Yes, I watched the movie, Crazy Rich Asians, then heard the book was better, so I read that too. The book is ALL ABOUT FOOD; food and flavors I’ve never even heard of. As you know, I live is a small Southern town, but apparently I also live under a rock too.
So, I like to eat what the characters in my books/movies/shows eat (Lemon cakes- Sansa Stark?). In this case, I was so out of my league on Singapore cuisine, the closest I could get was pork stir fry from my NFL Gameday Cookbook, which was a hit, and Singapore Chili Crab- which was a bust 😦
Pork Stir Fry by Melanie Knight, inspired by Big Time Stir Fry from The NFL Gameday Cookbook.
1/8 cup cornstarch
1tbl olive oil
1 tbl rice vinegar
1/2 tsp soy sauce
1/4 tsp white pepper
1 pound pork tenderloin cut into bite sized cubes ( I used precooked from my grocer’s deli)
2-4 tbl stir fry oil
1/2 onion- sliced
1/2 red bell pepper sliced
1 tbl crushed garlic
1 serrano chili pepper- diced
1 tbl ginger
8 ounces sliced mushrooms
1/2 cup vegetable broth
1 1/2 tsp soy sauce
1/2 tbl hoisin sauce
1/4 tsp white pepper
1/4 cup water mixed with 1/2 tbl cornstarch
1 bunch green onions, cut on an angle for topping
cooked jasmine rice
Tamari soy sauce to serve with the rice
Marinade directions: Mix the ingredients and coat the pork cubes. Refrigerate for 1 hour.
Stir fry directions: Heat the stir fry oil in a large frying pan, add the pork cubes and cook, stirring often as the marinade thickens. Push to the edges, add more stir fry oil to the center and add the onion, bell pepper, garlic, chili pepper and ginger. Cook for 30 seconds, then stir everything together. Add the mushrooms and mix well. Add the broth and soy sauce, hoisin sauce and white pepper. Push to the side and add the water/cornstarch mixture. Stir as the sauce thickens. remove from heat and top with green inions. Serve with jasmine rice and tamari.
This was a hearty stir fry dish that was full of flavor. Everyone went back for seconds.
Caution: Serrano peppers leave hot oil on your hands! Even after washing my hands with milk, my eyes burned the next day when I put my contacts in.
We hosted Easter this year and everyone pitched in and cooked 1 item. I volunteered for green beans, which was a stretch for me since I’ve never cooked fresh green beans. I knew I wanted them sautéed with crispy pancetta, but beyond that- I did not have a recipe. After scrambling this morning and reading several recipes online that called for ingredients I did not have, I finally had to make do with what was in my kitchen. The results were delicious. The green beans were crisp and the pancetta and pecans were crunchy. This is going into my hall of fame recipes of “keepers”.
Green beans with crispy pancetta & pecans by Melanie Knight
3 slices pancetta
1 tablespoon garlic (from a jar)
2 tablespoons butter
1/4 cup chopped pecans
1/4 cup white wine
2 pounds fresh green beans
1/8 tsp onion powder
salt to taste
Bring a sauce pot of salted water to boil, add green beans and boil for 5 minutes. My water stopped boiling when I added the green beans, so I had t wait for it to boil again before I started the timer for 5 minutes. Strain the green beans and wash with cold water.
While you wait for the water to boil, sauté the pancetta in a large pan until it is crispy, then add the garlic and pecans. While the garlic & pecans warm up, cut up the pancetta into 1/4 to 1/2 inch pieces with kitchen scissors. There will be a build up on the bottom of the pan, deglaze it with the 1/4 cup of wine.
In the now empty sauce pot, melt the 2 tbl of butter, then add the mixture of pancetta, garlic, pecans and wine. The add the green beans and the onion powder. Stir until the green beans have been tossed with the pancetta mixture. Add salt to taste and enjoy!
I have never really like margaritas from a restaurant because they tasted like they were made with sour syrupy koolaid. But, I happened to watch Alton Brown on Food Network mix up margaritas from scratch- that and I kept looking at a Pampered Chef catalog with a gorgeous display titles “Fajitas & Margaritas”. Once we finally wrapped up our taxes, I decided to go for it and create a new family tradition- Fajitas & Margaritas to end a crappy day of doing taxes and end on a high note.
