Sunday, April 26, 2009

[outing] Hipcooks Dim Sum

2009.04 - ScallionPancakeBalsamicShitake
- Holy trinity: garlic, ginger, peppers
- "Wow, you can blend chicken?"
- Steamed shrimp wontons
- Steamed lettuce wrapped chicken
- Scallion crepe with balsamic shitake
- Rice paper wrapped seared beef with snow peas, spinach, and hoisin
- Spicy cashews with thai long green beans
- Cha-Siu pork puff pastry (and meat balls)
- Seared scallop with green beans on yakisoba
- Fried dates and walnut wontons with powdered sugar
- Instructor: Allison

[recipe] Ham, Red Bell Pepper, Enoki, Basil

2009.04 - RedBellPepperEnokiBasilCubedHam
- Saute red bell pepper, then enoki mushrooms, salt, pepper
- In a separate pan, brown cubed ham, then mix in basil
- Mix everything together

Tuesday, April 14, 2009

[outing] An Easter Sunday Brunch

- Marie's Artichoke and Cheese Empanadas
- Ray's Spicy Juicy Lucy
- April's Banana Bread
- Pierre's Chinese Sausage and Shitake Mushroom Frittata (Flip! Flip! Flip!)
- My Spicy Italian Sausage with Carrots and Onion on Puff Pastry Squares
- My Duncan Hines carrot cake
- Roberto and Jameson
- Rita and Todd's Tulip
- Jose therapy for Marie

Wednesday, April 08, 2009

[recipe] Really Quick Polenta / Grits

[ Ingredients ]
- Quick Grits - Color is white instead of the polenta yellow, but saves a ton of time and tastes the same.
- Liquid - Half chicken stock and half skim milk works well.
- Mix - Like omelette can mix in anything. Sausage, bacon, corn, peas

[ Notes ]
- 1/2 cup of dry grits makes healthy side-portion for three adults
- Flexible, easy, and quick to make in small or large quantity

[ Direction ]
- Liquid to Grits ratio: 4 to 1
- Bring liquid to boil
- Salt liquid appropriately depending on how much salt is already in liquid
- Lower to simmer, then slowly stir in quick grit
- Stir for 5 minutes until grit absorbs the liquid
- Add more liquid / cream as needed to get to desired consistency.