Posting Under The Influence..... Valid, right?

After a full day at Le Cordon Bleu I am wiped out. First, we had Health Card day in which everyone got a Health Card which is required for anyone handling any food or drink. Mine was expired, as was Rene's, so we went through the whole drill, the class, the tacky movie (alright, it was worth watching as a refresher...) and finally the Hepatitis A vaccine (Ouch!) but also worthwhile I guess.

After that came Orientation Day, a grueling day full of speeches from Executive and Master Chefs extolling the rigors of the Culinary Field, yet trying to fill you with enthusiasm and pride about your new chosen profession (yeah, right.... little do they know what they're in store for...lol), but then you need to pick up your uniforms (heavy bag, 5 full sets which I still need to hem), books (OMG, 24 hardcover books that weight a ton and which I need to drag to the car!), then industry approved shoes (complete with steel toes, gel insoles and look as attractive as prison headmistress's attire), then USB drive, computer access and ending with an ice cream social (yes, really! Talk about contrasts....), but I was winded after all that and ready to go home.

I must admit to no longer being used to long days (this was a half day..... but), especially to being on my feet for 16 hours days full of stress and deadlines (my, how easy it is to let it all go.....), this new endeavor will really put me to the test beginning with the first Exec. Chef's questions to name the 5 Mother Sauces (Bechamel, Espagnol, Veloute, Tomato and Hollandaise) and all it's derivatives (too many to name folks!), but you get the idea, this is the French Version of the world so I am very pleased, YAY! for me!

After having a good talk with one of my future teachers (a German Exec Chef who everyone stays clear of), I learn one of the class sections will be devoted exclusively to "sauces" (which are my reason for living and being a "Saucier" would be heaven!!!!....), so I am happy looking forward to everything. There is also an on-site restaurant which is run by students and faculty (we get 50% discount!) to practice at and since this is an accelerated course, it will be intense and all consuming..... what a challenge and a whole lot of work!

Anyway, here I sit (while Ricardo watches boxing matches on TV that I can't stand) while I sip on some 100% Agave Reposado Tequila (Woohoo! I'd forgotten all about it.... sitting there all alone on the shelf atop the stove), with some limes and salt. The warmth and comfort is infusing my body and I am forgetting all about today's schedule and Monday's schedule and the "I don't give a fig" attitude is definitely here..... I have to admit that my drinking days are long over but there 's something to say about this..... although if I lived in California a different tune would be sung, but that's another story.....lol

Dinner time invariably came around so I had to get to it and put something together. What did I come up with? Had some ground meat on hand, seasoned it a lot, found some Phyllo in the freezer and produced a Moroccan Pastilla (a pie filled with fowl or meat and spices enclosed in a phyllo shell) and served with some White Rice I also had in the fridge.

Moroccan Pastilla is is an elaborate meat traditionally made of squab. As squabs are often hard to get, shredded chicken is more often used today; pastilla can also use fish as a filling. It is typical of Morocco and highly regarded as a national dish. It is a pie which combines sweet and salty flavors; a combination of crisp layers of the dough, savory meat slow-cooked in broth and spices and shredded, and a crunchy layer of toasted and ground almonds, cinnamon, and sugar. The filling is made a day ahead, and is made by browning the meat pieces in oil. The pieces are then transferred to a bowl, and with the remaining oil, onions, water, parsley, and various spices are cooked. The liquid is then chilled, and after, thickened to form a custard-like sauce with beaten eggs. The flesh and skin from the bones is shredded and added to the sauce, and it is chilled overnight. In a round pizza pan, the first dough layer is added, and butter brushed onto it. The cook adds the sauce over the dough, and places two more sheets on top. It is then dried, sprinkled with confectioner's sugar and perhaps more cinnamon, and served.

Moroccan Pastilla- A wonderful dish!

3 1/2lbs whole chickens, cut up into 4 pieces skin removed
1 onion, minced
salt and pepper
3 3/4 teaspoons cinnamon
1 1/2 teaspoons ginger
1 1/4 teaspoons cumin
1/4 teaspoon cayenne
1/2 teaspoon saffron thread
1/2 teaspoon turmeric
1/2 cup raisins
1/3 cup green olives, sliced
1/2 cup sweet red pepper, chopped in small squares
1 small onion, chopped
1/4 cup chicken stock
4 eggs, lightly beaten
1/4 cup fresh cilantro
1/4 cup fresh parsley
1 cup blanched almonds,(whole)
4 tablespoons powdered sugar
3/4 lb phyllo dough

In a large skillet put 2 tablespoons butter, the chicken pieces, onions, 1 teaspoon salt, 1 teaspoon pepper,2 teaspoons cinnamon, the ginger, cumin, cayenne, saffron, turmeric and chicken stock. Add raisins, olives, red pepper.... Simmer gently, covered, until the chicken is cooked, 45 minutes. Remove the chicken from the sauce and let it cool. Remove all the bones and tear the chicken into 1 inch pieces, bring the liquid to a simmer and add the eggs stirring gently until the eggs are cooked and most of the liquid is evaporated, 4 to 5 minutes.

Add the chicken, cilantro, parsley, salt and pepper and mix well. Preheat oven to 375°F. Toast the almonds in the oven until they are very lightly golden and hot to the touch, about 5 to 7 minutes. Coarsely chop them in a blender or food processor and mix with 3 tablespoons sugar and 3/4 teaspoons cinnamon, set aside and reserve the rest of the cinnamon sugar for a garnish.

Melt the remaining 12 tablespoons butter. brush a 12 inch pie pan with the butter. place one sheet of phyllo dough on the bottom of the pie plate so that it completely covers the bottom of the plate and extends over one side by several inches, brush the whole sheet of phyllo lightly and continue with 7 more sheets moving in a pinwheel effect, brushing butter on each sheet. Spread the chicken mixture on the phyllo and sprinkle with the almond mixture. Fold the overhanging phyllo up over the chicken and almonds and brush with butter, then continue adding 7 more sheets of phyllo to the pie as your did before. Tuck all the overhanging edges under the pie and brush remaining butter over top of the pie. Place in 375F oven and bake until golden brown and flaky, about 20 minutes, sprinkle the garnishing cinnamon and sugar over top.

NOTE: This is a basic recipe but I frequently exchange the chicken for ground beef, pork or whatever I have on hand. Above all, TASTE and season accordingly, BE FEARLESS, it can only improve on this!!!!!
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Please don't be put off by the number of ingredients (I was "feeling no pain" and it came out wonderfully- I don't need funny comments about this either, trust me, it was amazing!!!!) and it's easier than you think. You can get Phyllo in the frozen food section at the market (I keep it on hand and use for Spanakopita, Strudel, Feta Turnovers, Napoleons and a whole list of other incredible edibles that will delight and amaze you!). It's also easier to handle once you get used to it, you just need to give it a go!

Anyway, I will go back to my activities which promise a sound and heavy sleep but we've got a couple of pieces of Pastilla left over calling my name that I can have another slice before falling unconscious....lol.... Have a happy weekend and we'll talk soon....

We have a saying: "Giving oneself over to the arms of Morpheaus (the God of Sleep)".... I think I'll go look him up.....lol

Good Eats.... Who says they have to be hard to make?

Another day, another hard decision about what to make for dinner, right? It's hard to come up with innovative and surprising ideas to keep your family enthused about dinnertime.... or is it? Who said creating "Good Eats" had to be hard or take a long time or mean you have to be a Chef in order to accomplish this task? No one..... and it's true.

Doesn't matter what your tastes run to or what diet you're on or what your budget is- there are "Good Eats" for you that can fit your tastes, lifestyle and skill level. Another thing to take into account is for those that work full time and don't want to come home and face 2-3 hour preparation times just to put good food on the table (hey, even lazy bones want something quick and good...) so I set my sights on just these very things and have come up with some great ideas!

