Snow Crab Legs

Another family favorite - steamed snow crab legs dipped in butter sauce. Oh, be still my heart!

What you need:

• 3 pieces (or more) snow crab legs
• 3 tablespoons butter (salted)

What to do:

Steam the crab legs in a steamer over medium-high heat for about 8 minutes. Let cool.

Place the butter in a microwave-safe dish and microwave for about 30 seconds. Serve with the crab legs.

Getting cozy in the steamer, eh?

Tips, Tricks and Tweaks:

1.  If using unsalted butter, add a pinch of salt.
2. Want more flavor? Add a dash of garlic powder or a spritz of lemon juice on your butter sauce.

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Pork Binagoongan (Pork in Shrimp Paste)

This dish brings me back to my high school days, when I would go to an eatery near our school and have this for lunch whenever it was offered. I just love the sweet, salty, spicy flavor that marries well with the savory pork. 

I made this dish dry, but you can add other ingredients that would make it a bit saucy. Maybe I'll try it next time.


 What you need:

• 1.75 lbs pork, cut into bite-size chunks
• 2 teaspoons black peppercorn
• 6 cloves garlic, crushed
• 1/2 small yellow onion
• 4 tablespoons cooked shrimp paste (sweet variety)
• 1/4 cup vinegar
• 2 bay leaves
• 1 finger chili, sliced into small pieces (optional)
• 1 tablespoon canola oil

What to do:

Boil about 6 to 8 cups of water in a large pot over high heat. Add the pork, vinegar, bay leaves and peppercorns and cook for about 30 minutes, or until pork is tender. Remember to lower the heat when the water is already boiling. Remove the pork from the liquid and set aside.

In a wok, heat canola oil over medium-high. Saute the garlic, onion and finger chili. Add the shrimp paste and pork. Cook for about 15 minutes, stirring often to distribute the shrimp paste. Serve with hot steamed rice.


Tips, Tricks and Tweaks:

1. Some people add coconut milk to make it a bit saucy.
2. Don't like the heat? Skip the finger chili.
3. Make sure NOT to touch your eyes after handling the chili. Remember, the smaller the pepper, the hotter it is!
4. You can also use the spicy variety of shrimp paste.
5. If using raw shrimp paste, make sure to cook it first by sauteing it in garlic and vinegar.

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Gobbler Cookie

Made these "Gobbler Cookies" in school with the kids. They enjoyed making it, but moreso devouring it. Watch out, turkey. We're coming to get ya!

What you need:

• regular round cookie
• chocolate frosting
• Hershey's Kisses chocolate candies
• pastry decor (for feet)
• candy corns
• mini M&M's candies

What to do:

Ice the cookie with the chocolate frosting. Place a piece of Hershey's Kiss in the middle, pressing it well so it would stick. Put about 6 pieces of candy corns around the back side to make it look like turkey feathers. Get 2 pieces of yellow mini M&Ms and put a small amount of frosting on it that would serve as the "glue". Stick it on the side tips of the Hershey's Kiss. Get another M&M (red) and add frosting, then stick it on the middle bottom side of the Hershey's Kiss. For the feet, stick 2 of the pastry decor (they are actually fall leaves) on the bottom side to have the appearance of feet. Enjoy!


Tips, Tricks and Tweaks:

1. Instead of candy corns, you can also use M&Ms for the turkey feathers. 
2. Try peanut butter instead of chocolate frosting.
3. Eat immediately as it might get soggy from the frosting.
 

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Somen Noodles with Beef and Broccoli

Oh, the perennial noodle. We always have them in our pantry so trying out different dishes with them is a must . Somen is Japanese noodles made of wheat flour and is usually served cold. I have used Somen in cold dishes, but I think I like hot meals better.


What you need:

• 2 bundles of Somen
• 1 tablespoon sesame oil
• 1 lb beef, cut into strips
• 8 oz baby bella mushrooms
• 1 tablespoon fresh ginger, minced
• 6 cloves of garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons rice wine
• 2 tablespoons mirin
• 2 tablespoons oyster sauce
• 2 cups beef broth
• 2  cups steamed broccoli
• toasted garlic, for garnish

What to do:

 Cook noodles according to package instructions.

