16 May

I have not made these yet!

I thought you all might find this interesting.


Gastro Obscura

Death Noodles

Take the hottest pepper on the planet, multiply it by 10, and you have Jakarta’s intensely spicy dish.

The base of the intense dish is actually quite innocuous: Indomie noodles, a type of instant spiced noodles made in Indonesia. Even though they’re packaged noodles from a popular brand, it’s common to find Indomie served up in Jakarta’s cafés and warung (late-night, hole-in-the-wall establishments). Each eatery offers its own culinary twist.

The variation Sumadiwiria tried is called Mie Goreng Pedas Mampus. Better known as “Death Noodles,” the dish may taste like it was made in hell, but it actually comes from a warung known as Abang Adek, located in the backstreets of Jakarta. At Abang Adek, you can get various Indomies, customize your toppings and flavors, and pick your spice level. The hottest category, pedas mampus, is made up of 100 to 150 ground-up bird’s eye chilies that coat the normally innocent noodles.

A single bird’s eye chili reaches around 100,000 on the Scoville scale, a ranking system that measures the relative spiciness of the world’s hottest foods. That’s hot, but not at the top: The spiciest chili on the planet is the Carolina Reaper, which sometimes hits up to 2,200,000 on the Scoville scale. However, the reason why Death Noodles reach astronomical dimensions of searing heat is due the cumulative effect of all the peppers in one dish. After they’re prepared, the noodles can reach a scorching Scoville rating of 20 million. Just for comparison, Tabasco falls at 5,000 on the scale.

Need to Know

Want to try Death Noodles? Just don’t. And if you do, make sure you have plenty of chocolate milk and an ice bucket to dump over your head into should you survive the experience.


Funeral Potatoes – Hash Brown Casserole

28 Apr



Okay, So it seems that the history of this dish is a little murky.

Some say it was originally from the Mormon church and served a a side dish at after funeral dinners.

Hence the Name.

others say it’s a mid- west thing .

Either way it seems a staple dish here in the heartland.  Almost everyone has had this at a Family or church function.

Except me.

I cannot remember ever having this . Ever.

I was delighted at how good this was when I tried some at my niece’s baby’s baptism party.

I asked the girl serving it if it was a Wisconsin  kind of thing?

She said ,” No, everybody makes this .”

I need to get out more.

And also everyone has their own version . I just came across one with jalapeno and bacon bits .

Yes ,  I am going to try that one.

This is a basic version in case you weren’t paying attention when your Grandmother, Mom or Aunt Tessie made it.


28 OZ PKG frozen hash browns that in refer over night.

1 med onion

2 clove garlic

1/2 teaspoon pepper

1 1/2 cup Monterey jack cheese

2 cup sour cream

1/2 cup cheddar





1 10.5 can of cream of chicken

2 cups crushed potato chips

3 tbsp butter melted

1/4 cup grated Parmesan cheese


Place potatoes into refrigerator to thaw out overnight. Or place on counter to thaw for about an hour.

Preheat oven to 350′ F  degrees. Spray an 9 x 13 baking dish with nonstick cooking spray .

In a large bowl, mix together the thawed potatoes with seasonings and cheese.

Then stir in cream of chicken soup and sour cream.

Spread mixture into prepared baking dish.

Melt the remaining 1 tablespoon butter in a small pan. Put the potato chips and Parmesan in a bowl and crushed  potato chips.

Pour in the melted butter and toss to coat. Sprinkle the crumbs over the top of the potatoes.

Cover with foil and bake for 20 minutes, then remove the foil and continue baking until golden brown

on top and bubbling around the edges, about 15 minutes more. Let rest for 15 minutes before serving.


Eat and Enjoy !



Or you can go to Walmart and buy this and follow the directions……………..

But it won’t be the same.



14 Apr








A librarian was very sad and alone in the library one day as there was no one around for her to help. These two chickens came through the door screeching “bouk bouk.” The librarian quickly got up and gave them each 5 books. The two chickens left satisfied. Just a few minutes later the same two chickens come through the door with no books screeching “bouk bouk.” The librarian once again jumped up and gave each chicken 15 books this time. The chickens leave satisfied once again. Then for the third time the chickens returned screeching “bouk bouk”, but this time being suspicious the librarian gave each chicken only one book and explained that they could only borrow more books once that had returned the others. As the chickens left the librarian slowly followed behind to see where all the chickens and the books were going. The chickens came to a stop by a pond and started throwing the books into the water. Appalled the librarian ran forward to tell them to stop but she suddenly noticed there were some frogs in the pond grabbing the books and throwing them back croaking behind “red-it… red-it”.


