Paradise Inn Shrimp Subgum

14 Jan

 

  Aurora, IL – Then and Now

 

CHAN’S CHINESE RESTAURANT

 

Okay, So this is the original recipe from the Paradise Inn that was a favorite in Aurora,  Il for many years.

This is one of my all time favorite dishes that I have been eating for a long time.

“How long is that Scotty ?” you may ask.

Well. I’ll tell you.

When I was a little kid my folks would order take out from this restaurant about once a month.

My Dad and Uncle Jack would take me along to pick up the food. We would park in the back alley  and go in through the kitchen.

Mr. Park would meet us back there and sit me up on a counter.  (so yeah , it was real long time ago )

He would give me a Chinese bean (Snow peas ) to munch on.

 

They were kinda sweet and there was no such vegetable in the grocery stores, so it was a real treat for me.

Mr. Park, Dad and Uncle Jack would talk over  a beer while we waited for the food to finish up.

It must have been a the big deal because it made quite the impression on me.

It was a fascinating place , back there in the kitchen. The banging of pots and pans ,  rising steam ,  exotic  smells, the hustle and bustle of all the cooks .

” Maybe you grow up to be a Chef some day, uh ?” Mr. Park would say to me.

Almost….. Still working on it Mr. Park.

 

1 stalk celery – cut on a bias

(slice it not straight across, but at a roughly 45-degree angle. This angled cut creates elongated, oval-shaped pieces and makes for a more elegant presentation.)

Green pepper – sliced into   1/2″strips then cut on a bias ( aren’t you glad you know what that means now?)

1 lb. MED or larger  shrimp – frozen  peeled , divined,  tail off .

Soak frozen shrimp in a large bowl of cold water for 20 min to thaw.

5 oz. bamboo shoots  – drained

5 oz. sliced water chestnuts drained

15 oz. mushrooms Straw if you can get them , slice  fresh ones  if not.

1

1  tomato – diced, if you can’t find a good red large tomato you can use a couple of handfuls of Cherry tomatoes cut in half )

( they always have a good tomato taste )

Handful of Chinese beans – ( Snow peas )

Handful of almonds

2 stalk Bok Choy 

( Chinese cabbage ) – chopped small

1 cup chicken soup  stock

 

Marinate shrimp :

1 tsp whiskey

1 tsp soy sauce

Few grinds black pepper

Dash of salt

 

 

Stir fry vegetables in peanut oil  until well coated

Add shrimp,  soup stock, cover

Mix up 1/2 tsp sugar

1/4 tsp MSG or season salt

2 Tsp corn starch

1 Tsp sesame oil

.3 tsp water

Stir corn starch mixture into shrimp mixture

Keep stirring until thick and everything is coated ( about 1 min)

Shrimp will be pink, add tomatoes and garnish with almonds.

Serve with noodles or rice !

Eat and Enjoy !

FAR MAN RESTAURANT

 

 

 

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Green Pozole

30 Dec

DISHMAPS

 

Pozole : [po’sole], pozole), which means “hominy”, is a traditional soup or stew from Mexico.

 

JeanetteVanity

 

 

Okay, So this is a soup / stew that although it looks like a lot of work it really goes pretty smooth.

You might have to make a trip to your local Mexican grocery store ,  but maybe not. Most big stores carry everything you are going to need.

It use Hominy as one of Its main ingredients and I’ll bet most of you don’t know what that is.

      

Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime (the mineral, not the fruit) or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size.

Hold on ,…… don’t get all excited about how your not eating anything soaked in lye 

This is truly a wonderful food and here’s alittle history you might not know ……………..

Here’s is how Anson Mills tells it:

Pre-Columbian Americans regarded everything they grew and cooked as sacred and alive, and they considered everything within their cooking sphere to be bound by nature and magic.

Thomas de Bry engraving modelled after John White's watercolor.

Thomas de Bry engraving modelled after John White’s watercolor.

 

At the moment a breeze swept ashes into a pot of corn simmering in spring water on the fire, magic became a prime ingredient. The water that cooked this corn, known as limewater today, gave the kernels fresh dimensions beyond the familiar flavor of sweet corn—it brought forth floral notes and layers of mineral and clove. But that’s not all. The corn ground easily into meal and made flatbreads that were soft and pliable, not brittle. And those who ate the corn felt like a million bucks.

Today, corn cooked by this method is called both nixtamal (a Mexican Spanish adaptation of an Aztec term) and hominy (anglicized Algonquin). (Since you asked.)
Its precise origins aside, early nixtamal cookery involved wood ash, water, and maize. Properly concentrated, wood ash and water form a naturally caustic chemical called potassium hydroxide (colloquially, potash) that dissolves pericarp (the cellophane stuff that gets stuck in your teeth when you eat popcorn) straight off the kernels. Today, more often than not, taking the place of the water-and-ash brew is culinary lime, a white powder purified from natural calcium deposits, that is stirred into water to make limewater.

