Thai Cabbage Wrap's aka Larb

Thai Larb

Ingredients:

Dressing:
1 cup fresh lime juice, from about 8 limes
(including lime zest, zest before cutting lime.)
1/4 tablespoons fresh lemon juice, from

1 large lemon

(including lemon zest, zest before cutting lemon.)
3 tablespoons fish sauce
3 tablespoons honey
1 tablespoon fresh minced ginger
1 tablespoon garlic salt
Larb:
1/4  cup vegetable or avocado oil
1/2 red onion, diced
3 celery stocks diced
1/2 sweet onion
1 red pepper diced
1 large carrot diced small
3 shallots, thinly sliced
4 minced garlic cloves
2 bunches minced cilantro stems
4 (4-inch) piece lemongrass
2 Serrano Chili thinly sliced (or to taste)
3 jalapeños Chili thinly sliced (or to taste)
1/4 cup soy sauce or Braggs Aminos
2 1/2 pounds ground turkey, preferably dark meat
1/2 cup chopped fresh mint leaves
Freshly ground 2 white pepper
2 heads  cabbage, leaves separated
4 Kaffir Lime leaves (or lime zest if you  cannot find leaves)
(buy the plant it is so worth the investment!!  I've  seen them at Lowes)
2 tablespoons fresh minced ginger

 Dressing: In a bowl, whisk together the lime juice, lemon juice, zest, ginger fish sauce and honey. Cover and refrigerate.

Larb: In a large skillet or Dutch oven, heat the oil over medium heat. Add the onion, shallots, celery, red pepper,  carrot, garlic cilantro stems, lemongrass,  chile. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey . Cook, stirring frequently, until the meat and vegetables are cooked through, about 8 minutes. Add lime leaf or lime zest, stir in completely.  Remove the pan from the heat and stir in the mint. Season with  pepper, to taste. Transfer to crook pot to keep warm

In separate small serving dishes  place julienned carrot, diced jalapeños, chopped cilantro leaves, chopped red onion, Fresh Pico de Gallo, and placing cabbage on a long decorative plate. Remove dressing from refrigerator and put in serving carafe.   Place around larb mixture, ( keep warm in a crock pot).  It make a beautify colorful presentation!! Spoon the turkey mixture onto the cabbage leaves  add your favorite sides and drizzle on dressing. Enjoy!!

It's starting to feel a lot like summer

Quick And Amazing Marinara

Quick and amazing Marinara

 

8 cloves minced garlic,( fresh only!!) 2 large cans of petite diced tomatoes one cup red wine 3/4 cup olive oil 1 pound of Romano, or Parmesan cheese

( 1/2 of each is amazing too)

2 tablespoons of crushed red pepper (to taste) 2 tablespoons dried basil 1 teaspoon dried oregano 2  tablespoons Montreal steak seasoning 8 Ribbon cut fresh basil leaves.
2 teaspoons of anchovy paste (optional)

 

In a large sauce pan warm oil, anchovy paste, (optional)  and garlic, ( just till you begin to smell the garlic), then  add oregano basil Montreal steak seasoning stir and slowly add red wine. This is a great time if you like mushrooms to add mushrooms as well. Cover and let cook slowly for five minutes on low to medium heat do not burn the garlic. Now add the two cans of diced tomatoes and let warm but don't let it come to a bubble. Once you start to see sauce start to steam Parmesan cheese in large chunks and drop into sauce cover and let cook for 15 minutes on medium low heat with a lid. Once the sauce is finished cook your pasta put in colander  had two bowls not too high and cover with sauce almost like a soup make sure everyone gets a nice chunk of the cheese it's like fondue. Sprinkle with Parmesan cheese and a little crushed red pepper salt and pepper to taste and top off with fresh basil ribbons. Bon appétit!!

Using 1 or 2 pounds of your favorite pasta cooked Al Dante (not over cooked) follow the directions on the pasta package. (Typically we like the normal spaghetti noodles.)
 

 

  

Family

THIS SANDWICH SPREAD MAKE’S MAYO CRY!!

THIS SANDWICH SPREAD MAKE’S MAYO CRY!!

(But you and any kind of sandwich you make will love it!!)

