Wednesday, August 20, 2014

Tuna salad salad

I was looking for a salad that would appeal to both my tastes and those of my 7 year old. I assumed she wouldn't love tuna with blue cheese.....but I thought she would enjoy the classic combo of canned tuna and sweet relish. I was right! 

If I am only eating salad for lunch, I can eat an entire head of romaine on my own. If your appetite for salad is less robust, or if you are presenting this as a side dish, this can serve a few more people. 

Tuna Salad Salad 
Serves 1-4

1 head romaine, chopped, washed, and dried 
1 can tuna, drained
2-3 tbsp sweet pickle relish (or to taste)
2-3 tbsp blue cheese dressing (or to taste) (optional- substitute mayonnaise or any other dressing of your choice)

Combine all ingredients in a large bowl and stir to mix well. Top with cashews and crumbled cheese if desires. Serve immediately. 

Tuesday, August 5, 2014

Crispy Pork Belly (Siu Yuk) on a Kamado grill

Guys, sometimes a recipe is just whatever I jot down after I'm done cooking...and sometimes, that has to be good enough, for now. Otherwise, I will lose the recipe, and all that hard work is wasted! So - Siu Yuk on a Kamado Joe. Enjoy.

Kamado-cooked Siu Yuk (Crispy Pork Belly)

Pork belly, skin on
Powdered ginger
5 Spice powder
White pepper

Score the skin, or poke it several times with a knife. Rub the meat with seasonings, in order listed (ginger, 5 spice, white pepper, salt). Be generous!

Cook on a kamado grill over indirect heat at 250 for 1 hour. Move to direct heat and increase heat to 350. Watch carefully, cooking just until the skin is crispy.

Next time:
Rub the night before, and allow the meat to soak in the flavors.
Cook for at least 2 hours, until the meat is very tender.
Make sure the grill is set up for direct AND indirect grilling - I destroyed an oven kit moving my diffuser stone out of the way.

Guilt free Double Chocolate Cookies

Guilt Free Double Chocolate Cookies
Makes 16 cookies

2 cups old fashioned oats
2 medium bananas
2 tbsp cocoa
1 tsp vanilla
1/2 cup chocolate chips 

1. Blend the oats in a blender or food processor until ground to a course flour. 

2. Mash the bananas with the cocoa and vanilla until only a few small lumps remain. 

3. Combine oat flour with banana mixture and stir until just moistened. Add chocolate chips and fold to combine. 

4. Portion out onto a greased cookie sheet.  Cook at 350 for 9-12 minutes, or until just set. Enjoy warm or cold.