I made a promise to myself earlier this year (and no it was not a New Years resolution because I can never keep those) to serve fish at least once a week. And so far, I have been able to almost keep to the plan. But I would not be able to serve fish to Mr. C. as consistently as I have been without a little help from either tartar sauce or aioli. Because, let’s face it, some fish can be quite bland. And a terrific sauce can make all the difference. Especially since I like to prepare fish in as healthy a way as possible.
Now some might argue that even if I bake the fish, serving it with a side of tartar or aioli defeats the whole “healthy” purpose of the dish. Pish posh! Without the sauce the fish would not be eaten at all! So, a simple concession must not only be anticipated, but delivered.
The other day when it was deemed the perfect day for our weekly fish fix, Mr. C. stopped at our local Haggen grocery store, and brought home some fresh cod. Which BTW we both love. I fried it up (just a bit of oil in the pan and a simple coating) and served it with this aioli and life was good. Because this wonderful creamy sauce from Christina Tabaretti on the allrecipes.com site, proved to be absolutely fantastic! In fact, I could have eaten the whole bowlful before I ever placed it on the table. (Luckily for Andy I didn’t. But I could have!)
Anyway, if you want to totally over-achieve at serving a fantastic seafood dinner to your family or friends, I suggest you make this sauce. It is simply amazing. And very quick and easy to prepare.
Well, that’s all for today. I have a doctor’s appointment this afternoon in Seattle and Mr. C. has a gig at the Rockfish Grill in Anacortes this evening. So, we will be like ships passing in the night. Maybe we should throw out hooks and see if we catch anything?
Peace and love to all.
¼ tsp. dry mustard
¼ tsp. kosher salt
freshly ground black pepper
½ c. sour cream
½ c. mayonnaise
1 lemon, zested and juiced
1 T. olive oil
1 T. finely chopped fresh parsley
1 T. finely chopped chives
1 sm. clove garlic, finely minced
Place dry mustard, salt, and pepper in a small bowl. Add a bit of the sour cream and whisk until the mixture is a smooth paste. (Dry mustard tends to stay in lumps if added with all the other ingredients.) Add the remaining sour cream and all the rest of the ingredients. Whisk until well blended. Taste and adjust seasoning.
Refrigerate until ready to serve. Perfect with fried fish.
You know you are getting old when…., but wait, I better start at the beginning.
The other evening, I served French dip ground beef sandwiches made with Easy French Baguettes (recipe to be posted in the next couple of days), Caramelized Onions (recipe below), and Homemade Au Jus (recipe below). And there was much rejoicing at our dinner table. Because every part of the sandwich was delicious.
Earlier that day I realized that I didn’t have a bottle of Johnny’s French Dip Au Jus Sauce in my pantry. I asked Mr. C. if he would mind running to the store, and had received an affirmative answer to my request. Then it dawned on me. Wait! I make homemade salad dressings, spice blends, gravies, and other sauces of every imaginable variety, why have I never thought to make a homemade au jus? Well to be honest, I do make homemade au jus when I am making a true French dip sandwich. The kind that begins by roasting a hunk of beef and then using the drippings to make the au jus. But that recipe I had never gotten around to posting. But after researching homemade au jus recipes online, making the au jus, serving the au jus, and writing up most of this preface, I remembered that I already had a recipe for homemade au jus on this site.
Now granted, in self-publishing 2 cookbooks each containing over 400 recipes and having posted about 1,350 recipes on this blog, I should be able to forgive myself for forgetting about just one measly recipe. But why hadn’t I searched my own blog first in my desperate attempt to ferret out the secret to making homemade au jus? Thus, the realization that I am indeed getting old. And forgetful. And that maybe I should check my own recipes before automatically jumping on the internet for inspiration?! Grrrrrr!
But since the au jus I made the other evening (based on a mamalovesfood.com recipe I found on line) was so darn delicious, I decided to post this recipe too. It is very similar to the one already posted (Hamburger Dip Sandwiches with Onion and Dry Sherry Au Jus), but just enough different to give us all a choice. (If of course I remember to check my own site next time I want to make French dip sandwiches using hamburger instead of thinly sliced prime rib.) (I don’t hold out much hope!)
Anyway, I have forgiven myself and plan to just get on with life. Which means getting back to my current read – A Gentleman in Moscow by Amor Towles.
Thankfully I am only a little over half way through the book, because I don’t want this book to end. It is one of the best written and charming stories I have ever had the pleasure to read.
So, before I let you go, I am going to give you a short sample of Mr. Towles’s artistry.
(Paraphrased a tiny bit by me just for clarification.)
Mr. Towles description of jazz – “Jazz is a fistful of notes crammed higgledy-piggledy into thirty measures. And yet the art form can grow on a person. Jazz seems a naturally gregarious force – one that is a little unruly and prone to say the first thing that pops into its head. But generally, of good humor and friendly intent. In addition, jazz seems decidedly unconcerned with where it has been or where it is going. Exhibiting somehow simultaneously the confidence of the master and the inexperience of the apprentice. Was there any wonder that such an art had failed to originate in Europe?”
