Sauteed Rice Noodles (Pancit Bihon)

Pancit Bihon or sauteed rice noodles is one of Filipinos most popular dishes, in addition to lumpia.  Noodle dishes such as this has been introduced to us by Chinese immigrants.  One of the most common and popular dishes served  in parties and family celebrations.

Pancit, just like any other Filipino dishes, is not spicy.  But in our home, I usually make them hot and spicy to please my husband.  He won’t it eat any other way.  He thinks Filipino foods are bland and therefore not very fond of them.   I really can’t argue with him on that.  He is right.  Most Westerners considered Filipino dishes bland, as compared to the dishes in the neighboring countries.  Which is one of the reasons I seldom cook Filipino foods.  Thus reflecting a limited number of Filipino recipes posted in this blog.  He prefers  Thai and Chinese foods.  Thai foods because of all the hot chilies and peppers in it.  And Chinese foods because I can make them spicy and still taste outrageously good.

I don’t cook pancit often.  But I crave them once in a while.  And this week is one of those weeks where I have to have some pancit.

Here’s what you need to cook pancit:

Rice noodles.  Two packages, 8 ounces each.

Noodles need to be washed under cold running water. Water drained and noodles set aside.  This process will soften the noodles.

16 ounces of pork, sliced.  I kept some of the fat for more flavors.  Seasoned with 1/2 tsp. kosher salt and 1/4 tsp. ground black pepper.

16 ounces shrimp.  Peeled and deveined.  Seasoned with 1/2 tsp. kosher salt and 1/4 tsp. ground black pepper.

vegetables…

sliced and chopped…

and garlic… smashed, peeled and chopped.

Heat a large skillet or wok over medium high heat.

Add two tablespoons cooking oil.  Sorry.  I cheated here.  I used pork fat I had rendered few days ago, for more flavor.

Add red onions and green onions.  Stir fry one minute.  Add celery and cabbage.  Stir fry until cabbage turns bright green, about 2 minutes. Remove to a large platter.

Green beans stir fried in one tablespoon oil. Stir fried until green beans are wilted. And remove to the same platter with other stir fried vegetables.

Stir fried the shrimp until pink.  Remove to the same platter with the stir fried vegetables. (Sorry, I forgot to take a pic with this process…)

Add the remaining 2 tablespoons of oil and stir fry the garlic and hot peppers.  That is if you are using hot peppers. Be careful.  Hot peppers are going to be strong on the sinuses.

Add the pork to the wok.

Stir fry pork until golden on the edges.  And then add the sliced tomatoes. Stir for about 2 minutes.  Tomatoes should be slightly cooked with the pork and to the point of disintegrating.

Add 3 1/2 cups chicken stock or water to the wok.

Add fish sauce and soy sauce to the wok.  Bring pork and chicken stock mixture to a boil.

Add stir fried vegetables to the wok.  Stir and keep boiling.

Add the stir fried shrimp.

Add the washed, softened noodles. Stir until combined well.  Reduce heat to medium low.  Keep stirring the until the noodles absorb most of the liquid. And the noodles are tender but not too soft. Turn off heat.

Done and ready to serve!

Sautéed Rice Noodles (Pancit Bihon)

Serves 6 – 8 people

2 – 8 ounces package Rice Noodles or Pancit Bihon

16 ounces boneless pork – sliced

16 ounces shrimp – peeled and deveined

1/3 medium green cabbage

8 ounces fresh green beans

2 celery ribs – chopped

1 medium onion – sliced

4 stalks green onions – chopped

6 cloves garlic – smashed, peeled and chopped

6 – 8 fresh hot chilies (optional)

2 roma tomatoes – sliced

6 TBSPs. cooking oil divided

4 TBSPs. soy sauce

4 TBSPs. fish sauce

3 ½ cups chicken stock or water

1 tsp. kosher salt – divided

1 tsp. freshly ground black pepper divided

½ tsp. ground hot pepper (optional)

Wash rice noodles under cold running water.  Drain water and set aside noodles.

Season sliced pork with ½ tsp. kosher salt and ¼ tsp. black pepper.  Set aside.

Season shrimp with ½ tsp. kosher salt and ¼ tsp. black pepper.  Set aside.

Heat a large wok and add 2 tablespoons oil over medium heat.  Saute onion and green onions for one minute.  Add celery and cabbage.  Stir fry for another two minutes.  Remove to a large platter.

Add another tablespoon cooking oil.  Stir fried green beans until welted, about 5 minutes.  Remove to the same platter with the rest of the stir fried vegetables.

Add the another tablespoon of cooking oil and stir fried the shrimp until

pink.  Remove to another platter and set aside.

Finally, add the remaining two tablespoons cooking oil.  Add garlic and whole hot peppers, if using.  Stir fry until garlic is golden.  Add pork and stir fry about 4 minutes.  Add sliced tomatoes to the pork.  Stir a few minutes.

Turn the heat to medium high.  Add the soy sauce and fish sauce to the pork.  Quickly stir to coat the pork.  Add chicken stock and bring pork to boil.  Once boiling, reduce heat to medium low.  Cover wok and simmer pork for 3 minutes.

Add the platter of stir fried vegetables and shrimp to the simmering pork and stock.  Add the remaining ½ tsp. ground black pepper and ground hot pepper if using.

Turn the heat back to medium and bring the whole mixture to boiling.  Add the rinsed rice noodles.  Stir noodles, pork and the vegetable mixture, until well combined.  Keep stirring until most of the liquid is absorbed and noodles are tender but not overcooked.

Serve hot.  This dish is served by itself or with other Asian dishes.  Serves as a snack, a full meal.

Serve noodles with a small slice of lemon, squeezing the juice over the noodles.

NOTE: This recipe serves a party of 6 – 8 people.  Please cut the recipe in half if only serving a few people.  Left overs can be refrigerated and warmed in the microwave.

Also.  As for the vegetables, you may not include what you do not like and replace them with what you like.

Tess’ Kitchen Secrets:

#1 – By stir frying the vegetables, individually, as shown, keeps them from getting overcooked.   Thus, keeping them crunchy.

#2 – By also stir frying the shrimps also keeps them from getting overcooked and rubbery.

#3 – Chicken stock enhances the flavor of the noodles.

#4 – An equal amount of fish sauce and lemon juice drizzle over the noodles upon serving, is suggested if additional seasoning is needed for the noodles.

Enjoy and Happy Cooking!

Tess Harris

Guilty Feet Have Got No Rhythm

“To the heart and mind ignorance is kind.
There’s no comfort in the truth
pain is all you’ll find.”
(George Michael, from Careless Whisper)

 

“Dad can I go see the dance?”

“No you cannot! Dancing is a sin…!”

“But Dad… am just going to watch….”

“Don’t let me tell you again…!”

“Ugggghhhh.” I sighed in disappointment.

I wish my dad would let me go see the dance.  I really just wanted to watch since he forbids me to dance.  I’ve seen it – the dance I mean, a few times with my Mom.  On those occasions when I got to see the dance my Mom and I sold sweet stuff.  We set up a small  table and placed our basket full of rolled cassava filled with sweetened coconuts.  Often, my Mom took advantage of events like this.  This is one of the ways she made money for the family, which helped put food on the table.  Though I wish we weren’t working  each time I was at the dance.  But it was better than not seeing it at all.

I often wonder why my Dad wouldn’t let me dance.  I knew he considered it a sin, but now I wonder maybe it was because I was only twelve years old and really had no business dancing with boys. But of course he never told me so.  Other than telling me it was a sin, he never explained to me why.  I just knew that he detested the idea of me dancing with extreme repugnance.  But what about him? I’ve seen him danced…! He danced over a bed of red, hot coal during one of the many rituals he performed at one of his religious ceremony.  OK… maybe it wasn’t really a dance.  I think it was more like an Eskrima form.  Yeah.  He knew and practiced Eskrima during my childhood, every night, before he went to bed.

When I was 12, the barrio started a dance event every Friday night.  It was held in an open basketball court, where most of the barrio’s events are held.  In this same court, I also entered a Wee Wee Jamboree, along with my cousin, Villy.  My cousin sang better than I did, so he took in first prize.  I took second.

Teens and young adults are excited and look forward to the dancing every Friday night.  Dancing on Friday nights is the most exciting thing that is happening in our barrio.  Everyone can hardly contain their excitement – walking giddy  all day, especially on Fridays.

The man who owns and sets up the sound system:  the turntable or long album player and the large speakers is also the disk-jockey.  When he smiles, two gold teeth in his upper teeth shine against the beaming sun.  His name is Mr. Rubio.  He’s also married to my science teacher in 5th grade.  A very fine looking woman.  One of the prettiest teachers in our school.  She’s 27.  Tall, pale skin, with prominent cheekbones.  Her dark wavy hair frames her angelic face.  In addition to her graceful beauty, I was fascinated by her handwriting.  I’d watch her in fascination while she writes on the black board.  Every stroke was calculated, and very fine.  It is as if she’s studied calligraphy.  I am an admirer of beautiful handwriting.  When I see someone with a beautiful handwriting I often try to imitate it.  With handwriting, of course, I also collect different sorts of pens as long as it glides well on the paper.  Mr. & Mrs. Rubio have two children, Ruby and Roy, ages 11 and 9.  While she teaches in our school, her husband tends his electronic repair shop located on the first floor of their baby blue painted house.  Theirs is the place to go if you have a broken transistors radio.

At around three o’clock, Mr. Rubio, begins to set up the turntable and the speakers.  By four o’clock he starts playing music to get the whole barrio excited and in the mood for dancing that night.  He sets up three speakers.  One facing to the east, the second facing to the west and the third facing to the south.  The barrio was shaped like a cross, built along the only highway connecting Tacloban City, Imelda Marcos’ hometown, and Ormoc City.  Since the north part of the barrio is not as populated as the south, no speaker facing that way.

There were benches set up on both sides of the court, on opposing direction.  The benches set up on the left side are for the boys, while the benches across on the other side are for the girls.  The middle of the basketball court is left empty and wide open to serve as the dance floor.

The dancing starts at 7pm.  Here’s how it works.  When the music begins to play, the boys would walk over to the other side where the girls are seated and ask the girls to dance with them.  It’s usually a boy and a girl.  A boy picks a girl, usually a girl he would like to woo.  A girl can refuse to dance with a boy she doesn’t like, and wait for another boy.  A boy she much prefers to dance.  The boy who gets rejected moves on and ask another girl to dance.  There is no age limit.  But majority of the girls and the boys are teenagers, and people no older than 25 years old.  Both boys and girls are assumed single and unmarried.  Out of decency, married men and women do not participate in this dance, unless they want to be the “talk” of the barrio the next day, and can bear the rolling eyes and whispers all around.

Most of the boys take advantage of dancing events like these.  This is usually their best chance to talk to a girl, a girl they’ve never had the courage to talk to before.  And in these dances, the boys get to whisper ‘sweet words’ in the girls’ ears during a slow dance, and a chance to put their hands around the girls’ waist, where any other time would have been highly inappropriate.  In these dances, many romances and courtships are formed.

One Friday evening, at around 7 o’clock at night, that’s when the dance starts.  I could hear the song being played, one of my favorite songs.  It was the Bee Gees…

Listen to the ground:
there is movement all around.
There is something goin’ down
and I can feel it.

On the waves of the air,
there is dancin’ out there.
If it’s somethin’ we can share,
we can steal it.

 

Outside the kitchen, under the dark shadows of the trees, I started dancing… and singing…

Then I get night fever, night fever.
We know how to do it.
Gimme that night fever, night fever.
We know how to show it.

Here I am,
Prayin’ for this moment to last,
Livin’ on the music so fine,
Borne on the wind,
Makin’ it mine.

 

… swaying from side to side, bobbing my head, when all of a sudden I heard footsteps.  And then I heard footsteps walking towards me.  And then I head him yell:

“Teresita! What I tell you about dancing?!” He was holding his long, sharp knife, drawn from its sheath.  I stared at him in horror and froze.  All I could think of was – Ooh, ooh. I’m in trouble now.  He saw me danced!

“If I see you moving your feet again I’m going to chop them off!  ‘ you hear me?!”  With the point of the knife aimed towards my feet.  He was five-feet away from me.

“Yee – Yeeess, Dad.”

“Now, go wash your feet and go to bed!”

“Yee – Yeeess, Dad.”

Finally, I felt my blood flowing back into my legs and unfroze them.  I took a step and ran into the kitchen.  I poured cold water onto my dusty feet and dry them off with a torn t-shirt.  I went up to the room and laid down next to my little sister, Elsa.  I was a little embarrassed that my Dad caught me dancing.  And disappointed that I was denied the simple pleasure of a dance. Yet thankful that he didn’t beat me for it.  Or worse, chop my feet like he said he would.

