More Bacon!

I've been wanting to try these bacon wrapped beef filets for a long time.

3-4 min per side plus a few more minutes around the edges. Sweet Potatoes!

Coals still hot? Use them! Lunch for weekdays.

Grilled bacon wrapped scallops, and garlic zucchini

Pasta Salad with Chicken

Remove skin and bones from half a grilled or roasted chicken and break into bite size.

Chop 2 green onions/scallions into small pieces
Slice 1/2 can black olives in half
Slice marinated artichoke hearts from jar into bite size for 1 cup
Slice mushrooms 1/8 in thick for 1 cup

Prepare Italian salad dressing:

Use 1 package "Good Seasons Italian Salad Dressing and Recipe Mix" yielding 8 oz dressing. Follow instructions on package. We use Balsamic vinegar and less oil to more water. This makes much more than you need...use only enough to coat all ingredients.

Boil 1 12-16 oz. package pasta of choice in salted water, we use tri-color rotini .
Drain and rinse with cold water.

Pour all ingredients into mixing bowl and mix well.

Salt and pepper to taste.

This would be all the better with additional ingredients such as broccoli, par-boiled and sliced asparagus, diced sweet peppers, cilantro, peas or any extras of your choice.

I often add crushed red chili peppers or a spice blend at the table to personal preference.

Naw Mai Fan "naw my fawn" (Chinese)

Here is a family favorite adapted from recipes of family members and other research. It is pretty close to one of the dishes we enjoy every year at our Thanksgiving feast in the San Francisco area brought by sister-in-law Mabel from Hong Kong or another family member.
The key ingredient is sticky rice. There are several kinds of sticky rice or glutinous rice. I am attaching a link here if you are interested. http://www.en.wikipedia.org/wiki/Glutinous_rice

I confess I have made it maybe 5-6 times now and the recipe changes a little each time. I use "sweet rice" at the suggestion of my cousin-in-law Jane for several reasons but am told by my sister-in-law that this not true naw mai fan which uses a different variety of rice sold as "glutinous rice" and is steamed for a longer period. I tried it that way the first time I made it and have switched to "sweet" which can be boiled in a pan or rice cooker with less work and good results. It took me about 2 hours all together and has made about 6 servings.

3 cups sweet rice rinsed very well to remove starch.
6 Chinese sausage (Lop Cheung), (not the kind with liver)
2-3 Green onions/scallions washed and sliced small
3 oz  or 1/2 cup dried shrimp
18 Dried black mushrooms or a hand full of dried sliced shitake mushrooms
1 tspn sugar

Liquid ingredients:
3 TBspns reserved water from soaked mushrooms
3 TBspns Soy sauce
2 TBspns Rice wine or pale dry sherry
1 TBspn Sesame oil
1 TBspn Oyster or fish sauce

Soak the mushrooms and shrimp with warm/hot water to cover in separate bowls for 1 hr.

Meanwhile boil the 6 sausage for 20-30 minutes, carefully remove and cut in quarters lengthwise then in 1/4 inch pieces.

Drain the mushrooms remove stems and slice into small strips (save the liquid)
Drain the shrimp and rinse well.

Cook the rice in rice cooker or 2 qt saucepan with equal parts water, covered for 20 minutes or until done (if in pan start on boil and reduce to low)

Simmer the liquid ingredients and the sugar while the rice is cooking not to reduce but to cook off the alcohol.

Place all of the rice, mushrooms, shrimp, green onions in a large mixing bowl begin to mix then pour the liquid ingredients all around and continue to mix thoroughly.

Transfer to serving bowl and garnish with Chinese parsley/cilantro if desired.

I have heard some people add peanuts or chestnuts (not water chestnuts) but I have not tasted or cooked it this way.

We have had this as a simple dinner by itself or as one of many banquet items.

Red Cabbage with Apples (German)

Wash a 2-3 lb red cabbage.
Remove outside leaves, cut in quarters, cut out white core, slice into 1/8 in strips.
Place in large glass bowl and sprinkle with:
2/3 cup red wine vinegar
2 Tablespoons sugar
2 teaspoons salt

Warm 2 Tablespoons Bacon Fat or Lard in large heavy pot.

