Damn Ham Pork – Bam!

Pork Loin 056I LOVE Walmart! I MISS Walmart! I did not appreciate what Walmart offered, until of the slow shipping delays due to COVID.

Walmart had my favorite “cuisine” items, such as ground lamb and used to have “everyday” items like toilet paper and water bottles. I used to be able to get everything I needed in one shop.

Now, I have shop from several different stores to get what I need. Just like everyone else is, during these trying times.

Pork Loin 001I am lucky to be able shop with Aldi. They don’t have my favorite “name” brand or “cuisine” items, but hell, they have food, which is a blessing.

So I can use things from Walmart and Aldi in my next meal. I was watching The Great Food Truck Race on the Food Network and LOVED the triple pork sandwich made by The Fat Kids. They were my favorite food truck and I was so sorry to see them leave. I was drooling over their fried pork with bacon and bacon cheese. So this is my tribute to their sandwich. Also a shout out to Sunny Pork Loin 010Anderson! She made a Pork Roast on Cooking for Real that was very inspiring for this recipe. As the very wise Emeril Lagasse said: Bam! Pork Fat Rules!

INGREDIENTS:

  1. Pork Loin, Boneless, 2 ½ lbs.
  2. Ham Flavored Concentrate, recommended: Goya, two ¼ teaspoon packets
  3. Sazón (Coriander & Annatto with Garlic and Cumin), recommended: Goya, two ¼ teaspoon packets Pork Loin 011
  4. Granulated Garlic, recommended: HyVee, 2 tablespoons, divided
  5. Soy Sauce, recommended: HyVee, 1 teaspoon
  6. Worcestershire Sauce, recommended: HyVee, 1 teaspoon
  7. Liquid Smoke Applewood, recommended: Wrights, 1 cap
  8. Pork Rinds, recommended: Clancy’s, 3 ¼ oz.
  9. Panko Bread Crumbs, Italian Style, recommended: Great Value, 1 cup
  10. Cornstarch, recommended: Argo, 2 tablespoons
  11. Flour, recommended: Wondra, 2 tablespoons
  12. Eggs, 2 Pork Loin 029
  13. Parchment Paper Sheets, recommended: Reynolds Kitchens, 1
  14. Cooking Oil Vegetable, recommended: Carlini, 2 to 3 cups

INSTRUCTIONS:

  1. Freeze the Pork Loin 20 to 30 minutes before prep time.
  2. Cut in half, then in half again to get 4 pieces. Flatten to desired size and poke holes with a fork on both sides.
  3. Create “Dry” rub by mixing 1 packet each of Ham Flavored Concentrate, Sazón and 1 tablespoon of Granulated Garlic. Pork Loin 030
  4. Create “Wet” rub by mixing Soy Sauce, Worcestershire Sauce and Liquid Smoke.
  5. Add Pork cuts to a storage bag and add Dry rub and then the Wet rub. Massage it in the bag to distribute the wet and dry rubs. Let it sit overnight or at least 30 minutes before cook time. Pound it to flatten it. I am using my “Mighty Vance” hammer!
  6. Add Pork Rinds to a storage bag and crush it. Move it to a paper bag and add Panko Bread Crumbs, Flour, Cornstarch 1 packet each of Ham Flavored Concentrate, Sazón and 1 tablespoon of Granulated Garlic. Refrigerate for 20 minutes before cook time. Pork Loin 034
  7. Pre-heat the Cooking Oil in a skillet or cast iron pan/pot.
  8. Beat the Eggs and pour into bag of pork
  9. Dip Pork into the Dry mixture paper bag and shake. Let it sit for 20 minutes before cook time.
  10. Fry the Pork Loin for 5 minutes per side.
  11. Pre-heat the oven to 350 degrees and add the fried Pork Loin on a baking sheet with a wire rack.
  12. Bake for 25 minutes and then remove.
  13. While they are baking, you can use the heated oil for a side dish, such as French Fries or Steak Fries.
  14. Season the Fries with Parmesan Cheese after they are drained.Pork Loin 038

INSTRUCTIONS:

