tag:blogger.com,1999:blog-66751091791546694032024-03-18T16:25:50.090-04:00Dr Daddy Cooks and EatsOriginal family recipes, color photos, <br>reviews, rants, and ravesDrDaddyhttp://www.blogger.com/profile/06453973080255659890noreply@blogger.comBlogger515125tag:blogger.com,1999:blog-6675109179154669403.post-17090898374516103902023-12-20T13:33:00.014-05:002023-12-31T19:08:05.827-05:00Faux Pho<span style="font-family: arial;"><span style="font-size: large;">A</span>uthentic beef pho requires long cooking of beef marrow bones and many spices and aromatics. This short-cut method yields a dish similar in flavor and aroma to the real thing but takes less than 20 minutes to prepare.</span><div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;"><b></b></span></div><blockquote><div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;"><b>2 qt water</b></span></div><div class="gmail_default"><span style="font-family: arial;"><span style="color: #222222;"><span style="caret-color: rgb(34, 34, 34);"><b>4 T beef stock concentrate (Better Than Bouillon™)</b></span></span></span></div><div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;"><b>2 t five-spice powder</b></span></div><div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;"><b>4 T fish sauce</b></span></div><div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;"><b>2 t soy sauce</b></span></div><div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;"><b>2 t sugar</b></span></div><div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;"><b>1/2 t granulated garlic</b></span></div><div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;"><b>8 oz rice vermicelli</b></span></div><div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;"><b>12 oz thin slices of tender beef</b></span></div><div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;"><b>Thai basil leaves and bean sprouts (optional garnish)</b></span></div></blockquote><div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;"><span style="font-size: large;">S</span>oak the noodles in hot tap water. Bring fresh water to a boil in a saucepan. Stir in all the ingredients except the noodles and meat. Simmer 15 minutes. Add the noodles and the raw beef. Simmer 5 minutes and serve, topped with basil and sprouts, if desired. Serves four.</span></div>DrDaddyhttp://www.blogger.com/profile/06453973080255659890noreply@blogger.com0tag:blogger.com,1999:blog-6675109179154669403.post-15764723487021207222023-12-18T16:33:00.005-05:002024-02-18T13:42:52.909-05:00Italian Meatloaf<span style="font-family: arial;"><span style="font-size: large;">S</span>avory and satisfying, this recipe makes a lot. Modified from a recipe broadcast on Cook's Country (PBS TV).</span><div><span style="font-family: arial;"><i></i></span></div><blockquote><div><span style="font-family: arial;"><i>Sauce</i></span><br /><b><span style="font-family: arial;">1 T olive oil</span><br /><span style="font-family: arial;">1/4 c thin garlic slices</span><br /><span style="font-family: arial;">1 28-oz can crushed tomatoes</span><br /><span style="font-family: arial;">1 15-oz can tomato sauce</span><br /><span style="font-family: arial;">1/4 t red pepper flakes</span><br /><span style="font-family: arial;">1/4 teaspoon table salt</span></b></div><div><span style="font-family: arial;"><br /></span><span style="font-family: arial;"><i>Meatloaf</i></span></div><div><span style="font-family: arial;"><b>1 sleeve saltines</b></span></div><div><span style="font-family: arial;"><b>3/4 c whole milk</b></span></div><div><span style="font-family: arial;"><b>2 large eggs</b></span></div><div><span style="font-family: arial;"><b>1 lb lean ground beef</b></span></div><div><span style="font-family: arial;"><b>1 lb sweet Italian sausage, removed from casing</b></span></div><div><span style="font-family: arial;"><b>2 oz (1 c) grated Parmesan cheese</b></span></div><div><span style="font-family: arial;"><b>1 t granulated garlic</b></span></div><div><span style="font-family: arial;"><b>1 t dry oregano</b></span></div><div><span style="font-family: arial;"><b>1/2 t table salt</b></span></div><div><span style="font-family: arial;"><b>1/4 t ground black pepper</b></span></div><div><b style="font-family: arial;">3 T chopped fresh basil</b></div></blockquote><p><span style="font-family: arial;"><b></b></span></p><p><span style="font-family: arial;"><span style="font-size: large;">H</span>eat the oil in 3-quart saucepan over medium to 350 F. Add the garlic slices and cook until lightly browned, about 1 minute. Stir in the rest of the sauce ingredients, bring to a fast simmer, and cook for 5 minutes. Set aside covered, to keep warm. </span><span style="font-family: arial;">Adjust oven rack to middle position and heat oven to 400 F.</span><span style="font-family: arial;"> Treat a 9 X 13-inch baking dish with cooking spray. Place saltines in large zip-lock bag, seal bag, and crush saltines to fine crumbs with rolling pin or a heavy pan. Whisk milk and eggs in large bowl and stir in the crumbs. Let the mixture stand for about 5 minutes and then whisk it to form a smooth paste. Add beef, sausage, Parmesan, and the seasonings and mix with your hands until thoroughly combined. </span><span style="font-family: arial;">Transfer beef mixture to the prepared baking dish. Wet your hands, then shape into 9 X 5-inch rectangle. The top should be flat and meatloaf should be about 1-1/2 inches tall. Pour sauce over the meatloaf. Cover the dish with aluminum foil and place on a rimmed baking sheet to catch any spills. Bake until meatloaf registers 160 F in the middle, about 65 to 75 minutes. Remove from oven, uncover, and rest it for 15 minutes. With 2 spatulas, lift the meatloaf onto a cutting board. With a flat s</span><span style="font-family: arial;">poon, remove excess grease from the sauce. Cut the meatloaf into 1-inch slices, return them to the sauce, and garnish with the basil. Yields about 8 servings.