1/3 cup heavy whipping cream 1/2 cup vanilla sugar 2 tablespoons Starbucks coffee liqueur 2 tablespoons cold strong espresso
16 ounces marscapone cheese
2 packages ladyfingers 2/3 cup strong espresso 1/3 cup Starbucks coffee liqueur
Beat the first four ingredients until whipped. Should take two minutes with a mixer. Add the marscapone cheese and whip until combined.
Take an 8x8 baking dish. Mix espresso and liqueur in a dish. Dip ladyfingers in the coffee mixture. Line bottom of the baking dish. Add 1/2 the cheese mixture. Add another layer of the ladyfingers dipped in coffee. Add the rest of the cheese mixture. Sprinkle cocoa powder on top.
Yohboh is our resident fryer. I used to fry but I am more than happy to relinquish this duty to him. I hate when oil pops out and burns your skin. This recipe was a combination of the two of us working together, much like a marriage.
Fried Chicken A few pounds of chicken (we used really large breasts and thighs) Saltwater Ice Cubes
Buttermilk Hot sauce
Flour Salt Cayenne Pepper Baking Powder
A few hours before you start frying, soak the chicken in salt water in the refrigerator. It is better to do it overnight. This step is key. It will make your chicken very moist.
Get two bowls.
Combine the buttermilk and hot sauce in one bowl.
Combine the flour, salt, cayenne and baking powder in the other bowl. I use three pinches of baking powder.
Pat dry the chicken and dip in the flour mixture, then the buttermilk mixture then back in the flour.
Yohboh saw on article online about someone making a whole fish. So he decided to do it tonight. He had two snappers and one mackerel. I hate mackerel. It smells like old dirty twat. So now, you will think of that when you eat mackerel. We also made tempura.
Tempura of asparagus, broccoli and squash.
Deep Fried Fish
Tempura 1/2 cup all purpose flour 1/2 cup rice flour 1/2 teaspoon baking powder 1 cup ICE cold soda water
This batter should be made RIGHT before frying. Beat with chopsticks. It will be a very loose batter. Dip veggies in and deep fry.
Yohboh made the fish, so I will get him to share at a later date.
This is an every other week dish at our house. It is this recipe but tweaked.
Here are my tweaks: I brown sausage with the chicken. I add cumin with the paprika, about the same amount as the paprika. I omit the saffron. Saffron is tasty but too expensive to use every other week. I omit the olives because yohboh hates olives. I double the peas because I think I need more vege.
Normally, I like to put a little red pepper flake in when I brown the meat but I am trying to be less spicy so I can feed the toddler this too. She liked it a lot by the way.
You can make pancake puffs! Because pancakes are more fun in a BALL. Especially when they are 19.99 a pan.
Then I got this:
I got it at this at the local Asian market. It was one dollar because one of the little ball things was damaged. These are savory pancakes I made with chopped hot dogs and scallions. Yohboh liked them.
KC (KC you should blog so I could link to you) chided me for not updating since Tuesday. So this is to make up for the lack of posts.
Tomatillo Salsa I got the recipe from here Instead of sugar, I used honey.
Fajitas The marinade for the meat is: Lime Juice Olive Oil Salt Cilantro Garlic Cumin Jalepenos (The spell check on this word included penologist)
Guacamole This is a recipe but it is must be followed in order. Chop one large onion. Put the juice of four limes on it and let it sit. The lime juice helps the onion be less acrid. Chop cilantro. I use the stems and leaves. I finely chop the stems and loosely chop the leaves. Four large avacadoes (the spell check wants to change it to desperadoes) Mash the avacadoes with the rest of the ingredients by hand. Use a potato masher. It makes it nice and chunky. Add hot sauce, salt and pepper to taste. I like it a little hot but not too spicy.
Mojito Lime, thinly sliced Mint Sugar syrup Rum Soda water Mash the shit out the mint and lime (we used a potato masher because you can make a pitcher). When you are done, add the sugar syrup and rum. Fill a glass with ice and one part rum mixture to one part soda water. YUM.
Do the same thing you did with the onion in the guacamole recipe. Chop the tomatoes. Add the cilantro and garlic. Salt and pepper to taste. Put it in the fridge. Ignore it for a day in the fridge. Eat with chips.
I was also chided for not putting amounts. BUT I JUST DO IT BY FEEL SO I CAN'T! BE HAPPY I WRITE IT DOWN! :P
Yohboh made the spareribs: Brown Sugar, Garlic Powder, Cumin, Cayenne Pepper Salt Bake at 215 degrees for six hours.
I made the brunswick stew: Spare Rib Meat, shredded Onion Bell Pepper Garlic Five tomatoes chopped One cup ketchup 1/2 cup BBQ sauce One bag frozen corn One bag frozen lima beans Cook on low for 3 hours.
You should care what I had for dinner. It was sushi from Sushi House Hayakawa, 5979 Buford Highway (International Plaza), 770-986-0010. YUM! This is the chef's choice. When in doubt, ALWAYS get the chef's choice.
Even yohboh said so. And he has FOREVER been going on and on about this sushi he had in Seattle.
I had an old roommate who taught me this recipe. It is good when you are broke. It's pasta and canned clams. Cheap, filling and totally delicious.
Angel Hair pasta with Clams
Angel Hair pasta
Olive oil Garlic Red Pepper flake Oregano One can of clams per person, juice and all Salt Pepper Tomato, chopped preferable garden fresh
Make pasta according to directions. Drain.
Heat a large skillet. Pour in some olive oil, about two turns of the pan (Like Rachael Ray says). Add the garlic, red pepper flake and oregano to the oil. It should be really fragrant. Add the clams and heat through.
Add the drained pasta to the skillet. Toss to coat. Salt and pepper according to tastes. Pour into bowl, add chopped tomato on top.
I had a roommate whose mother made the best gazpacho. It was the essence of summer in a bowl, or the way I like to eat it, glass.
It is the height of tomato season here and I will be probably making this 4 times before all our tomatoes are gone.
Gazpacho (I am not going to put measurements for this because it is really a composed salad) Tomatoes Onion Bell Pepper Cucumber Garlic Tomato Juice Olive oil Vinegar
Roughly chop your veggies and put all in blender. Do not puree, should be chunky. Taste add olive oil and vinegar until you like it. Refrigerate for an hour. Taste again, add salt, pepper more olive oil and vinegar if you like.
I am a tiny Asian woman trying to navigate the Deep South. I have a profound love of all things deep fried.
I married a man seven years my junior (WHO IS THE ROCK STAR! JAYUUH!)
I have a well developed sense of humor and a poorly developed sense of spacial relations.
I share too much, which is why I need to blog to edit before I over share with people how often I poop and how I saw my first gray hair at 24 AND IT WAS NOT ON MY HEAD.
I had a child on February 2007 I had another child in October of 2011. My life has not been the same. It has gotten a lot better.
If you wish to contact me email me at minjenah at gmail dot com. I will respond, eventually.