0 Moonstar

Very interesting picture of full moon I ever took a picture from my cellphone. Despite of quality in photo, it made me of think something like big star or small sun. I took a picture after dining out at Fuddrucker at around eight pm.

I put this photo as my screen saver in my cellphone. When I show this to my friends--they thought it was star, wrong. It is too big to be Star.

1 Roasted Chicken Thighs

Occasionally, I have my own habit by searching for ingredients one, or so, week after grocery shopping. You know, after all you ate your favorite food, you will have some usual stuff that are sitting around in pantry, refrigerator or freezer. You find yourself thinking about making dinner for your family, then look for an ingredients or whatever you have. If none, you can think something else.... One day, I could find many good ingredients for marinating chicken thighs and I am very happy Chef at home.

Result: the chicken tasted very nice and I got rave reviews from my family. My wife tried to pry something secret from me but now, here is the secret recipe. I am sure she will read this recipe. One of my daughter's friends told me that my chickens are very good--I noticed she took four because she have four bones on her plate.

This recipe is not final written recipe, I am continuing to work on this recipe. If you ever make your chicken with this recipe, please leave me your feedback or your comments in this blog. Thank you. Chef Red Hawk

Roasted Chicken Thighs
Recipe by Chef Red Hawk

1/4 cup soy sauce
1/4 cup teriyaki sauce
1/2 cup water
1/2 Tbsp chicken broth paste
1 medium onion, thinly sliced
1 Tbsp dijon or Grainy mustard
1 tsp ginger powder
2 clove garlic, minced
1 tsp chili garlic sauce (hot spicy Vietnam sauce)
10-12 chicken thighs (depending on how many you bought from store in a package)

Mix all nine ingredients. Pour marinade over the chicken. Cover. Allow chicken marinating overnight in refrigerator. Transfer the chicken to roasting pan, collect the onion and sprinkle over the chicken. Bake at 350 for about 1 1/2 hours or until internal temperature registered at 170 F.

0 Grilled Vegetable Salad Recipe

FYI, I don't remember why I wrote this recipe on paper, and that is how it read after some minor corrections on words and turned my major scrawled writing into nice handwriting. I had been thought that I did copied one from cookbooks in library but I don't remember. This recipe is not a final written recipe, and its context gave me some ideas for future revisions. Go ahead and take a look at "my" Grilled Vegetable Salad

Grilled Vegetable Salad

1 Zucchini - (about 6" to 7"), cut large chunks
1 Green Bell Pepper, cut large pieces
1 Red Bell Pepper, cut large pieces
8 Ounces Fresh Crimini Mushrooms
1 Large Red Onion, Sliced 1/4"
1/4 Pound Large Asparagus, snapped, and cut Into 3" Pieces
1 Medium Eggplant, cut large chunks
5 cloves Garlic, sliced
1 Cup Worcestershire Sauce
1 Cup Soy Sauce
1/2 Cup Rice Wine Vinegar or Mirin
Zest and Juice of 1 Lemon
Freshly-cracked Black Pepper

Mix all ingredients, except mushrooms, in a large seal-able container. Shake and refrigerate overnight.
Place mushrooms in container shortly before grilling. Grill on a grate for vegetable grilling until vegetables are nicely browned. This recipe yields 6 servings.

0 Crudites (Raw Vegetable Salads)

Nice assortment of raw vegetables tossed in simple dressing. Occasionally, I made the salads for family gatherings or having company come over for party. People ate them and always asked for a recipe for one of salads. I gave one and they surprised that how the recipe is very simple--nothing so hard to make.

There are more salads than these four that I made for some parties. Always enjoy to find something to save my money to use whatever in refrigerator or cupboard. And to make the recipes for certain delicious salads, and of course, copied some recipes from cookbooks. I always like good salads and some interesting appetizers. Taste good enough to make for a party, I will do it.

