My First 6 Months of Time Lapsing
Yep, I made a video! There’s a first time for everything… The first three quarters took Me about 2 hours to patch together, from clips made after each time I shot a sequence. The song took a couple days of semi-inspired attention. The last segment of the video however, took 3 weeks to edit. Mostly because I used StarStax to make 5 versions of the sequences. Then, I had to pluck the right spots from those in small chunks, reverse the numbering order on half of them, make videos of each of those sections, then finally patch them all together and time them to the music. The result? Dancing stars! Watch through the end and see what I am on about..
As with all the vids on this blog, it is hosted for free by Vimeo. So it is of low image quality, watching it on their site does look slightly better than watching it here… So sad, because it looks awesome in 4K! Vimeo also neglected to keep the music synced with the video! :( No wonder I refuse to pay them a penny!
Carrot Soup
Soups have always been popular in the winter months. The trend may have started because people were trying to make use of the aging crops, harvested before the frigid weather arrived. Hardly anyone is a farmer anymore, yet the trend persists. Having grown a fair amount of carrots in the garden this year, I have been trying to use as much as possible before they go bad. I knew I wanted to make soup, but did not want it to be like the carrot soups I’ve had before. Half way through making dinner, it was still unclear what the finished bowl would be. Carrots? Yep. Bacon? No way can that be left out. Arugula? Well I bought it, better try to use it up. Noodles? Never have I made a soup with noodles and that’s not changing now… Let the carrots be the noodles? Yes, a good choice. The lima beans were an after thought. They were actually being prepared for another dish, which didn’t happen. But, they add a lot and I’m not sure this soup would be as good without that extra element. This can be made as a vegetarian soup pretty easily as well.
Serves 4 to 6.
Supplies Needed: An 8 quart soup pot, a strainer and a second pot(4+ quarts). Potato peeler. Knife and cutting board. Fry pan.
Ingredients:
For the Stock/Broth:
4-8 large carrots, ends removed and chopped in half.(Enough carrots to fill the soup pot a bit more than half way, after everything else is in it already.)
A chicken carcas(like the picked over remnants of a rotisserie chicken), or a large breast, or thigh without removing any meat.
1 large onion, halved
2-4 fresh garlic cloves
2 long sprigs of fresh thyme
2 bay leaves
For the Finished Soup:
6 medium sized carrots(figure one per person), shredded with a potato peeler, so as to make thin, noodle-like strips
half a pound of bacon
1 cups worth of arugula
1.5 cups of lima beans
half tsp of chili powder blend, or cajun spice blend
salt and pepper to taste
thyme leaves for garnish
To Cook:
Put the halved carrots, chicken, onion, garlic, bay leaves and thyme sprigs into Your pot. Adding enough water to submerge everything, plus a bit more. If Your pot is half full of ingredients, You’ll want to fill it three quarters full of water. You don’t want anything sticking out above the water… Bring this to a simmer and let it gently bubble for 4 or 5 hours, stirring occasionally. You’re done with this step when You can make mashed carrots with nothing more than a gentle touch. Let it cool a bit and strain the solids from the liquid. A 4 quart pot should be about the perfect size for the amount of liquid You have. Now is a good time to start frying the bacon in another pan. As You do that, bring the soup to a light boil and begin reducing it. Add the spices, salt and pepper and continue to boil until a third of the liquid has boiled off. Then, add the lima beans and continue to boil until they are cooked. Place the arugula and shredded carrots into bowls. Ladle in the soup and lima beans, the hot soup should be just enough to soften the thinly shredded carrots. Add the bacon and garnish with some thyme leaves. Time to eat!
Notes:
This can easily be made as a vegetarian soup. Simply replace the chicken bones with another veggie, or add more carrots. Then, skip adding bacon at the end…
If You’re using baby lima beans, You’ll want to add them a bit later. Because they are more tender and cook in less than half the time.
When reducing soup stock, the general rule of thumb is that You want to end up with half the amount of liquid You had after straining.
Roasting the bones in the oven/broiler before starting Your soup will help bring out the oils and flavor. Making for a slightly more robust end product. If You make this with a chicken breast, or thigh, a quick searing, at high heat in a fry pan will help accomplish the same thing. You don’t want to cook the meat, the intent is to help mature the final flavor.
Those who don’t like a bit of fattiness to their soup will want to make the stock a day before serving. Place it in the fridge over night and the fat will all solidify on top. Simply remove the fat layer and then proceed to reduce and finish the soup…
If You don’t think You’ll use all of it right away, remove some to freeze for later, before adding the lima beans and spices. Obviously, if doing so, You won’t need as much of the ingredients for the ‘finished soup.’
