INGREDIENTS:

4 eggs (3 eggs if you use applesauce)
½ cup butter or margarine (Oil or applesauce can be used for less calories)
1 cup packed light brown sugar
1 (20 ounce) can pineapple slices, drained
10 maraschino cherries, halved, drained
1 cup sifted cake flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup white sugar
1 tablespoon butter or margarine, melted
1 teaspoon vanilla extract
Pecans (optional)

DIRECTIONS:

1. Preheat oven to 325 degrees.

2. In a 10 inch heavy skillet with a heat resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat.

3. Remove from heat and sprinkle brown sugar evenly over the butter. Arrange pineapple slices to cover bottom of skillet.

4. Place cherries in the holes of the pineapple and place pecan (optional) halves between pineapple slices. Set aside.

5. Separate the eggs into two bowls.

6. In a large bowl, beat egg whites just until soft peaks form.

7. In a small bowl, beat egg yolks at high speed until very thick and yellow.

8. With a wire whisk or rubber scraper, using an over and under motion, gently fold egg yolks and flour mixture into the whites until blended.

9. Fold in 1 tablespoon melted butter and vanilla. Spread batter evenly over pineapple in the skillet (pan).

10. Bake for 30 to 35 minutes, or until surface springs back when gently pressed with fingertip.

11. Loosen the edges of the cake with a table knife.

12. Cool the cake for 5 minutes before inverting onto a serving plate. Do not wait longer than 5 minutes or cake will stick to the bottom of the skillet (pan).

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INGREDIENTS:

½ cup maple syrup
¼ cup soy sauce
2 medium-sized fillets
¼ cup coarsely ground pepper
Vegetable oil or peanut oil

DIRECTIONS:

1. Mix together maple syrup and soy sauce in a deep bowl or Ziploc bag.

2. Stick salmon fillets in the maple syrup and soy sauce mixture, making sure they are completely covered in the marinade.

3. Marinate for 24 hours.

4. Preheat oven to 500°F.

5. Rub vegetable oil or peanut oil on baking sheet.

6. Place coarsely ground pepper on a plate.

7. Remove salmon from marinade and place top side down on to the pepper to coat.

8. Place salmon fillets pepper side up on oiled baking sheet.

9. Bake for about 10 minutes (depending on the size of the fillets). Avoid overcooking the salmon. The syrup will cause the fillets to smoke a little – this is ok.

10. Remove from oven and serve immediately.

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INGREDIENTS:

2 cups flour
1 tsp baking soda
½ tsp salt
½ tsp cinnamon
1 cup butter, softened (2 sticks)
1 tsp vanilla extract
1 cup brown sugar
½ cup white sugar
2 eggs
1 cup quick oats
1 ¼ cup shredded coconut

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. Sift together flour, baking soda, salt, and cinnamon in a medium bowl.

3. Cream butter and sugars in a large bowl.

4. Beat in eggs and vanilla. Mix well until texture is smooth.

5. Stir in flour, and then add in oats and coconut. Mix well.

6. Drop 1 ½ -inch mounds of dough onto greased baking sheet.

7. Bake for 11-12 minutes until the edges are slightly brown.

8. Remove and allow cookies to cool before transferring to a wire rack.

Makes about 3 dozen cookies.

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INGREDIENTS:

1 lb of medium-large shrimp, peeled with tails on
½ cup flour
½ tsp ground red pepper
½ tsp garlic powder
½ tsp black pepper
1 egg, well beaten
¾ cup shredded coconut

DIRECTIONS:

1. Preheat oven to 425 degrees.

2. Grease a large baking sheet with non-stick spray.

3. Combine ground red pepper, garlic powder and black pepper in a small bowl.

4. Lightly season each shrimp with the pepper and garlic mixture.

5. Place flour, egg and coconut in three small separate bowls.

6. Dip shrimp first in the egg, then in the flour, then back in the egg, and then last in the coconut.

7. Repeat step 6 for each shrimp.

8. Arrange shrimp neatly on baking sheet.

9. Bake about 15 minutes or until golden and crispy.

10. Remove and serve with a Dijon-honey sauce or sweet chili sauce.

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This recipe for corn and potato salad is light, delicious, and different from your traditional potato salad. There’s no mayonnaise. Instead there’s just a little olive oil and fresh lime juice. The corn gives the dish some added sweetness and nice texture. Our cousins from France just arrived a few days ago for the summer. For their first dinner in the States, we served this side dish with steak frites. Mmm…

