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1 package Rice stick noodles (We like the wide ones, but regular will do, just don't get the vermicelli!)
3 tablespoons peanut oil (keep this handy, some noodles soak it up more than others)
5-7 garlic cloves,
1/2 pound peeled, deveined cocktail shrimp (We like to substitute a chicken breast, cubed, pork or tofu works)
1 cup mung bean sprout (optional - I like it, Marina doesn't)
1/2 cup sliced green onions
2 eggs (3 if you like!)
6 tablespoons rice wine vinegar
5 tablespoons fish sauce
2-3 tablespoons sugar
1 tablespoon Chinese garlic chile paste (I like 2!)
1/2 cup finely chopped peanuts.
Soak the noodles in warm water until transparent. Seems like an hour is best. I keep hearing 20 minutes, but it's an hour. Maybe you can find the 20 minute noodle, I can't. (Anyway, soak your noodles, it takes less than 10 minutes to cook this baby up and you need your noodles ready!) In the meantime, chop up the green onions, garlic, meat etc... and get it ready to go.
Mix vinegar, fish sauce, sugar and chile paste together in a small bowl. Heat the oil up in a big wok and add the garlic. After the garlic is fragrant, add the eggs and stir fry until scrambled. Add the shrimp (chicken/pork/tofu) and cook until colored on all sides. (Add oil if it's getting dry). Add the green onions and let them cook while you quickly drain the noodles and add them in to the mix. Add remaining ingredients, sauce (give it a stir to make sure your sugar hasn't settled) peanuts and toss until the meat is cooked and noodles are hot. Serve immediately, eat and come see me play some jazz!
1 3/4 cups flour, 2/3 cup almonds, 1/2 tsp baking powder, 1/2 tsp baking soda, pinch salt, pinch ground cloves, 1 tsp cinnamon, 1/2 tsp ground cardamom, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 2 tsp lemon zest, 1/4 tsp aniseed, 1 Tbsp butter, 1/2 cup honey, 1/4 cup sugar, 1/4 cup brown sugar,1 egg white.
Oil an 8 by 11.5 inch baking pan.
Glaze: 1/2 cup powdered sugar, 1 Tbsp lemon juice.
In a food processor mix flour, almonds, baking powder, baking soda, salt, cinnamon, cardamom, ginger, nutmeg and cloves until it's ground into a fine powder. Stir in lemon zest and aniseed. Set aside.
In a sauce pan, melt butter, honey and sugars, stir often and pour into a mixing bowl. Add dry ingredients and mix on low with an electric beater. Add egg white. With damp fingertips, press dough into the oiled baking pan. Bake at 350 degrees for 20 minutes or until puffed and golden. Cool on a wire rack.
Whisk lemon juice and powdered sugar together in a small mixing bowl and pour over bars while still warm. Wait until cool, eat and come see me play some jazz!
This sauce is great for salad rolls, chicken and dipping vegetables! A big thank you to Carrie and Stephen for turning us on to this treat.
2 Tablespoons oil
3 scallions, chopped (onion works just fine)
2-3 garlic cloves
1 Tablespoon gingerroot, grated or chopped fine
1 cup water
1/2 cup creamy peanut butter
1/4 cup soy sauce
1/4 cup white vinegar
3 Tablespoons brown sugar
1 teaspoon red pepper flakes (I like a Tablespoon!)
Heat oil in saucepan and cook scallions, garlic, ginger until fragrant. (About a minute, keep stirring it!) Stir in remaining ingredients and simmer. Keep stirring until smooth. You can keep this for about 3 days, we like to freeze some for later. If the sauce is too think, add small amounts of hot water until the desired consistency is achieved. Eat up and get to my show!
In a shaker: add 4 ice cubes, add 1 oz of Triple Sec (Cointreau, Grand Marnie), add 3 oz vodka (your favorite brand!) and 4 oz of cranberry juice (Cranberry Juice Cocktail is fine). Shake and pour into martini glasses. Serves two!
1 cup Hazelnuts, 2 1/4 cups flour, 1 tsp baking powder, 1/2 tsp salt, 4 tsp aniseed, 3 eggs, 1 cup sugar, 1 tsp vanilla
Oil a baking sheet and preheat the oven to 350.
Lightly toast the hazelnuts (approx 10-12 minutes)
Mix flour, salt, baking powder, aniseed in a bowl. Set aside. In a separate bowl beat eggs, sugar and vanilla. Add dry ingredients and hazelnuts. The dough should be soft.
Put the dough onto the baking sheet in 3 rectangles, approx 12 inches by 4 inches. (If it's a little more or a little less, it's fine, do what seems right, but don't make it very thick). I like to use my hands and square off the edges to get a uniform thickness.
