Wednesday, January 27, 2010
These are soooo good even for snaking. Joy, Nancy and little Robbie went to Sea World and the little guy loved them. 8 slices of sourdough bread (Remove crust and cube to bite size, bake for 20minutes at 300 degrees, turn them over after 10minutes) Ingredients: 2/3 cup soften unsalted butter 1/4 olive oil 3 Press garlic 1 teasp Italian 1/2 teasp thyme 1/2 teasp finely cropped herbs (sage, parsely, rosemary) 1/4 teasp black pepper Mix all ingredients in a bowl and warm them in the microwave for 30sec then use a blender or magic bullet to mix. Place the sourdough bread in a large bowl and fold in 1/4 cup fine grated parasean cheese then drizzle the mixture. Bake 10-15 minutes until golden brown 300 degrees. Good for weeks stored in a zip lock bag.
Joy always make this Salsa when we have Mexican food. I like mixing the salsa juice with my V8 vegetable juice it just adds that the right spice. 5 medium size tomatoes diced (peeling option) (Peeling a tomatoes - cut an X on the bottom, dip to a boiling water for 10sec and peel the skin off) ¾ finely chopped red onions 1 tblsp to ¼ cup fresh jalapeno (seeds option) dependent on how spicy Juice of 2 limes ½ cup or more of fresh cilantro Salt and black pepper to your taste Joy’s a little twist by adding these ingredients 2 cloves of roasted garlic mash in the lime juice ½ teasp toasted ground cumin ½ teasp coriander 1 teasp or more to taste of mash chipotle chili Mix all the ingredients together and place it in the refrigerator for 30 minutes before serving – good for a couple of weeks. (Roasted garlic Slice to the top of a garlic bulb, little salt and olive oil in a foil and enclosed, then bake at 400deg for 50mintues or soft to the touch or golden brown)
One of our favorite cookies, Joy sometimes baked these when we go camping. 2 3/4 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. baking powder (option for cake texture cookies) 1/4 tsp. salt 1 cup butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 tsp. vanilla extract 2 large eggs 12 oz or one bag of semi-sweet dark chocolate, or white chocolate chips, or 1/2 dark & 1/2 white chocolate chips 1 cup unsalted dry roasted macadamias or if salted do not add the 1/4 tsp. salt Preheat oven to 375 degrees. Combine flour, baking soda, baking powder and salt in a small bowl. Beat butter, granulated and brown sugar vanilla extract in large mixer bowl until itÕs creamy. Add the eggs one at a time, beating it well. Mix in the flour into the mixture. Stir in the macadamias and chocolate chips and then Joy chills it for about 15 minutes in the refrigerator. Space evenly and not too close 1 tablespoon of cookie dough onto ungreased baking sheets. Joy places the baking sheets on the top levels of the oven. Bake for about 10 minutes, we like it when it's a little soft in the center. Enjoy!
Sunday, November 8, 2009
Tasty, different breakfast for a change! 2 pieces of good white, wheat, or my favorite sourdough bread Cream cheese Good jam (the family loves Knott's berry farm seedless boysenberry) 1 lg egg 3 tbls milk Flour Butter Powdered sugar Soften the cream cheese 1 to 2 ounces in the microwave or leave it out of the fridge long enough to be able to spread. Spread the cream cheese thinly on both pieces of the bread fill one side with the jam sandwich them. Beat the egg with the milk dip the sandwich in egg on both sides then coat with flour and fry in butter until golden brown. Cool a little before dusting with powder sugar. Enjoy!
Saturday, November 7, 2009
When Joy gets the rib roast from the store she take it out of the plastic, rinse, dry it and cover it with paper towels. Place it in a clean non-reactive pan such as stainless steel or glass. Refrigerate for days checking and changing the paper towels daily. This process is known as dry aging. Dry aging makes most rib roasts taste like Angus beef. Rib roast or any roast that can be served medium rare Hickory smoked salt (recipe follows) Garlic slivers Pepper Olive oil Mix pepper with hickory smoked salt and rub on meat, if the roast is too dry rub with a little olive oil first. Form small slits in the roast all over and poke garlic slivers in the slits. Now the roast is ready for smoking or cooking in the oven. A great tool to have would be a remote wireless meat thermometer. You always know the internal temperature of the meat when it’s cooking with on of these handy gauges. Smoking the meat is the cooking choice Jack Daniels wood chips are wonderful but any wood chips made for a smoker are fine. Smoke meat until the temperature reads 135 degrees let the meat sit before carving for at least 15 mins. Oven cooking : Preheat the oven to 475 degrees put the roast in with the temperature gauge in and cook for 1 hour turn the oven off and et it sit for as long as 2 hours watching the temperature it will keep rising. If you notice the the temperature stops rising and it is no where near the desired 130-135 turn the oven back on at 200 degrees until the temp reaches 135. On the other hand if the meat reaches the temperature before the 2 hours is up remove the meat from the oven and always let the meat rest before carving. Hickory Smoked salt: Hickory smoked powder 2 parts, 1 part kosher salt or sea salt,1/2 part unsweetened cocoa powder. Mix ingredients together and put in a shaker container. I bought the powder on line at a spice web I also bought mesquite powder which is just as good!
