Chocolate Chunk Cookie For One

I found in this recipe in Food and Wine and had to try it.  It's  quick and simple and can satisfy your craving for something sweet without leaving you with extra temptation.  The cookie isn't as good as ones made from a traditional chocolate cookie recipe but still good enough that you will be glad it only makes one cookie.

Chocolate Chunk Cookie for One

Ingredients
1 Tbs unsalted butter
1 Tbs packed light brown sugar
1 tsp granulated sugar
1/8 tsp vanilla
sea salt
2 Tbs all purpose flour
1 1/2 Tbs dark chocolate chunks or chips

Directions
1.  Prheat oven to 350
2.  In a small microwave proof bowl, heat the butter until just softened, about 10 seconds
3.  Using a fork, blend in both sugars, the vanilla and a pinch of salt.
4.  Blend in the flour, than stir in the chocolate chunks.
5.  Scoop the batter onto a parchment lined tray and sprinkle with salt.
6.  Bake for 13-15 minutes until lightly browned.
7.  Cool slightly than enjoy.

Crispy Pork Lettuce Wraps with Spicy Cucumbers

This is from Bon Apeitit.  Instead of pork belly I used pork shoulder that had a nice layer of fat on it. It has a nice Asian flavor.  It can be used in lettuce cups, rice bowls and in fried rice.  It could even use it in tacos.  Use a good size pork shoulder as there is lots of uses for leftovers.

Crispy Pork Lettuce Wraps With Spicy Cucumbers

Ingredients
SERVINGS: 2
1 12-ounce piece skin-on pork belly (about 4x3½x1¼ inches) (I used 4 lbs of pork shoulder)
Kosher salt, freshly ground pepper
2 tablespoons light brown sugar, divided (I used 2 Tbs as a rub, and 2 Tbs in the marinade)
4 chiles de árbol (I used 10 chilis)
2 star anise pods (I used 6 star anise)
2 tablespoons soy sauce (I used 6 Tbs)
2 Persian or kirby cucumbers, thinly sliced
2 scallions, thinly sliced
½ red chile (such as Fresno or jalapeño), thinly sliced
2 tablespoons unseasoned rice wine vinegar
3 tablespoons gochujang (Korean red pepper paste)
3 tablespoons white miso (I couldn't find miso so used some soy sauce)
1 small head of lettuce (such as Little Gem or romaine hearts), separated into leaves
½ bunch mint
½ cup kimchi (optional)

Preparation
1.  Diagonally score fat side of pork belly, cutting through fat but stopping at flesh and spacing about ¼" apart. Season pork with salt and pepper and sprinkle with 1 Tbsp. brown sugar. Wrap tightly in plastic wrap and let sit at least 2 hours, or chill up to 2 days. 

2.  Preheat oven to 400°. Unwrap pork and place in the smallest baking dish you can.
3.  Add chiles de árbol, star anise, soy sauce, remaining 1 Tbsp. brown sugar, and 1¼ cups water.
4.  Roast until most of fat has rendered, meat is tender, and top is browned and crisp, 2–2½ hours.

5.  Meanwhile, toss cucumbers, scallions, red chile, and vinegar in a small bowl to combine.
6.  Mix gochujang and miso in another small bowl.

7.  Transfer pork to a cutting board; let rest 10 minutes. Pour off pan juices into a measuring glass.    Skim fat from surface. 

8.  Slice pork into ½" slices (or shred if used pork shoulder), transfer to a platter, and pour pan juices over.
9.  Serve with lettuce for wrapping and cucumber salad, mint, kimchi (if using), and gochujang-miso mixture for topping. 


Chili Colorado

Yet another recipe from Bon Appetit.  It is simple but full of flavor.  Serve it with fresh tortillas, the corn salsa, and avocado slices. It's called chili but I serve it more like a taco and dipped it into the sauce as I ate it.

