Endless Summer New York Strips

Taste Level: VGR
Cost: $20 and Over
Serves: 4Prep
Time: 15-20 min.
Cook Time: 20-25 min.
Difficulty: 1

For some reason New York Strips always remind me of what a Caveman's Surfboard would look like. Then Surfboards during the summer always make me think of the classic Surfing Movie The Endless Summer. So I am calling this My Endless Summer Steak! These steaks are pretty quick and easy but look fancy enough to serve at any occasion.

Ingredients:
4 Aged New York Strips (to save money buy 4 non-aged New York Strips)
1 cup Crimini mushrooms (sliced, Button mushrooms can be substitute)
1/2 cup Shiitake Mushrooms (sliced, Enoki mushrooms can be substituted)
1/4 cup Chanterelle Mushrooms (diced, Baby Bella mushrooms can be substituted)
1/4 cup Tequila
1/2 cup Marsala cooking wine
2 cups beef bullion
4 green onions
1/2 tbsp sweet European unsalted butterfresh crack pepper (to taste)kosher salt (to taste)
1-2 tbsp extra virgin olive oilfresh chives .

Make 2 cups bullion according to directions and then boil down to 1/2 cup. Pour bullion into a small bowl and add Tequila and Marsala wine, sit aside.While Bullion is boiling down trim all the green onions and then cut about 1 inch under each ones fan. Chop up the bottoms of the green onions and sit fans aside.In a medium skillet heat butter over medium heat till butter starts to bubble. Add all mushrooms and green onion bottoms you chopped up sauteing until onions are turning translucent (5-7 minutes.) Add bullion mixture to skillet and cook down for 15-20 minutes or until very little liquid is left.Preheat grill to medium high heat.Crack fresh pepper and sprinkle kosher salt lightly over both sides of all steaks. Brush steaks and onion fans with olive oil and place steaks on lower grill rack for 3-4 minutes. Flip steaks and cook for an additional 3-4 minutes or until desired doneness. After flipping steaks add onion fans to the top rack and cook until you take the steaks off the grill.Remove steaks from grill and let sit for 5 minutes.While steaks are resting evenly spoon a bed of mushrooms onto four plates. Lay one green onion fan over each bed of mushrooms. Once steaks are ready lay a steak over each bed and sprinkle with fresh chives.This steak goes well with a dry red wine or a cold beer.

chicken tocino

Chicken tocino

Chicken tocino was a popular grilled item on food courts during the 80’s before the coming of crispy breaded fried chickens. It was even sold on street food barbecues. It was one of the favorite grilled chicken of my then young kids at Cindy’s at that time because it was sweet. Today I still see grilled chicken tocino at some fasfood outlets but not as popular as before, kids today prefer crispy breaded fried chicken. For those of you who have missed the old chicken tocino here is my simple recipe.

ingredients
1 k. chicken tights or breast de-boned
1 tsp. annatto powder
2 tbsp. salt
1/2 c. sugar
1 head garlic, crushed (optional)
cooking oil

cooking procedure

combine annatto powder, sugar and garlic. Coat evenly each piece of meat with the mixture. In a container with cover, pile chicken pieces one on top of the other. Cover and keep refrigerated for 2-3 days to cure.In a frying pan fry to medium heat each chicken pieces in batches for 3-5 minutes each side or until coating caramelize.

Parmesan Chicken Dippers

Taste Level: GR
Cost: $20 and under
Serves: 2
Prep Time: 15-20 min.
Cook Time: 15-20 min.
Difficulty: 1

I've been talking about making these for close to two years. I'm not sure where the idea originated, I just remember two years ago saying I was going to make them and then just now getting around to it. Sometimes with these old ideas I actually have to check myself to see if I've in fact already made them and just can't remember doing it. So I scrolled through chicken recipes and was surprised that the recipe in my mind was so clear yet I'd never made them. I jotted down what I saw in my head, gave Zo some notes of what I wanted in the Marinara and we went to cooking. We munched down on them outside as the Sun was just putting itself to bed and they were great! This two year old idea had not gone stale!

Ingredients:
Chicken Dippers
2 chicken breast cut into strips and nuggets
1 1/2 tbsp Romano (freshly grated)
1 1/2 tbsp Parmesan (freshly grated)
1/3 cup Italian bread crumbs3 tbsp
-1/4 cup mozzarella (shredded)Fresh cracked pepper, to tasteKosher salt, to taste2-3 tbsp butter (melted)

Marinara Dipping Sauce (4 servings)
1 14.5 oz can crushed tomatoes
2 tbsp sun dried tomatoes (diced)
3 tbsp red onion (diced)
3 garlic cloves (minced)
1 tsp lemon juice
1 tsp red wine vinegar
2 tbsp fresh Italian parsley (diced)
1/2 tsp fresh sweet basil (diced)
1/2 tsp fresh oregano (diced)
1/2 tsp fresh thyme (diced)
1/2 tsp red pepper flakes
1/4 tsp Cayenne
1/4 tsp ground thyme
1/2 tsp garlic powder
1/8 tsp sugarkosher salt (to taste)fresh crack pepper (to taste)

Marinara Dipping SauceCombine all ingredients in a sauce pan and simmer uncovered over med-low heat for 8-10 min. Remove sauce from heat and allow to cool. (I like my dipping marinara chilled.)Chicken DippersPreheat oven to 400 degrees and heat your baking stone (or pizza stone.)In a medium bowl whisk together bread crumb, Romano, Parmesan, pepper and salt.Melt butter and pour into a small bowl.Carefully remove baking stone from oven. Dip chicken nuggets into butter coating well, then roll them in breadcrumb mixture until covered completely. Lay each coated chicken nuggets on heated baking stone. Place baking stone on the ovens middle rack and cook chicken for 5 minutes. Remove baking stone from oven and using kitchen tongs flip all nuggets over. Place baking stone back into oven and continue to cook for 5 more minutes. Remove baking stone once more, sprinkle nuggets with mozzarella cheese and bake for 5 min additional minutes or until cheese is fully melted.Serve chicken hot with warm or chilled marinara, enjoy!

pat thai

Pat thai
Pad Thai is one of the most popular dishes in Thai cuisine, especially in the States. Whenever I eat at Thai restaurant, I always see people order it. Pad Thai is a dish of stir fried rice noodles with dried shrimp, fried tofu, shallot, salted radish, chive, bean sprout, peanut, chili, lime, fish sauce, palm sugar, ketchup, tamarind juice and fresh prawn. If you are allergic to seafood, chicken or pork can be substitute.

Ingredients:for stir fried noodles
- 1/2 lb. rice noodles, soak in water until soften
- 1/2 lb. fresh prawn
- 4 cloves garlic, chopped
- 1/4 cup shallot, chopped
- 1/4 cup salted radish, chopped
- 1/4 cup dried shrimp
- 1/2 cup fried firm tofu, chopped
- 1/2 cup chive, cut into 2" long
- 1/2 cup bean sprout
- 1/2 cup unsalted roasted peanut
- 2-4 tb. red chili pepper
- 2 eggs, beaten
- 2-4 tb. lime juice

for the sauce
- 1/4 cup fish sauce
- 1/4 cup palm sugar
- 1/4 cup ketchup

Procedure:
1. Prepare the sauce by mixing all ingredients together, set aside.
2. Heat the oil, add garlic and shallot.
3. Add prawn, cook until done and take the prawn out
.4. Add radish, dried shrimp, tofu, noodles and the sauce. Stir until the noodles are soften.
5. Add egg, then bean sprout, chive, peanut and chili. Cook until combine.

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