I still couldn’t understand why he thinks dancing is a sin.  He didn’t used to.  Back in Samar, when I was five or six, I remember dancing outside – in the dusty yard, in front of my grandmother’s house with my cousins.  My grandmother, when she was in a good mood, she’d play her Fono – turntable player and watched us, grandchildren dance.  I don’t remember my dad getting upset then.  But then, I don’t remember him being around either, while we’re dancing.  He must have been at the farm still.  He usually stays at the farm until sundown.

It was fun – the dancing.  But my cousins always ruined it for me. When I dance I retreat into my head with the music, and phase everyone out.  So while I was in the moment, one with the music, one of my cousins, Norma, Mana Noynoy I call her because she was older than me, would pull down my underwear, and everyone would burst out laughing.  They think this is funny.  It’s not.  It’s not funny at all.  Not to me.  This is embarrassing and infuriating.  And when I am embarrassed and angry, I become physically violent.  So I’d start running after everyone whose laughing and start hitting them with my fist.  A good dancing session is ruined because of my cousins.  I couldn’t understand why they always picked on me.  Every time!

I still love to dance.  Though I am shy about it.  Especially if there are strangers watching.   I would feel embarrassed.  And I also feel guilty.  Each time I dance I think about how my dad threatened to chop my feet off.  Often when I starts dancing to the music, my son, Ramon smiles and would say, “Mom…  you’re off the beat, and you have no rhythm!”  “Well, baby…  When I was a little girl, I wasn’t allowed to dance.  So of course I don’t have any rhythm!” I’d tell him.   Rhythm or not, I still likes to dance at home once in a while.  I eventually get beat down after a few minutes into the song.  And dancing becomes fun after that.  Though sometimes there’s this voice, a little girl’s voice that nags at me:  “What are you doing?!  Why are you dancing? Stop that!” But I learned to ignore the voice.  I turn the music a little louder and keep on dancing.  I  dance.  And dance some more.  Until my heart’s content.

~~~

This past few months, I’ve had several people, friends from Yahoo 360, asked for my meatloaf recipe.  Thus, I’m posting it here.

This meatloaf recipe takes a bit of time to make.  But i think the extra time is worth it.   When i make this, i usually make this on weekends, when i am not rushed for time.

Spicy Meatloaf
1 ½ pound ground beef – round or chuck (93 – 96% lean)
1 pound ground pork
Sautéed Sweet Onion and Jalapenos – see below
2 extra large beaten eggs
½ cup plain bread crumbs
6 TBSPs. petite diced tomatoes, including the juice
1 tsp. kosher salt
Sauce for topping – see below

Sautéed Sweet Onions and Jalapeno Peppers
5 slices low sodium bacon – chopped
6 garlic cloves – smashed, peeled and finely chopped
1 medium sweet onion (Texas or Vidalia) – finely diced
3 medium sized jalapeno peppers – finely diced
3 medium sized celery sticks – peeled and finely diced
2 tsps. ground cumin
1 TBSP. paprika
1 tsp. dried basil leaves or 1 TBSP. chopped fresh basil
1 tsp. dried chives
1 tsp. beef granules
1 tsp. kosher salt
½ tsp. black pepper

Heat a large skillet and smear it with 2 teaspoons vegetable oil. Add the chopped bacon and sauté until it has rendered about 3 – 4 tablespoons of lard… and slightly crispy.

Add the chopped garlic and sauté for 1 minute. Add the diced onion and sauté until translucent… about 3 minutes.

Add the chopped jalapeno peppers and celery. Sauté and simmer mixture for about 5 minutes.

Add ground cumin, paprika, basil, chives, beef granules, kosher salt and black pepper. Stir and simmer (over low medium heat) until celery is soft… and the spices have blended well with the rest of the vegetables. Remove the pan from the heat and set aside to cool.

Preheat oven to 375°F.

Lightly butter two – 8” x 4” loaf pans.

In a large mixing bowl…

Combine ground beef and ground pork. Add the cooled vegetable mixture and mix thoroughly with your clean hands.
Add the beaten eggs, bread crumbs, petite diced tomatoes and kosher salt. Again… mix with your hands until all ingredients are combined.

Divide mixture into two equal portions. Form each portion into loaf and place in a lightly greased loaf pans.

Pour the sauce over the meat loaves… smoothing the top with spatula.

Place the loaf pans in a heavy-duty cookie sheet and bake uncovered, in a preheated oven for 1 hour and 45 minutes. Turn off the heat and keep the meatloaves in the oven for another 15 minutes. Remove from the oven. Pour off excess oil that has accumulated in the pan.

(Some people bake their meatloaf between 1 hour and 30 minutes or until the meatloaf reach a temperature of 160°F… BUT… this doesn’t work for us… Don’t worry… even after of almost two hours of baking time… these meat loaves are moist… tender… and melt in your mouth!)

Slice and serve meat loaves with mashed potatoes… and Sweet Onion and Bacon Bits Gravy.

Zesty Sauce Topping for the Meatloaf:
¾ cup ketchup
¼ cup Heinz 57 sauce or your favorite barbecue sauce
2 TBSPs. French Yellow Mustard
½ TBSp. worchestire sauce
½ tsp. ground hot peppers (optional)

Whisk together in a bowl… and pour over the meat loaves before baking.

Simple Mashed Potatoes

When I don’t have very much time… I peel and cut the potatoes in 2 or 3 pieces and then boil with 1 tsp. coarse sea salt. The potatoes cook in about 30 minutes and ready to be mashed and seasoned.

4 large potatoes (about 4 pounds) – boiled
3 cloves garlic – unpeeled (optional)
2 – 3 TBSPs. butter
½ – 1 cup warm milk
1 tsp. kosher salt
½ tsp. freshly ground black pepper

Wash potatoes and cut split them in half or thirds.  Place in large pot and add the garlic.  Cover with water, about 1 inch above the potatoes.  Add salt.    Cover pot and boil potatoes over medium heat for 25 – 30 minutes or until potatoes are soft.  Remove the garlic and peel them.  Set aside.  Drain the water and place the potatoes back in the pot.  Keep the pot on the stove, over a very low heat.  Add butter and mash the potatoes.  Add milk.  Start with ½ cup and add more milk for thinner consistency.  Season with salt and black pepper.

Serve with the Spicy Meatloaf and Sweet Onion Gravy.

Sweet Onion Gravy with Bacon Bits:

5 slices low sodium bacon – chopped
3 cloves garlic – smashed, peeled and finely diced
½ medium sweet onion – finely diced
1 tsp. dried thyme
6 TBSPs. all purpose flour
3 cups beef stock or boiling water + 3 beef bouillion cubes
1 tsp. coarse sea salt if needed – taste gravy before adding
¼ tsp. ground black pepper

Heat a large skillet and smear it with 2 teaspoons vegetable oil. Add the chopped bacon. Sauté bacon until has rendered about 4 tablespoons of lard, but not too crispy.

Add chopped garlic and sauté until garlic until light golden brown. Add onions and sauté until soft.

Add the flour and stir until flour is coated with the lard and form a sand texture. Keep stirring until flour is light golden brown.  Whisk in ½ cup beef stock… Whisk until mixture forms into a thick paste. Whisk in the remaining beef stock, ½ cup at a time until all 3 cups are added. Continue whisking until mixture is smooth and free of lumps.

Lower the heat to medium low… and simmer gravy until it thickens… for about 5 – 10 minutes.

Serve over mashed potatoes and Spicy Meatloaf…

before baking.

after 1 hour & 45 minutes.

ready to serve.

Tess’ Kitchen Secrets:

#1 – I usually like my mashed potatoes to have a zesty flavor.  So I add one tablespoon of wasabi paste to it, and two or 3 tablespoons of sour cream. If you haven’t used wasabi in your mashed potatoes before, start with one teaspoon.  Taste and add more if you like.

#2 -  The sauteed sweet onions and jalapeno peppers and the glaze or topping are  what makes this meatloaf taste extra ordinary.  Jalapeno peppers are not spicy if you remove the seeds and ribs off it.

#3 – As for the gravy.  I like the bacon bits in it. Its what makes the gravy tasty.  However, the  bacon can’t be crispy.  It must still be a little limp so it flows with the gravy’s creaminess.

Enjoy and Happy Cooking!

Tess Harris

You’re A Bastard!

Me and My Dad… I was 13 in this picture, a few days before i left home to live with my half-sister…

“You’re A Bastard!”

“No I’m not!”

“Yes you are!”

“Why would say that?”

“Are your mom and dad married?”

“Yeah.  They called themselves husband and wife.  So yeah, they’re married!  My mom was called Mrs. all the time… and my dad Mr.”

“Me and my brothers and sisters, have been baptized in a Catholic church and on the birth certificates Felix M. was listed as our father.  So there.  I am not a bastard!?”

“But you are.  Just say – you are a bastard.”

“You know… if you don’t leave me alone… I’m going kick your fuckin’ ass!”

Of course I’m in no position to kick anyone’s ass.  I might get my ass kicked instead.  But hey… at least I can bluff!  But this is how cruel our jokes can become at times…

OK… One fact did exist.  “No Eday (baby)… your dad and I were never married in church.  He loved me and I loved him.  So… we just started living together.  And then I got pregnant with you.  And then your two brothers came… four more children after that.”

They lived together and they had us!  I have never ever heard of the word bastard.  Nobody called anybody a bastard and I am sure most of the people we knew their parents did not marry in church either.  Getting married in church wasn’t an issue with my parents.  I don’t ever remember them discussing it.  They were too busy trying to figure out how they were going to feed their babies.  Babies they were cranking out as fast as a factory in China cranks out Ipads.

In my heart and soul… I am a legitimate daughter of Vicenta and Felix and so as my brothers and sisters. Them not being married in church really has nothing to do with us.  We’ve arrived into this world and can’t say a damn thing about it.

Was I bothered about it?  Yes… maybe a little.  I never hated my dad.  But there is one thing that I hold against him ‘till he died… The fact that after he left my mom, after 13 years of being together, and seven children later, though their second to the youngest died when she was only two… my dad had the audacity to marry another woman in a civil ceremony!  I had already left home at that time.  I was 13 years old when I found out.  I felt sorry for my mom… because she was left to support herself and two young daughters and a son – ages seven, five and three.  My younger brothers, who were 11 and 9 years old went to live with him… Well, really, my mom sent them to live with our dad because she cannot afford to feed them.  But I think the worst part about what he did was that the woman she left my mother for, was a widow with five children of her own.  What the fuck!  What was he thinking?  Of course at that time I was only 13… I was hurt by what he did but did not express my feelings to him.  Part of me blamed my mom… with her snide remarks and constant nagging.

In the Philippines… when poor men or husbands leave their wives and children for another woman… there’s no collecting child support or alimony.  The wife is basically left with nothing and must shoulder the responsibility of feeding and clothing the children.  She doesn’t get help from the ex-husband.  She has to endure the pain all on her own…

Recently though… I decided to read up the on the family code of the Philippines.  Here’s what I found out…

“Art. 34 of the family code states: No license shall be necessary for the marriage of a man and a woman who have lived together as husband and wife for at least five years and without any legal impediment to marry each other. The contracting parties shall state the foregoing facts in an affidavit before any person authorized by law to administer oaths. The solemnizing officer shall also state under oath that he ascertained the qualifications of the contracting parties are found no legal impediment to the marriage. (76a)”

But how would this code be interpreted then, when my dad married another woman, in a civil ceremony after he left my mom…?

But does it really matter?  Yeah.  Maybe.

I wanted to win this argument!

I guess… I have to keep reading the family code…

On a second thought…

Maybe… maybe I’ll dig my dad from his grave……

~~~

The orange juice glazed on the pork chops is what makes the pork chops tender… and all the herbs and seasonings… make it spicy.  Of course…. If you don’t like it spicy… you can always cut back on the cayenne pepper.

This is fairly easy to make… I think.  I have served this dish with potato pancakes, roasted potatoes, corn bread and rice.

Herbed and Spiced Pork Chops with Glazed Carrots

Ingredients:

• 4 thick pork chops (center or ribs chops)
• Cajun spice mix – see recipe below
• 6 TBSPs. extra light olive oil or vegetable oil divided
• Glazed carrots – see recipe below
• 1½ freshly squeezed orange juice – about 3 large oranges (seeds strained and discarded)
• Glazed Carrots:
• 3 carrots – peeled and julienned
• 1 tsp. dried thyme
• 2 TBSPs.  olive oil
• 1 tsp. kosher salt
• ¼ tsp. freshly ground black pepper

In a large bowl, combine carrots, thyme, olive oil, salt and black pepper.  Set aside.

Cajun Spice Mix

• ¼ cup kosher salt
• 2 TBSPs. cayenne pepper (reduce according to your heat tolerance)
• 2 TBSPs. paprika
• ¼ cup granulated garlic
• 2 TBSPs. black pepper
• 2 TBSPs onion powder
• 2 TBSPs dried oregano

In a medium size bowl or plastic container, combine all the ingredients listed for Cajun Spice Mix.  Set aside.

Preheat the oven at 425°F.

