Hot and Sour Soup

MONDAY, JANUARY 27, 2014 

Gen.17:1-4
1 When Abram was ninety-nine years old the LORD appeared to Abram and said to him, "I am God Almighty; walk before me, and be blameless,
2 that I may make my covenant between me and you, and may multiply you greatly."
3 Then Abram fell on his face. And God said to him,
4 "Behold, my covenant is with you, and you shall be the father of a multitude of nations.





2 T olive oil
4 roasted garlic cloves, mashed
2 T fresh ginger root, peeled and diced
4 scallions, sliced, tops and greens
4 oz ground pork, browned, salted with 1/2 t seasoned salt 

8 c chicken stock
1/2 lb firm tofu cut into strips
6 button mushrooms, wiped clean and sliced
1/4 c sugar
2/3 cup rice vinegar
4 T soy sauce
1 t oyster sauce
1 T broth base seasoning
1 t freshly ground black pepper, or to taste
1 T sesame oil
1 T hot sauce
2 large eggs 

1 t seasoned salt
Sprinkle of red pepper flakes
1/2 lb medium shrimp, tail off, cleaned 

Won ton wrappers deep fried a few seconds, salted and drained on paper towels
In the saucepan, heat the oil over medium heat until hot. Add the garlic, ginger, scallions, and pork and cook, stirring occasionally, for about 1 minute. Add the stock and bring to a simmer. Add the tofu, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil, and hot sauce and bring to a simmer over medium heat. In a small bowl, whisk the eggs until blended. Slowly whisk in the eggs so they string. Take soup off heat. Let cool and add 1/2 lb shrimp. Garnish with scallions.
As with any recipe, keep tasting stock until it suits your taste. 

Bonefish Grill Crab Cakes Knock Off

MONDAY, SEPTEMBER 17, 2012 

2 Sam.14:14

We must all die; we are like water spilled on the ground, which cannot be gathered up again. But God will not take away life, and he devises means so that the banished one will not remain an outcast.

1 large egg
1/4 cup mayonnaise
1 t each: sour cream, lemon juice, Dijon mustard, kosher salt 2 t each: chopped fresh parsley, cayenne pepper
1/4 t smoked paprika
1/4 cup panko crumbs
2 T diced red peppers
1 pound lump crab meat, drained
Additional panko crumbs for patties
Clarified butter for cooking (found at Earth Fare)
Wasabi herb sauce *
Thai sarachi (Asian hot sauce)

1. In nonmetallic bowl, whisk Worcestershire, Old Bay, egg, mayonnaise, sour cream, lemon juice, mustard, salt, parsley, cayenne pepper and paprika. Fold in panko crumbs, red peppers and crab. Form 3-ounce patties by hand and coat with additional panko crumbs for crispness. Put on parchment paper-lined baking tray. Refrigerate 2 hours

2. Heat oven to 350 F. Heat 2 ounces clarified butter in skillet. Cook cakes until golden on each side. Put cakes in oven 5 minutes.
3. Lay cake in center of plate. Squeeze wasabi sauce on both sides. Add Thai sarachi (Asian hot sauce). Garnish with lemon.

*How to make wasabi herb sauce: 

In food processor, puree:

4 tablespoons olive oil
1/4 cup each minced celery and chopped green onions
1 bunch chopped parsley (no stems)
Transfer mixture to bowl.
Stir in:
2 t Dijon mustard,
2 t wasabi powder,
1 T lemon juice,
1 cup mayonnaise
1/4 cup olive oil
1 t each dry mustard, chopped garlic and anchovy paste
Return mixture to food processor and process on low speed 1 minute to mix. Pour sauce into squeeze bottle. Refrigerate until ready to use. 

Dry Ham Glze

SATURDAY, JULY 19, 2014 

Acts 6:7

And the word of God continued to increase, and the number of the disciples multiplied greatly in Jerusalem, and a great many of the priests became obedient to the faith.

1 c brown sugar
2 T pumpkin pie spice
1/2 t dry mustard
1/4 t onion powder
1/2 c sugar
1/4 t ginger
1/2 t allspice
A few turns cracked black pepper

Mix together and put in airtight container. Sprinkle on ham and fry. 

Wine-Peach Reduction Gruyere Leek Stuffed Spicy Pork Tenderloin

FRIDAY, SEPTEMBER 12, 2014 

2 Cor.1:

3 Blessed be the God and Father of our Lord Jesus Christ, the Father of mercies and God of all comfort,
4 who comforts us in all our affliction, so that we may be able to comfort those who are in any affliction, with the comfort with which we ourselves are comforted by God.
Golden Rotisserie Flavor Pork Tenderloin, split down the middle and pounded flat BBQ Rub, I used spicy bbq rub
6 10 inch lengths of cotton kitchen string
Split tenderloin down the middle, taking care not to cut all the way through. Pound loin to 1/2 inch thickness.
Lightly salt and rub both sides of flattened loin.
Cover and refrigerate for 30 minutes.
Stuffing:
1/2 c chopped Smoked Gruyere Cheese 1 Leek, sliced
2 T Cream
1 cap full Limoncello
1 T Butter
1 T Olive oil
Liquid for pan: 3/4 c White wine 

1 quartered Fresh peach 1T Lime juice
Peach reduction: Pan juice
1/4 c Cream
1/4 c Honey
Prepare leek cheese mixture. Set aside.
Spread leek cheese mixture down the middle .
Place strings an equal distance apart under the loin, fold loin over and tie.
Sear in lightly oiled skillet on both sides.
In a deep 13x9 foil pan place liquid.
Place a rack on top, add tied seared loin.
Bake on 400 degrees until thermometer reaches 160 degrees, I did mine in the toaster oven.
Next prepare peach reduction, by pouring juice in a small skillet and adding cream and honey, reduce by half.
Let loin rest 10 minutes before slicing.
To serve, remove strings and slice into 1 inch rounds. Spoon peach reduction on each slice. 

Spicy Mongolian Beef

Eph.1:

20 that he worked in Christ when he raised him from the dead and seated him at his right hand in the heavenly places,

21 far above all rule and authority and power and dominion, and above every name that is named, not only in this age but also in the one to come.

22 And he put all things under his feet and gave him as head over all things to the church,

23 which is his body, the fullness of him who fills all in all.

8 oz beef tenderloin or ribeye

2 T olive oil

1 onion, sliced

1 inch ginger, grated and divided

2 t roasted garlic, mashed

1/4 t pepper flakes

1 t corn starch

Sauce

2 T plus 1 t soy sauce

1 T water

2 t Mirin , divided

2 t brown sugar

Salt and pepper to taste

Garnish

1/4 c sesame seeds

1/2 c crushed sweet and salty peanuts

Cut beef into small strips and place in a large bowl.

Add corn starch, pepper flakes and 1 teaspoon soy sauce, water and Mirin to beef.  

Set aside for at least 30 minutes and up to one-hour.

In a large bowl, combine the rest of the Mirin, remaining soy, and brown sugar in a bowl.  

Stir well.

Add onions to the sauce you just made.

Heat a heavy pan over medium-high heat.

Add oil to pan and wait until just before it smokes (this will happen quickly if you heated the pan well first).

Add the ginger and garlic to the pan and stir rapidly for 5 seconds (this will prevent burning while also adding flavor to the oil).

Scatter meat in the pan, making sure not to crowd it.

When meat is done, set on a plate.

Add onion and liquid to hot pan, cooking until onions are translucent.

Add all beef to the pan, stir for about a minute.  

Garnish.

Serve with rice.