0 Cherry Nut Chocolate Chip Cookies

I really do enjoyed the cookies that I can make at home instead of any frozen cookie doughs from a box except few doughs I knew as really good cookies. Really easy to make and know what you put in dough.

CHERRY NUT CHOCOLATE CHIP COOKIES

1 cup unsalted butter, softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
11/2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
2 cups (about 1/2 pound) dried red tart cherries
1 cup coarsely chopped walnuts
2 cups semisweet chocolate chips

In a bowl with an electric mixer cream the butter, add the sugars, and
beat mixture until it is light and fluffy. Beat in the eggs, 1 at a
time, beating well after each addition, and beat in the vanilla. In
another bowl whisk together the flour, the salt, and the baking soda
until the mixture is combined well, add the mixture to the butter
mixture gradually, beating, and beat the mixture until it is just
combined. Stir in the cherries, the walnuts, and the chocolate chips,
drop rounded tablespoons of the batter 2 inches apart onto lightly
buttered baking sheets, and bake the cookies in the middle of a
preheated 375F. oven for 12 to 15 minutes, or until they are golden.
Transfer the cookies to racks and let them cool. The cookies may be
stored in airtight containers for 5 days. Makes about 48 cookies.

Source: Gourmet magazine.

0 Citrus Chicken Salad Recipe

For anyone who like fruit with chicken salads, I happened to be one of them that I like fruit mixed into with chicken. Thought you might like to try this recipe, it looks so good to me.

With this recipe, I like to add grapes and good orange sections with nice flavor of grilled chicken if I have any leftover--I always prayed that I will have some so I can make the salad with fruit. But my family love the grilled chickens and within fifteen minutes, all chicken are gone....

Sometime, I might want to have a fun with salad by adding something different to salad instead of some boring mayonnaise and celery.

Citrus Chicken Salad Recipe

Prep Time: 5 minutes
Ingredients:

4 ½ cups spring greens
1 ½ cups grilled or pre-cooked chicken breast strips
¼ cup red onion, thinly sliced
1 cup avocado, sliced
1 cup orange slices
½ cup honey
½ cup grapefruit juice
¼ teaspoon grapefruit zest
Dash (1/16 teaspoon) freshly grated nutmeg
¼ - ½ teaspoon poppy seeds

Preparation:

Divide the spring greens evenly between 3 plates. Arrange ½ cup chicken strips, a bit of onion, and 1/3 cup each of the avocado and orange slices on the bed of greens.

Add honey, grapefruit juice and zest, and nutmeg to blender and process until dressing is smooth. Stir in poppy seeds and drizzle over salads.

Makes 3 servings of salad with a little extra dressing.

0 Homemade Breakfast Sausage Recipes

I had been gone to grocery stores and checked the breakfast or whatever sausages. Read the ingredients....I just thought about making my own sausages at home since I don't like so much about pre-made, salt-laden sausages that cooked into hockey pucks. Sometime, I will look for the ground pork without any added ingredients--it is my rare find in store because I can make it into good homemade sausage with ingredients that I am very comfortable to feed my family without tasting something funny.

Here are the recipes that I found from websites.

Breakfast Sausage #1
(You can convert this recipe into half. Ten pounds ground pork are pretty too much.)
10-lbs ground pork
5-tbsp salt
1-tbsp ground white pepper
2-tbsp rubbed sage
1-tsp ginger
1-tbsp nutmeg
1-tbsp thyme
1-pint ice water
1-tbsp ground hot red pepper

Combine all ingredients, mix well & stuff into sheep casing or make into thin patties
Recipe Source: SpicySausage.com

The other recipe that I have to use the grinder--I don't care so much about it, just use the ground pork and blend with other ingredients. If you want to use the grinder, that's fine with me--make sure you follow the instructions how to grind your own meat. Just remember to mind your fingers....

HOMEMADE BREAKFAST SAUSAGE
MAKES ABOUT 26 3-INCH ROUND PATTIES

INGREDIENTS

3-1/2 pounds boneless pork butt (do not trim the fat)
1 teaspoon ground black pepper, or to taste
2-1/2 teaspoons salt, or to taste
4 teaspoons rubbed sage
1 tablespoon dried thyme
1-1/2 teaspoons ground savory
1/4 teaspoon ground mace
1/8 teaspoon ground cloves

Cut the pork into thin slices or as directed by the manufacturer of the food grinder. Pass through a coarse blade twice. Add the remaining ingredients and toss gently with your hands. Take about 1 tablespoon of the mixture and fry in a small skillet. Taste for seasoning. (If your are like me, you might have to do this several times before you get it right.) Add whatever you like. When you are happy, shape into thin 3-inch round patties. Refrigerate until use.

