Carmel Corn

So, years ago, the Novato Elks Lodgeclosed. One of the items in the inventory was a large countertop popcorn machine.  The machine had been purchased by one of the Lodge members for the benefit of the members.  Once the Lodge closed, the unit found several homes.  Eventfully, it came back to me.  One of my first projects was to create Carmel Corn.  It was a great success.  So, here is the recipe. Enjoy whether you have a counter top or stove top popcorn maker.  The process is the same.

One more note - you can make great Popcorn by using the same ingredients, but without the Carmel.  Just make the Popcorn using the same amount of ingredients listed under the caption Pop Corn (1 serving in cooker).    

Ingredients

• Pop Corn (1 serving in cooker) 
• 2 TB Coconut oil
• 1 TB Ghee (store bought clarified butter)
• 1/2 teaspoon Favalcol
• 1/2 cup Popcorn 
• You will need to make 2 batches of Pop Corn 

• Carmel Mixture (Enough for 2 batches of Pop Corn)
• 2 sticks Butter
• 2 cup Brown Sugar
• 1 teaspoon Salt

Procedure

• Carmel 
• Combine carmel mixture ingredients in a medium sized sauce pan
• Bring to a boil and cook for 5 minutes
• Take off the stove
• Add 1 teaspoon Vanilla 
• Add 1/2 teaspoon Baking Soda - mix quickly
• Immediately apply to Pop Corn (see process below)

• Appling Carmel
• Pre-heat oven to 250 degrees
• Cover large tray, that fits in oven, with parchment paper - I use a 9 x13 aluminum tray
• Pour popcorn onto tray
• Pour carmel mixture over corn and toss until generally covered
• Put tray in oven and toss every 15 minutes (cook 1 hour)
• Remove from oven and transfer carmel corn onto another aluminum tray with clean parchment paper to cool
• Serve
• To store, put Carmel Corn in an air-tight container with a lid.  

Pok Pok Bok Bok Chicken Sauce From Twelve 28 Kitchen in Penn Valley California

There is a great family restaurant in Penn Valley, California called "Twelve 28 Kitchen".  Penn Valley is about a 20 minutes drive on Highway 20 west of Grass Valley, California.  This dish is very simple and includes: two drums, two thighs and 2 double boned wings, tossed in a sweet and spicy Thai glaze and served with garlic chips, crushed toasted peanuts, micro cilantro and fresh lime.  Sticky and oh so yummy.   

First, a little information about the family and the chef, Zach Sterner.

Twelve 28 Kitchen is a small, family owned and run business.  Owned and operated by Zach's parents, Michael (your host), Laurie (baker/pastry chef), and siblings Allie and Emily who offer helping hands wherever they can.  Zach has been cooking professionally for 26 years.  From small mom and pop restaurants in Sonoma County to sous chef at Michelin starred Solbar at Solage, Calistoga.  In between, he was also a baker and a private chef.  What comes out of his kitchen is truly a labor of love. 

Ingredients

Yield 1 gallon of sauce

• 1 quart of boiling water (first)
• 14 ounces of wet Tamarind paste
• 1 quart of boiling water (second)
• 1 quart of Garlic cloves, peeled and minced
• 2 tablespoon Salt
• 1.5 quart Fish Sauce, Three Crabs brand
• 4 quarts Sugar, granulated white
• 1 pint Sambal Chili Garlic sauce

Yield 1/4 gallon (4 cups) of sauce

• 1 cup of boiling water
• 7 tablespoons of wet Tamarind paste
• 1 cup of boiling water
• 1 cup Garlic Cloves peeled and minced
• 1/2 tablespoon Salt
• 1.5 cups of Fish Sauce, Three Crabs brand
• 4 cups of sugar
• 8 tablespoons Samball Chili sauce

Procedure

• Step 1: Let Tamarind paste soak in a bowl in the first 1 quart (or 1 cup) of hot water for 5 minutes.  With gloves on, break apart the Tamarind and get as much off of the seeds as possible. Strain through a fine mesh strainer, getting as much through as possible.

• Step 2: In food processor, pulse Garlic until small chop, not super fine, not big chunks.  Place Garlic in a bowl and pour the remaining 1 quart (or 1 cup) of boiling water over the top.  Let sit for 1 hour, strain (KEEP THE WATER), toss garlic with 2 tablespoons (or 1/2 tablespoon) of salt and let sit for 15 minutes.

