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

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).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

Product Details

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

Product Details

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

Product Details

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

TVDS3 Front Cover JPEG

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

Front Cover ACX

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)Pork Loin 101

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

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https://www.youtube.com/user/ShalimaraliPork Loin 098

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Fritters da Diet with a “Smooth” Surprise

Fritter da Diet 065When I first started making Digger Fritters (Potatoes with Bacon and Polish Sausage), I used the Bacon Ends & Pieces that came in a box. Back in the day, that box of bacon was very cheap. However, it had a lot of fat and calories. At first, I baked the polish sausage separately to eat on the side with the potatoes and bacon. Then later I started dicing the polish sausage to fry and mix with the potatoes and bacon.

Now I use thick bacon when I make my regular Fritters. I melt cheese on top, a dollop of sour cream, and sometimes a fried Bacon Ends - Don't use this!egg. It still has a lot of calories, but it sure does taste good.

I used to make it every weekend because my family loved it. Now, I only make a few times a year.

I wanted to see if I could cut the calories by substituting Turnips for potatoes and Turkey Bacon, instead of the thick bacon. Parsnips can also be used instead of potatoes.

Fritter da Diet 006Some other changes to make would be to use a different cheese topping. Mozzarella and Feta have fewer calories than Cheddar Cheese. You can also use Yogurt, instead of Sour Cream. For Fritters Deluxe, I top it with an over-easy egg. You can also poach the egg or only use the egg whites.

INGREDIENTS:

  1. Turnips, 3
  2. Turkey Bacon, Hickory Smoked, recommended: Applegate Naturals, 3 slicesFritter da Diet 016
  3. Smoked Sausage (with Chicken, Pork & Beef), recommended: Morrell, 7 oz.
  4. Hot Jalapeno & Habanero Jack Shredded Cheese, recommended: Great Value, 8 oz.
  5. Garlic & Herb Butter, recommended: Kerrygold, ½ stick
  6. Butter, Unsalted, Sweet Cream, recommended: Great Value, ½ stick and 1 teaspoon
  7. Black Truffle Oil, recommended: Roland, ½ teaspoon
  8. Truffle Zest, recommended: Sabatino, ¼ teaspoon
  9. Porcini Mushroom Rub, recommended: Manitou, ½ teaspoonFritter da Diet 031
  10. Granulated Garlic, recommended: HyVee, ¼ teaspoon
  11. Chicago Steak Seasoning, recommended: Weber, ¼ teaspoon
  12. Liquid Smoke, Mesquite, recommended: Wrights’, ½ cap
  13. Chicken Bouillon Cube, recommended: Knorr, 1
  14. Chopped Onions, frozen, recommended: Pictsweet, ¼ cup
  15. Chopped Green Bell Peppers, frozen, recommended: Great Value, ¼ cup
  16. Parsley Flakes, recommended: Spice World, ½ teaspoon
  17. Water, enough to fill pan of TurnipsFritter da Diet 032

INSTRUCTIONS:

  1. Cut off the Turnip top and bottom, then dice. Try to make the cuts the same size as the diced Smoked Sausage.
  2. Add Truffle Oil, Truffle Zest, Porcini Mushroom Rub and 1 teaspoon of Butter to pot and cook on low for 2 minutes.
  3. Add diced Turnips, Bouillon Cube and Water to the same pot and boil for 25 to 30 minutes.
  4. Drain the Turnips and move to colander. Season with Granulated Garlic and Chicago Steak Seasoning.Fritter da Diet 037
  5. Add ½ of Kerrygold and Unsalted Butter to a skillet and melt. Add the diced Turnips and turn until they are brown. Can take about 20 to 30 minutes, turning as needed.
  6. Dice the Polish Sausage.
  7. Fry the Bacon slices. Remove the slices and brown the diced Polish Sausage. Remove the Polish Sausage and add the Chopped Onions and Green Bell Peppers. Cook for a few minutes. Cut the Bacon into pieces.
  8. Drain excess melted Butter from the Turnip Skillet. Add the Bacon pieces, diced Polish Sausage, Chopped Onions and Green Bell Peppers. Mix together and cook on low for 10 minutes.Fritter da Diet 039
  9. Top with Shredded Cheese and cook on low an additional 5 to 10 minutes to allow the cheese to melt.
  10. You can fry or “poach” an Egg to top this. Add a dollop of Daisy sour cream and sprinkle Parsley Flakes for presentation.

Today is Shampoo Day! So I get to apply “topical” biotin on the bad spots and drink “liquid” biotin with my orange juice. Also, this week, I will take Hair & Vitamin pills as well as Biotin pills. I still use the “old school” Sulfur 8 on my braid parts, because it makes my scalp tingle.Fritter da Diet 040

Aldi messed up my grocery order and sent 8 bananas instead of 2. What to do? I thought about baking Banana Bread, but I am very short on flour. I did think ahead to order Strawberry yogurt, do why take advantage of the extra bananas and use them in a Smoothie with the orange juice?

