The fat chefs love to cook!

Parmesan crusted pork chops

2009-11-03T00:37:00.000-08:00

Recipe courtesy: Giada de Laurentiis

Serving size: 4
Prep Time: 15 min
Cook Time: 12 min

Ingredients

2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving

Instructions

Whisk the eggs in a pie plate to blend.
Place the bread crumbs in another pie plate.
Place the cheese in a third pie plate.
Sprinkle the pork chops generously with salt and pepper.
Coat the chops completely with the cheese, patting to adhere.
Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat.
Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Kimchee jjigae (kimchee stew)

2009-11-03T00:35:00.000-08:00

This is a great Korean stew for the winter, or if you're sick...a hot, spicy soup served with rice!

INGREDIENTS

2 C old kimchee, chopped (no need to rinse)
2 C water
1 Tbsp butter
1/3 C sesame oil
1 pork chop, cut into cubes (amount to your preference)
3 Tbsp sesame oil

DIRECTIONS

Add 3 Tbsp sesame oil in the pot, over medium high heat
Place 2 C of chopped kimchee in the pot and stir.
Pour in 2 C water.
Make sure it's boiling, and add 1 Tbsp butter.
Pour in 1/3 C sesame oil,
Toss in small pieces of cubed pork, and lower the heat.
Merge the flavors for 20 minutes, and immediately serve with rice!
Optional: add chives or firm tofu.

Kimchee Bokkeum (Kimchee Fried Rice)

2009-11-03T00:33:00.000-08:00

INGREDIENTS

3 C kimchee, rinse and chopped
2.5 C cooked rice
2 tbsp butter, divided
2 Tbsp ketchup
1 can of tuna, drained (or spam)
1/4 C of pork, cubed
1/8 C, ketchup
1/2 tsp Dashida (optional)
1/2 tsp red pepper paste (optional)

DIRECTIONS

Heat 1 large frying pan over medium heat.
Toss in 1 can of tuna and stir fry with teh kimchee until it's somewhat translucent and soft.
Add in 2.5 C of cooked rice and stir.
Depending on your preference of spice level, add in 1 tsp of red pepper paste (more or less).
Make sure the pork is fully cooked, and squirt ketchup all around the pan (to taste).
Let it caramelize for 5-7 minutes, and then stir fry.
Serve immediately!

Open-faced PLT

2009-10-22T15:34:00.000-07:00

Recipe Courtesy: Giada de Laurentiis

This is a twist on the BLT, and such a delightful way to have a light sandwich.
We found this mayo to have a great twist with its light lemony taste, which works well with the prosciutto and ends well with a crunch from the lettuce.

INGREDIENTS

1/2 C mayonnaise
1 Tbsp fresh lemon juice
1 Tbsp lemon zest
6 slices whole wheat or sourdough bread
6 ounces thinly sliced prosciutto
3 C arugula (optional)
6 leaves of romaine lettuce, sliced into halves
2 tomatoes, sliced
1 Tbsp extra-virgin olive oil
salt and freshly ground black pepper

DIRECTIONS

In a small bowl, whisk the mayonnaise, lemon juice, and zest to blend. Set the mayonnaise mixture aside.
Toast the bread on a panini grill, or griddle until golden brown.
Spread the mayonnaise mixture over ease slice of toast.
Arrange the prosciutto over the toasts, dividing equally.
Place the tomatoes on top.
Top with the arugula (optional), and the romaine lettuce leaves.
Drizzle oil over the sandwiches, then sprinkle with sal tnad pepper.
Cut the sandwiches into halves and serve.

Chinese broccoli stir fry

2009-10-22T13:45:00.000-07:00

The grapefruit provides a light citrus-y zest that offsets the slight bitterness of the Chinese broccoli, or gai lan. Chinese broccoli, found in season at an Asian/Chinese supermarket, is a leafy vegetable with small white flowers.

PREP TIME: 12 min. | COOK TIME: 10 min.

SPECIAL EQUIPMENT

INGREDIENTS

1 bunch Chinese broccoli
2 cloves garlic, minced
1 Tbsp sesame oil
1/4 C grapefruit pieces (only pulp, no skin)
1 tsp sugar
1 tsp fish sauce
1 tsp oyster sauce
handful of dry roasted peanuts, rough chop

PREPARATION

Wash the Chinese broccoli thoroughly. Take off the flowers and cut off the ends into bite-sized pieces (about 2 inches long), but we made ours bigger because our mouths are bigger- heehee).
Section the grapefruit into slices, and remove all the white pulp.

DIRECTIONS

Place wok over medium heat, and drizzle 1 Tbsp sesame oil.
Note: Make sure the wok is hot before tossing in garlic.
Saute garlic & immediately stir in the broccoli.
Note: The garlic should not be past golden brown, or, it will become bitter. So the key is to keep moving it around.
Toss in 1/4 C grapefruit pieces, and add in 1 tsp sugar, 1 tsp fish sauce, 1 tsp oyster sauce.
Top it off with the roughly chopped dry roasted peanuts.

Grilled Lettuces

2009-10-22T13:40:00.000-07:00

Recipe Courtesy: Giada Laurentiis

PREP TIME: 4 min. | COOK TIME: 6 min.

We found this to be a great alternative to regular salads. The way the lettuce is grilled, it soaks up the balsamic vinegar yet has a crisp to it.

INGREDIENTS

3 Tbsp olive oil
3 heads of Belgian endive, halved lengthwise
1 large head of radicchio, cut into 6 wedges
1 head of romaine lettuce, quartered
2 Tbsp balsamic vinegar
salt & freshly ground black pepper

DIRECTIONS

Prepare a charcoil or gas grill for medium-high het or preheat a ridged grill pan over medium-high heat.
Brush 1 Tbsp of the oil over the endive, radicchio, and romaine, then sprinkle with salt and pepper.
Grill the lettuces, turning occasionally, until they are crisp-tender and browned in spots, about 6 minutes.
Coarsely chop the lettuces, then toss them in a large bowl with the vinegar and remaining 2 Tbsp of oil.
Season the salad to taste with more salt and pepper.
Serve warm. Makes a great side dish with your entree!

Perilla leaf kimchi (Kkaennip kimchi)

2009-10-22T13:36:00.000-07:00

Recipe Courtesy: Maangchi.com

This is delicious Korean side dish that we found on the maangchi website. Thanks Maangchi!

PREP TIME: 20 min.

INGREDIENTS

Perilla leaves (about 3 cups)
3 Tbsp fish sauce
¼ C of onion, thin slices
2 green onions, diagonal slices
1 tsp honey
1-2 Tbs hot pepper flakes
Roasted sesame seeds
2 Tbsp carrot, cut into matchsticks

DIRECTIONS

Wash and drain about 3 cups of perilla leaves and put them into a basket.
*tip: Wash the both sides of each leaf in runny cold water and shake it to drain water

Put these ingredients in a bowl and mix them together with spoon:
- 4 cloves minced garlic
- 2 chopped green onions
- ¼ C amount of sliced onion
- 2 Tbsp of carrot cut into matchsticks
- 3 Tbsp fish sauce
- 1 -2 Tbsp hot pepper flakes
- 1 tsp honey
Spread some paste between the leaves.
*tip: You don’t need to put paste on every leaf but every 2 leaves
Serve either immediately or place in fridge until served as a side dish with rice.

On choi veggie stir fry

2009-10-22T13:30:00.000-07:00

This is a fast, delicious dish that preserves the crispness of the vegetables with a little bit of a kick. We created a veggie version, but you can add shrimp, chicken, or pork.