I served this with Port Chicken(recipe can be found on this blog) and peppercorn rice, the recipe for which is on this blog under one of My ‘cooking in the twilight hours’ posts. The meal was quite lovely! Except that I neglected to salt the soup, which My guests didn’t appreciate. Adding salt to the soup made all the difference…
Pulled Pork Sandwich, Assemble!
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.
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.
A New Place to Taste
I guess this place opened about 3 months ago. Located in east Saint Paul, ‘Cook’ looks to be a place that I shall be going to again soon. I opted to get a Monte Cristo sandwich, which was very yummy. Next time I shall get the Short Ribs Eggs Benedict, which one of My friends ordered. The bite of it that I got was quite delicious. Also pictured is their Brunch Burger and homemade Apple Pie.
Cooking in the Twilight Hours
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
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.
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)
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
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.
Pesto, Arugula and Mozzarella Rolls
This, super simple recipe, is just delicious. Pictured above with wadds of bacon and a giant cup of tea, it goes well with an awful lot of things. Yesterday, I served these rolls with My ‘traditional ribs’ and it was a quite pleasant pairing. Plucked from the BBC’s Good Food web site, it isn’t My usual experiment and see what happens kind of dish. Having a mere four ingredients, anyone can whip these up in minutes. I think this is a good one to teach to kids, since it doesn’t require cooking and can be jazzed up with just about anything. If You are looking for a quick, satisfying snack, or if You need something that can be made well ahead of having company over, this one is a winner. Serves 8, or half that many hungry teenagers.
Supplies Needed: Knife and cutting board(if You are using fresh Mozzarella blocks)
Ingredients:
4 – 10 inch Tortillas
1 cup – Pesto
1 – 12oz block of fresh Mozzarella cheese, sliced thinly
6-8 cups – Arugula
Prep:
Lay out a tortilla and spread 1/4 cup of pesto all over it. Add cheese to half and spread arugula evenly. Roll it up, starting from the cheesy side and slice for serving, or refridgerate for later. Yeah, that’s it.
Notes:
Shredded mozzarella nullifies the need for any pre-assembly prep.
The original recipe called for two sheets of lahvash flat bread instead of tortillas.
Adding bacon, thinly sliced pastrami, or some such thing makes this into more of a meal than a snack food.
Experiment! Such a simple flavor combination goes well with a lot of different things.
In Shop @ M.A.Performance
I headed south of town to see some friends and have a peak at the drift truck one of them is building. Destination: Modern Automotive Performance, which has a nice shop for doing fabrication and modifications of many varieties. Several drift drivers work here, among other mechanics with different taste in cars and style. Personally, I like walking into shops like this. Older cars, made to be clean, show quality machines. New sports cars being upgraded, custom builds of all kinds, even on motorcycles. About two dozen cars packed into a not so small work space.
There were several incarnations of Evo’s, in various states. While most were street cars, with light modifications. Some were clearly drag cars, parachute brakes and all. The black, carbon fiber laden Mustang was pretty nice looking. As was the old Celica, pictured from the front, with it’s hood up.
Below, is Andrew’s Chevy S10 pickup truck, which is being rebuilt from the frame up. Quite literally, the frame, shock mounts, structure, and wider fenders have all been cut out and made from scratch. Having already gone with a Nissan 240sx with the engine from it’s japanese variant, as well as a v8 fox body Mustang and a 1jz in a Nissan pickup, He has opted to use a turbo-charged Toyota 2j-series engine. I am quite curious to see how this truck does on the track once it is assembled. It will certainly look and sound interesting.
Ramen, Lovely Ramen
United Noodles is a bit of a back alley grocery store. Specializing in foods from nearly all corners of asia, they are one of the oldest asian grocers in the Twin Cities. Within this store is another store, a small deli. Called Uni Deli, this place has an extremely short menu, but that is okay, because one of the eight things listed for You to have served hot and delicious is Tonkatsu Ramen. Oh My, I had not been there in about a year and My taste buds have been blown away again. How do I forget to keep going back for more? If You go there and do not order tonkatsu, You are missing out. Order it spicy, simply the best.
Andor’s Traditional Ribs!
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..
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.
Port Chicken
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.
