Silky Delicate Creme Brulee

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20160309_153855

This is one of my favorite desserts. The crunchy caramelized sugar top with the silky creme custard under it is a great way to finish any meal. It is the right size and richness so you feel satisfied but you don’t feel like you shouldn’t have eaten it. I adjusted the sweetness of the creme custard so it shifts more toward the creamy side and not too sweet. Here is the recipe.

Ingredients

  • 6 large egg yokes
  • 2 1/2 cups of heavy cream
  • 3 1/2 tblsp of sugar
  • 1/2 tsp vanilla extract
  • Extra sugar to create the crunchy caramel top (about 1 tsp ea).

Directions

Preheat the oven to 300 degrees. In a mixing bowl mix, mix the egg y0lks, the 3 1/2 tblsp sugar, and the vanilla extract until the sugar is incorporated. Heat water in a pan to use with a double boiler later. In a sauce pan, heat the heavy cream up until it is frothy, almost boiling. You can heat on med high at first but when it starts to get warm lower the temp to med low and stir constantly. When the cream is hot and frothy, take a little bit and pour it in the bowl with the egg mixture while stirring with a whisk being careful not to add the cream too quickly (tempering the egg mixture) then continue to add a little bit at a time while stirring till it is all incorporated. Then add into a double boiler over the pan of boiling water stirring constantly until you can dip a spoon in the mixture and it fully coats the back of the spoon (I heated the cream to that point in only a minute and I also just used the glass mixing bowl over the pan the I mixed the egg mixture in to act as a double boiler). Then pour the mixture evenly into six ramekins. Take the boiling water used to in the pan for the double boiler and pour into a baking pan till it comes up almost 1 inch in the baking pan and then set the ramekins in the pan with the water to control the temperature and add humidity while baking. Put into the pre-heated oven and bake for 30 mins. Then take out of the oven and remove from the pan with the water and let cool on the counter for about 20 mins. Now cover and put int he refrigerator for a least 45 minutes to an hour till cool. You can keep in the fridge covered for several days if you’d like. Now when ready to serve heat up the oven broiler till red hot, then coat the top of the creme custard so it is just covered with sugar, no more than 1/8 inch and can be less. Then put under broiler till sugar turns slightly brown, watching carefully since it will go to black very quickly. You can also use a torch for this if you have one. Now put in the freezer for about 5 minutes to cool the sugar and ramekin before serving. Enjoy.

 

Efes Turkish Restuarant, Shanghai. Incredible Restaurant.

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efes

I used to eat in Efes Restaurant when it was in Tempe, AZ.  I loved the Donner Kebab and a number of other menu items, but unfortunately it closed. I missed it for some time, but then when in Shanghai, China, there it was. I found it again. It has the same great food I remember. The Donner kebab with it’s bits of toasted pita, sour cream and tomato sauce mixed with the rich seared lamb and beef. The perfectly cooked lamb kebab with the pleasant blend of spices. The humus appetizer starting it all off, everything was great, just like I remembered and it brought me back home again to meals with my loved ones. I thoroughly enjoyed it, although it was a little pricey, with the exchange rate of about 6 yuan to the dollar. The  bill for 2 people eating well was about $45, or more if you ordered alcohol depending on what you order. It was within walking distance from the Marriott Courtyard hotel (Marriot Courtyard Website) I stayed at in Pudong. It was about a 20-30 minute walk though which I used to walk off the large meal. Here is the google map link (Efes Google Maps) I look forward to my next trip to Shanghai.

Cookout Jalapeno Citrus Chicken

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Campfire

I always cook this when we go camping, usually on the campfire but I have started cooking this at home too since it is such a big hit. Very simple, but really good. Here is the recipe.

Ingredients

  • 3 Boneless Skinless Chicken Breasts or 4 thighs cut into about 1/2 inch cubes
  • 4 small to medium size potatoes cut into 1/2 inch cubes
  • juice from 1 medium size lemon or 2 limes
  • 6 cloves of garlic
  • 2 large jalapenos sliced
  • 5 tblsp olive oil
  • 1 tsp course ground pepper
  • 1 tsp salt (Can add more later if needed)
  • 1 medium size onion chopped into 1/2 squares

Directions

Pour olive oil in 9×13 pan. Then add all ingredients and toss in oil to cover. Cover with aluminum foil and cook at 450 degrees for 10 minutes. Remove foil cook for another 20-30 minutes till chicken is done and the top is browned. Serve and enjoy.

 

Green Chili Sour Cream Chicken Enchilada

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20160304_125507

This is a very popular dish. I tend to make it a little spicy since I am from the Southwest, however you can tone it down by adding less of the green chilis. It does depend on the tub of chilis though, some are hotter than others.

