prep time: 10 minutes       cook time: 25 minutes      total time: 35 minutes      4 servingsdry-fried-string-beans-8

ingredients
1 lb green beans
1/2 tsp salt
2 T oil
1/4 c ground pork
2 cloves garlic, diced
2 dried red hot peppers
1 tsp chinese cooking wine/shaoxing wine
1.5 tsp soy sauce
a pinch of sugar
1 tsp sesame oil

directions

  1. heat your wok over high heat until just starting to smoke, and add the green beans and salt. immediately lower the heat to medium low, and sear the green beans for about 20 minutes, stirring occasionally. you want to see small scorch marks on the green beans. once the green beans are somewhat tender, take them out of the wok and set aside.
  2. heat the oil in your wok over medium high heat and brown the pork. add the garlic and chili, and stir for 30 seconds.
  3. toss in the seared green beans, cooking wine, soy sauce, sugar, and sesame oil. crank the heat back up to high and stir-fry for a final minute. serve immediately.

source
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oreo ice cream cake

August 3, 2017

prep time: 20-25 minutes       freeze time: 4-5 hours (or overnight for best results)       makes 10-12 dsc_6459servings

ingredients
1 package oreo cookies
4 T butter, melted (for very firm crust, use 6-8 T)
a 1/2 gal. container of vanilla/chocolate ice cream, softened
chocolate syrup
1 8oz. containers of whipped topping, softened

directions

  1. crush the oreos into crumbs by running them through a food processor or putting them in a ziplock bag and crushing them. save 1/2 c of crushed oreos for topping.
  2. in a small mixing bowl, pour the ziplock bag of crushed oreos in and add the melted butter. stir until evenly coated.
  3. spread the oreo/butter mixture into a greased 9″x13″ pan, pressing firmly to form a crust on the bottom of the pan.
  4. spoon softened ice cream onto the oreo crust. spread evenly.
  5. drizzle chocolate syrup in a thin layer over the ice cream.
  6. spread whipped topping on top of the chocolate syrup.
  7. sprinkle the reserved oreo crumbles on top of the whipped topping.
  8. freeze for at least 4-5 hours or, for best results, overnight.
  9. remove from freezer for about 5 minutes to thaw slightly before serving.

source

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shrimp boil

July 20, 2017

prep time: 30 minutes      cook time: 1 hour       total time: 1.5 hours      yields 6-8 servingsr18luumt9anhfwu8d8l6_boil320120of201

personal notes

  • double the recipe for 18 people (13 adults, 5 kids)
  • marinate potatoes for at least 1-2 hours
  • collect large trash bags and newspaper to cover the tables for easy clean-up
  • use your fingers to eat the finished product, so dishes and silverware don’t have to be used

ingredients
water
2 lemons (can slice some extra to be used when serving)
3 bay leaves
2 tsp salt
1/4 c crab boil seasoning (recommended: old bay seasoning)
1/2 bunch thyme, tied together (i just used dried thyme and it worked fine)
1 onion, sliced
red pepper flakes, add to desired spiciness
1 head of garlic, halved
1 lb 5 oz red new potatoes, cut in eighths
4 ears of corn, cut in thirds
1 lb smoked sausage (andouille or kielbasa) cut into 1-inch pieces
2 lbs jumbo shrimp (with heads and tails)
kosher salt

directions

  1. fill a huge stockpot, 1/3 of the way, with water. keep in mind that when you add the solid ingredients, the water level will rise, so don’t fill the pot up more than halfway.
  2. squeeze the lemons into the water.
  3. add the bay leaves, salt, old bay seasoning, thyme, onions, red pepper flakes, and garlic.
  4. throw the potatoes into the water to marinate for at least an hour or two: the longer you let the potatoes marinate, the more tasty the potatoes will be.
  5. bring the broth to a boil over medium-high heat and simmer the potatoes for 20 minutes.
  6. you want a very aromatic broth with plenty of salt and spices. taste it every so often: don’t be afraid to make it strong so some of the flavor can penetrate and get absorbed by the other ingredients. adjust seasoning with salt.
  7. after the potatoes are just about cooked through, add the corn and sausage. cook for another 5 minutes, making sure everything stays covered with liquid.
  8. toss in the shrimp and shut off the heat. cover the pots and let the shrimp steep in the flavor for 15 minutes.
  9. drain and spread the shrimp, sausage corn, potatoes, and onions out on a newspaper-covered table.
  10. serve with lemons and plenty of napkins !

source

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kiddie recipes

June 18, 2017

i forgot about these recipes because i had published them to a private blog, but i wanted to make it more accessible to myself (and others who are interested), so i decided to copy them here too.

i found this great recipe for homemade applesauce. in case the link isn’t working (or doesn’t work in the future), here it is:homemade-applesauce-3

homemade applesauce

prep time: 15 min.     cook time: 25 minutes     servings: 12

ingredients
6 lbs. apples, peeled, cored, and cut into quarters
1 c apple juice or apple cider
juice of 1 lemon
1/2 c brown sugar, packed
1 tsp cinnamon, or more to taste
optional ingredients: nutmeg, allspice, butter

directions

  1. combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
  2. carefully puree in a food processor or blender until smooth. don’t worry if you think you’ve blended it too much; it will thicken in the refrigerator. what i usually do is pour half into the blender and puree until smooth. then the other half, i’ll blend it less, so it’s more chunky and then mix the smooth and chunky together.
  3. store in the fridge and serve !

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total time: 14-16 minuteshard-boiled-eggs-horiz-800

ingredients
eggs

directions

  1. fill a pot with water and place eggs into the pot. make sure all the eggs are completely submerged in water.
  2. heat the eggs on high and wait for the water to boil.
  3. once the water starts boiling, cover and turn the heat down to low.
  4. boil for 11-13 minutes, depending on how cooked you want the yolk.  (i think i cooked the eggs for 12 minutes.)
  5. when there’s about a minute left for the eggs to cook, prepare an ice bath for the eggs.
  6. scoop the eggs out of the hot water and transfer to the ice bath and let eggs cool for at least 10 minutes.
  7. either peel right away or refrigerate eggs for later. (i tried both with the same batch of eggs and the shells came right off both ways.)

source

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