Tag: Mama D’s Kitchen of love

Memories of the Wine Country and a Quick Pasta Dish

Note: This is a post from 9 years ago. I brought it up because I made the recipe this week and as it is almost Mothers Day, this dish reminds me of my sons. As the pictures show they were young, They are grown up now with homes and sons of their own ( about the ages they were in these pictures). When I made this I felt that I had to share it with them, photographically speaking. So as any good mother would I sent them a picture. They remembered it all, the trips, the good times, and the dish. A perfect Mother’s Day gift, in my opinion.

Another Note: I must give credit for this recipe to one of my favorite cookbooks, The Frugal Gourmet by Jeff Smith. His recipes featured on the television show of the same name were always tasty, easy, and yes, frugal.

Finally: Happy Mother’s Day to all the women who proudly share the title and job description of Mother. Hope you enjoy this post and your special day.

We were fortunate to live in Northern California for almost 20 years. We took advantage of all the things that the area offered, Trips into San Francisco, camping in the Redwoods, exploring tide pools and of course the Wine Country. All of this, and there was no snow to shovel…Why we came back to the Midwest is complicated. Suffice to say we had our reasons and we have not regretted it.

My sons were born and raised in California. We had no family around so our adventures were always immediate family affairs and that included trips to the Wine Country. Scan_Pic0013Sonoma County was about an hour and a half away. It was a great day trip destination. Back in the 80’s Sonoma was pretty rural. There were a few big wineries and lots of small ones. The small wineries were more like family run farms with the crop being grapes. That actually makes them vineyards, and Sonoma still has some of the best.Scan_Pic0017

Every few months we would take a day trip up to Wine Country. We always did this on the cheap. Back then tastings were free and a bottle of wine was under $10.00 (if we splurged and bought one).  We would visit 3 or 4 wineries and have a picnic lunch overlooking the vineyards.  Lunch was often salami, cheese and crackers; some fruit and cookies for dessert (parent and child friendly and easy to carry in a cooler).

Our sons always found something to do on these trips. They were very adaptable and quickly learned to make their own adventures. Sometimes we even joined in their fun. The time we rented a canoe and paddled the Russian River was memorable for all of usScan_Pic0012

Left to their own devices they always seemed to find something to do. Being treated toScan_Pic0011 some fresh grape juice, skipping stones, playing with the wine maker’s children or playing with the requisite “Vineyard Dog” that seemed to hold court at every winery. Looking back, they mostly remember the adventures and not the waiting for Mom and Dad to finish their wine. At least that’s the way I prefer to remember it; they may have a slightly different take.

The trip home was quiet. The boys would sleep and I would most likely doze off, Jeff, ever the good husband and father got us back across the bridge in one piece (He also took these amazing pictures of the Wine Country). Once home everyone was hungry and getting supper on the table was job number one. That’s how Salami and Zucchini Pasta came to be. It was quick, hearty and everyone liked it. The salami was left over from lunch and the zucchini was usually in the fridge. Pasta, olive oil and garlic…I’m Italian, of course it was in the house.

The most recent time that I made this dish we had been out running “errands” that included picking up our wine at Cooper’s Hawk Winery, so the wine tasting component was there. I used salami that I received in a gift basket from my son. It was made with Chianti so it seemed to fit right in with my the wine tasting memories. Still being Italian, the rest of the ingredients were, once again, already in the house.

DIGITAL CAMERA

The salami and zucchini get cut into match sticks, the garlic gets minced and it all goes into the pan with the olive oil.DIGITAL CAMERA

While the pasta is cooking the cream gets added to the pan, simmering to velvety thickness. DIGITAL CAMERAThis coats the pasta, salami and veggies, resulting in a rich and tasty supper. A little freshly ground pepper and some Romano cheese are all that it needs. We may be far from the Wine Country, but this pasta dish always brings back memories. It also is still a favorite and fast way to create a delicious ending to any busy day. 

