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St Louis BBQ Ribs

It's not hard to make great BBQ ribs as long as we have the right sauce and meat..Eating BBQ ribs at restaurant can be pricey especially since we are still in recession..I like to cook BBQ the ribs in the oven rather then grill outdoor even though in this hot and humid summer weather .The reason is I can control the temperature throughout the whole cooking process is in my gas oven with baking mode setting.The secret to tender BBQ ribs is a long cooking time over a low temperature.Furthermore, I don't have to keep checking the ribs from time to time during the cooking process.Just wrap the seasoning rib with aluminum foil to cook under slow heat in order to retain the moisture during the cooking process. Recently I saw an online review regarding store bought BBQ sauce.It's awarded Sweet Baby Ray's BBQ sauce is the top 1 of the best 10..So I quickly get one bottle and try it..Well,it's not bad at all..As for the top one ,I still dunno the different compare with others..but for me I like the sweetness and smoky taste of the sauce .








Ingredients:
1 slap of St Louis Rib,trim fat along the sides and both end
2 tbsp sugar
2 tbsp brown sugar
2 tbsp garlic powder
2 tbsp seasalt
2 tbsp ground black pepper.
1 bottle Sweet Baby Ray's BBq sauce
Method:


1:Trim and cut away fats around the ribs.Use sharp knife to slit across the meat in horizontal and vertical way.Do not cut all the way through.
2:Prepare all the seasoning in a medium bowl,mix well.Rub the seasoning all over the ribs.Wrap the ribs with aluminum foil and store in fridge for 4 hours or overnight.
3:Preheat oven to bake setting at 350☼F.Bake the ribs with aluminum foil wrap up in a deep tray fill up with some water underneath for 1 hour.
4:Remove aluminum foil and change setting mode to broil ,cook the ribs each side for 15 minutes .Brush BBQ sauce all over the ribs and grill for another 5 minutes before remove from oven.
5:Let the ribs rest for 10 minutes before cut and serve warm with side dish.










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Homemade Hamburger

All American loves hamburger,Eliot and Mishu is not exception!! I think hamburger is American favorite food of all time!! It's easy to eat at anytime and anywhere..No matter where we go we can see fast food selling hamburger at every corner of the street. During summer most of the time I buy ready make hamburger patties in box for grilling but last weekend I decide to get some loose minced meat to make my own hamburger.One of the local market had 90% minced meat on weekly sale.These homemade hamburger is not only delicious but relatively cheap compare with the one I bought in box.











Ingredients:



5 lbs minced beef (90%)
3 tbsp garlic powder
3 tbsp ground black pepper
3 tbsp paprika
3 tbsp sea salt
3 tbsp sugar
2 large eggs
Yield 16 patties


Method:


1:Prepare a large bowl,toss in minced beef and all the ingredients together, mix well until well combine .Use a small round bowl or egg ring to shape the patties in round flat burger shape..Arrange all burger patties in a tray over saran wrapper for each layer .Store in freezer for later use.
2:Thawed burger or defrost in microwave to your need..Pre-heat grill at medium heat at 400F..
Place burger on the grill,cook both side until golden crisp brown or to your likeness cook..
3:Prepare hamburger bun,sliced cheddar cheese ,tomato and cucumber .Place cooked burger in the middle of bun before place cheese,tomato and cucumber..
4:Serve warm immediately.



beef patties
beef patties for storage


















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Cinnamon French Toast

One of my favorite breakfast for Sunday morning is French Toast..Recently,when we visit Ihop for breakfast to our surprised the menu for breakfast price at Ihop is extremely pricey!! I wonder what had happened?? Why they increase the prices? Don't they know we are still in recession? How on earth do they expect regular working people afford to pay for the pricey breakfast? An order of 2 eggs ,2 strips of bacon,2 link of sausages and 2 sliced of french toast for more then $10 if I'm not mistaken..Anyway back to my post topic..Since I love french toast very much instead of going to Diner or Ihop for breakfast, I better make some at home for my family to enjoy this hearthy toast!! Yea..what a nice french toast for breakfast on Sunday morning,right?