Heat sesame oil in a wok over medium heat. Saute the garlic and ginger for about a minute. Add the beef and cook till brown. Put in the mushrooms and cook for 2 to 3 minutes.

Add the soy sauce, wine, mirin, oyster sauce and beef broth. Turn down the heat to low and let simmer for around 15 minutes or till the beef is tender. If it dries out, add more beef broth, about 1/4 cup at a time.

Add the somen and steamed broccoli to the wok and cook till heated through, about a minute. Ladle on bowls and garnish with toasted garlic before serving.


Tips, Tricks and Tweaks:

1. You can also use udon noodles for this dish.
2. Try other veggies like baby corn or water chestnuts.
3. Skip the garnish if you don't like the taste of toasted garlic.
4. Chicken or shrimp can also be used instead of beef.

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Yellow

I am amazed at how the Lord blesses my garden with beautiful things. 

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Pork Embutido

Hubby was craving embutido this week so he "requested" that I make one. I happily obliged, of course, as I was craving it too.

Embutido is Spanish for sausage. Makes sense, cause it is shaped like a sausage, and the ingredients are almost the same too. What I love most about these embutido rolls is the hard boiled egg slices in the middle. It balances the "meatiness" of the dish. 


What you need:

• 2 lbs ground pork
• 1 carrot, finely chopped
• 1/2 red bell pepper + 1/2 green bell pepper, finely chopped
• 1 can Vienna sausage, sliced lengthwise
• 1/2 of a Vidalia onion, sliced
• 1/2 teaspoon ground black pepper
• 1 teaspoon kosher salt
• 6 to 8 pieces hardboiled eggs, sliced into wedges
• 3 tablespoons pickle relish
• 1 1/2 tablespoon Worcestershire sauce
• 2 tablespoons tomato paste
• 1 cup shredded cheddar cheese
• 3 eggs
• 1 1/2 cup fine bread crumbs
• 2 tablespoons raisins
• tin foil (11" x 11" squares)

What to do:

In a bowl, mix all the ingredients, except the hard boiled eggs and sausage. 

Get about a handful of meat and spread it on the tin foil. The amount will depend on the thickness and length you want. Flatten it out using a spatula. Lay down a wedge of egg and sausage on the length of the meat. Finish the sausage by rolling the foil and forming a cylinder. Seal the ends by twisting the extra foil or folding it. Repeat until you have used up all your ingredients.

Place the embutido logs in a steamer and steam for an hour. Enjoy with ketchup or sauce! (Recipe follows)


Embutido Sauce


What you need:

• 2 tomatoes, quartered
• 1/4 Vidalia onion, sliced
• 8 cloves garlic, coarsely minced
• 2 cups of water
• 1 block pork bouillon
• 1 tablespoon cornstarch dissolved in 1/8 cup water
• 1 tablespoon oyster sauce
• 2 tablespoons banana ketchup
• 2 teaspoons sugar
• dash of black pepper
• 1 bay leaf
• 1 tablespoon canola oil

What to do:

In a pan, heat the canola oil and saute the garlic, onion and tomatoes. Add water and pork bouillon, then the rest of the ingredients. Cook for about 5 minutes, stirring occasionally. Drizzle on top of embutido or serve on the side as a dipping sauce.


Tips, Tricks and Tweaks:

1. Feel free to add more pickle if you like its flavor.
2. Use hotdogs instead of Vienna sausage for more flavor.
3. Wrap the embutido in cheese cloth and boil it instead of steaming. (I might do this next time!)

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Fire Truck Cookies

One of our homeroom mommies made these Fire Truck Cookies for the kids. They ate it after our visit to the fire station. :-)

What you need:

• graham crackers
• cream-filled cookies (Oreo or any other brand)
• gum drops
• Twizzler candies
• vanilla frosting
• red food coloring

What to do:

Cut one edge of the graham cracker to make it seem like the front of a truck. Tint the frosting red, the deeper the better. 

Frost one side of the crackers and place two cream-filled cookies on the bottom like tires, then the Twizzlers like a ladder (sorry, my ladder rungs fell out) and the gum drops to form a light. Set aside for a few minutes for the frosting to harden and the candies to stick. Enjoy!