Wash pork chops.  Wipe excess water with paper towels.

Measure 8 TBSPs. of the cajun spice mix into a deep dish or baking pan.   Store the remaining spice mix in a glass container, tightly covered.

Dredge each pork chop with the spice mix.

Heat a frying pan and add 3 tablespoons olive oil.  Sear pork chops, two at a time, until golden brown, about 3 minutes on each side.

After searing first batch, you may have to scrape the spices that got stuck in the pan and reserve this in a small bowl.  Wipe the pan with paper towel.  Add the remaining olive oil and continue searing the rest of the pork chops.

Transfer the pork chops into a large baking pan.  (I use a Pyrex glass rectangular pan.)

Pour the freshly squeezed orange juice into the pan, add back the bits and pieces of herbs reserved in a bowl.  Bring this mixture to a boil over medium heat. And then pour the boiling mixture over the pork chops.

Bake pork chops for 15 – 20 minutes or until the orange juice thicken a bit.

After 15 – 20 minutes of baking… spread the glazed carrots on top of the pork chops and bake for another 10 minutes.

Serve hot with potato pancakes, roasted potatoes, corn bread or rice.

Pork chops after searing in the hot pan.

Freshly squeezed orange juice.  Just need to strain and discard the seeds.

Julienned carrots with olive oil, herbs and spices.

Tess’ Kitchen Secrets:

#1 – freshly squeezed orange juice.  the acid from the orange juice makes the pork chops tender and juicy.

#2 – by cleaning and wiping the frying pan, the pork chops brown easily

Enjoy and Happy Cooking!

Tess

Let It Go!

“Mom! Just throw them away.  We bought them and it served its purpose.  Now it’s time to let them go.  If we need them… we’ll buy them again!”

We closed out Ramon’s apartment in Tulsa three weeks ago.  I did not want to rent and drive a U-Haul truck or rent a pick up truck for that matter.  I figured… if we rent a pick up truck… are we really saving some money or are we spending more?

I did a comparison.

A regular pick-up truck rental alone, would have cost us around $400  with insurance plus gas.  A 10’ U-Haul truck would have cost the same + gas.  I don’t think I could drive a U-Haul truck for 7 or more hours.  Imagine how slow that would have been?  No way.  Besides, I have never driven a U-Haul truck before and I don’t think I’m going to risk my life doing it.

And how much are the stuff in Ramon’s apartment we’re trying to bring back home?  Probably $800 worth of stuff, including his books he considered useless.  He lived smart and on bare minimums while in Tulsa.  Our original plan was to rent furniture.  But then he had a better idea.  So… instead of a computer desk, we bought two conference tables – plastic folding tables from Office Depot.  The cost? $130.00.  He said:

“You know what mom.  I was reading about this guy who reviews bed for a living.  He sleeps in an air bed.  He said ‘air beds’ are comparable to real beds that are more expensive.”

So he opted for a $70 queen air bed.  I don’t agree that it’s better than the $900 Serta Mattress.  But it’s still better than sleeping on the floor.

We bought an office chair, again from Office Depot.  Plastic folding chairs from Sam’s Club, TV trays and other miscellaneous items he needed.  All these we can get rid of when he finish school.

So… my best option was to just drive Ramon’s car – a small compact car and load whatever we can in it.  Everything else must be thrown away.  This is easier said than done.

When it came time to throwing things away… I had a very difficult time.  I physically felt ill throwing perfectly good things in the dumpster.  I know… I should have called Goodwill or Salvation Army and arranged for pick up… and in fact I had.  But they are never available on short notice.

So I had no choice but to throw 98% of that was in his apartment.

My son, Ramon looked at me in frustration whenever I told him…

“Don’t put that in the dumpster.  Just put that on the side so people can take it.  Put a sign on it that says I’m Good Take Me.”

I was to the point where I wanted to knock on people’s door and say:

“Hi… we are moving and we have all these things…  and they’re in perfect condition!  Could you please take them? If you don’t want all of them… just pick what you want and what you can use.  Please!  Please… don’t let me throw them away…”

My  son thought I was a nut.  He was like…

“Mom… this is America.  You don’t do that here in America.  You’re going to insult people if you do that!”

“But Ramon… look at these.  Those tables… people could use that.  What about those chairs… we paid $28 for each of those.  They’re good and sturdy.  They can use that.  What about these…?”

It’s been three weeks… I still feel bad about throwing all of those things.  I physically get sick to my stomach thinking about all the things we threw away.  I remember how poor I was as a child.  Very poor.  We scavenged anything useful.  Even plastics that shore up on the beach.  So all the things we threw away?  They’d be considered luxury items!

“Mom… com’on, mom.  It’s OK.  You’re not in the Philippines anymore.  You’re in America… Let it go… Let it go…!”

~~~

That night… my husband, a good husband that he is, let us stay at the Marriott Hotel and ate room service…

Marriott Hotel… a nice five star hotel in Tulsa.  Though i didn’t like their towels.  There weren’t thick and soft like they should have.  I can’t believe how cheap their towels were! (That’s Ramon… resting after a grueling day of emptying his apartment.)Cream Brulee.  I already took a bite… but decided to take a pic anyway.  I skipped lunch that day and was starving… I dove right into the entree, a Cedar Plank Salmon with Champagne Mashed Potatoes.  Just when I took the last bite is when I remember that I should have taken a picture.  I was too busy eating.  Ramon ordered corned beef sandwich (i think), fries and fruit sorbet.  Again… I was too busy eating that I forgot to take pictures. Shame on me!  He ordered two more desserts after that – another fruit sorbet and cream brulee before going to bed.

We woke up the next day, checked out… and drove back home…

After almost 7 hours of driving… I was too tired to cook anything fancy.  So I decided to make Salisbury steaks.  But when I got home… I didn’t have everything i need so i had to improvise.  What i made what sort of Salisbury Steaks… with mushroom gravy.  It was surprisingly good.

Salisbury Steaks with Mushroom Gravy

1½ pound ground beef (90% lean) – use good, quality ground top sirloin

1/3 of 10.5 ounce can cream of mushroom soup – use the rest for Gravy – see below

½ cup crushed crackers – I use Keebler Toasteds Crackers

1 large egg

1 tsp. kosher salt

½ tsp. ground black pepper

½ – 1 tsp. ground hot pepper – optional

¼ medium onion – finely diced

4 garlic cloves – smashed, peeled and minced

¼ cup cooking oil for frying

In a large mixing bowl, combine all ingredients.  Form into 8 portions and form into patties.

Heat a large non-stick skillet and add the oil.  Fry patties until cooked, about 4 minutes on each side.  Transfer to a baking sheet and keep warm in 200°F preheated oven.

Mushrooms Brown Gravy

1 TBSP. butter

1 – 6 ounce jar sliced mushrooms – drained

2 packets McCormick Brown Gravy Mix

2½ cups water

2/3 can cream of mushroom

½ tsp. coarse sea salt

½ tsp. ground black pepper

½ tsp. ground hot pepper (optional)

Heat a sauce pan and add the butter.  Saute the mushrooms until light golden brown.

Empty the packets of gravy over the mushrooms and whisk while gradually adding the water.  Keep whisking until the gravy mix dissolved.  Add the cream of mushroom.  Whisk until creamy.  Add sea salt, black and hot pepper.

Bring gravy to boil over medium heat, whisking occasionally.  Turn the heat  down to low.

Serve two patties for each person.  Drizzled mushrooms brown gravy over the Salisbury Steaks,  and with roasted potatoes or mashed potatoes.  I ate mine with rice.

Salisbury Steaks frying in the pan.  I learned to finely chopped the onions to avoid cracks on the patties.

Mushrooms Brown Gravy

Six large red potatoes…  seasoned with 2 tsps. kosher salt, 1 tsp. granulated garlic, and 1/2 tsp. of each: ground black pepper, cayenne pepper and paprika + 3 TBSPs. olive oil.

Roasted in a 375F oven for 35 – 40 minutes.

Salisbury Steaks drizzled with Mushrooms Brown Gravy with Roasted Potatoes.

Tess’ Kitchen Secret: crackers, garlic and onions.  Easiest way to crush crackers: place crackers in a large Ziploc bag. Close bag and roll a rolling pin over the bag several times until crackers are crushed to desired consistency. Or you can lightly pound the bag with a mallet until crackers are crushed.

Enjoy and Happy Cooking!

Tess

The Road to Healing is Uncovering the Scars from Years Past…

“You were an abused child just like me!” Willie would tell me in one of our discussions.

“No, I was not! My parents did not constantly beat me.  I remember getting beat only twice and that was my fault so I deserved it…” I’d reply.

I never considered myself being abused as a child.  To me, abuse is being physically beaten whenever you make a mistake, do something wrong or say something bad.  I was disciplined and controlled simply by looks… My father was master at this.   Whenever I did something he did not approve, he would tilt his head and shot me a dark, fierce look – as dark as the heavy storm waiting to unleash its fury.  I wouldn’t dare cross those stares.  I wasn’t so sure whether I would come out alive if I dared to.  There were two occasions where I blindly crossed these boundaries.  I said blindly… because I sincerely did not  know what the repercussions were.

I was about 8 years old, left alone to care for my two younger sisters: Elsa, three years old and Ale two.  My parents and my two younger brothers were at the farm, 10 miles away… they left at sunrise that morning and are not expected to be home until early that evening.  At around 11 o’clock in the morning, an old lady acquaintance, I should call her Mrs. Teofilo came…

“Helllooo… ? Anybody home…? A cracking voice outside.

I ran to the door…and stared at the lady… eying her from head to toe.  I saw her before.  She’s from the barrio.

“Is your mom and dad home?” said the old lady, while looking at me.

“No.  They’re away.  They’re at the farm.” I replied.

“What time are they going to be home?” asking me as if she has something urgent to discuss with my father and mother.

“I don’t know.  They usually come home before dark… but, I’d go get them if you watch my little sisters….” I told the old lady.

She sat down by the door, on the bamboo floor and look me straight in the eye… her dark eyes fixed on mine.  She looked around the room and fixed her eyes on my sisters, who were both on the floor playing… she said…

“OK… I’ll watch your sisters while you go get your mom and dad” the old lady assured me.

“OK.” I answered without hesitation and much thought.

I left with much gusto.  I ran across the shallow river… Walked up the hill… hopped and skipped along the way… kicked a few rocks ‘till I reached the farm…

My mom was cooking something for lunch when I announced my presence…

“Nanay! whew… I’m tired. What ya cookin’…? Looking to see what’s in the pot…

Nanay shot me a quizzical and confused look.  “Where are your sisters?” she asked worriedly.

“Ummm… there’s Mrs. Teofilo at the house and she wants to talk to you and dad…” I managed to say while catching my breath.

“You mean, you left Elsa and Ale with a stranger!!!?” My dad came out of nowhere, yelling.

“Well… we know her, Mrs. Teofilo… she’s from the barrio. And she wants to talk to you and mom…” I answered nervously.  By the sound of my dad’s voice I know I was in BIG trouble.

“Stop what you’re doing Vicenta! Jojo! Artem! Get your stop and carry a few bunches of firewood.  We need to go right now!…  Let’s go…!!!”

My dad lead the way… He walked real fast and so were almost running just to keep up with him.  He did not say another word.

My mom was behind me and she kept talking:

“Tessie… why did you leave your little sisters?  What if that old lady takes them away…? What if she gives them to the people that drive the windowless white van… and dump ‘em under the San Juanico Bridge? Why did you left them?”

“But mom… Mrs. Teofilo said she’ll watch them.  She said it’s OK…” I tried to reassure her.

“You know… your dad is very angry right now.  I don’t know what he’s going to do…”

I didn’t say another word.  I kept walking and thinking what’s going to happen to me.  I was trying to guess what my dad is going to do to me.  Is he going to chop me into pieces with his long knife…? Is he going to kill me…?  Or is he just going to spank me… ? I don’t remember getting physically punished before.  I got yelled at.  And I’ve been scared and would shiver in fear whenever he got drunk…

I admitted to myself that what I had done was bad.  My mom was right.  I shouldn’t have left my sisters with that old lady.  But I really wanted to go to the farm.  I always hated being left alone at the house with my little sisters.  We had no neighbors.  The closest barrio is 20 miles away.  I was very scared whenever I was left home.  I’d start crying along with my little sisters when darkness starts to creep in and my parents are still nowhere in sight.  I sometimes wonder if they’re ever going to come back.  What if they don’t come back?  What’s going to happen to me and my little sisters?  It’s already night time… What if there’s a witch out there…? Whoa-hoo-hoo-hoo. We’d cried in chorus.  We’d huddled in the corner and cried… until our parents came home that evening…

Finally we arrived home.

Thank god that old lady did not take my little sisters.  She, the old lady was still sitting in the same spot – by the door, when we got back.

My dad went over to talk to her.  I don’t remember what they talked about.  But she left half and hour later.  And right when she left, my dad pulled a ten foot rattan stick and started peeling the shiny outer skin off it and told told me to go fetch some water.

I did.  The stream was about half a mile away.  I took two plastic gallons and filled them with water.  When I got back, my dad was braiding a five foot whip out of the rattan he had pulled.  I knew what the whip was for.  So I asked my mom what should I do…?

“You do nothing.  You sit there until you father talks to you…” mom advised.

When my dad finished with the rattan whip… he motioned for me to come to him. “On the floor!  Lay down on your stomach… arms on the side!”

I nervously obliged.  I was wearing a short cotton dress that day and my bare legs were exposed… perfect for the rattan whip –  half inch thick and five foot long with a solid five inch handle.

I did something very bad – leaving my little sisters with that old lady and my dad wanted to teach me a lesson – to never ever do it again…

“YOU DON’T… EVER… leave your little sisters…” Weeepppoww!  As he delivered the hardest blow unto my legs with the whip.

“NEVER… EVER… leave your little sisters…” Weeepppoww!  Another blow…

He whipped my legs five more times, while I kept my face down on the  floor.  When he landed his 7th lashing… I took a quick glimpsed at my legs and saw tiny lines of blood dripping from each lashes.  There was not a drop of tear in my eyes when I looked up at my father.  He looked at me with dark, turbulent eyes… piercing through mine…

Because I did not cry… to him… this was a sign of defiance.  NO… NO… NO… He can’t have a defiant daughter!  I must break… I must submit.

He took a step towards his very sharp, well tended long knife… but before he could pull it out of its wooden case, my mom jumped him…

“Please… Felix… DON’T!”

“She is just a little girl… PLEASE… PLEASE…” My mom was crying and begging for my life…

This was my first and worst physical punishment that I can vividly remember.

The second time I was physically punished was when I accidentally dropped and broke a glass bottle that held one of the stones that was part of a series of his “medicine water bottles.”  In a swift response, he delivered a forceful fist unto the back of my head… in front of several  people.  This time I was 10.  I was ashamed and humiliated… which was more painful than the pain I felt in my head…

My half older brother got it far worst that I did…

My mom had two sons with her first husband.  The youngest one died and so she had an eight year old boy when she met my dad.  His name is Benny.  Mano Benny (older brother), I called him.  I remembered when he was 13 years old and started to get beat… a lot.

My dad would order him to take the water buffalo down the water hole so it could drink some water.  But he wouldn’t do it right away.  He gets sidetracked with his friends playing with elastic rubber bands called “pinetek.”  A game where two or three boys agree to bundle equal amounts of elastic rubber bands.  And then each one would take turn in flicking the bundled rubber bands with their index finger, until one by one a rubber band would come loose.  Mano Benny was so enamored with this game that he’d completely forget what dad had told him to do… or maybe he just decided to have fun first and then work later…

Two hours would pass by and my dad would come looking for him, wondering why he hasn’t come home… And the he’d catch him… Not only he hadn’t done what he was told to do… but he’d be occupied with other boys playing games.

So… my dad would drag him home.   He’d tie his feet together with a 10foot rope; tie the rope up on the tree in front of our house, leaving Mano Benny’s body hanging upside down.   While hanging upside down… my dad would punch him several times in the stomach… He’d cry and beg.  “Please dad… I’m sorry.  I won’t do it again… Please… I’ll do what you want me to
do…”

Mano Benny would be good for a whole week.  Before he repeats the same infraction again… and again… and again.  And he’d get beaten the same way, again… and again… and again…

As a little girl… I never understood why he never learned a lesson.  I’d watch him get hanged upside down and beaten… and I’d felt sorry for him.  But what could I do?  Besides… I thought, he was being hard headed.  He did not do what he was told to do, that is why my daddy beat him.  I didn’t know how my mom felt about this… about her first born son getting severely beaten by her husband.  But I did not see her stop my dad.  And I think I know why.  She believed that it was my dad’s duty to discipline Mano Benny and her role is to support her husband and not contradict him.

We weren’t allowed to play when we were growing up, and that’s because there was plenty of things to do in the farm.  On weekends we went to the farm to sow corn, plant sweet potatoes, cassava, and other root crops.  During summer, we’d go up the mountain and make ‘copra’ or worked as hired “rice worker.” We had once planted rice in a muddy rice field, with mud rising up to our waistline.  We were all very young.  I was 11 while my younger brother was 10, and my cousins were 13 and and 11 whom my dad adopted.  Here in America… you call this child labor.  In the Philippines and in other third world countries, this is called survival.  We were obligated to work and bring some much-needed money for the family.

If you read the last three blogs I posted.  You learned how abusive my childhood was though I didn’t think it was… I loved my parents.  My dad is dead but my mom is still alive.  She’ll turn 71 years old in next month.  I don’t hold much resentments for my parents.   My true feelings are pity and sorrow.  I felt sorry for them.  I always say: it’s not their fault.  They didn’t know.  They tried their best in raising all of us… My dad was illiterate.  My mom only finished fifth grade, the most educated in her family.   They were both raised in the same ignorance and abusive environment…

For almost 40 years… I was in denial.  I will never admit to being abused as a child.  I didn’t think I was abused.  At least not regularly, physically.  That’s just how life was.  We were poor and poor people do all sorts of damn, stupid things.  But abuse, I later find out, not only comes in the form of physical but also psychological and emotional and this type of abuse far worst than the physical… It permeates into the far reaches of our minds and soul…