</span></p><p></p>DrDaddyhttp://www.blogger.com/profile/06453973080255659890noreply@blogger.com0tag:blogger.com,1999:blog-6675109179154669403.post-14251327441862212402023-12-17T13:22:00.007-05:002023-12-20T17:52:46.130-05:00Baked Apples<span style="font-family: arial;"><span style="font-size: large;">A</span> simple, satisfying dessert using four natural ingredients. </span><div><span style="font-family: arial;"><b></b></span></div><blockquote><div><span style="font-family: arial;"><b>4 firm medium apples (for example, Rome, Gala, Honey Crisp)</b></span></div><div><span style="font-family: arial;"><b>4 T brown sugar</b></span></div><div><span style="font-family: arial;"><b>1/2 t ground cinnamon</b></span></div><div><span style="font-family: arial;"><b>2 t butter</b></span></div><div><span style="font-family: arial;"><b>3/4 c boiling water</b></span></div></blockquote><div><span style="font-family: arial;"><b></b></span></div><div><span style="font-family: arial;"><span style="font-size: large;">P</span>reheat the toaster oven to 375 F. Trim the bottoms flat so the apples will stand upright in the baking pan. With a paring knife cut a cone-shaped opening around the stem and hollow out the core. Sprinkle an 1/8 teaspoon of cinnamon into the hole, pour a tablespoon of brown sugar into each apple, and top each with a 1/2 teaspoon of butter. Pour water into the pan and bake 50 minutes or until the tip of knife penetrates easily. Let cool until warm, before serving. A scoop of vanilla ice cream turns this into a special dessert.</span></div>DrDaddyhttp://www.blogger.com/profile/06453973080255659890noreply@blogger.com0tag:blogger.com,1999:blog-6675109179154669403.post-83096130493132222672023-12-15T23:52:00.006-05:002023-12-21T21:26:19.955-05:00 Broiled Lamb Chops<div><span style="font-family: arial;"><span style="font-size: large;">L</span>amb chops grilled under the broiler provide a luxurious meal in a hurry. The spice mixture enhances the savory flavor of the meat.</span></div><span style="font-family: arial;"><b></b></span><blockquote><span style="font-family: arial;"><b>4 1.5 inch-thick loin chops</b></span><p class="MsoNormal" style="margin: 0in;"><span style="font-family: arial;"><b>2 t olive oil</b></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: arial;"><b><br /></b></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: arial;"><i><b>Dry Rub for Lamb</b></i></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: arial;"><b>1 T kosher salt<o:p></o:p></b></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: arial;"><b>1 t dry rosemary<o:p></o:p></b></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: arial;"><b>1 t coriander seeds<o:p></o:p></b></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: arial;"><b>1 t <a href="http://drdaddycooks.blogspot.com/2011/02/ingredient-mushroom-powder.html">porcini powder</a><o:p></o:p></b></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: arial;"><b>1 t dry thyme<br />1/2 t sumac<o:p></o:p></b></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: arial;"><b>1/2 t granulated garlic<o:p></o:p></b></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: arial;"><b>1/2 t black peppercorns</b></span></p></blockquote><p class="MsoNormal" style="margin: 0in;"><span style="font-family: arial;"><b></b></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: arial;"><span style="font-size: large;">P</span>rocess the dry ingredients to a powder in a spice/coffee grinder or mortar and pestle. Blot the chops dry, drizzle oil on both sides, and then sprinkle the rub on both sides. Use a teaspoon per pound. Store the unused rub in a tight container. Marinate the chops an hour at room temperature. Preheat the broiler to the low setting (if available). Place the rack 8 inches below the elements. Position the </span><span style="font-family: arial;">seasoned </span><span style="font-family: arial;">chops on a grill pan. Broil 6 minutes on the first side, turn, and grill another 4 minutes. Check the internal temperature for 125 F. Rest the chops for a few minutes under a cover. Serves two to four. Suggested sides: </span><a href="https://drdaddycooks.blogspot.com/2012/01/kasha-buckwheat.html" rel="nofollow" style="font-family: arial;" target="_blank">kasha</a><span style="font-family: arial;"> and </span><a href="https://drdaddycooks.blogspot.com/2009/11/green-beans-sauteed-in-tarragon-and.html" rel="nofollow" style="font-family: arial;" target="_blank">green beans</a><span style="font-family: arial;">.</span></p>DrDaddyhttp://www.blogger.com/profile/06453973080255659890noreply@blogger.com0tag:blogger.com,1999:blog-6675109179154669403.post-52163115510478809542023-12-11T20:07:00.005-05:002023-12-13T14:27:37.613-05:00Chinese Brown Sauce<p><span style="font-family: arial;"><span style="font-size: large;">M</span>any </span><span style="font-family: arial;">vegetable or noodle </span><span style="font-family: arial;">stir fry dishes served in Cantonese-style Chinese-American restaurants are finished with this </span><i style="font-family: arial;">universal </i><span style="font-family: arial;">sauce.</span></p><p style="caret-color: rgb(51, 51, 51); color: #333333; font-stretch: normal; line-height: normal; margin: 0px;"><b><span style="font-family: arial;"></span></b></p><blockquote><p style="caret-color: rgb(51, 51, 51); color: #333333; font-stretch: normal; line-height: normal; margin: 0px;"><b><span style="font-family: arial;">1 c chicken stock</span></b></p><p style="caret-color: rgb(51, 51, 51); color: #333333; font-stretch: normal; line-height: normal; margin: 0px;"><b><span style="font-family: arial;">1 T soy sauce<br />1/2 t roasted sesame oil</span></b></p><p style="caret-color: rgb(51, 51, 51); color: #333333; font-stretch: normal; line-height: normal; margin: 0px;"><b><span style="font-family: arial;">1/2 t sugar<br />1/2 t fish sauce</span></b></p><p style="caret-color: rgb(51, 51, 51); color: #333333; font-stretch: normal; line-height: normal; margin: 0px;"><b><span style="font-family: arial;">1 T shao shing rice wine<br />1 T oyster sauce</span></b></p><p style="caret-color: rgb(51, 51, 51); color: #333333; font-stretch: normal; line-height: normal; margin: 0px;"><b><span style="font-family: arial;">2 t corn starch</span></b></p></blockquote><p style="caret-color: rgb(51, 51, 51); color: #333333; font-stretch: normal; line-height: normal; margin: 0px;"><b><span style="font-family: arial;"></span></b></p><p style="caret-color: rgb(51, 51, 51); color: #333333; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;"><span style="font-size: large;">S</span>tir the ingredients together in a cup or bowl until they are well mixed. Pour around the edge of the finished food in the wok or skillet. Stir fry to combine and heat until it thickens. Plate at once.