Hoisin Beef & Rice Roulade

Hoisin is not a sauce I use regularly but in this case I found it puts a nice Asian twist on a traditional meatloaf. Impressive enough to serve to guests but easy enough to prepare on a weeknight.

The history of hoisin sauce is as rich and complex as its flavor. The name ‘hoisin’ comes from the Chinese phrase meaning ‘seafood sauce’ due to its seafood-like flavor but ironically, the sauce doesn’t contain any seafood. It’s believed to have originated in southern China, and its use has evolved over centuries. Once a luxury only the wealthy could afford, it has become a staple in Chinese households and restaurants worldwide. An intriguing tale associated with hoisin sauce is its role during the mid-Autumn festival in China, where it’s used in preparing traditional mooncakes, symbolizing unity and completeness.

Traditionally, hoisin sauce was made from fermented soybeans, rice wine, sugar, spices, and other ingredients. Today, hoisin sauce is widely used in many Chinese dishes including Peking duck, dim sum, barbecued pork, and spring rolls. It has also become a popular ingredient in other Asian cuisines such as Japanese and Vietnamese.

Hoisin sauce is a culinary chameleon, seamlessly blending into a wide array of dishes. Some of the many roles of hoisin sauce are as a

  • Dipping sauce for spring rolls, dumplings, and other appetizers. Its sweet and savory notes perfectly balance the flavors of these bite-sized delights.
  • As marinade and glaze hoisin sauce works wonders with meats like chicken, pork, and beef. The sugars in the sauce caramelize beautifully when grilled, creating a rich and flavorful exterior.
  • Adding hoisin sauce to stir-fried vegetables and proteins introduces a delectable dimension to your dishes. Its thick consistency helps create a glossy coating that clings to the ingredients, delivering an irresistible taste in every bite.
  • From noodle stir-fries to fried rice, hoisin sauce can elevate these dishes with its unique blend of flavors. Just a drizzle can transform a simple plate of noodles into a gourmet delight.
Print Recipe
Hoisin Beef & Rice Roulade
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Asia
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Prepare rice according to package directions. Cool slightly. Stir cooked rice with carrot, red pepper, green onion & cilantro. Reserve.
  2. Preheat oven to 350 F. In a medium sized bowl, stir breadcrumbs with milk, eggs, ginger, Worcestershire sauce, garlic, salt & pepper. Let stand for 5 minutes.
  3. Line a rimmed baking sheet with foil. Grease foil well; top with a second sheet of foil (to use as a guide when rolling the beef). Crumble beef into bread crumb mixture; mix gently until combined. Press the beef into a 1/3-inch thick, rectangular layer on the prepared baking sheet.
  4. Spread rice mixture evenly over the beef, leaving a 1-inch border around the edge. Roll beef, jellyroll-style, using the top layer of foil to guide & shape the beef into a compact log. Discard extra foil. Smooth the surface using fingers to fill in any gaps. Pinch ends closed. Bake for 45 minutes.
  5. Meanwhile, stir hoisin sauce with lime juice, ketchup, honey & sesame oil; brush evenly over roulade. Bake roulade for an additional 15 minutes.

Baked Salmon Balls w/ Orange Pineapple Glaze

Salmon croquettes are basically a version of a salmon cake, salmon balls or patties and can be fried or baked. They were originally made of beef, probably leftovers that needed to be used up. Croquettes originated in France in about 1898 by the founder of classical French cuisine, Escoffier. As Escoffier’s chefs started to travel throughout the world, they took the recipe with them to other cultures where it was transformed based on local cuisines. From the original beef croquette, it branched out into salmon croquettes, chicken, vegetarian, and many other versions.

There are many variations of ‘croquettes‘ on the market, and just about every culture has developed their own recipe. Constantly, new recipes are formulated and something new is invented and created. With the input of different cultures, the original recipe has taken itself into many directions, different applications and ingredients. Very often salmon croquettes (cakes, balls or patties) are made with canned salmon though there are quite a few newer recipes that use fresh salmon that has been either chopped finely or ground to mold into the various shapes.

I think, using a zesty orange-pineapple glaze is the perfect compliment to these baked salmon balls.