I'm still on Atkins (doing good but I do miss carbs, but will keep at it...)- but most of these will work (with a few tweeks) yet they will be practical for most folks. Nothing weird that you can't find at your local A&P and can be made quickly and easily yet produce "Good Eats".....

Here's a version of one of my favorites (Steak au Poivre) that's just as yummy and will be a winner with your family! Few ingredients and quick to make yet lots and lots of flavor....

Steak with Cherry-Shallot Sauce.- A wonderful Bistro dish for everyone!

4 tbl garlic infused olive oil (or sliced garlic and olive oil)
2 1/2 lbs trimmed hanger steaks, or approximately 4 (8-ounce) pieces (or arrechera)
Kosher salt and freshly cracked black pepper
2 shallots, thinly sliced (or thinly sliced small onion)
1/3 cup pomegranate juice (I've used cranberry juice too)
1 cup cherry preserves or jam

Heat a grill pan or outdoor grill to medium. Drizzle 2 tablespoons of oil over steaks and season all sides with salt and pepper, to taste. Put on a hot grill pan or outdoor grill. Allow the meat to cook for about 3 minutes on the first side without moving. Turn, and cook until preferred doneness is reached, another 5 minutes (just a bit more for larger cuts). Remove the steaks from the grill to a cutting board and allow to rest 5 to 7 minutes. If you like meat well-done (we don't) cook for a longer period.

Meanwhile, make the sauce. In a medium saucepan over high heat, add the shallots and remaining 2 tablespoons of olive oil. Season with salt and pepper and cook until golden. Deglaze the pan with pomegranate juice, scraping up the brown bits, then stir in the cherry preserves. Bring to a boil, then reduce the heat to a simmer and cook until thick. Taste and adjust seasoning, if necessary. Thinly slice the steak against the grain and arrange on serving plates. Serve with the cherry sauce.
NOTE: I love infused oils but I don't buy them, I make them! Get a couple of clean glass bottles and put garlic, rosemary, chili or whatever flavor you want to create, then fill with olive oil and Voila! In a couple of weeks you'll have fancy infused oil.....
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Crispy Goat Cheese Salad and Greens.- A wonderful side salad or appetizer any time!

1 1/2 cups fresh bread crumbs
Kosher salt and freshly cracked black pepper
1/4 cup rosemary infused olive oil, plus 3 tsp
1 tsp chopped fresh thyme leaves, plus 4 sprigs for garnish
1 (12-ounce) log fresh goat cheese, sliced into 1/2-inch disks
4 ounces baby mixed greens, washed and dried

Preheat the oven to 375 F. In a small bowl, mix the bread crumbs with salt and pepper, to taste. Add 2 to 3 teaspoons of the olive oil, to just dampen the crumbs and mix well with a fork. Spread onto a rimmed baking sheet and toast in oven until golden and crisped, about 5 to 7 minutes. Allow to cool, then toss in chopped thyme.

Brush the goat cheese disks lightly with the remaining 1/4 cup of the oil and season with salt and pepper, to taste. Coat the cheese on all sides with toasted bread crumbs. Bake on a parchment or silicone lined rimmed baking sheet (I use foil covered sheet with non-stick spray on it) until warmed through and golden, about 5 minutes. Keep an eye on it. Divide the mixed baby greens between 4 plates. Carefully, divide the goat cheese rounds on top of each salad, garnish with a sprig of thyme and serve.
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Roasted Sweet Potato Fries.- A lighter, less greasy take on fries. Sweeter yet just as satisfying and a nice change..... You'll love it! You can use most root vegetables too.

2 large sweet potatoes, peeled
1/4 cup freshly squeezed orange juice
1 tablespoon vegetable oil, plus 2 teaspoons
Kosher salt and freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper, or to taste

Preheat the oven to 450 F. Cut the sweet potatoes strips (fry shape) and put them into a large bowl. In a small saucepan, combine the orange juice, 1 tablespoon of oil, salt and pepper, to taste, the ground ginger and cayenne pepper. Simmer for 2 to 3 minutes, whisking until reduced to a thick consistency. Remove from the heat, pour over the sweet potatoes and toss to coat.

Rub 2 teaspoons of remaining vegetable oil on a nonstick baking sheet or liner and omit oil. Arrange the sweet potato strips on the prepared baking sheet and bake until brown, about 25 minutes, turning after about 10 to 12 minutes. Remove the baking sheet from the oven and transfer the potatoes to a serving dish. Eat and enjoy!
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Indian Style Corn with Curry Sauce.- You have to try this if you love exotic flavors!!

4 large ears corn, shucked and cleaned
1 (7-oz) container Greek yogurt, plain
1 tablespoon honey (optional but nice)
1 lime, juiced, plus wedges for serving
1 teaspoon curry powder (I use turmeric and some chili)
Kosher salt and freshly cracked black pepper

Preheat a grill pan to med-high heat. Grill the corn, turning frequently, until evenly browned, 10 to 12 minutes. In a small bowl, stir together the yogurt, honey, lime juice, and curry until smooth.

Transfer the corn to a cutting board, cut them in half crosswise (cobettes) and serve immediately with a drizzle of curry yogurt, a sprinkling of salt and pepper, and squeeze of fresh lime, if desired. Corn can also be refrigerated and served cold.
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Flank Steak Roll-Ups.- A new take on an old favorite....

1 flank steak, about 1 1/2 lbs
6 sweet pickled cherry peppers, stemmed and finely chopped, plus 1/2 cup liquid from the jar
Kosher salt and freshly cracked black pepper
12 ounces farmer's cheese or drained ricotta (I use drained and pressed cottage cheese)
4 sheets, 9 by 12-inch, lavash bread (whole-grain if possible), I use large flour tortillas from the Mexican market
2 cups baby arugula leaves

Put the flank steak in a glass baking dish and pierce all over with a fork. Pour the pickling liquid over it; turn over several times to coat, and let stand, turning frequently, for 15 minutes. Preheat a stovetop grill pan over med-high heat. Drain excess liquid from the steak, season well with salt and pepper, and grill, turning once, until medium rare, 3 to 4 minutes per side. Transfer to a cutting board and let stand at least 10 minutes before cutting against the grain into thin slices.

In a medium bowl, mix together the farmers cheese and chopped cherry peppers. Season with salt and pepper; to taste and add a few drops of water to make the cheese moist and spreadable. Lay a lavash sheet or tortilla lengthwise on a work surface and spread 1/4 of the cheese mixture over it, leaving a 1-inch border. Evenly scatter 1/2 cup arugula leaves, followed by 1/4 of the sliced steak over the cheese. Fold the ends in toward the center, then, roll the lavash tightly from the bottom into a roll. Repeat with remaining ingredients. Wrap the rolls tightly in a sheet of plastic wrap or parchment paper and refrigerate until ready to serve. Don't leave them unwrapped in the fridge or they'll dry out and become nasty.

To serve, slice the roll-ups into 1-inch segments and arrange them on a serving platter. If needed you can secure roll ups with toothpicks.
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Celery and White Beans.- Unusual and flavorful, here's a new side dish for you!

1/4 cup basil flavored olive oil, plus more as needed
1 small yellow onion, chopped
1 large clove garlic, chopped
1 (14.5-oz) can (white)cannellini beans, drained and liquid reserved
Kosher salt and freshly cracked black pepper
6 to 8 celery stalks cut lengthwise into thin strips, about 1/4-inch by 6-inches long

Heat the oil in a large skillet over medium heat. Add the onions and garlic and cook until very soft, but not brown, about 10 minutes. Add the beans and 1/4 cup reserved liquid from the can and season well with salt and pepper. Raise heat to medium-high and continue cooking until beans begin to break down, about 5 minutes. Cool slightly and transfer the mixture to a food processor and puree, drizzling in more reserved liquid, if needed, until it is the consistency of thick hummus. Taste and adjust seasoning. Transfer to a wide, tall glass and drizzle with additional basil oil before serving.

