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January 31, 2007

Phos' Fried Rice

Yet another recipe from Phos! Yay! Keep 'em coming Phos!



Hardware: Wok

3 cups - Cooked brown rice
1 - Red pepper, diced
1 - Yellow pepper diced
1/2cup - Diced ham
1 can - Water chestnuts
1/2cup - Bean sprouts
1/4cup - Green peas
3 - Chopped Scallions
1/4cup - Mushrooms
2 - Large Eggs whisked
1 tsp - Minced garlic
1 tsp - Minced ginger
2 Tbs - Oyster flavor sauce
3 Tbs - Soy Sauce
1/4 tsp - Sesame oil
1/8 tsp - Freshly ground white pepper
2 Tbs - Peanut or Canola Oil

Fried rice is a good way to clean out the fridge. The recipe is a basic start, chicken or shrimp may be substituted or combined with the ham. The list of ingredients vary as the vegetables are merely suggested, last night’s leftover kernel corn can be added and so forth.


Tip: Have everything measured out and prepared prior to starting – once the heat is on there is no time to turn back.

Heat the wok on high, add the oil and swirl pan to coat sides. As soon as the oil is hot, drop in the whisked egg. When egg is cooked remove with slotted spoon and set aside. Add ham, garlic and ginger and stir vigorously. Drop in mushrooms and vegetables and stir fry. Add rice, soy sauce, oyster flavor sauce, and sesame oil and mix thoroughly. Add egg and chop, mixing it in. Serve.


The rice stores well in a covered container in the fridge and will serve up to six people.

January 27, 2007

Red Cooked Ribs

Another great recipe donated to us from Phos over at V Agent for Breakfast! Thanks Phos ... looks positively yummy!

"This is a braised dish I like to cook for the Lunar New Year’s celebration (Chinese New Year). It is a braised dish using a strong soy sauce as a liquid. I am getting ready to celebrate and like to test some dishes before I cook them for my guests. I have attached a recipe for Red Cooked Ribs that I made tonight. It has been Husky tested and approved - and Mrs. Phos liked them too!"



Equipment:

Heavy pan with tight fitting lid

Ingredients

5 “Country style” ribs (actually thickly sliced Pork Butt)
½ cup (4 oz.) Strong Soy sauce (Kikkoman’s works well)
1 tsp (US measure) Minced garlic
1 tsp (US measure) Minced ginger
4 Star Anise (optional)

Preheat oven to 300 degrees F. Pour ½ cup soy sauce in bottom of heavy pan, add ginger and garlic, Star Anise (if desired). Stir to combine. Add ribs. Lid the pan and place in oven for 2 hours.

This low and slow method uses the juices from the meat combined with the flavorful liquid to cook and permeate the meat making it tender and delicious.

January 15, 2007

Phosanade

This recipe comes to us from The Phosgene Kid over at V Agent for Breakfast ...

This is based on a tapenade or Muffuletta olive salad. In fact if you leave everything whole or coarsely chop by running it through the food processor it makes Muffuletta salad. The key is leaving it sit in the fridge a day after you make it - this is one of those dishes that improves with age. The ingredients are typical for the Mediterranean, in fact the herbs, oil, and lemon juice are used in Souvlaki and other dishes.

1 Can Black Olives (6oz)
¼ cup Green Olives
8 Kalamata olives
3 Tbs Roasted Red Pepper strips
2-1/2 Tbs Olive Oil
2 Tbs Lemon juice
1 Tbs Minced garlic
1 Tsp Dried Oregano
1 Tsp Dried Parsley

Ensure all the olives are pitted; pimentos in the green olives are ok. Mix all the ingredients together.

At this point, if you want olive salad place mixture in an air tight container and store in fridge. Allow to sit for at least eight hours, stir before using.

If you want a nice olive paste for spreading on bread or using with salads, place mixture in the bowl of a food processor and pulse until the mixture is paste like. Once again, it will need to sit. I use this paste instead of butter, but it could be used on bruschetta or mixed with a little more oil and some vinegar and be used as a salad dressing.