Ingredients

  • 1 whole chicken boiled for 2-3 hours meat removed/shreded
  • 2 cans cream of chicken soup
  • 1 tub of Frozen Baca green Chili. (If you want it hotter add 1 4 oz can of diced jalapenos additionally)
  • 2 cups of onion chopped
  • 1 cup of sour cream
  • 1 tbsp chili powder
  • 16 oz of shredded chedar cheese
  • 50 corn totillas

Directions

Add cream of chicken soup, sour cream, thawed green Chili, chili powder, onion into a bowl and mix to make the sauce. Taste the sauce to see if you want to add the can of jalapenos. Take about 1/3 of this and add it to the meat. Spray each tortilla with a little bit of cooking oil and lightly fry till it just starts to brown. Coat the bottom of the baking pan with a little of the sauce mixture.  Take 1 large tablespoon of the meat and roll inside of the tortilla and add to the baking pan. Repeat until all the meat is gone and the pans are full. Then take the remaining sauce mixture and pour over the rolled tortillas. Top with cheese. You can make a layered enchilada to save time. Just take a little of the meat about 1/4 and spread on the bottom across all the pans. Spread some sauce over this. Sprinkle some of the cheese over it and add a layer of tortilla. Repeat this one or two times more. Then spread some sauce over the top and sprinkle some cheese. Bake at 350 degrees covered with foil for the first 15 minutes and then remove foil and finish baking till the cheese is melted in the center. If you want to garnish chop some green onions and sprinkle over the top.  Serve and enjoy.

 

East Hot Fluffy Dinner Rolls w/Cinnamon Butter

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Hot Fluffy Dinner Roll
Hot Fluffy Dinner Roll

I love the fluffy, soft dinner rolls they serve at Texas Roadhouse restaurant but didn’t want to spend a lot of time making them. I searched around for a recipe that was easy and tasted a lot like the ones at Texas Roadhouse. I tried this one which uses a bread maker for the dough which allows you to load up the bread maker and  come back in a couple of hours, remove the dough and bake it. When served with the cinnamon butter, they taste a lot like the ones they have at the restaurant. Here is the recipe.

Ingredients

Rolls

  • ¼ cup lukewarm water
  • 1 cup lukewarm milk (Vegan option, use plain soy milk)
  • 1 large egg, room temperature
  • 3 tablespoons melted butter, room temperature (Vegan option, use margarine)
  • ¼ cup sugar
  • 4 cups all-purpose flour
  • 1 teaspoon garlic salt
  • 1 envelope (.25 oz) active dry yeast
  • ¼ cup melted butter for basting rolls

Cinnamon Butter

  • 4 tblsp of Butter (Vegan option, use margarine)
  • 1 tblsp Sugar
  • 1/2 tsp of cinnamon

Directions

Pour all liquid dinner roll ingredients into the bread maker. Add the dry ingredients (except the yeast) to a bowl and mix then add to the bread maker. Now add the yeast on top of the dry ingredients so it is not in the liquid. Start your bread maker on the dough setting (you can also put on delay setting if you are want it to be ready later). When the dough cycle is complete, remove and roll out on a floured cutting board into a sheet and using a pizza cutter cut into 16 even squares. Put these on a baking sheet. You can use parchment paper on it if you’d like. Then put the baking sheets into a oven with a bowl of hot steaming water to rise until doubled or tripled. Then bake in a 350 degree oven for about 15 minutes until slightly browned. To make sure the outside stays soft when putting them into the oven throw 1/4 cup of water in the bottom of the hot oven to add moisture. Coat with butter when removed from the oven and serve.

Melty Toasted Sandwiches

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MeltyLunchmeatSandwich

These are very easy and quick to make and taste great. The cheese is melted, the bun is slightly crunchy on the outside, the onion gives a punch, and the tomato gives freshness. I have made two types one with Ham and one with Roast Beef and both were great. You can experiment with adding a little mustard with the ham or other add ins. Here is the recipe.

Ingredients

  • Ham or Roast Beef sliced lunch meat 1 to 4 slices per slices per sandwich depending on thickness.
  • Sliced Cheddar Cheese, I used sharp.
  • Thinly sliced onion
  • Sliced Tomato
  • Mayonnaise
  • Hamburger buns (1 per sandwich)

Directions

Spread a layer of mayonnaise on the inside of the top bun, then put the thinly sliced onion then the cheese, followed by the lunch meat and then the tomato and the bottom half of the bun. Now wrap the sandwich in foil and put into a 350 degree oven for about 10-15 minutes until the cheese is melted in the middle of the sandwich. Serve wrapped in foil to be unwrapped hot and and enjoyed.

