Sunday, May 31, 2009
Okay, I didn't have too much time this week to blog and couldn't decide which recipe to write about next. I finally decided to share my Chicken Adobo recipe. Since moving to Maui I have been cooking a lot of Filipino dishes and "local" favorites. My boyfriend was born and raised here in Maui and says it's the best he's ever tasted. The addition of potatoes def takes it over the top. Don't be afraid of the amount of vinegar, it mellows during cooking.
8 pieces of bone in chicken
salt and pepper
5-6 garlic cloves
tsp whole peppercorns
1/2 small sweet onion
tsp grated ginger
2 bay leaves
1 cup white vinegar
3/4 cup shoyu (soy sauce)
1/4 c water (optional)
Salt and pepper your chicken pieces.
Brown in a pot on both sides
Remove from the pot. Saute onion, garlic, and ginger.
Dice the potatoes according to your liking. (see pic below)
Return chicken to the pot
Add potatoes, liquids, bayleaf and peppercorns.
Cover and bring to a boil, reduce heat and simmer 30-40 minutes, until chicken is cooked and potatoes are tender.
Remove chicken and potatoes from the pot.
Combine cornstarch and water together and add to the pot
Bring the liquid to a boil until thicken.
The potatoes soak up the sauce as they cook. Serve with white rice. Yum!
Sunday, May 24, 2009
Saturday, May 23, 2009
After the ceremony we went out to a Korean restaurant to eat and have some drinks, the ex, her sister in law, the kids and the bf's co-worker all came along. The food was delicious and in fact this weekend I am trying my hand at Korean style beef, homemade kimchi and mochiko chicken. I'll let you know how it all turns out!
The ex left and took the kids with her and so did the co-worker and his daughter. The trio was left together to share drinks... drinks... AND more! By the time we left the second bar I was far gone! We came home and I guess I decided to turn the ribs back on to feed the bf, since he did not eat while we were out. I took the mashed potatoes I made earlier in the day out of the fridge, started heating everything up and made my way to the bedroom where I PASSED OUT! When I woke I went to the kitchen and saw that I had left the ribs on and the bf woke up at 2 am and turned them off.
I just have to give myself SOME credit because I added the finishing touches to the pot which were cocoa powder, bittersweet chocolate, and rosemary! Even as completely obliterated as I was. The ribs WERE BURNED TO THE POT and I left the potatoes out, which is was not a great moment! Boy oh boy all that drinking really kicked my ass! Well, I just had to take a picture so here it is!
Thursday, May 21, 2009
This week I the dog treats which I know Abby loves will have to do as my know and love recipe. I tried a new recipe for the Chicken I posted yesterday. Today I am going to post a Lemon Yogurt Cake recipe from Ina Garten. I had a bunch of lemons in my fridge and needed to do something with them. I flipped through Ina's cookbook and found the recipe. I immediately went to work with Food Network on in the living room. Just as I was pouring the batter into the loaf pan Barefoot Contessa came on... guess what she was making? Yep! You guessed it! Lemon Yogurt Cake with a blueberry sauce. Too funny!
Anyway, I substituted 3/4 of the yogurt for sour cream and added lemon yogurt instead of plain because that is what I had on hand. DELICIOUS! Moist, not too sweet and very fresh tasting!
Super simple. . . you don't even need a mixer! Just whip out that whisk!
1 1/2 c flour
2 t baking powder
1/2 t salt
3/4 C sour cream
1/4 C lemon yogurt
1 1/3 C sugar
3 L eggs
2 t lemon zest
1/2 t vanilla
1/2 C vegetable Oil
1/3 C fresh lemon juice
1 C confectioner's sugar
2 T lemon juice
Sift dry ingredients:
Whisk sour cream, yogurt, 1 CUP sugar, eggs, zest and vanilla
Slowly whisk in flour mixture until incorporated
Add vegetable oil and use whisk or rubber spatula to fold into the batter.
Pour batter into a greased loaf pan and bake for 45-55 minutes until toothpick comes out clean. Let cool in pan for 10 minutes while you make the syrup.
In a small saucepan combine 1/3 cup sugar and 1/3 cup lemon juice. Heat until sugar dissolves. Pour over the cake while still warm.
