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Roasted Garlic

Roasted Garlic
Ingredients
  1. whole garlic bulbs
  2. olive oil
  3. salt & pepper
Instructions
  1. Preheat oven to 325 degrees F (or 400 degrees F if using toaster oven)
  2. cut off 1/4 to 1/2 inch tops of bulbs
  3. place in shallow pan
  4. drizzle with olive oil
  5. cover lightly with aluminum foil
  6. roast 40 minutes on oven or 30 to 35 in toaster oven
  7. garlic should be soft when pressed, check often to make sure it does not burn
  8. pinch out the garlic
  9. season with salt & pepper
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recipes https://blog.homlish.net/
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Stout Ham Glaze

Stout Ham Glaze
Ingredients
  1. 1/2 cup Irish Stout
  2. 1/2 cup Apple Cider
  3. (or use 1 cup of either)
  4. 1/4 cup honey
  5. 1/3 cup butter
Instructions
  1. Bring to boil, simmer 10 minutes
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recipes https://blog.homlish.net/
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Paella

Paella
Ingredients
  1. 3 Tbs safflower oil
  2. 1 medium onion
  3. 4 garlic cloves, minced
  4. 1 medium red sweet pepper
  5. 1 large or 2 medium tomatoes, skinned, seeds removed, chopped
  6. 1 cup frozen green peas
  7. 2 tsp crushed saffron threads, soaked in 1/4 cup water
  8. 1 tsp fresh rosemary
  9. 1 Tbs Pimenton (sweet Spanish smoked paprika)
  10. 1 lb large raw shrimp, peeled & deveined
  11. 1 lb sea scallops
  12. 1 lbs squid
  13. 2 cups short grain rice (not sticky, like Bomba, Arborio, Valenciano, or California Pearl)
  14. 4 cups broth (fish or chicken)
  15. 2 Tbs chopped fresh parsley
  16. Lemon wedges
Instructions
  1. preheat oven to 400°F
  2. in a 15" paella pan heat the olive oil on a large burner
  3. cook the red pepper, tomatoes, and onions
  4. add the garlic
  5. before the garlic turns brown, add the rice.
  6. try to brown the rice a bit without overcooking the veggies
  7. and broth and bring to a boil
  8. add saffron, paprika and rosemary
  9. cover with foil, bake in oven on a low rack for 30-35 minutes
  10. arrange shellfish and fish on top of the dish. DO NOT STIR.
  11. cover, bake on low rack for 10-15 minutes or until shrimp is pink and fully cooked
  12. remove from oven, let cool on a wire rack for 10 minutes
  13. garnish with parsley and serve with lemon wedges
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recipes https://blog.homlish.net/
 
Make sure to choose the right rice.
http://www.recipetips.com/kitchen-tips/t–1014/selecting-rice.asp
 

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Baby Back Pork Ribs

Baby Back Pork RIbs
Ingredients
  1. 1 full rack of ribs with the membrane removed
  2. dry rub
  3. barbeque sauce
Grill
  1. rub the ribs, cover with foil, refrigerate over nite.
  2. Cook the ribs on a gas grill 1 1/2 hours at low 300-350 F.
  3. Open the foil and barbque sauce them up.
  4. Leave the foil open for another 30 minutes.
  5. Add more bbq sauce every 10 minutes.
Smoker
  1. Wood Chunks are best. Use 1/2 wet 1/2 dry depending on if you want to raise or lower the temperature
  2. keep the smoker at 225 degrees
  3. Smoke an estimated 5 hours, and 1 more hour with BBQ sauce.
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recipes https://blog.homlish.net/
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peanut dipping sauce

peanut dipping sauce
Ingredients
  1. 1/3 cup smooth peanut butter1 garlic clove
  2. 2 tablespoons fresh lime juice
  3. 2 tablespoons soy sauce
  4. 1/8 teaspoon cayenne, or to taste
  5. 1/3 cup water
Instructions
  1. In a blender blend together the peanut butter, the garlic, the lime juice, the soy sauce, the sugar, the cayenne, the water, and salt and pepper to taste until the mixture is smooth and transfer the sauce to a bowl.
Notes
  1. The sauce may be made 2 days in advance and kept covered and chilled.
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recipes https://blog.homlish.net/
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spring rolls

