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.

 

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Funkytown Limburger Burger

Limburger Burger 055I LOVE Disco music! It seemed like “funky” was popular back in the 70s and 80s. For example, songs like:

Play that Funky Music by Wild Cherry or Funkytown by Lipps, Inc.

Then came along “Once More With Feeling” the Buffy the Vampire Slayer musical, Season 6, Episode 7 in Nov. 2001.

I must admit that I love all of the songs, but my favorite is when Limburger CheeseXander and Anya sing “I’ll Never Tell,” “She eats these Skeezy cheeses, that I can’t describe.”

I guess that Limburger can be considered skeezy, stanky and only for the brave. I have an “iron gut” so I think I will survive this. If not, someone call 9-1-1!

I remember watching the 3 Stooges a long time ago, in an episode with Limburger cheese. They cracked me up. So in the name of science, I will try it. Maybe it won’t be so bad. After all, I like Feta cheese, Chitterlings and Kimchee.

INGREDIENTS:

  1. Prime Rib Beef Steak Patties, 4Burger Prep4
  2. Limburger Cheese, recommended: Champion, 1 oz per patty
  3. Soft Pretzel Buns, recommended: Pretzilla, 4
  4. Liquid Smoke, recommended: Wright’s, 1 cap or less
  5. Soy Sauce, 1 teaspoon
  6. Worcestershire Sauce, 1 teaspoon
  7. Granulated Garlic, recommended: Hy-Vee, ¼ teaspoon
  8. Chicago Steak seasoning, recommended: Weber, ¼ teaspoon
  9. Granulated Beef Flavor Bouillon, recommended: Knorr, ¼ teaspoonLimburger Burger 018
  10. Mushroom Rub Porcini, recommended: Manitou, ¼ teaspoon
  11. Truffle Zest, recommended: Sabatino, ¼ teaspoon
  12. Butter, Unsalted, ½ teaspoon, divided
  13. Balsamic Vinegar, 1 teaspoon
  14. Red onion, sliced
  15. Beefsteak Tomato, sliced
  16. Bacon, 1 slice per burger
  17. Sliced Dill Pickles, about 1 to 2 per patty
  18. Mustard, German/Organic, recommended: 365 Everyday Value, as neededBurger Wet Rub3

INSTRUCTIONS:

  1. I had to prep the burgers in advance and then freeze them. Make a well (indent) into each burger. Divide the Butter into 4 pieces, and place in the well on each burger.
  2. Mix the Liquid Smoke, Soy Sauce and Worcestershire Sauce, then apply evenly on burgers.
  3. Mix the Granulated Garlic, Chicago Steak seasoning, Granulated Beef Bouillon, Porcini Mushroom Rub and Truffle Zest. Apply evenly on top of wet rub.Burger Dry Rub2
  4. Bring patties to room temperature.
  5. Preheat a skillet and fry the bacon.
  6. Remove the bacon and fry the patties, 5 minutes, with butter-side down first, then 3 minutes on other side.
  7. Deglaze with Balsamic Vinegar.
  8. Add Limburger cheese to the 2nd side for 2 minutes and top with bacon.
  9. Remove patties and let them rest for 5 minutes.
  10. Toast the Pretzel buns in the same skillet
  11. Slice the Tomato and Red onion.
  12. Add Mustard, Pickles, Tomato slice, Onion slice and Bacon on the bun. Top with the Burger and enjoy the funk!Patties4

On the “Funk-O-Meter” from 1 to 10, with Chitterlings being the funkiest # 10, I would rate Feta Cheese an 8 and Limburger Cheese a 4. It adds just extra “Umami” bomb of flavor. Sort of like an aged Swiss Cheese. Give it a try. You might like it.

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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Beer Bratwurst and Kraut

Cookbook Recipes January 2020 020There was a fast food joint called Der Weinersnitzel back in the day. They had great Chili Cheese Dogs.

This meal reminds me of those good ole’ hot dog days.

INGREDIENTS:

  1. Pork Sausage Cooked Bratwurst Craft Beer, recommended: Silva Sausage, 4
  2. Soft Pretzel Sausage Buns, recommended: Pretzilla, 4
  3. Swiss Cheese Aged, recommended: Sam’s Choice, 4 slicesCookbook Recipes January 2020 010
  4. Sauerkraut, recommended: Frank’s, 8 oz.
  5. Beer, recommended: Bud Light (or your favorite brand), 12 oz.
  6. Three Color Pepper & Onion Strips, frozen, recommended: Pictsweet, ¼ cup
  7. Liquid Smoke, recommended: Wright’s, 1 cap or less
  8. Celery Seeds, recommended: Tones, ¼ teaspoon
  9. Mustard, German/Organic, recommended: 365 Everyday Value, as needed
  10. Butter, Unsalted, ½ teaspoon
  11. Sherry Cooking Wine(or Vinegar), recommended: Holland House, 2 teaspoonsCookbook Recipes January 2020 015

 

INSTRUCTIONS:

  1. Melt Butter with dry Celery seeds for 1 to 2 minutes on low, in medium stock pan.
  2. Score Sausage and then brown for 2 to 3 minutes in butter.
  3. Add 3 Color Pepper and Onion strips and cook for 1 to 2 minutes.Cookbook Recipes January 2020 017
  4. Deglaze with Cooking Sherry (or Vinegar). I remove it from the fire first so there are no scary flames.
  5. Add Liquid Smoke, Drained Sauerkraut and Beer.
  6. Cover and cook on low for 30 minutes
  7. Butter the Buns and toast them.
  8. Add the German Mustard and then melt the Swiss cheese on the buns.
  9. Add the Sausage and top with Sauerkraut, Peppers & Onions
  10. Enjoy your meal! (Guten Appetit!).

Cookbook Recipes January 2020 003

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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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