I am a foodie. I am not sure anyone had ever called me this before I told my friend Peter that I was going to Indianapolis for 3 days to visit my brother and shop at the great international grocery stores there. It's true though. When I go camping the scenery is gorgeous, the hikes are fun but to me the best part is cooking over an open fire. When I head to Indy in addition to seeing darling Patrick and lovely Janice, I also get indulge my need to find new and delicious foods to take home. I'm not the kind of foodie that wants to eat at 5 star restaurants. I'm the kind that wants to experiment in the kitchen and eat at any promising non chain restaurant that catches my eye, especially if it's a dive.
So we drive to Indianapolis, take the wrong exit, eat at possibly the worst Chinese buffet ever (sometimes dive hopping does not work out) and eventually end up at Pat and Janice's around 9pm. We are greeted by cries of "Oh shit! I forgot you were coming!" and apologies for the mess, then hugs. We crashed out on the couch, watched Pulp Fiction and settled down for the night. We woke to a kind of time warp sensibility because Indianapolis is an hour ahead of us and then there was Daylight Savings Time and my brother's only wall clock was about 5 hours fast. It set the tone for the entire weekend that we never really knew what time it was.
We woke up at some point Sunday morning sometime between 8:30 and 10:30, made coffee, and searched the Yellow pages for promising grocery stores. International Food Mart, which we had discovered on a previous trip, was our starting and end point. It was raining and although I know where Patrick lives, I don't know the address and didn't feel like getting soaked walking out to get it. I knew how to get to IFM from Pat's so it really was a logical choice. I used Mapquest to get directions to Sarraga, a huge international grocery in a converted KMart building. From there it was to be Trader Joe's and if we happened across one on the way a Meijer.
IFM was great. We picked up Vimto, some pigeon peas, dry chinese mustard and various other bits and pieces. Then on to Sarraga. Now anyone who's ever used Mapquest knows that occasionally they will just jack you around. Fortunately there was a nice big billboard to point us in the right direction.
Ignoring Mapquest completely we made our way to Sarraga. For a few moments we sat in the parking lot in awe of the immense size of the place. Our awe was soon overwhelmed by curiousity and we headed inside. Good lord the place was immense! We started in a section at the front of the store occupied by fairly norm of Asian imports. Noodles, noodles, noodles and some beer. Beyond this was the produce section.
A vast cornucopia of foodstuffs I'd heard of but never seen and stuff I'd never even heard of at all. Casava, giant yams, something that looked like an extremely angry potato. Chilis of all size, shape and color, green coconuts, long beans and at least 3 different kind of sprouts. All the exotic produce made my head spin. If I hadn't known for a fact that real life would intrude, I would have bought a bit of everything. However I knew we were constrained by home storage and perishability. Perhaps next time though. I did end up with enoki mushrooms and a pound of soy bean sprouts. We wandered into the home wares section of the store and marveled at the darling dishes and strange contraptions this led into the frozen food section.
A stunning array of exotic shellfish, more dumplings then you could eat in lifetime, edamame, esoteric fruits, steamed buns, interesting vegetables, and noodles, noodles noodles. Plush mochi. We made our slow way back and forth through the rows and rows of freezer cases and I eventually reached the conclusion that I was no longer seeing only staring. I looked over at Karl and realised the same thing was happening to him. Eventually we stumbled out of the freezer section and landed ourselves at the butcher's counter.
to be continued...
Tuesday, April 04, 2006
Tuesday, March 14, 2006
Noodle Stir Fry with Pea Greens
I love new stuff! If it relates to food, I especially love new stuff. While on a hunt for marrowfat pea seeds I discovered a site called Sprout People. They introduced me to the idea of pea greens, which in effect is pea sprouts (think bean sprout) taken to the next logical level. I grew mine myself although in the right area of the country you might find them in a specialty store or farmers market.