Print Recipe
Baked Salmon Balls w/ Orange Pineapple Glaze
Instructions
Salmon Balls
  1. Preheat oven to 350 F.
  2. If using canned salmon, drain & flake well. If using fresh salmon, brush with olive oil and season lightly with salt and pepper. Grill for about 6 minutes or bake wrapped in foil at 350 F. for approximately 10 minutes. When cool, flake salmon. Add carrot, green onion, potatoes, tartar sauce, egg, lemon juice, Worcestershire sauce, cilantro paste, Old Bay Seasoning, salt & pepper. Combine well.
  3. Using a small scoop (about 1/2 oz size), measure salmon mixture out into palm of your hand & gently roll into balls. Mixture should make about 32 balls.
  4. Roll salmon balls in Panko crumbs & place on a well buttered or sprayed baking sheet. Lightly spray tops with spray as well.
  5. Bake about 30-40 minutes, turning halfway through. Remove from oven.
Glaze
  1. Place all glaze ingredients into a small saucepan over medium heat. Stir gently & simmer for 15-20 minutes or until liquid begins to thicken slightly & reduces by half.
  2. Drizzle over salmon balls or serve on the side. These salmon balls are nice served with rice & a steamed veggie.

Pulled Pork w/ Roasted Rhubarb Sauce

Slow cooked meat is definitely not a new thing. Truly authentic pulled pork is actually a barbecue dish, cooked for hours over a charcoal pit until it falls apart, ready to be easily shredded or ‘pulled’ apart to serve.

I’m sure most of us have attended a classic Hawaiian Luau at one time or another in our lives. The main course of this Hawaiian feast is always the ‘kalua’ roast pork. Kalua is a traditional Hawaiian cooking method that utilizes an ‘Imu’, a type of underground steam oven.

My experience, was that it was definitely pull-apart tender but far too greasy for my liking. It has taken a lot of years for me to want to make even a North American version of this pulled pork idea. To my surprise, it didn’t turn out greasy and was pretty tasty.

The idea that it has to be roasted in an outdoor pit is really not true. It can be made easily in a standard domestic oven. Of course the seasonings, temperatures and serving methods are all open to debate.

Pork shoulder is ideal for pulling purposes, either bone-in or boneless. It has an optimum fat content that yields to create tender, ‘melty‘ meat, but its essential to cook it slowly to allow the protein to break down properly. Using a dry rub will also help create tenderness and flavor.

There are numerous ways you can serve pulled pork such as on some fresh brioche buns, with cornbread or in tacos. We are going to have ours in corn tortillas with some kohlrabi coleslaw and roasted rhubarb sauce.

Print Recipe
Pulled Pork w/ Roasted Rhubarb Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pork Shoulder
  1. Drizzle pork with 2 Tbsp of oil; sprinkle with spices & orange zest & rub into meat. Place in a plastic zip-lock bag & refrigerate overnight (about 24 hours).
  2. Bring meat to room temperature. Preheat oven to 275 F. Place meat in a roasting pan & bake until thickest part registers 170 F. on a meat thermometer. Basically, roast until it's falling apart. Remove roast from oven & transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks & 'pull' the meat to form shreds. Keep warm until ready to assemble tortillas.
Roasted Rhubarb Sauce
  1. Prepare sauce on the day you START to marinate meat.
  2. Preheat oven to 425 F. Line a baking sheet with foil & spray generously with non-stick cooking spray.
  3. Place chopped rhubarb & garlic cloves on the prepared baking sheet. Roast for 15-20 minutes, or until rhubarb is soft.
  4. Transfer the rhubarb & garlic to a food processor or blender. Puree with one cup of water until smooth.
  5. Pour the puree into a medium saucepan. Add remaining ingredients & mix well. Add additional water, as needed, until sauce is desired consistency.
  6. Bring to a simmer over medium-low heat. Simmer for 10-15 minutes. Cool before pouring into a small glass pitcher. Refrigerate any leftovers when meal is finished.
Kohlrabi Coleslaw
  1. Prepare dressing in a screw-top jar; combine vinegar, oil, sugar, salt & pepper. Cover & shake well. In a bowl, combine kohlrabi & carrots; drizzle with dressing.
Assembly
  1. During the roasting time of the meat, prepare kohlrabi coleslaw. When everything is ready, lay out warm tortillas, top with coleslaw & pulled pork shreds. Drizzle with prepared rhubarb sauce. Fold or roll tortilla & enjoy!
Recipe Notes
  • Instead of drizzling the rhubarb sauce, you can put your shredded pork in a bowl with some rhubarb sauce & combine. I find that distributes the sauce more evenly ... just a personal preference.

Ham & Cheese Cornbread Roll

If you like corn, chances are you are also a big fan of cornbread in its many interesting forms. I used to think that cornbread was so good it didn’t need anything extra thrown in the ‘mix’.

Cornbread appeals to all of our senses, a pop and sizzle as batter pours onto a hot griddle, the earthy fragrance that fills the kitchen when its baking. Then there’s the taste …. !! We love what makes us feel good, especially comfort foods that are warm, simple and delicious.

