Wikipedia tells me that “lo mein” translates from the Cantonese to “stirred noodles”. This dish had chicken breast chunks and shrimp with broccoli, onions, and carrots along with rehydrated mushrooms that I bought dried. I’ve learned to simmer them for at least an hour before they are anywhere near tender enough to eat, and don’t try to save the stems. I simmered these with the dried cayenne peppers, and used the broth from that in making the brown sauce. I ran across a good discussion of brown sauces here. Mine has dark soy, oyster sauce, Chinese cooking wine, chicken paste in that mushroom stock, a little chili paste, tamari, and a lot of garlic. I sweeten ours with Splenda but sugar is more common.
The mint is starting to come back. I doubt we can eat enough gyros to eradicate it during the normal course. It’s wildly invasive and this patch has been sprouting anew for years now after more than a few attempt to kill it off. I suppose we can live with it.
The gyro meat and tzatziki sauce are both from Alton Brown’s recipe. I sliced the loaf thin and broiled it a bit in the toaster oven this time, I usually brown it in a saute pan in a little olive oil. The resulting brown crust adds to the flavor and is worth the extra time.
I see a lot of recipes for gyros that call for shredded lettuce and I’ve seen some served with French fries right in there but the first gyros I ever ate had only the meat, the sauce, and the tomatoes and onions rolled into a warm pita so that is how I do them.
I swear I didn’t see that bay leaf in there. I actually had it in my mouth and had to take it out. Nothing special about the veggies or the broth but I did use a different noodle this time:The package has several little noodle bundles, each just about right for a single serving. I boiled two of them separate from the broth and then drained them and plopped them into the bottom of the bowl before adding the soup proper. It does solve the problem of noodles disintegrating when saved as leftovers. Tomorrow or the next day it will be a snap to boil a serving of needles, takes five minutes, and the serving size won’t be a problem.
We really went through that homemade salami in a hurry. I was thinking it would make a pretty good breakfast hash with a couple of sunny side up eggs and I was correct. It is a kind of lie that it’s breakfast porn, I couldn’t wait that long and made this up tonight for supper. Let’s say that it isn’t just breakfast porn. LOL
Mrs J grabbed a big roast at the store the other day and we went with the crockpot to cook it. She was wanting a basic pot roast supper and that is what she got. I did tweak the menu a tad and made her mash her own potatoes but she didn’t mind. The roast nearly filled the crockpot but I squeezed in carrots, onions, and celery and filled the rest of the space with beef broth and red wine. I didn’t have any fresh herbs so dried thyme and bay leaves went in for seasonings, along with black pepper and salt, natch.There was still plenty of meat and gravy left so I added a few more veggies and broth for the next day’s stew. I still have a fair sized lump of beef, I may slice it for sammiches before the day is out. Speaking of that, it may reach above 70 degrees here today, which should melt the last traces of snow. Just in time for more snow tomorrow! Ahhhh!
This is an old standby. Any kind of noodles will work, and whatever cheese you have will be probably be ok so long as they will melt well enough. I have havarti, mozzarella, and Parmesan in this one, plus some white process cheese with jalapenos that comes in a block like Velveeta and is meant for nachos. I brown and drain the hamburger, remove it to a bowl and cook onions and celery down with some of the fat while the noodles are boiling. Melt the cheeses along with a splash of milk in the microwave and mix everything together along with a ladle of the pasta water and then put it into a casserole pan for the oven. Top with more cheese and cover with foil and bake at 350 for 20-25 minutes and then take off the foil to toast the top a little.Add a side salad and you are good to go!
Sleet and freezing rain turning to snow in weather news today. Perfect day for ham and beans. I keep tweaking the recipe for these, adding tomato paste today along with the mole sauce. Main ingredients are pinto beans, cured ham, onions, chicken broth, various chili powders, a mole from New Mexico chilies and garlic. The cornbread is a standard recipe of half corn meal, half flour, an egg, butter, milk, salt, and green and red peppers. I tossed in a handful of shredded cheddar and Monterey jack cheeses, just for fun.
With Thanksgiving coming up, I wanted to highlight some different sides besides the traditional. This one really fit the bill.
From Emeril Lagasse
Emeril Lagasse’s phrase, “kick it up a notch” became famous for a reason—the New Orleans-raised chef raises flavors to the next level. This year, take your Thanksgiving to Emeril’s star status with his recipe for Pan-Roasted Brussels Sprouts with Caramelized Onions and Crispy Pancetta.
- 3 tablespoons olive oil
- 6 ounces pancetta, diced
- 3 large yellow onions, thinly sliced (about 4 cups)
- 1 ½ teaspoons sea salt
- ½ teaspoon black pepper
- 2 pounds Brussels sprouts, stems trimmed and cut in half lengthwise
Preheat the oven to 400° F.
In a large sauté pan, heat 1 tablespoon of the oil over medium heat. When hot, add the pancetta and cook until crisp, 5 to 6 minutes. Using a slotted spoon, transfer the pancetta to a baking sheet lined with paper towels and set aside. Add the onions, ½ teaspoon of the salt and ¼ teaspoon of black pepper to the pan and cook, stirring until the onions are caramelized, about 30 minutes.
In a large 14-inch sauté pan, heat the remaining 2 tablespoons of olive oil over medium high heat and when hot, add the Brussels sprouts and the remaining salt and pepper. Cook until the sprouts are golden brown on one side, 4 to 5 minutes. Transfer the pan to the oven and cook until tender, about 15 minutes.
Add the onions and pancetta to the Brussels sprouts, toss well, and return to the oven for 5 minutes longer.
Serve immediately.Servings:4-6Difficulty: EasyCook Time: 1-30 min================================