Every page of this book is filled with this kind of delightful prose. Exquisitely crafted, elegant, old-fashioned, and irresistible. A must read if there ever was one!
As always, peace and love to all.
HOMEMADE AU JUS
1 T. extra virgin olive oil
½ c. chopped onion
2 garlic cloves, finely minced
¼ c. dry red or white wine (I’ve used both, and either one is great)
2 T. Worcestershire sauce
½ tsp. Kitchen Bouquet, or more to taste
freshly ground black pepper
4 c. water
2 T. Better Than Bouillon Beef base, or more to taste
Heat the olive oil in a heavy saucepan. Add the onion and cook until soft. Add the garlic and cook for a minute or two more.
Deglaze the pan with wine, then add the Worcestershire sauce, Kitchen Bouquet, and black pepper. Cook for another minute, stirring constantly.
Add water and beef base; bring to a light boil. Reduce heat and simmer uncovered for about 30 minutes.
Can be made ahead and warmed just before serving.
CARAMELIZED ONIONS
1 T. extra virgin olive oil
1 T. unsalted butter
1 lg. yellow onion, halved and thinly sliced
pinch kosher salt
freshly ground black pepper
pinch dried thyme leaves
Heat the olive oil and butter in a heavy saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and caramelized, about 30 minutes. Season with salt, pepper, and thyme and continue to cook for 3 minutes.
Caramelized onions can be made ahead and refrigerated. Warm before serving.
Sometimes, there is just nothin’ will do except some BBQ’d ribs. But it is winter, and it is cold outside, and I really didn’t want Mr. C. to have to get the smoker going or fire up the barbeque. Even though both the smoker and the barbecue are under cover, it’s still not pleasant being outside.
So, I came up with this recipe and darn, the ribs were really delicious. The meat literally fell off the bones, and was juicy, tender, and ever so succulent. And this way to bake ribs had been super easy. No fuss, no muss, and just good eating.
So, if you too love ribs but aren’t excited about spending a lot of time in the making, give this recipe a try. The ribs are seriously yum.
Now if you do have time, I suggest you make your own BBQ sauce. Because, well, there is nothing on the market better than a really good homemade BBQ sauce. And because I am feeling charitable today, I’m going to provide you with my 2 favorite recipes. Please note, if you are trying to stay away from sugar, the second recipe BBQ Sauce with Monk Fruit Sweetener is sugar free.
Well, it’s kind of pretty outside right now. Lots of clouds, but the sun is setting so there is some pink in the sky too. Perhaps since it’s getting on to dinner time, I should think about making like a cook. I’m pretty sure Mr. C. would agree wholeheartedly. So, bye for now.
Peace and love to all.
1 (3 lb.) rack of pork loin back ribs* or spareribs
1 T. rib rub (see recipe below)
2 tsp. Montreal Steak Seasoning
1 tsp. granulated garlic
BBQ sauce
Place ribs meaty side up in a covered baking pan. (Or use aluminum foil.) (I use my Le Creuset Braiser.)
If the rack is too long for your pan, cut the rack in half. Evenly sprinkle the meat with the rib rub, Montreal Steak Seasoning, and granulated garlic.
Cover the pan and bake in a pre-heated 300-degree oven for 2 hours. After 2 hours, check to see if the meat is tender and falling off the bones. If not, bake for another half hour.
When the meat is tender, raise the temperature to 350-degrees, remove the lid or foil and baste with barbecue sauce and place in oven for 20 minutes.
Remove from oven, cut the ribs between the bones, and serve with additional BBQ sauce.
*Pork loin back ribs are cut from the top part of the pig’s rib cage, just below the loin muscle. These ribs have meat both in between and on top of the rib bones, making them meatier than spareribs.
RIB RUB:
2 T. paprika
2 tsp. freshly ground black pepper
2 T. kosher salt
2 tsp. granulated garlic
1 tsp. cayenne
1 tsp. ancho chili powder (found in most upscale grocery stores in bulk)
2 tsp. dried oregano
2 tsp. dried thyme
Combine all ingredients in an airtight container. Store at room temperature.
BOURBON BBQ SAUCE
¼ c. unsalted butter
¼ c. minced onion
3 cloves garlic, minced
¼ c. brown sugar
2 tsp. whole grain mustard
1 c. ketchup
1/3 c. Worcestershire sauce
¼ c. fresh lemon juice
¼ tsp. hot sauce, or to taste
¼ tsp. cayenne
2 T. bourbon
Melt butter in a medium sized covered saucepan. Sauté onion until translucent; add garlic and cook until garlic releases its aroma, about 1 minute. Add remaining ingredients, bring to a boil, reduce heat, cover pan, and simmer gently for 30 to 60 minutes, stirring occasionally. Basically, cook the sauce until you reach desired thickness. (Sauce will thicken as it simmers. If the sauce is still too thin after 60 minutes, remove the lid. But be warned – simmer at a low temperature or you will have BBQ sauce all over you and your kitchen!) Serve sauce warm or at room temperature.