Carottes Rapees (Grated Carrot Salad)
5-6 young carrots, peeled and julienned
2-3 tbsp. fresh lemon juice
salt and pepper
2 tbsp. minced fresh parsley

Celeri Remoulade (Celery Root in Mustard Dressing)
1 tbsp. dijon mustard
2 tbsp. fresh lemon juice
2 tbsp peanut oil
salt and pepper
1 bulb celery root, peeled and julienned

Salade de Tomates (Tomato Salad)
2 tsp. dijon mustard
2 tbsp. red wine vinegar
4 tbsp. peanut oil
Salt and pepper
6 small ripen tomatoes, sliced
1 clove garlic, peeled and minced
1 small red onion, peeled and finely chopped

Salade de Concombres (Cucumber Salad)
2 tsp. dijon mustard
2 tbsp. red wine vinegar
4 tbsp. peanut oil
salt and pepper
2 cucumbers, peeled and thinly sliced

Carottes Rapees (Grated Carrot Salad): Put carrots and lemon juice in a small bowl and toss to mix well. Season to taste with salt and pepper. Arrange on a platter or divide evenly between 6 small plates, and garnish with parsley.

Celeri Remoulade (Celery Root in Mustard Dressing): Whisk together mustard and lemon juice in a large mixing bowl. Drizzle in oil, continuing to whisk until dressing is smooth and emulsified. Season to taste with salt and pepper. Add celery root, toss to mix well, and adjust seasoning. Arrange on a platter or divide evenly between 6 small plates.

Salade de Tomates (Tomato Salad): Whisk together mustard and vinegar in a small mixing bowl. Drizzle in oil, continuing to whisk until dressing is smooth and emulsified. Season to taste with salt and pepper. Fan out tomato slices on a platter or divide evenly between 6 small plates. Drizzle with vinaigrette, then scatter garlic and onion over tomatoes and season to taste with salt and pepper.

Salade de Concombres (Cucumber Salad): Whisk together mustard and vinegar in a small mixing bowl. Drizzle in oil, continuing to whisk until dressing is smooth and emulsified. Season to taste with salt and pepper. Arrange cucumbers on a platter or divide evenly between 6 small plates. Drizzle with vinaigrette and season to taste with salt and pepper.

Recipe Source: Saveur Cooks Authentic French, by the editors of Saveur Magazine

2 Sauce Bolognese (Italian Fresh Tomato and Meat Sauce)

Sauce Bolognese
Yield Net: 2 to 3 cups thick sauce

8 Tbsp salted butter
2 cups finely chopped yellow onion
1 Teaspoon finely chopped garlic
1 pound ripe tomatoes, skinned and cut into eighths
1 1/2 pounds ground lean beef
2 Tbsp tomato paste
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh oregano or 1 Tsp dried
Salt
Freshly cracked black pepper
1/4 cup good Chianti wine

Heat the butter in a heavy saute pan. When it is foaming, stir in the chopped onion and garlic, and cook over low heat until the onion is lightly brown. Add the tomatoes and simmer gently until they are slightly mushy. Crumble the ground raw beef over the top of the tomato mixture and stir it into the sauce until well-blended. Mix in the tomato paste, parsley, and oregano. Season with salt and freshly cracked black pepper, then stir in the Chianti. Simmer the sauce over low heat, very gently, 45 minutes.

Recipe source: The Dione Lucas Book of French Cooking, by Dione Lucas and Marion Gorman

1 Smoked Trout Spread

I considered the shopping for smoked fishes are the biggest pain in my ass. After several grocery shopping, I might smoking my own fish as last option. The recipe below is the sample of what I usually made some smoked fish spread for my lunchbox. I will have smoked fish spread on my nice Wasa Crackers or other kind of crackers on hand. I always enjoyed smoked fish because of how it tasted. I do eat some smoked seafood including smoked oysters and smoked scallops. Don't tell my wife that I ate smoked oysters. When she find out that I am eating, she might not kiss me for a week.


15-Minute Zesty Smoked Trout Spread
Prep: 15 minutes Chill: 1 hour

Ingredients

8 oz. smoked trout fillets (or other smoked white fish), skin and bones removed and flaked
2 3-oz. pkg. cream cheese, softened
1/4 cup dairy sour cream
3 Tbsp. finely chopped shallot or onion
1 1/2 tsp. finely shredded lemon peel
3 Tbsp. lemon juice
1/4 tsp. freshly ground black pepper
Fresh chives or chopped green onion (optional)
3 red sweet peppers, seeded and cut into 1-inch wide strips
Assorted crackers or flat breads (optional)

Directions

1. In a medium bowl stir together the smoked trout, cream cheese, sour cream, shallot, lemon peel, lemon juice, and pepper until well combined, smearing the trout against the sides of the bowl with the back of the spoon while stirring.

