Although we just had Kalua Pig a few weeks ago and I just made a post about it, I wanted to eat it again. What can I say my hubby makes a mean Kalua Pig haha. So I'm just going to provide the link to that post I made about a week ago rather than re-typing the same thing again.
Enjoy!
http://anchetaandco.blogspot.com/2010/07/oven-baked-kalua-pork.html
Wednesday, August 4, 2010
July 2010 Meal #13: Corned Beef Brisket
Meal #13 was Corned Beef Brisket which is something I haven't eaten in a while. With it being summertime I wouldn't normally make this for dinner when we're supposed to have warmer weather. Since our Great Northwest weather has been pretty funky lately I just decided to make corned beef brisket for dinner.
I used to boil the meat over the stove until it was tender which took at least over an hour and served it with just cabbage and mustard. After meeting my husband he introduced me to the wonderful world of pressure cooking that takes half the time or even less. The only idea I ever had about a pressure cooker was from watching the movie Radio Flyer when the two brothers decide to make a bad guy potion to rid of their mean step-father. They had the stove set on high and the pressure cooker exploded making the concoction fly everywhere. Needless to say I've never used one and was afraid of it exploding in my kitchen when we bought one. So for a long while my husband was the one to manned the pressure cooker anytime we cooked something in it. Only within the last few years I've become brave and learned to man it myself LOL.
I just normally purchase the corned beef that already has the seasonings with it and add cabbage to the broth when it's done cooking. I don't add the potatoes and carrots with it, I just prefer it cabbage and a generous amount of yellow mustard.
CORNED BEEF BRISKET
Ingredients:
3-4 lbs. corned beef w/seasonings in the bag
water
1 small head cabbage
yellow mustard
Directions:
Boil corned beef w/seasonings with water covering the beef until tender. Adding more water as it recedes if meat isn't tender yet. Let cool once cooked. Slice beef and return to pot. Chop up head cabbage and add to soup, re-heat soup and cook cabbage until tender. Serve with yellow mustard.
Enjoy!
I used to boil the meat over the stove until it was tender which took at least over an hour and served it with just cabbage and mustard. After meeting my husband he introduced me to the wonderful world of pressure cooking that takes half the time or even less. The only idea I ever had about a pressure cooker was from watching the movie Radio Flyer when the two brothers decide to make a bad guy potion to rid of their mean step-father. They had the stove set on high and the pressure cooker exploded making the concoction fly everywhere. Needless to say I've never used one and was afraid of it exploding in my kitchen when we bought one. So for a long while my husband was the one to manned the pressure cooker anytime we cooked something in it. Only within the last few years I've become brave and learned to man it myself LOL.
I just normally purchase the corned beef that already has the seasonings with it and add cabbage to the broth when it's done cooking. I don't add the potatoes and carrots with it, I just prefer it cabbage and a generous amount of yellow mustard.
CORNED BEEF BRISKET
Ingredients:
3-4 lbs. corned beef w/seasonings in the bag
water
1 small head cabbage
yellow mustard
Directions:
Boil corned beef w/seasonings with water covering the beef until tender. Adding more water as it recedes if meat isn't tender yet. Let cool once cooked. Slice beef and return to pot. Chop up head cabbage and add to soup, re-heat soup and cook cabbage until tender. Serve with yellow mustard.
Enjoy!
July 2010 Meal #12: Chicken Papaya...Replaced By Chicken Stir Fry
Meal #12 was originally going to be Chicken Papaya but I couldn't find any green papaya at the time so I ended up using frozen chicken thighs and the remaining bell peppers and mushrooms for another stir fry dinner. I also had some of the garlic chicken dipping sauce left from the other night so I decided to use that as the sauce base. This meal ended up being a last minute dinner idea and it came out pretty good. I unfortunately don't have a picture of it to share, it pretty much looked like the pork stir fry minus the noodles.
