Barbecued Pork Steaks in a Bun

One stormy day several years ago, I was watching Food Network and they were showing one of Pillsbury’s Bake – Off Contests, where contestants win as much as $1 million dollars for their recipes…

My reaction was – WOW!  A $1 million dollar for a recipe?  Are these recipes really worth that much?  Do they really taste that good to be awarded a $million dollars?  So I went to the library and borrow one of Pillsbury’s Cookbooks.  I was curious to try some of these million dollar  recipes.  I want to know, and taste for myself, what makes these recipes won $1 million dollars.

One of the $1 million dollar winning recipes that caught my eye was the Chinese Roast Pork Buns by Wayne Hu.  The picture looked good and the buns reminded me of Siopao, another Chinese dish that I used to enjoy in the Philippines years ago.  Siopao is a steamed bun filled with pork and boiled eggs, served with a sauce.  Thus, I decided to give this dish a try…

The verdict…?

Overall… my family loves these buns.  They are great travel food.  And can be eaten as a snack, lunch, or dinner accompanied with a light soup.

And the preparation is fairly easy because I did not make my own buns.  Instead, I used store bought Pillsbury Buttermilk Biscuits.

My question is… are the really worth $1 million dollars…?

The Barbecued Pork Blade Steaks are awesome.  This is a stand alone dish that can be served with cooked rice and sauteed vegetables on the side.  And they’re easy to make.

As for the buns…

I don’t think so.  They are good… and the preparation is easy, but I don’t think it’s worth a $1 million dollars.  But then again, this is a very good example that food and taste is very subjective!  According to the judges of the Pillsbury Bake – Off Contest in 1994, this recipe – Chinese Roast Pork Buns is worth the $million dollar prize.

The recipe that I am posting here is my own adaptation of that $million dollar winning recipe.  I made a slight deviation from the original recipe by using red wine and olive oil, instead of using sherry and peanut oil, but I think the taste is still pretty close.  Also, I made extra barbecue sauce for the pork and I mixed about ½ cup of the remaining barbecue sauce with the filling below.

This recipe serves 4.  Two buns per person.

(I apologize.  But I don’t have step by step photos for this, yet…)

Prepare the Barbecued Pork Blade Steaks first.

I realized that I cooked four blade steaks but I only need 2 for these buns.  So I made sandwiches with the ones I did not need…

Barbecued Pork Steaks

4 large pork blade steaks – about 3 pounds

Sweet Barbecue Sauce:

1 cup firmly packed brown sugar

1 cup ketchup

½ cup soy sauce

½ cup hoisen sauce

¼ cup red wine

¼ cup deli style mustard with horseradish

2 tsp. freshly ground black pepper

6 garlic cloves, smashed and peeled

 

Combine barbecue sauce ingredients in a blender and blend until smooth.  Pour sauce into a large bowl.  Reserve 1/2 cup of this sauce to be used for the Barbecued Pork Steaks in a Bun…

 

Preheat oven to 400°F.

 

Line a heavy duty cookie sheet with foil.  Place a wire rack in the cookie sheet.

 

Wash pork steaks and pat dry with paper towels and place them on the wire rack.  Liberally brush both sides of each pork steak with the barbecue sauce.

 

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

Brush pork steaks again, on both sides, with the remaining barbecue sauce.  Return to the oven and bake for another 15 minutes.

