Asian Inspired Ribs
I was REALLY hoping for a Sweet & Sour Tamarind BabyBack Rib tonight. But the Food Lion didn’t have Tamarind Paste (surprise) or Baby Back ribs. So I bought a rack of St. Louis Ribs and came up with a sauce that involved anything semi-asian in my fridge. I would not be defeated! The sauce… GarlicGingerMirinAninosSesame oilSoy sauceChili oilFish SauceOyster SauceBlack Pepper I blended this together, cut the ribs into 3 chunks and put it into a mixing bowl and stirred it every 10 minutes or so for an hour. I fired up my grill and seared each side, turning often. Then I put it on the upper rack for an hour. Then I wrapped it in foil and put in about a half of cup of water to steam it and wrapped it tight and cooked it for 15 minutes more. Let it rest...
Muhammara
I’ve been wanting to add healthy snacks to my food blog, and this recipe fit the theme perfectly. Muhammara! A common middle eastern dip originating from Syria. Think of it has a hummus, but with no chickpeas or tahini. This is based off roasted red bell peppers and walnuts. 1 (16-ounce/450g) jar roasted red bell peppers1 cup (112g) walnuts½ cup (40g) panko breadcrumbs1 fat clove garlic,3 tablespoons extra virgin olive oil, more for drizzling2 tablespoons pure pomegranate molasses½ tablespoon freshly squeezed lemon juice1 to 2 teaspoons Aleppo pepper (I used Flatiron)½ teaspoon ground cumin,1 teaspoon kosher salt Drain and roughly chop the peppers. You want them more dry then wet. Or, roast your own peppers. In a skillet, toast the walnuts for about 3...
Ruben Tacos
The go-to for Corned Beef & Cabbage leftovers is a Ruben sandwich. But I wanted to try something new (and I didn’t want to go to the store), so I give you Ruben Tacos on homemade tortillas. The star here is the Thousand Island Dressing. This was a blend of ketchup, Duke’s mayo, Whole seed mustard, garlic powder fine minced sweet onion and paprika. Far better than anything in a jar. Into the tortillas went some angel hair cabbage slaw topped with a bit of the dressing. Then went on a pile of gently warmed shaved leftover corned beef. A bit more dressing and then a nice topping of freshly grated Gruyere cheese. Swiss would be better, but I had the Gruyere, and mine is lactose-free. It was, of course, fantastic. If you’re wondering why...
Korean Street Toast
This is actually one of the best sandwiches I’ve cooked. While this is a ‘Breakfast Sandwich’ I made mine for lunch, because I had all the ingredients. Fine Julianne a carrot, dice up a green onion and shave some cabbage. Add a little salt, black pepper and cayenne. I put in some of my Flatiron 4-pepper seasoning. Then break in two eggs and mix well. Toast some bread in a skillet with butter on both sides will well browned, set aside. Add some butter to the skillet and pour in the egg/cabbage mix. Cook till browned one side. Divide it into two sections. Flip and toast the other side. Oddly enough, sprinkle a little sugar on top. Trust me, it works. Plate one slice of the bread, top with the two layers off the egg/cabbage toasted mix. In the...
Sunday Night Seafood Bouillabaisse
Our seafood Stock: Shells, from shrimp, 8 to 10, 1/2 Sweet onion, sliced or chopped 1 carrot, roughly sliced or chopped 1 celery stalk, roughly sliced or chopped 2 tablespoons tomato paste (optional) 2 sprigs thyme Several sprigs parsley 1 bay leaf 10 to 15 whole peppercorns Simmer this for about an hour. Then… • 3 pounds of at least 5 different kinds of seafood. We had mahi, shrimp and mussels. Often we use scallops, crab meat, and crab. • 1/4 cup extra virgin olive oil • 1 cup onions, thinly sliced • 2 leeks, white and light green parts only, thinly sliced • 2 cloves garlic, crushed • 3 large tomatoes, roughly chopped. I blanched them and removed the skin and the core. Tonight we used a 14 oz can of fire roasted diced tomatoes. • 1 bay leaf • 3 sprigs...
Cantonese Style Egg Sandwich
Toast a bun with a little butter. I like half piece of French bread. Mix two eggs with a touch of agave, mirin wine, sesame oil, MSG and black pepper. Add diced green onions. I sliced up some Black Forest ham, but traditionally Cantonese eggs would be cooked with pork. I’ve done this with no meat, and also turkey sausage. Cook the mixture gently and fold often, you don’t want brown scrambled eggs. You want VERY moist eggs. Turn off the heat and let them finish. I like a little cheese, so I broke a slice of medium cheddar and put it on top and let every rest/meld for a couple minutes. Garnish with diced green onions....