</span></p>DrDaddyhttp://www.blogger.com/profile/06453973080255659890noreply@blogger.com0tag:blogger.com,1999:blog-6675109179154669403.post-5915741782975981572023-12-08T16:26:00.001-05:002023-12-09T12:44:44.205-05:00Quick Waffle Cinnamon Toast<p><span style="font-family: arial;"><span style="font-size: large;">A</span> Belgian waffle maker can turn a slice of white bread into a crispy, sweet treat for </span><span style="font-family: arial;">breakfast or </span><span style="font-family: arial;">snack in 60 seconds.</span><span style="font-family: arial;"><br /><b></b></span></p><blockquote><span style="font-family: arial;"><b>slice of hearty white bread</b></span><b><br /><span style="font-family: arial;">soft margarine</span><br /><span style="font-family: arial;"><a href="https://drdaddycooks.blogspot.com/2011/01/cinnamon-sugar-topping.html" rel="nofollow" target="_blank"><span style="color: red;">cinnamon-sugar mixture</span></a></span></b></blockquote><b><span style="font-family: arial;"></span></b><p></p><p><span style="font-family: arial;"><span style="font-size: large;">P</span>reheat the waffle iron to about 400 F (200 C). Spread the bottom side of the bread lightly with margarine and center on the hot iron. Spread margarine on the top side and sprinkle about 1/2 teaspoon of the cinnamon-sugar mixture evenly. Close the iron, press gently, and bake about 60 seconds. Careful, it will be <span style="color: red; font-size: medium;">hot</span>. <i>Variation</i>: Just sprinkle with sugar, no spice.</span></p><p></p><p></p><p></p>DrDaddyhttp://www.blogger.com/profile/06453973080255659890noreply@blogger.com0tag:blogger.com,1999:blog-6675109179154669403.post-48178910808270448842023-11-03T18:25:00.002-04:002023-11-30T21:36:40.741-05:00Review: Looking for a Legit Seafood Supper near the Wright Memorial on the Outer Banks?<p> <span style="font-family: arial;"><span style="font-size: large;">W</span>e recently spent a few days in late Autumn at a favorite <a href="https://drdaddycooks.blogspot.com/2018/11/steamed-then-pan-fried-potatoes.html">spot</a> on the Outer Banks of North Carolina. On our last night, we sought a restaurant, not too expensive, that served locally sourced seafood. We got lucky! </span></p><div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;">I found a great spot with a touristy name (<i>I Got Your Crabs</i>) but a legit local "dive". For starters, my son Jon and I shared a dozen freshly-shucked fried oysters (the owner fishes for oysters). Hot, crispy, and juicy from the deep fryer, within moments of placing our order. They met the Platonic ideal! </span></div><div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;"><br /></span></div><div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;">Then, Yes, they <i>did</i> have soft shell crab! My order came as 6 large, perfectly cooked crabs, </span><span style="font-family: arial;">an ear of</span><span style="font-family: arial;"> sugar-</span><span style="font-family: arial;">sweet corn, and to drink, a can of the local Pilsner</span><span style="font-family: arial;">.</span><span style="font-family: arial;"> Jon chose a flounder sandwich and waffle fries. A sizeable meal. Fresh fish, but frozen fries. He really liked it. Washed down with a bottomless fountain Coke. The tab: $72, including a 20% tip and the tourist tax. I came home with 3 crab and an ear of corn.</span></div><div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: arial;"><br /></span></div><div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222;"><a data-saferedirecturl="https://www.google.com/url?q=https://igotyourcrabs.com&source=gmail&ust=1699134990402000&usg=AOvVaw0g1g6KD9oZN6dTlfJPTz8P" href="https://igotyourcrabs.com/" style="color: #1155cc;" target="_blank"><span style="font-family: arial;">https://igotyourcrabs.com</span></a></div><p><span style="font-family: arial;"><br /></span></p>DrDaddyhttp://www.blogger.com/profile/06453973080255659890noreply@blogger.com0tag:blogger.com,1999:blog-6675109179154669403.post-16382528634685197502023-10-22T16:34:00.003-04:002023-10-24T19:57:11.648-04:00 Roasted Brussels Sprouts with Toasted Almonds<span style="font-family: arial;"><span><span style="font-size: large;">E</span>asy recipe elevates an autumn vegetable. Great on the Thanksgiving table. H/T Cindy Engel for contributing her recipe.</span><br /></span><div class="page" title="Page 1"><div class="layoutArea"><div class="column"><p><b><span style="font-family: arial; font-size: 12pt;"></span></b></p></div></div></div><blockquote><div class="page" title="Page 1"><div class="layoutArea"><div class="column"><p><b><span style="font-family: arial;"><span>1 lb Brussels sprouts</span><br /><span>2 T extra virgin olive oil<br />1 T balsamic vinegar<br /></span><span>1⁄4 </span><span>t salt</span><br /><span>1⁄4 t ground black pepper</span></span></b></p></div></div></div><p><span style="font-family: arial;"><b>2 T sliced almonds</b></span></p></blockquote><p><span style="font-family: arial; font-size: 12pt;"><b></b></span></p><p><span style="font-family: arial;"><span style="font-size: large;">P</span><span>reheat oven to 425°F. Remove the few wilted bottom leaves and cut each sprout in half lengthwise. In a one-quart bowl, toss the sprouts with the oil, vinegar, salt and pepper. Spread in a single layer on a baking sheet. Roast, stirring once, until nicely browned, about 20 minutes. </span><span>Meanwhile, in a small skillet, toast almonds over medium heat, stirring constantly, until golden brown and fragrant (about 4 minutes). Top the sprouts with the almonds and serve hot.</span></span></p>DrDaddyhttp://www.blogger.com/profile/06453973080255659890noreply@blogger.com0tag:blogger.com,1999:blog-6675109179154669403.post-51065011349619598612023-10-20T17:30:00.009-04:002023-12-02T20:22:13.180-05:00How to Refresh Canned Seafood<span style="font-family: arial;"><span style="font-size: large;">C</span>anned crabmeat and shrimp are shelf stable and widely available. They can be used to add a briny flavor to soups and sauces. Often it has an unwelcome 'tinny' taste but that can be largely overcome with a simple rinse in salty water. This method is adopted from an earlier <span style="color: red;"><a href="https://drdaddycooks.blogspot.com/2009/11/quick-corn-and-crab-soup.html">recipe</a></span>.