Main Course

by

Fried Chicken Szechwan Style

This is a dish that I usually cook on bachelor night since Lyn feels there might be too much oil. Steam some broccoli or asparagus for a side dish and you are good to go. Fairly easy and uncomplicated and for me…. I just like it.

Ingredients

  • 1 lbs. of boneless chicken breast or thighs

 Coating

  • 2 Tbsp. corn flour
  • 1 tsp. salt
  • ½ teaspoon five spice powder

 Sauce

  • ½ cup chicken broth
  • 2 tsp. sugar
  • 1 Tbsp. light soy sauce
  • ½ tsp. sesame oil
  • 1 tsp. vinegar
  • 2 tsps. chinese wine or dry sherry
  • Extra ¼ tsp. five spice powder
  • ½ tsp. fresh ground black pepper

 Thickener

  • 2 tsps. Corn flour
  • 1 Tbsp. cold water

Cooking

  • ½ cup peanut or other oil for frying. You could use less oil if you wanted that keeps my wife happy.

 Spice

  • 15 dried red chilies, seeded
  • 2 cloves garlic finely chopped
  • 2 tsps. Finely chopped fresh ginger.  Fresh is best but I always have some whole ginger in the freezer
  • 3 scallions, cut into 2 inch long pieces (white and greens).

How:

Cut chicken into bite size pieces (sometimes partially freezing make the cutting easier)

In a plastic bag mix together the corn flour, salt, and five spice powder. Shake to mix. Add chicken and shake to coat.  Remove chicken from bag, shaking off excess corn flour mixture and place chicken aside. This can be done in a glass bowl instead of a plastic bag that keeps my wife happy.

In another bowl mix together chicken stock, sugar, soy sauce, sesame oil, vinegar, wine, ¼ tsp. five spice and pepper together.

In another small bowl mix the corn flour and cold water.

Heat the oil in a wok and when VERY hot add chicken pieces, in 3 batches and fry on high heat tossing to brown all over.  Batches allow the chicken to cook rather than steam if oil gets to cool. Allow the oil to heat up again between batches. Place each batch on absorbent paper towel that are on a dish or tray so counter does not get all oily, ok ok I learned a lesson way back when.  When all the chicken has been fried pour off all but about 2 Tbsp. of the oil.

With the exhaust vent on add the chilies, garlic and ginger and fry until the garlic and ginger are golden and the chilies turn dark. Does not take long.

Add the scallions and toss a few seconds then add the stock mixture and bring to a boil. Stir in the corn flour mixture again to mix smoothly and add to the pan, stirring constantly until it boils and thickens. Add the chicken and toss to coat and heat through.

Serve immediately with steam brown or white rice.

Twist that I have done over the years

  • Added fresh red or mix color peppers or substitute just peppers for chilies, a milder dish
  • Left the chilies seeds in for a spicier dish
  • Add unsalted peanuts or raw cashews
Related articles
by

Potato, Canadian bacon, and Spinach Frittata

Eggs for dinner are great and I don’t mean scrambled you got to make a meal of it something that will fill you up. We had been running around all day first time in about 2 weeks that we could spend time on us and we got home from restocking our wine cellar, actually it’s a shelf. I looked at Lyn and she looked at me and she said do you think you could make something like this as she fluttered her eyes, I’m just a sucker for those eyes. I took a look, thought about what I had on hand and soon after we had Potato, Canadian bacon, and Spinach Frittata

Took about 15 minutes prep time and 15 minutes cooking.

Ingredients

  • 3 tablespoons olive oil split 2 for cooking 1 for dressing
  • 2 small russet potatoes (about 3/4 pound), peeled and thinly sliced
  • The whites and some greens of 6-8 scullions sliced thin
  • 9 large eggs
  • Kosher salt and black pepper
  • About 10-ounce frozen chopped spinach (you could thaw and drain of excess water but I did not I was hungry)
  • 4 ounces white Cheddar, grated ( about 1 cup)
  • 6 -8 slices of Canadian bacon cut in quarters or eights.

 Dressing

  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 head red leaf lettuce, torn into bite-size pieces (6 cups)

How

Heat oven to 400° F. Heat 2 tablespoons of the oil in a large oven proof nonstick skillet over medium heat. Add the potatoes and scallions and cook, tossing occasionally, until the potatoes are tender, 12 to 15 minutes.

