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Posts tagged “cooking

Stir Fry: Harvest Special

I didn’t grow a ton of veggies in the garden this year. I did have a substantial carrot patch, a mix of Touchon and Purple Dragons. I also had a pair of Fairy Tale eggplants, some Pablano peppers and a good amount of Tatsoi bak choi. Needless to say, all of these things came to meet one another in My wok. With a few additions, a very nice meal was spawned. There is just nothing better than garden fresh food! Here is what I did for the first meal after harvest. Paired with rice, noodles, or bread, this recipe serves two ravenous teenagers, or four average appetites.

Garden Fresh Stir Fry © Andor

Supplies Needed: Knife and cutting board. Wok, or large, high sided fry pan. Large bowl, or zip-lock bag for marinating.

Ingredients:

1.5 pounds of pork tenderloin, thinly sliced
3-4 large carrots, chopped into pieces no more than a quarter inch thick
4 small eggplants, sliced about a quarter inch thick(Kamo eggplants are best for frying)
1 large onion, chopped to Your liking
2 pablano peppers, diced
1 head of bak choi, stems removed(about 30, 3-4 inch leaves)
a quarter cup of dry sherry
1 tbsp of lemon juice
2 tbsp of hoisin sauce
salt and pepper to taste
bacon grease(I love bacon grease!), or Your choice of cooking oil.

Prep and Cooking:

Mix the sherry, lemon juice, hoisin and pablano peppers in a large bowl, or zip-lock bag. Add the pork and let marinate for at least 30 minutes(over night is best). Over medium-high heat, stir fry the carrots until they reach Your desired texture and remove from pan. Then stir fry the eggplants with black pepper and a pinch of salt and set aside as well. Now start cooking the onions, when they start to turn translucent, turn the heat to high and add the pork and liquid mixture. Stir fry on high until the meat is done cooking, then reduce heat to medium and stir in the bak choi. Then, turn off the burner and mix everything together. Plate and serve!

Notes:

Obviously, nearly any meat will work with this recipe.

Pablano peppers are really mild, this is not a spicy dish…

If using mock duck, marinate for no more than 5 minutes. Add the liquid marinade to the onions and let it thicken a little, before adding the mock duck to the fry pan.

Running short on time? Skip the marinating part, simply put the liquids and peppers in the pan when You go to cook the meat. It will still taste great, but the meat won’t be quite as flavorful.

Most varieties of eggplant will cook VERY fast and fall apart, becoming mush. Which is why I suggest Kamo eggplants, which hold their texture very well compared to every other variety. If using another kind of eggplant, You must pay close attention to the texture, once You can dent it with Your finger, remove from the pan immediately. Some eggplants are very moist inside, laying them on a dry towel or napkin after slicing(before cooking) can dry them a bit and thus help keep them from disintegrating as You cook.

You can use the bak choi stems if You like. Chop them up like onions and fry until tender after You cook the eggplant.

Cooking each ingredient separately helps mix up the flavors that hit Your tongue. You can indeed cook the carrots and onions together, then add the eggplant and meat. Stir frying till everything is done, but You end up with a more uniform flavor, which is good, but lacks the depth of each ingredient. You also have more control over the texture of each thing when cooking them solo…

I admit to using too much bacon fat in making this one. You may have noticed by the glossy nature in the photo… It was delicious though!


Pulled Pork Sandwich, Assemble!

Pulled Pork Sandwiches, Assemble! © Andor

This was just My second attempt to make pulled pork. As You can see, I went in to geek mode with My camera. Just a little bit anyways. The lighting in My kitchen is pretty poor, even by the windows, so I will likely try this animation again sometime with a better lighting arrangment. Using whole wheat hot dog buns, bak choi picked fresh from the garden, diced onions and barbeque sauce, these sandwiches came together quite well.

The hours I work have My schedule a bit off from most peoples. I go to bed around five in the morning and wake up around noon. So I started the pork in My Instapot when I went to bed and it was done when I woke up the next day. The first time, I started it before I went to work and it was ready and waiting for Me when I got home. I do love the set it and forget it style of cooking involved with making this tasty, meaty, dish.

Pulled Pork © Andor

To make the pulled pork, You will need a slow cooker, such as a crock pot, adjustable rice cooker, or sommething of that nature. A three to four pound pork shoulder, or butt. Sprinkle 2+ tbsp of lowry’s seasoned salt, 4 tbsp cajun spice blend and a third of a cup of tightly packed brown suger all over the out sides of the meat. Put an onion or two, peeled and halved into the bottom of You crock pot, along with a third of a cup of dry sherry, 2 long sprigs of thyme and two large cloves of garlic. Then place the pork on top, cover and slow cook for 6 to 8 hours. Once the meat is super tender and falling apart, remove it from the cooker and use a pair of forks to pull, or shred the pork, removing and fatty chunks and bones as You go. Serve it with Your favorite side dishes, or make sandwiches, wraps, or even eat it all by it’s self. There should be plenty of juices in the bottom of the pot, add some to the pulled meat to keep it moist and flavorful, especially if You are refridgerating some of it for later.


