Serves 4

3   pounds russet potatoes (about 4 large potatoes), peeled, ends and sides squared off, and cut lengthwise into 1/2 inch by 1/2-inch fries (see illustrations below)
3  quarts peanut oil (or canola oil), plus 1/4 additional cup
1 1/2  cups all-purpose flour
1/2  cup cornstarch
1/2  teaspoon cayenne pepper
1/2  teaspoon paprika
1/8  teaspoon ground black pepper
Table salt
1  teaspoon baking powder
1 1/2  pounds 1-inch-thick cod fillet (or other thick white fish, such as hake or haddock) cut into eight 3-ounce pieces
1 1/2  cups beer (12 ounces), cold

1. Place cut fries in large microwaveable bowl, toss with 1/4 cup oil, and cover with plastic wrap. Microwave on high power until potatoes are partially translucent and pliable but still offer some resistance when pierced with tip of paring knife, 6 to 8 minutes, tossing them with rubber spatula halfway through cooking time. Carefully pull back plastic wrap from side farthest from you and drain potatoes into large mesh strainer set over sink. Rinse well under cold running water. Spread potatoes onto kitchen towels and pat dry. Let rest until room temperature, at least 10 minutes and up to 1 hour.

2. While fries cool, whisk flour, cornstarch, cayenne, paprika, pepper, and 2 teaspoons salt in large mixing bowl; transfer 3/4 cup of mixture to rimmed baking sheet. Add baking powder to bowl and whisk to combine.

3. In heavy-bottomed Dutch oven, heat 2 quarts oil over medium heat to 350 degrees. Add fries to hot oil and increase heat to high. Fry, stirring with mesh spider or slotted metal spoon, until potatoes turn light golden and just begin to brown at corners, 6 to 8 minutes. Transfer fries to thick paper bag or paper towels to drain.

4. Reduce heat to medium-high, add remaining quart of oil, and heat oil to 375 degrees. Meanwhile, thoroughly dry fish with paper towels and dredge each piece in flour mixture on baking sheet; transfer pieces to wire rack, shaking off excess flour. Add 1 1/4 cups beer to flour mixture in mixing bowl and stir until mixture is just combined (batter will be lumpy). Add remaining beer as needed, 1 tablespoon at a time, whisking after each addition, until batter falls from whisk in thin, steady stream and leaves faint trail across surface of batter. Using tongs, dip 1 piece fish in batter and let excess run off, shaking gently. Place battered fish back onto baking sheet with flour mixture and turn to coat both sides. Repeat with remaining fish, keeping pieces in single layer on baking sheet.

5. When oil reaches 375 degrees, increase heat to high and add battered fish to oil with tongs, gently shaking off excess flour. Fry, stirring occasionally, until golden brown, 7 to 8 minutes. Transfer fish to thick paper bag or paper towels to drain. Allow oil to return to 375 degrees.

6. Add all fries back to oil and fry until golden brown and crisp, 3 to 5 minutes. Transfer to fresh paper bag or paper towels to drain. Season fries with salt to taste and serve immediately with fish.

I recently had the chocolate bread pudding at Ralph Brennan’s Jazz Kitchen and totally fell in love with it. I found this recipe on the net and am hoping that it closely recplicates what I had for dessert. I’ll eventually make it and update what I think of it.

Serves 4

Bread Pudding
14 oz heavy cream
8 oz semi sweet chocolate
1 egg
3/4 cup granulated sugar
1 teaspoon of vanilla
3 oz milk
1/16 cup chocolate pieces
3 cups of day old French bread cut into pieces

Crust:
4 tablespoons of granulated sugar
1 oz chocolate ganach
1 oz white chocolate ganach

Step One: Bring cream, milk, and 1/4 cup of sugar to a simmer. Add this to the semi sweet chocolate to melt the chocolate then combine above mixture to eggs, whisking in a little at a time.

Step Two: Combine above mixture with cubed bread then fold in your chocolate pieces then place in baking pan. Top with sugar and bake 250 degrees for approximately 1 hour.

2 packages jimmy dean sausage with sage
1 onion, chopped
1 1/2 cups celery, chopped
1/2 bunch parsley, chopped
1 pound chopped mushrooms
1 cup butter, melted
2 cups turkey stock
2 packages Mrs Cubbisons Dressing
salt and pepper, to taste

1. Brown sausage and drain. Mix together sausage, onion, celery and parsley in large bowl. Add dressing and butter. Add stock until stuffing is quite moist. May need to add more stock. Add salt and pepper to taste.

2. Put into 13×9-inch glass or metal dish or stuff in turkey. Pat firm into dish. Bake at 350F for 1 hour.

1 Box Jiffy Corn Muffin Mix — (8 oz)
8 oz sour cream
2 eggs
1 can cream corn
2 tbs sugar — (2 to 3)
1/2 cup butter or margarine

Melt butter in bottom of 8in square baking pan. Mix all other ingredients together in a bowl and spoon into pan. The butter will surround the batter. Bake at 375 for 45-50 min. The top will start to crack slightly and the sides will start to brown.