Chili Colorado

Ingredients:

5 ancho chilis, stem and seeds removed

2 pasillas chilis, stem and seeds removed

2 guajillos chilis, stem and seeds removed

3 cups chicken stock plus 5 cups chicken stock

2 lbs boneless pork shoulder or butt

salt

pepper

2 bay leaves

6 garlic cloves

1 tbs cumin

2 tsp chopped fresh sage

2 tsp chopped fresh oregano

tortillas, salsa, avocado

Directions:

1.  Bring 3 cups chicken stock to a boil.

2.  Add peppers.  Turn off heat.  Cover with saran wrap and steam for at least 30 minutes.

3.  Puree the chilis and liquid together.

4.  Cut the boneless pork shoulder into 1/2 inch cubes.  Season with salt and pepper.

5.  Heat some oil in heavy pot until hot.  Add pork and brown the meat.

6.  Add garlic, bay leaves, cumin, sage and oregano.  Stir until fragrant.

7.  Add 5 cups chicken stock.

8.  Simmer for about an hour.

9.  Add chili puree and simmer about 45 minutes until sauce thickens.

Serve with tortillas, salsa of your choice, and avocados slices.  

Asian Noodles

This is from a Nordstrom cookbook my girls gave me.  The noodles can be served warm or cold. I usually top with panko crisped chicken.

Asian Noodles
1 cup soy sauce
1/4 cup Asian sesame oil
1 cup packed brown sugar
2 cloves garlic, minced
2 tsp Tabasco sauce or to taste
2 tsp peeled minced ginger
Splash of rice vinegar
2 lbs fresh Asian noodles or dry

Directions
1.  In a large bowl combine the soy sauce, sesame oil, brown sugar, garlic, Tabasco. and ginger.
      Whisk until sugar has dissolved.
2. Bring water to boil and cook noodles according to package directions.

Cuban Skirt Steak and Vegetables

I made this recipe tonight from Martha Stewart Living. It was a little messy but I will make it again.
The recipe called for parsley in the sauce but I used cilantro. I also precooked the corn. I addd more vegetables. I also took a little of the sauce and added some olive oil to brush the bread with instead of butter before grilling. Serves 4.

Cuban Skirt Steak and Vegetables

Ingredients
8 small garlic cloves
6 Tbs lime juice -about 2 limes
3/4 tsp cumin seeds, toasted- can use 1 tsp dried cumin
1/2 tsp dried oregano
1/2 c packed fresh cilantro leaves (or flat parsley)
1/2 c olive oil
Coarse salt and pepper
1 1/2 lb skirt steak, cut into 3 inch pieces
1 small sweet white onion cut into 1/2 inch wedges--about 2 cups I used 2 medium
1 large bell pepper cut into 1/2 inch strips--I used 2
2 ears corn, shucked and cut into 1 inch rounds--I precooked the corn and used 3-4
Butter at room temperature, preferably unsalted--or use some sauce with added olive oil
1/2 loaf ciabatta bread, cut lengthwise and than into 2-3 inch pieces

Directions
1.  Place garlic, lime juice, cumin seeds, oregano and cilantro in a food processor or blender.  With machine running slowly add 1/4 cup olive oil until combined. Season with salt and pepper.
2.  Season steak with salt and pepper. Heat 1 Tbs oil in a large skillet over medium high heat. Add steak. Cook turning once or twice until golden brown about 3-5 minutes per side depending on thickness. Transfer to a plate. I have grilled the steak outdoors or use a grill pan on the stove and it works great.
3.  Pour off fat and wipe pan clean. Add remaining 2 Tbs oil, onion and bell pepper, cook stirring occasionally until vegetables are just browned, 3-4 minutes. Add corn, cook until browned, about 3-5 minutes. Return steak to pan, add 1/3 cup garlic sauce. Cook, tossing about 1 minute.
4.  Meanwhile, preheat a griddle or cast iron skillet over medium heat. Butter the ciabatta bread. Cook, pressing with a spatula, flipping once until both sides are golden, about 5 minutes a side.
5.  Serve steak and vegetables with bread and remaining garlic sauce.

