New England Clam Chowder Brings Back Memories

New England Clam Chowder, or Chowdah if you want to get it right, brings me back to our family trips to the seashore in New England.  There is nothing like the sound of the sea and the smell of the ocean.  We would spend a day wandering round and it would invariably include a lobster meal with New England clam chowder.  Back when a lobster dinner didn’t require a mortgage to get!

With my in-laws visiting, I try to make meals that are a treat for them so when my father-in-law mentioned how much he loves New England clam chowder I knew I had to make it for him.  It’s been years since I had it so it was a treat for me as well.

Technique for New England Clam Chowder

As this doesn’t take long to cook, prep the ingredients up front.  Finely dice the potatoes and onions.  If you can find a large onion, you only need one.  For some reason we’re still getting tiny onions.

Coarsely chop the salt pork and brown in a saucepan.  Do this on medium heat as you want to render the fat a bit but don’t want to burn the meat.  After a few minutes add the chopped onion with the butter and bay leaves.

Cook until the onions start to become translucent.  Then add the flour to make a bit of a roux.  The goal is to have a hearty soup, not a watery soup.  Then add the potatoes and sautè for a minute.

Add 2 cups/16oz of chicken stock and 10oz of clam juice.  Bring to a simmer.  Add the fresh thyme and season with sea salt and pepper.  Add the clams.

At this point, if the soup is still watery, make a slurry of flour and water and add that to the pot.  Later when you add the cream and white wine it will thin it back out so it’s ok to go thick here.  Allow this to simmer for about a half hour to reduce a bit and to get the flavours going.  Just before you serve remove the bay leaves and add a cup/8oz of heavy/double cream and a third of a cup/3oz of dry white wine.  Don’t bring it to a boil but rather allow it to simmer.

Perfect with crusty bread

Serve it with some fresh baked bread.  Not surprisingly this was even better the next day.  It was very much enjoyed and it did bring back some lovely memories of when I was a child.

 

New England Clam Chowder

A delicious stick to your ribs soup for the cool nights.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 people
Author Our Growing Paynes

Ingredients

  • 2/3 cup salt pork, coarsely chopped
  • 1 large onion, coarsely chopped or two small onions
  • 5 tbsp butter
  • 2-3 bay leaves
  • 3 tbsp flour
  • 1 large potato, cubed
  • 2 cups chicken stock
  • 10 oz clam juice
  • 28 oz clams
  • 2 tsp fresh thyme
  • sea salt
  • white pepper
  • 2 cups heavy/double cream
  • 1/3 cup dry white wine

Instructions

  1. In a sauce pan, brown the salt pork on medium heat.  Add the butter, onions, and bay leaves.  Cook until the onions are translucent.  Add the flour to create a roux.  

  2. Add the potatoes and cook for a minute then add the stock and clam juice.  Bring to a simmer.  Add the thyme and season with the sea salt and white pepper.  Add the clams.  Cook for a half hour.   Add a slurry of flour and water if the soup needs to be thicker.

  3. Just before serving add the cream and wine.  Bring to a simmer but don't boil.  Serve with crusty bread.  

Kai Phat Khing (Chicken with Ginger) and Will There Be Progress?

Once again the world watches.  Watches while a woman testifies about sexual assault in front of powerful men whose first reaction is to say boys will be boys.  When I was my daughter’s age I remember the world watching as well.  The message was the same then as it is now.  That breaks my heart.

I want better for my kids.  It seems a reasonable ask to for those who have been assaulted to heard and to raise boys to men who know “boys will be boys” is outdated and dangerous.  I’m inclined to believe Dr Ford, given the timeline of who she told.  Whether or not it’s true, I believe a proper investigation needs to be done.  I’m surprised things were delayed and today they are hearing her given how many have seemed to come to a conclusion already.  I don’t believe the proper venue is in the senate.  I’m curious what the result will be but I’m doubtful as much hasn’t changed since Thomas was confirmed 27 years ago.  On the flip side, Cosby has been sentenced so maybe, just maybe the tide is shifting.

Thai Food:

It is a quiet week as my in-laws drove to New York to visit old friends.  I don’t envy them doing the 8+ hour drive.  It is not a very exciting highway, straight and dull.  Hopefully they will have a good trip.