</span><br /><b><span style="font-family: arial;"></span><blockquote><span style="font-family: arial;">1 qt tap water</span><br /><span style="font-family: arial;">1 T kosher salt</span></blockquote><span style="font-family: arial;"></span></b><p><span style="font-family: arial;"><span style="font-size: large;">S</span>tir the salt into the water to form a brine about equivalent to normal saline for crustaceans. </span><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: arial;">In a sieve, thoroughly drain the packing liquid from a can of crabmeat or shrimp. Gently stir the meat into the brine and let stand about 5 minutes. Thoroughly drain the rinsed seafood and proceed to the recipe.</span></p>DrDaddyhttp://www.blogger.com/profile/06453973080255659890noreply@blogger.com0tag:blogger.com,1999:blog-6675109179154669403.post-32795634437180142312023-07-16T16:33:00.006-04:002024-01-14T15:56:47.853-05:00 Quick Mushroom Barley Soup<p style="font-family: "Trebuchet MS"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-size: large;">A </span>hearty, flavorsome meal ready in less than 30 minutes from mushrooms plus pantry ingredients.</p><p style="font-family: "Trebuchet MS"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b></b></p><blockquote><p style="font-family: "Trebuchet MS"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b>8 oz large white mushrooms</b></p>
<p style="font-family: "Trebuchet MS"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b>3 c water</b></p><p style="font-family: "Trebuchet MS"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><i><b>Seasonings</b></i></p>
<p style="font-family: "Trebuchet MS"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b>1-1/2 t salt</b></p>
<p style="font-family: "Trebuchet MS"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b>1 t sugar</b></p>
<p style="font-family: "Trebuchet MS"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b>1 t lemon juice</b></p>
<p style="font-family: "Trebuchet MS"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b>1/2 t ground cumin</b></p>
<p style="font-family: "Trebuchet MS"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b>1/2 t ground coriander</b></p>
<p style="font-family: "Trebuchet MS"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b>1/4 t granulated garlic</b></p>
<p style="font-family: "Trebuchet MS"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b>2 T <span style="color: red;"><a href="https://drdaddycooks.blogspot.com/2018/07/hint-freeze-tomato-paste-in-recipe.html" target="_blank">tomato paste</a></span></b></p>
<p style="font-family: "Trebuchet MS"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b>pinch red pepper flakes</b></p>
<p style="font-family: "Trebuchet MS"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b>2 t olive oil</b></p>
<p style="font-family: "Trebuchet MS"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b>1/3 c quick-cooking pearl barley</b></p>
<p style="font-family: "Trebuchet MS"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b>1-1/2 T tapioca or corn starch suspended in water</b></p></blockquote><p style="font-family: "Trebuchet MS"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><b></b></p>
<p style="font-family: "Trebuchet MS"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-size: large;">W</span>ash the mushrooms in lightly-salted tap water. Quarter them, put in two-quart saucepan, add the water and salt, and bring to a gentle boil for five minutes. Remove the mushrooms to a bowl using a slotted spoon or spider. Bring mushroom stock to a boil, add the seasonings, oil, and the barley. Simmer until the barley is tender, about 15 minutes, add back the mushrooms, the starch and simmer five minutes more. Adjust seasoning as needed. Serves four.</p>DrDaddyhttp://www.blogger.com/profile/06453973080255659890noreply@blogger.com0tag:blogger.com,1999:blog-6675109179154669403.post-47286173092832420882023-06-13T15:55:00.003-04:002023-07-08T16:13:08.050-04:00Pasta in Lemon Sauce<p><span face="Arial, sans-serif" style="color: #222222;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4cYuQIvMOV5e5qpOiysfpKcdgux93GhHPmDvTrAQJVsv6rv6vTGVGDYemczrBIIRbNU123CwEW0eQCPHcWJXkm1I3RhuxXWhu2xkzqeEZEyeUPgfJbmkaEbK-igTdua9u3P-byIGtzoThLIdfPru-srg5ySLF9SdJSZG7nHcOzn7YNS9Ka5juJL9F/s2884/lemon%20pasta%20with%20sous%20vide%20pork%20chop.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1848" data-original-width="2884" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4cYuQIvMOV5e5qpOiysfpKcdgux93GhHPmDvTrAQJVsv6rv6vTGVGDYemczrBIIRbNU123CwEW0eQCPHcWJXkm1I3RhuxXWhu2xkzqeEZEyeUPgfJbmkaEbK-igTdua9u3P-byIGtzoThLIdfPru-srg5ySLF9SdJSZG7nHcOzn7YNS9Ka5juJL9F/w400-h258/lemon%20pasta%20with%20sous%20vide%20pork%20chop.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Lemon Pasta with Sous Vide Pork Chop</i></div><span style="font-family: arial;"><span style="font-size: large;">D</span>eveloped by Ben, Summer, 2023. A quick tasty side dish for meats or fish.</span><p></p><span style="font-family: arial;"><b><span face="Arial, sans-serif" style="color: #222222;"></span></b></span><blockquote><span style="font-family: arial;"><b><span face="Arial, sans-serif" style="color: #222222;">1 lb spaghetti or similar pasta shape</span><br /><span face="Arial, sans-serif" style="color: #222222;">zest of 1 lemon</span></b></span><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222; font-family: arial;"><b>juice of 1 lemon<o:p></o:p></b></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222; font-family: arial;"><b>1 clove garlic, finely minced<o:p></o:p></b></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222; font-family: arial;"><b>1/3 c grated parmesan cheese<o:p></o:p></b></span></p><p class="MsoNormal" style="margin: 0in;"><span face="Arial, sans-serif" style="color: #222222;"><span style="font-family: arial;"><b>4 T (1/2 stick) butter</b></span></span><span face="Calibri, sans-serif" style="color: #222222;"> </span></p></blockquote><p class="MsoNormal" style="margin: 0in;"><span face="Arial, sans-serif" style="color: #222222;"><span style="font-family: arial;"><span style="font-size: large;">C</span>ook pasta in salted water. In a sauté pan over low heat, melt the butter with the garlic and lemon zest. When pasta is almost done, reserve a 1/4 cup of the pasta water and transfer the noodles to the sauté pan. Add the cheese and half of the lemon juice. Increase heat to medium high stirring to combine, adding pasta water as needed to create a creamy sauce. Adjust seasoning with salt and remaining lemon juice.