To serve, stand the celery stalks upright in the dip. (Choose a container that's small enough with high sides to allow the celery to stand upright). I leave the celery as-is but in 6 inch pieces, fill with the spread and serve as appetizers- really great!
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Pumpkin and Ginger Tart.- Easy and rich, a real treat!

2 1/2 cups crushed thin Swedish ginger cookies, (about 55 to 60 cookies)
6 tbl butter, melted
1 (15-oz) can pumpkin puree
3/4 cup sweetened condensed milk
2 large egg yolks
Pinch salt

Preheat oven to 350 F. Put a 9-inch removable-bottom fluted tart pan on a baking sheet (or use a pie pan). Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup. Bake until set and a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool.

In a bowl, whisk together the pumpkin, condensed milk, egg yolks and salt until well blended. Pour the filling into the cooled crust, return to the oven, and bake until set and beginning to brown on the top, about 30 minutes. Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour (or more) or until ready to serve.

To serve, carefully remove outer tart shell ring and slice. Eat and enjoy! I've also made this in paper cupcake liners with just some of the crust on the bottom. You need to refrigerate really well so it will set nice and hard. Great for lunch box treats or just to have in the fridge for those middle of the afternoon, coffee breaks....
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Brioche Banana Bread Pudding.- This dessert is worth cheating with, serve with ice cream and some whipped cream and it's heaven!

1 loaf brioche (about 1 lb), cut into 1/2-inch cubes
4 cups heavy cream
1 1/4 cups brown sugar, plus 2 tablespoons
Pinch salt
3 large eggs, plus 6 egg yolks
3 soft very ripe bananas

Preheat the oven to 375 F. Put the brioche cubes in a large bowl. In a saucepan, add the cream, 1 cup of brown sugar and pinch of salt. Bring to a simmer over medium heat. Whisk the eggs and yolks together in a large bowl. In a slow stream, pour the hot cream mixture into whisked eggs to temper. Strain through a fine mesh sieve over the brioche cubes. Let this sit to allow the bread to absorb some of the liquid, about 10 minutes.

In a bowl, mash the bananas with 1/4 cup of the brown sugar. Fold the mashed bananas into the bread cubes and transfer the mixture to an 8 by 11-inch baking dish. (Spray with non-stick spray really well) Sprinkle with the remaining 2 tablespoons of brown sugar and cover with foil. Bake until mostly set, about 35 to 40 minutes. Remove the foil and bake another 15 minutes. Remove from oven when top is golden brown.
NOTE: Think of extra things you can add, like almonds, coconut, raisins, etc. Just great!
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How about that, cool, huh? Easy, few ingredients and sure to please, what more could you ask for? Even experienced cooks will appreciate some time savings meals and being few ingredient recipes is always a plus, so why not try some of these and relax..... Great food that's good enough for company so if you're having some people over you won't have to whip up anything complicated or involved- just something quick that will make them think you worked all day! Plus look at lots of the steps that can be made in advance so there's even less preparation time involved.....

Sending everyone our best wishes , hoping you're all healthy and happy. Talk soon......

Conserving energy, staying cool and chilling......

Summer has been quite something for our little part of the world and so far there aren't any signs that it will mellow out, so everyone has switched into a "shut in" kind of mode, people are staying home during the day and only coming out after dark (yes, vampire city lives!) in order to stay out of the sun and heat as much as possible.... and with temperatures over 110 degrees, can you blame us? (although the news always reports much lower temps.... they must have a different kind of thermometer I guess...)

So now that we've turned into "mole" or "bubble" people, what do we do all day? Got plenty of little projects all over that keep me entertained from two writing projects to reading to spur of the moment items that I had forgotten about; of course part of my day revolves around how to keep the house cool while still making great goodies for my guys to eat that everyone "feels like" regardless of what the weather is like outside.

I've been doing lots of research lately, on all my projects, so I've got some variations on some classics you might like, and maybe even give a try..... I get lots of replies to my posts but I'm sorry to say that most say "dishes sound great, if I was more adept at cooking maybe I'd give them a try" or "makes lovely reading" but few actually tell me they've been produced at home and what their results were.....

Here are some of my new "tweeked" dishes that we have liked (yes, we do make and eat them) and I won't post anything that wasn't given "thumbs up" by us......

Grilled Seafood Salad.- Always a great dish to present, you shouldn't have to wait until summer......

1 lb shrimp, peeled and deveined
1 lb sea scallops
1 cup shredded radicchio
1/2 cup chopped green onion
1/2 cup diced tomato
3 tbl chopped fresh coriander
2 tbl chopped fresh mint
3 tbl extra virgin olive oil
2 tbl fresh lime juice
hot sauce (optional)

Heat grill to high and grill seafood on each side, turning once, for about 4 min. Don't overcook or it will turn the seafood tough. Remove from heat and cool. Cut seafood into bite-size pieces. Toss with remaining ingredients and season to taste and chill. If preparing more than 2 hours ahead of time, add radicchio just before serving.
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Tabouli Salad.- Not just healthy, but so flavorful and simply great!

2 cups cracked wheat (bulghur) (I leave this off sometimes....)
2 cups very hot water
1 cucumber, chopped
2 small tomatoes, chopped
1 bunch green onions, (8) sliced
1/2 cup fresh chopped mint
2 cups fresh chopped parsley (I do half cilantro and half parsley too)
1 clove garlic, minced (optional)

1/2 cup fresh lemon juice
3/4 cup extra virgin olive oil
1 tbl pepper
2 tsp salt, or to taste

Soak the cracked wheat in the hot water until the water is absorbed, about 30 min. When it's ready, drain any excess water, if necessary, and squeeze dry.

Meantime, prepare the vegetables for the salad and mix the dressing ingredients together. Set aside. Stir the prepared wheat, other salad ingredients, and dressing together in a medium bowl. Serve chilled or at room temperature.
NOTE: I also add black olives, cucumbers or anything else that suits my fancy....
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Rosemary Maple Chicken.- Doesn't that sound delicious?

1 cup maple syrup
1/2 cup melted butter
3 long sprigs of rosemary
2 - 4 lb whole chickens, rinsed and patted dry (one is never enough, great leftovers!)
4 lemons, cut in half
2 bunches fresh thyme and rosemary
olive oil for drizzling
salt and pepper

Place the maple syrup and the butter in a small saucepan over medium low heat. Bring to a simmer and then remove. Remove from stalk and bruise the rosemary with the back of your knife and place it into the maple butter sauce. Allow this mixture to cool to room temperature.

Stuff each chicken cavity with 4 lemon halves, half of the rosemary and half the thyme sprigs. Truss chickens with butchers twine (tie the legs together to close). Mount the chickens to the bbq rotisserie spit and secure in place in the center of the rod so that they will cook over the middle grate of the barbecue when the rod is in place. (I cook it on the grill or on a Coke can instead since I don't have a rotisserie)

Drizzle the meat with olive oil and season liberally with salt and pepper. Remove the rosemary sprigs from the cool butter sauce and set 1/2 cup aside for basting the chicken. Fill the barbeque injector with the remaining sauce and inject the maple rosemary butter into the thickest parts of the bird until it is plump and juicy. Prepare barbeque for indirect rotisserie cooking by keeping the middle burner off and leaving the 2 side burners on medium heat 350F . (Or split the charcoal in half and leave the center empty). Place a drip pan on the center grill. Mount the rotisserie being sure that the chickens rotate over the middle grate where the drip pan will catch any run off juices. Close lid and cook the chicken for 1.5 - 2 hours basting with the reserved maple rosemary sauce and any pan drippings every 20 min. Chicken is cooked when a thermometer inserted in the thickest part of the meat reads 160F. Remove the chickens from grill and cover in tin foil for 15 min before carving.
NOTE: I've even done these in the oven (with liquid smoke) and they still work!
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BBQ Pulled Pork.- Don't let this recipe turn you off, it's easy and comes out great!

