Friday, July 13, 2018

Hawaiian Pork Bowl

   Ingredients
1 cup boiling water
1/4 cup sugar
2 English breakfast tea bags
one 1-pound pork tenderloin, butterflied and flattened
three 1/2-inch-thick slices of fresh pineapple-peeled, quartered and cored
1 red onion, cut through the core into 1/4-inch wedges
1/3 cup extra-virgin olive oil, plus more for brushing
kosher salt, pepper
1/4 cup fresh lime juice
2 tablespoons minced cilantro, plus sprigs for serving
steamed rice, crisp bacon, diced avocado and thinly sliced jalapeno


   1. In a large bowl, combine the boiling water, sugar and tea bags and let stand for 5 minutes. Discard the tea bags and stir the tea to dissolve the sugar. Let cool completely, then add the pork and refrigerate for 1 hour.
   2. Light a grill or preheat a grill pan. Drain the pork and pat dry with paper towels. Brush the pork, pineapple and red onion with olive oil and season with salt and pepper. Grill the pork over high heat, turning once, until lightly charred and an instant read thermometer inserted in the pork registers 135°, about 7 minutes. Transfer to a carving board and let rest for 5 minutes, then slice the pork against the grain. Meanwhile, grill the pineapple and onion, turning once, until charred, about 4 minutes.
   3. In a small bowl, whisk the lime juice with the minced cilantro and the 1/3 cup of olive oil. Season the dressing with salt and pepper. Serve the pork, pineapple and onion over steamed rice with crisp bacon, diced avocado, thinly sliced jalapeno and the lime dressing.

Wednesday, July 11, 2018

Fresh Southern Peach Cobbler

   Ingredients
8 fresh peaches peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch1 cup all purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
 Mix Together
3 tablespoons white sugar
1 teaspoon ground cinnamon


   1. Preheat oven to 425 degrees F (220 degrees C).
   2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice and cornstarch. Toss to coat evenly and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
   3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder and salt. Blend in butter with your fingertips or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
   4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Monday, July 9, 2018

Classic Cuban Midnight Sandwich

   Ingredients
4 sweet bread rolls
1/2 cup mayonnaise
1/4 cup prepared mustard
1 pound thinly sliced cooked ham
1 pound thinly sliced fully cooked pork
1 pound sliced Swiss cheese
1 cup dill pickle slices
2 tablespoons butter, melted


   1. Split the sandwich rolls in half and spread mustard and mayonnaise liberally onto the cut sides. On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one and put the top of the roll onto the sandwich. Brush the tops with melted butter.
   2. Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning. Slice diagonally and serve hot.

Tuesday, July 3, 2018

Scrumptious Strawberry Shortcake

   Ingredients
3 cups all purpose flour
1/4 cup white sugar
4 teaspoons baking powder
3/4 teaspoon cream of tartar
1 cup butter
2/3 cup heavy cream
1 egg beaten
3 cups sliced fresh strawberries
3 tablespoons white sugar


   1. Preheat oven to 350 degrees F (175 degrees C).
   2. In a large bowl, mix flour, 1/4 cup sugar, baking powder and cream of tartar. Cut in butter with pastry blender or two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a half-inch thick sheet. Cut into squares. Place on baking sheets.
   3. Bake in preheated oven 20 minutes or until golden. Sprinkle 3 tablespoons sugar over sliced berries.
   4. Let shortcakes cool before splitting and filling with sugared berries.

Monday, June 25, 2018

Crab Stuffed Lobster Tail

   Ingredients
2 lobster tails, split along the center top
2 teaspoons butter, melted
15 buttery round crackers, crushed
1/2 cup jumbo lump crabmeat
1/4 cup clarified butter
1 tablespoon chopped fresh parsley leaves
1 teaspoon seafood seasoning (such as Old Bay)
1 clove garlic, minced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground white pepper or to taste


   1. Preheat oven to 425 degrees F (220 degrees C).
   2. Pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. Place the prepared lobster tails on a baking sheet.
   3. Brush each portion of tail meat with 1 teaspoon melted butter.
   4. Lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt and white pepper in a bowl until thoroughly combined.
   5. Spoon half the stuffing onto each lobster tail, press lightly to slightly shape the stuffing so it doesnt fall off.
   6. Bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. An instant read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).

Friday, June 22, 2018

Fiery Fish Tacos Crunchy Corn Salsa

   Ingredients
2 cups cooked corn kernels
1/2 cup diced red onion
1 cup peeled, diced jicama
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, chopped
1 lime, juiced and zested
2 tablespoons cayenne pepper or to taste
1 tablespoon ground black pepper
2 tablespoons salt or to taste
6 (4 ounce) fillets tilapia
2 tablespoons olive oil
12 corn tortillas, warmed
2 tablespoons sour cream or to taste


   1. Preheat grill for high heat.
   2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper and cilantro. Stir in lime juice and zest.
   3. In a small bowl, combine cayenne pepper, ground black pepper and salt.
   4. Brush each fillet with olive oil and sprinkle with spices to taste.
   5. Arrange fillets on grill grate and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream and corn salsa.

Tuesday, June 19, 2018

Korean Cold Buckwheat Noodles

   Ingredients
1/2 Asian pear, peeled and cored, plus 1/2 cup thinly sliced
1 apple, peeled and cored, preferably Gala or Fuji
1/2 cup gochujang
4 tbsp. light corn syrup
2 tbsp. gochugaru, finely ground
2 tbsp. sugar
2 tbsp. soy sauce
1 tbsp. toasted sesame seeds
1 tbsp. mirin
1 tsp. black pepper
2 garlic cloves, minced
6 oz. dry buckwheat noodles
1/2 cup shredded red cabbage
1/2 cup thinly sliced cucumbers
1/2 cup thinly sliced carrots
1/2 cup thinly sliced red onions
1/2 cup thinly sliced mugwort leaves
1/2 cup perilla leaves, thinly sliced
1/4 cup mung bean sprouts
2 soft boiled eggs


   1. In a blender, puree the 1/2 Asian pear and apple until smooth then scrape into a bowl and stir in the gochujang, corn syrup, gochugaru, sugar, soy sauce, sesame seeds, mirin, pepper and garlic.
   2. In a large pot of boiling water, cook the noodles until al dente. Drain, transfer to a bowl of ice water, then drain and let dry on paper towels.
   3. Divide the cold noodles between two plates then top with the cabbage, cucumbers, carrots, onions, both leaves and bean sprouts. Drizzle each serving with 2 tablespoons of the sauce then top with a halved soft boiled egg. Leftover sauce can be refrigerated for up to 1 week.

Monday, June 18, 2018

Arkansas Green Beans

   Ingredients
5 (15 ounce) cans green beans, drained
7 slices bacon
2/3 cup brown sugar
1/4 cup butter, melted
7 teaspoons soy sauce
1 1/2 teaspoons garlic powder


   1. Preheat an oven to 350 degrees F (175 degrees C). Place the drained green beans in a 9x13 inch baking pan.
   2. Cook bacon in a microwave on microwave 3safe plate for 2 minutes until slightly cooked. Lay the bacon on top of the green beans.
   3. Combine the brown sugar, melted butter, soy sauce and garlic powder in a small bowl. Pour the butter mixture over the green beans and bacon. Bake uncovered in the preheated oven for 40 minutes.