 

Linguine with Salami and Zucchini
Print Recipe
A quick and easy pasta dish that you can whip up after a day in the (Wine) country or a long day of work.
Servings
4
Servings
4
Linguine with Salami and Zucchini
Print Recipe
A quick and easy pasta dish that you can whip up after a day in the (Wine) country or a long day of work.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cook linguine in salted boiling water until Al Dente. While the pasta is cooking, heat a large frying pan and add the salami, zucchini, and garlic. Cook, stirring frequently until the zucchini is soft and the salami is slightly frizzled. 7 minutes or so
  2. Add the cream and capers and bring to a hard simmer, stirring frequently. This will prevent scorching. Continue to simmer and stir until slightly reduced. 5 - 8 minutes.
  3. Reserve 1-2 ladles of the pasta water then drain the pasta. Add the drained pasta to the fry pan. Toss to combine the pasta and sauce. Cook for about 3 minutes until the sauce comes together. Add in some of the reserved pasta water if the sauce seems tight.
  4. Add pepper to taste and serve topped with the grated cheese.
Share this Recipe
Powered byWP Ultimate Recipe

The past holds so much for us. It got us to where we are now and in some small way it colors where we will go next. Reflecting on the memories leads to rediscovering good things, like pictures of happy times and pasta that still tastes like love. Mama D

 

 

Baked Ham with a Glaze of Love A New Years Tradition

For as long as I can remember, ham has been the dinner of choice on New Years Day. From my childhood when the ham often came out of a can(!!?!!), to my first adventures with a bone in ham, the thing that I remember the most is the glaze. I find it kind of odd because I don’t have much of a sweet tooth and I prefer sweet things as dessert not main dishes. but a sweet and sticky glaze thickly coating the fat layer of a ham is pure pleasure to me.

Back in the 50’s, canned hams were the modern thing. They carved easily into perfect pink file6291252090276rectangles. They opened with a “key” that rolled around the edge of the can making a ribbon of metal that could slice off a finger it you weren’t paying attention. Once you removed the gelatin slime it was ready to be covered with glaze. This was a necessity because naked it was frighteningly unappetizing.

My mothers glazing process was simple. First she would score the surface in a diamond pattern. Then a clove was placed in each cut intersection. She then made a paste of dark brown sugar and yellow mustard and slathered it all over the ham until it dripped down the sides and created a sticky brown oval/rectangular mass. Occasionally there would be cherries or pineapple slices added before it went into the oven to heat for several hours. The ham emerged from the oven looking much like it did when it in, except it smelled sweet and smoky, and the glaze had melted into a shiny brown cloak.

file0001795692878 (1)I loved it. I didn’t know anything else existed. I honestly didn’t know there was anything different until I got married. My mother-in-law made a bone in smoked ham the first time I went to her house for Christmas. The cloves, sugar and mustard were there, but so was a tremendous amount of flavor. It had a different texture, color and to my delight, a thick succulent layer of fat that melted into the glaze to form “ham candy”.

Let’s zoom ahead to the present. Ham’s have come a long way. The varieties available are DIGITAL CAMERAendless. There’s even something called turkey ham that has no resemblance to either turkey or ham.  The bone in ham with only it’s natural juices and the convenience of spiral slicing is my favorite. These are available everywhere from every producer, but I’ve taken a shine to Aldi’s Hickory Smoked Spiral Sliced Ham. It is juicy and tender with a mild sweetness and saltiness. It virtually slices itself and it’s very inexpensive. It comes with a packet of glazing ingredients that I have occasionally used, but I prefer to start from scratch.

DIGITAL CAMERAA glaze needs to be thick enough to well, glaze the ham. It is by nature sweet so it should have a generous amount of brown sugar. Because nothing goes with sweet better on ham than something sharp there should always be mustard of one kind or another. Liquor just makes it better and the flavorings are up to you. You can go spicy, sweet or smoky, even crank up the heat with a chili powder. This recipe is all approximate. Whatever you use, do simmer it for a bit. This allows the flavors to blend, the mixture to thicken and the booze to settle down. Make sure the ham is in the pan cut side down, if not for the whole heating, at least for the glazing.

