Junior is a dog with few cares or worries.
Thursday, June 30, 2011
Mr. Hawthorne loves his new stove top smoker and looks for any occasion to use it.
... and puts 1 1/2 pounds of wild-caught Alaskan salmon in the pan. He smokes this at 210 degrees for about 45 minutes.I thought you'd like to know who caught my salmon. Rick Bray, a second generation fisherman caught this sockeye salmon on the Coghill River in Alaska. Remember, I do not like salmon ... yet, but I love Mr. Hawthorne's smoked salmon dip.
Mr. Hawthorne's Smoked Salmon Dip 3/4 pound salmon 4 oz. cream cheese, softened 3 TB sour cream 3 TB mayonnaise juice of a whole lemon hot paprika Mix all together.
That's some smokin' love on a tostito. Trust Rosie.
Wednesday, June 29, 2011
Slice into thin strips. It helps if the pork is slightly frozen. Makes it easier to slice thinly. Unfortunately, my pork was past the frozen state. Mea culpa.
First, I'm making a marinade for the pork. I took one of my frozen 1-inch cubes of ginger, nuked it, and squeezed it to get out the juice, then minced the ginger. Add in three-four cloves of minced garlic.
Veggie ingredients for my stir fry: mushrooms red and green peppers celery carrots garlic water chestnuts bean sprouts
I need a chicken broth or stock. Lately, I've been using this McCormick's Chicken Base. A teaspoon in a cup of cold water.
Stir to dissolve, then nuke a frozen 1-inch cube of ginger and press the juice in along with some garlic cloves.
Add the cup of cold ginger broth to a heaping tablespoon of corn starch. The cornstarch is the thickening agent for this light, flavorful sauce which will envelop and coat the rest of the stir fry ingredients.
My mise en place. Marinated pork strips. Water chestnuts. Julienned carrots. Beans sprouts. Sliced mushrooms. Finely chopped garlic. Minced ginger. Sliced celery. Sliced onion. Sliced red and green pepper.
Heat up your wok on high. Add a few tablespoons of peanut oil. I like to use peanut oil for the high smoke point. Add in the sliced shrooms.
Stir fry for about a minute or two. That's my personal taste. I like my mushrooms browned. By the way, never salt your shrooms before or during cooking. This releases water and they will steam, not sear. Now start adding the rest of the veggies.
Add a few more tablespoons of peanut oil in the wok and add the pork strips individually. High heat.
Add in the chicken stock/ginger/Mirin/soy sauce/cornstarch down the side of the pan, very slowly, allowing it to cook and thicken on its way down the hot wok.
Tuesday, June 28, 2011
While rummaging through my freezer, I found this little chicken I'd bought on sale. I'm thinking individual chicken pot pies for the little Hawthornelets.
For the pastry: 3 cups all-purpose flour 1 1/2 teaspoons kosher salt 1 teaspoon baking powder 1/2 cup shortening 1/4 pound cold unsalted butter, diced about 2/3 cup ice water 1 egg beaten with 1 tablespoon water, for egg wash Freshly ground salt and pepper
When you're making a pastry dough, you want different sizes of butter flakes in the dough - from bread crumb to pea size. The smaller pieces make the dough tender. The larger pieces make the dough flaky.
... gathering the dough in a ball. Do not overwork the dough. Just gather and roll around until it's smooth. Cover in plastic and refrigerate for a couple of hours.
Ingredients for the filling: 1 carrot, diced 1 celery, diced 1 small onion, diced red, green, yellow, and orange pepper, diced handful of water chestnuts, sliced 1 cup frozen peas about 3-4 cups cooked chicken
It needed more peas. If your filling is not as thick as you would like, you could sprinkle in some Wondra quick-mixing flour to thicken it up. Don't sprinkle regular all-purpose flour. It will clump unless you make beurre manie (bur mahn-yay) which is equal parts flour and butter. Knead the flour and butter together and whisk into your liquid.
Using an egg wash (1 egg mixed with 1 TB water), brush the outside of the ramekins so the pastry will seal.
Cover the pots with the pastry, brush with the egg wash, and put a few slits in the top to vent. Bake at 350 degrees for about 45 minutes - until the pastry is golden brown and the filling bubbly hot.