Once the cake cools mix confectioner's sugar and lemon juice together and pour over the cake for a nice glaze.
Wednesday, May 20, 2009
Then I dusted each with a little cornstarch, dipped in the egg wash and then into the Panko/Parmesan mixture
Let the chicken sit a few minutes and then sauteed in olive oil and butter. Once I transferred to the oven to stay warm I added a few lemon slices and butter to the pan to drizzle on top.
2 whole eggs + one egg white
1 1/2 T dijon mustard
1 C panko crumbs
1/2 C parmesan
1/2 C pecorino
3/4 t salt
1/2 t pepper
I have a 5 year old peek-a-poo. She is curled up on her little pink blanket right now. This morning I was playing with her and felt something on her chest.... IT WAS A TICK! GROSS! It didn't bite her so thankfully I got it off in time, not sure how it got there since she has her monthly treatment, nonetheless I felt compelled to share a recipe for super simple dog treats. Abby LOVES them!
Peanut Butter Cookies:
2 C Whole Wheat Flour
1 T Baking Powder
2 T Honey
1/2 C Skim Milk
1/2 C Water
1 C Peanut Butter (sugar free!)
*I use Smart Balance chunky PB which is sweetened with Molasses
*Add chopped carob chips for something extra special :)
Mix the flour and BP together in one bowl. In a second bowl combine the remaining ingredients. Slowly stir into Flour mixture until combined. Turn out onto floured surface and roll to 1/8'' thickness. Use your favorite cookie cutter or just cut into bit size strips. Bake at 375 degrees for 15-18 minutes on a greased cookie sheet. Remove from the oven and let dry until crisp (this will take a few hours). Store in an airtight container. These are adorable and would make a great gift!
Tuesday, May 19, 2009
During the day yesterday I made some profiteroles and a mango cream. A recipe I found in a 2005 issue of Bon Appetit. I was not as impressed as others that reviewed the recipe, but you may enjoy it? Mango Filled Cream Puffs
Recipes to come: Parmesean and Panko crusted chicken, lemon pound cake, Chicken adobo and beef short ribs!!
Sunday, May 17, 2009
The local side of Hawaii is VERY laid back. People here are very family oriented and love to relax. When families get together you can bet there will be a wide variety of local favorites like lau lau, lomi salmon, and poi. There is always ahi poke, which is one of my favorites, chunks of fresh ahi tuna tossed with Hawaiian salt and Maui onion among other flavors. The recipe I have for you today is for Kalua Pork. This is the pulled pork of Hawaii. Usually it is prepared by digging a hole in the ground, making a fire that dissipates and leaves the lava rocks BOILING hot! Add the pig and cover with banana leaves for hours and hours. This version is done in the slow cooker and is SUPER easy to do. Serve it up with any sides you want. This is great on a sandwich or turned into a weeknight quesadilla!
Slow Cooker. 6lb.Pork shoulder/butt. 1 1/2 T Liquid smoke. 1 3/4 T sea salt. fresh ginger/garlic optional
Place the pork in the slow cook with the fatty side up. Pour the liquid smoke and Hawaiian salt all over the top. Grate some fresh ginger and one clove of garlic over the top as well. Get in there with your hands and rub it all around. DO NOT ADD WATER. There is enough fat to baste the meat.
Put the cover on and set the crock pot to low. Leave the pork for 16 hours.
Once the time has passed, shred the meat, remove the bones, turn the cooker to warm and serve for dinner! This is really a delicious dish! Look at that tender meat!
How many of us stick with the same old school ground beef chili we were raised on? Although I would take a bowl of this homemade chili from my mom's kitchen any day. Let's face it, no matter how good we are in the kitchen NOTHING compares to a dish that brings you back to your childhood.
This chili comes from Bon Appetit October 2008 issue and I'm providing the link for the full recipe. The recipe calls for Beef brisket, but I used beef stew meat. I did not cook it in the oven as directed in the original recipe, but simmered it on the stove for 2 1/2 hours before adding the butternut squash. I used Corona for the beer portion of the recipe because that's what I had in the house. I am sure something like Negra Modelo would add much more flavor!
Eat this over rice or simply by itself.... yum yum!
Any suggestions to another vegetable you think would be equally delicious?