The kernels are left plump, naked as a baby, and infused with an intoxicating flavor that is part corn, part exotic spice, and part mysterious scents that seem to alert your primal sensors to anticipate exceptional nutrition. It is an authentic American flavor very few of us have experienced. But you can experience it now.
Fresh hominy can be used whole, as in hominy fried in brown butter and herbs, or ground into masa to make tortillas, tamales, and huaracitos,

( which I have just discovered by the way and they are great !)

or pulsed coarsely in a food processor to make fresh hominy grits. It can be included as a bright accent in soups and stews or deep-fried to a supple yet crisp result. It also freezes well, maintaining its unique and exceptional character.

 

 

2 29 oz cans of Hominy    drained 

4 lbs chicken thighs

2 lb pork rib tips

   

                                                      SHESIMMERS

.1 large white onion

                                                       TIPHERO

5 cilantro sprigs 

NOTE: Make sure you get Cilantro and not Flat Italian Parsley, for some unbeknownst reason the grocery store puts them right next to each other. 

I’m really hooked on this !

2 Tbsp. soy sauce

2 Tbsp.  Worcestershire sauce

1 tsp garlic powder

Pozole Sauce

1 Tbsp salt

1/2 cup  raw pumpkin seeds 

1 lb.   TOMATILLOS

                                         PaleoGrubs.

Yes! You finally get to buy and use some of those green tomato looking things.. you never really knew what they were.

Take the PAPERY skins off !

 

 

1 Serrano pepper 

 

 

These a little longer and hotter than a Jalapeno , maybe another first for you !

5 sprigs cilantro

1/2 onion – peeled

6 cloves garlic – peeled and smashed

1/4 cup onion chopped

1 Tsp salt Few grinds of pepper

1 Tbsp Mexican oregano (  it makes a difference ….     Mexican oregano is a relative of lemon verbena   ,    although this herb shares the basic pungent flavor of Mediterranean oregano, it also has notes of citrus and mild licorice.)

2 Tsp cumin

2 tbsp vegetable oil

Limes

Radishes – sliced thin

Danielle Levy

 

Thin Sliced cabbage

 

 

Mix Soy sauce ,Worcestershire sauce  and garlic powder in a medium bowl and add pork rib tips.

Marinate for 20 minutes

Place chicken in a large soup pot and cover with 1 inch of water.

and onion, cilantro , 1 tbsp. of salt , 3 heaping Tsp of chicken bouillon   

Bring almost to a boil , turn down to simmer

Heat a cast iron frying pan add a little vegetable oil  ( or lard if you have it from the Mexican store   )

Add the rib tips and sprinkle with alittle Adobo Seasoning 

Brown on all sides and add to pot with the chicken.

Simmer 30 minutes until chicken is cooked and pulls of the bone.

Remove chicken and pork tips to a baking pan and let cool until you can handle it with your hands .

Remove meat from bone , shred with your fingers and return meat to pot .

IN THE MEANTIME ……………….

Let’s make the Pozole sauce.

Place the peeled tomatillos and the Serrano pepper and onion  on a foil lined baking pan and place under the broiler

Turn tomatillos and peppers every 3 minutes until charred all round.

PepperPowered.

While that’s happening ………….

Roast pumpkin seeds in a  Dry small frying pan , until slightly roasted

VIDEOBLOCKS

Then fine grind in a blender

,

Vibrational Greens,

Add tomatillos, Serrano pepper, onion, 6 cloves  garlic ,  and 1/2 cup chicken stock.

Blend until smooth.

Add to soup pot.

Add drained Hominy, Oregano,  Cumin, mix  well,  and simmer for 30 more minutes.

Serve in bowls , garnish with Radishes, fresh squeezed limes , cilantro , sliced cabbage.

And you really need this brand of Tostadas       

Eat and Enjoy !

Di Vegan

 

 

SPICY CHOCOLATE COOKIES

22 Dec

COOKINGCHANNEL

 

 Okay, So here is another cookie to add to your Christmas collection.
Yes,  it does have some ingredients what you might not think belong in a sweet cookie, well let me tell you, you are going to love these cookies .
You can ask all the girls at work, They love them!
  • 1 stick (4 ounces)  butter
  • 4 ounces good-quality unsweetened chocolate, coarsely chopped    
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons pure vanilla extract   

 

  •  Interesting  note here:    imitation vanilla while cheaper in price ,  may or may not include coal tar ( used to treat skin aliments and tar roads ) and Castoreum , a chemical compound that mostly comes from a beaver’s castor sacs,       which are located between the pelvis and the base of the tail. Because of its close proximity to the anal glands, castoreum is often a combination of castor gland secretions, anal gland secretions, and urine.
  • The     says it’s  OK…………….
  • And Hey,  hey its organic , right?…………..
  • Well,…………. your choice .
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon chili powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon  cayenne pepper  
  • 1 cup semi-sweet chocolate chips   
  • Parchment paper —
  • ( I’m really getting to like this stuff )

Directions

Preheat the oven to 325 degrees F.

