Thursday, March 21, 2013

Rock Star Style Ginger Pork

Many Japanese people like ginger. This dish is fit for a rock star or a geisha! Pork(Butaniku-no-Shooga-yaki). You can always find it on menus in Japanese restaurants. It’s also a popular home-cooked dish. I personally like wrapping finely sliced cabbage with ginger pork. The crunchy cabbage absorbs the ginger pork juice and it tastes so good! Eating with lots of veges is a healthy way to enjoy ginger pork.

:arrow: Ingredients (for four people)

Saturday, March 16, 2013

St. Patrick's Day Mint Chocolate Chip Cookies


Mint Chocolate Chip Cookies Recipe

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks
1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Tuesday, March 5, 2013

Like Water For Chocolates Quail In Rose Petal Sauce

12 roses, prefarably red
12 chestnuts
2 tsp. butter
2 tsp. cornstarch
2 drops attar of roses
2 Tbsp. anise
2 Tbsp. honey
2 cloves garlic
6 quail
1 pitaya

Brown the quail in butter and season with salt and pepper.

Remove the petals carefully from the roses. Ground the petals aith anise in a mortar. Separately, brown the chestnuts in a pan, remove the peels and cook them in water. Then puree them. Mince the garlic and brown slightly in butter; when it is transparent, add it to the chestnut puree along with the honey, the ground pitaya and the rose petals, and salt to taste.

Monday, March 4, 2013

Crab And Artichoke Pizza Perfect For Movie Snack Or Appetizer

Crab and Artichoke Appetizer Pizza
1 (12-inch) thin prepared pizza crust (such as Boboli ®) or other brand of choice*
1 can (about 14 ounces*) artichoke hearts (packed in water), drained and chopped
4 ounces lump or back-fin crabmeat*
2/3 cup shredded Parmesan cheese
2/3 cup light mayonnaise
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup pitted and sliced kalamata olives, drained well
1/4 cup finely chopped fresh red bell pepper
Remoulade Sauce, for serving if desired

Where's My Chicken Gumbo Baby! A Dish No Half Ass Monkey Boy Can Refuse!

At last the Capricorn Sister releases the famed recipe from the archives of Seattle's Grunge Cookbook
we give you Chicken Gumbo, babyz!

  • 1 tablespoon kosher salt plus more
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 3 pounds skinless, boneless chicken thighs
  • 1/2 cup (or more) vegetable oil
  • 1 pound andouille or other spicy smoked sausage, cut into 1/2" rounds
  • 1 cup all-purpose flour
  • 2 medium onions, finely chopped                                                                     
  • 4 scallions, thinly sliced (white and pale parts separated from dark)
  • 2 celery stalks, finely chopped
  • 2 green bell peppers, finely chopped
  • 2 tablespoons chopped garlic
  • 8 cups low-salt chicken broth
  • 2 bay leaves
  • 1 teaspoon chopped fresh thyme
  • 2 cups 1/2"-thick slices fresh (or frozen, thawed) okra, divided
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon hot sauce (preferably Crystal)
  • 1 teaspoon filĂ© powder plus more (optional)
  • Steamed rice

Friday, March 1, 2013

St. Patrick's Day Popcorn A Treat for The Elves In Your Life



  • 4 quarts popped popcorn
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup water
  • 1/2 cup light corn syrup
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 8 to 10 drops green food coloring


  • Place popcorn in a large roasting pan; keep warm in a 250° oven. Meanwhile, in a large heavy saucepan, combine the sugars, water, corn syrup, vinegar and salt. Cook and stir over medium heat until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 260° (hard-ball stage).
  • Remove from the heat; stir in butter until melted. Stir in food coloring. Drizzle over warm popcorn and toss to coat. Cool. Break into pieces. Store in an airtight container. Yield: 6 quarts.