Bake for 30 minutes or until it's lightly browned, whichever comes first. Move the dough to a cutting board and cut them, crosswise into 1/2 inch wide slices. Put the cut slices on their sides back onto the baking sheet and bake them again for another 10-15 minutes. Put them on a rack to cool. Brew up a great cup of coffee or espresso, dunk those cookies and come see me play some great music!
The following makes 8 large pretzels.
Ingredients: 1 cup, 3 Tbsp water, 2 Tbsp Brown Sugar, 3 cup Flour, 1.5 tsp Active Dry Yeast, 1/2 cup Baking soda, 2 qts water, salt
In a bowl, combine 1 cup, 3 Tbsp water, 2 Tbsp Brown Sugar, 3 cup Flour, 1.5 tsp Active Dry Yeast. Mix for 10 minutes – you don’t need to let it rise.
Divide dough into 8 parts, roll each part into a long thick strand. Take both ends of the
Strand and make a "U" formation laying flat on an oiled/floured surface (no sticking!). Cross each strand to each bend at the bottom of the "U" – PINCH ends together.
Fill a 3 qt saucepan w 2 qts water, Add 1/2 cup of Baking Soda and bring to
a boil . Boil each pretzel in water until golden, approx 1 minute. Place on greased cookie sheet, sprinkle salt. Cook for 8-10 min at 475.
Serve with hot mustard just before coming to my gigs! We like to freeze a few for later!
While I hate to see summer go, I realize I can't stop the seasons from changing so I offer this yummy recipe as a last attempt to prolong summer! Don't get me wrong; this recipe is great all year long.
Here's a little shortcut– instead of making the crust, make mini dessert using only the filling. By filling several dessert size ramekins with the lemon filling, then add 2-3 graham cracker pieces placed decoratively on the side.
Serves 12
Ingredients:
1/2 cup of butter, at room temperature
1/2 cup sugar
2 eggs
1/8 tsp vanilla extract
1 1/2 cups flour (non bleached)
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2 tbspn cornstarch
1/2 cup sugar
3 eggs
1/2 cup lemon juice/5 lemons (not concentrate)
1/4 cup water
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1 tbl powder sugar (to sprinkle)
Crust~
Combine butter, sugar, vanilla and eggs in a mixing bowl and beat until smooth. Cut in flour 1/4 cup at a time until mixture becomes dry and crumbly; press into a greased 8 x 8 baking dish. Bake for 18-20 minutes at 350 (until crust becomes golden around edges.) Remove.
Prepare filling while crust bakes.
Filling~
Using a double boiler whisk together cornstarch and sugar over low heat, continue stirring while adding eggs one at a time, lemon and water. Continue whisking until filling thickens.
Add filling to baked crust, return to oven for 15-18 minutes. Cool before sprinkling powder sugar on top of treat. Serve warm, at room temp or chilled. Then come see some jazz!
25 mins
Ingredients: 1 8oz pkg of Soba noodles, 1 tablespoon sesame oil, 1lb boneless, skinless chicken breast, 2 tablespoons soy sauce, 3 tablespoons brown sugar, 2 tablespoons of sesame seeds, 1 tablespoon of grated ginger, 3 tablespoons of rice-wine vinegar, 1/2 cup of olive oil (canola), vinaigrette salad dressing.
For the side salad, add your favorite mix of greens with 3 carrots cut into matchsticks with 1/4 of a red onion, thinly sliced.
Lightly toast sesame seeds on a skillet over medium heat, just until fragrant (optional). Set aside.
Cook the Soba noodles according to the package. Generally, add noodles to boiling water, turn to heat to medium and cook until tender (2-3 minutes), strain noodles, rinse with cold water, set aside on a plate.
Slice chicken into 1/4 inch thick pieces approx 2 inches in length.
In a skillet, add sesame oil, soy sauce and brown sugar and stir over medium heat. Working in batches, add chicken to skillet, sauté until cooked (1.5 min per side). Set aside in a bowl. When all the batches are done, sprinkle sesame seeds over the chicken and toss to mix.
Dressing: In a small bowl, whisk ginger, vinegar and oil.
Divide the salads among the plates, top with noodles and chicken. Serve with vinaigrette dressing. Enjoy and come see some music!
Makes approximately 12 flour tortillas. Time 30-40 minutes
Ingredients: 2 cups all purpose flour, 1/4 cup vegetable shortening, cut into pieces or 4 Tblspoons of canola oil, 1/2 tsp. Salt, 1/2 tsp. baking powder, 3/4 cup warm water .
In a bowl, blend flour, salt, baking powder and shortening until it resembles fine meal. Add warm water, a little at a time, to flour mixture and toss until liquid is incorporated. Water amount may vary with different flour types.