Remove pork steaks from the oven and cool enough to handle.  Chop pork steaks into small pieces, discarding the bones.  Serve pork steaks as sandwiches or use as filling for the Barbecued Pork in a Bun.

~~~

So once the pork steaks are ready…

Prepare the filling for the buns:

1 TBSP. olive oil or vegetable oil

½ medium onion – finely diced

1 – 8 ounces can water chestnuts, finely diced

1 TBSP. cornstarch

1 TBSP. red wine or dry sherry

1 TBSP. soy sauce

1 TBSP. hoisen sauce

½ cup chicken stock (broth)

2 Barbecued Pork Blade Steaks – chopped

Heat vegetable oil in a large skillet.  Sauté the onions until translucent.  Add the water chestnuts and stir a few minutes.

In a small bowl, combine soy sauce and hoisen sauce and pour over the sautéed onions and water chestnuts, stirring to combine.  Stir in chicken stock or broth and bring the mixture to a boil over medium heat.

In another small bowl, combine wine or sherry and cornstarch.  Gradually stir in cornstarch mixture into onions and water chestnuts, whisking constantly until thick.  Remove skillet from the heat and add chopped barbecued pork.  I mixed ½ cup of the remaining barbecue sauce to this mixture to make the filling more saucy.

As for the buns, you will need 1 can Pillsbury Buttermilk Biscuits…

Take the biscuits out of the can and separate them…

On a lightly floured board or clean counter, roll each biscuit, using a lightly floured rolling pin, into a 6 inch circle.

Scoop about 6 tablespoons of the barbecued pork and fill the center of the flattened biscuit.  Gather the edges towards the middle, twisting and pressing to seal.

Place buns seam side down on the greased cookie sheet.   Brush each bun with the glaze and bake in a preheated oven at 375°F for 18 minutes or until golden brown.  Serve warm.

Bun Glaze:

1 large egg

1 tsp. brown sugar

1 tsp. water

Beat all ingredients.  Brush each barbecued pork buns with this glaze before baking.

After 18 minutes or so… the buns are ready to serve.

 

Enjoy and Happy Cooking!

Tess Harris

 

Texas Country Turnip Green Soup

My husband ate several bowls of this soup.  A testament of how much he liked it…

He doesn’t always like every dish that I cook.  And when he does… when there’s a dish that he really likes, he’ll eat it until it’s gone.  And if there is some left over, he’ll eat it the next day.

He’s afraid I’m not going to cook it as good.  So he wants to enjoy the moment.  Savor every spoonful.

My poor husband.  I am to blame for his behavior.  I have a bad habit of tinkering with recipes I have already perfected.  And he doesn’t like it one bit.  Because when he likes a dish, he likes it exactly the same way as he has tasted it the very first time…

And with me tinkering with recipes all the time… he’s never sure if he’s going to have the same dish ever again!

I’ve successfully tested several recipes last week.  All dishes came out good.

And this soup was one of the dishes that stood out.  Even I was amazed on how tasty it was.  Considering how simple were the ingredients…

Anyway…

I wanted to share this soup with you.  I hope you enjoy it as much as my family did.

Here’s what you need…

12 ounces salt pork. Chopped.

Onion, garlic, celery, cubed ham, frozen chopped turnip greens…

Potatoes, chopped…

3 cans great northern beans, 2 cans low sodium chicken broth + 2 cups water…

herbs and spices…

What to do…?

Heat a large pot over medium heat.  Cook salt pork until it has rendered most of its fat… Remove all but 3 tablespoon of the fat.

Add onions and garlic.  Saute until onions are translucent.

Add the celery.  And saute a few minutes.

Add the beans and the ham…

Add the potatoes…

And the chicken broth.  And water…

Stir.

Add the frozen chopped turnip greens.  Stir to combine.

Cover pot and bring soup to a boil over medium heat.

Once boiling, reduce heat.

Simmer soup for 1 hour.  Stirring occasionally while simmering…

After 1 hours, soup should be lightly creamy.   Taste before adding coarse sea salt and MSG if desired…

Serve with your favorite bread or corn bread.

The RECIPE:

Texas Country Turnip Green Soup

12 ounces salt pork – chopped

1 large onion – chopped

4 garlic cloves – smashed, peeled and chopped

3 sticks celery – chopped

5 medium size potatoes

1 pound cubed ham

3 cans (14.5 ounces each) Great Northern Beans – drained and rinsed

2 cans (14 ounces each) Low Sodium chicken broth + 2 cups water

1 (16 ounce) package frozen chopped turnip greens

1 tsp. dried chives

½ tsp. dried marjoram leaves

½ tsp. ground black pepper

½ tsp. ground hot pepper (optional)

1 tsp. coarse ground sea salt – if needed

Pinch of MSG (optional)

NOTE:  If you can’t find salt pork, you can use pancetta or thick slices bacon.

Rinse salt pork under cold running water.  Pat dry with paper towels.  Slice salt pork into ½ inches.

Heat a large pot and sauté salt pork until slightly crispy and it has rendered most of its fat.  Remove most of the fat except 3 tablespoons.

Sauté onions until translucent.  Add garlic and sauté until light golden brown.

Add the celery and sauté a few minutes.

Add the cubed ham and potatoes.  Sauté a few minutes.  Add drained and rinsed Great Northern Beans.  Stir to combine.

Add chicken broth and 2 cups water.  Stir.

Add the frozen chopped turnip greens.  Stir.

Bring soup to a boil.

Once boiling, reduce heat and add the following:  dried chives, marjoram leaves, black pepper and ground hot pepper.

Simmer soup for 1 hour, stirring occasionally.

Taste the soup for additional salt.  And add a pinch of MSG to perk up the taste.

Serve warm with your favorite bread or corn bread.

Tess’ Kitchen Secrets:

#1 – Salt pork makes a big difference in taste when it comes to vegetable soups.  But you have to sauté it to get rid most of the fat.

#2 – Coarse sea salts are excellent in soups!

#3 – Draining and rinsing canned beans reduces gas.

Enjoy and Happy Cooking!

Tess Harris

Braised Spicy Chicken with 40 Garlic Cloves

Forty garlic cloves sound like a lot of garlic!  Some of you probably wonder how pungent or garlicky this dish is… Considering the large amount of garlic cloves in it.  If you are slightly worried… don’t be.  Because the garlic cloves are left whole and undisturbed.  Peeled of course!  The garlic remained mild and slightly sweet in flavors.  Not too strong at all.  The dish gives a nice surprise… And it makes you look forward in anticipation… to have at least one garlic clove in every bite.  Maybe I should have called this dish Garlic Lovers’ Delight with chicken… (chuckle).

So for garlic lovers out there… this dish is for you…

Kitchen equipment or tools needed:  Oven proof pot or skillet with lid or a large baking dish.

Ingredients:

3 ½ – 4 pounds chicken drumsticks or other parts you like

40 large garlic cloves – about 3 large garlic heads

1 medium onion – sliced

Zest and Juice of 1 large lemon

1 tsp. dried thyme

2 TBSPs. cornstarch

2 cups chicken broth or boiling water + 2 chicken bouillon cubes

2 TBSPs. chili garlic sauce (or to taste)

3 TBSPs. olive oil + 1 TBSP. vegetable oil

Spices and Seasoning:

3 tsps. kosher salt

1 tsp. freshly ground black pepper

1 tsp. cayenne

1 tsp. ground cumin

Combine seasoning spices and seasoning in a small bowl. Set aside.

Wash chicken and pat excess water with paper towels.  Generously sprinkle spices and seasoning mixture on the chicken pieces, patting lightly for it to adhere. Set aside.

Place garlic cloves in a large bowl and pour hot water over them.  Let it stand for about 2 minutes.  Immediately pour the water off the garlic.  Peel the garlic cloves and trim the root end.  Set aside.

Preheat oven to 350°F.

Heat a large, deep, oven proof pot or skillet and the olive and vegetable oil.  Just before the oil starts to smoke… brown the chicken pieces on all sides.  Transfer browned chicken to a large dish.  Set aside.

Using the same pot or skillet… sauté the peeled garlic cloves until wilted.  Remove wilted garlic to a platter and set aside.

Sauté the sliced onions until translucent.  Deglaze the skillet with the boiling chicken broth, scraping the browned bits and pieces stock at the bottom of the skillet. Add dried thyme and lemon zest.  Stir and simmer the broth over medium heat.

In a small bowl… combine cornstarch with one tablespoon water.

Slowly whisk in the cornstarch mixture into the simmering broth.

Place the browned chicken pieces back into the skillet.  Stir to make sure the chicken is somewhat submerge in the broth.  Transfer this skillet into the preheated oven and bake chicken for 30 minutes.

Remove the skillet from the oven and stir the chicken.  Add the wilted garlic cloves and chili garlic sauce.  Stir to combine.

Bake the chicken for another 15 minutes.  Taste for additional salt and black pepper.

Serve with Wasabi Mashed Potatoes or  Rosemary Red Roasted Potatoes Or Mashed Potatoes.

Sorry guys.  I don’t have step by step instruction photos for this dish.   I will have to put this on my “to do” list.

Rosemary Red Roasted Potatoes

Creamy Wasabi Mashed Potatoes:

Ingredients:

4 large baking potatoes (about 4 pounds) – scrubbed and skin intact

3 TBSPs. butter

¾ – 1 cup warm heavy cream – start with ½ cup and go from there

½ – 1 tsp. kosher salt

½ tsp. freshly ground black pepper

1 TBSP. Genuine Wasabi paste (or according to taste.  I use S & B Brand.)

Boil potatoes in their skins until tender, about 45 – 50 minutes.

Peel potatoes while still hot.  (I use a tong to hold the potatoes so I don’t burn myself.)

Place in a large bowl.  Add butter and mash the potatoes.  Add warm heavy cream, salt and black pepper. Fold in to combine.  Fold in the Wasabi paste.

Serve warm.

Enjoy and Happy Cooking!

Tess Harris

Shrimp Scampi Pasta – A 15 Minute Meal

Another dish that is 15 minutes or less.

I had a bag of shrimps that’s been setting in my freezer for couple of weeks that I needed to get rid of.  And I wanted to use it for something easy and quick.  Not only easy but also flavorful.  So I decided on shrimp scampi.  Shrimps cooked in skillet with olive oil.  Or a combination of butter and olive oil.  For which only took less than 15 minutes to make.  Including the pasta.

For some, Shrimp Scampi is great during the summer time.  But who says you can’t eat it during winter…?  Food is food, right?  Especially if I’m hungry.

Anyway.

Here’s what you need to make this easy, simple and quick meal.

Shrimps. Generously seasoned with sea salt and freshly ground black pepper.

Garlic. Peeled and minced.

Olive oil. I prefer to use extra light olive oil for sauteing and roasting.

White wine.  That is if you have any.

This was an after thought.  Because the ones I’m showing you here, I did not use wine.  And it tasted just as good.

Spinach.  Washed and ready to cook.

Again.  This is optional…

Pasta.  You only need one box…

And Parmesan Cheese.  Again Optional.  I didn’t use it for myself.  Not that I don’t want to.  Because I would have LOVED to… but I have to avoid dairy whenever possible.  Unless I want to physically punish myself… then I ate dairy.

Anyway.

Here’s how I put these ingredients into a delicious meal…

Get a large pot and fill it with water.  About 3/4 full.  And then add 3 teaspoons kosher salt.

Bring water to a boil and add 2 teaspoons olive oil.

Add pasta to boiling water and cook al dente.  About 7 minutes.

Strain water from pasta just seconds before adding it the shrimps.

*** While the pasta was boiling, I was also cooking the shrimps. ***

 

Heat a large skillet and add olive oil.

Saute garlic until light golden brown.

Add seasoned shrimps.

Cook shrimps until pink.  About 5 minutes.

*** If using white wine.  This is the time to remove the shrimp to a platter.  Then you pour 1/2 cup of white wine and allow it to boil.  You then add the shrimps back into the skillet.  Stir.***

Add the spinach, if using.

Stir until wilted.  about 1 – 2 minutes.

Add the cooked pasta.

Stir until pasta and shrimps are well combined.

Serve Shrimp  Scampi Pasta with freshly grated Parmesan cheese.