• Step 3: Strain Garlic, reserve any liquid that came out.  Combine Tamarind, Garlic water and remaining ingredients into a heavy bottomed pot and bring to a boil, reduce down until nice and sticky.  

Monti's Affogato

In Santa Rosa off Highway 20 is the Montgomery Village Shopping Center.  Monti's restaurant is located on the back side of the center  Great food.  Now, I have had lots of Affogatos in my life.  Generally, they are nothing more that a scoop of Vanilla ice cream and a shot of Espresso.   Well, Monti's does it one step higher and has created the most delicious Affogato I have ever tasted.  They shared their recipe.  One comment.  Their original recipe results in a very large amount of syrup; therefore, I have reduced the amounts in half.  Enjoy.

Ingredients Syrup

• 1 cup of brown sugar
• 1/2 cup of Molasses
• 3/4 cup of water
• 1 Teaspoon of ground cinnamon
• 1 Teaspoon of ground cloves
• 1/4 cup of Black Sambuca 
• I purchase Romana Black Sambuca from Total Wine and Spirits
• Sambuca is a Liqueir and a very tasty one.
• One shot of hot Espresso 

Ingredients Affogato

• 1 scoop good quality Vanilla ice cream
• 1 Tablespoon of Sambuca Syrup
• 1 shot of Hot espresso
• Small scoop of whipped cream (optional - I don't do this)

Procedure Syrup

• Place all ingredients except the Sambuca in a pot
• Turn on stove to Medium and heat to a boil
• Whisk constantly until all ingredients are melted and fully incorporated
• Remove from heat and whisk in Sambuca
• Let cool and store in an airtight container and in the refrigerator 

Procedure Making the Affogato

• When making the Affogato, use a fancy glass and scoop in one good sized scoop of ice cream
• Add 1 tablesoon of the Sambuca syrup on top of the ice cream.  
• Add 1 shot of freshly brewed espresso
• Add small scoop of whipped cream (optional  - I don't do this)
  

Mary Ann's Bean Dip

 Mary Ann has created another great dip.   This one is easy to make and eveyone loves it. 

Ingredients

• 8 ounce bar of cream cheese
• 1 can of Staggs Chili (any type)
• Tortilla Chips

Procedure

• Mix the cream cheese and chili in a microwave safe bowl
• Microwave for 3 minutes and check to see if the mixure is hot and creamy.  If not, microwave for another minute or 2 until hot and creamy.
• Serve with Tortilla chips

Mary Ann's Shrimp Dip

Mary Ann makes this great dip each Christmas for the family.  Generally, she make 3 batches as this dip goes fast.  

Ingredients

• 1 standard can of Tiny Shrimp, rinse in water
• 4 ounces of cream cheese (Mary Ann uses whipped cream cheese)
• 3 tablespoons of Mayo (or more if needed to make it creamy)
• Tabasso sauce
• Worcestershire Sauce
• Lemon Juice
• Paprika

Procedure

The following ingredient amounts are approximate.  Combine to your taste.

• Rub serving bowl with a clove of garlic
• Combine the cream cheese and 3 tablspoons of Mayo or more until creamy
• Add about 4 shakes of Tabasso Sauce
• Add about 2 shakes of Worcestershire sauce
• Add 5 drops of lemon juice
• Combine the above ingredients
• Add shrimp and combine all ingredients
• Put mixture into serving bowl
• Sprinkle Paprika on top
• Serve with potato chips

Papa's BBQ Sauce

Okay, my recipe for my BBQ ribs is getting torn and warn so much that I can hardly read it.  So, it is time to write it down.  I found the BBQ rib rub and BBQ sauce recipe in a Harley Davidson magazine in 2008.  I worked for a year tweaking the recipe to my liking.  In my opinion, the recipe is almost perfect.  Enjoy.

