Archives for February 5, 2012

My Mother’s Chop Suey

February 5, 2012 by Leave a Comment

My husband, Tom always said one of the reasons he married me was so he could continue to enjoy his mother-in-law’s chop suey.  Much better than he was able to get in the restaurant near the Akron University campus- when he was single.

Ingredients:

3 or 4 T Canola oil, or as needed

1/2 lb. pork, diced into bite-size pieces

3/4 lb. veal, diced the same

1/2 lb. beef, diced the same

1 large bunch celery, strings removed, cut into 1/2 inch pieces

1 onion, chopped

1 can sliced water chestnuts, drained

1 can bean sprouts, drained

1 can bamboo shoots, drained

1  C water or beef broth

6 T soy sauce

2 T corn starch

1/4 C water

Salt and pepper to taste

1 box mushrooms, cleaned and sliced

Technique:

Brown meats in hot oil, add soy sauce and beef broth and simmer for 15 minutes.

Add celery and onions and simmer, covered until meat is tender.

Combine cornstarch with the 1/4 cup water, and stir into the mixture.

Add the chestnuts, beansprouts, bamboo shoots and mushrooms.

Heat through and serve over white rice.

Sprinkle over top with canned La Choy rice noodles

 

 

 

Filed Under: Meats

Cedar Planked Salmon

February 5, 2012 by Leave a Comment

The secret (not so secret) to this recipe is to soak the cedar plank weighted down under water for at least four hours.  It not only brings out the flavor of the cedar more, but keeps the plank from burning to a crisp on the grill!  I must tell you that I have quadrupled the quantities of ingredients that are called for in this marinade because it’s so good.  Leftover marinade if not used can be added to other fish recipes such as croquettes as well.

Ingredients for marinade:

8 T Canola oil

4 T soy sauce

12 T Jack Daniels (good ‘ol Jackie—I always did love him!)

2 T grated FRESH ginger

4 T brown sugar

Freshly gr. papper to taste

Combine all the above ingredients in a bowl and set aside.

2 tsp. lemon juice–reserve this.

A 2 lb. (approximately) salmon fillet–pinbones removed and cut in pieces to fit the cedar plank.

Technique:

Heat up the grill, lid closed.

Place the salmon in a zip-lock bag, add the marinade and seal.  Let stand for approximately 20 minutees.

Cut a hole in a corner of the zip lock bag and drain the marinade into a small sauce pan.

Preheat the plank for a few minutes on the grill, and  then place salmon, skin side down on the plank.

Put the lid down and let it hot-smoke until done, or you see little white flecks on the salmon—about 8 to 10 minutes.  Don’t overcook!

In the meantime, simmer the marinade on the stove, reducing by half.  Remove from heat and add the lemon juice.

Transfer salmon to platter, and drizzle with some of the marinade, pouring the remaining marinade into a sauce bowl for serving on the side.

 

 

 

Filed Under: Fish and Seafood

Frittata

February 5, 2012 by Leave a Comment

This recipe of mine was also published in “Five Star Sensations” cookbook:  It is great for a brunch, as an appetizer, or for a light dinner. Can be served hot, warm, or room temperature.

Ingredients:

1 cup chopped green onions, green ends included

2 T EVOO (Extra virgin olive oil)

8 oz.  prosciutto, finely chopped

8 oz. cappicola, finely chopped

8 oz. Genoa salami, finely chopped

10 eggs, lightly beaten

1 cup minced red, yellow and green peppers (seeds removed)

1 cup shredded swiss cheese

1/2 cup grated Parmesan cheese

1/2 cup tomatoes, minced and drained well in paper toweling

approximately two tablespoons each:  fresh parsley, basil and thyme.

salt and pepper to taste

3 T butter

Technique:

Saute onions and all meats in the olive oil and 1 T butter.  Simmer for about 10 minutes and drain well on paper toweling.

Beat the eggs in a large bowl and add the meat mixture and the remaining ingredients with the exception of the butter.

In a large frying pan, melt the 3 T of butter until it begins to foam indicating it’s hot. Roll the butter around pan and up the sides.

Pour in the entire egg mixture, reduce heat and cook until outer edges are firm. Approximately 10 to 15 minutes.

Remove from heat and place skillet abut 3 to 4 inches under broiler until the top is firm and golden brown.

Remove from broiler, and if serving immediately, cut into wedges.

If saving for later, let cool completely, cover and refrigerate, slicing at time of serving.

Filed Under: Eggs and Cheeses