INGREDIENTS:

1 lb baby red potatoes, cut into quarters
1 pint grape tomatoes
5 ears of corn, shucked
1 medium red onion, chopped
¼ cup olive oil
2 tablespoons fresh lime juice
1 handful of fresh basil
Salt and freshly ground pepper to taste

DIRECTIONS:

1. In a large pot cover potatoes with salted cold water by 1 inch and simmer until tender, about 20 minutes.

2. Remove from potatoes from pot and allow them to cool for 15 minutes.

3. Combine potatoes, grape tomatoes, corn, and red onions into a large bowl.

4. Add olive oil, lime juice, and fresh basil leaves. Mix thoroughly.

5. Refrigerate for 1 hour before serving.

Serves 4

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INGREDIENTS:

1 (10 ounce) package frozen chopped spinach – thawed, drained dry
1 (14 ounce) can of artichokes, drained and chopped
3-4 garlic cloves, minced
½ cup mayonnaise
2 (8 ounce) packages of cream cheese, softened
1 tablespoon fresh lemon juice
1 cup grated Parmesan cheese

DIRECTIONS:

1. Preheat oven to 375 degree F (190 degrees C).

2. Lightly grease a medium-sized baking dish (I used 3 small baking dishes instead).

3. In a large bowl, mix together the cream cheese and mayonnaise until smooth.

4. Add artichoke hearts, spinach, and Parmesan cheese to the mixture.

5. Season with garlic and fresh lemon juice.

6. Cover with aluminum foil and bake for about 20 minutes.

7. Remove aluminum foil and bake for another 5 minutes, until the surface is lightly browned.

8. Serve with lightly toasted baguette slices, tortilla chips, or toasted breadsticks.

Serves 10-12

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INGREDIENTS:

3 lbs pork spareribs
2 tablespoons minced garlic
Freshly ground pepper
Salt
1 bottle Barbeque sauce

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a shallow baking pan, place ribs in a single layer.

3. Add a little freshly ground pepper and salt (about a ½ teaspoon of each is fine, but add more or less if you’d like).

4. Rub garlic on the ribs.

5. Bake for 2 hours, until ribs are tender.

6. Remove after a of couple hours. Pour barbeque sauce all over the ribs, being sure to cover both sides.

7. Return ribs to oven and bake for another 45 minutes to an hour at 300 degrees F.

Serves 4-6

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I love any dish made with potatoes! Potatoes au gratin, mashed potatoes, potato skins, baked potato soup, stuffed potatoes, potato ragout, potato salad, French fries… you get the picture. The recipe below is one for potato salad. I like using Dijon mustard and sweet relish in mine. I also added a little mayonnaise in this version, but the recipe tastes just fine without it.

INGREDIENTS:

3-4 Idaho potatoes
½ red bell pepper, diced
1 tablespoon chopped chives
1 tablespoon chopped scallions
1 hard boiled egg, chopped
2 tablespoons Dijon mustard
1 tablespoon sweet relish
¼ cup mayonnaise
Kosher salt and freshly ground black pepper to taste

DIRECTIONS:

1. In a large pot, cover potatoes with salted water. Bring to a boil, and then reduce heat.

2. Allow to simmer for about 30 minutes, until tender.

3. Remove from pot, and allow potatoes to cool.

4. Remove potato skins, and cut into small cubes.

5. Place cut potatoes in to a large bowl, and add mayonnaise, relish, and Dijon mustard. Mix thoroughly.

6. Mix in red bell pepper, chives, scallions, and boiled egg.

7. Add kosher salt and freshly ground pepper to taste.

Makes about 4 servings

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Grilling season is upon! The succulent scent of smoky meat and grilled vegetables will soon be filling the air. Mmm… Here’s one of my mother’s recipes for marinated chicken breasts. Since my mother doesn’t normally measure ingredients out, the measurements that I have listed are just a rough estimate. I tested the recipe out myself, and it came out just fine. However, feel free to experiment with the measurements yourself. This tastes great served with some grilled onions and zucchini.

