thai marinade and hoisin bbq sauce

these are two of our favorite flavorins for ribs (or chicken or beef) and i’ve been meaning to post the recipes for a long time, so here they are…

thai marinade

1  1/2 cups crushed pineapple ( from 20 oz can)                       

2 T fish sauce

1/4 cup lime juice ( DO NOT use the crap that comes in the little plastic lime!)

3 cloves garlic, finely minced                                                              

1  1/2 stalks lemongrass, chopped

mix it all together and marinade meat of your choice for 4 hrs up to overnight

thai dipping sauce

2 T peanut oil

1/2 stalk lemongrass, chopped

2 cloves garlic, sliced thin

remaining pineapple

3/4 c white wine vinegar or apple cider vinegar

1/4 sugar

2 T fish sauce

combine and let sit in fridge at least 1 hour.

hoisin bbq sauce- ming tsai recipe

1 cup hoisin

2 T garlic, rough chop

1/2 T ginger, peeled and sliced thin

2 T sambal oelek

1 red onion, roughly chopped

1/2 t salt

1/4 t pepper

1/2 to 1 cup chicken broth or apple juice ( start with 1/2 c and add more if sauce is too tight)

caramelize the red onion in 1 T olive oil over medium low heat for 20- 30 minutes. add rest of ingredients and simmer 30 minutes. let cool and then puree in food processor in small batches.

homemade oreos

grab a glass of milk...homemade oreos

grab a glass of milk...homemade oreos

this recipe comes from smitten kitchen, one of my favorite food blogs. please ignore the picture of  HER oreos, mine look absolutely nothing like hers…

these turned out yummy, i personally think that the cookies should be a bit more cakey ( like a moon pie) but daniel thought they were ” f!@#ing good as they are! “  the filling is made of all sorts of wholesome and good for you ingredients…like crisco vegetable shortening, butter, and powdered sugar. we both agreed that the filling is good but the consistency needed to be a little thicker so if you make these add a couple tablespoons more powdered sugar to make it more like the store bought version. so these are obviously a cookie that you make and then give a bunch of them away, as they will go straight to your hips, ass, belly, etc. but oh, that moment on the lips is totally worth it!

Homemade Oreos
Retro Desserts, Wayne Brachman

Let’s talk about the sugar for a minute, shall we? This is a sweet cookie. A good, sweet cookie. Yet, if you think of an actual Oreos, the wafers are fairly un-sweet and actually on the slightly salty side, which contrasts with the super-sweetness of the filling bringing harmony, happiness, yada yada. If you want your cookie closer to that original, you can take out a full half-cup of the sugar. If you want to make the cookie by itself (as I did a while back for ice cream sandwiches), go ahead and use the full amount.

Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

  1. Set two racks in the middle of the oven. Preheat to 375°F.
  2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
  3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
  4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
  5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.


feeling human again and back in the kitchen

first and foremost, i want to start off by thanking all of you for the love and kind words that you sent our way throughout this difficult time.  our friends have been so supportive of us and that has made an unbearable situation a little easier to handle.  i am feeling human again, and daniel and i are slowly on the mend. we love you guys.

and after 5 weeks of nothing but frozen waffles, dry plain cheerios, and (gag) saltines i have been back in the kitchen with a new love and appreciation for food. as you all know, i love to cook, love to be in the kitchen and create meals completely from scratch to feed the friends and family that i love so much. i never truly realized how therapeutic it is for me, as well. as soon as I was feeling up to it i was in the kitchen making peanut butter chip and chocolate chip cookies and wanting to cook dinner for daniel and i again. cooking is how i relax and get some peace, and i think these last 5 weeks have made me appreciate it that much more.

