Corinne Domingo: Spam Musubi

There's a neighborhood poki bowl place that also has spam musubi for sale, and I must admit to being the one who sometimes buys out their remaining selection for the day.  These make great snacks or breakfast or anytime treats.  Frying the spam and then coating them with the sauce gives a fantastic flavor, and the rice provides the perfect vehicle.

Spam Musubi
Adapted from Corinne Domingo, as seen on Food Network

5 cups cooked sushi rice, at room temperature
5 sheets nori, cut in half lengthwise
1 (12-ounce) can Spam
6 tablespoons soy sauce
4 tablespoons mirin
4 tablespoons granulated sugar

1 tablespoon minced garlic
Furikake, to taste

Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels. In another pan, combine soy sauce, mirin, sugar, and garlic. Bring to a boil over medium-high heat, then reduce to low. Add Spam slices, coating them in the mixture. When mixture has thickened, remove Spam from pan.

Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker (see Note), and place on lower third of nori. Fill musubi maker with rice and press flat until the rice is 3/4-inch high. Sprinkle rice with furikake. Top with slice of Spam. Remove musubi maker and keep in a bowl of warm water to keep it clean and moist.

Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.

Note: You can also use an empty Spam can that has been opened on both sides for the musubi mold, using your hands (or a piece of Spam) to press down on the rice.

Makes 10 musubi

Blue Chair Jam Cookbook: Grown-Up Strawberry Jam

Whenever we start getting into fresh produce season, I start getting itchy to make jams with all of the goodness.  I just can't bear to see all those luscious berries go to waste.  It's a way to capture them at their absolute peak and enjoy them the rest of the year.  This jam is a little thinner than I'm used to, but that just makes it perfect for dessert sauces.  The Drambuie gives it a little extra flavor kick.

Note: Add 2 to 3 tablespoons of powdered pectin to make the jam thicker.

Grown-Up Strawberry Jam
From Blue Chair Jam Cookbook

3 pounds 14 ounces hulled strawberries

2½ pounds granulated sugar

6 ounces strained freshly squeezed lemon juice, divided use

2½ ounces Drambuie

Place a saucer with five metal teaspoons in a flat place in your freezer for testing the jam later.

In an 11- or 12-quart copper preserving pan or a wide nonreactive kettle, combine the berries with the sugar and 4 ounces of the lemon juice.  Place the pan over medium-low heat and cook, stirring constantly with a heatproof rubber spatula.  After a few minutes, as the juice starts to run and the mixture begins foaming a little around the edges, gradually raise the heat to high, stirring often.

Boil the mixture vigorously for 20 to 30 minutes, gently scraping the bottom of the pan every few minutes with your spatula to be sure the jam is not sticking.  If it begins to stick, decrease the heat slightly, being sure the jam continues to cook at a rapid boil.  Continue to cook, stirring and scraping the bottom frequently, until the foam subsides, the mixture acquires a darker, shinier look, and the berries appear softened and saturated with liquid, 20 to 25 minutes total.

Remove from the heat.  Do not stir.  Let the mixture rest for a moment, then use a metal soup spoon to carefully skim all the white foam from the top of the mixture.  When you have removed every last bit of white, stir in the remaining 2 ounces of lemon juice and the Drambuie.  Return the jam to medium or medium-low heat and continue to cook, stirring frequently.  If necessary, gradually lower the heat to prevent scorching.

After 3 to 5 more minutes, your jam should again look glossy and dark.  At this point, remove from the heat and test for doneness.  Do not stir.  To test for doneness, carefully transfer a small representative half-spoonful of jam to one of your frozen spoons.  Replace the spoon in the freezer for 3 to 4 minutes, then remove and carefully feel the underside of the spoon.  It should be neither warm nor cold; if still warm, return it to the freezer for a moment.  Tilt the spoon vertically to see how quickly the jam runs; if it runs slowly, and if it has thickened to a gloppy consistency, it is done.  If it runs very quickly or appears watery, cook it for another couple of minutes, stirring, and test again as needed.  This jam, while spreadable, has a relatively loose texture.

When the jam is ready, skim all the remaining foam from its surface, then stir well to be sure the berries and liquid are evenly distributed.  Pour the jam into sterilized jars and process according to the manufacturer's instructions.

Makes 5 to 6 8-ounce jars

Alton Brown: Spinach Salad with Warm Bacon Dressing

I haven't had a good spinach salad in quite a while, so I thought it was time to make one my dinner.  This is a recipe I've had hanging around for quite a while, but when it's good, it's a keeper.  Never got around to photographing it until now.  It's really not hard to bring together, and it honestly can make a whole meal.

