Stir Crazee!!

Tomorrow's the official first day of summer!  Some of our gardens are starting to spew forth it's bounty and a lot of it!!  Aside from canning , freezing and sharing with friends and family we may find ourselves with extra further still.  Enter the stir-fry. This and sauteing is the next best way to avoid steamed veggie overkill 'when the harvest get tough and we get fed up'.  There are hundreds maybe thousands of different combinations to be made and the cooking time won't diminish it's nutritional stores by much if any.  Actually, some vegetables' vitamins and minerals are more readily absorbed by heating, like tomatoes.  Asian flavors make vegetables flattering in every way.  With just a few key ingredients, you can turn your garden's veggies VIVACIOUS and uber delicious in no time. Some simple sauces and oils can provide 'the best taste in the world', as confessed by my sister Gayle.  She loves the taste of my recipes with these implements, especially the one's that are meatless.  Being raised in the south, that speaks volumes to me!  Anywho, back to stir-fries.  You don't need very much oil at all, maybe 1 1/2

tsp. or less per lb. and a very hot saute pan or wok.  Constant agitation is the key.  Chop and  slice your veggies into equal sizes to ensure even cooking.  Fish sauce, oyster sauce, brown sugar, green onions, lots of garlic, hoisin sauce, sesame oil, and sambal oelek are  responsible for that flavor we crave and look to Chinese Takeout to provide.  Not all ingredients have to be used at once, but you definitely include sweet, salty and savory in whatever combination you choose.  The onion and garlic and sugar should be constants, but you can mix and match the other ingredients to suit your taste.  I like it hot so sambal oelek will always be in my combinations.  The key to finding your heat index is by adding a little at a time.  Sambal oelek has a bold heat that is realized after it's been chewed, so be easy is you're leery.  The possibilities are endless and your body will thank you for the benefits so, let's get shakin', with some stirfry makin'!!  I have a photo of of one of my stir frys made with fresh broccoli from my sister Gayle's garden, and a few other veggies I had hangin around.  To save time and money, I crumbled in some Steakum sheets to make it a full form beef and broccoli stir fry.  To shave off fat and calories, simply drain the fat before adding the sauce combo of your choice.

Taste of Tokyo Grill

My daughter had a visit to Kool Smiles of Danville and Tokyo  Grill is adjacent to that suite.  Tokyo Grill an Authentic Japanese Restaurant with takeout that specializes in Sushi and Sashimi, Rolls and Hibachi.  They offer an extensive selection of fresh handmade rolls and Sashimi prepared right before your eyes. The atmosphere is rich with Asian Flair including a wishing well of sorts at the  entrance.  The Staff was knowledgeable, amiable and even offered my daughter a cup of ice to soothe the after effects of her procedure.  The  menu is detailed and well organized to help especially with first timers.  Vegetarians won't have a problem with finding a delicious and satisfying meal amongst the carnivores, and vise versa.  Prices are reasonable, ranging from $1.35 for Miso Soup to Sushi Platters for 4  under $60.00.  There are many stopping off points price wise, so those on a budget will not feel intimidated as I was not.  My choices included a Salmon and Avocado Roll, and a Tuna Roll, which come with choice of soup, salad or Udon noodles and  Tempura Vegetables.  The rolls were amazing and super fresh, pure bliss in ever bite. My sister Hollie thought so too! The fish was firm and vibrant in color as it should be.  The rice was the right combination of sticky without being clumpy or dry.  The noodles were mild and delicious with subtle flavors and bite.  I had some left over and they reheated well and were just as appetizing today as the day before.  The Tempura Vegetables provided the perfect amount of crunch and were not at all greasy and cumbersome.
This was my second visit and I was equally pleased my first time around as well.  The first visited graced me with the Salmon and Tuna Sushi and Sashimi.  Again, fresh beyond belief , almost buttery,  and melt in your mouth goodness.  I also tried the Crabmeat Puffs and the Beef Kebab.  I enjoyed those too, but the taste of the Sushi and Sashimi is what brought me back.  If you are in the area Tokyo Grill is worth checking out!!  Pictures of our meal can be found on my facebook page under Cherrysewagecom.
 Sushi and Sashimi and Rolls are fun to make at home too!!  I have, but I'm definitely a novice when it comes to these guys!!  Super fresh fish, a  good sharp knife and a little patience are  the main ingredients to a wonderful experience at home
Tokyo Grill
364 Lowes Drive unit I

