Monday, May 28, 2012
Our HOA (Home Owners Association) president, and neighbor asked me to help with our annual Memorial Day picnic out by the pool. The Smith House works good for food set up, but only a stove top to reheat. I suggested sliders and hot dogs for the kids. A few volunteers helped with the smoking and grills. Of course I made Texas Red Chili for our own plates.
Slip some cream cheese on small bagels, a piece of smoked salmon along with capers, a squeeze of lemon, red onion, and tomato. Easy to assemble, and easy to down in a few bites with a good glass of wine.
We invited a good friend and fellow poet Pasquale to taste test the food. He served in the coast guard, navy, and as a guard for the Tomb Of The UnNamed Soldier over the course of his life. He shares stories of that time period are enjoyed by many. He is a great story teller, and likes my cooking.
Hope your having a great Memorial Day and don't forget those who have helped defend our country!
Friday, May 25, 2012
No time to make dough? Use pre-made pizza dough in can from the market. Roll it out and use any filling recipe (I use Kashmiri garam masala, an Indian spice instead of Cinnamon, but it's an acquired taste); add raisins and crushed walnuts if desired- roll it back up carefully and slice into pieces; fill non-stick pan or oil regular baking dish, and bake, removing just before they get beyond golden (or dough gets too tough).
Follow recipe for icing, but using orange juice and orange zest to flavor.
Thursday, May 10, 2012
I haven't made this dish in a long while. I simply sliced breast in half, for easy dipping in chapatti flour (Indian/Asia store) and dropped them into shallow oil; brown on both sides (salt/pepper).
I made a marinara sauce with roasted garlic and artichokes and served it over some flat noodles hubs bought in Eataly on our last visit into NYC.
Simple and good with a salad or even spinach side dish.
Here is a look inside my first bite...Yum!
Wednesday, May 2, 2012
The photo is blurry, but the taste was fabulous! It was the side dish to my son and his friend, Yebyul's Korean Dakbokeumtang Meal.
Chop 1 cup Kimchi (Asian market), 1" slices
1/3 cup kimchi juice from jar
1/2 red onion, small slices
1 cup flour (we used Chapatti flour from Indian market)
pinch of salt
1/4 cup milk (milk works, but we do not drink regular milk and omitted this and added extra egg)
1 egg (we used 2)
In bowl mix flour, milk, juice, eggs and salt together, then fold in onions and kimchi. Should be just like a regular pancake mix.
Kimchijeon are not like our American pancakes, they are basically Korean fritters. Cook them on a well oiled griddle or in a skillet. After each one we wiped the pan off with an oil soaked paper towel. Should be crispy on edges. Serve with main dish or salad.
This is typically eaten as a late night snack food and in company of others while enjoying a beverage. Similar to appetizers we share while having a beer or margarita.
Serve with soy sauce and chopped chilies as garnish.