In a heatproof bowl set over simmering water, melt the butter and chocolate together, whisking until glossy and smooth. 

Alternately, the butter and chocolate can be melted in the microwave (in a microwave-safe bowl) in 25-second increments, whisking between each interval. Cool the chocolate mixture to room temperature.

In the bowl of a stand mixer fitted with the paddle attachment (or a hand-held mixer), beat the brown sugar, granulated sugar, vanilla extract and eggs on low speed until well combined.

Pour in the cooled chocolate and continue to mix until the ingredients are evenly distributed.

In a medium bowl sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt and cayenne pepper.

Add the dry ingredients to the chocolate batter and mix on low speed until just combined and no visible flour remains.

Fold in the chocolate chips with a rubber spatula or wooden spoon.

Working in two batches, scoop 12 balls of dough (preferably using a small ice cream scoop with a spring handle, about 1 1/2 tablespoon size) onto a parchment-lined sheet pan, leaving at least 1 1/2 inches of space between each cookie.

ValeriesKitchen

Bake the cookies, one pan at a time, for approximately 14 minutes, rotating the pan halfway through cooking time. The cookies should be puffy and still fairly soft when removed from the oven.

Immediately slide the cookies, still on the parchment paper, onto a wire cooling rack.

LMLD

Cool just a bit before serving, 5 to 10 minutes. Cookies can be stored in airtight container for up to three days,

Eat and Enjoy!

COMPLETELY DELICIOUS

 

Polish Chicken Meatballs in Dill Sauce

16 Dec

 

Chicken Meatballs in Dill Sauce

or

Pulpeciki w sosie koperkowym

For all my Polish friends    

Okay , So you are going to really like this little surprise.

This is a dish I have had only once when I was a little kid in Chicago at My Dad’s Aunts house.

I didn’t really now what it was , but I knew  it was really good.

I ‘ve thought about it every now and then ,  although I never really tried to find the recipe  . Now I have found it,

this will be a regular supper meal at my house ,  I’ll tell you that.

 

 

DILL: IT’S NOT JUST FOR BREAKFAST ANYMORE

YES,  I KNOW YOU THOUGHT IT WAS ONLY FOR A BIG BOWL OF PICKLES AND MILK IN THE MORNING !

BUT ,  YOU CAN USE IT FOR SO MUCH MORE !!

Jenns Blah Blah Blog

Polish Dill Sauce or Sos Koperkowy

To say that Poles love Dill is an understatement. Dill is used liberally on buttered potatoes. In fact, baby reds boiled in thier jackets in the spring covered with butter and dill is probably one of every Poles favorite dishes. Dill is also commonly used on fish, in stuffings for meat, some pickles, Compound Butters, soups, I could keep going.

Sos (pronounced “Saws” and meaning “Sauce”) Koperkowy (pronounced “Kopper-KOV-ih” and meaning “Dill”) is a quintessential Polish sauce. It can be paired with many dishes, such as meatballs, mushroom and rice balls, fish, mashed potatoes, and chicken. To many Poles, this sauce tastes like summer. Once you see how delicious and simple it is, I am sure it will become a family favorite.

 

anyzkowo

 

FOR THE CHICKEN MEATBALLS
1 pound lean ground chicken
1/4 cup panko bread crumbs

1 Tbsp butter
2 garlic cloves , minced
3 tablespoons finely diced yellow onion
1/2 teaspoon dried thyme
1/2 teaspoon tarragon
1/2 teaspoon salt
fresh ground pepper , to taste

How to Make It
Preheat the oven to 350 degrees F.
In a small saucepan, melt the butter over medium heat. Add the onion and garlic; cook and stir until the vegetables are tender, about 5 to 7 minutes. Don’t let them brown; you want them to be soft and not at all crisp.
Remove the saucepan from the heat and place the onion mixture in a medium bowl.
Add the bread crumbs, egg, milk, salt, pepper, and tarragon to the onion mixture in the bowl and mix well.
Add the ground chicken; mix everything gently with your hands just until combined. At this point, the mixture should be chilled so the meatballs are easier to shape. Cover and chill in the fridge for 1 to 3 hours.
Then form the mixture into 1-inch meatballs. Place them on  parchment paper lined cookie sheet.
Bake the meatballs for 15 to 20 minutes or until the meatballs are thoroughly cooked to 165°F.

