Two Roads, a Recipe & a Re-Blog

I published this blog one year ago today. While I prefer to bring you new content I think this is worth repeating.

Memorial Day

As always this page is dedicated to my son, but today my father, too. The two best heroes any girl could ask for.

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Before we get to the food let’s just take a moment to reflect on what the weekend is really about. God bless America, our fallen Veterans and their families. I hope you are gathering with your dearest friends and family this Memorial Day weekend.

Jezebel Salsa

Jezebel Salsa

Let’s continue on this path of Two Roads and A Recipe. This week we are making salsa. Not just any old tired tomato salsa, but Jezebel salsa. Jezebel??? Yes, Jezebel. You may have heard of the old southern Jezebel sauce typically served over cream cheese and crackers. It is a combination of pineapple preserves, apple jelly, dry mustard and horseradish; a favorite at church suppers and Jr. League cookbooks. My salsa is a fresh pineapple version of that sauce made easy and delicious with the addition of Saucy Mama Apricot Ginger Mustard. It packs a sweet heat that really compliments the pineapple and other fresh ingredients. This salsa is perfect served with grilled pork tenderloin marinated overnight in Saucy Mama Pacific Rim Ginger Dressing or if you want to travel a different road and just hungry for a snack….go ahead and try it over cream cheese and crackers.

spread a cracker with your favorite soft cheese and top with some fresh Jezebel Salsa

spread a cracker with your favorite soft cheese and top with some fresh Jezebel Salsa

And/Or

Have a great cook-out this weekend

Have a great cook-out this weekend

Jezebel Salsa

  • Servings: 4
  • Difficulty: easy
  • Print

1-cup small dice fresh pineapple

1 tablespoon Saucy Mama Apricot Ginger Mustard

2 scallions, chopped

1 teaspoon to 1 tablespoon, seeded, minced red serrano or jalapeno pepper*

4 fresh mint leaves, chopped

1 tablespoon chopped fresh cilantro

In small bowl, combine pineapple and mustard stirring to coat pineapple with the mustard. Add remaining ingredients and stir to combine. Serves 4.

*for those who don’t like heat use red bell pepper

Saucy Mama and fresh ingredients are a perfect combination

Saucy Mama and fresh ingredients are a perfect combination

 

Two Roads, a Recipe & a Winner

Memorial Day

Before we get to the food let’s just take a moment to reflect on what the weekend is really about. God bless America, our fallen Veterans and their families. I hope you are gathering with your dearest friends and family this Memorial Day weekend.

Jezebel Salsa

Jezebel Salsa

Let’s continue on this path of Two Roads and A Recipe. This week we are making salsa. Not just any old tired tomato salsa, but Jezebel salsa. Jezebel??? Yes, Jezebel. You may have heard of the old southern Jezebel sauce typically served over cream cheese and crackers. It is a combination of pineapple preserves, apple jelly, dry mustard and horseradish; a favorite at church suppers and Jr. League cookbooks. My salsa is a fresh pineapple version of that sauce made easy and delicious with the addition of Saucy Mama Apricot Ginger Mustard. It packs a sweet heat that really compliments the pineapple and other fresh ingredients. This salsa is perfect served with grilled pork tenderloin marinated overnight in Saucy Mama Pacific Rim Ginger Dressing or if you want to travel a different road and just hungry for a snack….go ahead and try it over cream cheese and crackers.

spread a cracker with your favorite soft cheese and top with some fresh Jezebel Salsa

spread a cracker with your favorite soft cheese and top with some fresh Jezebel Salsa

And/Or

Have a great cook-out this weekend

Have a great cook-out this weekend

Jezebel Salsa

  • Servings: 4
  • Difficulty: easy
  • Print

1-cup small dice fresh pineapple

1 tablespoon Saucy Mama Apricot Ginger Mustard

2 scallions, chopped

1 teaspoon to 1 tablespoon, seeded, minced red serrano or jalapeno pepper*

4 fresh mint leaves, chopped

1 tablespoon chopped fresh cilantro

In small bowl, combine pineapple and mustard stirring to coat pineapple with the mustard. Add remaining ingredients and stir to combine. Serves 4.

*for those who don’t like heat use red bell pepper

Saucy Mama and fresh ingredients are a perfect combination

Saucy Mama and fresh ingredients are a perfect combination

Now for our Saucy Mama Give Away. The winner is: Danielle!!!! Please choose 3 of your favorites from the list below and email me your address. I will forward the information to Saucy Mama. Congratulations and thanks for hanging out with me here.

