Lemon Grass Pork Sandwiches

Spencer and I tried out a new hole in the wall restaurant in Provo named Dew. We really liked it and I was craving the Lemon Grass Pork Sandwiches so much that I decided to make my own. Both Spencer and I decided we liked my version even better than the restaurant. You will have to decide for yourself. I made my own demi-baguettes from the basic artisan dough recipe. We also love the dumplings and the soup at Dew. I would definitely recommend it, but it isn't a fun place for kids.


Lemon Grass Pork Sandwiches

• 6 green onions (white and pale green parts only), chopped (about 1/2 cup)
• 3 tablespoons chopped lemongrass*
• 2 tablespoons soy sauce
• 1 tablespoon golden brown sugar
• 2 teaspoons ginger
• 1 clove garlic--grated on the microplane or minced
• 1 teaspoon sesame oil
  
• 1/4 teaspoon ground white pepper
• 3 tablespoons vegetable oil, divided
• 1 1/2 to 1 3/4 pounds boneless pork loin chops (each 1/3 to 1/2 ich thick) or bone in if that is what you have.

Mix all marinade ingredients together and shake them with the pork in a ziploc etc. Marinate for 3 hours and up to overnight turning/shaking a few times if you remember. Grill chops with marinade sticking to them until they are done, but still juicy. Cover with foil for 5 minutes, then slice. Serve on baguettes with julienned cucumber, jicama, grated carrots, and sweet Thai chili sauce to taste.

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New Podcast - Thai Food

This was really yummy - sorry I don't have the actual recipe to post. I guess you'll just have to watch the video to see what the ingredients are and how much to add.

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Bacon and Broccoli Quiche

This is so good on a cold night...I one and a half this recipe for two pie crusts. And I always cook it longer than the recipe says...

Bacon and Broccoli Quiche

4 slices bacon (sometimes I buy real bacon bits if I'm lazy)
1 c. half and half
2 c. broccoli flowerets
1/8 tsp. garlic powder
4 eggs
1 c. grated Swiss cheese
1/4 tsp. salt
1/8 tsp. lemon pepper
2 pie crusts (I just buy mine, maybe you'll make yours)

Preheat oven to 350 degrees. Cook bacon until crisp, set aside. Beat eggs with cream and cheese. Stir in broccoli, salt, garlic powder and lemon pepper. Crumble bacon into egg mix. Form mixture into a 9" pie plate. Bake at 350 degrees for 30 to 35 minutes or until knife inserted comes out clean. Top with remaining bacon.

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Cheeseball

What if I hosted a Book Club meeting last night and my friend Sarah brought a cheeseball and I ate (almost) the entire thing? That'd be so weird...

Sarah’s Cheese Ball that I ate half of last night:

1 Tbs. salt

2 bars cream cheese

3 Tbsp. green onion

½ cup green bell pepper chopped

½ cup pecans

1 small can crushed pineapple

Mix all together. Roll in additional pecans and put in fridge until ready to serve.

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Cinnamon Oatmeal Waffles

This is just a link to a post I saw on a cooking blog I like. I haven't made these. 

But I'm going to. Oh, I'm going to. 

http://everybodylikessandwiches.blogspot.com/2009/01/filler-up-cinnamon-oatmeal-waffles.html

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Vegetarian Lasagna

A good way to get rid of the spinach you bought at Costco and never use because maybe you don't eat as many salads as you should. I obviously need to stop going to Costco.

2 big handfuls of spinach, chopped
1 jar of alfredo sauce--I use Classico sun-dried tomato (or you can make your own)
1/2 cup milk (sometimes I don't add milk--depends on how runny I want it)
1 (8 ounce) package lasagna noodles
1 pint part-skim ricotta cheese
1 egg
8 ounces shredded carrots
8 ounces fresh mushrooms sliced or broccoli or artichoke hearts or zucchini (get crazy with it)
A lot of shredded mozzarella cheese and some parmesan too (or whatever italiany cheese you have on hand)

First:
Preheat oven to 350 degrees F. Spray a 10x15 inch lasagna pan with cooking spray.
Soak the noodles in hot water while you assemble the other stuff.
Place the spinach in a medium bowl. Mix in ricotta. Beat the egg with a wire whisk, and add it to the spinach and ricotta. Stir well to blend.
Combine pasta sauce with milk in a medium bowl. Mix well.
Then I saute the vegetables with some garlic. You don't have to do this. You can just add them in raw but I like to make things difficult plus I bought that big garlic thing at Costco. I know, I know.

Now layer and you can do it however you want but here's one way:
Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish.
Place 3 softened noodles over the sauce.
Spread half of the spinach mixture over the noodles.
Sprinkle with half of the carrots and half of the mushrooms.
Sprinkle the cheese.
Place 3 more noodles over the cheese.
Pour 1 1/2 cups sauce over the noodles.
Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms and then some cheese.
Place 3 more noodles over the vegetables.
Pour remaining sauce evenly on top.
Sprinkle with the rest of the cheese. Spray a sheet of aluminum foil with cooking spray. Cover the dish tightly with aluminum foil, spray side down.

Now:
Bake for 50 to 60 minutes. Turn the oven off and take off the foil (I'm not sure why this step is necessary and I don't really do it), and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.

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Roasted Root Vegetable Ragout with Creamy Polenta

Roasted Root Vegetable Ragout

6 cipolline onions (I used pearl)

4 baby turnips or 2 large, cut in eighths

1 small celery root, peeled and cut into wedges

1/2 pound whole baby carrots

3 new potatoes, halved

2 leeks, white part only, cleaned and cut into 1/4-inch rings

2 parsnips, peeled and quartered

8 brussel sprouts

1 tablespoon (or more) olive oil

2 sprigs each of fresh thyme, rosemary, and parsley

1/2 cup white wine

2 cups Vegetable Stock

1 28-ounce can diced tomatoes

1 bay leaf

2 cups coarsely chopped Swiss chard (I used red)

Kosher salt and freshly ground black pepper

Serves 4-6

Preheat oven to 475 F.

In a heavy roasting pan, combine the vegetables and olive oil and toss to coat. Roast 20 to 30 minutes, turning every 10 until the vegetables are nicely browned. Meanwhile, tie the herbs together with kitchen string. Transfer the pan to the top of the stove. Add the wine, stock, tomatoes, and herbs and cook over high heat for 15 minutes. Stir in the Swiss chard and cook 2 minutes more. Season with salt and pepper. To serve spoon vegetables and sauce over polenta.

Creamy Polenta

4 cups Chicken Stock/or canned broth

1 cup polenta (yellow grits)

1/4 cup milk

Kosher salt and freshly ground black pepper

Serves 4

In a large Saucepan, bring the chicken stock to a rolling boil. Reduce the heat to medium and add the polenta slowly, whisking each addition very briskly. Cover and cook over low heat for 20 minutes or until thick and creamy. Add the milk (I also added 1/2 cups Parmesan cheese, freshly grated) and stir to thoroughly incorporate. Season with salt and pepper and serve.

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