CHICKEN STIR FRY
Ingredients:
3 lbs. chicken thighs, cut into small pieces
1/2 onion, sliced
2 tbsp. garlic, minced
1 each red, yellow, orange bell pepper, sliced
2 cups white mushrooms, sliced
pepper
Garlic Soy Sauce:
I used about 1 cup of the remaining garlic soy sauce from the garlic chicken I made previously. Here's the link to the recipe on the blog post: http://anchetaandco.blogspot.com/2010/08/july-2010-meal-8-garlic-chicken.html
Directions:
Brown chicken with garlic. Add onions and cook til rendered. Add remaining veggies and sauce. Cook till veggies are tender and pepper to taste.
CHICKEN STIR FRY
Ingredients:
3 lbs. chicken thighs, cut into small pieces
1/2 onion, sliced
2 tbsp. garlic, minced
1 each red, yellow, orange bell pepper, sliced
2 cups white mushrooms, sliced
pepper
Garlic Soy Sauce:
I used about 1 cup of the remaining garlic soy sauce from the garlic chicken I made previously. Here's the link to the recipe on the blog post: http://anchetaandco.blogspot.com/2010/08/july-2010-meal-8-garlic-chicken.html
Directions:
Brown chicken with garlic. Add onions and cook til rendered. Add remaining veggies and sauce. Cook till veggies are tender and pepper to taste.
July 2010 Meal #11: Pork Stir Fry w/Won Ton Noodles
Meal # 11 which was Pork Stir Fry w/Won Ton Noodles was something I threw together. The good thing about stir fry is that you can pretty much put in any kind of vegetables, meats, and sauces that you want. You can't really mess this up since it's a mish mash of things that you like to eat. I used some colorful veggies like red, yellow, and orange bell peppers, snap peas, and white mushrooms and just used an oyster sauce base for the sauce. Here's the recipe below.
PORK STIR FRY W/WON TON NOODLES
Ingredients:
1 pkg. won ton noodles, cooked
1-2 lbs. chopped pork IE. pork belly, pork butt, or leaner meat if you prefer
1/2 onion, sliced
2 tbsp. garlic, minced
1 each red, yellow, orange bell pepper, cut into chunks
3 cups snap peas
2 cups bean sprouts
2 cups white mushroom, sliced
oyster sauce
pepper
Directions:
Brown pork with garlic. Add onions and cook till rendered. Add the remaining veggies and oyster sauce (you may add as much oyster sauce to your taste), and cook until veggies are tender. Add noodles and toss with mixture. Add pepper to taste and more oyster sauce if needed.
Enjoy!
PORK STIR FRY W/WON TON NOODLES
Ingredients:
1 pkg. won ton noodles, cooked
1-2 lbs. chopped pork IE. pork belly, pork butt, or leaner meat if you prefer
1/2 onion, sliced
2 tbsp. garlic, minced
1 each red, yellow, orange bell pepper, cut into chunks
3 cups snap peas
2 cups bean sprouts
2 cups white mushroom, sliced
oyster sauce
pepper
Directions:
Brown pork with garlic. Add onions and cook till rendered. Add the remaining veggies and oyster sauce (you may add as much oyster sauce to your taste), and cook until veggies are tender. Add noodles and toss with mixture. Add pepper to taste and more oyster sauce if needed.
Enjoy!
July 2010 Meal #8: Garlic Chicken
I postponed Meal #8 which was Garlic Chicken due to our kitchen faucet being broken. I had originally planned on using chicken thighs for this but I still had drummettes to use since I was not able to find any green papaya for Meal #12. Besides I had a craving for this meal anyway so I just ended up making it anyway.
I got the recipe from the cookbook "What Hawaii Likes to Eat" and it's supposedly a version of Mitsu-Ken's famous garlic chicken they have for their plate lunches. I've actually never eaten at Mitsu-Ken but my hubby says it tastes pretty close to the original. I like it alot and a great hit when I make it for get togethers at our home.
