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| Pancit
I got this recipe from a web site that I frequent, and it sounds
delicious, and we will probably be having it for dinner tonight.
I am putting it in word for word how she wrote it up, so thanks to
Robyn at Bitchypoo.com. If you are concerned about empty calories
etc, don't use the rice sticks, and it will be like a stir-fry.
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This is a Filipino recipe, though I'm sure it's been Americanized. My
friend Liz makes it all the time and it's absolutely addictive!
2 pkg. thin sliced pork chops (I use boneless center loin chops) or steak, cut into small pieces
1 bottle LaChoy Teriyaki sauce
Rice sticks
1 head of cabbage, shredded
3 carrots, shredded
1 onion, chopped
Minced garlic (the more the better)
Oil (we use olive oil) 2 Tbs.
Heat oil in wok. Once oil is hot, put meat, onions, and garlic in wok
together; add some teriyaki sauce and black pepper. Cover and cook
until meat is about half cooked through.
Add carrots and simmer for several minutes. Add more teriyaki sauce. Add cabbage; cover and cook.
Boil water in pot; put rice sticks in hot water; remove from heat and
let soak for 2 minutes. Strain rice sticks and chop into small pieces.
Add to wok and let simmer for several minutes until cabbage is cooked
through. Add some more teriyaki sauce.
Notes: I have no idea how much teriyaki sauce to recommend; I know that
we used about half a 15-oz bottle the last time I made it, and it was
too salty. We'll probably buy low-sodium Teriyaki sauce next time.
Also, if you're not up for shredding the cabbage and carrots, you can
buy a bag of coleslaw mix cabbage and carrots at the grocery store, and
that works just fine. We use two bags.
The recipe calls for using the entire package of rice sticks, but we
only used half the package (in interest of saving calories) last time,
and could hardly tell the difference.
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| Ok, I revise my stand on everything being better with bacon.
I tried the double-dare flavor at a local ice cream shop, and the
flavor was "Smokey Bacon" and it wasn't inedible: run gagging for the
trash can, but just.kind not right. Meaty ice cream is just NOT
meant to be, folks. Smokey, chewey, meaty bacon pieces in vanilla
ice cream is just wrong.
Heh, I guess that is what I get for trying things. My husband
just laughs and laughs. But hey, I do luck out from time to
time. Unfortunately, I'm down two of the last three things I've
tried.
At our uber favorite Vietnamese joint, I tried a "Fresh Coconut Drink"
under the blended fruit drinks and when the waitress brought it out, I
almost gagged.
Essentially it was a glass, with ice cubes, about 12 oz of fresh
(clear) coconut milk and canned slices of coconut the size of smallish
fish fillets. (Also, ironically, the same texture.) I
drank/gagged down about half because the darn thing was $4, and then
started turning green. I assumed that it would be blended, and not
floating chunks of slimy coconut in it.
Hey, I've had fresh coconut, and this wasn't it. I'm not hot on
straight up coconut milk, but that is what I get for not asking before
hand. If I never ever have coconut milk the rest of my life, I
will be one happy chick.
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| Beer Cheese Dip
Ok, as you know I live in Wisconsin, where everything is better with
cheese. And bacon. And beer. Or at least cheese and
beer. Yeah, that's it.
So one of my aunties makes this dip, and it is so rockin' good.
It doesn't have the above mentioned pork product, but thinking about it
right now for a second, it probably wouldn't be a bad addition.
It is <em>fab</em> with pretzels, and mini tortilla chips
are pretty good with them too.
1 8oz cream cheese
1 pkg of ranch dressing
3/4 cup of beer
2 cups grated cheddar cheese
1 bunch green onions, sliced thin
Mix all ingredients well. Chill. (It mixes much easier
if the cream cheese is softened.)