I got this idea yesterday and ordered an Oyster Smoothie Blender from Amazon. It arrived today, so it must have been in their warehouse.

NO COOTIES ALLOWED!Fritter da Diet 042

I take special care with any incoming packages. Back in early February, I ordered 3 things from Amazon and when they arrived, I noticed they were from China. This was when we first found out about COVID. So I sent that shit back, ASAP! And used gloves and took special care in handling the packages.

Now I wear special “cootie” gloves and bleach wipes for all incoming packages. Better safe than sorry.

Fritters da Diet 004My dishwasher, washer and dryer installers did not wear masks during the install, but I did. I am not playing!

Shout out to my favorite cousin, Tony! He fixed my old dishwasher and it lasted awhile, but had to be replaced. The new Dishwasher is fantastic.

The dishes are finally being cleaned, for real this time. No fooling around!

THE VAMPIRE DANCER COOKBOOK IS COMING!Fritters da Diet 006

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).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

Product Details

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

Product Details

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

Product Details

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

TVDS3 Front Cover JPEG

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

Front Cover ACX

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)Fritters da Diet 015

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TWITTER:
https://twitter.com/Shalimaral

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

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https://www.youtube.com/user/ShalimaraliFritter da Diet 051

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My Big Fat Greek Meat Lovers Pizza Pie

Greek Pizza 142I LOVE Gyro sandwiches, so this will have all the flavors, but in a pizza-form. Save the “Tzatziki” packages from the frozen Gyro sandwich kit, to use on top of the Pizza. I also save the Pita bread as well to dip with my favorite Hummus: Sabra Olive Tapenade. Opa!

INGREDIENTS:

  1. Pizza crust, recommended: Pillsbury Classic, 13.8 oz
  2. Ground Turkey Italian Sausage, recommended: Festive, 1 lb.Greek Pizza 067
  3. Pepperoni, recommended: Hillshire Farms, 7 oz.
  4. Soppressata, Hot uncured Salami, recommended: Vincenza’s, 4 oz.
  5. Gyro Sandwich, recommended: Opaa, two 7.35 oz packages
  6. Feta Cheese Crumbles, recommended: Athenos, 6 oz.
  7. Italian Five Cheese Blend with a Touch of Philadelphia, recommended: Kraft, 8 oz.
  8. Margherita Pizza Sauce, recommended: Ragú, 14 oz., reserve 2 tablespoons
  9. Tri-Color Tomato Wedges in Olive Oil & Italian Spices, recommended: Great Value, 10 oz.Greek Pizza 119
  10. Anchovies, recommended: Crown Prince, 2 oz.
  11. Kalamata Olives, Sliced, recommended: Great Value, ¼ cup
  12. Sumac, recommended: Zamouri Spices, ¼ teaspoon
  13. Oregano, recommended: Spice World, ¼ teaspoon
  14. Red Pepper Flakes, recommended: Spice World, ¼ teaspoon
  15. Granulated Garlic, recommended: HyVee, ¼ teaspoon
  16. Grated Parmesan Three Cheese Blend, recommended: Kraft, 1 teaspoon
  17. Red Onions, diced, ¼ cupGreek Pizza 065
  18. Flour, recommended: Wondra, as needed
  19. Parchment Paper Sheets, recommended: Reynolds Kitchens, 3
  20. Foil Sheets, recommended: Reynolds Wrap, 2-3

INSTRUCTIONS:

  1. Defrost the “frozen” Gyro Sandwich, and separate the Gyro slices from the Pita Bread, the day ahead or at least 30 minutes before cook time. Preheat the oven to 350.
  2. Greek Pizza 085Fry the Anchovies in a skillet to reduce the bones, but save as much of the Anchovy Oil as possible.
  3. Ground the Turkey Italian Sausage in the same skillet, until done. Drain and combine with the diced Red Onions, 2 tablespoons of the Pizza sauce and the diced Kalamata Olives.
  4. Prepare the Pizza crust by using two sheets of Parchment paper, flour as needed to keep it from sticking and use a rolling pin to get to the desired size for your cooking pan/sheet. For easy clean up, I line my pan with Parchment Sheets. Poke holes in the middle of the crust, using a fork, excluding the edges.Greek Pizza 093
  5. Pre-bake crust for 7 to 10 minutes and remove.
  6. Apply half of the Pizza Sauce and all of the Soppressata Salami. This is a good time for Mise en Place, a French culinary phrase which means “putting in place” or “everything in place. The Pepperoni package was already divided in half. I divided the Turkey Italian Sausage, in half, in the skillet.
  7. Add half the Turkey Italian Sausage and top with half of the Five Cheese Blend.
  8. Add half of the Pepperoni and half of the Feta Sauce.
  9. Greek Pizza 098Add the remaining Turkey Italian Sausage, Feta cheese and the remaining Pepperoni. Add the rest of the Pizza Sauce, the drained Tomato Wedges, more Kalamata Olives, Sumac, Granulated Garlic, Red Pepper Flakes, Grated Parmesan Cheese Blend and Oregano.
  10. Bake for 20 minutes and then remove from the oven.
  11. While it is baking, fry the Gyro slices in the same skillet on one side only. It fries like bacon, but don’t overcook it, as it will have additional cook time in the oven.
  12. Layer the Gyro slices and “smush” it down, if needed.
  13. Greek Pizza 105Add the remaining Five Cheese, topped with Oregano and Parmesan Cheese and bake an additional 9 to 10 minutes until the cheese melts.
  14. Let it rest for about 10 to 15 minutes before cutting. AKA: The longest 10 minutes in my life! I only had a banana and some chips so far.