Ingredients for the Dry Rub

• 1-1/2 Cups Dark Brown Sugar 
• 1/2 Cup Chili Powder
• 1/2 Cup Paprika
• 1 TB Garlic Powder
• 1 TB Dry Mustard
• 1 TB Onion Powder
• 1 TB Cracked Black Pepper
• 1/2 Teaspoon Cayenne Pepper

Ingredients for the BBQ Sauce

• 1 medium Spanish or Red onion, finely diced (optional)
• 1-1/2 Cup Olive Oil to Saute onions (optional)
• 4 Cups of Ketchup
• 1 Cup Chicken or Beef Broth
• 4 TB Dark Brown Sugar
• 1/2 Cup Apple Cider Vinegar
• 3 TB Worcestershire Sauce
• 3/4 Cup Molasses
• 1 TB Dry Mustard
• 2 TB Chili Powder
• 1/2 Teaspoon Roasted Curry Powder
• 1 TB Kosher Salt
• 1/4 Cayenne Pepper
• 1/2 Teaspoon Black Pepper
• 3 TB Tomato Paste
• 1 Teaspoon roasted Garlic

Ingredients for Cooking Ribs

• Apple Juice

Procedure for the Dry Rub

• Combine all of the ingredients in a food processor and process until smooth.  The brown sugar can lump so process until entire mixture does not have lumps.

Procedure for the BBQ Sauce

• Saute onions in the olive oil until translucent. (optional)
• Add the rest of the sauce ingredients and cover and simmer over a low heat for 3/4 to 1 hour to infuse the flavors.  The heat should be very low (use the simmer settings if you have them).  Check every 5 minutes and stir the mixture with a whisk.  Set aside to cool.  Store in glass jars.

Procedure for cooking the Ribs

• I purchase ribs from Costco.  You can get a package of 3 ribs.
• The day before you want to cook the ribs, lay out the ribs on a large cooking tray and apply the dry rub to both sides.  Refrigerate overnight covered with plastic wrap.
• The next day, cut the ribs into two halves.
• I put 3 halves in an aluminum lined 3/4 inch deep pan.
• Pour apple juice around the ribs to leave about ¼ inch liquid.  Cover the pan with foil. 
• Preheat oven to 325 degrees.
• Cook the ribs for 1-1/2 hours.  Rotate the pans in the oven every 30 minutes to insure even cooking. 
• Once cooked, uncover the ribs, drain the liquid and let the ribs rest for a minimum of 30 minutes.
• Next, preheat the grill.
• Reheat the ribs on the grill on medium-high heat.  Apply the BBQ sauce to each side.  I start with the bone side down.  Continue to grill the ribs and apply the BBQ sauce until the ribs are caramelized with sauce and heated through.  
• Serve immediately.  Generally, each person gets 4 ribs.  Each pack is about 12 ribs and should serve 4 people.

Cup A Cuppa

This recipe via my wife is from a dear friend, Jan Miller.  It is called Cup A Cuppa because the ingredients are proportioned as a cup of this and a cup of that.  Very easy to make and great reviews at parties.  Enjoy. 

Ingredients

• 1 cup mayo
• 1 cup of shredded Jack cheese
• 1 cup of shredded Cheddar cheese
• 1 small can of mild Green Chili
• Sprinkle small amounts of Onion Powder and Garlic Powder to taste
• 1 freshly sliced Baguette

Procedure

• Slice up a fresh baguette into 1/4 inch slices
• Spread mixture over sliced baguette 
• Bake at 350 degrees for 15 minutes
• Serve

Catelli's Chicken Parmesan

Recently, two of our friends (Deanna and Jan) took a local day trip.  First stop was the Rio Nido Roadhouse near the Russian River.  Traffic was so bad (it was July 4th, 2024), we decided to not go to the Union Hotel Restaurant in Occidental, but rather, we made a u-turn and took off for Geyserville.  Deanna took us to Catelli's (an Italian restaurant).  While I had the Butter Garlic pasta, Deanna had their thin Ravioli with Domenica's meat sauce (to die for). Deanna noted that the restaurant was famous for their Chicken Parmesan.  While I still need to cook it, I wanted to share it on my blog.  So, here goes.  

