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.

 

          

by

The Best Damn Meyer Lemon Cake

This recipe was sent to me by my sister, I think it was when she heard of my wife’s love of Myer lemons.  I usually don’t like baking, that Lyn’s job, it is to precise with measurements for me. Anyway the title fits I mean really fits made it last night and she wanted some for breakfast this AM. It comes from a site called Saveur. We both thought the almonds flour was a nice touch.

SERVES 8 – 10

INGREDIENTS

  • 1 tbsp. butter, plus 8 tbsp. melted
  • 2 tbsp. fine dry bread crumbs
  • 1/2 cup whole blanched almonds
  • 1 1/2 cups flour
  • 1 tsp. baking powder
  • 3/4 tsp. fine salt
  • 1 1/3 cups plus 2 tbsp. sugar
  • 2 eggs
  • 1/2 cup milk, at room temperature
  • 2 tsp. lemon extract
  • Zest and juice of 2 Meyer lemons

 INSTRUCTIONS

1. Heat oven to 350°. Grease a loaf pan measuring 8 1/2″ x 4 1/2″ x 2 3/4″ with 1 tbsp. of the butter and dust it with the bread crumbs. Invert and tap out excess crumbs; set aside. In a food processor, grind the almonds until very fine, about 1 minute; set aside. In a bowl, sift together flour, baking powder, and salt and set aside.

2. Put the remaining butter into a large bowl and add 1 cup of the sugar. Mix with an electric mixer on low speed until combined, about 1 minute. Add the eggs, one at a time, beating just long enough to incorporate, about 30 seconds. Add the flour mixture and milk mixture in 3 batches, beginning and ending with the flour. Beat until mixed after each addition, scraping down the sides of the bowl with a rubber spatula, about 3 minutes total. Mix in the lemon extract. With the spatula, fold in the lemon zest and ground almonds. (The mixture will be thin.) Turn batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean and dry, about 65 minutes.

3. Transfer the pan to a cooling rack. Prepare the glaze: Combine remaining sugar and lemon juice in a small saucepan over medium heat and cook, stirring, until sugar is dissolved, about 2 minutes. (Do not boil.) Brush the glaze over the hot cake. (The excess liquid may pool along the sides of the pan; it will absorb completely as it sits.) Once the cake has absorbed all the liquid, turn it out of the pan and allow it to cool upright on a rack. Once it’s cool, wrap the cake with plastic wrap and let stand at room temperature for 24 hours before serving.

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.

                        

Butternut Squash and Apple Soup
by

Butternut Squash and Apple Soup

Lyn is laid up on the couch with her foot properly raised about 6” above her thigh and I am playing the part of Nurse Steve. We have nicked named her foot “Gronk Envey”.

Anyway, I was having a practically lonely time shopping and said to myself what makes one feel good, soup I answered, getting a strange look from the person next to me.  I had a long-necked butternut squash in my hands and went straight to the granny smith apples. This shopping trip suddenly had a dual purpose make Lyn feel better and a good soup.

               

Takes about 2 hours total time to the table, quicker if you are not a talker.

 Ingredients

  • 2 Tbsp. Unsalted butter (We keep butter in the freezer since we don’t use it all the time)
  • 1 ½ cups roughly chopped sweet onions
  •  1 Tbsp. minced garlic
  • 6 cups peeled and roughly diced butternut squash (I like to buy the squash with a long neck this part has no seeds and usually can get enough for what I need. The bottom I save for roasted later.)
  • 3 cups peeled and roughly diced granny smith apples (about 3 apples)
  • 2 tsp. Toasted Spice Rub, recipe below. ( I make a lot and store with my spices for future use.)
  • About 30 to 32 ounces low sodium, low-fat chicken broth or you can use vegetable broth.
  • 3 cups of water to add to the broth. I have left this out it makes a thicker richer soup.)
  • Salt and pepper to taste (Don’t add until you taste finished soup a lot of times it really does not need)

How:

Melt the butter in a large pot over medium heat, and cook until it turns nut brown, just about the time it stops foaming. Add the sweet onions and cook until slightly softened, about 2-4 minutes. Add the garlic until you smell it 10-20 seconds

Now add the squash and apples, raise temp to high, and cook, stirring, until the vegetables begin to caramelize, about 5-8 minutes. Stir in the Toasted Spice Rub and cook briefly to toast it, about 1 minute.

Add the broth-water mixture, bring to a simmer, and partially cover (use a wooden spoon across the pot rest the cover on that. Adjust the heat to maintain a gentle simmer and cook until the squash and apples are tender, about 40 minutes.

In about 3 or 4 batches transfer to a blender and blend until smooth. Return to a pot, reheat and season with salt and pepper if desired.

