To me, Deviled Eggs are a perfect combination of Mayonnaise, Yellow Mustard, Apple Cider Vinegar and S & P. This is the first time I’ve piped in the filling using a pastry bag. I could use a little more practice. Some turned out good and others needed to be fixed — Once you lose that swirl you can’t get it back, but they all tasted the same. Deviled Eggs are a good pre lunch or dinner snack to have on hand. I’ve even had them for breakfast. Why not?
It was very good, but more like diced Corned Beef and Potatoes with Onion, Garlic and Salt, rather than “Corned Beef Hash.” I was watching Diners, Drive-Ins and Dives and saw a similar recipe being made by a featured Diner. I later looked it up on the TV Food Network’s website, re-watched the video online, and reviewed the posted recipe. The recipe actually differs from the TV footage, so I prepared my own variation of the two.
I sauteed Sweet Onion, blanched the Potatoes and then combined them with the Onion and Salt. I fried all a little longer then added the minced Garlic and Corned Beef, and after a few minutes placed the skillet in the oven and baked all at 450° for 15 minutes. Although it was super tasty, it didn’t stick together like a true Corned Beef Hash. Perhaps I should have mashed it or chopped all smaller to make it more authentic. I believe Eggs are optional to this dish.
This recipe is effortless and delicious. Just rub the Corned Beef Brisket with Brown Sugar and the Spice Mix that usually accompanies vacuum packed Corned Beef. Pour any 12 ounce Beer lightly over the Brisket and into pot, cover and cook for 2 ½ Hours at 300°.
I like to cook Cabbage and Carrots on the side in a little Butter, Salt and Water, then I add a little Apple Cider Vinegar at the end. I usually don’t add Potatoes to this dish because they tend to break apart. I like all pictured with a little Mustard. It works so well!
I stumbled onto this blog http://www.deliciousasianfood.com/ and learned that its writer was running a contest. What fun! He’s offering a $100 prize too. Who can’t use that these days? The challenge is to make one of his recipes and post about it on your blog — Then votes will be collected on his blog. PLEASE vote for me, Entry #17. 🙂
Thanks for the cool challenge. I decided to make the Egg Flower Minced Pork Soup, because it has very few ingredients and I’ve never added a minced (ground) meat to a Soup before. I’ve been excited to make it all week, but finally got the chance up against the Malaysian timezone. Good thing I picked a relatively easy recipe.
Yum! It was better than expected. I did it. I put the Onions in first, then lowered the temperature to a simmer and added the Pork, Eggs and Green Onions. It was pretty flavorful. I will definitely make it again. Thank you Delicious Asian Food.
I finally tried it. To me it tastes like Cauliflower, but with less flavor. I didn’t expect that. It’s a pretty color and fun to try, but I wouldn’t go out of my way for it, unless I needed its color contribution to a dish.
I prepared a dish I make often with Cauliflower. This time it’s ‘Roasted Broccoflower’ with Lemons, Garlic, Olive Oil and S & P. It’s so simple and good. If needed, the exact cooking instructions from a previous post are linked below.
Have you had it before? Houston’s Restaurant makes a fabulous Braised Red Cabbage. I like it so much, I created this Copycat Recipe. To me it tastes just like it — It’s super easy too.
Braised Red Cabbage Recipe:
1 Head of Red Cabbage (Chopped or Shredded)
1/2 Cup White White Vinegar
1/4 Cup Water
2 1/2 Tbsp. Butter
2 1/2 Tbsp. Sugar
Add the Vinegar, Water, Butter and Sugar to a Dutch Oven. Heat all on the stove for about 5 minutes. When the Sugar is dissolved, add the chopped Red Cabbage.
Stir all together, then cover and braise in the oven at 325° for 2 hours. Stir every half hour or so. If the liquid completely evaporates, just add a little extra Water.
Houston’s serves their Braised Red Cabbage with Goat Cheese. Since I wanted to create the entire experience, I purchased a Goat Cheese trio from Trader Joe’s.
TJ’s trio includes a combination of Plain, Garlic & Herb and Four Pepper flavored Goat Cheese. I had already used the plain, so I used the Garlic & Herb for this dish. Each is 3.5 ounces and individually wrapped, which is great for freshness.
It was quick and easy to make, but next time it needs Vegetables and more Cilantro. Here’s the step-by-step pictures of the preparation. It’s fun to experiment.
I first sauteed the Onion, then added grated Ginger and minced Garlic, then the Shrimp and cooked all for another 3 minutes. I separately mixed Cornstarch and more grated Ginger into some Coconut Milk, then added the combination to the Shrimp saute along with a few Red Pepper Flakes.