The first time I made these- I had to hand squeeze everything and it was a LOT of work. The second time- I bought the little juicer at Walmart for $2 and life got way easier.
I was blown away by how much I enjoyed this deliciously tart cocktail- I think it’s the high $ liquor and the agave. Try it and let me know what you think.
2 ounces 100 percent agave silver/blanco tequila, divided (I used Tequila Reserva 1800 Silver 100% Agave)
1 tablespoon kosher salt (I only had pink Himalayan sea salt)
4 limes, divided
1/2 small Hamlin or Valencia orange (I could only find navel)
2 tablespoons light agave nectar
3/4 cup ice cubes, about 3 to 4
1-Pour 1/2-ounce of the tequila into a small saucer. Spoon the salt in a corner of a bowl. Dip the rim of a martini into the tequila. Lift out of the tequila and hold upside down for 10 seconds to allow for slight evaporation. Next, dip the glass into the salt to coat the rim. Set aside.
2-Halve 2 of the limes, cut a thin slice for garnish from 1, and set aside. Juice the halved limes into the bottom of a Boston-style cocktail shaker. Cut the remaining 2 limes and the orange into quarters and add them to the juice in the shaker. Add the agave nectar to and muddle for 2 minutes until the juices are release. I had to hand squeeze all the fruit and did my best to “muddle”. I think I did OK since my drink was delicious. Strain the juice mixture through a strainer into the top of the shaker and discard the solids.
3-Return the juice to the bottom of the shaker, add the remaining 1 1/2 ounces of tequila and any remaining on the saucer. Add the ice to the shaker, cover and shake for 30 seconds. Strain the mixture through a cocktail strainer into the prepared glass, garnish with reserved lime slice, and serve immediately.
We savored ours on our patio as we watched the sunset.
Yes, I am college educated grown woman and I loved loved loved Pretty Little Liars. I grew up with Scooby Doo and the never ending mysteries to solve, so this glammed up show was right up my alley. It was the perfect mix of fashion, suspense and uber frenemies. The young ladies in this American Telenovella are perpetually going to one costume ball or another; basically any excuse to dress up and avoid getting murdered. Who knew joining the Lancaster County Council of the Arts would feed my PLL soul?
Yes, by joining my local arts community I get to live out loud and fulfill my inner Pretty Little Liars fantasy of hair, nails, makeup & costumes! Seriously, it is a dream come true.
So here we are at the Black & White Gala last year 2017 and the That 70’s Gala in 2018. Both were just the right mix fun, food and dancing. Seriously, I am already planning for 2010, Midnight in Paris. Really, what does one wear at midnight in Paris? This will take some time. If you have any idea- please leave me some advice in the comments!
So, if you are like me and would like to play dress up as an adult, go out and JOIN the arts council of your town. It’s a fabulous way to support your local art community and have a blast while you do it.
2 years ago I ate dinner in Portland, OR in the middle of a blizzard and had my first taste of parmesan roasted cauliflower. I had never really liked cauliflower, so when the group decided to order this as an appetizer, I was not that enthused. Cauliflower has always seemed like a wanna-be-broccoli to me with no flavor; just another vegetable to add to your veggie tray that no one wants to eat. This dish however, is quite a tasty winter treat. So when I was asked to bring a side dish to Sunday dinner and all the usual side dishes were spoken for, I remembered this West coast treat and my inner flower child smiled.
I love hot wings, but not the calories or cholesterol, so I use this simple spicy recipe when I want something savory. I usually eat mine with a salad (lettuce, tomatoes, crumbled blue cheese, diced celery), but these are delicious dipped in ranch dressing too. *Yes- for the record- blue cheese is the only thing I like from Clemson.
Buffalo Chicken by Melanie Knight
4 chicken breasts- slice thin, butterfly if you need to
your favorite bbq dry rub
1/2 cup Frank’s Hot sauce
3 tbl butter
Clemson blue cheese crumbles- your choice, I like a lot
Romaine lettuce- 2-3 leaves per salad
tomatoes diced- 1/2 tomato per salad
celery diced- 1/4 cup per salad
Season the chicken breasts, then grill over medium- high heat until done. Remove from heat and set aside. Melt butter and stir in hot sauce until mixed. Dip each chicken breast in hot sauce and serve. Can also be served on a sandwich roll with lettuce, tomato and crumbled blue cheese.