Category: Uncategorized

My first Reuben sandwich came from an airport deli. To be precise, I was at D/FW Regional Airport, Terminal 2E (American Airlines), on a sunny spring day, in 1977. I wasn’t traveling and I wasn’t meeting anyone. I was there just for fun.

When I was a 12 and 13 years old, I used to ride my bike to the airport just for fun. That’s the sort of thing I did while other kids were playing sports or hanging out at the mall. Yes, I was a little odd.

In some ways, going to the airport, by myself, made me feel connected with other people. It was an interesting way to observe people, without being obtrusive. I imagined stories about the people I saw and dreamed about the places that they would go to and places they had been. I was living life vicariously by watching others but it poured…

This whole stay-at-home stuff is really weird.  I’m adjusting to it but I have to admit that it’s really hard to break the habit of trotting down the grocery store every time I want something that I don’t have in the kitchen. 

This time it was fresh baked French bread.

I wanted a Po’ Boy sandwich and perhaps the single most important ingredient of a Po’ Boy is an excellent loaf of French bread. I could have jumped in the car and raced down to the store to get a loaf of bread but I decided to resist the urge and improvise. Thus, the Po’ Boy burrito was born!

What I find interesting is that I had every other ingredient for a Po’ Boy, except the French bread.  Go figure.

This recipe makes 3 Po’ Boy burritos.

Ingredients for the remoulade sauce:

½ cup mayonnaise

2 Tbs dill pickles, chopped

Pork Butts (actually shoulder area) have been on sale here lately. They are super cheap and are a great way to cook on the weekend and eat several meals over the week. Once the roast is cooked I sliced it up to eat pork with mashed potatoes and gravy one day, Caramelized pork a second day, and froze some for another meal next week. Inexpensive and cuts down on weekday meal times.

Verdict:

This roast was amazingly delicious! Now, this is NOT something you are going to want to make during the week unless you have 10-12 hours while it cooks at 250 degrees. Yes, 10-12 HOURS but this roast was so juicy and tender! The best part is you can eat for days with the meat from an 8 lb. roast.  My family was picking at it from the moment it came out of the oven.

Tip: Don’t…

This dish is quite popular in many Chinese restaurant in Indonesia, I think probably many Chinese restaurants. It is basically a mixed stir-fried vegetables with some meat or shrimps or whatever you want/have at home. It is so simple and easy and perfect way to use up left over vegetables.

Total time: 20 minutes

Servings: 3-4

INGREDIENTS

300 g Broccoli, cut into medium size

2 Carrots, sliced

100 g Mushrooms, sliced

150 g Chicken breast, cut into small pieces

150 g Shrimp

3 Garlic, minced

2 tbsp Oyster sauce

1 tbsp Fish sauce

2 tsp Corn starch + 4 tsp water

1 cup Water

2 tbsp Vegetable oil

Salt

Pepper

DIRECTION

• Heat up a wok/pan with vegetable oil in medium, throw in the garlic and onion, stir for a few seconds until it’s fragrant

• Add in shrimp and chicken, stir until it’s cooked.

• Combine with mushroom, carrots, and broccoli with…

Ingredients:

900g diced beef

3 cloves of garlic chopped

Few pieces of lemongrass chopped

4 carrots cut into chunks

1 large onion sliced

1 thumb size ginger chopped

1 green bell pepper sliced

4 tomatoes sliced

3 star anise

3 cloves

2 bay leaves

Few pieces of cinnamon sticks

½ teaspoon of fennel seeds

3 tablespoon of tomato puree

2 tablespoon of fish sauce

½ teaspoon of salt

1 tablespoon of soy sauce

500 mls of beef stock (mix 2 beef oxo cubes & 1 beef stock melt with 200 mls of hot water then add another 300 mls if cold water)

Method:

Pour the beef stock, soy sauce, salt, fish sauce, tomato puree, fennel seeds, cloves, ginger, garlic, lemongrass, into the slow cooker stir well.

Add diced beef, carrots, onions, bell peppers, tomatoes, stir well.

Add star anise, cinnamon sticks, bay leaves, lightly stir.

Cook on high for 4-5…

Ingredients:

Large chicken

½ teaspoon of pink rock salt

½ teaspoons of crushed peppercorns

1 tablespoon of peri-peri seasoning

1 tablespoon of paprika

1 chicken oxo cube crushed

200 mils of hot water

1 chicken stock melt

Method:

Mix the chicken stock melt in the jug of hot water.

Place the Turkey/chicken lifter in the slow cooker.

Place the chicken on the Turkey/chicken lifter.

Season the chicken with the pink rock salt, peppercorns, peri-peri seasoning, paprika, oxo cube,

pour in the chicken stock fasten the handle of the lifter.

Cook on high for 4-5 hours or low for 7-8 hours.

Lift out the the Turkey/chicken lifter (use oven gloves or tea-towel to lift it out as it will be hot)

Keep the juices to make gravey.