Vicki’s Cheesecake

 

Mary King’s Fruitcake Cookies

 

1 Cup salted butter (2 sticks)
11/2 Cup sugar
2 Eggs, room temperature
21/2 cups AP flour
1 Tsp. Baking soda
1 tsp. Salt
1 tsp. Cinnamon
1/2 Container fruitcake mix
3 Cups of chopped pecans

Allow butter to soften at room temperature, the cream butter and sugar. Beat in eggs one at a time. Cream until fluffy. Mix flour, baking soda, and salt thouruoghly, the add them in. Stir in fruitcake mix and pecans.

Drop 2” apart on a greased cookie sheet.

Bake at 375 or 350 for 12 minutes. Let cool on racks.

Korean Pork Belly

 

1slab of pork belly
Large thumb of Ginger, smashed
Garlic smashed
Water, to cover by 1/2 inch
I whole yellow onion, cut in slivers
1Tsp. Fermented soy bean paste
2 or 3 scallions

Cover then boil on simmer for 1hour.

Drain pork, and dry on paper towels.

Roasting sauce

2 Tbls. Minced ginger
Hot Pepper Paste, Korean Fermented Jang (Gochujang) or bean paste

2 Tbls. Honey

Cut off skin. Coat entire surfaces. Roast at 350 F around 25 minutes so glaze is shiny. 

Serving Sauce

Bean Paste

Ginger

Shredded yellow onion

Sesame seeds

Toasted sesame oil

Serve slices with red lettuce, steamed white rice, Kim she, Hot Pepper Paste, fermented radishes. 

Korean Scallion and Shrimp Pancakes

6 scallion, shredded

Canola oil

Steak or prawns, cut to small pieces so it cooks fast

1/2 cup flour

1Tsp. Salt

Semi-hot red peppers, sliced thin

Water added a little at a time to make a slurry

Sauce

Soy

Marin

1Tsp sugar

Black vinegar

Pinch hot chili powder or more*

Toasted sesame oil (optional)

Heated so sugar in sauce melts.

Fry ingredient in some oil that has reached 360 degrees, flipping frequently so pancake becomes golden brown. Remove from oil with spatula, then cut into bite sized servings.

*I used Aji Amarillo.

Steve’s Tortilla Soup - super in winter

This soup is a favorite for Cinco de Mayo and is both warming in winter and delicious.

The skin of the chicken when fried crisp makes for excellent topping for the soup, but pat dry with paper towels.

4 Skinless,boneless Chicken thighs
3 large tomatoes cut up or hunts 28 oz diced tomatoe
4 cloves of garlic, crushed

1 can Indian corn or hominy or Delmonte cream style corn

1 poblano peppers, cut up, seeded, torn up(taste, if too hot, use less)

1/2 cup sliced carrot 

1/2 celery

2 can Pinto beans (Bush)

1 large sweet onion cut up

2 teaspoons Oregano

1 teaspoon Cumin

1 teaspoon Sea Salt

1 tablespoon of Paprika

Garnish:

Avocado

Tortilla chips
Cheese (usually crema fresco) ( Monterey Jack)
Sour cream
Cilantro

scallions

Lime slices

Serve with sriracha sauce to those that like it hot. Also, correct seasonings.

Topping

Tortilla strips toasted or cicirones

Cook first 3 ingredients with spices for four hours in water, adding more water if needed during the cooking.

Add poblano, celery, carrots, corn and cook a further 30 minutes. Serve with garnishes.