2. Transfer spread to a small serving bowl. Cover and refrigerate for 1 hour or until ready to serve. Remove spread from refrigerator about 15 minutes before serving. Top with chives or green onion. Serve with sweet pepper strips and crackers or flat breads, if desired. Makes 1-3/4 cups (sixteen 2 tablespoon servings). Makes: 1 3/4 cups (sixteen 2 tablespoon servings)

Recipe Source: www.bhg.com

0 Jerk Marinade And Jerk Pork

Jerk Marinade
Recipe Source: 500 Low-Carb Recipes by Dana Carpender

1 or 2 Scotch Bonnet or Habenero peppers, with or without seeds
1/2 small onion
3 Tbsp oil
1 Tbsp ground allspice
2 Tbsp grated fresh ginger
1 Tbsp soy sauce
1 Tsp dried thyme
1 bay leaf, crumbled, optional
1/4 Tsp cinnamon
1 Tbsp Splenda
2 cloves garlic, crushed

Put all the ingredients in a food processor with the S blade in place, and process until it's fairly smooth. (You'll get a soft paste that looks like mud but smells like heaven!) Smear this over the meat of your choice, and let it sit for a day before cooking. Always wash your hands after handling hot peppers!

Jerk Pork

1 recipe Jerk Marinade
6 Pork Chops, 1 inch thick (about 8 ounces each)

1. Smear jerk marinade all over the chops, put the chops in a large zipper-lock bag, and regrigerate. Now wash your hands--that marinade is hot! Let the chops marinate for at least several hours, or overnight.
2. When you're ready to cook, grill these chops slowly, well above a low charcoal fire or a gas grill set on Low. Broil them only if you must.

Bon Appetit!

0 Kingly Salmon

Kingly Salmon

Kingly Rub

1/4 cup dried dill weed
1/4 cup packed brown sugar
2 teaspoons coarse salt, either kosher or sea salt
2 teaspoons freshly ground black pepper
3-pound to 3 1/2 pound salmon tail section, boned and butterflied

Kingly Mop (optional)

Remaining Kingly Rub
1 cup cider vinegar
1/4 cup vegetable oil

1. The night before you plan to barbecue, combine the rub ingredients in a small bowl. Open the salmon flat and massage it well with about two-thirds of the rub, reserved the rest of the mixture. Fold the salmon back into its origional shape, place it in a plastic bag, and refrigerate it overnight.
2. Prepare the smoker for barbecuing, bringing to the temperature to 180 F to 200 F.
3. Remove the salmon from the refrigerator and let it sit at room temperature for 30 minutes.
4. If you plan to baste the fish, stir the remaining rub together with the other mop ingredients in a small saucepan and warm the mixture over low heat.

Recipe Source: Smoke & Spice, by Cheryl and Bill Jamison

0 Chicken Bordeaux

I have old cookbook paperback, The Art of French Cooking, by Fernande Garvin. I found this cookbook in, you know, used bookstore. The store always have little treasure in one of shelves but you have to hunt for it. Find one, buy it.

Occasionally, I will go there and go through the aisle. Check some old cookbook to find some gems in recipe. Sometime, I try to find one certain book and always ended up asking a clerk regarding this or that book. You never know that what you look, a book will be there somewhere.

Before you read a chicken recipe, I need to make some notes in italic to clarify. What I am understanding, it is pretty old--whatever they used pans or pot, or some terms that I never heard one in present kitchen.

Chicken Bordeaux

3 Pounds Broiler Chicken, quartered
1/4 Cup Flour
1 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Cup Vegetable Oil I might like to use olive oil for nice flavor to accompany tomatoes in my opinion.
1/2 Cup Canned Tomatoes
2 Tablespoons Flour
1 1/2 Teaspoons Sugar
1 Cup Dry White Bordeaux Wine
1/2 Cup Sliced Mushrooms, fresh or canned

Dredge chicken with flour. Salt with 1/2 teaspoon salt. Pepper. Personally, I preferred to season the flour first with salt and pepper before dredge chicken. Dredge: to coat the meat with flour.