Spinach Salad with Warm Bacon Dressing
From Alton Brown

8 ounces fresh baby spinach
2 large hard-boiled eggs, each sliced into 8 pieces
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon granulated sugar
½ teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion, very thinly sliced

Remove the stems from the spinach and wash, drain, and pat dry thoroughly. Place into a large mixing bowl and set aside.

Fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar, and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

Makes 4 servings

The Urban Cowgirl: Cheese Enchiladas with Chili Gravy

I feel a little embarrassed that I came to cheese enchiladas so late in my life in Texas.  I always kinda looked down on them, like they were the "lesser" enchiladas behind their chicken and beef siblings.  Boy, was I missing out.  I have come to appreciate the beauty of a corn tortilla filled with melted Cheddar and topped with a chili gravy.  It is true perfection.  Unfortunately, it's been a bit of a task finding a recipe that replicates that restaurant flavor of the chili gravy.  Not sure this one is quite there, but it's the closest I've ever come, so I'm claiming it.

Note: I substituted some of the salt for Adobo seasoning without pepper.

Cheese Enchiladas with Chili Gravy
Adapted from The Urban Cowgirl blog

Sauce

1 pound 80/20 ground beef, chili grind if available
1 tablespoon kosher salt
½ teaspoon black pepper
⅓ cup minced white onion
2 tablespoons Texas chili powder, such as Gebhardts
1 teaspoon garlic powder

1 teaspoon onion powder
½ teaspoon Mexican oregano
2 teaspoons ground cumin
¼ cup all-purpose flour
½ teaspoon kosher salt
2½ cup beef or chicken stock
1 teaspoon fresh lime juice

Enchiladas
12 ounces medium cheddar from the block, freshly grated
½ cup minced white onion
12 fresh yellow or white corn tortillas
1 cup oil for frying

To make the chili gravy:
In a skillet on medium heat, begin searing the ground beef and breaking it up well with a wooden spatula. Sprinkle in the salt (start with half and add more if needed) and pepper and let the meat sear well as you break it up. The dark brown parts of the sear will dissolve and enrich the chili gravy later adding to the flavor.

When the meat is well-seared, add in the onion and cook for 2 minutes, tossing frequently.

Add in the chili powder, garlic powder, onion powder, Mexican oregano, and cumin and let the spices brown and toast in the pan along with the beef.

Finally, turn the heat down to medium and sprinkle in the flour. Toss the flour in the meat and incorporate into the fat and juices creating a roux of sorts. When the flour dissolves into the mixture, pour in the beef stock and whisk it into the mixture.

Turn the heat up to medium-high heat and stir frequently bringing the mixture up to a boil. Allow the mixture to thicken, then lower the heat and simmer for 15 to 20 minutes (or longer if desired). The longer the chili cooks, the more the flavors in the chili gravy will enhance and deepen.

Finish the gravy with ½ teaspoon more salt, if needed, and the fresh lime juice for acidity.

To make the enchiladas:
Preheat the oven to 400°F.

Grease a 9x13-inch casserole dish with a little bit of olive oil or pan spray so the enchiladas will not stick.

Add 2 tablespoons oil to the bottom of a nonstick skillet and heat over low heat. Add a corn tortilla into the pan and fry for about 1 to 2 seconds on each side, then transfer to a paper towel-lined plate for holding. Continue with the remaining corn tortillas until all of the tortillas are soft, oiled, and warm.

Lay out one corn tortilla and in the center of the tortilla add 2 tablespoons or so of freshly grated cheddar cheese and a sprinkling of minced onion. Roll them up and place them in the baking dish with the seam side down. Fill the entire baking dish with enchiladas tucked closely together. Ladle the hot chili gravy sauce on top of the enchiladas.

Place in the oven and bake for 20 minutes or until hot and bubbly. Sprinkle extra cheese and white onion on top if desired.

Makes 6 servings

Tastes of Lizzy T: Frito Salad

Confession time.  I remember eating this salad when I was in elementary school at the cafeteria.  I remembered most of the ingredients, and I definitely remember it being orange.  And I remember loving it.  Haven't had it in a very VERY long time.  I figured it had been quite long enough.  This actually makes a pretty fantastic meatless meal, or you can add some browned ground beef, maybe seasoned with taco seasoning?  I definitely missed this thing.

Frito Salad
Adapted from Tastes of Lizzy T blog

1 head iceberg lettuce, chopped into bite-size pieces
2 large hothouse tomatoes, cut into bite-size pieces
4 green onions, sliced
1 (15-ounce) can ranch style beans, drained
12 ounces finely shredded sharp Cheddar cheese
1 cup Kraft Creamy French dressing

4 cups Fritos

Combine all ingredients except Fritos in a large salad bowl.  Just before serving, mix in the Fritos.