Ingrediants

Marinade

• 4 boneless, skinless checken breasts
• 1 bunch fresh basil
• 1 bunch fresh Italian parsley
• ½ cup olive oil
• 8 cloves of garlic
• 1 teaspoon salt
• 1 teaspoon pepper

Breading

• Oil for Frying
• 1 cup all-purpose flour
• Salt and Pepper
• 4 Eggs
• 2 cups Panko
• ¼ cup granulated garlic

Polenta (You could substitute Spaghetti)

• 2 cups polenta
• ¼ cup mascarpoe or ricotta
• ¼ cup grated smoked mozzarella
• ½ cup grated Parmesan

Domenica's Sauce

• 4 to 5 cloves garlic, minced
• ½ teaspoon red pepper flakes
• 2 tablespoons EVOO
• 1 28-ounce can crushed tomatoes
• ½ teaspoon salt
• 1 cup Burrata
• 1 cup grated Parmesan, plus additonal for serving

Procedure

1. For the marinade: Pound or butterfly chicken breasts to about ½ inch thick.
2. Blend basil, parsely, olive oil, garlic, slat and pepper in blender.
3. Pour over the chicken in a bowl and let marindate 15 minutes at room temperature, or up to overnight refrigerated.
4. For the breading: bring oil to 350- degrees in a deep fryer or preheat the oven to 450 degrees.
5. Stir together the flour and salt in a shallow bowl, then beat together the eggs and ½ cup water with a little salt and pepper in another shallow bowl. Stir together the panko, granulated garlic and salt in a third shallow bowl.  Dredge the chicken in the flour first, followed by the eggs and then panko.
6. Fry until the chicken floats, about 3 minutes, or bake until cooked, approxmately 10 minutes,
7. For the polenta, Bring 10 cups of water to a boil in a saucepan, then stir in the polenta and lower the heat.  Simmer, stirring regularly until done, about 20 minutes.  Stir in mascarpone, smoked mozzarella and parmesan until the cheese has melted.
8. For Domenica's sauce: Lightly saute the garlic and crushed red pepper in the oilive oil in a saucepan.  Add the tomatores and salt and simmer for 20 to 30 minutes.
9. Preheat oven to 450 degrees.
10. Scoop polenta into an oiled cast-iron skillet or over overproof dish.  Put the chicken on the polenta, then ladle Domenica's sauce over the top.  Scoop on Burrata and Parmesan, then bake until the cheese is melted, about 5 minutes.  Finish with more Parmesan and chopped Parsley.

Three Great Dressings - One for A Reuban Sandwich and the other for a Wedge Salad

Russian Dressing For Reuban Sandwich

Hectors Smoke House

• 1 very finely chopped and smushed shallot
• 
  1 cup mayonnaise i
• 1/4 cup ketchup 
• 1 tablespoon creamy prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1 teaspoon sweet relish 
• 1/2 teaspoon paprika 
• 1 teaspoon sriracha (optional)
• Add salt and pepper to taste (optional)
• Mix throughly

Blue Cheese Gressing - Mary Ann Found This Nice Version

This recipe require a block of Blue Cheese that is 6 ounces

• ¾ cup Mayo
• ¾ cup Sour Cream
• 6 ounces crumbled good quality Blue Cheese
• 3 tablespoons Minced Parsley optional)
• 1-½ Tablespoons Lemon Juice (optional, but recommended)
• ½ teaspoon sea salt (fleur de sel recommended)
• ½ teaspoon ground black pepper (white pepper optional)
• Milk, Buttermilk or whipping cream to thin out the dressing (optional)
• Combine all ingredients and thin out if needed.  Make sure you keep some of the blue cheese crumbles in tack to add texture to the dressing.
• Keep in refriderator, tightly covered for one week. 
• Add tomatoes and crisp bacon to taste.

Blue Cheese Dressing For Wedge Salad

Chef John from FoodWishes.com - Makes about 3 1/4 cups Creamy Blue Cheese Dressing - Please note: everything in this recipe is “to taste,” so adjust to your liking!

• 1 cup mayonnaise
• 1 cup sour cream
• 3/4 cup buttermilk
• 1 teaspoon crushed garlic
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon sugar
• 1 teaspoon Worcestershire sauce
• Cayenne to taste
• Combine all of the above ingredients until smooth
• 4 ounces frozen blue cheese, grated
• Before preparing the dressing, put the bluse cheese in the freezer for about 3 minutes or until very firm.  Then; using a manual grate using the mediem grate holes slowly greate the cheese and adding the bits to the dressing.  After addiing about 1@ punce of blue cheese chips, stir the dressing and repeat until the entire block of cheese is gone. 

