Braised Baby Bok Choy - life is filled with simple delights

If you never stray into family owned, ethnic grocery stores, you are missing out big time.  Not only do these small gems carry unique items, the owners are usually very helpful and friendly.  Most importantly, the products are fresh and sold at a decent price.  "Break loose from the chains"...once in a while.

Today's installment, Braised Baby Bok Choy.  The braised part is cooking on high briefly without liquid, infuses flavor over steaming.

Serve this as a side or combo with rice/noodles.
p.s. next time I make this I plan on adding a dash of fish sauce.

Ingredients:

• 1 glug of EVOO
• 1 clove of garlic, minced and pressed
• Baby Bok Choy (halved or quartered depending on size)
• 3 TB soy sauce
• 1 TB corn starch
• 1 cup of chicken or veggie stock

 

Sliver off as little as you can from the bottom until it looks nice.

Halve or quarter the bok choy.  Rinse and soak for a couple minutes.

 

On medium-high, add the EVOO.

When hot, add the garlic and stir until fragrant. (30 seconds)

 

Add the drained bok choy.  Cook at medium-high for 2 minutes, stirring every so often.

Stir together the soy sauce, broth and corn starch

 

Lower heat to medium and add the mixture.

 Turn off heat and enjoy

Caribbean Seafood Stew

What is the spice in your life?  For me, this is an easy question to answer.  Family & food.  Put them together and the outcome rarely disappoints.

Here's a St. Valentine's Day menu plan.

Ingredients:

• 1TB olive oil
• juice of 1/2 lime (and wedges for garnish)
• salt
• pepper
• 1lb fillet of your choice, cut into 2 inch strips
• 1/2 onion, finely diced
• 1 yellow or orange pepper, diced
• 4-6 cloves garlic, minced
• 1 jalapeno pepper, finely chopped
• 1  14 1/2 ounce can fire roasted diced tomatoes
• 3/4 cup lite coconut milk
• 8-10 ounces peeled, uncooked medium shrimp
• 1/2 cup cilantro rough chop and some for garnish
• hot cooked rice
• hot pepper sauce

Mix the olive oil, lime juice, salt, and pepper. Add fish cubes; toss to coat. Set aside.

 Prep the shrimp

 "Mise en place" - Put everything in its place.  This will come together quickly, so be prepared.

 On medium high, sweat the onions, jalepeno and bell pepper in a glug of EVOO.  Add some grinds of salt & pepper.  Cook with attention, 4 minutes.

 Add the undrained tomatoes and coconut milk.  Simmer for 8 minutes.

Add the shrimp, fish and cilantro. Be gentle, fold the pot.

 Back the burner down to medium and cook till done, about another 4-5 minutes.

 Plate the rice first, ladle the stew atop and serve.

Goto your pan of brownies and use a cookie cutter.  Top with ice cream and mint for bonus points.

Baked Potato - So good even a Heffalump would be happy

Winnie the Pooh fans can appreciate this quote from A. A. Milne:
"What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow."

Baking a potato is easy, right?  Maybe yes, maybe no... the answer depends upon your expectations.  If you want to end up with a baked potato that looks great, smells amazing and encourages your guest to eat every last morsel, try the following.

Like most good cooking, you must use good ingredients to achieve the best outcome.

These potatoes work great as a side, smothered in chili/cheese, diced/fried as hash, added to a soup, or anywhere else a  "decent" potato can be appreciated.

Ingredients:

• Russet Potatoes
• Sea Salt
• Olive oil

Preheat the oven to 400 degrees.

 

Wash/scrub your potatoes clean.  Use a paring knife to remove any blemish.  Use the paring knife to pierce the potato.  4 stabs per side.

Pour a small amount of olive oil in a dish and rotate each potato in the dish.  Roll the oiled potatoes in course salt.

 

 Place the potatoes on the oven rack.

Cook for 20 minutes and turn them over.

Cook for another 20-25 minutes depending upon the size.

 

 Once the potato internal temp reaches 210 degrees, they're done!

Enjoy.