  1. Freeze the Pork Loin 20 to 30 minutes before prep time.
  2. Cut in half, then in half again to get 4 pieces. Flatten to desired size and poke holes with a fork on both sides.
  3. Create “Dry” rub by mixing 1 packet each of Ham Flavored Concentrate, Sazón and 1 tablespoon of Granulated Garlic.
  4. Create “Wet” rub by mixing Soy Sauce, Worcestershire Sauce and Liquid Smoke. Pork Loin 039
  5. Add Pork cuts to a storage bag and add Dry rub and then the Wet rub. Massage it in the bag to distribute the wet and dry rubs. Let it sit overnight or at least 30 minutes before cook time. I put two pieces per plastic storage bag to make is easier to pound. Then I used “Mighty Vance” hammer to flatten the pieces.
  6. Add Pork Rinds to a storage bag and crush it. Move it to a paper bag and add Panko Bread Crumbs, Flour, Cornstarch 1 packet each of Ham Flavored Concentrate, Sazón and 1 tablespoon of Granulated Garlic. Refrigerate for 20 minutes before cook time. Pork Loin 048
  7. Pre-heat the Cooking Oil in a skillet or cast iron pan/pot.
  8. Beat one Egg and put it in a bag with 2 pieces of pork. Beat the other egg and put it in the 2nd back of pork. Then massage the egg to distribute.
  9. Dip Pork into the Dry mixture paper bag and shake.
  10. Fry the Pork Loins for 25 minutes, turning as needed.
  11. Pre-heat the oven to 350 degrees and add the fried Pork Loin on a baking sheet with a wire rack.
  12. Bake for 25 minutes and then remove.
  13. While they are baking, you can use the heated oil for a side dish, such as French Fries or Steak Fries. It took 20 minutes for the fries. Pork Loin 051
  14. Season the Fries with Parmesan Cheese after they are drained.
  15. Rest the Pork for 5 to 10 minutes.

The pork smelled so good while it was marinated with the dry and wet rub. But, the flavor profile of ham concentrate, Apple Liquid Smoke and Sazón is a blank canvass for other flavors.

So tonight, I will dress it with an Asian flavor profile using Teriyaki Sauce, Sriracha and Soy Sauce. The tomorrow, I can use my Creole seasoning and the next day I can add a Barbecue flavor. Brats and Beer 079

Brats and Beer 090I am a night owl and stay up late watching TV and listening to my favorite “Oldies” music. My favorite late night snack is Hummus with Grilled Pita bread.

Hummus Pita Snack Ingredients:

  1. Pita bread, 1
  2. Butter with Garlic & Herbs, recommended: Kerrygold, ½ teaspoon
  3. Hummus, recommended: Sabra, Olive Tapenade, as desired Pork Loin 066
  4. Sumac, recommended: Zamouri Spices, ¼ teaspoon
  5. Parchment Paper Sheets, recommended: Reynolds Kitchens, 1

How to make it:

  1. Pre-heat a grill pan or skillet for about 3 minutes.
  2. Butter 1 side of the Pita bread.
  3. Grill for about 2 minutes and flip.
  4. Top with Sumac and grill the other side for 2 minutes.
  5. Slice and top with Hummus of your choicePork Loin 069

Breakfast Smoothie Update:

Yesterday I used an ice cube in my smoothie. Duh! Why did I do that when I have my favorite ice cream flavor in my freezer: Butter Pecan? Same thing!

  1. Fill up with about 10 ounces of Orange Juice.
  2. I also added my Liquid Biotin.
  3. Add a tablespoon of ice cream, my favorite: Butter Pecan by Great Value. Pork Loin 074
  4. I used the same small “smork” to add the Strawberry Banana Yogurt.
  5. I cut the Banana into 6 pieces, then pushed it down to make sure I did not go over 20 ounces.

 

 

THE VAMPIRE DANCER COOKBOOK IS COMING!Pork Loin 078

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Buffalo Chicken Chili

Buffalo Chicken Chili 056I thought about making a Buffalo Chicken Meatloaf, but then decided to use the ingredients to make Buffalo Chicken Chili instead.

