Shu Mai-Style Burgers

Shu Mai-Style Burgers are a favorite. I love Dim Sum and these burgers have the taste profile of them. Pork and Shrimp are the main ingredients. What could be better? We have made these many times. You can get the recipe on our blog of: June 30, 2010. Click the date to get the recipe.

We made a house favorite: Stir-Fried Green Beans With Pork and Chiles. This is an excellent variation on a Chinese Stir Fry. We often make it. Give it a try if you haven't made it. You can find the recipe on our blog of: November 9, 2018. Click the date to get the recipe.

Roast Cod with Black Bean Sauce

Roast Cod with Black Bean Sauce is delicious. I like the flakiness of the Cod and Black Bean Sauce adds a kick to the rather bland fish. You can get the recipe on our blog of: December 21, 2020. Click the date to get the recipe.

Steak

Once again, Steak! We sure are eating a lot of it during the Pandemic. You can get the recipe of how we cook Steak on our blog of: February 17, 2018. Click the date to get the recipe.

Roasted Salmon and Jeera Rice

We always are looking for a new fish recipe we can make. Especially for Salmon, which is one of our favorites. Roasted Salmon Glazed with Brown Sugar and Mustard one from the New York Times was great. We served it with Jeera Rice. You can get the recipe for Jeera Rice on our blog of: June 20, 2018.  Click the date to get the recipe.

Roasted Salmon Glazed with Brown Sugar and Mustard

 

New York Times

 

This is what we call around here a no-recipe recipe, the sort of meal you can cook once off a card and you'll know it by heart: salmon glazed with brown sugar and mustard. The preparation could not be simpler. Heat your oven to 400. Make a mixture of Dijon mustard and brown sugar to the degree of spicy sweetness that pleases you. Salt and pepper the salmon fillets. Place them skin-side down on a lightly oiled, foil-lined baking sheet, slather the tops with the mustard and brown sugar glaze and slide them into the top half of your oven. They ought to be done in 12 minutes or so, and they pair beautifully with simple braised greens.

 

Ingredients

 

 Salmon fillets, preferably wild or farmed organically

 Dijon mustard

 Brown sugar

 Salt and black pepper

 

Preparation

 

1.    Heat your oven to 400 degrees.

2.    Make a mixture of Dijon mustard and brown sugar to the degree of spicy sweetness that pleases you. Salt and pepper the salmon fillets.

3.    Place the salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Slather the tops of the fillets with the mustard and brown sugar glaze and slide them into the top half of your oven. Roast for about 12 minutes, then serve.

 

 

Baked Ziti

Baked Ziti is a favorite of ours. I love it! It also freezes exceptionally well,  waiting to be re-heated and made crispy again! It also vegetarian! You can find the recipe on our blog of: October 21, 2014. Click the date to get this great recipe!

Chicken Vesuvio

 

Chicken Vesuvio is a nostalgia tribute to Cathy's Chicago upbringing. Although the history of the dish is convoluted and probably lost in myth, the dish was great. We will make it again an be transported back to the Windy City. You can the recipe on our blog of: October 21, 2019. Click the date to get the recipe and the story behind Chicken Vesuvio.

Risotto with Pork Sausage and Porcini Mushroom

 

Risotto with Pork Sausage and Porcini Mushrooms is a great recipe. We make it often. The trick as with many recipes is to have excellent ingredients. Shop wisely! You can find the recipe on our blog of: April 21, 2009. Click the date to get the recipe.

Mystery Salad

 We made a salad with leftover potatoes. Can't identify what it was made with. I am sure it was great😃