SUE-ON'S KITCHEN
November I: 2012
www.hillmanweb.com/soos/food/45.html
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Moussaka - plated
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Dry stir-fried Beef and ho fun (rice noodles) with beansprouts.
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Mapo tofu with ground pork.
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Rosemary infused pork roast served with butter egg noodles,
carrots, green beans and cranberry/orange/apple chutney.
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Storm kinda food: pork, waterchestnut, and shrimp wonton soup.
Additions: Shanghai bok choy, Chinese sausage, chili oil, sesame oil = YUM!
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What? A closer look, you said? Saigon Chili Oil on top.
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Bought this a while back but can't remember what I had planned...
Maybe Thai curry? with the legs and seared with the breasts?
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Stuffed Trio: red sweet pepper, Chinese mushrooms, deep fried tofu
- all stuffed with ground pork, shrimp, and waterchestnut.
Pan fried, steamed then topped with oyster sauce "gravy"
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Spiced Cigars
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Curry Coconut Pumpkin Soup
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Red Thai Duck Curry:
eaten with Jasmine rice, green beans, and Chinese scallion pancake.
Good stuff to warm us up on a post-storm November night.
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Thai Lemongrass stir-fried beef...
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Close enough for screen licking ;-)
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Soo's item
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Cauliflower fries:
Thinly sliced cauliflower, sprinkled with olive oil,
and roasted at 400 F for about 25 minutes, turned, then about 10 more minutes.
Wonderful stuff, so why don't I make these more often?!
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Cajun spice that we brought home from our
April trip to Morgan City, Louisiana - great on anything!
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The very first traditional Chinese dishes I made for Bill:
Steamed ground beef with Sichuan preserved radish.
He still likes it :-) - salty, spicy, meaty ;-)
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The can from the preserved radish
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The chili preserved radish
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Back bacon egg McSufin ;-) :
Working up an appetite this morning.
Needed cholesterol, fat, salt, carbs, and runny egg yolk.
What better vehicle than an English muffin?
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Second tray of spiced cigars - going into the freezer -
NOT for consumption until...needed ;-)
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