Meanwhile, in a large bowl, whisk together the eggs, salt and pepper to taste. Mix in the spinach, Cheddar, and ham. (Make sure you break up the spinach so no chunks)

Add the egg mixture to the skillet, shake the pan to settle, and transfer the skillet to oven. Cook until the eggs are set, 12 to 15 minutes.

While that is cooking make your vinaigrette in a large bowl, whisk together the vinegar, mustard, the remaining tablespoon of oil, and salt and pepper to taste. Add the lettuce and toss to coat. Serve with the frittata. If you want to make it spicy try Trader Joe’s Dijon mustard makes Chinese mustard seem mild.

       whoops forgot to take picture in pan  

Pulled Pork
by

Pulled Pork

Nothing better than a pulled pork sandwich with your son. Say no more!!

 

Ingredients

  •  3 tablespoons smoked paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon brown sugar
  • 1 tablespoon dry mustard
  • 2 tablespoons sea salt
  • 1 5-pound pork roast, preferably shoulder or Boston butt
  • 12 hamburger buns or 24 slider size rolls, for serving we prefer whole wheat.

How

Mix the spices and salt together in a small bowl, then rub the spice blend over the pork, cover with plastic wrap overnight in the refrigerator. IF you are in a hurry at least let stand for 1 hour

Prepare the sauce see below.

Preheat the oven to 300 ◦. Put the pork in a roasting pan and bake, covered, until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees, about 6-7 hours. Keep in mind the pot you are using my heavy cast iron pan I do 250◦ Remove the pork from the oven and transfer to a large platter and let rest for 10 minutes. When cool enough to handle (warm), use two forks to shred the pork. Put the shredded pork in a bowl, add barbecue sauce, and mix well to coat. To serve, place several ounces of pork on a hamburger bun and top with Spicy Slaw (below).

           

 

Barbecue sauce

  •  2 tablespoons brown sugar
  • ½ cup hot water
  • 1½ cups apple cider vinegar
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper

In a small saucepan, stir the brown sugar into the hot water until completely dissolved. Add the remaining ingredients and cook on low heat for approximately 5 minutes.

OK I like to make double the sauce ½ for pouring over the pulled pork and the other on the side. But I know some don’t like a vinegar sauce so I always have a bottle on the side.  Maybe, don’t do the vinegar sauce and just use the bottle. You know you and or your guest.

Serve with coleslaw, chips, oven fired fies.

 

Five Spice Chicken in Lettuce wraps
by

Five Spice Chicken in Lettuce wraps

A long time ago when my sister was managing the new Joyce Chen’s Restaurant in the Transportation Building in the theatre district downtown Boston I was served minced chicken or pork in lettuce wraps it was out of this world. Years later in San Jose my boss took me to a friend’s restaurant and he gave me what he called Chinese tacos, essentially the same tastes and style. Ever since I have grabbed a bottle of hoisin sauce now and then, minced chicken or pork and came up with something like this, always slightly different always depending what I have lying around.

Ingredients:

Remember I eyeball most times but I have been eyeballing into spoons and cups for the blog, at least for now.

  • 1 Tbsp. Peanut Oil.
  •  About 1 ½ chicken diced 1/2 “or smaller this time I used breast was on hand but is better with thigh (dark). (If you have partially frozen chicken it makes the dicing much easier).
  • 1 small onion 1 diced about 1/3 “or smaller.
  • 1 carrot diced small.
  • 1 stalk celery strings removed and diced small.
  • ¾ tsp. Chinese Five Spice.
  • 1/3 cup finely chopped water chestnuts.
  • 3 Tbsp. chicken broth (water is fine if you don’t have).
  • 2 ½ to 3 tsps. Hoisin sauce.
  •  About 2 Tbsp. roughly chopped fresh cilantro (could fresh basil).
  • 2 scallions white and greens sliced thin.
  • ½ tsp. sesame oil (use light colored not dark)
  • Kosher salt and pepper to taste
  • Boston bib Lettuce romaine or iceberg would work in a pinch

How:

IN large skillet, heat the peanut oil until shimmering. Add the chicken and stir fry over high heat until just cook through about 5 minutes. Use slotted spoon to remove the chicken and put aside.

Add the onion, carrot and celery to the skillet cook over medium or slightly lower heat until soften about 4 minutes. Add the 5 spice and stir cook about 20-30 seconds you will smell it. Stir in the chestnuts, chicken stock and Hoisin sauce. Return the chicken to pan stirring to coat evenly about 1 minute.  Hint, you may have to remove pan from heat if it is too hot so it does not thicken up too much. YA YA I had the heat to high so be quiet! Now remove from heat add the Cilantro, scallions and Sesame seed oil and mix thoroughly. Spoon the mixture into lettuce leaves for wrapping.