Gallery

Meat on the Grill, Meat in a Cloud


Cooking in the Twilight Hours

Cooking in the Twilight Hours © Andor

I often find Myself cooking between two and four in the morning. Not sure why, but this is when the proliferation of stir-fried creations tends to happen. In this case, a very simple set of ingredients lead to yet another delicious meal. Chicken in a salty caramel sauce, lightly fried veggies, caramelized onions and peppercorn rice. The chicken is a bit of a rip on a Vietnamese style Ga Kho, or as most of us call it, hot and spicy chicken. I simply omitted the fish sauce, lemongrass and ginger instead using seasoned salt. The rice was quite nice. It’s subtle, like sushi rice, until You bite on a peppercorn. If You use white pepper, it will be quite spicy. Other varieties emit a mild peppery flavor, but most of the bite dissipates while cooking. The onions took Me three hours to get to that amazingly sweet, gooey texture. If You skip that part however, this meal can be prepared and cooked in thirty to fourty-five minutes. Even faster if You make the chicken in one pan and the veggies in another.

For starters, chop up 2 medium to large onions and cook over low heat until caramalized and set aside. Don’t worry if it looks like a lot when You start, they will be dramatically reduced as You cook. This can take hours, but it is so worth it.

In Your rice cooker, or pot, add 1 cup of rice and 1 tbsp whole peppercorns, mix until the pepper is evenly dispersed. Then add 1.5 cups of water and 1 tsp of rice vinegar. Mix thoroughly and cook until the rice has reached Your desired texture.

While the rice is cooking, thinly slice a medium sized carrot and fry over medium heat to Your liking and remove from the pan. Then, stir fry 1 cup of brocolli with 1 cloves worth of minced garlic and a splash of soy sauce. Once finished, remove from the pan and wipe it clean.

Now, over high heat, stir fry 2 chopped up chicken thighs with 1 tsp rice vinegar, half a tbsp of lowry’s seasoned salt and 2 tbsp(or more!) of brown sugar. Cook until You have a thick brown caramel glaze and You are done. Enjoy!

 


Bacon & Baby Lima Beans in Spiced Porky Soup

Bacon & Baby Lima Beans in Spiced Porky Soup (1)

I am in love with this soup! Layers of porky flavor make it a delight to devour. I originally intended to make a bacon and bak choi soup, but instead I used what was in My freezer. Thus stumbling upon this lovely combination. Baby lima beans add a great texture and are perfect for reducing the spicy impact on Your taste buds. Obviously, bacon adds to almost any meal, but by cooking it in different ways, bacon can take things to the next level. I have been playing with different methods of cooking it for quite some time. Treating a pack of standard, sliced bacon as a single piece of meat is the key to this dish.

Soup takes time to make. It is very easy, since You can ignore it most of the time, but it’s a long process. 3 hours of simmering on the stove seems to be the minimum for getting all of the flavor and nutrients out of the ingredients. Simmering for 4 to 6 hours before reducing has yielded the best soup stock for Me. Be sure not to reduce too far, the general rule is that You want to cook it down by half. You don’t want to end up with soup concentrate. Making this soup is a two part recipe. First, one must make the stock that provides the base flavors. Then, You fry Your bacon and finish the soup with spices. I tend to make stock half, to three quarters of a gallon at a time, since the largest pot in My kitchen is 8 quarts. Storing any that is not being used right away in the freezer for later. It will last about a month in the freezer, so You can save time and make the stock well before the day You intend actually to serve the soup.

Bacon & Baby Lima Beans in Spiced Porky Soup (2)

Supplies Needed: TWO 8 quart stock pots(the second is for straining), a decent sized strainer and a skillet for frying.

~For the Stock~

Ingredients:

2lbs Ham Shanks, or the bone of a mostly eaten ham

3 large Carrots, cut in half, or thirds

2 large Onions, halved

half a bushel of Celery

half a bulb of Garlic

2 Bay Leaves

1.5 to 2 gallons of Water(as much as can be fit into the pot with the other ingredients)

Andor's Porky Soup Stock © Andor

To Cook:

Put all the above ingredients in a stock pot, adding as much water as possible(1.5 to 2 inches from the top of the pot). You don’t want to boil it, set the burner to whatever setting You need to keep it simmering. Continue simmering for 4 or more hours. Then, strain the ingredients from the liquid, pressing as much of the broth out of them as possible. Discard the solids(eat the meat, if there is any) and return the liquid to the stove. Now You want to bring it to a boil and continue until the soup has been reduced to about half of the post-straining quantity. You don’t want a full rolling boil, with a foamy top. A ‘low boiling’ is ideal, constant large bubbling is what You want to see. Once reduced, let cool and place in the fridge over night. When it’s nice and cold, remove the fat that has solidified on the top. Now proceed to the next part of the recipe, or put it in containers and freeze.