I quickly brought all to a boil to thicken, then added what little Cilantro I had and served it over Basmati Rice. And here’s the final (below) — It’s WAY too white. All was just okay, NOT great. Its preparation was a bit impromptu, but with a few changes it has the potential to be better next time.
I learned how to make this fabulous Cocktail Sauce from a Waiter, while having Oysters in Amsterdam. I wish I was there right now. It was about eight years ago and I’ve been making it ever since. I never buy Cocktail Sauce because I always have the ingredients on hand, and homemade is always better.
Amsterdam’s Cocktail Sauce Recipe:
Ketchup
Horseradish
Cream
Mix all together to taste, more Horseradish if you like it spicy and less if you don’t — Then just add a little Cream.
It’s so simple and good — Just 1, 2, 3. Mine is prepared a little on the spicy side. Enjoy.
Sheesh, the Shish has a lot of explaining to do, so I’ll let Wikipedia define it below, but here and now the KABOB’s are made with Beef that was marinated in a Chimichurri Sauce.
Water soaked skewers were laced with a combination of Beef, Onion, Red Bell Pepper, Zucchini and Mushrooms, then grilled on the BBQ. My favorite Beef for Kabobs is Filet Mignon, Top Sirloin or Rib Eye chunks. The skewers are soaked in water so they don’t catch on fire. It makes a difference.
These were made with a tougher meat that wasn’t as good. I thought an overnight marinade would tenderize the meat enough, but it didn’t. The Beef basically needed slow long cooking, unlike the Kabobs.
* The Kabobs were served with Saffron Basmati Rice, which is made with Chicken Stock, Saffron Treads, Butter, S & P.
It’s the Herbs in the Salad Mix. They add a sophisticated and notable dimension to the standard BLT. I now prefer it this way. I made the same Sandwich yesterday and it was so good I wanted it again. Since I didn’t have enough Bacon, I only made 1/2 a Sandwich — With a side Salad it’s a great meal.
It’s easy to put together. The Tomatoes weigh down the Lettuce, and with them in the middle, the Bread doesn’t get soggy. I toast the Bread and add Mayo to both pieces, and S&P the Tomatoes too.
This Herb Salad Mix includes fresh Dill, Cilantro, Parsley, Arugula, Baby Lettuce, Frisee, Radicchio, and more. TIP: I buy this mix most often. It’s great to have if you need a few Herbs. It’s less expensive overall and multi-purposeful. I’ll remove a little Dill or Cilantro to add to a recipe.
This dish happened by mistake. And the title was inspired by a funny SNL skit that cracks me up every time. Here’s an excerpt of the song by Dana Carvey with some fun animation. Choppin’ Bro CO Lay — It’s funny stuff!
I was attempting to make my Aunt Barbara’s Spinach Souffle´. She’s been making it every Christmas for years. My sister and I always look forward to gobbling it down. And since I recently learned how simple the recipe is, I wanted to make it immediately.
But it appears I wasn’t paying enough attention at the grocery store, because I ended up with (3) blocks of frozen chopped Broccoli, instead of frozen chopped Spinach. Since I had the rest of the ingredients, I made the recipe with the Broccoli and added some Panko Breadcrumbs on top.
The Broc-Co-Lay Souffle´was okay tasting, but the recipe is a lot better with Spinach, and no Panko Breadcrumbs are needed. Also, it was a bit curdled looking when made with Broccoli, which isn’t attractive in a Souffle´, Gratin or similar. I won’t be making it with Broccoli again.
Aunt Barbara’s Spinach Souffle´ Recipe:
3 10oz. Frozen Chopped Spinach, thawed and drained [It’s made with Broccoli above and Spinach below – YEAH]
1 16oz. Sour Cream
1 Envelope Lipton Onion Soup Mix
Mix all ingredients together and bake in the oven at 350° for 35-40 minutes.
Recipe shown here with Broccoli and Panko Breadcrumbs.
And here, as it’s supposed to be made with Spinach. Yum. Thanks for the recipe Aunt B.
FYI: These are the Panko Breadcrumbs I’ve been using in recipes. They continue to stay fresh and crispy each time I open the container.
It’s really hard to tell the difference between this one, Thai Joe’s Lemongrass Chicken Stix and Thai Joe’s Coconut Curry Chicken Stix. I like to call them Cigar Springrolls. Both are equally good and taste similar. It’s fun to do a taste comparison with friends — I did, and guesses were right and wrong regarding both.