We were on our way to a Persian party and Joy wanted to bring a dish that would match the Farsi cuisine, it was a hit with pita chips. 1 large eggplant 4 medium tomatoes ½ cup pomegranate juice ½ cup sour grape juice 1 medium onion 1 teasp marjoram dried or 1 tablesp fresh ½ teasp dried mint or 2 tablesp fresh Salt and black pepper Optional : ½ cup crumbled feta cheese Cook whole eggplant in the oven at 400f for about 30 minutes. Remove and let cool, then peel and chop finely. Pour hot water over the tomatoes, then peel and chop finely. Grate onions. Add pomegranate juice, sour grape juice, salt and black peper to eggplants. Cook over low heat for about 10 minutes. Add marjoram, mint and grated onions, mix well and remove from heat. Add tomatoes, mix and serve.
Joy loves this Filipino dish that has so much flavor and so many vegetables. My mom used to make this a lot when I was growing up too. 1 lb pork meat diced (fatty with or without bones) 2 to 3 ampalaya (bitter melons seeded and cut into 3” pieces) 4 to 5 Chinese or Japanese eggplant (1 or 2 American eggplant) Okra or long beans similar to green beans 2 lg or 4 sm tomatoes 1 small diced onion 2 tbls bagoong 1 cup or more water Oil (I like olive oil extra virgin) 2 cloves garlic crushed 1 diced jalapeno chili and 2 yellow peppers Green onion Chicharones small package Brown the pork, diced onion, diced jalapeno and garlic in a heavy casserole dish or wok until onions are translucent add bagoong and water cook a couple minutes. Add eggplant ampalaya, green beans and or okra and the top layer should be fresh tomato cubes, green onion and chicharones. Cover and cook about 20 minutes or until vegetables are tender. Check the seasoning add patis or more bagoong if needed, serve with rice and is so tasty!!! Just a preference note Joy likes the pink shrimp bagoong referred to salted shrimp fry. Of course serve with rice.
Tuesday, October 13, 2009
Joy’s brothers and sisters were always so excited when her mom literally slaved making this recipe for the eleven of them including her Mom and Dad. It took her hours but they all appreciated her hard work even though they were gobbled up faster than she could make them. Bless you Mom! Dough 3 eggs 2tbls water (if needed) 1 teas salt 2 cups flour Filling 11/2 lbs hamburger meat 11/2 teas salt ½ teas pepper 2 eggs 2 tbsps finely chopped onion Beat eggs thoroughly add salt, water and flour to make a soft workable dough (Joy noticed she needed a lot more flour) knead the dough until it doesn’t stick anymore. Let it rest after dividing it into 3 or four parts. The dough can be refrigerated at this point. Prepare meat filling by mixing filling ingredients together. (Hint: you always want to add salt sparingly and microwave and taste it is always easier to add than take away) Roll dough out to about 1/8” thick and use a glass to cut 3” diameter pieces place some filling into one and leave about 3/4 ” space around the edge use beaten egg with a little water as a glue to stick another disc on top and a fork to press around to seal. Repeat …….Boil in water (uncovered) flavored with beef or chicken bouillon for about 45 min or until dough is cooked. (Don’t over crowd pot) Serve with sour cream….Yummmm!!
Sunday, August 30, 2009
Joy just made this recipe for Sarah's baby shower, she was always making chocolate cheesecake. 1 cup ground graham crackers and about a fourth cup of crushed macadamia nuts mixed with one third cup of melted butter......combine for crust in a 9 inch spring form pan. filling: 16 oz's cream cheese (which is 2 blocks of 8 oz cream cheese) room temp soft 3/4 cups of sugar plus 2 tbls 2 teaspoons of good vanilla 1 Tbls of fresh lemon juice and the finely grated rind of about 1 lemons ¼ cup of sour cream 2 eggs and an egg yolk (mix in last so air bubbles don’t form) pat crust mixture into the spring form pan (I use plastic wrap to aid in this procedure) pour mixed filling into crust and bake for 35 to 45 minutes at 350 degrees Mix the juice of about 2 lemons appx 1/4 cups with 1 cup sugar and cook over medium heat stirring until sugar is dissolved. Add 3 tbls cornstarch mixed with 3 tbls cold water Add the rind of 1 lemons mix in 16 ozs of fresh blueberries washed and dried cook slightly until blueberries shine and turn darker not mushy cool and spread on top of the cooked cooled cheese cake. Optional sprinkle with powdered sugar just before serving This dessert is tart as well as mildly sweet Enjoy!
Chicken bones or wings or wing tips (save raw chicken bones or wing parts in the freezer and when you have enough make stock and freeze). Depending on how much chicken scrape you have cover generously with water about 2 to 3 quarts or good water. 1 lg onion Couple cloves of garlic ½ bell pepper 1 stalk celery 1 carrot Bay leave Salt pepper and poultry seasoning Joy put a fresh jalapeno and fresh herbs, from my garden like thyme, lemon basil rosemary and parsley. Cook for at least an hour strain and defat freeze for later use.
Sunday, August 23, 2009
We came home from Our Family Vacation and the brownies started to get dry, so I slap a lot of peanut butter on it - taste very good.
