Japanese Steakhouse Style Noodle Bowl.

Japanese Steakhouse style noodle bowl.

2-4 Ramen noodle packs.  Your choice of flavors.  Mine:  I typically go with Oriental and whatever protein I am using.

1-2 bags each of Bird's Eye Steambag Asian Style Veg and a broccoli.  Or any veg you would like steambag, fresh or otherwise.

Meat of your choice.  Marinated or not... it is up to you.  I typically use Denver, Chuck Eye steak or boneless beef rib... tender and cheap.  Flank steak would be awesome in this.

You can use some of your seasoning pack from your noodles for a marinade... if you like.  If you want a quick marinade... go with soy sauce, sriracha, garlic, a little olive oil and just a touch of ginger.  Marinate at least 2 hours prior and pat your protein dry before you cook it.  Browns a whole lot better....

I would probably do the protein first (grill, grill pan or saute) and let it be resting while you do the noodles and veg.

Fix those noodles by the directions on the package.. but just use seasoning packets for LIGHT seasoning of the noodles.  If you have any packs left over.... FINE.  Use as a seasoning for the veg and a marinade for the meat.

Thaw the veg in microwave or just put it in a hot pan frozen, fresh or whatever...  pan should have sauteed garlic and onion with a little soy sauce and maybe sriracha in it.  Fresh veg would be great... but if you don't have time for all the prep work .... this works really well for something quick.

Cook this until it is like YOU want it.

Assemble.  Bowl.  Noodles.  Veg.  Thinly slice protein on top.  Splash of soy sauce if you like on top.

1 package of ramen feeds one person, typically.
1 bag of veg might feed 2 people.  So you do the math on how many you would like to try this on and adjust accordingly.

I typically prep 3 noodles, 3 bags veg and about a pound of meat.... for 2 people.  I like more veg and he likes more meat.

Plates of Food, Out and About.

Some of these pictures are going to be from Girl's Night Out with my cousin.

Some are from actual date nights with my boyfriend.

Some are trip food.

Nutella Cheesecake.  This was at Marabella's in "little" Washington, NC.

Garlic knots at Marabella's.  

My FIRST ever Sushi.  Not a big fan of what is left on the plate.

I do love Spicy Tuna and Spicy Salmon Rolls.

Pat's King Of Steaks and Geno's in Philadelphia PA.  

We preferred Geno's.  Pat's was a little dry.

Sam and Steve's House Of Beef in Newport News, VA.

This is their "Greek Hamburger Steak" (rare).

Looks like a hot mess.. but it is delicious.

Another fave in Newport News, VA...

Gus' Hot Dog King.

El Tapitio's in "little" Washington.

My favorite Mexican Restaurant in the area.

Spanky's on OBX.

Really great place for fast food!

Jack's Tavern in "little" Washington
SCOTCH EGGS!!!!  YUM!!!

Sriracha is LIFE! Love the ROOSTER!!!! :-)

Here is just an idea I tried out... as I am sure MANY of you have.  Recently I discovered "Rooster Sauce."  I have known about it for years... used it before... but have developed an absolute love for it in the past few months.

Sriracha sauce is basically a hot sauce made from chilies and garlic.  Here is what I have been doing... as per usual with me.. no measuring.

Over a low to medium heat, place olive oil or canola oil in a pan or pot... just enough for the amount of garlic you wish to have in this sauce... I mince or use garlic press for the garlic...  let this cook... slowly ... do not let it brown..... then... add your sriracha sauce to your taste, let it kind of meld all together... then add soy sauce to make it, well... saucy.  This stuff is really good on... ANYTHING.  Steamed/fried dumplings from your fave Chinese take out or out of the freezer section.  STEAK... this sauce is good to dip steak into.  I could go on about the sauce, but I think you all know the deal here.

Next sauce.  Soy sauce, sriracha, brown sugar and applesauce.  Yeah... I typed applesauce.  Sounds crazy.  I take boneless pork chop and brown them, remove from pan.  Add the ingredients for the sauce and let it cook a minute... put the chops back in and let it reduce all together.  It makes a great BBQ sauce.  It isn't too sweet and it isn't too spicy.

