Guinness BBQ sauce

Worked well. Served warm (didn't let it cool). Tasted great with pork tenderloin

We made Brussel Sprouts, and liked it

Even the kids liked it!

Mac and cheese

This year's dish: Mac and Cheesecake

Mac and cheese competition

Written by: Dan

Winner:  Grilled Cheese Mac and Cheese

Our submission: Philly Mac and Cheese Steak

Recipee

http://www.rachaelrayshow.com/food/recipes/philly-cheesesteak-mac-cheese/

Ingredients

• 4 tablespoons extra-virgin olive oil (EVOO), divided
• 2 large onions, thinly sliced
• Salt and freshly ground black pepper
• 1 pound cavatappi-shaped pasta
• 2 tablespoons butter
• 2 tablespoons flour
• 3 cups milk
• 2 cups shredded provolone
• 1/2 cup beef stock
• 1 pound thinly sliced deli roast beef, roughly chopped
• 1/4 cup Italian parsley, chopped
• For the salad:
• 1 jar roasted red peppers, drained and chopped
• 1 jar pepperoncini, drained and chopped
• 1 English cucumber, chopped
• 1 head romaine lettuce, core removed, leaves chopped
• 1/4 cup red wine vinegar

Preperation

Place a large pot of salted water over high heat and bring it to a boil.

Once the water boils, cook the cavatappi to al dente according to package directions. Once the pasta has finished cooking, drain it and return it to the pot it was cooked in.

While the pasta is cooking, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onions to the pan and top them with a lid or piece of aluminum foil for 2-3 minutes, just to get them cooking. Remove the lid or aluminum foil and continue cooking the onions until tender and lightly caramelized, 8-10 minutes.

While the onions are caramelizing, melt the butter over medium-high heat in a medium-size pot. Sprinkle the flour over the melted butter and cook the mixture for about 1 minute. Whisk the milk into the butter-flour mixture slowly and bring up to a bubble to thicken. Remove the pot from the heat and stir in the shredded cheese. Season with salt and freshly ground black pepper and reserve.

To the skillet with the onions, add the beef stock and the roast beef. Cook to warm through.

Add the cheese sauce and the onion-roast beef mixture to the pot with the drained pasta and toss everything to combine.

Prepare your salad by tossing all the veggies together with the red wine vinegar, remaining 2 tablespoons EVOO, salt and freshly ground black pepper.

Portion the mac and cheese onto plates, topping each with a sprinkle of parsley, with some salad alongside

Cambodian Lok Lak

We made last night with jasmine rice.

A delicious recipe for chicken, beef or shrimp found all over Cambodia, a favorite while I was traveling there. The original recipe was taken by someone else from the "Smokin'Pot" restaurant and a recipe i found online.  It's been modified to get the flavour of my own Lok Lak experience in Siem Reap. Thanks to The cooks at Sophia Alia for introducing me to this dish.

ingredients

These ingredients serve 1, so multiply up as you wish.
- 150g chicken breast, beef, even shrimp – sliced (shrimp would not be sliced)
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon crushed black pepper
- 1/3 teaspoon chilli sauce (optional, preferably vietnamese or chinese chili sauce)
- 1 teaspoon oil + extra for cooking
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon tomato ketchup
- 2 cloves of garlic, crushed
- 1/2 an onion, chopped
- A few lettuce leaves
- Rice

For the pepper sauce:
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon crushed back pepper
- 1/2 teaspoon crushed garlic
- 1/4 of a lime

preparation

- Mix sugar, salt, pepper, oil, soy sauce, oyster sauce, ketchup and garlic in a mixing bowl, add meat and coat thouroughly. Marinate 30 to 60 minutes.
- Mix salt, sugar, pepper and garlic in small bowls (pepper sauce for each person)
- Add oil to a wok, get smokin hot. Add meat and mixture (optional onions).  stir fry 5 to 10 minutes, until done.  Keep the meat and sauce moving so as not to burn the oil.  

- Mix in chili sauce if desired.

- Prepare serving plates with rice and a bed of lettuce
- Just before serving, squeeze the juice of 1/2 lime into the pepper sauce and stir lightly.
- Serve chicken over lettuce with pepper sauce on side. The chicken is eaten wrapped in a lettuce leaf and dipped into the pepper sauce.

For a little more punch, add chili sauce to marinade rather than while cooking and marinate an extra 30 minutes.

Asparagus Risotto

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• 3 cups Imagine Organic Low Sodium Free Range Chicken Broth
• 2 cups water (to blanch asparagus)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 small onion, finely chopped
• 4 tablespoons unsalted butter, divided
• 1 1/4 cups Arborio rice
• 1/4 cup dry white wine
• 1 tablespoon grated lemon zest
• 1/4 cup grated Parmesan
• 2 tablespoons chopped Italian parsley
• 1/4 teaspoon Hain Pure Foods Iodized Sea Salt

Directions

1. Bring Imagine Low Sodium Free Range Chicken Broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus to an ice bath to stop cooking and then drain. Keep broth at a bare simmer, covered.
2. Cook onion in 2 tablespoons butter with 1/4 teaspoon Hain Pure Foods Iodized Sea Salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
3. Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
4. Stir in 1/2 cup broth mixture and simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender, about 18 minutes.
5. Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste.