INGREDIENTS FOR MARINADE:

½ cup fish sauce
½ cup brown sugar
½ cup chopped pineapples with juice
2-3 garlic cloves, pressed
1-2 stalks lemongrass, minced
½ teaspoon pepper
6-8 chicken breasts, skinned and boned

DIRECTIONS:

1. Place chicken in large, shallow dish.

2. Grind garlic and lemongrass in a mortar until the texture is almost smooth.

3. Rub the garlic and lemongrass mixture all over the chicken pieces.

4. Combine fish sauce, brown sugar, chopped pineapples (along with juice), and pepper in a medium bowl. Mix thoroughly.

5. Pour over chicken.

6. Cover and marinate for at least 4 hours (preferable overnight).

7. Grill or broil chicken.

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Pan-Fried Crab Cakes with Chili-Lime Dressing, Mango-Cucumber Relish, and Mixed Greens

INGREDIENTS:

4 ½ tablespoons unsalted butter, melted and cooled slightly
3 tablespoons mayonnaise
1 ½ tablespoon fresh lemon juice
1 ½ tablespoon extra virgin olive oil
1 tablespoon chopped green onions
1 tablespoon chopped chives
1 tablespoon chopped fresh parsley
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne
1 pound jumbo lump crab meat, picked over for shells and cartilage
6 tablespoons fine dry bread crumbs
1/3 cup all-purpose flour
1 large egg
2 tablespoons milk
1 ½ cups panko (Japanese bread crumbs)
½ cup vegetable oil
1 recipe Mango-Cucumber Relish
1 recipe Chili-Lime Dressing
1 cup of mesclun or assorted baby greens for garnish

DIRECTIONS:

1. Line a baking sheet parchment paper and set aside.

2. Combine the butter, mayonnaise, lemon juice, olive oil, green onions, chives, and parsley in a bowl of a food processor and process until well blended and slightly thickened. Add the salt, pepper, and cayenne and process for 15 seconds to blend. Transfer to a medium bowl with the crabmeat and bread crumbs and fold gently to mix, being careful not to break up the lumps.

3. Form the crabmeat mixture into eight 2 ½ to 3-inch-round cakes, about 2 ½ ounces each, and pack gently but firmly. Place on the prepared baking sheet, cover with plastic wrap, and refrigerate until well chilled, 1 to 2 hours.

4. Place the flour in a small shallow dish. In a separate bowl, whisk together the egg and milk to make an egg wash. Place the panko in a third shallow dish.

5. Dredge each crab cake in flour, then in the egg wash, and then in the panko crumbs, shaking to remove any excess breading. Set aside.

6. Heat ¼ cup of the vegetable oil in a large, heavy skillet over medium heat. Pan-fry the crab cakes 3 or 4 at a time until golden brown, and 4 ½ minutes per side. Add more oil as needed. Drain the crab cakes on paper towels.

7. To serve, arrange 2 crab cakes on each of 4 plates and top with 2 tablespoons of the Mango-Cucumber Relish. Drizzle the Chili-Lime Dressing around the crab cakes, garnish each plate with greens, and serve immediately.

Makes 4-8 servings

Recipe from Emeril's Delmonico

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INGREDIENTS:

½ cup peeled, seeded, and diced mangoes
½ cup peeled, seeded, and diced cucumbers
¼ cup seeded and diced red bell pepper
1 tablespoon rice wine vinegar
1 ½ teaspoons extra virgin olive oil

DIRECTIONS:

Place the mangoes, cucumbers, and bell peppers in a medium bowl and toss gently with the vinegar and oil to coat. Cover and chill until ready to serve. (The relish can be made up to 2 hours in advance.)