</span></span></p>DrDaddyhttp://www.blogger.com/profile/06453973080255659890noreply@blogger.com0tag:blogger.com,1999:blog-6675109179154669403.post-55971722469505732852023-05-10T17:55:00.003-04:002023-05-28T15:00:13.801-04:00Lemon Bars<p><span face="Calibri, sans-serif"><span style="font-size: large;">T</span>ranscribed from the beautifully hand-printed recipe that a colleague generously prepared for me after I inquired about this luscious treat she brought to work and shared with us. December, 1992. H/T “Linda Barr”.</span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><b></b></p><blockquote><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><b>2-1/2 c all-purpose flour, divided<o:p></o:p></b></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><b>1/2 c powdered sugar, sifted<o:p></o:p></b></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><b>3/4 c (1-1/2 sticks) butter, cut into large dice<o:p></o:p></b></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><b>1/2 t baking powder<o:p></o:p></b></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><b>4 eggs, beaten<o:p></o:p></b></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><b>2 c granulated sugar<o:p></o:p></b></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><b>1/2 t lemon zest, grated<o:p></o:p></b></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><b>1/3 c lemon juice</b></p></blockquote><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><b></b><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-size: large;">P</span>reheat the oven to 350 F. Whisk together 2 cups of flour and the powdered sugar. With a pastry blender, cut the butter into the flour mixture until it resembles meal. Spread the mixture in a 9x13x2 inch baking pan, and firm and flatten to form a crust. Bake for 20 to 25 minutes until lightly browned. Whisk the eggs, sugar, zest, and juice together in a bowl and then incorporate the 1/2 cup of flour and baking powder. Pour over the crust and bake at 350 F for 25 minutes, until lightly browned and set. Let cool on a metal rack. Dust with powdered sugar and cut into bars. Yields about 2 dozen bars.<o:p></o:p></p>DrDaddyhttp://www.blogger.com/profile/06453973080255659890noreply@blogger.com0tag:blogger.com,1999:blog-6675109179154669403.post-39612268955499188362023-05-08T22:12:00.002-04:002023-05-08T22:15:13.487-04:00Italian Sausage, Onions, and Red Peppers on a Sub Roll<p><span style="font-family: Calibri, sans-serif;"><span style="font-size: large;">Q</span>uick, easy, and tasty! Emulates the state fair staple but substitutes sweet red pepper for the unripe green pepper.</span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><b></b></p><blockquote><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><b>2 4-oz sweet Italian sausages<o:p></o:p></b></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><b>1 c yellow onion, sliced thinly through the poles<o:p></o:p></b></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><b>1 c red bell pepper, stemmed and seeded, julienne sliced<o:p></o:p></b></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><b>2 T vegetable oil<o:p></o:p></b></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><b>1 t kosher salt, divided<o:p></o:p></b></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><b>1 t yellow mustard, divided<o:p></o:p></b></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><b>2 sub rolls, split from the top</b></p></blockquote><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><b></b><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-size: large;">H</span>eat the oil in a 10-inch non-stick skillet to 350 F. Add the peppers and a pinch of salt. Fry quickly for 2 minutes. Add the onions, season, and continue frying until the onions begin to soften. Add the sausages to the middle of the skillet and continue frying. Turn the sausages after they have browned on the first side. Continue until browned on the second. Warm the rolls in the microwave. Place a sausage in the middle of each, mound up the vegetables, and lightly decorate with mustard. Serves 2.<o:p></o:p></p>DrDaddyhttp://www.blogger.com/profile/06453973080255659890noreply@blogger.com0tag:blogger.com,1999:blog-6675109179154669403.post-34513091170281085782023-05-06T12:51:00.003-04:002023-10-20T19:24:22.568-04:00 Cornmeal Muffins<p><span style="font-family: arial;"><span style="font-size: large;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO4DriXWUaeVRJeah9XZRjUM2-qlb0A5wRrgWxVilxi2zeMtCIQfzcp89DF2nl4qsMNVCiRJPAZQLADO-AF5s3HwD0YImxVniCrLkyPo8iUMJXP6R7nlvlznWWDghVbNUnRagaeU3oZbBJTAgRxoG5UvK-5b4GLG4pzerWsvFGFYXf-aiZ_AW53_GY/s2741/three,%20cropped.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2482" data-original-width="2741" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO4DriXWUaeVRJeah9XZRjUM2-qlb0A5wRrgWxVilxi2zeMtCIQfzcp89DF2nl4qsMNVCiRJPAZQLADO-AF5s3HwD0YImxVniCrLkyPo8iUMJXP6R7nlvlznWWDghVbNUnRagaeU3oZbBJTAgRxoG5UvK-5b4GLG4pzerWsvFGFYXf-aiZ_AW53_GY/w400-h364/three,%20cropped.jpg" width="400" /></a></span></span></div><span style="font-family: arial;"><span style="font-size: large;"><br />T</span>his recipe, revised from an online example, yields 12 moist, flavorsome muffins in 30 minutes. Developed Spring,</span><span style="font-family: arial;"> 2023.