BBQ SAUCE WITH MONK FRUIT SWEETENER
2 T. extra virgin olive oil
½ c. finely chopped onion
3 garlic cloves, finely minced
1 (6 oz.) can tomato paste
¾ c. water
1 T. monk fruit sweetener (I use the “golden” variety)
1 T. apple cider vinegar, or more to taste
3 T. Worcestershire Sauce
¼ tsp. hot sauce, or to taste (I use Frank’s RedHot)
1 tsp. smoked paprika
½ tsp. seasoned salt
freshly ground black pepper
tiny pinch cayenne pepper
tiny pinch ground cloves
Heat the olive oil in a small, covered saucepan. Sauté the onion until translucent. Add the garlic and cook for 1 minute. Add the remaining ingredients. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Taste and adjust seasoning.
So, as they say, luck favors the prepared. And yesterday I was half-way prepared to make these ribs because I had leftover rib rub. Of course, I still needed to make the BBQ sauce, but it really goes together quickly. And when you consider how stinkin’ easy these ribs are to build from start to finish, well, it left me plenty of time (and energy) to make the other components of a dinner for four. And seriously, if you have a bottled BBQ sauce that sends your taste buds to their happy place, use it. Same with a rib rub. If there is a commercial product that you adore, I say use whatever works. However, I really love the fairly healthy BBQ sauce I make myself. (Less sugar than most.) (Find recipe below.) And I love this rib rub (recipe below too) because, well, it brings a whole lot of savory to the rather bland flavor of the pork. Plus, it works perfectly with this BBQ sauce. Who could ask for anything more? Who could ask – for – anything more! (Thank you George and Ira Gershwin, you exciting melody, lyric, and “rhythm” geniuses that you were.)
Now, this is not a dish to whip together after a long day at work. Not if you have a hungry family asking every 5 minutes what’s for dinner and proclaiming that starvation is imminent. This is a Saturday or Sunday evening feast for those of you who get home from work after 3:00 pm. Because there is a long, slow roast required to tenderize and season the meat.
But for a weekend, these ribs are as easy as it gets. Throw however many potatoes you need to feed your starving hoard right in the oven with the ribs, cut up some lettuce for a salad, and you have dinner on the table that will please even your pickiest of eaters. Because really, who doesn’t love ribs? And baked potatoes? And salad? Well, maybe your kidlets won’t be as excited about the salad part, but the rest they will love. (And please don’t worry too much about the salad part. By the time they’re adults, they’ll be enjoying salad too.)
Anyway, this is a simple recipe for a really delicious entrée featuring boneless country style pork ribs. Which BTW, are fairly inexpensive for the amount of lean protein packed into such a delicious package. So, I do hope you enjoy these ribs as much as we do.
And as always, stay happy, stay healthy, and have fun in your kitchen.
Peace and love to all.
1 T. extra virgin olive oil
1 T. Ancho Chili Rib Rub (see recipe below)
3-4 lbs. boneless country-style pork ribs
½ c. Savory Bourbon BBQ Sauce (see recipe below)
Preheat oven to 325-degrees. Coat bottom of a sided sheet pan with olive oil. Lightly sprinkle all sides of ribs with rib rub, and place ribs in a single layer on prepared sheet pan. Cover tightly with aluminum foil and bake in preheated oven until ribs are tender and can be pulled apart with a fork, about 2½ hours.
Remove ribs from oven and increase oven temperature to 450-degrees. Uncover ribs, and drain any accumulated juices from sheet pan. Baste ribs with about ½ of the BBQ sauce.
Bake ribs uncovered, until ribs are very tender, and the sauce has become sticky and slightly glazed on ribs, about 15 minutes. Serve with the rest of the sauce.
ANCHO CHILI RIB RUB
2 T. paprika
2 T. kosher salt
2 tsp. freshly ground black pepper
2 tsp. granulated garlic
2 tsp. dried oregano
2 tsp. dried thyme
1 tsp. granulated onion
1 tsp. ancho chili powder
½ tsp. cayenne
Combine all ingredients. Store in an airtight container
SAVORY BOURBON BBQ SAUCE
½ c. (1 stick) unsalted butter
1 c. minced onion
6 cloves garlic, minced
¼ c. brown sugar
4 tsp. whole grain Dijon mustard
2 (8-oz.) cans tomato sauce
½ c. Worcestershire sauce
½ c. fresh lemon juice
1 tsp. hot sauce (I use Frank’s RedHot)
¼ c. bourbon
kosher salt, if needed
Melt butter in a medium sized covered saucepan. Sauté onion until translucent; add garlic and cook until garlic releases its aroma, about 1 minute. Add remaining ingredients, bring to a boil, reduce heat, cover pan, and simmer gently for 60 minutes, stirring occasionally. Basically, cook the sauce until it reaches desired thickness. (Sauce will thicken as it simmers. If the sauce is still too thin after 60 minutes, remove the lid. But be warned – simmer at a very low temperature or you will have BBQ sauce all over you and your kitchen! Add salt if required.)