Recipe from Emeril's Delmonico

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INGREDIENTS:

6 tablespoons chili garlic sauce
2 tablespoons fresh lime juice
2 teaspoons sesame seeds, lightly toasted
¾ teaspoon sesame oil
¼ cup olive oil

DIRECTIONS:

Combine the chili garlic sauce, lime juice, sesame seeds, and sesame oil in a medium bowl and stir well to combine. Whisking, slowly add the olive oil in a steady stream and whisk to combine. Set aside until ready to serve. (The chili-lime dressing will keep, covered, in a refrigerator for up to 3 days.)

Recipe from Emeril's Delmonico

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http://www.ahamburgertoday.com/

In honor of National Hamburger Month, my sister and I made some delicious onion and jalapeno burgers! Here’s the recipe…

Tasty Onion and Jalapeno Burgers

INGREDIENTS:
1 pound lean ground beef
1 medium red onion, finely chopped
1-2 jalapenos, sliced lengthwise and chopped
1 handful of white mushrooms, coarsely chopped
¼ cup Worcestershire sauce
A couple dashes of soy sauce
1 ½ tablespoon garlic salt
1 ½ tablespoon Italian seasoning
1 egg, beaten

DIRECTIONS:

1. Mix together all ingredients together thoroughly.

2. Form in medium sized burger patties.

3. Grill burgers for about 8-12 minutes or until cooked to preference.

4. Add cheese on top of each burger for one minute before cooking is completed.

5. Remove burgers from grill.

6. Place on toasted buns, and add toppings.

Makes about 6 medium-sized burgers

food, recipes, hamburgers, Tasting Journal, Tasting Journal Recipes,

Over the years I’ve experimented with various recipes for apple crisp. I love apples, and I find that apple crisp is much simpler to make than apple pie because you don’t have to fuss over any type of crust. Tonight, I decided to use the leftover apple slices that I had from my lunch, and whip together a quick little apple crisp dessert for my sister, Valina, and me. The recipe that I have here was adapted from a combination of different recipes that I’ve worked with in the past.

INGREDIENTS:
1/3 cup flour
1/3 cup quick oats
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/3 cup butter, melted
2 tablespoons milk
1 cup thinly sliced apples

DIRECTIONS:
1. Preheat oven to 350 degrees F.

2. In a large bowl, combine flour, oatmeal, cinnamon, and brown sugar.

3. Cut butter into mixture until crumbly.

4. Take half of the mixture and pat it into the bottom of a baking dish.

5. Lay apple slices on top of the mixture and then sprinkle the other half of the mixture on top of the apple slices.

6. Drizzle two tablespoons of milk all over the top of the crumbs.

7. Bake for 25-30 minutes or until apples are tender.

Serves 4

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INGREDIENTS:

1 ¼ cups of lightly packed very fresh light brown sugar
½ cup quick (1-minute) oatmeal
1 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, slightly firmed
3 tablespoons light corn syrup
2 large eggs
2 teaspoons pure vanilla extract
8 ounces fine-quality bittersweet or semisweet chocolate, cut into ¼ to ½-inch pieces, or 1 ½ cups semisweet chocolate chips
1 ½ cups coarsely chopped walnuts (I don’t usually add this)

DIRECTIONS:

1. Preheat oven to 375° and lightly butter cookie sheets.

2. Place the brown sugar and oatmeal in the work bowl of a food processor, and process for 2 ½ to 3 minutes, stopping occasionally to pulse. The oatmeal must be very finely ground.

3. In a medium bowl, strain together the flour, baking soda, and salt. Set aside.

4. In a large bowl, mix the butter and corn syrup together on medium to low speed until smooth and creamy, about 1 minute.