~~~

Shrimp Scampi Pasta

(Serves 4 people)

1½ pound of peeled shrimps

1 tsp. coarse sea salt

½ tsp. freshly ground black pepper

4 cloves garlic, minced

3 – 4 TBSPs. light olive oil (or a combination of butter and olive oil)

½ cup white wine (optional)

4 cups (packed) spinach (optional)

16 ounces pasta – cooked separately

Freshly grated Parmesan Cheese (optional)

Season the shrimps with salt and black pepper.  Set aside.

Fill a large pot with water.  Add 3 tsps. Kosher salt and bring to a boil.  Once boiling, and 2 tsps. Olive oil.

Boil pasta for about 7 minutes – one minute before al dente.  Strain water from the pasta just right before adding it to the shrimp.

Heat a large skillet and add olive oil.  Add the garlic and sauté until light golden brown.  Add the seasoned shrimps and sauté until pink.  About 5 minutes.  Remove to a platter.

Pour white wine into the skillet and bring to a boil.  Add back the shrimps.  Stir.  And then add the spinach if using.  Stir until spinach is wilted.

Add the pasta and mix.  Taste for additional salt and or black pepper.

Top each serving with freshly grated Parmesan cheese.  And a slice of lemon on the side.

Tess’ Kitchen Secrets

#1 – Buy raw and peeled shrimps to save time.

#2 – Cook pasta simultaneously with the shrimps.  So that when the pasta is cooked, I was ready to mix it with the shrimp.

#3 – Strain the water from the pasta just seconds before mixing it with the shrimp.

Enjoy and Happy Cooking!

Tess Harris

Easy and Simple Egg Rolls (Lumpia)

Are you Filipino?  Do you make lumpia?

These are two questions that I get asked often by Americans.  Years ago.  I would feel offended by these questions.  What do you mean do I make lumpia?  I can make all kinds of things.  Why does it have to be lumpia?

It’s not until this past several years that these questions no longer offend me.  As much.

I can’t blame my American friends.  We have been conditioned to think of people in terms of their stereotypes.  I am Filipino.  Therefore I make lumpia.  I probably eat balut too.  For those of you who are not familiar with balut.  Balut is a fertilized duck or chicken egg with a nearly developed embryo.  Boiled and eaten on the shell.  And the answer to the balut question is NO.  I have never eaten balut.  And never will.  No offense to those who eat them.  Sorry.  The mere sight of balut makes my insides shakes and grumble.  As if it’s going to invert.

The truth is.  I did not learn how to make egg rolls or lumpia until I was 19.  When I meet my husband, my cooking skills were mediocre.  I had to teach myself how to cook.  Or watch others cook.  And then practice what I had learn in my kitchen.

I had once used a blender to ground pork.  And the blender started smoking.  The motor burn out.  I was 20.  Young and dumb.  I didn’t know I couldn’t use a blender to ground pork!  I forget what it was exactly I was making.  But I wanted to impress my husband, who was then my boyfriend.

To this day.  He remembered the dish.  He said it was good.  And the blender?  He remembers that too.

You’re probably wondering… What do you mean you didn’t know how to cook?  You were poor and had no servants!  So how could you not know how to cook?  Being poor was  exactly the reason.  We were too poor.  There was nothing to cook.  I know how to cook rice.  I learned that at seven.  I know how to stew fish with salt and vinegar.  I learned this at eight.  But these were it.  We did not have the luxury to cook and eat pancit or lumpia.  We eat meat once every six months.  If we’re lucky.

Though there were exceptions.  I helped my mom make “sweets stuff” when I was barely nine.  I was her little helper.  Grating sweet potatoes and cassava.  And rolling them in banana leaves.  And then hawking them on the street until every one of the sweet roll is sold.  Probably explains why I hate selling to this day.

The skills of rolling stuff come naturally to me.  Rolling sweet potatoes and or cassava.  Egg rolls.  Lumpia.  Sushi.  And kimpap.  A Korean dish that sort of like sushi.  I suppose I could roll anything.  My step mother-in-law was highly surprised when I easily caught on on how she made kimpap.  And how at ease I was at rolling them.  I didn’t tell her I’ve been rolling stuff since I was barely nine.

I was with my sister when I first saw how lumpia or egg rolls were made.  She, and her friend, Ate Aida, would have a large tub of raw ground beef and finely chopped vegetables, and some eggs to bind them.  And they’ll start rolling the mixture in lumpia wrapper.  They’d do this on birthdays and special occasion.  This was my first exposure in making lumpia.

You probably notice that I am using the terms lumpia and egg rolls interchangeably.  That’s because the principles in making the two are the same.  The only difference is the thickness of the wrapper.  Lumpia wrapper is thinner and crispier.  More delicate and tears easily.  Whereas the egg roll wrapper is thicker and a lot easier to handle.

There are two types of lumpia:  Fresh (spring rolls) and Fried (egg rolls).

Fresh lumpia or spring rolls are just what the name implies.  The wrapper is not fried.  It is filled with stir fried or fresh vegetables.   And topped with a slightly sweet sauce.  Health aficionados will almost always chose fresh lumpia over fried spring rolls.

The fried egg rolls are of course, fried.  The vegetables are stir fried.  Then wrap with egg roll wrappers.  Deep fried at 350˚F for about 2 minutes on each side.  Or until the wrapper is golden brown and crispy.

The secret in making egg rolls is in the filling.  People have their favorite secret ingredients.  Usually, a combination of meats, shrimp and vegetables.

What I made here are lumpia or egg rolls.  And in my opinion, easy to make.  I used vegetables that I like and quick to cook.

I hardly ever use bean sprouts in my egg rolls.  That’s because my husband hates bean sprouts.  And besides, beans sprouts produce too much liquid which makes the filling a bit runny.  And this I do not want.

And the sauce is fresh from the bottle.  Sweet Chili Sauce.  Available in any Asian stores.  You can make your own if you like.  A simple mixture of vinegar, garlic, freshly ground black pepper, and a little bit of salt will do.

Egg rolls are best served immediately.  While they’re still warm and crispy.

Here’s what you’ll need for this easy and simple egg rolls:

Ground beef.

Ground Pork.

Onions. Chopped.

Garlic. Chopped.

Carrots. Finely diced.

Celery. Finely diced.

Green Beans. Chopped.

Potatoes.  Finely diced.

Green onions.

Lumpia or Eggroll Wrappers.

