Posts Tagged ‘food’

This weekend was the Formula 1 Japanese grand prix and in keeping with our meals from the host country we made gyoza which is a pan fried then steamed dumpling. We also made yakisoba which is a dish made from cabbage, pork and noodle dish. The recipe we used for the gyoza cam from Steamykitchen.com and the yakisoba recipe came from Food.com. The preparation for gyoza is moderately time consuming but well worth the time. It makes about 40 gyoza so we prepared them according to the recipe and froze all but what we were having for dinner. The yakisoba recipe is just ok. If I were to make it again I would modify the recipe in the following ways:

1) add garlic

2) double the soy sauce/rice wine mixture possibly leaving out the sugar

3) add chile garlic sauce (which I did add to the sauce this time) about 1 tsp.

4) put about half of the cabbage as what is called for (I’m not a fan of cooked cabbage)

5) try it with chicken

6) drain the onion/cabbage mixture before adding the pork

7) Saute the pork separately

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This weekend was the Formula 1 Belgian grand prix…which means it was time to find recipes from Belgium. We cooked Chicken braised in beer. It is basically a chicken stew with shallots, mushrooms and carrots. The recipe didn’t specify what type of beer; I chose one of my favorites which is Tripel Karmeliet. Sorry no photos of the Chicken dish. Stew doesn’t photograph well.

For dessert Teresa made a Chocolate mousse.

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Big green egg update

The big green egg has performed admirably this weekend. It has now maintained a constant internal temp of 250 degrees for the last 25 hours. I must add that is without replenishing charcoal at all. In fact i have hardly touched it during the entire cooking process. I started the afternoon yesterday prepping the grill for a long slow cooking process. I made smoked pork spareribs yesterday afternoon and smoked kielbasa. After dinner last night I put on a pork shoulder to cook overnight to have pulled pork tonight for dinner tonight. The pork shoulder has been cooking for almost 20 hours now and should be ready to come off the grill. I’ll wrap the pork in foil and let it rest for about an hour before pulling it apart. I’ve been basting the roast with Crispin “The saint” hard apple cider which is fermented with Trappist ale yeasts and maple syrup. I think maybe that this is the best hard cider I have ever had.

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Teresa and I had lunch at a new Tex-Mex restaurant in Plano, Texas yesterday – Nico’s Cantina. The decor is modern and upscale. The food is excellent! I highly recommend this restaurant.


Teresa had the Nico’s special which is a Stuffed Cheese Chile Relleno that was covered with raisins and chopped pecans, Pork Tamale, Sour Cream Chicken Enchilada and a Crispy Beef Taco.


I had Smoked Pork Carnitas- Pork Chunks served with spanish rice, Borracho Beans and Pico.







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Chicken Paprikash

We made this recipe for the Hungarian Grand Prix this past weekend. This is really one of the best recipes we have come across. It is an extremely simple dish to make and very flavorful. I inadvertently picked up boneless/skinless thighs to use but it worked well. I chose not to make the Spaetzle but I think next time I will. I shot some photos of this dish but I’m not sharing them because I really didn’t like the way they came out.

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Teresa also made this recipe to go along with the German Pot Roast for the Formula 1 German Grand Prix. This was an “ok” recipe; nothing really to get excited about.

This recipe came from


German Potato Pancakes Recipe

6 lg Potatoes — mashed
2 Well-beaten Eggs
1 1/2 tb Flour
1/4 ts Baking powder
1 1/2 ts Salt
1 sm Grated onion

Mix above ingredients. Drop by spoonfuls into 1/4 inch cooking oil. Turn to brown on both sides. This makes about 12 (3 inch) cakes. Good served with applesauce.

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Teresa made this recipe for the weekend of the German Grand Prix.

This recipe came from


German Pot Roast Recipe

4 lb Top or Bottom -round of beef
1 ts Salt
1 md Onion, peeled, sliced
1 c Dry red wine
1/2 ts Salt
2 tb All purpose flour
1/4 ts Black pepper
1/2 c Sour cream

Sprinkle 1 teas. salt in a large skillet, set over med. high heat and brown the roast well on all sides. Remove roast to slow cooker. Add the onion to the skillet and brown lightly, stirring often. Pour in the wine: scrape up pan juices and turn into the slow cooker with the salt and pepper.

Cover, turn to Low and cook 10-12 hours. Before Serving: Skim 2 Tab.. fat from the liquid in the cooker and heat in a medium skillet over low heat. Stir in the flour to make a smooth paste. Then add the cooking liquid all at once; stir continuously until the sauce is smooth and has thickened – about 5-7 min. Remove skillet from heat; stir in the sour cream. Serve sauce over the pot roast.

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