Frog Tales

RED AND GREEN PEPPER JELLY Adapted from  Best of Bridge INGREDIENTS 2 cups finely chopped red bell peppers 1 or 2 jalapeño peppers, minced 1 1⁄2 cups cider vinegar 1⁄2 tsp hot pepper sauce (or 1⁄4 tsp/1 mL hot pepper flakes) 6 1⁄2 cups granulated sugar 2 pouches (3 oz/85 mL each) liquid pectin INSTRUCTIONS In a large, deep, heavy-bottomed pot, combine red peppers, jalapeño peppers, vinegar, hot pepper sauce and sugar. Bring to a boil over medium heat, stirring constantly. Reduce heat and boil gently for 5 minutes. Remove from heat and let stand for 20 minutes, stirring occasionally. Bring to a full boil over high heat, stirring constantly. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating peppers. Ladle into prepared jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten just un...

Sunday seems to be the day that I get to play in the kitchen! Last weekend it was Sushi Stacks and this weekend we took a culinary trip to Vietnam with Bun Cha (Vietnamese Pork Meatballs) and Lemongrass Beef Summer Rolls with a Hoisin Peanut Sauce. The Bun Cha are small pork meatballs that remind me of Bahn Mi. Bun Cha (inspired by eatlittlebird.com ) Ingredients For the Bun Cha - 1 lb ground pork 1 T raw sugar 1 t kosher salt 1/2 t fish sauce 1/2 t ground black pepper 2 - 3 spring onions (green parts - save the whites for the beef), finely chopped 1 - 2 springs cilantro, finely chopped 3 cloves garlic, minced For the dipping sauce (Nuoc Cham) 2 T raw sugar juice of 1 lemon 1/2 t fish sauce 4 to 6 tablespoons water (to taste) 1 clove garlic, minced 1 t chili garlic sauce For the noodles and salad (these ingredients will also be used in the summer rolls) 11 oz dried vermicelli noodles, cooked according to packet instructions and left to cool leaf lettuce,...

Sushi Stacks Allow yourself about 2 to 3 hours of prep time if you are going to make this, but trust me it will be worth it. Rice 2 c Sushi Rice 1.5 T Seasoned Rice Vinegar Cook the rice according to the package. While still hot, add the rice vinegar and gently fold to incorporate into the rice. Lay some parchment paper on a jelly roll pan (cookie sheet) and scoop the rice onto the pan. Using a wet spoon, spread out and flatten the rice into an even layer. Cover with two layers of damp paper towel and let cool. I usually make the rice in the morning and let it chill in the fridge till supper. Teriyaki Beef ½ lb bottom round steak, cut thinly across the grain and in bite size pieces 2/3 c Teriyaki sauce 2 cloves grated garlic 1 t grated ginger S&P 1 T coconut oil Mix the sauce, garlic, ginger and S&P. Add the sliced beef and let marinate in the fridge for 3 to 4 hours. Remove from the fridge, drain and reserve the marinade in another bowl. Heat u...

Steak with Chimichurri Sauce Chimichurri Sauce §   ½ cup parsley stems, washed and rinsed. §   ½ cup cilantro stems, washed and rinsed §   ¼ cup green onion §   ¼ cup coconut oil §   ¼ cup balsamic vinegar §   5 garlic cloves §   1 teaspoon crushed red pepper §   ½ teaspoon cumin §   ½ teaspoon kosher salt Steak marinade §   1 pound flank steak §   ¼ cup coconut oil §   1 tablespoon fresh parsley §   1 tablespoon fresh cilantro §   ¼ teaspoon sage §   ¼ teaspoon cumin §   ¼teaspoon curry §   ¼ teaspoon paprika §   ¼ teaspoon basil §   ¼ teaspoon chili powder §   ¼ teaspoon coriander §   3 cloves garlic, chopped §   salt and pepper To make Chimichurri Sauce: Place all ingredients in a blender and process for a few minutes u...

Spinach & Artichoke Dip Ingredients 1 tbsp olive oil 2 cloves garlic, minced 1 (14 ounce) can artichoke hearts, drained and coarsely chopped  1 lb fresh spinach, coarsely chopped 1/2 tsp red chile flake salt and pepper to taste 8 ounces cream cheese, room temperature 1/2 cup sour cream 1 teaspoon Frank’s red hot sauce 1/4 cup grated parmigiano reggiano (parmesan), grated 1/4 cup mozzarella, shredded Directions In a large dutch oven, heat oil over medium heat and sauté garlic until lightly golden.  Add in artichokes, spinach and seasonings.  Stir and continue to cook until spinach is soft.  Drain mixture into a fine mesh strainer/colander and squish to get rid of excess moisture. Place dutch oven back on the stove over medium low heat and add cream cheese.  Allow the cream cheese to get gooey and melty :-) then add the spinach mixture back in, along with the sour cream, hot sauce and cheeses. Mix everything togeth...

For those of you who are suffering from "Island Withdrawal", here is a recipe that will let you close your eyes and hear the palm trees swaying and waves crashing onto the shore at The Boiled Frog :-) This salad has some leftover Bahn Mi Pork included Ingredients 1 very ripe mango 1 teaspoon chili garlic sauce 2-3 small leaves of mint 1 tablespoon chopped fresh cilantro 1 tablespoon chopped green onion 2 tablespoons rice vinegar 2 tablespoons vegetable (coconut) oil 1 teaspoon sesame oil ½ teaspoon sugar pinch of salt 1 tablespoon water Instructions Cut the mango down either side of the pit so that you have 2 pieces with mango flesh and a central piece containing the pit. Discard the piece with the pit and scoop the pulp out of the other 2 pieces. Place the mango pulp along with all other ingredients in a blender and blend until smooth. Refrigerate until ready to serve. Serve over a salad of napa cabbage, arugula, cucumber, ...

These sandwiches  are amazing and fresh and delicious!  And to quote Steve "This is the best sandwich that I have ever eaten!"  Base recipe from - http://heatherchristo.com/cooks/2013/09/08/bahn-mi-sandwich/ Bahn Mi with some extra pan juices for dipping 1 recipe Marinated Grilled Pork (Recipe Below) 1 soft French Baguette, cut into 4 portions or 4 mini baguettes 5 tablespoons siracha mustard mayo 1 recipe pickled Carrots 12 slices pickled jalapeño pepper slices Handful of fresh cilantro Marinated Grilled Pork 3 tablespoons fish sauce 2 tablespoons honey 1 tablespoon vegetable (or coconut) oil ½ teaspoon sesame oil 1 tablespoon packed brown sugar 2 tablespoons reduced sodium soy sauce 2 garlic cloves, minced ½ teaspoon grated fresh ginger ½ teaspoon freshly ground black pepper 1 pound pork tenderloin, sliced into ½ inch thick medallions Fast Pickled Carrots 2 large Carrots, peeled and cut into matchstick sized piec...