Toasted Spice Rub

Ingredients

  • ¼ cup fennel seeds
  • 1 Tbsp. coriander seeds
  • 1 Tbsp. black peppercorns ( I have made with a mixture of pepper corns not bad)
  • 1 1/82 tsp. crushed red pepper flakes
  • 1/4 cup chili powder
  • 2 Tbsp. kosher salt
  • 2 Tbsp. ground Cinnamon

In a small heavy pan over medium heat, combine the fennel seeds, coriander seeds, and peppercorns. When the fennel turns light brown, work quickly. Learned this during my Chinese wok cooking stage, turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. Having trouble breathing? I said under the exhaust fan silly, I did bold it!” Immediately empty the spice mixture onto a plate to cool. I have a small coffee grinder for grinding spices; grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining chili powder, cinnamon and salt. You can use a blender and blend until the spices are evenly ground.  Either way works for me.

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 Roasted Steak Fries

I love French fires but all that oil gets to my stomach so I was always looking for an alternative. Rachel Ray gave me the idea I just change it up depending on what else I am cooking. Might as well make them complement my main meal right?

Ingredients

  • 3 medium russet potatoes washed, scrubbed and dried.
    • I have used sweet potatoes are good but they do not keep their firmness.
    • You can use any potato you want, some will work some won’t.
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • Here is where you can change it up, choose
    • A few twist of fresh ground pepper to taste or
    • Herbs de Provence or
    • Crushed Rosemary, Basil and Thyme or
    • Vinegar salt or
    • Cayenne or
    • I think you get the idea, endless

How

Preheat the oven to 450 degrees F.

Leaving peel on, cut the potatoes lengthwise, about 3/4-inch to 1-inch wide. Combine the potatoes, oil, salt and your choice of herbs on the baking sheet and toss to combine. Arrange the potatoes on a baking sheet in a single layer, but evenly spaced so the potatoes aren’t touching. Bake until golden brown and cooked through, about 30 minutes turning over about ¾ through. I have read some recipes that say that if the skin side is on bottom last they come out better but I just spread, bake and turn.

by

Spicy Blue Potatoes & Corn Salad.

I wondered why I open the lower frig draw and saw blue or purple potatoes, I’m color blind can’t tell the difference, was Lyn hinting she wanted something different, was she challenging my adventurousness? Then she came to me and said those words I have heard so many times before, “Do you think you could make this?”(from  Isa Chandra Moskowitz). Sure no problem but what will we have with it, soon there was a trip to the meat market and a steak, pork chop and a couple of pounds of ground sirloin later we were headed back to our kitchen. Who would have thought a few potatoes could lead to a trip to the Meat House. New butcher shop we found via LivingSocials so we decided to try it we will compare to Wholefoods quality. Forget about what we have in the freezer this called for fresh meat.

Serves 6

Prep 20 minutes

Total time includes cooling about 45 minutes

Ingredients

  • 3 ears of corn  ( about 2 ¼ cups of frozen kernels)
  • 3 Pounds Blue potatoes, peeled and cut into ½” pieces
  • 3 table spoons red wine vinegar
  • 2 canned chipotles, seeded and mashed into a paste
  • 2 Tbsp. Adobe sauce from the chipotles can
  • 2 tsp. of grape seed oil (I did not have grape seed oil, so olive oil for me)
  • 1 tsp. light agave nectar
  • 2 Tbsp. water
  • ¼ tsp. salt
  • 1 tsp. garlic grated or minced very fine
  • 1 (16 ounce) can pinto beans. Drained and rinsed
  • 2 Tbsp. finely chopped red onion (I did not have red onions but had shallots so I used them)1/4 cup chopped fresh cilantro mixed greens for serving. Smoked paprika (optional)
  • ¼ red bell pepper finely chopped (Steve tweak)

How

Prepare your steamer while you prep the veggies.

First steam the corn about 5 minutes if on cob, about 2 minutes if frozen kernels. Remove the corn from the steamer put aside to cool.

Place the potatoes in the steamer and steam for about 7-8 minutes until tender enough to pierce with a fork, but not falling apart.  Remove and set aside to cool.

In the meantime, preparing the dressing.  Note: I usually just put the ingredients together in a bowl eyeing the measurements but decided to take a picture hence the little bowls that Lyn got me a while back for prepping. In a small mixing bowl stir together the vinegar, chipotles, adobo, oil, agave, water, and salt. Grate in the garlic or add the minced garlic.

When the corn is cool enough to handle, place in a larger mixing bowl pointy side up. Steve Hint: I like to place a small cup or bowl bottom side up inside the bowl and place the flat side on the cob on the bowl bottom making a stand. This makes it easier to run you knife along the corn cob removing the kernels from the cob. Break apart separating kernels. If using frozen corn then all that is done already isn’t it.

Fold in the cooled potatoes, pinto beans, red pepper and red onion (shallot).

Add the dressing and toss to coat. Mix in the cilantro and taste for salt.  You can add the paprika now to taste if you want. Chill until ready to serve on top of some mixed greens

Steve tweak: Instead of steaming the corn on the cob I would grill on the BBQ that would add a smoky flavor and sweeten up the corn little.