Ham Glaze (A Formula of Sorts)
Print Recipe
Every ham needs a coat of glaze to bring out it's flavors. This recipe is just a guideline. Glaze is after all a very personal thing. Brown sugar and simmering are the only rules.
Ham Glaze (A Formula of Sorts)
Print Recipe
Every ham needs a coat of glaze to bring out it's flavors. This recipe is just a guideline. Glaze is after all a very personal thing. Brown sugar and simmering are the only rules.
Ingredients
Servings:
Instructions
  1. Put the ingredients you have chosen for your glaze in a small heavy bottom pan. Stir the ingredients together and heat to just boiling over medium heat, stirring frequently.
  2. Reduce the heat to low simmer and cook for 10 minutes or however long it takes for the glaze to reduce and slightly thicken
  3. When your ham is about 20 minutes from being completely heated, remove it from the ovenand raise the heat to 375 degrees. Make sure it is in the pan cut side down and pour about 1/3 of the glaze over the ham. Return to the oven for 5 minutes or so.
  4. Repeat the process of poring on the glaze and returning to the oven two more times. Remove the ham from the oven and let sit for 10 minutes before moving it to a cutting board. Slice the ham and drizzle with some of the pan drippings and serve.
Share this Recipe
Powered byWP Ultimate Recipe

Love, Mama D

What Can Mama D Do With Butternut Squash?

Butternut Squash is delicious, nutritious, and versatile. It’s in its heyday in fall and winter, so the time for Butternut Squash adventures is now. I must confess, I’m fairly new to the winter squash scene. It’s only been in Mama D’s Kitchen for about 5 years (except for Spaghetti Squash which has been in the kitchen for decades). It’s time to make up for lost time.

PICT04771.jpgPICT04771.jpgDIGITAL CAMERA

I’ve been using this oddly (?) shaped squash quite often and it always surprises me with its adaptability. It also has certain affinities with other foods. It stands up to all kinds of onions. From leeks to shallots and every type in between, squash takes them on and still keeps its identity.  Bacon seems to have been put on earth, for among other things to compliment squash. Something in the smokiness of the bacon goes well with the sweet earthiness of the squash. Besides that, “ Mama D do love her bacon”.

Many people are fond of the sweet notes of squash and expand on them. Personally, I like to keep the sugar sweetness in dessert and let the squash display its innate sweetness in the main part of the meal.

Without further ado, allow me to introduce you to Mama D’s Butternut Squash & Apple Soup. This recipe was born in a cooking class I took several years ago. It’s gotten some Mama D lovin’ and has become what I like to call ” Autumn in a Bowl.”

Butternut Squash and Apple Soup
Print Recipe
Autumn in bowl.
Servings
6
Servings
6
Butternut Squash and Apple Soup
Print Recipe
Autumn in bowl.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Cook bacon in large soup pot until crisp. Remove the bacon drain on paper towels. Pour all the drippings into a heat proof container. Return 2 tablespoons of the drippings to the soup pot and add the onion. Sweat for 3 or 4 minutes, until the onions begin to soften.
  2. Raise the heat to medium high and add the squash and apples. Cook, stirring occasionally until everything is slightly browned. Add the apple juice and stir to de-glaze the pan. Add the stock and bring to a boil. Reduce the heat to simmer, add the sage and cook, covered 30 minutes or until the squash is soft. remove from heat and puree with an immersion blender.
  3. While soup is simmering, heat a tablespoon of the bacon drippings in a small fry pan. Add the shallots and cook until carmelized, 15 minutes or so. Set aside for garnishing the soup.
  4. Return the pot of soup to the stove and simmer over low heat for a few minutes. Add the cream and heat gently until everything is steamy. Add salt and pepper to taste. If soup is too thick, add a little more stock or cider. If Soup is too thin, add 2-3 tablespoons of potato flakes. Heat until any additions come up to temperature.
  5. Ladle soup into bowls. Top each bowl with some of the bacon and shallots and sprinkle with the pepitas.
Share this Recipe
Powered byWP Ultimate Recipe

Butternut Squash makes a wonderful side dish. Roasting seems to bring out the nutty flavor and provides enough of a reason to coat it ever so lightly in olive oil. While olive oil is the healthier alternative, I’ve come up with a recipe that uses bacon drippings as the lubricant (so to speak). It also repeats some of the same flavors found in the above soup. What can possibly be wrong with bacon, shallots and sage? Nothing, I say!!

