SPICY SZECHWAN CHICKEN LETTUCE WRAPS

This is a GREAT, very flavorful recipe that is very easy to make. My only bad point about it is that next time I will NOT use Szechwan Sauce. That stuff is SPICY! We basically couldn't eat the wraps! Being that I had doubled the recipe, I saved 1/2 and didn't add the sauce. So I took that and added fat free Asian Sesame salad dressing and it was delicious!... AND HEALTHY!

Aaron McCargo's (Food Network) recipe for...

Spicy Szechwan Chicken Lettuce Wraps

Prep Time: 15 min

Inactive Prep Time: hr min

Cook Time: 16 min

Level: Easy

Serves: 6 servings

3 boneless skinless chicken breasts

1/4 cup shredded daikon radish

2 carrots, shredded

1/4 cup bean sprouts

3 stalks (1/2 cup) scallions

1/4 cup Szechwan sauce

1 tablespoon Chinese five-spice powder

1/4 teaspoon cayenne

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

2 tablespoons grapeseed oil, for frying

2 tablespoons butter

1 lemon, juiced

1 head Bibb lettuce leaves

Split boneless chicken in half. If too thick, pound out to make thinner. In a medium bowl, mix together radish, carrots, bean sprouts, and scallions. Add Szechwan sauce. In a small bowl, mix together five-spice, cayenne, salt and pepper. Season chicken breasts lightly with rub. Cut the chicken into strips. In a large skillet over high heat, add the grapeseed oil. Once hot, sear the chicken breasts for 4 minutes on each side. Add butter and lemon to pan and baste the chicken for another minute. Remove chicken to a platter to let cool. Once cooled, dice or shred the chicken. Place a spoonful of the vegetable mixture and the shredded chicken onto each leaf of lettuce. Roll and serve.

BANDMAN'S CRABCAKES

PJ and I went for a walk at the beach yesterday. It was late afternoon, the sun was starting to go down and what question comes to PJ's mind... What do you think we should have for dinner tonight? We tossed a few ideas around in our heads and came up with a good one... being that we were at the beach and seafood comes to mind.. what else is there but Bandman's Crabcakes. This isn't the real name but that's what we call it.
Way back in 1998, PJ was taking the family to Cancun for my 40th birthday. I found a great website that is all about Cancun. I still visit the site even though it's been about 5 years since we've been to Cancun. There are many regulars and one of them is known as BANDMAN. He's a band instructer in Louisana that has traveled to Cancun probably 20 times already. One day, about 6 years ago, he posted his recipe for Crab Cakes and also one that was given to him for Jack Daniel's Grill Glaze. (It's actually a clone from T.G.I. Fridays.) BOTH are excellant recipes. The J.D. Grill Glaze lasts for quite a while in the refrigerator and we put it on steak, chicken, a little with veggies etc. (That recipe can be found just by doing a 'search' for T.G.I.Friday Jack Daniel Grill Glaze. It's a clone so it's all over the internet. )

Bandman's Crab Cakes

1/2 c. finely chopped onion

1/2 c. finely chopped celery (we both substituted chopped red pepper)

3/4 stick (6 TBSP) unsalted butter

1 pound jumbo lump crab meat, picked over
* Sometimes I substitute 1 lb of chopped imitation crab meat or 2-3 cans of crab

1/3 cup fine dry bread crumbs (a chef recomended Luncheon Crackers which is what I now use

(They aren't salty)

1/2 cup mayonaise

1/2 ts. Old Bay Seasoning

1/2 ts. Worchestershire sauce

a few drops of Tabasco

2 TBSP minced fresh flat-leafed parsley leaves

salt and pepper to taste (I omit salt because the mayo is salty enough.)

In a skillet cook onion and celery (or red pepper) in 4 TBSP butter over moderately low heat, stirring until tender and transfer to a bowl. Stir in crab meat and bread crumbs. In a small bowl, whisk together mayonaise, Old Bay Seasoning, Worcestershire Sauce, Tabasco, Parsley, salt and pepper to taste and stir into crab mixture until combined well.
Line a baking sheet with wax paper. Form crab mixture into flattened rounds approx 3" in diameter and 3/4" thick. Transfer to the baking sheet. Chill crab cakes, covered with plastic wrap, at least 1 hour and up to 4 hours.
In a heavy skillet, heat 1 TBSP butter over moderate heat until foam subsides and cook half of crab cakes until golden brown, about 2-3 minutes on each side. Cook remaining cakes in remaining butter in the same manner. Serve crab cakes warm with lemon wedges.