PREP TIME: 15 min. | COOK TIME: 10 min.
INGREDIENTS

1 Tbsp sesame oil
2 cloves garlic, minced
1/4 tsp Thai peppers, cut
1 bunch, on choi, cut into 2 pieces (leaves, and the top half of the stems - throw away the bottom half of the stems)
1 stalk of lemongrass (remove outer layers), cut the middle part into 1/4". Throw away the top and the bottom.
sliced cucumber, julienned (optional)
1/2 C cherry tomatoes, halved
1 Tbsp low-sodium fish sauce
Handful of dry-roasted & salted peanuts, rough chop
salt and freshly ground pepper
Lemon juice

DIRECTIONS

Cut off the on choi leaves after rinsing.
Place wok over medium heat and make sure it's hot.
Toss in garlic, and immediately toss in the on choi.
Stir quickly & toss in the Thai peppers.
Toss in the top half off the stems.
Toss in the lemongrass.
Add the salt & freshly ground pepper to taste.
Optional: Add the sliced cucumber, julienned.
Add in the cherry tomatoes.
Drizzle lemon juice.
Add 1 Tbsp low-sodium fish sauce to the dish.
Top it off with the chopped peanuts and serve!

Apple Gorgonzola Salad with candied almonds

2009-10-22T13:27:00.000-07:00

Recipe Courtesy: Gretchen's Cookbook and Hipcooks Cooking School

This is a great salad that breaks out of the mundane salad routine. It went great with the Honey's Spicy Honey Chicken Wings (also on this site), and has a nice crunch from the candied almonds and apples, balanced off with the gorgonzola and finished off with a zing from the dressing.

INGREDIENTS

1 med. head romaine lettuce, torn into pieces (or any type of lettuce - we used manoa lettuce)
1/4 lb. Gorgonzola or bleu cheese, crumbled
1 or 2 apples, unpeeled and thinly sliced
1/2 cup candied pecans or walnuts

DRESSING

4 Tbsp dijon mustard
6 Tbsp balsamic vinegar
2 Tbsp lemon juice
2 Tbsp honey
1/4 C olive oil
Salt & pepper to taste

CANDIED ALMONDS/PECANS

Rough chop almonds into big pieces.
Place saucepan over medium heat. Melt 2 Tbsp butter in saucepan, and add the nuts along with 2 Tbsp sugar.
Stir constantly, until the nuts are browned and coated with the sugar/butter mixture.
Remove from heat, and spread the almonds/pecans in a single layer onto wax paper or foil-lined cookie sheet so it will not stick together. Allow for cooling time.

DIRECTIONS

Make dressing - mix the mustard, vinegar, lemon juice, & honey in a blender.
Continue, slowly adding the olive oil until well mixed.
Season to tastewith salt and pepper. Chill.
Make salad bed in a large salad bowl, and crumble gorgonzola cheese on top.
Top it off with candied pecans/almonds, and drizzle dressing on top or serve dressing on the side.

Honey's Spicy Honey Wings

2009-10-22T13:18:00.000-07:00

Recipe Courtesy of Emeril Lagasse

We found this dish to be such a hit among our guests. It's always the first to disappear off the plate. It's definitely best served hot with either ranch or blue cheese dressing.

PREP TIME: 12 min. | COOK TIME: 24 min.

INGREDIENTS

20 chicken wings
1 1/2 cups all-purpose flour
3 Tbsp garlic powder
3 Tbsp Emeril's Essence
1 tsp kosher salt
1/2 tsp freshly ground white pepper
Vegetable oil, for frying
1 cup hot pepper sauce
1/2 cup honey
3 Tbsp dark brown sugar
Blue cheese or ranch dressing, for serving

DIRECTIONS

Preheat the oven to 450 F. Line a baking sheet with parchment paper or nonstick aluminum foil.
To prepare chicken wings, cut off wing tips at the joint and discard the tips or reserve for another use.
In a large bowl, combine flour, garlic powder, Emeril's Essence, salt, and white pepper.
Dredge the wings in the flour mixture, shaking off the excess and let set on a plate.
In a large, deep-sided pot, heat several inches of vegetable oil to 350 degrees F.
When the oil is heated, dredge the wings a second time, again shaking off the excess.
Deep-fry the wings until crispy and golden brown, about 12 minutes.
While wings are frying, mix the hot sauce, honey, and brown sugar in a large bowl until mixture is smooth.
Remove the wings from the oil, pat dry and then dip in the hot sauce mixture to coat.
Lay the wings on the baking sheet. Bake coated wings until the sauce is dry, about 12 minutes.
Serve hot with blue cheese or ranch dressing!

PICTURES

The chicken wings covered with the flour mixture, being deep fried...

Bruschetta

2009-10-22T13:15:00.000-07:00

This makes a great party appetizer...or a side dish along with pasta and salad.
It is very flavorful with the garlic and tomatoes. Enjoy!
INGREDIENTS

3 cloves garlic, minced
Handful of fresh basil leaves, rough chopped
3 medium-sized tomatoes, seeded & chopped
Balsamic vinegar
Salt & pepper
Crushed garlic (to rub on the bread)
1 baguette
Olive oil

DIRECTIONS

Preheat oven to broil on high temperature setting.
Slice the baguette into a top and bottom half.
Rub the crushed garlic on each side of the bread.
Drizzle olive oil on the bread.
Cut the baguette into 1" slices diagonally.
Place the slices on a baking sheet & broil for 3 - 5 minutes.
Meanwhile, toss together in a bowl the basil pieces, balsamic vinegar (to your preference), olive oil (to your preference), minced garlic, salt & freshly ground pepper (to taste).
Once the bread is taken out of the oven, spoon the mixture on top of the bread as a topping, and voila!

Gouda Eggplant Parm

2009-10-22T12:47:00.000-07:00

PREP TIME: 12 min. | COOK TIME: 18 min.

INGREDIENTS

2-3 medium eggplants, sliced into 1/2" oval rings
Panko breadcrumbs
2 eggs, beaten in a large flat bowl
1 bag of penne pasta
3 C of Prego marinara sauce
Fresh basil leaves
1/2 C of freshly grated mozzarella cheese
1/2 C of freshly grated gouda cheese (optional)
1/2 C of freshly grated parmesan cheese
2 Tbsp olive oil
2-3 cloves of garlic, minced

DIRECTIONS

Begin cooking 1 bag of penne pasta in a pot of boiling water.
Meanwhile, place medium skillet over medium high heat with 2 Tbsp olive oil.
Brown the minced garlic.
Beat 2 eggs in a large flat bowl.
Dip the eggplant slices into the beaten egg mixture.
Coat with panko/breadcrumb mixture.
Place eggplant flat, covering the base of the skillet.
Cook for 5 minutes on each side (looking for it to soften).
When done, transfer onto a plate covered with paper towel to drain excess oil.

Pasta & marina sauce

In the meantime, pour in 3 C of marinara sauce into a large skillet (we used Prego).
When pasta is done cooking (after 10-11 minutes or so; follow directions on package), drain and mix into the marinara sauce in the large skillet.
After 5 minutes, place eggplant slices on top of pasta/marinara sauce mixture.
Top with 1/2 C of freshly grated parmesan cheese, 1/2 C of freshly grated mozzarella cheese, 1/2 C of freshly grated gouda cheese (optional).
(Note: If only choosing to use mozzarella cheese instead of gouda, use 1 C of mozzarella cheese.)
Top with whole leaves of fresh basil.
Serve immediately. Enjoy!

PICTURES

Eggplant slices coated with panko/breadcrumb mixture.

And placed into a pan over medium high heat.

Place the pasta into the marinara sauce.

Place grilled eggplant on top, and op with freshly grated mozzarella cheese, parmesan cheese, and gouda cheese (optional).

Top with fresh basil and serve!