 

 

DILL SAUCE:

1 tablespoon olive oil
1 onion, chopped
2 teaspoons garlic, minced
1 cup white wine
2 cups chicken broth
4 tablespoons fresh dill, chopped
1 cup sour cream
4 tablespoons butter
2 tablespoons flour

While chicken is cooking, prepare the dill sauce by heating oil in a large skillet over medium heat.Add onion and garlic to the pan and cook for about 5 minutes.Stir in white wine and chicken broth, bringing everything to a boil. Mix in the sour cream, dill, and butter. Stir until butter is melted.
Scoop out a few ladles of broth mixture into a small bowl, and add flour. Whisk to combine, and pour back into the skillet.Stir, and let simmer for 5 min.

Plate meatballs and pour sauce over the tops.

Garnish with chopped fresh dill and serve.

Makes 16 Meatballs

You can serve these meatballs with rice, potatoes, orzo pasta, salad, etc…

 

 

Eat and Enjoy !

 

 

 

FARMERS STEW SOUP

9 Dec

the spruce

Okay, So , first snow of the year , it must be time to start making soups.

This is a Farmer’s Supper recipe that I got out of a German cook book using Italian sausage, kinda.

This recipe calls for Mortadella , sometimes known as the “Italian Bologna,”

BALONEY  !!!   IT IS NOT

      

BOARSHEAD

Real Mortadella is a type of cured meat that falls under the umbrella of SALUME( not to be confused with salami ). What  sets mortadella apart from other sausages is its smooth, pink texture and large cubes of juicy fat, and yet a slice of mortadella doesn’t taste fatty ; it tastes porky and nutty, How do they do it ? Part of it is that the rules say the 15% of any log of mortadella must be of “prime neck fat” from pigs.

Select cuts of pork are then  accented with garlic and spices, then delicately roasted in the old world Italian way, just as it was over 600 years ago

 

Mortadella is cooked cured pork meat that is produced  in central and northern Italy. The original recipe was codified in 1661 in the Bologna area in the Emilia-Romagna

This area is also rich in culinary history :

Emilia-Romagna is the birthplace of the highly prized Parmigiano-Reggiano (Parmesan) cheese
Modena is also well known in culinary circles as the origin of another Emilia-Romagna culinary masterpiece:  the coveted Balsamic vinegar of Modena,

which has been produced since Roman times under strict quality standards of highly government-regulated methods in which it is aged up to 50 years in wooden barrels.
Emilia-Romagna is home to the town of Parma, which is the birthplace of Prosciutto di Parma, Italy’s most famous pork product.  Considered to be the ‘king’ of Parma food, Prosciutto is a mainstay for Italian cuisine.

Morgante

Bologna, the capital of the region, was founded by the Etruscans and is home to the oldest University in the world.

 

 

The Romans called the sausage farcimen mirtatum (myrtle sausage), because the sausage was flavoured with myrtle berries, a popular spice before pepper became available to European markets.

What’s a Myrtle Berry ?

An aromatic plant of the genus Myrtus. It symbolizes love. In Greek mythology it was held sacred to Aphrodite.

It is an evergreen shrub or a small tree that can grow up to 5 meters tall. It has white flowers and tiny dark blue berries.

Its berries have a pleasant, sweetish, aromatic and rosiny taste.

 

Mortadella originated in Bologna, the capital of Emilia-Romagna. Because it originated in Bologna, this contributed to the naming of the American sausage meat “bologna”.

 

.

Mortadella is very popular  all over the world .

In Spain and Portugal,also very popular in Argentina, Bolivia.
In Hungary, mortadella and a plain variety is  called pariser.

In Greece, where the size is small, the variety is called Parizaki or Mortadelaki, and in Slovenia, Croatia, Serbia and Macedonia, the product known as mortadela is widely eaten.

In Poland, mortadela slices are sometimes dipped in batter, fried and served with potatoes and salads as a quicker (and cheaper) alternative to traditional pork chops.

In several countries, such as Egypt, Syria, Lebanon, Jordan, United Arab Emirates, Qatar, Saudi Arabia, Kuwait and Israel, halal or kosher mortadella is sold, which is made from chicken, beef, or turkey.

In Russia, a very similar product is called “doctor’s sausage” (Russian: «Докторская» колбаса). However, this product is normally made from a beef and pork mixture, and does not include pieces of fat (sausages with pieces of fat are called “Lubitelskaya” and “Stolichnaya”) or myrtle as a primary spice, being instead flavoured with just coriander and nutmeg.

Chả lụa or Vietnamese mortadella is sometimes used as an accompaniment to the Vietnamese dish bánh cuốn.

 

Well , that’s about everything you need to know about this wonderful sausage.

It is important that you try to get Mortadella from your local Italian deli.

The spices in the Mortadella are what flavors this dish

 

 

18 new red potatoes

1 1/2 tsp salt

1/4 cup parsley – flat Italian – chopped

3/4 lb mortadella ( I get the deli guy to cut a 1 inch thick slice from a 8 ” diameter Mortadella roll )

Dice  into      3/ 4 ” cubes

1 onion – chopped small

1 1/2 cup fresh mushrooms = sliced

1/3 cup butter

2 Tbsp flour pepper 1 1/2 cup milk

Wash potatoes and peel 1/2 inch strip around the center of each.