Heat a large skillet over high heat. Depending on the amount of fat in the sausage, you will not need to use oil to fry, especially in a nonstick pan. Fry the patties until well browned and thoroughly cooked, about 4 minutes per side depending on thickness. Serve immediately or keep in warm oven.

Notes: On the subject of fat content, you will need to decide how much you want. I can't imagine sausage without it. I have seen different ratios, ranging from 25 to 30% fat. Some recipes add more fat than is naturally in the meat, such as extra pork fat or fatback. It would be a good idea to have some on hand so you can add it during grinding if the piece of meat is leaner than you thought.
The patties can be prepared ahead and frozen, uncooked, until use. If you don't have a food grinder and still want to try this, the old method is to use 2 large chef's knives and chop the meat, in a drum roll fashion, until desired texture. That might take a long time with this amount of meat, but is fairly simple in smaller amounts.

Recipe Source: Teri's Kitchen

0 Polynesian Hamburgers

HAMBURGERS POLYNESIAN

The customers' favorite burger. I had been cooked them several time and understand how it tasted. Very good. I usually replaced the sauce with sort of gourmet teriyaki sauce but plain teriyaki can do it very good with pineapple. Here is a sample of "Hawaiian Burger".

Serves: 4

Ingredients:

Hamburgers:
1 lb. ground beef
1 can sliced pineapple rings

Sauce:
2 parts ketchup
2 parts brown sugar
1 part mustard

Directions:

Separate the ground beef into 4 patties (for bigger burgers, separate into 3).
Divide each patty into halves. Place a pineapple ring between two patty halves
and form back into a burger shape. Cook in a broiler over or on a grill as
you would cook a normal hamburger.

Stir the sauce ingredients together. Whatever measurements you use, use the
above ratios. Heat.

Serve the hamburgers with the sauce poured over them. Rice works very well
with the hamburgers and you can put the sauce on it, too. French cut green
beans complete my traditional meal, but you can add whatever else you want. ( I don't care so much about anything french beans since it is an American favorite in past. Still good. I usually served it with good Ranch Fries (red potatoes wedges deep-fried.)

0 Pickled Cherries

I found this recipe from a Brit friend and and have to translate all measurements from metric to usual American so I can make it easy for you to read. I hope it looks good as it should be. Cherries are my favorite snack as long as it is seasonal available. I had eaten lot of them last week.

Pickled Cherries

1 1/16 cups balsamic vinegar
3 tablespoons dark brown sugar -- firmly packed
1 lemon zest (one lemon)
1 stick cinnamon
6 whole cloves
4 allspice berries
2 juniper berries
1/2 cup water
3/4 pound ripe cherries -- rinsed, stems intact

In a medium non-reactive saucepan, combine everything but the cherries.
Bring to the boil, then reduce the heat to medium and simmer, uncovered,
until slightly reduced. This takes about 10 minutes. Prick each cherry
several times with a needle. Add cherries, cover, and remove from heat.
Allow to steep for 15 minutes. Uncover and leave to cool to lukewarm.
Transfer the cherries and the liquid to a 750 ml jar and cover. Leave to
stand at room temperature for 24 hours.

For longer storage, refrigerate.

1 Rock Cornish Game Hens With Herbes de Provence

Unfortunately, my wife don't allow me to buy the game hens--she knew that I like game hens so much because good flavors in hens that I love most. She don't like so much about these small chickens--that is what she called them. One day I will bring hens home and bake them before she got home from work so I can torture her with dinner. Oh Yeah!

I always bought them weekly, because it is so cheap and very easy to bake, while I was a single guy and lived in an apartment alone with little cute cat. One day I did stuffed game hen with good sausage, and I was in a heaven. Ok, I admitted I shared my game hen with my cat. I always like to share something so good with my pet, just let it know that I can cook very well.

Have to tell you that my wife don't appreciate if I share something with my dog, Caesar. If you have want your spouse look happy, Don't share your food with pet.