There are just those times when the only thing that will do is some good old fashioned BBQ sauce. Like with ribs for example. But most BBQ sauces have sugar in them. At least the good ones do! Like my Bourbon BBQ Sauce, for example. But with my new regimen, I really need to stay away from sugar as much as possible. So, that means – build your own or go without! And I refuse to go without!
So, when I recently served ribs, I made this sauce. It was very tasty. And even though I was using monk fruit sweetener which contains no sugar, I still only used 1 tablespoon.
After our rib dinner I had a bit of BBQ sauce left. So, when I made 2 small meatloaves to take with us on our recent trailer trip, instead of topping the meatloaves with my usual combination of brown sugar and ketchup, I used the leftover sauce. Wonderful. Didn’t miss the usual topping in the least.
If you too are trying to stay away from sugar, I suggest you give this recipe a try. Easy to build and no special ingredients required. And really, what kind of life would it be without BBQ sauce?
As always, peace and love to all.
2 T. extra virgin olive oil
½ c. finely chopped onion
3 garlic cloves, finely minced
1 (6 oz.) can tomato paste
¾ c. water
1 T. monk fruit sweetener (I use the “golden” variety)
1 T. apple cider vinegar, or more to taste
3 T. Worcestershire Sauce
¼ tsp. hot sauce, or to taste (I use Frank’s RedHot)
1 tsp. smoked paprika
½ tsp. seasoned salt (I use my homemade version – see recipe below)
freshly ground black pepper
tiny pinch cayenne pepper
tiny pinch ground cloves
Heat the olive oil in a small, covered saucepan. Sauté the onion until translucent. Add the garlic and cook for 1 minute. Add the remaining ingredients. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Taste and adjust seasoning.
SEASONED SALT
½ c. kosher salt, run through a spice grinder to break down the crystals a bit
4 tsp. finely ground black pepper (I buy cheap finely ground black pepper just for this recipe)
4 tsp. paprika
4 tsp. granulated garlic
4 tsp. granulated onion
½ tsp. chili powder
½ tsp. celery salt
½ tsp. granulated sugar
tiny pinch cayenne pepper
tiny pinch ground cinnamon
Whisk all together and store in an airtight container.
Hi there, it’s me again. Sorry to be gone for so long, but what can I say – life happens. In my case, my rheumatologist and I decided, for various health reasons, it was time to get me off prednisone.
Now, if you have ever taken this miracle drug, you know weaning yourself off this product is not easy. While at the same time adding other drugs as replacements, my body strenuously objected. Well, the result was that I basically felt terrible. No energy. General fatigue. Unaccustomed pain. No appetite! (Inconceivable!) The whole 10 yards.
By the time we were ready for our annual spring trailer trip I was feeling better. But still not myself. And as of this writing, I finally feel like I am on the mend. Not perfect but improving daily. Anyway, I’m finally feeling well enough to once again look forward to trying new recipes, sharing the good ones with you, and burdening you all with my various exposés on matters best left unsaid! In other words – I’m back! (I hope.)
While we were on vacation, I had the opportunity to make crab cakes. Since I am trying to eliminate white flour from my diet, I substituted finely ground almond flour for the saltine crackers in my old standby crab cake recipe. It worked great! So, the recipe you find below is GF and mighty tasty. Of course, the wonderful and simple aioli doesn’t hurt. I mean really, when is aioli or a great tartar sauce ever a burden?
So, I hope you enjoy these recipes.
It was such a joy to see daughter Ursala and her husband Soroush while we were on vacation. And to travel for most of our vacation with Mr. C’s sister Katie and her husband Rick. Along the way we also got to spend time with some of Rick and Katie’s family and dear friends. Fabulous times with all.
It was so wonderful to once again spend time with friends and family. To be able to fill our souls with joy only treasured friendships can provide. So, Rick, Katie, Chip, Linda, Jim, and Margo – I’ve said it before, but can it ever be said too often? I love you all!
Peace and love to all.
1 lg. shallot, finely diced
¼ c. finely chopped green onion
½ c. finely diced red bell pepper
2 tsp. finely chopped parsley
2 eggs
¼ c. mayonnaise
4 tsp. Old Bay seasoning
2 T. Worcestershire sauce
1 tsp. seasoned salt
freshly ground black pepper
1 c. finely ground almond flour, plus more for coating the crab cakes
1 lb. lump, canned or fresh crab meat
extra virgin olive oil (for frying)
In a large mixing bowl, mix the shallot, green onion, red bell pepper, parsley, eggs, mayonnaise, Old Bay seasoning, Worcestershire sauce, seasoned salt, pepper, and 1 cup almond flour together. Gently stir in the crab.