Cook , covered in 1′ boiling water with 1 tp salt for 20 min. until just tender.

Drain , and peel,  return to sauce pan.

Toss with parsley and keep warm.

Saute mortadella , onions and mushrooms in butter in a large sauce pan or dutch oven.

Push to side of pan , add flour a few grinds of pepper and the remaining 1/2 tsp salt

Add milk gently and stir to blend.

Add potatoes.

Cook until smooth and thick — more milk if needed

amazingsouprecipes.com

Eat and Enjoy !

 

 

NEW ORLEANS RED BEANS AND RICE

3 Dec

NEW ORLEANS RED BEANS AND RICE

Red Beans and Rice with Sausage

 

In most cities, Monday is known as the dreaded day when the weekend has ended and the workweek has begun. In New Orleans, locals know they can always look forward to one very tasty Monday tradition – Red Beans and Rice.
Mondays used to be the traditional “wash day” of the week

wd
Traditionally, women of the house would put on a pot of red beans to cook all day while they tended to the laundry,

wd2    since the meal required little hands-on attention. The beans were largely seasoned by the leftover hambone from the previous night’s dinner.
While Mondays may not be laundry day anymore and hams may not be served every Sunday night, Red Beans and Rice still appears on most menus and in many homes every Monday and is usually accompanied by sausage or pork chops on the side.

Here’s some thing you might not know
Red Beans and Rice Was Louie Armstrong’s favorite dish !
la

Jazz legend Louis Armstrong was one of the greatest musical talents of the 20th century. He was also one of the greatest eaters of the 20th century.
Lucky for him, he called New Orleans home. In fact he often signed his record albums and ended his concerts with the salutation of “red beans and ricely yours.

In celebration of Mardi Gras (I know I missed by a couple of days ),  i’d like to  share with you a recipe suitable for a Mardi Gras party or a simple meal of great Louisiana cooking without breaking the bank.

 


1 lb red beans
4 strips bacon       ( OH BUT WAIT MY VEGAN FRIENDS  — DO NOT LEAVE JUST YET …….)
1 large onion – chopped
2 stalks celery – chopped
1 green pepper  – chopped
1/2 tsp salt
couple of grinds of pepper ( you know you have to get that pepper grinder so that it’s fresh )
pinch of cayenne
3 bay leaves
2 tbsp. parsley – chopped
2 tsp thyme
1 lb smoked sausage ( I can actually buy  Andouille sausage (traditional New Orleans kind ) at the grocery store. – sliced into 1/2″ pieces
3 tbsp. chopped garlic
Couple of dashes of Worcestershire sauce
5 cup chicken stock
5 cup water
4 cups cooked rice
1/4 cup green onions chopped for garnish

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain  and set aside.
In a large pot, fry bacon  over medium-high heat.. Add the   onions,  celery  and bell peppers to the grease in the pot.
Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes.
Add the bay leaves,  parsley , thyme,  sausage  , and ham hocks, and cook, stirring, to brown the sausage
Add chicken stock and water and simmer , uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)  YOU COULD ALSO THROW ALL THIS STUFF IN A CROCK POT FOR ABOUT 7 HOURS  ON LOW.
Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue  to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
Serve over rice and garnish with green onions. Use some Louisiana     hot sauce to spice it up alittle more if you need to.
Some French bread and a cold beer     and your all set .
Eat and Enjoy !
{ HEY VINNIE VEGAN , MY FRIEND ,  ALL YOU GOTTA DO IS LEAVE OUT THE PORK AND THE CHICKEN STOCK ,
ADD A GRATED CARROT , 1 TSP. SMOKED PAPRIKA AND USE VEGETABLE STOCK  – IT WILL TURN OUT JUST A S GOOD ……..ALMOST ….   }

svf   }

PS: Here’s something else I bet you didn’t know ………..

When the Acadians came in to South Louisiana and settled in the bayous around New Orleans, they just didn’t add major additions to the food culture, but they also added some great folklore  legends to the region.

THE ROUGAROU

The rougarou (roo-ga-roo) is a creature that will attach itself to a person, it stays on for a full year like a curse.  By day, the person will be their human self; but sickly, depressed, and full of dark thoughts.  The rule of the curse is that they cannot tell anyone what happens at night or they will die.
At night, they roam the bayous, forests, and cities as the creature with a human-like body and a wolf-like head.  They search for someone else to pass the curse of the rougarou onto, and like a vampire they’ll search for blood.  Once they do find someone , the rougarou will return to its human form, and tell the new person that they are now also cursed for the next year.
They appear werewolf-like with a blood drive of a vampire looking to spread the curse, blood-sucking their way through Cajun Country.
The stories are similar to the French version known as Loup-garou – which translates to werewolf!  There’s also some similarity to the Native American legend of the Wendigo.