Don’t get me wrong, I love ordering a Meat Lover’s Pizza from Pizza Hut, with marinara sauce, pepperoni, all-natural Italian sausage, slow-roasted ham, hardwood smoked bacon, seasoned pork and beef. Hopefully my take on a Puttanesca pizza will Greek-a-fy it!Greek Pizza 106

Laundry Day Update:

I got my new Washer & Dryer installed today. I got the Smart Wi-Fi models and connected them to my Smart Phone. Even though they are “shiny and new” I miss my old-ass ancient set already. This washer and dryer is so complicated, I hope I can figure out how to use when I wash a load tomorrow. Wish me luck!

It took me 10 minutes to figure out how to use it. And I still have Greek Pizza 115not figured out how to have it alert my phone. I can’t believe a wash load only took 20 minutes, compared to the older washer taking over 60 minutes.

My cat, Missouri Sunshine, loves the new washer and dryer! At first she was mesmerized, then afraid and then could not stop watching it spin. This is a new form of TV entertainment for cats.

Food & Toilet Paper Shortage Update:

Greek Pizza 156It’s funny how the TV Show: The Last Man on Earth, predicted COVID. Down to being set in the exact same year: 2020. It is not so funny having a food and toilet paper shortage. FOX should bring the show back, maybe we can find out how to resolve this?

I was so stressed out shopping on line to search for toilet paper. Forget about the usual suspects: Walmart, HyVee, Whole Foods and Amazon. I had to use Aldi’s instead. They had most of my stuff, but ran out of eggs, milk, liquid soap and toilet paper.

Greek Pizza 128My cat needs her milk and was almost out. So I found Dry Milk for Kittens at Amazon. Just mixed it with water and she is good to go.

I gave up on my usual suspects, as it seemed like toilet paper was nowhere to be found. So I checked at Lowes and Home Depot.

As soon as it put it in my basket, I got a notification that it was out of stock.

Greek Pizza 135I’m not playing the toilet paper game, so I ended up getting the giant roll at Home Depot. It will be ugly as hell, but at least I have TP for my bung hole. Party on Beavis and Butthead. Those dopes knew how important TP truly is.

 

 

 

Greek Pizza 062

 

THE VAMPIRE DANCER COOKBOOK IS COMING!

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).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

Product Details

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

Product Details

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

Product Details

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

TVDS3 Front Cover JPEG

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

Front Cover ACX

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)Greek Pizza 144

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Jilligan’s Isle BBQ Pork Ribs

Jilligan’s Isle BBQ Pork RibsBBQ Pork 032

Just sit right back,
And you’ll hear a tale,
A tale of a fateful trip,

My “riff” on a different ending:

Ginger and Marjoram,

Here on Jilligan’s Isle,

I’m Grillin, Chillin and Smoking!Kung Pao Pork Chops 002

I am so proud of my Grilling/Smoking section in my Dining Room. I have yet to use my George Foreman grill. First there was a raccoon on the deck, then neighbor’s dogs got into my backyard and then there was rain, so I missed out last summer.

But during the cooler months, I am glad that I have a new Cast Iron Grill Pan, to get some great grill marks, as well as my countertop Smoker.

BBQ Pork Egg Foo Young 052I like trying different wood chips for different flavors. So far, I only have Pecan and Hickory. I also purchased a variety pack with (Oak, Apple, Cherry, Pecan, Maple, Bourbon, Hickory, Mesquite), but I did not realize it was sawdust for a smoking gun or dome. Maybe I’ll buy that one day too.