so tonight, we had blta (bacon, lettuce, tomato, and avocado) sandwiches- on toasted whole wheat bread for me and a toasted sourdough roll for daniel- with a homemade garlic mayonnaise. the homemade garlic mayonnaise really does taste infinitely better than store bought and is super easy and quick to make. the bacon was dalys honey cured bacon from raleys, and while spendy (it was $8.00)  it was soooooo worth it. the bacon was thick and salty and daniel cooked it in the oven on a cookie sheet at 400 degrees for about 15 minutes. i mean. c’mon, who doesn’t love bacon? i know a certain pretty hard core vegetarian that eats bacon. yup. she shall remain nameless.

homemade garlic mayonnaise

1 clove finely chopped garlic

1/4 tsp salt

1 pasteurized egg

1 tsp freshly squeezed lemon juice

3/4 cup canola oil

toss first 4 ingredients in food processor or blender and puree until smooth. very slowly drizzle canola oil in while blending.  blend until smooth and thickened. if it gets too thick, add 1tsp ice water to thin out consistency. will keep in the fridge for 3  or 4 days.

It’s official

obsandiego1
San Diego, here we come! Our plane leaves in 92 days. Start preparing your livers. Put on your big-boy pants and batten down the hatches because we’re-a-comin!

Now, if only we had something to do while we’re there. Suggestions anyone?

I’d rather have a beer

beerAs many of you know, I like beer. I’ve been homebrewing, inconsistently, for more than 2 years. I will never turn down an opportunity to hit up the Taproom at Sierra Nevada. And I’m always willing to try new beers. Unfortunately, living in a small town like Chico has its downfalls (I know! Who knew?). One such downfall is a lack of variety for certain products which, oftentimes are readily accessible in places larger than the Chico/Durham Metropolitan Area.

Variety in beer is one of those things that Chico just lacks. Sure, Mangrove Bottle Shop has a good selection. So does Raley’s. But, in comparison to places like Portland and Seattle, they just don’t cut it. Places like the ones described in this post at The Champagne Of Blogs (heh, you like that?) are a complete fantasy in Chico and I wish that wasn’t the case. There has got to be enough demand in Chico to make at least one of these types of store feasible, right? I mean, I know every single person in the Chico Homebrew Club would stand in line to visit places like those and surprisingly that amounts to more than 6 people. Half of my friends would at least try it out. Read the rest of this entry »

“It looks cool because it looks warm”

I don’t think anyone could have seen this one coming. I mean seriously. The infamous infomercial featuring a “blanket” (with sleeves!) has made the New York fricking Times.

And here I was, thinking the NY Times was a reputable periodical. I cannot believe that the Snuggie, in all of its cozy goodness, actually made its way into mainstream culture. And not just pop-culture as in the stuff that keeps Gen X’ers, Gen Y’ers, or Gen-whatever-those-pesky-kids-these-days-are-called occupied on Facebook. I’m talking a column in one of the worlds most respected newspapers. A newspaper that has been around for more than 150 years. The stuff our parents (well not my parents, but somebody’s parents) read on Sunday mornings. Business-y people with fancy cars and top-hats. Stuffy old ladies that smell like stuffy old ladies.

Well if the world wasn’t on its last legs before, it is now. Oh. What’s that? It’s only $19.95 plus shipping and handling AND I get a second one free AND I get a free book light? Yes, please!

stuff, things: february 12 edition

kingsofleon

» Only By Night by Kings of Leon is a kick-ass album. I didn’t fully enjoy their first couple of albums, but this one is a hoot. A hoot, I tell ya.

» I can’t pin-point it, but I’m really liking the band Why?. And who knew? They’re from Oakland. Read the rest of this entry »

Fun On The Mountain

As many of you know, Jackie and I are going to Park City, Utah at the end of this month. My dad is pushing to have some family outings at least once a year and this year its skiing in Park City.


Well, for the past 10 years or so, whenever I would go up to the mountains, I’d go snowboarding. I don’t know if it should really be called snowboarding per se; more like falling-on-my-ass-boarding. Every single time I’ve gone snowboarding for the last 10 years, it didn’t matter if I went the day before or the year before, I just never got any better. I’d strap on my board and make a very awkward trip to the lift, damn near killing myself getting off the lift and then slowly scoot my way down the mountain, usually stopping every 100 feet or so as I slammed ass- or head-first into the snow. I’d repeat that for most of the day.