I love Buffalo Wings and usually eat them with Blue Cheese, Carrot Sticks and Celery Sticks. So I wanted to make sure those flavor profiles were present in this dish.

INGREDIENTS:

  1. Ground Turkey Italian Sausage, recommended: Festive, 1 lb.Buffalo Chicken Chili 053
  2. Chicken Breast Tenderloins, 1.69 lb.
  3. Pork Chorizo, recommended: Cacique, 10 oz.
  4. Chicken Chili Seasoning, recommended: Williams, 1.2 oz
  5. Sriracha, Lime & Garlic Fiery Tasty Seasoning, recommended: McCormick, 1 oz
  6. Chili Seasoning, recommended: Williams, 1 oz
  7. Cream of Celery condensed soup, recommended Campbell’s, 10.5 oz.
  8. Butter Beans, recommended: Joan of Arc, 15.5 oz.
  9. Mixed Chili Beans, recommended: Great Value, 15 oz.Buffalo Chicken Chili 001
  10. Cannellini White Kidney Beans Southwestern Style, recommended: Bush’s, 15.5 oz.
  11. Petite Diced Tomatoes with Jalapeño & Habanero, recommended: Del Monte, two 14.5 oz. cans
  12. Diced Tomatoes Zesty Chili., recommended: Del Monte, 14.5 oz.
  13. Diced Jalapeño Hot Peppers, recommended: Great Value, two 4 oz. cans
  14. Diced Mirepoix Mix, fresh (Yellow Onions, Carrots, Celery), 10 oz.
  15. Garlic, diced, 10-11 clovesBuffalo Chicken Chili 006
  16. Chicken Flavor Bouillon, recommended: Knorr, 2 tablespoons
  17. Turmeric, recommended: Tone’s ¼ teaspoon
  18. Celery Seed, recommended: Tone’s ¼ teaspoon
  19. Celery Flakes, recommended: Tone’s ¼ teaspoon
  20. Chicken Broth, 1 ½ to 2 cups, use water if needed to thin it out
  21. Vinegar (Rice Wine or Apple Cider), ¼ cup
  22. Blue Cheese Crumbles, recommended: Litehouse, 6 oz.
  23. Sour cream, recommended: Daisy, a dollop
  24. Slow Cooker Liners, recommended: Reynolds Kitchens, 1Buffalo Chicken Chili 004

INSTRUCTIONS:

  1. Freeze Chicken Tenders 20 minutes to make it easier to cut into chunk-sized pieces. Add to a storage bag with the Dry Rub.
  2. Dry Rub mixture is the Chicken Bouillon, Turmeric, Celery Seed and Celery Flakes.
  3. Mix ground Turkey Italian Sausage and Pork Chorizo, brown in skillet, remove and then discard any excess grease.Buffalo Chicken Chili 011
  4. Brown the Chicken Tender chunks in the same skillet.
  5. Add the Garlic to the Slow Cooker. You can use the Liner bag to “crush” the garlic with a bowl.
  6. Add the Diced Chili Beans on top of the Seasoning Blend.
  7. Add the Chicken Chili seasoning on top of the Chili Beans.
  8. Add ½ cup of Chicken Broth.
  9. Drain and rinse the Beans and add on top of the Chicken Broth.
  10. Add the diced Mirepoix.
  11. Add the Fiery Tasty Seasoning packet on top of the Mirepoix.Buffalo Chicken Chili 009
  12. Add the Italian Sausage, Chorizo and Chicken next.
  13. Add the Original Chicken Seasoning.
  14. Add the Cream of Celery Soup.
  15. Add the 2 cans of Diced Tomatoes. With Jalapeño & Habanero.
  16. Add additional Chicken Broth for your preference, along with Vinegar (of your choice).
  17. Cook on high 4 hours or low 8 hours, stir halfway through.
  18. I stir in the 2 4 oz. cans of Jalapeño after it is done to keep it extra hot.
  19. Top with Blue Cheese and a dollop of Daisy!Buffalo Chicken Chili 018

 

 

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

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Buffalo Chicken Chili 055

Greek Chili for a Chilly Night

Chili and Pineapple Coconut Rum Cake 085I used to Belly Dance in Greek and Middle Eastern restaurants back in the 80s. My favorite “taste” of Greek food included Gyros (with Feta and Lamb), Kabobs (with Sumac), Tzatziki (with Cucumbers), Hummus (from Garbanzo Beans AKA Chickpeas) and Spanakopita (with Spinach). So why not mix those flavors with my favorite dish: Chili?