That leaves just my husband and I.  I’ve gone to cooking up a storm for 6 people to 2.  You wouldn’t think it would be difficult to adjust but I always find it hard to do that.  I either end up making too much or too little.  Because we did a traditional roast this past Sunday I had leftover chicken to use up so I thought it would be great to make a Thai dish.  We are both fans of the cuisine and luckily it’s very easy to cook.

Kai Phat Khing (Chicken with Ginger) Technique:

I have a cookery book called The Complete Asian Cookbook by Charmaine Solomon.  In it, there is a recipe for Kai Phat Khing (Chicken with Ginger) that was a great choice to use up the chicken.  The interesting thing is the first ingredient in her recipe was wood ear fungus.  But the directions never mentioned putting it in the recipe!  At any rate, I used it as a light guide so I could use what I had on hand.

Hen of the Woods and Chicken of the Woods are great meaty mushrooms.

The co-op had hen of the woods and chicken of the woods mushrooms and I wanted them to be the highlight the dish.  Because I wasn’t sure when my husband would be home I prepped all the ingredients first as it only, when using leftover chicken, takes a few minutes to cook.

You can make this in a skillet but it’s better in a wok if you have one.  Heat the peanut oil.  The 2 tablespoons may sound like a lot but when the mushrooms get tossed in, it’s needed.  But first cook the onions for a few minutes.  When the onions start to become translucent add the garlic.

Keep an eye on the garlic!  The oil is very hot and you want the garlic to be golden, not burnt.  If you are using uncooked chicken, start cooking it now.  Add the mushrooms to the wok.  This needs to be cooked for a few minutes given how hearty the mushrooms are. While this is cooking add the ginger and stir well to coat the mushrooms.  The book mentioned making the ginger less “pungent”.  No way!  The ginger is a great flavour, I have no desire to dull it.

Allow the mushrooms to start to brown a bit.

Add the soy sauce/vinegar mixture along with the leftover chicken.

Near the end of cooking add the scallions.  I don’t like them full on raw but you don’t want these mushy or overcooked.

Garnish with a bit more scallion and serve right away.  As per my usual, I asked my husband how he liked it.  He really liked it but then said though you’ll probably not make it again.  Not true, but someone needs to remember and request.  Fingers crossed one of us doesn’t brain cramp.  🙂

Kai Phat Khing (Chicken with Ginger)

A flavourful Thai dish with chicken, ginger and mushrooms

Course Main Course
Servings 2
Author Our Growing Paynes

Ingredients

  • 2 cups Mushrooms, coarsely chopped I used Hen of the Woods and Chicken of the Woods
  • 2 tbsp freshly grated ginger
  • 2 tbsp peanut oil
  • 1 small onion, thinly sliced
  • 3-4 cloves garlic, coarsely chopped
  • 1 cup cooked chicken If using raw, use about 1/2 lb cubed
  • 1 1/2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 1/2 tbsp rice vinegar
  • 1/2 tbsp brown sugar
  • 1 scallion, sliced

Instructions

  1. Mix the soy sauce, fish sauce, rice vinegar and brown sugar together and set aside.  

  2. Heat the peanut oil in the wok.  Cook the onions until they start becoming translucent.  Add the garlic.  Cook for another minute before adding the mushrooms.  If you are using raw chicken, add it now.  Add the ginger and stir to coat the mushrooms.  

  3. After cooking for a few minutes add the soy sauce mixture.  Stir well.  Allow the mushrooms to begin to brown a bit.  Near the end of cooking add most of the scallions to cook a minute or so.

  4. Serve immediately and garnish with the remaining scallions.

Sticky Toffee Pudding and Visiting In-Laws

Sticky Toffee Pudding!  There that should give me a green light on SEO scale.  Why the sudden abrupt start?  Well, I’m figuring out the new plug ins to improve the SEO.  Apparently they recommend using the focus keyword right out of the gate.  Yeah, I won’t be making a habit out of that.  It seems the equivalent of a brass band starting this off.  And I don’t have the lurgy so I’m just trying it out once to see what happens. As for this plugin, the proof will be in the pudding.

Pudding you say?  Well let’s get on with the reason we’re here.  Food!

Treating the In-Laws:

As many of you know we’ve been working on redoing our bedroom.  We had a definite deadline as my in-laws arrived this week.  Down to the wire but they were pleased to know they had a guest room to stay in!  We always have fun when we get together and this weekend we start it off with glassblowing.  Thank goodness the weather has turned cool as it’s a very hot activity.  Hopefully we’ll get some hiking in but the remnants of Florence will be blowing through next week.  I really hope their holiday isn’t rained out.