The real fun came when I had to take off my boots at the end of the day. After using my hands to break each of my many, many falls of the day, they apparently had had enough and began to protest. Most times I would have to resort to using my other foot to try and kick off my boot because my hands were obviously not going to cooperate. Good times, right?

Well, I’m done. No more snowboarding for me. And my hands couldn’t be happier.

I grew up skiing and my body knows what to do when those things are strapped to its feet. A snowboard? Not so much. I started snowboard because it looked like fun and my brother, Branden, gave me his old snowboard as a gift. I knew that Branden absolutely loved (and still does) snowboarding and I wanted to have just as much fun as he was having. And for the first few times I went, I had fun. But after a while I noticed that I was not progressing. Like I said earlier, I could have snowboarded the day before and I’d still feel like it was my first time on the board.

Now that my very brief prologue is complete, on to the actual story, which is not nearly as exciting.

We went to Mount Shasta this weekend to get some skiing in before our big trip. If I’m going to go to a premiere mountain resort, I need to make sure I don’t look like an idiot (yes, yes, insert your jokes here).

Now, the ski conditions were not that great. The mountain is severely in need of some snow (only 17″ at the base). The weather was great if your weren’t skiing (55-60 degrees out and sunny), but not so much otherwise. But that didn’t bother us.

I popped my rented ski’s on and despite the fact that its been more than 10 years since I’ve even touched the things, I was in my element. Skiing, to me, was like riding a bike. Don’t get me wrong, I was definitely a little rusty (10+ years, remember?). But I knew as soon as I started heading down the mountain on that first run that I was on the right track.

Despite the conditions, we had a blast. I got noticeably better with each run and enjoyed every second on the mountain. I think my favorite part of the day was late in the afternoon when we stopped at the little bar at the top of the lift. My dad, Troy, Tim, Randy and Luke and Zachary spent a little time relaxing, enjoying the sun on this absolutely beautiful day. It was a great little bar with a patio that overlooked the entire resort, the peak of Mount Shasta shooting up to our right. You could see Mount Lassen in the distance and the entire valley. We spent a few moment joking, talking about nothing in particular while sipping on a good beer (Lost Coast’s Great White).

It was a great day. It was great to spend a day with my dad and some really great family and friends. I had a lot of fun getting back on ski’s and hitting the slopes. It made me a little more excited for Park City, for sure.

shrimp tacos and homemade refried beans

dsc02570-1.jpg

the cervanteses were generous enough to share their secret family recipe for refried beans with me and so we took it for a spin last night.  let me say that they were infinitely better than anything you could EVER buy in a can at the store. organic pinto beans soaked overnight and then cooked for 4 hours in our new dutch oven (fabulous xmas gift, don’t know how we lived for so long without that thing!) with a smoked ham hock from s&s produce, bay leaf, onion, lots of garlic, and  a whole jalapeno. then daniel softened up some onions and smashed the beans and added salt, and done. we had plenty to go with our chipotle spiced shrimp tacos plus we have more for burritos later in the week, AND we froze a container full of beans. the sauces that you see in the pic are a chipotle lime cream for me and a cilantro lime cream for daniel.  will we make the beans again? yes! i have a nasty habit of not quite following recipes exactly, so i altered it a hair and daniel thought that they needed a little something. so next time i will actually use an entire head of garlic and 2 jalapenos instead of one. but even altered, they were damn, damn tasty.

yes, they take a long time to cook, but between the cheap price of dried beans and the fact that you know exactly what is in the food that you are eating, i would say it is absolutely worth the afternoon to make. plus, it makes enough beans for about 10 servings, and you can freeze what you don’t eat.

even better than guitar hero

Well, since I don’t get my 4 minutes back, I’d like to share with you this little gem: