Toaster-Oven Garlic Bread

Winter 2023. This approach streamlines an earlier recipe by combining the topping ingredients into a compound spread. Pairs nicely with soup, chowder, or steamed seafood or offer as an appetizer with drinks at a gathering.

8 oz loaf supermarket French bread

1/3 c soft tub margarine
1 t granulated garlic, divided
1/2 c grated parmesan cheese, divided

In 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. 

Mignonette Sauce for Shellfish

This simple sauce is the perfect accent for raw, steamed, or broiled seafood.

1/4 c finely-minced shallot
1/4 c red wine vinegar
1/4 c rice wine vinegar
1/4 t cracked peppercorns
1/2 t salt
1 t sugar

Add 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.

Mexican-Style Pickled Carrots

Often found on the condiment bar at taquerias, this piquant treat comes together quickly from mostly pantry ingredients. H/T Ben.

1 lb (450 g) carrots, peeled and cut into 2-inch (5 cm) lengths
2 large jalapeños, sliced diagonally
3 garlic cloves crushed
6 oz (175 ml) white vinegar
6 oz (175 ml) water
2 t (10 ml) vegetable oil
2 bay leaves
6 black peppercorns
1 t (5 ml) dry oregano
1 t (5 ml) salt

To a three-quart saucepan, add the garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, and salt. Bring to a boil and add the carrots, onion and jalapeños. Lower the heat to a fast simmer and cook for 15 minutes, uncovered. Transfer to a quart mason jar or divide between 2 pints. If more liquid is needed to cover the vegetables, add equal parts water and white vinegar. Tighten lid and allow to cool to room temperature before refrigerating. Ready to eat after 3 hours but better if pickled for a day or two. Note: If using baby carrots, boil for 3 minutes before lowering heat to a simmer.

Pizza in a Pita

Dividing a loaf of pita bread into top and bottom, provides a space for filling. In this quick dish, perfect for a warm breakfast, brunch, or afternoon snack, the space is filled with a tomato sauce, pepperoni sausage, mozzarella cheese and quickly pan-grilled in olive oil. For vegetarian, substitute olive tapenade for the meat.

1 loaf pita bread
2 T prepared tomato salsa or pizza sauce
1 oz thinly-sliced pepperoni or olive tapenade
1/4 c grated mozzarella
1 T grated parmesan
1 t olive oil, divided

With a scissors, cut around the edge of the pita to free it into two halves. With the back of a spoon spread the sauce evenly on the bottow leaving the outer 1/2 inch uncovered. Cover the bottom half with pepperoni slices and sprinkle on the cheeses. Press the top half into place. Heat 1/2 teaspoon of oil in a small nonstick skilled over medium-high. Put in the stuffed pit. Grill for 2 minutes pressing with a spatula. Drizzle on the rest of the oil, flip, and cook for 2 minutes more. Cut into 4 pieces with a sharp knife. Serves one. Variation: Cut into 6 or 8 pieces as a warm appetizer.

Pan-Grilled Stuffed Pita

Grilled Pita 

Developed April, 2021. A quick, warm breakfast, crisp on the outside, soft and smooth on the inside. H/T Dan Sousa for scissors tip.

1 pita loaf
1/4 c hummus
1 tsp olive oil
pinch of kosher salt
pinch of granulated garlic

Trim off the rim of the pita with a scissors, leaving an inch intact to act as a hinge. Carefully open up the pita. Spread hummus on one side, leaving the outer half-inch bare. Press the other half firmly in place. Heat a small skillet over medium and add half the oil. When hot, place the stuffed pita in the skillet. Drizzle the remaining oil on the top and fry for about two minutes until the bottom is lightly browned and crisp. Flip the pita, season with the salt and garlic, and fry another two minutes. Cut into quarters with a sharp knife. Serves one. Variation: Cut into six or eight pieces as a hot appetizer.

Italian-Style Meatballs

Developed January, 2020 as a versatile component of many dishes. Dishes like spaghetti and meatballs, or, in a crusty roll topped with a spicy sauce, or, in a soft bun topped with caramelized onions, or as appetizers on a buffet come to mind.

1 slice white bread, finely diced
milk to cover the bread crumbs
2 T olive oil, divided
1 c onion, finely diced
1 lb 85% lean ground beef
1 egg, beaten
2 t minced garlic
1 t salt
1/2 t ground black pepper
1/4 t crushed red pepper
1 t dried Italian herb mixture
1 T grated Parmesan cheese

Cover the crumbs with milk and stir to form a smooth paste and set aside. Slowly fry the onions in a tablespoon of the olive oil in a small skillet until soft and translucent. Set aside to cool. In a large bowl, gently mix the meat with a large fork until it is broken up. Work the moist bread, beaten egg, garlic, and the seasonings into the meat, one addition at a time. When the sautéed onions are cool, fold them in, and chill the mixture for 30 minutes to firm up. Heat a heavy stainless-steel skillet over medium-high and add the olive oil. When shimmering, form meatballs, about 1-1/4 inch (3 cm) in diameter by rolling between your two palms. Rinsing your hands with cold water as you work helps form balls. Add each to the hot oil as you make them, and fry about 6 minutes after the last one was added. Shake the pan to loosen them as they cook but let them brown. With a spoon and spatula, turn to brown on the other side. Remove and cover for later use.

Quick Radish Pickle

Developed December, 2019. Ideal when you want to add something tangy and colorful to a plate.

1 large red radish
1/2 t red wine vinegar
1/2 t water
1/4 t sugar
1/8 t salt

Shave the radish paper thin on a mandolin or V-slicer. Combine the other ingredients in a small bowl. Stir in the radish slices and hold 5 minutes. Drain and pile like petals as a garnish or accent. Serves 1. Increase proportions as needed to make more servings.

Boiled Shrimp for Cold Salads

Developed December, 2018. The method prevents overcooking and yields a flavorsome, tender product ideal for a shrimp cocktail or eating off a fork. A tangy cocktail sauce adds to the pleasure.

1 lb large raw shrimp, shells on
1/2 c white vinegar
1/2 c water
2 T Old Bay seasoning
1/2 t salt

In a medium saucepan, bring the vinegar, water, and seasonings to a boil. Briefly rinse the shrimp in tap water and drain. Add the shrimp to the boil, cover, and remove from heat. Let stand until cool. Drain, briefly rinse, and chill. Shell the shrimp just before serving. Serves 3 or 4 on a bed of head lettuce.

Frozen Pot Stickers

Developed September, 2018 as part of a Chinese-style dim sum (appetizer) supper. Fast, easy, cheap.

8 frozen pot stickers
2 t vegetable oil
1/2 t sesame oil
2 T chicken stock

Heat a 10-inch non-stick skillet over medium high and film it with oil. Add the frozen pot stickers. Let them fry undisturbed for a few minutes to brown one side. Turn them and continue frying until they are colored on all sides. Add sesame oil and stock. Cover, lower heat, and steam for 5 minutes. Pass dipping sauce. Serves two as part of a dim sum meal. Easily doubled.

Five-Spice Braised Chicken Wings

Braised Wings on a Small Plate

Developed by Ben in March, 2013. Slow braising in a flavorsome Asian-style sauce creates a finger-licking dish.

12 wings, cut into segments, discard tips
about 2 t five-spice powder
about 2 T corn starch
2 T vegetable oil, divided

Sauce

1/2 c soy sauce
1/2 c rice wine or dry white wine
1/2 c water
4 T Shao Shing rice wine
4 T oyster sauce
6 T sugar
chili sauce to taste (optional)

2 sliced scallions (garnish)

Wash and dry wing segments. Toss with five-spice powder to lightly cover the wings, and set aside for 30 minutes. Sprinkle lightly with corn starch, and toss to coat. Heat a tablespoon of oil in a 12-inch skillet over medium, and brown the wings on both sides. Do not crowd the pan. You may need to fry two batches. Mix the sauce ingredients. Combine both batches in the skillet and pour sauce over the wings. Cover and simmer for 20 minutes. Uncover and gently simmer, occasionally turning the wings until sauce thickens and glazes the wings. Garnish with scallions and serve with steamed rice. Variation: Serve as small-plate appetizers without rice.

Freshly Pickled Radishes

Developed December, 2017. A tangy, colorful garnish to a salad plate, appetizer, or mezze platter, or to put a tangy crunch in sandwich.

4 oz (115 g) large red radishes
1/2 c rice vinegar
1/2 c water
2 t kosher salt
1 T + 1 t granulated sugar

Thinly slice large red radishes into rounds and place into a tightly-closing container. Combine the other ingredients and pour over the radishes. Close and refrigerate at least two hours. Keeps well.

