Saturday, September 21, 2019

Sunday Dinner September 22, 2019

On the Menu

Roasted Garlic Fried Rice
4 - 6 Servings
2 tablespoon vegetable oil – divided
¼ cup roasted garlic cloves
2 – 3 roasted jalapeno peppers
1 medium onion, roasted
1 tablespoon dark sesame oil
4 cups of cold cooked rice (cook the day before and refrigerate)
¼ teaspoon ground ginger
½ teaspoon granulated garlic
1 tablespoon of premium grade soy sauce/tamari
¼ cup teriyaki sauce – recipe below
2 - 3 stalks of scallion, chopped

To roast the vegetables, preheat oven to 400 degrees. Peel 5 – 10 garlic cloves, slice the peppers in half and remove the seeds and veins and cut the onion in fourths.  Place them in a bowl and add 1 tablespoon of vegetable oil. Mix until all vegetables are coated in oil. Place the vegetables on a cookie sheet spread out in a single layer and roast for 20 - 30 minutes or until garlic cloves and onions are golden brown. Once vegetables are cool enough to handle, slice or dice into smaller pieces.
Heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil in a wok or large saucepan.
Add the cold rice and stir-fry over low heat until the rice turns aromatic, splutter and sizzling. The key to making the fried rice smell aromatic is keeping the rice dry during stir-frying. Therefore, adding the sauce little by little to keep the rice dry is the best practice.
Turn the heat to high, add the tamari, ½ of the teriyaki sauce, roasted vegetables and Stir-fry until the rice becomes dry again. Add the remaining teriyaki sauce and continue stir-frying until rice is dry again.
Sprinkle the chopped scallion on it and serve. 

Teriyaki Sauce
Yields 1 ¼ cups

1 cup water
¼ cup soy sauce
¼ cup packed brown sugar
1 tablespoon honey
½ teaspoon ground ginger
½ teaspoon granulated garlic
½ teaspoon sea salt
1 ½ tablespoons cornstarch
¼ cup cold water

Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
Mix cornstarch and ¼ cold water together in a cup; stir until dissolved. Add to the saucepan and cook until sauce thickens, stirring occasionally.
Store in an airtight glass jar in the refrigerator up to 3 months.

 Collard Greens Brazilian Style
4 – 6 Serving
¼ cup olive oil
¼ - ½ teaspoon crushed red peppers
4 – 6 garlic cloves, sliced
1 medium onion, sliced, thin
2 pounds of greens (any greens), washed, cut into thin strips (chiffonade)
½ cup orange juice
1 teaspoon garlic, granulated/powder
1 teaspoon onion, granulated/powder
1 teaspoon sea salt
½ - 1 teaspoon pepper 

Heat the olive oil in a large skillet or wok over medium high heat. 
Add the crushed red chili peppers and sauté until peppers start to brown approximately 30 seconds.  Lower the heat to medium, add the sliced garlic and onions, continue sautéing approximately 1 minute, do not let the garlic brown.  Add the greens, orange juice, granulated garlic, granulated onion, salt and pepper, mix until all ingredients are well incorporated.
Bring pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes (depending on the greens), stirring occasionally. 
That is a sufficient amount of time for the greens to be done.  Taste for flavor and adjust.

10 Servings
5 pound pork butt
1 tablespoon sea salt
1 tablespoon black pepper
¼ cup vegetable oil
½ gallon orange juice
1 pound yellow onions
6 bay leaves

Cut pork into large pieces.  Season pieces with salt and pepper
Heat oil in a large sauce pan then sear pieces in the hot oil, browning all sides.
Add orange juice, onions, bay leaves and season again with salt and pepper.
Cover and simmer 1 hour or until pork is tender.
Remove bay leaves and shred pork before serving.

8 - 10 Servings
1 ½ pounds butternut squash, cut ½” on the diagonal
1 ½ pounds crook neck [yellow] squash, cut ½” on the diagonal
1 ½ pounds zucchini, cut ½” on the diagonal
½ bunch fresh sage, roughly chopped
¼ cup olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Preheat oven 350 degrees
Peel butternut squash, slice in half lengthwise and remove seeds.  Slice squash again lengthwise then cut on the diagonal.
Wash then cut the crookneck (yellow) squash and zucchini in half lengthwise and cut on the diagonal.
Remove sage from the stems and rough chop.
Place the butternut squash in a bowl and mix in ½ sage, olive oil, salt and
Place on a sheet pan and bake in oven until edges of squash is golden brown.  Approximately 45 minutes.
Combine the crookneck, zucchini squash and the remaining ingredients in a bowl and mix thoroughly.
Transfer to a sheet pan and bake in oven until edges of squash are golden brown.  Approximately 30 minutes.
Turn once ½ through the cooking time.
Once both pans of squash are done, combine them.
Serve hot

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