Recipes Using Foodies General Store Food Items
Ponzu Salad Dressing
¼ cup Sudachi Ponzu Citrus Marinade
2 tbsp extra virgin olive oil
2 tbsp honey
1 tbsp chopped shallots (or 2/3 tbsp onion plus 1/3 tbsp garlic)
1/2 garlic cloves - mashed and minced
½ tsp dry mustard
¾ tsp salt (Murray River is great for this)
Dash of pepper
Combine and mix well. Makes ½ cup dressing.
Avocado Orange Salad
15 oz can Mandarin Oranges - drained
1 (or 2 depending on size!) ripe avocado
8-10 oz of your favorite salad greens (I prefer spinach)
½ cup toasted pecans
¼ cup plain feta cheese
Ponzu Salad Dressing - ½ cup
1) Heat oven to 350 degrees. Coat pecans evenly with a melted butter on a non-stick cookie sheet or cookie sheet lined with parchment paper. Make sure pecans are in a single layer. Toast for approximately 15 minutes, watching very closely to avoid burning.
2) Cut avocado into bite size chunks and add the Ponzu Salad Dressing. The dressing will keep the avocados bright green!
A Favorite Sanders Recipe
|1||box Devil's Food Cake mix|
|1||can sweetened condensed milk|
|1||10 oz jar of your favorite Sanders Topping|
|1||8oz portion of fresh whipping cream or Cool whip|
Make Cake as directed in 9x13" pan. Cool 10 minutes-no longer. Poke holes 1" apart using wooden spoon handle. Pour sweetened condensed milk over top. Refrigerate 1 hour. When cooled, pour 10 oz jar of your favorite Sanders Topping over and refrigerate for 1/2 hour. Once cooled, take out of refrigerator and add 8oz of fresh whipping cream or 8oz tub of Cool Whip and serve!
3) In a salad bowl combine washed greens, mandarin oranges, cooled pecans, feta cheese and lightly toss with the avocado/dressing mixture. Serves 8.
Chilled Canteloupe Soup with Lime and Basil
3 cups cubed melon
1/4 cup plain yogurt - regular or Greek
1/8 tsp ground (powdered) ginger
Zest of one lime
Juice of 1/2 lime
1 tsp honey or agave nectar (optional, depending on sweetness of the melon)
2-3 mint leaves (optional, but delicious)
2-3 basil leaves
A dash of sea salt
2-3 Tbsp Ponzu Sudachi Citrus Marinade to thin the soup to desired consistency (water can be used)
Combine all ingredients except Ponzu in a blender, and puree until smooth. Adjust consistency if needed. Garnish with mint or basil. Serve chilled. Feta cheese crumbles can be added as a garnish, as well!
Of all the foods people associate with Hawaii, Spam Musibi seems to be the most popular, with echoes of lau lau, tuna poke, and kalua pig trailing just behind. The terms Spam sushi and Spam sandwiches have been used but, no, get it right: It's Spam musubi!! The Hawaiians know the good stuff - trust me. Spam eaten this way is awesome. Give it a try...you will agree!
5 cups cooked short or medium-grain sushi rice
5 sheets of sushi nori seaweed
1 (12-ounce) can Spam luncheon meat
¼ cup Aloha Shoyu
¼ cup sugar
¼ cup Kikkoman Aji-Mirin
Cut Spam into 8 slices. Fry (with no oil!) until your desired level of crispiness is reached. Remove and drain on plate lined with paper towels. In another pan, combine soy sauce, mirin and sugar. Bring to a boil over medium-high heat, then reduce to low. Add Spam slices, coating them in the mixture. When mixture has thickened, remove Spam from pan.
Now, work quickly and have everything else laid out for assembly, otherwise the Spam will no longer be hot and crispy by the time the musubi’s are assembled.
Cut the nori strips in half lengthwise, and lay the musubi-maker on the middle of the nori. Use a rice paddle or spoon to scoop a generous mound of rice into the mold. Use the musubi-maker handle to press down on the rice. Press hard. The last thing you want is floppy, unpressed rice.
Lay a slice of Spam on top. Add one more layer of rice, and one final press.
Press with all your might! You want this packed tight. The musubi is intended to be a portable treat. Hawaiians stuff it in their backpacks for lunch on the beach, take it on a hike or on a bike ride around the island. It is durable.
Once you've given it a firm press, hold the handle down with one hand, and use the other to pull the mold upward, thus unleashing the musubi.
Quickly wrap the nori around the rice (use a few grains of rice to stick the nori together at ends if necessary).
There probably won’t be leftovers, but if so, wrap each musubi individually in plastic wrap, so you may pop them in the microwave whenever you desire. Or if you have extra time on your hands, I sometimes put the entire musubi in a pan, over low heat, and fry on all sides, crisping up the nori. There is no wrong way to eat Spam musubi.
