Category Archives: SAUCE AND GRAVY RECIPES

ALMOND CAKE WITH STRAWBERRY SAUCE AND VANILLA BEAN PASTE WHIPPED CREAM (GF STRAWBERRY SHORTCAKE)

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Strawberry shortcake is one of my all-time favorite desserts. I know, terribly plebian of me, but never-the-less, it’s the truth. And when made with either this GF cake or my Cream Cheese Pound Cake (recipe on site), I defy anyone to come up with a finer dessert! Or to find an easier cake to prepare than this amazing almond cake recipe from bobsredmill.com. (My Cream Cheese Pound Cake, not as quick and easy to build. But absolutely scrumptious! And definitely worth the effort.)

Anyway, whether you are trying to eat less wheat flour or just have a desire to produce a moist, delicious cake that everyone in your family can enjoy (except those who are allergic to nuts, of course), this cake recipe is an absolute winner. Even if you choose to eat this cake without any type of topping, you are in for a treat. It absolutely melts in your mouth. And the flavor is amazing.

As far as the strawberry sauce and whipped cream are concerned, you have only my word that they are both delicious and easy to prepare. And of course, can be used with other wonderful culinary offerings. (Think Sunday morning waffles decorated with strawberry sauce and whipped cream.) Yum!

So, while fresh strawberries are just coming into season, plus almost always available year-round, I suggest you make this dessert for your family and friends any time a tasty treat would make life better. I promise you this strawberry shortcake will be very well received. And just imagine how much joy this delicious combination would bring in say, February, when it’s been raining buckets for 9 straight days. And the wind is howling like a pack of coyotes. And just walking from your car to the door of your grocery store is less desirable than cleaning toilets!

I can only speculate that this dessert might save your sanity. And that of your loved ones. I know it would definitely make me an easier person to live with under similar circumstances!   

Peace and love to all.  

Almond Cake:  

6 T. (¾ stick) unsalted butter, room temp.

½ c. granulated sugar

2 lg. eggs. room temp.

¼ c. whole milk

½ tsp. vanilla extract  

1/8 tsp. good almond extract

¾ c. almond flour

¼ c. organic coconut flour

1 tsp. baking powder  

1/8 tsp. fine sea salt

Grease an 8×8-inch baking pan with cooking spray. Set aside. (If you double this recipe, use 2 8×8-inch pans or 1 9×23-inch pan.) (And yes, next time I make this cake I will double the recipe. The cake is just so very, very good!)

Cream butter and sugar until very light and fluffy. Add the eggs and beat until completely blended. Add the milk and extracts and mix until combined.

In a separate bowl, whisk the almond flour, coconut flour, baking powder, and fine sea salt together. Add the flour mixture to the butter mixture and beat until creamy.

Pour batter into prepared cake pan and smooth top.

Bake in a pre-heated 350-degree oven for 27-30 minutes. Do not over-bake.

Remove from oven and allow to cool completely before serving with Strawberry Sauce and Vanilla Bean Paste Whipped Cream. See recipes below.

Strawberry Sauce

1 lb. strawberries, rinsed, hulled, and thickly sliced

⅓ c. granulated sugar

1 T. fresh lemon juice  

In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice. Place over medium heat and bring to a boil, stirring occasionally.    

Reduce heat and simmer about 15 minutes or until sauce has thickened a bit, stirring occasionally. Remove from heat and cool to room temperature. Refrigerate until needed.

Vanilla Bean Paste Whipped Cream

1 c. heavy whipping cream

½ tsp. vanilla bean paste* or vanilla extract, or more to taste

2 T. powdered sugar

Whip the cream to hard peaks. Add the vanilla bean paste and powdered sugar. Whip until blended.

CREAMY LEMON AIOLI  

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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.

HOMEMADE AU JUS (NO DRIPPINGS REQUIRED)  

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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.   

SAVORY OVEN BAKED PORK LOIN BACK RIBS

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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.

       

OVEN BAKED BONELESS COUNTRY STYLE PORK RIBS

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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.)

Serve sauce warm or at room temperature.

 

BBQ SAUCE WITH MONK FRUIT SWEETENER

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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. 

GF CRAB CAKES WITH LEMON GARLIC AIOLI  

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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.

LEMON GARLIC AIOLI

¾ c. cup mayonnaise

1 tsp. grated lemon rind

3-5 tsp. fresh lemon juice

1 garlic clove, very finely minced

¼ tsp. kosher salt

freshly ground black pepper 

Mix it all together. Taste and adjust seasoning. 

BAKED SHRIMP WONTON CUPS WITH SWEET AND SOUR SAUCE

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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.

      

BAKED CRAB RANGOON WITH SWEET AND SOUR SAUCE

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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.” 

   

BEEFY RED WINE SAUCE WITH SHALLOT, GARLIC, AND ROSEMARY

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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!)