Form the mixture into 8 small cakes and place on a plate lined with almond flour sprinkled wax paper. Then sprinkle a small amount of almond flour on the top of the patties. Chill in your refrigerator for at least 45 minutes.
When ready to cook, heat a thin layer of olive oil to medium heat in a large frying pan. Add the cakes and fry for about 5 minutes per side or until they are cooked through and golden brown on each side. Serve immediately. Great with Lemon Garlic Aioli or your favorite tartar sauce.
I have this tendency (a holdover from earlier years spent carefully watching my bank account balance), to see a leftover ingredient in my refrigerator and build a new dish around that ingredient. So, after making Baked Crab Rangoon with Sweet and Sour Sauce (recipe on site) a couple days before and having both leftover wonton wrappers and Sweet and Sour Sauce, I decided to try my hand at shrimp wonton cups. And boy am I glad I did!
I started with a recipe for wonton cups I found on the anerdcooks.com site. Then of course, I played with the recipe because I simply can’t help myself. But the result was terrific, so as in many cases, asking for forgiveness is so much easier than asking for permission. But Lauren, I do apologize for the changes I made to your perfectly fine recipe without your permission.
Anyway, the result was much better than expected. And even though there are still unused wonton wrappers in my refrigerator, I have reduced their number by 24. Of course, I have also used a half pound of large shrimp, 4 ounces of cream cheese, a bit of sour cream, and some grated mozzarella in the process. But I already had them in stock, so no visit to the grocery store was required to prepare this treat. (I still have left over Sweet and Sour Sauce too. But I have decided to let it go. There is a line over which even I refuse to cross!)
So, if you too love shrimp wonton cups with a truly delicious sauce, then I recommend these easy to prepare recipes. Perfect as an appetizer or accompaniment to other Chinese dishes.
As always, keep smiling. And keep your family and friends smiling too by preparing great food and serving it in beautiful serving dishes and on lovely dinnerware.
I don’t know about you, but food served on nice plates always seems more appealing. So, don’t save your good dishes for Thanksgiving or Christmas. Use them whenever you get the urge. Sure, a piece could get broken. It happens. But while the pieces are still around, they should be made to earn their keep, not tucked away for your inheritors to dispose of. Because realistically, your kids tastes and yours, when it comes to fine china that is, are probably quite different. So, enjoy them while you can. (That goes for the kids too!)
Peace and love to all.
2 tsp. unsalted butter
½ lb. lg. raw shrimp, shelled, deveined, and tails removed
freshly ground black pepper (just a bit)
24 square wonton wrappers
4 oz. (½ lg. pkg.) cream cheese, room temp.
2 T. sour cream
1 garlic clove, finely minced
½ tsp. Worcestershire sauce
2 green onions, finely chopped
½ c. grated mozzarella cheese
Heat the butter in a small frying pan. Cut the large shrimp into very small pieces. Add the shrimp, lightly sprinkled with black pepper to the frying pan and cook just until done. Remove from heat and set aside. Preheat oven to 350-degrees.
Lightly spray mini-muffin pans with nonstick cooking spray. Carefully press wonton wrappers into wells of pan. Lightly spray the wonton wrappers in the pan. Bake 7-8 minutes or until edges start to turn golden brown. Remove pan from oven.
Meanwhile, stir the cream cheese, garlic, and Worcestershire sauce together in a mixing bowl until well blended. Stir in the cooked shrimp, green onions, and mozzarella cheese; mix well. Using a #100 (2 teaspoons) ice cream scoop, plop the shrimp mixture into each wonton cup.
Bake for about 10 minutes or until wontons are golden brown and the filling is starting to bubble.
Serve hot, warm, or at room temperature. Great dunked in Sweet and Sour Sauce.
SWEET AND SOUR SAUCE
¼ c. lightly packed brown sugar
¼ tsp. kosher salt
2 T. ketchup
1 T. soy sauce
3 T. plain rice vinegar (not seasoned rice vinegar)
½ c. water
2 tsp. cornstarch dissolved in 2 tablespoons water
Combine the sugar, salt, ketchup, soy sauce, vinegar, and water in a small saucepan. Bring to a near boil over medium heat, stirring occasionally to dissolve the sugar. Give the cornstarch a stir and then add it to the pan. Continue cooking, stirring, for about 15 seconds, or until the sauce comes to full boil and thickens.
Remove from the heat. Serve warm or at room temperature. Can be made ahead.
The last time I ordered crab Rangoon in a restaurant I was terribly disappointed. (And yes Rangoon should be capitalized because it is from the city Yangon, also called Rangoon, the former capital of Burma, which is now Myanmar.) Anyway, the crab used in the making of the Rangoon at this otherwise fine Chinese cuisine dining establishment, was very sparingly used, to say the least. In fact, if there was any crab in the mix, I would be very surprised. If anything, there might have been a bit of surimi (fake crab) in the filling. And that not only scares me; it makes me madder than a wet hen! I hate fake crab! And everything about it! For interesting facts about imitation crab, skip to the bottom of this post. But back to this recipe.