           HA!            HA!           HA!




This is not only pretty darn good it’s a


That pan being a cast iron frying pan. If you don’t have one ,  you need to go out right now and get one.

They are very sturdy and will last forever.

They can go from stove top to oven with no trouble at all and you can even take them camping and cook over a wood fire.

You can use them to get someone’s attention.



They are non- stick if you season it right:

Wipe it down with a thin layer of olive oil, bake in a 250′ oven for 90 minutes, let cool and wipe it down again and you are all set.

DO NOT USE SCRUBBING PAD ( SOS ) OR SCOURING POWDER. Wash with a drop of soap and a plastic scrub pad .

If you really need to scrub it use salt.

Then wipe down inside with a little dab of Crisco shortening. This will continue to season the pan and keep it preforming at it’s best.

Lodge pans come pre-seasoned.  A 12″ pan will only cost about  $ 20.00.

or you can find one in a garage sale for a few bucks.


On to the dish………………..

1/2 cup extra-virgin olive oil 

2 tsp garlic – smashed and minced

1 1/2 tsp kosher salt 

1/2 tsp black pepper

1/2 tsp  Hungarian Paprika   


1 tsp dried oregano

2 lbs skin on  chicken thighs

1    lb red potatoes – cut into 1 ” chunks

1 cup tomatoes   – cut in half     

Cherry tomatoes always taste like tomatoes should . Use these when you really need the taste and texture.

2 cup zucchinicut into 1/2-inch thick round slices

1 red bell pepper  – cut into 1/4-inch thick slices.

2 sprigs Rosemary or 2 Tsp dried

1 lemon  – cut into 6 slices

pitted Kalamata olives     

1 oz. feta cheese –  crumbled

1 tbsp. chopped dill


Place oven rack in the middle position. Set oven to 400′ F

in a small bowl wisk together – 1/4 cup olive oil, 1 Tsp garlic, 1 Tsp salt a grind of pepper, paprika and oregano.

Add chicken to oil mixture in a zip-lock gallon bag. Evenly coat the chicken with oil and allow it to marinate for 20 minutes while preparing the other ingredients.

In a medium bowl mix together 1 Tbsp. olive oil, potatoes , tomatoes 1 Tsp garlic and 1/4 Tsp salt.

In a 12 inch skillet , heat 2 Tbsp. olive oil over medium high heat.

Once oil is hot add chicken. Sauté for 5 minutes then flip and cook another 3 minutes. Transfer to a clean plate. Turn heat to medium and add potato mixture, sauté for 3 minutes. Transfer pan to oven and roast for 5 minutes.

While potatoes are cooking, take a medium sized bowl, combine zucchini, bell pepper, 1 Tbsp. olive oil, 1/4 Tsp salt and a grind of pepper.

Remove pan from oven and use a spatula to carefully stir an scrape the bottom of the pan to release the potato mixture.

Add the zucchini mixture to the pan and then evenly place chicken on top.

Sprinkle with rosemary.

Add lemon slices to pan.

Roast in oven until chicken is cooked through and reaches an internal temperature of165’F ( about 20 minutes)

Sprinkle chicken with crumbled feta , olives and dill.

Serve hot.

Eat and Enjoy !



Pambazos ???

25 Feb


V&V Supremo Foods, Inc


Okay. so here is a sandwich I am not sure many of you have heard of.

These salsa-dunked and griddled sandwiches, a  Mexico City street food, originally from Veracruz are now starting to show up around the Chicago area.


Pambazos are named for the Pambazos—soft, oval rolls—they’re typically made with.

Sometimes known as peasant bread,  it is made with  the oldest , coarse , poorest quality flour .

The bread used for Pambazos is white and lacks a crispy crust. This particular bread is made of flour, lard, eggs, and is tougher and drier than the similar bolillo


Mely Martinez,  of   Mexico in my Kitchen, says ,

The name comes from colonial times, when the bread could be said to delineate the social classes. Since bread made with white, refined flour was mostly consumed by the higher classes (like viceroys, bishops, etc.), the commoners ate bread made out of brown flour. This cheap bread was thus very popular, and was called “pan bajo”, or “lower bread”.




Or for a more romantic  themed  story , Maximilian and Carlota ,  Emperor and Empress of Mexico, .



