Some pics of the week

 Pod Moments

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A Culinary Trip to Asia - Peking Chicken Rolls

It's always fun to make your family assemble their own food. Buy Mandarin pancakes at the grocery stores for the best results. Small tortillas or Boston or iceberg lettuce leaves also work well. Servings: 12 Ingredients 1 tablespoon vegetable oil 4 250-gram (8-ounce) chicken breasts boned with skin on Salt and freshly ground pepper 1 tablespoon honey 2 tablespoons soy sauce 2 teaspoons dry mustard powder 16 Mandarin pancakes 1 head boston or iceberg lettuce 3 cups cooked rice noodles ½ cup hoisin sauce 1 teaspoon sesame oil 1 English cucumber, peeled and cut in strips 6 green onions, cut in 3-inch lengths Method Heat oil in a skillet over medium-high heat. Season chicken with salt and pepper and sear, skin side down, for 2 minutes each side or until golden. Remove from heat. Place chicken breasts on a baking tray. Combine honey, soy sauce and mustard, and brush over seared chicken breasts. Let marinate at room temperature for 30 minutes. Preheat oven to 400 F. Place baking sheet ...
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Are ya achin' yup yup, for some bacon yup yup!

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FROG MEATLOAF In a truly inspired moment, an idea came to me ... take our Frog Burger recipe and converting it to a bacon wrapped meatloaf! Can you feel your arteries clogging yet? Ingredients 1 lb ground pork (or turkey or beef) 1 cup Panko breadcrumbs 1 red onion 2 cloves garlic Rosemary - leaves of 3 stems Thyme - leaves of 4 stems Sage - leaves of 2 stems Cider Vinegar - 1 tbsp Olive oil 1 tbsp BBQ Sauce 1 lb bacon Directions Preheat oven to 350 F.  In a food processor combine sage, thyme and remaining rosemary, garlic, 1/2 onion, 1 tbsp cider vinegar and 1 tbsp olive oil.  Puree and add to ground pork and panko.  Mix gently.  Form into a loaf in a baking pan and top with bbq sauce.  Lay the bacon strips over the meatloaf, slightly overlapping the strips until the meatloaf is covered.  Tuck the ends of the bacon under the meatloaf so that it doesn’t curl during cooking.  Bake for 1 hour, remove from oven and let rest for 10 minutes.
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Some of our favorite Indian Recipes

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Slowcooker Tomato Butter Sauce - adapted from "The New Indian Slow Cooker" by Neela Paniz 6 T butter 1 c heavy cream 1 c half & half 1/4 t saffron 56 oz canned crushed tomatoes (2-28oz cans) or pureed fresh tomatoes 1/2 cup water 1 (2 1/2") piece ginger, grated 1 jalapeno pepper, minced 1 1/2 t garam masala 2 T geera (roasted cumin) 1 1/4 t salt 1/2 t black pepper 1/4 t red pepper flake 4 T sugar 2 T cilantro 1- Heat slowcooker on high and add the butter to melt. 2 - Add cream, half & half and saffron and mix well. 3 - Add tomatoes and rinse cans w/ 1/4 cup of water and add. 4 - Add remaining ingredients, except cilantro. Cover, reduce heat to low & cook for 6 hours. 5 - Add cilantro at service. * I tend to make this the day before I need it, let it cool and store in tupperware in the fridge. This allows the flavors to further develop in fridge and frees up the slowcooker for the Dal. To reheat the sauce, add 2 cups of sauce p...
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