You can find these at any Asian stores.  Or in Supermarkets.  In the refrigerated section next to the produce department.  And or in the freezer department.

Seasoning:  soy sauce, coarse sea salt, and ground black pepper.

And Sweet Chili Sauce for dipping the lumpia or egg rolls.

~~~~

Once the prep work is done. i.e. chopping the onions, garlic and the vegetables needed…

You need to do the following:

Heat a large skillet and add 3 TBSPs. olive oil.

Add meat – ground beef and pork into the pot.

Stir it up and add sea salt.  Or kosher salt.  Use less if using kosher salt.

Add freshly ground black pepper.

Cook meat until gray.  Until all the juices evaporated and meat starts to sizzle.  If the meat is too watery.  Drain liquid.  You may have to add a tablespoon oil to saute the veggies with the meat.

Add onions and garlic.  Stir a few minutes.  Just until onions are translucent.

Add the potatoes.  Stir and saute a few minutes.

Add the chopped vegetables: carrots, celery and green beans.

Stir and saute until green beans are slightly cooked.

Add the green onions.

Add one to two tablespoons of soy sauce.

Add one tablespoon first.  Then taste.  Add another if needed.

Stir to combine.

By this stage… the potatoes should be soft and mash easily.  It should act as thicker or binder to the whole meat and vegetable mixture.

If the mixture contains a bit of a liquid.  Sprinkle a a tablespoon cornstarch over the meat and vegetable mixture.  And then stir to incorporate.  Over medium heat.  Stir for a few minutes.

~~~

How to roll the lumpia or egg roll:

Step one.  Carefully peel and separate each egg roll wrapper.

Lay one wrapper flat with one corner facing you.

Spoon about two tablespoons of the meat and vegetable mixture onto the wrapper.  About two inches from the corner pointing towards you.

Fold the corner facing you over the filling.  Slightly tucking in the tip under the filling.

Roll it forward up to the middle corners.

Fold the left corner over.

And fold the right corner over.  Forming an envelope.

Lightly brush the folded corners and top wrapper with beaten egg.

And then continue to roll until you have a short cylinder.

Finish rolling the remaining meat and vegetable mixture.  Place each roll seam side down.

Heat a deep skillet or a wok and add about 3 – 4 cups of cooking oil.  Heat oil until it reaches 350˚F.

Fry egg rolls or lumpia, five or six at a time, until golden and crispy.

Remove egg rolls from the pan and drain on paper towels.

Serve immediately.  While warm and crispy.  With a sweet chili sauce on the side for dipping.