5. Add the oatmeal-sugar mixture in three additions and beat for 2 minutes.

6. Add the eggs one at a time in 30-second intervals, and then add the vanilla and mix for one minute longer.

7. Reduce mixer speed to low, add the dry ingredients one-half at a time, and mix just until blended.

8. Using a large spatula, fold in the chocolate pieces and walnuts.

9. Drop mounds of dough, about the size of a large walnut, from the tip of a tablespoon onto cookie sheets.

10. Bake the cookies for 8-9 minutes, or until the edges begin to turn a golden brown.

11. Remove cookies from oven and let stand for 2 minutes.

Makes about 4 ½ dozen 3 ½-inch cookies

Adapted from Carole Water’s Great Cookies

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They say that eating salmon is very good for you... it's a great source of protein and rich in omega-3 fatty acids. It may even increase the production of collagen, keratin, and melanin. It's no wonder my mom loves this fish! This is one of the recipes that she uses... it's really simple, and can be prepare quickly. The marinade really gives the salmon a nice flavor that isn't too overpowering. I enjoy this served simply with some steamed white rice. Mmmm...



INGREDIENTS:
2 lb salmon filet
2 cloves of garlic, minced
½ teaspoon sugar
1 tablespoon soy sauce
1 tablespoon fish sauce
¼ teaspoon salt
Dash of black pepper

DIRECTIONS:
1. In a small bowl, mix together fish sauce, with sugar, salt, and garlic.
2. Clean salmon and pat dry with paper towel.
3. Place salmon in fish sauce mixture and let sit for 10-15 minutes.
4. Cover broiler ban with aluminum foil, and place marinated fish on top.
5. Pour the excess fish sauce mixture on top of the salmon, and sprinkle with black pepper.
6. Broil in the oven for 15-20 minutes, or until golden brown.
7. Serve with steamed white rice.


recipes, cooking, salmon, food, Tasting Journal Recipes, Tasting Journal

This is my mother’s version of Vietnamese egg rolls (Cha Gio).

We often eat them with a dish called Bun cha gio, which consists of rice noodles, lettuce, mint, bean spouts, cucumbers, and finely chopped peanuts. It’s really delicious! When I’m not eating the egg rolls with this dish, I like to dip them in a sweet and sour chili sauce. This dipping sauce can usually found in the condiment aisle in most Asian markets.

INGREDIENTS:
½ medium cabbage
2 medium carrots
1 lb ground pork
½ cup dried shrimp
½ cup chopped shiitake mushrooms
1 large onion (chopped)
1 cup oyster sauce
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon sugar
1 package of rice paper wrappers (or square egg roll wrappers)
1 egg (for rice paper)
Oil for frying

DIRECTIONS:
1. In a bowl, mix cabbage, carrots, dried shrimp, shiitake mushrooms, and onion.

2. Add in ground pork, oyster sauce, salt, pepper, and sugar.

3. Mix thoroughly.

4. Peel spring roll wrappers.

5. To make egg roll, take 2 tablespoons of the mixture and place it just below of the center of the wrapper. Fold bottom corner up over filling to cover, and then fold in the two outside corners. Roll closed, and then seal shut with a dab of egg white.

6. Pour oil into a wok or saucepan until about 2 inches deep.

7. Over medium-high heat, warm oil and then add egg rolls in one at a time.

8. Deep dry for about 3-5 minutes, or until golden brown on both sides.

9. Remove from oil, and place on dry paper towels to help absorb some of the oil.

10. Serve with sweet and sour dipping sauce.

recipes, cooking, Vietnamese food, Tasting Journal, Tasting Journal Recipes

STARTERS
Crispy Coconut Shrimp
Spinach and Artichoke Dip
Cambodian Style Spring Rolls
Stuffed Mushrooms
Vietnamese Spring Rolls (Cha Gio)


BREAKFAST/BRUNCH
Buttermilk Pancakes


SOUPS
Somlah Machoo (Cambodian Sour Soup)
Chesapeake Bay Tomato Crab Soup


SALADS
Caprese (Tomato and Mozzarella Salad)


DRESSINGS, SAUCES, AND MORE
Creamy Ravigote Sauce
Mango-Cucumber Relish
Chili-Lime Dressing


SIDES
Garlic, Leek and Turnip Flan
Swiss Chard and Polenta Sqaures
Corn and Potato Salad
Potato Salad
Broccoli with Lemon Crumbs
Cassava-Bread Stuffing with Longaniza
Katherine's Green Beans
Sofrito Succotash