Oyster Rockefeller - Central Grand Oyster Bar Plus Hog Island's Take

When Mary Ann and I visited New York City, we found the Oyster Bar in Grand Central Station.  We had their Oyster Rockefellers.  They were perfect.  Below, I found the recipe for their Oysters Rockefeller.  Sandy Ingber, executive chef at the Grand Central Oyster Bar in New York City, decreed the Riyak Nuyagi oyster from K & B Seafood as December's Oyster of the Month.   The "Bishop of Bivalves" suggests the Royals from Vancouver Island for this renowned Oysters Rockefeller recipe, perfect for a holiday appetizer, and one of the signature dishes of this historic seafood restaurant "below sea lever" at Grand Ventral Terminal.  She provided the recipe below.  

Ingredients

• 24 Oysters
• Creamed Spinach

• 1 lb. frozen spinach defrosted
• White Wine
• 1 pinch ground Nutmeg
• 1 pinch kosher salt

• Hollandaise Sauce

• 6 Egg yolks
• 1 TB white wine
• 1-½ cups clarified butter
• 2 TB lemon juice
• 12 dashes Tabasco sauce (or to taste)
• ¼ Teaspoon Kosher Salt

Procedure 

Oysters Preparation Steps

1. Position an oven rack in the top position and heat the broiler. Remove the (Royal Miyagi) oysters from their shells. Oysters should be on the half shell.
2. Arrange the shells on a rimmed baking sheet and spread 1 heaping tablespoon of the creamed spinach into each shell. (You’ll have some spinach left over.)  Set the oysters on top of the spinach.  Broil until the oysters are just starting to ruffle, about 1 minute.  Remove from the broiler and nap each oyster with about 1 tablespoon hollandaise sauce.  Broil until the sauce browns, 1 to 1 1/2 minutes.
3. Using tongs, divide the oysters among 4 dinner plates and serve.

Creamed Spinach Preparation Steps

1. Place the spinach in a clean kitchen towel and squeeze out the excess liquid.
2. Transfer the spinach to a large skillet over medium heat and cook, stirring often, until the spinach is warm. Stir in the vin blanc sauce, then season with nutmeg and salt and stir again. Keep the spinach warm until you serve it.

Hollandaise Sauce Preparation Steps

1. Put the egg yolks and wine in a large stainless steel bowl set over a pot of simmering water. The bowl should not touch the water. Whisk vigorously until the yolks are light and tripled in volume. The consistency will be like a pudding, and the yolks will make a ribbon that sits on the surface for 3 seconds when you lift the whisk. Be careful not to scramble the eggs as you whisk; make sure to whisk along the sides of the bowl, and take the bowl off the heat periodically.
2. Set the bowl on the counter—on a damp kitchen towel to keep it steady—and whisk in the butter in a very slow, steady stream. Don’t add the butter too quickly, or the sauce will break. Once all the butter is added, whisk in the lemon juice, Tabasco, uland salt.
3. Keep the sauce warm until you’re ready to serve it.

Then there is Hog Island Oysters - Their Cookbook calls them "The Real Oysters Rockefeller".  Details follow:

Ingredients

• 2 stickes of unsalted butter
• Leaves from 8 flat-leaf parsley sprigs, minced
• 4 green onions, minced including tops
• 1/4 cuo minced fresh celery leaves
• 6 fresh Tarragon leaves, minced (don't use dried Tarragon)
• 6 fresh Chervil leaves, minced
• 2 TB PErnod liquor
• 1/2 cup dried bread crumbs
•  1 TB Tabasco sauce
• 2 dozen Pacific Oysters

Procedure

• In a large saute pan over medium heat, melt the butter until bubbly and fragrant
• Add the Parsley, Green Onions, Celery, Tarragon, and Chervil. Saute for 5 minutes, then add Tabasco.
• Reduce heat to low medium and cook for 10 minutes
• Add the Pernod and bread crumbs and cook for another 5 minutes
• Transfer mixture to bowl, cover and refrigerate for at least 1 hour or until cold but not solid
• Preheat oven to 400 degrees.  Shuck Oysters and place them back in their shells, Set aside
• Spread about 1/4 inch of rock salt in the a rimmed baking sheet and bake the salt for 8 minutes to preheat it and keep the oysters warm for serving
• While the rock salt is heating, remove the butter mixture from the refrigerator.  Beat with a whisk to incorparate the ingredients and aerate.
• Working quickly, spread 1 teaspoon of the mixture over each oyster.  When all of the oysters are topped, nestle each in the warm rock salt and bake for 5 minutes, or until the topping bubbles.  Do not over cook.
• Serve immediately

Nana's Apple Sauce Cookies

I meet William Roof at the VFW in Novato on March 17, 2023.  He had just moved to our town from Seattle.  We were talking about stuff and I mentioned I had this food blog.  So, he has shared his Nana's Apple Sauce Cookie recipe for us to enjoy.  So, here goes.  