~Finishing the Soup~

Ingredients:

1 tbsp Cajun Spice blend

A 1.5 to 2 inch wide slice of the Bacon slab and half a cup or more of Baby Lima Beans per person

1 tsp freshly ground Peppercorns(multi-color medley is best for this)

Salt to taste

Slow Cooking Sliced Bacon © Andor

To Cook:

Over medium-low, or even low heat, start frying the bacon, spreading the pepper evenly on the top and bottom. It is best to slow cook, flipping every 5 to 10 minutes. You want to keep the temperature low, so You don’t burn the outsides before the center has been cooked. This should take 45 minutes to an hour. You may also have a hard time keeping the bacon from splitting apart, I suggest using a tongs for flipping, so You can hold each piece together as You maneuver them around. Once the bacon is ALMOST cooked through, heat Your soup stock on high. Once the soup starts to boil, add the baby lima beans, cajun spice and salt and reduce to medium heat, stirring occasionally. At the same time, turn the burner for the bacon to medium-high and fry until the outer edges are nice and crispy(burnt is ok too), then remove from the pan, placing on a towel to pull out the excess grease. Make sure the beans are cooked to Your liking and turn off the burner. Ladle the soup and beans into bowls and place a chunk of bacon on top. Serve hot!

Notes:

I have only served this when also making other dishes. I’ve never tried it as a stand alone meal, it’s a great fit for multi-course dinners.

Cooking sliced bacon in this manor provides a unique texture, similar to tender un-sliced meat. Half pound slabs cook up quite well, but are hard to slice afterwords without breaking it all apart. I prefer Corn King brand bacon. You may laugh, or turn Your nose to the sky, but the brine and smoking process they use produces a superior tasting grease. I use bacon grease instead of cooking oil in most of My cooking, so such things matter to Me. Yes, I am telling You that a mass produced product of Iowan factory-made bacon is better than bacon from a quality butcher shop!

Baby lima beans are really tender inside. If You are substituting regular lima beans, You will want to boil/steam them with water and add to the soup when plating. Otherwise they will be tough and meaty in texture.

This soup is very barbecue friendly. I saved 15 bones from pork spare ribs that I had smoked, added them, burnt edges, sauce and all, instead of the ham. It was delicious! I was unsure about how the charred ends and the messy, sweet remnants of bbq sauce would affect the flavor, but it came out really good. The only burnt parts were maybe half an inch at the tip of each bone.  The soup lacked the hammy flavor and aroma, but was instead smelling like a barbequed bowl of goodness. I admit to also using one head of bak choi in place of the carrots that time too. The spice blend really helps this soup fit in to a barbecue menu as well. The spiciness just invites one to eat more sweet, savory, saucy ribs.

I have also found the broth, which is the soup after straining, but before reducing, is very good for sauces. 1 cup of broth, 2 tbsp soy sauce, 3 tbsp minced fresh ginger, some garlic and a splash of chili powder made for a delicious thick sauced stir-fry.

Bacon & Baby Lima Beans in Spiced Porky Soup (3)


Fancy Feast

Fancy Feast © Andor

Last fall, I headed up to northern Wisconsin with My brother and some friends. During that trip, two of the bunch proposed a monthly cook-off. The original theme was simply ‘make Your s*** fancy.’ What can I say, it was a weekend of drinking, shooting and dirt bikes. The feast idea changed slightly after that and starting this past January, Fancy Feast had begun. Instead of making it a competition, it is a slightly less intense meal making endeavor. Four courses minimum, guests bring a bottle of decent booze as tribute, or declare themselves the next host/cook for the feast.

First up was My friend Keith, who made some beet and cheese appetizers that were quite good. Followed by a lobster and shrimp torta with lima beans, avacodo topped with seasoned cream cheese and an encrusted herby salmon bake. Then, He banged out a lovely candied bacon, puffed cream and brownie desert.

February went to My brother, Chris. Churning out seven dishes and various drinks. I did however neglect to catch a picture of the fresh pumpkin bread desert. Pictured are His mushroom soup, with leeks. Egg cooked in swirling water and hash, a topper variety plate, cold soba and soy sauce, what I think was a chorizo dish and meatballs cooked forever in a pho soup stock.

I called March’s meal. My theme was simply to do something different. So, no stir-fry. No grill, or smoker. No cajun spices, chili blends, sherry, or even soy sauce. I struggled a bit, making multi-course meals that come round after round doesn’t mesh particularly well with My laid back, ‘just throw some stuff together and hope it’s good’ cooking tendencies. I produced the minimum of four dishes. Bacon and baby lima bean soup, spicy sweet potato mash with roasted brocolli and pistachios on toast, fruit stuffed pork tenderloin roll and finished with citrus gratin. The desert was kind of odd honestly, but it had much potential to be delicious. Something to ponder on how to go about improving.


Double Pork Fried Rice

Andor's Double Pork Fried Rice © Andor   One of humanity’s most varied edibles. After a decade or more of experimenting and constantly trying different things, I have settled on a flavor arrangement closer to americanized asian restaurant versions of this classic home-style favorite. The sweet soy sauce, or alternately kecap manis, combined with rice vinegar and soy sauce is the winning formula at a great many asian restaurants here in North America. For Me, Simply add eggs, sweet peas and bacon, everything else is optional. The following recipe is my dressed up version which is very much a stand alone meal. Adding chili powder for increased depth to the rice it’s self, while also including carrots and onions, along with savory marinated pork. By cooking these things separately and mixing them together only at the end, You get a wonderful burst of the different ingredient’s flavors in every bite. Serves 4 as a main dish or 6+ as a side dish.

