2.33 Gallons = 1 US Peck

Baked Alaska

Got the recipe from Ctrl+Alt+Chicken and decided to make it for Easter dessert. Turned out great. I did end up altering the recipe a bit. I made individual sized servings instead of one large one and I used the old blow torch (video here) to brown it instead of browning it in the oven. Everyone loved it. Hope I did the show proud.

2 comments April 17th, 2006

General Tso’s Chicken

This has become one of our favorite recipes here at home in the last few weeks. I started with a recipe Mike found on the net and made some modifications to it to help make it more to my liking. A friend said he was making it this weekend and wanted the modifications, so here you go.
For further information regarding General Tso’s Chicken, visit here.

1 lb chicken thighs or breasts, boned and cubed
3 eggs, beaten
½ cup cornstarch

½ - 1 tsp red pepper flakes
4 green onions cut into 2in pieces
½ red bell pepper, sliced thin

Sauce
5 tsp cornstarch
¼ cup sugar
¼ cup rice vinegar
1/3 cup rice wine or sweet vermouth
½ cup soy sauce

Vegetable oil for frying

Mix eggs and ½ cup cornstarch in a medium sized bowl. Add chicken and coat well.
In a small bowl mix all of the sauce ingredients and stir well. This can be done ahead of time.
Heat 1-2 inches of oil in a wok until it reaches 350-360 degrees. Add chicken in small batches and cook until chicken is cooked through, about 5 minutes. Remove chicken and place on a large plate covered in paper towels to drain. Cook the remaining chicken. This can be done in advance and kept in the refrigerator.
Leave 1-2 tablespoons of oil in the wok and return to med-high heat. Add red pepper flakes and cook for 15 seconds, just to extract some of the flavor, but not burn. Add onions and bell peppers. Cook for 30 seconds and add the chicken. Toss and cook until chicken is crispy, 2-3 minutes. Add sauce and allow it to come to a boil. Stir until the sauce coats the chicken. Serve immediately. Best served with white sticky rice
Servings: 4 Total Time: 1 hour

2 comments February 25th, 2006

Recipe Fridays - BBQ Chicken Bagel Sandwiches

Ahh, Fridays. Fridays for a while are going to be nice. I have to burn a ton of vacation so I decided by taking Friday’s off for this month. I might extend it to next month to, but we’ll see. Sorry Mike.
Well, here’s this week’s recipe. I made this up one night when I couldn’t figure out what to make for dinner for just BJ and I. I made it once and every time we have leftover bbq chicken breasts in the fridge BJ is running down to the store to buy bagels. We actually have to fix extra chicken any time we have bbq chicken breasts for dinner just so we can have this. Hope you enjoy.

BBQ Chicken Bagel Sandwiches

1 plain bagel
1 tbls horseradish sauce
1 leftover BBQ chicken breast, sliced very thin
(Best if it was one that had BBQ sauce on it when it was grilled)
Cheddar cheese, sliced
Creole seasoning

Preheat broiler. Heat leftover chicken in microwave until warm then slice very thinly. Lightly toast the cut side of the bagel. Spread horseradish sauce on both halves of bagel. Cover bagel with chicken until just covered. Can use more chicken if you desire. Top with sliced cheese to cover chicken. Place bagel on a cookie sheet and place in broiler. Broil until cheese is melted and bubbly, about 2-3 minutes. Remove from broiler and sprinkle lightly with Creole seasoning. Serve hot.

Servings: 1 sandwich

Time: 7 minutes

Add comment August 5th, 2005

Recipe Fridays - Honeydew Shrimp

OK, I know I missed last week. I had a good reason. I was at the doctor’s getting my leg removed from that stupid cast. Boy is it nice to be free. One month in an aircast and then I should be back to normal.
So, please forgive me for missing my recipe post last week.
Here’s this week’s post. Don’t turn your nose up at the title. I’ve had a number of people do that, yes BJ you know you thought I was off my rocker.

Honeydew Shrimp

Marinade
1/2 lemon, juiced
1 tbls olive oil
1 tsp balsamic vinegar
2 tsp Creole seasoning (see below)
1 lb small shrimp (50 count or higher)

Dressing
1 tbls olive oil
2 tsp balsamic vinegar
1/2 lemon, juiced
1 tsp fresh mint leaves, finely chopped
1/4 tsp salt
1/8 tsp black pepper

1/2 of a honeydew melon (pealed, seeded, and chopped into ¼ inch cubes)
1/4 cup red onion, finely chopped

1 lime, cut into wedges

Mix all of the marinade ingredients in a small bowl to combine. Add shrimp and marinate for 15 minutes. Mix dressing ingredients in a medium bowl to combine. Add honeydew and onion and toss to coat. Either grill or saute shrimp in a large saute pan until done, 3-5 minutes. Add shrimp to honeydew and serve. Garnish with lime wedges.

Servings: 8 appitizers

Time: 25-30 minutes

Creole Seasoning (courtesy of Emeril Lagasse)

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Add comment July 29th, 2005