Meanwhile peel 2 cooking apples such as Granny Smith, core, cut in half and cut into 1/8" slices.
Dice 1 medium onion, red or other. I used 1/2 red onion and one shallot.

Place apples and onions in pot with bacon fat and cook for 5 minutes, stirring often.

Add the cabbage to the pot along with 1 bay leaf and 1 half teaspoon of ground cloves or 3 whole cloves and one cup boiling water. Bring to a boil then cover and simmer at lowest heat for 1-1/2 - 2 hours.

Remove bay leaf and whole cloves

Mix 3 tablespoons of dry red wine and 3 tablespoons of currant jelly. Add and stir into the cabbage just before serving on a heated platter.

Spring Teaser - Then it rained all week...

Last Saturday our plans were to enjoy a barbecue with a great friend. There are all kinds of great friends but Rich is famous for bringing generous and spectacular ingredients, a bottle of good wine and lots of laughs to our special get-togethers. This time is was four pork loins, several pounds of multi-colored fingerling potatoes, and some huge artichokes.


At the last minute he was reminded he had other plans for the evening. With many sincere apologies he told us there was no way he could stay so we reluctantly prepared the meal without him and packed up some nice leftovers for the next day. I rubbed the loins with some unfamiliar but nice seasoning blends to marinate for the afternoon.

I ran to the market and picked out ingredients for another side dish I have enjoyed with pork chops, ham etc. This was red cabbage cooked with sliced apples, red wine vinegar, red wine, sugar, cloves onions etc. It is a very colorful and tasty sweet-sour accompaniment for the slightly salty seasoned pork. See tomorrow's post for the recipe.

Ma-Po Tofu (Chinese)

First is a disclaimer that this not "authentic". I have 2 recipes that appear to be more authentic but both are different in some key ingredients (Szechwan peppercorns & cayenne vs. chili paste with garlic). Mine is more similar to the later and I go with a greater volume of sauce to flavor the steamed rice we serve it with. I also add tomato sauce from the can because I like the color and I don't keep the authentic "brown bean sauce" on hand. Chinese dishes often use ketchup, you could probably substitute that or use 3 Tablespoons of Brown Bean Sauce instead of the tomato ingredient. One recipe also called for sesame oil (2 tsp) which sounds good to me.

Mince 2 cloves of garlic.
Mince 1 Med-Large slice ginger (about 1 Tablespoon)
Slice thinly 2 green onions.

In a wok with a small amount of peanut or flavorless oil lightly brown 8-10 ounces of ground turkey or the authentic ground pork over medium heat then add the garlic, ginger and green onions. Continue cooking for a few minutes then add:

3 tablespoons soy sauce
3 tablespoons Chinese rice wine (cooking wine)
Continue cooking until liquid has reduced.

In a measuring vessel (approx 5 cup size) add and whisk the following:
3 cups chicken stock
4 oz canned tomato sauce
2 teaspoons Sriracha (a Vietnamese hot chili garlic sauce) or substitute the same quantity of Chinese chili sauce with or without garlic)
1 teaspoon sugar and 4 tablespoons cornstarch. Blend thoroughly.

Now add this mixture into the wok with the meat mixture and heat over medium until thickened.

While this is heating, rinse then dice and drain 2 tubs of tofu and add to the wok.
You may use firm, medium or silken as you prefer. Leave heat on to warm the tofu.

Chicken a la King

My wife's long time classic. Inexpensive, comforting and delicious!
Boil then simmer a whole chicken for about an hour, let cool, separate the pieces of meat from the bones, skin etc., saving the broth.
Make a white sauce:
Melt 5 Tablespoons butter (or margerine) in a medium size sauce pan.
Whisk in 5 Tablespoons flour.
Gradually add 2 cups milk while whisking.
It's ready when it has thickened.
In a large stainless steel or enameled pot cook 1-2 minced garlic cloves in a little oil until softened and lightly golden. add 1 1/2 cups of the chicken broth, a package of frozen mixed vegetables (corn, carrots, peas, cut string or lima beans optional) and simmer to warm and cook. Add the white sauce, a can of cream of mushroom soup. Stir until smooth and hot.
Add the chicken pieces, more broth if desired, salt and pepper (we use white) and serve over steamed rice.

