Porcupine Meatballs by Albert Moyer, Jr.
Here is the general recipe for these delicious little balls. Of course, I always tweak mine a little, but that’s my secret.
http://www.foodnetwork.com/recipes/paula-deen/porcupine-balls-recipe2/index.html
Posts Tagged ‘Cook’
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Fragrant Ginger Chicken with Noodles
Posted: September 4, 2013 in FoodTags: Broth, Chicken, Chinese, Cook, ginger, Noodle, Poultry, recipe, Soy sauce
Tonight, I went back to my new cookbook by Wendy Sweetser called Asian Flavors to cook up this beautiful dish, Fragrant Ginger Chicken with Noodles. It made my insides dance with happiness and delight. It could easily be named YUM!
Cubed Sauteed Flat-Iron Steak with Garlic Alfredo Florentine Angel Hair Pasta
Posted: May 21, 2013 in FoodTags: Cook, Digital photography, Fettuccine Alfredo, Garlic, Pasta, Photography, Sautéing, spinach, Steak, Texas
I love cooking flat-iron steaks because they are much cheaper than filet mignon, but they are almost as tender. It is the most tender steak outside of filet. Tonight, I decided against grilling do to the Texas heat, and cubed the flat-iron steak sauteing it in about 15 cloves of garlic, one onion, and some Cajun seasoning. I then sautéed the spinach with garlic, and cooked the angel hair pasta, and mixed it all together with alfredo sauce in my big pasta bowl.
It would have made the greatest Italian happy! Hey, it will make anyone happy.
Here is the LOVELY dish.
My beautiful vegetable omelet with toast.
Sancocho-Columbian Stew
Posted: April 27, 2013 in FoodTags: auyuma, Columbia, Columbian, Cook, Guineo, Houston, Potato, Sancocho, Soups and Stews, Stew, United States, Vegetable, Yucca root
Living in Houston one can come into contact with many different nationalities, Columbian being one of them. The Columbian people area proud people and rightfully so. They have some of the best food in the World. Today, I decided to cook the Columbian Stew known as Sancocho. You can make it with different meats, so I chose pork. This stew has the following vegetables,roots, and spices:
Yucca Root, Guineo-Banana, Potato, Auyuma-Pumpkin squash, tomato, onions, garlic, paprika, cilantro(coriander), and salt.
I love the exotic non-native mixture. These roots and vegetables are something that you will not find in many parts of the United States.
I varied the recipe a bit, but the basic recipe I used is located here:
http://allrecipes.com/recipe/sancocho/
Give Sancocho a try and I gurantee you will be glad you did.
Sancocho- Columbian Stew
Rainbow Shrimp Salad
Posted: April 26, 2013 in FoodTags: Bell pepper, Cook, Healthy, Mushroom, Olive oil, recipe, romaine lettuce, Salad, Sautéing, spinach, Vegetable, Vegetarian
When eating salad, I am always amazed by the colors of vegetables available. You can truly create a rainbow of colors. This salad has spinach, romaine lettuce, mushrooms, red onion, tomato, red, yellow, and orange bell pepper. For the centerpiece, I have 16/20 size shrimp sauteed in garlic, olive oil, and lemon pepper. For the vegetarians out there, just drop the shrimp and come up with your own protein alternative.
You can use the dressing of your choosing. I prefer a combination of olive oil and lemon.
Remember to gather your ingredients.
Chop your vegetables to the size and shape of your liking.
Saute your Shrimp about six minutes. Cook until a light pink.
Arrange your vegetables. Place your shrimp in the center. Enjoy!
Rainbow Shrimp Salad
Spaghetti
Noodles so saucy
Meatballs on top piled so high
Top with parmesan
2013 Albert Moyer, Jr.
Chicken Vegetable Stir Fry with Oyster Sauce
Posted: April 23, 2013 in FoodTags: Asian, Carrot, Chicken, Chinese, Cook, Lee Kum Kee, Oyster sauce, recipe, Rice, Soy sauce, stir fry, Vegetable, Zucchini
To start, gather your ingredients. Which are 2 lbs chicken breast, one onion, one jalapeno, four zucchini or calabacita, a bag of carrots, 15 cloves of garlic crushed, soy sauce, oyster sauce (Lee Kum Kee preferred to avoid MSG), and black pepper. This meal will feed eight people easily(I like leftovers), and takes about 40 minutes to prepare. For the Vegetarians and Vegans, add some soy based meat product or stick with veggies and rice.