Grandpa’s version of Tomato Beef Stew

2009-10-22T12:38:00.000-07:00

Olivia's grandpa used to make this tomato beef stew for her and her family. It was his twist on the local Hawaiian recipe. It's come to our rescue for potlucks and big family gatherings, and by the end of the night...it's all gone!

PREP TIME: 20 minutes | COOK TIME: A few hours

KITCHEN EQUIPMENT NEEDED

Casserole pot or large pot

INGREDIENTS

32 oz tomato sauce can
3 lbs chuck loin roast, cubed
6 stalks of celery, cut into 1/2"
2 medium carrots, cut into 1/2"
4 potatoes, cut into 1/2" cubes
8 oz can tomato paste

COOKING DIRECTIONS

Pour in 1 Tbsp olive oil into casserole dish or large pot.
Brown the meat over medium heat for 2 minutes or so.
Pour in tomato sauce first.
Pour in tomato paste (to thicken sauce).
Cut up carrots, potatoes, celery - all into cubes.
Put potatoes in first for 30 minutes over medium low heat.
Then add carrots & celery.
Simmer for a few hours, but the longer the better (we did ours all day). Serve with rice!

Spicy stuffed cucumber kimchee (oisobagi)

2009-10-22T12:34:00.000-07:00

Recipe courtesy: maangchi.com

We figured we'd be Korean ladies, wearing rubber gloves while attempting to make this flavorful and spicy Korean side dish. It's such a delicious way to eat cucumbers!

Note: It would be beneficial to wear rubber gloves because the kimchee paste/red chili pepper could stain your fingers.

INGREDIENTS

6 cucumbers (10-12 kirby cucumbers)
1/4 C shredded carrot
1/4 C onion, thinly sliced
3 green onions, cut diagonally
2 C Asian chives, cut diagonally
2 cloves garlic, minced
1/4 C fish sauce
1/2 C hot pepper flakes
1 Tbsp sugar

DIRECTIONS

Wash and cut cucumbers in half cross-wise. With each cucumber half, make cross slits 3/4 of the way through (don't cut the cucumbers all the way through). Make pockets out of cross slits. Put them in a big bowl.
Sprinkle 1/4 C of salt onto the cucumber pieces, mix them carefully, and wait for 30 minutes.
In a big bowl, place 1/4 C of fish sauce, 1/2 C of hot pepper flakes, 2 cloves of minced garlic and 1 Tbsp of sugar, and mix them with a spoon.
Place the chives, green onions, carrot and onion slices into the mixture of the seasoning paste.
Mix it up with a spoon.
Wash the cucumbers and drain them. Stuff the seasoning paste into the slotted cucumber and put each cucumber into an airtight container. You can wear rubber gloves while stuffing (if you want to protect your hands).
You can eat it right after making it, and keep the leftover kimchee in the refrigerator.

PICTURES

The cucumbers being salted....

The kimchee seasoning paste! (to be stuffed into the cucumbers)

Our 7 layer Nachos

2009-10-22T03:16:00.000-07:00

This is a delicious, fast meal that saves time, and it’s a great way to have kids eat vegetables.

It also makes an excellent movie snack to munch on while keeping your eyes on the movie!
Tip: To prevent avocados from browning, pour lemon juice on it!

KITCHEN EQUIPMENT NEEDED

Medium-sized skillet
Colander

INGREDIENTS

1 turkey pkg (or chicken or ground beef)
1/4 C McCormick’s taco seasoning
1 C water
Tortilla chips (any brand)

TOPPINGS

Salsa
Sour cream
6 layer dip (e.g., refried beans, guacamole, sour cream, salsa, cheese)
Shredded cheese
Ground turkey

OPTIONAL TOPPINGS

3 mini bell peppers, sliced
2 medium tomatoes, cubed
1 cup chopped lettuce (e.g., we only had spinach on hand)
1 avocado, cubed

DIRECTIONS

Brown the turkey (or chicken/ground beef) on a skillet over medium heat.
Drain the juices, and place the meat back into the skillet.
Add 1 cup water & add 1/4 cup McCormick’s taco seasoning.
Turn heat back onto medium, and allow water to come to a boil.
Cover for 10 minutes (to allow meat and taco seasoning to immerse).
Transfer to a serving plate (or keep it in skillet right until serving).
Serve with chips and go all out with toppings!
Toppings: salsa, chopped lettuce, 6-layer dip, bell peppers, diced tomatoes, jalapenos

PICTURES

Brown the turkey (or chicken/ground beef) on a skillet over medium heat. Drain the juices, and place the meat back into the skillet.

Add 1/4 C McCormick's Taco Seasoning and 1 C water. Allow it to come to a bowl over medium heat.

Cover for 10 minutes (to allow meat and taco seasoning to immerse). Transfer to a serving plate (or keep it in skillet). Serve with chips and go all out with toppings! (salsa, chopped lettuce, 6-layer dip, bell peppers, diced tomatoes, jalapenos)

Flipino dish: Pork Adobo

2009-10-22T03:04:00.000-07:00

This is a traditional Filipino dish that combines such tender pork and potatoes! In the Philippines, "adobo" is a style of cooking that combines vinegar, shoyu (or soy sauce) and garlic. Ahhh, yes. We get it. Pork adobo = Pork + (vinegar + shoyu + garlic)....Enough math for today, let's go grind!

Note: Some recipes call for frying the pork cubes and then placing it back into the pot, but we wanted to ours tender....

SPECIAL KITCHEN EQUIPMENT

casserole pot or medium-sized pot

INGREDIENTS

3-4 pork slices, cubed or bite-sized chunk pieces
3 garlic cloves, minced
1/4 cup shoyu (or soy sauce)
1/2 cup vinegar
1 Tbsp ground black pepper corn
2 bay leaves
1 cup water
2 large potatoes, cut into bite-sized cubes
1/4 yellow onion, diced (optional)

DIRECTIONS

Drizzle oil into a medium-sized pot or casserole pot over medium heat.
Add garlic and toss until brown.
You can also add the diced onion at this point (we'll skip out on this part).
Place the potatoes into the pot.
Add water, shoyu, black pepper, vinegar and bay leaves.
Add the pork.
Turn heat to low.
Cover and let it simmer for 1 hour (or until meat is cooked).
Add salt to taste (if preferable, but we didn't add any).
Serve immediately with rice. Yumm-o...

Vietnamese Barbequed Pork Skewers

2009-10-22T02:56:00.000-07:00

Recipe courtesy: Vietnamese Cooking Made Easy by Periplus Edition

This recipe was very tasty...it was tender, flavorful, and went great with the rice. We decided to try this Vietnamese dish because we wanted to experience. It's best to allow it to marinate overnight so it can soak all the flavors.

KITCHEN UTENSILS NEEDED

Large bowl
16 Bamboo skewers
Pan grill

INGREDIENTS

1 lb streaky pork, either cubed or thinly sliced
16 bamboo skewers, soaked in water for 30 minutes to 1 hour

MARINADE

1 Tbsp honey
1 Tbsp hoisin sauce
1 Tbsp fish sauce
3 garlic cloves, minced
2 spring onions, minced
2 tsp oyster sauce
1/2 tsp salt
1/2 tsp freshly ground black pepper

DIRECTIONS

Combine the marinade ingredients in a large bowl and mix well.
Place the pork into the marinade and mix until well coated.
Marinate for 1 hour.
Thread the pork onto the bamboo skewers.
Grill a few skewers at a time on a pan grill or under a preheated broiler on medium heat.
Grill for 2-3 minutes on each side, turning and basting frequently with the marinade, until cooked.
Arrange the grilled pork on a serving platter, or skip that part, and just chow down with rice (like we did)!