Marinated Mushrooms

Adapted from an online recipe. Developed July, 2017. Add to salads or serve as part of an appetizer assortment.

8 oz white or brown mushrooms
2 T extra virgin olive oil
2 T red wine vinegar
2 T red onion, finely chopped
1 t garlic, minced
1 t brown sugar
1/4 t dried oregano
1/4 t freshly ground black pepper
pinch red pepper flakes
1 small bay leaf
1/2 t salt

Soak and clean the mushrooms. If large, cut in quarters. Boil mushrooms five minutes in salted water and drain thoroughly. Reserve the mushroom stock for another use or freeze. In a bowl, whisk the seasonings together and add the mushrooms. Let marinate an hour at room temperature. Taste and adjust seasoning if necessary. Refrigerate, tightly covered. Serves 4, easily doubled.

Hot Chinese Mustard

Developed March, 2016.

1 T dry yellow mustard powder
1 t water
1/4 t rice vinegar
1/8 t salt
1/2 t vegetable oil

Stir together mustard powder and water until well combined. After five minutes, stir in the salt and vinegar. Stir in the vegetable oil vigorously until the oil is absorbed. Store covered in the cold. Use sparingly, it’s hot.

Quick and Easy Filling for Cheese Blintzes

Blintzes are thin pancakes or crêpes filled with a savory or sweet mixture, folded, and then slowly fried in butter or another fat. Cheese mixtures are popular, but often call for a dry, fresh cheese called 'farmer cheese' that is often unavailable in local stores. This recipe, which takes only a few minutes to make, relies instead on the widely available product, large-curd cottage cheese.

3-1/2 oz (100 g) large-curd cottage cheese (cream style)
1/4 t salt
1/8 t pepper
1 t sugar

Place a small, wire-mesh strainer over a small bowl. Add the cottage cheese, and with the back of a spoon, press the cheese through the strainer, stopping to scrape the cheese from the backside of the strainer into the bowl. Continue to press the cheese through until not much remains. Add this remainder and the seasonings to the bowl and stir until smoothly combined. Fills two pancakes. Variation: Top each serving with fresh berry sauce.

Seafood Cocktail Sauce

Dveloped June, 2015. A traditional tomato-horseradish sauce for shrimp cocktails and other seafood dishes. Chilled shelled shrimp on a bed of crisp head lettuce, topped with a zesty sauce make a classic appetizer.

100 g (7 T)  chili sauce (Heinz™ is good)
25 g (2 T) prepared white horseradish (Kraft™ is good)
3 g (1/2 t) lemon juice
2 ml (1/4 t) salt
1/2 ml (1/8 t) sriracha

Combine ingredients, store cold in a tightly-covered container, and allow the sauce to mature overnight. Provides about 7.5 carbohydrate per 30 g (2 tablespoon) serving.

Meat-Cheese Appetizer Rolls

Like many, DrDaddy and Family want to reduce their intake of starches and sugars ('carbs'), and consume fewer calories of all kinds. After carbs, only two food groups remain, protein-rich foods, and fats. What to eat late afternoon, when hunger often develops? These high-protein snacks make a good choice. They deliver virtually no carbs, are quick to prepare, and quickly tame the hunger pangs.

2 slices, about 2 oz (60 g) thinly-sliced delicatessen roast beef, corn beef, turkey, or chicken
Dijon mustard
1 oz sliced Swiss cheese

Cut the cheese into wide strips. Stretch out a beef slice, spread mustard along its length, position the cheese, and roll up from the wider end. Slice across to yield bite-size pieces.

Ginger Scallion Sauce

Adapted from a recipe downloaded from Salon.com. Although it is made from only a few simple ingredients, it delivers complex, spicy, savory flavor that complements mild-flavoried meats. It's potent; a little goes a long way. Low in carbs, this sauce turns a high-protein snack into a satisfying small meal. H/T to Ben for sharing the link

1 oz (30 g) fresh ginger root, peeled and cut into small chunks
4 oz (115 g) scallions, cut into 1-inch lengths
1/2 c (125 ml) vegetable oil such as peanut or another high-smoke-point oil
1 T (15 ml) coarse salt

Finely mince the ginger in a food processor and transfer it a large heatproof bowl. Mince the scallions in the food processor and add it to the ginger. Thoroughly mix in the salt. Heat the oil in a pan until wisps of smoke appear, then cautiously pour the hot oil over the ginger-scallion mixture. It will sizzle. Stir with a wooden spoon to combine. Let cool to room temperature. Stored in a tightly-closed container in the refrigerator, it will keep for months. Dip warm or cold thinly sliced meats, such as chicken, veal, turkey, or pork, bite by bite. 