1 lb of cooked noodles such as #3 Chinese Noodles, Linguine, Soba or your favorite
2 chicken breast halves or 1/2 pound of pork loin cut into small pieces
4 cloves garlic finely minced
Black Pepper
Lots of assorted veggies* I used in this one
1 can of sliced water chestnuts, drained
1 can of fancy mixed chinese vegetables, drained
1 8 oz package sliced button mushrooms
1 6 oz pkg fresh sugar snap peas
1 large onion sliced thinly
A very large bunch of pea greens
Oil for frying
1/4-1/2 cup of soy sauce**
1 Tbl honey
Heat 2 Tbl of vegetable oil in a wok over high heat until almost smoking. Add your desired meat, the garlic, a sprinkle of black pepper and a bit of soy sauce. Saute until meat is cooked through. Remove from pan and set aside to keep warm add a bit more oil to the pan and add your mushrooms season with pepper and soy sauce and cook until mushrooms begin to brown add the remaining vegetables except the pea greens to the pan and more oil if needed. Toss and cook for 2-3 minutes. Add the noodles and cooked meat and pea greens. Season with soy sauce to taste and 1 Tbl honey. Cook and stir until heated through. Yum, yum, yum, yum, yum!
*Other lovely veggies you can use
Bean sprouts
Soy bean sprouts (These are lovely. Traditional bean sprout flavor with a crunchy edamame tasting seed on the end)
Thinly sliced carrots
Broccoli
Snow peas
Green onion
Bamboo shoots
Cabbage (in any form)
Cole slaw mix
Broccoli slaw mix
Whatever takes your fancy although I would avoid beets, turnips and brussels sprouts
**Or try Ponzu, a blend of soy sauce and sidachu citrus this may be my favorite discovery since dry sherry.
1 lb of cooked noodles such as #3 Chinese Noodles, Linguine, Soba or your favorite
2 chicken breast halves or 1/2 pound of pork loin cut into small pieces
4 cloves garlic finely minced
Black Pepper
Lots of assorted veggies* I used in this one
1 can of sliced water chestnuts, drained
1 can of fancy mixed chinese vegetables, drained
1 8 oz package sliced button mushrooms
1 6 oz pkg fresh sugar snap peas
1 large onion sliced thinly
A very large bunch of pea greens
Oil for frying
1/4-1/2 cup of soy sauce**
1 Tbl honey
Heat 2 Tbl of vegetable oil in a wok over high heat until almost smoking. Add your desired meat, the garlic, a sprinkle of black pepper and a bit of soy sauce. Saute until meat is cooked through. Remove from pan and set aside to keep warm add a bit more oil to the pan and add your mushrooms season with pepper and soy sauce and cook until mushrooms begin to brown add the remaining vegetables except the pea greens to the pan and more oil if needed. Toss and cook for 2-3 minutes. Add the noodles and cooked meat and pea greens. Season with soy sauce to taste and 1 Tbl honey. Cook and stir until heated through. Yum, yum, yum, yum, yum!
*Other lovely veggies you can use
Bean sprouts
Soy bean sprouts (These are lovely. Traditional bean sprout flavor with a crunchy edamame tasting seed on the end)
Thinly sliced carrots
Broccoli
Snow peas
Green onion
Bamboo shoots
Cabbage (in any form)
Cole slaw mix
Broccoli slaw mix
Whatever takes your fancy although I would avoid beets, turnips and brussels sprouts
**Or try Ponzu, a blend of soy sauce and sidachu citrus this may be my favorite discovery since dry sherry.
Saturday, March 04, 2006
Roasted Pork with Vegetables
For the roast
4lb boneless pork loin roast
4 lbs potatoes peeled and cut into halves and quarters
2 lbs baby carrots
2 large onions peeled and quartered
4 cloves garlic peeled and rough chopped
8 oz package Porcini or button mushrooms cut into rough chunks (reserve 2 for the gravy)
Salt and Pepper or greek seasoning to taste
1/2 cup dry sherry
1 cup chicken broth
1/4 butter
2 Tablespoons vegetable oil
1/4 butter
For the gravy
1 cup chicken broth
1/2 cup dry sherry
2 Tablespoons soy sauce
1 tsp sherry vinegar
2 porcini or button mushrooms finely chopped
2 Tablesoons cornstarch dissolved in 1/2 cup water
Pepper to taste
Preheat oven to 350. In a large roasting pan mix the chicken broth, sherry, 1/4 cup butter and vegetable oil together. Add the potato, carrot, onion and garlic, sprinkle heavily with salt and pepper or greek seasoning. Toss the veggies in the broth mixture. Rub the pork loin with salt and pepper or greek seasoning and place fat side up on the vegetables. Cover the pan with a tight fitting lid or foil. Cook, covered for 1 hour 45 minutes. Remove from oven and carefully pour as much of the pan juices as you can into a large skillet or saucepan. Sprinkle the mushrooms and the remaining 1/4 cup butter over the vegetables stir lightly to coat and return the roast to oven and turn up to 475 for approximately 1/2 hour.