This Sweet Chili Sauce is really not spicy.  It is more sweet than it is spicy.

~~~

Easy and Simple Egg Rolls

Filling:

1½ pound ground beef

1 pound ground pork

6 TBSPs. cooking oil – divided

1 large onion – chopped

4 stalks green onions – chopped

6 cloves garlic – smashed, peeled and minced

1 large baking potato – peeled and finely diced

3 large carrots – peeled and finely diced

3 celery sticks – peeled and finely diced

1 pound green beans – finely chopped

6 green or red hot chilies – finely chopped (optional)

1 TBSP. coarse sea salt

½ tsp. ground black pepper

1 package Egg Roll Wrappers

Large egg + 1 tablespoon water – lightly beaten

Heat a large pot and add 3 tablespoons cooking oil.

Add ground beef and pork.  Stir to break up into small chunks.

Add coarse sea salt and ground black pepper.

Stir and cook meat until gray.  Keep stirring until most liquid evaporates and meat starts to sizzle.

If there’s too much liquid in the meat.  Drain the liquid.  And add a tablespoon of oil to the meat.

Add onions and garlic.  Stir until onions are translucent.

Add the potatoes.  Stir for a few minutes.

Add all carrots, celery, green beans.

Stir until vegetables are partially cooked, about 3 minutes.

Add green onions.  Stir to combine.

Add soy sauce.  Stir to incorporate.

At this stage, the potatoes should be soft and mash easily.  It should act as thickener or binder to the whole meat and vegetable mixture.

If the mixture contains a bit of a liquid.  Sprinkle a a tablespoon cornstarch over the meat and vegetable mixture.  And then stir to incorporate, over medium heat.  Stir for a few minutes.

Remove pot from the heat and cool.

How to Roll the Egg Rolls or Lumpia:

Separate the spring rolls wrapper one at a time.  Cover them with damp kitchen towel to keep them from drying.

Using a large chopping board lay the spring roll flat.  One corner facing towards you.

Scoop about two (2) spoonfuls of the meat and vegetables mixture into the spring roll wrapper.  About 1½ inches away from the corner facing you.

Fold the corner facing you over the filling.  And fold both left and right corners over the first fold.  Forming an envelope.

Lightly brush folded and top wrapper with the beaten egg.

Roll and seal.  Place egg roll seam side down.

Repeat the procedures with the remaining filling and egg roll wrappers.

How to Fry Egg Rolls or Lumpia:

Heat a deep skillet or frying pan and add 3 to 4 cups cooking oil.  Heat the oil to about 350˚F.  (Use a thermometer to make sure you have the correct temperature while frying.)  The egg rolls should be fully submerged in the hot oil.

Fry egg rolls about 2 minutes on each side or until golden brown.

Drain on paper towels.

Serve egg rolls immediately.  While still warm and crispy.  Have a small bowl of Sweet Chili Sauce on the side for dipping.

Tess’ Kitchen Secrets:

#1 – Since the filling has already been cooked.  It only takes a few minutes to fry these egg rolls.

#2 – The finely diced potatoes serves as thickener and binder.  Which makes for a crisper egg rolls.

Enjoy and Happy Cooking!

Tess Harris

Cornbread Stuffing – Southern Style – Truly A Labor Of Love (Part 3)

Wheww!

Thanks goodness.

This is it.  The last part of this series.  The real thing.  The recipe and instructions on how to prepare this Cornbread Stuffing – Southern Style.

Then after this.  I can finally move on to other things.

For those of you who hasn’t read Part 1 of this post.  Please do.  Because that is the very first step or process of this stuffing – cooking the chicken and making chicken stock.

And then there ‘s Part 2 – how to make the cornbread.  The cornbread needed for this stuffing.

So here it is.  Let’s get started.

So after you have cooked the chicken, gizzards and livers.  Strained, cooled and skimmed the fat off the chicken stock.  Cornbread ready.  You are halfway through the cornbread stuffing process.  Now you are ready to assemble everything you’ve done up to this point.  Well almost.

Process #3:  Making the stuffing

You’re going to need 8 ounces fresh mushrooms.  Washed under cold running water and thinly sliced.

Large onion thinly sliced or chopped.

Four celery sticks.  Chopped.

Then take out the same large pot you cooked the chicken in…

Heat the pot and add olive oil.

Add the thinly sliced mushrooms and caramelized them.

Add the sliced onions.

Saute them.

Then add the celery.

Saute them until soft.  About five minutes.

Then add the chicken stock.

And bring the pot to a boil.

Add the herbs and spices.

Add the chicken base or bouillon cubes.

Stir.

Add the cooked chicken, gizzards and livers to the pot.

Cover and simmer chicken over medium heat for about 10 minutes.

Add the crumbled cornbread.

Stir until all ingredients are mixed well.

Keep stirring until all liquid is absorbed.

After about 10 minutes.  The cornbread mixture should look like this or close to it.

Still moist.  But not dry.

Pour the mixture into an aluminum pan like this.

(I used two pans.  An all purpose aluminum baking pan and a smaller square pan.)

Bake in the oven at 350°F for 50 – 60 minutes.  Or until the top crust is golden brown.

And the result should look like this.

And don’t forget cranberry jelly.   Be sure to chill them in the refrigerator slicing and serving.

I usually buy 4 to 5 cans.

I eat cranberry jelly in every bite with the cornbread stuffing.

Serve cornbread warm or at room temperature.

Here’s the recipe…

Cornbread Stuffing – Southern Style

3 – 4 TBSPs. olive oil

8 – 16 ounces  button mushrooms – thinly sliced.

1 large onion – thinly sliced

4 celery sticks, including leaves – finely chopped

10 – 12 cups chicken stock (start with 10 cups)

Seasonings and Spices:

2 tsp. seasoned salt (Lawry’s or McCormick)

2 tsps. dried chives

2 tsps. garlic powder

1 ½ tsps. dried basil

1 tsp. cayenne pepper

½ tsp. freshly ground black pepper

3 TBSPs. chicken base or 9 chicken bouillion cubes

Shredded chicken and finely chopped gizzards and livers (from Process# 1)

kosher salt – if needed

crumbled cornbread (from Process #2)

Position the bottom rack on the third shelf from the bottom.  And the top rack on the second shelf from the top.

Preheat oven to 350°F.

Lightly butter a 9” x 13” rectangular pan (glass or aluminum) and 8” x 8” square pan (glass or aluminum).  Set aside.

Heat a large pot (I used the stock pot)over medium heat and add olive oil.

Add sliced mushrooms.   Stir a few times, and then do not stir until the mushrooms starts to caramelize, for about 3 minutes.

Stir and allow mushrooms to caramelize further for a few more minutes.

Add the sliced onions and sauté until translucent.

Add the chopped celery stir sauté until celery is soft, stirring occasionally to keep the vegetables from sticking on the bottom of the pot.

Add 10 cups of chicken stock to the vegetable mixture and bring to a boil over medium heat.

Add the seasonings and spices as listed above.

Add the shredded chicken and thinly sliced gizzards and livers.

Simmer for about 10 minutes.

Add the crumbled cornbread to the simmering chicken,  stock, and vegetable mixture.

Stir until cornbread absorbs most of the liquid.  If the mixture is thick add 2 more cups of chicken stock.  And then simmer over low heat until mixture is not too wet or liquidy.  (The consistency of the cornbread mixture should be like a casserole… not too watery and not too dry.  To be safe, it’s better too have a mixture that is a bit watery than dry, because you can always extend the baking time to get rid of the extra liquid.)

Pour cornbread mixture into the buttered 9“ x 13”retangular pan until about ¾ full.

Pour the remaining mixture into the 8” x 8” square pan.

Place the retangular pan on the bottom rack.  The square pan on the top rack.

Bake cornbread stuffing at 350°F for 50 – 60 minutes.

NOTE: After forty-five minutes of baking, switch the pans.  Move the rectangular pan to the top rack and the square pan to the bottom rack.  Continue baking until stuffing has a light golden brown crust on top.  Do not over bake.

The cornbread should be slightly crusty on top but moist underneath.  Not dry.

Remove from the oven.  Serve warm or at room temperature.

Or if not serving right away.  Cool and cover with foil.

Serve as a side dish to a roasted turkey and baked ham.  With or without gravy.  And with slices of Cranberry Jelly or Cranberry Sauce.

For my husband though… Cranberry Jelly. Chilled Cranberry Jell.  And I mean the ones in a can, is the only cranberry he will eat with this stuffing.  And after all these years of eating this stuffing, I have to agree with him.  Cranberry Jelly compliments this stuffing perfectly.

I know some people make their own cranberry sauce.   Or some prefers the canned cranberry sauce than the jelly.  And that’s fine.  Absolutely fine.  I have eaten the stuffing this way too.

Tess’ Kitchen Secrets:

#1 – Homemade Chicken Stock.  Is more flavorful compared to the store bought ones.

#2 – Chicken livers and gizzards.  The livers and gizzards give this stuffing a great taste and texture.  These ingredients are A MUST.

#3 – Seasoning and Spices.  My husband knows even the slightest difference in seasonings and spices I use.  Weird.  But he does.

#4 – Baking the Cornbread Stuffing meld all the flavors.  Making it into a cohesive one.

Enjoy and Happy Cooking!

Tess Harris

Cornbread Stuffing – Truly A Labor Of Love (Part 2)

Since my first post on this subject was too lengthy, I had to end it with “cooking the chicken and making the chicken stock” for the Cornbread Stuffing.  And suspend the recipe for the cornbread and stuffing for another post…

We’ll see how long this post is going to be.

Hopefully not too long.  Otherwise, I may have to resort to part three.  The Cornbread Stuffing itself.

In in my last blog I talked about the first time I tasted this cornbread stuffing.  The kitchen utensils needed.  And several steps or processes.

Like I said, this stuffing takes a bit of work.  And honestly, I doubt anyone would actually take a chance and the time to try this recipe out.  Without tasting it first.

But here I am.  Posting it anyway.

If nothing else.  The cornbread itself is very easy to make.  And I usually make this cornbread whenever I make Bean Gumbo.

This cornbread is great to serve with bean soup, chili, barbecued dishes and more.

Anyhow…

Here’s Process #2:  Bake the cornbread.

Preheat oven at 400°F.

Lightly butter a 9”x 13” glass baking pan.

And then prepare the ingredients…

~~~ Dry Ingredients ~~~

Two cups yellow cornmeal.

Two cups self-rising flour.

1/2 cup granulated sugar.

Four teaspoons baking powder and one teaspoon kosher salt.

Combine all the dry ingredients in a large mixing bowl.  Whisk them a few times.

~~~ Wet Ingredients ~~~

Four Large eggs.

Beaten well.

Two and one-half (2 1/2) cups milk.

I used one can of coconut milk plus water to make 2 1/2 cups.

1/2 cup oil.

I used safflower oil.

Add milk to the beaten eggs.

Add the oil to the eggs and milk mixture.

Whisk a few times to mix.

Pour the wet ingredients – eggs, milk and oil mixture

over the dry ingredients – yellow cornmeal, self – rising flour, granulated sugar, baking powder, and salt.

Fold the mixture with a whisk until free of big lumps.

Pour cornbread batter onto the lightly greased  9″ x 13″ glass pan.

Bake cornbread in the preheated oven at 400°F for 26 – 28 minutes

or until top crust becomes light golden brown.

Remove the cornbread from the oven and cool.

Crumble the cornbread.

Here’s the recipe:

Cornbread – Dry Ingredients:

2 cups yellow cornmeal

2 cups self – rising flour

½ cup refined sugar

4 tsps. baking powder

1 tsp. salt

Cornbread – Wet Ingredients

4 large eggs – well beaten

2 ½ cups milk (I used coconut milk)

½ cup cooking oil (I used safflower oil)

Lightly butter a 9”x 13” glass baking pan.

Preheat oven at 400°F.

Combine all the dry ingredients in a large mixing bowl.  Whisk several times.

In another large mixing bowl, beat eggs.  Add milk and cooking oil.  Whisk until combined.

Pour the egg, milk, and oil mixture over the combined dry ingredients.

Fold the mixture, using a whisk, until moistened and free of large lumps.  Do not over beat.  (There will be some small lumps and that’s OK. )

Pour cornbread mixture into the battered glass pan, and bake in a preheated oven at 400°F for 26 – 28 minutes or until crust becomes light golden brown.

Remove from the oven and cool.

Once cooled.  Crumble the cornbread.