~~~

Chicken Soup For the Wounded Soul

Cooked Chicken and Stock:

2 large chicken breasts – with skin and bones

3 medium size carrots – cut into 2 inch chunks

3 ribs celery – cut into 2 inch chunks

3 large jalapeno peppers – stems removed and cut in half – crosswise

1 medium onion – outer skin peeled and cut into quarters

Half a garlic head – cut in half, crosswise

3 stems fresh parsley

1 teaspoon whole black pepper corns

1 bay leaf

1 tablespoon coarse Celtic sea salt

6 cups filtered water

Wash chicken breast under cold running water and place in a large pot.

Wash all vegetables and cut as directed above and add to the pot.  Add black pepper corns, bay leaf and sea salt.  Add six cups filtered water or enough to cover the chicken and vegetables.  Bring the chicken to a boil over medium heat.  Reduce and simmer for 45 minutes.

Remove chicken and cool.  Removed the skin and tear chicken meat off the bones.  Discard the bones.  Tear chicken into bite chunks.  Set aside.

Strain the broth and discard the vegetables.  Place the broth in a large clean pot and make the soup below.

The Soup:

Chicken Broth (from above) – six cups or more

Cooked chicken chunks – to be added last

1½ cups small macaroni noodles

3 medium size carrots – peeled and sliced into thin rounds

3 celery ribs – sliced into thin round

1½ cups fresh or frozen cut green beans

¼ – 1/2  tsp. freshly ground black pepper

¼ – 1/2 ground hot pepper – optional

½ – 1 tsp. Celtic sea salt or to taste

Bring the chicken broth to a boil.  Add the macaroni noodles, carrots, celery and green vegetables.  Reduce and simmer until noodles and vegetables are cooked and tender, about 12 – 15 minutes.  Add ground black and hot pepper.  Taste if additional sea salt is needed.

Divide chicken chunks into four to six portions and place them in individual soup bowls.  Scope the soup over the chicken.  Serve hot.

NOTE: I do not like overcooked chicken in my soup and that is why I do not boil it in the pot along with the noodles and vegetables.  Instead I place enough chicken chunks in a soup bowl and add the soup and then serve.  This soup has a clean, refreshing taste to it.  Perfect to eat for lunch or dinner.  I even eat it for breakfast.

SHORT CUT: If you are short on time, you could just buy a canned or boxed chicken broth or stock instead of making your own as I have shown above.  And you could also buy a whole roasted chicken at the grocery store.  And then make the soup as directed on the recipe.

Enjoy and Happy Cooking!

Tess

AVOID Pain and Frustrations and SAVE $$$ Next Time You Move

I can’t live in one place for too long. My limit is six years living in the same place. After that, I get bored. I yearn for change. The nomad in me wants to move, she gets restless; she wants to be on the road, to another city, another state, another place…

Moving is in my blood. I was born a nomad, always moving, from one unfinished nipa hut to the next; from one barrio to another; from one island to another. By the time I was six, we have moved more than 6 times.

The fifth house we lived in was by the seashore. A house my dad built but never finished as he has repeatedly done all his life. But this house was different. It was bigger and better than any other house we’ve had before. It had wooden floor instead of bamboo like we’ve always had. I was very young then, not even in school yet. I remember waking up in the morning and running on the white sandy shore, blanketed with fire red crabs. I would run after them, but the crabs were a little too fast for my little feet. Just when I was closing in on them, they would run back to their little dug holes and hide.

And then one afternoon, in this same house, I woke up from my nap, my clothes soaking wet, like I had just bathed in the sea. I bolted onto my feet screaming, calling my mom: “Nay… Nay… Nay! (mom), waah-whooaah…waahh… Naaaahnaaay!” I stopped crying, and slowly opened my tear filled, swollen eyes. I looked around but no one answered. The floor was covered with water five inches deep. Everything in the house was floating: clothes, pillows, plates, pots and pans. I ran and looked out the window; our chickens were quacking while floating on the water. The pigs were floating too! The dog was standing on top of a wooden plank, quietly observing the commotion between the chickens and the pigs. The tide was high that day and our house wasn’t built high enough above the ground to sustain the high tide. While I was asleep, my mom thought it was a perfect time for her to run up the hill to collect some sweet potatoes we were having for dinner that night. I was scared and didn’t know what to do. I stood by the window frozen, and motionless… wondering where everyone had gone…

After this incident, we moved again.

We moved inland into another nipa hut, only a stone throw away from my maternal aunt and grandparents’ huts. We did not live here long. We had to move again. And here’s why:

One day my dad came home, from a plowing job where he was offered coconut wine (tuba), which he happily accepted and drank. And when he’s drank, bad things happened. He was half a mile away from our nipa hut, already we could hear him belching out screams, the same loud, animalistic scream that he does when he is pissed off. He has had enough of my grampa and gramma’s insult, and this day seems to be the perfect day to let them know his feelings. As he was closing into my grandparents’ house, he pulled out his long knife and started striking, cutting and slicing everything on his path. He was only 10 feet from my grandparents’ porch, after he had cut all the banana trees in the front yard, when grampa and gramma jumped out the window, rolled down the green grassy hill to escape my dad and ran to the Barangay Captain 5 miles away.

Few days later, he was tipped off by a friend that several police men are on their way to arrest him. So he hid in the cave all day, and that night he boarded a small motor boat and escaped to Leyte. Few years later, my grandparents dropped the charges against him and they moved to Mindanao.

It would be three months before we join him. During this time, he’s been living with his relatives, moving from one relative to the next. When we came, my dad wasn’t ready for us. His uncle gave him permission to cultivate and live in his land up in the mountains, very far away from the barrio. It would take us from sunrise ’til sundown, by foot, to get there. We lived here a few years before my dad decided that we need to live closer to the barrio so my brother and I could go to school. And so we moved again, and again, and again. From when I attended first grade up until I graduated sixth grade, we have moved five more times.

For most people, moving is a dreadful thing to do. And YES, there are things involve in moving that is not fun – like packing all your household goods and belongings, and then unpacking when you get to your new place. And between all the packing, shipping, and unpacking, your things will get broken. Of course when I was a little girl, we didn’t own much of anything other than a few old clothes which we rolled and tuck into the rice sack and off we went. So moving was effortless. But when I met my husband, an American, he had already accumulated things, and accumulated more things once we were married. By then, moving then became a bit of a task. The furniture we had custom made lasted 17 years, some didn’t even last that long. We learned not to become emotionally attached to our possessions. Because these things come and go.

Each time we moved, we filled a Goodwill truck with books, furniture, clothes, and everything else that seem too bulky to take with us. (My husband is a firm believer of donating to Goodwill or Salvation Army. He believes that the universe will bless him many times over more than what he gives.) When we decided to leave Las Vegas, we had a beautiful, black old Mercedes Benz we gave away to a guy who worked as a mechanic at car shop. His family could use an extra car, and it was far too expensive for us to ship it, and even more expensive to maintain it.

YES, moving is a BIG decision and not an easy thing to do for most people. It’s even more daunting if you have to pay for the move because it is expensive and you are more likely to get ripped off. Like what happened to us when we moved from Las Vegas to South Carolina six years ago.

This was our first move on our own, without the military; therefore, we had to pay. So I shopped around for a moving company we can afford. I found one called Nationwide Moving Company. Their price was several hundred dollars less than the other, more nationally known company, so we decided to hire them. BIG MISTAKE! Lesson #1: Trying to save a buck could cost a lot more money in the long run and a lot more headaches than necessary. It’s better to pay extra if it meant dealing with a more recognized, and more reliable moving company. The key is to ask for references – people who have used them before and find out what they have to say. Another thing to do is research the internet for customer reviews. Back then, internet reviews weren’t as readily available as they are today. You have to invest a lot of time in research.