Tips, Tricks and Tweaks:

1. You can also use black shoestring licorice candies for the ladders.

2. Be as creative as you can be!

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Spicy Fried Wings

If you are a Food Network fan (like me), the name Pat Neely would probably ring a bell for you. He and his wife have a show called "Down Home with the Neelys" which features great grilling and BBQ dishes/recipes. Their Southern recipes are great, and this Spicy Fried Wings is an excellent example. 

I tweaked the recipe a bit to tone down the heat and give it an Asian kick. Fried chicken lovers will find this dish yummy and finger-licking! 


What you need:

• 10 whole chicken wings, cut in half at the joint
• 1 tablespoon salt
• 1/2 teaspoon dried thyme
• 2 tablespoons red pepper flakes, divided
• 3 teaspoons black pepper, divided
• 1 tablespoon + 2 teaspoons cayenne pepper
• 2 teaspoons Old Bay Seasoning
• 1 teaspoon lemon pepper
• 2 eggs
• 2 tablespoons Sriracha
• 2 cups all-purpose flour
• canola oil for frying

 What to do:

First, make the seasoning mixture. In a bowl, whick together the salt, dried thyme, 1 tablespoon red pepper flakes, 2 teaspoons black pepper, 2 teaspoons cayenne pepper, Old Bay Seasoning, and lemon pepper. Reserve 2 tablespoons of the mixture in a separate bowl.

Place chicken wings in a shallow baking dish. Rub the seasoning mix on the chicken wings, making sure you have enough to coat all the wings. Cover the dish with plastic wrap and marinate in the fridge for at least an hour.

Meanwhile, whisk the eggs, Sriracha, 1 tablespoon red pepper flakes, 1 teaspoon black pepper, and 1 teaspoon cayenne pepper into a medium-sized bowl. Set aside. Put the flour in a separate bowl.

In a deep fryer or large pan, heat enough canola oil to deep fry your chicken.

Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, until cooked through and golden brown. Drain on a cooling rack. Sprinkle the wings with the reserved seasoning for extra spiciness.


Tips, Tricks and Tweaks:
 
1. If using fresh thyme, use 1 tablespoon.
2. No Sriracha? No problem. Substitute with chili-garlic sauce or tabasco.
3. Make sure your chicken is rinsed properly!
4. If you don't like touching raw meat, just sprinkle the seasoning on the chicken instead of rubbing it.
5. DO NOT undercook chicken! Ever. Nuff' said.

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Mochi

I love mochi (the real ones, not the yogurt types that you can buy in a cup)! And azuki (red beans) is one of the best. :-)

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Garlic Pork with Blackbeans and Tofu

Another "beans" entry... we can't seem to have enough of these delicious and healthy legumes (hello, arthritis and gout!). Paired it with pork and tofu for a yummy dinner.


What you need:

• 8 oz black beans (canned)
• 1 pound pork, cut into bite-size pieces
• 2 cups water
• 1 block firm tofu
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 8 cloves garlic, coarsely minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoon canola oil + more for frying
• 2 tablespoons rice wine

What to do:

Heat 2 tablespoons of canola oil in a wok over medium-high heat. Add the pork and cook, stirring occasionally, until brown. Set aside.

Using the same wok, drain the oil but save about 1 tablespoon. Saute the garlic and ginger for a minute, then add the black beans and water. Lower the heat and simmer until almost dry.

Meanwhile, pat dry the tofu using paper towels and cut in 1 inch cubes. Heat some oil in a pan and deep fry the tofu. Drain on a cooling rack.

Add the rice wine, soy sauce, and oyster sauce in the pork/black beans mixture. Add the drained tofu. Stir well. Cook for an additional minute or two. Serve hot.


Tips, Tricks and Tweaks:

1. Remember to stir the wok/pot every once in a while so the ingredients won't stick on the bottom of your pot.
2. Love beans? Double the amount in the recipe.
3. Smashing the beans would make the dish thicker.
4. You can also use dry black beans in this recipe, just soak it overnight before using.

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