My mum-in-law runs a B & B so she looks forward not to have to do anything in the kitchen.  I try to treat them with meals and good desserts. I picked sticky toffee pudding as it’s a traditional pud.  Turns out my mum-in-law has never had it as she tries to be good.  Ah well, it’s holiday!

I did research the recipe online and for the most part it’s straight forward and relatively the same.  Unless you are Martha Stewart.  She made it weird.  As I have the “Baking with Mary Berry” book I decided to use that.  But while I was at tax class I looked her recipe up online to double check my ingredients.  Wouldn’t you know it, they were two completely different recipes!  The book uses dates and the online used black treacle.  I mean, really.  I chose the book with a little variation.

The Technique for Sticky Toffee Pudding:

I decided to use the recipe with the dates as I love that fruit.  Her recipe calls for walnuts but enough of my family members really don’t like nuts in the baked goods so I just increased the dates called for.

Preheat the oven to 350F/180C

Coarsely chop the dates.

Instead of a cup of dates, I increased it to 1 1/2 cups of coarsely chopped dates to make up for the removal of the walnuts.

In the mixer, cream together 6 tablespoons of softened butter with 1 cup of lightly packed brown sugar.  Then add 2 beaten eggs with a tablespoon of coffee.  Mix well.

Now if you have access to self raising flour, use 1 1/2 cups of that.  If you don’t, take 1 1/2 cup of all purpose flour, add 2 teaspoons of baking powder and 1/2 a teaspoon of salt.  Gradually add this to the mixing bowl and again mix well.  A note on the flour.  There are times the flour can be really drying with the ingredients.  I’ve had trouble with it this week.  I’m not sure if the co-op changed vendors or what but unbeknownst to me it was affecting this dish.  More on that later.  Add the dates and 3/4 hot water (not boiling).

Lightly grease an 8″/20cm square baking pan and line the bottom with parchment paper.  Spoon the mixture into the pan.

Bake 45-50 minutes.  However, due to the flour issues, I should have checked it at 40 minutes.  But you get chatting and catching up and well, life happens.  Mine came out a little dry so thank goodness for the sauce.

Don’t do the sauce for the sticky toffee pudding until you are ready to serve.  If you do make it ahead of time, just microwave it to make it runny.

In a small saucepan add 9 tablespoons of butter (how isn’t Mary Berry massive) with 1 1/2 cups of brown sugar.  Heat on low-medium until the sugar is incorporated and dissolved in the butter.  Keep stirring so it doesn’t catch on the bottom.

Add 6 tablespoons of heavy/double cream.  Be careful doing this as it will sizzle and you don’t want to be splattered with hot sugar.  Also add a tablespoon of brandy.

The best part!

Not going to lie, I think the best part of sticky toffee pudding is the sauce.  I could just have a bowl of it.  I don’t think I could handle the full on sugar rush though!

Sticky Toffee Pudding

A delicious pudding with dates and a toffee sauce

Course Dessert
Servings 8 people
Author Our Growing Paynes

Ingredients

Cake

  • 6 tbsp butter, softened
  • 1 cup lightly packed brown sugar
  • 2 large eggs
  • 1 tbsp coffee
  • 1 1/2 cups self rising flour
  • 1 1/2 cups coarsely chopped dates
  • 3/4 cup hot water

Sauce

  • 9 tbsp butter
  • 1 1/2 cups brown sugar
  • 6 tbsp heavy or double cream

Instructions

  1. To make the cake:

    Cream the butter and sugar together.  Add the eggs and mix well. Then add the coffee.

    Gradually add the flour until well blended.

    Add the dates and water.

    Bake at 350F/180C for 45-50 minutes in a lightly greased 8"/20cm square baking pan.  Line the bottom with parchment paper.

  2. To make the sauce:

    Melt the butter with the sugar until the sugar is dissolved.

    Carefully add the cream and brandy.

    Drizzle over the cake when serving.  

Pork Belly and Who Are You Calling a Witch?

Sometimes distractions can be really fun.  Last Friday I hosted a lunch to meet distant cousins that I connected to through the DNA on Ancestry.  Which meant I needed to get our shared branch in order.  For me, that means going straight down the rabbit hole to find out more and more.  I completely lose track of time.  However, I’m really glad I did as I found a connection to the Salem Witch Trials.