Makes 8 side servings or 4 dinner size portions

Mountain Cookin' with Missy: Garlic Cheddar Biscuits

Yes, I know I already have a version of the famous Red Lobster Cheddar Bay Biscuits on this blog.  No, you can never have too many recipes for hot cheddar biscuits brushed with melted butter.  And I love that these are cooked on a cute round cast iron griddle.  I might have bought one just because I had so much FOMO after seeing it for the first time.

Garlic Cheddar Biscuits
From Mountain Cookin' with Missy

2½ cups White Lily self-rising flour
¼ cup (½ stick) cold unsalted butter, shredded on a cheese grater
½ teaspoon garlic powder
1 heaping cup shredded sharp Cheddar cheese
¾ cup buttermilk

Topping:
¼ cup (½ stick) salted butter, melted
¼ teaspoon garlic powder, or more to taste
½ teaspoon dried parsley

Preheat oven to 400°F. Generously butter a 10-inch flat round cast iron griddle.

Put the flour in a medium bowl, then add shredded butter, garlic powder, and cheese and briefly mix together. Add the buttermilk and stir until the dough is sticky. With floured hands, pinch biscuits from the dough, about 1½ to 2 inches in diameter, and roll each biscuit into a ball. Start laying the biscuits in the middle of the griddle, then add the remaining biscuits in a circle around the first one. Bake for 20 to 25 minutes, or until tops are light brown.

While biscuits are cooking, mix together all topping ingredients. Brush the butter mixture on the hot biscuits as soon as they come out of the oven.

Makes 12 biscuits

Heinz: Country-Style Pork Chops

I pulled some pork chops out of the freezer and knew that I wanted to do something with the jar of pork gravy that had been staring at me for months, but I didn't know what the answer was.  At least until I looked at the side of the jar.  Chops cooked in mushroom gravy?  Sign me up.  It's a super easy dinner, definitely good for a work night, and makes something very satisfying with minimal effort.

Country-Style Pork Chops
From Heinz

1 small chopped onion

1 cup sliced fresh mushrooms

2 tablespoons vegetable oil

4 boneless pork chops, salt and pepper to taste

1 (12-ounce) jar pork gravy

⅓ cup sour cream

½ (2.8-ounce) can fried onions (optional)

In a large skillet, cook onion and mushrooms in oil until tender; remove from skillet. In same skillet, cook pork chops until browned on both sides; season with salt and pepper.  Stir in gravy.  Return onion mixture to skillet. Cover and simmer 10 to 15 minutes or until pork chops are done.  Stir in sour cream; heat until thoroughly cooked.  Top with fried onions.

Makes 4 servings

Leite's Culinaria: Chocolate Stout Cake

I've always been curious about this chocolate cake made with beer, so in honor of St. Patrick's Day, I decided why the heck not try it?  I am ever so glad that I did.  This may be one of my favorite chocolate cakes.  The cake itself is rich and almost fudgy, with a deep flavor that must be coming from the Guinness.  The icing is the perfect foil, sweet and creamy.  This may be chocolate cake nirvana.

Note: I baked it in a 13x9-inch pan and made double the icing.

Chocolate Stout Cake
By Leite's Culinaria

For the cake:
Cooking spray or butter for the pan
2 cups all-purpose flour
1 teaspoon table salt
2 teaspoons baking soda
1 teaspoon baking powder
2 cups dark stout such as Guinness, or strong coffee
1 stick (4 ounces) butter cubed, or ½ cup (4 ounces) mild vegetable oil

1 cup unsweetened cocoa powder plus more for the pan
2 cups granulated sugar
1 tablespoon distilled white vinegar

For the cream cheese frosting:
4 tablespoons (½ stick) unsalted butter

½ cup (4 ounces) cream cheese
2 cups confectioners’ sugar
1 teaspoon vanilla extract
Pinch salt
2 teaspoons fresh lemon juice (optional)

Make the cake:
Preheat the oven to 350°F. Spray or butter a 9- to 10-inch springform pan or a 9x13-inch rectangular cake pan. If using the springform pan, line the bottom of the pan with a parchment circle, spray or butter the parchment, and then lightly dust with cocoa powder. Wrap the outside of the springform pan tightly in foil to prevent the thin cake batter from leaking through.

In a small bowl, whisk the flour, salt, baking soda, and baking powder together.

In a large saucepan over medium heat, combine the stout or coffee with the butter cubes, stirring until the butter has completely melted. (If substituting vegetable oil, stir with the stout or coffee over medium heat until warm.) Remove the saucepan from the heat.