My original chili was Beef Chili. My family loved it! It was thick, meaty and spicy! Using a slow cooker, instead of a stock pot, allowed all of the ingredients time to meld together. Next came CMcCormick Fiery Tastyhicken Chili made with Butter Beans, White Kidney Beans, Ground Turkey, Italian Sausage and chopped Polish Sausage.

To save calories, but keep the bold and spicy flavors intact, my next chili creation used Ground Turkey, Italian Sausage, Turkey Polish Sausage and Pork Chorizo. In fact, I liked it better than my “Slap Ya Momma” Beef Chili. None of the flavor was missing. And in fact, it was even spicier by using Diced Tomatoes with Jalapeno and Habanero peppers and the McCormick Tasty Fiery Seasoning Mix of Sriracha, Lime and Garlic!

The chili seasoning can make or break your chili. It makes all of the difference in the world. Back when I first started making chili, I would buy the cheapest chili seasoning. You know the one that is Chili and Pineapple Coconut Rum Cake 003the store brand or 50 cents or less. Then I discovered Williams Chili Seasoning. And I will admit: they are the best. They are the reason why my Chili brings so many compliments.

I have to admit that McCormick Seasonings are stepping up their game. They released the “Tasty” blends, that bump up the flavor using Sriracha, Lime, Garlic, Lemon Zest, Basil, Oregano, etc. I love using the Lemon Zest to season my Tuna and Catfish Nuggets. And when you mix Williams and McCormick together, get ready for a spicy flavor bomb!

Chili and Pineapple Coconut Rum Cake 042I had 3 hours of sleep and my Dishwasher is broken. Which means, I am mixing the meats in the skillet, instead of washing a bowl by hand. I have the slow cooker set for 4 hours, just enough time for a catnap before my Chili dinner on a chilly (19 degree) day!

INGREDIENTS:

  1. Ground Lamb, recommended: Marketside Superior Farms, 2 lb.
  2. Pork Chorizo, recommended: Cacique, 10 ozChili and Pineapple Coconut Rum Cake 040.
  3. Italian Sausage Mild, recommended: Great Value, 1 lb
  4. Spinach, frozen chopped, recommended Great Value, 12 oz
  5. Garbanzo Beans, Chick Peas, recommended: Bush’s Best, two 15.5 oz. cans
  6. Kidney Beans, Dark Red, recommended: Great Value, 15.5 oz.
  7. Diced Tomatoes with Jalapeno and Habanero, recommended: Del Monte, two 14.5 oz. cans
  8. Diced Tomatoes with Zesty Chili Style, recommended: Del Monte, 14.5 oz.Chili and Pineapple Coconut Rum Cake 046
  9. Jalapeno Peppers, diced, recommended: Great Value, 4 oz.
  10. Chili Seasoning, Tex-Mex style, recommended: Williams, 1 oz.
  11. Chili Seasoning, Original style, recommended: Williams, 1 oz.
  12. Fiery Tasty Seasoning Mix with Sriracha, Lime and Garlic, recommended: McCormick, 1 oz.
  13. Mirepoix with diced Yellow Onion, Carrot and Celery, 8 oz.
  14. Garlic, smashed, 10-11 cloves
  15. Sumac, recommended: Zamouri Spices, ½ teaspoonChili and Pineapple Coconut Rum Cake 052
  16. Cabernet Sauvignon, recommended: Yosemite Road, 1 cup
  17. Balsamic Vinegar, 2-3 teaspoons
  18. Liquid to thin it out, such as Cola, Chicken Broth, Water or Ice Cubes (as needed, depending on how thick or thin you prefer your chili to be), ½ to 1 can.
  19. Plastic Gloves, disposal will do
  20. Slow Cooker Liners, recommended: Reynolds