GARLIC CHICKEN
Ingredients:
3 lbs. Chicken drummettes or wings
2 cups flour
2 tbsp garlic salt
1/2 tsp white pepper
1/4 tsp garlic powder
1 qt canola oil for frying
Garlic soy sauce:
1 cup soy sauce
1 cup sugar
1/2 cup water
1/4 tsp grated ginger
1 small clove garlic, grated
1/4 cup minced green onion
Shichimi togarashi (red pepper mix) to taste, optional
Directions:
Rinse chicken and pat dry; set aside. Combine flour, garlic salt,pepper, and garlic powder in gallon size plastic bag; shake to mix well. Place chicken in plastic bag; shake to coat with flour mixture. Refrigerate 30-40 minutes.
Deep fry in oil to 365 degrees-375 degrees F until chicken is golden brown. Drain on absorbent paper and dip in garlic soy sauce to serve.
Prepare garlic soy sauce:
Combine all ingredients for garlic soy sauce; mix until well blended. Serve with fried chicken.
Below is the yummy fried goodness. Boneless skinless chicken thighs can be used as well. Just slice it up, coat in flour mixture, and deep fry.
I got the recipe from the cookbook "What Hawaii Likes to Eat" and it's supposedly a version of Mitsu-Ken's famous garlic chicken they have for their plate lunches. I've actually never eaten at Mitsu-Ken but my hubby says it tastes pretty close to the original. I like it alot and a great hit when I make it for get togethers at our home.
GARLIC CHICKEN
Ingredients:
3 lbs. Chicken drummettes or wings
2 cups flour
2 tbsp garlic salt
1/2 tsp white pepper
1/4 tsp garlic powder
1 qt canola oil for frying
Garlic soy sauce:
1 cup soy sauce
1 cup sugar
1/2 cup water
1/4 tsp grated ginger
1 small clove garlic, grated
1/4 cup minced green onion
Shichimi togarashi (red pepper mix) to taste, optional
Directions:
Rinse chicken and pat dry; set aside. Combine flour, garlic salt,pepper, and garlic powder in gallon size plastic bag; shake to mix well. Place chicken in plastic bag; shake to coat with flour mixture. Refrigerate 30-40 minutes.
Deep fry in oil to 365 degrees-375 degrees F until chicken is golden brown. Drain on absorbent paper and dip in garlic soy sauce to serve.
Prepare garlic soy sauce:
Combine all ingredients for garlic soy sauce; mix until well blended. Serve with fried chicken.
Below is the yummy fried goodness. Boneless skinless chicken thighs can be used as well. Just slice it up, coat in flour mixture, and deep fry.
Mac Salad
The third dish that we were also in charge of was my "Famous Mac Salad." Within our group of friends I'm the go to person to prepare the mac salad for every BBQ, get together, and what have you. My mac salad is always requested and I don't hesitate on making it since I'm pretty picky on how it's prepared and I DON'T like that Reser Brand of macaroni salad in a tub. I don't like onions or celery in my mac salad, if I end up eating mac salad with either of those I will meticulously pick them out.
So my concoction of mac salad is pretty simple and only contains six ingredients. I used to put frozen peas in it until my husband requested that I no longer do that, it's actually better without the peas anyway. I once in a great while will put in diced boiled potatoes if I have any on hand. I've never shared this recipe before and it almost seems so secretive since I'm pretty sure any local girl from Hawaii probably makes it the same as I do. LOL. Also, I never measure the ingredients for this in the exception of the macaroni. I mince up the imitation crab and just eyeball it to see if there's enough and the mayo I add enough to make the mixture wet. So the measurements below are an approximate of how much I think I use.
MAC SALAD
Ingredients:
3 cups macaroni, boiled
5 eggs, boiled & diced
2 cups imitation crab, minced
3 cups mayonnaise
salt and pepper to taste
Mix all ingredients thoroughly. Adding salt and pepper to taste.
Simple as that! The picture below is the "party size" with paprika sprinkled on top to make it look a little more fancy.