Supplies Needed: Large Wok or Fry Pan, Knife and Cutting Board

Ingredients:

2 cups of White Rice, steamed or boiled(slightly undercooked, or day old rice is best)
1 pound or so of Pork, Your choice of cut, chopped into half inch pieces(or smaller)
4 Eggs
One third of a pound of Bacon, sliced into pieces a quarter inch wide
3 medium sized Carrots, sliced thinly
1 large Onion, chopped as well..
Half of a bag of Frozen Sweet Peas
4 tbsp of Soy Sauce
4 tbsp of Sweet Soy Sauce or Honey, or 1+ tbsp of Sugar)
3 tbsp of Rice Vinegar
1 or 2 fresh Garlic cloves, minced
1 tsp of Chili Powder Blend
1 packet of Chinese Barbeque(Char Siu, Red Pork) Seasoning
Cooking Oil as needed

Prep and Cooking:

You will need to marinate the pork in the chinese seasoning for 30 minutes or more before cooking, over night in the fridge is best. Once it has soaked in the flavors, remove from the marinade and stir fry on high heat until fully cooked. I preffer a bit of charring on My red pork. Remove from the pan and set it aside for now. Rinse out the pan before continuing.

Over medium heat, scramble the eggs. Once cooked, remove, wipe any extra residue from the pan, then stir fry the bacon to Your liking and remove from the pan. There should be plenty of bacon grease now. You can poor off the excess, or just leave it all in. Stir fry the carrots until they start to soften, then add the onion and cook until the desired texture is reached. Remove from pan. Next, put the cooked rice into the pan, adding all of the remaining seasonings. Stir until everything is evenly mixed in, add the frozen peas and stir until they have thawed. Turn off the burner mix everything You have cooked together in the pan and serve.

Notes:

Things go much faster using a skillet and a wok at the same time. Cooking the bacon, then veggies, followed by the rice in the wok and the eggs and then meat in another pan. Mixing it all into the wok at the end.


Andor’s Traditional Ribs!

Andor's Traditional Ribs (2)

Yes! This is it! The ribs I served for several years at gatherings of many varieties. This is a time consuming recipe, but it’s actually quite simple and pretty easy to accomplish.  The seasoning is a pairing of sauce, dried herbs and spice blends that are available at most big box grocery stores. If You have eaten My ribs in the past, You were very likely devouring the following recipe..

Andor's Traditional Ribs (1)

With that said, this is slow cooking! It’s very simple, but since You are cooking at low temperatures, it takes a while. Barbecue is different from grilling in that You tend to use indirect heat. Many hours will pass by once the actual cooking commences and every 20 or 30 minutes, You’ll be adding wood to the coals, flipping racks and spreading thin layers of sauce! One must have the dedication to give 4 to 8 hours of loving to Your ribs for them to acheive that highly desirable, fall off the bone texture. As such, I have divided this up into two recipes that have the same seasoning arrangement. ‘The Way of the Food Junky’ delivers the afore stated texture, as well as that lovely smokey flavor. Taking 5 to 8 hours depending on the temperature in Your smoker/grill and the thickness of the meat being used. ‘The Slacker’s Attempt’ is done at higher temperature in the oven, which means it cooks through in 3 or 4 hours, but brings forth tougher meat. Both do taste quite good of course!!

Ingredients(listed per 1 rack of pork spare ribs with the cartilage tips not trimmed):

1.5 tbsp – Garlic Granules
3 tbsp – Chili Powder Blend(the kind for making chili!)
3 tbsp – Ms. Dash Lemon Pepper Blend(or 2 tbsp of regular lemon pepper)
2 tbsp – Dried Thyme Leaves
2 or 3 tbsp – Dried Terragon Leaves
2 tbsp – Freshly Ground Peppercorns(the multi colored peppercorn blends will add a lot more depth than just black pepper)
Salt to taste, although, I’ve rarely ever salted this recipe…
3/4 of a cup or so of BBQ Sauce, We all have our favorites, or hate the stuff. This recipe is based on the thick midwestern, tomato based sauces. I use Ken davis, which is from Minnesota and Sweet Baby Ray’s, which I beleive is from Illinois.

The Way of the Food Junky: The First Method

Supplies Needed:

Baking sheet with raised edges that is large enough to hold Your rack of ribs. A Very sharp knife for slicing. A brush, fork or spoon for spreading sauce. Smoker or large grill(You don’t want your ribs near the coals). with enough of a tasty hardwood(cherry and hickory are My main choices) or charcoal(1 to 1.5 standard bags), to keep a decent temperature for 6+ hours. If You are using charcoal, You shall also require chips/chunks of one of the afore stated woods, along with a large bowl or 1 gallon bucket, with water high enough to cover the wood chips.

Prep:

Get Your smoker or grill started. I tend to start large in My modest smoking pit. If using a regular grill however, You’ll be needing a very small pile of coals. The desired temperature is about 260F, starting a little hotter than that won’t hurt at all. I would avoid going over 300F for any period of time when Your cooking. While the fire burns out and becomes coals to cook with, You’ll be seasoning Your meat.

On Your baking sheet, lay the ribs in-side up(the bones should be curved like a shallow bowl). Evenly spread half of everything EXCEPT the sauce across the ribs, press or pat them in a bit, so the herbs don’t just fall off and flip the rack over. Spread the remaining herbs and spices over the top side of the ribs and press them in a bit as well.