~~~

Proceed with the next step or process…

Process #3:  Making the stuffing.

Please read my next blog post for the next step…

Thanks!

Enjoy and Happy Cooking!

Tess Harris

Cornbread Stuffing – Southern Style – Truly A Labor Of Love

I first tasted this stuffing 20 years ago when my husband brought me to the U.S. to meet his parents.

I found out that this is one of my husband’s favorite dishes.

His dad makes it every time he comes home.  I mean every time.  I guess this is one of the few ways he showed how much he loved his son.   Since he wasn’t very good at demonstrating it any other time.

So of course…  upon seeing how much my husband loved this dish, I made sure that I learned how to make it.

I watched my father-in-law made this cornbread stuffing several times.  And each time he made it, he seemed to have spent his time all day in the kitchen.

As with most home cooks, he did not measure anything.

My notes consisted of ingredients only.

I had to experiment with the amount of ingredients and seasonings.  Several times.  Before I finally perfected the recipe.

Each time I make this cornbread stuffing.  There is one key indicator whether it came out great or not.  If the cornbread stuffing is great – my husband will eat nothing but cornbread stuffing all day.  And the next day.  Until all the cornbread stuffing is gone.  Finished.  Consumed.  Gone.

It means I’ve done a great job!

It means I have prepared the cornbread stuffing just like his Daddy did.

And if ever I deviate from the perfected recipe.  If I accidentally forget a seasoning or an herb… my husband will know.  His palate knows.  After eating a bowl or two.  He won’t eat it again.  He will simply stop eating it.  He won’t say a word.

He will simply let a whole pan of cornbread stuffing set.  And get stale.  And collect mold if I don’t throw them away sooner.

A whole day’s of work wasted.  Down the drain.  And it’s nobody’s fault but mine.

So I’ve learned my lessons well.  Very well.  And many times.

So whenever I make cornbread.  My mind better be focus.  I cannot be thinking about other things.  I think only of cornbread stuffing.  Think only of cornbread stuffing.  Cornbread stuffing.

I admit that this cornbread stuffing entails a bit of work.  Not hard.  Just work.  That little extra time and efforts.

And extra concentration on my part.

I’m sure you’ve heard of the cliché  “labor of love.”

Well this stuffing is truly a labor of love.

I only make this twice a year:  on Thanksgiving and two days before Christmas.  Because that’s Willie’s birthday.

Any other time.  He’ll have to ask for it.

The dish requires four (4) different processes:

Process #1:  Cook chicken and make chicken stock. It’s better to do this one day prior.  So that the chicken stock has a chance to cool and the fat will solidify on top which will be easier to remove and discard.

Process #2:  Bake the cornbread

Process #3:  Making the stuffing:  caramelized mushrooms; sautéed garlic and onions; and using products from processes number 1 and 2

Process #4:  Baking the cornbread stuffing. At this stage my job is almost done.  So I celebrate.  I play Jesse Cook and dance.  In my cramped kitchen.

I think process #1 requires most of the work.  But once the chicken is cooked and the cornbread is baked, half of the work is done.

First, I just want to alert you that you will these gadgets, pots and pan to prepare this delectable “Cornbread Stuffing – Southern Style.”

Kitchen tools or equipment needed:

12 – 16 quarts stock pot

9 ”x 13” glass baking pan (Pyrex or anchor)

9”x 13” glass baking pan or all purpose aluminum pan

8”x 8” square glass pan or aluminum pan

Large container or bowl  - 8 quarts capacity

Oven

And the ingredients…

And remember our processes…

Process #1:  Cook chicken and make chicken stock

I know it is not so glamorous to look at raw chicken.

I know someone who won’t touch any part of raw chicken.  He eats it once its cooked.  He just won’t have any part of it while it’s raw.  He won’t even look at it.

But this is where it all starts.

Whole chicken cut-up.

Chicken gizzards and livers.

And of course you will need a pot.  A very large pot.

I bought this when we were in Okinawa, Japan.

I’ve seen one this big at Sam’s Club.  Not as sturdy.  I don’t think.  But as big.

Wash chicken and gizzards under cold running water and place them in the pot.

Vegetables.  Chopped.  Onion and garlic chopped.  Bay leaves and black pepper corns in a cheese cloth.  Tied into a pouch.  Italian parsley and coarse sea salt.

All of those on top of the chicken.  In the pot.

All 12 cups of filtered water.  Or enough to fully cover the chicken and vegetables.

Bring to a boil over medium heat.

And just before the pot starts to boil… skim off foam and impurities that surfaces to the top.

Once boiling… reduce heat to low.  Simmer for 40 minutes.

Add the chicken livers after 40 minutes of the chicken and veggies simmering.  Increase heat to medium and bring the pot to another boil.

Once boiling.  Reduce heat to low and simmer again for 20 minutes or until the chicken livers are cooked.

Once the chicken, gizzards and livers are cooked…

Remove them from the pot, using a spider skimmer

or slotted spatula and tong.  Place them in a large bowl or colander.

Remove and discard the vegetables.

And you will be left with the chicken stock.

Using a fine strainer.  Strain the chicken stock into a large bowl or container with a top.

Refrigerate until cold.  And fat has solidify on top.

You can then easily remove or skim the fat off the chicken stock.

All that goodness.  In this bowl.

And the chicken.  Don’t forget the chicken.  The gizzards and livers…

Remove the skins and bones from the chicken pieces and discard.  Tear the chicken meat into small chunks.  Finely chop the gizzards and livers.

And now…

Now you’re ready for Process #2:  Baking the Cornbread

But wait…

I am just now realizing that this blog is getting way too long.

Far too long.

So I’m just gonna have to continue with Baking the Cornbread in another blog.

Sorry to have to do this to you.

But I promise to continue with Process #2 and the rest of the processes on my next blog or blogs.

At least you learn something here:  How to make a homemade chicken stock.

Until then.

Enjoy and Happy Cooking!

Tess Harris

Chunky Mexican Chicken Soup

I’m on a roll with soups lately.

It must be because it’s starting to get cold.

And soup seems like a good way to stay warm.

Am usually not fond of dishes with tomatoes or tomato sauce.  Though I like them in soups as long as fresh or whole tomatoes are used.   In this case I used whole peeled tomatoes in a can.

Yeah…  I could have used fresh tomatoes and peel them myself.  But I was feeling lazy.  And I didn’t feel like blanching and peeling the tomatoes  myself.  So whole peeled canned tomatoes were my second best choice.  A dependable stand in.

This version of the soup is thick and hearty.  Though my husband prefers it to be lighter with less chicken next time.  I agree.  I’m not too crazy about thick soups either.  And I know that has to do with how we ate soups when I was growing up.  Thin and light.  With clean, crisp taste.  And that’s only because we had to make do with what we had.  Soup was a great way to feed a large family of 10.

So… if you like thick and hearty soup, just increase the chicken and corn tortillas.  And if you like your soup heartier, top each serving with cheddar cheese and sour cream, in addition to the chunks of avocados.