SAUERBRATEN... PASSED DOWN THROUGH THE GENERATIONS

This recipe for Sauerbraten has been in my family for at least 40 years but I would think it's closer to 50 years. I know that my Grandmother used to make this a lot and passed the recipe on to my mother who then passed it on to me. I remember writing the recipe onto recipe cards when I was first married and still use the original ones that I wrote on that day! I taped them onto a piece of looseleaf paper at the time so the 4 cards wouldn't get separated.
I started the Sauerbraten on Sunday night. I needs to marinade for about 5 days, turning over twice a day. On the day of the cooking, I mince up the veggies in the food processor to cut down on prep time. I also crush the ginger snaps the same way. When I first started making this, it would take a long time because I didn't have all the modern conviences. Now it all gets put together fairly fast. When it cooks, the smell in the house is just heavenly!

I serve it with red cabbage and potato pancakes. I cheat and use a good jared red cabbage and manishevitz (sp?) potato pancake mix in a box. They taste good and they're simple. I'm not a fan of dumplings so I don't bother with them.

I have added some of my changes to this recipe to make it more up to date. The ingredients are still the same, just the process is a little different because of our modern conviences.

SAUERBRATEN

In a 3 qt saucepan, combine 3/4 cup of a hearty red wine, 1/2 cup red wine vinegar, 2 cups cold water, 1-2 sliced onions, 2 bay leaves and 1 ts. pickling spices. Bring marinade to a boil, then remove from heat and cool.

Place 4 lbs of beef in a deep crock or plastic bowl. Pour marinade over meat. The marinade should come up 1/2 way up the side of the meat. If not, add more wine. Turn meat to moisten all sides. Cover tightly either with a cover or plastic wrap. Refrigerate for 4-5 days, turning at least twice a day.

COOKING DAY:

Remove meat - pat it dry. Strain marinade, reserving the liquid. Discard the spices and onions.

In a heavy 5 qt. flameproof casserole, melt lard until it begins to splatter. Add meat. Brown on all sides.

Take meat out and pour off all but 2 TBSP of the fat from the pan. Add 3/4 cup chopped onions, 1/2 cup finely chopped carrots and 1/2 cup finely chopped celery. (I throw all of those in the food processor to chop finely). Cook for 5-8 minutes, until vegetables are soft and browned a little. Sprinkle 2 TBSP flour over vegetables and cook 2-3 minutes.

Pour in 2 cups of the marinade and 1/2 cup water. (I usually just use all of the marinade because we like a lot of sauce in the end). Bring to a boil over high heat. Return meat to the casserole. Cover tightly and simmer over low heat for about 2 hours ( this can also go in a 350 oven, covered, for about 2 hours) or until meat shows no resistance when pierced with a sharp knife. Transfer meat to a platter and cover to keep warm.

MAKE SAUCE:

Pour liquid left in the casserole in a measuring cup. You need 2 1/2 cups of liquid for the sauce. Combine liquid and 1/2 cup of finely crushed gingersnap cookies in a small saucepan.

boy, this is an ugly picture!

Cook over moderate heat for 10 minutes, stirring frequently. Carve meat into 1/4" slices and place on a platter. Pour sauce over the meat.

Serve with potato pancakes, red cabbage and whatever else strikes your fancy!

Here's a simpler way to use the recipe... no pictures. Easier to copy .

SAUERBRATEN

In a 3 qt saucepan, combine 3/4 cup of a hearty red wine, 1/2 cup red wine vinegar, 2 cups cold water, 1-2 sliced onions, 2 bay leaves and 1 ts. pickling spices. Bring marinade to a boil, then remove from heat and cool.
Place 4 lbs of beef in a deep crock or plastic bowl. Pour marinade over meat. The marinade should come up 1/2 way up the side of the meat. If not, add more wine. Turn meat to moisten all sides. Cover tightly either with a cover or plastic wrap. Refrigerate for 4-5 days, turning at least twice a day.
COOKING DAY:
Remove meat - pat it dry. Strain marinade, reserving the liquid. Discard the spices and onions.

In a heavy 5 qt. flameproof casserole, melt lard until it begins to splatter. Add meat. Brown on all sides. Take meat out and pour off all but 2 TBSP of the fat from the pan. Add 3/4 cup chopped onions, 1/2 cup finely chopped carrots and 1/2 cup finely chopped celery. (I throw all of those in the food processor to chop finely). Cook for 5-8 minutes, until vegetables are soft and browned a little. Sprinkle 2 TBSP flour over vegetables and cook 2-3 minutes.