Panko-crusted Pork Cutlet (Tonkatsu)

2009-10-22T02:22:00.000-07:00

We devoured this dish..oops. Not the dish itself, but the scrumptious panko-crusted pork cutlets that's in the picture. This dish, Tonkatsu, is a classic favorite dish in Japan. The pork cutlets is lightly crusted with a layer of panko. (Panko is Japanese breadcrumbs, and is really light and crispy.)
Note: Some recipes call for dipping the pork into the flour first, but we skipped that step to keep it lighter and more delicate.

SERVING SIZE: 4
PREP TIME: 5 min.
COOK TIME: 16 min.

KITCHEN EQUIPMENT

medium-sized frying pan

INGREDIENTS

coarse salt and ground pepper
1 large egg, lightly beaten
1 C panko (Japanese breadcrumbs, found in the Oriental section at most supermarkets)
4 boneless pork loin chops (6 ounces each)

SAUCE

1/2 C ketchup
2 Tbsp Worcestershire sauce
1 tsp brown sugar

PREPARATION

Prepare 2 separate bowls:
Bowl #1 with egg beaten in it.
Bowl #2 with panko breadcrumbs.

DIRECTIONS

Sprinkle salt and pepper on both sides of the pork.
Dip the pork into the bowl with the beaten egg.
Dip the pork, coated with egg, into the panko and coat well.
Place medium-sized frying pan on medium low heat with 2 Tbsp olive oil.
Transfer the pork onto the frying pan.
Cook for 8 minutes on each side.
Gently remove the pork from the frying pan with tongs and place onto a paper towel to soak up the oil.
Serve each tonkatsu with rice.

Our own version of Black Pepper Sauce Crab with vermicelli

2009-10-22T02:20:00.000-07:00

EQUIPMENT

INGREDIENTS

2-3 fresh medium crabs
3 Tbsp oil
1 Tbsp minced garlic
1 Tbsp freshly ground pepper
1/2 tsp sugar
1/2 tsp salt
1/2 cup chicken stock
1 green onion, sliced thinly

PREPARATION

Scrub and rinse the crabs thoroughly.
Detach the claws from each crab.
Lift off the top shell and either throw it out. or save it for a stuffed crab recipe.
Scoop out the roe and throw out the gills.
Rinse it well again.

DIRECTIONS

Heat the oil in wok on high heat.
Stir fry garlic & black pepper for about 30 seconds.
Add the crabs, stir fry for 2-3 minutes.
Add in salt and sugar.
Add chicken stock, mix well and simmer for 3-5 minutes, covering the wok.
Add the green onions last and remove everything from heat.
Place oil in the wok.
Place 2 bundles of vermicelli and cook it in the wok for a few minutes.
Place vermicelli on a serving platter, and place crabs on top. Serve immediately.

Our modified version of Miso garlic eggplant mixture

2009-10-22T02:16:00.000-07:00

So we decided to experiment with the ingredients that we had on hand from the local farmers' market...

The eggplant mixture with garlic and vegetables is very flavorful and is very light.

INGREDIENTS

3 small to medium-size Japanese eggplants, slice in 1/2 lengthwise, then cut into 1/2" slices
1/2 cup of diced carrots (1/4" cubes)
Miso/water mixture: 2 tsp miso + 1/2 cup water mixed
Miso/wine mixture: 1/2 tsp miso + 1/8 cup white wine, mixed
1/2 Tbsp sugar
2 cloves of minced garlic
5 small cherry tomatoes, cut into quarters
Handful of roughly chopped basil leaves
1/8 tsp red chili powder
2 chili peppers (optional)

COOKING DIRECTIONS

Drizzle large skillet with sesame oil on medium heat.
Toss in garlic and diced carrots. Stir fry and lower heat.
Make sure the carrots & peppers are cooked.
Add in the miso/water mixture.
Add in chili peppers (optional).
Add in eggplant, chili powder, sugar and allow flavors to combine for a few minutes.
Add in miso/wine mixture and toss in sugar snap peas. Top with cherry tomatoes.
Remove skillet from heat and add basil leaves on the top.
Serve with rice. Delicious!

Creamy Tomato Soup

2009-10-22T02:13:00.000-07:00

Recipe courtesy: Rachael Ray
We took Rachael's recipe and modified it to our taste. This works great as an appetizer or a side dish along with a main entree.
You know when it's good when our guests request leftovers and ask us for the recipe. The tomato soup has great texture, with the right amount of creaminess.

KITCHEN EQUIPMENT NEEDED

Hand blender
Large soup pot
Wooden spoon

INGREDIENTS

3 cups canned whole tomatoes (including the juice)
3 Tbsp balsamic vinegar
1 Tbsp dried oregano
2 Tbsp fresh chopped basil
3 bay leaves
A sprinkle of marjoram
1 tsp salt (to taste)
1 cup heavy cream
1/2 cup chicken broth (less sodium version)
3 minced shallots
1 Tbsp olive oil
2 cloves garlic, minced

DIRECTIONS

Heat a large pot over medium heat and drizzle olive oil.
Roast & saute the minced garlic until golden brown.
Toss in the shallots.
Cook the shallots til translucent.
Pour in all of the canned whole tomatoes and juice.
Toss in oregano, basil, salt, balsamic vinegar, bay leaf.
Add chicken broth and stir.
Add heavy whipped cream and stir.
Lower heat and simmer for 15-20 minutes.
Wait for flavors to combine.
Turn off heat.
Get the hand blender, and blend the soup til you achieve a desired creamy texture.
Garnish with chopped fresh herbs (e.g., mint,cilantro, basil, etc.).
Serve it pipin' hot in a soup bowl with crackers!

Olivia & Jules' Cobb Salad

2009-10-22T02:11:00.000-07:00

Our turkey sandwich slices were sitting all alone in the fridge....and kept asking us, "Am I special to you ladies? Can I be used in a different dish other than a sandwich or in quesadillas?" "Why, of course dearie," we answered...(don't mind us - we usually have conversations with our food...)

So, here we are, to announce the promotion of our turkey sandwich slices...transformed into a Cobb salad. Hooray!

And yes, we want to mention that all of the included vegetables/cheese/eggs are special to us as well (we didn't want them to feel left out)...

Serving size: 6
Prep Time: 20 min.

SALAD INGREDIENTS

4 cups green or romaine lettuce, chopped roughly
3 boiled eggs, sliced thinly
1/2 cup cherry tomatoes (or regular tomatoes) cut in half
1/4 cup bacon bits (we used real bacon bits that comes in a package)
1/2 cup avocado
1/4 cup feta cheese (or blue cheese)
1 cup cooked chicken breast or turkey sandwich slices, cubed

BALSAMIC VINAIGRETTE DRESSING INGREDIENTS

2 Tbsp Basil oil
1 tsp oregano
4 Tbsp balsamic vinegar

PREPARATION

Whisk all ingredients together

SALAD DIRECTIONS

Grab a large salad bowl.
Use salad spinner to rinse the lettuce and chop 4-6 cups worth of lettuce.
Toss the lettuce into the salad bowl to create the bottom layer.
Place the egg slices in a first row on top of the lettuce.
Place the cheese in the second row.
Place the cubed chicken breast in the third row.
Place the bacon bits over the entire salad as a topping.
Top it off with feta cheese.
Serve the dressing on the side, or your favorite dressing.
Garnish with chopped fresh herbs and serve!

Tasty Coconut Chicken

2009-10-22T02:03:00.000-07:00

Would you still believe us if we told you that it was crusted with coconut and panko (Japanese style breadcrumbs)? So here's to all those who thought they wouldn't dare eat coconut flakes. First, congrats to you and your taste buds, because they will be awakened...

Tip: If you have leftover chicken, you can freeze it. When you're ready, place the chicken over heat in a pan, so the chicken can be crispy.