A horrible time in history of hysteria which largely started because of a fungus on the rye grains.  I got my ancestry back to Esther Elwell neè Dutch and the trials suddenly popped up.  I found a deposition accusing her and two other women of pressing, choking, and squeezing a Mary Fitch who died.  A seventeen year old girl was witness to this.  I’m thinking holy moly.  Until I did more digging.  The witness had visions, Mary Fitch just had an illness.  The stroke of luck for my ancestor was that the court was dissolved a few weeks before her arrest because more and more “reputable” people were getting accused so the court finally thought, hey maybe we shouldn’t be using visions as evidence.  Esther wasn’t the only one I found, a Rachel Vinson neè Varney was also accused.  Scary times.  If they had been charged, it would have been a death sentence.

It made for a very interesting lunch!

Recently I’ve seen a few blogs using pork belly and I thought it was high time I took the pork belly out of the freezer and create something.  I’ve just added a WP Recipe Maker plugin to, hopefully, allow for a printable recipe below.  Please let me know what you think and if you have any issues.  I’m starting with the free version so I can’t include unit conversion but I should be adding that down the road.

Pork Belly How-To

Preheat the oven on convection/fan to 425F/220C.

It looks like a lot of mustard but it will not overpower the flavour.

In a roasting dish add the pork belly that has been scored, seasoned with sea salt and pepper, and rubbed down with brown mustard.  Roast for up to 30 minutes.  Keep an eye on this!  You want the skin crispy but not burnt.  Then turn the oven off of convection/fan and set the temperature to 300F/150C.  Bake for another hour or so.

Normally at the co-op the red onions are massive but suddenly they fit neatly in the palm of my hand and I have small hands.  In a skillet, take a couple of tablespoons of the drippings from the roasting pan, heat up the skillet.  Finely chop a small onion and two cloves of garlic.  Sauté on medium heat.  As the onions become more translucent chop up a mushroom or two.  Add them to the skillet and stir well.

When the mushrooms start to brown add 1/2 cup/4oz of vegetable bouillon along with 2 tablespoons of brandy.  Add a dollop of brown mustard.

Yes, more mustard! But it works. 🙂

Stir well and let simmer.  In the meantime cook up 1/2 cup of quinoa.

To serve, place a large handful of lettuce greens on the plate, add a few spoonfuls of quinoa then top with the pork belly and sauce.  It’s the kind of dish that straddles the hot and cool of the beginning of autumn.  Getting tired of salads but not quite ready for stick to your ribs food.

 

Pork Belly with a Mustard Garlic Sauce

A flavourful recipe by Our Growing Paynes that highlights the pork belly with a mustard garlic sauce.  

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 2
Author Our Growing Paynes

Ingredients

  • 1/2 lb pork belly 227 grams
  • 1/3 cup brown mustard 3 oz
  • 1 small onion
  • 2 cloves garlic
  • 1-2 white button mushrooms
  • 1/2 cup vegetable bouillon 4oz
  • 2 tbsp brandy 1oz
  • 2 pinches sea salt
  • 1 pinch ground black pepper
  • 1/2 cup quinoa
  • lettuce
  • 3 tbsp pork belly drippings 1.5oz

Instructions

  1. Preheat the oven on convection/fan to 425F/220C.

    Score the pork belly with a diamond pattern through the fat but not the meat.  Season with sea salt and ground black pepper.  Rub brown mustard all over the meat.  Place in a baking dish and roast uncovered for up to 30 minutes. Keep an eye on it!  You want to crisp the skin but not burn it.

    Reduce the heat to 300F/150C on regular bake.  

  2. Take the pork belly drippings and add to the skillet.  Heat up.  Finely chop the small onion and sautè in the skillet.  Finely chop the garlic and add that to the skillet.  While the onion is becoming translucent chop up the mushrooms and sauté. 

  3. Once the mushrooms begin to brown add the bouillon, brandy and mustard.  Stir well and let simmer.  

  4. Cook the quinoa according to the instructions.

  5. Add lettuce greens to the plate, top with quinoa, pork belly, and the sauce.  

Basil Wine Sauce Over Grilled Salmon

It’s been a very interesting week getting the new business off the ground.  Aside from opening up the Etsy shop I also did a local art show called Art in the Park.  It was a great experience as I was able to get advice from fellow artists and everyone was so positive.  In addition to getting a few sales I also got great positive feedback which lets me know I’m not tilting at windmills.