 

          

Rose’s Meatballs
by

Rose’s Meatballs

What was a Sunday dinner at Rose’s without meatballs? This is a dish that a pinch of and a handful of that really comes to play. A dish that my side of the family would kill for, a plate of pasta topped with some of Rose’s meatballs.  Lyn and I used to sneak these into Dad when he was in the hospital. Well this was my first try and Lyn says I did ok. You really have to make these every week so you get it down. But then I would be 900 lbs. Quick easy but soooooo good.

I must first say we will probably never be able to master what she did but practice is a lot of fun.

Ingredients

  • 2 lbs. of ground sirloin I used 93% lean
  • 4 eggs – 2 per lbs
  • About 3 handfuls of seasons bread crumbs, each handful was about 1/4 cup
  • About a tablespoon or dried parsley (about a table spoon)
  • About 1/3 cup grated parmigiano reggiano cheese
  • About a table spoon of dried basil (about a table spoon)
  • A couple of teaspoon of garlic powder
  • About a tablespoon of onion powder
  • 1 tsp. Salt and fresh ground pepper

How:

Preheat oven to 350◦

Line a backing sheet with high sides with tin foil and drizzle with then and spread olive oil

Mix all ingredients together thoroughly. Using a medium ice cream scoop, scoop out and shape into 2” balls. (Approximately) and line the pan with meatballs leaving a little space between each. Bake for about 20-30 minutes, checking after 30 minutes. The will be firm but not too firm. You can place sauce until ready to serve.

Note: for Xmas I put in sauce and let them simmer with the sauce they came out very moist and as Lyn said melted in your mouth.

                        

by

Almond-Crusted Salmon

In our search for a healthier lifestyle we came across the Sonoma Diet maybe six years ago. I loved the way it was set up and the huge selection of meals was great.  Felt like I was cooking gourmet almost every night and in fact lost a few inches around the waist, my wife hates me I was not trying to lose weight. We have bought 3 or 4 of their cook books since and they are one of the ones I go to more often than not for ideas of what to do with whatever struck our fancy at the meat or fish market. I like to look at two or three of the same type of recipes from different sources for ideas and then make it with my own flair. Anyway this one needs no changes but I have tried cashews, pistachio and walnuts shhh don’t tell Connie.

  From: Sonoma Diet wave 2 and 3 express

Makes 4 servings

Start to finish 20 minutes

Ingredients:

  • 1 lbs. salmon fillet, skinned, cut in 4-ounce portions
  • 2 Tbsp. whole wheat bread crumbs
  • 2 tsp. extra virgin olive oil
  • 2 Tbsp. almonds, lightly toasted, coarsely chopped
  • 2 tsp. parsley, chopped
  • 1 tsp. thyme, chopped
  • Salt and pepper to taste
  • 1 Tbsp. olive oil or canola oil

How:

Season salmon with salt and pepper. Set aside.

Combine the bread crumbs and extra virgin olive oil. Mix just to coat the crumbs. Add chopped almonds and herbs. Season with salt and pepper. Spread on a plate.

Gently press each portion of seasoned salmon into almond mixture to coat one side. Place crumb-side up on a plate.

Heat a non stick pan over medium heat. Add oil, then place the fish, crumb-side down, in the pan. Cook about 2 minutes or until the crumbs are golden brown. Carefully turn the fish and cook 2-4 more minutes until the fish is just cooked through. Remove from the pan.

by

Pork Gravy and Pork Loin roast

by Steve Saver on Friday, May 6, 2011 at 2:06pm facebook
This is from an old post I put on facebook.  I just love the taste of slow roasted pork or even a sirloin beef roast. I have never been able to make a pork roast like my mother in-law Rose did, it just melted in the mouth. She turned me on to the fact that pork had a lot more going for it then just bacon. Kosher bacon of course.

Posted to facebook: “Ok I decided that I never use this (facebook) so I should start and what better way than to share something I like to do, cook. I made loin pork roast the other day that melted in our mouths. BTW this is a kosher piece of pork.”