Rock Cornish Game Hens with Herbes de Provence

three (24 ounce) Rock Cornish game hens, thawed
1/4 Cup extra virgin olive oil
1 Tablespoon red wine vinegar
3 minced garlic cloves
1/4 Cup dried herbes de Provence
1/2 teaspoon sea salt
1/4 teaspoon pepper
(2 teaspoons dried basil, marjoram, rosemary and sage or thyme can be
substituted for herbes de Provence)

Heat oven to 450 degrees F. To split game hens, place on cutting surface, breast side up. Using kitchen shears, cut breast in half, starting from neck end. Turn hen over. With shears, cut down both sides of back bone, discard back bone or save for stock. Place halves in shallow glass baking dish. Add remaining ingredients, crushing herbes de Provence before adding. Turn to coat hens evenly with mixture. Let stand 10 minutes. Place rack in shallow roasting pan large enough to hold game hens in one layer. With pastry brush, brush all of oil mixture over hens. Bake 35 to 40 minutes or till golden brown and internal temperature reaches 185 degrees F.

0 Marinated Pasta Salad

There are so many ways to make Pasta Salad. I always have so much fun to do the salad by using what I have in refrigerator or pantry closet. With this recipe, I like to add cooked chicken, cut into dices and toss along with pasta for good protein. I don't care much about what shape of pasta, I just find one and cook it. I like shells, ziti, and other shapes that I bought from grocery store.

Anyway, go ahead and play with pasta. Bon Appetit!

Marinated Pasta Salad
Serves 6

1/4 pound rotelle noodles
7 ounces marinated artichoke hearts -- drained and diced
3/8 cup sliced black olives
2 ounces diced pimiento -- drained
1/2 cup sweet red onion -- minced
1/2 cup provolone cheese -- small dice
1/2 cup cheddar cheese -- small dice
1/8 cup white wine vinegar
1/8 cup olive oil
1 tablespoon honey
3/8 teaspoon basil
1/4 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt

Heat 10-12 quarts salted water to a rolling boil in a large stockpot, over a moderately-high flame. Add the noodles and cook for 8-10 minutes, until tender. Drain, rinse, and drain well combine pasta, artichoke hearts, olives, pimientos, onions, and cheeses. Toss to mix well. Combine remaining ingredients in a blender and process until well mixed. Combine with pasta mixture. Mix well cover and chill for 2-48 hours serve slightly chilled.

4 Bacon Fried Bananas

I have many uses for bacon and its greases. I found this recipe and my stomach rumbled. This look so good and it will be very good with fried eggs and heavy buttered toasts. Got to go to store and pick some packs of bacon. Need to remind my wife to save the grease. She became a convert after tasted her oatmeal flavored with brown sugar and bacon grease. You should have seen her "drink" the oatmeal on one gulp and ask me if we have any more oatmeal....
One day, I asked nice lady who prepped all food for kitchen to save bacon fat for me. All I got is her "gross" stare at me but she did save fat for me after she is done with baking the bacon. Before my lunch break, I showed her what I did with bacon grease with oatmeal. Other "gross" stare with grimace on her face. She told me that it is bad for my health. hahahaha. I had eaten so many with bacon fat and I feel fine, very fine. I had offered her to taste my oatmeal. She hesitated to but do that anyway. Her face changed, surprised by the flavor. I told her that I had eaten this kind of oatmeal during my childhood years. Very delicious.

Bacon Fried Bananas
Recipe Source: Bacon Recipes

The next time you cook up some delicious bacon, try frying up some ripe banana in the bacon juice. The combination of sweet, salty and savory make this a definite keeper recipe.
Ingredients -

1 Pound Bacon
3 Ripe Bananas, sliced

1. Cook the bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned which takes about 10 minutes.

2. Drain the bacon slices on a paper towel-lined plate.

3. Reduce the heat to medium.

4. In the same saucepan place the bananas cut side down and cook for one minute.

5. Flip the bananas with a spatula and cook an additional minute.

6. Drain the banana slices on a paper towel-lined plate.

7. Serve warm with bacon.

0 Caribbean Jerk Sauce for Buffalo Wings

One day I found myself that I got so bored with hot red sauce for buffalo wings, I felt more adventuresome by looking for a good spicy sauce to toss with wings. I found one that I always love to try it out and it turned to be very spicy. I can use this sauce to ladle over pork chop--I always like jerk sauce with pork because the way it tasted good. Or nice sauce to toss with chicken and lettuce for jerk chicken wrap.

Last time I followed this recipe and used dried habanero peppers in place of cayenne pepper. It gave me big atomic bomb flavor but nice jerk sauce. I have to wash it down with heavy cream in my mouth. It took some time to make my tongue normal again.