Cazuela

Cazuela is a Latin American dish that gets its name from the dish it is served in. This is my take on one I had at my favorite local restaurant, Va di Vi.  They made this with rock shrimp but I used large prawns instead.  It's basically Spanish rice with prawns and topped with a poached egg. I also added some grilled shishito or padron peppers.  This recipe serves four.

Cazuela

Rice
1-14 oz can tomatoes
3 tbs chopped white onion
2 garlic cloves
1/4 c canola oil
1 c medium grain rice
1/3 c each fresh or frozen peas, corn kernels, and diced peeled carrot
3 serrano chiles, slit down one side
6 fresh cilantro sprigs

1.  Put the tomatoes, onion, and garlic in a blender and process until smooth.  Set aside.
2.  In a saucepan over medium high heat, warm the oil.  When hot add the rice and stir until it just starts to change color.
3.  Add the tomato mixture and stir to blend.
4.  Add 2 cups hot water, the peas, corn, chilis, cilantro, and 1 1/2 tsp salt.
5.  Bring to a boil.  Reduce the heat to low.  Cover and continue cooking for 10 minutes.
6.  Uncover and stir.  Recover and continue cooking for 10 minutes. Check and cook another 10 minutes if liquid is not absorbed.
7.  Let sit for 10 minutes and than fluff with a fork.
8.  Prepare shrimp while rice sits. Poach eggs if desired.
9. Remove Serrano chilis and cilantro sprigs.  Serve rice with prawns.  Add a poached egg to top.

Shrimp
24 large shelled, deveined prawns
4 cloves of garlic, thinly sliced
1/2-1 tsp red pepper flakes
Kosher salt and pepper
1/2 cup olive oil
Limes
4 eggs

1.  Preheat oven to 400.
2.  Put olive oil, garlic, salt, pepper and red pepper flakes in a oven proof dish such as a cast iron pot or baking sheet.  Heat the olive oil for about 10 minutes.
3.  Add prawns, toss to coat and roast for about 8 minutes turning once until shrimp is pink and cooked through.  Squeeze juice of a lime over cooked shrimp.
4.  Poach eggs if desird for serving.  Serve with a few cilantro leaves and a lime wedge.

Beer Braised Brisket

Another recipe from Bon Apetit. This is an easy recipe that can be used to serve a crowd. Great for a Super Bowl party.  Just plan ahead because the brisket needs to marinate for a while and it has to cook for hours. A three pound brisket can serve 5-6 and an eight pound can feed 12.  The recipe is for a an 8-10 pound brisket. If using a smaller brisket just make half of the rub. Serve with BBQ sauce in a roll with cole slaw or use it in tacos.

Ingredients
6 garlic cloves
2 Tbs brown sugar
2 Tbs Dijon mustard
2 Tbs olive oil
1 tbs black pepper (I used less)
1 Tbs ground cumin
1 Tbs paprika
1 tsp cayenne pepper
1/4 c kosher salt
1 8-10 lb untrimmed flat cut brisket
2 onions, thinly sliced
1-3 12 oz can or bottle lager (I found the liquid dried up before the brisket was done and had to add more beer to the pan)

Directions
1.  Finely chop garlic in food processor or use frozen garlic cubes.
2.  Add brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and 1/4 cup salt and procees until smooth.
3.  Rub all over brisket, working into crevices.  Wrap in plastic wrap chill at least 12 hours and up to two days.  Let meat come to room temperature for an hour.
4.  Preheat oven to 325.
5.  Scatter onions in a large roasting pan or Dutch oven and set brisket fat side up on top of the onions.  Add beer, cover with foil or lid.  Braise until very tender 5-6 hours. Check periodically and add more beer as needed.
6.  Remove from oven and heat broiler.  Uncover and broil brisket for 5-10 minutes until browned and crisp.
7.  Let brisket cool slightly.  Remove from pan and shrd or slice.  Remove onions and mix into brisket if desired. Moisten with some cooking liquid.
8.  Serve with coleslaw, pickles, BBQ sauce on rolls.