Dry Rub: (if you make more just store and use on other things, pretty good)
1/4 cup brown sugar lightly packed
2 tbl cracked black pepper
1/4 cup paprika
1 tbl garlic powder
1 tbl onion powder
2tsp coriander powder
1 tbl dry mustard powder
1 tbl coarse salt
1 tbl ground cayenne

BBQ Mop: (you can use this or just use the sauce for everything...)
1 2/3 cups ketchup
1 cup apple cider vinegar
1/2 cup fresh apple cider
1/2 cup lightly packed brown sugar
2 tbl Worcestershire sauce
4 tsp paprika
4 tsp dry mustard powder
1 tsp cayenne
1 tsp salt

Dipping Sauce:
1 cup ketchup
2 cups tomato sauce
1 can whole chipotle peppers in adobo sauce diced fine (start slow, very spicy)
1 tbl Worcestershire sauce
1 tbl molasses
2 tbl apple cider vinegar
1 tsp onion powder
1 tsp garlic powder
1 tsp dry mustard
1 tsp paprika
1 tsp chili powder
1 tsp dried thyme
1 cup apple sauce

BBQ Pork
1 - 6 lbs. pork butt or shoulder
12 cups mesquite wood chips (8 cups soaked in cool water for 1 hour and drained)

BBQ Rub:Combine rub ingredients in a small bowl, mix until all ingredients are evenly combined. Place pork on a tray and rub the mixture into the flesh using slight pressure to tear little pockets of flavor in the meat. Place rubbed pork in a large sealable bag. Marinate in the refrigerator overnight.

BBQ Mop:Combine all ingredients in a medium bowl and whisk until evenly combined. Reserve 3/4 cup of the mop to pour over the pulled pork when finished cooking. During the cooking mop the pork every 1/2 hour using a mop brush.

Dipping Sauce: Place all sauce ingredients into a medium saucepan and place over med high heat. Bring sauce to a boil. Reduce heat to low and simmer for 20 min. Remove from heat and set aside.

The following day, let 8 cups of wood chips soak for 1 hour in cool water. Drain wood chips. To make the smoke pouches, place 2 cups of the drained wet chips with 1 cup of the dry. Mix until evenly distributed. Wrap chips in foil to fit the size of your barbeque burner. Using a fork, pierce the package several times all over to allow the smoke to escape. Repeat with remaining chips to create 2 pouches in total. Prepare barbeque for indirect cooking. Leave 2 burners off and one burner on. (or if using charcoal, split in half and put half on either side) Place a drip pan on the side of the barbeque that is off. Place a smoking pouch on the side that is turned on, directly over the burner. Place the pork on the grill over the drip pan. Cook for 5-6 hours (about an hour a lb) changing the smoke pouch when smoke dissipates. During the cooking mop the pork every 1/2 hour using a mop brush.

Remove the pork from the grill and loosely cover with foil. Let rest for 30 min. Using your hands (rubber gloves recommended) or a fork pull at the pork meat. It will come off in threads. Serve pulled pork with reserved barbeque mop sauce and dipping sauce on soft rolls.
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Creamy Strawberry Souffle.- Rich and creamy, just lovely!......

1 lb fresh, ripe strawberries, hulled
3/4 cup sugar
1 tsp lemon juice
Pinch salt
3 large eggs, separated
1-3/4 tsp unflavoured gelatin
Pinch cream of tartar
1/2 cup heavy cream

Prepare the soufflé dish: Cut a piece of foil or parchment, longer than the circumference of the soufflé dish. Double it for stiffness. Wrap around the outside rim so that it rises at least an inch above the top of the dish, and tape to secure.

Purée the berries with 1/4 cup of the sugar, the lemon juice and salt. Strain and reserve. Put the yolks in a non-reactive bowl with 1/4 cup sugar and 1/2 cup of the berry purée. (Reserve the remaining for another use.) Set over a water bath, making sure the bowl does not touch the simmering water below, and whisk until the sugar dissolves and it is warm in the centre. Remove the bowl from the saucepan and set aside. Put 1/4 cup of water into a ramekin, sprinkle over the gelatin, and let soften 5 min. Set the ramekin in the hot water in the saucepan and let it melt, about 2 min. It should be translucent. Whisk this into the berry mixture, and let the whole cool until it thickens slightly. Don’t let it set too far.

Beat the whites with the cream of tartar until foamy. Gradually incorporate the remaining 1/4 cup sugar, and beat to thick, shiny peaks like whipped cream. Whip the cream in a separate bowl. Stir a spoonful of the whites into the berry mixture to lighten it, gently. Scrape the remaining whites and cream on top and fold the whole together. Spoon into a 6-cup mold, cover, and refrigerate until firm, about four hours.

To serve, remove the collar and spoon into dishes. This is best eaten on the day it is made or the next day. After that, the gelatine starts to break down.
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Your Own Orange Wine.- Make something unusual and very tasty to enjoy!

1 bottle dry white wine
1 medium organic orange
1/3 cup sugar
8 coriander seeds, optional

Open the wine. Pour out half a cup to enjoy while you carry on with the recipe. (This is not a whim: a bit has to come out or the bottle with overflow when you add the other ingredients, but it's nice to have while you work, lol) Shave the zest from the orange with a vegetable peeler. Remove every trace of bitter white pith from the back with a sharp knife. Poke the orange zest into the bottle of wine. Funnel in the sugar. Drop in the coriander seeds. Recork the bottle. Turn it upside down and right side up a few times until the sugar has dissolved. Refrigerate one week, giving the wine a shake once a day. Strain into a carafe and serve well chilled as an aperitif.
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Well, there you go, some suggestions for your summer menus. Nothing hard or strange, just tasty and worth the wait, for sure. I hope you will try and see....

In the meantime I think my afternoon will consist of trying to get done with at least one chapter on one of my projects, but maybe that's too much and I should just settle for getting the outline fine tuned first, so many ideas which change from day to day..... Having a little trouble getting going and started, feeling lazy and just want to take a nap (I'm terrible at naps too) but it's already 3pm and the day won't last much longer so let's just get on with it..... nothing much else going on, quiet afternoon and the most exciting thing happening right now is watching Kitty sleep on my pillow (her very favorite place to be!), now there's a good napper! My best to all of you, talk soon..............

More Summer Fruit Ideas..... Yum!

Summer is in full swing and more and more, seasonal fruit is all around us. What a perfect addition to the hot weather! Sweet & juicy, it certainly adds a lighter and fresher touch to Summer, plus it's just the thing for lighter meals.

Sometimes I've found that letting the fruit rest for a day or two after bringing them from the market (less if you've purchased them from the Farmer's Market or your own orchard) to allow them to come to temperature slowly and get rid of the refrigerated time they're been through in order to keep them from ripening. This lets them develop the sugars that were "stunted" by the cold.... Sometimes though this doesn't work and the fruit just never gets sweet and is a sad, sad thing since you're anticipating your lovely fruit, but we do what we can, right? Place in a brown paper bag to ripen but keep checking them or they will get "over" ripe.... You can also "macerate" fruit in wine like Sherry as this adds another depth of flavor and then you can use them like this with the addition of whipped or ice cream..... just put them in a bowl, sprinkle some sugar and add the Sherry, allow to rest for 1-2 hours.....

Don't forget that almost any fruit makes great drinks too! Make the same as you would a limeade, orangeade with water and sugar (use a blender for easier assimilation all around), add ice and Voila! "Aguas Frescas" as we call them in Mexico. We regularly have them made from Jamaica (Hibiscus Flowers), Tamarind, Orchata (Rice Water), Pineapple, Melon, Cantaloupe, Banana, Orange, Persian Lemons, Watermelon, Mandarin, Strawberry, Watermelon, Coconut, Grape, you name it - we make it. You could also use these as a base for other "concoctions" which have liquor or wine added to them.... Just great! So go ahead and create your own- Hint: Try any ripe fruit. If it has seeds or skin, then just run through a sieve after blending and you're set! The possibilities are endless...... plus even when baking, the addition of sugar to the fruit makes them "riper"...... (is that even a word?)lol

You could say the same thing about desserts and sweets made with fruit, since you can vary the fruit to suit what you have on hand or your preference. Just because a recipe has "peaches" as the ingredient doesn't mean that you can't substitute another fruit for it. As long as it makes sense to you, it would probably work.... so get creative and whip up something wonderful!

