Grilled Pork Salad

18 Jul


I made a pork loin on the grill and it was great but the leftover salad was better.

One boneless pork loin seasoned with just a little low sodium asian sauce

Sear the pork on medium high heat.

Take off the grill and place in an oven pan

Coat the top of the loin with several teaspoons of duck sauce.

Finish in the oven at 375 degrees till the sauce has melted and is sightly brown.

The pork should also be done to a medium well.

Let stand out of the oven for at least ten minutes before slicing..Now enjoy the pork with pilaf, broccoli and salad.

The next days make this salad.

Just layer different vegetables in a salad.

One small head of Romaine lettuce cut into bite size pieces.

One sliced yellow pepper

Six cut string beans. I used them raw but you can blanch them for a minute in hot water.

Four thin slices of a Vidalia onion

Two big handfuls of baby spinach

12 grape tomatoes

Four to six cups of sliced pork  because you have to taste when you cook so extra is good.

One tablespoon oil

One sliced garlic clove

One large sliced onion

1/2 cup honey Dijon vinegar salad dressing

Layer all the salad except the spinach.

Dress with the salad dressing

Add the spinach on top of the salad

Heat a skillet with the oil

Add the garlic and cook till soft

Add the sliced onion and cook till it is still crunchy

Add the meat and cook till it is hot

Season with hot pepper now if you like it spicy.

Pour the hot pork over the spinach in the salad so it wilts just a little

Chinese fried noodles can be added.

This is one of my go to leftover meals.



Cracking Lobster

17 Jul





This is so simple and so fast.

Have the store steam the lobsters.

Take two dish towels.

Place one towel on your counter.

Put the lobster claws and knuckles on a towel.

Cover with another towel.

Then take your rubber mallet and bang each shell till it cracks.

Take the top towel off and you have all these cracked shells that the lobster meat just falls out of.

Take a scissor to the soft part of the tail and cut it down the center.

Pull the meat out.

One lobster takes maybe five minutes.

Use the small legs, shells and bodies for a delicious stock.


Spicy Asian Noodles

16 Jul


This is a fast pasta stir fry that is so satisfying.

3 tablespoons sesame oil

3 cloves chopped garlic

6 chopped scallions

1 tablespoon sesame seeds

10 ounces sliced mushrooms

1 stalk chopped celery

1 cup chopped broccoli

2 cups chopped bok choy

1/4 cup soy sauce

1/4 cup honey

3/4 cup chicken stock

2 tablespoons Sriracha

2 cups steamed snow peas

12 ounces fettuccine pasta cooked a little firmer than normal

Heat the oil

Add the garlic and cook for one minute

Add the scallions, sesame seeds, celery, mushrooms and broccoli.

Stir fry for 2 to 3 minutes

Take off the heat

Mix the soy sauce, honey, Sriracha and chicken broth and add to the vegetables.

Add the cooked pasta and mix everything together

This is delicious hot or cold



Eggplant Towers

13 Jul


I love eggplant and always look for new recipes.

Three medium size eggplants.

One cup grated parmesan cheese

One cup Panko bread crumbs

2 tablespoons chopped parsley

One teaspoon garlic powder

1/2 teaspoon salt and black pepper

2 eggs

One tablespoon greek cucumber yogurt sauce for every slice of eggplant

One large basil leaf for every slice of eggplant

One thin slice of tomato and red onion for every slice of eggplant.

1/2 teaspoon garlic herb cheese for every slice of eggplant.

One  1 1/2 thick slice fresh mozzarella cheese for every slice of eggplant.

Fresh basil

Balsamic glaze drizzle

Heat the oven to 425 degrees

Take your baking sheet with a silpak and drizzle it with oil

Slice the eggplant into 1/2 inch slices

Beat the eggs and add 1/4 cup of water and beat again

Mix the cheese, Panko, salt, pepper, garlic powder and parsley all together

Dip the sliced eggplant into the egg then into the crumb mixture.

Place on the oiled baking sheet

Bake for 15 minutes and if they are brown turn them over to crisp the bottom.

Try not to eat all of them right out of the oven.

The next step is all assembly.

Eggplant, mozzarella cheese, tomato, basil, onion, cucumber yogurt sauce, eggplant and herb cheese with another basil leaf on top.

Drizzle with balsamic glaze.

Serve them as a side, salad or sandwich.

The balsamic glaze is important because it is the only real strong flavor.

The eggplant can be made ahead of time so the assembly goes much faster.

I have added fresh spinach, arugula and different cheeses.

Let your imagination go wild.





Opening Quahogs

11 Jul



There is a kitchen gadget for everything.

This one is sixty years old.

My Dad made it because he loved quahogs.

We call it a chucker but I am sure you could find a fancy model on-line.

It opens quahogs so fast .

I keep a big bowl under the board to collect all the juice from the quahog.

Enjoy them raw  on the half shell, baked, stuffed, fried, chowder and let us not forget with linguine.



Brown Garlic Sauce

10 Jul


This is the salty, garlic sauce that I never made but loved it in the Chinese food.

2/3 cup low sodium soy sauce. Only use low sodium or else it will be too salty.

1 cup low sodium chicken stock

1/3 cup rice wine

4 tablespoons sugar

1 tablespoon sesame oil

1/2 teaspoon black pepper

2 tablespoons oil

3 tablespoons minced garlic

2 tablespoons minced ginger

2 tablespoons corn starch

2 pounds ground pork

Mix the soy sauce, broth, wine, sugar, sesame oil and pepper together. Set aside

Heat the 2 tablespoons oil

Add the garlic and ginger

Cook for one minute

Add the pork and cook till well done

Add the sauce and bring to a boil

Mix the cornstarch with two tablespoons of the meat juices till it is dissolved

Add the cornstarch and cook till it starts to thicken

Serve with white rice

This is not a pretty dish but it is really good.


Asian Meatballs

9 Jul


I love these

They are small so I think I can eat more and usually do.

One pound of ground pork

Two pounds of lean ground beef or chicken

3 good size minced garlic cloves

6 diced scallions

2 extra diced scallions for garnish

One cup Panko bread crumbs

3 heaping tablespoons Sriracha

1 1/2 teaspoon ground ginger

2 tablespoon soy sauce

1/2 teaspoon ground black pepper

Two eggs

Mix everything together like a meatball.

Form one inch balls

Place on a Silpac or parchment lined pan.

Bake in a a preheated oven for about 22 to 25 minutes.

Spicy Glaze

1/2 cup peach jam or orange marmalade

1/2 cup apricot jam

1 tablespoons soy sauce

3 to 4 tablespoons Sriracha

Heat in the microwave till’ everything blends about one minute.

You can use whatever jam or preserves you like but I like this combination.

Once the meatballs are cooked place them in the spicy glaze and toss.

Serve with pretty toothpicks.

Garnish with the diced scallions

If you don’t want the sweet glaze you can serve them with a honey mustard, yogurt sauce or just ketchup.