Today... I have been craving, of all things... french fries and gravy.  Well I made fries.  But decided to make ranch dressing.  So while I was making the dressing (and I make it with HVR's powder but I just use buttermilk and mayo to the consistency and flavor I want with a bit of fresh ground pepper, nothing special)... and I said to myself... "What if I add sriracha to this??"  Well... I did a small amount test... and OMG it was awesome...  So I made enough to dip my fries in.  I even added a dash of soy sauce.  I licked the bowl.  I think this would be a good thing to make chicken salad out of or put as a spread on a sandwich ... or mix into some pimento cheese.  YUM!

I realize that perhaps all of you out there have quite possibly done the same thing.  If you have any other ideas, please share!  Right now... I do believe I could eat the sriracha sauce on nearly anything!

Thanks for reading!  L.

Pork BBQ

Have not been experimenting a lot of late...  but this is the first time I have ever made BBQ.

Here we go:

1  4-6 lbs  butt or shoulder  (I used a 6.5 lb butt)

Rub it with this: 

2.5 TBSP  Brown Sugar
1.5 TBSP Paprika
1    TBSP Fresh Ground Black Pepper
3    TSP  Salt
****I add these to this rub ... for my own tastes:  2 TSP EACH Garlic and Onion Powders.  1/8 TSP of Cayenne.
Mix these all together... rub your meat with this ALL OVER.  After you have rubbed it, take a little liquid smoke, up to about 1 TBSP and lightly pat it over the meat.  I put a little in my hand and literally PAT it onto the meat, after it has been rubbed.  Wrap this in plastic wrap and place in fridge for about 8 hours or longer.

Once your meat has sat around for 8 hours...

We want to put this meat in the middle of the oven...  500 degrees!  Place it in a pan on a rack.  Roast this up to 45 minutes until it is a brownness you can live with.  So while you wait... get the 6-8 quart slow cooker ready.

Place onions and carrots down on the bottom to make a "rack.".... 

Stir up:  (This sauce is a work in progress, but this was what I used the first time).

1  Cup Apple Cider Vinegar
1/3 Cup Worcestershire Sauce
A few drops of your favorite hot sauce (to taste)
1 TBSP  Red Pepper Flakes
1/2 TSP Dry Mustard
1/2 TSP Garlic Powder
1/2 TSP Onion Powder
1/4 TSP Cayenne
2 TSP Sugar
1 TSP Brown Sugar
A couple of drops of your liquid smoke (not too much)!

Now add 1/2 cup of Chicken Broth and 1/2 cup of your sauce to slow cooker.  (Add this first before you add your meat)!  Place your meat on your veggie rack in slow cooker.

Set on low for about 6 hours.  That is how long it took for mine.  So if it goes for 7-8 no biggie... just be hard to get it out of cooker.  You will DISCARD the veggie.  Save the juice if you want.  I didn't use it.  I just pulled my pork and drizzled the rest of the sauce to my taste over the meat.

Served with BBQ potatoes which I have NEVER used canned potatoes before, but decided to today.  My sauce was (in steps)  bacon grease, chopped onion... cooked till soft in grease, added some of the liquid from the potatoes, added ketchup to my taste, dashes of hot sauce,  2 TBSP of my sauce I made... let it cook and tasted to make sure it was where I wanted it... then put the potatoes in.  Let boil for just a few minutes.  Let them sit for about 15 minutes prior to serving.  They should still be warm and had enough time to absorb sauce.

I made coleslaw but everyone has their own recipe for their own usually.  And I don't measure for that anyway... I do all to taste.

And... I did a can of baked beans... yes... a can.  Sad... I know... but they were good.  :-)

Not the prettiest picture in the world, I know...

First EVER Stuffed Shells.

Eventually, I will tell you how I did this.  :-)

McDonald's McRib Obsession Experiment

Alright.  We all have our own little obsessions.  Mine, McRib.  Processed pork pattie, drowning in bbq sauce, adorned by pickles and onions on a nice toasty sub-like roll. 