Sent from my Windows Phone

Danny's Welcome Home Dinner

Written by: Annie



Sauteed Tilapia with Almonds and Cherries (a WeightWatchers meal)

Prep: 15min, Cook: 15min, Serves: 4
1 tbs sliced almonds
3 tsp extra virgin olive oil
4 (5 oz) tilapia, flounder or sole fillets
1/4 tsp salt
1/4 tsp black pepper
1 small onion, chopped
2 tbs dry vermouth, dry white wine, or reduced sodium chicken broth
1/2 cup pitted sweet fresh cherries, halved
1/3 cup vegetable broth
1/2 tsp dried thyme


Places almonds in small skillet; cook over medium-low heat, stirring constantly, until lightly toasted and fragrant, about 4 minutes. Transfer to a bowl.


Heat 2 tsp. of the oil in a large nonstick skillet over medium-high heat. Sprinkle the fish with the salt and pepper. Add the fish to the skillet and cook until just opaque in the center, about 2 minutes on each side. Transfer to a plate and keep warm.


Heat the remaining 1 tsp oil in the same skillet. Add the onion and cook, stirring frequently, until softened, about 2 minutes. Add the vermouth; bring to a boil, stirring constantly to scrape the browned bits from the bottom of the skillet. Add the cherries, broth, and thyme; bring to a boil. Cook until most of the liquid is evaporated, about 1 minute. Top the fish with the cherry mixture and sprinkle with the almonds.

Dan and I really liked this meal. It was easy and healthy. Since fresh cherries are not prevalent in January, we used dried cherries. They plump up pretty well with the heat; however, I think that the fresh cherries will definitely add a more distinct flavor to the sauce.
Hope you enjoy it as much as we did.

New England Clam Chowder

 

Written by: Dan

Dinner Wine:  Peninsula Cellers Pino Gris

I've been trying to make the ultimate Clam Chowder.  I've come close.  I've got a great recipe that you can make in a slow cooker.  It is quick and easy.  Only problem is that I like the thick kind of Clam Chowder.  The Crock Pot version is flavorful, but very creamy.  So I did some looking online, and found the following recipe:

Ingredients:

1 cup chopped onion 3 cloves garlic 4 cups peeled and diced potatoes 1 cup diced celery 1 teaspoon salt 1/2 teaspoon ground black pepper

2 (10 ounce) cans minced clams, drained with juice reserved 1 quart half-and-half cream 1/2 teaspoon white sugar 3/4 cup butter, melted 3/4 cup all-purpose flour

Directions:

1.	In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside.
2.	In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes.
3.	Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.

The sheet said it would take 45 minus.  It actually took about 2 hours.  But it was worth it!  It tastes just like you get in a restaurant!  The flour thickens up the chowder, and the potatoes just soak up the moisture.  Annie took peta bread, and made croutons.  Our dinner was fantastic!

  

Chicken Pot Pie Dinner

  

Written By: Dan
Dinner Wine:  2 Lads Cab Franc

I made a Pie!  Chicken Pot Pie to be exact. And it was really good (if I don't say so myself).  The recipe is blow*.  It says it serves 4, but I would bet closer to 8. 

Ingredients:

1 pound skinless, boneless chicken breast halves - cubed 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour

1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon celery seed 1 3/4 cups chicken broth 2/3 cup milk 2 (9 inch) unbaked pie crusts

Directions:

1.	Preheat oven to 425 degrees F (220 degrees C.)
2.	In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3.	In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4.	Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5.	Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

* From All Recipes

Fathers day dinnner

Peking duck

Cooking class

Annie, Dan, Dan's dad, and Jean took a cooking class today at the Holiday Market in Royal Oak. It was fun. Hands on cooking, based on "ingredients 101." It taught how to stock a kitchen in order to have things ready for a quick meal (something the newely weds struggle with from time to time). Cooking has become more of a hobby lately, so it was a good learning expirence. A little expensive, but we woudl recommend it.

Annie invented Toast!

Annie has claimed for a long time she invented toast. A coworker at Nuspire found a website to back up this claim. Check it out. http://fbp.wikia.com/wiki/Toast

This Batch of Beer

The beer currently brewing in our Keg is a West Coast Pale Ale (with 1 cup brown sugar, and one cup honey added). Should be about 5.6% abv.

Last batch, a summer blonde, was ok. Nothing special though. Tasted like Miller light. We are hoping an Ale, with Huney and sugar, should spice up the tast a little. The Wart was a little more sweet smelling - so I think we are on the right track. We should know in about 3-4 weeks.

Home made pizza

Shower gifts are awesome. We made our own pizza!