</span><p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: arial;"><b></b></span></p><blockquote><p class="MsoNormal" style="margin: 0in;"><span style="font-family: arial;"><b>1 c all-purpose flour<br />1 c cornmeal<o:p></o:p></b></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: arial;"><b>1/4 c sugar<o:p></o:p></b></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: arial;"><b>2 t baking powder<o:p></o:p></b></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: arial;"><b>1/2 t salt<o:p></o:p></b></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: arial;"><b>1 egg<o:p></o:p></b></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: arial;"><b>1/4 c vegetable oil<o:p></o:p></b></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: arial;"><b>1 c milk</b></span></p></blockquote><p class="MsoNormal" style="margin: 0in;"><span style="font-family: arial;"><b></b><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: arial;"><span style="font-size: large;">P</span>reheat oven to 400 F. Grease muffin tin with vegetable oil spray. In a large bowl, whisk together corn meal, flour, sugar, baking powder and salt. In a measuring cup, beat egg, whisk in oil and then stir in the milk. Combine egg mixture with dry ingredients with a spatula until smooth. Spoon batter into a prepared muffin tin. Bake at 400 F (200 C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean. Yields 12.</span><span face="Calibri, sans-serif"><o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p>DrDaddyhttp://www.blogger.com/profile/06453973080255659890noreply@blogger.com0tag:blogger.com,1999:blog-6675109179154669403.post-73277140919838752912023-04-02T16:52:00.004-04:002023-11-30T17:21:21.390-05:00 Mexican Style Rice - Stovetop Method<span face="Calibri, sans-serif"><span style="font-family: arial;"><span style="font-size: large;">T</span>his recipe produces a product similar to what is served in many Mexican restaurants in the US. Similar to our <span style="color: red;"><a href="https://drdaddycooks.blogspot.com/2011/04/easy-mexican-style-rice.html" target="_blank">microwave version</a></span>.</span></span><div><span face="Calibri, sans-serif"><span style="font-family: arial;"><b></b></span><blockquote><span style="font-family: arial;"><b>1 c long-grain rice<br /></b></span><p class="MsoNormal" style="margin: 0in;"><span style="font-family: arial;"><b><o:p></o:p></b></span></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: arial;">1 T vegetable oil<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: arial;">3/4 t tsp salt<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: arial;">1 t ground achiote<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: arial;">1 t ground cumin<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: arial;">2 T dry onion<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: arial;">1/4 t granulated garlic<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: arial;">1/4 c prepared tomato salsa<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: arial;">1-3/4 c chicken stock</span></b></p></blockquote><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><b></b><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-size: large;">H</span>eat the oil in a saucepan, stir in the rice and salt, and cook over medium for a few minutes until the rice becomes opaque. Stir in the achiote, cumin, onion flakes, and garlic. Heat for 30 seconds and stir in the salsa and stock. Cover and simmer over low heat for 20 minutes. Fluff with a fork and serve.<o:p></o:p></p></span></div>DrDaddyhttp://www.blogger.com/profile/06453973080255659890noreply@blogger.com0tag:blogger.com,1999:blog-6675109179154669403.post-44928740586108476052023-03-29T16:51:00.007-04:002023-03-29T18:19:46.601-04:00 Quick Onion-Mushroom Gravy<p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span face="-apple-system-font, serif" style="color: #1b1b1b;"><span style="font-size: large;">D</span></span><span face="-apple-system-font, serif" style="color: #1b1b1b;">eveloped March, 2023. Good companion to grilled or roast meats, meat loaf, mashed potatoes, steamed rice, noodles, spaetzle, or open-face sandwiches. </span></p><span style="font-family: arial;"><b><blockquote>1 T vegetable oil<br />2 oz button mushrooms, finely chopped <br />1 T all-purpose flour<br />1 t <a href="https://drdaddycooks.blogspot.com/2023/01/dry-rub-for-beef.html">beef dry rub</a><br />1 T dry onion<br />8 oz hot water, divided<br />1 T beef or onion stock base (Better Than Bouillon™ is good)<br />1 T<a href="http://drdaddycooks.blogspot.com/2011/02/ingredient-mushroom-powder.html"> </a><a href="http://drdaddycooks.blogspot.com/2011/02/ingredient-mushroom-powder.html">porcini</a><a href="http://drdaddycooks.blogspot.com/2011/02/ingredient-mushroom-powder.html"> powder</a><br />1 T tapioca or corn starch dispersed in 1 T cold water</blockquote></b></span><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span face="-apple-system-font, serif" style="color: #1b1b1b; font-size: 13pt;"><b></b><o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span face="-apple-system-font, serif" style="color: #1b1b1b;"><span style="font-size: large;">H</span>eat the oil in a small saucepan over medium and add mushrooms. Fry for a few minutes until they are browned. Stir in the flour, heat for a minute, then add the dry onion, the dry rub, and heat for another minute. Off heat, whisk in a 1/4 cup hot water to form a smooth slurry. Stir in stock base and porcini powder. When incorporated, stir in the remaining hot water, and simmer 5 minutes. Whisk in the starch slurry and heat until it thickens. The recipe is easily doubled.</span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><i style="color: #1b1b1b;">Variations</i><span style="color: #1b1b1b;">: Dilute the finished gravy with 1 cup beef stock to make a </span><i style="color: #1b1b1b;">jus</i><span style="color: #1b1b1b;"> for French dip sandwiches or as a base for hearty soups or stews.</span></p>DrDaddyhttp://www.blogger.com/profile/06453973080255659890noreply@blogger.com0tag:blogger.com,1999:blog-6675109179154669403.post-49432722089447552802023-03-24T15:16:00.000-04:002023-03-24T15:16:01.500-04:00Vegetable Lo Mein<span style="color: #1b1b1b;"><span style="font-family: arial;"><span style="font-size: large;">D</span>eveloped Summer, 2022 from an <a href="https://drdaddycooks.blogspot.com/2011/02/chinese-stir-fried-vegetables-egg.html" target="_blank">earlier dry-noodle dish</a>. This version utilizes fresh lo mein noodles purchased at a local pan-Asian grocery.</span></span><p><b><span style="color: #1b1b1b;"><span style="font-family: arial;"></span></span></b></p><blockquote><p><b><span style="color: #1b1b1b;"><span style="font-family: arial;">1 medium yellow onion, thinly cut through poles</span></span><span style="font-family: arial;"><br />1 T minced garlic<br />