Ingredients

• ½ Cup melted butter (original recipe called for Oleo margarine) 
• 1 Cup White Sugar
• 1-½ Cup of warm, unsweetened Apple Sauce
• 2 Teas. Baking Soda
• 2 Cups (scant Flour - don't pack)
• 1 Teas. Cinnamon
• ½ Teas. Cloves
• ½ Teas. Salt
• 1 Cup raisins
• ½ Cup Nuts of choice

Proecdure

• Cream together the sugar& Cleo
• Add Apple Sauce, in which the Baking soda has been dissolved
• Shift flour, spices and salt
• Add raisins and nuts
• Combine but do not over mix
• Drop several inches apart on a baking sheet
• Bake at 325 for about 10 minutes

Oysters Bingo - Buckeye Roadhouse

Nick Patrakis, an acquaintance from Bel Marin Keys, is a big fan of the Oysters Bingo served at the Buckeye Roadhouse in Mill Valley.   Further, he makes this recipe often.  Enjoy as an alternative to Oysters Rockefeller

Ingredients

• 18-24 Oysters
• 1 bunch of Spinach
• Salt and Pepper to taste
• 2 TB Olive Oil or more if needed
• ¾ cup of Best Foods Mayonnaise
• 1 TB chopped Garlic
• 2 TB grated Asiago cheese - Parmesan can be used 
• 1 TB fresh Lemon Juice
• 1 TB Cognac

Procedure

• Stir spinach constantly in hot large pot until all leaves are wilted.
• Drain in mesh strainer, squeezing out as much water as possible with the back of the spoon. Roughly chop and toss with olive oil, salt and pepper.
• Combine the rest of the ingredients in a bowl.
• Shuck oysters into another bowl, reserving the deeper shell halves.
• Line a baking sheet with a "rack" made by pleating a large sheet of aluminum foil to hold the oysters upright (or use rock salt).
• Put a tablespoon of spinach in the bottom of each shell, top with an oyster and a tablespoon of sauce. (A rubber spatula works well to spread the sauce evenly.)
• Bake in a 400 degree oven for 5 minutes; then brown under broiler for about two minutes more.
• Serve hot!

• 
  

Megan's Asian Chicken Wings

So, another great recipe from my friend, Megan Costello.  She did this recipe for a birthday party of a mutual friend.  They were a great hit.   So, here we go. 

Ingredients

• Japanese BBQ sauce from Costco
• Party Chicken Wings from Costco
• Marinade for wings
• Japanese BBQ sauce, enough to coat wings completely
• Knob of ginger, minced
  
• Four cloves of garlic, sliced.
• Handful of parsley, chopped
• Sesame seeds

Procedure

• Marinade the wings overnight
• Preheat oven to 390
• Roast wings, skin side up, then turn about 20-30 minutes in. 
• Take any leftover marinade and put in a souce pan
• Add a knob of ginger, sliced garlic, and parsley, bring to ta boil and cook for a few minutes.
• At the 20 minute turn, pour some of the simmering ginger sacue over the turned wings.
• Cook for another 20 minutes and do a second turn.
• Add more sauce and sprinkly with sesame seeds.
• Finally, broil for 2-3 minutes. 
• If you are making ahead to serve stop at the 2nd turn cool and then finish before serving.
• It seems like it would over cook the chicken but I start the chicken right out of the fridge and the pour, After the first turn, I think keeps it moist.

Thai Pork and Shrimp on Sesame Wonton Crisps

A friend of ours, Deanna Desin, a member of the Benevolent Protective Order of Elks recently brought this recipe to the VFW as an appetizer for the group.  She got the Thai Pork Shrimp mixture from Yan Can Cook.  It is really a great tasting treat.  So, here we go.