INSTRUCTIONS:

  1. Gloves oChili and Pineapple Coconut Rum Cake 083n and ready to cut off the Garlic heads. Add them to the slow cooker liner and smash them with a small bowl.
  2. Mix ground Lamb, Italian Sausage and Pork Chorizo in the skillet and then brown in skillet for about 20 to 25 minutes. Add half of the Wine and Mirepoix. Cook on low for 5 minutes and then drain. I use an empty bean or diced tomato can for the grease.
  3. Drain and rinse beans. I top the beans with a dash of Sumac!
  4. Top the smashed Garlic with the remaining Mirepoix and Spinach. Then add the Tex-Mex Chili seasoning, Wine and Balsamic Vinegar. Chili and Pineapple Coconut Rum Cake 049
  5. Add the Meats and then the Fiery Tasty Seasoning packet.
  6. Add the drained beans and then the Original Chili seasoning
  7. Add the 3 cans of Diced Tomatoes.
  8. Thin out with Liquids, if you want thinner Chili. I used a half can of Cola for a “sweet” touch.
  9. Add the Jalapeno Peppers and Sumac during the last 30 minutes of cook time.
  10. Cook on high 4 hours or low 8 hours, stir halfway through.

Chili and Pineapple Coconut Rum Cake 086I like to top mine with Feta & Cheddar Cheese, Diced Cucumbers, Lime Juice and a dollop of Daisy Sour Cream.

 

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

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Ring in the New Year with a Spicy Meatloaf!

Italian Sausage Beef Meatloaf20200101_173252

Making Meatloaf gives you so many opportunities to experiment with different flavors. I started out cooking Meatloaf in an oven. But once I began using a Slow Cooker, I have not used the oven since. Meatloaf is so versatile that you can play with using Ground Beef, Italian Sausage, Ground Pork, Ground Turkey or add Chorizo for a Mexican-inspired Meatloaf. Instead of Ketchup, I normally use Condensed Tomato Soup for the topping. This time, I wanted something different, so I am using Tomato Basil Soup instead.

INGREDIENTS:

  1. Italian Sausage Mild, recommended: Great Value, 19 oz.20191231_022249
  2. Ground Beef, recommended: Great Value, 2 lbs.
  3. Meatloaf Seasoning, recommended McCormick, Two 1.5 oz. packets
  4. Cubed Stuffing Herb seasoned, recommended: Pepperidge Farm, 12 oz., divided (or use Salad Croutons)
  5. Diced Tomatoes with Basil, Garlic & Oregano, recommended: Del Monte, 14.5 oz.
  6. Diced Tomatoes Petite with Jalapeno and Habanero, recommended: Del Monte, 14.5 oz.
  7. Tomato Basil Soup, recommended: Progresso. 19 oz.
  8. Mixed Vegetables with Carrots, Green Beans, Corn & Peas, frozen, recommended: Great Value, 12 oz.
  9. Mirepoix with diced Yellow Onion, Carrot and Celery, 8 oz.20191231_131028
  10. Garlic, diced, 10-11 cloves, divided ¾ and ¼
  11. Sweet Potatoes, frozen, diced, recommended: Great Value, 10 oz.
  12. Eggs, 3 Jumbo
  13. Balsamic Vinegar, 2 teaspoons
  14. Liquid Smoke, 1 capful
  15. Worcestershire Sauce, 1 teaspoon
  16. Soy Sauce, 1 teaspoon
  17. Optional: Disposal plastic gloves
  18. Optional: Reynold’s Slow Cooker Liners or Reynold’s Aluminum Foil for the cooking vessel