INGREDIENTS

1 cup shredded coconut
1/2 cup Panko (Japanese style) bread crumbs
4 chicken breasts
1/2 stick butter
salt & freshly ground pepper (according to taste)

DIRECTIONS

Preheat oven @ 350F.
Melt the butter and place into a shallow wide bowl.
Tenderize all of the chicken breasts (pound between waxed paper or saran wrap to flatten).
Dip the chicken into the coconut flakes first.
Then dip into the panko bread crumbs.
Repeat for all chicken breasts.
Place all of the chicken in a baking dish.
Pour melted butter evenly on top of all the chicken.
Bake uncovered for 35-40 minutes, or until the crust is golden brown. Serve right away with rice!

Olivia & Jules' Own Veggie Stir Fry

2009-10-22T01:59:00.000-07:00

We are fans of vegetables, especially from our local farmers' market. There's beauty in knowing the source of the fresh produce that's in front of us, and also being able to support the local farmers. Plus, experiencing the farmer's market is one of a kind...the smell of fresh herbs - basil, mint, cilantro - amazing...

So we used the local vegetables to create our own stir fry - this one has a bit of a kick, so you can adjust the hot pepper flakes according to taste. By the way, we cleared it in one sitting!

INGREDIENTS

1 Tbsp sesame oil
3 mini bell peppers (or 1/2 regular), julienned
1/4 cup carrot, diced
1/4 cup sugar snap peas, diced
1/4 cup zucchini, cubed
1 clove garlic, minced
1 tsp miso
1/2 tsp red pepper flakes (optional: more or less to taste)
1 tsp rice vinegar
1/2 tsp corn starch
2 Tbsp water
1/8 tsp corn syrup

DIRECTIONS

Place medium-size pan on medium heat.
Heat up the sesame oil til it's sizzling or bubbles form.
Test: drop a small carrot piece into the sesame oil, which will then sizzle.
Saute miso & garlic (allow the miso to completely dissolve).
Toss in carrots & bell peppers first.
Lower to medium low heat and add 1/4 cup water.
Optional: Add 1/2 tsp red pepper flakes (or continue to add until desired taste).
Cook for 2 minutes.
Add zucchini & sugar snap peas (the sugar snap peas are added at the end or the sugar will come out).
Add 1 tsp rice vinegar.
Add 1/8 tsp corn syrup.
Add 1/2 tsp corn starch.
Add 2 Tbsp water.
Immediately take the pan off the heat or the vegetables will get mushy. Serve with rice & enjoy!

Mediterranean Orange Roughy Filet with Sun-dried Tomatoes

2009-10-22T01:53:00.000-07:00

This dish has been a favorite in our house, even among our guests, who help themselves to second helpings, even three. Orange roughy filet has a very tender and mild taste, in which the combination of basil pesto sauce topped with sundried tomatoes and feta cheese complements the fish perfectly.

SERVING SIZE: 4
PREP TIME: 8 min.

COOK TIME: 13 min.

INGREDIENTS

4 orange roughy filets, fresh or thawed
2 garlic cloves, minced
1/4 cup sun-dried tomatoes, chopped
4 Tbsp basil pesto sauce (1 Tbsp per fish)
4 tsp feta cheese (1 tsp per fish)
optional: chopped olives

PREPARATION

Defrost 4 orange roughy filets overnight in the refrigerator or buy fresh filets.
Sprinkle black pepper on both sides of each fish.

DIRECTIONS

Heat pan on medium heat. Drizzle 1 Tbsp olive oil in pan.
Toss in 2 minced garlic cloves, and saute in the pan.
Place the fish in the pan, and cook for 5 minutes on each side.
Pour 1 Tbsp of pesto sauce on top of each fish.
Dice 1/4 C sun-dried tomatoes and place on top of fish to taste.
Add 1 tsp feta cheese on top of each fish.
Optional: Add chopped olives on top.
Remove from pan and serve with salad and/or rice.
Voila!! You are done! Enjoy the dish as much as we did. Perfect Crowd pleaser!!

Baja Fish Tacos

2009-10-22T01:48:00.000-07:00

We found this recipe on Allrecipes.com and it worked out well for us.
We chose to use this recipe with steamed flour tortillas.

Prep time: 20 min.
Cook time: 10 min.

INGREDIENTS

1/2 C sour cream
1/2 C mayonnaise
1/4 C chopped fresh cilantro
1 (1.25 ounce) package ORTEGA® Taco Seasoning Mix, divided
1 lb. cod or other white fish fillets, cut into 1-inch pieces
2 Tbsp vegetable oil
2 Tbsp lemon juice
Soft or hard taco shells, warmed
Toppings (optional) : shredded cabbage, chopped tomato, lime juice, taco sauce, salsa

DIRECTIONS

Combine sour cream, mayonnaise, cilantro and 2 Tbsp seasoning mix in small bowl.
Combine cod, vegetable oil, lemon juice and remaining seasoning mix in medium bowl.
Pour into large skillet. Stir constantly & cook over medium-high heat for 4 - 5 minutes or until fish flakes easily when tested with fork.
Fill the taco shells with the fish mixture.
Top with cabbage, tomato and sour cream mixture, lime juice, taco sauce, and salsa.

Kalbi: Korean BBQ Short Ribs

2009-10-22T01:45:00.000-07:00

This dish is a Korean favorite, and it's an easy and delicious way to eat your ribs. Finger lickin' good!

PREP TIME: 5 min. + marinating overnight

COOK TIME: 15 min.

INGREDIENTS

1 package, short ribs
Halm's Bar-B-Que Sauce (Hawaiian style) - available at an Asian supermarket or Costco

PREPARATION

Place 1 package of short ribs into a roasting pan or glass dish.
Pour Halm's BBQ Sauce over the ribs until each slice is covered.
Marinate overnight.
The next morning: turn over the ribs once to make sure the meat gets equal saturation.

DIRECTIONS

Grill the meat over pan fry, portable gas or charcoal stove.
Serve hot off the grill with rice, in a lettuce wrap and ssahmjang (Korean pepper paste + bean paste).

Carmelized Brie Salmon over Citrus Greens

2009-10-20T15:22:00.000-07:00

We had on hand some salmon patties and a French brie wheel, and we thought, why not experiment with a brie and salmon combo?

This is what's great about cooking at home because we have the flexibility of tossing together various combinations, and we know what ingredients are going in the food (hence, no MSG, no preservatives, etc).

INGREDIENTS

2 salmon burger patties or pieces of salmon (we used salmon burger patties because it's what we had on hand)
Brie cheese (slices/small wedges) - enough to cover the patty
4 mini bell peppers (if none on hand, use regular bell peppers)
1 orange, peeled and separated into sections
5 sundried tomato slices, sliced
1 Tbsp walnuts/almonds, toasted and chopped
4 C chopped green lettuce

Orange-Sesame Dressing

1 orange, juiced
3 tsp sesame oil
3 tsp red wine vinegar
3 tsp of white wine (burned off alcohol)
1/4 tsp dried oregano
dash of pepper
dash of garlic herb powder

COOKING DIRECTIONS

Place frying pan on medium heat, and coat with PAM spray or olive oil.
Add the salmon, and cook for 5 minutes on each side (allow it to carmelize).
Place a wedge or slice of Brie cheese on top of the salmon and immediately take the burgers off the grill.

SALAD DIRECTIONS.

Toss together the chopped lettuce, oranges, sundried tomato slices, bell pepper slices together, and
top with toasted nuts.
Whisk together all salad dressing ingredients.
Pour over salad and serve with salmon on top of the salad bed.