Here are some classics that you can adapt to your family's tastes. They're all easy and will soon give you many, many options during the summer:

Lovely Plum Tart.- A classic English recipe for a most favored summer "stone fruit".

7 tbl chilled butter, cut into 1/2 cubes, plus more for pan
1 cup flour, plus more for baking dish
1/2 cup plus 4 tbl sugar
1 tsp baking powder
1/4 tsp kosher salt
6 tbl milk
1/2 tsp vanilla extract
1 egg
1 lb plums or other firm plums, pitted and cut into eighths
1/2 tsp ground cinnamon

Heat oven to 400 degrees. Grease an 9" x 12" baking dish with butter and dust with flour; set aside. Whisk together flour, 4 tbl sugar, baking powder, and salt in a medium bowl. Add 4 tbl chilled butter and cut into flour mixture (with fork or pastry cutter) until pea-size pieces form. Mix together milk, vanilla, and egg in a small bowl; add to flour mixture and stir with a wooden spoon until just combined.


Transfer dough to prepared baking dish and spread over the bottom of dish; arrange plum slices in rows on top of dough. Combine remaining sugar and cinnamon and sprinkle over plums. Melt remaining butter and drizzle over plums. Bake until browned and bubbly, about 30 minutes. Let cool slightly before slicing and serving.
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Berry Slump.- Another classic summer fruit sweet. Adapts easily to a variety of fruits!

2 1/4 cups flour
1 1/2 cups sugar
2 tbl butter, in 1/2" cubes, chilled, plus 8 tbl melted, more for greasing pan
1/2 tsp baking powder
1/2 tsp kosher salt
1/2 to 1 cup dry white wine (to get a pourable batter)
1 tsp vanilla extract
2 eggs
1 lb fresh or frozen thawed berries, like: blackberries, blueberries, gooseberries, etc.

To make crumb topping, combine 1/4 cup flour, 1/4 cup sugar, and 2 tbl chilled and cubed butter in the bowl of a food processor and process until mixture takes on texture of coarse bread crumbs, about 10 seconds. Refrigerate for 30 minutes.

Heat oven to 350 degrees. Grease eight 6oz ramekins with butter and dust with flour (I've also used a single baking dish); set aside. In a medium bowl, whisk remaining flour, baking powder, and salt; set aside. In a large measuring cup, whisk together melted butter and wine; set aside. In a large bowl, whisk together remaining sugar, vanilla, and eggs until pale and thick, about 2 minutes. Add wine mixture to eggs and whisk until smooth. Add flour mixture; mix until just combined. Divide batter between ramekins (or dish) and top each with berries. Sprinkle reserved crumb topping evenly over berries. Put ramekins on a baking sheet and bake until golden brown and bubbly, about 1 hour. Transfer to a rack and let cool for 20 minutes; serve with scoops of ice cream on top or whipped cream.
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Pears in Port Wine.- One of the signature deserts of old, known for it's elegance and flair. Plus it looks just lovely....

1 cup port wine (I've used red wine and other kinds, like Sherry, just added more sugar)
3/4 cups sugar
3 2" strips orange peel
1 2" strip lemon peel
1 stick cinnamon
4 firm ripe Bosc pears, peeled but leave the stem on

Combine wine, sugar, orange peel, lemon peel, cinnamon, and 2 cups water in a saucepan over medium-high heat. Cook, stirring, until sugar dissolves, about 5 minutes. Remove pan from heat and set aside

Cut 1/4" from pear bottoms to make a flat surface so they can stand. Peel pears and nestle them into bottom of pan containing wine mixture. Bring to a boil, reduce heat to medium-low, and simmer, covered, until a knife slides into pears with ease, 50–60 minutes. Remove from heat; let cool. To serve, transfer pears and stand on plate, drizzle some of the sauce from the pan over pears. You can top with ice cream or whipped cream.
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Lemon Curd.- Rich, tangy and smooth. Lemon (or lime) "pudding" that can be used "as is", as filling for pie or tarts, inside cakes or pastries or even on toast.

1 1⁄3 cups sugar
1⁄4 cup lemon zest
8 egg yolks
6 eggs
1 1⁄2 cups fresh lemon juice
8 tbsp. unsalted butter, cut into 1⁄2" pieces and chilled

Whisk together the sugar, lemon zest, egg yolks, and eggs in a saucepan. Whisk in the lemon juice and cook, stirring, over medium heat, until the mixture begins to simmer and thicken. Remove from heat; whisk in the butter 1 piece at a time until incorporated. Strain the curd through a sieve set over a large bowl; press plastic wrap onto surface. Chill before using. MAKES ABOUT 4 CUPS.
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Blueberry Crisp.- Another recipe for any kind of berry..... just great! With the addition of oats and nuts gives you added nutrition and fiber too!

6 tbl plus 1/2 cup sugar
6 tbl flour
1/4 cup rolled oats
1/4 cup packed light brown sugar
1/4 cup chopped walnuts
1 tsp lemon zest plus 2 tsp lemon juice
3/4 tsp vanilla extract
1/2 tsp kosher salt
1/4 tsp ground cinnamon
4 tbl unsalted butter, softened
4 cups huckleberries, blueberries or your choice
2 tbl cornstarch
2 tsp brandy (optional but nice....)

Heat oven to 350 degrees. Place four 6oz ramekins on a parchment paper–lined baking sheet.

In a medium bowl, combine 6 tbl sugar, flour, oats, brown sugar, walnuts, lemon zest, 1/4 tsp vanilla, 1/4 tsp salt, and cinnamon. Using your fingers, work the butter into the flour mixture until crumbly; transfer topping to freezer to let chill for 30 minutes.

In a large bowl, stir together the remaining sugar and salt, lemon juice, and remaining vanilla, along with the berries, cornstarch, and brandy; divide berry mixture between the ramekins. Mound some of the topping over each ramekin. Bake until the berries are bubbly and the topping is browned, 35–40 minutes. Top each crisp with a dollop of crème fraîche, whipped cream or ice cream.
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Cool Grapefruit Cake.- A Texas summer staple! This cake is chilled and makes a wonderful addition to your summer meal.....

3 pink grapefruits
2/3 cup butter, softened, plus more
3 cups cake flour, plus more
1 tbl baking powder
1 tsp kosher salt
1 3/4 cups sugar
2 eggs
3/4 cup milk
1 1/2 tbl vanilla extract
2 pkg cream cheese (16oz), softened
2 1/2 cups confectioners' sugar

Zest 1 grapefruit to make 2 tsp zest; set aside. Peel and segment grapefruits (make supremes); set aside. Squeeze juice from remaining pulp, reserving 1/2 cup plus 1 tbl; set aside.

Heat oven to 350 degrees. Butter and flour a 9" x 13" baking dish; set aside. In a bowl, whisk together flour, baking powder, and salt; set aside. Into a large bowl, beat remaining butter and sugar with mixer until fluffy. Beat in eggs one at a time. Add 1/2 cup of the reserved juice, milk, and vanilla; stir. Add flour mixture; stir until combined. Line bottom of pan with half the reserved grapefruit; add batter; smooth top with a spatula. Bake until a toothpick inserted into the cake comes out clean, 40–45 minutes; let cool.

In a large bowl, beat reserved zest, remaining juice, and cream cheese until fluffy. Add confectioners' sugar 1/2 cup at a time; beat until smooth. Spread frosting over cake; top with the remaining grapefruit segments. Chill.
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Colonial Fresh Lime Soda.- Fresh lime soda was known as "the supreme quencher of colonial thirst" in India during the British Colonial period. We love it "virgin" but sometimes use it as a base for Vodka or Gin cocktails during the summer..... Cheers!