Wednesday, August 19, 2009
Joy came up with this one when she had to take the whole breast off a couple of chicken and was going to her mom to help care for her or in Joy's case feed her. By the way she loved it! 2 whole boneless skinless chicken breasts (thinned in plastic wrap with a meat tenderizer) Munster cheese slices or grated cheese of your choice white cheese seems to work well Prosciutto (di parma) slices Triple washed spinach or arugula Salt and pepper Garlic Flour Panko bread crumbs ¼ cup parmesan cheese Egg Olive oil Toothpicks or butcher twine After the chicken has been thinned out so it will cook evenly (not too thin) lightly rub it with crushed garlic then lightly season it with salt and pepper. Mix some essence in the flour. Take the top layer of plastic wrap off the pounded chicken and place the prosciutto on the breast then the cheese and some spinach. Then as tightly as you can roll the chicken up and tie it with butcher twine or secure it with toothpicks. Dust the roulade with flour and shake off all excess flour. Beat the egg adding a little water or milk to thin it and wet the chicken in the egg mix and then into the panko that was mixed with the parmesan cheese. Saute in olive oil on all sides and finish in a toaster oven or oven 350 degrees for about 20 minutes or until done. Joy's mom loved it served with sautéed mushrooms with a little of the garlic that she used to rub the chicken with. Enjoy…I like it too - very tasty!
Thursday, July 30, 2009
Cream together: ½ cup butter or margarine ½ cup sugar ½ cup brown sugar Then blend in to that mixture: 1 egg 1 cup crunchy peanut butter ½ teas baking soda ½ teas vanilla Stir in: 1 cup flour 1 cup oatmeal Spread into a 9x13” pan, bake in a preheated 350 degree oven about 20 minutes, remove from oven immediately and sprinkle with: 6 ozs chocolate chips let that stand until they melt (about 5 mins) and then spread the chocolate over the bars. Next mix together and drizzle with the following: ¼ cup creamy peanut butter ½ cup powdered sugar 2 to 4 tbls evaporated milk Pour over the cookie dough about 3/8” thick cut into bars and share with friends and family. When you eat these remember your Grandma she loved these so much they would come with her to a lot of family get together and church potlucks.
Wednesday, July 22, 2009
This Lithuanian recipe I’m sure is created for the climate of the eastern European weather as Joy's mom would say it sticks to your ribs. Once in a while we have to indulge!! Great for breakfast with easy over eggs - yummy. 1 1/2 lbs slab bacon (Joy use smoked pork jowls same as slab bacon) 1 large onion 2 cups milk ½ lb butter ½ cup sugar 1 tsp salt 1 pkg cake yeast or 2 pkg dry yeast 5 eggs 8 to 10 cups all-purpose flour Cut bacon and onion into very small pieces. Put into frying pan, cover with water. Simmer until water has evaporated at this point you can pour off some of the excess fat cool refrigerated. Read yeast pkg and follow directions to grow yeast (Dissolve yeast in ¼ cup of warm water 110o with a tsp of sugar until it grows twice in volume) Heat butter and milk, add sugar and salt. Beat eggs add to milk mixture add dissolved yeast than sifted flour until forms a ball. Knead adding flour until not sticky and completely mixed and than continue to knead until dough is elastic. Cover and place in a warm spot about at least 85o (not too hot) until dough doubles in size. When risen punch down and let rise again. Cut into 4 sections roll each one by one on a slightly floured board until dough is 3/8” thick. Cut a circle with a cookie cutter or a glass about 3 to 4” in diameter place a teaspoon of cooled bacon mixture in center and fold over pinch to close. Place on a greased cookie sheet and let rise again until double in size. Bake in a 375 degress oven 15 min should be just tanning brush each roll with a mixture of egg yolk and 2 tsps water. Return to oven and bake until golden.
Thursday, July 16, 2009
Another one of my favorite desserts, I would rather eat this dish than an apple pie! Cut together with a pastry blender until butter is about the size of small peas than press into 9x9” pan. 2 cups sifted flour ¼ cup powdered sugar ½ teas salt ½ cup cold butter or margarine ¼ teas baking powder Prepare 3 lg apples peeled cored and sliced thinly about 5 cups Mix in: 1 teas cinnamon ¼ teas nutmeg ¾ cups sugar Pour apple mixture over crust then:Melt ¼ cup butter and drizzle over apples bake in a preheated 350 degree oven 45 to 50 minutes or until apples are tender. Serve with whipped topping or vanilla ice cream. Bon appetit
Joy learned to make this dish from a neighbor growing up in Kearny Mesa when she was about 15 yrs old. I love this awesome dish it’s one of my favorites! 1 whole chicken cut into serving size pieces (or you can use thighs or legs) 1 lg can whole tomatoes 1 ½ cups uncooked rice 1 medium onion diced 3 cloves crushed garlic Water Flour Black olives sliced (I like to use kalamata because they are greek) Olive oil Seasoned salt (essence) Pepper 1 16 oz can of tomato sauce Wash and dry the chicken pieces sprinkle some essence on the chicken and in the flour and dust the chicken and brown in olive oil. Set the browned chicken aside and if the oil isn’t burned brown the onions until translucent and add the rice to toast and add the garlic. Measure the liquid from the tomato juice and tomato sauce and water to equal 2 ½ times the rice about 3 ¾ cups liquid. In a covered dutch oven or casserole dish add rice mixture liquid and olives mix together with fresh or dried oregano lay the browned chicken on top and bake in a 350 degree oven for about an hour or until rice is and chicken are cooked. Time consuming but worth it!
