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Hot and Sour Soup

 

 

I love Hot and Sour Soup.  This is an awesome recipe for a cold day.  The secret to good H&S soup is black vinegar which gives the soup some sweetness.  Make sure to prep all of the ingredients prior to cooking as this recipe is done in stages.  Some of the amounts for the solids are a little unusual, and often I’ll add more depending on how hearty I want it to be.

 

2-3oz chicken breast

 

2-3oz beef sirloin

 

1 can bamboo shoots

 

1 can diced water chestnuts

 

2-3 oz firm tofu

 

5oz fresh shiitake mushrooms, stems removed

 

2T canola oil

 

6 green onion, white and pale green parts thinly sliced

 

1T minced ginger

 

8 cup (64oz) chicken broth/stock (or 32oz each beef and chicken stock)

 

1/3 cup black vinegar

 

2T rice wine vinegar

 

2T chili bean paste (or 1T garlic chili paste for spicier soup)

 

2T dark soy sauce

 

2t sesame oil

 

1/4 t ground white pepper

 

2 large eggs, beaten

 

1T cornstarch dissolved in water

 

 

Cut the chicken, beef, tofu, and bamboo shoots into strips about 3-4 inches long and 1/4 inch wide.  Thinly slice the mushrooms.  Bring a saucepan 3/4 full of water to a boil.  Add the chicken, beef, tofu, bamboo shoots, mushrooms, and water chestnuts and par boil for about 3 minutes.  Watch carefully as a film will form due to the mushrooms.  Drain in a colander and rinse to get rid of any film.  Set aside.

 

In a pot or dutch oven warm the canola oil over medium-high heat.  Add the green onions and ginger and saute for 2-3 minutes.  Add in the broth, black vinegar, rice wine, chili bean paste, soy sauce, sesame oil, and white pepper.  Bring to a boil and cook for 1 minute.  Reduce heat to simmer for about 10 minutes.

 

 

Pour in the beaten eggs in a thin steady stream, and allow to stand for 20 seconds.  Then swirl them into the soup.  Add in the meat and vegetables.  Add half of the cornstarch/water mixture steadily and stir continuously.  For thicker soup add the other half.  Simmer for another 10 minutes, then serve in warmed bowls.  Although I don’t prefer the soup to be garnished, some people like to add peas or ham to the finished soup.  Enjoy.

 

Cheers!

TGA

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
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Posted by on January 7, 2013 in Cooking, Recipes

 

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2012 Books

I heard somewhere this year that the average American reads 17 books per year…  I’m highly skeptical.  Seems like an awfully high number to me.  Unfortunately, I’ve been cursed with a passion for reading but do so at a snail’s pace.  I did not meet my quota for this year, but would like to think that I had some interesting reads.  Mostly fiction this year for some reason.  Well, here’s my list:

Go Ask Alice (214pp)

The Book of Drugs – Mike Doughty (252pp)

The Prophet – Kahlil Gibran (96pp)

The Clockwork Universe, Issac Newton, the Royal Society, and the Birth of the Modern World – Edward Dolnick (387pp)

Ready Player One – Ernest Cline (374pp)

Lying – Sam Harris (Kindle e-book)

How I Killed Pluto and Why it Had it Coming – Mike Brown (271pp)

Nocturnal – Scott Sigler (567pp)

The Wind Through the Keyhole – Stephen King (309pp)

The House of God – Samuel Shem (380pp)

Help!  A Bear is Eating Me! – Mykle Hansen (129pp)

Fahrenheit 451 – Ray Bradbury (176pp)

Xkcd volume 0 – Randall Munroe (111001pp…lol)

The Dog Stars – Peter Heller (320pp)

12.21 – Dustin Thomason (324pp)

Redshirts – John Scalzi (317pp)

Thanksgiving.  How to Cook it Well – Sam Sifton (125pp)

The (Honest) Truth About Dishonesty – Dan Ariely (285pp, In progress)

I’m Dreaming of a Black Christmas – Lewis Black (178pp, In progress)

Plus about 10 cookbooks!

How did you guys do?  Post your favorites.

Cheers!

 
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Posted by on January 1, 2013 in Books

 

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Foodie Pen Pal for November

This idea continues to be great!  Haley, my Foodie Pen Pal for November, sent some wonderful sweet and savory treats for me and the boys:

Banana Chips

Annie’s Bunny Pasta with Yummy Cheese

J&D’s Cheddar Bacon Popcorn (are you kidding???)

