Thursday, December 7, 2017

Tuesday, December 5, 2017

Pepper Sauce Chicken

2 tbsp soy sauce
2 tsp oyster sauce
3 tbsp honey
3 tbsp rice wine or red wine
Lots of fresh pepper
1.5 tbsp corn starch
Water or stock to adjust consistency

Sunday, November 19, 2017

Monday, October 30, 2017

Aubergine Stew

STDisco and Oroville have sparked a nostalgia for the Star Trek originals, which led me to a rewatch  DS9. As Sisko already discovered in the first episode, apparently time really ISN'T linear, because I've been living in Star Trek all along, coloring every moment of my days. Below is Sisko's family recipe, a gently spiced eggplant stew - super satisfying and also a wondrous way to woo your future wife.

Captain Benjamin Sisko's Aubergine Stew - DS9 Season 1, Episode 1


2 tbs butter
1 large onion, diced
2 stalks celery, diced
1 bell pepper, diced
1/2 white part leek, sliced

olive oil
2 large eggplants, small baton
2 cloves garlic
2 chicken thighs, a tiny bit smaller than eggplant size
2 cans tomato, crushed or stewed

1/2 tsp oregano
1/2 tsp dried thyme
1/2 tsp black pepper
1/2 tsp ground tumeric
1/2  tsp cumin and 
1/4 tsp cayenne pepper, to taste
salt, to taste
(I actually might have used more like a tsp each of the spices and maybe a tad less of the cayenne).

Memory Alpha Wikia 



Tuesday, October 17, 2017

Potato Shishito Hash

I've been quite lazy about my progress pictures but this Bon Apetit Potato Shishito Hash recipe disappeared rather quickly anyway. Since, shishito peppers vary in spiciness, I would do a little taste test and adjust the number and cut according to your heat tolerance. I am tempted to introduce a few bell peppers or some other veg to the mix as well.

Monday, October 16, 2017

Fox Bro's Pecan Pie

Fox Bros.’s Chocolate Pecan Pie With Cinnamon Whipped Cream

1/2 cup (1 stick) unsalted butter
2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons sugar
1/4 cup chilled club soda

To make the pie dough: Cut the butter into 1-inch cubes and place in the freezer for 15 to 30 minutes. Meanwhile, in a bowl, combine the flour, salt, and sugar and mix well. Incorporate the cold butter into the flour mixture, pressing the flour and butter between your fingers until the flour resembles coarse crumbs. Slowly add the club soda, mixing until the dough begins to come together. Press and flatten the dough, wrap it in plastic wrap, and place in the refrigerator for at least 30 minutes.

1/2 cup semisweet chocolate chips
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Pour the chocolate chips into a large glass bowl and place over a pot of simmering water. As the chips begin to melt, stir in the cream, salt, and vanilla until combined and smooth. Set aside.

1 cup light corn syrup
2 tablespoons melted unsalted butter
2 eggs, whisked
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 teaspoon molasses
1/2 teaspoon salt
11/2 teaspoons vanilla extract
11/2 teaspoons cornstarch
2 tablespoons water
4 cups pecan halves

In a bowl combine the corn syrup, melted butter, and whisked eggs, mixing well. Whisk in the brown sugar, granulated sugar, molasses, salt, and vanilla. In a separate bowl, dissolve the cornstarch in 2 tablespoons water to make a slurry. Add the slurry to the egg mixture. Whisk in the chocolate mixture until thoroughly combined.

Preheat the oven to 375°F. Roll the dough out until it’s ¼-inch thick and roughly the size of a 9-inch pie pan. Place the dough into the pie pan, removing the excess around the edges. Place the pecan halves evenly into the shell. Pour the pie filling over the pecans and allow to settle for 5 minutes. Place the pie in the oven and bake until the center is set, about 55 to 60 minutes. Allow the pie to cool for at least 1 hour before serving. Garnish with Cinnamon Whipped Cream.

1 pint heavy cream
1/4 cup confectioners’ sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

In a stand mixer, whisk heavy cream, confectioners’ sugar, vanilla extract, and cinnamon until incorporated and the cream holds a stiff peak

Saturday, October 14, 2017