Our own sundried tomato hummus

2009-10-19T13:34:00.000-07:00

This hummus makes a great appetizer with pita chips, or a side dish along with couscous and salad.
It's very flavorful and the combination of the ingredients is blended to a beautiful rich color.
KITCHEN EQUIPMENT

Food processor/blender

INGREDIENTS

1 can garbanzo beans (or chickpeas), drained and rinsed
2 Tbsp pesto
3 sundried tomatoes, roughly chopped
2 cloves garlic
1 lemon, squeezed
Salt & fresh ground pepper to taste
2 Tbsp sesame tahini/ tahina
Handful of fresh basil and mint, roughly chopped

OR
DIRECTIONS

Drain & rinse 1 can of garbanzo beans.
Combine all ingredients above in a food processor (or blender).
Note: Add in each ingredient slowly.
Blend it in Cuisinart blender until a creamy texture is achieved.
Add salt & pepper to taste, and add fresh herbs.
Voila! Serve with pita chips or baked pita bread.

Blueberry Cream Cheese Cup

2009-10-19T03:27:00.000-07:00

This was secret recipe passed on from a family friend.
And it's too good NOT to share the recipe.
It's also a great recipe to make with your kids!

KITCHEN EQUIPMENT

Muffin pan
Cupcake liners
Spatula

INGREDIENTS

12 vanilla wafers
2 eggs
2 blocks (8 oz. each) of cream cheese
1/2 cup sugar
1 tsp vanilla
1 Blueberry Comstock can

DIRECTIONS

Preheat oven at 325 F.
Line muffin pan with liners.
Place 1 vanilla wafer in each cup liner.
Ceam the cream cheese and sugar in a bowl.
Add eggs & vanilla. Mix well.
Spoon the mixture into the cups on top of the wafer.
Bake in the oven (325 F) for 25 minutes.
Immediately take out of oven, and place on cooling rack.
After cooling, put on Comstock blueberry topping and refrigerate.
Serve after 1 hour, garnish with mint leaves...(and if you're like us, serve with a fruity sangria!)

Korean Bean Sprouts Soup (Kongnahmul Gook)

2009-10-19T03:09:00.000-07:00

This is an easy and a simple dish, perfect for when you're feeling under the weather or you have a mean cold. We say it's like Korea's chicken soup for the soul, with rice, only...that it's made with bean sprouts.

PREP TIME: 3 min.

COOK TIME: Varies; according to the amount of beansprouts you choose to use.
Olivia's mom says: "Cook until you smell the distinct smell of bean sprouts."

INGREDIENTS

3 cloves garlic, minced
3- 5 Tbsp dashida (or more, to taste)
1 bag, bean sprouts (korean pronunciation: kongnahmul)
Note: you can either cut off the ends, or leave it on. We chose to leave it on. "It's better for your health" says Olivia's mom
3 - 5 C of beansprouts (more or less to preference)
1 tsp red pepper powder
3/4 of the pot filled with water
Few strands of green onions, sliced diagonally 3"

PREPARATION

Rinse 1 bag of bean sprouts thoroughly.
Discard the seed cover (it usually floats when you place the bag of bean sprouts in a bowl full of water).

DIRECTIONS

Place a big pot full of water over medium heat (fill to 3/4 of the brim).
Toss in the minced garlic. Pour in dashida and 1 tsp red pepper powder.
Carefully pour in bean sprouts, and place the cover back on.
NOTE: Don't open the lid until you can smell the pungent scent of the boiled bean sprouts - otherwise, it will spoil quickly.
After 15-20 minutes or so, or until you smell the distinct scent of the bean sprouts, only then you can open the lid.
Toss in the green onions, and immediately serve with rice.

Our version of Thai Garlic Eggplant

2009-10-19T02:48:00.000-07:00

These are great Thai ingredients:

Mae Ploy Thai curry paste (we totally recommend this brand.

And we got the rest of the ingredients from our local farmers' market.

We paired this delicious dish with Thai green curry. Enjoy!

Our version of Thai Garlic Eggplant.....

Paired with our yummy Thai green curry.

INGREDIENTS

2 Japanese eggplants, medium size, sliced thinly lengthwise
1/2 cup of diced carrots (1/4" cubes)
1/4 cup of diced zucchini (1/4" cubes)
3 mini yellow/red bell peppers, julienned (if not available, use regular bell peppers)
1/2 tsp Mae Ploy (brand) green curry paste
3/4 cup of coconut milk
5 whole basil leaves
2 whole mint leaves
1 Tbsp sesame oil
2-3 mild green peppers, julienned
1/4 tsp shoyu
2 tsp sugar
1/4 C sweet & sour sauce
1.5 cloves of minced garlic
1 Tbsp cornstarch

COOKING DIRECTIONS

Optional: Grill eggplant first.
Heat sesame oil in skillet on medium setting.
Baste the sweet & sour sauce over the eggplant, set aside remainder to be mixed in with coconut milk.
Toss in garlic, diced carrots, peppers.
Stir fry and lower heat.
Make sure the carrots & peppers are cooked.
Add zucchini.
Push all the vegetables to one side of the pan to make room for the eggplant.
Cook the eggplant 2 minutes on each side.
Whisk the coconut milk, curry paste, the remaining sweet & sour sauce, shoyu, sugar in a bowl.
Pour the mixture over the eggplant and vegetables.
Allow flavors to combine for a few minutes.
Mix 1/3 cup of water + 1 Tbsp cornstarch in a small bowl. Remove any lumps.
Add to the skillet to thicken the sauce.
Remove skillet from heat.
Add basil and mint leaves on the top.
Optional: Add crushed red peppers.
Serve with rice!

Herbed Pork Loin Back Ribs

2009-10-19T02:42:00.000-07:00

Boy,were they were finger-smackin' good! We prepped the night before byputting the rub first on the ribs, then cooked that day before theguests came. We placed the ribs out on the table, and when we turnedaround, they were all gone!

PREP TIME: 15 min. + marinating overnight | COOK TIME: 1.5 hours

KITCHEN EQUIPMENT

Baster
Roasting Pan
Optional: Synthetic gloves (to spread the layers of herbs on the ribs)

INGREDIENTS

2 pork loin back ribs
1 heaping tablespoon of garlic herb powder for each side
3 Negra modelo beer (or dark beer)
Herbs (all that you prefer - The goal here is to create an herbed paste.)

Emeril's Essence or McCormick's Pork Rub (We chose Emeril's Essence)
Dill weed
Marjoram
Oregano
Paprika
Rosemary
Sage
Savory
Thyme

DIRECTIONS
PREPARATION

Place the ribs in a roasting/marinating pan.
Optional: We put on the gloves so that the herbs wouldn't stick to our hands.
Begin by sprinkling the garlic herb powder generously onto the tops of each rib.
Rub/massage the garlic herb powder firmly into the ribs.
Flip over the ribs and pour the herbs generously on the bottom side, again rubbing firmly into the ribs.
Continue pouring each layer of herbs generously onto the tops and bottoms of each rib.
Lift the ribs out of the roasting pan.
Pour 2 Negra beer into the roasting pan first (as to not disturb the herbs on the ribs).
Place the ribs gently into the roasting pan, and gently pour 1 Negra beer on top of the ribs.
Place the ribs in the fridge & leave overnight to have the ribs fully marinated.

NEXT DAY: COOKING

Preheat the oven at 325F.
Once the oven is ready, place the roasting pan in the oven for 1.5 hours.
Baste every 30 minutes.
Serve with rice and/or salad.

Placing the ribs in a roasting/marinating pan.

Rub the garlic herb powder and all the herbs firmly into the ribs.

Pour 2 Negra beer into the roasting pan around the ribs.

Next day

Place the roasting pan in the oven for 1.5 hours at 325F.