Once You’ve got coals instead of flames, it’s time to get smokin’

Cooking:

If using a smoking pit, simply place Your ribs on the rack and close the lid. For charcoal users, You’ll need to soak the wood chips in water for an hour or so before use. Add wood/charcoal to the coals as needed to maintain the desired temperature of 260F or so. When adding to the coals, it’s best to spread them out a bit and put the fresh stuff centered on top. This will get the new stuff burning and formed into coals the fastest, as well as add a perch for the wet wood chips, thus protecting the coals. Some put the chips in foil, I just lay it on the top in a fist sized lump. Every 20-30 minutes, You’ll need to add another fist-full of wet wood chips to the top of the coals, so as to keep the smoke billowing out.

Continue this cycle: flipping the ribs before adding more charcoal and wood chips, every half hour or so until the meat seems fully cooked, but not yet tender. On a hot summer day, this can be done in about 4 hours, however, on a cool spring or fall morning, it will likely take 6 or more hours to get it cooked through. Then, You want to start brushing on the sauce in thin layers, while continuing the flipping and adding to the coals cycle, adding sauce every time You flip the ribs. Keep it up until You can wiggle the bones away from the meat. Remove from the grill and let the rack rest for 10 minutes before slicing and serving.

The Slacker’s Attempt: The Second, Shorter Method

Supplies Needed:

A baking sheet with raised edges and a sharp knife for slicing. An oven safe bowl with 1 or 2 cups of red wine or sherry and an equal amount of water. A brush, fork or spoon for spreading sauce.

Prep: Preheat Your oven to 400F. Season the ribs as described in the prep section above.

Cooking:

Put the bowl containing the watered down wine on to the bottom rack of the oven. Place the pan laden with ribs middle rack of the oven and immediately lower the tempurature from 400 to 300. Bake for an hour and start flipping them every 30-45 minutes for an additional 2.5 hours. The meat should be just about cooked to the bone at this point. If it doesn’t feel cooked, then let it bake a while longer. Sauce the bottom of the ribs first, then flip and sauce the top side. Place the ribs back in the oven for 20 minutes, or until the sauce has thickened. Remove from the oven and let it sit for 10 minutes before slicing and serving.

Notes:

All cooking times will vary depending on the tempurature, thickness of meat and bones, etc…

On a regular grill, such as a Weber, You’ll want to shove the coals off to one side and place the meat on the rack as far away from the heat as possible. If You can’t manage to cook without burning the edges, You may want to consider starting the ribs on the grill. Using very little charcoal, but a lot of wood in a short period of time, say 45 minutes to an hour. Then place the ribs in the oven at 260F to actually cook them. This will give You a nice smokey essense and reasonable control over the texture of the meat. This is also the best method for those who live in the north. Trying to smoke food in temperatures under 20F tends to give a more jerky-like texture. As well as force You to use 3 or 4 times the amount of charcoal.

I use to peel the membrane off of the under-side of the ribs, but in the last couple years, I have swayed away from this. Leaving it in place does reduce the thickness of the smoke line(the red’ish color in the outer sections) in the meat and thus decreases the smokey flavor slightly, but it makes it a little easier to control the texture by holding in more moisture. It’s a preference thing that I don’t think makes much of a difference.

Using the ‘Slacker’s Method’ You can also achieve that succulent, fall off the bone texture. Instead of cooking at 300, lower the temperature to 260 and add an hour or two to the cooking time.

This recipe is actually pretty tasty without the sauce, so long as You don’t burn the spices and herbs during cooking. This will make it a bit bitter. It’s better to use fresh herbs if You’re going this route though.

The Charcoal quantities listed are for use with My pit smoker which has a 15×18 inch burning chamber and a 15×30 inch cooking area. You’ll use less with a normal grill.Andor's Smoker in Action © Andor Blogs


Port Chicken

Andor's Grilled Port Chicken © Andor

It doesn’t get much easier than this. The first time I made this, I roasted it in the oven. I made it again last weekend and opted to grill instead. Both times, it was quite delicious. Port wine and garlic provide the core of the flavor, with salt and honey accentuating the experience. Making for a solid base to add other ingredients to, which I shall venture in to soon. So long as You have time to let it marinate and take the time to baste as it is cooking, the meat should be very tasty!

Supplies Needed: Large zip-lock style bag, or a large bowl and a roasting pan, or baking sheet, with a raised edge to hold a bit of liquid.

Ingredients:

6 Chicken Thighs, with bone
3-5 large Garlic cloves, minced
3/4 Cup Tawny Port Wine
1/2 Cup of Water
2 or so tablespoons of Sea Salt
As much Honey as it takes to thinly coat the top of Your chicken, roughly 1.5 tbsp per piece of meat.

