Smoky Mac’n cheese

Prep: 30 Min; Total: 50 Min; Makes: 8 servings


Ingredients:


1. 3 cups uncooked elbow macaroni (12oz)

2. 1-1/2 cups whipping cream

3. 1 teaspoon Dijon mustard

4. 1/2 teaspoon coarse salt

5. 1/4 teaspoon ground red pepper (cayenne)

6. 8 oz smoked cheddar cheese, shredded (2 cups)

7. 2 cans (14.5 oz each) Muir glen organic fire roasted diced tomatoes, drained

8. 1/4 sliced green onion (4 medium)

9. 1/3 cup grated Parmesan cheese

10. 1/3 Progresso plain bread crumbs

11. 2 teaspoons olive oil


Process:

1. Cook and drain macaroni as directed on box. Return to saucepan; cover to keep warm.

2. Meanwhile, heat oven to 375F. Spray 13x9 inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat whipping cream, mustard, salt and red pepper to boiling. Reduce heat; stir in cheddar cheese with wire whisk until smooth.

3. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, mix Parmesan cheese and bread crumbs. Stir in oil. Sprinkle over top of macaroni mixture.

4. Bake uncovered 15 to 20 minutes or until edges are bubbly and top is golden brown.



Smoked Cheddar and Muir Glen fire roasted tomatoes are the secret ingredients that give this updated Mac’n cheese its intense flavor.

A PERFECT HOMEMADE INDIAN MEAL

Tandoori Chicken
Ingredients:

1. Vegetable Oil 2 TB; Garlic 6 clove; Minced ginger 2 TB

2. Ground Cumin 2 tsp; Chili Powder 2 tsp; Garam Marsala 2 tsb

3. Lime Juice 4 Tb; Plain Yogurt 1 cup

4. Lime Juice 2 TB; 2 tsb salt

5. Skinless Chicken with bone 3 lbs

Process

1. Heat oil on medium heat, add garlic and ginger and cook for about 1 minute

2. Add mix#2, cook for a minute

3. Divide above mix into two, Bowl A. add mix#3 and set aside; Bowl B. add mix#4, rub on chicken, marinate for 30 minutes; make some cuts on chicken

4. Preheat Oven to 325-350F

5. Dip chicken in Bowl A, evenly lay on wired rack over on baking pan, bake for 25 minutes, until the thermometer reaches 125/130 inside chicken breast / leg

6. Flip over chicken, broil for 8 minutes, until the thermometer reaches 165/170 for chicken breast / leg.


Rice Pilaf

Ingredients:

1. Long grain rice 1-1/2 cup

2. Unsalted butter 3 TB / Veggie Oil 3 TB for healthier recipe

3. 1 Minced Small Onion

4. Salt 1-1/2 tsb

5. Water or chicken broth 2-1/4 cup (water to rice ratio: 1.5:1)

Process:

1. Heat oil or butter on medium heat, minced onion cook for 4 minutes until onion is soft

2. Add rice, well coated with oil until rice is almost transparent

3. Add water or broth, cook for about 16-18 minutes until rice is soft and water is well absorbed

Duck Curry

 

Paella

 

Caesar Salad Recipe

1/2 to 3/4 cup croutons

1 coddled egg (see directions below)*

1 to 2 teaspoons finely chopped garlic

1 anchovy fillet, mashed or finely chopped

1 Pinch of coarse salt

2 tablespoons (1/2 lemon) freshly squeezed lemon juice

1/2 tablespoons Dijon mustard

3 drops Worcestershire sauce

6 tablespoons extra-virgin olive oil

4 tablespoons (1/4 cup) freshly grated Parmesan cheese (Parmigiano Reggiano), divided

1 head Romaine Lettuce, hearts and tender leaves only

Coarsely ground black pepper

Soft-Boil or Coddle Method:

1. Bring a very fresh egg to room temperature by immersing it in warm water (otherwise it might crack when coddled).

2. Place the egg in a small bowl or mug and pour boiling water around the egg until it is covered.

3. Let stand for exactly 1 minute. Immediately run cold water into the bowl until the egg can be easily handled; set aside.

