I like to look in the fridge and see what I have to use and what I could throw into this or that. I like to create new things and new dishes. I’m always combing 2 or 3 recipes to get what I like. Here we have Shrimp Scampi my way. I take the shrimp and mix it with salt, pepper, garlic, Cajun spice, & fresh parsley. I leave that sit for a bit. Heat some olive oil up in the pan and add the shrimps, cook. Boil pasta, & drain (saving (1/2cup water). Add pasta to shrimp pan. I add a little oil and some water from cooked pasta. Right before plating I stir in Arugula. Topped with some fresh Parm and served with a side of Arugula.
I’ve been experimenting with pork belly lately. We have been impressed. Cooked right, it tastes great and goes a long way. Very affordable to work with. Been making lots of soups in my bean Crock on the stove lately.This was a look in my fridge and clean out kinda day. A few green onions wrapped up Garlic & ginger Celery, mushrooms, lots of turnips 3 inch thick piece of pork belly added in Fill with water, add some soya, salt & pepper. Light boil for hours, take out pork belly and cut in very thin pieces and put back in soup. Last half hour add in some cooked rice and or rice noodlesServed with some BBQ pork steamed buns
Made a small batch of pork buns today. Used about a 3inch piece of pork belly. I had cooking in my soup all day. Chopped it all up very finely. Bout 1 cup. 2TBSP of garlic & Ginger 4TBSP cut green onions 1TSP soya sauce, & sesame oil 1TBSP oyster sauce Mix in bowl all together
The Dough 1/2CUP warm water 4TBSP white sugar & 1TSP yeast 2CUPSall purpose flour 1CUP cornstarch 1/4CUP vegetable oil 2 1/2TSP baking powder Put yeast, sugar and water in a bowl. Mix, then set aside until it becomes foamy. Place flour, cornstarch and sugar in another bowl. Mix. Add yeast mixture, oil and water. Mix until a smooth ball of dough forms. It should be soft and elastic, not sticky. Adjust with a touch of flour/water if required to get the dough consistency right. Add little oil to bowl. Cover, place in a warm dry place up to 2 hours until it doubles in size Turn dough out onto work surface, sprinkle with flour. Knead lightly. I make a ton of little balls out of the dough. Which I roll out. Fill with about 1TBSP of filling. I pinch the circle all around til it becomes closed. Repeat til finished.
Steam in your steamer, plastic, stainless, or bamboo. I prefer to use my bamboo steamer
These fluff up nicely. And literally melt in your mouth.
1CUP warm water 1TSP instant yeast 1TSP sugar 2CUPS all-purpose flour 1TSP salt This is my all time favorite pizza dough. I use this recipe for a lot of things! Take the water, yeast, sugar & mix. Let stand til foamed. Once yeast is activated add in the flour and Salt. Mix until soft and smooth. Add ball back to bowl toss with some oil and let double in size.
Spread pizza dough on your pan. I fill with garlic, fresh is best. Put loads of mozza and topped with some parsley. We have our oven down this week, awaiting for a part. So we have been BBqing all week.
BBQ til bottom browned and cheese melted. I serve this with donair sauce. Whole can sweetened condensed milk 1/4CUP white vinegar 1/2TSP garlic powder Some put sugar in this recipe, it’s not needed! We devour these garlic fingers fast!
