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.

Kalua Pig

One of my favorite foods at home is Kalua Pig. Traditionally, this is cooked in an imu, which is an underground oven that slow cooks the entire pig. In Los Angeles, everyone loves carnitas, which is pretty much the same slow cooked pork, without the smokey goodness. Trade it out for Kalua pig and it goes amazingly in tacos, sliders, and with pretty much everything.

5 lbs Pork shoulder or butt

1 tbs liquid smoke

2-3 tbs Hawaiian rock salt

Place all ingredients in a Crockpot (or in a dutch oven) with a little water to cover the bottom of the pot. Cook overnight in the crock pot (about 4-6 hours in the dutch oven) until the meat falls apart. I make this a day ahead so I have time to chill and scrape out the rendered fat that floats to the top.

Piñata Cake

I have a friend who LOVES boxed yellow cake. It is by far her favorite kind of cake. Last year I made a Burger cake at her bridal shower and the bar has been set. I couldn't just make a regular cake for her birthday this year. So after  I scourged around on pinterest, here's what I came up with...a Piñata Cake!!!










CAKE  
2x Yellow Cake box mix; follow box directions

CHOCOLATE BUTTERCREAM FROSTING
8oz Semisweet Chocolate
1/3c heavy cream
1/2c butter, room temperature

2-3c confectioners sugar

FILLING
M&M's Candy Cut
Reeses Pieces Candy

Half each box of cake mix and bake in 9" round pans; you will end up with 4 layers to the cake. Let cool completely.

Melt the chocolate in a double boiler, add cream and stir. Put the ganache in a stand mixer, with paddle attachment, and butter. Add powdered sugar then set aside.

Cut the center out of two of the cakes. These will be the middle layers. Frost and stack the cake with the center layers cut out to leave a hole. Fill the hole with Candy and continue Stacking and frosting the cake closed.

Fin!

Indian Spiced Tomato Chutney

Anyone who knows me knows how much I despise Indian Food. Mostly because of my travels to India where the taste association with being sick is all too real. Plus overcooked greasy stews, No Thank You! But I've started in introduce some of the spices back into the mix, more in a fusion style. Favorite breakfast lately is sauté spinach, roasted sweet potatoes, a fried egg topped with a little bit of this tomato chutney.

3 lbs ripe tomatoes, seeded and chopped (firmer roma tomatoes hold their shape better)
1 c Granulated Sugar
2 tbs Apple Cider Vinegar
1 tbs Fresh Grated Ginger
1 tsp Cumin Seeds, toasted and ground
1 tsp Coriander Seeds, toasted and ground
1 tsp Brown Mustard Seeds, toasted
1/8 tsp Ground Cloves
1/2 Cinnamon Stick
1 tsp Crushed Red Pepper Flakes
2 tsp Kosher Salt

In a heavy pot, add all the ingredients and cook over a medium-high heat. Stir regularly until the mixture comes to a boil. Reduce heat to a medium heat and simmer, stirring often, until the mixture has developed a jam like consistency and flavors have developed, about 25 minutes. Remove from heat and discard the cinnamon stick.

Ladle into canning jars, leaving 1/2 inch at the head. Wipe the rims and cover. Boil for 10 minutes.

Pumpernickel Bread

• 
  1 1/4 C warm water2 tbs Sugar3 tsp Active dry yeast1/4c Molassas2tbs Vegetable oil1/4c Corn meal1 tbs Caraway seeds3 tbs Cocoa Powder1 1/2c Bread flour1/2c Whole wheat flour1c Rye flour2 tbs Melted Butter
  Let warm water, sugar and yeast sit for 5 minutes to activate. Add molasses and oil. Then mix in dry ingredients with the dough hook attachment. Let it run for a few minutes, until dough pulls away from the sides. Cover bowl with a damp towel and let sit for 2 hours. Punch down and let rise for another hour. Shape and proof rolls (or loaf). Brush with melted butter.
  For rolls, Bake at 350º for about 10-12 minutes.