2 tbl simple syrup (first boil equal parts sugar and water, then let it cool)
1 1⁄2 tbl freshly squeezed lime juice (Persian limes—are the best ones to use)
3⁄4 cup soda water
Lime slice

Fill a glass with ice cubes, then add simple syrup and lime juice. Add soda water. Stir well, then serve garnished with a lime slice, if you like.
NOTE: You could also add cherries, strawberries to this..... simple syrup can be used for many other drinks and dishes as well.....
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Jal Jeera.- Cumin Laced Tamarind and Mint Water.... Does this sound exotic or what? "Jal jeera" in Hindi means cumin water. Amid the street-food carnival that is Mumbai, this sweet, sour, and spicy drink provides cooling salvation for residents of the notoriously hot city.

1/4 lb tamarind pulp
2 tbl sugar
1/2 tbl toasted cumin seeds
1 tsp black salt (see note below to use kosher or sea salt)
1 tsp fresh lime juice
1/2 tsp red chile powder
1/8 tsp garam masala
10 large fresh mint leaves

Put tamarind pulp and 5 cups hot water into a bowl; let soak for 30 minutes, periodically mashing the tamarind with your fingers and freeing as much of the pulp as possible from the fiber and seeds. Working in batches, pour mixture into a strainer over a bowl. Press down on mixture until nothing but seeds and fiber are left in strainer. Discard solids.

To strained liquid, add sugar, cumin seeds, salt, lime juice, chile powder, garam masala, and mint leaves; stir to combine. Purée in a blender until smooth. Strain through a fine sieve into a pitcher and chill. Serve over crushed ice.
MAKES 1 QUART.
NOTE: Kala Namak "black salt" is considered a cooling spice in ayurvedic medicine and is used as a laxative and digestive aid. It is also believed to relieve intestinal gas and heartburn. It is used in Jammu to cure goiters. Use kosher or sea salt instead.
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Hope these give you some ideas for some summer sweets. I try to always have a pitcher of "agua fresca" in the fridge, it's better than soda and gives you so much more! (and not just flavor...). My guys are used to having something "sweet" around the house to lift your spirits in the middle of the afternoon (we call it "sweetening up your mood") or a little something after dinner while we sit and enjoy the cooler time of the day; always a nice touch that gives us the perfect opportunity for time together to relax and share our day..... Lovely summer nights..... Ciao!

Lower your protein intake, raise your health & lighten up!

Trimming your food budget isn't the only reason to curb your protein consumption. There are so many other reasons this makes sense that even if you don't go all the way vegetarian, having 2-3 days a week when you introduce meatless or reduced meat meals to your family could make an impact both economically as well as on your health.

Lightening up makes a lot of sense and I'm sure you've seen the articles all over telling people that we consume way too much protein (which we do in comparison to other cultures) and could benefit from the reduction of animal meats in our diet. I'm also sure that many of you "out there" have thought that this is nuts (since you love your meat, as I do) and turning vegetarian just isn't an option. Hey, I hear you- but I can also say that during the time I was a vegetarian (during 3 years a long time ago due to high Cholesterol), I did see improvements in my life: it was cheaper, I ate industrial quantities of food and lost weight and digestion was easier on my body. But I like meat so I went back......

So instead of eliminating meat all together, we now do meatless meals every now and then. My family hardly notices them at all..... Why? How? By making dishes high on flavor which they enjoy so they don't even miss the meat! Not hard at all even with my picky eater. I look to all types of meals for inspiration but have found that the Asians and neighboring regions are the best at presenting interesting, flavorful, colorful and exciting dishes that don't need a big piece of meat to fill you up.

Looking at the options available you can see how this would make rice, noodle, curry and casserole type dishes to be especially well suited for us to reach our goals and you can reduce your protein content easily and not cause "meat withdrawal'"..... In fact, most people don't even miss it at all since all you're doing is reducing your intake and not putting anyone on a restrictive reduction diet that will psychologically predispose them to resist and dislike it. In this way you have a better chance of actually bringing about real change into your family's diet that will translate into long term lifestyle improvements that will give you actual results. Plus you'll eat yummy food too! Sounds like a plan to me.....

Want to take a look at some options? We all know about salads and wraps but how about non-rabbit food.... Try some of these and you too will see it's easier than you thought, it might surprise you. Don't want to spend a lot on imported Asian ingredients? Look in your local .99 Store first! You'll be surprised how many of these ingredients are there and at a low price! I shop at an Asian market and they are very cheap plus since I make these often, it makes sense to have a variety of them on hand. I also only buy 1 type of Soy Sauce, add water to make "light soy" and some lemon/oj juice for Ponzu. No sense in having all those bottles when you can adapt.

Pineapple Bacon Fried Orzo.- Using pasta instead of rice will give you another version that can be used but you can use cold rice for this as well.

5 slices of bacon
1 tbl minced garlic
1 tbl minced ginger
1/2 cup sliced scallions, some greens reserved for garnish
1 cup pineapple, cut in 1/4" pieces
5 cups cooked orzo
3 tbl Soy Sauce or Ponzu
1 tbl lemon juice
Kosher salt and freshly ground black pepper to taste
Canola oil

In large saute pan or wok over medium-high heat, cook bacon until crisp and remove to a paper towel-lined plate. When cooled, crumble. Drain bacon fat, wipe pan clean and lightly coat with canola oil. Over medium heat, saute garlic, ginger, scallions and pineapple. Add orzo, soy sauce, lemon juice and crumbled bacon. Toss to combine and heat through. Check flavoring and season. Serve family style, garnished with scallion greens.
NOTE: You could add shredded chicken or meat, peas, carrots or any other veggie too.
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Pineapple Fried Rice.- A twist to the usual fried rice but one that's easily adaptable to any changes you might like to make. Good place to start.

8 rings canned pineapple, drained (can be fresh), cut in pieces
1/2 carrot, grated or in small pieces
1 red bell pepper, chopped
1/2 yellow onion, chopped
1 green onion, white and green sections, sliced fine
1–2 tbl canned hot Japaleno peppers (optional) or red pepper flakes
2 tbl oil for stir-frying, or as needed
1 tsp minced garlic
1 tsp minced ginger
2 cups cold cooked rice or leftover rice
1-2 tbl light soy sauce (or add water to regular soy sauce)
1 tsp curry powder, or to taste (optional)
Sugar, to taste

Heat a wok or frying pan over med-heat. Add the oil, rotating the pan so that it coats the bottom and sides. When the oil is hot, add the garlic, ginger and chopped Jalapenos. Stir-fry for 30 seconds, then add the onion. Stir-fry for 1 min, then add the red bell pepper and the grated carrot. Add the pineapple. Stir-fry briefly. Add the rice, and cook for about 2 min, continually stirring and tossing until it becomes shiny. Stir in the soy sauce. Stir in the curry powder and sugar. Taste and adjust the seasoning if desired. Stir in the green onion or use as a garnish. Serve hot.
NOTE: Garnish Suggestions: toasted coconut, crushed peanuts, and/or fresh mint sprigs or cilantro. Chicken, pork,veggies, etc.
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Szechuan Noodles.- A basic recipe, easily adaptable to your taste.

2 12oz package egg noodles or spaghetti noodles

Dressing:
2-3 tbl balsamic vinegar
4-5 tbl cup sesame oil
2-3 tbl chinese chili oil (optional maybe)
3-4 tbl soy sauce
3-5 tbl white sugar

Cook the noodles according to the directions on the package. Mix the dressing ingredients. Taste to adjust seasonings to your taste. Add to the hot noodles and toss well.