Pork Ribs Steamed in Black Bean, Garlic, and Ginger

Developed February, 2015 from a recipe in ‘Chinese Cookery Secrets’. Steamed foods never dry out.

1 lb (450 g) pork spare ribs, cut into 1 inch (2.5 cm) pieces
2 t (10 ml) corn or tapioca starch
1/2 t (3 ml) sugar
1 T (15 ml) fermented black beans (dou-chi, 豆豉) soaked in water and drained
1 large garlic clove
1 t (5 ml) grated fresh ginger root
2 T (30 ml) soy sauce
1 t (5 ml) dark sesame oil
pinch crushed red pepper
toasted sesame seeds or shredded green onions (optional garnish)

Place the ribs in large shallow bowl, sprinkle on the corn starch and sugar, toss to coat evenly. Mince the black beans, garlic, and ginger together, combine with the meat, along with other ingredients. Toss until the ribs are evenly coated. Spread in a single layer in the bowl and steam for 40 minutes, until tender. Combine the ribs and sauce and garnish as desired. Serves 3 or 4 as part of a Chinese meal.

Dry Garlic Ribs

 

Dry Garlic Ribs, Dirty Rice, & Pan-Roasted Green Beans

Recorded Feb, 2015. This dim sum appetizer has been developed over the years from a recipe in a simple cookbook sold by a Chinese grocery in Victoria, BC. Sadly this lovely book is lost and so this recipe has been reconstructed from memory. Either cut the ribs with a heavy cleaver or have the butcher cut up the ribs.

1 lb (450 g) pork ribs, cut into bite size pieces
5 T (75 ml) corn starch, divided
1 t (5 ml) sugar
1/2 t (2 ml) granulated garlic
2 T (30 ml) soy sauce
2 t (10 ml) dark sesame oil
vegetable oil
1 to 2 T (15 to 30 ml) garlic, finely minced

Place the ribs in a bowl, and dust on 3 tablespoons of the corn starch, the sugar, and granulated garlic. Toss to cover thoroughly. Sprinkle the soy sauce over the ribs. Mix until ribs are covered completely. Heat a wok over medium-high heat for 6 minutes. Add two tablespoons vegetable oil to the wok. When smoking hot, cautiously add the rib pieces one by one. Stir fry until nicely colored, 8 to 10 minutes. Lower heat and cover tightly. Steam 30 minutes, turning occasionally. When tender, sprinkle on final 2 tablespoons corn starch, mix well, and remove the ribs to a bowl. Discard all but one teaspoon fat, raise heat to medium-high. Add the garlic and stir fry until it begins to color. Add back the ribs. Fry the ribs and garlic, turning frequently until the ribs are crispy and coated with toasted garlic. Serves 4 as an appetizer.

Pan-Grilled Polish Sausage in Asian Mustard Sauce

Developed Fall, 2014, in part to reduce carbohydrate intake. If you cut the carbs, that only leaves proteins and fats, the other major nutrient groups. Sausage has plenty of both, and rich flavor to boot. Here, a European meat product is seasoned with Asian flavors for a quick 'small plate' treat.

4 oz kielbasa, split lengthwise
1 t vegetable oil
1 T water
1 T mature vinegar (a Chinese vinegar made from sorghum and wheat) or balsamic vinegar
1 t Chinese rice wine or dry white wine
1 T coarse mustard (Dijon or bratwurst style)

Heat a small, heavy skillet over medium-high. Add the oil. When shimmering, add the sausage, cut side down. Grill 3 to 4 minutes undisturbed. Turn when browned, and grill 1 to 2 minutes more. Remove to a serving plate and cover. Deglaze the hot pan with water, vinegar, wine, and mustard. Return the sausage to the sauce, reheat, spooning over the meat. Serves one or two with extra mustard on the side, if desired.