Ingredients: 6 slices of whole meal bread or white bread
3 eggs,beaten
1/2 cup whole milk or 2 % milk
1 tbsp cinnamon powder
1 tsp salt
maple syrup for drizzling
1 stick butter,but into 10 pieces
Method:

1:Combine eggs,milk,cinnamon powder and salt in a deep plate,beat well.Heat pan at medium heat with 1 slice butter.Dip bread into the eggs mixture,remove immediately and place on the hot pan.
2:Fry bread until golden brown each side before remove from pan to plate.Repeat the same with the rest of the bread.
3:While the bread is till warm ,place 1 slice of butter on the top and drizzling with maple syrup.Serve warm immediately
eggs mixture













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Baked Chicken Salad with Flying Fish Roe

What you do with leftover baked or roast chicken? Last week I baked a huge whole honey chicken but we can't even finish 1/2 of the whole chicken .Well,what should I do with the leftover? I de-boned all the meat and store it's in fridge before it's goes bad sitting in room temperature..The day after ,Eliot request for his lunch,he want the leftover chicken with some side dish on side..Suddenly I remember I bought a head of iceberg lettuce.I seldom buy iceberg lettuce but Eliot prefer iceberg lettuce rather then Romaine or Boston lettuce.Well,maybe I should tweak the baked chicken into something different and interesting with the iceberg lettuce than just serving the same baked chicken again,right? Since I have all the salad ingredients at home,why not? Viola!! a healthy and cooling baked chicken salad with tobiko(flying fish roe)!! I called it million dollar salad!!








Ingredients:

1 small head of iceberg lettuce,discard the outer layer,use hand to tear the lettuce into small pieces before soak in cold water for 1 hour,drained (do not use knife to cut lettuce,unless you can finish the lettuce right away if not the color will change into brownish the next day)

1 small cucumber or kirby ,peeled and shredded

1/2 carrot,peeled and shredded,soak in cold water to remove the flavor and color

1 cup shredded baked chicken

2 tbsp tobiko(flying fish roe)

4 tbsp mayonnaise

1/2 cup shredded Mexican blend cheese

1 cup crunchy sesame seed sticks



Dressing:

olive oil

vinegar

salt to taste

or your favourite blue cheese or ranch


Method:

1:Combine chicken,tobiko,mayonnaise and salt in a medium bowl,mix well.Remove lettuce from cold water,drain well before scoop 2 handful to a large plate.
2:Scatter handful of shredded Mexican blend cheese,sesame sticks,cucumber and carrot before scoop 2-3 tbsp chicken mixture on the lettuce.
3:Drizzling with your favourite dressing before serve cold.










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Baked Honey Chicken

Chicken is popular food throughout the world.It's relatively low cost meat compare to other type of animal meat.I personally like to buy chicken for my daily cooking because it's versatility not to said it's delicious,healthy and nutritious.Chicken is a very good source of the cancer-protective B vitamin, niacin.Chicken is not only a very good source of niacin, but is also a good source of vitamin B6. The easier way for me to cook whole chicken is in the oven.Usually, I season the whole chicken with my favourite spices for hours before place in the oven ..no splatter of grease all over the kitchen and minimal work needed.This time, I would like to use honey as one of the main ingredient to roast this whole chicken.This wonderfully rich golden liquid is the miraculous delicious alternative to white sugar sweetness.











Ingredients:

1 whole fresh chicken,about 5 pounds (clean and free of feathers)
2 fresh orange or tangerine,cut 1/2 each(for stuffing)
2 tbsp seasalt
2 tbsp ground pepper powder(white or black)
2-3 tbsp garlic powder
2 tbsp Cayenne powder
2 tbsp sugar
butter or oil spray
bottle of Honey

Method:

1:Combine well all the spices except honey in a medium bowl.Rub the spices mixture all over the clean whole chicken and store in fridge for 2-3 hours or overnight.
2:Pre-heat oven to 375 F at bake setting.Prepare aluminum foil over a large baking tray.Stuff cut orange into the cavity before place whole chicken on to the baking tray.Use oil spray or some butter to rub the whole chicken before place in the pre-heat oven for 45 minutes .(if the chicken is about 3 lb or less,just bake for 60 minutes or less ,or use thermostat to check the temperature for complete cook)
3:Remove chicken from oven,use brush to coat honey few layers all over the chicken before place chicken in the oven for another 20 minutes or until cook.
4:Remove chicken from oven,rest for 15 minutes before cut to serve warm.














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Cream Cheese Bun with Tangzhong Starter / Water Roux Starter

Last month I baked twisted sausage bun using Water Roux Starter or Tangzhong Starter and I love the softness and moisture texture of the bun very much.So this time I adapted previous recipe slightly to make another batch of the same bun but using cream cheese as the filling and shredded cheese on the top..If you're cheese lover like my family,this recipe using cheddar cheese and cream cheese is suitable for you!