Garlic herb potato wedges

2009-10-19T02:37:00.000-07:00

In the previous post, we shared how we awakened our taste buds with gouda cheese and bacon burgers with garlic herb potato wedges. Can we say yum?

PREP TIME: 15 min. | COOK TIME: 15 min.

INGREDIENTS

2 - 3 Idaho potatoes
3 garlic cloves, minced
Garlic herb seasoning
Olive oil

PREPARATION

Preheat the oven at 400 F.
Grab 2 - 3 Idaho potatoes, and scrub the skin really good.
Cut the potato into thirds or quarters lengthwise, then slice into halves vertically.
Then slice the pieces in 1/2" lengthwise.

DIRECTIONS

Place pan on medium heat with 2 Tbsp olive oil, and brown the minced garlic.
Place the potatoes on the skillet, and sprinkle garlic herb seasoning over the potatoes.
Cook until the potatoes are translucent (image below), roughly 5 minutes.
Place all the potato wedges flat on the baking pan, covered with foil (for easier clean-up).
Drizzle olive oil and more garlic herb seasoning over the potatoes .
Place into oven for about 15 minutes and you're done!

Gouda cheese & bacon burger

2009-10-19T02:17:00.000-07:00

For anyone that loves a good burger....Here's a twist.
We took Rachael Ray's version and added a splash of our own taste.
Gouda cheese & bacon burger (with delicious steaksauce smothered onions) served with garlic herb potato wedges!
(Our next posting will cover the Garlic herb potato wedges...hold your horsies!)
That's the beauty of cooking at home, because we can use different combinations of cheese and bread...

PREP TIME: 10 min.
COOK TIME: 30 min.

INGREDIENTS

1 Tbsp McCormick's grill seasoning
2 tsp Worcester sauce
1 tsp liquid smoke (for that smoke-y taste)
2 Tbsp olive oil
1/4 cup A1 Sauce
1 package ground turkey
8 bacon slices
4 slices Gouda cheese
4 burger buns/kaiser rolls (we used Costco's ciabatta bread because that's what we had on hand)
2 cloves garlic
1/4 of an onion, sliced (optional)

DIRECTIONS

Combine the following:

2 garlic cloves, minced
1 Tbsp McCormick's grill seasoning
1 tsp liquid smoke
1 pkg ground turkey
2 tsp Worcester sauce

2. After mixing, divide into 4 sections and form into patties (more or less depending on preferred size).

3. Drizzle 2 Tbsp olive oil in skillet and make sure the olive oil is hot before placing burgers in the pan.

For medium rare: ~5 minutes on each side
For medium well: ~ 7 minutes on each side
Optional: saute onions in 1/4 cup A1 sauce until translucent

4.Melt a slice of gouda cheese. Sprinkle bacon bits (or use 2 baconslices, crumbled) on the top half of each bun on the broiler for about30 seconds. (We used bacon bits because we didn't have any bacon onhand).

5.Place the burgers on the buns, and top with A1 sauce, bacon, and theonions (optional), and any other toppings that you may fancy.

6. And voila! Delicious gouda cheese & bacon burgers (and onions for those of us who like that kick)... Serve with the garlic herb potato wedges and salad. Enjoy!

Taste test: so yummy that kids already take a bite out of it before the picture is taken, as shown.

Pork Chops Puttanesca

2009-10-07T20:38:00.000-07:00

We found this recipe online, and thought it was a great way to eat the pork chops in a different way.

INGREDIENTS

3 Tbs olive oil
3 cloves garlic, peeled
3/4 C all purpose flour
salt & freshly ground pepper
4 boneless pork chops, not more than 1 inch thick
3 Tbsp capers
3 Tbsp olives, chopped
1/4 tsp crushed red pepper
(1) 15 oz. can crushed tomatoes

DIRECTIONS

Heat oil in a wide, heavy skillet over medium high heat.
Add garlic & cook. Remove garlic & discard.
Combine flour, salt & pepper in a bowl.
Dip pork chops into the flour to coat.
Add to the skillet & brown on one side for 2 minutes or so.
Turn the pork chops.
Add the capers, olives, red pepper, & tomatoes.
Bring to a boil, then reduce heat & simmer for 5 minutes.
Pork chops should be cooled through, and serve with rice and/or salad!

Prosciutto-wrapped shrimp

2009-10-04T00:36:00.000-07:00

PREP TIME: 10 min. | COOK TIME: 10 min.

SPECIAL KITCHEN EQUIPMENT

bamboo skewers, soaked in water
grill pan

INGREDIENTS

Shrimp, thawed and deveined
Prosciutto slices
Garlic Pepper Powder
Lemon juice
Extra virgin olive oil

PREPARATION

Soak the skewers beforehand for 30 minutes.
Devein the shrimp.
Wrap 1 thin slice of prosciutto around the shrimp.
Place 3-4 prosciutto-wrapped shrimp on a skewer.
Sprinkle garlic pepper powder on top (no salt is needed because prosciutto is already salty)

DIRECTIONS

Place the grill pan on medium heat and drizzle olive oil.
Place the prosciutto-wrapped shrimp skewers flat on the pan for 2 minutes on each side.
Place the skewers flat on the grill pan.
Pour lemon juice on top and immediately remove from pan.

Creamy Garlicky Mussels

2009-10-02T13:44:00.000-07:00

Recipe Courtesy: Tyler Florence

INGREDIENTS

4 pounds mussels
4 Tbsp unsalted butter
2 Tbsp extra-virgin olive oil
2 cloves garlic, peeled and smashed
4 sprigs fresh thyme
1/2 lemon, thinly sliced
3/4 c dry white whine
1/2 c low-sodium chicken broth
Crusty French Bread
Salt & freshly ground black pepper

DIRECTIONS

Scrub the mussels with a vegetable brush under running water. Discard any with broken shells or that remain opened when tapped.
In a large pot over medium heat, melt 2 Tbsp butter with the olive oil.
Add the garlic, thyme, and lemon slices and cook until everything has softened, about 5 minutes.
Add the mussels and stir to coat them with all the flavorings.
Add the wine, then the chicken broth.
Cover the pot, and steam for 10-12 minutes, until the mussels open.
Remove the mussels from the pot. Discard any that didn't open. Take the meat out of the mussels and put it back into the pot along with the remaining 2 Tbsp butter.
Using an immersion blender, blend the liquid until the sauce thickens and becomes creamy.
Season with salt and black pepper to taste.
Serve in a bowl and spoon the sauce over them.
Serve with crusty French bread to dip in the sauce.
(We hollowed out the french bread and spread butter and garlic powder within it.)

Thai Panang Curry

2009-10-01T19:30:00.000-07:00

This is a quick and delicious dish that delivers restaurant-quality curry. You can cook it together with pork, beef, chicken, or seafood.
Add fish sauce or sea salt if desired to balance the flavors. We added our own touch so we hope you enjoy it!

Prep time: 10 min.
Cook time: 20 min.

INGREDIENTS

Mae Ploy brand Panang Curry paste
(1) 13 oz. Coconut milk
350g eggplant, chicken, beef, pork or seafood (your preference - we've experimented with chicken, eggplant, and shrimp before)
1/2 C water
1/4 C sugar snap peas, cut into halves (optional)
Thai chili pepper

DIRECTIONS

Heat oil in a wide heavy pot over moderate heat until hot (but notsmoking), then cook curry paste mixture, stirring frequently, until itjust begins to stick to bottom of pot (8 to 10 minutes).
Add 1 C coconut milk and broth and simmer, uncovered, stirring occasionally, until reduced to about 3 2/3 cups (8 to 10 minutes).
Add another 1 C of coconut milk and heat until boiling.
Add your preferred meat/seafood, 1/2 C of water, and continue cooking.
Toss in sugar snap peas, and top it off with lime leaves and fresh chilies.
Serve hot with rice!