Whisk the cocoa powder and sugar into the liquid mixture until well-combined. Using caution in case the mixture bubbles up, slowly add the vinegar, followed by the flour mixture, and stir until smooth.

Pour the batter into the prepared pan. The batter may look foamy but it will settle as it bakes. Bake until a toothpick inserted in the middle of the cake comes out clean, 40 to 50 minutes. Let the cake cool completely. Once cooled, remove the sides of the springform pan, if using.

Make the cream cheese frosting:
In a small saucepan or skillet over medium heat, melt the butter, swirling occasionally as it begins to boil and crackle. Continue cooking and gently swirling until the butter turns a light golden color and releases a nutty aroma, 4 to 8 minutes. Pour the butter into a large heatproof bowl and let it cool completely. (You can pop it in the fridge to help speed things up.)

When the butter has cooled, use a whisk or electric hand mixer to blend in the cream cheese. Gradually add the confectioners’ sugar, a little at a time, beating until the frosting is smooth and thick, 2 to 3 minutes. Beat in the vanilla extract, salt, and lemon juice, if using. (If the frosting is too soft, chill it until thick enough to use.)

Spread a single layer of the frosting atop the cooled cake. Use an offset spatula or butter knife to make small, decorative swirls.

If using a springform pan, transfer the cake to a serving plate, if desired. Slice generously and serve, preferably with a cup of tea or a tall glass of cold milk. The cake will keep for several days, covered, in the refrigerator.

The Salty Marshmallow: Instant Pot Country Style Ribs

I've been trying to think of new ways to use my Instant Pot, and I figured there must be a way to cook country style ribs in it.  For those not in the know, country style ribs can be quite delicious, but require a bit of cooking to get to the tender-and-delicious stage.  Instead of boiling them away on the stove top followed by baking in the oven, why not use a pressure cooker to speed things along?  In about an hour I had a delicious, easy dinner.

Instant Pot Country Style Ribs
Adapted from The Salty Marshmallow

1½ pounds country style pork ribs

¾ cup beef or chicken broth
½ cup barbecue sauce, plus more for serving

Dry rub:
1 tablespoon lightly packed brown sugar
1 teaspoon each: kosher salt, paprika, garlic powder, onion powder, and freshly ground black pepper
¼ teaspoon cayenne pepper, optional

In a small bowl mix together the dry rub ingredients until well combined. Spread the dry rub evenly on both sides of the ribs and massage into the meat.

Pour the broth into the bottom of the Instant Pot. Add the ribs to the Instant Pot and pour over the barbecue sauce.  Lock the lid on the pressure cooker. Cook on manual, high pressure, for 40 minutes. After cooking is finished, use the natural release method; this will take about 15 to 20 minutes.

Remove ribs and serve immediately with extra barbecue sauce as desired.

Makes 4 servings

Broccoli Cheese Soup

I don't know why, but I was feeling like soup today.  Although maybe this is more of a chowder consistency.  It's super filling and warm and good.  I know it looks like a long ingredient list for soup, but I promise it still comes together quickly and easily.  This recipe can very easily feed a whole family, and you can take on some bread if you really need something additional.

Broccoli Cheese Soup

6 tablespoons unsalted butter
½ onion, finely chopped
1 large carrot, grated
6 tablespoons all-purpose flour
2 cups chicken broth
4 cups whole milk
1 cup heavy cream
2 large heads broccoli, cut into bite-size flowerets an inch or less in diameter, stems discarded
1½ teaspoon roasted garlic powder
¾ teaspoon smoked paprika
¾ teaspoon ground mustard
¼ teaspoon Accent powder (optional)
½ teaspoon ground white pepper
1 teaspoon kosher salt
Pinch cayenne pepper

1 tablespoon Worcestershire sauce
10 ounces grated sharp Cheddar cheese
2 ounces grated Monterey Jack cheese
½ cup grated gruyere cheese

Melt the butter in a large pot over medium-high heat, then add the onion.  Cook, stirring occasionally, until onion is mostly translucent.  Add the carrot and cook for another minute or two.  Sprinkle the flour over the onion-carrot mixture, and mix until it forms a paste.  Continue to cook for a minute or two, or until the flour smells nutty.

Add the chicken broth and mix well to incorporate into the onion-carrot roux.  Then add the milk, cream, and broccoli.  Mix well.  Add the garlic powder, paprika, mustard, Accent (if using), white pepper, salt, cayenne, and Worcestershire sauce.  Mix well.  Once the soup starts to bubble, turn the heat down to medium, partially cover the pan, and cook for 6 to 8 minutes, stirring often to prevent scorching, until the broccoli is tender.

Remove the pot from the heat, add the cheeses, and mix well until the cheese is melted and fully incorporated.  Serve hot.

Makes 12 servings