Last of all, I think I have to give you an advice: this sauce is not for any weak hearts. If you dare, make sure that you put toilet paper in freezer for your next day paradise in bathroom. Remember I already went through and came out alive! And other than that, make sure you open the window and turn kitchen fan on--you can find out. My wife nearly kicked me out of my home for nice stinky odors that she can't breath.

CARIBBEAN JERK SAUCE
Makes 2 cups

3 tablespoons margarine
2 tablespoons minced green onion (white and light green parts only)
1 cup water
3/4 cup ketchup
1/2 cup plus 2 tablespoons dark brown sugar
1/4 cup apple cider vinegar
2 tablespoons white vinegar
2 tablespoons Frank's cayenne pepper sauce
2 teaspoons ground black pepper
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 1/2 teaspoons cayenne pepper
1 teaspoon dried parsley flakes
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon onion powder
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon rubbed sage

Melt margarine over a medium-low heat. Add minced green onions and cook 5 minutes. You just want to sweat the onions to soften them up. You're not looking to brown them.

Remove pan from heat, and whisk in remaining ingredients. Put pan back on the stove and bring mixture to a boil over medium heat. Reduce heat and simmer 45 minutes or until sauce darkens and thickens. Cover sauce, then cool and chill until needed.

0 Spicy Shrimp Salad with Smoked Chile Vinaigrette

I had been watched the Food Network for whatever reason I felt like to watch. When I found one interesting but hard to follow what a Chef composed of a recipe on TV show, I will go to the Food Network website and look for that or this recipe. I enjoyed to learn something new from Celebrity Chefs and hope to use this recipe for special occasional events someday.

Spicy Shrimp Salad with Smoked Chile Vinaigrette
Recipe courtesy Bobby Flay, 2001
Serves: 4 servings

Ingredients

3 tablespoons ancho chili powder
1 tablespoon light brown sugar
1 teaspoon chile de arbol powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
24 large shrimp, shelled and deveined
Salt and freshly ground pepper
3 tablespoons olive oil
8 ounces arugula, washed and dried
Smoked Chile Vinaigrette, recipe follows
Chopped cilantro leaves, for garnish

Directions

Preheat oven to 400 degrees F.

In a bowl, combine the ancho chili powder, light brown sugar, chile de arbol, cinnamon, and cumin, and set aside. In a medium size bowl, place the shrimp. Salt and pepper the shrimp aggressively. Then, sprinkle the shrimp with the spice mixture on both sides. Place the shrimp on a baking sheet and drizzle with oil. Roast for 4 to 5 minutes, or until just cooked through.

Place the arugula in a bowl, drizzle with some of the Smoked Chile Vinaigrette and season with salt and pepper, to taste. Divide the seasoned arugula among 4 plates. Place 6 shrimp around each plate. Drizzle with more of the vinaigrette and chopped cilantro.

Smoked Chile Vinaigrette:

1/4 cup rice wine vinegar
1 tablespoon chipotle pepper puree in adobo
1/4 cup chopped fresh cilantro leaves
1/2 cup olive oil
1 tablespoon honey
Salt and freshly ground pepper

Combine vinegar, chipotle and cilantro in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with honey, salt, and pepper, to taste.

0 Steak and Roasted Red Pepper Salad

I found the recipe from my recipe software and thought I would share this with you. You can see what I am trying to fix or add little to this recipe, in italic words, for simplifying a way to make or grill. In my opinion, I like to marinate the steak flanks with my favorite marinade (Cumin-Lime Marinade) or simple teriyaki sauce before grilling to bring excellent flavors out of steak. This recipe didn't say so much about "special" preparation on meat, left me to decide whatever I want to do with steaks or just plain salt and black pepper.

Since the prices on beef steak flanks are pretty high, I might find other kind of steaks like Smoked Eye of Round Roast or Southwestern Grilled Sirloin to replace the flanks. Or what kind of steaks you like to cook, you can use it as long as you know it is delicious meat.

Steak And Roasted Red Pepper Salad

1 1/2 pounds beef flank steak
Salt
Freshly-ground black pepper
2 roasted red peppers -- see *Note
6 tablespoons vegetable oil or olive oil
1 tablespoon balsamic vinegar
3 tablespoons white vinegar
1 tablespoon minced garlic
1 1/4 teaspoons dry mustard
2 cups chopped watercress
1/4 cup chopped red onion
1 cup halved cherry tomatoes
= (or chopped red tomatoes)

*Note: Roasted red peppers can be bought in specialty food shops or in the condiment aisle of your grocery store. Or blackened peppers over the stove top fire, transfer to a bowl and cover to let the steams to work through the peppers before peeling its skins.