VARIATIONS

The legend was said to have been made up to keep the children at home at night and not roam into the unfamiliar and unsafe bayous and to not cause trouble at night on the streets.
Others say that the legend was born to scare the Cajun children into following the rules of Lent.  They were told that if they broke any of the rules for seven years in a row, the rougarou would come and get them and they’d become one.
The rougarou became a type of boogyman sometimes called the swamp monster.  It was used to scare children so they don’t cause problems and mischief.

LEFTOVER TURKEY – WHAT ELSE ? – SAVED BY THE CROCK POT

28 Nov

  Okay ,  So  ,    you have cooked your little fingers to the bone the last 3 days getting ready for the BIG MEAL .

So  YES,    You deserve a break !     And Besides,    I’m just tired of cooking.

So here are 2 , yes count ’em      TWO    Quick and easy ways to use that left over turkey . ( unless you don’t have any left over turkey…… then you can pick up one of those   ALREADY – COOKED –   Rotisserie  –  CHICKENS      from the grocery store  ,     just so as to keep this as easy as possible )

They are both dump and go recipes so you will have plenty of time to shop the Black Friday or the other Post Thanksgiving sport–

Vegging out on the couch .

pot33

 

 

TURKEY TETRAZZINI

 

 

8 oz. thin whole wheat spaghetti, uncooked
1 cup heavy cream
2 1/4 cup water
1/2 tsp. salt
1/4 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1-2 cups sliced mushrooms 
1 cup thinly sliced celery
2 Tbsp butter
2 cups shredded/cubed cooked turkey
1 cup grated parmesan cheese
.
.
  Lay spaghetti flat on the bottom of your crock -pot .
 Pour cream on top of the spaghetti.
 Then pour water on top.
 Sprinkle the salt, pepper, garlic powder and onion powder on top of the liquid.
  Sprinkle the mushrooms and celery evenly over the spaghetti/liquid.
  Cut the butter into 8 cubes and spread evenly.
  Layer the turkey evenly on top.
  Cover and cook on HIGH for 90 minutes.
 Sprinkle the cheese on top and let it melt for about 5 more minutes.
 Salt and pepper to taste
.
.
Eat and Enjoy !
                                 OR

 

 

TURKEY TERIYAKI  

 

 

4 garlic cloves –  minced

2 medium carrots, –  scrubbed  and thinly sliced

1 small green pepper – cut into 1 ” pieces

1/2 small onion – thinly sliced

4 cups leftover roasted turkey –  cut into 2-inch chunks

1 cup chicken stock ( or bullion )

3/4 cup teriyaki sauce   

1-1/2 tablespoons grated fresh ginger

1/2 teaspoon ground  pepper

1-1/2 cups  pineapple –   pine2  

White or brown rice, for serving, cooked according to package directions

3  thinly sliced green onions

 

In crock pot, stir together garlic, carrots, green pepper , onion ,  turkey, broth, teriyaki sauce, ginger and pepper.

Cook on low 6 to 8 hours,

Add pineapple during last 10 minutes of cooking.

Serve turkey over rice sprinkled with green onions

 

Eat and Enjoy !

CHICAGO STYLE ITALIAN SAUSAGE SAMMICH

12 Nov

 

 

 

 

Okay youse guys, dis is how we makes em  in Chi town.

chef5

2 Tbsp extra virgin olive oil

2 lbs.  Italian Sausage

I get mine at Zepes Deli , but if you can’t,  the next best is this

sasjohn

and the HOT is not HOT!! it’s just a little SPICIER, so don’t be A-SCARED.    winking-smiley-chef-13083825

2 bell peppers, 1 red – 1 green  – sliced about 1/2 “

2 onions – sliced

5 cloves garlic  – smashed and minced

15 oz. can tomato sauce

14.5 oz can diced tomatoes / with juice

1/2 tsp salt few grinds pepper

1 tsp oregano

1 tsp basil

Dash of thyme

1/2 tsp fennel – crushed

1 tsp onion powder

1 Tbsp brown sugar

Italian buns  buns

Provolone cheeseparv

Parmesan cheese   –  a real chunk of cheese,Parmigiano-Reggiano-Dop

Not the SAWDUST in the green canparmesancheeseicky5

 

 

In a large cast iron fry pan   

If you don’t have one you should get one .

There’s all kinds of things you can do with them

frypan

A man was sitting reading his papers when his wife hit him on the Head with a frying pan.
‘What was that for?’ the man asked.

The wife replied ‘That was for the piece of paper with the name Jenny on it that I found in your pants pocket’.

The man then said ‘When I was at the races last week Jenny was the name of the horse I bet on’
The wife apologized and went on with the housework.

Three days later the man is watching TV when his wife bashes him on the head with an even bigger frying pan, knocking him unconscious.