2 c baby bok choy, cut on the bias into 1-inch pieces<br />
2 c napa cabbage, cut into shreds<br />
1 7-oz can bamboo shoot strips, rinsed well, and drained<br />
3 T vegetable oil, divided</span></b></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;"><b>16 oz fresh lo mein noodles<br />
</b></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;"><b><br /></b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;"><i><b>Sauce</b></i></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;"><b>1 c chicken stock</b></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;"><b>2 T soy sauce<br />
2 t roasted sesame oil</b></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;"><b>1/2 t sugar<br />
2 t fish sauce</b></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;"><b>1 T shao shin rice wine<br />
2 T oyster sauce</b></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;"><b>2 t tapioca or corn starch</b></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 16px;"><span style="font-family: arial;"><b><br /></b></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;"><b>2 green onions, cut on bias</b></span></p></blockquote><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;"><b></b></span></p>
<p style="color: #1b1b1b; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">Bring 3 quarts of salted water to a gentle boil. Add the noodles, separating them as they boil. Boil gently for 3 minutes. Drain well, toss with 1 tablespoon of oil, cover and keep warm. Meanwhile combine the sauce ingredients in a cup. To make the topping, heat 1 T of oil sizzling hot in a large wok. Stir fry the onions until they begin to soften. Then stir fry, in turn, </span><span style="font-family: arial;">the bok choy, napa, onions, bamboo shoots, and garlic, adding oil as needed. When the vegetables are almost done, stir in the sauce and bring to a boil. Then</span><span style="font-family: arial;">, fold in the noodles, and heat through. Serve in a large bowl, garnished with the green onions. Serves 6. <i>Variation</i>: shreds of meat cooked separately can be added with the noodles.</span></p>
<p style="color: #1b1b1b; font-family: "Times New Roman"; font-size: 14px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 16px;"><br /></p><p></p>DrDaddyhttp://www.blogger.com/profile/06453973080255659890noreply@blogger.com0tag:blogger.com,1999:blog-6675109179154669403.post-5324463788589258112023-02-22T15:40:00.003-05:002023-05-28T19:18:33.722-04:00Roasted Tiny Potatoes<span style="font-size: large;">T</span>his recipe yields a product that's crusty on the outside and creamy on the inside. Quartering the potatoes doubles the crisp surface area. This easy recipe with limited knife work is well suited for the beginning cook. <br /><b></b><blockquote><b>12 oz small white or red potatoes (about 1.5 inch across)<br />2 T olive oil<br />1 t kosher salt<br />2 t dry rosemary powder<br />1/2 t granulated garlic<br />1/2 t ground black pepper</b></blockquote><span style="font-size: large;">Q</span>uarter the potatoes, place in a bowl, mist with water, cover, and steam in the microwave oven for 3 minutes on high power (1250 W). Preheat the toaster oven to 425 F. Drizzle on the oil, mix in the seasonings, transfer to an 8x8-inch metal pan, and roast for 10 minutes. Turn over the potatoes and roast another 10 to 15 minutes. Serves two to three.DrDaddyhttp://www.blogger.com/profile/06453973080255659890noreply@blogger.com0tag:blogger.com,1999:blog-6675109179154669403.post-74098022154909852982023-01-11T20:25:00.006-05:002023-02-24T18:49:13.579-05:00Toaster-Oven Garlic Bread<span style="font-family: arial;"><span style="font-size: large;">W</span>inter 2023. This approach streamlines an <a href="https://drdaddycooks.blogspot.com/2012/04/crusty-garlic-bread.html" target="_blank"><span style="color: red;"><b>earlier recipe</b></span></a> by combining the topping ingredients into a compound spread. </span>Pairs nicely with soup, chowder, or steamed seafood or offer as an appetizer with drinks at a gathering.<p><span style="font-family: arial;"><b></b></span></p><blockquote><p><span style="font-family: arial;"><b>8 oz loaf supermarket French bread</b></span></p></blockquote><blockquote><span style="font-family: arial;"><b>1/3 c soft tub margarine</b></span><br /><span style="font-family: arial;"><b>1 t granulated garlic, divided</b></span><br /><span style="font-family: arial;"><b>1/2 c grated parmesan cheese, divided</b></span></blockquote><p><span style="font-size: large;">I</span>n a small bowl, mash the margarine with a fork until softened. In two steps, mash in the granulated garlic, and finally, in two steps, the cheese. Preheat the oven on the broil setting with the rack placed 6 to 8 inches from the coils. Cut the loaf into 3/4 inch thick slices. Cover each with a generous layer of spread and arrange on a 12X9 baking sheet. Grill the bread until the top is browned and crisp, about 5 minutes. Serves 2 to 4 depending on the menu. </p>DrDaddyhttp://www.blogger.com/profile/06453973080255659890noreply@blogger.com0tag:blogger.com,1999:blog-6675109179154669403.post-6326096396686166652023-01-02T16:36:00.002-05:002023-01-09T12:56:10.700-05:00Dry Rub for Beef<span style="font-size: large;">D</span>eveloped over many years for steaks and roasts.<br /><b><blockquote>2 T kosher salt<br />1 t black peppercorns<br />2 t brown sugar<br />1 t dry rosemary<br />1 t granulated garlic<br />1 t <span style="color: red;"><a href="http://drdaddycooks.blogspot.com/2011/02/ingredient-mushroom-powder.html" target="_blank">mushroom powder</a></span><br />1 t dry thyme</blockquote></b><span style="font-size: large;">C</span>ombine the ingredients in a spice grinder. Pulse a few times to form a fine powder. Store in a tight container. To use, dry the meat, sprinkle the rub on all sides, rub it in, cover in plastic, and marinate up to 24 hours in the refrigerator. Use one teaspoon per pound. DrDaddyhttp://www.blogger.com/profile/06453973080255659890noreply@blogger.com0tag:blogger.com,1999:blog-6675109179154669403.post-61055282241409792412022-12-29T19:17:00.004-05:002022-12-29T19:25:08.569-05:00 Quick Tomato-Lentil Noodle Soup<span style="font-size: large;">T</span>urns a BLT or tuna sandwich into a nice supper entirely from pantry ingredients.