Ingredients Mixture

• ¼ pound lean ground pork.
• ¼ pound medium raw shrimp.
• 1 TB chopped green onion (including top).
• 1 Serrano or Jalapeño chili minced.
• 2 Egg whites.
• 2 teaspoons chopped Chinese parsley roots and 1 inch of stems.
• 1 teasppon chopped cilantro leaves.
• 1 teaspoon minced garlic.
• ½ teaspoon salt.
• ⅛ teaspoon black pepper.

Procedure

1. In a food processor, combine the mixture ingredients and process to make a course paste.  

Ingredients Sesame Wontons

• 6 wonton wrappers.
• Cooking spray.
• 1-½ teaspoons dark Sesame oil.
• 2 teaspoons white toasted Sesame seeds.
• ⅛ teaspoon black sea salt.

Procedure

1. Preheat oven to 425 degrees.
2. Cut wonton wrappers in half diagonally.
3. Arrange triangles in a single layer on a baking sheet coated with cooking spray.
4. Brush evenly with dark sesame oil.
5. Sprinkle evenly with Sesame seeds and salt.
6. Bake at 425 for 4-5 minutes or until brown.

Final Step

• Spread Pork and Shrimp mixture on wontons.
• Serve immediately.

Penne Alla Vecchia Bettola

On December 12th of 2021, we meet my son, John, and his wife Mary, at Oracle Park (Home of the SF Giants) for a Holiday photo shoot.  Afterwards, we visited their home for an early dinner. While the Artichoke and Spinach soap was tasty, the true winner was the main dish, Penne Alla Vecchia Bettola.  This recipe found in Ina Garden's Cookbook "Foolproof", but actually came from Joe Realmuto chef at Nick & Toni's in East Hampton.  This is one of the best pasta dishes I have ever had.  While Puttanesca and Cacio E Pepe are my favortes this one come very close.

Ingredients

• 1 Cup Good Olive Oil
• 1 Medium Spanish Onion, Chopped
• 3 Cloves of Garlic, Diced
• ½ teaspoon chrushed red pepper flakes, use ¼ teaspoon for a less spicy pasta finish.
• 1-½ teaspoons dried Oregano
• 1 Cup Vodka
• 2 (28-ounce) cans peeled plum tomatoes
• Kosher salt
• Freshly ground black peppe
• ¾ Pound Penne Pasta
• 4 Tablesoons Fesh Oregano
• ¾ to 1 Cup Heavy Cream
• Grated Parmesan Cheese

Procedure

1. Preheat oven to 375 degrees F.
2. Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.
3. Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1-1/2 hours. Remove the pan from the oven and let cool for 15 minutes.
4. Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.
5. Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.
6. Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.
   
   
   
   
   

Bacardi Rum Cake

 Mary Ann found this recipe years ago.  Not sure what the source was.  But, this cake is a real winner.  Enjoy

Ingredients

• 1 Cup chopped Pecans or Walnuts.
• 1 18-½ oz. Package of Yellow Cake Mix
• 1 3-¾ oz Package of Jell-O Vanila
• If you are using yellow cake mix with pudding already in the mix, omit instant pudding, use 3 eggs rather than 4, and ⅓ Cup oil instead of ½ Cup.
• 4 Eggs
• ½ Cup Cold Water
• Wesson Oil
• ½ Cup Bacardi Dark Rum (80 proof)
• Glaze
• ¼ Pound Butter
• ¼ Cup water
• 1 Cup Granulated Sugar
• ½ Cup Bacardi Dark Rum (80 proof) 

Procedure

• Cake
1. Preheat oven to 325 degrees F
2. Grease and flower 10 inch or 12-cup Bundt pan
3. Springle nuts over bottom of pan
4. Mix all cake ingredients together
5. Pour batter over nuts
6. Bake for 1 hour
7. Cool
8. Invert on serving plate
9. Prick top
10. Spoon and brush glaze evenly over top and sides
11. Allow cake to absorb glaze
12. Repeat until all of the glaze is used up

• Glaze
1. Melt butter in sauce pan
2. Stir in water and sugar
3. Boil for 5 minutes, stirring constantly
4. Remove from heat
5. Stir in Rum

• Optional 
1. Decorate border with sugar frosting or whipping cream