 

Butternut Squash Smash with Bacon and Shallots
Print Recipe
A hearty side dish that can hold its own with meat or fowl.
Servings
6
Servings
6
Butternut Squash Smash with Bacon and Shallots
Print Recipe
A hearty side dish that can hold its own with meat or fowl.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Heat oven to 400 degrees. While the oven heats, cook the bacon in a large skillet until brown and crispy. Remove and drain on paper towels. Remove drippings from the pan and reserve 2 tablespoons. The rest can be discarded. Keep the skillet, as is, to use later.
  2. Line a large baking sheet with foil and spray with cooking spray. Lay the thyme and sage on the baking sheet to make an aromatic bed for the squash. Lightly brush the cut edges of the squash with 1 tablespoon of the bacon drippings and lay cut side down on top of the herbs. Bake for 20 minutes. Turn the squash and bake for 15 minutes more or so.it should be quite soft.
  3. Remove the squash from the oven and let it cool for 15 minutes or until it can be handled, Make sure to save the herbs. Scoop the squash from the skin and place in a large bowl. Throw the skin away. Mash the squash until "smooth-ish."
  4. Heat the remaining bacon drippings and the butter in the reserved skillet. When it is hot, add the shallots and cook for a few minutes until softened and just beginning to brown. Add the mashed squash and the warm half & half to the skillet. Stir to combine (if things seem too thick add a little more half & half).
  5. Crumble the herbs, (leave the stems out of it) and add to the pan. Stir all but 2 tablespoons of the bacon into the mixture. Heat gently until everything is hot and happy. Season with salt and pepper to taste. Garnish with the remaining bacon. Serve with pride.
Share this Recipe
Powered byWP Ultimate Recipe

This is a wonderful accompaniment to pork, be it chops, tenderloin or roast. It also compliments any poultry dish you may be serving.

I love visiting other food blog sites. One of my favorites is Proud Italian Cook.  Marie has lots of wonderful recipes. I took some inspiration from her Polenta and Squash dish and came up with Chicken and Squash Risotto. It started with Butternut Squash roasted with leeks and garlic.DIGITAL CAMERA

I made risotto using red onions, chicken stock and some leftover roast chicken. The squash and leek mixture joined in the fun.

011

 

The result was a comfort food that satisfied the need for the creamy, slightly chewy and savory flavor that is risotto.

Butternut Squash and Chicken Risotto
Print Recipe
This recipe uses a roasted squash, leek, and garlic mixture. You will have enough for this recipe and at least another of your choosing. This will also freeze well if you want to share your squash love at a later time.
Servings
4
Servings
4
Butternut Squash and Chicken Risotto
Print Recipe
This recipe uses a roasted squash, leek, and garlic mixture. You will have enough for this recipe and at least another of your choosing. This will also freeze well if you want to share your squash love at a later time.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat oven to 375 degrees. Line a large baking sheet with foil and spray with cooking spray. Combine the squash, leeks, garlic, and olive oil in a large bowl.Spread the mixture on the baking sheet in a single layer. Bake 20-25 minutes, stirring half way though. The squash should be soft and lightly browned. Set aside.
  2. Heat a deep skillet over medium heat. Add the butter and allow it to melt. Add the red onion and cook stirring occasionally until translucent. Add the rice, tossing to coat well. Cook the rice until it is becoming translucent about 7-10 minutes. Add the white wine to the pan and continue to cook until it has evaporated (this will also de-glaze the pan).
  3. Using a ladle, add approximately 1/2 cup of the hot stock to the pan. Cook and stir until the stock has been absorbed into the rice. Continue to add stock, stirring and cooking until each addition is absorbed. This is probably a good time to pour a glass of wine, it's going to take awhile. You are looking for rice with a creamy texture but grains with a little bite.
  4. Add the chicken and squash to the pan. Add more stock as needed to keep the creamy texture of the rice. Heat until everything is steaming. Add about half of the cheese and stir until it melts. Taste the dish and add salt and pepper if needed. Serve in shallow bowls. Pass the rest of the cheese at the table.
Share this Recipe
Powered byWP Ultimate Recipe