Here’s what you need:

You need 3 or 4 large split chicken breasts.  Bone and skin on.  About 4 – 5 pounds.  Only use 3 split chicken breasts if you want a thinner soup.

Remove chicken from the package and rinse them under cold running water.  Pat dry with paper towels.  And place chicken in a heavy-duty baking sheet.

Pour a little bit of oil – canola or olive oil, on each chicken breast and rub the oil all over the chicken.

Generously season the chicken breasts with kosher salt and ground black pepper.  I used about 4 teaspoons of kosher salt and 2 teaspoons of ground black pepper.

Don’t worry.

This might seem a lot of salt to you.  But all this salt is not going to penetrate the meat.  Its just going to make the chicken breasts well seasoned on the outside.Season chicken breasts on both sides.

And roast them, skin sides up,  in a preheated oven at 400°F for 50 minutes.

After 50 minutes in the oven, the chicken breasts are cooked and the skins are crispy!

As you can see… I have way too many chicken breasts here.  I should only have roasted three.  Four the most.  And so I used the rest of the chicken for “chicken club salad sandwiches” .  Another recipe I will post in the future.

But, like I said though… if you like a thicker, heartier soup, use four large split chicken breasts.

Oh by the way… the skins are really crunchy and tasty.   And you can start munching on them if you are feeling hungry and need a quick snack.

Tear the chicken meat off the bones and shred them into chunks.  Place chicken chunks in a bowl.  Cover bowl with plastic wrap and set aside.

Discard the bones and skins.

Or give the skins to your puppy.  She’ll love you for it.

~~~

Other ingredients you need for the soup:

Vegetables: 3 large celery sticks, 4 – 5 medium carrots, 2 medium size onions, 4 – 5 jalapenos, cilantro and lots of garlic.

Halves the  celery

And  chop them.

Peel and halves the carrots.

And chop them.

Quarter the  jalapenos

And remove the ribs and the seeds.

The hottest part of the jalapenos reside along the ribs.  That means if you want your soup to have a “kickasss” attitude, keep the ribs and only scrape the seeds.

And chop them.

Onions – peeled, and chopped.

Garlic – smashed, peeled and chopped.

Olive oil. 3 tablespoons.

28 ounces whole peeled tomatoes.

4 cans chicken broth.  About 6 cups.  Plus 2 cups water.

Ground coriander seeds, ground cumin, and dried basil.

One teaspoon of each.

Five or six 6-inch white or yellow corn tortillas.

I was kicking myself when I got home from the store, when I realized that I had bought flour tortillas instead of corn.

I was having a senior moment at 43!

But I used them anyway.  Wishing, while kicking myself, that I had corn tortillas.

Slice tortillas into one inch strips.

And them chop into one inch squares.

Oh.  Don’t forget the avocados.  You will need 3 large, ripe avocados.

One-half (1/2) avocado per serving.

And cheddar cheese and sour cream.  Only if you want a richer, heartier soup!

And your favorite corn tortilla chips to serve on the side.

~~~

How to prepare the soup:

Heat a large pot (I am using a 5 quart pot) and add 3 tablespoons olive oil.

Saute chopped onions until translucent.

Add garlic and saute few more minutes.

Add chopped celery, carrots, and jalapenos.

Stir and saute for five minutes.

Add the whole peeled tomatoes.  Break ‘em into chunks using a spatula.

Stir and add the chicken broth.  Plus 2 cups water.

Add the ground coriander and cumin and dried basil.

Cover pot and bring soup to a boil over medium heat.

Add the chopped corn tortillas into the pot.

Reduce heat to low and simmer soup until vegetables are tender. About 20 minutes.

Add 1/2 cup chopped cilantro.

Add the shredded chicken to the soup.

Season with coarse sea salt and freshly ground black pepper.

Simmer soup for another 15 minutes.

Serve soup warm.  As is…

With your favorite corn tortilla chips…

Or…

Top each bowl with avocado chunks.

And to add more excitement and personality to soup -

And to make it richer and heartier -

Top each bowl with shredded cheddar cheese or Pepper Jack Cheese and sour cream along with the avocados.

I have to be honest…

I was reluctant at first to use the avocados.  So when I served the soup for the first time, I served it with sour cream. To be on the safe side.

But I made a big pot, like I always do, because I’m lazy like that.

So the next day when I served the same soup again, this time, I bravely added chunks of avocados in each bowl.

And you know…

I’m glad I did because the avocados made the soup taste creamier, even without the cheese and sour cream.

The avocados were subtle, yet surprisingly seductive and intriguing that makes the palate hunger for more…

Here’s the recipe:

Chunky Mexican Chicken Soup

Serves 4 – 6 people

Ingredients:

3 or 4 large split chicken breasts – bone in, skin on

3 TBSPs. canola or olive oil

4 tsps. kosher salt

2 tsps. ground black pepper

3 TBSPs. olive oil

2 large onions – peeled and chopped

6 garlic cloves – smashed, peeled and chopped

4 jalapeno peppers – seeds removed and chopped

4 medium size carrots – peeled and chopped

2 large stalks celery – chopped

1 can (28 ounces) whole peeled tomatoes

1 tsp. ground coriander seed

1 tsp. ground cumin

1 tsp. dried basil

4 cans (14.5 ounces each) chicken broth or 6 cups chicken stock

2 cups filtered water

5 (6 inch) white or yellow corn tortillas – sliced and chopped into 1-inch squares

½ cup chopped cilantro

2 tsps. coarse sea salt or to taste

½ tsp. ground black pepper

Corn tortilla chips – to serve on the side

Optional Toppings:

3 large ripe Avocado – peeled seeded and cut into chunks (allow ½ avocado per person)

Grated sharp cheddar cheese or Pepper Jack Cheese

Sour cream

Remove chicken from the package and rinse under cold running water.  Pat dry with paper towels.  And place chicken in a heavy duty baking sheet.

Pour a little bit of oil – canola or olive oil on each chicken breast and rub the oil all over the chicken breast.

Generously season the chicken breasts with kosher salt and ground black pepper.  Season them on both sides.

Preheat the oven at 400°F.

Roast chicken breasts at 400°F for 50 minutes.

(Prepare all the vegetables needed while the chicken is roasting in the oven.)

Tear the chicken meat off the bones.  Shred the chicken with your hands or tear them into chunks.  Place chunks or shredded chicken in a bowl and cover with plastic wrap.  Set aside while you prepare the other ingredients.

Discard bones and skins.

Heat a large pot and add 3 tablespoons olive oil.

Saute chopped onions until translucent.

Add garlic and saute few more minutes.

Add chopped celery, carrots, and jalapenos.

Stir and saute for five minutes.

Add the whole tomatoes.  Break ‘em into chunks using a spatula.

Add the chicken broth, plus 2 cups of water.

Add 1 tsp. ground coriander seed, 1 tsp. ground cumin and 1 tsp. dried basil.

Stir the  mixture.

Cover pot and bring soup to a boil over medium heat.  Once the soup is boiling, add the chopped corn tortillas.

Cover and simmer soup until vegetables are tender.  And soup is slightly thick.  About 20 minutes.

Add the shredded chicken to the soup and simmer again for another 15 minutes.

Taste to see how much salt is needed.  Otherwise, add 2 teaspoons coarse sea salt and 1/2 teaspoon freshly ground black pepper.

Serve warm with your favorite corn tortilla chips on the side.