I also upgraded this site to the business level and spent quality time with the “happiness engineers” to get a shop set up on my blog.  It took several hours as I seem to have a knack to ask for stuff that require special coding.  I still have a few more things to do but it’s all a go now!

Earlier this summer, when we were in Swanage, we took my in-laws out to dinner to thank them for putting us up and putting up with us.  We tried an Italian restaurant in town which wasn’t too bad.  The highlight of the meal was for my daughter and I as we ordered poached salmon with an amazing basil sauce.  She and I raved about it.  Once all the summer adventures were over I knew I needed to make this again as a treat.

I will admit, using fresh basil in it’s prime is best.  Our basil in the garden is a bit past it’s prime but the flavour was still there.

Making the Basil Wine Sauce

Prep the salmon first.  Season with sea salt and pepper.  Slice a lemon to grill the salmon on.

Basil Sauce 2 2018

Grilling over lemons gives it a great flavour.

Pick a bunch, about three handfuls.  Wash and blend with a third a cup of dry white wine.

Basil Sauce 1 2018

In a saucepan melt 3-4 tablespoons of butter.  Add 2 cloves of garlic, finely chopped, along with the basil and wine.  Sauté on low to medium heat.  The goal is to have a hint of the white wine come through with the basil being the highlight.  If need be, add more butter to get the right balance.  Sometimes the wine can be a bit harsh.

Basil Sauce 3 2018

While this is cooking, grill up the salmon.  I also grilled chicken for my husband and son. Do up a fresh salad and top with the salmon and the basil wine sauce.

Basil Sauce 4 2018

I was hoping this meal was the swan song of the summer but the summer just won’t quit!  My daughter enjoyed this and was happy I can recreate the dish for us.  I think the best trips down memory lane are food related.

 

Grilled Salmon with Basil Wine Sauce

A delicious sauce of basil and wine drizzled over grilled salmon.

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Author Our Growing Paynes

Ingredients

Salmon

  • 1/2 lb wild sockeye salmon
  • 1 lemon
  • pinch sea salt
  • pinch freshly ground pepper

Sauce

  • 1 1/2 cup fresh basil
  • 1/3 cup dry white wine
  • 3-4 tbsp butter
  • 2 cloves garlic, finely chopped

Instructions

  1. Season the salmon with the sea salt and pepper.  Slice the lemon about 1/4"/.6cm thick.  Heat up the grill and grill the salmon on the lemon slices.

  2. Blend the basil and wine together.  Melt the butter in a skillet.  Add the basil and garlic and sautè.  Add more butter if needed to keep a balance of flavour with the wine.  

  3. Make a salad, top with the salmon and basil wine sauce.  

Italian Potato Salad

Before I get to the Italian Potato Salad I have to say I am very excited that I’ve opened up my Etsy shop!  I’ve been working for months on researching what to do and getting my photos together.  I’m starting off with greeting cards but I’ll be adding enlargements and such as I go along.  It is call CreationsByOGP, for some reason Etsy doesn’t like spaces!

If you have a chance, please check it out at CreationsByOGP.

As we’re still battling a fierce heatwave with crazy humidity, dinners need to be easy to put together because standing over a hot stove isn’t my idea of fun in the summer.  The farmer’s market had new potatoes so I decided to make an Italian Potato salad.

Technique for Italian Potato Salad:

I prepped the dressing first so it was ready.

Italian Potato Salad 1 2018

Mix 2 parts olive oil with one part lemon juice.  Add a healthy handful of fresh thyme and season with sea salt and pepper.  Whisk the ingredients well and set aside.  Next wash the potatoes and roast them at 425F/220C until they are cooked through and the skins are a bit crispy.  Take 4-6 rashers of streaky bacon and cook in a skillet until they are done to the way you like them.  We like them slightly crispy but not cooked too hard.

Italian Potato Salad 2 2018

Dice the bacon and set aside.  Once the potatoes are cooked, slice the larger ones in half as you want them bite size.

Italian Potato Salad 3 2018

Toss in a large bowl with the dressing and bacon.  Add fresh basil, tomatoes and mozzarella cheese.  Grate fresh parmesan to finish.