This is one of my favorite filipino dishes. This is my Aunt Dolly’s recipe, and I think I almost have it close to tasting like hers. When I first asked for the recipe, she kind of joked, well you put this in then you put that in. So I finally sat down with her and she showed me how she makes it. After taking down notes while cooking, this is what the recipe turned out to be. It is best served with white rice. This makes about 8 -10 servings.

***UPDATE: I recently tried using trip tip instead of brisket and i loved the results. It more tender and moist. Not to mention, a shorter cooking time. I did like that at my local Costco they carried Tri Tip already cut into about strips, which made preparation easier. Additionally, my potatoes kept disintegrating into the sauce. I did want some of the natural potatoe starch to thicken the sauce, but I didn’t want to lose the whole potatoe. So I started to cut it into bigger chunks and it solved the problem. ***

5 pounds beef brisket, flat cut (USDA Choice is preferable), cut along grain in 1″ strips, then cut across grain in 1/2 ” pieces (OR Tri Tip)
1 medium onion, chopped
6 tablespoons dried minced onions
1 medium tomato, cut in 1/2 lengthwise, then sliced
2 bay leaves, whole
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 (16oz) cans tomato sauce
4 medium potatoes, cut into 1/2″ chunks
juice from 1/2 a lemon
pepper, to taste

1. Put ingredients in order into a pot. Cook on medium-high heat, until boiling.

2. Reduce heat to medium-low to medium. Cook until meat is tender, stirring every 15 min. Potatoes will melt into the sauce and thicken it. If sauce is not tastey enough, add a little more soy sauce.

This is on of the more simpler Filipino dishes to make. Its also one of my favorites. There’s a version of this that my aunt makes that uses pork instead of steak that is really good. I will post that later. I like to make this with top sirloin, but it could probably made with like flap steak or top round.

Filipino Beef Steak
Serves 6

2 lbs top sirloin, cut into 1/4″ slices
1/2 cup soy sauce
1/2 cup lemon juice
pepper, to taste
2 medium onions, sliced into 1/4″ slices
2 cloves garlic
2 tsp oil

Mix soy sauce, lemon juice, garlic, pepper and sliced steak in bowl. Let marinate in refrigerator for 15-30 minutes.

Heat oil in 12″ saute pan over medium-high heat until shimmering. Add onions and cook until just getting tender and edges start to brown. Remove from pan onto separate plate.

Fry beef in small batches until cooked and remove them into separate serving bowl. Once all beef is cooked, pour remaining sauce into pan and bring to a simmer. Simmer for 2-3 minutes. Add onions and toss to coat. Cook until onions are soft. Pour over beef. Serve with rice.

This recipe came from a co-worker. She made it once for a potluck or maybe it was a breakfast treat. Since then we (or at least I) look forward to when she’ll bring it again. But since I liked it so much, I had asked her for a copy of the recipe. I’ve made it several times for other friends and my family. Least to say, everyone has loved it. And I get constant requests for me to make it. As a matter of fact, I’m going to make it today and finally decided to record the recipe here so I’m not constantly checking all my email addresses remembering which one I put it on so I could access the recipe remotely. Now to the good part……

Sour Cream Coffee Cake
Serving Size : 12

1/2 cup butter
1 1/2 cups sugar
2 eggs
1 cup sour cream
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
dash salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped walnuts

Cream together butter and 1 cup sugar. Beat in eggs until well blended. Stir in sour cream.

Sift together flour, baking powder, baking soda and salt. Stir dry ingredients into butter mixture and beat until smooth.

Combine remaining 1/2 cup sugar with cinnamon, nutmeg and the nuts.

Pour about a third of the batter into a well greased bundt pan, sprinkle with a third of the nut mixture.

Add another third of the batter and another third of the nut mixture.

Then layer the remaining batter and the remaining nut mixture. With a spatula, swish lightly through top of cake so dry mixture becomes mixed into cake.

Bake at 350 degrees 40-45 minutes. Let cool 15 minutes in pan, then remove to cool completely on wire rack.

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**Per Serving (excluding unknown items): 326 Calories; 16g Fat (42.5% calories from fat); 5g Protein; 43g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 246mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates.

** Nutritional information was calculated by my recipe program, Mastercook Deluxe v.8

I always enjoy the experience when I go to Benhinna’s. I especially like the fried rice and am always amazed that the food stays on the griddle. Because if I did it, the food would be everywhere BUT on the griddle.

While in Miami, I had a chance to sample some Nicaraguan food. And it was very yummy. I especially liked the sweet plantains.

Remnants of the pepper crab that we ordered at Jumbo Restaurant. I had this yummy pepper crab during my business trip to Singapore. The restaurant was situated right by the river, so eating outside was quite comfortable during the evening hours. On a suggestion we went here and enjoyed the pepper crab and the chili crab. I liked them both alot, but the pepper crab was better by a hair.