Unlike the picture on the box, they don’t come with Sauce, so I’ve posted the recipe for my favorite Springroll Dipping Sauce. It’s enough for two boxes of these Springrolls. Double the recipe if making more. Each box holds 10 Chicken Stix.
I cook them at 450° for 20 minutes, which is longer than the posted time. I find that (almost) all frozen food needs to be cooked longer than its recommended time. Do you find the same? I wonder if it’s done purposefully to make one think they’ll be eating faster than they actually will.
Soy Sesame Dipping Sauce Recipe:
3 Tablespoons of Soy Sauce
1/8 Cup of Rice Vinegar
1 Teaspoon of Sesame Oil
1 Teaspoon of Sugar
Mix all together until Sugar is dissolved. Serve with any crunchy Asian dish. It’s quick, easy and tasty.
I added a little Cream and Shaved Parmesan, then had it with Penne Pasta. The Sauce is good without Cream too, but it does add a needed dimension of flavor if you don’t have fresh herbs. I think I’ll try it with Vodka next time.
Here’s ingredient-by-ingredient instructions and pictures to an easy Beef Bourguignon. I’m happy to say that this one turned out great. The meat was perfectly tender and the broth was flavorful.
To make the same, heat Olive Oil and Bacon Grease in a dutch oven, S & P some Beef cubes/chunks and quickly sear until all sides are brown, then remove and set aside.
Peel and chop Onion, Carrots and Potatoes.
Saute the Onion for about 5 minutes, then add the Carrots and Potatoes to brown. When sufficiently brown, add minced Garlic and cook another minute — Then add Beef Stock and a generous amount of Red Wine. And return the seared Beef to the pot.
Add Mushrooms, Thyme, a Bay Leaf and peeled chopped Tomatoes. Cover and bake in the oven at 325° for 2 hours. Stir once every 30 minutes or so.
After a couple hours all will be tender and tasty. And most of the time it’s even better the next day. See the notes and link below for more information.
NOTE 1: Other vegetables can be substituted in this recipe. My preference in BB is Parsnips, Carrots and Mushrooms, but use what’s on hand when I really want something.
NOTE 2: To make a larger portion, simply increase the ingredients proportionally.
NOTE 3: Use Top Round, Bottom Round, Chuck, or similar stewing meat that’s on sale. It’ll be tender in this dish.
To enjoy variety and test what tastes best, I prepared 9 Scallops 3 different ways. I seasoned four with S & P and seared them in a pan with a little oil, while the other 2/3 of the trio was broiling in the oven. Thankfully the seared Scallops couldn’t have turned out better. The cooking time was about 4 minutes.
I prepared another three Scallops with a mixture of Mayonnaise, Sriracha Hot Chili Sauce, Lemon Juice and S & P — I topped them with the Sauce and sprinkled with Panko Breadcrumbs, then broiled them in the oven with the ones below. The cooking time was about 5 minutes.
I coated the remaining two Scallops with Ponzu Sauce and Lemon Zest. They tasted okay, but looked extremely boring. I won’t be repeating this 1/3 of the trio, but it was still fun to have the assortment and none were terrible.
Overall, the seared Scallops were the best. The Sriracha Scallops were good too, but mostly because they tasted similar to a Scallop Handroll at a Sushi Bar. Next time I might just sear them and serve with a Sriracha Dipping Sauce on the side.
Since I like Houston’s ‘Chicago-Style Spinach Dip’ so much, I wanted to make it at home. I researched the Internet and came across a few Copycat Recipes, so I tried a couple.
I combined and fine tuned all that I learned to decide on the following as my version of the restaurant’s tasty dip, with a little more of the goodies — Artichokes and Spinach. The Houston’s flavors are there.
Recipe and Ingredients:
As shown above, first cut off the tough ends of the Artichoke Hearts (if necessary), then mix all ingredients together. Transfer the mixture to an oven proof dish, then bake at 350° for 30 minutes.
1 (16 oz.) Bag of Frozen Chopped Spinach, thawed and squeezed or drained of all water
1 (12 oz.) Jar of Marinated Artichoke Hearts, drained and chopped (Unmarinated is fine)
1 Large Garlic Clove, minced or pressed
1 Cup of Mozzarella Cheese, grated (Jack Cheese can be substituted)
2/3 Cup of Parmesan Cheese, grated or shaved
1/2 Cup Sour Cream (Heaping Cup)
1/4 Cup Cream or Half & Half (Less, if too runny or watery, add a little at a time)
Houston’s serves their Chicago-Style Spinach Dip with Tortilla Chips, Sour Cream and Salsa, which is great, but at home I usually have it with Stacy’s Simply Naked Pita Chips. It’s hard to find a good bagged Tortilla Chip — But if you prefer the complete Houston’s combination, Have’a Chips are recommended as one of the better packaged Tortilla Chips.