She brings it to parties, and there is usually none to bring back
home. Also, I have had it when cheap beer was used, and it can
give a funky skunkiness to it, so at least use the kind of beer that
you would normally drink. Like cooking wine, you should be able
to drink it first...I'd also stick with pale pilsners. (Miller,
Bud etc, but I could see how a light red might be a nice twist.
Good Luck!
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| Turkey Burgers
I really love the combination of cilantro and lime and had such a
craving for it yesterday. So I decided to make some turkey
burgers for dinner. I've made a similar recipe using ground
chicken, formed them into balls or "logs" around a stalk of fresh
lemon-grass and then grilled. Yeah-baby. This is not
so fancy, but oh so good and easy easy to make. (And can be
1 lb ground turkey or chicken
1/3 cup cilantro, washed, stems removed and chopped
1/2 small onion, diced
zest from one lime
juice from 1/2 lime
Mix all ingredients well and form into patties. (I made mine on
the smallish side.) On medium heat, cook with a little oil or
non-stick spray until golden brown and cooked through.
I served them on toasted buns with sliced tomato and avacado and
wasabi-horseradish mayo. I'm pretty pumped about the
left-overs.
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| I can't believe I haven't posted in so long. Things are so hectic
around here. 
We got our taxes done, so I can finally
stock my freezer, and buy spices and hit the Asian
market...Whoo-hoo! I made some vennison Chapch'ae this weekend,
which probably goes against all the rules, but hey, make do with what
you have in the freezer. Chapch'ae rocks my world, and my three
year old eats it, so bonus!
I haven't actually made this recipe yet, but I plan on making it for
dinner tomorrow night. It was on "The Morning Show" and Emeril
made it. It looked so good...I can't wait to try it.
Halibut with (faux) "Pasta"
• 2 pounds medium zucchini (about 4), ends trimmed
• 12 ounces halibut, cut into 1-inch cubes
• Emeril's Original Essence (see recipe below)
• 1 tablespoon olive oil
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic
• 1 teaspoon red pepper flakes
• Pinch finely grated lemon zest
• 2 tablespoons thinly sliced green onions
• 1 tablespoon dry white wine
• 3/4 cup shrimp stock
• 1 cup chopped, peeled and seeded tomatoes
• 2 tablespoons lightly toasted pine nuts
• 3 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup freshly grated Parmigiano-Reggiano, garnish
Emeril's Original Essence
• 5 tablespoons sweet paprika
• 1/4 cup salt
• 1/4 cup garlic powder
• 2 tablespoons freshly ground black pepper
• 2 tablespoons onion powder
• 2 tablespoons cayenne
• 2 tablespoons dried oregano
• 2 tablespoons dried thyme
Essence Directions
1. Combine all ingredients in a small mixing bowl and blend well.
2. Store in an airtight container in your spice cabinet for up to 3 months.
Halibut Directions
1. Using a mandolin or a heavy sharp knife, slice the zucchini
lengthwise into very thin strips, like pasta. Discard the center seedy
pieces and separate the slices.
2. Season the halibut lightly on both sides with Emeril's Essence.
3. In a large skillet, heat the olive oil over medium-high heat. Add
the halibut and cook until just cooked through, 1 1/2 to 2 minutes per
side. Remove from the heat.
4. In a large skillet, heat the extra virgin olive oil over high heat.
Add the garlic, red pepper flakes, and lemon zest, and cook, stirring,
until fragrant, 30 seconds. Add the zucchini and green onions and cook,
tossing, until the zucchini is just barley wilted, about 3 minutes. Add
the white wine and bring to a boil. Add the stock and bring to a simmer
while tossing. Add the tomatoes and remove from heat. Add the herbs and
pine nuts and toss again. Season with salt and pepper to taste.
5. Divide the zucchini 'pasta' among 4 shallow pasta bowls or large
plates. Arrange the fish on top and sprinkle each portion with 2
tablespoons of the cheese. Serve immediately.
Yield: Makes 4 servings
282 calories per serving
11 grams carbs per serving
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