The other day when I got a hankering for Chinese food, I decided to pull out my old recipe and build me some crab Rangoon with what I consider to contain the requisite amount of crab. And since I abhor deep fat frying anything, even something as delightful as crab Rangoon, my old standby recipe for baking the Rangoon seemed perfect for the occasion.
And there was much rejoicing at table that evening. Not only was the Rangoon terrific; the sauce was over the top delicious. And nary a spattering of hot fat to be seen on either me or the immediate vicinity around the stove!
So, the next time you are looking for just the perfect appetizer, please give this baked Rangoon recipe a try. And don’t even think about serving the Rangoon without the Sweet and Sour Sauce. Not only is this sauce perfect with Rangoon, it’s equally great with the next recipe I am going to post – Shrimp Wonton Cups with Sweet and Sour Sauce. Plus, this sauce is terrific with my recipes for Char Siu (Chinese BBQ Pork), Easy Chinese Dumplings/Potstickers, baked eggrolls (still working on the recipe), or as a glaze for grilled chicken or seafood. Plus both the recipe for the Rangoon and the sauce are very easy to prepare.
So, as always, have fun in your kitchen. We all must eat to stay alive. And eating can be such a pleasure. As cooks we can make this happen.
And believe me, I know there are times when even the thought of cooking one more meal is overwhelming. But cooking is a lot like exercising. Once you get started, the effort initiates a biological cascade of events that results in the release of endorphins — those chemicals that make you happy! So, stay happy. Keep cooking!
Peace and love to all.
8 oz. cream cheese, room temp.
1 clove garlic, very finely minced
1 green onion, finely diced
¼ tsp. Worcestershire sauce
1/8 tsp. sugar
pinch white pepper
8 oz. crabmeat (canned real crab is fine for this recipe)
¼ tsp. kosher salt, if needed
square wonton wrappers
Mix the cream cheese, garlic, green onion, Worcestershire sauce, sugar, and pepper together. Taste the crab meat. If it isn’t terribly salty, add the ¼ teaspoon salt to the cream cheese mixture. Then gently stir in the crab.
Grease 12-16 muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup. Fill evenly with crabmeat mixture.
Bake in a pre-heated 350-degree oven for 15 to 18 minutes or until edges of wonton wrappers are golden brown and the filling is heated through.
Serve warm with Sweet and Sour Sauce.
SWEET AND SOUR SAUCE
¼ c. lightly packed brown sugar
¼ tsp. kosher salt
2 T. ketchup
1 T. soy sauce
3 T. plain rice vinegar (not seasoned rice vinegar)
½ c. water
2 tsp. cornstarch dissolved in 2 tablespoons water
Combine the sugar, salt, ketchup, soy sauce, vinegar, and water in a small saucepan. Bring to a near boil over medium heat, stirring occasionally to dissolve the sugar. Give the cornstarch a stir and then add it to the pan. Continue cooking, stirring, for about 15 seconds, or until the sauce comes to full boil and thickens.
Remove from the heat. Serve warm or at room temperature. Can be made ahead.
Imitation Crab (From webmd.com)
“Imitation crab is made with surimi, a paste made out of finely shredded or pulverized fish. After the fish is minced, it is heated and pressed into shapes that resemble meat from a crab leg. The resulting imitation crab looks similar to the original crab in its coloring and texture.
Binding agents, like egg white, starch, vegetable oil, or sugar, are added to the surimi paste to make the meat stick together. Occasionally, monosodium glutamate (MSG) is added to the surimi. Orange or red coloring is the key ingredient added to make the mixture resemble shellfish meat. For the preservation of the product, the makers vacuum seal and pasteurize the imitation crab meat.
Real crab has significantly higher nutrient levels than imitation crab. For example, imitation crab derives most of its calories from added carbs. The calories in an Alaskan king crab are derived from proteins, not from carbs. If you’re on a keto or low-carb diet and are trying to cut your carb intake, real crab would be the better choice.
Real crab provides a higher amount of vitamins and minerals. It’s a good source of vitamin B12, selenium, and zinc. When making surimi, these nutrients are lost during washing and processing when the fish meat is exposed to heat. Real crab also has a higher amount of omega-3 fatty acids than its mock substitute. Some packages of imitation crab may have added omega-3, but this isn’t always the case.
Imitation crab contains several processed ingredients. The largest component of the imitation crab product is surimi. It contributes 35% to 50% of the product’s weight. The other 50% to 65% that makes up imitation crab contains:
– Starches like wheat, potato, or tapioca starch make the surimi firm and freezable.
– Salt (sodium chloride) adds flavor and helps turn the minced meat into a sturdy gel. Sometimes, potassium chloride is used.
– Vegetable oil enhances texture, shelf life, and white coloring.
– Sugar and sorbitol add some sweetness and help imitation crab to freeze and thaw with ease.
– Egg whites or soy are often added for a boost of protein and to improve texture, color, and glossiness.