BETWEEN THE BREAD
Onion and Jalapeno Burgers
Pate and Cha Lua Sandwich


ENTREES
Golden Mushroom-Crusted White Fish
BLT Pasta Bake: Bacon, Leeks, and Tomatoes
Pepper-Crusted Maple Glazed Salmon
Oven Baked Ribs
Mommy's Marinated Chicken Breasts
Pan-Fried Crab Cakes
Onion and Jalapeno Burgers
Marinated Broiled Salmon
Katherine's Mini Crab Cakes
Madi's Beef Empanadas
Maria's Eggplant Parmesan with Prosciutto
Pasta Primavera
Beer Duck


SWEETS
Mama Gail's Mini Fruit Tarts
Pear and Walnut Tarte Tatin
Dee's Pineapple Upside Cake
Coconut Oatmeal Cookies
Apple Crisp
Soft and Chewy Chocolate Chip Cookies
Chocolate Covered Strawberries
Mrs. Jefferson's Brownies
Num Treap (Cambodian Dessert)
Oatmeal Raisin Cookies
White Chocolate Chip Macadamia Nut Cookies

Tasting Journal Recipes, Tasting Journal, recipes, food, cooking, eating

This simple sandwich is a blend of two cultural elements: paté from the French, and Cha Lua (can also be spelled Gio Lua) from the Vietnamese. This quick and easy snack is something my father used to make my sister and me when we were younger. It’s almost effortless, and the smoothness of the paté along with the lean delicious taste of the cha lua, makes this sandwich exotically divine!

Paté (or paté de foie gras) is essentially goose or duck liver.

Cha Lua is a Vietnamese lean meat pie. During preparation the meat is wrapped in banana leaves and then boiled. The flavor and aroma from the banana leaves is fundamental to the meat’s taste.

INGREDIENTS:
Paté
Cha Lua
2 pieces of toast or French bread (sliced lengthwise in half)
Fresh ground pepper

DIRECTIONS:
1. Spread some paté generously on a piece of toast, or on one slice of French bread.
2. Cut the Cha Lua into thin slices and place on top of the freshly spread paté.
3. Sprinkle a little fresh ground pepper, and then place the other piece of toast (or slice of French bread) on top.

* For additional texture and flavor, try adding some pickled carrots along with the paté and chu lua.

* Sometimes my father will spread some mayonnaise on the second slice of toast (or French bread) to enhance the creaminess of the sandwich.

** For more information on paté and cha lua, you can check out these websites:

http://www.gourmetfoodstore.com/foiegras/glossary-foie-gras.asp

http://www.ksvn.com/cooking/page12.html

recipes, food, foie gras, Vietnamese food, Tasting Journal, Tasting Journal Recipes

INGREDIENTS:
¾ cup of lightly packed brown sugar
½ cup of quick oatmeal
1/3 cup of granulated sugar
1 ¾ cup of all purpose flour
½ teaspoon of baking soda
½ teaspoon salt
1 cup unsalted butter
2 tablespoons light corn syrup
1 large egg
2 teaspoons pure vanilla extract
2 cups of white chocolate chips
1 ½ cups coarsely chopped macadamia nuts

DIRECTIONS:
1. Position the shelves in the upper and lower thirds of the oven. Heat the oven to 375 degrees.

2. Place the brown sugar, oatmeal, and granulated sugar in the work bowl of a food processor fitted with the steel blade and process 2 ½ to 3 minutes, stopping occasionally to pulse. The oatmeal must be very finely ground.

3. In a medium bowl, mix the flour, baking soda and salt. Set aside.

4. In a large bowl, mix butter and corn syrup. Then add in oatmeal-sugar mixture.

5. Add in the egg and vanilla, and beat for 1 minute.

6. Then add in the remaining dry ingredients.

7. Using a large rubber spatula, fold in the white chocolate and macadamia nuts.

8. Drop 1 ½ -inch mounds of dough from the tip of the tablespoon on the to a greased cookie sheet, about 3 inches apart.

9. Bake cookies 10-12 minutes, or until the edges are golden brown.

Makes about 40 cookies

Adapted from Great Cookies, by Carole Walter

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