Saturday, July 11, 2009
A mixer of Ate Soly, Ate Naomi’s recipe with some of Joy’s additions 1/4 can carnation milk 1/2 can condensed milk (or less depending on your sweet tooth) 1 small carton heavy whip cream 1 jar "kaong" fruit 1 jar coconut gel (square) 1/2 jar "macapuno" balls diced in 4’s 1 package fresh frozen (defrosted) young coconut or fresh young coconut sliced thin 1 big can chunk fruit cocktail (big chunk one) 1 can of chunked pineapple or fresh chunked pineapple 1 can of lyches 1 can of jackfruit (langka) mixed with kaong (sugar palm fruit) or a jar of langka rinsed and diced in 1” pieces 1 lb fresh strawberriesWash & drain all jar and canned fruit In mixer, whip the whip cream until thick (but NOT butter) fold in condensed milk and carnation milk until well combined trying to keep nice whipped texture, then carefully add all other ingredients keeping it nice and light.The jarred fruit can be found at most Asian markets.
Joy and I went to Kauai for a two week vacation and stayed with our cousin Ate Naomi. Ate taught Joy how to make this delicious dish, I picked the green papaya from Naomi’s tree. 1 small green papaya – no sign of being ripe (the papayas in our Asian markets are huge) 1lb of chicken thighs which can be halved through the bone (I remove skin) 1 can chicken broth & water or 2 chicken boullions & water (I use boullions)1/2 onion rough chop 2 large cloves of fine diced garlic 1 fine diced jalapeno pepper or a whole yellow chlli 2 chucks of fresh ginger (remove ginger when done) Optional: add "kalamongai", “malangai”, or “chili” leaves; substitue: spinach or arugula Saute onions, garlic, ginger, salt, pepper and jalapeno add the chicken and brown then add the chicken broth and cook covered until 2/3rds done then add green papaya peeled and diced into 2’ pieces and patis. Cook until papaya is fork tender no longer then add the kalamongai leaves. Enjoy! Painting style - all adjustment are done in the camera and by moving the camera around. NOT PHOTOSHOP More photos link: Visiting Kauai II Hawaiian Cruise
Thursday, July 9, 2009
This is a quick fix casserole with lots of flavor and keeps well as a leftover another Grandma White recipe. 1½ ground beef 1 medium onion 1 clove garlic 1 diced jalapeno or small can diced Ortega chili 1 dozen corn tortillas Black olives sliced 1 can cream of chicken soup 1 can cream of mushroom soup 1 8oz can Las Palmas red chili sauce 1 cup milk Grated cheese (cheddar or Mexican blend or jack and cheddar) Brown ground beef, diced medium onion, crushed garlic and diced fresh jalapeno stir in mushroom soup, chicken soup, chili sauce and milk. Cut corn tortillas 1 to 2 inch squares and mix in top with grated cheese and bake for about ½ hour or until warmed thoroughly. Bon appetit!
This ethnic recipe came from an art class Joy's taking, taught by an inspirational Persian woman. 1 lb ground beef 1 cup chopped flat leaf parsley 1 cup chopped cilantro ½ cup chopped basil ¼ cup chopped tarragon 3 lg cloves of minced garlic (Saedeh uses powdered garlic) ½ bunch chopped green onion 2 large eggs (Saedeh doesn’t use eggs but it makes it hard to keep them together) Salt & pepper to taste (at this point I add cayenne pepper also) 1 pitted prune per meatball Olive oil Tomato paste 1 medium onion (I also add ruff chopped jalapeno) Saffron Mix the ground beef, parsley, cilantro, basil (you can add a teaspoon of dried basil with the fresh) tarragon, garlic, green onion, eggs and salt& peppers together microwave a small amount to taste the seasoning. Form nice size meatballs 2 ½” to 3” in diameter then place a pitted prune in the center. Fry a roughly chopped onion in about a ½ cup of olive oil until near translucent then add the meatballs brown them a little and add about 2 cups of water. Cover and cook until meatballs have given up most their fat about 30 mins. (This is my step I remove meatballs strain sauce into a strong plastic bag. Hold the liquid diagonally over the same pan and cut a small hole in the bottom and let the broth drain stopping the flow of fat on top) Put the meatballs back in the broth with a ¼ cup of tomato paste dissolved in a cup of water. Cook another 10 to 15 minutes covered remove cover and add a couple pinches of saffron dissolved in warm water cook 5 mins. Serve over pasta, couscous, or rice. Sour cream or good cream line yogurt is a good accompaniment.
This recipe is fantastic over a deep fried fish. We brought this very fish pictured here to my mom's Christmas party and the family loved it!! In a blender combine: 1 tbls patis ½ cup peanut butter ¼ cup seasoned rice vinegar Juice of 1 lg lime ¼ cup brown sugar 2 thai bird chilis if you like it hot or 2 diced, seeded jalapenos ¼ cup chopped cilantro 2 teas sesame oil 2 lg cloves garlic crushed 2 shallots roughly diced ½ cup or more coconut milk(not the syrup kind for mixed drinks) Pluse the blender until all ingredients puree together adding coconut milk as needed. Lightly warm in a sauce pan being careful not to boil. Check for seasoning adding more patis, lime or sugar as needed. Wonderful dish serve with the fish or your choice!!! Bon Appetit!