The beauty of cornbread is that it can take on so many different flavors. It can be sweet, savory or as spicy as you would like. Thanks to its simplicity, there are very few food items it wouldn’t pair with, so the limits to cornbread-based culinary creations are endless.

While this isn’t necessarily your classic cornbread it makes a very interesting meal served with a baked potato and some Parmesan zucchini fries.

Print Recipe
Ham & Cheese Cornbread Roll
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
slices
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Cornbread Roll
  1. Preheat oven to 400 F. Line a 15 X 10 X 1-inch jelly-roll pan with parchment paper. Set aside.
  2. In a small bowl, whisk together cornmeal, flour, sugar & baking powder; set aside. With a hand mixer, beat egg whites with cream of tartar until stiff but not dry. Alternately fold in cornmeal mixture & oil; fold in cheddar cheese saving some to sprinkle on top of roll before placing in the oven.
  3. Spread batter evenly in prepared pan & bake for 5-6 minutes (top should spring back when lightly touched with finger; do NOT over bake). Remove from oven & turn bread onto a towel that has been lightly sprinkled with cornmeal. Remove & discard parchment paper. Starting at narrow end, roll bread with towel; set on a wire rack & allow to cool for 5 minutes.
Filling
  1. In a small bowl, mash together butter, mustard, onion & Worcestershire sauce until combined & thick. Unroll bread, remove towel & top with ham slices; spread filling mixture over ham & sprinkle with shredded Swiss cheese. Reroll bread & place, seam side down on lined jelly roll pan. Sprinkle with remaining cheddar cheese & bake until cheese is melted, about 5-6 minutes.

Stuffed Baked Jumbo Shrimp

HAPPY NEW YEAR!

The word ‘new’ brings thoughts of hope and an opportunity to focus on new goals and challenges. Throughout the world, New Year’s Day is filled with traditions and symbolic ritual with many of the traditions revolving around food. Certain foods symbolize wealth, prosperity, health and good luck for the coming year. Fish are believed to be a lucky new year’s eve food because their scales resemble coins and they swim in schools which evokes the idea of abundance.

If you want to have seafood other than fish … shrimp, clams, mussels, squid and oysters are all thought to be good choices as new year’s ‘lucky foods’. It seems the start of a new year has a tendency to turn even non-believers a bit superstitious.

This shrimp dish can be used either as an appetizer or a main course. Brion & I love shrimp so we made it a full meal deal!

Print Recipe
Stuffed Baked Jumbo Shrimp
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a large bowl, combine stuffing mix, mayonnaise, Old Bay seasoning, Worcestershire sauce, garlic powder, egg & water. Stir to combine & set aside to thicken slightly.
  2. Butterfly shrimp by making light incisions in the inner part of the shrimp starting from the tail down; remove veins trying not to slice too deep. Season shrimp lightly with sea salt.
  3. Preheat oven to 400 F. Lightly grease a baking dish. Divide filling between shrimp. Place stuffed shrimp into prepared baking dish. Drizzle with melted butter & bake for 20-25 minutes.

Shrimp, Mushroom & Artichoke Casseroles

The art of casserole creation is a blend of inspiration and what’s on hand. The word casserole is used to refer both to an ovenproof baking dish as well as the baked, savory food item baked in it.

In North America, the Campbell’s Soup Company started publishing casserole recipes in the 1940’s as a way to promote sales for their cream soups. Casserole cooking goes back to slow-cooking dishes in earthenware containers. The ingredients are usually bound with some kind of sauce and often they are leftovers from a previous meal. It can be layered or all ingredients might be mixed together.

The height of the casserole era was during the 1950’s & 1960’s. This style of cooking was popular because it didn’t require a lot of constant watching and was hailed as the way forward for busy, efficient homemakers. By the 1970’s, quiche came to look down on the humble casserole.

Nevertheless, Brion and I really enjoy a casserole and this one ticks all the boxes for us.

Print Recipe
Shrimp, Mushroom & Artichoke Casseroles
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Lunch, Main Dish
Cuisine American, Filipino
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a saucepan, combine 1 cup salted water with 1/2 cup rice; cover & bring to a boil. Reduce heat & simmer gently for 12-15 minutes or until liquid is absorbed & rice is tender. Fluff with fork & remove to a dish; set aside. Add 1 Tbsp butter to saucepan & saute sliced mushrooms.
  2. Preheat oven to 400 F. Butter either 2-3 individual casserole dishes or a 9 x 9-inch baking dish. Set aside. Drain marinated artichoke hearts (reserving 2 Tbsp) & halve each piece. In a large bowl, whisk together soup, Alfredo sauce, Worcestershire, artichoke marinade, salt & pepper until combined. Gently stir in cooked rice, mushrooms, artichokes, shrimp (cut each in thirds) & parsley.
  3. Spoon mixture into prepared dishes. Combine Parmesan with buttered crumbs & sprinkle over casseroles. Bake until shrimp are cooked through, approximately 25 minutes.