I sometimes wonder… that maybe it was just because our move got complicated. Our household goods were scheduled to be shipped and delivered to South Carolina, but things did not work out for us in there. In a short turn around, we had to move to Texas. So we had our household goods diverted – shipped and delivered to Texas. This is where the problem came in. Lesson #2: Do not rush into shipping your household goods to your destination. Instead, rent a storage space to store them. You can always get them later once you are stable and firmly rooted in your new location. Nationwide, the moving company, charged us few thousand dollars more to have our stuff delivered to Texas. I was confused and puzzled by this. Commonsense tells me, our household goods were still in Las Vegas, and Texas is several hundred miles closer to Las Vegas than to South Carolina. But Nationwide had the upper hand in this situation. If we weren’t willing to pay the additional money they demanded, they weren’t going to deliver our household goods. They had us by the neck; our stuff held hostage. We if we had to do the whole thing over, we would have just let them keep our stuff and started over. But there were a lot of things that were very sentimental to us. So we coughed up the money and paid. Lesson #3: Don’t let your emotions get in the way because it is going to cost you. Be ready to say: Fuck it and cut your losses while you’re ahead.

When my husband was in the military, the military paid for all the moving expenses, including our travel and temporary lodging. We didn’t have to worry about choosing a mover; the military took care of that. And then when he retired, we could choose a place – another city, or another state where we want to move and retire and the military would move us one last time… But life outside the military is different. Very different.

Years ago, I used to wonder why a lot of people move themselves. This was back when the military paid for our move. We’ll be on the road driving to another state, our new military base, and we’d see people driving huge U-Haul or Penske trucks, sometimes, towing a car in the back. Or the wife drives the family car and follows the husband. We’d say to ourselves: Why can’t this people just hire a mover and ship their household goods? It’s certainly much easier to just drive to your destination, in your car. And when you reached your destination, your new home, your stuff would be there waiting for you, instead of going through all this trouble driving a big U-Haul or Penske truck. Well… now we certainly know why. At minimum, it is $3,000 – $5,000 difference on your pocket, maybe more. And if you move yourself, at least you are guaranteed to have your household goods, in fair shape, when you get to your destination. So moving in a U-Haul or Penske truck with our household goods is now our preferred method. And this is even more so if you have a limited moving expense budget, and cannot afford to ‘pay an arm and a leg’ to the unscrupulous, shadowy moving companies. It’s cheaper and fewer headaches.

Despite of all these factors… moving can be a life changing event. It takes you out of your rut and of stagnation.

~~~

From all the moving we’ve done throughout the years, we learned plenty of valuable lessons that could save you money, headaches and pain. Learn from our mistakes.  Consider these things before you move:

• Research a place, a city, or a state where you are more likely to find a job. The bigger the city the better.

When we were in Las Vegas, a city with over 1.8 million populations, we had a dream of living in a small town. Thinking that living in small town would be so much cheaper and better. WRONG!
We discovered this by living in Abilene, Texas, a city with population just a little over 120,000. The housing – single family homes and apartments are expensive, and not much to choose from. Restaurant prices are no cheaper if not more expensive than the ones located in major cities. Though we found that one of the reasons why small town like this is expensive is because of the military base present here. The businesses – real estate developers and apartment owners knows that the military personnel receive a monthly housing allowance of between $771 – $1,134 depending on rank, for enlisted without dependents (no wife and children), and significantly more – $1,005 – $1,485 if you are married with with children; even more – $946 – $1,824 per month if you are a commissioned officer. So the housing and apartment rental rates in this town are based on these allowances. If you are not in the military and are living in a small town like Abilene, you are pretty much resigned to living in poor areas with the only housing you can afford. My advice? Do not live in a small town with military base. You are better off living in a big city with more job opportunities. Don’t feel like you are stuck. MOVE!

• If possible, it would be very beneficial to visit and survey the city a few months ahead before your pending move. This is called “reconnaissance mission” in the military. While there, make note of important information i.e., nice and safe temporary housing or extended stay hotels and suites, proximity to major interstate highways, parks, shopping center, etc. Anything that will make yours and your family’s life a little easier and convenient in a new city. If you don’t have the time and money to visit the place in advance, it’s OK. Just make sure you do as much research about the place before you move. You can do the rest once you get there.

• Assess your resources. How much money – cash in hand or in the bank do you currently have? What’s your available credit limit? With the money you currently have, how long can you survive with that money before you need to have money to start coming in? Meaning. how long can you afford to not have a job?  With the advent of online banking, where you can access your money virtually anywhere, anyplace and anytime, people can now live anywhere in the United States or any country in the world for that matter.

• How are you going to move? If you’ve sold most of your belongings i.e., extra car, furniture, and other household items, then there’s not that much to take with you. You could just rent a U-Haul and fill it with what you’ve decided keep and your most valuable possessions. Tow your car in the back if you have to. If you are married and have kids, and you own two vehicles, you’re wife can drive the other car with your children aboard. If you are single and moving alone then you have less to worry about.

• Decide where you are going to stay. If you are new to a city, your best bet would be to find an extended stay hotel with full kitchen. There are plenty out there to choose from: Homewood Suites, Candlewood Suites, Residence Inn by Marriott, Budget Suites of America, Homestead Suites, Extended Stay Hotels and Suites, and etc. The whole point of this is to find a place where you can settle temporarily, while you are looking for a job and getting to know the city. So that when you do find a job, you can then find an ideal place for you and your family. I would not buy a house right away. Staying in an apartment with a 3 – 6 six month lease keeps you mobile in case your new job doesn’t work out and you have to move someplace else.

Depending on what city you are moving into, most extended stay hotels will allow you to pay affront, for the whole month, to avoid paying taxes which can range between 12 – 16% or more. But I would suggest paying weekly during the first week or two so you can move to another hotel if you are not happy. And if you are happy with the hotel, you can always ask for their monthly rate. Though keep in mind that once you pay upfront, most extended stay hotels may not be willing to refund your money if you decide to check out sooner.

With extended stay hotels and suites, all utilities are covered. They may charge a small one-time fee to use the internet. Housekeeping may or may not be included; in some cases the hotel will charge you a small amount for a full housekeeping service once a week. Most extended stay hotels and suites have full kitchen with full refrigerator, stove with four burners and ovens (in some places), microwave ovens, kitchen utensils such as pots and pans, plates, forks and spoons, etc. They also have on-site coin laundry. I don’t like to their towels. So I bring my own. NOTE: Be sure to ask if you could see the room before you pay. And check for the items listed above. You do not want to get stuck in a place you don’t like for a whole month.

Before you start searching for an apartment, make a checklist of what’s important to you and your family. For me my checklist usually looks like this:

Kitchen:
• 2 large, deep sinks
• Plenty of cabinet space
• Plenty of counter space
• Good ventilation
• Good oven and stove – not old and rusty
• Good dishwasher

Bathroom:
• Large tub OR strong, good flowing shower
• Large counter space
• Good amount of drawers and cabinets
• Full size toilet – enough room around it
• Good sink and faucet

Laundry:
• Full size washer and dryer connection
• Linen/towel closet

Apartment MUST have good reviews:
1. Good, responsive maintenance
2. Friendly staff
3. Safe environment – Low crime area – In addition to seeing the apartment complex during the day, it is also best to drive by at night to see what type activities going on in the area.
Covered parking and plenty of parking space
4. The newer the apartment, the better.  Apartments must not be older than 15 years! Old apartments mean somethings are going to break more often than not. And unless the apartment leasing employ a responsive efficient staff, it might be too much headache and frustration living here.  Also, old apartments are not energy efficient.  Which means your electric bill is going to be very expensive.

• While you are on temporary housing or living in an extended stay hotel, you could rent a storage space to store your belongings so you can return the U-Haul truck. Unless you’ve left them in storage back at your old hometown and would retrieve them later once you are settled.

• Make sure your computer and printer are easily accessible. You are going to need these equipments while you are staying in an extended stay hotel. In addition to updating your resume, writing thank you and follow up letters, it is much easier to get around if you have a printed map of the local places you need to go such as banks, grocery stores, public parks and recreation areas , etc. Getting maps and detailed directions to local places are readily available from Google Maps.

• Have computer games or PlayStation game console and games, and extra monitor available for your kids to play with. This should keep them entertained and busy so they won’t be bored out of their minds.

• Bring several interesting books for you, your spouse and your children to read.

• Bring plenty of bath and kitchen towels. I do not like the towels in some of these hotels so I bring enough for the whole family.

• Two weeks before you move, fill out a change of address form at the U.S. Post Office. And then rent a mailbox at Mail Boxes Etc. or UPS Stores and have your mail sent here. For additional fees, Mail Box Etc. (MBE) can hold and forward your mail and packages wherever you are. So this way you don’t ever have to ask favors from your relatives and friends, and you’ll get your mail.

Below is a list of food items to buy and cook when you are on a budget:

• rice – white or brown rice. I like to cook my rice the old fashioned way, and I prefer Jasmine rice.
• sardines
• ramen noodles (known to be staples for young adults who don’t have much money and who don’t know how to cook
• baked beans
• Campbell Chunky Stew and Soups
• canned chili
• canned fruit
• microwavable vegetables (Birdseye Steamfresh is good and in expensive
• frozen and microwavable beef and bean burritos
• bottled water (it’s cheaper to buy them by the case at Sam’s Club)
• Panda Express Chinese food – If I’m going to eat fast food, I would rather eat Panda Express. They are available in most big cities. You can have a good satisfying meal, with 2 entrees plus chowmein, fried rice or noodles for only $6.48

This is just a  list to get you going. You could add your favorite foods on this list.

~~~

I usually make this chili with my own blend of spices and seasoning. But when I’m with Ramon, I don’t have access to my varied spices that I have at home. So… I use the good ole McCormick chili seasoning mix. And then very recently, I have been serving my chili with Indian bread called Naan. A bread made from tandoori oven. It taste slightly sweet and chewy. I now prefer to eat my chili like this instead of eating it with corn tortilla chips. Again, I always cook a lot. So this recipe serves six people or more.

Hot Kickin’ Chili Too!

2 pounds ground beef – 96% lean
6 TBSPs. Olive oil – divided
5 garlic cloves – minced
1 large red or yellow onion – diced
3 large jalapeno peppers – seeded and chopped
2 packets McCormick Chili Seasoning Mix (I like the HOT one.)
2 tsps. dried oregano
½ tsp. ground black pepper
2 dried bay leaves
1/2 TBSP. coarse sea salt (adjust according to taste)
1 – 28 ounces can crushed tomatoes
2 – 15 ounces can dark red kidney beans – undrained
Juice of 1 large lime
½ cup firmly packed chopped cilantro
4 stalks green onions
Garnish: grated cheddar cheese and sour cream

Brown ground beef in 3 tablespoons olive in an 8 quart pot. Drain meat and set aside.

Using the same pot, heat the remaining 3 tablespoons olive oil and sauté onions until translucent. Stir the garlic and jalapeno peppers and sauté a few minutes.

Add ground beef into the sautéed onions, garlic and jalapeno mixture. Stir to blend. Add the two packets of chili seasoning mix, dried oregano, ground black pepper, and dried bay leaves. Stir to combine.

Add the crushed tomatoes, undrained kidney beans,and sea salt.

Stir and bring mixture to a boil over medium heat, while stirring occasionally to avoid scorching the bottom. Lower the heat and simmer chili for about 30 minutes, while stirring occasionally.

Taste for additional salt and black pepper.

Add chopped cilantro and chopped green onions a few minutes before serving.

Top each serving with grated cheddar cheese and sour cream if you like.

Serve chili with warm Naan bread or tortilla corn chips and Fritos corn scoops or chips on the side.

NOTE: Follow the heating instruction on the package for Naan bread. Naan bread is available at Wal-Mart in their bakery section, and in other supermarkets.  It cost $2.50 per pack at Wal-Mart and slightly more at other supermarkets.

There are 2 pieces of Naan bread in each pack.  Allow 1 – 2 breads per person.

Enjoy and Happy Cooking!

Tess

Eat Your Rum and Drink Your Pork

“Dad… wake up!” the little girl shaking his father on the left shoulder.

“Huhh…?  ssshhhhhh… ssshhhh…” the father snored while leaning his head on a big rock.

“Dad… c’mon, let’s go!  Let’s go home…!”

“It’s getting dark and I’m scared…” the little girl is now on the verge of crying.

This man is my dad.  He is drunk.  He is too drunk too keep walking and so he laid down right in the middle of the dirt path beside a big rock.  We are about 3 miles from our nipa hut, five miles away from the town.