Top each bowl of soup with chunks of avocado.

And for richer, heartier soup, top each bowl with shredded cheddar cheese and sour cream.

Tess’ Kitchen Secrets:

#1 – Avocado chunks make this soup taste creamier.  The creaminess comes when you take a spoonful of the soup with a small chunk of avocado.

#2 – Shredded Cheddar or Pepper Jack Cheese takes this soup to another level.

#3 – Corn tortilla chips is a great accompaniment to the soup.  It makes the soup less serious, even though it is.  And makes the soup fun to eat.

Enjoy and Happy Cooking!

Tess Harris

Kale: Amazingly Delicious Super Nutritious Soup

Super food.  Highly nutritious.  Rich in Vitamins.

These are just some of the praises this vegetable receives from nutrition experts and health foodies.

And they are all correct.

At the outset.  You look at this vegetable, and you see green leaves that are rough and rugged.  And they look dry too.  And you wonder… how can this possibly be good for me?  Let alone taste good?

I have ignored kale for so long.  Until about two years ago when my son, Ramon, was looking for vegetables he could eat and alternative ways of cooking them.  We decided on trying kale – roasted.  Roasted with olive oil, garlic, kosher salt and ground black pepper.  The result was crunchy and delicious.  I could eat them for snacks.  No kidding.  It was that good. Though, I’d had to be careful.  They burn easy if left too long in the oven.

Anyway…

Other than roasting the kale, I’ve not tried cooking it in soups.

I thought to myself… OK… kale is good roasted.  But how would it taste cooked in soup?  Can it even taste good in soup?

Skeptic.  Always.  I think I was born skeptic.  It takes awhile for me to come around and believe on something.  I have to see it to believe it.  And when it comes to food, I have to taste it and stomp down my skepticism.

I am one of those people…

You almost have to force me.  Or force something on me.  Shove it down my throat before I believe you.  And when I like it… I won’t stop having it.  Have it until I have so much of it.  Until I get sick of it.  And won’t have it again for a very long time.

I seem to live my life this way.

As for this kale soup.  I am on it’s beginning stage.  I can probably eat kale soup for the next six months.  Maybe longer.  Before I get tired of it.

Few days ago I want to make kale soup again so I went to the supermarket.  But they didn’t have it.

THEY DIDN’T HAVE IT!

I asked the produce guy…

“Excuse me! I am looking for kale.  They’re usually in this area, but I don’t see it.  Do you have any inside…?”

“No ma’am.  We received a shipment today, but they weren’t good.  Sort of moldy.  So we didn’t put it out…”

“Hmmm. OK… thanks!”

I can’t believe they didn’t have kale!

I’ll  have to go back today to see if they have it…

Kale.  They surely don’t look pretty.  And it is almost shocking how good they are in soups.

You need two or three bunches.  I used two bunches on my first try.  But they shrink once they’re cooked.  So I am going to use three bunches next time.

Wash them under cold running water to remove dirt and sand.  Tear leaves from the stems.  Discard stems.  Leaves should be torn into small chunks.

Once washed.  Shake off excess water and tear the leaves into chunks like these.  Place in a colander.

You need salt pork.  Or one pound of pancetta or thick sliced of bacon.

I always like to wash the salt pork under warm running water.  And pat dry with paper towel before slicing.

Thinly sliced.

Two large potatoes.

Peeled.  Washed and diced.

Large onion.

Peeled, chopped and diced.

I LOVE red onions.  It has more character than yellow. So pretty!

Garlic cloves

Peeled and chopped. (Sorry… this pic seems a little blurred.)

In all my recipes… I always say – smash, peeled and chopped.  That’s because it is so much easier to peel garlic cloves once they’re smashed or cracked.  The skins peel right off.

In the Philippines, when I was there.  People used garlic without peeling them.  I always wonder about that.  But the garlic cloves were so tiny that maybe that’s why people didn’t peel them.  It was simply troublesome to peel them.

I don’t know… maybe they’ve managed to grow fat garlic by now.  I don’t know.

3 cans of chicken broth or stock  – about 4 cups total. And 4 cups filtered water.

Heat a large, deep pot and add the sliced salt pork.

Cook over medium heat until until pork has rendered most of its fat.

I love salt pork.  Their beautiful! And tasty.

Remove the salt pork with a slotted spoon.  Set aside.

Also remove most of the rendered fat, but retain at least 3 tablespoons in the pot.

Saute onions and garlic in the pot.  Until onions are translucent.

Add the potatoes and saute for several minutes.

Add the cans of chicken broth or 4 cups chicken stock.  And 4 cups filtered water.

Cover pot and bring soup to a boil.

Once boiling.  Skim off the foam that rises to the top.

Cover and simmer until potatoes are tender.

Add the kale.

Stir and simmer until kale is tender.  About 20 minutes.

Season with 2  teaspoons coarse sea salt and 1/2 teaspoon freshly ground black pepper.

Cooked and ready to serve.

Taste to see if additional salt and black pepper is needed.

And yes.  This pot of soup doesn’t look inviting.  It looks plain and ordinary.

But you know… somethings are good – plain and ordinary.

You’re just gonna have to take my word on this.  And try this soup for yourself…

And remember this…?

This salt pork is what makes this soup taste extra ordinary!

Topping a bowl of kale soup with several pieces of cooked salt pork, cooked pancetta, or thick slices of crispy bacon is mandatory.

Here’s the recipe:

Super Kalecious Soup

Serve 4 – 6 people

2 – 3 bunches kale – washed; leaves strip from stems and torn into chunks

12 ounces salt pork – rinsed under warm running water and thinly sliced

2 large potatoes – peeled and chopped

1 large red or yellow onion – peeled and chopped

4 large cloves garlic – smashed, peeled and chopped

3 cans (14.5 ounces each) chicken broth or 4 cups chicken stock

4 cups filtered water

2 ½ tsps. coarse celtic sea salt

½ tsp. ground black pepper

Wash kale under cold running water to remove dirt and sand.  Tear leaves from the stems.  Discard stems.  Leaves should be torn into small chunks.

Heat a large, deep pot and add the sliced salt pork.

Stir and cook salt pork over medium heat until until pork has rendered most of its fat.

Remove the salt pork with a slotted spoon into a dish and set aside.

Also remove most of the rendered fat, but retain at least 3 tablespoons in the pot.

Sauté onions and garlic in the salt pork fat.  Until onions are translucent.

Add the potatoes and saute for several minutes.

Add the cans of chicken broth or 4 cups chicken stock.  And 4 cups filtered water.

Cover pot and bring soup to a boil over medium heat.  Once boiling.  Skim off the foam that rises to the top.

Cover and simmer until potatoes are tender.

Add the kale.  Stir and simmer until kale is tender.  About 20 minutes.

Season with 2½ teaspoons coarse sea salt and 1/2 teaspoon freshly ground black pepper.

Scope about 1½ cups of kale soup into a serving bowl.  Top each bowl with several pieces of salt pork.

Serve piping hot with good crusty bread.

Tess’ Kitchen Secrets:

#1 – Salt pork.  Topping each bowl of kale soup with several pieces of thinly sliced, cooked salt pork is mandatory.  It completes the soup.

#2 – Chicken broth is the very foundation of this soup.  If you have time to make homemade chicken stock, the better.

Enjoy and Happy Cooking!

Tess Harris