– Water takes up the biggest percentage of all the extra ingredients. It helps create the right texture.”
Sometimes I amaze myself! And this sauce is one of those times! (Doesn’t happen as often as I’d like, but when it does, I feel like walking out on our deck and proclaiming to the world, at the top of my lungs, that – I – basically – rock!) Because, if ever there was a sauce that I would like to bottle and sell for $2 an ounce, this – is – it! And it had been oh, so simple to prepare.
Monday was Mr. C’s birthday. And usually, we celebrate our birthdays with lovely dinners at our favorite restaurants. But since our favorite restaurants aren’t open yet, and even if they were, we are still a bit leery of showing our faces in public places, my only option was to make him his favorite food at home.
Now something you should know. Mr. C. loves good food. And he is the least picky eater I know. (As long as the food is truly delicious and there isn’t too much cruciferous action going on!) And I’m no dummy. After all these years, I darn well aught to know his favorites. So, when I mentioned rack of lamb (and we happened to have one in the freezer), his eyes lit up and a big old smile spread from ear to ear. So, rack of lamb it had to be! And our favorite way to eat “lambie pie lollypops”, is using my recipe (on this site BTW) for Rack of Lamb with Kalamata-Rosemary Crust. But dang, the sauce in that recipe calls for 1 cup of demi-glace. And just between you and me, I haven’t made homemade demi-glace since I turned 70. I simply don’t have the energy any longer. (But please don’t let that stop you. Because Demi-Glace is one of Gods gifts to us mere mortals. And of course, I have a wonderful recipe on this site!)
So, being the inventive gal that I am, I glommed together a quick and dirty version of the original sauce recipe. And it worked. Boy did it work! And it would be so perfect for other dishes too. A beautiful sauce to drizzle on a perfectly cooked steak or roast. Or on ground beef or lamb patties. Or on a slab of your favorite meatloaf. I mean really. The numerous uses absolutely boggles the mind! So, I hope you give this easy to prepare sauce a try. And the rack of lamb recipe too. It’s incredible.
As always, stay happy, stay healthy, and stay the course! (Whatever in the heck that means!!)
Peace and love to all.
4 T. unsalted butter, divided
1 lg. shallot, finely chopped
2 garlic cloves, finely minced
1 c. dry red wine
1½ c. water
2 tsp. beef base (I use Better Than Bouillon Roasted Beef Base)
1 bay leaf
¾ tsp. finely chopped fresh rosemary, or more to taste
freshly ground black pepper
¼ tsp. granulated sugar
1 T. all-purpose flour
Melt 3 tablespoons of the butter in a medium sized saucepan. Add the shallots and slowly cook until soft and translucent. Add the garlic and cook for 1 minute. Add the wine, water, beef base, bay leaf, rosemary, black pepper, and sugar. Bring to a boil. Cook over medium heat, uncovered, for about 25 minutes, or until the liquid is reduced by about half.
While the liquid is reducing, mash the remaining tablespoon of butter with the flour to make a smooth paste. (Helps immensely if the butter is at room temperature.)
Once the wine mixture is reduced, whisk the flour paste, a teaspoonful at a time, into the simmering liquid. Cook for a few minutes or until the sauce is nicely thickened. Taste and adjust seasoning.
(And no, there is no salt in the list of ingredients. Beef base usually contains more salt than I would prefer. So, I’ve found, that it’s much easier to add salt if needed, than getting rid of the extra salt! Just saying!)
It’s all my daughter Paula’s fault! I know it’s usually all the mother’s fault, but not this time. My preparing this way too caloric, cholesterol laden, fattening, crazy delicious comfort food dish is all on Paula! And even though I don’t plan to serve chicken fried steak (CFS) very often, I must say thank you to my dear daughter for reminding me of this lovely Southern delicacy. (You might know it better as country-fried steak.) And for those of you with more discerning palates, just consider CFS the poor man’s wiener schnitzel. (Veal and breadcrumbs prepared in a similar manner.) But in my humble opinion, CFS is every bit as delicious. (And a whole lot cheaper to produce!)
It all started with a simple phone conversation. Paula happened to mention that she was making one of her husband’s favorite dishes for dinner that evening. And of course, I had to ask which of Mark’s favorites was she preparing? And as she described how she fixed this dish my mouth started to water. Holy guacamole! I hadn’t eaten CFS for years. And it sounded just so tempting. And as you well know, I give in to culinary temptation way more than is good for me. But hey, if I only eat it once every 10 years, how much can that hurt? (As if I can refrain from making CFS now that I know how wonderful the homemade version can be. I’d never actually fixed it at home before. I’d only had it on a few rare occasions for breakfast when traveling.) But now, who knows how frequently this might appear on our dinner table. I’m only human after all! And it’s still all Paula’s fault!
But in her defense, she doesn’t usually fix gravy to slather on their CFS. Nor does she make sinfully rich grits to go along with the steak. That part is all on me! But I figure, in for a dime, in for a dollar. If I’m going to sin, let it be a big one and then be done with it! So, the following recipe is not a low-calorie wonder. But boy of boy is it delicious. And a dish I guarantee everyone in your family will adore.