Dancing Dolphin Vine
I bought this indoor friendly vine three years ago, along with My first citrus trees. It pumps out interesting orange-red flowers that do indeed roughly resemble dolphins jumping out of the water. Plentiful amounts of two and a half inch long blooms have come in waves every few months the whole time I’ve had it. At first, it was just two, four inch branches. After about a year, I re-potted the vine, proceeding to drop it and break off two-thirds of the delicate branches. Left with only one, six inch branch, I got it situated and let it grow. Then, one day I came home from work and found My lovely, quite fragile vine, top down and pot up on the floor. Presumably sliding off its perch on a stool due to vibrations from the construction crews updating the 55-100+ year old sewers and water lines along My street. Again, all but one twelve inch branch had broken off the vine. This time, I gave the broken off bits to My Mom, which she rooted in water and has now potted two of these plants, a little larger than the one I got from the nursery to start with. In the 6 months since the last tumble, a couple new sprouts are coming from the base of the mother plant, but the lone remaining arm of the vine has more than doubled its size. Pictured here is that vine, now 2 feet long and a shot of the parts that were broken off, but are now rooted and growing just fine on their own. This plant should be a mainstay in My living room for many years to come. Such a neat variety of flowers to have around the house.
Tying Knots
Last week, My Brother married His girl-friend of 13 years. Contrary to what many thought would be a large wedding, it was a nice small gathering in Their living room. I guess it had to be, since they decided to make it happen less than a month before hand. It was a nice ceremony. Lots of smiling, laughing and general happiness was flowing through the place. Congratulations Brother and now, officially, Sister!
There was one kind of odd moment, just after the deed was done, the pastor gathered everyone, hand on hand, into a huddle. He spoke a few words and proceeded to start singing a verse. Just as He drew in His breath to start, the music My brother was playing popped up, right on cue: “Where’s Your head at, at, at.” Basement Jaxx played quietly in the backround through the whole wedding, it was pretty funny. Actually, there were two other awkward moments… I hadn’t realized that I was to give a speach and failed to come up with something worth hearing on the spot. Sorry, I feel bad about it! Then there was this pre-wedding photo We did while waiting for people to arrive. I think it’s the best of the day though.
It was a good Tuesday night party that ended up doubling as a photo shoot. There is something to be said for a simple wedding, with little or no money involved. I think this is the best kind of ceremony. It’s all about the people anyways, why bother making it about anything else?
TING-A-LINGS!
The greatest and simplest crunchy, chocolatey treat out there! Thank You Grandma Stennes!
Supplies Needed: Double Boiler, a very Large Bowl and a Roll of Wax Paper.
Ingredients:
Wheaties, a 1lb package of sweet chocolate chips, half a square of baker’s chocolate or dark chocolate(about half a regular Hershey bar size), and a dash of Salt.
Prep and Cooking:
Over low heat, melt the chocolate in a pot, adding the salt once it’s partially melted. You will need to stir it a lot, to keep any from sticking to the pan and burning. Put the cereal into a large bowl. Once You have an even texture to Your chocolate, pour it over the cereal and mix vigorously. Allowing the chocolate to completely cover all of the flakes. Spoon it out, dropping each spoon full onto the wax paper and let them set in a cool place. Once the chocolate has hardened, They are ready to be devoured!
These are always around during Christmas time at My Mom’s house. They are good any time though, and if using larger portions of dark chocolate, it becomes an oddly healthy delight. Try mixing in some chili pepper powder for a spicy flare to this classic recipe.
See comments for My Mom’s notes on making this.
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.
Mom’s Fried Green Beans
Based on the deep-fried green beans found in many Chinese restaurants, My Mom devised Her own version that’s easier to make at home. Which, since it’s not deep-fried, is a much healthier proposition as well. These beans are simply delicious! I can eat an entire batch of them as a meal!
Supplies Needed: A Large, high sided, nonstick(or well seasoned) Fry Pan that has a close fitting cover.
Ingredients:
2 lbs of fresh Green Beans – ends trimmed and washed
1/4 cup of thick Teriyaki Sauce OR Hoisin Sauce
4 large Cloves of Garlic – minced
1 tblsp of Lemon Pepper
2 tblsp Peanut/Canola/Veggie Oil
half a cup or so of Water
Salt and Pepper to taste.
Prep and Cooking:
On high heat, put the clean Beans, a bit of the Oil, and the Water in a Pan(You may need to add more Water depending on the size of the Beans). Cover and bring to a boil, then reduce to medium-high heat until the beans are ‘al dente.’ Uncover, pour off any extra water and turn to high heat. Add the Garlic and Teriyaki Sauce, with Salt and Pepper to Your liking. Stir Fry it to mix the Sauce around. Continue cooking, tossing frequently, until the Sauce caramelizes and the Beans begin to brown. Serve immediately.
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..
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