My favorite Breakfast Sausage Links

Hey, It's a beautiful Spring, Summer or Fall morning and you are thinking about what to enjoy those griddle cakes or waffles with...

Take an extra 45 minutes or so (including charcoal prep) to start a small amount of charcoal in the bbq and throw on some sausage links. I use turkey sausage because I'm getting older and heavier. Traditional Pork would be nice.

It doesn't need much attention, cook indirect (turn once or twice). Fat drippings disappear into a mouth-watering smoke flavor. We do this almost all the time now and have one less pan to wash.

(Bacon works well also)

Blueberry Griddle Cakes

Sift into large bowl:
2 cups flour
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt

Warm your griddle to 350° (I use and love the Cuisinart® Griddler)

Rinse and thoroughly drain a cup of fresh blueberries (substitute other berries or delete)

Into a 2-3 cup measuring vessel (I use a pyrex model with handle)
add 3 eggs and 2 cups milk (I have good results with fat free), give a good whisk to combine.

Melt 1/4 cup butter, set aside.

Pour and mix the egg/milk mixture into the flour mixture give a couple stirs, add melted butter and berries and stir all just until combined. Do not over mix.

Brush griddle with cooking oil and ladle (about 1/3 cup) batter per cake.

Cook about 2-3 minutes until bubbles form on edges and top.

Flip and cook about another minute or until lightly golden.

Serve with syrup of your choice. These are the best I've tasted.

I lay out leftovers on cookie sheet and flash freeze for an hour or so before wrapping in plastic wrap or foil for another day.

Split Pea and Ham Soup

This is what we did with our leftover Thanksgiving ham bone.

This recipe requires a large crock pot approximately 6 quart size.

Remove as much fat from bone as possible. Place bone and any extra diced ham as desired in crock pot.
Add 3 carrots diced.
Add 3 stalks celery diced.
Add 2 medium onions diced.
Add 2 pounds dried split peas - first rinse and inspect for stones.
Add 1 or 2 bay leaves
Add 1/4 teaspoon dried thyme
Fill to cover bone with about 2-3 quarts water or broth. (I used water since there was a lot of meat on the bone).
Cover and cook for 8-10 hours on low.
Remove ham bone, cartilage and skim off fat.
Add salt and pepper to taste.
This will make a good 8 servings.

Grilled Flat Chicken & Sweet Potatoes

Easy cut through the breastbone with a SHARP large knife, grab both sides and bend beyond flat. Clean under faucet the inside removing membranes and bits you don't want to eat including the reddish (kidneys?) hidden near tailbone and excess fat in neck area. Season well all around with BBQ seasoning, a spray of olive oil as needed when grilled. 

Next microwave sweet potatoes cut to 2 inch pieces for about 15 minutes until they soften, no need to season unless you like with a little salt. Lightly spray or drizzle with olive oil before barbecuing. 

Barbecue the chicken indirect for 45-50 minutes total, turning once. Don't forget to add the sweet potatoes for the last 20 minutes turning so they are browned all around and are not burned. When done cut chicken into 4 quarters with the cleaned sharp knife. 

You're on your own for a suitable vegetable dish. Serve with grilled vegetables such as asparagus, or your choice.

Turkey Jook or Congee (Chinese)

I have had this Chinese comfort food, a thick porridge-like soup for 30 years or more. It has become a traditional way to use the turkey carcass after Thanksgiving.
My wife has this one in her head but helped me with the recipe details.

You may need to break up the carcass to fit your large soup pot.
Add 2 cups long grain rice (rinse to clean)
19 cups water
1 medium yellow onion (chopped)
1/2 TBSPN ginger root (skinned and minced)
2 cloves garlic (minced or pressed)
2 TBSPN pale dry sherry or rice wine
10 dried black mushrooms soaked in warm water until soft enough to cut into strips. Discard stems, add the water from the soaking mushrooms.
1 TBSPN salt

Bring to boil (covered) then simmer above ingredients for 2 hours, stirring occasionally.

