Crazycook Goes Asian? - Stevie's Crazy Kitchen Blog at Allrecipes.com - 246933

Stevie's Crazy Kitchen

Crazycook goes Asian? 
 
Aug. 14, 2011 12:14 am 
Updated: Aug. 14, 2011 9:06 pm
It was yesterday morning while having my "wake up" iced coffee, that I got a but...  I wanted appetizers for dinner!  By time the lunch bell rang and I'd fed the dogs and myself, I had a rather lengthy grocery list going... or so it seemed.  By early afternoon, the "yen" had waned, and the couch potato in me had taken a firm grip...  Big picture, I REALLY didn't need to stock up on a bunch of items that may well rot after the second or third use...  I was remembering the times I had bought roasted red peppers (in a jar...) and later hoisin, both of which molded before they were half used! 

So, this morning, I once again was "bit."  Mere minutes after 1pm I marched out the front door, armed with my "list," and the desire to return to spend the afternoon in the crazykitchen.  I tossed a ham in the oven, thinking dinner, along with some leftovers...  Easy fix!

On to my other choices...  I had nixed the Salmon Satay once I saw the $ per lb... sorry, I just couldn't do it!  Thus, I settled for spicy Thai meatballs, with sweet/sour Apricot dipping sauce.  I called it "quits" there... for today!  I do believe that I will remain in Asia for at least one more day!  I've found a recipe spicy potatoes, but more so, I'm wanting pork eggrolls and Chinese chicken wings.  The pork slow baked in the oven with the ham (and later the meatballs,) so my day will consist of making eggroll wrappers, prepping cabbage and carrot, etc.  The sauce for the wings will have a sesame flavor... I'll just have to match dipping sauces for each.  I might also try the potatoes... as I recall, grated, lightly steamed and then stir fried.  I did learn one VERY important lesson today though, to really cut down on the Asian Chili sauce (which I did with the meatballs and sauce!)  The basil Ponzu sauce might meld well with the eggrolls being rather heavy on the Soy sauce.  As I write, I'm debating about an "entree," but with the wings and eggrolls... we may have more than enough to please the appetites!

So, I'm now armed with recipes for Hoisin and Plum sauces... though neither may be "authentic," but if they "work," I'll be pleased!  It will also be nice to make only enough for a use or three!

The next question is, just where will I wish to travel next?  I'll have to work on that one also tomorrow... or maybe Monday!

Be well, friends, be happy, and be crazy!
 
Comments
judy 
Aug. 14, 2011 4:46 am
hey Stevie, hope your meal is tasty, it sounds amazing ...you will have to let us know how it all turned out...be well...judy
 
Mamaw1 
Aug. 14, 2011 10:53 am
I enjoy reading your blogs because you are so open, and write as though you are having a friendly conversation with us. I see you are feeling better, and hope the financial strain has an end. My DH had traumatic head injuries injured while mowing hay. with a depressed skull fracture, other fractures, and brain injury. But, praise God, he is having an amazing, miracle recovery, and should be back to himself in a few months. God is good. As for life's troubles, I like the advice, If it won't be important in 6 months, let it go. At least the heat up here has let up!
 
Aug. 14, 2011 11:11 am
Just one word... YUMMY!
 
Aug. 14, 2011 11:28 am
I never thought to make my own hoisin sauce, what a great idea. I too had no idea what to do with the rest of the jar after I'd used the 2 tsp my recipe needed, but I have found it adds to marinades and stir fried veggies. And now you have me thinking I have all I need to make steamed dumplings today.
 
Aug. 14, 2011 9:06 pm
Judy, I had to call the whole "day in the kitchen" quits today... I'll explain next post. Mamaw.. you're right, all things tend to work out sooner, or LATER! LATER being the key in my situation! Terry... I enjoyed the meatballs immensely (despite some alterations!) BSM, I'm curious to try this rec I found... I've only used hoisin a couple times... this may be NOTHING like what I'm recalling! Be well, all!
 
 
 
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Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

Cooking Level
Expert

Hobbies
Quilting, Gardening, Music

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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
 
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