Prep and Cooking:

In Your bag or bowl, disolve the salt in the water. Warm water makes this go faster. Then pour in the garlic and port wine. Mix or shake it up to Your liking and put the chicken in. Let it sit in the marinade for 4+ hours for the best results, but You can rush it by going no less than an hour. Once You have let the meat soak in the flavors and are ready to cook, You will want to keep all the liquids in Your marinating bowl, or bag and lay the chicken out on a baking sheet. Pre-heat Your oven to 400(f), but when You put the chicken in, turn the tempurature down to 325 degrees. Let the meat cook for 25-30 minutes and then start basting. Spreading the marinade evenly over the top of the meat every 5-10 minutes, layer by layer making a nice glaze. While cooking, any time You open the oven You should be spooning a layer of marinade over the top of things. Even if You just want to peak, always baste as well, it will help to add more power to the impact of the flavor. Once the chicken is just about fully cooked, You will be adding the honey. Try to evenly coat the top side of the chicken and place back into the oven for about 10 minutes, or until the honey has thickened to a nice dark hue over the red-ish color of the marinade. Remove from the oven, let it rest/sit for a minute or 3 and serve.

Notes:

Just about any port should work with this recipe.

This would go very well with various herbs, citrus, or chilis. Thyme stands out to Me as a natural fit. I can think of plenty of other things too.

It doesn’t hurt to use a larger amount of salt, 4-8 tbsp, to create more of a brine. You will need to have an additional cup of port wine and 2 large garlic cloves, minced, for basting. Once You’ve removed the meat from the salty marinade, You would want to toss it out and baste with the extra wine and garlic. In this case, You may also want to baste fewer times, so it doesn’t just taste like wine.

For grilling, I would push the coals over to one side and place the chicken on the opposite side, using indirect heat, You can layer on the marinade and later the honey, without it burning so easily. Adding a chunk of hickory or Your favorite hard wood to the coals will only make things better.


Bacon, Spinach and Shrimp

I’ve been told, several times, that this is the best thing I have ever cooked.. . A couple of weeks ago, I had some friends over for some bbq chicken and fried rice. One of which hit Me up the next day, thanking Me for serving some “yummy stuff,” which inspired Her to want to make “some bomb @$# food, like that bacon, shrimp, spinach thing You use to do.” So here We are, one of an endless stream of recipes that I had completely forgotten. Having made something like it twice in the time since this conversation, I find Myself wondering how such a recipe could have fallen out of the regular rotation. Why am I not eating this all the time!?

This is in fact, pretty much the same flavor arrangement as ‘Manated Pork with Peas,’ which can be found by scrolling down through this blog. Less the pork and onion, adding bacon, spinach and shrimp! I told You it’s versatile! Although, many ingredient changes, also require a change in cooking method.. I must also point out, that I never measure when seasoning things. To Me, cooking something slightly different, every time You cook it, is a huge part of the joy and fun in that which We call food. Thus, all quantities listed in My recipes are guesstimations, but should provide a solid starting point..  Please do leave some commentary should You give this one a try.

Supplies Needed: A wok or large fry pan, cutting board and knife/you can get by with just a mincer, also a small sauce pan, like You would boil a single pack of ramen in…

Ingredients:

1 pound of shrimps, steamed or boiled lightly
one third of a pound of bacon, sliced or chopped however You like
a bag of spinach, at least enough to make salad for 4 people
Half a bag of frozen sugar snap peas, thawed
4 tbsp of fresh ginger root, minced
2 tbsp of garlic, minced
6 inches or so of fresh lemongrass, at least half an inch thick, cut into 2 or 3 pieces
1/4 cup of cooking sherry
1-2 tbsp of soy sauce
2-3 tbsp of ketcup(optional, but it adds a lot)
1 or so tbsp of sugar, just enough to take the edge off the sour/bitter ingrdients
1 tsp mild chili pepper powder
Freshly ground pepper to taste

Prep and Cooking:

Over low to medium heat, mix all but the peas, bacon, spinach and shrimp in the small sauce pot, stirring as often as possible, until it has thickened into a nice sauce. Remove from heat, toss the chunks of lemongrass and keep stirring until You are ready to add it to the rest of the ingredients. At the same time You begin cooking the sauce, fry the bacon on medium heat in a wok or sizable skillet, remove from the pan once cooked to Your liking. Then, toss the sugar snap peas and a fist-full of spinach into the bacon grease, stirring constantly, adding the spinach one fist-full at a time. Keep it up until You’ve used about three quarters of the spinach and remove from the pan. This should only take 30 seconds to a minute. Turn the burner to high heat and toss the shrimps into the remaining bacon grease, fry for 20 to 30 seconds, depending on size. Remove from the pan and turn off the burner, add the bacon and cooked veggies back into the pan, mixing vigorously. Now You can also add the sauce and remaining spinach, or plate the food and distribute them between each serving. Time to eat!

Notes:

The key to this dish is to privide spinach, in three textures, fully cooked, partially cooked and raw. Hence the process of adding it a bit at a time. Hoisin sauce was not part of the origianl recipe, srirachi works quite well as a replacement. I almost always make this with a nice spicy kick!

You can also mince the lemongrass, but it MUST be broken down very finely. You can also buy lemongrass in frozen, pre-minced form as well as puree’d in a tube. I would use 2 or so tablespons of such options instead of a fresh stalk.

To cook this all in one pan, start by frying the bacon and shrimp, as described above. Remove them and start making the sauce. Once it’s almost thickened up, add the peas and commense the spinach application process. Mix everything back into the pan and You are done.. You’ll have to have thawed the peas for this method, or the sauce will be runny, which is fine by Me. This is the lazy method, the flavors become more of a blur, but it’s still damn good.