Remove the bones, skin and cartilage scraping meat from bones and back into pot.

Beat 3 eggs and pour in a stream around the surface.
Add a tablespoon of sesame seed oil.

Re-cover and simmer for an additional 1/2 to one hour until egg has set.
Stir again and serve in bowls with chopped scallions and soy sauce to taste.

Turkey Burritos

• Follow instructions for packaged burrito seasoning with added 1 TBSPN minced jalapeno (fresh or from jar), a large pinch of Mexican Oregano, 1 TBSPN ground cumin (all extras are optional). Simmer about 1/2 hr. We use ground ground turkey instead of beef. We always add 1 can (16 oz) refried beans. Trader Joe's refried Black beans are tasty. I often add a few TBSPNs cornmeal or polenta before simmering to firm up mixture.

• Slice an avocado and set out on a nice plate.

• Zest a lime and add to store-bought pico de gallo, add a home grown tomato if available or make it all if you have cilantro and onion. 2-3 cups is plenty for this recipe.

• Put out the shredded cheese and crema or sour cream.

• Steam the flour tortillas until hot, limp, stretchy, and sticky.
 Don't burn your fingers.

• Everyone makes their own. Fill it up but leave room to close all around.

• Fold in sides and roll up.

• Mexican rice with avocado and cilantro garnish is special.
This feeds 4 adults (1-2 each) and enough left over for lunch tomorrow.

Teriyaki Skirt Steak

Marinade:
2 cloves garlic, minced
1 tablespoon ginger, peeled and minced
2 scallions, thinly sliced
1/2 cup soy sauce
1/2 cup mirin (sweet rice wine) or cream sherry
1/4 cup rice wine or dry sherry (I use Chinese "Huangjiu")
1/4 cup light brown sugar
Combine ingredients and stir to mix and dissolve sugar
1-2 lbs skirt steak or flank steak

Marinade steak for 4-6 hours or overnight
Leftover marinade can be strained, cooked down to thin syrup consistency and used to baste and/or serve at table.

Grill 4-5 minutes per side depending on thickness.
Make one cut, check for doneness, continue cooking if desired.
These cuts take very little time to cook.
Remove from grill and let rest 10 minutes.
Slice ACROSS grain.
Serve with medium grain white rice.
Serves 4

Serving suggestion: serve with grilled whole/trimmed scallions and/or blanched and grilled carrots or other grilled vegetables.

Chicken & Shrimp Gumbo with Andouille Sausage

Slice or chop 6 boneless/skinless chicken thighs or breasts (whater you have or like) and 4 sliced Andouille sausages and brown (medium high heat) in a little oil in a stainless steel soup pot or an enameled cast iron pot. (I used Trader Joes Chicken Andouille sausage).

Then add to the meat :
About 6 cups chopped/diced celery stalks
1 yellow or white onion chopped
1 green bell pepper diced
1 Tablespoon garlic minced
Continue cooking and stirring occasionally on medium-high heat.

Meanwhile in a small cast iron or stainless pot make a roux:
Heat about one half cup oil or shortening then add one half cup of flour. Cook over medium heat until medium brown. Stir frequently, do not burn.

Pour roux into vegetable and meat pot and add 5 cups chicken broth (or water & chicken base mixture, I use Chef's Review Roasted Chicken Base from Smart & Final).

Slowly stir and heat until thickened.

Season with 1 Tablespoon Worcestershire sauce (optional), 2 Tablespoons dried parsley, 1 teaspoon dried thyme and 1/2 teaspoon cayenne pepper (optional) or more to taste.


Add 1 lb cleaned shrimp (your choice, small bay cooked or larger raw).
When shrimp are cooked through turn off heat.
Add about 1 Tablespoon gumbo file (optional).

Ladle into bowls and drop a scoop of white rice in center.

This will make a at least 6 servings.

"Laissez les bon temps rouler" ("Let the good times roll!")