Italian sub sandwich

2009-09-30T13:13:00.000-07:00

INGREDIENTS

Hoagie bread
Sandwich meat slices (Oscar Meyer)
Mustard
Red wine vinegar
Olive oil
Tomatoes, sliced into 1/4" (optional)
Lettuce leaves
Ground pepper

DIRECTIONS

Slice Hoagie bread in half to create a top and bottom layer for the sandwich.
(You can leave the edges on to create a hinge-like effect)
Layer the sandwich meat slices on the bread.
Layer on top with the tomatoes, lettuce leaves.
Squirt mustard on top.
Drizzle the vinegar and oil on top .

Quick & easy Chinese Chicken Salad

2009-09-30T02:25:00.000-07:00

Recipe courtesy: Christine Palm

INGREDIENTS

1 Ramen noodle package, broken into pieces
Sesame oil dressing
Sliced almonds
1/4 Cabbage, sliced thinly

DIRECTIONS

Slice the cabbage thinly.
Tip: Toss the thinly sliced cabbage pieces into a bowl of water and ice to make it crisp.
Drain the cabbage slices, and make a cabbage salad bed in a bowl.
Toss in the broken ramen noodles over the cabbage.
Toss in the sliced almonds, and pour in the sesame oil dressing.
Serve on a plate and enjoy the crispy salad!

Steak tri-tips with sauteed mushrooms & onions

2009-09-29T02:51:00.000-07:00

INGREDIENTS

Steak tri-tips
3 Tbsp of steak seasoning
1/4 C of worcestershire sauce
1 tsp lemon juice
Crumbled gorgonzola
2 garlic cloves, minced
1/4 C mushrooms, sauteed (optional)
1/4 C chopped onions, sauteed (optional)

DIRECTIONS

Place the medium skillet on medium heat, and brown the garlic.
Place the steak tri-tips on the skillet for 2-3 minutes.
Pour the worcestershire sauce, steak seasoning, and lemon juice on top of the steak tri-tips.
Flip it over and let it caramelize for 2-3 minutes.
Crumble gorgonzola on top of the steak tri-tips.
Serve with sauteed mushrooms and sauteed onions.

Kimchee Fried Rice with blanched Choi Sum (Chinese cabbage)

2009-09-18T13:18:00.000-07:00

This is a delicious Korean dish that works wonders with leftover cooked rice, chopped kimchee, spam and/or vienna sausage and/or hot dogs, and tossing in any leftover vegetables as well.

INGREDIENTS

3 cups cooked rice, divided (we found that the older the rice, the better. Our cooked rice was about 3 days old.)
1 Tbsp sesame oil
3/4 c carrots, cubed
1/2 c sugar snap peas, cut into thirds
2 Tbsp butter
1/2 - 3/4 c kimchee (rinsed, cut into small slices) - depends on how spicy you want it
2-3 Tbsp ketchup, divided
2 hot dogs / Vienna sausages, cut into small cubes (or spam)

DIRECTIONS

Add 1 Tbsp sesame oil to a large skillet on medium heat
Wait til the skillet is hot, then add 3/4c of the cubed carrots.
Add 1/2 c sugar snap peas, cut into thirds.
Add 1 Tbsp butter on top, and stir.
Rinse 1/2 - 3/4 c of kimchee (rinsed, cut into small sizes)
Add 2 c of cooked rice
Stir & let it sit to carmelize (a few minutes)
Add 1 Tbsp ketchup and distribute evenly throughout the mixture
Add 1/2 Tbsp butter and stir.
Add remaining 1.5 c of cooked rice.
Add another 1-2 Tbsp of ketchup.
Let it carmelize for a few minutes (so it creates a crispy texture on the bottom of the rice mixture).
Toss in the vienna sausages (or Spam), and stir.
Let it sit for 5 minutes.
Take pan off heat & serve with blanched choi sum (directions below).
The choi sum can be used as a lettuce wrap.

CHOI SUM (Chinese Cabbage) DIRECTIONS

Wash the choi sum thoroughly.
Bring the pot of water to a boil.
Blanch the choi sum for 3 minutes each.
Take out with tongs and drain, and place on a dish.

PICTURES

Toss in carrots & sugar snap peas

Add some butter

Cut desired amount of kimchee (depending on how spicy you want it)

Add the 1st half of the rice & stir

Add some ketchup & distribute evenly & let it carmelize...

Toss in the spam/vienna sausage/hot dog (your choice)

Add remaining rice & more butter & more ketchup-

Carmelize for a few minutes & you're done!

Rinse choi sum, and bring pot of water to a boil.

Blanch for 2 -3 minutes, and remove to plate

Our dinner : Kimchee fried rice + blanched choi sum + fried fishes +

cucumber slices with Korean bean paste + dipping sauce for the fish

Roasted Lamp Chops with Rosemary

2009-09-18T00:58:00.000-07:00

Recipe courtesy of Williams-Sonoma Christmas Entertaining

These lambs are delicious as an entree with the Mediterranean Shrimp Couscous, or served on a platter as a party entertainment dish.

INGREDIENTS

2 racks of lamb (additional racks are optional)
2 cloves garlic, bruised
1 Tbsp coarse sea salt
2 tsp freshly ground pepper
2 Tbsp olive oil
1 Tbsp finely chopped fresh rosemary, also for garnish

DIRECTIONS

Preheat the oven to 475 F. Place 2 roasting pans or baking dishes (each large enough to hold a rack of lamb) in the oven.
Slice the rack of lamb into pieces and cover the end of the bone with foil
Rub the lamb and bones with the garlic cloves. Rub all over with the salt and pepper.
In each of 2 large, nonstick frying pans over medium heat, warm 2 Tbsp of olive oil.
When the oil is hot, add the lamb racks, fat side down, to each pan and sear for 1-2 minutes.
Use tongs to turn and hold the lamb, and sear both ends, about 1 minutes on each end.
Finally, sear the bone side for 1-2 minutes.
Transfer the lamb to a platter or cutting board and sprinkle all over with the chopped rosemary.
Cover the exposed bones with aluminum foil to keep them from charring. Place the racks, bone side down, the warmed roasting pans.
Roast for 13-15 minutes for medium rare or 15-20 minutes for medium (or until the thermometer, inserted into the thickest part of the meat, but not touching the bone reads 130-140F for medium rare, or 140-150F for medium).
Transfer the lamb to a cutting board and make a tent loosely over with aluminum foil (to trap heat and keep the moisture). Let it rest for 7-10 minutes.
Arrange the lamb chops on a warmed platter. Sprinkle with rosemary and serve!

PICTURES

Mediterranean Shrimp Couscous

2009-09-10T15:58:00.001-07:00

This makes a healthy and light meal anytime with a glass of white wine.

COUSCOUS INGREDIENTS

Near East Couscous, follow package directions
1 lb of shrimp
2 cloves of garlic, minced
2 Tbsp, pesto
2 sun-dried tomatoes, diced
1 Tbsp olive oil

SALAD INGREDIENTS

1.5 cups of lettuce shredded
4 mini bell peppers (1/2 bell pepper)
1 tomato, seeded and cubed
handful of capers
handful of feta cheese
1 lime, squeezed

DIRECTIONS

Follow package directions for couscous.
Meanwhile, saute shrimp in garlic and olive oil in medium size skillet.
Cook shrimp for 2 minutes on each side.
Toss in pesto dressing with sundried tomatoes.
After fluffing couscous with a fork, toss the couscous into a large bowl.
Combine salad ingredients and toss on top of the couscous.
Place shrimp on top along with pesto dressing and sundried tomatoes.
Mix well, and serve as a main entree or as a side. Enjoy!

Cut the salad ingredients