Preheat broiler or grill. Place flank steak on broiler tray and sprinkle with salt and pepper. Broil for about 5 minutes per side. Cool. Halve steak lengthwise. Slice across the grain of the meat into thin strips.

Cut roasted peppers into thin strips. Halve strips crosswise.

Blend oil, vinegars, garlic and dry mustard in a large bowl until well-mixed. Add steak strips, roasted pepper strips, watercress and onion; toss to combine. Season with salt and pepper. Chill for at least two hours or up to eight hours. Mix in tomatoes and serve.

Source:"Low Carb Recipes at http://www.lowcarbluxury.com"

0 Happy July 4th!

In early morning, I took my peaceful moments outside while I smoked, pondering about my freedom that I want to do anything I like to do. When it come to the thoughts of where we are while we possessed the liberty to pursue our happiness, our freedom and our rights to blogging.

I always love the Fourth of July Celebration, enjoy the parade and have little family gathering for nice BBQ dinner. Since few days ago, I established the little informal menu for Today's dinner:

BBQ Pulled Pork Sandwich, my homemade pork shoulder cooked in crockpot longer until fork easily pull the meat off. Pulled the meat apart and toss with homemade BBQ Sauce. My favorite part of pulled pork sandwich is to top the heap of coleslaw on my pork and eat--I will make sure I have many napkins.
Marinated Vegetables--this is my wife's recipe, marinating the vegetable with honey, lemon and mint vinaigrette. That's her right to brag.
Ole' Plain Cole Slaw (Yawn...) the usual coleslaw thing unless my wife bring her weird idea up like mayo and mountain dew toss into shredded cabbage. She told me that everyone love her cole slaw.
Chips, you know.
Watermelon--Yummy with lime and cayenne dessert again, I am looking forward to that.
Maybe, Daiquiri--That's what my wife made request because she have the "thing" mixture in pantry and want to use it up. Yea, I did little grocery errands and grab good rum on way to home.

If more people come in, add:
Hot Dogs and Burgers
Whatever they bring in....

I hope I will have enough leftover for few days to get rid of them. Almost every year, I will have much leftover and have my relatives to take something for home to use them up. It doesn't matter to me so much, I always had so fun to encourage them to take the leftover home.

Then, I let my best friend cat, Ollie out. I watched him walked, sniffed and walked out of my small backyard. I wish I could had that kind of freedom that I can go out without second thoughts of warmth in home. So, I walked in and start to blog.

2 Spicy Beef Satay

I always had great time, making satay and marinate them for some hours before grilling. It is very simple recipe but much work on cutting and skewering--it did not bother me so much as long as I knew it is going to be great tasting after grilling. I remembered how disappointed I was at first time on my attempt to grill--burning all bamboo skewers before the meat were completely cooked--no matter how long I soaked wood in water. So, I used the metal skewers and I am very happy with meats.

You can replace the chicken or pork in place of beef--still excellent results. Last time I had chicken satay and they are so delicious.
Spicy Beef Satay

1 pound boneless beef sirloin steak 3/4" to 1" -- thick
1/4 cup soy sauce
1/4 cup dry sherry
2 tablespoons sesame oil
1/4 cup green onion -- sliced
2 cloves garlic -- minced
2 tablespoons brown sugar
1 teaspoon ground ginger
1 teaspoon red pepper flakes
1/2 cup crunchy peanut butter
3/4 cup water

Place steak in freezer 30 minutes to firm; slice into 1/4" thick strips. In shallow glass dish, combine soy sauce, sherry, sesame oil, onion, garlic, sugar, ginger and 1/2 tsp. of the red pepper flakes. Add beef strips; turn to coat with marinade. Cover and refrigerate 2 to 4 hours.

Soak twenty-four 8" bamboo skewers in water for 20 minutes.

Drain beef; reserve 2 Tbs. marinade. (Chef Redhawk's Note: for food safety reason, I will reserve 2 tbsp marinade before marinating meats. It is pretty gross if you reserve that marinade after done with raw meats. )

Thread beef strips, accordion-style, on skewers. Meanwhile, in small saucepan, combine reserved marinade, remaining 1/2 tsp. red pepper flakes, the peanut butter and water. Heat over low heat 8 to 10 minutes or until sauce is thick and warm (add more water if necessary).
Grill kabobs, on uncovered grill, over medium-hot briquettes 2 minutes. Turn and cook 2 minutes longer. Serve beef strips with sauce.

Assembled kabobs may be refrigerated, covered, 1 to 2 hours before grilling.