Blog Archives

Lo Mein Pr0n – with Chicken and Shrimp

DSC_8166 (1600x1060)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.

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Mmm… Gyros

DSC_8100 (1600x1060)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.

Mmm… Soup

DSC_8081 (1600x1060)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:DSC_8089 (1600x1060)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.

Breakfast Pr0n – Salami Hash

DSC_8060 (1600x1060)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

Mmm… Roast Beef

DSC_7930 (1600x1060)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.DSC_7933 (1600x1060)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!

Hamburger Noodle Bake

DSC_7793 (1600x1060)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.DSC_7790 (1600x1060)Add a side salad and you are good to go!

Hambeans and Cornbread

DSC_7438 (1600x1060)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.

Friday Recipe Exchange: Thanksgiving Non-Traditional Side Dishes

JeffreyW's Roasted Brussels Sprout and Potato Gratin

JeffreyW’s Roasted Brussels Sprout and Potato Gratin

This is the time of year when we get a lot of blog visits from people looking for side dishes. And I have a lot of recipes for the traditional holiday sides, desserts and instructions on the various ways to cook your turkey. JeffreyW has a ton of mouthwatering photos. All of that can be found at at this link.

I thought it would be nice though, to focus on some non-traditional sides for tonight’s recipe exchange. In case you were looking for something different to showcase this year.

Soups make a nice starter at for any meal and tonight’s featured recipe is a savory winter soup. I also have a nice Roasted Butternut Squash and Apple Soup, (click here)

JefferyW favors brussels sprouts and came up with this wonderful recipe, Brussels Sprouts Au Gratin pictured above. (click here)

Roasted Brussels sprouts are pretty easy, and leave it to Emeril Lagasse to “kick it up a notch” with his Roasted Brussels Sprouts with Pancetta and Grilled Onions. (click here)

I’m not big on the whole candied sweet potatoes, so I went looking for alternatives and found three I like,  African Sweet Potato Salad, Cajun Sweet Potatoes and Sweet Potatoes and Apples, click here for all the recipes. You can also just roast them in the oven, and I found two really good recipes here (honey roasted) and here (thyme roasted).

What are your Thanksgiving plans? Are you doing the cooking or does someone else have the honors? And most importantly, what are your favorite Thanksgiving recipes?

The Thanksgiving featured recipe is one that works great as an appetizer:

Need to keep everyone out of the kitchen while you finish up dinner prep?  Set up a buffet table with a raw vegetable tray and dip, a bowl of nuts (in their shells) along with a couple of nutcrackers and this soup in a slowcooker to keep it warm and that should keep your guests occupied while you cook.

Winter Squash Soup

  • 3 tbsp butter
  • 3-1/4 pounds butternut or acorn squash, peeled, seeded and cut into large pieces
  • 1 small onion, quartered
  • 1 carrot, quartered
  • 1 celery stalk, quartered
  • 1 tsp crushed garlic
  • 4 cups chicken broth
  • 1 cup apple cider
  • 1 ½ tsp dried thyme
  • 1 tsp dried sage
  • Salt and pepper to taste

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  • 1/2 cup dry sherry
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 3/4 teaspoon ground nutmeg
  • Chopped chives (for garnish)

Large sauce pan

Heat the butter in a large saucepan over medium-high heat. Add the squash, onions, carrot, celery and garlic; sauté until slightly softened, about 15 minutes. Add the chicken broth, apple juice, thyme and sage. Bring to a boil, cover and simmer over medium-low heat until vegetables are tender, about 30 minutes. Remove from stove. Puree the vegetables until smooth with a hand blender or in batches in the food processor or blender. Taste for seasoning. Add salt and pepper if desired.

***Soup can be made to this point 1 day ahead and kept covered in the refrigerator.***

Return soup to pot and bring to a simmer. Add the sherry and simmer about 2 minutes. Stir in the cream, sour cream and nutmeg until well combined. Place soup into large soup tureen and garnish with chives. Place on appetizer table with small bowls & spoons and let everyone help themselves.

That’s everything this week. There won’t be a recipe exchange next Friday, but next week I’ll be featuring more recipes for the holiday. Have a safe and happy Thanksgiving. – TaMara

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Emeril’s Pan Roasted Brussels Sprouts with Crispy Pancetta and Caramelize Onions

Photo courtesy of Good Morning America/ABCNews

Photo courtesy of Good Morning America/ABCNews

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.

Ingredients

  • 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

    Robin Roberts and Emeril Lagasse

    Robin Roberts and Emeril Lagasse

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:4-6
Difficulty: Easy
Cook Time: 1-30 min
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Pizza Pr0n

DSC_7346 (1600x1060)

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