Emperor Maximilian of Mexico (1832–1867).

Empress Carlota of Mexico


During a  visit to  Orizaba, a town in the Mexican state of Veracruz, 


Their chef,  Josef Tudos,, created this  bread  as a gastronomic tribute to the nearby Pico de Orizaba volcano, 3rd highest mountain in North America, with its tip simulating that of the volcano, its body simulating the mountainsides and the flour from above is the snow that covers this gigantic volcano.



SWS Mountain Guide


WOW! Looks almost exactly the same…………………except different !

More Tequila    !!!    



At any rate this is pretty east to slap together and will definitely be better than anything you get at The Sub Store.


8 dried guajillo chiles, seeds removed, torn into 1-inch pieces

1/4 white onion

1 garlic clove

1 tsp. Kosher salt

1 Tbsp. olive oil



I link of Pork Supremo Chorizo,  – plastic casing removed.

1 1/2 red potatoes  – diced ( 1/2 inch )

1/4 cup fine chopped white onion

½ cup crumbled ;  Queso Fresco

2 cups shredded romaine lettuce

1/2 cup Mexican sour cream



4 Pambazos  or telera,( This is what was at my Mexican Grocery )

or a Kaiser roll if you gotta. – sliced lengthwise.


Place the peppers in a sauce pan. Add enough water to cover peppers.

Bring water to a boil at medium heat for 5 minutes or until tender.

Transfer peppers to a blender.

Reserve 1/2 cup of the water.

Add onion , garlic , salt , 1/2 cup water.

Place lid on and chop,  then blend for 2 minutes.

With a rubber spatula  or a spoon work puree through a mesh strainer into a bowl. 

Heat a sauce pan with olive oil for 2 minutes.

Add salsa and cook for 5 minutes on low, set aside.



Cook Chorizo for 3 minutes. Add onion,  cook for 2 minutes .

Mix in potatoes cover and cook for 15 minutes until [potatoes are tender, stirring occasionally.

Heat 1/2 Tbsp. oil in frying pan for 1 minute


Brush each side of bread with the salsa. Fry bread in pan for 1 minute on each side

Remove from pan and fill with 1/4  of the chorizo mixture.

Add 2 Tablespoon of Sour Cream and 1/4 cup crumbled Queso Fresco Cheese

Add a layer of Shredded lettuce and top with the other slice of bread

Eat and Enjoy !




Buttermilk Bucatini with Turkey

11 Feb





Rachael Ray



Okay, So the other day I’m flipping channels and there is Racheal Ray getting ready to make something,


“Oh, I haven’t seen her in quite a while , ”   I say to no one in particular.

She goes on to describe what she is going to make , some turkey spaghetti thing ,

but what caught my attention was she was going to cook with buttermilk. 

I have only used buttermilk  with fried chicken,  so I stayed tuned  in to see what she was up to.

Well it looked good so I had to try it.


Gotta tell you,  this is a pretty fantastic dish.

I was more than surprised at how rich this is.

So I get the recipe and the first thing that hits me is




I have never ever heard or seen this .

So I go looking…………


Bucatini resembles thick, hollow spaghetti, with a hole running through the strand of pasta.




The engineer side of my brain says, “How do they make that ???

Standard pasta machines will roll out sheets of flat pasta which are then cut into ribbons to make flat, ribbon-style pastas like fettuccine, tagliatelle or pappardelle.

Bucatini, on the other hand, has to be extruded rather than rolled.

This means that the pasta dough is fed into a machine that forces it through a perforated disk, very similar to a meat grinder. The shape of the pasta depends on the shape of the perforations. Bucatini is made with a disk with tiny circular perforations, which forces the pasta dough to emerge in long tubes. The tubes are then trimmed off to the desired size and then either dried or cooked fresh.



Good to know

“HOLDA DA PHONE ” says my good friend

Father Guido Sarducci


“Dats Perciatelli,     Like my Nona makes.”


Okay so officially :

Bucatini   is hollow, long strands, slightly thicker than spaghetti; The name comes from Italian: buco, meaning “hole”,

while bucato or its Neapolitan variant perciato means “pierced”.

So now you have

Perciatelli, pronounced: “pear-chuh-TELL-lee” is the term for the pasta in Naples.

Pretty much everywhere else, the cut is referred to as bucatini.