July 9, 2013     ***UPDATE ***

Last night I made a variation of this recipe with bak choi instead of peas and spinach. It was delicious. I made the sauce in one pan and stir fried everything else in another, while the sauce thickened. The bak choi stems were a really nice texture and the light flavor helped temper the powerful chunky sauce. I simply fried them in the bacon grease and added the green, leafy parts and some green onions once the stems were just starting to soften. A truely great dinner.


Andor’s Version of Pad Thai

I use to cook this a ton, but it’s been a while. Since Ryan moved to California I’ve had no requests for it! It’s not a traditional Pad Thai since I don’t use Tamarind and such. My cooking methods may or may not vary from traditional versions. Any Meat works, I tend to use Chicken, or Shrimp when I can afford it. I tried to list alternate items that I use as well. Serves 4 to 6.

Supplies Needed:

A wok or high sided frying pan, a cereal bowl for mixing and a large bowl to soak the noodles. Knife and cutting board.

Ingredients:

1 package or 1.5 to 2.5 lbs – of Meat finely chopped to 1/4th of an inch thick or less
1 – 14 or 16oz package of Rice Noodles
1 cup – Sprouts OR a large Onion(chopped to sprout size)
1/3rd lb. – Bacon(sliced into 1/3rd to 1/2 inch pieces)
3 – Eggs
1/4 cup – crushed Peanuts
1/4 cup – Fish Sauce
1/4 cup – Sugar
2 tblsp – Rice Vinegar
1 tblsp – Soy Sauce
Half a Lemon
4 – large cloves of Garlic, diced
1 tblsp – Chili Pepper Powder for flavor not heat(chili powder blends work ok too)
1 tblsp – crushed Cayenne or Spicy Pepper
Black Pepper to taste.

Prep and Cooking:

First, soak the noodles in warm water. I use HOT water from the kitchen sink. It should take 20-30 minutes of soaking to get the noodles to the right texture. You don’t want them fully cooked, just a bit under done, since they’ll get finished in the frying pan. If You’ve never prepared Rice Noodles before, I’d suggest You ask someone who has about the right texture, or You can be like Me and simply use trial and error! It’s EXTREMELY EASY to overdo these noodles. Then they get soggy and turn to a ricey paste…

While that’s soaking, Mix the Fish Sauce, Rice Vinegar and Sugar in a bowl. If You are NOT using fresh lemon/lime, add 2 tblsp of the bottled juice to the mixture and don’t add more when it’s mentioned later in the recipe. Let the mixture sit for now, You’ll have to stir it again before You use it…

Next, fry the Bacon over medium heat til it’s almost done. If You hate bacon grease, drain the extra out of the pan at this time, I tend to leave it. Turn the burner to medium high or high heat. Add Meat, Soy Sauce, 1 spoonful of the Fish Sauce mixture and 1/4th of the Garlic. If using regular Onions, add them once the Meat is half cooked. Cook til the Meat is done and remove it all from the pan. Throw the rest of the Garlic and the Under Cooked Rice Noodles in the pan with the Fish Sauce Mixture and everything else but the Eggs. Stir fry until the liquid is soaked into the noodles. Reduce heat to medium or medium high. Push off to one side of the pan, scramble the Eggs, add Sprouts, put Meat and Bacon back in, squeeze in the Lemon for all the juice it’ll give You. Mix it all up and You’re done!

Hope You Enjoy!

Notes: If You opt not to use bacon, You should use 2-3 tblsp of cooking oil instead.  —   If the noodles don’t get fully cooked and there’s no liquid left in the bottom of the pan, add water while it’s still frying. One spoonful at a time or You may turn it into mush!  –  Medium heat is for those who move slow or don’t keep the things in the pan moving. High heat is only for those who can keep whatever is in the pan in nearly constant motion! The heat will affect the taste a bit, since the Sugar will caramelize differently.

Things I’ve also used in this dish: Shredded or finely chopped Carrots, Sugar Snap Peas, Snow Peas, and Green Onions. Obviously You should experiment with Your own favorite things! Please let Me know if something You try works wonderfully!!


Beef Fajitas

A staple in Mexican-American cooking! This Fajita makes for one tasty meal. Despite first appearances, it’s very easy to prepare as well! Traditionally served with Sour Cream and Avocados. Can be made in as little as 45 minutes. Serves 4-6 people.

Supplies Needed:

A Frying Pan or Skillet, Large Mixing Bowl, Knife and Cutting Board.

Ingredients:

1 and a half pounds of Beef Skirt Steak(or another tender Steak) – cut into strips
1 Bell Pepper – de-seeded and sliced into strips
3 Garlic Cloves – minced
the juice of half a Lime
1 tsp of Chipotle or Mild Chili Pepper Powder
1/2 tsp of Paprika
1/2 tsp of Ground Cumin
2 tblsp of Extra Virgin Olive Oil
Salt and Pepper to Your own taste
12 Flour Tortillas
and possibly a little Cooking Oil

Pico de Gallo Salsa Ingredients:

6-8 ripe Tomatoes – diced
3 Scallions – diced
4-6 Radishes – diced
1 or 2 Serrano or Jalapeno Peppers – de-seeded and minced
3 or 4 tblsp of fresh Cilantro – diced
adding Cumin, Salt, and Pepper to Your liking

Prep and Cooking:

Combine the Beef, Garlic, Lime Juice, Chili/Chilipotle Powder, Paprika, Cumin, and Olive Oil in a Mixing Bowl. Salt and Pepper to Taste. MIX WELL. Let it marinate for at least 30 minutes. As with most meat marinades, covered in the fridge overnight is best.

