Mmm…special sauce

It’s been a while since we had cheeseburgers and fries.  The hamburger in these was mixed with a bit of fajita seasoning, and I added a sprinkle of dried onions and a splash of Lee&Perrin’s.  The “special sauce” is 1/3 mayo, 1/3 cheese sauce, and 1/3 TexMex flavored sour cream chip dip with a sprinkle of chili powder.  I like the sliced jalapenos on mine, Mrs J opted for the traditional lettuce, onion, and tomato.  She refused my sauce and went for the homemade honey mustard.

Enjoy!

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Mmm…Iced Shrimp and Fried Rice

You see these in every Chinese buffet:  Cooked shrimp on a bed of ice, the big pan of fried rice on the hot line.  I suppose I could have added some noodles in a brown sauce.  No matter, we had all we could eat.

The shrimp were steamed, then cooled quickly in ice water and served on a bed of crushed ice.  No real reason to do it that way other than it made a cool presentation.  I bet there are a million fried rice recipes out there. [1,630,000 per teh Google-Ed.]  The only way to get a good fried rice is to start with good rice, not over cooked mush.  Bring a quart of water to a rolling boil, add one cup of rice and a tablespoon of butter.  Stir once as the water returns to a boil, half cover the pot and boil for 8 minutes.  Taste the rice, you want it semi soft, not crunchy, more “al dente” than anything.  Dump the pot into a colander to drain, return the rice to the pot and cover.  It won’t hurt to cool the rice and put it into the fridge if you will be some time before you need it.  Today I used jasmine rice.

There are various ways to go about putting the fried rice dish together, not going to say which is the authentic and only true way.  I scrambled three eggs in a non stick pan and put them aside.  Chopped some broccoli, julienned some carrot with my new gadget, thawed some frozen peas, minced some garlic, added a spoonful of ginger paste to the veggies.  Diced a bit of sliced ham and added some more garlic to it.  Fired the wok, and got it smoking hot, added some oil, and tossed in a few dried red peppers.  As they started to turn black I tossed in the veggies and gave them a stir, then the ham.  Followed that with the rice, stir it all about to get it all hot, add some fish sauce and a little oyster sauce, dump in those scrambled eggs and cut them up with the spoon.  Dump into a nice serving dish and holler “dinner’s ready”!

Enjoy!

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Ketchup!

Spent nearly all the day long on this.  It’s been fun, the smell is wonderful, but I’m pretty sure I won’t be doing this again.  Kroger has Heinz ketchup arrayed by the yard.  This is good, and we used Splenda instead of sugar, and there aren’t any preservatives and yada yada yada.  I reduced 4 apples, 3 onions, 5 cups of Splenda, 1 quart of apple cider vinegar, and 8-10 pounds of tomatoes to make 3 cups of ketchup.  My 12 quart sauce pot was over half full of juice and apples and onions and spices.  I did lose some solids when I forced the ketchup through a sieve twice.  Maybe a cup, and left some more on the sides of pots when I downsized during the sieving.

3 cups.

Used this recipe times four.

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Waffle Fries w/Yogurt Dip (no really, it’s good)

Okay you are just going to have to take my word for it that this is a very tasty dipping sauce.

A friend and I used to go to a neighborhood deli in LA (one where you’d almost always see a famous face having a low-key lunch) and they served waffle fries with this wonderful dipping sauce.  I asked the waitress what was in it and she said if I knew I probably would want it anymore.

The ingredients seem a little, mmm, shall we say, suspect, but they combine for a great flavor.  I just made up a batch and cooked up some (frozen) waffle fries for a nice side with dinner tonight.

Yogurt Dip

  • 8 oz plain yogurt
  • ½ cup DILL relish
  • ½ cup ketchup
  • 1 to 2 tbsp hot wing or Cajun sauce or chopped jalapeños  (do this to taste)

Mix ingredients together and stir well. Serve chilled with fresh from the oven waffle fries.

Another slow day.

Hard to get excited today.  I could mow but there is no urgency, still a bit wet from the rains.  Hummer action at the feeder has slowed because they are all nesting.  Not sure what the males do during this period, though I suspect they are supporting the females in some fashion.  Mrs J is in town, some appointments and then she is slated to work the shelter.  Reminds me…she brought back some pics from he swing by the shelter yesterday.  Here are some more random pics, seems Toby found another mouse.

The shelter’s website.

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Sloppy Joe

How long has it been since you fixed these?  It has been too long for me.  Every time I make these it’s an adventure.  Always starts the same, hamburger and onions sauteed together, breaking the lumps of meat with a spatula as it fries.  This time I minced about six small garlic cloves to finish off a bulb.  Tossed those in.  Went to the fridge and spied some sweet chili sauce that was last used as a dip for crab rangoon. A few ounces of that went in as I finished it off and tossed the bottle.  Some sweetener followed, a fair dusting of the generic Splenda we buy.  Some Sweet Baby Ray’s BBQ sauce, a squirt of ketchup.  Some chili oil, a dollop of sriracha sauce.  Was wishing for some bell peppers to toss in there but we were out.  Jalapenos would be great save for the thrashing Mrs J would give me, I opted to put them on my sammich.  May not be to everyone’s taste, but we have grown found of letting a slice of Velveeta melt atop the mix and scooping it with the meat onto the buns.  Hard to time the cheese and the buns toasting, too soon on the cheese and it gets too thin and runny, too late and it’s still a slice of Velveeta just sitting there.  Got it just about perfect this time.

Haven’t done any research on the question:  Are they Sloppy Joe’s or is it Sloppy Joes? The first would indicate they were first devised by a Joe with neatness issues, the second that the name of the sammich is Joe.  Other possibilities will surely come to mind.

Enjoy!

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