Skillet Char Siu Pork

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

John 20:27-29

[27] Then he said to Thomas, “Put your finger here, and see my hands; and put out your hand, and place it in my side. Do not disbelieve, but believe.” [28] Thomas answered him, “My Lord and my God!” [29] Jesus said to him, “Have you believed because you have seen me? Blessed are those who have not seen and yet have believed.”

DIY Char Siu BBQ sauce

1/3 c hoisin sauce

1/4 c Honey

1/4 c dark Soy sauce 

3 T rice wine

1 t Chinese 5 spice seasoning 

1 t red curry paste

3 drops red food coloring (optional)

Make and set aside

4 Pork rounds cut out of a small pork butt

1/2 inch thick 

1 beer, not a dark

Set aside

Put beer in plastic bowl that will let the pork sit flat in beer 

Marinate 30 minutes in fridge 

Remove pork from beer

Use same bowl

Add pork to bowl

Add chopped green onions and ginger to top of meat

Add 3 T of Char Siu sauce and massage over pork

Marinate 1 hr in fridge

Remove pork and pat dry

Add a little oil to skillet and heat

Add pork, fry until seared about 10 minutes flipping to insure even sear

Add 1 c water 

Add more sauce

Add lid and cook 20 minutes 

Remove pork to cutting board 

Reserve sauce to return meat after slicing 

Cut really thin slices against grain 

Place back in sauce and toss 

Serve with rice and veggies or make a ramen noodle bowl

Focaccia Bread Machine Dough

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1 John 1:7

[7] But if we walk in the light, as he is in the light, we have fellowship with one another, and the blood of Jesus his Son cleanses us from all sin.

1 c 95 degree warm water

4 T olive oil, divided into 2 T each

2 t roasted garlic

3 c bread flour

1-1/2 T Rosemary, divided 

3/4 t salt 

1-1/2 t instant yeast

Toppings

Oil 

Rosemary 

Italian seasoning 

Mozzarella shreds 

Add to bread machine in this order

After 5 minutes check to make sure you don't need extra water

Turn on dough cycle 

Add end of cycle remove 

Have your pan ready by adding olive oil and tilt pan to cover bottom 

Use a sheet pan or a 13x9

Sprinkle a little cornmeal if desired

Mash dough out using a poking motion as if playing the piano 

Dough should have dents

Use rest of oil to grease top

Use rest of Rosemary to sprinkle on top along with Italian seasoning and cheese

Cover with plastic wrap to rise 15 minutes 

Preheat oven to 400 degrees

Remove plastic and bake 20-25 minutes until golden brown 

Remove to rack to cool 

Cool 5 minutes before cutting 

So crispy 

Peach Feta Stuffed Pork Chops with Butter Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

James 1:14-16

[14] But each person is tempted when he is lured and enticed by his own desire. [15] Then desire when it has conceived gives birth to sin, and sin when it is fully grown brings forth death.

[16] Do not be deceived, my beloved brothers.

4 thick pork chops ( tenderize) Boneless skinless, butterflied 

Salt and pepper seasoning 

Clarified butter for searing

Stuff chops with stuffing

Peach Feta stuffing 

1/8 c peach preserves

1/4 c Feta crumbles

3 slices toasted Chopped French bread chunks 

Peach vinaigrette just enough to moisten stuffing so it sticks together 

Set aside

Drizzle with leftover peach vinaigrette 

Drizzle with butter sauce

Bake preheated 350 oven for 30 min

Rest for 10

Peach vinaigrette 

1/8 c peach preserves

2 T white Balsamic vinegar 

1 T Maple syrup

2 T Dijon mustard 

1/2 t roasted garlic 

1/8 c Olive oil

Pinch Black Pepper 

Pinch salt

Blend in mini food processor 

Set aside

Butter sauce

Drippings from pork sear

1 T Mayo

2 T Heavy cream 

Pinch of Black Pepper

Lemon juice to taste 

Stir to make sauce while sautéing 

Bourbon Street Mardi Gras Pasta

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2 Corinthians 5:7

[7] for we walk by faith, not by sight.

1 link andouille sausage, thin sliced ( I like Tony Chachere’s

1/2 link smoked sausage, thin sliced 

1 c Rotisserie chicken breast, chopped 

1 T butter

1 shallot, chopped 

1/8 celery, chopped 

1/4 c red bell pepper

1/8 c Leeks, sliced

3 T Roasted garlic 

1/2 t Cajun seasoning

1/2 T smoked paprika

1 T sugar

1/2 t white pepper

1/4 c Sauvignon Blanc 

1 jar Alfredo sauce

1/4 c milk

Fettuccine or Angel Hair pasta, cooked set aside, reserve 1/4 c pasta water

10 Argentinian Red frozen shrimp

1/2 t lemon zest

Cook pasta al dente 

Reserve 1/4 c pasta water

In a large skillet, cook sausages and chicken until lightly browned

Remove meats from the pan and set aside

Add butter to skillet 

Cook all veggies and seasonings together

Reduce heat to low and stir in wine

Add Alfredo sauce and milk

Add zest

Simmer

Add pasta to the sauce along with reserved pasta water

Toss gently until pasta is evenly coated

Add shrimp and meats to sauce

Cook shrimp 2-3 minutes on medium heat 

Enjoy with French Bread

Japanese BBQ Trio

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2 Timothy 4:7

[7] I have fought the good fight, I have finished the race, I have kept the faith.

 

 

10 Whole Jumbo Argentinian Red Shrimp, I use frozen(really helps you not to overcook)

2 c Beef cut in bite size pieces

2 c Chicken cut in bite size pieces 

Add all meat to ziplock

Add sauce, marinate 1 hour

Remove from sauce

Add 1 T oil to skillet 

Sauté meat except shrimp until crisp and tender

Add shrimp 

Add veggies 

Sauté 2-3 minutes until shrimp is done

Add extra sauce 

Stir often

Sprinkle with black pepper 

Serve with rice or noodles

Cabbage, large shreds 

Onion, sliced 

Carrot, cut into thin strips

1 T Olive oil to sauté veggies 

Sauté until tender on medium high

Remove to plate 

Set aside 

Teriyaki sauce

U can make your own or use Bachan Japanese BBQ, original flavor