To the reserved pan juices add the sherry, chicken broth, soy sauce, sherry vinegar, and chopped mushrooms, bring to a boil stir in the cornstarch/water mixture and bring back to a boil. Season with extra pepper to taste.
4lb boneless pork loin roast
4 lbs potatoes peeled and cut into halves and quarters
2 lbs baby carrots
2 large onions peeled and quartered
4 cloves garlic peeled and rough chopped
8 oz package Porcini or button mushrooms cut into rough chunks (reserve 2 for the gravy)
Salt and Pepper or greek seasoning to taste
1/2 cup dry sherry
1 cup chicken broth
1/4 butter
2 Tablespoons vegetable oil
1/4 butter
For the gravy
1 cup chicken broth
1/2 cup dry sherry
2 Tablespoons soy sauce
1 tsp sherry vinegar
2 porcini or button mushrooms finely chopped
2 Tablesoons cornstarch dissolved in 1/2 cup water
Pepper to taste
Preheat oven to 350. In a large roasting pan mix the chicken broth, sherry, 1/4 cup butter and vegetable oil together. Add the potato, carrot, onion and garlic, sprinkle heavily with salt and pepper or greek seasoning. Toss the veggies in the broth mixture. Rub the pork loin with salt and pepper or greek seasoning and place fat side up on the vegetables. Cover the pan with a tight fitting lid or foil. Cook, covered for 1 hour 45 minutes. Remove from oven and carefully pour as much of the pan juices as you can into a large skillet or saucepan. Sprinkle the mushrooms and the remaining 1/4 cup butter over the vegetables stir lightly to coat and return the roast to oven and turn up to 475 for approximately 1/2 hour.
To the reserved pan juices add the sherry, chicken broth, soy sauce, sherry vinegar, and chopped mushrooms, bring to a boil stir in the cornstarch/water mixture and bring back to a boil. Season with extra pepper to taste.
Thursday, March 02, 2006
Also Lemon Chicken
Frying lemons is my new passion.
4 chicken breast halves cut into bite size pieces
2 large lemons sliced very thinly
3 bunches green onion (spring onions, scallions, whatever you call them) white and green cut into 1" pieces
4 cloves garlic minced
1/2 cup dry sherry
1 15 oz can chicken broth or 2 cups homemade (if you have the time for that sort of thing)
1 cup water
2 Tablespoons cornstarch
Salt and Pepper to taste
1/4 cup vegetable oil
Heat 2 Tablespoons of the vegetable oil in a wok over high heat. Add the lemons to the oil and saute until limp and lightly browned. Remove the lemons form the pan leaving as much of the oil in the pan as possible. Heat the remaining 2 Tablespoons of oil in the pan and add the chicken and garlic, season with salt and pepper and saute until chicken is lightly browned and cooked through. Add the sherry and bring to a boil, cook for one minute. Add the chicken broth and bring to a boil. Meanwhile mix the water and cornstarch together stir into the pan and bring back to a boil, stirring to prevent lumps. Add the green onions and fried lemon and cook 2-3 minutes longer, adjust seasoning if needed with salt and pepper. Seve over rice.
4 chicken breast halves cut into bite size pieces
2 large lemons sliced very thinly
3 bunches green onion (spring onions, scallions, whatever you call them) white and green cut into 1" pieces
4 cloves garlic minced
1/2 cup dry sherry
1 15 oz can chicken broth or 2 cups homemade (if you have the time for that sort of thing)
1 cup water
2 Tablespoons cornstarch
Salt and Pepper to taste
1/4 cup vegetable oil
Heat 2 Tablespoons of the vegetable oil in a wok over high heat. Add the lemons to the oil and saute until limp and lightly browned. Remove the lemons form the pan leaving as much of the oil in the pan as possible. Heat the remaining 2 Tablespoons of oil in the pan and add the chicken and garlic, season with salt and pepper and saute until chicken is lightly browned and cooked through. Add the sherry and bring to a boil, cook for one minute. Add the chicken broth and bring to a boil. Meanwhile mix the water and cornstarch together stir into the pan and bring back to a boil, stirring to prevent lumps. Add the green onions and fried lemon and cook 2-3 minutes longer, adjust seasoning if needed with salt and pepper. Seve over rice.