spring rolls
Ingredients
  1. 1/4 cup fish sauce (nam pla)
  2. 2 tablespoons thinly sliced green onion
  3. 1 1/2 tablespoons fresh lime juice
  4. Pinch of dried crushed red pepper
  5. 2 teaspoons olive oil
  6. 2 teaspoons minced fresh ginger
  7. 16 uncooked medium shrimp, peeled, deveined, halved lengthwise
  8. 1/4 cup chopped fresh cilantro
  9. 4 cups hot water
  10. 8 6-inch-diameter Vietnamese spring-roll sheets
  11. 4 small Bibb lettuce leaves, halved
  12. 1/2 cup thin strips green onions
  13. 1/2 cup thin strips seeded peeled cucumber
Instructions
  1. Mix first 4 ingredients in small bowl. Set dipping sauce aside.
  2. Heat oil in medium skillet over medium-high heat. Add ginger; sautu00c3u00a9 until fragrant, about 10 seconds. Add shrimp and cilantro; sautu00c3u00a9 until shrimp are just cooked through, about 1 minute. Remove from heat. Season with salt and pepper.
  3. Pour hot water into large bowl. Using tongs, dip 1 spring-roll sheet in water 5 seconds. Remove from water; place on wet towel. Let stand 30 seconds (spring-roll sheet should be soft and pliable; if still stiff, sprinkle with more water).
  4. Place half of lettuce leaf across top third of spring-roll sheet. Arrange 4 shrimp halves on lettuce. Top with 1 tablespoon each of green onions and cucumber. Sprinkle 1/2 teaspoon mint over filling. Fold sides of spring-roll sheet over ends of filling. Starting at filled side, roll into cylinder. Place on plate. Repeat with remaining spring-roll sheets, lettuce, shrimp, green onions, cucumber and mint. Serve with sauce.
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recipes https://blog.homlish.net/
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Vietnamese Shrimp Lettuce Wraps with Spicy Lime Dipping Sauce

Vietnamese Shrimp Lettuce Wraps with Spicy Lime Dipping Sauce
Ingredients
  1. 3/4 pound (16 to 20 per lb.) raw shrimp, peeled and deveined
  2. 1/4 teaspoon salt
  3. 1/4 teaspoon pepper
  4. 1 package (3 3/4 oz.) cellophane noodles
  5. 2 tablespoons rice vinegar
  6. 2 heads Boston or butter lettuce, cores trimmed and leaves separated, rinsed, and drained
  7. 1 large carrot, peeled, ends trimmed, and grated lengthwise into ribbons
  8. 1/4 cup basil leaves
  9. 1/4 cup cilantro leaves
  10. 1/4 cup dry-roasted peanuts, finely chopped
  11. peanut sauce (found here)
Instructions
  1. Put shrimp, salt, and pepper in a pot and add cold water to just cover shrimp. Bring water to a boil, then reduce heat to a simmer and cook until shrimp are bright pink and tails are curled, about 1 minute. With a slotted spoon, transfer shrimp to a colander and let cool.
  2. Put cellophane noodles in a medium pot and cover with hot water. Cover pot and set aside until noodles are softened, at least 15 minutes. Drain noodles and (using kitchen scissors) cut into 2- to 3-inch pieces. Return noodles to pot, drizzle with rice vinegar, and toss. Cover and set aside.
  3. To assemble wraps, arrange some noodles in the middle of each lettuce leaf and top with 1 shrimp. Garnish with carrot, basil, cilantro, and peanuts. Tuck up the bottom of each leaf and fold sides inward to eat. Drizzle with or dip into peanut sauce.
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recipes https://blog.homlish.net/
Posted on

potato salad

potato salad
Ingredients
  1. red potatos
  2. cucumber
  3. celery
  4. eggs
  5. mayonnaise
  6. paprika
Instructions
  1. cook
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recipes https://blog.homlish.net/
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chupacabra sauce

chupacabra sauce
Ingredients
  1. 2 cups chopped fresh cilantro
  2. 1 cup chopped fresh flat leaf parsley
  3. 1/3 cup chopped fresh oregano
  4. 1/4 cup minced fresh red hot peppers
  5. 1 medium chopped shallot
  6. 4 cloves minced fresh garlic
  7. t tsp salt
Instructions
  1. mix it up.
Notes
  1. Use as a marinade. When finished marinading brush the meat touched marinade while grilling.
  2. Save some back that has not touched the raw meat for a serving sauce.
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recipes https://blog.homlish.net/
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Hot and Sour soup

Hot and Sour soup
Ingredients
  1. tree ears
  2. shitake mushrooms
  3. chicken broth
  4. tofu
  5. pork
  6. scallions
  7. cilantro garnish
Instructions
  1. cook it
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recipes https://blog.homlish.net/