INSTRUCTIONS:20191231_150135

  1. Beat 3 eggs in a mixing bowl, and set aside
  2. Combine the Ground Beef with Italian Sausage in a (different) large mixing bowl.
  3. To the meat mixture, add in gradually, the Diced Tomatoes, Mirepoix, Mixed Vegetables, Stuffing Cubes, Meatloaf Seasoning, Balsamic Vinegar, ¼ Garlic and Eggs. This is a good time to use disposable gloves for mixing.
  4. If using a Slow Cooker, line the bottom of it with half of the Stuffing Cubes, Sweet Potatoes, ¾ Garlic, Liquid Smoke, Worcestershire Sauce and Soy Sauce. If using a pre-heated 350 degree oven, mix this with the meat mixture.20191231_151251
  5. Slow Cooker on High for 4 to 6 Hours or Low for 8 to 10 Hours, or Bake in 350 Pre-Heated oven for 1 hour.
  6. Top with Tomato Basil Soup during last 30 minutes of cooking time.

HAPPY NEW YEAR 2020!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

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GARLICKY GREEK LEMON CHICKEN

Greek Chicken Dinner 029The Umami Flavor Bomb!

On cooking show competitions it is always a compliment to hear that your food has Umami. You, know, that bold flavor bomb that comes from strong ingredients like garlic, bacon, onion, cheese, pepper, anchovies or lemon/lime, AKA the 7 wonders of the food world. u·ma·mi /o͞oˈmämē/noun: Umami

  • a category of taste in food (besides sweet, sour, salt, and bitter), corresponding to the flavor of glutamates, especially monosodium glutamate.

I love food with Middle Eastern flavors such Sumac, Feta and Greek Chicken Dinner 026Greek Yogurt. I used to Belly Dance at the Kabob House. One of my favorite dishes was their Lamb Kabob and Rice, seasoned with Sumac. So here is my take on a baked chicken, marinated with Sumac and Greek Yogurt. Opa!

GREEK CHICKEN INGREDIENTS:

1. Chicken fresh bone-in, such as thighs or breasts, 2-3 ½ lb. (or use Frozen Chicken that you can defrost over 3 days)

2. Stubb’s Chicken Marinade Mix Citrus & Onion, 1 oz

3. Sumac, recommended Zamouri Spices, 2-3 tablespoons

4. Greek Yogurt Traditional Plain, recommended The Greek Gods, 8-16 oz.Samsung 309

5. Anchovies, recommended Crown Prince, 2 oz.

6. Feta cheese chunk, recommended President, 4 oz.

7. Feta cheese crumbles, recommended President, 4 oz. for garnish

8. Olive Medley (Kalamata pitted, whole and sliced, Green Salad sliced, Black Olives sliced) ¾ cup

9. Capers non-pareil, recommended Crosse & Blackwell, ¼ cup

10. Lemons, 2 (slice one and dice the other into 4 chunks)

11. Tomato, dice into 4 chunksGreek Chicken Dinner 014

12. Garlic, 5 cloves

13. Vinegar (your favorite, Red Wine, Apple Cider, Balsamic, etc.)

14. Rosemary Leaf, ½ teaspoon, divided

15. Tarragon Leaf, ½ teaspoon, divided

16. Naan Bread, 1 per meal

17. Truffle Oil, 1 teaspoon or less for Naan

GREEK CHICKEN INSTRUCTIONS:

1. Garlic Greek Chicken 015Fresh Chicken (add to Ziplock bag and cover with Sumac and Chicken Marinade). I was not baking my chicken that day, so I froze it.

2. For fresh chicken, add the Yogurt and marinade for ½ hour or longer

3. For frozen chicken, add the Yogurt to the bag and thaw in refrigerator for 3 days

4. Preheat oven to 325 when ready to cook

5. Season lemon and tomatoes with ¼ of Rosemary and Tarragon Leaf

6. Add chicken to baking dish and cover with Anchovy oil

7. Put the Anchovies beneath the chicken pieces and top the Anchovies with GarlicGreek Chicken 003

8. Add the Olive Medley with Capers between pieces and cover with Feta Cheese Chunk slices

9. Cover chicken with Lemon slices

10. Pour vinegar over the chicken

11. Cover with ¼ of Rosemary and Tarragon Leaf

12. Cover with foil

13. Bake at 325 for 1 hourGreek Chicken 006

14. Remove foil and bake at 350 for 30 minutes

15. Add Truffle Oil to lemon and tomato chunks

16. Grill Lemon and tomato chunks

17. Remove and grill Naan bread for 2 minutes per side to get grill marks

SAFFRON RICE INGREDIENTS:

  1. Yellow Saffron Rice, recommended Mahatma, 5 oz.
  2. Turkey Broth and/or water 1 ½ to 2 cups
  3. Chicken Bouillon Cubes, 2Greek Chicken Dinner 001
  4. Feta cheese crumbles, recommended President, 4 oz. for garnish
  5. Greek Yogurt Traditional Plain, recommended The Greek Gods, 2 tablespoons
  6. Saffron, recommended Sun Brand, 5 to 10 strands
  7. Truffle Oil, 1 teaspoon
  8. Truffle Zest, ¼ teaspoon
  9. Butter, 2 pats, separated
  10. Rosemary Leaf, ½ teaspoon
  11. Tarragon Leaf, ½ teaspoon

SAFFRON RICE INSTRUCTIONS:

  1. Add Truffle Oil, Truffle Zest, 1 Butter pat, Rosemary and Tarragon and heat for 2 minutes in your sauce pan
  2. Prepare according to Rice package directions.
  3. Add Bouillon Cubes and Broth/Water to pan and bring to a boilGarlic Greek Chicken 011
  4. Add rice, cover pan, reduce heat and simmer for 20 minutes
  5. Stir in Yogurt, Feta Cheese crumbles and 1 Butter pat

I am out of Tzatziki sauce at the moment. However, you can whip one up using Yogurt, Lemon juice (from the grilled lemons), Garlic and Dill. Perhaps, I will make that tomorrow, using my mini Chop Blender.

The baked Feta Cheese chunk slices mimic Greek Flaming Cheese: Saganaki! Even though it was baked, it did become crisp and benefit from the Olive Tapenade, Balsamic Vinegar and Anchovy Umami. https://en.wikipedia.org/wiki/Saganaki

  • In Greek cuisine, Saganaki (Greek σαγανάκι) is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. Garlic Greek Chicken 004
  • The cheese used in cheese saganaki is usually graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep’s milk feta cheese. Regional variations include the use of formaela cheese in Arachova, halloumi in Cyprus, and vlahotiri in Metsovo. The cheese is melted in a small frying pan until it is bubbling and generally served with lemon juice and pepper. It is eaten with bread.
  • Other dishes cooked in a saganaki pan include shrimp saganaki (Greek: γαρίδες σαγανάκι, garídes saganáki), and mussels saganaki (Greek: μύδια σαγανάκι, mýdia saganáki), which are typically feta-based and include a spicy tomato sauce.
  • In many United States and Canadian restaurants, after being fried, the saganaki cheese is flambéed at the table (sometimes with a shout of “opa![2]), and the flames then usually extinguished with a squeeze of fresh lemon juice. This is called “flaming saganaki” and apparently originated in 1968 atGarlic Greek Chicken 005 The Parthenon restaurant in Chicago‘s Greektown,[2][3][4][5] based on the suggestion of a customer to owner Chris Liakouras.[6].

That was the best and most flavorful rice I have ever made in my lifetime. It might be just as good as the Kabob House, but it will be just the Umami I need for dinner! Opa!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).Greek Chicken Dinner 025

 

 

 

 

 

 

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

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The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

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The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

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Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

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The Perfect Steak

Steak Before and After 044Ribeye has always been my favorite steak cut. I like to dress it with blue cheese and steak sauce. This is my first time using the Stubb’s Ancho Chili & Garlic Texas Steakhouse Marinade Mix. But I love all of the Stubb’s BBQ products, so I think it will make a great dry rub.

I mixed the packet with olive oil, a touch of liquid smoke, Worcestershire sauce, soy sauce and a dash of Montreal Steak Seasoning in a zipper bag for 3 days.

I can use two of my favorite skillets to cook it. My grill skillet and cast iron skillet. The Cast Iron skillet can stand the heat of a hot oven. However, the grill skillet has plastic on the handle, so I use it only on the stovetop.