Form dough into a ball and kneed on a floured surface until dough is smooth and elastic. Depending on how big or small you want your tortilla, make 12-14 smaller balls with the dough. Cover and let stand at least 20 minutes.
Roll each ball of dough on a floured surface to make 6 to 7 inch tortillas. Place on a pre-heated griddle or cast iron skillet and cook till medium golden on both sides. Place in a basket lined with a cloth towel until cool. Load up with your favorite Mexican food, or a gyros or lefsa and serve!
Tips: These are ideal for making ahead of time and freezing. We freeze in a plastic bag with waxed paper between each tortilla. We find the dough keeps for a few days in a sealed bowl. If frozen, let stand to room temperature before rolling out. To reheat: Place on griddle until soft and pliable or steam slightly until warm. Then come to one of my gigs!
Time: 30 min, Serves 4
Ingredients: 1 1/2 cup Onion, 1 tsp. Fennel Seed, 1/2 cup Water, 1/16 tsp Black Pepper, 1/16 tsp. Salt, 1/8 tsp. Celery Salt, 4 cup Noodles (Farfalle/Bowties or Rotini), 2 Chicken Breasts (2 1/2 cups - cubed), 5 Eggs, 3 tsp. Parsley, 1/2 cup Parmesan Cheese
In a bowl, beat 1 egg w/yolk and 4 egg whites and set aside. Cut chicken in cubes and chop onions into cubes (small bite-sized pieces).
In a large pot (or wok) add onion, fennel, pepper, salt, celery salt and 1/4 cup of water. Set over medium heat.
In a separate pot begin boiling noodles while onions soften.
As the onions begin to brown, add cubed chicken and reduce heat. Deglaze 1-2 times by adding 2 tablespoon of water from boiling noodles. (This helps avoid burning or sticking.)
When chicken is cooked, add the rest of the water (1/4 cup), stirring occasionally until noodles are done, approximately 20 minutes. Drain noodles and add immediately to the chicken and onion mixture.
Add the egg mixture and work thoroughly into the hot noodles. This will create a cheese-like coating for the noodles. Add parsley and parmesan cheese, mix and serve, eat and come see me play!
Cooking Alternatives:
1) As a dairy or diet restriction, you can eliminate the parmesan. You don't know its missing it is that good!
2) This recipe uses water but you can use chicken broth if you have it. Be sure to leave out the celery seed, black pepper and salt if you're using broth. I always have these seasonings, but I don't always have chicken broth.
Serves 4 Cooking Time: 25 minutes
1 1/2 Tbl. Sesame oil
1/2 - Onion chopped (1/4 cup)
1/4 tsp. Chili flakes (or 1/8 very mild)
1 Chicken breast - cubed in small pieces (1 cup)
1 Red Bell Pepper chopped (1 cup)
1 Green Bell Pepper chopped (1 cup)
3 Garlic cloves - pressed or diced finely
1 Medium Zucchini chopped (1/2 cup)
2 Carrots chopped (1 cup)
1/4 tsp. Ginger ground - fresh is best for spiciness!
3 Tblspn Soy Sauce
1/2 Cup Water
3 tsp Corn starch
2 cups Rice or 1 package Udon Noodles. (Follow preparation instructions on package)
In a wok/frying pan, warm oil over medium heat, add onions, chicken and garlic. Stir constantly until chicken turns white. Add vegetables and ginger, stirring frequently.
In mixing bowl add soy sauce, water and cornstarch. Mix until cornstarch is fully dissolved. Remove wok from heat, add mixture to wok and stir to coat. Serve with rice or Udon noodles.
This dish was inspired by trying to find ways to use vegetables from the garden, when summer provides an abundance of yummy goodies. We love spicy-hot so this dish was tested to find just the right spiciness! If you are watching sodium intake, try low-sodium soy (beware - it looses its richness). I tried the recipe several ways, even using Canola oil. If you want it spicier, add a pinch more flakes and ginger.
1 cup shortening, 3/4 cup sugar, 1 egg, 1 tsp almond extract, 2 1/4 cups flour, 1/4 tsp baking powder, a pinch of salt..
Mix shortening and sugar until creamed. Add egg and almond extract. Add dry ingredients and mix well. Roll dough into 1 inch balls and place onto a grease cookie sheet. Bake at 375 degrees for 10-12 minutes. Eat and come see a show!
Total time: 35 minutes
Serves 4
This salad is great anytime of the year. Every time I have it I think of summer because of it's cool and refreshing flavors!