As a little girl, I always wanted to go with my dad wherever he  went.  And this day was just one of the days I went with him.  He couldn’t refuse his friend and  drank too many shots of Tanduay Rum while we were in town.  He managed to head home with me… but midway to our nipa hut, he couldn’t keep his eyes open and slump right in the middle of the dirt road… This is not the first time he’s done this – got drunk and slept in the dirt path halfway home.  My mother was hoping that because I am with him, he wouldn’t get too drunk.  But she’s wrong.  I am just a little girl, no match to his friend who was offering him free drinks…

At least this time he is sleeping, instead of going to one of his violent and crazy rage…

Five years back… when I was even younger, probably four years old… I remember running with my little brother, while my mom holding my other youngest brother and youngest sister, yelling:

“Let’s go, Eday (baby)! Let’s go… let’s go.  Hurry!”

I was confused… I was dazed…. I didn’t understand why we were running.  And where we running to…? What’s happening…?

Finally… we arrived at the Barrio Captain’s house, all wet  and covered in mud…

I was sitting on the floor, in the corner, still holding my little brother’s hand, shaking… trembling from fear and exhaustion.  We ran through the rice fields,  and across the muddy and wooded marsh before we reach the small town…

“Mrs… what happened? How can I help you?” asked the Barrio Captain.

“My husband… Please hide us.” said Mrs… in tears and shaking.

“Why? What did he do? Why are you so afraid?” The Barrio Captain with a worried look on his face, wanted to know.

“My husband… He is very angry.  He pulled out his long knife and was going to kill us – me… and my children.  Please hide us? Please!” said Mrs, signaling for me and my little brother to come to her.

She pulled me and my little brother closer to her… She, looking at the Barrio Captain, pleading… look at me and my children… I don’t want to die… I don’t want them to die…please help me…

I don’t exactly remember why my dad was angry that night.  Something must have set him off, but I didn’t know what.  Could it have been my mother? What did she said?  I sensed that he came home drunk again and the slightest thing made him angry…

My father did not drink every day. Not even every week.  He got drunk intermittently.  But when he did, he became aggressive… mean… and very intimidating.  He looked for fights and we hoped that no one would engage him.  We hid when he’s drunk because we were scared he is going to physically hurt us.