INGREDIENTS:

  1. Pork Country Ribs, Bone-In, 3 lbs.
  2. Teriyaki Seasoning Mix, recommended: Kikkoman, 1 ½ oz.BBQ Pork Egg Foo Young 011
  3. Ginger root, fresh, ¼ lb., 1 inch root (peeled and diced)
  4. Marjoram, recommended: Delish, ¼ cup
  5. Red onions, diced, ¼ cup
  6. Green Onions, diced, ¼ cup
  7. Crushed Pineapple, recommended: That’s Smart, 20 oz.
  8. Soy Sauce, recommended: Great Value, 2 teaspoons
  9. Fish Sauce, recommended: Thai Kitchen, ½ teaspoon
  10. Liquid Smoke, Mesquite, recommended: Wrights, 1 cap
  11. Barbecue Sauce, recommended : Korean Style BBQ Great Value, 9 oz. (or use your favorite brand)
  12. BBQ Pork Egg Foo Young 034Barbecue Sauce, recommended: Stubbs, ¼ to ½ cup, per your preference (or use your favorite brand)
  13. Stir Fry Oil, recommended: Tsang, 2 to 3 teaspoons
  14. Slow Cooker Liner, recommended: Reynolds Kitchen, 1

INSTRUCTIONS:

  1. Create a Wet Rub with the Soy Sauce, Fish Sauce and Liquid Smoke.
  2. Add the Pork Ribs to a gallon storage bag with the Web Rub, Ginger, Marjoram, Teriyaki Seasoning Mix and Crushed Pineapple.BBQ Pork Egg Foo Young 048
  3. Marinade 30 minutes or overnight.
  4. Strain off the Pineapple, rinse and drain to prepare for cook time.
  5. Preheat a skillet and add the Stir Fry Oil, then cook the Pork Ribs for 2-3 minutes per side. I used a “grill” skillet to get grill marks on them.
  6. Next, you can use a Slow Cooker to slowly cook for 4 hours on high or 6 hours on low. At this point, you can add enough Barbecue sauce to your preference. Or, you can use a covered skillet with the Barbecue sauce to smother them for 25 to 30 minutes on low.BBQ Pork Egg Foo Young 055

Tuesday = Spa Day!

I have a weekly ritual on Tuesday night, where I un-braid my “Connect Braids” braids, while watching Sunny Anderson, Cooking for Real on Food Network Go. I don’t know how to “French” braid, but I do know how to make “simple” braids and connect them to each other.

Then Wednesday is Shampoo day. I’m so glad that my hair is BBQ Pork Egg Foo Young 059finally growing back. It is really a miracle after abusing my hair when I was younger with perms, hair extensions, dying it, etc. Now, I take Hair & Nail vitamins, Biotin pills, apply topical Biotin on the bad spots and drink liquid Biotin (mixed in with my orange juice).

Looking forward to binge watching Cooking for Real, enjoying my BBQ Pork Rib dinner!

 

BBQ Pork 033

THE VAMPIRE DANCER COOKBOOK IS COMING!

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).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

Product Details

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

Product Details

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

Product Details

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

TVDS3 Front Cover JPEG

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

Front Cover ACX

BBQ Dining Room 001

 

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

SOCIAL MEDIA

TWITTER:
https://twitter.com/Shalimaral

FACEBOOK:
http://www.facebook.com/shalimar.ali.9BBQ Pork 007

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BLOG:
https://learnbellydancewithshalimarali.com/

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BBQ Pork 025

Baked Egg Foo Young

BBQ Pork Egg Foo Young 046My mom made this when we were kids. Instead of using 1 to 2 eggs to make “individual” Egg Foo Young, I wanted a way to prepare it as a side dish for several days. So I came up with an idea to use the same ingredients that are in Crab Rangoon and bake it instead of using a Wok.

INGREDIENTS:

  1. Eggs, Jumbo, 6
  2. Crab Delights, Imitation Crab, recommended: Louis Kemp, 1 lb.BBQ Pork Egg Foo Young 005
  3. Oysters, Fancy Smoked in Oil, recommended: Chicken of the Sea, 3.75 oz.
  4. Stir Fry Vegetables, recommended: La Choy, 28 oz.
  5. Cream Cheese Spread, recommended: Great Value, 12 oz.
  6. Chow Mein Noodles, recommended: La Choy, 5 oz.
  7. Ginger root, fresh, ¼ lb., 1 inch root (peeled and diced)
  8. Green Onions, diced, ¼ cup
  9. Marjoram, recommended: Delish, ¼ cup
  10. Soy Sauce, recommended: Great Value, 2 teaspoons
  11. Fish Sauce, recommended: Thai Kitchen, ½ teaspoonBBQ Pork Egg Foo Young 012
  12. Ponzu (Citrus Seasoned Dressing & Sauce, recommended: Kikkoman, ½ teaspoon
  13. Teriyaki Sauce, recommended: Best Choice, ½ teaspoon
  14. Parchment Sheets, Pop-up, recommended: Reynolds Kitchens, 1 to 2 (for easy clean up)

INSTRUCTIONS:

  1. Get the Cream Cheese to room temperature.
  2. Preheat oven to 350 Degrees
  3. Apply a parchment sheet(s), as needed to your baking dish (I am using a 9 x 13).BBQ Pork Egg Foo Young 017
  4. Drain the Oyster oil on top of the parchment paper sheet.
  5. Beat the Eggs.
  6. Dice the Crab and Oysters into ¼ or ½ size bits.
  7. Drain the Stir Fry Vegetables.
  8. Combine the Eggs, Crab, Oysters, Stir Fry Vegetables, Ginger Root, Green Onions, Marjoram, Soy Sauce, Fish Sauce, Ponzu and Teriyaki Sauce.
  9. You can season the Stir Fry Vegetables with a bit of Soy Sauce and Teriyaki Sauce.
  10. Blend in the Cream Cheese
  11. Bake for 30 to 40 minutes, until the eggs set.BBQ Pork Egg Foo Young 018
  12. Top with Chow Mein Noodles, when serving.