Italian Potato Salad 4 2018

For a bit of variation you can also add grilled chicken or grilled fish.  I have to say though, I’m ready for cooler weather so I can do some baking and such.  Hopefully it’s right round the corner.

Italian Potato Salad

A delicious twist on potato salad with fresh basil and tomatoes.

Course Main Course
Cuisine Italian
Keyword Italian Potato Salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Author Our Growing Paynes

Ingredients

Dressing

  • 3 tbsp extra virgin olive oil
  • 1 1/2 tbsp lemon juice
  • 1 tbsp fresh thyme
  • pinch sea salt
  • 1/2 tsp fresh ground black pepper

Salad

  • 1 lb new potatoes 400g
  • 4-6 rashers streaky bacon
  • 1/2 cup fresh basil, torn to small pieces
  • 1-2 fresh tomatoes, diced
  • 1 cup small mozzarella balls
  • 1/4 cup freshly grated parmesan cheese

Instructions

  1. Whisk the olive oil and lemon juice together.  Add the thyme, sea salt and pepper.  Mix well.  Set aside.

  2. Preheat the oven to 425F/220C.  Roast the potatoes until the skins are crispy.  Cook the bacon until they are slightly crispy.  Cut up the bacon and slice any new potatoes that are more than bite sized.  Toss all the ingredients together and serve.  

Korean BBQ Steak Salad

I am on a serious Asian flavour kick lately.  With the sticky hot weather it is great to be able to lean on all the flavours but not be heavy.  It also helps me from getting thoroughly sick of salads!  But even with air conditioning, the suffocating heat and humidity the idea of pasta and such doesn’t appeal.

I had made this dish a few weeks ago when we had friends over for dinner and I knew our kids would love it so now that camp is over it was time to make it again.  Their summer adventures are over and school starts next week so we’re getting back into routine again.  Our daughter is applying to universities and our son has four more years left before he flies the coop.  It goes by so fast.

I have a Williams – Sonoma cookery book simply called Asian.  A lot of thought went into that, obviously.  I adapted it based on the ingredients I had on hand.

Korean BBQ 1 2018

I made the dipping sauce/dressing and the marinade at the same time.  I did this several hours prior to grilling.  We’re still working on our bedroom so I knew I also wanted a quick dinner where I do most of the work before we exhausted ourselves painting and installing flooring.

Now I’ve tried the technique that the book mentions twice but without success but I’ll go over it and then just say not to stress or worry about it because you will still get the flavours needed.  They say to make a paste of sugar and garlic with the back of your knife.  I’ve seen it be successful on shows but for the life of me I couldn’t get it to do as it was supposed to.

Korean BBQ 2 2018

Chop up 4-5 cloves of garlic and add a tablespoon of brown sugar.  Attempt to make it into a paste.  Swear a bit then say to the hell with it and add 2/3 of it to one bowl and the rest to a smaller bowl.

Korean BBQ 3 2018

Add 6 tablespoons of soy sauce in the larger bowl and 3 tablespoons of soy sauce in the smaller bowl.  A tablespoon of sesame oil in the large and a couple of teaspoons of the oil in the smaller.  A tablespoon of rice vinegar in each bowl.  A small handful of sliced scallions in each along with a tablespoon of water.   In the larger bowl grate an inch/2.5cm cube of fresh ginger.  Add a dollop or two of the Gochujang paste to the dipping sauce.

Korean BBQ 4 2018

Korean BBQ 6 2018

Mix both well.  Set aside the dipping sauce for later.  I had a pound of steak tips so I cubed them to be about 2in/5cm in size.  Toss the meat in the marinade, make sure the meat is well coated and covered.

Korean BBQ 5 2018

Cover and chill until it’s time to grill.

Fire up the grill and put the meat onto skewers.

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Grill it until the desired doneness.  We prefer medium rare for our beef.

Korean BBQ 8 2018

Once it’s done, add it to the salad and use the dipping sauce as a dressing.

Korean BBQ 9 2018It is also great as part of an Asian tapas night or over rice.  But for now we’re keeping it light until the cooler weather finally arrives.  Hopefully that comes soon!