Ingredients:(A)

Tangzhong starter / Water roux starter

50 g Bread flour

250 ml Water


Dough (B)

450 g bread flour,plus extra for dusting

1 tbsp instant active dried yeast

100 g sugar

1 tsp salt

1 egg

100 g warm milk

1 tbsp bread improver

120 g Tangzhong Starter - Water Roux Starter via Starch Gelatinization

80 g butter

*******************************************************
2 x 4oz cream cheese for filling
2 cup shredded Cheddar cheese for topping
1 egg + 2 tbsp water for brushing

Method:

A Tangzhong starter / Water roux starter :

1:In a bowl, whisk together the water and the flour until the mixture is well blended and lump free. Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes.
2:Remove from heat and cover loosely with plastic wrap to prevent from drying. Store the starter in the refrigerator after after completely cooling down. To use the starter, measure out the amount called for in a recipe and let it warm to room temperature. Unlike sourdough starter, this special Tangzhong starter doesn't improve its flavour with age. So it's preferably to use up in 3 days.



Using Bread Machine For dough:
1:Place Ingredients (B) and (A) into bread machine.Push kneading button and let's the machine do the work.When it's ready,the beep sound goes off.
2:Remove dough from BM and form the dough into a smooth ball. Place it in a lightly greased
bowl, covered with a plastic wrap, and leave in a warm place until dough is double in volume, about an hour. Press the dough down to release gases produced in the fermenting process. 3:Divide dough into 15 portions, each is about 50-55 grams and round up and rest for 10 minutes at the room temperature.
4:Roll the small portion dough into obolong shape.Cut cream cheese about 10 gm each or cube size.Wrap the oblong shape dough over the cream cheese before shape into your favourite shape. Place on a baking tray and cover with a plastic wrapper. Leave to rise for 45-60 minutes.
5: When the buns have doubled in size, brush them with reserved egg mixture, before sprinkle with shredded cheese on the top.
6:Bake in preheated oven at 175C/350F .Bake for 25 minutes or until golden brown. When done, turn the buns onto a wire rack and let cool before serve.





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Grilled Porterhouse Steak with Spinach

Sometimes I run out of idea what to cook for hubby..Furthermore ,our summer here is really hotttttt and humidddd!! Well,I prefer to use outdoor grill to cook food during hot summer in order to reduce the heat confine inside the house.One of the meat that I like to cook on the grill is Porterhouse Steak or Shell Steak.All I have to do is to buy the ready cut steak and season with my favourite seasoning before grill!! Viola!! Yes,it's simple and easy,not to said it's cost effective too !! Dinner will be ready in less then 30 minutes!! Of course, a home cook steak dinner taste yummy-delicious!!






Ingredients:
2 pieces pre-cut Porterhouse Steak
1 tbsp sea salt
1 tbsp ground black pepper
1 tbsp garlic powder
1 tsp granulated sugar
*season above ingredients with steak together well in fridge for 30 minutes or longer*

1 pack or 8 oz clean spinach( I prefer to get the ready wash and clean spinach in plastic bag rather then the spinach with root .Save time washing and the shelf life is longer)
2 tbsp olive oil

Method:
1:Preheat outdoor grill at high heat (about 400 °F).Close the grill cover in order to retain faster high temperature.
2:Place steaks on the grill ,reduce the heat to medium.Close the cover and let it's cook for 3 minutes before flip over to the other side and to grill for the same 3 minutes. (cook for medium well) If you want the steak well done ,grill 5-7 minutes or longer..
3:Flip the steaks criss cross and grill for 1 minute on both side to get the criss cross pattern..*optional*
4:Remove cooked steaks from grill to a plate.
5:Meanwhile,remove clean spinach from bag to a large bowl,drizzle some water and olive oil before microwave high for 2 minutes.
6:Squeeze excess water from cooked spinach before place with steak. Sprinkle with some salt on spinach*optional*..Serve warm immediately..








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Tuna Casserole Salad


One food that really captures the essence of summer for us is Tuna Casserole Salad .We have Tuna casserole salad store in fridge all the time.This dish is so easy and simple to make,not to said it's only needed minimum ingredients. Tuna casserole salad is also suitable pairing with any BBQ meat that we grilled for our lunch and dinner..







Ingredients:


1/2 box of medium size shell pasta or any size or type of pasta (cook accordingly to the instruction on the back of the box)
4 canned Albacore tuna,remove liquid and mashed
1 medium size onion,peeled and diced small
1/2 cup Parmesan grated cheese
1/2 cup mayonnaise or more
salt and ground white pepper to taste
few leaves of basil,chopped

Method:

1:Cook shell pasta accordingly to the instruction on the back of the box.Once cooked remove pasta to run under cold water or ice water until completely cold..Drained and set aside.
2:Prepare a clean medium bowl,add in drained tuna,diced small onion,mayonnaise,salt,ground pepper and grated Parmesan cheese,mashed and mix well.
3:Add in cold pasta,mix well before store up and chill for 30 minutes or longer.
4:Sprinkle some chopped basil and grated Parmesan cheese before serve cold as appetizer or side dish.











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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.