Chicken Parmigiana with Basil Sauce

From what I understand, the global dish called chicken parmigiana is a variation on the Italian entree known as eggplant parmigiana. Simply put, you deep fry eggplant, add cheese and tomato sauce and bake it. At some point in time, various regions in the world with large Italian immigrant populations, realized chicken would be an excellent alternative to the eggplant and chicken parmigiana evolved.

In America, the dish became popular around 1958. Often the name has been simplified to just ‘chicken parm‘. Usually composed of fried or breaded chicken fillets, smothered in mozzarella (or provolone), parmesan and tomato sauce all of which is then baked. Another version is using veal instead of chicken. Parmigiana is traditionally served over hot pasta as the main entree but it has also become a sandwich filling favored in subs, hoagies, etc.

In today’s recipe, I’m using parmesan cheese but omitting the mozzarella-tomato sauce. I wanted to accent the flavor with fresh basil in the sauce instead. We quite enjoyed it.

Print Recipe
Chicken Parmigiana with Basil Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American, Italian
Servings
Ingredients
Course Main Dish
Cuisine American, Italian
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Chicken
  1. In a small bowl, combine breadcrumbs, cheese & parsley. Chop bacon finely & fry until crisp; drain. Add bacon to breadcrumb mixture.
  2. Preheat oven to 350 F. In a saucepan, melt butter, add minced garlic, Worcestershire sauce & dry mustard. Mix well. Dip chicken fillets in butter mixture & place in a shallow ovenproof dish. Press crumb mixture on top of each fillet.
  3. Bake, uncovered for 20 - 25 minutes.
Basil Sauce
  1. In a saucepan, combine oil, vinegar, minced garlic, finely chopped basil leaves & cream; stir until heated through. Add egg yolk & stir until sauce thickens. Do not boil. Season with salt & pepper. Serve over chicken parmigiana.

Mashed Potato-Meat Cups with Cheese ‘Gravy’

There is no one way to create ‘meatloaf’ and it is precisely this capacity for re-invention that has allowed meatloaf to maintain a continued place on our dinner tables. The limitations for the iconic dish are none. The criteria is ground meat primarily and whether it is beef, pork, chicken, turkey or a blend of, doesn’t matter. The meat must be cut with a filler or the loaf becomes to dense. Bread crumbs, oatmeal, crackers, Japanese panko crumbs, rice, minced vegetables are all good choices. Egg and/or dairy of some kind is essential to bind and moisten. Seasoning is definitely a personal choice. The loaf shape is classic but the top can be glazed, sauced, as is, or baked with strips of bacon over it.

At one time, trying to find a casual restaurant that didn’t serve meatloaf would have been like an Italian one that didn’t serve pasta. Some believe meatloaf was born during the Depression of the 1930’s. To stretch the small amounts of meat people had, it was ground and mixed with stale bread crumbs. At times, these loaves actually contained more ‘loaf’ than meat.

Whether you love meatloaf or hate it, the fact that it is still around after all these years is incredible. Today’s entree puts another spin on this old classic. This a recipe that was published in a  Better Homes & Gardens  magazine in the 70’s. Interesting!


Print Recipe


Mashed Potato-Meat Cups with Cheese 'Gravy'

Votes: 2
Rating: 5
You:
Rate this recipe!

Course Lunch, Main Dish
Cuisine American, German

Servings


Ingredients
Meat Cups

Mashed Potatoes

Cheese Sauce

Course Lunch, Main Dish
Cuisine American, German

Servings


Ingredients
Meat Cups

Mashed Potatoes

Cheese Sauce

Votes: 2
Rating: 5
You:
Rate this recipe!


Instructions
Meat Cups
  1. In a skillet, heat oil & saute onions & garlic until translucent. Set aside to cool. In a large bowl, combine ground beef, salt, pepper, Worcestershire sauce, Parmesan, parsley, cooled onions & garlic, egg, breadcrumbs & milk. Combine well.

  2. On 4 squares of waxed paper, shape into 4 patties with a 5-inch diameter. Shape each over an inverted custard cup; discard paper. Chill about an hour.

Mashed Potatoes
  1. Peel & cook potatoes. In a large bowl, combine cooked potatoes, butter, seasonings, Parmesan & a splash of milk. Mash & add more milk gradually until potatoes are desired texture.