 

Pineapple Asian Chicken

I have a little vent before I get to my recipe.  Thursdays are my grocery shop day and I headed to our co-op.  They leave water out for the dogs which is great on hot days like this but the whole front is covered by concrete which gets quite hot.  When I pulled in I could hear a dog whinging.  There was a small dog tied up outside on the hot concrete.  It kept lifting its paws.  I took out one of my cloth bags and laid it down and the pup immediately sat down on it.  I sat on the bench to wait for the owner so the dog could keep it’s paws off the concrete.

I only waited a couple of minutes before the owner came out.  She was not happy with me at all!  I said the dog’s paws were too hot because of the concrete and she very dismissively said the dog was fine.  I didn’t leave right away and said if a dog keeps trying to lift all their paws, they aren’t all right.  She was a bit shirty with me but I didn’t care and then she noticed the cloth bag and asked if it was mine and tossed it to me.  Honestly, while I would never tie my dog outside somewhere, if I did and someone said the pup was distressed I wouldn’t be bitchy about it!  I really don’t understand people.

I hope I got my point across!

Last week while we were running errands I got peckish and grabbed some turkey jerky.  A very strange texture but the flavour was really good so I made note of the ingredients as I thought it would make a great marinade for some chicken wings I needed to use up.

Pineapple Asian Chicken 1 2018

Now I don’t get anything for “promoting” the ingredients in the picture, they just happen to be what we like to buy and use.  In a bowl or container add 2 tablespoons of peanut oil, 2 tablespoons of soy sauce, 2 tablespoons of pineapple juice, a splash of lime juice and 1 1/2 tablespoons of tomato paste.  Finely chop 2-4 cloves of garlic, depending on their size, and grate 1in/2.5cm cube of fresh ginger.

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Whisk until the ingredients are well blended.  Taste and adjust the flavours as you like.  Toss the chicken wings to coat well.

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Marinate for at least an hour, I marinated for most of the day.  When it was time for dinner I fired up the grill and prepped the ingredients.  Out I go to grill the wings and find we ran out of gas.  Thank goodness for the stove top griddle so I got that heated up and began to grill the wings.

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I also grilled some mushrooms and jalapeño as sides to the salad.  It’s much easier on the grill as the wings are surrounded by the heat.  When it is stovetop you have to keep turning and making sure nothing catches while you are trying to get it cooked through.

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Serve on top of a salad and enjoy.  A very easy meal to throw together if you have a crazy busy day.  🙂

Spicy Pork in Lettuce

When the kids are away the parents will play.  While the kids were off having the time of their life at camp we thought it would be fun to have friends over for dinner.  I was still going through the withdrawal from the fibro meds so food had to be simple.  I was a hot mess and a few days before I couldn’t really get out of bed so my husband was questioning my sanity.  I won’t go into detail on how often he does that.  😉

I was in the mood to do Asian tapas.  I did up chicken satay, Korean BBQ steak, some spring rolls and spicy pork in lettuce.  If you can find the type of lettuce that gives you small cups go for that.  I couldn’t so had to use Romaine lettuce.

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I chopped up a healthy handful of scallions and 2 garlic cloves.  Peel an inch/2.5cm cube of ginger and set aside.  In a skillet add 2 tablespoons of peanut oil and heat up.  Once the oil is hot add a pound of ground pork.  As it starts browning add the scallion, garlic and grate the ginger into the skillet

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Add a few tablespoons of Gochujang, which is a fermented hot chili paste, 2 tablespoons of soy sauce, and a few splashes of lime juice.  Simmer to allow the flavours to develop.

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Adjust the spicy heat as needed.  If you want more, add more Gochujang or red pepper flakes.  Season with fresh ground black pepper.  You shouldn’t need salt given the other ingredients.

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As I was finishing this dish our friends showed up so it was a quick photo so not to be rude.  Plus I had to make the Mai Tais.  First time making them and we’re totally hooked. Such a good drink to go with Asian tapas.  🙂

Whirlwind Trip to the UK

This has taken much longer getting back into posting after our busy holiday than I imagined it would.  Before I get to our amazing holiday I wanted to share a PSA with everyone.  Our trip was 3 weeks long but it’s been another couple of weeks since and I haven’t posted.