And if that’s not confusing enough for you


there ‘s  –  long pasta (spaghetti, angel hair), tubes (penne), soup pastas (orzo, alphabet), stuffed (tortellini, ravioli) and special shapes (farfalle, fusilli).
There are approximately 350 different types of pasta around the world — and about four times that many names for them!

For example, due to its shape, farfalle pasta is often called “butterfly” or “bowtie” pasta.

Cooks use different shapes and sizes of pasta for different purposes. For example, different shapes hold different sauces better than others.
Some cooks say thin pastas, such as angel hair, should be served with thin sauces, while thicker sauces work better with thicker, heavier pastas. People often pair flat pastas with cream sauces, while tomato sauces seem to cling better to round pastas.


Back to the recipe ——–


Sot this is Racheal’s recipe that I ‘ve tweaked a little .

Easy to make and really good. Thanks Rachael !



2 cups  rustic  style bread ( could use Italian)  cubed into 1/2 ” or so  pieces

Hand full  of  fresh flat Italian  parsley  -minced

1 tsp  each –  rosemary . thyme,  sage

2 tbsp. butter, melted

Salt and pepper

About 3 tbsp. olive oil

2 small ribs celery with leafy tops, finely chopped

1 medium onion, finely chopped

4 cloves garlic, finely chopped

1 large bay leaf

1 lb. ground turkey, white and dark meat combined

1/2 cup white wine , I like Chardonnay

About 1 1/2 cups turkey or chicken stock

2 1/2 cups buttermilk

1 lb. Bucatini pasta

1 cup grated Parmigiano-Reggiano


Preheat the oven to 350°.


In a bowl, toss the  bread cubes  with the herbs and butter; mix well , season with salt and pepper.

Spread the crumbs out on a foil lined , rimmed baking sheet and bake, stirring once, until golden and crispy, about 15 minutes.

Bring a large pot of water to a boil for the pasta.

In a large skillet, heat the oil, , over medium-high.

Add the celery, onion, garlic, and bay leaf. a little salt and pepper.. Cook, stirring often, until softened, 6 to 7 minutes.

Add the turkey and cook, stirring occasionally and breaking the meat up with a wooden spoon, until lightly browned, about 5 minutes.

Add the wine and cook, stirring often, until absorbed, about 2 minutes.

Add the stock. Reduce heat to low and let the sauce simmer while you cook the pasta.

In a second large pot, bring the buttermilk to a gentle simmer over medium heat.

Salt the boiling water and add the pasta.

Cook for 5 minutes. Drain the pasta, then add to the buttermilk.

Simmer the pasta for 3 to 4 minutes, the pasta will absorb most of he buttermilk.

Add the turkey sauce and cheese and toss to combine.

Serve the pasta in shallow bowls and top with the breadcrumbs.


Eat and Enjoy






I did not know that

4 Feb






What the heck is the difference between Black and white pepper?

By now you know that the only kind of pepper to use is freshly ground pepper. I think I mention that in all of my recipes and up to now it has always been black freshly ground pepper.

Sure, I’ve seen white pepper  called for in light sauces and for mashed potatoes.

I thought this was just for esthetic purposes, well it is  ,but there is also a subtle taste difference.

REALLY???       ………….Yes, there is .


I was watching Rachael Ray   

make a dish and She said, “Use white pepper!    –   It makes a difference!”

Hey! That’s what I say about many of the particular food items in my recipes.


So for the first time in my life I went out and bought some white pepper.

It is different.The aroma is earthy and  it has a sharp bite.

It is  common in Mexican and  Chinese cooking, and is also used in aromatic Vietnamese soups and pork dishes, as well as in many Swedish preparations such as Swedish meatballs with cream sauce.

It is called vitpeppar in Swedish.


Jacques Pepin always disagreed with Julia Child on their show, Julia and Jacques: Cooking at Home,

regarding the use of white pepper. Julia used white pepper for aesthetic reasons, and Jacques hated the stuff and used black. He was even willing to “suffer” black specks in his béchamel!



” So where does pepper come from ? And  what’s the deal with the different colors ?  ” you may ask .

Well ,let me tell you




Like black pepper, white pepper comes from the dried fruit of the pepper plant, piper nigrum.

Black peppercorns are actually berries.