Cheese Sauce
  1. In a saucepan, melt butter; whisk in flour, salt & pepper until smooth. Gradually whisk in milk. Bring to a boil; cook & stir while adding cheddar cheese. Cook, stirring constantly until thickened. Cook frozen peas.

Baking & Serving
  1. Preheat oven to 375 F. Place inverted meat cups on a shallow baking dish. Bake for 20 minutes or until meat is cooked. Lift baked meat cups from custard cups & turn upright; fill with mashed potatoes. Place on serving plates, spoon cheese sauce over filled meat cups & top with green peas.

Panko-Crusted Green Bean & Mushroom Casserole

Having always had a passion for collecting recipes, I recall one of my mothers cupboard drawers being full of recipe pamphlets. I loved sifting through them to find a recipe I could make. Anyone who’s ever checked out the kitchen section of an antique store can attest, recipe pamphlets were once big business. Long before we had access to the internet, home brands like General Mills & Cuisinart regularly released pocket-sized magazines full of tips, recipes and instructions on their products. Glossy covers depicted the recipes inside, the price was right and they were easy to use. There was no reason to buy an expensive big cookbook when it was all here in a pamphlet form.

The Campbell Soup Company had its own kitchen dedicated to pumping out such pamphlets. In 1955, Dorcas Reilly, the recipe supervisor at the time, devised and tested the infamous ‘green bean casserole’ recipe. Her inspiration for the dish was to create a quick and easy recipe around two things most folks always had on hand in the 1950’s. They were green beans and Campbell’s cream of mushroom soup. Reilly’s recipe became immediately popular. This simple combination consisted of green beans, cream of mushroom soup, soy sauce, milk and french fried onions. The idea that it could be made ahead and reheated, made it perfect for holiday dinners. Even in the face of North America’s obsession with fresh, locally grown and artisan foods, its popularity continues.

Like with most iconic dishes, time brings changes and healthier upgrades or just different personal tastes. I’ve never been a fan of those french fried onions, so I opted for a crispy panko topping. Along with fresh green beans and mushrooms I’m using a bechamel sauce. It worked out quite nice.

Print Recipe
Panko-Crusted Green Bean & Mushroom Casserole
Instructions
  1. Preheat oven to 350 F. In a large skillet, fry bacon until almost crisp. Add onions, cook until soft & translucent, about 4-5 minutes. Add mushrooms & garlic; cook another 4-5 minutes until mushrooms are soft. Transfer the mixture to a bowl.
  2. Using the same skillet, melt butter & whisk in flour. Once combined, continue whisking for another 2 minutes until mixture has slightly deepened in color. Add half & half, Worcestershire sauce & chicken broth while constantly whisking to prevent lumps. Once slightly thickened, add grated cheese & whisk until melted & smooth.
  3. Add the mushroom/bacon mixture along with thyme, salt & pepper. Let the sauce simmer for a couple of minutes, then add the blanched green beans. Stir to combine.
  4. Pour the bean mixture into a 13 X 9-inch casserole dish. Combine panko crumbs with melted butter & sprinkle over casserole. Bake uncovered for 30 minutes.
Recipe Notes
  • Everything can be done in advance except for adding the panko crumbs. Add those just before baking. Let casserole sit for at least 30 minutes after removing it from the fridge before baking.

Pita Pockets

From what archaeologists can determine, pita bread originated with peoples west of the Mediterranean. Pitas have been both a bread and a utensil throughout the Middle East and Eastern Mediterranean.It is a rather  simple bread that could be made with limited technology. Pitas are cooked quickly at a relatively high temperature. The flat dough expands dramatically to form an interior pocket from steam. 

Pitas’ popularity is partially attributed to using the pocket like a sandwich bread. Many traditional cultures use the pita more like a soft taco or the pita is pulled apart into pieces and dipped in a variety of sauces.

The possibilities of being able to pack, dip or wrap whatever you choose in the pita bread is limitless. Their taste can only be appreciated when eating your pita with different foods that will compliment them.

Although pitas are enjoyed all through the year, they seem like an easy summer meal to enjoy.

Print Recipe
Pita Pockets
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Filling
  1. In a large skillet, cook beef, onion & green pepper over medium heat until meat is no longer pink; drain. Add the Worcestershire sauce, soy sauce, garlic powder, cumin & Italian seasoning; mix well. Simmer, uncovered, for 5-10 minutes.
Sauce
  1. In a small saucepan, bring all the sauce ingredients to a boil. Reduce heat; simmer uncovered for 5-10 minutes. Spoon meat mixture into pita halves; top with sauce, tomatoes & lettuce.