–    Chipotle Mustard
–    Backyard Brat Mustard
–    Smoky Garlic Mustard
–    Champagne & Honey Mustard
–    Apricot Ginger Mustard
–    Tarragon Lemon Mustard
–    Dijon Mustard
–    Hatch Chile Mustard
–    Dill Mustard
–    Creamy Garlic Mustard
–    Spicy Garlic Wing Sauce
–    Jamaican Jerk Wing Sauce
–    Orange Habanero Wing Sauce
–    Honey BBQ Wing Sauce
–    Hot Wing Sauce
–    Lime Chipotle Marinade
–    Cracked Pepper Marinade
–    Sweet Heat Marinade
–    Parmesan Garlic Marinade
–    Sesame Ginger Dressing
–    Raspberry Vinaigrette Dressing
–    Pacific Rim Ginger Dressing
–    White Balsamic and Honey Dressing
–    Poppy Seed Dressing
–    Miso Orange Dressing
–    Four Leaf Balsamic Vinaigrette and Marinade
–    Honey Dijon Dressing
–    Creamy Horseradish
–    Zesty Cocktail Sauce

Good Grief Out of My Comfort Zone Hot & Sour Soup

Hot & Sour Soup

Hot & Sour Soup

If you have been following this blog from the beginning you already know it is about me stepping out of my comfort zone. Being such a private person exposing myself in a blog is a huge jump into a world I consider uncomfortable. Both my kids made stepping outside the comfort zone seem easy. They relished life off the beaten path venturing into worlds of unchartered territory. My goodness they both swam with sharks. William in the Pacific doing some night spear fishing (yikes) and Caitlin in the Caribbean collecting data for a coral reef project. Suffice to say their brave bones did not come from me.

Will & Cait inspire me to be brave

Will & Cait inspire me to be brave

They both have adventurous palates, too. While I easily forego dishes like balut (A balut or balot is a developing duck embryo that is boiled alive and eaten in the shell. ), cow tongue and snails my children dive right in. They will try anything at least once. For the competitive cook in me these children are a blessing testing my experiments in the kitchen.

chicken broth

chicken broth

This week I stepped outside the comfort zone by playing with chicken feet. If you think the photo above is nasty just consider what they are like in the flesh. Icky is a good word! Apparently, it takes good bones to make good chicken broth, so I went all in with the chicken feet, neck bones and backs. I have to admit it is worth the time and effort. Way better than the canned stuff. Bet you already knew that.IMG_0830

This week begins the Chinese New Year. It’s snowing like nobody’s business in my neck of the woods and my husband has been working the snow blower. To warm him up I made his favorite hot & sour soup. We love Asian food and often judge a restaurant by how well the chef prepares this dish. It’s tricky business to get a balance of flavors and a good broth consistency.

Hot & Sour Soup

6 ounces thinly sliced pork , cut into slivers( boneless pork chop works)

3 tablespoons low sodium soy sauce, divided

2 tablespoons toasted sesame oil, divided

1 teaspoon corn starch, divided

1 ounce dried shitake mushrooms

1 ounce dried wood ear mushrooms

1 ounce dried lily buds, cut into 2-inch lengths

4 green onions, white and green parts, chopped

1 clove garlic, minced

1 tablespoon grated ginger

½ teaspoon Asian 5 spice powder

6 cups chicken broth, home made or store-bought

1 (12 oz) package extra-firm tofu, diced

¼ cup Chinkiang vinegar (black vinegar)

½ to 1 tablespoon Sriracha sauce

1 teaspoon white pepper

1 egg

chopped fresh cilantro, optional

In bowl, marinate pork in 1 tablespoon soy sauce, 1 tablespoon sesame oil and ½ teaspoon cornstarch for 30 minutes. In large bowl, rehydrate mushrooms and lily buds in hot water (just enough to cover them) for 30 minutes. In saucepan, over medium high heat, cook pork, green onions, garlic and ginger, stirring, for 1 minute. Stir in 5-spice. Add broth; bring to a simmer. Add tofu, mushrooms, lily buds, vinegar, sriracha, white pepper, remaining 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. Bring to a simmer and adjust seasoning to your taste with vinegar and sriracha. (if you find the vinegar to harsh you can balance out the flavor with 1 or 2 teaspoons of sugar).  Beat the egg with the remaining ½ teaspoon of cornstarch. With the soup at a simmer slowly pour the egg in a thin steady stream. Let set 10 to 15 seconds to cook before stirring. Season with kosher salt, if necessary and serve topped with additional chopped scallions and cilantro.

Note: if you don’t have an Asian market where all these ingredients can be found substitute fresh mushrooms, canned bamboo shoots, and a mix of equal parts rice and red wine vinegar for the black vinegar