I had decided a few months ago I would come off my fibro meds once we were back from holiday because I still had the fibro symptoms plus some awful side effects.  Including a brain fog that was something else!  Now I spoke with doctors beforehand and the only thing they said was to step down the dose carefully.  I did it nice and slow.  It went better than I thought it would.  But once I finished the fun really started and they never mentioned anything about this which is why I’m sharing this with you.  I know I’m not the only one going through this.  The withdrawal after the meds was horrendous and I could barely get out of bed.  I did some research and found that people can end up having seizures or have to be in hospital.  Luckily I didn’t have that but I was really upset that I wasn’t told of this prior to going on the meds and not being told this when I said I was coming off!  So if you are going to be dealing with this, do research and really push your doctor to give you proper support, otherwise it can get really miserable.

That’s the end of the PSA and on to the fun stuff!

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This year we took the kids with us to the UK, one because we were due for a family trip and two because our daughter is touring universities this year.  Surreal that she is beginning this new chapter!  We had so much to fit into this trip and hit the ground running by taking a day trip to Cardiff.  We were all pleasantly surprised at what a fabulous city it is.  The university was right near the town centre and we were fortunate to be able to speak with a senior professor who is part of the admissions.  It was a well spent half hour.  Crossing the Severn was quite the treat as well.

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Without much of a break we headed to our next adventure.  My husband’s family planned a day coach trip to the Somme because his great great uncle was killed in action 100 years ago to the day.  The cemeteries take your breath away and they are immaculate.

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Thiepval was very powerful.  73,000 names of people of unknown burial.  73,000 families had the heartbreak of not knowing what happened.  It was overwhelming for me.  I was struck by the inability of humans to learn from history and the current climate doesn’t hold much hope that we won’t see another Thiepval.

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We were treated to a gorgeous view back across the channel with the sunset.  Hard to beat the sun going down over water.

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We realised that the kids had never been to Stonehenge so it sounded like a perfect day trip.  I really like how they’ve changed the area by moving the visitor centre a mile and a half away.  It really opens up the surrounding area so you see how it was in ancient times.  It was really lovely to walk in the countryside seeing all the barrows.  We also went to Avebury which is a village smack in the middle of a very large stone circle.  A fascinating place.

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After a couple of days puttering about it was time to head north.  I couldn’t wait to show the kids the countryside up north.  University of Manchester was on the list to tour and my friend works there.  Which was fabulous as she actually gave us a much better tour than the official one.  Including getting into the Rutherford Room where the atom was split in 1911.  That was so cool.

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The next day was a gorgeous trip into Yorkshire with Skipton Castle and Bolton Abbey.  I hadn’t been to the Abbey before and I loved it.  The whole area includes the Abbey, the current church in use and the village.  Loads of walking to be done.

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The next day was a great mix of geeky stuff.  We went to see the Lovell Telescope which is an incredible bit of engineering.  You have to have your phones off or in airplane mode as you can interfere with the telescope.  The telescope can pick up a single mobile phone signal from Mars.  We also enjoyed the diesel gala at the East Lancs Railway.  We rode the rails for bit.  The door windows were popular as it was the best way to cool off on the trains!

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It was time to head to London, no rest for the wicked!  Our daughter wanted to visit the Tate as some of the art work was in her image set from her AP Art History course.  I’ll admit, I don’t get the Tate.  At all but to each their own.  It was this afternoon that our daughter got her results for her AP Art History and AP Bio.  She achieved a 5 in both, we are so incredibly proud of all her hard work.  She worked so much with the studying.  It took a lot of time after school and weekends for the heavy coursework.

My husband noticed before our trip that the London Transport Museum was having an open day at Acton.  Our kids weren’t overly impressed but he and I loved walking round all the old stock, maps, signs and artifacts.

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We spent the rest of the day wandering round Hyde Park, Trafalgar Square and Leicester Square.  I have to say by this time I was tired of the sun and heat.  It wasn’t so bad in the countryside but London was pushing it!

For the last full day we headed to Cambridge for the last of the university tours.  We loved being able to walk in the footsteps of Darwin.  His room is still used by students.  Can you imagine being assigned his room?  Because most of the colleges own the river banks they charge you to walk through to the River Cam so we decided to do a punt tour down the river.  So much cooler on the river!  We got a great view of the Bridge of Sighs, named because Queen Victoria thought it looked just like a bridge in Venice.  It doesn’t but who was going to argue with the Queen?

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After a week straight of walking 4-8 miles a day, we were done in but what memories.  It was amazing to do all the exploring with the kids and spending the time with them before they went off on their next summer adventures.