When Joy and I went on a Mexican cruise with Auntie Michelle and Uncle Larry we took a cab on our own without a tour guide to see a waterfall in the back country in Manzanillo. The cab driver knew the area and we all ate at this nice outdoor restaurant. The ceviche was fantastic so Joy and I came up with this variation. Any kind of sashimi quality fish Lime juice Salt Pepper Shallots or red onion…finely diced 2 seeded finely diced Jalapenos Cilantro Roasted garlic (optional) Roasted ground cumin Roasted ground coriander Yuzu sauce (optional) Roasted sesame oil Finely chop the fish and add lime juice a little salt to help draw the moisture out of the fish. Let sit preferably over night in the refrigerator and drain the next day. Chop the tomatoes draining the excess juice add shallots, chopped cilantro, jalapenos mix in roasted garlic taste and adjust salt add pepper 1 teasp each of cumin and coriander. Add a teasp or more of roasted sesame oil and yuzu sauce. Bon Appetitt! Some of our Mexican Cruise photos
Thursday, July 2, 2009
My mom made this easy recipe often and she would use both pork and chicken. Joy likes to use boneless country ribs and chicken thighs. Lisa offered a suggestion which Joy love and that is to give the adobo a sweeter taste without adding sugar use an onion. It is the perfect solution! Boneless country style pork ribs 1 lb 1 lb chicken thighs cut in half 1 cup vinegar (either distilled or apple cider not a sweet one) 1 head of garlic smashed you can leave the peels on 1 teas peppercorns About an eighth cup of soy sauce 1 lg bay leaf 1 small onion ruffly chopped Water Mom cooks the pork first before adding the chicken but if you use the boneless ribs and cut them in lg cubes it doesn’t need to be precooked. Place the onion, garlic, peppercorns, soy sauce, bay leaf, vinegar and water in first then arrange the chicken on top. Cook covered for about 30 minutes or more until the pork is tender on medium heat so as not to burn. Cook uncovered adjusting the seasoning until all broth has evaporated and fry in the remaining fat. Great meal that doesn’t require too much preparation time.
This is another easy casserole that the family loves especially Ariana and Joel. 3 lbs cooked broccoli Cooked meat from 1 chicken or boneless skinless thigh meat 1 cup mayonnaise 2 cans cream of chicken soup 1 teasp or more curry powder 1 teasp lemon juice Grated cheese (any good cheese such as cheddar, jack fontina or Mexican blend) Panko bread crumbs In a 9x13 pan layer broccoli than chicken… mix mayo, chicken soup, curry powder and lemon juice…than layer on top of chicken. Sprinkle with cheese than panko bread crumbs and bake at 350 degrees for about ½ hour. Serve with either mashed potatoes or steamed rice. Enjoy!
Friday, June 26, 2009
This is Joy's old family recipe she hardly ever measure but this is close. Joy with her five brothers and three sisters growing up were fond of this time consuming treat. I like this for breakfast sliced about 1/2" thick then saute for a crisp crust and top with sour cream - sooooo good. 10 large baking potatoes 1 medium onion ½ lb slab bacon diced 2 teas salt ¼ teas pepper 4 or more eggs Peel and hand grate onion and potatoes. Fry diced bacon until crisp pour half the fat and bacon over grated potatoes. Add salt pepper and beaten eggs and mix well. Pour into greased 9x13” pan bake in a preheated 400 degree oven for 15 minutes. Reduce the heat to 375 and bake for an hour or longer. Cut into squares and serve with sour cream. Delicious!
We all love spicy chicken wings but sometimes a little change with the same sauce is a welcome treat. Again Joy have brought this dish to potlucks with rave reviews. The leftovers can be used in a spaghetti and meatball sauce. 1lb ground beef 1lb ground pork 1 lb Italian turkey sausage 3 eggs 1 cup soft bread crumbs 1/3 cup fresh grated parmesan cheese ½ cup milk or cream or half and half Salt and pepper to taste ½ teas each dried basil, thyme, oregano and rosemary Mix all the ingredients together add salt and pepper starting with a teas of each and microwave to taste until the flavor is achieved without an over whelming salt taste. Roll into meatballs about the size of ping pong balls or smaller. At this point you can lightly brown them and finish cooking them in the oven preheated at 400 degrees for 15 minutes or just cook them in the 400 degree oven single layer for 20 mins or until done. Serve with the spicy “Hot fire chicken wings” sauce in this book .Enjoy
Tuesday, June 23, 2009
This side dish is Joy's friend Britta’s favorite. The blending of all the fresh herbs, the garlic, garlic and then more garlic in the olive oil base marinade make this a stand out dish! Joy love herbs, chilies, and garlic as condiments paired with fresh roasted vegees purrrfect…I know our Leilani likes this one, especially when Joy makes it into a toasted sandwich. The Marinade Rosemary Basil Flat leaf parsley Cilantro Thyme Tarragon (this is strong not too much) Oregano Jalapeno Garlic (can be roasted if garlic is too strong for your taste but use much more) Olive oil Lemon, lime juice of, or yuzu sauce Salt, cayenne and black pepper Zucchini, Green, red yellow peppers, Egg plant, Mushrooms any kind or a combo, Red or sweet onion, Green beans or haricot covet, snap peas, Okra or any veggie in season In a food processor or equivalent appliance blend handfuls of the washed herbs with olive oil citrus juice and seasoning. Wash, dry and cut into large serving pieces the vegees cover with some of the marinade. Place the marinaded vegees in a roasting pan and put in a 400o oven for between 30 to 45 mins or in a barbecue basket and grill until done on the grill on both sides. Sauce can be heated or used raw on finished vegees! Bon apetit!