As soon as I added the Cream Cheese, it started to smell like a Crab Rangoon. Actually, it has all the flavors of Crab Rangoon, without the Wonton Wrappers.

Today is my Dad’s birthday. And it has turned out to be a wonderful day! I have four of my favorite TV shows to watch after work: Supergirl, Batwoman, The Rookie and God Friended Me.

BBQ Pork Egg Foo Young 022I prepped my Jilligan’s Isle BBQ Pork for the slow cooker yesterday. And before going to work, I started cooking it. It will be done in time for my lunch break. And then I can have more Egg Foo Young as a snack later on. It sure was good. I was only supposed to have one serving. But I cheated and had an extra serving.

Happy Birthday Dad!

 

THE VAMPIRE DANCER COOKBOOK IS COMING!BBQ Pork Egg Foo Young 030

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).

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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 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)

TVDS3 Front Cover JPEG

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

Front Cover ACX

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)BBQ Pork Egg Foo Young 036

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Rueben Groovin’ King Sandwich

Rueben 029I used to make my Rueben sandwiches the same way I made a grilled cheese. Butter on the outside, meat on the inside. Grill one side and flip it over.

I was making some Rueben sandwiches that same way last week. They were good, but left a lot to be desired. If I did not watch it after 2 minutes, once side was burned. Also the Sauerkraut and pickles made the sandwich soggy

Then suddenly it dawned on me! Drain the Sauerkraut on a paper Rueben 001towel to remove the moisture, before adding to the sandwich. Now I have a “Groovin” Rueben King Sandwich!

Sometimes I use my skillet grill pan, medium skillet or large skillet. Another great idea: why not grill each side individually and then combine them?

INGREDIENTS:

  1. Rye Bread, recommended: Farm to Market Bread Co., 2 slices per sandwichRueben 002
  2. Pastrami, Ultra Thin Sliced, recommended: Hillshire Farm, 4 slices per side of bread
  3. Salami, Thin Sliced, recommended: Great Value, 4 to 6 per sandwich (or use Corned Beef Slices)
  4. Sauerkraut, recommended: Franks, 1 to 2 teaspoons, per your liking
  5. Muenster Cheese, recommended: Great Value, 3 per sandwich
  6. Thousand Island Dressing, recommended: Kraft, 1 to 2 teaspoons, to your taste
  7. Butter, 1 teaspoon, dividedRueben 005
  8. Seasoning for the Sauerkraut, such as Caraway Seeds, recommended: Tone’s, a pinch
  9. Parchment Sheets, Pop-up, recommended: Reynolds Kitchens, 1 (for easy clean up)

INSTRUCTIONS:

  1. Strain Sauerkraut into bowl, season it with Caraway Seeds, Pepper, etc. and set aside.
  2. Add Thousand Island dressing on both sides of the bread.
  3. Put 1 Muenster cheese slice on one slice of bread, top with Pastrami.Rueben 008
  4. Put 1 Muenster cheese slice on one slice of bread, top with Salami.
  5. Using a “cold” skillet, cut the butter slices into 8 pieces with one of the left and one on the right side of the pan.
  6. Put the Pastrami bread on one side of the skillet and the Salami bread on the other side of the skillet.
  7. I have a Gas stove, so I grill the bread for about 3 minutes on Medium Low, or until cheese melts. But I peek under the bread to make sure it is not burning.
  8. Cut the 3rd Cheese slice in half and put one on each bread.
  9. Rueben 013Next top one bread side with the Sauerkraut and Caraway Seeds, top the other bread on top of this one.
  10. If the cheese needs additional time to melt, I flip them back and forth to meld together, making sure it does not burn.
  11. Remove and let it rest for 3 to 5 minutes.
  12. I love this cut diagonally for flair!

My new home is finally complete! Do you ever have that feeling that something is missing after you move? That something for me Patty Melt 002was my wall clock, due to laziness. I finally got around to changing the clock battery. The clock makes a chime sound on the hour. I didn’t realize how much I missed that sound, since it was heard at my previous home.

Speaking of homes and moving to a different home. I was house hunting 10 years ago, because I thought I was going to get a large sum of money.

So one house that I looked at became my favorite. The main house had 3 bedrooms; it had a 2 bedroom guest house over the garage, a pool, pool house, gazebo, hot tub, a detached outbuilding (for a dance studio) and 3 acres of land.