So the answer to the question in the title is, “A lot”. These recipes just scratch the surface of Butternut Squash. There are lots of other squash varieties out there as well and without too much adjustment, they can be substituted in any of these recipes. If you haven’t cooked these odd-shaped, nutrient dense vegetables, give it a try. There’s plenty of squash love to go around.

Happy New Year, Mama D

For The Love of Vegetable Stock

If chicken stock is  “liquid gold” then Vegetable Stock could be called “liquid green”. Not only are many of the ingredients green in color (though the stock will be a lovely yellow), making it can be somewhat of a “green” activity.  Vegetable stock in Mama D’s Kitchen (and many other kitchens I’m sure) is made from scraps. The ends of asparagus, broccoli and mushroom stems, scallion and leek tops can all go into this stock. “That’s a lot of vegetable scraps, Mama D,” you may be saying to yourself. “Have you gone vegan?”

No, I’m still an unashamed omnivore, just a frugal one. When I’m prepping vegetables, I save the clean parts that aren’t worthy of being part of the dish. There’s always a large zip top bag in my freezer door (that way I see it every time I open the freezer) that is home to many odds and ends of the vegetable world. Once the bag is full, usually in a month or so, I’m ready to make stock.

DIGITAL CAMERAI start with fresh onions and garlic that I sweat in the soup pot. Then I add the vegetables (still frozen) a little salt and let them DIGITAL CAMERAsweat, wilt,, etc covered for 15 minutes or so. It’s time for water, lots of it… As with any great stock, time and the stove do the rest of the work. Once the stock comes to a boil, it gets covered and the heat gets turned down low. The love simmers in and the intriguing fragrance of vegetables that you can’t quite identify fills the kitchen.

After two hours or so of covered simmering the stock is ready to strain and store. This process is a little time-consuming, but worth the effort and it’s much less, shall we say, “gross” than straining chicken stock.DIGITAL CAMERA I usually strain it twice. Once in a fine mesh strainer then again in the same strainer lined with cheesecloth. This leaves the clear goodness that is ready to grace many dishes and get rid of any less desirable matter. Like all of the basic stock recipes this one has no seasoning except for a little salt in the sweating  step. This and any stock should be a blank canvas ready to take on the nuances of whatever recipe it goes into.

DIGITAL CAMERA

What kinds of dishes can vegetable stock be used in? Well, soup of course, but it is great forDIGITAL CAMERA cooking rice, quinoa, and other grains. It makes a nice sauce base for pasta and vegetable dishes. It can be thickened for a gravy or a casserole base. This stock will keep in the freezer for several months. I store it in varying sizes of containers so that I can use just the amount I need. It also makes it easier to fit into the odd nooks and crannies that seem to be the only space I have in my freezer.

Vegetable Stock
Print Recipe
This stock is simple yet versatile . Made from vegetable scraps that you can save in the freezer instead of throwing away.
Servings
2 Quarts
Servings
2 Quarts
Vegetable Stock
Print Recipe
This stock is simple yet versatile . Made from vegetable scraps that you can save in the freezer instead of throwing away.
Servings
2 Quarts
Servings
2 Quarts
Ingredients
Servings: Quarts
Instructions
  1. Heat a large soup pot, Add the olive oil and let it heat a bit. Add the onion and garlic and cook over medium heat until the onion softens slightly and the garlic becomes fragrant, 8 minutes or so.
  2. Add the vegetable scraps (it's fine if they are still frozen) and salt to the pan. Toss to mix with onions, garlic, and oil. Cover and let the vegetables sweat, steam and thaw. This takes 15 minutes or so depending on the amount of vegetables you have.
  3. Add the water to the vegetables in the pot. Cover and bring to a boil. Reduce the heat to a simmer and continue to cook covered stirring occasionally 2 hours or so.
  4. Strain the soup through a fine mesh strainer,then strain again, this time through a cheesecloth lined mesh strainer.
  5. Fill recipe sized containers with the stock. Store in the freezer for up to 3 months or so. The stock can be kept in the refrigerator for 4 days
Share this Recipe
Powered byWP Ultimate Recipe

So, be frugal, be cleaver, and give those vegetable scraps a new life.

