Wednesday, December 11, 2013

Rumchatta Hot Chocolate

I think I've mentioned my favorite FestFoods guy before, right?  Well, this week he had this not-for-the-kiddies hot chocolate recipe for me that he said was amazingly rich and wonderful. Looking at the recipe, I think I might have to have some folks over just to have an excuse to make it!

1 bottle Rumchatta
2 bags Andes baking chips
4 c. milk
1 pint heavy whipping cream
1 can condensed milk

Combine all ingredients in crockpot and heat on high for 1 1/2 hours.  Stir it very well to combine the ingredients after that hour and a half.  He didn't say if you should turn it down after that, but I'd expect you might want to.  If anybody makes this, let us know how it turns out!

(Yes, I did buy the booze for this, but it was on sale this week! *grin*)

Tuesday, April 9, 2013

Asian Turkey Lettuce Wraps

I was reading Amalah the other day, and she mentioned one of her kids chowing down on the Asian Turkey Lettuce Wraps they sometimes make... and usually gave to their kids on noodles or rice. I thought they sounded great, so I made 'em.  Now, we don't do spicy*, so I was the only one who ate the meat stuff as written, but Mr. Kluges enjoyed his plain cooked turkey wraps with a sprinkle of rice vinegar and some Chinese 5 Spice Powder, and declared them yum.  I added carrot ribbons (peel your carrot as usual, then just keep attacking it with the peeler - viola! Carrot ribbons!) to the mix both for color and the additional vegetable and would totally do so every time.  My girls decided that carrot ribbons wrapped around fresh mint leaves were da bomb, so you know, whatever.  We had these with a side of soba noodles, too. Also, these are really a hot weather food, so plan for them on a summer day, not this rainy, cold crap we're having here today.

Asian Turkey Lettuce Wraps
(via Epicurious via Amalah)
Serves 4

1 Tbl. peanut oil [I just used olive oil.]
1 large onion, chopped
1 1/4 lb. lean ground turkey
1/2 c. purchased Asian peanut sauce
1 Tbl. hoisin sauce
1 Tbl. soy sauce, plus additional for dipping
1 cucumber, peeled, seeded, chopped (about 1 1/4 c.)
1/3 c. coarsely chopped fresh mint plus 1/3 c. small mint sprigs
[optional, but yummy - 2-3 carrots turned into carrot ribbons]
12 large butter lettuce leaves [or any large lettuce leaf - maybe even cabbage???]

Heat oil in heavy large skillet over medium-high heat.  Add onion and saute until beginning to brown, about 3 minutes.  Add turkey and saute until brown [but not very brown, 'cuz burnt ground turkey is dry and crunchy and yucky] and cooked through, breaking up with back of spoon, about 7 minutes.  Add peanut sauce, hoisin sauce and 1 Tbl. soy sauce; heat through. (Can be made 8 hours ahead.  Cover and refrigerate.  Reheat in microwave or skillet, adding water by tablespoonfuls to moisten if necessary, before continuing.) Stir in cucumber and chopped mint (I skipped adding this mint.). Season with salt and pepper.

Transfer turkey mixture to medium bowl.  Place mint sprigs and lettuce leaves on platter. To make wraps, spoon turkey mixture onto lettuce leaf, add a few mint sprigs (I preferred mine w/o the mint), [add optional carrot ribbons, too], fold in sides over filling, and roll up.  Pass additional soy sauce alongside wraps for dipping.

 *and by "don't do spicy," I mean I adventurously mix some medium salsa in with my mild, so you know, YOU might want to spice yours up a bit!

Wednesday, March 6, 2013

Italian-Style Monchong Fish

I've got a favorite guy at my local Festival Foods.  He used to be at the deli counter, but got a promotion to the meats/fish counter (maybe even asst manger?).  Anyway, I trust him.  He's recommended enough stuff to me that I like that I'm willing to take a risk on him.  (Except the pumpkin pie bread pudding, but that's a texture thing for me.)  He says it's good; I'll give it a try. Not that it's all one-sided - I've given him both the Chicken Saltimboca recipe (for which he said his wife both thanked and cursed me :) ) and the rib/beer can chicken rub

So, when I was in this week, I asked him if he had any new good recipes for me.  Here's what he gave me... along w 12 oz. of monchong when I said I wanted to give it a go.  You guys - it's SO good!  Penguin was all, it's ok, but not my favorite, but the other 3 of us were NOMNOMNOM! My guy gave me our approximately 12 oz as one slab, but I chopped into 4 pieces without issue.

Monchong Italian-Style
Recipe by: DefenseEngineer
Monchong, which is generally sold pre-cut into thinnish fillets, lends itself to quick cooking, pan-frying in less than 5 minutes. The flesh remains moist and has a mild flavor acceptable even to those who don't love fish.
  Ready in 20 mins


Serves: 4
  • 4 (3-ounce) fillets Monchong
  • Flour, salt and pepper for dredging fish
  • Salt and pepper to taste
  • 2 tablespoons capers (optional)- my vote - NECESSARY! Yay for saltiness!
  • 8 cherry tomatoes, sliced lengthwise - we had oven-dried, frozen-in-oil cherry tomatoes & they were yum in this, but in the summer I would try fresh.
  • 1/4 cup minced fresh Italian parsley
  • 1/4 cup minced fresh basil - I had a bit of leftover fresh basil from Mr. Kluges's supper last Sunday, augmented by some frozen-in-oil from our garden last year.
  • 2 cloves garlic, minced
  • 2 teaspoons balsamic vinegar (Have I mentioned our fav balsamic/oil place lately?)
  • 1 tablespoon extra-virgin olive oil (Because THEY ARE AWESOME!)

Preparation method

Prep: 10 mins | Cook: 10 mins