Tacos with Eggs & Chorizo (Mexican)

• Prep your taco toppings such as Salsa, Shredded Cheese, Avocado & Sour Cream.

• Warm some corn tortillas on a grill pan. I brush or spray them with a tiny bit of oil and cover to remain warm. Be careful not to let them get hard.

• In a large fry pan fry about 4 ounces chorizo until fully cooked (about 10 minutes) then remove to a temporary container. Wipe or wash pan clean.

• Add a 1-2 TBspn of butter or margarine to coat the pan especially if not using a non-stick pan and set burner to medium.

• Crack 4 large eggs into a bowl, add about 2 tablespoons water and whisk.
Pour the eggs into the pan and wait (do not stir) until bubbly but still wet (about 2 minutes).

• Drop the cooked chorizo all over the eggs and gently turn over several times to cook throughout. I prefer not to chop at it.

Done! load the chorizo and eggs, the toppings and dig in.

This will make 4-6 large tacos.

We all agreed these were fantastic!

Chorizo Sausage (Mexican)

Dad turned me on to chorizo when we lived in Southern California. We bought the links in the store, squeezed it out of the casing into a fry pan and cooked it for 10 minutes or so and poured off a good amount of grease. We then scrambled in some eggs for a delicious breakfast. I don't remember reading the label at that time but was later kind of surprised to see pig organs, glands and nodes. I stopped eating it for a long while until I found this recipe more to my liking. It is a spicy (not hot) sausage and I advise to go lightly until you decide how much you like. One of these bags is good for 4 eggs. Watch for the Chorizo breakfast tacos next.

Chorizo de Toluca

• 2 Ancho Chiles & 3 Pasilla Chiles warmed over a hot pan or grill.

• Cool and break them up and discard seeds and stems.

• Soak them in 1/2 cup hot water & 1/4 cup tequila for at least an hour or overnight.

• Blend the following in a food processor:
1 tspn ground coriander seeds
1/2 tspn ground cloves
1 tspn ground cumin
1 tspn dried oregano or Mexican oregano
4 cloves garlic
3 TBspns sweet paprika
2-1/2 tspns salt
1/2 tspn cinnamon
1/2 cup vinegar
and the softened chiles with liquid.

• Cube a 3 lb. pork roast (this is a shoulder roast) to fit through a grinder and grind into a large bowl - do not trim the fat rind. You may substitute ground pork which I could not find at 3 grocery stores. I have also tried this with ground turkey which was somewhat satisfactory in flavor but otherwise disappointing.

• Mix the spice/liquid mixture into the ground pork and marinate overnight in refrigerator.

• Measure 1/4 lb into each snack sized zip top bag and freeze.

Adapted from "Savoring Mexico" a great book by Sharon Cadwallader (Chronicle books)

Chuck Roast - slow cooked in an electric skillet

I purchased a large chuck roast on sale recently hoping to cook it as a friend described his father doing about 40 years ago.
He topped it with onion soup mix and wrapped it in aluminum foil then cooked it all day in the oven at low heat. My friend swore it was the most delicious thing and now years later I wanted to give it a try.
We have an old gas stove, not completely reliable and I feared leaving it on all day while my wife and I were at work for over 9 hours.
I liked the idea of wrapping it in foil to retain moisture and seasoning close to the meat. I thought due to its size and shape that it would not fit in my crock pot. We have a Sunbeam electric fry pan that was just the right size and shape for the wrapped roast. I read many recipes on-line and decided on this plan: Sear both sides for 5 minutes per side in the skillet. Clean out the skillet, place the meat on 2 layers of wide heavy duty aluminum foil without any water or canned soup, just the dry soup mix, a few splashes of red wine vinegar and a few splashes of Worcestershire sauce. I turned the heat to between warm and simmer and crossed my fingers as I left the house that the bottom would not get too hot and dry out or burn. Long story short it came out perfectly after 9 hours (maybe less would have been okay) and was a breeze to clean up. There was a great deal of rendered fat in the foil and I’m glad I did not add canned soup for a “gravy” as it would have been way too greasy to eat. I am now thinking of trying chicken or pork shoulder.