So my concoction of mac salad is pretty simple and only contains six ingredients. I used to put frozen peas in it until my husband requested that I no longer do that, it's actually better without the peas anyway. I once in a great while will put in diced boiled potatoes if I have any on hand. I've never shared this recipe before and it almost seems so secretive since I'm pretty sure any local girl from Hawaii probably makes it the same as I do. LOL. Also, I never measure the ingredients for this in the exception of the macaroni. I mince up the imitation crab and just eyeball it to see if there's enough and the mayo I add enough to make the mixture wet. So the measurements below are an approximate of how much I think I use.
MAC SALAD
Ingredients:
3 cups macaroni, boiled
5 eggs, boiled & diced
2 cups imitation crab, minced
3 cups mayonnaise
salt and pepper to taste
Mix all ingredients thoroughly. Adding salt and pepper to taste.
Simple as that! The picture below is the "party size" with paprika sprinkled on top to make it look a little more fancy.
Chow Fun
Wow! It's been nearly 10 days since I've last blogged and I'm WAY behind. Also, I changed up the food blog to no longer be a just a food blog but instead an everything and anything blog. So time to get back to business since I think I'm about six meals behind.
So to continue on from the last post about Kalua Pig for the baby luau, we also made a big pan of local style chow fun. I would normally use the Hula Girl brand of dry chow fun but I didn't have enough of it and the Asian store that I get them at ran out. So I ended up using two packages of the refrigerated already cooked chow fun noodles. By the picture below you can't even tell the difference between the noodles and the guests who ate it didn't couldn't taste the difference either. The recipe below will be for the "normal" size I would make for my family alone whereas the picture below was the big "party tray" size. Also, on a side note you may want to cook it in two batches depending on the size of your pot, wok, or whichever cooking pan you're using. Makes for easier mixing.
CHOW FUN
Ingredients:
1 lbs. ground pork
1 can Spam, julienned
3 pkgs. chow fun noodles
1/2 onion, sliced
2 tbsp. garlic, minced
1 carrot, grated
1 kamaboko (fishcake, the pink & white swirled one), shredded
2-3 cups bean sprouts
1 bunch green onion, chopped
Oyster sauce
pepper
Directions:
Boil noodles according to the package directions and set aside. Brown ground pork with garlic. Add onions, Spam, carrots, green onions, kamaboko, bean sprouts, and about 1/2 cup of oyster sauce and mix well. Add cooked noodles and about 1/2 cup more oyster sauce and toss mixture thoroughly. Season with some pepper to your liking. You may add more oyster sauce to your preference if noodles are looking dry.
Here's the yummy outcome!
So to continue on from the last post about Kalua Pig for the baby luau, we also made a big pan of local style chow fun. I would normally use the Hula Girl brand of dry chow fun but I didn't have enough of it and the Asian store that I get them at ran out. So I ended up using two packages of the refrigerated already cooked chow fun noodles. By the picture below you can't even tell the difference between the noodles and the guests who ate it didn't couldn't taste the difference either. The recipe below will be for the "normal" size I would make for my family alone whereas the picture below was the big "party tray" size. Also, on a side note you may want to cook it in two batches depending on the size of your pot, wok, or whichever cooking pan you're using. Makes for easier mixing.
CHOW FUN
Ingredients:
1 lbs. ground pork
1 can Spam, julienned
3 pkgs. chow fun noodles
1/2 onion, sliced
2 tbsp. garlic, minced
1 carrot, grated
1 kamaboko (fishcake, the pink & white swirled one), shredded
2-3 cups bean sprouts
1 bunch green onion, chopped
Oyster sauce
pepper
Directions:
Boil noodles according to the package directions and set aside. Brown ground pork with garlic. Add onions, Spam, carrots, green onions, kamaboko, bean sprouts, and about 1/2 cup of oyster sauce and mix well. Add cooked noodles and about 1/2 cup more oyster sauce and toss mixture thoroughly. Season with some pepper to your liking. You may add more oyster sauce to your preference if noodles are looking dry.
Here's the yummy outcome!
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