Black pepper, and black peppercorns start as GREEN peppercorns, which are the unripe fruit of the piper nigrum plant. The fruits grow in long, thin bunches on the vine, clustered somewhat like grapes. These bright green fruits are first cooked and then sun-dried. During the drying process, certain enzymes turn the skin a dark brown, almost black, as well as cause the outer skin of the fruit to contract and wrinkle. Black peppercorns have been traded across the world since ancient times. References to pepper appear in Greek and Roman texts, suggesting an ancient trade between India and the West. As early as 1000 B.C., traders from southern Arabia controlled the spice trade and pepper routes, enjoying a huge monopoly over an increasingly profitable business.
By medieval times, the middle leg of pepper trade routes was still firmly controlled by Muslim traders, while Italian city-states like Venice and Genoa held a monopoly on shipping lines once the spice reached the Mediterranean. Pepper was costly to ship—the Silk Road, the most well-known trade route, stretched over 4,000 miles—but was such a desirable spice that Italian traders could essentially set their own prices. This led to pepper’s status as a luxury item in medieval Europe

As a traditional medicine, black pepper has been part of various systems. In India’s 5,000-year-old system of Ayurveda, black pepper is recommended for coughs, colds and sore throats. In other systems peppercorns have been used in the treatment of indigestion, heart disorders, insomnia, and a plethora of conditions including toothaches.

The spicy bite of pepper is due to the compound piperine. The piperine in pepper is best preserved when the spice is kept in a cool, dry place, out of direct exposure to sunlight. Whole peppercorns keep their spicy favor better than ground pepper, which makes pepper grinders valuable in terms of deriving the maximum flavor from this spice. To get the maximum pepper flavor, it is best to grind it right onto food.

Piperine,  is potently antioxidant, antibacterial, anti-inflammatory, stimulating, and thermogenic, meaning that it accelerates the burn rate of calories. . Piperine from pepper is currently used in some herbal formulas to improve the absorption of various herbs, and piperine is known to increase the absorption of various nutrients including B-vitamins and selenium.
Interestingly, a compound named picaridin, which is a synthetic analogue of piperine, is a highly effective insect repellant, and is used as a substitute for DEET, picaridin is now widely available in popular insect repellants.


The Silk Road

Green peppercorns are the same species, and are harvested at the same degree of ripeness. Though instead of cooking, the unripe drupes are treated with various substances or preservatives, including sulphur dioxide, to retard the enzymes that normally darken the skins. Sometimes green peppercorns are brined like pickles.




White pepper is made from fully ripe pepper berries. They are soaked in water for about 10 days, leading to fermentation. Then their skins are removed, which also removes some of the hot piperine compound, as well as volatile oils and compounds that give black pepper its aroma. As a result, white pepper has a different flavor and heat component than black pepper.


Sensory Perfection


Red peppercorns are fully ripened berries that are bright red in color when they are picked. They may be used fresh, but they spoil quickly, so they can be preserved in brines, freeze-dried, or air dried




Okay, So now is when this gets a little sketchy:

Pink Berries: Also often called pink peppercorn, this berry is also unrelated to the black peppercorn. It is the seed of the Peruvian pepper tree Schinus molle or Schinus terebinthifolius, which is also called Brazilian pepper tree, Christmas berry, or Florida holly. The plant is considered a scourge in Florida. Though the berry’s husk has an insipid flavor, its seed carries very distinct aromas of pine and citrus with herbaceous, floral and lemon-like flavors


Photograph by: Mauricio Mercadante




This guy didn’t help matters much ………..

Christopher Columbus set sail hoping to find riches and pepper. Instead of peppercorns worth more than their weight in gold, he found chilies with a fiery, pungent flavor similar to black pepper. He brought them back to Europe and called them peppers. The confusion between peppers and chilies remains to this day.

Black pepper is not to be confused with chile peppers, which are spicy fruits of pepper bushes whose flavor is imparted by a hot oil known as capsaicin.

and from which red  pepper flakes and  red pepper powder   come from:


Both of which have nothing to do with

Red hot chili peppers

a rock band


Dr Pepper

that has no pepper of any kind but very well may be made with prune juice





Pepper Potts from Iron Man,  although she is pretty hot.


Well there you go just some stuff I thought you might  want to know.

If not : Belay my last

( Navy term : means Never mind )


Paradise Inn Shrimp Subgum

14 Jan


  Aurora, IL – Then and Now




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  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 !





Green Pozole

30 Dec



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





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



.1 large white onion


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 



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


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 .


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.


While that’s happening ………….

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


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




22 Dec



 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 )


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.


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.


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!



Polish Chicken Meatballs in Dill Sauce

16 Dec


Chicken Meatballs in Dill Sauce


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.






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.




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.




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 !