My mother… she drank occasionally, at party celebrations.  When she did, her face turned bright red and she’d start crying.  She became depressed.  She strummed her guitar and cried uncontrollably.

~~~

I was 16 when I had my first drink.  It was white, clear, liquid.  Very strong, intense and fiery on the tongue.  I was with my cousin who was 18 and my step sister, who was 19.  We were on our way to the big city… to school.  That night, before we boarded a small boat, our friends – much older than us, persuaded us to have a drink…

“Here, drink some!” Said Renato, pushing the small glass towards me.

“What is that?” turning the glass with my finger.

“How does it taste?” I asked curiously.

“Well, try some and you’ll see.” Renato assured.

I picked up the glass and drank the content.  It burned my throat as the clear liquid went down my esophagus.  I felt my stomach burst into fire.  My head felt funny…  my eyes were seeing double… and the wall was spinning.

I don’t like the taste of straight alcohol and my body has low tolerance for it.  I very,  rarely drink, and won’t drink any alcohol unless it is camouflaged with sweet juices or sweet syrup. And even this, I can’t drink that much.

But… I like how some alcohol make certain dishes taste.  So I often use medium dry sherry or white wine in my sauces and marinades.  I use white wine with chicken and pork, and red for beef dishes.

Here in this dish, I used Myer’s 100% Jamaican Rum.  Dark rums are ideal for cooking.  It makes food and sauces very flavorful.

Pork Steaks with Rum Barbecue Sauce

Serves 3

3 large pork blade steaks – about 3 pounds

Sweet RUM Barbecue Sauce:

¼ cup firmly packed brown sugar

½ cup ketchup

¼ cup soy sauce

¼ cup hoisen sauce

2 TBSPs. dark rum

1 TBSP. genuine wasabi or 2 TBSPs. deli style mustard with horseradish

1 tsp. freshly ground black pepper

4 garlic cloves, smashed and peeled

Combine sauce ingredients in a medium size glass bowl.  Stir until well blended and smooth.  Set aside.

Preheat oven to 400°F.

Line a heavy duty cookie sheet with heavy strength foil.

Wash pork steaks and pat dry with paper towels and place them on foiled lined baking sheet.  Using a pastry brush, liberally brush pork steaks, on one side with the barbecue sauce.

Roast pork steaks in a preheated oven at 400°F for 30 minutes.

Remove pork steaks from the oven and pour off excess liquid.

(Usually, I  temporarily transfer them into a large plate, while I pour the liquid from the baking sheet.)

Turn the pork steaks on the other side and again, liberrally brush with the barbecue sauce.

Return pork steaks to the oven and bake for another 30 minutes.

Serve with rice or potato salad.

OR

Chop pork steaks into small pieces, discarding the bones, and serve pork steaks as sandwiches…

Sweet RUM BBQ Sauce

Pork steaks freshly brushed with the sauce

Enjoy and Happy Cooking!

Tess

The Journey Home

“Salmons’ sense of smell is far superior to humans, in that they always go back to their natal stream – the same exact place where they were born to spawn and die.  There’s only one salmon specie that do not die after spawning, and that is the Atlantic salmon.  After spending almost 8 years out in the Atlantic Ocean, Atlantic salmon does all sorts of acrobatic leaps, and swims with great strength against strong currents to go back to that special place where they were born.  And then after laying their roe, they cover it up with gravel, and swim back down the stream and rivers to the open seas.  Though only a few of them go back to their natal stream for the second time to spawn again, because going up and down that stream for hundreds of miles, and in some cases close to two thousand miles, take a great toll on their bodies.

Wow!

What an amazing thing to do for a fish.  They know exactly what their purpose is. And that is to preserve their species.” This was part of what I had written during the past few days.  But I couldn’t quite put this writing into a cohesive piece that means something, something that I could tie in with my life and my past experiences.  The only memory of salmon that I could recall is that, growing up we eat canned salmon when no fresh fish was to be had.  When, during the typhoon season, the sea is turbulent that no fisherman is fool enough dare to fish.  And the other times we eat salmon is if somebody, a relative died, and the family of the dead has to feed a large number of people – relatives, friends and neighbors, with very little money they had; a can or two of sautéed salmon in garlic and onions, and tiny strings of wheat noodles called misua (mis – wah) doused with large amount of water to create ‘salmon noodle soup.’ This would be enough to feed 20 to 30 people.  As a kid I was right there with the adults, bowl in hand with rice, topped with ‘salmon noodle soup.’  If my mother happened to be the cook that day, my brothers and I were the first ones to eat in the corner, hidden behind a curtain, so nobody would see us.  As I got older, I started disliking the taste of canned salmon because some adults would joke how “those weren’t salmon.  They’re python.  Just look at how they’re shaped – round and bony!” they’d say.  So from then on, whenever we had canned salmon, I’d think about it being a python – a snake! And I’d start gagging.  What a horrible thing to inflect on a child.  Adults can be very mean at times.  Back in those days, I was just a little girl and didn’t know any better.  I really thought that was true.  And to this day, when I see a can of salmon – I’d think “hmmm, could that really be a snake?” which is silly because I know they’re not.  Imagine how much more of a hassle to can a snake? I’d be too much hassle.  It would be far easier to can salmon – real salmon.

It wasn’t until I came to America that I started eating salmon again.  Not canned salmon though, fresh or frozen salmon.  Though, a few times, when my husband made fried salmon patties – a favorite dish his dad used to make when he was a young boy.  I tried.  I tasted it.  I didn’t like it.  I didn’t like the taste of pink salmon, I never do.  I don’t like the taste of any other salmon, other than Atlantic salmon.  And I kept wondering why.  Then I started reading up on salmon.  I found that of all the salmons – the six varieties of Pacific salmon:  Cherry, Chinook or king, Coho, pink or humpback, and Chum, and Keta salmon, these salmons mature in salt water, in the open seas, but do not stay as long as the Atlantic salmon.  Atlantic salmon, however, spends most of its life on salt water, up to 8 years in the ocean.  So I’m thinking… this is why.  Maybe their longer stay in the ocean is the reason why I like the taste of Atlantic salmon.  It tastes similar to salt water fishes which I prefer to fresh water fishes.  I don’t care too much for fishes such as catfish, carp, milkfish and any other fish harvested from fresh water.   To me, they taste strange.  And I find them to have a more intense fishy taste, and sometimes they can taste muddy.  I know some of you would say: “Well, its fish! It should taste fishy!”  No, no. All fish do not taste the same.  Blue fin tuna is good.  Red snapper is good. Sword fish is good.  Usually, fish with firm flesh do not taste too fishy. And that’s maybe why I like Atlantic salmon more than any other type of salmons.  If I can’t have Atlantic salmon, I’d settle for a Chinook or king salmon, and that’s because it too, spend a long time in the sea.  The other type of pacific salmon?  Forget it.  I definitely do not like the taste of Coho, Keta and pink.

There are several issues with Atlantic salmon, especially the wild ones.  They are an endangered species here in the United States.  In Canada a person is limited to catching 7 Atlantic salmons per year.  Its also more expensive compared to the Pacific salmon.  Even farmed Atlantic salmon, which comprise 99% of the world fish market, are just as expensive, and may not be as healthy as we might have been lead to believe.  Farmed salmon, especially the ones coming from Chile, are feed with more antibiotics, than the ones farmed in Norway, according to one report.  I don’t recall eating the ones from Chile.  They sell them at Sam’s Club and I haven’t convinced myself to buy them.  I prefer the ones coming from Norway, especially the wild ones.  I don’t think I’ve found an equal.

As for cooking Atlantic salmon, I cook them simply.  I cook them pan fried with simple and spicy breading.  I love them baked with fresh rosemary and fresh citrus juices.  Also excellent grilled.  Here are a few of recipes I’ve developed for cooking salmon.  Each recipe serves four people.  Please cook according to how many people are dining.

Pan Fried Salmon with Simple Breading

4 Atlantic salmon fillets (boneless), about 8 ounces each

2 tsps. Kosher salt

1 tsp. fresh ground black pepper

¾ tsp. cayenne pepper

Seasoned flour – see below

½ cup extra light olive oil

Season salmon fillets with the kosher salt, ground black pepper, and cayenne on both sides.  Dredge with the seasoned flour.

Fry in hot extra light olive oil for 5 minutes on each side over medium heat.

Serve.

Seasoned Flour:

1 cup unbleached all purpose flour

2 tsp. kosher salt

1 tsp. black pepper

½ tsp. cayenne (optional or use less)

Look how beautiful these fillets are.  Light breading makes the salmon slightly crispy on the outside.

Pan Fried Salmon served with roasted vegetable medley

Citrus Rosemary Baked Atlantic Salmon

4 Atlantic salmon fillets, boneless – about 8 ounces each

Marinade:

Juices from 2 large limes

Juice from 1 large lemon

2 inch piece ginger – peeled and grated

2 sprigs fresh rosemary (about 1 TBSP.) – chopped

3 tsps. Old Bay Seasoning

1 tsp. cayenne

1 tsp. ground cumin

2 tsps. kosher salt

4 TBSPs. extra virgin olive oil

In a medium size bowl, combine marinade ingredients.  Stir until well incorporated and salt dissolves.

Place salmon fillets skin sides up, in a rectangular (10 x 15) glass baking dish.  Pour over the marinade.  Marinade salmon for at least 20 minutes but no longer than 45 minutes.

Preheat oven to 400°F.

Turn the salmon fillets skin sides down.  Bake salmon with its marinade, uncovered for 15 minutes at 400°F.  Spoon marinade over the salmon and bake for another 10 minutes.  (Keep an eye on the salmon; be sure the juices/marinade do not dry up.)

Remove salmon from the oven.  Cover with foil and rest 5 minutes before serving.

Serve the salmon with the remaining juices spooned on top of each filet.

Citrus Rosemary Baked Salmon. I’ve served this with garlic sautéed asparagus.  I’ve also used this for California sushi rolls.

Enjoy and Happy Cooking!

Tess

Our Quest to Find Tender, Juicy, Bursting with Flavors Barbecue

We have now lived in Abilene Texas for over five years, and we have yet to find a barbecue place that’s good.  When we first arrived in this town, late November 2004, I looked through the yellow pages to find a good barbecue joint.  I even went as far as calling the local newspaper, and they told me Joe Allen’s Barbecue is what they recommend.  Joe Allen’s is supposedly known for having catered for one of the Presidents – President George W. Bush, I think.  So we took the advice and went to Joe Allen’s. When we got to the place, there was only one other car on the parking lot. And we noticed that it was close to being a ‘hole in the wall’ kind of place.  Probably not a good sign, but we went in anyway.  I think I ordered ribs and brisket; which were both dry and didn’t have any sauce as is typical with Texas Barbecue.  I thought – fine.  I’ll just have some sauce on the side. The green beans were overcooked and the potato could use some seasoning.  I think my husband had brisket and sausage.  I forgot what Ramon ordered.  But to cut this story short, the food wasn’t anything to brag about.  We won’t even come back to give them another try.  We were highly disappointed.  We were staying at the hotel at that time and have been surviving on microwave foods for over a month; we were so looking forward to eating something good.  But too bad it wasn’t.  Maybe we just came in on a bad day.  Or maybe he just cooks well for dignitaries.  But we were unforgiving.

Square’s Barbecue Pit & Grill.  We all came here one late afternoon for dinner.  I thought the ribs were okay, at least they were seasoned.  And I had the peach cobbler; and it was good.  But then it’s kind of hard to mess up a peach cobbler.  Still I liked it.  But Willie didn’t care much for what he ordered.  He had ribs too but thought that the barbecue sauce tasted as if it was just poured over the ribs and wasn’t allowed to cook in with the meat.  This might have been true.  I think what they’ve done is cook the ribs, sliced them, and then pour the sauce over them.  We haven’t been back since.

Betty Rose’s Little Brisket.  One afternoon, Jed – the maintenance guy, was over at our condo fixing an electric outlet.  He’s lived in Abilene all his life, so we thought he might know a place or two.  He might even know the best place… NOT! He told us, “You might want to try Betty Rose’s Little Brisket. It is pretty good. That is where we get our turkey and ham during Thanksgiving. And their ribs and brisket are good too.” Of course we are suckers on the idea of maybe finally finding the best barbecue place in Abilene.  So I went and ordered their brisket, ribs, and sausage for three people; with sides of green beans and potato salad.  The food was bland; and tasted as if it’s been under the warmer all day.  The potato salad was more like watery mashed potatoes; and the green beans were overcooked.  Another disappointment.

And then finally, it looks like we really might find the best barbecue place in town.  In 2008, they began construction for a place called “Famous Dave’s.”  Supposedly known for the good barbecues.  We were excited on the prospect of finally finding a good barbecue joint.  The whole town waited in anticipation for the opening.  After almost one year of construction, it finally opened.  The first month they were opened, the parking lot was packed.  Looked like the whole town and their extended cousins and grandmas from neighboring towns, came to see what the hoopla is all about.  So we decided to wait until all the crowds died down.  By the third month, the place had less than half the crowd when they first opened.  But then we also started hearing from people who’s been to “Famous Dave’s” that their food – their barbecue is not as good as people had expected them.  Undeterred, my husband had me ordered three combo plates, all for “take outs.”  We ordered the usual: brisket, ribs, and sausage; with baked beans and fries on the side.  They gave us great servings for each order.  But when I finally got home, and got to taste the food… What a bomber.  Other than the French fries, and the sausage, the food was cold and had no flavor.  The brisket and ribs tasted as if they have been cooked one day before – and had been in a warmer all day.  It was stale and barely lukewarm.  The only item that was decent was the sausage.  But how can they mess up cooking the sausage? Disappointed again!

Harold’s Pit Barbecue.  My husband recently hired a new guy on his team.  And of course, my husband asked if he knows a good barbecue place in town.  He said, “Yeah man!  Harold’s Pit Barbecue.  That’s a good place.  That’s the place I always like to go.”  OK… so we took his words for it.  My husband and I drove by the place during lunch time.  The parking was a bit crowded, so I went in – while he waited in the car, to order slices of brisket and ribs – all to go.  Oh, and “hot water cornbread” which all the reviewers on the internet seems to brag about.  So we got home and ate the food.  The briskets were dry and needed seasoning, and the ribs were nothing special.  The only item that my husband thought was good was the “hot water cornbread,” which I did not care much for.  I thought it was hard, and really couldn’t appreciate it. We’re disappointed yet again!

Though there are steakhouses in Abilene that I liked.  My favorite is Texas Roadhouse.  I like their steaks, and I love their sweet dinner rolls – freshly made in-house.  Off all the times we’ve eaten here, my steaks have been seasoned well.  Though I can’t speak for my husband.  He’s had a “hit or miss” experience at this place.  And their booths are tight and cramped, which makes it uncomfortable if you are a man size.  Of all the places here in Abilene, “Texas Roadhouse” is always packed.  It doesn’t matter if it’s a Monday or Tuesday, and they’re only open for dinner on weekdays.  It’s worst on weekends. I often wonder what makes all these people kept coming back to this place?  I know they’re grilled steaks are good in my experience.  Like I said, my husband had a “hit or miss” experience at this place.  He enjoyed his meals twice out of seven visits…  Still I wonder why are they always packed?  Maybe it’s the free – all you can munch roasted peanuts…? Or maybe it’s their steaks and dinner rolls… I may never know.

There’s another place that I like – Lytle Cattle & Company. I’ve been here three times.  The first time was good, and I remember liking the small loaves of bread.  But the next time we went, they didn’t serve me the bread.  I don’t remember asking for it either.  And my third visit was when we attended a going away party here for a Lieutenant Colonel.  They had the food catered to one of their party rooms.  I thought the grilled ribeyes were well seasoned.  And the green beans and mashed potatoes we’re not bad either.

Still, this doesn’t answer our search for a great barbecue.  Both Texas Roadhouse and Lytle Cattle & Company are not barbecue joints, they’re steakhouses.

The only barbecue place we have ever been, that is truly worth revisiting, since we’ve lived here in Texas is “Hard Eight” in Brady, Texas.  We’ve stopped by there while we were on our way to Fredricksburg, Texas back in May of 2006.  Someone from my husband’s work told him about this place.  So we made a point to stop there.  The place is a typical ranch style barbecue joint with a barn like building with long tables and benches inside.  Outside at the entrance is a covered barbecue pit, where they slow cooked their brisket.  We were greeted by a tall and lanky elderly man, who looked like he’s worked there all his life.  “What can I get you folks?” asked the man.  I was first to place my order.  So I ordered two slices of brisket.  As the knife runs smoothly through that big, tender, mesquite smoked, big piece of meat, clear and brown juices oozed out of  it.  My senses were swept by the sweet, mustard spiced, charcoal, grilled, aromatic meaty flavor that burst out into the open air… Ramon ordered the same thing, and Willie ordered 3 slices.  I can’t remember what side items we had.  I think they only had small containers of green salad, and slices of bread.  But we didn’t care about the sides; we cared most about the brisket.  It was so tender, so juicy, well seasoned and freshly out of the pit.  The best brisket we’ve ever had, ever!  But they are three (3) hours away from Abilene.  And then, there is this fear that “what if we just got lucky that day? What if we drive the three-hour drive, and then when we get there their brisket won’t won’t taste the same…?”  We’re afraid to go back.  We are afraid to be disappointed again.

There’s one thing we’ve discovered from our search for a good barbecue – barbecue joints are highly overrated.  “Good” is subjective.  And it depends on who you are asking.   People become attached to a place, a lot of times not because of truly great food, but more likely the experience they’ve had in that place, the feelings they’ve felt while eating there with their love ones.  So they’re biased on their opinions.  They have convinced themselves that the food is good, when in fact it’s not the food.  It’s the psychological impact the place has on them and they don’t even know it…

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So… since having a good barbecue in Abilene seems to elude us.  I decided to just cook them myself.  Though I wish I could have cook this ribs slowly in a grill, but cooking them in the oven is the next best thing.  They came out juicy and tender all the way to the bones.  The keys to these ribs are the marinade and the glaze.

Tender to the Bones – Baby Back Ribs

Ingredients:

2 racks of baby back ribs (about 3½ pounds each) – washed and cut in half along the rib bones

