So you don’t have to…

I made the pineapple stuffing and it tasted pretty good, but I just don’t see it as a side for ham.  As a dessert?  Hell yes!  Mrs J thinks it needs some ice cream or whipped cream.  This is way closer to bread pudding than a dish that “stuffing” describes.  Now I can imagine a chicken stuffed with this…

That said, it’s yummy!  I used 1/2 cup of Splenda and a wee bit of cane sugar with the 4 eggs and the can of drained pineapple.  Hmm…I have that pineapple juice–a pineapple glaze for the pudding?  I’ll let you know how that turns out.

[Edit] Pineapple sauce was pretty good, just take the juice drained earlier and set it to simmer atop a burner, add some sweetener-I used 1/4 c of Splenda.  Stir in a slurry made with 2 teaspoons of corn starch in a tablespoon of water.  Use just enough to get the sauce to the right thickness.  Pour the warm sauce over the warm pudding, serve immediately.

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BBQ Sauce

We were having an interesting discussion in comments here about BBQ sauces that might work with turkey.  I remembered a sauce made by the fellow that ran a now defunct BBQ pit in my hometown.  I half remembered the recipe and tried to describe the sauce in one of my comments.  I wasn’t too far off!  Mostly..

Anyway, Mrs J mentioned just a while ago, “I have a recipe for that sauce, we got it from one of your pipefitter pals, it’s in this big folder here”.  Kerplop

Now it would have been a miracle if the thing had flopped open to just what I was looking for.  It didn’t happen that way.  But I found it!

You can probally read that, but in case you can’t:

2 c each of vinegar and water

2 c sugar  (I used Splenda this batch)

1/3 c cornstarch in water (make a slurry-use minimal water)

1 t salt

3 t pepper  (I used white pepper, and added 1 more of black pepper)

1 t red pepper (ground cayenne)

8 oz can of tomato sauce   (I didn’t have any so I used a good dollop of tomato paste and whisked it in along with a little water-May have used too much as the end product seems a tad less translucent than I remember the original sauce.)

That’s pretty much it, mix everything but the cornstarch slurry in a saucepan over medium heat, bring to a good simmer, add the slurry and whisk it as it returns to the simmer.

It’s not a bad sauce, won’t be to everyone’s liking.  I think it’s pretty good, and I don’t think I would hesitate to dredge a slice of turkey breast through it.

I used cider vinegar but I can easily imagine this made with white vinegar or red wine vinegar.

Mmm…Blueberry Pie!

Ahem.

Link goes to inspiration for the crust design.  The crust recipe was the same as for the cherry pie.  We did use the filling recipe at that link with very minor changes.  Splenda instead of sugar, some fresh grated cinnamon in there as was suggested by several other filling recipes we looked over.  I think we used closer to 5 cups of berries than the 4 mentioned.  Took a few tries before we were completely happy with the crust lay out.  There s an egg wash on it, and some sugar and ground cinnamon.

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Sweet ‘n Sour Chicken

I thought I’d try a sweet and sour recipe for the chicken breasts I thawed this morning.  A quick search led me to this one. I pretty much followed the sauce recipe, swapping Splenda for the brown sugar.  Most of the recipes you see have pineapple as an ingredient but this one caught my eye because it didn’t.  I made a few additions, the shiitake mushrooms and the snow peas.

It was a decent dish, satisfying, but the sauce wasn’t quite what I had in mind.  I guess the store brand sweet and sour sauces with their day-glo colors had me conditioned to expect something different.

Used basmati rice for this dish-the new rice cooker did an excellent job on it, the grains were separate and it seems to me that basmati would make a really good base for fried rice.

Enjoy!

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Don’t Make This Bread Pudding!

I’m not all that familiar with bread puddings.  I think I may have made one sometime in the dim past [anytime past last week-Mrs J] and have eaten some at various pot luck picnics.  Decided to give one a go.  Since I had some buttermilk left over that was wanting used I added that to the recipe search. Came up with this recipe. It looks legit, can’t tell from reading it that it wasn’t going to work.  Before I cast too many stones I have to admit that I wasn’t following the directions all that closely.  Anyway, the custard broke in the oven.  May have been the buttermilk?  I wasn’t using low fat.  Used Splenda rather than sugar.  Maybe didn’t beat the eggs right.  Used too much bread?  Dunno.  It tasted bad.  Tried to be too damn fancy, damned elite midwestern food bloggers.  Pretty sure Obama caused it to fail.  One bright spot:  Ice cream and strawberry sauce!  Yahoo! [Not to be confused with those guys, or the awful soda pop.]

Documenting the atrocity:

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Shrimp and Baby Bok Choy

I bought the bok choy a while ago and Mrs J alerted me to the fact that it was going to have to be used today or it would be too limp and yellow to be of much use.  She was right, and I ended up tossing nearly half of it due to condition.  Salvaged enough for a meal.

I’ve always thought that head on shrimp dishes looked just great.  I remember watching a famous TV chef eat a meal of them and remarking that “this is the only way to eat shrimp”.  Well, I bought some (frozen) at the Asian grocery last time I was there.  Tonight was the night!  I chopped the bok choy, and sliced some mushrooms to go with the shrimp, and dragged out some noodles I’ve been meaning to cook.  I made up a sauce from chicken stock and sesame oil.  I added a good tablespoon of garlic chili paste and thawed some of my minced red bell peppers.  A tablespoon or two of corn starch went in to thicken it in the pan later. Last was a couple of tablespoons of Splenda for sweetness.

I started the water boiling for the noodles, and then set about stir frying the shrimp.  They went into some hot oil in a pan where garlic and ginger were just starting to brown.  I let the shrimp cook for a minute then flipped them over, and dashed in an ounce or two of water and quickly covered the pan to let the steam help cook them.  After another minute I set the shrimp aside.

I added more oil to the pan and heated it up again, then tossed in the onions and mushrooms, then a few minutes later  the greens.  Covered those for a minute or two and let them cook.  The sauce mix went in next, and it thickened nicely as it bubbled, next the cooked shrimp were added back, and then the cooked and drained noodles.  Some stirring about with the tongs and it was ready to plate.

Enjoy!

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Mandarin Orange Cake

I mentioned this to Mrs J the other night when I ran across it while idly googling some cake recipes.  She thought it sounded good. Today she asked for a printout of the recipe. No fool I, she got it promptly, and I enjoyed the aromas as she baked the cake.  Nothing like the aroma from the coconut as it toasted.  Mmmm  The coconut and the walnuts were a Mrs J addition to the recipe.  She substituted Splenda for the sugar, and used a Splenda blend of brown sugar for the glaze.

A big hand, please, for the lovely and erudite Mrs J!

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