4. Carefully remove eggs from shell and whisk them together with the rest of the vinaigrette in a bowl

Bake and BBQ Special

Grilled Hlibut with Smashed Fingerlings and Carrot Butter

Ingredients:

1/2 cup finely shopped flat-leaf parsley
1/4 cup chopped tarragon, plus 1/4 cup whole leaves
Finely grated zest of 1 lemon
Four 6- to 7- ounce skinless halibut fillets
1 pound fingerling potatoes
Salt and freshly ground pepper
1/4 cup extra-virgin olive oik, plus more for drizzing
4 medium garlic cloves, minced
2 medium shallots or 1 large red onion, chopped
6 tablespoons unsalted butter
1 cup of baby carrots

Process:
1. in a medium bowl, toss the parsley with the chopped tarragon and lemon zest.  Rub the herbs all over the halibut; cover and refrigerate for 2 hours.
2. in a large saucepan, cover the potatoes with water and bring to a boill  Salt generously and simmer over moderately high heat until tender, about 10 minutes.  Drain and let cool to room temperature.
3. Light a grill.  In a large nonstick skillet, heat the 1/4 cup of olive oil.  Add the garlic and shallots/Onion and cook over moderately high heat until golden, about 2/5 minutes.  Add the potatoes and cook over low heat, smashing them gently with a spatula, until they start to break apart.  Continue cooking, stirring a few times, until the potatoes are browned and crisp, about 5 minutes total.  Season with salt and pepper.
4. In a medium skillet, melt the butter.  Add the whole tarragon leaves and cook over moderate heat until the tarragon is fragrant, about 2 minutes.  Add the carrots and cook over medium heat, stirring occasionally, until the carrots and the butter is browned, about 7 minutes.  Season the carrot with salt and pepper.
5. Drizzle the halibut with olive oil and season with salt and pepper.  Grill the fillets over moderately high heat until nicely charred and just cooked, about 3 minutes per side.  Transfer the fish to plates and spoon the carrot with butter on top.  Serve immediately, with the smashed potatoes.

Baked Salmon with Red Bell Pepper and Squash

BBQ Beef Ribs

BBQ Ribeye

Triditional Beef Stragganoff

Spinish and Seaweed Seasoning over Tofu

 Stir Fry Corns

Stir Fry Garlic

The Daisy on my Balcony

Some Party Dishes

椒盐虾

韭菜肉丝

清蒸石斑

香辣小黄鱼

Rib Eye Stroganoof with Wild Mushrooms on San Francisco Sourdough Toasts

Ingredients:

1 tablespoons unsalted butter
2-1/2 tablespoons extra-virgin olive oil
1/2 pound shiitake mushroom, cut into 1/4 inch-thick slices
1/8 cup dry white vermouth or dry Sherry
1/8 cup creme fraiche or heavy whipping cream (I used whole milk instead)

3/4 pound rib eye, excess fat trimmed, meat cut against grain into 1/4-inch-thick slices, slices cut crosswise into 3-inch lengths

1 cup thinly sliced shallots

1/2 tablespoon all purpose flour

1/2 teaspoon + 1-1/4 tablespoons tomato paste

1/2 cup beef broth

1/4 teaspoon paprika

4 5x3-inch slices bread

1/8 cup sour cream

1 tablesspoons chopped fresh parsley

Process:

1. Melt 1/2 tablespoon  butter with 1/2 tablespoon olive oil in large nonstick skillet over medium heat.  Add sliced wild mushrooms to skillet; sprinkle with coarse kosher salt and pepper and saute until mushrooms realease juices, about 6 minutes.  Increase heat tom medium-high; saute until mushrooms are tender and brown, about 4 minutes longer. Add vermouth to mushrooms and boil until almost evaporated but still moist, scraping up browned bits.  Stir in Creme Fraiche; remove from heat.  Season to taste with coarse kosher salt and pepper.  Cover; set aside.

