Lemon Curd

Lately, a dolop of Lemon Curd has been my favorite topping on Greek Yogurt Cheesecake with a ginger crust.

1/2 cup fresh lemon juice

2 teaspoons finely grated fresh lemon zest

1/2 cup sugar

3 large eggs

3/4 stick (6 tablespoons) unsalted butter, cut into bits

Whisk together juice, zest, sugar, and eggs in a double boiler. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface.

Transfer lemon curd to mason jars and chill.

Guacamole

One of my favorite things in the world is Guacamole. It's like crack, only better. 

This is one of those adjust "to taste" recipes. The key to making a good one isn't the proportions or type of ingredients. The secret in having it taste good is being able to keep it "fresh" the longest.  

I've learned a couple tricks to keep the avocado from browning. The avocado seed, onion and lime juice are all contributing factors; Don't skip any of them. Also, when traveling with it, keep the Avocado in larger pieces as long as possible; mashing it just before placing out to be served. You can even prep it the day before.  


3 large Haas Avocados, ripe
1/2 tsp Garlic salt
2 tsp Lime juice
1 Roma tomato, chopped
1/2 small red onion, finely diced
2 tbs cilantro, chopped
1/2 jalapeno pepper, chopped 

Combine all ingredients in a bowl and mash with a fork. Leave the pit of one of the avocado's in the bowl to prevent the guacamole from browning. Serve with Tortilla Chips.

Kim Chi Fried Rice

I've always loved fried rice. Last year at an office potluck, a co-worker's wife made kimchi fried rice. It was SO good, I swear I ate half of it. The experience made me wonder, 'Why did I not start making this for myself sooner?!'

2c rice, cooked
1.5 c Napa Cabbage KimChi, chopped
1/2 can Spam, cubed into 1/4" pieces
1/4 lb Bacon, cut into 1/2" slices
3 eggs
3 stalks scallions, sliced 
Sesame seeds & seaweed to garnish


Fry the eggs over easy and set aside. In a large pan, fry the Bacon and Spam. Add the cooked rice and mix thoroughly. Stir fry in the Kimchi, with some of the juice. Remove from heat and toss in the chopped scallions, keeping a few aside to garnish.

Put the rice into a serving bowl and place the fried eggs on top. Garnish with sesame seeds, seaweed and scallions.