Ingredients:
1/2 Cup - Cabbage (thinly sliced)
1/2 Cup - Carrots (chopped)
1/4 Cup - Cauliflower (small uncooked pieces)
1/2 Cup - Celery (Chopped)
1 Chicken Breast (filet cut for quick cooking)
1/4 Cup - Cooked Rice Noodles (Vietnamese Vermicelli is what I like to use)
1 Cup - Lettuce (Romaine or Red Leaf is good in this dish - tear or cut leafs into pieces)
* Optional: Cucumbers and Tomato
1/4 Cup - Rice Vinegar
1/4 Cup - Water
11/2 Tblsp - Dijon Mustard (Yellow will work, ground mustard will not)
1/8 Tsp. - Ginger Powder
1/8 Tsp. - Garlic Powder
1/4 Cup - Sesame Oil
Pinch of Salt
Pinch of Pepper
Chicken: In a skillet, heat 1 tablespoon of sesame oil. Add chicken and cook until no longer pink. Season with pepper and salt to taste. Set aside to cool, once cooled, slice or cube chicken in bite sized pieces.
Dressing: Using a cruet or bowl, add in the following order, vinegar, water, mustard, ginger, garlic. Shake/ stir well. Add oil shake/stir well again.
Salad: Chop cabbage, carrots, cauliflower, celery into bite sized pieces. Put into a bowl with noodles and lettuce. Toss salad, place chicken on top, shake/stir dressing again and pour onto of everything. Eat and come see me play!
Makes 6
Prep time 15 minutes
Total time 40 minutes
ingredients
3 Cups Fresh or Frozen Cherries (pits removed)
14 oz, 1/4 Cup Sugar, 1 Tablespoon
Corn Starch, 2 Table spoon H2O, 1/8 tsp Almond Extract, 1 cup chocolate morsels, 1 pkg
Phyllo Dough, 1/2 stick of butter, melted
In a saucepan combine Cherries, Sugar, Corn Starch and H2O and bring to a boil, reduce
Heat, simmer for 10 minutes. Add Almond Extract, stir and allow to stand 5 minutes.
This is the filling
Preheat oven to 350 degrees.
Follow direction of packaging for preparation of Phyllo sheets. Note: Do not let sheets
dry out. Begin layering sheets one on top of each other, brush each sheet with melted
butter, 5 sheets total for each turnover. Cut lengthwise down middle to create 2 turnovers
(strips).
On each strip, layer chocolate morsels 1½ inch from bottom of strip, on top of morsels
spoon 1-2 Tablespoon of filling. Fold each strip in the shape of triangle to form turnover,
turning every other corner to make the triangle shape (box will have folding directions),
ending with edge and place on cookie sheet edge side down and final buttering of shell.
Bakes for 10 minutes or until golden. Remove and let stand before serving. Eat and come see me!
We like our cocktails (enjoyed responsibly!) here's our current rage.
2 Servings
6 shots Vodka
.5 tsp Dry Vermouth
1.5 tsp olive brine (juice)
4-6 olives
Let's talk ingredients first, there are some choices that really impact the quality of your drink. As I don't have a liquor sponsor, I can only say, choose your favorite brand. While we tried a number of combinations, we always preferred the dry vermouth over the sweet. However, let your palette be the judge.
Some perfer to keep their Martini's, all gin. By all means, keep it gin. We did most of our variations with Vodka. Yum.
Olive brine - we use the juice that comes with the olives. We prefer queen, green garlic olives (stuffed or not) for olives and juice. However, if you REALLY like this recipie you can go to
http://www.garliclady.com/ and get a GREAT olive brine mixer. (Olives sold separately)
Fill your martini glass with ice and water to chill it. In a shaker with ice (a few cubes is fine, more is better) add vodka and olive brine, shake vigorously until well-chilled. Empty martini glass of ice and water, add vermouth - splash it around the glass and add vodka from shaker.
Garnish with 2-3 olives and have my trio over for a house concert! Enjoy!
Makes 1 1/2 cups
1 cup ketchup
1/4 cup red sherry
1/4 cup apple vinegar
1/4 cup brown sugar
1/3 cup molasses
2 tsp liquid smoke
1/3 tsp salt
1/3 tsp pepper
1/4 tsp garlic powder
1/4 tsp onion powder
In a medium saucepan combine all ingredients. Stir ingredients over medium heat until sauce thickens - 15-20 minutes. Use with chicken, beef or pork. Unused sauce can be frozen or kept in fridge for up to 2 weeks.
I especially like this on shredded beef. I take a nice flank steak, put in baking dish. I squirt some lemon juice on it to tenderize, add 1.5 cups water, 1/4 cup red wine (or red wine vinegar). I bake it for 45-55 minutes, until rare or medium. I take two forks and pull the beef apart. This takes about 15 minutes for a large flank steak. I put it in the sauce, warm it and serve!