2. Melt remainning 1/2 tablespoon butter with 1/2 tablespoon olive oil in another large nonstick skillet over medium-high heat.  Working in batches, add beef slices to skillet and saute just until brown outside but still pink in center, about 30 seconds per side.  Transfer beef slices to plate; sprinkle with coarse salt and pepper.  Add sliced shallots to same skillet, reduce heat to medium, and saute until golden brown and tender, about 4 minutes.  Stir in flour and 1/2 teaspoon tomato paste.  Add broth and paprika and whisk to blend, scraping up broned bits.  Simmer until sauce thickens slightly, about 2 minutes.  Season sauce to taste with coarse kosher salt and pepper.  Romove from heat; cover and keep warm.

3. Meanwhile, preheat broiler.  Whisk remaining 1-1/2 tablespoons oil and 1-1/4 tablespoons tomato paste in small bowl to blend.  Arrange bread slices in single layer on rimmed baking sheet.  Brush oil-tomato paste mixture lightly over both sides of bread slices.   Broil bread just until lightly toasted, watching closely to avoid burning, about 1 minute per side.  Arrange sourdough toasts on large platter.

4. Add beef slices and any accomulated juices to shallot mixture in skillet; bring to simmer, stirring occasionally, then stir in sour cream.  Remove from heat.  Season to taste with coarse slat and pepper.  Rewarm mushroom mixture over medium heat.

5. Divide beef mixutre among toasts, then top each with mushrooom micture.  Sprinkle with parsley and serve.

Macaroni Salad

A few tips to keep your less expensive cut beef tender and juicy

If I could cook my Chuck Beef Roast very tender, should Sirloin or any other better cut beef receive excellent results as well? Cook's Illustrated considers Sirloin Top Butt/Tip Roast to be the poor man's Prime Rib. Slow roasting is how companies like Boar's Head and Thumann's prepare their deli meats ....usually for 8-10 hours @215-225*. Depending on the shape of your (2lb) roast, I would suggest checking the temperature at around two hours for your desired doneness.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

In a sense, I am like many others, trying to find new ways to cook inexpensive cuts of meat and have them come out tender...the problem is I like my meat medium-rare, so traditionally it's difficult to do so with cheaper cuts......no longer, so I have found out.

In the last couple of years, I have been slow roasting my meats....beef, pork and turkey, at low temperatures between 225-275*. A few years back I read an article in cooks Illustrated that tested different kinds of roasts cooked at varying degrees of temperature from 225-500*...It was determined that 225* was the best for moist and tender roast.....my experimentation has confirmed this to be true and now it is my preferred method for roasting meats...especially for Prime Rib Roasts. I have also had excellent results with the following beef cuts as well:

Hanger Steak

Tri-Tip, Flap, or Newport roast
Chuck Roast , Blade/Underblade
Top Butt Sirloin

I usually purchase my meats in wholesale packaging....but when there is a sale at the store, I request the in-store butchers to cut my roasts a minimum of two inches, but I prefer 2.5-3.0 inches thick.

I marinade is simple soy sauce, fresh cracked pepper, garlic and oil for at least 12 hours, 24 hours for better results.......Remove from the refrigerator and let sit close to room temperature.....using a heavy duty foil to wrap it tightly and placing it in a shallow pan in the oven or placing on a wire rack and cookie sheet pan....roast @ 225* for three hours, not opening the door once. I brown on the broil setting at the end of the roasting period. A perfect medium-rare, tender with excellent beefy flavor......this is for the larger, thicker cut. I would suggest 2 hours roasting time for smaller, thinner cuts.

I am now a fan of the cheaper cuts.....just not in pot roasts or crock pot cooking.

Some Dishes Made this Week.