This is so good with Joel’s fresh caught halibut. 2lbs boneless halibut fillets 8 slices of bacon cut into ½” pieces 1 ½ cups chopped onion 1 small diced green bell pepper 1 clove crushed garlic 1 seeded and diced jalapeno 3 cups diced peeled potato 3 teasp salt 2 cups boiling water or low salt fish, clam or chicken broth 3 cups milk 1 cup light cream 1/8 teasp pepper Fresh or dried thyme (4 sprigs fresh or 1 teas dried) Dash cayenne pepper Roux (made with equal parts butter and flour melt ½ stick unsalted butter than add ¼ cup flour and cook slowly until flour taste is gone, this is called the blonde stage, it will bubble for a minute or 2) Make the roux in a heavy bottom stock pot or dutch oven. In a sauté pan cook the diced bacon until crisp. Remove bacon, save and in a small amount of the fat sauté onion, jalapeno bell pepper and garlic. Add this onion mix to the roux along with the potato, boiling water or stock, ½ the fresh thyme or all if you use dried thyme, salt and pepper simmer covered for 10 mins. Cut fillets into 1” chunks add to stock and simmer covered for another 10 minutes. In the meantime warm milk and cream, cayenne and add to stock heat just until bubbles form around the edges check seasoning and add the rest of the fresh thyme. If you want this chowder thicker add wondra being careful not to over cook fish. Great recipe on a cool night…Enjoy!!!
We have enjoyed this recipe since Joy found it in the Sunset magazine in the late 70’s. ¾ cups flour ¾ cups milk 3 lg eggs ½ stick butter
Preheat your oven to 450-475o use a 10” frying pan and melt the butter in the preheating oven just until melted (it won’t take long watch carefully!) In a blender combine remaining ingredients when oven is ready blend again to add extra air pour into frying pan. Bake for 18 mins. Serve immediately (it will fall) with syrup, jam or powdered sugar. Bon apetit!
When mom had her open heart surgery she didn’t have her same appetite. She developed a great taste for Joy's made up recipe for creamy potato soup. She couldn’t make enough it was comfort food when most things didn’t taste right. This is totally a guess on measurements when you make yours take some notes. 3 cups homemade chicken broth (recipe follows) 3 medium baking potatoes or 1 baking and 3 red or white potatoes Roux 2tbls butter 2tbls flour, melt butter over medium heat add flour and cook until flour taste is gone but not to change color this is called a blonde roux Thyme, salt (if necessary) pepper ¼ cup heavy whipping cream (or heavy cream) Boil the potatoes in salted water just enough salt for the potatoes to absorb some flavor a couple of pinches. Have chicken stock warm and make the roux add half the stock into the roux and mix. Peel one of the baking potatoes and lightly mash add some of the broth and puree in a blender or hand wand blender put some fresh thyme or dried only a pinch of dried thyme in and part of the cream and blend again. Add this mix to the roux mix peel and chop the other potatoes and add plus more fresh thyme taste and adjust seasoning. The soup should have a creamy thickness to it and a savory flavor. Correct texture and flavor with more stock cream salt or wondra (which is a very fine flour used for gravies)
This dish was one we ate at least once a month if not more. Mexican has always been a cuisine we have enjoyed. 2 lbs cubed raw boneless chicken thigh meat (or if preferred breast meat) 1 diced medium onion 1 fine diced seeded jalapeno 2 cloves crushed garlic 1 small can diced Ortega green chili 1 small can diced black olives 1 16 oz can cream of chicken soup (sometimes I use more another ½ can or so) Cheese, cheese and more cheese some cheddar and jack or Mexican blend is good 1 dozen flour tortillas Cilantro if you like Lemon juice Sautee the onion and jalapeno for a few mins then add the chicken and garlic being sure to cook only until done especially if you are using breast meat. Add the drained Ortega chili’s drained black olives ½ of the cream of chicken soup a couple handful’s of grated cheese some chopped cilantro juice of one lemon (Auntie Michelle adds at this point cheddar cheese soup, no olives or cilantro)(for Ariana who likes hers better than Moms). Dilute the other ½ of chicken soup with the same amount of water (you may need to add more as you go) the tortillas need to be warmed but not drenched on one half with the soup mixture. Put a half cup or more depending on the size of the tortilla of the chicken mixture and some extra cheese in the tortilla and roll place them next to each other in a 9x13” baking pan. Continue to roll until you run out of chicken mixture Joy usually can’t finish all 12 tortillas. Add the rest of the cream of chicken soup and cover with cheese. Bake at 350 degrees for about 30 mins or until all is melted and warm. It’s so good serve with Leilani’s favorite pickled jalapenos and sour cream!