That house blew my mind. There were so many possibilities with a set up Rueben 009like that. I fantasized about all sorts of business ideas, like a day care, dance studio and winery. I could have used the outbuilding for a monthly dance Hafla show. It had a kitchen, bathroom and sleeping lofts.

I dreamed about starting a “catering” business there as well. I could have the customers sample the food via a Pool party or during the winter, using the indoor Hot Tub.

It was not meant to be, but after looking at that house, I gave me ideas of what I wanted in a future home.Rueben 014

I wanted to have a nice outdoor area with a water feature like a pool or hot tub.

My current home has that now, and with the low, low price of being $95,000 less than my dream home.

Life is so much like a game of Monopoly. Start with Baltic and work your way up to Park Place. I began with an inexpensive “starter” home, like Mediterranean sold it and kept moving up to homes that cost more. My “Dream” house was Boardwalk, but I am glad to stick with Park Place.Rueben 011

Less maintenance for the pool and outbuildings, less grass to pay someone to cut and lower utility bills.

I still consider doing catering, and I am glad that I waited to publish a Cookbook first. The Cookbook will showcase the meals that I can prepare for customers. This is a good way find out what a meal will cost to prepare, so that I can decide what to charge.

Also, 10 years ago, we did not have services like Uber, Postmates and Lyft to transport food, like we do now.

IRueben 018 HAVE A DREAM! Not like Martin Luther King. But I have always dreamed about having a “Test Kitchen” in my basement, like on Desperate Housewives. While doing some research, I found out about EzCater. ezCater is the only nationwide marketplace for business catering. ezCater’s online ordering, on-time ratings and reviews, and 5-star customer service connect business people to reliable catering for any meeting, anywhere in the United States.

Dreams can come true.

 

THE VAMPIRE DANCER COOKBOOK IS COMING!Rueben 020

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).

PAPERBACK BOOKS BY SHALIMAR ALI:

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

Product Details

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

Product Details

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

TVDS3 Front Cover JPEG

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

Front Cover ACX

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)Rueben 022

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Rueben 032

 

 

 

 

 

 

Rueben 029

Front Porch BBQ Sausage

I have a favorite BBQ place in my town and they are well-known. But, they can be a bit expensive, so I can only afford them every other year, or so.20200303_215852

One time, I had extra cash and was able to order the “Platter” with everything on it. Good times indeed. My favorite dish there is the BBQ Sausage with Fries, Bread and Pickles.

My Aunt Forestine made sausage that tasted just as good. I remember the small grill that she used on her front porch. Back in the good ole days, people spent more time on their front porch. I remember when we lived on Woodland and we would talk to neighbors and play with friends on the front porch. Nowadays, it 20200302_224739seems like people are more “private” and use their backyard deck for entertaining, grilling and smoking meats.

So here is my take on my town’s famous BBQ. I am using my Presto Smoker/Slow Cooker combo. I want some “sweet” flavors, so I am using the Applewood Liquid Smoke and Pecan BBQ Chips.

INGREDIENTS:

  1. Pork Italian Mild Sausage, recommended: Johnsonville, 520200302_224925
  2. Barbecue Sauce, recommended: Gates, ½ to 1 cup
  3. Barbecue Seasoning, recommended: Gates, ½ teaspoon
  4. Liquid Smoke, Applewood, recommended: Wrights, ½ cap
  5. Celery Seeds, recommended: Tone’s, ¼ teaspoon
  6. Hoagie Rolls with Sesame Seeds, recommended: Pepperidge Farm Bakery, 520200302_225032
  7. Pickle Slices, recommended: Great Value, 5
  8. Pecan BBQ Wood Chips, recommended: Weber, enough to fill “Charring” cup, or your favorite brand. The Wood Chips are not required if you only want to pan-grill the pork chops, use a slow cooker or BBQ Grill.
  9. Aluminum Foil Sheets, recommended: Reynolds Wrap, 1 sheet to line the bottom of the Smoker
  10. Grilling Bags, recommended: Jaccard, 1 to line the smoker rack, for easy cleanup20200302_225201

INSTRUCTIONS:

  1. Add the Italian Sausage to a gallon storage bag. Top with the Barbecue Seasoning and Liquid Smoke. This can be done 30 minutes before cook time or a day in advance.
  2. Draw and then cut a circle in the foil sheet to match the “Charring” cup size. Then apply to the bottom of the Smoker.
  3. Add wood chips to the “Charring” cup and cover with “Charring” lid.20200303_174104
  4. Add the Italian Sausage to a Grilling Bag, or use another Foil Sheet to cover the rack.
  5. I used Combo Hot/Cold Smoke for 3 hours.
  6. Move the Sausage to Slow Cooker or covered pan with Barbecue Sauce on low for 30 minutes.