<br /><b><blockquote>4 c water<br />2 T tomato paste<br />1 pkg Madras stewed lentils<br />1 pkg tomato noodle soup mix (Knoll™ is good)<br />2 T dry onion flakes<br />1/2 t fennel seeds<br />1 t dry tarragon<br />1/4 t crushed red pepper<br />1/2 t sugar<br />1 t fish sauce.</blockquote></b><span style="font-size: large;">B</span>ring the water to boil in a three-quart saucepan. Stir in the tomato paste and lentils. Return to a boil and add the soup mix and the seasonings. Simmer, with occasional stirring, for 8 minutes. Serves 4.DrDaddyhttp://www.blogger.com/profile/06453973080255659890noreply@blogger.com0tag:blogger.com,1999:blog-6675109179154669403.post-84856985484614205602022-12-13T19:08:00.010-05:002023-07-22T19:14:14.888-04:00 Hearty Beef Soup with Mushrooms, Barley, and Black Beans<span style="font-size: large;">D</span>eveloped December, 2022, mostly from pantry ingredients.<br /><b><blockquote>1 c (20 g) dry porcini mushrooms<br />3 T olive oil, divided<br />6 oz button mushrooms, coarsely chopped<br />1/2 c carrots, coarsely chopped<br />1 c onion, coarsely chopped<br />2 T tomato paste<br />2 t garlic, minced<br />1 14.5-oz can Cuban-style black beans (Bush™ is good)<br />reserved mushroom stock<br />3 c water<br />1 T beef stock concentrate (Better than Bouillon™ is good)<br />1/2 c barley<br />2 c cabbage, coarsely chopped<br />1 t salt<br />1 t sugar<br />1/2 t ground black pepper<br />10 oz (300 g) cooked beef steak, cut into 1/2-inch cubes</blockquote></b><span style="font-size: large;">R</span>inse the mushrooms briefly and cover with 12 oz of very hot water. Stir and set aside for 30 minutes to hydrate and release their flavor into the soak water. Drain, reserving the liquid and chop them with a few pulses in a small food processor. Do the same for the fresh mushrooms. Heat the oil in a 3-quart saucepan and add the mushrooms. Sauté for a few minutes and then add the chopped carrots. Add more oil as needed to maintain a good sauté. After a few minutes, add the onions and garlic. Fry until onions start to soften. Mix in the beans including the pack water. Add the water, mushroom liquid, and the stock concentrate. Bring to a gentle boil and stir in the barley and cabbage. Cook covered, gently boiling until the cabbage is tender and the barley has swollen, about 20 to 30 minutes. Off heat, stir in the seasonings and beef. Warm through and serve. Rye bread and butter make good sides. Serves 4.DrDaddyhttp://www.blogger.com/profile/06453973080255659890noreply@blogger.com0tag:blogger.com,1999:blog-6675109179154669403.post-50957729574838396582022-12-02T20:23:00.006-05:002023-02-24T18:53:35.743-05:00Mignonette Sauce for Shellfish<span style="font-family: arial;"><span style="font-size: large;">T</span>his simple sauce is the perfect accent for raw, steamed, or broiled seafood.</span><p><span style="font-family: arial;"><b></b></span></p><blockquote><p><span style="font-family: arial;"><b>1/4 c finely-minced shallot</b></span><br /><span style="font-family: arial;"><b>1/4 c red wine vinegar</b></span><br /><span style="font-family: arial;"><b>1/4 c rice wine vinegar</b></span><br /><span style="font-family: arial;"><b>1/4 t cracked peppercorns</b></span><br /><span style="font-family: arial;"><b>1/2 t salt</b></span><br /><span style="font-family: arial;"><b>1 t sugar</b></span></p></blockquote><p><span style="font-family: arial;"><span style="font-size: large;">A</span>dd ingredients to a small bowl or container. Mix well and let stand at least 30 minutes. Spoon small amounts over oysters, clams, mussels, or fish. Keeps well in the refrigerator for a good while.</span></p>DrDaddyhttp://www.blogger.com/profile/06453973080255659890noreply@blogger.com0tag:blogger.com,1999:blog-6675109179154669403.post-59727947214492720982022-11-26T19:01:00.000-05:002022-11-26T19:01:46.425-05:00 Dry Marinade for Pork<span style="font-size: large;">D</span>eveloped over the course of many years. Chops, roasts, ribs, braises all benefit.<br /><b><blockquote>2 T kosher salt<br />2 t fennel seeds<br />2 t sage<br />1 t dry thyme<br />1 t peppercorns<br />1 t granulated garlic<br />1 t paprika<br />1/2 t red pepper flakes<br />1 t corn starch</blockquote></b><span style="font-size: large;">A</span>dd the components to a spice grinder and process until finely powdered. Store in a shaker jar tightly covered, in the dark. Use about 1 teaspoon for each pound of raw pork rubbed on all surfaces. After seasoning, bag the meat and hold for up to 24 hours below 40 F.DrDaddyhttp://www.blogger.com/profile/06453973080255659890noreply@blogger.com0tag:blogger.com,1999:blog-6675109179154669403.post-88954934359734548352022-11-26T15:29:00.011-05:002022-12-02T20:42:12.858-05:00Dorothy's Quick and Easy Corn Chowder<p><span style="font-family: arial;"><span style="font-size: large;">T</span>his simple soup has been brought forward from DrDaddy's childhood. His sainted mother was not only a skillful traditonal cook but was also an innovative, resourceful one as well. She fed three hungry kids lunch every day and created quick, easy, healthful dishes on a modest budget. This is a simpler version of a <span style="color: red;"><a href="https://drdaddycooks.blogspot.com/2009/11/quick-corn-and-crab-soup.html" target="_blank">corn and clam chowder</a></span> presented earlier.</span></p><p><b><span style="font-family: arial;"></span></b></p><blockquote><b><span style="font-family: arial;">1 15-oz can creamed corn (Del Monte™ is good)</span><br /><span style="font-family: arial;">1 can of milk</span><br /><span style="font-family: arial;">2 t butter</span><br /><span style="font-family: arial;">salt and pepper to taste</span></b></blockquote><span style="font-size: large;">S</span>tir the corn and the milk together in a small saucepan. Heat to steaming but do not boil. Stir in the butter and adjust the seasoning. Yields two to three servings. Saltine crackers on the side make a nice addition.<p></p>DrDaddyhttp://www.blogger.com/profile/06453973080255659890noreply@blogger.com0