Danville, VA 24541

My Father Would Have Loved This Menu

Well folks, it's about time for dinner.  I hope yours is as memorable as the day is long.  I am catering a dinner for the fathers in my family  and decided on "Grub Rubbed" and Smoked Spareribs, Savory Baked Beans and Cheesy Zucchini Layered Casserole.  The Nascar race is winding down and the troops are headed from our local dragway and home for dinner time.  The overcast skies can't hide the excitement of approaching body refuel and the smiles on my girls' faces spending the evening with their daddy!  My father passed away in 2009, but we still wish him a happy day anyway!! We know he's still here in spirit and most importantly in our hearts.  This menu is dedicated to Douglas Smith, loving husband, father and brother.  Dad would have really enjoyed this evening's fare, but above all, spending time with his wife, children and the people we love for one more day.  Never miss a chance to tell the ones you love that you do.  In time, those 'love you's' along with memories are all that remain to keep us going when our paths cross and we move on to higher planes!!! I love you all for reading my thoughts and giving me a chance!  Thank You

p.s. You can check out photos of my Father's Day menu on facebook under Cherrysewagecom.
p.s.s. "Neillio's Grub Rub" is a spice blend I came up with for seasoning meats, especially BBQ.!!

The Day of Kings

Happy Father's Day to all you dad's out there!! I wish you a festive and blessed day!!  If you're looking for some dinner ideas maybe I can help spark some creation fuel if you don't plan on eating out!!  Check out my site and see if something strikes your fancy!!!

Smokinhotchef

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Using Your Noodle!!

The recipe the other day using Ramen got me thinking as to how many different ways I could incorporate these babies into meals that aren't as plain as the way I like to enjoy them.  I came up with a really simple and delicious, not to mention filling idea.  Enter recipe #2 for the 'dormitory gourmet,' French Onion Noodle Soup.  Get a can of french onion soup and add to a medium sauce-pot along with 1 can plus 2 c. of water, the beef Ramen and it's seasoning packet.  Turn on the oven to broil.  Bring contents of pot up to a boil over medium high heat reduce heat to a simmer while you prepare the bread.  I took slices of French Wheat bread and drizzled them with olive oil.  Remove soup and portion out equal parts noodles and soup in 2 oven-safe vessels or cocottes.  Place sliced French bread atop soup and place a slice of Provolone cheese on bread.  Broil until golden and cheese is bubbling, about 2 minutes.  STSP!  (SEASON TO TASTE WITH SALT AND PEPPER)   Voila! Dormitory Gourmet for you and your roommate!!  This is great for at home too, because Hey! recipes this quick and yummy should be enjoyed everywhere and anywhere so pass it on!!

Oui Love This Sandwich!!!

Tired of plain ole ham, egg and cheese sandwiches and omelets?   Well the French knew what they were doing when they fashioned the Croque Monsieur!!  It is basically a ham and cheese sandwich  on slices of French bread, dipped in egg, fried , then topped with a savory and cheesy bechamel sauce and broiled until golden!! Absolutely Amazing!!  Why not prepare my version tonite for a step towards realizing your inner gourmet and bistro swagger!!

3 Cheese Croque Monsieur
12 slices french bread
12 oz. deli style ham
6 slices Swiss cheese
6 slices Provolone
3 eggs, slightly beaten
1 3/4 c. milk
4 oz. white Cheddar cheese, shredded
2 tbsp. butter
1 tbsp. olive oil
1 tbsp. pancake mix or flour
1/4 tsp. ground mustard
1/4 tsp. onion powder
olive oil for drizzling
Kosher salt and fresh cracked black pepper to taste
Preheat oven to 450*F.
In a  heavy bottomed saucepan or skillet over medium heat, heat butter and olive oil until small bubbles form.  Whisk in pancake mix and cook for about 1 minute.  Remove from heat and whisk in 1 1/2 c. milk. Place back over heat cook for several minutes to thicken and stir in cheese and spices. Season to taste with S and P.  Keep warm over low heat.
Heat a cast iron skillet or large saute pan to medium high heat and drizzle with olive oil.   You may also use a non stick spray. Meanwhile add remaining milk to beaten eggs.
Assemble sandwiches by adding one slice each type cheese to bread and adding 2 oz. ham and close.
Dip both sides of sandwich in egg mixture and fry until golden on each side, about 2 minutes per side. Transfer to baking sheet. Once all sandwiches have been browned, spread equal amounts of Cheddar sauce atop each sandwich and broil in oven  until sauce is bubbling and browned in spots, about 5 minutes.  Remove from oven and let stand for several minutes before serving.  Makes 6

Good to Goat!

In the mood for a snack, but not sure what to nibble on?  Consider this, I came up with a complex flavored, yet simply prepared snack with a wild side.  All you need is some large veggie crackers as the base.  Next, Kalamata olives and sun-dried tomatoes in olive oil.  Chop about 8 olives and 6 sundried tomatoes and toss in a bowl.  Finally, get some goat cheese and add about 1/4 oz. per cracker or 3/4 tsp.and about 1 tsp. of the tomato-olive mix.  Garnish with some fresh cracked black pepper for a scrumptious snack or pre-dinner appetizer that's not just another cheese and cracker ho-hum. Makes 8.

Smokinhotchef

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