Wednesday, March 01, 2006
The Second Best Curry Ever
The very best curry Karl ever made for me was so hot one bite immediately caused endorphin euphoria. Indian food is not particularly popular in our little neck of the woods and decent ingredients are hard to come by. We found the Vindaloo paste in an Asian Grocery store the first time and the second time in Indianapolis on the second happiest day of our lives. A trip to Minnesota yielded the Maykway powder but we're gonna have to beg Danny for an airmail package soon as we're almost out of it and tea.
2 lbs sirloin, top round or eye of round sliced into thin strips
1 cup sour cream
1/3 cup Patak's Vindaloo Curry Paste *
1 Tablespoon Maykway Hot Curry Sauce Mix **
1 large lemon sliced thinly
1/4 cup vegetable oil
2 sweet bell peppers (preferably red and yellow) sliced into strips
1 med onion diced
1 15 oz can diced tomatoes
2 jalapeno peppers sliced into rings
1 cup sourcream
2 cups water
1/4 cup Maykway Hot Curry Sauce Mix **
Mix 1 cup sour cream, 1/3 cup Vindaloo paste and the Curry Sauce Mix together in a bowl or zippy bag. Add the sirloin and mix to coat and combine.
Heat the oil in a wok or large fry pan over medium high heat. Add the lemon slices and stir fry until limp and lightly browned. Remove from oil and set aside. Add the sirloin with all of it's marinade to the pan. Cook until the marinade starts to separate and the meat is mostly cooked. Add the bell peppers, onion, tomato and jalapeno and cook for 5 minutes. stir in the remaining cup of sour cream, the water and the curry sauce mix. Stir and bring to a boil, mix the fried lemon slices back in and cook for 1-2 minutes more. Serve over rice or rice pilaf or fried rice. Mmmmmmmm!!!
*You can use a different brand if you must
**Karl's brother sends this to us and it may be difficult to find. You can substitute your favorite curry powder and some cornstarch to get the proper thickening power.
2 lbs sirloin, top round or eye of round sliced into thin strips
1 cup sour cream
1/3 cup Patak's Vindaloo Curry Paste *
1 Tablespoon Maykway Hot Curry Sauce Mix **
1 large lemon sliced thinly
1/4 cup vegetable oil
2 sweet bell peppers (preferably red and yellow) sliced into strips
1 med onion diced
1 15 oz can diced tomatoes
2 jalapeno peppers sliced into rings
1 cup sourcream
2 cups water
1/4 cup Maykway Hot Curry Sauce Mix **
Mix 1 cup sour cream, 1/3 cup Vindaloo paste and the Curry Sauce Mix together in a bowl or zippy bag. Add the sirloin and mix to coat and combine.
Heat the oil in a wok or large fry pan over medium high heat. Add the lemon slices and stir fry until limp and lightly browned. Remove from oil and set aside. Add the sirloin with all of it's marinade to the pan. Cook until the marinade starts to separate and the meat is mostly cooked. Add the bell peppers, onion, tomato and jalapeno and cook for 5 minutes. stir in the remaining cup of sour cream, the water and the curry sauce mix. Stir and bring to a boil, mix the fried lemon slices back in and cook for 1-2 minutes more. Serve over rice or rice pilaf or fried rice. Mmmmmmmm!!!
*You can use a different brand if you must
**Karl's brother sends this to us and it may be difficult to find. You can substitute your favorite curry powder and some cornstarch to get the proper thickening power.
Tuesday, February 21, 2006
Fried Green Tomatoes
Southern comfort food at it's absolute best. I've never been a fan of cornmeal so here's my deep fried version.
