"Recipes are meant to be shared"...Ann Thibeault

Monday, October 28, 2013

Recent Meals

Grilled Filet Mignon

Bean Sprouts with Pork served over rice noodles.

Bean Sprouts with Pork

3/4 pound of ground pork
1 white onion sliced
1 stalk celery sliced thin on an angle
2 garlic cloves, minced or grated
1 inch piece of ginger, grated
2 or 3 Thai red chili peppers, sliced
2 to 3 cups Bean Sprouts
Peanut oil
Scallions sliced on an angle

Heat Wok over high heat.  Add just a little peanut oil and add onions and celery. Cook for a few minutes stirring often.  Remove from pan.
Add a little more peanut oil and saute ground pork until no longer pink. Season with salt and pepper.  Add minced garlic and grated
ginger. (I use a microplane).   Return the onions and celery to the wok.  Add the sliced chili peppers.   Stir to combine.  Cook for a few
more minutes.  Add the bean sprouts, cook just long enough to heat through. Add the chopped scallions and serve with rice.

Spicy Chicken Wings with TBQ Sauce.

TBQ Sauce

Source: Windsor Newspaper

1/2 cup Ketchup
1/2 cup prepared mustard
1/2 cup vinegar white
1-1/2 teaspoons salt
1-1/2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon cayenne pepper
1-1/2 teaspoons chile powder
1/4 cup white sugar.

Place all ingredients in a blender and mix.  Store unrefrigerated. 
Seems to last forever.


This is the directions that I was given.   I stored mine in the refrigerator.

I used less  sugar than was called for, because I really do prefer a more savory then sweet sauce.

Sterling Silver  Top Sirloin Roast.
Presalted and roasted at 500°F.

With Yorkshire Puddings.

Yorkshire Pudding

Source:  Barbara Kafka

3 large eggs
1/2 teaspoon kosher salt
1 cup all-purpose flour
1 cup cool milk
1/8 cup fat, reserved from roast

Put the eggs in a large bowl and beat with electric beater for one minute.

Add salt. Alternating the flour and the milk, add to the eggs.  Beat only until all ingredients are well combined.  Cover tightly and refrigerate.
Pour reserved fat into the hot deglazed pan and place in the 450 oven.  Let heat for 3 to 4 minutes.  Pour cold batter directly into pan.  Cook for 15 minutes.

TIP:  The secret to the perfect Yorkshire is to make sure that there is sufficient fat in the bottom of each cup.   The fat should be at least 1/8 of a inch deep and should be smoking hot before pouring in the batter.  
Yorkshire Pudding for large size roast

9 large eggs
1 tablespoon kosher salt
3 cups all purpose flour
3 cups milk
1/4 cup fat

Make same way and pour into larger heated roasting pan.   I usually make the smaller recipe and sometimes make the Yorkshires in a muffin tin.  I can get 12 large Yorkshires from the small recipe.


  1. I still say you and Fred are a match made in heaven:)
    Your cooking ways are so similar..

    Everything looks great !

  2. i really do need a popover pan. i am convinced it will prevent yorkshire pudding envy.


Thank you for visiting my blog.
I really appreciate you taking the time to leave a comment


Related Posts Widget for Blogs by LinkWithin