I found most of this recipe compliments of the momontimeout.com site. (Great site BTW.) The modifications came from several suggestions Paula shared with me, with a couple thrown in by me for good measure. So, this recipe is definitely a team effort. (Look for my recipe for Creamy and Savory Grits soon to come to your very own computer.)
As always, make every meal special. And while I totally advocate eating healthy nutritious food most of the time, I also believe that there are times when nothing but a big old meal of comfort food helps keep people happy and content. Too much depriving ourselves of food that brings us pleasure just can’t lead to a well-balanced mind. I mean really, who can remain sane when all they can think about is a hamburger and fries? I’m not sure the previous statement speaks well to my mental stability, but never-the-less, it’s how I feel. It’s the old “moderation in all things” thing! And I am a firm believer in “moderation in all things”, in moderation of course! So, to that end, I must also tell you, that along with our CFS, gravy, and grits last evening, I also served plain old steamed fresh green beans. No frills attached.
Peace and love to all.
Chicken Fried Steak
1½ c. all-purpose flour
1 tsp. kosher salt
freshly ground black pepper (quite a bit)
1 tsp. paprika
1 tsp. granulated garlic
1 tsp. granulated onion
½ tsp. baking soda
½ tsp. baking powder
¾ c. buttermilk
1 tsp. hot sauce (I use Frank’s RedHot original cayenne pepper sauce)
1 egg
4 cube steaks
Montreal Seasoning
vegetable oil
In a shallow container (I use an 8-inch cake pan), whisk the flour, salt, black pepper, paprika, granulated garlic, granulated onion, baking soda, and baking powder together. Set aside.
In a separate shallow container (yup, another cake pan), whisk the buttermilk, hot sauce, and egg together. Set aside.
It the cube steaks appear moist, pat them dry with a paper towel, removing as much moisture as possible. Season one side of each cube steak with a sprinkling of Montreal Seasoning. Let sit for 5 minutes.
While the cube steaks are resting, scatter a bit of the flour, the same size as the cube steaks, on a baking sheet.
Dredge the cube steaks in the flour mixture, shaking off excess, then dredge in the buttermilk-egg mixture, letting excess drip off, and then once again in the flour mixture, shaking off excess. (This is a messy process, so plan on washing your hands several times as you coat the steaks.)
Place the breaded cube steaks on the floured areas of your baking sheet. (Having a bit of flour before you set the breaded steaks down, allows the steaks to absorb a bit more flour as they rest. And also, not stick to the baking sheet.) When all 4 steaks have been breaded, press a bit more flour into the top of each one. (Save the remaining flour for use in the gravy.) Let the breaded steaks rest for 10 minutes.
Preheat oven to 225-degrees.
Heat about an eighth inch of vegetable oil in a large heavy skillet over medium high heat. How much oil you need depends on the size of your skillet. And if possible, use a fry pan that will accommodate all 4 steaks. If not, fry 2 at a time.
Test the oil by dropping a bit of the breading into the oil. The oil should sizzle and bubble around the breading. (The oil should glisten, but not be hot enough to start smoking.)
Place the steaks into the pan and fry for 3 to 4 minutes on each side or until golden brown. After the steaks have browned on both sides, carefully flip them back to the first side. Only fry for an additional minute or so.
Remove steaks from pan and drain on paper towels. Place in the preheated oven to stay warm while you make the gravy. (I place the paper towels and fried steaks on the the same baking pan I used to hold the breaded steaks before they were fried. Washed first, of course!)
Pan Gravy
2 T. vegetable oil from frying the steaks
2 T. seasoned flour (from breading the steaks) or if none left, just regular flour
1½ c. whole milk
¼ c. heavy cream
seasoned salt, if more salt is required
freshly ground black pepper
Save about 2 tablespoons of the grease in your pan. Discard the rest. Do NOT scrape the skillet clean. You want all of those brown bits for added flavor in the gravy.
Over medium-low heat, whisk in the seasoned flour and continue whisking for two to three minutes or until the flour is nice and golden brown.
Slowly whisk in the milk and heavy cream and bring gravy to a simmer. Cook until the gravy is smooth and creamy, about 5 to 7 minutes. If the gravy gets too thick, add in a little more milk. Taste and add seasoned salt, if necessary, and lots of fresh ground pepper.
Serve the CFS with a drizzle of gravy and a side of Creamy and Savory Grits (recipe to follow in the next few days) or mashed potatoes. Add your favorite green veggie and dinner is served. A perfect comfort food dinner.
Please note: To re-heat leftover CVS, place on a low-sided baking pan fitted with a wire rack in a pre-heated 400-degree oven and bake for about 20 minutes. Remove from oven and let cool a couple of minutes before serving.
Do not microwave. The breading will get soggy and yicky. (And yes, yicky is a technical term used by culinary experts everywhere!)