Fried Green Tomatoes
1 cup milk
1 Tbl vinegar
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
dash cayenne pepper
Thinly sliced green tomatoes
Oil for frying
Heat oil in a dutch oven. Meanwhile mix the milk and vinegar together and let thicken slightly. In a bowl mix together flour, baking soda, salt and cayenne add the milk/vinegar and stir to combine. Should be the consistency of thinnish pancake batter. if not add more milk. Dip tomaoto slices in the batter and fry until golden brown, place on paper towel to drain sprinkle with salt serve with horse radish ranch for dipping.
Horseradish Ranch
1 cup prepared ranch dressing (I prefer Wishbone)
2 Tbl Horseradish (not the cramy kind)
Mix together.
Fried Green Tomatoes
1 cup milk
1 Tbl vinegar
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
dash cayenne pepper
Thinly sliced green tomatoes
Oil for frying
Heat oil in a dutch oven. Meanwhile mix the milk and vinegar together and let thicken slightly. In a bowl mix together flour, baking soda, salt and cayenne add the milk/vinegar and stir to combine. Should be the consistency of thinnish pancake batter. if not add more milk. Dip tomaoto slices in the batter and fry until golden brown, place on paper towel to drain sprinkle with salt serve with horse radish ranch for dipping.
Horseradish Ranch
1 cup prepared ranch dressing (I prefer Wishbone)
2 Tbl Horseradish (not the cramy kind)
Mix together.
Thursday, February 09, 2006
Steak Sandwiches
4 mini french bread loaves or 2 regular
1 stick (1/2 cup) butter softened
1/4 cup extra virgin olive oil
2 cloves garlic minced
1/4 small shallot minced* (remaining shallot save for sandwiches)
1 teaspoon grill seasoning for chicken
8 oz of gouda grated
2 lbs top round or sirloin sliced thin
8 oz button mushrooms sliced
4 small (ok one of them is partial from the garlic butter) shallots sliced thin
1 cup dry sherry
1/4 cup butter
Salt and Pepper or Greek sesoning to taste
Preheat oven to 350. Mix softened butter, olive oil, garlic, shallot, and grill seasoning in a small bowl. Split french bread lengthwise and spread each half with the garlic butter. Place on a cookie tray and set aside
Melt 2 Tablespoons of butter over high heat in a large skillet. Season the steak strips with salt and pepper or greek seasoning. Add to the butter and saute until browned but still fairly juicy. Remove from pan and scrape out drippings into a bowl to keep warm. Put the french bread in the oven now. Add the remaining 2 tablespoons of butter to the pan and heat until it begins to brown. Add the mushrooms in an even layer and sprinkle with salt and pepper or greek seasoning. Do not stir. Cook 3-5 minutes until mushrooms begin to brown and crisp. Give the pan a hard shake and repeat on second side. Add the shallots and cook 1-2 minutes more add the sherry and bring to a boil, reduce heat and simmer for 5 minutes. Meanwhile remove the french bread from the oven and sprinkle 1/4 of the shredded gouda evenly over the top halves of the bread put the loaves back in the oven to melt the cheese. Add the steak strips and all their juices to the mushroom/shallot mixture. Heat through. Remove the bread from the oven and spoon 1/4 of the steak mixture with it's sauce on the uncheesy side of the bread. Squish down to make it fit. Top with the cheesy side and cut each sandwich in half (or 1/4's if using full size loaves) Serves eight.