Upon re-gaining consciousness the man asked why she had hit again.
Wife replied. ‘Your horse phoned’

horse

 

 

Add  oil to pan over a high heat.

Brown sausages well on all sides.  Nice dark brown. Remove from pan and set aside.sas6

Add onions and green peppers and cook for about 5 minutes.

Turn down heat to medium and add garlic for 1 minute

Add sausages back into pan

Add tomato sauce and diced tomatoes with juice

Add spices onion powder , brown sugar and grind of pepper.  

Let simmer for 40 minutes.

Open Italian buns and spread lightly with butter.

Toast under broiler

lay 2 slices of provolone cheese on one half of each bun

parv2

BAYAREABITES

Pop back under the broiler just until the cheese melts ( less than a minute)

Add a sausage and 2 big spoons of veggy mix to each bun

Sprinkle on lots of Parmesan cheese.micro3

Eat and Enjoy !

sas3

 

 

 

 

 

 

 

TEX-MEX STACKED CHICKEN ENCHILADAS

4 Nov

enc6

Juan-Carlos Cruz

 

 

Okay, So this a TEX- MEX  dish you may or may not have heard of.

This stacked version ( kinda like a stack of pancakes ) is  a particular classic

from El Paso and West Texas.

What is Tex -Mex,?  Well that is a little hard to pin down.

Food writer Waverly Root defines it as,

“Tex-Mex food might be described as a native foreign food, contrary as that term may seem.

It is native, for it does not exist elsewhere; it was born on this soil. But it is foreign in that its inspiration came from an alien cuisine; that it has never merged into the mainstream of American cooking and remains alive almost solely where it originated. “

 

Although we all use it as a noun,  enchiladas  is actually an adjective in Spanish.

The real name of the dish is   Tortillas Enchiladas, –  Chilied Tortillas.

It refers to the original method of preparation. which called for tortillas to be dipped in chile sauce and lightly fried.

The earliest enchiladas in Texas, as in Mexico, usually consisted of a tortilla dipped in sauce, sometimes sprinkled with cheese and chopped onions.

cq4

Stacked chili-dipped enchiladas became a classic in West Texas and New Mexico.

In Mexican restaurants, the enchilada plate eventually evolved into a dish the featured a couple of chilied tortillas wrapped around some kind of stuffing.

ep

In West Texas ,the old-fashioned purist’s look down on the rolled tortillas as some kind of modern  heresy.

face5

 

Tex-Mex food really  is not  Mexican food.

 

You could use canned Verde salsa ( green enchilada sauce ) but don’t you do it!

Roasting the peppers is easy and making your own fresh  sauce is so much better!

 

First, we are going to get the chicken going.

 

2 lb. chicken breast cut into 1 inch wide strips

1 onion quartered

5 garlic cloves – smashed

3 tsp bouillon base or 3 bouillon cubes

1 bay leaf

2 tsp cumin

2 tsp salt

4 cups water

In a large sauce pan bring the water to a boil.

Add everything else.

Reduce heat too a simmer and cook for 40 min.

Strain chicken and let cool.

Save the broth !

Shred chicken .

Sprinkle with 1 tbsp.  Adobo ( with bitter orange )seasoning , and mix well.

While the chicken is stewing , lets roast the peppers.

3 poblano peppers  Poblano Peppers 03252011 Av2

2 yellow Hungarian peppers  hungp

This is pretty easy if you have a gas stove.

roasted-poblano

Place the whole fresh peppers over a high flame and turn until skin is blister on all sides.

After most of the skin is blistered wrap the warm pepper in a damp paper towel, place it inside a plastic bag and set aside to steam for 15 min.

When you remove the towel,  most of the skin will come off easily. Scrape the rest off with a butter knife. Remove seeds and mince up.

If you don’t have a gas stove put the pepper in a skillet with a little vegetable oil and blister it over high heat on you electric burner.

 

Now for the sauce:

3 cups chicken broth

2 cups roasted peppers – minced

8 large tomatillos – minced  tomatillo

Hey ! Speaking of mincing, as for a sauce, just like we are doing.

A cusinart cussin or a blender blender

will certainly work

 

BUT,     bb22

I got one of these, It’s great !

It $15.00 and worth every penny.

Lets you chop up stuff to just the size you want and in  lickety split time .

This is what I use for most of my mincing!

1/2 onion minced

2 tsp Mexican oregano

Yes , it makes a HUGE difference , Mexican oregano is completely different from what we consider “regular” oregano, a fact that would become obvious if you tasted the two side-by-side. Where Mediterranean oregano is sweet, with anise notes, Mexican oregano is grassy, with citrus notes.

 

3 cloves garlic

Handful of cilantro – minced

1 tsp salt

Couple of grinds  of  pepper

2 tsp cornstarch dissolved in 2 tbsp. water

 

Put everything except cornstarch in a large sauce pan and bring to a boil.