Pork gravy

(Gravy not my recipe, well not just yet this first run at it)

Ingredients

  • ½ cup unsweetened applesauce
  • 4 teaspoons Dijon mustard
  • ½ cup apple cider or low or no sodium broth
  • 1 tablespoon plus 2 teaspoons agave nectar – eyeball it or here is a hint if you are using measuring devices for honey or the likes. Spray them lightly with oil and they will slide right out of the spoon or cup.
  • 2 teaspoons chopped fresh tarragon
  • Pinch of nutmeg or 2 grates

After you have browned the pork on all sides and removed from pan add the apple sauce and use to deglaze scrapping up the brown bits with a wooden spoon over medium low heat, add the rest of the ingredients and stir constantly until it thickens up season with salt and pepper to taste.

Good stuff

Pork Roast

How

I rinsed with water and then patted very dry

Salted with about 2 teaspoons of salt, wrapped in plastic wrap and refrigerated for half the day but it should work if done for at least an hour.

Preheat oven to 250 you know your oven.

Optional preheat the oven to 400-450 and turned down to 300-325. I usually do this with meat but where I browned the meat first I did not think it is necessary. I was right. Maybe use if you do not like to brown or making gravy.

After that I patted dry again and sprinkled with pepper, dried oregano, crumbled dried rosemary

Then I browned over medium high heat (you know your stove) with a little oil, on all sides took about 10 minutes and put on a rack, fat side up, in my roasting pan. Stuck the baby with a thermometer and set it to 150

Ok here’s the thing I got to talking with Lyn and did not notice how long it took to cook. Estimate about 15-20 minutes per pound but then you know your stove.

Let it sit on counter loosely covered for at least 15 minutes, slice and season to taste. My wife’s a pepper head.

Now eat baby!

You can do the same for sirloin beef roast just use liberal salt and pepper, different gravy though,  I don’t do gravy for the beef. Slow and low cooking makes a tender flavorful roast with these cuts. Season to taste after slicing.

by

Oven-fried Chicken Cutlets

This is a healthier version of my pan-fried chicken cutlets. I also like to use the tenders the same way to make chicken fingers.

Oven-fried Chicken Cutlets

Ingredients

  • Boneless skinless chicken breast split and tenders removed. (depends on how many you are feeding or cooking to freeze)
  • 1 cup whole wheat flour
  • 2 eggs to start
  • 1-2 Tbsp. Tabasco or hot sauce per 2 eggs (optional). Note: I add, it does not give the heat but adds to the flavor.
  • 2 cups whole wheat Italian bread crumbs to start. Note: You can actually use whatever type of breadcrumbs season yourself does not have to be Italian.
  • Salt and pepper to taste.
  • Olive oil 3 Tbsp. to start

To start you may have to add more of these items depending on the batch size.

How

Pound the chicken breasts between two pieces of plastic wrap to about ¼ inch and cut in half

Set up the assembly line in three shallow dishes (pie plates), flour in one, lightly beaten eggs with optional tabasco sauce in another, bread crumbs in the last.

Preheat oven to 350°

Dredge a chicken cutlet in flour shake off excess place in egg covering wiggle around to cover flip over and wiggle, move to bread crumbs cover completely all side and place on a plate. Repeat.

  • Note: I use one hand to do this it does cake up on the fingers.
  • Depending on the batch size. I believe if you have a bowl of water next to you can rinse then dry your hand after each piece but heck I just go for it washing my hands every once in a while.

Place in a single layer on baking sheet, lightly spray  the tops of cutlets and back until golden brown about 20-25 minutes (with or without parchment paper). The cutlet will feel firm when done and you can always cut one open to get an idea of time/doneness got to feed the chef right? No wonder I am not hungry when it hits the table.

There are so many ways to serve these, plain, with sauce, use to make quick chicken parmesan, in a sandwich with lettuce, tomatoes and roasted peppers…….

by

Pan-fried Chicken Cutlets

I remember going to my in-laws and Sunday dinner where mounds of homemade lasagna, meatballs, pasta, brasciol, mineste soup little meatballs, greens OMG all those Italian delights covering every open inch of the table. Mom would be up at 4 AM pans clanging, blender whirling and soon that sauce was simmering it was not long before you woke to the smells and you snuck in dipped a piece of bread into the sauce for a quick breakfast appetizer.   I must have gained 5 lbs. every time we ventured to Maine for the weekend.

Although a small part of the meal it is something that stuck with me and became a staple of our diet only to be modified when we had to get healthier see Oven-baked Chicken fried cutlets.