Bridgford Ready-Dough — Thawed, set aside to rise, then dipped in melted Butter and rolled in Brown Sugar, Cinnamon, Nutmeg and chopped Pecans. It’s was baked at 375° for 30 minutes, then turned upside-down onto a plate.
I wish I could say this tasted as good as it looks, but it was a little dry — Next time I may set it aside to rise again and cook it for less time.
FYI: The Post Title was inspired by a Robbie William’s Song – Me and My Monkey. I used to have it linked here, but its origin was unfortunately removed. Robbie Williams is so under-played in the USA. I love his music.
These Scones were PERFECT. I’ll never need another Scone recipe. I mean it! One of my very dear friends hosted this lovely High Tea to celebrate a couple birthdays. We had a wonderful time and meal.
While getting ready to just show up, I thought to myself, she’s probably working hard right now. I appreciate her efforts even before tasting the fruits of her labor. In particular, the Scones were better than any I’ve had. We all said the same thing. She sent a copy of the recipe, so I attached it below.
The Victorian House table setting was cute and cozy. She served Tea Sandwiches, aka Canapes, made of Chicken & Rosemary, and Cucumber & Cream Cheese — Along with all was Clotted Cream, Preserves, and Fresh Fruit.
And mustn’t forget the Tea, an Orange flavored combination made by Monks. It was exceptionally aromatic. We all thought we were done when she comes out of the kitchen with Key Lime Squares. Come on now. She did the High Tea right.
The food and the company couldn’t be beat. Thank YOU!
First sear the Scallops, then add them to a Sauce made of Rice Wine Vinegar, Soy Sauce, Sesame Oil, Sugar, Red Pepper Flakes, Garlic, Scallions, and Cornstarch — Stir in cooked Udon (or other) Noodles. It’s super easy, fast and flavorful — Tastes like you’re at a good Chinese Food Restaurant. Only Sea Scallops for me every time — No Bay Scallops, thank you.
When my friend first gave me a Baggie-o-? I thought to myself, I don’t know about this. I must be honest, the baggie kind of grossed me out, but it was kind of interesting too. At that time, she also gave me a slice of the Bread she just baked. It was fantastic.
Since I look forward to tasting it again, that will be my driving force. I know that it’s supposed to be good, so I’m continuing the process. It appears to be sort of a Chain Bread. I hope mine turns out as tasty as hers.
She gave me a “Starter” on Day 3 of its creation. I then had to pick it up from there. I’ll just need to do a little mashing for a few days, and let air out of the bag, when necessary.
Lemon Zest adds so much flavor to food. It can be magical in some dishes. I often make Lemon Zest Potatoes as a side dish. To vary the flavor, I’ll usually toss in whatever herb(s) I have on hand. This time it was Cilantro, one of my favorites. It’s a punch of flavor.
This is simply a combination of Red Potatoes, Lemon Zest, Butter, Cilantro, Salt, and freshly ground Pepper. Toss all together lightly, so not to mash. Sometimes I put them in a skillet to fry the outsides a bit, and other times I’ve made a soup out of it. Both ways it’s been delicious.
* I partially peel the Potatoes, mostly to cut off the weird parts. If I have a perfect Red Potato, I usually don’t peel it at all — Mostly because I just don’t find it aPEELing. Sorry.
My neighbor walked by when I was BBQing this. I thought to myself… Please don’t ask me what I’m grilling.
“Hi neighbor, it smells good, what are you grilling?”
What would I say? “UUmmmmm, a halved head of Romaine Lettuce.” It just sounds so, like where’s the beef. I didn’t even have anything else to tack on to the answer. Thank God he didn’t ask 🙂 .
I’ve loved the Grilled Romaine Salads I’ve had in a few restaurants and wanted to capture that same flavor, so I gave it a try. And… I HIT IT first attempt.
The leftover Buffalo Chicken was great on a Buffalo Salad. I chopped a few pieces of the Chicken Breast and added it to a freshly prepared Salad with a bit of Ranch Dressing, and a touch of Frank’s Red Hot Buffalo Wing Sauce. It became a tasty Buffalo Salad.
* The photo was taken prior to the addition of extra Buffalo Sauce.
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