock the spring, and carefully lift off the outer ring.
    13. Serve either alone or with a cherry/raspberry sauce. It’s so rich and creamy that it really doesn’t need a topping.

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  • 06May

    Chocolate Graham Cracker Nutella S’mores

    Chocolate Graham Cracker Nutella S'mores
    If you have never had Nutella, well just shame on you.  Go get some, you just need a spoon.  No, you don’t even need that, use your finger.  Just have some of the divine chocolate and hazelnut masterpiece.
     

     

     

    Recipe: Chocolate Graham Cracker Nutella S’mores

    Ingredients

    • 1 1/2 cups all purpose flour
    • 1 cups
    • 1/2 teaspoons salt
    • 1/2 teaspoons baking soda
    • 1/4 cups cocoa
    • 1/2 cup butter (I used Smart Balance 50/50) AND 1/4 cup NUTELLA)-instead of 3/4 cup butter
    • 1/3 cups granulated sugar (I used evaporated cane juice sugar)
    • 1/3 cups brown sugar
    • 3 tablespoons honey
    • 1 teaspoon vanilla extract (I omitted, so not to take away from the Nutella taste I wanted)
    • 1 large egg (I used Egg Beaters w/touch of yolk)

    Instructions

    1. Mix the dry ingredients together in a medium bowl.
    2. With the paddle attachment of your electric mixer, beat the cold butter until it is soft. Add the sugars and continue beating. Then add the honey, extract and egg and beat until combined.
    3. Add the dry ingredients to the mixer bowl and beat until a fairly firm dough is made. Wrap the dough in plastic and place it in the refrigerator to chill. (Only chilled the dough for about 30 minutes.)
    4. When the dough is firm enough to roll, lightly dust a countertop and a rolling pin and roll the dough to a scant 1/4-inch thick. Preheat the oven to 350 degrees.
    5. (Cookie cutters work great and are cute and fun for these!) Use a ruler to mark 3-inch squares. Cut into squares with a sharp knife using the ruler as a straightedge. Use a thin metal spatula to scrape the crackers from the counter. Place them on a well-greased baking sheet with a margin of space to allow for spreading. Use a fork to pierce the crackers as shown. (Definitely use a thin spatula to scrape the dough from the counter to the baking sheet.)
    6. For the topping, brush the tops of the crackers with melted butter. Sprinkle the sugar over the buttered tops.
    7. Bake the crackers for ten minutes or until the edges just start to brown. Remove them to a wire rack to cool.

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  • 06May

    Asian Drunken Noodles

    Asian Drunken Noodles

     

     

     

    Recipe: Asian Drunken Noodles

    Ingredients

    • 1/3 Cup Rice Wine Vinegar
    • 1/3 Cup Soy Sauce
    • 1/3 Cup Fish Sauce
    • 4 Tablespoons Sugar
    • 3 Tablespoons Lime Juice
    • 3 Tablespoons Sambol
    • 5 Cloves Garlic
    • 10 Thai Chiles
    • 2 Shallots
    • 1/4 Cup Fresh Green Peppercorns
    • 1 Pound Boneless Skinless Chicken Breast
    • 1 Can Baby Corns
    • 2 Eggs
    • 2 Tomatoes
    • 10 Green Beans
    • 1 Onion
    • 5 Servings Rice Noodles
    • Basil
    • Cilantro
    • Green Onion

    Instructions

    1. Mix the first 6 ingredients to form the sauce for the dish.
    2. Make a paste from the garlic, chile, and shallot. You can use a food processor, mortar and pestle, or just go at it with your knife for awhile. Remove the seeds from the chiles before adding to the paste, but if you are daring, leave the seeds from one or two.
    3. Rip the basil and cilantro leaves off the stalk and maybe rip the basil leaves a few times to make them smaller.
    4. Cut the green onion into rings.
    5. Rinse the baby corn.
    6. Cook your noodles according to package instructions and give them a quick rinse.
    7. Run a knife through the fresh peppercorns, just to break them up a bit.
    8. Thin slice the onion, tomato, chicken, and the baby corn.
    9. At this point, everything should be prepped and ready to cook!
    10. Get your pan super hot with a little veg oil. Start with the paste and peppercorns and cook for about 1 minute, stirring constantly.
    11. Add the chicken and keep stirring, about 2 minutes.
    12. Next the green beans and onions. The pan should still be super hot and sizzling loudly. Cook 3 minutes
    13. Make a spot in the center of the pan and add the eggs. Keep stirring!
    14. Add the noodles, followed by 3/4 of the sauce
    15. Add the tomatoes and baby corn. Stir around and decide if it needs the rest of the sauce or not.
    16. Add the basil and remove from heat. Serve and garnish with green onion and cilantro.

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  • 06May

    Thai Chile-Basil Beef

    Thai Chile-Basil Beef

     

     

     

    Recipe: Thai Chile-Basil Beef

    Ingredients

    • 1 Lb Chuck Beef
    • 1 Tablespoon Soy or Fish Sauce
    • 1 Teaspoon Sugar
    • 1 Pinch Salt
    • 1/2 Teaspoon Cumin
    • 1/2 Teaspoon Coriander
    • 1 Teaspoon Red Pepper Flakes
    • 1 Shallot
    • 5 Cloves Garlic
    • 3 Inches Ginger
    • 1 Bunch Thai or Regular Basil
    • 1 Onion
    • 1 Pepper
    • 1 Can Bamboo Shoots
    • 1/2 Can Coconut Milk
    • Oil
    • Jasmine Rice

    Instructions

    1. Thin slice the beef against the grain. Marinade the beef in the soy or fish sauce, sugar, and salt for at least a half hour.
    2. In a food processor, make a paste with the ginger, garlic, shallot, and spices
    3. Dice peppers, onions, and bamboo to desired size.
    4. Get a thin layer of oil in a pan and heat it up. Fry HALF of the basil leaves in batches until the leaves are crisp, and set aside on a paper towel.
    5. Put beef and marinade into the hot oil used to fry the basil, and cook until starting to brown.
    6. Add the ginger garlic paste and peppers and onions. Saute for a few minutes.
    7. Add the bamboo and coconut milk. If it is looking a little light, add some chile powder to redden it.
    8. Cook 10 or so minutes. Add the other half of the basil. Remove from heat
    9. Serve with jasmine rice, and the crispy basil.

    Preparation time: 30 minute(s)

    Cooking time: 30 minute(s)

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