gin gin mule

• 10 mint leaves
• 1/2 ounce simple syrup (or to taste)
• 1/2 ounce lime juice
• 1 1/2 ounces gin
• 2 ounces chilled ginger beer
• garnish: lime wedge and mint sprig

Procedures

1. 1
   In a cocktail shaker, lightly muddle mint leaves with simple syrup and lime juice.
   
2. 2
   Add gin and fill with ice; shake gently until chilled (you don't want to smash the mint to smithereens), about 10 seconds. Strain into a highball glass filled with ice, add ginger beer and stir. Garnish with lime wedge or mint sprig, or both.

baked flounder

1. 4 flounder fillets (2 pounds total)
2. Salt and freshly ground pepper
3. 3/4 cup freshly grated Parmesan cheese
4. 1/2 cup coarse fresh bread crumbs
5. 4 tablespoons unsalted butter, melted
6. 2 tablespoons extra-virgin olive oil

1. Preheat the oven to 425°. In a large baking dish, season the fish fillets with salt and pepper. Mix the Parmesan with the bread crumbs, melted butter and olive oil and sprinkle over the fillets. Bake for 15 minutes, or until the fish is cooked and the topping is golden. Let stand for 5 minutes before serving

can use panko instead of breadcrumbs 

chicken rice soup asian style - congee

1 c regular rice
2/3 c sweet rice  (or all sweet rice!)
10 c water

chicken quarters or drums or legs or whole cut up chicken. whatever.

10:1 ratio water to rice
PS those cups are rice cups

Dump all that in slow cooker on low for 8-10 hours.  Add salt pepper and anything.  YOu can omit the chicken and put left over meats in at the end.

bacon wrapped meatballs

Sweet and Spicy Bacon Wrapped Meatballs

 

Print

Prep time

15 mins

Cook time

45 mins

 

Serves: about 36

Ingredients

• 1 lb bacon, cut in half (my package had 18 slices so I had 36 half-slices of bacon)
• 36 meatballs (or as many as you have bacon slices)
• 1 cup brown sugar
• 3 tablespoons chili powder

Instructions

1. Preheat the oven to 350 degrees.
2. Mix together brown sugar and chili powder in a small bowl.
3. Spray a broiler pan with nonstick cooking spray.
4. Cut a pound of bacon strips in half and wrap them around meatballs (I used store bought, fully cooked Italian style meatballs that I thawed in the microwave before wrapping them with bacon.), securing the bacon in place with a toothpick.
5. Dredge the bacon wrapped meatballs in the sugar and chili mixture, pressing to coat it well.
6. Place them on the greased broiler pan and bake at 350 degrees for 30-45 minutes, depending on how you like your bacon. I like mine crispy, so I baked them for 45 minutes.

madeleines - sea shell cookies

8 tablespoons (1 stick) unsalted butter
2/3 cup (4 1/2 ounces) sugar
3 large eggs, at room temperature
1/2 teaspoon salt
1 tablespoon vanilla extract
2 drops butter-rum flavor (optional)
1 cup (115-120g) King Arthur Unbleached All-Purpose Flour, sifted or whisked, to aerate

1/2 t baking powder option

Melt the butter, then set it aside to cool to room temperature.

In a medium-sized mixing bowl, beat the sugar, eggs and salt until they're light yellow and very thick. 8 min on high.

Stir in the vanilla and butter-rum flavor. Fold in flour in 2 batches gently.

add 1/4 c of batter to melted butter and mix thoroughly until well combined. Fold butter mixture into batter gently

 Refrigerate the batter, covered, for 10- 45 minutes or so, until it's thick.

Scoop the batter into the lightly greased wells of a standard-size madeleine pan, using 1 slightly rounded tablespoon of batter for each cookie (if you have only one pan, bake in sequence, keeping the remaining batter refrigerated). Bake the madeleines in a preheated 375°F oven for 12 to 14 minutes, until they're light brown at the edges. or 350?

Cool in the pan for several minutes, then remove from the pan and cool completely on a rack.

Sift a light coating of confectioners' sugar over the madeleines just before serving. Or, dip in chocolate glaze: gently grasp the madeleine at one end, and dip the other end in the chocolate. Set on a rack (over parchment paper, to catch any drips) until the chocolate hardens. Store in an airtight container.
Yield: about 2 1/2 dozen madeleines.

pan seared red snapper in ginger broth

• 1/2 medium bok choy (about 1/4 pound)
• 2 teaspoons vegetable oil
• 2 teaspoons Asian sesame oil
• 1 carrot, scored lengthwise and sliced thin crosswise
• a 1 1/2-inch piece peeled fresh gingerroot, cut into fine julienne strips (about 1/4 cup)
• 2 tablespoons Scotch
• 2 cups low-salt chicken broth
• 1 teaspoon sugar
• 2 scallions, cut into 2-inch julienne strips
• 2 small (4 to 5 ounces each) red snapper or other white fish fillets with skin
• 1/2 teaspoon cornstarch
• 1/2 teaspoon curry powder

• Garnish: fresh coriander sprigs
•  
• Cut leaves from bok choy stalks, keeping leaves and stalks separate. Slice leaves thin and cut stalks diagonally into 1/2-inch-thick slices.
  In a large heavy saucepan heat 1 teaspoon of each oil together over moderately high heat until hot but not smoking and stir-fry bok choy stalks, carrot, and gingerroot 1 minute.
  Add Scotch, broth, and sugar and simmer, covered, 5 minutes. Add bok choy leaves and scallions and simmer, covered, 3 to 5 minutes, or until tender. Season broth with salt and pepper and keep warm, uncovered.
  Pat fish dry and rub cornstarch and curry powder into skin of each fish fillet. Halve each fish fillet on the diagonal.
  In a 9-inch non-stick skillet heat remaining 2 teaspoons oil together over moderately high heat until hot but not smoking and sauté fish, skin sides down and pressing flat occasionally with a metal spatula, until golden, about 2 minutes. Turn fish and sauté until just cooked through, about 2 minutes more.
  Divide broth between 2 bowls and top with fish, skin sides up. Garnish each serving with coriander sprigs.
   
•  subbed green beans & spinach for bok choi

hot white chocolate

3/4 cup milk $

2 tablespoons white chocolate chips

2 tablespoons vanilla vodka

1 1/2 tablespoons miniature marshmallows

1/8 teaspoon unsweetened cocoa powder

Preparation

1. Heat milk in a small saucepan over medium heat until very hot. Add white chocolate chips and whisk until melted.
2. Pour vanilla vodka into a heatproof glass, add warm milk, top with marshmallows, and dust with cocoa powder.