 

2 Medium Onions, roughly chopped

2 large jalapenos, diced (optional)

3 t. garlic salt

1 ½ cup extra virgin olive oil

2 T. dried oregano

2T. dried basil

1T. coriander seed, toasted & crushed (optional)   

 

Combine chopped onion, diced jalapenos, garlic salt, oregano, and basil and coriander seed in a large bowl.  Pour olive oil over all ingredients and fold together with a spatula, scrapping all ingredients from the bottom till completely blended. Put all mixture into a glass or plastic container with a tight seal refrigerator for at least 8 hours.   This spread is amazing on all types for sandwiches that you would have added mayo, and a much safer alternative when taking food on picnics. 

 

Some suggestions: 1 large, whole wheat French bread loaf, add salami, capicola, pancetta, (also good with sliced chicken or turkey,) provolone cheese, & arugula. Cut into sandwich size slices and wrap in Ziploc bags. Bring enough sandwich spread for each slice in a tight Tupperware container. When serving sandwiches spoon spread on bread and enjoy.

 

 

Crispy Asian Salmon

Crispy Asian Salmon

 

Pre-heat oven to 300°

 Ingredients

2 large salmon fillet (skinless salmon fillet)

8 tbsps. soy sauce

8 tbsps. Chinese rice wine

3 tsps. sesame oil

1 stick  melted butter

8 tbsp. brown sugar (1 tbsp extra for broiling)

8 tbsp. limes  

3 tsp. Chinese five spice powder

2 tsp. tarragon

 4 tbsp. Thai garlic pepper sauce  

4 tbsp. fresh ginger  (1 tbsp. extra for baking)

 

Directions:

Combine the 1/2 marinade ingredients in Ziploc bag,. Add the salmon and turn gently to coat.

Refrigerate for a minimum of 30. Remove salmon  and marinade placing both in a glass baking dish that has been thoroughly sprayed with non stick spray, (such as  Trader Joe's spray coconut oil.) brushing  salmon with your marinade; sprinkle grated ginger on top.

Bake for 10-12 minutes; or until fish flakes with a fork, and pink color is lighter.

Pour remaining marinade on salmon, sprinkling extra brown sugar and broil till bubbling  and golden.

Gently remove salmon and plate on lemon slices, with Asparagus, and fennel fronds.  Great with Brown Jasmine, also found at Trader Joes.

Soup Divine

Soup Divine

1- 32 oz Trader Joes, Organic Chicken Broth

6 cloves garlic

1 Medium sweet onion

2 tbsp. Dried Tarragon

1 Large Fennel bulb, stems, & fronds

8 Medium Finger Potatoes

1 - 8oz Bel Belo mascarpone cheese

1/2 cup grated  Solera Spanish Goat Cheese

(best price and quantity at Costco)

1/2 cup grated parmesan  Cheese

(best price and quantity at Costco)

1/2 cup olive oil

1/2 stick butter

1tbsp. white pepper (or to taste)

4tbsp of garlic salt (or to taste)

1/2 cup lemon oil

 

In food processer finely chop fennel bulb, stems & fronds, (save a few fronds to garnish.)  Heat butter & olive oil till butter is melted and add fennel, onion, garlic mix.  Cook on medium heat in large covered Dutch oven with lid till all is opaque, stirring regularly.  Pour in whole container of chicken broth and add  cubed finger potatoes.  Cover and let cook till potatoes are tender.  Once potatoes are tender using  an immersion blenders, or food processer blend all ingredients till smooth.  Add  Parmesan, &   Solera Spanish Goat Cheese, 1/4 cup lemon oil, salt & pepper blend again till smooth. On low heat fold in Mascarpone cheese till completely mixed. Float the remaining lemon oil on soup and swirl.  Serve with crusty bread and large green salad.

 

Enchantment Cake🌺

Enchantment Cake

Pre-heat oven 350`

Using bundt Cake Pan

2 cups sugar

3 eggs

1 can crushed pineapple

1 tablespoon vanilla

2 teaspoon baking soda

2 cups flour

¼ teaspoon salt

½ teaspoon pumpkin pie spice

½ cup golden raisins soaked in

 bourbon / brandy (optional)

½ cup walnuts (optional)

 

 

Combine all dry ingredients, mix thoroughly, combine all wet ingredients in separate bowl till thoroughly mixed.  Slowly sift dry ingredients into wet and mix till there are no lumps.  Add optional golden raisins and walnut once all ingredients are combined.  

 

Cream Cheese Icing

8 oz.  Cream cheese room temperature

1 stick of butter room temperature

¼ teaspoon pumpkin pie spice

¼ teaspoon almond extract or ½ teaspoon vanilla extract if preferred

1 ½ cup powder sugar or to taste

 

Combine all ingredients with mixer till completely mixed and  fluffy,   using pastry bag and flower  tip decorate with icing, pearl candies.  Place remaining icing in the center of the bundt cake.

 

Spiced Salted Caramel Sauce Ingredients:

2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel (or any other flaky sea salt)

1 teaspoon pumpkin pie spice

 

Heat the sugar over medium-high heat, whisking it as it begins to melt.  sugar will begin to form clumps, Just keep whisking and as it continues to cook, it will melt. Stop when all of the sugar has melted, and  stir while the sugar cooks, and reaches an amber color, careful not to burn at this point. Melted sugar should reach 350 degrees F. add the butter all at once. Be careful,  caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted. Remove the pan from the heat and slowly pour the cream into the caramel.  Be careful  the mixture will again bubble up. Whisk until all of the cream has been incorporated and sauce is smooth . Add the fleur de sel, & pumpkin pie spice and whisk to incorporate.  (Let cook,) Drizzle Caramel .   Add flower if desired.

Best Tri Tip Ever!!

TRI TIP RECIPE

PREHEAT OVEN TO 250’

3 LB TRIMMED TRI TIP

1/2 CUP SOY SAUCE

1/2 CUP DIJON MUSTARD

3/4  CUP THAI GARLIC CHILI SAUCE

MONTREAL STEAK SEASONING

COMBINE SOY SAUCE. DIJON MUSTARD & THAI GARLIC CHILI SAUCE IN BOWL, PLACE TRI TIP ON LARGE SQUARE OF FOIL AND POUR  SAUCE MIXTURE, COVER ALL SIDES, AND SPRINKLE WITH MONTREAL STEAK SEASONING TILL MEAT IS DRY TO TOUCH. (LIKE A CRUST), COMPLETELY COVER WITH FOIL, COOK AT 250°F DEGREES TILL SLIGHT SPRING TO TOUCH. 140°F  TO 150°F  WITH MEAT TERMOMETER,  FOR A MEDIUM COOKED PALATE. TAKE CARE OPENING THE FOIL, DUE TO THE HOT STEAM. SERVE WITH CRUSTY ROLLS TO GET EVERY DROP OF THE AMAZING JUICES, AND A NICE COOL SALAD.  (SALAD RECIPE COMING UP NEXT BLOG.)

 

 

The Valentine and Earnest Family

Cob Web Pasta

Cob Web Pasta

1 lb. brown rice pasta sticks / rice sticks

5 lbs. unfarmed large shrimp (Shell & devein)

1 stick butter

½ cup olive oil

4 cloves garlic minced

2 Jalapenos minced

1 teaspoon thyme

½ teaspoon oregano

2 teaspoon basil

2 teaspoons crushed red pepper

1 teaspoon coriander (toasted)

1 teaspoon fennel (toasted)

1 teaspoon star anise (toasted)

1 package yellow cherry tomatoes, halved

1 package cherry tomatoes, halved

2 tablespoons Better-than-Bouillon clam base

1 cup dry white wine

2 cups water / low sodium chicken broth

1 bunch basil washed and chiffonade

1 cup parmesan grated cheese

Parmesan curls if desired

Bring to boil 5 cups water with 5 teaspoons of salt.

In Dutch oven or deep pan combine butter & olive oil, all herbs, garlic until you just begin to smell garlic, (do not burn garlic!!) add white wine, jalapenos, and better-than-bouillon everything stir together. Add shrimp and sauté till pink, add water or low sodium chicken broth. Bring to a light boil, gently stirring, and turn off. 

Add noodles to boiling water and cook quickly, 3 to 5 minutes, strain in colander and put in large serving bowl pour shrimp mixture over noodles, top with tomatoes, grated cheese, basil, and parmesan curls.