1. Real Texas Chili

Ingredients:

1 lb lean beef

1 lb breakfast sausage

6 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons paprika

1 large white onion, finely chopped
3 garlic cloves (minced)
3/4 teaspoon Mexican oregano (dry)
1 teaspoon salt
1 1/2 teaspoons cayenne pepper (optional)
2 tablespoons masa harina flour or cornmeal
16 ounces water
1/2 cup warm water

Directions:

1. The sausage used for this recipe is pork country style like Jimmy Dean or Owens roll etcetera.

2. Brown meat together in a large 12 inch skillet and drain well. For even lower fat rinse meat with hot water, drain and place back in skillet.

3. Stir in 16 ounces of water.
4. Add all ingredients except cayenne pepper and masa.
5. Simmer 30 minutes.

6. Add cayenne pepper (you can always add more later).

7. Mix masa and ½ cup warm water. Add to chili and stir well.

8. Simmer 20 minutes. You can simmer for hours if you want, just stir every 30 minutes.

9. Chow down.

10. This is great by itself or to make nachos, top cheese enchiladas, frito pie, quite good rolled in a flour tortilla with cheddar etc -- .

 

2. Chilled Spicy Cucumber & Tomato Soup

Ingredients:

3 pounds of Tomato, seeded and diced

8 ounces of diced green peppers

1.5 pound of cucumbers

4 crushed garlic cloves

4 each jalapeno peppers

4 ounces of red wine vingegar

4 ounces of olive oil

2 table spoon of salt

1 table spoon black pepper

Garnish: 1 table spoon of each, small diced tomatoes, green peppers and cucumbers

Direction:

1. combine all ingredients, cover and refrigerate overnight

2. Puree all and press through a strainer (adjust salt and pepper if neccessary)

3. Chill the soup again, add garnish and serve. (Yield 2 quarts)

 

3. Beef Stew

                                                             4. Onion and Tomato Baked Salmon

                                 5. Chinese Bok Choy                                      6. Fried Yellow Fish

7. Husband and Wife Dish

8. Black Bone Chicken Soup

Hawaiian Seafood Pinapple Rice

Salmon with Mushroom and Red Wine Sauce

Haven't had Salmon dish for a while since my husband doesn't like fish dish very much.  He is absolutely a meat eater.  But today I am kind of craving for some fish.  So here comes the Salmon with Mushroom and Red Wine Sauce.

2 tablespoons unsalted butter
3 tablespoons of olive oil
1 large onion, coarsely chopped
1 cup dry red wine
1 cup beef, preferably homemade
2 cups of chicken stock, preferably homemade
4 thyme sprigs
4 rosemary sprigs
Salt and freshly ground pepper
2 clove of garlic, minced
2-3 slices of ginger
1 cup white rice (preferable wild rice)
1/3 pound of Oyster mushrooms and 1/4 celery (just to add some texture), chopped
2 6- to 7-ouce skinless salmon fillets

1. In a saucepan, melt 1 tablespoons of the butter and 1 tablespoon of the olive oil.  Add the onion and cook over moderate heat until softened, 7 minutes.  Add the red wine, beef stock and thyme and bring to a boil.  Simmer until the liquid has reduced to 3/4 cup, 1 hour or so; Strain into a clean saucepan.  Season with salt and pepper, cover and keep hot. (A, B, C)
2. Meanwhile, heat 1 tablespoon of olive oil in a medium saucepan.  Add the ginger slices, then add the rice and a pinch of salt, cook till the rice is lightly browned.  Add 2 cups of chicken stock, cover and simmer over low heat until tender, about 30 minutes.  Season with salt, cover and keep warm. (D)
3. In a medium Skillet, melt the remaining 1 tablespoon of butter, add 1 tablespoon of olive oil.  Add the oyster mushrooms and celery, season with salt and pepper.  Cover and cook, stirring occasionally, until tender and browned, about 5-7 minutes. (E)
4. Preheat the oven to 350F, arrange the salmon on a rimmed baking sheet, and season with salt and pepper.  Bake for about 15-17 mintues.  Until the fish is just cooked in the center. (F)
5. Spoon the rice onto plates and set the salmon fillets on top.  Spoon the oyster mushroom and celery and red wine sauce over the fish and serve.