To make the Pico de Gallo Salsa, put the diced Tomatoes in a bowl with the Scallions, Serrano/Jalapeno, Radishes, and Cilantro. Using Salt, Pepper, and Cumin to Your liking. Set the Salsa aside for now.

Heat the Tortillas in a LIGHTLY Oiled non-stick fry pan, one or 2 at a time. Covering with foil as You go to keep them warm and pliable.

Stir fry the Bell Pepper strips til done, then set aside.

Stir fry the Beef and marinade with a bit of cooking oil until the meat is browned and cooked through.

At this time You can add everything together on plates to serve, OR just put it all out on a table so everyone can ‘build their own’ fajitas…

NOTES:

If using Avocados, they are to be pitted, sliced and then tossed in Lime Juice(good use for the other half of the Lime not called for in this recipe, use 1-2 Avocados).

Onions also work well! I’d do them with the Bell Peppers..

Some people just put Tortillas in the micro-wave… One at a time, or they’ll stick to each other. High heat for 10-30 seconds, depending on Your microwave… This method may also make them a little tough around the edges if You over do it.


Cajun Spiced Chicken Stir-Fry

Many people tend to think stir-frying is just an asian thing. This, however, is simply not true. This particular recipe is My most recent stir-fry developement! A very basic flavor combination that goes well with most vegetables, pictured here with carrots, onions and broccoli, served on toasted whole grain bread. Albeit untried, I do beleive this would go well with pork or beef, amongst other things. Paired with rice, bread, or noodles, this recipe serves 2 ravenous teenagers, or 4 people.

Supplies Needed: A Wok or large, high sided Fry Pan, Knife and Cutting Board, Large Bowl, or Sealing Bag for marinating.

Ingredients:

1.5 lbs. Boneless, Skinless Chicken Thighs, sliced a quarter inch thick or thinner
2 Large Carrots, chopped into thin pieces
1 Onion, Chopped up too..
Half of a Bag of Frozen Chopped Broccoli, thawed
4 Tbsp – Cooking Sherry
2 Tbsp – Worcestershire Sauce
2 or 3 Tbsp – Cajun Spice Blend
1 Tbsp – Minced Garlic(2 large cloves)
2 or 3 Tbsp – Pure Honey
Salt and Pepper to taste
Bacon Grease or Cookig Oil as needed

Prep and Cooking:

Mix the sherry, worcestershire, half the cajun spice and half a tablespoon or so of salt into a large zip-lock bag and drop the chopped up Chicken into it. Mix that up and let it marinate for 20+ minutes. Now is a good time to chop Your vegetables! Heat Your wok at medium-high heat, grease the pan and start stir-fying the chopped carrots with half the garlic, after the carrots start to soften a little, add the onion and broccoli, continue frying until the ingredients are cooked to Your liking. Remove them from the pan and set aside. Add the chicken and all the contents of the marinade to the fry pan, also adding the rest of the garlic and any additional salt and pepper You want. Turn Your burner to high heat and stir-fry until the chicken is cooked through and the liquids start thickening, then add the last tablespoon of the cajun spice, pour the veggies back into the pan, drizzle the honey over the top, turn off Your burner and mix it all together. Plate and serve!

Note: The amount of sherry listed is for the lower end stuff found in most big box grocery stores here in North America. If using a quality sherry from a winery or liquor store, try using half the amount stated.


Honey Garlic Chicken


A very simple classic! Highly adaptable to suit almost any pallet. Takes about an hour and a half for prep and cooking. Often garnished with Chives or Parsley and served with a Spinach Salad or  Mashed Potatoes and Green Peas. Serves 2-3.

Cooking Supplies Needed: Roasting Pan, or a large baking sheet with sides at least half an inch tall. Mincer Or Knife and Cutting Board.

Ingredients:

12 or so Chicken drumsticks or 6-8 thighs, 6 large cloves of Garlic – minced, 8 tblsp Honey, half a tblsp of Rosemary(5-10 needles/leaves) – minced, Salt to taste.

Prep and Cooking:

Mix the Rosemary and Garlic and let it sit for 15 minutes. Then, Salt the Chicken to Your liking and rub the Garlic and Rosemary mixture all over it. Let it sit for another 15-30 minutes(in the fridge if it’s really hot).

Lay the Chicken out in a Roasting Pan big enough to allow all the Chicken to lay flat. Also making sure the Garlic is spread out on top. Roast at 400 degrees in the oven for about 20 minutes. Once that’s done, pull the pan out and drain any excess liquids, NOT the Garlic tho! Pour the Honey over the Chicken, coating as evenly as possible. Roast for another 20 minutes, OR until the Chicken is a nice crisp glossy brown. Plate and serve.

Notes:

You may require more Honey, don’t feel bad, just do it! Works very well with the following: pepper, chives, parsley, lemon pepper, chili powder, cajun spice, fresh ginger, or freshly shaved lemon/lime/orange peel, aka zest..