The noodles will absorb some dressing, Expect the noodles to be in a shallow "bath" of dressing. Serve hot or cold ( I like it at room temperature). Garnish with chopped green onion and toasted sesame seeds.
NOTE: You can also add red pepper flakes instead, peanuts, sliced green onions, fresh red & green peppers, etc.
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Easy Stir-fry Orange Chicken.- A great weeknight meal for the family.

2 boneless, skinless chicken breast halves, cut into 1-inch cubes
Marinade:
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon cornstarch

Sauce:
1/3 cup orange juice
2 tablespoons dark soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/4 teaspoon chile paste
1 clove garlic, minced
1 slice ginger, minced
Oil for stir-frying, as needed

Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes. While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.

Heat the wok and add oil. When oil is ready, add the garlic and ginger and stir-fry until aromatic. Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce. Combine the sauce and the chicken. Stir-fry for another minute and serve hot.

*If you find the orange flavor too overpowering, try substituting a combination of orange juice and water to make 1/3 cup.
NOTE: So it will feed the whole family, I would add broccoli or green beans, bean sprouts, some bok choy, green onions, jicama, cilantro leaves and some almonds. Or if you just want chicken, add more. You can also use pork or fish for this.
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Pork and Pineapple Curry.- A very easy preparation that's very tasty.

1/2 lb Pork cutlets, shops or steaks, cut in thin strips
10 oz canned pineapple or fresh, cut in small pieces
1 can (12oz) coconut milk
2 tbl oil
1/2 tsp lemon juice
2 tbl curry powder or paste
2 tbl fish sauce
1 tbl brown sugar

Heat oil in a pan until hot and fry curry powder or paste. Add meat and cook stirring. Add coconut milk, bring to a boil and cook for about 5 min. Reduce the heat and add lemon juice, fish sauce and brown sugar. Add pineapple and cook 1-2 min. Serve.
NOTE: You can substitute chicken or fish. You can add other vegetables along with the meat and cook. You can also top with coconut, nuts, cilantro leaves, bean sprouts, red pepper flakes, etc. Other colors of curry paste can be used like green or red.
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Beef Chow Fun.- Traditional Chinese dish that is easy and fun to make.

1/2 lb beef flank steak or any beef in thin strips
5 tsp dark soy sauce
1 tbl Chinese rice wine or dry sherry
1/2 tsp sugar
a few drops sesame oil
1 tsp cornstarch
1/2 lb fresh rice noodles
1 8-oz can baby corn
2 garlic cloves
1 tbl Chinese black bean sauce
1 1/2 to 2 tbl oyster sauce
5 tbl oil for stir frying, or as needed

Cut the flank steak across the grain into thin strips about 1/8" thick. Add the dark soy sauce, rice wine, sugar, sesame oil, and cornstarch. Marinate the steak for 15 min.

While the steak is marinating, prepare the vegetables: rinse the baby corn in warm running water and drain. Smash, peel, and chop the garlic cloves. If using refrigerated rice noodles, cook them in warm water to loosen about 10 min. Cut the noodles into 1/2" strips.

Heat the wok and add 2 tbl oil. When the oil is hot, add the beef. Lay flat and let brown for a minute. Stir in the black bean sauce and stir-fry the beef until it is browned and nearly cooked through. Remove from the wok. Clean out the wok and add 2 more tbl oil. When the oil is hot, add the garlic and stir-fry until aromatic. Add the rice noodles and stir fry until browned.

Push the rice noodles up to the side of the wok and add 1 more tbl oil. When the oil is hot, add the baby corn. Stir-fry briefly, then mix with the noodles. Stir in the oyster sauce. Add the beef back into the wok. Mix everything together and serve hot.
NOTE: I would add more vegetables to stretch the dish. Use green onions, broccoli, jicama, bean sprouts, bok choy, fresh red and green pepper or any veggies that you like. You can also use some chicken, pork or tofu instead.
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As you can see a lot of the ingredients are repeated and used in many dishes, so if you buy sauces and other ingredients you'll be able to use them up easily. The more you prepare these types of dishes, the more familiar you will become with substituting ingredients and will be able to easily produce lovely stir fried dishes in a moment. All of these preparations are quick cooking and allow you to take advantage of leftovers as well which will also help you stretch your food budget and reduce waste. I no longer have a wok (it's on my list since I use these often) but any large pan will do, no need to purchase any equipment at all. Look to your local discount stores for ingredients, Asian markets have a great selection of vegetables and noodles too, along with Mexican markets and make these dishes economical to produce. So next time you make some white rice, make double and save it in the fridge, you'll be ready next time you feel like making some fried rice.

Also, you can use your sauces for simple and fast vegetable stir-fry's anytime just using some oil, your chosen vegetables stir fried, then add your chosen sauce, taste and serve! A side dish, quick lunch or vegetarian meal can be yours in a couple of minutes, fresh off the stove.....

Tasty, Versatile, Economical and Fabulous! What more could you ask for?

Was running around doing of my food shopping yesterday, after moving to a new place and trying to get it all organized (Ho Hum..), under 90 degree weather!!!! I have to admit it kind of crept up on me even though I knew it would arrive any day I just didn't think it would be THAT day already..... Ufffff! Everyone was complaining about it but I guess it will take a little while until we settle in to living in Hades again, become shut ins that only go out at night (like vampires, huh?) good thing Vegas is a 24 hour town I guess.......

Anyway, once safely esconsed in my dark and cool place, I could sit and try to organize some menu's for the following days that will allow me to take advantage of the specials offered while insuring great meals to come! It seems with the changing season some of the "regular" discounts I'd come to count on are no longer available yet I can see others beginning to take their place which will mean some adjustment on my part but the results will still be great!

For the most part it seems that one of the most economical protein sources around, and I hope this is true for your neck of the woods (but tell me if it isn't), is Chicken. Most people like it due to it's flavor, lean meat, availability, nutrition content and now it's low price too. Like everything else depending on how you prepare it you can make it either healthy or not and even though I do admit to having a fondness for extra crispy Maryland Fried Chicken, I will stick to the healthier versions of this popular meat for now, ok? (Plus the mess that comes from deep frying is not nice..)

It also doesn't matter what type of cuisine you like since you will find Chicken well represented and since it's a delicate tasting meat it can serve with almost any flavorings you'd like, so hot, spicy, sweet, savory- it's all possible and good. I hope some of these versions will appeal to you and give your meals and budget a boost. These are also some of my family's favorites and are tried and true dishes.

Tandoori Chicken.- A classic Indian dish, the chicken is marinated in yogurt and seasoned with tandoori masala. It is moderately hot, but the heat is reduced in most Western nations. Cayenne pepper, red chili powder or kashmiri red chili powder is used to give it a fiery red hue. A higher amount of Turmeric produces an orange color. In some modern versions, both red and yellow food colorings are used. It is traditionally cooked at high temperatures in a clay oven (tandoor), but can also be prepared on a traditional grill or baked.

*1 (3 lb) chicken, cut into serving pieces, skinned and trimmed of all visible fat
*1/2 cup plain yogurt
*2 tbl fresh lemon juice or malt vinegar
*1 tbl minced garlic
*1 tbl peeled and grated or crushed ginger root
1 tbl ground cumin
*1 tbl Turmeric Powder
1 tsp ground coriander
1/2 tsp cayenne pepper
1/4 tsp ground cardamom
1/4 tsp ground cloves
*1/4 tsp fresh-ground black pepper
*2 tsp salt, or to taste

Vegetable oil, for brushing
Fresh cilantro sprigs for garnish
Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish

Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive (glass) large, shallow dish.

In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.

The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.

Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.
NOTE: Use all the seasonings for the traditional Indian version or if you want to try an abbreviated more Westernized version, use only the seasonings with the *. You can also use cubes of meat and place them on skewers (pre-soaked then marinated) for grilling, shrimp or ?
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Tequila Lime Chicken.- Here's another marinated Chicken dish that is wonderful! Easy and full of flavor.....