Everyone loves this salsa at family gatherings and potlucks. It is a pureed salsa rather then chunky giving it a unique taste and texture. 2 lg cans of diced tomatoes some of the liquid removed if they are too watery 1 small onion roughly chopped ½ bunch of washed roughly chopped cilantro Pickled jalapenos depending on how spicy you like it (remember as it sit in the refrigerator it will pick up heat) 1 teas roasted ground cumin powder (optional) 1 teas roasted ground coriander powder (optional) 1 tbls fresh lime juice (optional you may have to add a little salt if you use lime) For Auntie Chris’s recipe put all ingredients except optional ones in a blender and pulse until it can be pureed.. For Joy recipe add the optional and blend the same checking for seasoning. This salsa will last in the refrigerator for up to 3 weeks. Easy to make so Enjoy!
This is great with the carnita meat used as pulled pork with barbeque sauce on a roll with melted cheese and this coleslaw either in the roll or on the side. 1 small head cabbage finely shredded ½ cup mayonnaise 2tbls vinegar 1 tbls sugar 2 tbls barbecue sauce Salt and pepper to taste Cayenne pepper just a pinch 1 tbls Dijon mustard Poppy seeds (optional) ¼ cup diced shallots or red onion 1 bulb roasted garlic (optional) Sprinkle the salt and pepper over the shredded cabbage mix all other ingredients together and pour over cabbage at this point if you like poppy seeds can be sprinkled on. Serve with barbecue or pulled pork it’s delicious!!!!
This recipe was Joys' way of using that leftover Christmas or Easter ham. It also makes great omelets. 12 ozs fully cooked ham cut into ½ inch cubes or thin strips 11/2 tbls butter, margarine or olive oil ½ cup chopped onions 2 cups chopped celery 1 can cream of chicken soup 2 tbls dry white wine 11/2 teas yellow prepared mustard ¼ tea dry dill or 2 tbls chopped fresh dill ¾ cups sour cream 1/3 cups sliced pimientos (or roasted red pepper) Saute ham in butter, margarine or oil for about 2 minutes(use a large skillet). Add onions and celery; continue cooking the vegees until they are tender but still crisp. Stir in soup wine mustard and dill. Heat thoroughly then add sour cream and pimientos. Heat but do not boil. Serve over rice.
Joel, Ariana and the cousins Tim and Steve, Auntie Michelle, Uncle Larry, Joy and I have fond memories of this recipe. After a cold day in the snow, coming back to the cabin to a crock-pot with this wonderful aroma filling the house was incredible! The succulent meat is also very versatile from Mexican to southern there is always a new way to serve it. 1 pork roast (shoulder or butt with skin on) 1 beer 2 jalapenos sliced 1 medium onion 4 cloves diced garlic 3 teas kosher salt 1 teas fresh ground pepper 2 teas roasted ground cumin 2 teas roasted ground coriander Juice of 2 limes 2 teas sesame oil ½ cup brown sugar ¼ cup rough chopped cilantro Place pork in a marinating zipper bag such as a turkey oven cooking bag (be careful that there isn’t any weak seam holes). Put all ingredients in the bag with the pork and refrigerate for a day or up to 2 days. Cook in a crock-pot with all marinating ingredients along with the cilantro. Cook in a crock-pot about 5 hours or until meat falls off the bones. This can be served as pulled pork with your favorite barbecue sauce and coleslaw or burrito style with salsa and beans or both. Enjoy!!
This is great recipe for potlucks. Since it’s sweet both kids and adults love it. Joel has brought this dish to many potlucks. The recipe originally was another Auntie Chris recipe that Joy added to. 1 5lb bag of frozen chicken party wings 1 cup soy sauce 1 cup brown sugar 1cup sherry or marsala wine 5 lg cloves garlic crushed or finely minced 1 teas dry mustard powder 1 tbls roasted sesame oil 1 16 oz can crushed pineapple Into a 450 degree preheated oven bake chicken wings for about 15 min and drain off excess liquid turn oven to 400 and pour remaining ingredients that have been mixed together over chicken and bake about an hour turning the last 15 mins. Enjoy
The first time Joy tasted a similar recipe was at a church potluck the assistant pastor bragged about how his stew cooked in a good red wine was and he was right! 2lbs cubed chuck roast or Costco’s boneless short rib meat cut into cubes ½ bottle good red wine of your choice 1 medium onion diced 4 cloves garlic 1 diced jalapeno Fresh herbs such as rosemary, thyme, flat leaf parsley or cilantro basil etc.. 8oz button mushrooms or criminis (optional) 4 waxy potatoes red or white rose Bacon strips(optional for extra flavor) Joy likes to cook this in a crockpot. If you like gravy salt and pepper the cubed meat and dust with flour, sauté in a little olive oil until brown. Remove meat and sauté onions jalapeno and garlic. Place the meat, onions, garlic, jalapeno, red wine, bacon strips, potatoes and herbs in a crock pot on high for the first hour then turn down and cook a couple more hours and cook until tender, add the mushrooms the last ½ hour. Before serving the liquid can be stained from the meat and placed in a strong reclosable bag and tipped to one corner cut a small hole on the tip the fat will rise to the top pour good juices in a pan for gravy and thicken with wondra or just add back to meat mix. Serve with rice and a cooked vegetable such as asparagus or broccoli. Enjoy!