Okay, so my boyfriend said to me, "Hey, why can't we make it from ground pork?" 

Freaking BRILLIANT!

Now here is the dilemma:  How do I do this?

Trial number one and I should have known better.  Just season with bbq sauce (KC Masterpiece comes the closest in taste to me).  Make it out into patties.  Grill mark it.  Throw it in some bbq sauce with fresh and dehydrated onions.  Bake it for about an hour.

I can go ahead and tell you.  I should have used a binder.  DUH! DUH! DUH!

Yes, they did fall apart. 

So, in future trials.... I will do as my grandmother did with her meatloaf.  BISCUTS.  Left over biscuts.  Crumble them all up, mix with the bbq sauce, perhaps even just a tiny dash of liquid smoke.  Mix it all up into the ground pork.  Pattie up.  Chill for a bit.  Grill them off.  Place in sauce with onions. 

Perhaps, try cubed pork.  Marinate in bbq sauce and a dash of liquid smoke.  Pat dry, grill marks, put in sauce and onions. 

No matter how this first trial turns out, I still think it is gonna be good. 

Pics will be posted.  Promise. 

If you have any suggestions, please do post them.  Thanks!

My Very First Prime Rib.

So here is my prime rib that I did last Thanksgiving.  I do believe I will have this again this Thanksgiving.

The roast came from the Fresh Market.  It was about 4-5 pounds.  It did not have a heavy fat cap and as you can see, it was quite meaty.

I did something a little insane.  I let it come to room temp, then I browned it.  I made a paste of rosemary, thyme, garlic (all fresh), olive oil, with salt and pepper.  After I browned, that is when I applied my "paste."

My oven was pre-heated to 500 degrees.  (I had read so many recipes on how to do prime rib, I just took what I liked from each one).  I put the roast on a rack in a roasting pan... put it in the oven for 45 minutes (this puts a nice brown color on it).  Then I took the roast out, put foil cover over it, turn oven down to 350 degrees and let it cook for about 2 hours.  We like ours rare here.  I believe it is about 30 minutes per pound for rare. 

Once it was done, I let it rest... which was very hard to do because it just smelled soooooo good. 

I made au jus from the de-greased juices and low sodium beef broth with addition of browned flour just for a little body. 

All I know is this.  It was awesome for the first attempt ever.  And I can't wait to do it again.  I would actually do this more often.. perhaps a Sunday dinner kind of thing. 

Anyway... thanks for looking and any suggestions are so totally welcomed!  

Pictures of Past Meals.

London Broil w/Baked Potato

Steamed Asparagus

Honey Glazed Carrots

Taco Night

Grilled Pork

Grilled Beef

Tomatillo Sauce

Salsa

Guacamole

Corn Tortillas

Pizza Night

Pepperoni, Black Olives, Mushroom, Onion, Bell Peppers.



Boston Cream Cupcakes.

Cast Iron makes everything better!
Pork tenderloin with mushroom/onion gravy.



The most perfect food!

73/27 Ground Beef Suggestion

Hello everyone.  Got a suggestion here only.  You may already do this if time is permitting.

My boyfriend brought home about 5 pounds of 73/27 ground beef.  Well, for me, I am not a big fan because it is mostly grease and water when you cook it.  If I do use it, I mix it with a 90/10 or so.  Money has been tight so who knows if I can get some of that anytime soon.  So what I did, cooked it in batches with a little salt and pepper just to season slightly.  Cooked it until the pink was gone.  Drained.  Placed on paper towels, twice!  And now just waiting for it to cool so I can place in freezer bags. 

This idea would be even greater if I had a scale to weigh the meat with.  But, I do the best with what I have!  LOL! 

Now, I will have ground beef already to go in whatever I decided I may need it for. 

Beef pie
Tacos
My own version of Hamburger Helper
Ground beef stroganoff
Sloppy Joes
Pizza
Spaghetti
Chili
Stuffing for peppers
Lasagna
Loose meat sandwiches

The list goes on and on.  Don't know if this will help anyone out there.  If it does, AWESOME.  Just let me know.  Thanks!