1/2 cup tequila
1 cup freshly squeezed lime juice (5 to 6 limes) "Mexican Persian Lemons"
1/2 cup freshly squeezed orange juice (2 oranges)
1 tbl chili powder (optional)
1 tbl minced fresh jalapeno pepper (1 pepper seeded) (optional)
1 tbl minced fresh garlic (3 cloves)
2 tsp kosher salt
1 tsp freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on or your choice

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 min or until nicely browned. Turn the chicken and cook for another 10 min, until just cooked through. Remove from the grill to a plate. Cover tightly with foil and allow to rest for 5 min. Serve hot or at room temperature.
NOTE: Also great for other meats or seafood. If using shrimp, don't marinate as long.
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Chicken Roma Style.- From one of my favorite cities comes this flavorful dish that you will enjoy. The flavors are amazing!

4 chicken breast halves, with ribs
2 chicken thighs, with bones
1 1/2 tsp salt
1 1/2 tsp freshly ground black pepper
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15 oz) can diced tomatoes or 2-3 fresh tomatoes, chopped
1/2 cup white wine
1 tbl fresh thyme leaves
1 tsp fresh oregano leaves
1/2 cup chicken stock
2 tbl capers
1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken with 1/2 tsp salt and 1/2 tsp pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 min. Add the garlic and cook for 1 min. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 min.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
NOTE: I have also used Pancetta or bacon first, cut in small cubes and rendered it out then cooked the chicken in this. Yes, I know......
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Kung Pao Chicken.- This popular Chinese Chicken recipe gives you the "Mother" Kung Pao sauce recipe so you can use it for Chicken, Pork, Shrimp or Vegetable Stir Fry's..... Use your favorite vegetables, noodles or create your own version....

3 tbl minced garlic
2 tbl minced ginger
2 tbl sambal oelek (in the Oriental foods isle or market)
1 cup naturally brewed dark soy sauce (or low sodium)
3 tbl sugar
1/2 cup naturally brewed rice vinegar
1 tbl cornstarch with 1 tbl water for a slurry
Kosher salt and freshly ground black pepper

In a wok or saute pan coated lightly with oil over high heat, add garlic and ginger and saute for 1 min, just to soften. Add sambal, taking care not to inhale the chile, and saute until well-blended. Add soy sauce to deglaze, then add sugar and rice vinegar. Bring to a boil and slowly whisk in slurry to thicken. Check for flavor and season if necessary. Keep warm to use in recipes or cool to room temperature, store in an air-tight jar and place in the fridge if using later.

NOTE: Once you have the Mother Sauce, then you can use it to make the actual dish:

2 large chicken breasts, skin off, cut into 1/2-inch dice
2 egg whites
1 cup carrot, sliced into 1/4-inch rounds
4 ribs celery, cut into 1/2-inch dice
1/4 cup Kung Pao Sauce
1/2 cup unsalted roasted peanuts, optional (I like Cashews)
Steamed white rice on the side
Kosher salt and freshly ground black pepper
Oil for cooking

Optional veggies I use: Snow Peas, Jicama or water chestnuts, Bamboo shoots, Oyster Mushrooms, green onion, red / green bell pepper. I also use this for Shrimp (don't overcook), pork, beef (cut in thin slices) and even fried Tofu. You can also do an all veggie stir fry....

In a large bowl, combine chicken with egg whites and season with kosher salt and freshly ground black pepper to taste. In a wok or saute pan coated lightly with oil over high heat, add chicken and cook for 2 min. Add carrots, celery, Kung Pao Sauce and peanuts and stir-fry for about 1 min, until combined thoroughly. Serve on a platter over white rice.
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Brazilian Style Chicken.- Here's a different take on chicken you might enjoy. Easy, fast and very tasty.

1 lemon
1 lime
1 can (8 oz) tomato sauce
1 can (6 oz) frozen orange juice concentrate (or use fresh OJ)
1 1/2 cloves garlic, minced
1 tsp dried Italian seasoning (or oregano / basil / thyme mix)
1 tsp hot pepper salsa, optional and your choice
4 boneless, skinless chicken breast halves
3/4 cup chunky salsa

Grate the zest of the lemon and lime into a resealable bag. Squeeze the juice from both fruits into the bag. Mix in everything else except the chicken and chunky salsa. Drop in the chicken, reseal the bag, and refrigerate for a few hour.

Grill the chicken, turning and basting with marinade a few times, for 10 to 15 min, or until the center is no longer pink. Serve with salsa and fluffy white rice.
NOTE: I've also added some fruit when grilling to serve alongside the chicken, like pineapple, papaya, peaches, plantains, pears, your choice. You could also use dried fruits in the marinade but not to grill with.
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Bourbon Baked Chicken.- You'll be amazed how tasty this version is, plus very easy to make and great for company too!

2 lbs Boneless Chicken Breasts
1 cup Bourbon Whiskey
1/2 cup Dark Brown Sugar
1 cup Ketchup
1/2 tsp Liquid Smoke
2 tsp Worcestershire Sauce
1/4 cup White Vinegar
1 tbl Lemon Juice
4 Garlic Cloves Minced
1/2 tsp Dry Mustard
Salt and Pepper

Combine Bourbon, sugar, ketchup,liquid smoke, sauce, lemon juice, garlic, salt and pepper. Place marinade in a shallow glass dish so it can spread out, place the chicken on the marinade and allow to rest there for 1/2 to 1 hour (in the fridge). When you're ready to grill, take the chicken out of the fridge and allow to come to room temperature and place on grill. Continue to baste with the marinade while cooking and turning chicken. Cook until done and no pink remains.
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Pollo Pibil.- From Yucatan comes this very traditional and wonderful recipe, you'll love it!

1 cut up chicken or your choice of parts
1 achiote paste package or fresh paste if you're in Mexico
2-3 sour oranges from Yucatan (or juice of 2-3 oranges + juice of 2 limes)
salt and pepper
1 tbl crushed dried oregano
1 tsp ground cumin
3 garlic cloves, crushed
Banana leaf squares or aluminum foil (one for each chicken part)
2 red onions, in thin slices
1/2 cup white vinegar
1/4 cup sugar

In a bowl put the achiote paste along with the orange and lime juices and blend really well until it's smooth and thick. You can add more juice or some water so it's like thick cream. Add the oregano, cumin, garlic. Salt and pepper the chicken and then place in a glass baking dish and cover well with the achiote mix. Allow to marinate 4 hours or overnight (better!).

When you're ready to cook, cut the banana leaf into squares large enough to hold the chicken parts so they can be wrapped. Run each banana leaf square over an open flame (your stove burner on high) and pass quickly over it. You will notice that the leaf gets a little darker and much softer right away. Put one piece of chicken on a banana leaf square and either use a thin piece of banana leaf as a tie or use kitchen twine to make packages. Be sure the chicken has enough marinade too.

In a pan add the vinegar and sugar and heat so the sugar is dissolved. Add the onion and cook over med heat for about 15 min or until the onion is soft and has absorbed the vinegar. Set aside.

You can cook this either on a grill over indirect heat (basting with more marinade as you cook), or in a pressure cooker using a dish or baking grill to keep off the pan (add 1 inch of water on the bottom) or bake in the oven at 350 for about an hour.

When the chicken is cooked, open the packages on the serving plate and serve with the onion on the side, tortillas and some rice.
NOTE: Instead of packages, you can line a "cazuela" or pan with the banana leaves, place the chicken and marinade inside and then close it up. Be sure to put some water on the bottom (about 1/2 a cup) to prevent scorching. Cover well and bake. (I use the pressure cooker).
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There you go, some great chicken dishes to try and add to your warm weather foods. It doesn't matter if you decide to oven bake them either since these can easily adapt to this, and while you'll miss a little flavor from the grilling, they'll still be great so you can have them year round as well. So let's take advantage of the low price chicken offers to not only save on our food budget but the flavors from these dishes will make it a pleasure to serve to family and friends. Wishing everyone lovely warm evenings and get togethers! Talk soon......