“Alexa, set a 30 minute timer: Steak.” I put it in the microwave, instead of the countertop, so the cat won’t eat it.Steak

INGREDIENTS

  • Ribeye Steaks, 2 (I take it out of the fridge 30 minutes before cooking to make it room temperature)
  • Stubb’s Ancho Chili & Garlic Texas Steakhouse Marinade Mix (or try Stubb’s Beef Soy, Garlic & Red Pepper Marinade Mix)
  • Olive Oil, 1 teaspoon
  • Worcestershire Sauce, 1 teaspoon
  • Soy Sauce, 1/2 teaspoon
  • Liquid Smoke, 1/8 teaspoon
  • Montreal Steak Seasoning by McCormick, 1/2 teaspoon
  • Garlic, 1 cloveStubbs Marinade
  • Butter, 1 pat,
  • Blue Cheese Crumbles, 2 teaspoons, to your taste
  • Steak Sauce
  • Horseradish
  • Vinegar (Water, Beef Broth, Beer, etc. to deglaze)

INSTRUCTIONS

  • Preheat oven to 350
  • Preheat Grill skillet and Cast Iron skillet for a few minutes
  • Add a “Garlic Hole” by cutting into the steak for the butter and garlic
  • Add Olive Oil, the Steak(s) and grill for 2 minutes per side, to get some fancy grill marks
  • Deglaze pan (save pan drippings to pour over rested steak with Blue Cheese)Steak Before and After 029
  • Add Butter and Garlic to Cast Iron skillet, with steak on top
  • Bake for 7 minutes
  • Remove from oven
  • Top with Blue Cheese and rest for 5 minutes
  • Slap on your favorite Steak Sauce with Horseradish, and chow down!

A great steak is like a great movie. It has a fantastic lead player, co-star and supporting cast.

I hardly ever watch movies. I get sleepy close to the 2 hour mark. Although I prefer to watch shorter 30 or 60 minute TV shows, I did take the time to watch some great movies lately, like:

  • Mary Poppins Returns
  • Us
  • Crazy Rich AsiansSteak Before and After 032

I love all movies starring Julie Andrews, such as Mary Poppins, The Princess Diaries and The Tooth Fairy. She has tons of other great movies, but those are my top three favorites. I love, love, love the original Mary Poppins movie. I predicted disaster for Mary Poppins Returns. But in the end, I loved it, almost as most as the original. One of my favorite parts was the Dick Van Dyke dance scene. He still has it!

I love scary movies. My brother just rented Us, so I told him no spoilers. That was one of the best scary movies I have ever seen. I was hollering at the screen, like don’t go there! I am a huge fan of Lupita Nyong’o! She puts the “A” in Acting! She was terrific in The Black Panther! I loved her use of dance and voice in the movie Us.

Steak Before and After 035Fresh off the Boat is one of my favorite TV shows. Mainly because race does not matter. It does not matter if the family happens to be Hispanic, Black, Asian or White. Funny is funny, regardless. The Grandma is my favorite character on the show. Constance Wu and Michelle Yeoh inspired me to watch this movie. It was so entertaining and funny!

I have my lead star ready – the Steak.

I have my co-star ready – the Salad

I have my supporting cast ready – the Horseradish, Blue Cheese and Steak Sauce

Steak Before and After 042Time to chow down with my favorite Wednesday night TV shows:

  • Guy’s Grocery Games
  • Property Brothers: Forever Home
  • House Hunters

Steak, that’s for dinner! I was so tempted to “lick the plate” clean, but resisted. It was so good!

Have a safe and happy July 4th!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

Steak Before and After 033The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

clip_image001

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

clip_image002

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

clip_image003

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

clip_image004

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

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Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

SOCIAL MEDIA

TWITTER:
https://twitter.com/Shalimaral

FACEBOOK:
http://www.facebook.com/shalimar.ali.9

YOUTUBE:
https://www.youtube.com/user/Shalimarali

BLOG:
https://learnbellydancewithshalimarali.com/

LINKEDIN:
www.linkedin.com/pub/shalimar-ali/3a/5a9/8a4/

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https://www.instagram.com/shalimarali5/