1 stick (1/2 cup) butter softened
1/4 cup extra virgin olive oil
2 cloves garlic minced
1/4 small shallot minced* (remaining shallot save for sandwiches)
1 teaspoon grill seasoning for chicken
8 oz of gouda grated
2 lbs top round or sirloin sliced thin
8 oz button mushrooms sliced
4 small (ok one of them is partial from the garlic butter) shallots sliced thin
1 cup dry sherry
1/4 cup butter
Salt and Pepper or Greek sesoning to taste
Preheat oven to 350. Mix softened butter, olive oil, garlic, shallot, and grill seasoning in a small bowl. Split french bread lengthwise and spread each half with the garlic butter. Place on a cookie tray and set aside
Melt 2 Tablespoons of butter over high heat in a large skillet. Season the steak strips with salt and pepper or greek seasoning. Add to the butter and saute until browned but still fairly juicy. Remove from pan and scrape out drippings into a bowl to keep warm. Put the french bread in the oven now. Add the remaining 2 tablespoons of butter to the pan and heat until it begins to brown. Add the mushrooms in an even layer and sprinkle with salt and pepper or greek seasoning. Do not stir. Cook 3-5 minutes until mushrooms begin to brown and crisp. Give the pan a hard shake and repeat on second side. Add the shallots and cook 1-2 minutes more add the sherry and bring to a boil, reduce heat and simmer for 5 minutes. Meanwhile remove the french bread from the oven and sprinkle 1/4 of the shredded gouda evenly over the top halves of the bread put the loaves back in the oven to melt the cheese. Add the steak strips and all their juices to the mushroom/shallot mixture. Heat through. Remove the bread from the oven and spoon 1/4 of the steak mixture with it's sauce on the uncheesy side of the bread. Squish down to make it fit. Top with the cheesy side and cut each sandwich in half (or 1/4's if using full size loaves) Serves eight.
Thursday, January 26, 2006
Mushu Pork-Not in the least bit authentic
1/2 lb pork loin cut into thin strips
1 clove garlic finely minced
1 teaspoon fresh grated ginger
1 tablespoon soy sauce
Black pepper
3 tablespoons vegetable oil
1 16 oz package Rainbow Salad or Broccoli Slaw
1 can bamboo shoots drained reserve the liquid
2 small or 1 large onion sliced thin
1/2 cup water
1/4 cup sherry
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tsp szechuan chili paste or other chili paste or hot sauce
2 tsp cornstarch
1 package burrito size tortillas
1 jar hoisin sauce
Heat a wok over high heat. Meanwhile toss the pork loin with the garlic, ginger, 1 tablespoon soy sauce and some black pepper. Add the oil to the wok and when almost smoking add the pork. Toss and cook until browned and cooked through. Add the onions to the pork and and cook 1 minute add the rainbow salad and bamboo shoots. Stir and cook for 2 minutes add the sherry, brown sugar, chili paste and remaining soy sauce. Continue to cook and stir for 2-3 minutes. Mix the 1/2 cup water, reserved bamboo shoot liquid and the cornstarch together pour into wok over meat and vegetables and bring to a boil, tossing to combine sauce and vegetables. When sauce has boiled and thickened remove from heat. To serve spread 1-2 tsps hoisin sauce on center of tortilla, top with a mound of mushu and roll up burrito style. Serve with rice.
1 clove garlic finely minced
1 teaspoon fresh grated ginger
1 tablespoon soy sauce
Black pepper
3 tablespoons vegetable oil
1 16 oz package Rainbow Salad or Broccoli Slaw
1 can bamboo shoots drained reserve the liquid
2 small or 1 large onion sliced thin
1/2 cup water
1/4 cup sherry
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tsp szechuan chili paste or other chili paste or hot sauce
2 tsp cornstarch
1 package burrito size tortillas
1 jar hoisin sauce
Heat a wok over high heat. Meanwhile toss the pork loin with the garlic, ginger, 1 tablespoon soy sauce and some black pepper. Add the oil to the wok and when almost smoking add the pork. Toss and cook until browned and cooked through. Add the onions to the pork and and cook 1 minute add the rainbow salad and bamboo shoots. Stir and cook for 2 minutes add the sherry, brown sugar, chili paste and remaining soy sauce. Continue to cook and stir for 2-3 minutes. Mix the 1/2 cup water, reserved bamboo shoot liquid and the cornstarch together pour into wok over meat and vegetables and bring to a boil, tossing to combine sauce and vegetables. When sauce has boiled and thickened remove from heat. To serve spread 1-2 tsps hoisin sauce on center of tortilla, top with a mound of mushu and roll up burrito style. Serve with rice.