Glaze – see recipe below

Marinade:

1 cup soy sauce

1 cup teriyaki sauce

1 can soda (I used 7-up)

½ cup apple cider vinegar

6 TBSPs. brown sugar

4 TBSPs. 100% maple syrup

3 TBSPs. honey (I always use clover honey)

4 TBSPs. spicy brown mustard

2 TBSPs. kosher salt

2 tsp. fennel seeds (ground or smashed)

1½ tsp. cayenne

1 tsp. liquid smoke (I use hickory)

Juice of 3 limes (medium or large)

8 garlic cloves – smashed, peeled and chopped

2 inch piece ginger – peeled and grated

Combine all ingredients for the marinade in a large glass mixing bowl.  Stir until sugar and honey are dissolved.  (If you are using 2 – gallon freezer bags, pour half of the marinade over the ribs in one bag and the other half in another bag.)  Otherwise, pour all the marinade over the ribs placed in a large non-reactive container.

Marinate the ribs for 6 hours at room temperature or overnight in the refrigerator.

Preheat oven at 325°F.

Line a heavy duty baking sheet with a heavy duty aluminum foil.  Place the marinated rack of ribs, meaty part down on the lined baking sheet. (Keep the marinade in a bowl to baste the ribs if necessary.)   Cover baking sheet with another piece of heavy duty aluminum foil.  Bake ribs at 325°F for 3 hours – using the center rack of the oven.  Check after 3 hours.  Use a fork to test if the meat is tender.  The meat should easily full off the bones, if not, bake another 45 minutes or up to one hour longer; covered with aluminum foil.  Be sure the baking sheet and ribs are not dry, otherwise, generously baste the ribs with the marinade before baking for 45 minutes to an hour.

Once the ribs are fork tender… remove the foil cover.  Liberally baste the ribs on one side, with the “Apricot White Wine Glaze.”  Turn on the broiler and broil the glazed ribs for about 7 – 8 minutes.  Turn the ribs over and liberally baste the other side (meaty side) and place under the broiler again for 6 – 7 minutes.  The glaze on this side usually sets faster.  Be sure to keep an eye on the ribs to avoid burning the glaze.

Remove ribs from the oven and let them rest for 5 minutes before slicing.

Serves 4 people – half rack each.  Serve with potato salad.

Apricot White Wine Glaze

1 – 18 ounces jar apricot preserves

4 ½ TBSPs. white wine or medium dry sherry (I use soft and fruity wine)

2 tsps. ground fennel seeds (fennel seeds are available whole so I grind my own)

¼ tsp. Chinese five spices (see recipe below)

Combine all ingredients in a medium size mixing bowl.  Stir until apricot, wine, fennel seeds and five spices are well incorporated. Use this glaze to baste the ribs as directed above.

NOTE:  If it’s too much hassle, you may decide to omit the five spices.  The taste is going to be a bit different but that’s OK.  These ribs are still going to be well seasoned and tender.

Five Spices:

Combine 1 tablespoon of each:  ground star anise, ground anise seeds, fennel seeds, ground cloves, and cinnamon.  (A typical Chinese “five spices includes schezuan pepper.  But I have not been able to find this here in Abilene, Texas so I use anise seeds instead.)

Store these “five spices” in a tightly closed glass jar for future use.  You need only a very minimal amount of these spices to give a dish that aromatic flavor.

Potato Salad

3 pounds red potatoes with skins (about 9 medium large) – sliced to ½ inch rounds

1 TBSP. sea salt

1 tsp. olive oil

4 garlic cloves – unpeeled

Potato salad dressing (see recipe below)

Fill a large pot, half full, with tap water.  Add sea salt and bring pot to a boil.

Scrub potatoes under cold running water to remove sand, and slice off imperfections.   Cut potatoes into ½ inch rounds.  Once the water starts to boil add the olive oil, sliced potatoes and garlic cloves.  Boil potatoes for 35 minutes or until soft.  Remove garlic and set aside.  Strain potatoes and place in a large bowl.  Peel garlic, mince and add to the potatoes.

Add the dressing to the potatoes.  Mix and chill.  Garnish with boiled eggs and serve.

NOTE:  I understand some people like their potato salad without mustard, and that’s fine, because in our home, my husband loves his potato salad with mustard while Ramon cannot have mustard in his food.  So I’ve also made this potato salad with and without mustard.  Without the mustard, the taste is slightly different but it’s still good, though I prefer mine with mustard too.

Potato Salad Dressing

1 cup mayonnaise

2 tablespoons Dijon mustard

2 tablespoons French style mustard

3 tablespoons sweet relish

¼ cup minced red onion

1 TBSP. fresh chives – chopped or 1 tsp. dried

¾ tsp. cayenne pepper (optional)

¾ tsp. kosher salt

½ tsp. fresh black pepper

In medium size bowl, combine all the ingredients, stirring until smooth, creamy and well blended.   Pour dressing over the potatoes and mix.

Enjoy and Happy Cooking!

Tess

Welding A Life Decision… And Food on the Side

Welding.

I had no clear understanding, of what welding was, or what it entailed until my son, Ramon, took welding in high school. More importantly I had no idea how dangerous it is…

He must take proper precautions, and wear protective equipment, such as heavy leather gloves, leather aprons, and long sleeve jacket to avoid exposure to extreme heat and flames; protective goggles and welding helmets to shield his eyes from ultraviolet light; a mask to protect him from dangerous gases and particulates and toxic fumes; ear plugs to protect his hearing and steel toe boots to protect his feet and toes!

Welders are always exposed to fire hazards and explosion because of the compressed gasses and flames used in many welding processes.  And now I understand why some welders, especially the highly skilled ones, could command a six figure income… a well deserved salary, if you ask me.

When he decided to take welding as one of his electives in his senior year, my husband and I were completely surprised.

“Welding…?  Arrrrrrr… you – sure…?” looking at Ramon quizzically.

My husband and I looked at each other puzzled, bewildered, and confused. We were thinking to ourselves… “How could he…? Why would he…? But he is neat and clean.  He goes to school in style.  He’s got expensive taste in clothes” – RoundTree & Yorke – top of the line black leather blazer, Murano pants, Oxford shirts, Vera Wang sunglasses and shoes, whose name brand I can’t remember.  This was Ramon’s attire during his junior and senior year in high school.  Good thing he’s our only child, otherwise, we’ll be eating ramen noodles every day. Ramon went to school looking more like a genius supermodel than up and coming welder!  No wait. He looked more like one of the stars in John Woo’s movies, or maybe both!  OK… you may not agree with me here, but hey! I’m his mother.

“Most of all, this boy is highly intellectual, and simply hates physical work.  So why in the hell is he choosing welding?” were the thoughts we kept to ourselves.  His dad was thinking “becoming a college professor because of his analytical mind and laid back attitude would be perfect.  Maybe become an author and write several books.”  But then before Ramon was introduced to welding, he also had a budding thought to become a surgeon.

Deep inside, my husband was relieved that Ramon foregoes the idea of becoming a surgeon.  “Welding, well at least we can afford that.  But going to medical school to become a surgeon? I don’t know how we’re going to afford that,” thoughts he shared with me one day.  I however, my ears perked up like rabbit’s ears, upon hearing his desire to become a surgeon.  I was transported into a dream like state, soaking up the idea like a sponge soaking up water.  I reverted back to being a typical Asian woman – hanged up in prestige and status.  I can see it now… “So, Tess, what does your son do for a living?” One of my friends would ask.  And I’d reply with dignity and pride, and a hint of snobbishness… “My son is a surgeon!”  I would have earned the right to be a snob like those Asian women whose children became doctors, lawyers, engineers, and other so called elite and white collar professionals.  But on a second thought… I don’t think I would have been able to pull it off.  I know where I come from.  I came from a dirt poor family who used to live in unfinished nipa hut.  Sooner or later I would have been reminded of this fact.  But I would not have cared.  I would have reached the pinnacle of my life – making up for all my failings…

But Ramon has always been his own man.  He was his own man since he was a baby. He hated sleeping in cribs.  Just when I think he was sound asleep and safe for me to lay him in the crib, he’d wake up just as soon as I take my first step away from it.  He’d scream as loud as he could, to which I’d quickly pick him up out of the crib and lay him next to me.  And just like that, he is back sound asleep as if he’s never awakened moments ago.  Another one of his resolute moments is when he learned how to read.  He pretty much forced us to teach him how to read, shoving books in our faces to read to him, over, and over, and over again.  He was barely one, and couldn’t talk yet, other than “mamma… dadda…”  Armed with a book, he’d force his way up into the sofa where I or Willie would be seating, relaxing watching TV.  Ramon would say: “Omm, Omm…” his little finger tapping on the picture book.  That means he wants me to read the book to him. He’d open the first page, and would again tap his littler finger on the picture.  “el-uh-fuhnt… el-uh-fuhnt…” I’d say. “Omm… omm!” again, his finger tapping to the same image.  “el-uh-fuhnt… el-uh-fuhnt…” I’d say again.  I’d have to repeat these two or three times.  Only when he is satisfied and felt he understood what the picture was, is when he’d tap the next picture on the page, and until we finish the whole book.  There were occasions when we hid the books so he couldn’t find them.  Sometimes we got tired of reading the same book over, and over, and over again.  But the boy was persistent.  By the time he was 3 years old and 4 months, he was able to read pages of People’s Magazine, impressed and entertained our friends during our 14 hour flight to Okinawa, Japan.  He was in kindergarten barely three months when we got a call from his teacher.  “We’d like both of you to come in to talk about your son, Ramon” said Ms. Williams.  “Oh, oh… what our baby did now…” was our reply.  “Oh no, no… no… no… it’s nothing bad.  I have good news.”  Ramon wrote a short story with sketches to boot, about our travel from Jacksonville, Arkansas to Okinawa, Japan.  Ms. Williams was very impressed that a five year old boy could do this.  She thought Ramon was highly intelligent for his age and should be jumped to first grade!

To this day, Willie firmly believes that Ramon taught himself how to read.  He always knew what he wanted and settled with nothing less.

We allowed him to flourish and nurtured his individuality, and his many talents.  And we think because of this, he is such a strong person, both mentally and emotionally.  Very mature and responsible for his age.

Again, the questions remains… Why welding?

He has so much talent.

He could write.  We saved most of his essays and stories he had written in high school.  He could have been a bestselling fiction writer for all I know.

He could draw.  I was in awe of his sketches.  I even framed six of his charcoal and pencil drawings, four of which are hanging on our walls, and I am still waiting to find the best place to hang two beautiful portraits of a girl.

I know I am his mother.  And adoring his only child’s many talents is nothing out of ordinary.  But I envy him.  I really do.  I wish I have as much talent as he does.  And I wish I have the same parents as he does.  Willie feels the same way.  We both come from a dysfunctional family.  Only mine was worst.  Ramon’s knack for creating something with his hands came from my genes, I think.  (My dad was illiterate but great with his hands.)  And his quick wit and ability to express himself in writing came from his Dad.

I mean he could have taken anything.  And welding was so out of left field in our opinion!  But he fell madly in love with welding.  Ever since he took welding during his senior year… that’s all he wanted to do.  He found his other classes boring.  He just wanted to weld… all day, every day!  Something extra ordinary happens to him when he welds.  “I don’t know if this makes any sense, mom.  But when I’m welding, I can shut out everything else around me.  All I have is peace and serenity.  And I get this laser beam like focus when I’m welding.  I lost track of time.  Sometimes when I come to, three hours has passed…” I remember him saying one morning as I was driving him to school.

I admire any man or woman who knows exactly what they want to do in life.  And it seems that my son knows exactly what he wants to do with his life…

He found that he could very well express his talents in welding.  He’s got great “hand-eye” coordination, manual dexterity, and attention to detail – a rare combination, and exceptional attributes of a great welder.  Matter of fact, he’s already demonstrated and still demonstrating this in welding.  He has achieved “top one” in one of the phases, and currently is on top in “high frequency – TIG welding” – that is welding on aluminum and stainless, his chosen field of specialty.

We don’t know where welding would take him.  But if we know our son, welding would take him places we have never imagined.  He is only 18… And sometimes I wonder where he would be 20 years from now.   My heart flutters in excitement when I think about it…

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I am in Tulsa with him.  I have been here for several weeks now.  He loves the break from cooking, cleaning and grocery shopping. And he has me for company.  He is more relaxed and less stressed out, and therefore has more energy to only focus on his welding studies.  Other than helping him with the much dreaded house chores, I am also here to help him with his resume, work references, and job search.  His school is going to play a big part in referring him to companies who need welders, but at the same time, I am here to make sure that happens.  So in just a few weeks, we’ll probably be moving to another city or state, depending on where he accepts employment.

Since I have been here with him, he welcomes anything other than cereal and granola for breakfast.  He is excited to eat something different.  And one of the foods I have been cooking him for breakfast is a combination of hash and scramble eggs, with shrimp, garlic and onions.  This recipe was his idea.  I’ve also cooked this with Italian sausage instead of shrimp.

He’s been eating this for breakfast for more than two weeks now. I don’t expect anyone to do the same.  But my son is just like that.  When he likes something, he’ll keep eating it for days, and sometimes weeks, and then stop.  No more of the same thing.  He’s ready for something new.

This stuff is hearty, with plenty of protein and complex carbohydrates.  Maybe that’s why he likes it.  This supplies most of the calories and nutrients he needs in order to keep up with the physical and mental exertion when welding.

I like it too, because it’s simple and fast to make.  I can usually have this cooked and served in 25 minutes, and that’s pretty fast for me considering how slow I am in the kitchen.

Shrimp Hash Scramble

(This serves one, maybe two at most. So if you are cooking for a family of two, please adjust the recipe accordingly.)

Ingredients:

1 medium size potato – peeled, cubed, and precooked

1/3 medium onion – diced

3 large garlic cloves – peeled and sliced

10 medium size shrimp – peeled and deveined, cut in halves – crosswise

2 large eggs, well beaten

2 – 3 TBSPs. extra light olive oil

½ tsp. kosher salt – divided

¼ tsp. ground black pepper

¼ tsp. cayenne (optional)

Fill up a small sauce pan, half full, with tap water.  Add one teaspoon kosher salt and bring it to a boil over medium high heat.

Peel, wash and dice the potato into ¾ inches cubes. Add potatoes to boiling water.  Boil and cook for 5 minutes.  Remove and strain.

(While potatoes are boiling, I peel and chop the garlic and onions.  Slice each shrimp into three pieces.)

Heat a large nonstick skillet and add 2 tablespoons extra light olive oil.

Add potatoes into the hot skillet and fry until golden crispy on both sides.  This would take about 3 minutes on each side.

Push the potatoes to the side and sauté garlic and onions, until onions are translucent and garlic light golden brown.  Again, push these to the side next to the potatoes.

Add the shrimp, stirring occasionally, until cooked about 2 minutes on each side.  Stir to combine with potatoes and sautéed onions and garlic. Sprinkle ½ tsp. of the kosher salt over the potatoes and a pinch of cayenne if using.

Scramble the eggs and season with the remaining ¼ tsp. salt, black pepper and cayenne.  Pour eggs over potatoes and shrimp mixture.  Cook one side and then flip the other side.

Serve.

with the shrimp

with Italian sausage

Variation: If using Italian sausage instead of shrimp.  Use one link sausage and removed its casing.  Crumble the sausage and cook in a separate skillet.   Pour excess oil and keep the sausage warm in the skillet, until ready to be added in place of shrimp.

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Another dish that Ramon requested I cook for him was spaghetti with meat sauce.  So for several days last week, he ate nothing but spaghetti with this sauce, and with toasted Italian bread.  Again, this is an easy recipe, yet very good.

I made this sauce spicy as in most foods I cook.  So if you’re not into spicy foods, just buy the non-spicy sauce.  To save time, I buy pasta sauces made by Classico which I love.  It’s a bit pricier than other brands, but I think it’s worth it.

Oh, remember to get these too:

2 boxes of spaghetti noodles or other pastas you like (I like the Ronzoni Healthy Harvest 7 grain pasta)

Italian Bread or French Bread

Parmesan Cheese (optional)

Spicy Spaghetti Meat Sauce

(This serves least 4 – 6 people.  So you might want to cut the recipe in half if there are not that many people eating.)

Ingredients:

5 tablespoons extra light olive oil – divided

2 pounds ground beef (I use 85% lean)

1 medium onion, diced

4 cloves garlic – smashed, peeled and chopped

1 large green bell pepper, seeded and diced

1 tsp. dried oregano

1 bay leaf

1 – 8 ounce jar mushrooms (pieces and stems) – drained

1½ tsps. coarse celtic sea salt (use less if using other type of salt)

½ tsp. freshly ground pepper

¼ tsp. ground Thai hot peppers (optional)

2 – 24 ounce Jars Classico Spicy Tomato & Basil sauce OR any pasta sauce you like

½ cup green olives – chopped (optional – to be added just minutes before serving the sauce.)

In a deep stew pan or large nonstick deep skillet (with cover), brown ground beef in two tablespoons olive oil.  Remove and strain.  Wipe the skillet and place back on the stove over medium heat.

Add the remaining three tablespoons olive oil and sauté the garlic and onions.  Add the strained ground beef.  Stir and add the green bell pepper.

Stir until the green bell pepper turns bright green.  Add mushrooms, oregano, bay leaf (laurel), sea salt, freshly ground pepper, and ground hot pepper.

Stir and allow the whole mixture to blend for about five minutes.

Add Classico Spicy Tomato & Basil sauce. Stir to fully combine the meat and the sauce.  Cover and let the sauce comes to a boil over medium heat.  Turn the heat down and simmer sauce for 30 minutes, stirring occasionally so sauce won’t stick at the bottom of the pan.  Add the chopped olives, if you’re using it.  Stir and serve over spaghetti noodles or other pasta you like.  Topped with freshly grated Parmesan cheese.

Cook spaghetti noodles as directed on the package.  (I add about 2 teaspoons of olive oil to the boiling water, to keep the noodles from clumping together.)

Toasted Italian or French bread

Preheat the oven to 350ºF.

Slice the bread into one inch thick slices.  Line bread slices in a heavy duty

baking sheet.  Toast for 8 – 10 minutes.

Serve on the side with the spaghetti noodles and sauce.

NOTE:  Ramon likes his bread garlicky.  So I peel a large clove of garlic and cut about 1/3 off from the bottom.  Once the bread slices are toasted, and while still hot, I rub garlic on the cut sides of the bread.

Enjoy and Happy Cooking!

Tess