Chop zucchini, onion, and chicken breast. Slice jalapeno and carrots with a mandolin or food processor. I prefer a mandolin. It’s great hand exercise. Watch your fingers!
Stir fry meat first with half the crushed garlic and about one tablespoon canola oil, because you will not have room for 2 lbs of chicken, and all the vegetables in a wok. Add about a tablespoon of soy sauce and two tablespoons of oyster sauce to meat. Also, season liberally with black pepper. Cook, drain, and add to large bowl. Then stir fry vegetables separately with other half crushed garlic, one tablespoon canola oil, and two tablespoons of soy sauce, and liberally add crushed black pepper. Cook the vegetables long enough to be warm and crunchy. Mix chicken and vegetables together. Cook two cups of white rice following package instructions. Serve up and enjoy!
Chicken Vegetable Stir Fry with Oyster Sauce
Montreal Blade Steaks, Sauteed Mushrooms, Roasted Eggplant, and Steamed Broccoli
Posted: April 22, 2013 in FoodTags: Beef, Blade steak, Broccoli, Cook, eggplant, Food, home meal, Montreal steak, Mushroom, Olive oil, Steak
One of the cheaper cuts of beef, that is quite lean and tender, is a blade steak. I really like them for there small thin size, and rich flavor. For this 40 minute home meal, I rubbed the blade steaks with olive oil and seasoned with Montreal Steak Season by McCormick. The blade steaks are cooked three minutes on each side to render them medium. Personally, I think it is a sin to cook a steak well-done. You might as well eat shoe leather.
The mushrooms were sauteed in butter. Yes, pure butter like grandma and grandpa use to use, and a little lemon pepper. Margarine may be lower in fat, but it is man-made and has additives.
The eggplant is sliced, peeled, coated liberally in olive oil, seasoned with sea salt, cracked black pepper, and roasted at 375 degrees for 20 minutes.
The broccoli trees are trimmed from the stem, the stems are sliced, and placed in a steamer basket for about six minutes. You want your broccoli slightly crunchy. If it is soft, it is over-cooked.
As always, have your ingredients out and ready.
Oil your meat and season. It should be shiny.
Prep the eggplant and prepare for the oven.
Saute the mushrooms while the other items are cooking.
Place broccoli in steamer basket.
Enjoy Dinner!
Lemon Pepper Steelhead Trout with Spinach Mushroom CousCous
Posted: April 12, 2013 in FoodTags: Cook, Couscous, fish, Garlic, Lemon pepper, Mushroom, Olive oil, Sautéing, spinach, steelhead trout
Tonight I cooked some lemon pepper steelhead trout. Steelhead trout has a flavor that is a bit milder than salmon but similar. I rub my fillets in olive oil and sprinkle lightly with sea salt and liberally with lemon pepper. I bake them at 400 degrees for 15 minutes.
For couscous I chopped one onion, crushed six cloves of garlic, and melted 1/2 stick of butter to saute. After the onion and garlic softened a bit, I added one pound of mushrooms and a 1/4 teaspoon of Slap Ya Mama season. http://www.slapyamama.com Cook until mushrooms are softened a bit.
Once the mushrooms are softened, add 10 ounces of fresh bagged spinach, and 1/2 teaspoon of salt. Cook to slightly wilted, and set sautéed vegetables aside.
For couscous use two boxes of NearEast original flavor couscous. http://www.neareast.com Follow package instructions for cooking.
Once couscous is ready, blend with sautéed vegetables and enjoy!
For the couscous, cut recipe in half for two people or less, or you will be eating leftovers for days.
Lemon Pepper Steelhead Trout with Spinach, Mushroom, CousCous
Albert Moyer, Jr. 