Saturday, June 20, 2009
We were introduced to Chorizo this meltly Mexican sausage when we were camping with Auntie Chris’s friends in the middle 1970’s. It became one of our favorite easy breakfast meals. My favorite is the pork Chorizo. Melt some chorizo in a frying pan and when it is melted add beaten eggs. The amounts depend on how spicy you like your chorizo mixed with egg, experiment. This egg mixture is traditionally served with a folded tortilla shell. Some people like to wrap it like a burrito. If you feel like variations grated cheese, salsa, diced avocado, sour cream, chopped cilantro even diced red onion can be added. I have even put all these ingredients in the tortilla shell folded like a burrito and sautéed it in olive oil. Easy to make Enjoy!
I love this dish one of my favorites!!! Try it you'll like it and, I can even make this when Joy's not here, it's easy. Chicken thighs or legs or both 1 pkg good seasons dry Italian salad dressing mix Crushed garlic Either melted butter, olive oil, or liquid salad dressing Fresh and or dried rosemary Wash and pat chicken dry. In a foiled baking pan and a top rack place chicken tossed in oil mix with crushed garlic. Lightly shake Italian dry seasoning on both sides top with rosemary and bake in a preheated 400 degree oven for 50 mins or until chicken is cooked.
This dish Joy and I tasted in a nice restaurant, came home and we recreated it we are close if not better! Salmon fillet cut into 4 pieces White untoasted sesame seeds ¼ cup soy sauce 2 tbls brown sugar 2 tbls mirin (sweet cooking sake, optional) 1 teas cayenne (or less if you don’t like too much heat) 1 clove crushed garlic 2 teas toasted sesame oil Lion globe peanut oil enough to sauté in A bunch or bag of Arugula Rinse and pat dry salmon pieces dry. Mix soy sauce, brown sugar, mirin, cayenne, sesame oil and crushed garlic. Marinate the fillets in the mixture for no longer than 15 mins (they might get too salty) then coat with sesame seeds on both sides sauté on a medium heat until seeds stick on 1 side. Turn over and place in oven (preferably in the same pan) and cook in a preheated 400 degree oven for 4 to 7 mins depending on how thick the fish is remembering NOT TO OVER COOK FISH…..Joy actually like it under cooked. Reduce the marinade adding a couple lg pinches of sugar and a splash of mirin and reduce to half the amount unless it starts to bubble too much or course then it’s done. Joy like to use arugula as a base for my salmon or spinach is also nice arrange the salmon on top and pour the marinade in the fish as well as the arugula……Great dish enjoy!!!!
This is another Auntie Chris recipe which Joy probably made way more then she has and changed some too. ½ lb chorizo (the Mexican melty kind) 1 ½ lbs ground beef 3 16 oz cans refried beans Salsa (not the watery kind) Lots of grated cheese (cheddar, jack…or Mexican cheese blend Optional: sautéed diced onion with diced jalapeno and crushed garlic Sliced black olives If you choose the optional mix the chorizo and ground beef in with the onion mix and drain when cooked. Heat the beans with some salsa and Tabasco and a little cheese to make it spreadable. Layer the meat then the bean mix top with cheese and sliced black olives. We use this dish a lot for making burrito lunches and potlucks. Yum!
This was our Disneyland dish when Lisa, Lyle and Leilani were young. We would arrive at Disneyland early in the morning, do a much of rides and go back to the van for lunch. Have lunch take a nap and then go back to the park for more fun. As Joel and Ariana got older this was a favorite that they asked all the time. Chicken pieces preferably thighs and/or legs washed and patted dry Oil for deep frying (amount depending on pan size), don’t over load the pan with either oil or chicken or it could boil over!! Oil needs to be at 360 to 375 degrees when chicken is placed in ideal frying time should be 350 the raw chicken will bring the temperature down. Cook chicken until it’s done, big thighs takes 7 minutes on skin side first then another 7 minutes on the other side. Drain on paper towels and season while still real hot …Grandma’s recipe calls for salt and paprika and our new seasoning is lemon pepper(which is very salty so be careful when seasoning) Brings back memories.... Enjoy!!
Joel loves this salmon dish he has even brought it to a get together with his friends. It is easy to prepare and has a nice balance of flavor. Salmon fillet (3to 4 lb) cut into 4 or more pieces preferred with scaled skin on Soak in: I cup soy sauce 1 tbls fresh grated ginger ½ cup mirin ½ cup sake 1 tea cayenne pepper for Sauce: 1 tbls mirin 2 tbls sugar A bag or a bunch of Arugula Marinate for 20 minutes reserve marinate. Sear salmon skin side down until brown turn over and finish in a preheated oven for about 7 minutes or until just done (I like it a little under cooked) Reduce marinate after adding 2 tbls sugar and 1 tbls mirin. Place salmon on a bed of arugula and pour reduction over salmon and arugula. Enjoy!
One of Joel’s passions is to be under the deep blue catching lobster or fish crab anything….the other dream would be to be flying a plane on top of the intense blue. He started diving at the age of fourteen with his thirteen years old cousin Drew and his Uncle Andy.
Depending on how many lobsters you are cooking choose a pot that will provide the appropriate steam. I use a steam basket so the lobster doesn’t touch to the bottom, fill about 4” up from the bottom with water. Place the live lobster in and steam starting at high turning down to medium high and timing for 18 minutes once it boils. Serve with melted butter and a little lemon if you like!! Thanks Joel…!!!