Posts Tagged ‘Rice’

Today I cooked a four course Mother’s Day meal. I found all recipes online. The meal¬†consisted of the following:

Appetizers

Prosciutto, Pear, and Fig Tea Sandwiches

Smoked Salmon, Chive Cream Cheese, and Cucumber Tea Sandwiches

Salad

Arugula, Watermelon, and Peach Salad

Main Course

Tilapia with Mango Pico, Garlic Bacon Rice, and Black Beans

Dessert

Caramelized Bananas with Vanilla Bean Ice Cream

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Porcupine Meatballs

Posted: October 18, 2013 in Food
Tags: , , , ,

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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

 

This dish is influenced by both Japanese and Korean cuisine. It consists of teriyaki beef short ribs, japanese eggplant with mixed vegetables and garlic, and rice topped with a little bit of Sriracha hot sauce. I don’t have a recipe because I make most of my dishes up in my head. After you cook so long, you get to where you know how to balance the seasoning and mix things up.

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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.

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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!

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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!

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Chicken Vegetable Stir Fry with Oyster Sauce

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