July 25, 2017 § Leave a comment
- 300 g shredded cabbage
- 50 g shredded carrot
- 113 g mayonnaise
- 2 T white wine vinegar
- 1/2 t celery seed
- 2 T sugar
- 1/2 t each salt & pepper
- Toss the shredded cabbage and carrots together
- In a separate bowl, mix the remaining ingredients
- Pour dressing over the cabbage and carrot mixture and toss to combine.
October 19, 2016 § Leave a comment
Taco Seasoning Ingredients 1 T Chipotle Chile Pepper Powder 1 1/2 t Paprika 1 t Granulated Onion 3/4 t Kosher Salt 1/2 t Granulated Garlic 3/4 t Cumin 1/2 t Oregano 1/4 t Black Peppe 1 T Tomato Pow…
September 11, 2016 § Leave a comment
- 4 oz red bell pepper
- 4 oz green bell pepper
- 8 oz onions
- 2 Tbsp cajun seasoning
- 8 cloves garlic
- 2 lbs chicken thighs
- 1 lb andouille sausage
- 1 lb rice
- 8 cups chicken stock
- Dice all the vegetables in about 1/4″ dice, slice the andouille into 1/4″ thick slices and cube the chicken thighs into about 1/2″ chunks.
- Saute the andouille sausage in oil until it starts to release some of it’s fat, then remove from the pot.
- Add the vegetables and saute until tender then add the seasoning and chicken and saute until the chicken about half way cooked.
- Then add the rice and saute until coated with oil,.
- Add the stock, returning the sausage to the pan, bring the stock to a boil, lower the heat, cover and simmer until rice is cooked. This should be 15 minutes.
June 28, 2016 § Leave a comment
Here is my recipe for Cajun Season. I do not add salt to this as I like to control the amount of salt.
- 60 grams Granulated Onion
- 90 grams Granulated Garlic
- 20 grams Dried Oregano
- 25 grams Dried Basil
- 15 grams Dried Thyme
- 25 grams Black Pepper
- 30 grams White Pepper
- 30 grams Cayenne Pepper
- 30 grams Celery Seed
- 150 grams Paprika
Mix together well and store in an air tight jar.
May 5, 2016 § Leave a comment
- 2 T Unsalted Butter
- 2 1/2 T Wondera Flour
- 1/4 C Red Onion – minced
- 1/4 C Red Bell Pepper – minced
- 2 T Jalapeno – minced
- 8 oz Elbow Macaroni
- 2 C Milk
- 1 C Half & Half
- 1 C Mozzarella – shredded
- 1 C Mixed Mexican Cheese – shredded
- 1/2 C Parmesan Cheese – shredded
- 1 t Dry Mustard
- 1 t Worchestershire Sauce
- 1 1/2 t Salt
- 1 t Pepper
- Cook the macaroni per package directions to al dente & drain.
- Melt the butter in a pot, add the vegetables and sauté until just tender.
- Add the flour and cook for 2-3 minutes.
- Add milk and cook over low heat until it thickens.
- Add the cheese and stir until the cheese is melted.
- Add the salt & pepper.
- Add the dry mustard & Worchestershire Sauce.
- Pour into a baking dish & bake for about 30 minutes
Note: You can cover with Lanka breadcrumbs dotted with butter and sprinkled with paprika if desired.
Note: I need to adjust the cheese selection. Using the mozzarella left the the dish somewhat lacking in cheese flavor.
May 5, 2016 § Leave a comment
I recently download and started reading Pok Pok by Andy Ricker. Having spent time in Nothern Thailand in the early seventies many of the recipes brought back memories of the food that I had the pleasure of eating during my stay. I also re-watched the Thailand episode of Anthony Bourdain’s Parts Unknown which featured Tony & Andy traveling in Thailand eating some of the dished in the book.
Armed with a new clay mortar & pestle, I tried the recipe for Tom San Thai or Central Thai-Style Papaya Salad. Fortunately I had aquired the “odd” Ingredients such as dried shrimp, green papaya & tamarind paste in our local Asian Market. I will have to to work on shredding the papaya but all in all, the dish turned out pretty good albeit the two fresh Thai peppers made it a tad hot.
On to other recipes in the book.
April 29, 2016 § Leave a comment
Looking through my May/June issue of Eating Well, I came across a recipe for Chicken Mole Tacos that looked interesting so I decided to try it. I picked up a pack of chicken thighs at the grocery store with had 12 thighs in it.
The recipe is Chicken Mole Tacos. I did find, however, that I only got 6 servings out of it, not the 8 asthe recipe states.
The four remaining thighs I decided to sous vide and grill later. I trimmed the thighs, salted and peppered them and sealed them with a couple sprigs on thyme in a FoodSaver bag. They cooked at 165 degrees for 2 hours. I then cooled them if an ice bath and they are in the refrigerator now waiting for nice weather so I can grill them. If it does not get nice soon, I will just freeze them in the bag until the sun comes out.
I will post follow ups to the tacos can grilled thighs once we have had them for dinner.
Follow up – Sous Vide Thighs – I sautéed the four chicken thighs in oil & butters and finished them in a 425 degree oven for about 15 minutes. They turned out very juicy and tasty. A good call. I will do this again.