Picture below: 

After cooking, I placed on a paper towel lined sheet pan.  Transferred to a paper towel lined bowl.  Then, put about 3 packed cups, into quart size freezer bags.

Experimenting with Dumplings

I think I have come to realize one thing, that even though I personally do think about food 24/7, I am not posting as much as maybe I should. 

Here is a dumpling recipe that I am currently going to make.  Just in case it sounds familiar, I saw this done on "Diners, Drive-Ins and Dives."  There is a place in Portsmouth, VA called Harvey's Hot Dogs II that does this dumpling.  Believe me, I searched for the recipe.  My ingredients are based on how my Mom made them plus what I saw on this episode.


Ingredients:

2 Cups AP Flour

1 1/2 TSP Baking Powder

1/2 TSP Salt

Pinch of Sugar

1/2 Stick of Butter

2 TBSP Solid Crisco

1/2 Cup Buttermilk

Chicken Stock (extra liquid for dough)

Flour for dusting dough

In a mixing bowl put all your dry ingredients, stir them together.  Melt your butter and Crisco together, it should equal out to about 1/2 cup all together, add one or the other to even it out.  Let this cool.  Mix your buttermilk into the butter/Crisco mixture.  It will lump up, but that is okay.  Mix this into your dry ingredients.  If it is too dry, add chicken broth until dough is sticking to your hands or spoon.  Turn this dough out onto a floured surface and knead flour in until it is no longer sticky.  Free form it into a round or square.  I covered my in plastic wrap and rolled it out with a wine bottle.  (Why?  Because I do not own a rolling pin.  Sad but true.) Roll out until it is about 1/2 inch thick.  Cut into whatever shapes you wish.  Place on a parchment paper lined sheet pan ( I sprayed mine with a little cooking spray) then put into freezer.  They should be ready to go for the next day. 

Now, I am wondering if you could store them for longer than 12-24 hours after they have frozen.  I may have to try that.  It would certainly save some time.  Just make extra at the time you make these for your meal.

I made these on May 18, 2012.  They are in the freezer waiting to be put into chicken stock for Chicken and Dumplings.

Photo below:

Finished product.  And boy were they delicious!

Arrabbiata (Angry) Sauce (My Version)

Arrabbiata (Angry) Sauce (My Version) SPICY

1 lb Boneless Pork Chops, Cubed
6-8 Slices of Bacon, Cut Into Small Pieces
1 Large Onion
4-6 Garlic Cloves, minced
1/2 to 1 TBSP Red Pepper Flakes
1/8 TSP to 1 TSP Cayenne Pepper (add to your taste)
1 28 oz Can Petite Diced Tomatoes
1 Cup Vegetable Juice (I use V-8)
Pinch of Sugar
1/2 Cup Parsley (divide in 1/2)
1 TBSP Extra Virgin Olive Oil
Salt and Pepper to Taste

Pasta of your choice

4-6 quart heavy saucepan (I use a 5 quart cast iron, porcelain coated pot)

Saute' bacon til brown
Remove drippings from bacon, but try to leave 3-4 TBSP (enough to cover bottom of the pot)
Add the Extra Virgin Olive Oil Allow for it to heat back up then add Red Pepper Flakes and Cayenne
Add Onion then Garlic Saute' til onion is translucent
Add cubed Pork Chop in small batches, cook until no longer pink
Add Tomatoes TASTE at this point and season with Salt and Pepper (to your taste) plus a pinch of Sugar
Let this come to a boil for about 5 minutes. Add Vegetable Juice. Check Seasoning.
Add 1/2 of the Parsley
Let cook until sauce thickens. Once it is to a consistency that you are happy with for the pasta that you have chosen, Add the rest of the Parsley.

I used Radiatore (radiator shaped) pasta.

I had a sauce very similar to this at a local Italian restaurant. They used Pancetta. Sometimes you have to make do with what is available especially living in a rural area.

I prepared this on Sunday, March 25, 2012.