Reduce heat and simmer for 10 min.

Add cornstarch, mix well and cook for 10 more min.

 

Corn oil

12 corn tortillas

el milagro the only kind to get !

 

 

Chile Sauce

Sewed Chicken

1 red  onion diced

redonion

2 cups shredded Monterey jack cheese

 

Preheat oven 450′

Heat a little oil in a small skillet over medium heat. Using tongs , place a tortilla in hot oil for 30 seconds until lightly browned, turn over and cook other side .Place on absorbent paper towel.

Ladle a thin layer of sauce into a baking dish large enough hold 4 stacks of tortillas.

I used a 9 by 13 baking dish, had to cram them in a little bit but it worked okay.

Place 4 tortillas in dish.

Divide half the chicken filling between the first layer of the 4 enchiladas.

Top with some cheese, a little onion ,  and a ladle of sauce. Add another layer of tortillas and top with rest of chicken and some more cheese, onion  and sauce.

Finish with a third layer of tortillas and top with some sauce and the rest of the cheese and onions.

Bake for 10 minutes until cheese melts and sauce bubbles.

Place each stack on a plate and divide the remaining sauce among plates

      enc5

Brian Leatart

Eat and Enjoy !

 

 

 

CROCK-POT KOREAN BEEF (BULGOGI)

28 Oct

 

 

MYHEARTBEETS

 

 

 

Okay, so as you might have noticed I’m cooking more Korean dishes and it is becoming more popular.

This is where Korea is if you need a reminder.

 

 

Bulgogi ( buul-GOH-ghee) for those of our friends who don’t speak Korean, literally means  “fire meat”,

It is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking.

 

Bulgogi is believed to have originated during the Goguryeo era (37 BCE – 668 CE), when it was originally called “mac-jok.”(맥적), with the beef being grilled on a skewer.

It was called neobiani (너비아니), meaning “thinly spread” meat, during the Joseon Dynasty and was traditionally prepared especially for the wealthy and the nobility.

It was a type of meat dish where people marinated the beef with sauce and garlic before barbecuing it over the fire.  The term “mac” indicates the region of Koguryo, an ancient Korean kingdom that was located in the northern part of Korea and a large part of what is present day China.  Traditionally, Chinese people did not marinate their meat before grilling. However, Mac-jok, which was developed in Korea, consisted of marinating meat before grilling.  It involved marinating beef in Korean sauce and garlic; this became the early form of Bulgogi.

So even tho we are not grilling it today this turns out to be really Good !

 

The crock-pot is also making a comeback . Everyone is running here and there with little time to cook.
I just found out they make a
Programmable crock-pot.

Crock-Pot® Smart-Pot® 4qt Digital Slow Cooker

It’s probly been out for years . I did not know there was such an animal.

I was talking with some of my fellow chefs when they informed me of this modern miracle.

The discussion was how we were not at home at 8 hours, the recommended time for most recipes at a low setting.
You turn the pot on  when leaving for work . Some times you might be gone 12  or 14 hours and by then whatever you put in the crock- pot for a wonderful meal has turned to a big bowl hot mush.

So ,

“Dear Santa “
“I have been a fairly good boy this year.

I haven’t gotten caught,………. at almost anything.

Well ,not enough to get my name in the paper anyhow.

As long as I keep cooking good meals, my wife says I can continue to sleep  inside the house,
that’s a good thing with winter coming on and all.

So I would like one of those new -fangled crock-pots with the clock in it .

If you can make room in the sleigh I will leave those chocolate cookies with the cayenne pepper that you like so much.
Thanks,
Scotty

PS: Yes I should share that recipe before Christmas !

 

Slow Cooker Korean Beef

1 cup beef broth or 2 beef bouillon cubes in 1 cup of water.
1/2 cup reduced sodium soy sauce
3/4 cup brown sugar, packed
6 cloves garlic, minced and smashed
1 tablespoon sesame oil


1 tablespoon rice wine vinegar


1 tablespoons freshly grated ginger

 get a microplane , you’re going to love it

1 tbsp. Sriracha,    or more, to taste,

or you can use

3 tbsp.  GOCHUJANG which is Korean spicy paste

now available at most grocery stores

2 teaspoon onion powder
2 teaspoon fresh ground  pepper

1 tsp salt
3 pound boneless beef chuck roast, cut into 1-inch cubes

Photo by Vanessa Greaves

 

2 tablespoons cornstarch
1 teaspoon sesame seeds


2 green onions, thinly sliced

In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and  pepper.

Place chuck roast into a 6-qt slow cooker. Stir in beef broth mixture until well combined.

Let marinate for 1 hour if possible, if not, that’s okay.

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
Serve immediately, garnished with green onions and sesame seeds, if desired.

       
                                                                        Lydia’s Flexitarian Kitchen

 

Eat and Enjoy !