No Touch Tool

Does anybody use one of these things?  Am wondering if I should buy.

Eri's Crab Rice

I blogged about this dish 9 years ago, and it is by far my most viewed recipe. I thought I'd repost it for those of you who might've missed it. 

Pat 3 cups of cooked rice in a 9 x 13 inch pan.  Sprinkle with furikake.

Combine the following and layer on top of the rice:
1 can crab
1 package imitation crab, separated and shredded
1 cup mayonnaise
1 cup sour cream
3 stalks green onion, chopped
1/4 cup tobiko

Bake at 350 degrees for 30 minutes.  If it doesn't brown, place under a broiler for a few minutes.

Dd's Osso Bucco

OSSO BUCCO

Adapted from Dd’s Table Talk

 

2 veal shanks, 3-inch thick

salt and freshly ground black pepper

flour, for dusting

1 TB+ 1 TB olive oil, divided

½ carrot, chopped

1small onion, chopped

1 rib celery, chopped

1 tomato, chopped

2 cloves garlic, chopped

1 c. beef stock

1 c. red wine

½ tsp. dried thyme

1-2 orange peels

 

Lightly season and dust shanks. In a saucepot oven over medium high heat, brown shanks in olive oil. Remove.  Add remaining olive oil into saucepot; sauté vegetables and garlic. Add stock, wine, thyme and orange peel. Place shanks on top of vegetable mixture. Cover; simmer 1 ½-2 hours, until meat falls from the bone. Turn shanks every 30 minutes. Transfer shanks to serving platter. Bring sauce mixture to 

a boil and reduce. Season to taste. Spoon sauce over shanks. Serves 2.

Another Tip

I'm thinking that it might be a good idea to start taking Airborne regularly for awhile. Amazon has a 96-tablet bottle for $13.99, and right now they're offering a $2 off coupon for each bottle that you order. 

Tip

Not really sure if this is a tip or not. Maybe you already do this, but I thought I'd mention.

We get our ground hamburger from Costco, and I usually separate the meat into 1 and 2 pound portions. I flatten them so that they'll fit nice and snugly inside the freezer.

Didi said that she stores her items upright in her freezer for easy access. She freezes her sauces flat initially and then after they're frozen she will stack those upright too.

Hallelujah

 I love this on so many levels.

Dd's Lemon Feta Scallops with Spinach

Didi says:  This sauce is da bomb !! I ended up making a 2^nd batch and used on the shrimp for the caesar salad (photo at bottom), and then I ate with tofu salad !!

LEMON FETA SCALLOPS WITH SPINACH

 

*Sauce: 

6 TB olive oil

½ tsp. lemon zest

1/4 c fresh lemon juice

1/4 c feta cheese, crumbled

1 TB agave nectar or honey

Salt and freshly cracked black pepper 

Scallops: 

1 large onion, thinly sliced

½ c green onion, chopped

2 cloves garlic, minced

1 TB butter

1 TB olive oil

1 # fresh baby spinach 

1 ½# jumbo scallops, patted dry

Salt, white pepper

Garnish: chopped green onion, crumbled feta cheese

 

Sauce: In a blender; puree oil, lemon zest, lemon juice, feta cheese, and agave nectar. Season with salt & pepper. Set aside. 

In a skillet over medium heat; saute onion, green onions, and garlic in olive oil until softened, about 10 minutes. Add spinach; season with salt and pepper. Stir until just wilted. Transfer into mixing bowl; keep warm.  Wipe out pan and return to stove 

over medium-high heat.  Brush scallops with remaining 2 TB oil; season with salt and pepper. Add any leftover oil to pan.

Sear scallops until they easily release and have browned; about 3 minutes. Turn scallops and sear until cooked through, 2-3 minutes.  For service; place spinach mixture among plates and top with scallops and drizzle with sauce. Garnish as desired. 

*Option: Double recipe and toss sauce with pasta, add to mashed potatoes or use as salad dressing for service. Serves 2-4. 

 

Dd's Beef Stroganoff

BEEF STROGANOFF

 

3/4 lb. sirloin, top round or tri tip, cut into strips

salt, freshly ground black pepper

2 tsp. vegetable oil

1 large onion, sliced

1/2 lb. fresh mushrooms, sliced

2 TB butter

3 tsp. flour

1 c. beef broth/stock

1/2 c. sour cream

salt and freshly cracked black pepper

8 oz. egg noodles, cooked according to package directions

Garnish: sour cream, chopped parsley

 

Season meat for with salt and pepper. In a large skillet over medium high heat, brown beef in oil. Remove from skillet. 

Add onion and mushrooms; cook until limp. Add butter and flour until roux forms. Gradually add beef broth/stock until well blended. Return meat to skillet and heat through. Stir in sour cream, season to taste. 

Serve over noodles; garnish with additional sour cream as needed and parsley. Serves 2.

Suzy-Q

Do any of you old timers remember the Suzy-Q from Jolly Roger? I made a version of it yesterday . . . and the day before ('cause it was that good). 

Teriyaki meat/onions, American cheese, lettuce, and mayo on hamburger bun. 

And if you know me, you know that I did it the lazy way. I used leftover bulgogi from Costco.

Here is an ad that I found online from a 1965 newspaper clipping. You could get a Suzy-Q and fries for 50 cents back then.

Dd's Meatloaf

This looks awesome, and the recipe looks easy enough that maybe even I could make it.

 

Dd’s Meatloaf

1 large egg

2 TB catsup+ 2 TB catsup, optional

1 TB A-1 sauce

2 tsp. Worcestershire sauce

½ pkg. onion soup mix

¼ c. breadcrumbs, oatmeal or panko

¼ c. milk

Dash tabasco

1 lb. ground beef/pork mixture

In a large mixing bowl combine all ingredients well. Allow to sit 30 minutes. Preheat oven to 350 degrees. 

Transfer mixture into a 9-inch loaf pan or shape as desired onto baking dish. Optional to top with remaining catsup. 

Bake 40 minutes. Serves 4.