Love, Mama D

Love In A Single Vessel

Food love comes in many shapes and sizes. Coming off Thanksgiving dinner where each dish was beauty unto itself while being part of the whole, it’s time to get back to basics. For Mama D cooking is designed to fill the stomach and the soul with love. That it be easy, straight forward, and economical is also a given. If you’ve been following my musings, you know that I do a lot of recipes that are created in one vessel. The time has come to devote a few more words and share a couple of recipes that cook in one pot.

What kind of love can you create in one vessel? Soup immediately comes to mind and Mama D does a lot of soup. It is perhaps the consummate one pot meal. I’ve shared many Soup Adventures so I will head in a completely different direction.

I’m a fan of the Bar Cookie. While not a meal, at least for most of us, it is created in a single vessel. As the holidays thunder towards us, cookie baking will be a common occurrence. i usually don’t make bar cookies at Christmas, but the rest of the year they are my go to sweet. They mix quickly and there’s only one pan to bake. It’s sweet perfection.

This recipe came from a woman’s magazine sometime in the mid 70’s. I made it several times back then and relegated it to my metal recipe box. Low and behold on a recent flip through the box I found it again. DIGITAL CAMERAI had all the ingredients on hand and felt the need for homemade brownies, so I dusted it off and popped it in the oven. Though it was made using two mixing bowls, it qualifies as one pan, because that’s how it bakes. (Mama D Rule)

Oatmeal Brownies
Print Recipe
This is a brownie with a bit of crust, in a good way. Rich brownie is sandwiched between a buttery oatmeal crust. The ingredients are for two parts of the recipe. The first five are the crust; the rest are the brownie.
Servings
36 Brownies
Servings
36 Brownies
Oatmeal Brownies
Print Recipe
This is a brownie with a bit of crust, in a good way. Rich brownie is sandwiched between a buttery oatmeal crust. The ingredients are for two parts of the recipe. The first five are the crust; the rest are the brownie.
Servings
36 Brownies
Servings
36 Brownies
Ingredients
Servings: Brownies
Instructions
  1. Heat oven to 350 degrees. Spray a 13 X 9 pan with cooking spray.
  2. In a large bowl, mix the first 5 ingredients until blended. This will be very crumbly. Set aside 3/4 Cup of the mixture. Press the rest of the mixture into the bottom of the prepared pan.. Press this down firmly. Use wax paper to help get an even layer. Bake for 10 minutes. Let cool for 5 minutes.
  3. Meanwhile, heat chocolate and 2/3 cup butter in a saucepan over low heat until melted, stirring occasionally. Remove from heat and cool slightly. Stir in Granulated sugar, eggs and vanilla.
  4. Combine the 1-1/4 cup flour, baking powder, and salt with a wire whisk to aerate and mix. Add these dry ingredients to the chocolate mixture. Stir until blended.
  5. Spread the batter over the oatmeal base, spreading to create an even layer. Sprinkle the reserved oatmeal mixture on top of batter. Bake 30 minutes or until the center is set. (toothpick test does not work) and the oat topping is golden brown.
  6. Cool completely, at least 2 hours. Cut into bars as large or small as you desire. Store covered for up to 4 days. They won't last that long.
Share this Recipe
Powered byWP Ultimate Recipe

 

Over the years One Dish Meals have been a staple in Mama D’s Kitchen. Stews, Casseroles, Skillets, and who can forget Slumgullion? There are a handful of dishes in my arsenal that result in ultimate kudos from my family. Surprisingly the number one dish in my sons’ eyes is Barbecue (or not) Pork Fried Rice. Being almost fatally Italian, that hurts a little, but I have to admit I like it too. It has a number of comfort food qualities. It has a significant starch factor with the rice. The savory flavor of the sauce creates that Umami sensation that is so intriguing. Finally the slightly chewy rice, crusted bits of pork, and the crunch of the green onions make each bite a perfect mouthful.  