Texas Style Beef Chili Recipe
Thursday, May 14, 2009
Okay, here I go, cutting into the first homemade pierogi I've ever made. . . .drum roll....Mmmmmm... that is some good stuff! Excuse me while I consume all five I put on my plate!
Those were delicious! The dough was tender and light. The filling was good, but not great. I have the remainder in the freezer and know just what to do with them!
A guy my boyfriend works with is getting divorced and eats ALL microwavable boxed junk! I think I'll send some his way, do you think he can handle "boil until they rise" and "melt butter?" I sure as hell hope so. Last week I made cinnamon rolls and told him to take some for his kids, he looked at me cross eyed and said "I don't cook!" Um, hello! I already did all the work, put them in the oven for 15 minutes! Of course you do need to know how to turn the oven on! Anyway, here is the recipe and some pictures of the process. Hope you guys enjoy!
Dough: 2 cups flour
1 t salt
2 T sour cream
1/2 C water
The filling recipe is in the text to follow. Very simple!
Sift the flour and salt in a large bowl. Make a well in the middle. Add the egg and sour cream. With a wooden spoon OR your hand start stirring while gradually adding the water. Once the water is incorporated use your hands to gently knead the dough until it comes together and isn't sticky. Cover with a towel and let it rest 30 minutes.
While the dough is resting the potato filling can be prepared. Boil 5 medium potatoes in salted water. I usually add a garlic clove or two and a bay leaf for added flavor. Boil until fork tender, drain well. Transfer to a bowl and IF you have a potato ricer, this would be the time to use it. I used two forks to mash the potatoes. Add 6 oz. cheddar cheese and a little salt and pepper. Filling is done.
Roll the dough 1/8 inch thick and cut circles out with a cookie cutter or a cup. Place one teaspoon of potato in the center of each dough round. Holding in one hand, pull the sides of the dough together, starting in the middle. Pinch the dough closed making sure the filling does not come out. You may want to start with less filling until you get the hang of it. PLEASE flour your cookie sheet or plate before you put the pierogi down, it sure took lots of PATIENCE to peel the pierogi off the wax paper! I didn't realize they were stuck until I had all 22 on the sheet!
Put 5 or 6 pierogi in boiling water and boil until they float to the surface.
You can eat them boiled or you can do what I love to do and fry them in butter! Yum!
Serve with sour cream, sauteed onions and crumbled bacon, or a drizzle of melted butter! Hope you love em!
Wednesday, May 13, 2009
This morning I decided to make pierogi. After writing down dozens of dough recipes I finally decided on one. Super easy to put together and needs to rest only 30 minutes, long enough to peel and boil your potatoes and grate some cheese. I went to the fridge to grab some cheddar and found myself disappointed to find manchego, mozzarella, goat cheese, the processed crap my boyfriend loves and a few others, but no cheddar. I have about as much patience as a three year old and waiting until my COSTCO trip tomorrow is not an option. Living in Maui means the "local" grocery stores don't offer the same variety as the mainland.
Success or failure? Stay tuned!
Tuesday, May 12, 2009
I'm now revisiting the world of baking and find it just as much fun as it use to be!
This recipe for shortbread comes from this month's Cooking Light magazine with a few slight modifications. The shortbread is light and has a much more flaky texture than your typical shortbread. I added a lemon drizzle once they were cut and cooled.
Vanilla shortbread with Lemon Drizzle
2 C Flour
1/4 C Cornstarch
1/4 t salt
1/2 C softened butter
1/2 C vegetable oil
1 t vanilla extract
1/2 C sugar
Preheat the oven to 350 degrees. Grease either a 9x13 baking pan, or a 9 inch round spring form.
Combine flour, cornstarch, salt in a bowl. Sift. Beat butter in a separate bowl for 2 minutes. Gradually add the oil and mix another 3 minutes. Add vanilla. On low speed, add the flour mixture and mix until JUST combined. Spoon dough into prepared pan and press to an even thickness. Bake for approximately 30 minutes. Cool 5 minutes. Cut into desired size pieces.
To bump up the lemon flavor add the finely grated zest of one lemon to the dough.
Fresh lemon juice
Mix just enough sugar and juice together to make a drizzle the consistency of heavy cream. Spoon over the cookies just before serving.