Luscious Green Corn Tamales

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tamale

Living in the Southwest I have tasted some of the best green corn tamales but I want to have a supply on hand when I get a craving for one, so I make these and devour as many as possible and freeze the rest for the next time I get an urge for these.

Masa

  • 2 cups instant masa harina flour
  • 2 cups corn, fresh roasted and cut off the ear
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2/3 cup Vegetable Shortening & butter(softened butter or vegan substitute)
  • 1/4 cup evap milk
  • 1 3/4 cup of water
  • 1 tablespoon vegetable broth powder

Filling

  • 2 tablespoons of butter
  • 2 roasted/peeled/seeded jalapenos
  • 2 roasted/peeled/seeded publano chili
  • 1.5 – 2 cups of Mixed Chedar & Pepper Jack (Or Vegan cheese substitute)
  • 1 – 1.5 cups of corn
  • 1 teaspoons cumin
  • 1/2 teaspoons black pepper

Directions

Mix Masa ingredients together and make Masa. Roasting corn and Jalapeno and Publano chilles. Seed and peal chili peppers and chop. Mix all filling ingredients together. Coat inside of a corn husk with masa and add a good tablespoon of filling. Roll this up so masa surrounds filling and steam for 30 minutes.

 

3 Pepper Hot Sauce

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habernaroPepper

I like to experiment with different hot sauce recipes. I have a few favorite recipes and this one has good balanced flavor and not just heat. You can experiment with the balance of flavor and heat by adding more or less Habanero peppers.

  •  Ingredients
    • 1/2 Red Bell Pepper Seeded
    • 4 whole Habenaro peppers
    • 1 whole Fresno pepper
    • 1/2 Med size onion
    • 1 Carrot pealed, cut into about 6-8 pieces
    • 4 cloves garlic
    • 1 small bunch of celantro (about equiv 1 tablespoon chopped)
    • 1 tablespoon salt
    • 2 tablespoons white vinegar
    • 1/2 teaspoon cumin
    • 1/4 teaspoon oregano
  • Directions

Boil onion, peppers, celantro, carrot, garlic for 20 minutes in enough water to cover in a small pan. Remove the ingredients from the boiling water and add to food processor along with salt, vinegar, cumin, and oregano. Grind into a paste. Then add in enough of the boiling water to make to the desired consistency. Bottle and use.

 

Chinese Beef Noodle Soup

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ChineseBeefNoodleSoup
Chinese Beef Noodle Soup

This is really a great tasting soup. I first tasted a soup similar to this at China Town in LA. I fell in love with the rich complex flavor so with help, I was able to figure out the recipe and to put my own spin on it. It really shines when you make your own fresh noodles, cooked in a separate pot of water and add in right when serving.

Ingedients

  • 1.5 quarts of beef stock
  • 1.5 – 3 lbs sirloin steak sliced or chopped into 1/2 – 1″ cubes
  • 3 tbsp of black bean and garlic sauce Lee Kum Kee Black bean garlic sauce – 8 oz
  • 4 to 5 tbsp of dark soy sauce Amoy Dark Soy Sauce 150g
  • 5 cloves garlic sliced
  • 1 inch piece of ginger peeled and sliced thinly against the grain.
  • Peel from 1 orange (Use a vegetable peeler and avoid getting white part of the peel only the zest)
  • 6 pieces of star anise
  • 5 – 7 dried hot red peppers (depending on how hot)
  • 1 tsp fresh ground black pepper
  • 10 to 15 Chengdu peppers Ajika Dried Prickly Ash or Sichuan Pepper or Chinese Pepper, Japanese Sansho, 2-Ounce
  • 1/8 cup sugar
  • Noodles (Can be Chinese egg noodles or make your own fresh)
  • Add ins: baby bok choy, spinach, green leaf lettuce, fried tofu
  • Toppings: green onion, cilantro

Directions

Brown the sirloin steak on all sides. Now add all the other ingredients and bring almost to a boil then simmer on med low for 1 -3 hours (depending on how tender the meat is and if the flavors have melded). Remove the orange peal after 20 minutes if it starts to taste a little bitter (if bitter you will need to add some sugar to compensate). If you don’t have any of the white part of the orange peel this won’t happen. Remove from heat and strain broth. Add some of the meat, vegetables, some broth and cooked noodles (fresh are best) along with toppings to each bowl and serve.

Add ins: pieces of Bok Choy or Spinich. Top with chopped green onions and chopped cilantro.

Note: Bok Choy and Spinach need to cook in broth till soft.

Recipe from: gastronomy.ddns.net