DIGITAL CAMERA

This recipe takes a little extra time for preparation. The rice needs to be cooked al dente the night before. This is to insure that the grains stay separate in the frying. The meat which is leftover pork of one cut or another, gets marinated overnight in Asian goodness. When the final preparation happens it’s about 30 minutes. Just enough time to have a glass of wine as you stir.

I originally made this dish with leftover barbecued pork steak or country ribs (hence the name). That is still my first choice but, any leftover cooked pork will work. Pork Loin roast is a great alternative. It’s lean, cubes easily and holds up to what will be a fairly hot and long cook. Whatever seasonings were in the original cooking of the pork will virtually disappear in the marinating process.

DIGITAL CAMERA

This Fried Rice packs some heat. The spice is provided by Fresh Chili and Garlic Sauce, DIGITAL CAMERAIt is the chunky cousin of Sriracha Sauce and the step brother of Sambal. It is available in most grocery stores and can be used anywhere you want to kick the heat up. Use as much or as little of this as you like. Five Spice Powder gives that Asian flavor to the dish. This spice blend is made of Star Anise, Cloves, Chinese Cinnamon, Sichuan Peppercorns, and Fennel Seeds. You can find it in most spice sections or you can make it yourself. I actually prefer the store-bought. These are joined by Hoisin Sauce which is also readily available. It has a sweet, salty, slightly earthy taste and is occasionally called “Chinese Ketchup”. These ingredients are where we get Umami ( the fifth basic taste that can be translated as “pleasant savory taste”) in this dish.

DIGITAL CAMERA

Barbecue Pork Freid Rice
Print Recipe
A hearty and savory one dish meal. It's a great way to use leftover pork (or any other leftover meat).
Servings
6
Cook Time
30 minutes
Servings
6
Cook Time
30 minutes
Barbecue Pork Freid Rice
Print Recipe
A hearty and savory one dish meal. It's a great way to use leftover pork (or any other leftover meat).
Servings
6
Cook Time
30 minutes
Servings
6
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Mix the Asian Dressing, 1 Tablespoon Chili Garlic Sauce,1 Tablespoon Sesame Oil, 1/4 Cup Hoisin Sauce, and 1 Teaspoon 5 Spice Powder together. Place Pork cubes in a zip top bag. Add the combined marinade ingredients. Seal the bag and toss and knead to coat the the pork with marinade. Marinate in refrigerator overnight.
  2. When you are ready to prepare the rice, heat a wok or very large fryi pan over medium high heat. Add the canola oil and the remaining tablespoon of sesame oil to the pan. Heat for 1 minute then add the rice. Toss until all of the rice grains are coated. Fry tossing occasionally 5 minutes. or until rice is just taking on some color.
  3. Add soy sauce and remaining 5 Spice Powder to the rice. Toss to mix and continue to cook 5 minutes or so, stirring occasionally. The rice should become light golden and have some crusty bits.
  4. Add the pork and marinade to the pan and toss to combine. (It is okay to add the marinade since the meat is already cooked and has been in the refrigerator.) Add the remaining Chili Garlic Sauce and Hoisin sauce to the pan. Cook the rice and meat 5 - 8 minutes more tossing frequently The rice should get a little darker and the pork should begin to caramelize.
  5. Add the thawed peas and carrots to the pan. Stir to incorporate. Heat for 2-3 minutes. Add the green onions and heat for 1 - 2 minutes more. Serve in pasta or soup bowls as you wish.
Share this Recipe
Powered byWP Ultimate Recipe

As this blog grows, I’m sure that more one dish adventures will be continue to show up from time to time. I’m guessing that there are more single vessel fans out there. I’d love to hear about your One Pan Wonder.   Love, Mama D