Seapoint Farms Dry Roasted Wasabi Edamame

Ghirardelli Assorted Chocolate Squares

Moose Munch Totally Caramel Delirious Snacks

Butter Popcorn Seasoning (Theater Salt, Buttery Toffee, Buttery Herbs and Jalapeno, and Butter Salt)

And assorted teas

Needlees to say, the boys were very happy.  Thanks Haley!  Again, if you are interested in trying this out just got to http://www.theleangreenbean.com and sign up.

Cheers!

 
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Posted by on December 2, 2012 in Cooking

 

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Guy Fieri’s Cajun Chicken Alfredo.

 

 

Photo from Guy Fieri’s cookbook “FOOD.”

 

This is a great recipe that I’ve made a few times now.  Worthy of posting.  It’s a fun play on regular chicken alfredo.

 

About 1 LB Boneless chicken breasts

 

Blackening spice rub (Make a batch with 2T salt, 1T granulated garlic, 1T cracked black pepper, 2t white pepper, 2t onion powder, 2t cumin, 1t cayenne, 3T paprika)

 

2T olive oil

 

3T minced garlic

 

1/4 cup dry white wine (or n/a substitute)

 

3 cups heavy cream

 

1 cup sun dried tomatoes roughly chopped

 

1 pound fettuccine

 

3/4 cup parm cheese (divided 1/2 cup and 1/4 cup)

 

1t sea salt

 

1t black pepper

 

1/4 cup sliced green onions for garnish

 

 

Rub the chicken with the blackening spice and in a hot cast iron skillet sear the chicken for about 2 minutes per side.  Then place chicken on a baking sheet and place into a 350 degree oven until internal temp is 160 (10-15 minutes).  When done, allow to sit for 10 minutes then slice across grain into strips.  Reserve.

 

Meanwhile boil a large pot of water (salted).  Add pasta when boiling and cook until al dente.  Strain.  Reserve.

 

Add oil to a pan and warm over med-high heat.  Saute garlic for about 2-3 min.  Add wine to deglaze.  Stir in heavy cream, bring to simmer and cook until reduced by half.  Add in the sun dried tomatoes and the chicken.  Simmer until desired consistency then add 1/2 cup of the parm cheese, salt, pepper, and the pasta.  Stir well.

 

Serve on warmed plates and garnish with more parm cheese and the green onions.

 

Cheers!

TGA

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
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Posted by on November 13, 2012 in Cooking, Recipes

 

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Pozole.

 

 

Pozole.  Oh, my sweet Mexican princess.  This comfort dish is great any time of the year.  Combines pork and hominy with great spices.  Despite its great flavors it has kind-of a gory history.  According to research by the National Institute of Anthropology and History and the Universidad Nacional Autónoma de México, on special occasions, the meat used in the pozole was human. Yes, that’s right folks…  After prisoners were killed by having their hearts torn out in a ritual sacrifice, the rest of the body was chopped and cooked with corn. The meal was shared among the whole community as an act of religious communion.

 

Well, that’s appetizing.  Who’s up for a recipe with non-human flesh, hmm?

 

 

3 Lb Pork shoulder

Chili powder, cumin, salt, pepper

 

 

 

2T corn or canola oil

2 onions, chopped

 

 

1 Jalapeno, minced

 

6 Garlic cloves, minced

 

2T chili powder, 1t cumin, 1t oregano

 

24 oz Chicken stock

 

4 cans green chilis

 

 

1 can (15oz) fire roasted diced tomatoes

2 cans of hominy

 

 

Trim the pork shoulder of any excess fat, and season liberally with chili powder, cumin, salt, and pepper. Place in a baking dish, tent with foil, and bake at 350-400 for about 1 1/2 hours (or until internal temp is 160).  I also like to pour a little bit of chicken stock in the baking dish.

 

After baking allow the pork to rest for 20 minutes.  Then pull, shred, or dice.  Reserve pork and any liquid.

 

Over medium heat warm the oil and cook onions and jalapeno for about 6 minutes.  Then add the garlic, chili powder, cumin, and oregano and mix spices to cook for about 1 minute.  Add the chicken stock, green chilis, fire roasted tomatoes, hominy, pork, and any reserved liquid.  Bring to a boil over high, then reduce to simmer for about 15 minutes.