Pan-fried Chicken Cutlets

Ingredients

  • Boneless skinless chicken breast split and tenders removed. (depends on how many you are feeding or cooking to freeze)
  • 1 cup flour
  • 2 eggs to start
  • 1-2 Tbsp. Tabasco or hot sauce per 2 eggs (optional). Note: I add, it does not give the heat but adds to the flavor.
  • 2 cups Italian bread crumbs to start. Note: You can actually use whatever type of breadcrumbs season yourself does not have to be Italian.
  • Salt and pepper to taste.
  • Olive oil 3 Tbsp. to start

How

Pound the chicken breasts between two pieces of plastic wrap to about ¼ inch and cut in half

Set up the assembly line in three shallow dishes (pie plates), flour in one, lightly beaten eggs with optional tabasco sauce in another, bread crumbs in the last.

Heat 3 Tbsp. olive oil in fry pan over medium heat then lower slightly we you add the chicken.

Dredge a chicken cutlet in flour shake off excess place in egg covering wiggle around to cover flip over and wiggle, move to bread crumbs cover completely all side and place on a plate. Repeat.

  • Note: I use one hand to do this it does cake up on the fingers.
  • Depending on the batch size. I believe if you have a bowl of water next to you can rinse then dry your hand after each piece but heck I just go for it washing my hands every once in a while.

Anyway when you get 4 ready add to the heated oil and fry about 2-3 minutes per side depending on the thickness until golden brown. The cutlet will feel firm when done and you can always cut one open to get an idea of time/doneness got to feed the chef right? You will mostly likely want to turn the heat lower after the 1st or 2nd batch. Depending on batch side you can clean the pan out from time to time with a wad of paper towels.

Place cook cutlets on a paper towel to absorb excess oil.

There are so many ways to serve these, plain, with sauce, use to make quick chicken parmesan, in a sandwich with lettuce, tomatoes and roasted peppers…….

by

Baked Macaroni & Cheese

I loved Mac & Cheese since I was a kid. I can remember in my teens making the Kraft boxed and thinking I was a great chef mixing powered cheese(?) with the freshly boiled tiny little elbow macaroni’s and milk or water. I graduated to the deluxe version that had the cheese(?) as sauce in the can. I was in Mac & Cheese heaven watching Bruin’s hockey a devouring a whole box. It was not until I was transferred to Dallas with 20th Century Fox that I met Paul and Clair who introduced me to Mac & Cheese made from scratch and real chesses. I was sold.

This time I made it with white cheddar and America cheeses, but normally I like a sharp orange cedar cheese. You can use many kinds of cheeses which I have, so experiment. I have found at least to my liking that cheeses that get stringy when melted (i.e. mozzarella) do work but everyone has different taste and who am I to say…..

Mac & Cheese

Ingredients

  • 1 pound penne, elbow or cavatappi (corkscrew) macaroni.
  • 1/3 cup whole wheat flour.
  • 4 cups milk, heated.
  • 2 cups (8 ounces) shredded extra sharp Cheddar cheese.
  • 2 cups finely chopped American cheese.
    • Remember you can use more or all cheddar if you want.
  • Salt and pepper to taste.
  • Tabasco or hot pepper sauce.
  • ¼ freshly grated Parmesan cheese.
  • 4 TBS butter

How

In a large pot bring lightly salted water to boil and cook macaroni and cook aldente. Drain well.

Preheat the oven to 350◦ with rack in center. Butter 13”x 9” baking dish, alternatively use a deep 4 quart casserole.

Melt the butter in medium saucepan over medium heat. Whisk in the flour. Slowly whisk in the milk. Bring to simmer, stirring constantly, until the sauce thickens. Reduce the heat to low and simmer for about 5 minutes.

Remove from heat and stir in 1 cup each of Cheddar and American cheese. Season with salt, pepper and tabasco sauce.

Combine the rest of the Cheddar and American cheese. Spread ½ of the macaroni on the bottom of baking dish. Sprinkle with slight more than half the combined cheeses and then ½ the sauce. Add the remaining of the macaroni top with the cheese and then sauce. Now sprinkle the graded parmesan cheese over the top. If using the 4 quart casserole 1/3 of macaroni, ½ of combined cheeses, 1/3 of the sauce. Repeat with another 1/3 of macaroni and remaining cheese and ½ the sauce.  Finish with the removing macaroni and sauce and then sprinkle the grated parmesan cheese. I prefer the baking dish it is easier to make single servings and you can freeze these for a quick, meal or side. (Add a little water when re-heating in microwave.

Bake until bubbly and golden brown around the edges. About 30 minutes.