MAIALE IN AGRODOLCE (SWEET AND SOUR GLAZED PORK CHOPS) - Classic Roman Food

Last week when I passed through the magzine section in Borders, a beautiful cover page food caught my eyes.  It was the Sweet and Sour Glazed Pork Chops.  I couldn't resist to open the magzine and read it's recipe.  Wow, it is so simply, I was sure I can turn it into one of my best homemade meal.

4 10 oz. bone-in pork chops, frenched (I bought it from Costco, very good quality)

3 tbsp. extra-virgin olive oil

   Kosher salt and freshly ground black pepper

1/3 cup balsamic vinegar

2 tbsp. honey (I would suggest to use 1 tbsp after my first try)

4 tbsp. unsalted butter

1 sprig fresh rosemary, torn into1" pieces (3 extra sprigs for garnish)

Tricks to let your wine Taste Better

Young red wines benefit substantially from some oxidation. You can always splash the wine into a decanter, but then you’re deprived of the presence of the decorative and often informative label on the bottle.By far the most effective process, as shocking as it seems, is to pour out a small glass of the wine, place your thumb over the top of the bottle, and shake it for a few seconds (John enjoys doing this in restaurants and watching as the waiter recoils in horror). Remove your thumb cautiously, since the shaking will generate a small amount of pressure in the bottle. The transfer of oxygen to the wine is enhanced by the large surface area generated by shaking, and by the turbulence in the liquid that instantly disperses the oxygen after it dissolves. Three seconds of shaking is more effective than four hours of “breathing.”


It’s not a good idea to try this with wines containing sediment, but those are usually older wines that will get all the air they need in the glass. Also, wines with carbonation such as our first, unlamented Slug Gulch Red may foam excessively and cause an embarrassing incident. If you’re not sure you believe all this, try an objective experiment. Open one bottle of a young red wine and let it sit for two hours, then open another and subject it to shaking. Compare the two immediately and over the course of a normal dinner, and see if you can’t tell the difference.

Wine Storage

Should I be storing the wine I drink everyday in a special way or place?

Simply keep your bottles of wine in a cool place away from direct sunlight until you’re ready to drink them. If you are going to store them for more than a few weeks, it is best to store them on their side rather than upright. This will keep the cork moist and therefore airtight.


Where should I store wine I don't plan to drink immediately?

There are two types of wine you may not plan to drink immediately--wines you have purchased that are ready to drink, and wines designed to be aged. Most wines on the market today are designed to be ready to drink as soon as you purchase them. Therefore, the long-term storage conditions recommended for wines designed to be aged are not necessary.

Keep these ready-to-drink wines away from direct sunlight and heat, any source of vibration, and lying on their sides. This will ensure that the cork will remain moist and therefore airtight.

There is no need to store white wines or Champagne/sparkling wines in the refrigerator if you are not planning to drink them soon. Simply chill them before serving.

If you do begin to accumulate wines designed to be aged, storage becomes more important. The key conditions to keep constant are temperature (needs to be about 55 degrees) and humidity (70% - 80%). To achieve this at home, you may need to convert a closet or buy a special unit designe

Where should I store wine after it is opened?

A re-corked, leftover bottle of red or white wine can be stored in the refrigerator for 3 — 5 days without compromising its flavor. Just take the red wine out of the refrigerator to let it come up to room temperature before drinking. A tightly corked leftover bottle of Champagne/sparkling wine can also be kept fresh in the refrigerator for 3 - 5 days.

How long will an open bottle of wine keep?Longer than you may think. Don’t throw it away! Re-cork the wine (if you’ve thrown away the cork use plastic wrap and a rubber band). An open bottle of red or white wine will keep in the refrigerator for 3 — 5 days. A bottle of Champagne/sparkling wine (tightly recorked) will also keep for 3 — 5 days in the refrigerator.