Pour in 2 cups of the marinade and 1/2 cup water. (I usually just use all of the marinade because we like a lot of sauce in the end). Bring to a boil over high heat. Return meat to the casserole. Cover tightly and simmer over low heat for about 2 hours ( this can also go in a 350 oven, covered, for about 2 hours) or until meat shows no resistance when pierced with a sharp knife. Transfer meat to a platter and cover to keep warm.
MAKE SAUCE:
Pour liquid left in the casserole in a measuring cup. You need 2 1/2 cups of liquid for the sauce. Combine liquid and 1/2 cup of finely crushed gingersnap cookies in a small saucepan.

Cook over moderate heat for 10 minutes, stirring frequently. Carve meat into 1/4" slices and place on a platter. Pour sauce over the meat.
Serve with potato pancakes, red cabbage and whatever else strikes your fancy!

Pasta Bolognese... A LABOR OF LOVE....

Last week I was watching the Food Network. There was a fairly new show on and I decided to check it out. It was Secrets of a Restaurant Chef with Ann Burrell.

http://www.foodnetwork.com/anne-burrell/index.html (scroll down and click on the Spagetti Bolognese box. Get ready to laugh!)

Within the first 5 minutes my mouth was open... pretty much saying "what the heck". This gal is a NUT! Between her hands flailing, her grunts, ALL of the salt that she uses etc., I couldn't wait to see more! This episode was about making Pasta Bolognese. Honestly, I've heard of Bolognese sauce but didn't know what it was. She had a lot of good tips throughout the show which made it easier to get past the weirdness.

I made the sauce yesterday. It took about 4 hours and I did everything step by step just as she said. I kept coming back online to check out the video to be sure I was doing everything right.

Scott came home around the 2 hour mark and said that the house smelled so good. When it was around the 3 1/2 hour mark he was caught drinking a cup of the sauce! (I think Scott is my biggest fan!)

Everyone (except poor Alyssa because she just got her tonsils out and couldn't eat it!) couldn't wait to dig in. Well !! Scott said it's probably the best sauce I've ever made. Chris and PJ really liked it to but they're not as openly complimentary as Scott is. This was definitely a KEEPER recipe!!
* The picture looks like there's a ton of grease around the edges but there wasn't. It's just the picture.
Pasta Bolognese
Prep Time:
45 min
Inactive Prep Time:
hr min
Cook Time:
4 hr 30 min
Level:
Intermediate
Serves:
6 to 8 servings

1 large onion or 2 small, cut into 1-inch dice

2 large carrots, cut into 1/2-inch dice

3 ribs celery, cut into 1-inch dice

4 cloves garlic

Extra-virgin olive oil,

for the pan Kosher salt

3 pounds ground chuck, brisket or round or combination

2 cups tomato paste

3 cups hearty red wine

Water

3 bay leaves

1 bunch thyme, tied in a bundle

1 pound spaghetti

1/2 cup grated Parmesan-Reggiano

High quality extra-virgin olive oil, for finishing


In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.
Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.
During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.
Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiana and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiana. Serve immediately.

Feliz Año Nuevo Estilo Mexicano

... in other words...

HAPPY NEW YEAR MEXICAN STYLE!

I wanted to ring in the new year with the memory of a nice meal. I decided that I would make one of our family's favorite Mexican dinner... Chicken Enchiladas with Tomatilla Salsa by my hero... Tyler Florence. I just love how authentic tasting this recipe is unlike what you get at some chain Mexican restaurants. Tomatillos aren't easy to find around here so when I see them, I grab them!
I also found a salsa recipe to serve with chips that I figured I'd try being that I had all of the ingredients.
There is never enough Enchiladas. I think I need to double this recipe even if it means leftovers. It will all be eaten by the middle of the night snackers in the house anyway! The salsa dip was good but I thought it needed something. Scott loved it, as did all of his friends!

The Dip:

CORN & AVOCADO SALSA

1 can white corn, drained

1 can black-eyed peas, drained

1/2 bunch green onion, chopped

1/2 bunch cilantro, chopped

4 med. tomatoes, chopped

3 avocados, chopped

1 pkg. Good Seasons Italian dressing mix

Mix together all ingredients and chill overnight.

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Directions:
Roasted Tomatillo Chile Salsa:
Ingredients:

1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

Enchiladas:

Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish
Guacamole, optional

Preheat oven to 400 degrees F.

For the Salsa:
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky. This can be made days ahead of time. Store in the refrigerator.

Enchiladas:
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.