I love my new Smoker/Slow Cooker, but it is such a pain to clean it. It took hours to try to get inside cleaned near the charring cup. I think that is a major design flaw. But20200303_174710 glad that I am able to smoke food at an affordable cost.

The “smoky” flavor is what I love most when I can afford expensive BBQ. I love the sweet BBQ taste mixed with the tartness of the dill pickle.

 

 

 

THE VAMPIRE DANCER COOKBOOK IS COMING!

20200303_174724Check 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).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

Product Details

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

Product Details

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

Product Details

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

TVDS3 Front Cover JPEG

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

Front Cover ACX

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)20200303_211831

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20200303_215852 - Copy

Breakfast for Dinner

20200303_191357Well, I am late to this party. Breakfast for Dinner Day was last Tuesday, February 25th. But I will still celebrate this anyway. A new cooking trend is using muffin mix for pancakes. The muffin mix is so cheap at $.78 per package, I thought, what the heck, why not try it.

When I was a kid, we made everything from scratch. I used to make pancakes all the time. The recipe was so easy to remember: Dry: Flour, Sugar, Salt, Baking Powder and Wet: Eggs & Milk. Those were sort of plain, but tasted really good 20200303_173651when topped with “Commodity” Syrup. One day, we got more money and could afford the Karo Syrup.

The benefit of using a muffin mix is that you can easily try new flavors, like Blueberry, Chocolate Chip, Strawberry, Apple Cinnamon, Wildberry or Cheesecake – all for the low, low price of $.78!

INGREDIENTS:

  1. Muffin Mix, Banana Nut, recommended: Martha White, 7.6 oz.
  2. Buttermilk, recommended: Anderson Erickson, 1 cup20200303_183957
  3. Butter, recommended: Great Value, 1 tablespoon
  4. Egg, Jumbo, 1 divided
  5. Cooking Spray of your choice, recommended: Pam for Baking
  6. Syrup of your choice, recommended HyVee Butter Pecan

INSTRUCTIONS:

  1. Divide egg white and yolk. Mix the egg white until frothy.
  2. Microwave the butter in the same bowl that you use for the muffin batter.20200303_183817
  3. Add the muffin mix and buttermilk and mix with beater.
  4. Fold in the egg white froth, but don’t over mix it.
  5. Heat the skillet for 2 to 3 and then spray it with cooking spray.

I used a 1/3 cup to measure the pancakes, cooking in batches. Because the mix has nuts in it, this took a bit longer to cook, perhaps 2 to 3 minutes per side.

Add a side dish, like bacon and eggs, and you have a tasty treat that is great any time of the day.20200303_184342

 

 

 

 

 

 

THE VAMPIRE DANCER SAGA 5 IS COMING!20200303_185858

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).

PAPERBACK BOOKS BY SHALIMAR ALI:

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Product Details

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

Product Details

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

Product Details

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

TVDS3 Front Cover JPEG

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

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20200303_191357

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

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).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

Product Details

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

Product Details

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

Product Details

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

TVDS3 Front Cover JPEG

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

Front Cover ACX

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)Buffalo Chicken Chili 025

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Buffalo Chicken Chili 055

Kung Pao Pork Chops with Teriyaki Rice & Stir Fry Vegetables

Teriyaki Rice Stir Fry 019I used to work downtown and had the opportunity to choose a different place to eat lunch every day. One of my favorites was eating General Tso’s and Kung Pao Chicken at the Panda Express. So I want to use those flavors in my Asian-inspired Dinners.

One thing that I loved about my Mom’s cooking, was that she was not afraid to try new cuisines. I remember her making an “Asian-style” dinner using La Choy products. “East Meets West, La Choy makes Chinese food – swing American!” This dinner will include the Pork Chops and Teriyaki Rice.Kung Pao Pork Chops 037

RIP: Momma Bear slow cooker. I had 3 different slow cooker sizes to accommodate large, medium and small meals. So Papa Bear, Momma Bear and Baby Bear slow cookers. The Momma Bear slow cooker somehow got grease trapped inside the cooking unit, so she had to be banished to the basement. I was searching for a 4 Quart replacement slow cooker, and came across the Presto Indoor Electric Smoker/Slow Cooker combination. I cannot be trusted with either a gas grill or wood/gas smoker. So I gave my smoker to my brother and had planned to buy an electric one to replace it. They were in the $100.00 range, so I put it on the back burner.20200211_145509 Until, I came across the smoker/slow cooker for less than $60.00. Cool! I can kill two birds with one stone. Found a cheaper smoker and a replacement for the Momma Bear slow cooker.

