Sunday, April 29, 2012
1, 12-oz pkg refrigerated Traditional Carnitas, shredded (about 2 cups) or slow-cooked braised pork
12 corn tortillas (6-in. size)
1 T canola oil
1-1/2 jars Salsa Verde
1-1/2 cups sour cream
1 cup grated pecorino romano cheese
1 cup thinly sliced lettuce, romaine and red cabbage
1 cup frozen roasted corn, thawed
1/4 cup cilantro, chopped
Heat oven to 350 degrees. Put a little oil in a frying pan over medium heat and soften tortillas for 3-5 seconds a side, until limp. In a separate bowl, mix 1/2 cup salsa, 1 cup sour cream and cilantro. Reserve the rest of the sour cream and cilantro as a garnish. Place 2 tablespoons of the pork, 2 tablespoons of the sour cream mixture and 1 tablespoon of cheese on each tortilla. Roll them up, and place seam side down in a greased 9 x 13 pan. Bake for 10 min. at 350 degrees until the cheese melts. Pour remaining salsa verde on top. Garnish with lettuce combination, corn, sour cream and cilantro. Absolutely delicious.
Pictured here are Michelle's kids, little Madeline and Seanie Coffey.
Thursday, April 26, 2012
2 half chicken breasts, cut into bite size pieces
1 T Mae Ploy red curry paste
1/2 onion, chopped
1/2 red, yellow and green bell pepper
1 zucchini, sliced
1 can coconut milk
1 T brown sugar
1 T fish sauce
1 T lime juice
1/3 cup fresh Thai basil
Saute the onions in a little oil for a few minutes to soften. Add the bell peppers and zucchini and saute for 3 minutes. Remove from pan. Saute the chicken in a little oil until tender and cooked. Remove from pan. Mix the curry paste, coconut milk, fish sauce and lime juice togther in the frying pan, simmer for 10 min. Add the vegetables, chicken and basil. Simmer for 10 min. Serve over rice.
Dining at Hide and Reiko Obatake's house is always a treat, and the New Year's Day feast of osechi-mori that Hide prepared was beyond belief. Everything was skillfully and artfully prepared and placed on the serving platters with style and precision. It was a feast for the eyes as well as the palate -- so memorable! James and Betty Yuasa contributed the huge smoked trout, kimpira gobo, fresh shrimp and Millionaire's Shortbread cookies. Here are photos of the memorable meal.
My good buddy, Corinne, gave me this recipe years ago, and it is still a family favorite. The chicken, shiitake mushrooms and eggs are simmered in a savory sauce, then served over hot Japanese rice. It is perfect on cold winter days. The name "oyakodon" literally means "mother and egg" because the recipe incorporates both the chicken and the egg. If you the add the extra toppings, it is so colorful as well as delicious.
1-1/2 cup chicken breasts, cut in bite-size pieces
2 T soy sauce
1 T sugar
1/4 tsp salt
1-1/2 cups chicken broth
1-2 shiitake mushrooms, sliced
1 can bamboo shoots, drained, cut in thin strips
1/2 kamaboko (fish cake), cut in strips (optional)
2-3 T green onions chopped fine
Seasoned nori, finely cut
Pickled ginger (shoga)
Saute the chicken in a little oil, then add the broth and seasonings. Add the mushrooms, bamboo shoots and kamaboko (optional) and simmer until the chicken is cooked. Slightly beat the eggs to break the yolks, then drizzle the eggs over the sauce, and do not stir it. The egg will trap the chicken, mushrooms and onions and will harden as it cooks. Cover pan and remove from heat. Let sit for 5-10 minutes until the egg sets. Top with green onions, thinly slices seawood (nori) and pickled ginger (shoga).