In chicken fryer, heat oil. Add chicken and cook until well browned on both sides. Cover and cook over low heat for 25 minutes. Remember, don't burn the chicken or it will ruin the dinner with burnt taste in tomatoes.

Combine tomatoes, 2 tablespoons flour, sugar, and remaining salt. Add tomato mixture to pan. Add wine and mushrooms. Cover and continue cooking over low flame for 20 minutes, or until chicken is tender. Serve hot.

0 Adobo Marinade

My love for Garlic did not keep me from following this recipe for my nice pork chops. I like to add garlic to many dishes only for good tasting. Right now, I am low on garlic--I think I better get ready for nice trip to grocery store today.


Adobo Marinade
Make about 1 1/4 cups
Good with chicken breast (about 1 1/2 pounds), pork chops, or some firm fish such as snapper, grouper, or mahimahi

5 Garlic cloves
1/4 tsp salt
2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp dried thyme
1/3 cup red wine vinegar
1/3 cup fresh orange juice
1/3 fresh lime juice
2 Tbsp vegetable oil
1/4 cup chopped flat-leaf parsley

Mash the garlic with the salt to make a paste. Scrape into a small bowl and stir in the oregano, cumin, and thyme. Whisk in the remaining ingredients. Place chicken, meat, or fish in a shallow glass or ceramic dish. Add marinade, turning to coat. Cover and regrigerate 1 to 2 hours for chicken or meat, and 30 minutes to 1 hour for fish.

Recipe source: Marinades, The Secret of Great Grilling, by Melanie Barnard

0 Homemade Ranch Dressing

I got so many recipes for ranch dressing through Goggle and looked up some. Also, I have some recipes in my files. Noticed that there are various herbs used in recipes. I assumed that there are no exact amount of common ingredients as such as mayonnaise, buttermilk and herb mixtures. Sometime I like to make home made dressing for salad rather than bought a bottle of ranch dressing or other kind of dressing that have MSG or funny unintelligent words in their ingredient list. It made me easy to know how much stuff I put in salad dressing, beside something spicy, and made me feel better to know my family ate wholesome salad or nice dipping for whatever on hand.

The recipes, you can see the versions of Ranch Dressing that I considered them as the simple recipes. Sometime, I got some creative juices and add few things to Ranch dressing--Chiptole Ranch dressing, Garlicky Ranch Dressing, Mexican Ranch Dressing and etc.

Buttermilk Ranch Dressing

2 cups mayonnaise
2 cups buttermilk
1/2 teaspoon garlic powder
2 teaspoons dried onion flakes
2 tablespoons parsley flakes
1 teaspoon black pepper
1 teaspoon salt or substitute
1 1/2 teaspoons onion powder

Combine ingredients in order given, whisking until smooth. Makes 1 quart.

For spicy buttermilk ranch, add 3 tablespoons Picante sauce

Buttermilk Ranch Dressing #2

1/2 cup mayonnaise or salad dressing
6 tbsp fresh dairy buttermilk
2 tbsp milk
1 tbsp cider vinegar
1 tbsp snipped fresh parsley
1 tbsp snipped green onions with tops
1 small clove garlic, crushed or minced
1 tsp. Dijon-style mustard
1 tsp. onion powder
1/4 tsp. salt

Whisk or shake all ingredients till well-combined. Best when made at least 6-8 hours ahead of serving time so flavors will blend. Makes 1 cup

Ranch Dressing
Makes 1 -1/2 cups

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1 tablespoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried dill weed
1 tablespoon dried chives
1 tablespoon dried parsley
2 tablespoons grated Parmesan cheese
1 dash hot pepper sauce
1 tablespoon Worcestershire sauce
1 teaspoon ground white pepper

Combine the mayonnaise, sour cream, buttermilk, garlic powder, oregano, dill weed, chives, parsley, Parmesan cheese, hot sauce, Worcestershire sauce, pepper and refrigerate for at least 1/2 an hour. If the dressing is too thick, add a little extra buttermilk to thin.
Makes 12 servings