INGREDIENTS:

  1. Pork Loins, Chop Bone-In Brined Louisiana Style Griller, 3 lbs.
  2. Soy Sauce, recommended: Great Value, 2 teaspoons
  3. Sazón, recommended: Goya, 1 packet
  4. Kung Pao Sauce, recommended: Panda Express, ½ to 1 cup, per your preference **Teriyaki Rice Stir Fry 001
  5. Peanuts, Salted, recommended: Planters, two 1.75 oz. bags
  6. Sriracha Hot Chili Sauce, Recommended: Huy Fong Foods, 1 to 2 teaspoons
  7. Sesame Seed Oil, recommended: Imperial Dragon, 2 teaspoons
  8. Fish Sauce, recommended: Thai Kitchen, ½ teaspoon
  9. Rice Wine Vinegar, Natural & Mellow, recommended: Nakano, 1 to ½ teaspoons, as desired
  10. Liquid Smoke, Applewood, recommended: Wrights, 1 cap
  11. Hickory BBQ Wood Chips, recommended: Western, enough to fill “Charring” cup, or your favorit20200214_182823e brand. The Wood Chips are not required if you only want to pan-grill the pork chops, use a slow cooker or BBQ Grill. This is optional, depending on your preferred cooking method.

INSTRUCTIONS:

  1. Marinade the Pork Chops with the Soy Sauce and Sazón, overnight or up to 30 minutes. I had to freeze the Pork Chops after this marinade, because I was not sure how I was going to cook them yet.20200214_183421
  2. After unthawing the Pork Chops, I added the Fish Sauce and Liquid Smoke to the marinade bag, 30 minutes before cook time.
  3. Preheat a skillet and add the Sesame Seed Oil, then cook the Pork Chops for 2-3 minutes per side. I used a “grill” skillet to get grill marks on them. Add a splash of Rice Wine Vinegar to de-glaze the skillet.
  4. Next, you can use a Slow Cooker to slowly cook for 4 hours on high or 6 hours on low. At this point, you can add enough Kung Pao sauce to your preference. I am going to “smoke” the Pork Chops for 4 hours in the Smoker/Slow Cooker combo.20200214_234106
  5. Then I will put them in the Slow Cooker and cover with the Kung Pao sauce, Peanuts and Sriracha for 2 hours on low.

** You can also make your own Kung Pao (pao = peanuts) sauce using soy sauce, vinegar, sugar, garlic, ginger, scallions and/or dried red peppers. To save money and time, I preferred to use a shortcut by buying pre-made Kung Pao. I have most of those ingredients, but not all of them. So it was cheaper to buy the bottled sauce.

Side Dish: Teriyaki Rice with Stir Fry VegetablesTeriyaki Rice Stir Fry 013

INGREDIENTS:

  1. Teriyaki Rice, recommended: Knorr, 5.4 oz.
  2. Stir Fry Vegetables, frozen, recommended: HyVee, 8 oz.
  3. Chicken Won Ton Soup, recommended: Campbell’s, 10 ½ oz.
  4. Chicken Broth, recommended: That’s Smart, 2 ½ cups, divided
  5. Ponzu Citrus Seasoning Dressing & Sauce, recommended: Kikkoman, ¼ to ½ teaspoon, or use lemon or lime juice to add freshness
  6. Soy Sauce, recommended: Great Value, 2 tablespoons
  7. Stir Fry Oil, recommended: Tsang, ½ teaspoonTeriyaki Rice Stir Fry 007
  8. Butter, 2 tablespoons, divided
  9. Chinese Five Spice, recommended Tone’s, ¼ teaspoon
  10. Wonton Strips, recommended: Great Value, as desired
  11. Sriracha Sauce, recommended: Huy Fong Foods, ½ teaspoon
  12. Kung Pao Pork Chops (leftovers, including the peanuts), optional

INSTRUCTIONS:

  1. Prepare the Stir Fry Vegetables in a separate pot. Melt 1 tablespoon of Butter with Stir Fry Oil and Chinese Five Spice for 2 minutes. Add 1 cup of Chicken Broth and bring to a boil. Add the Stir FryTeriyaki Rice Stir Fry 008 Vegetables and bring to a boil. Season with Soy Sauce and a dash of Ponzu Citrus Dressing. Cover and simmer on low for 5 minutes.
  2. In a separate pot combine Rice, 2 tablespoons of Butter and 2 Cups of Chicken Broth. Bring to a boil, then cover and simmer on low for 7 minutes.
  3. Combine the Chicken Won Ton Soup with the Stir Fry Vegetables and then combine both pots together.
  4. Thinly slice the Kung Pao Pork Chops (or other meat, or keep it meatless). I warmed up the Pork Chops slices for a few minutes and then added the Rice/Vegetable mixture. Heated together for a few minutes.Kung Pao Pork Chops 033
  5. I dressed this All-in-one Bowl with Sriracha Sauce and crunchy Wonton Strips.

Since I have 4 Pork Chops, that will be 4 dinners made in advance. Then combine them with the Rice and Vegetables for the rest of the week.

It was delish and something different for a change. I usually have Salad as my side dish for 4 days out of the week. The Stir Fry Vegetables and Rice will be a great substitute, to get veggies and fiber into my diet on non-salad days.

 

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)Teriyaki Rice Stir Fry 014

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