Wednesday, January 25, 2006
Campfire Cuisine-Lemon Chicken
Any fool can burn a hot dog and heat a tin of beans, and lets face it if you've just hiked all over the wilderness and it's freezing and you're starving, these things taste absolutely divine. But I've always enjoyed creative cooking and the challenge of a campfire only makes me want to be more creative. A love of hobo meals has caused me to experiment with other food you can bury in a fire. Potatoes and onions, whole and wrapped in a shiny jacket of foil taste incredible after you pull them from the coals. Adding mushrooms or peppers to the traditional mix of carrots, potato and onion in a hobo meal is a nice twist or changing from a hamburger patty, to a chicken breast or a pork chop is also welcome. This so far is my favorite is my favorite wrapped in foil experiment.
Lemon Chicken
For each:
1 sheet heavy duty aluminum foil
1 chicken breast
1/2 lemon sliced very thin
4 or 5 green onions white and green parts cut into 1 in pieces
2 cloves of garlic chopped
1 cup instant brown rice
1 cup chicken broth or water
1 tablespoon butter
salt and pepper
Spread the butter (or if it's cold break into bits) in the center of the sheet of foil, lay the lemon slices over the butter top with the onions, salt and pepper the chicken breast and lay this on top of the lemon and onions, fold the sides up to form a squarish bowl, sprink the garlic on top of the chicken pour the rice over the chicken then the broth over the rice. Fold the sides of the foil up and around the food and roll over twice to seal (watch your other ends so the broth doesn't spill out) roll each of the other ends to form tight seals. Bury in hot coals for 15-25 minutes depending on the heat of your fire. Open and wolf.
Lemon Chicken
For each:
1 sheet heavy duty aluminum foil
1 chicken breast
1/2 lemon sliced very thin
4 or 5 green onions white and green parts cut into 1 in pieces
2 cloves of garlic chopped
1 cup instant brown rice
1 cup chicken broth or water
1 tablespoon butter
salt and pepper
Spread the butter (or if it's cold break into bits) in the center of the sheet of foil, lay the lemon slices over the butter top with the onions, salt and pepper the chicken breast and lay this on top of the lemon and onions, fold the sides up to form a squarish bowl, sprink the garlic on top of the chicken pour the rice over the chicken then the broth over the rice. Fold the sides of the foil up and around the food and roll over twice to seal (watch your other ends so the broth doesn't spill out) roll each of the other ends to form tight seals. Bury in hot coals for 15-25 minutes depending on the heat of your fire. Open and wolf.
Friday, December 30, 2005
Corn Cakes
Perfect corncakes are not pancakey but more creamy custard with a crispy outside. Use more oil than you would for pancakes or you won't get the crispy yumminess that these need.
1 15 oz can cream style corn
3/4 milk
1 egg
1 cup flour
1 tablespoon cornmeal
1 teaspoon baking powder
1/4 teaspoon each salt and pepper
Vegetable oil for frying
In a medium sized bowl mix together the creamed corn, milk, egg, cornmeal, baking powder, salt and pepper. Stir in the flour just enough to combine. Set aside. Set a griddle or large frying pan over medium high heat. When hot add about 2 tablespoons of vegetable oil to the pan. Drop about a 1/4 cup of batter per cake onto the griddle (I can usually get four in one go) Cook until bubbles form on top and sides look crisped, about 2 minutes. Turn with a spatula. If cakes want to tear wait a little bit longer. Continue cooking on other side for another minute or so. If cakes refuse to set up enough to flip add a little more flour. If the first ones seem cakey add a bit of milk. If pan runs dry of oil add more. Serve hot with butter or not. Ham is also good.
1 15 oz can cream style corn
3/4 milk
1 egg
1 cup flour
1 tablespoon cornmeal
1 teaspoon baking powder
1/4 teaspoon each salt and pepper
Vegetable oil for frying
In a medium sized bowl mix together the creamed corn, milk, egg, cornmeal, baking powder, salt and pepper. Stir in the flour just enough to combine. Set aside. Set a griddle or large frying pan over medium high heat. When hot add about 2 tablespoons of vegetable oil to the pan. Drop about a 1/4 cup of batter per cake onto the griddle (I can usually get four in one go) Cook until bubbles form on top and sides look crisped, about 2 minutes. Turn with a spatula. If cakes want to tear wait a little bit longer. Continue cooking on other side for another minute or so. If cakes refuse to set up enough to flip add a little more flour. If the first ones seem cakey add a bit of milk. If pan runs dry of oil add more. Serve hot with butter or not. Ham is also good.
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