 

Serve in warm bowls with lime wedges, cilantro, sliced avocado to garnish.  Serve with warmed tortillas.

 

No humans were harmed in the making of this pozole…

 

Cheers!

TGA

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
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Posted by on November 11, 2012 in Cooking, Recipes

 

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Remember What You’re Voting For…

Vote today.

But keep in mind what you’re voting for.  I’ve said this in previous posts.  But POTUS has very limited power.  On purpose.  POTUS cannot single handedly “fix the economy” or “create jobs.”  Despite all of the Rhetoric.  POTUS’s power is limited to 1) Military command/action, 2) Veto power, and 3) Appointments.  That’s it.

But maybe what you’re looking for is a leader.  That’s really the unspoken power of POTUS.  According to George Friedman in his great book, “The Next Decade,” the “greatest” Presidents have been Lincoln, Roosevelt, and Reagan.  Not because of what they necessarily achieved in office.  But because of how they changed the American conscience.  “Rallied the troops” so to say.

And your individual vote itself may not make a huge difference, sorry to say.  Remember that we do not live in a Democracy.  We live in a Representative Republic.  The Founding Fathers understood that they didn’t want the electorate to have complete control over who is ultimately elected into office.  Which is why we have the Electoral College.

Don’t flinch…I understand your consternation.  But still do your part.  Vote.  But understand what it means and why you are doing it…

Cheers!

TGA

 
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Posted by on November 6, 2012 in Politics

 

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Foodie Pen Pal and Goodies Company.

 

If you are a foodie, I have two things you’re going to love:

 

First: Foodie Pen Pals!

 

Lindsay at The Lean Green Bean (theleangreenbean.com) started a Foodie Pen Pal program a few years ago that has really taken off.  There are now upwards of 1000 participants each month.  I decided to do it last month and was pleasantly surprised.  Briefly, what happens is 1) you sign up at the beginning of each month on her website (even if you’ve done it in the past), 2) you are then assigned a person that you have to make a Gift Box for, the ingredients of which cannot exceed $15, and include a recipe of your choice, 3) this is mailed by mid month to your pen pal, 4) SOMEONE ELSE is assigned to do the same for you, so you get a package from a different person than the one you are sending to, and finally 5) you blog about what you got in the mail and what you made with it on the last day of the month.  Pretty awesome, huh?  That way, each month you meet two new Foodie friends.  Definitely check this out.  It’s really fun, very inexpensive, and a cool way to meet people who are interested in FOOD.

 

So the person assigned to me was Lindsey (a different Lindsey) and she lives in Guam.  How cool is that???  My kids and I had a great time looking up Guam, reading about the local culture and food, and of course enjoying her gift box.  So Lindsey sent me a bunch of awesome treats from her island…

 

 

Included was:

 

Coco Jo’s local chocolate chip cookies

 

Nori, for treats or for making small sushi rolls

 

Guguria, another hard cookie made by the locals

 

Yan Yan, an on-the-go sweet treat with chocolate and strawberry dipping sauce

 

Ginger Peach tea

 

Papaya soap

 

So I didn’t really make a recipe with these items, but instead had a dessert party with my kids…  They dug all of the great sweets and we pretended that we were on an island in the middle of the Pacific!  Thanks Lindsey!

 

 

 

Second: Goodies Company!

 

 

You’ve probably seen the side bar ads for this on Facebook.  I decided to sign up and this month was their first shipment.  Similar set up in that you pay a set fee each month and then get a box of stuff.  It’s like Christmas every month.  So this first month had a Halloween theme (in that everything is sweet), and I received:

 

 

 

Dang – Toasted Coconut chips

 

Nutella & Go – Breadsticks and nutella…

 

Smartfood Cinnamon and Brown Sugar Crisps

 

Juicefuls Snacks

 

Mayesa Chocolate Beverage

 

Brownie Brittle Chocolate Chips treats

 

So a fun selection for the Halloween month.  The box is presented very nicely with a descriptive insert regarding all of the products.  Check it out at Goodies Company or on Facebook.

 

So if you are a Foodie and/or like pen pals and/or like getting surprises in the mail every month, you should absolutely check out these two great sites.

 

Cheers!

The Grilled Atheist

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
2 Comments

Posted by on November 1, 2012 in Cooking, Ingredients, Random Thoughts, Recipes

 

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