Chili Egg Puff with a Kick
1 cup all-purpose flour
1 pint (16 ounces) creamed, small-curd cottage cheese
1/2 cup unsalted butter, melted
1 tsp. baking powder
1/2 tsp. salt (Murray River salt is great for this dish)
1 lb. Monterey Jack cheese, shredded
2 cans (4 oz. each) diced green Hatch Chiles - Hot
Butter for greasing pan
Beat eggs until light and lemon colored. Add the rest of the ingredients, except for the Hatch Chiles, one at a time, blending smoothly after each addition. Stir in the Hatch Chiles and pour mixture into a well-buttered 9x13-inch baking dish. Bake at 350 degrees until top is browned and center appears firm - approximately 50 minutes.
Daddy Hinkle's Instant Meat Marinade
Chicken Thigh Hinkle
6 chicken thighs (I love skin-on but skinless are far healthier)
1 pack (1.5 OZ. ) Daddy Hinkle's Hotter 'n $700 Marinade
Marinate meat in the wet ingredient first (while oven heats to 375 degrees). Add the dry portion of the marinade, and bake approximitely 30 - 35 minutes, or until chicken is cooked through. Enjoy with any side (we served with steamed baby carrots - butter and brown suger added).
This marinade is fairly mild (my 83 year old mother had no trouble enjoying, and actually asked to buy some!). Give it a try, you will turn to it quite often and use on any meat - especially white meats.
Aloha Shoyu and Kikkoman Aji Mirin
Shoyu Pork Pot Roast
2 lbs. pork roast - 2 " thick
1 tbsp Hawaiian Sea Salt
2 tbsp Aji Mirin (sweet rice wine)
3 tbsp Aloha Shoyu (soy sauce)
2 tsp sugar
1 grated garlic clove
1-2 tsp grated fresh ginger
3 tbsp oil
24 Hot Whole Sweet Piquante Peppers
120 grams of Brie - about 1 cup
Drizzle of honey
Drain the Peppers and arrange on a baking sheet.
Cut the brie into cubes measuring about 1.5cm; you should have about 24 cubes of brie.
Carefully stuff the brie into the center of the Peppers. Drizzle with a little honey.
Place under a preheated grill and heat for 3 minutes until the brie is just melted and the Peppers are lightly charred.
Serve on their own or on lightly toasted baguette slices.
Haddon House Stuffed Olives
Baked Cheese Olives
1 cup shredded cheddar cheese
2 tablespoons butter, softened
1/2 cup all-purpose flour
1/8 teaspoon pepper
24 Haddon House Hot Pepper Stuffed Olives
Preheat oven to 400 degrees F. In a small mixing bowl, combine cheese and butter or margarine. Stir flour and pepper into the cheese and butter mixture. Blend well. Wrap a tablespoon of dough around each olive. Arrange the wrapped olives on a cookie sheet. and bake for 15 minutes, or until golden brown.
1/2 cup white balsamic vinegar
1/2 cup chopped fresh dill
2 medium zucchini, cut into 1/8 inch rounds
1/4 cup Dijon mustard
1 tablespoon Sleeping Bear Farms honey
1 pork tenderloin, about 1 pound
In a small bowl, whisk vinegar, 2 teaspoons salt, 2 tablespoons water, and 2 tablespoons of the chopped dill until the salt is dissolved. Add zucchini and allow to marinate while preparing other ingredients, tossing often. Drain once ready to use.
In another bowl, whisk together mustard, remaining fill, honey, and 1/2 cup water. Season with salt and pepper.
Season pork with salt and pepper and spread with 2 tablespoons of the sauce. Prepare the grill. Grill tenderloin, turning occasionally, until thickest portion reads 145°F on a thermometer, about 25 minutes. Allow to rest at least ten minutes before slicing. Serve with zucchini and mustard sauce.
Adapted from Bon Appetit magazine. Enjoy!!!
El Dorado Rum Cuban Mojito recipe
An authentic recipe from Havana Cuba
1 teaspoon powdered sugar
Juice from 1 lime (2 ounces)
4 mint leaves
1 sprig of mint
El Dorado 3 year old white Rum (2 ounces)
2 ounces club soda
There are countless recipes for the Mojito (pronounced moh-HEE-toh), but this version is for the one Hemingway himself enjoyed at the Mojito's place of birth: La Bodeguita del Medio in Havana, Cuba. If you are throwing a Cuban theme party (Havana night themed party), definitely plan on serving mojitos.
Place the mint leaves into a long mojito glass (often called a "collins" glass) and squeeze the juice from a cut lime over it. You'll want about two ounces of lime juice, so it may not require all of the juice from a single lime.
Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (a long wooden device pictured below, though you can also use the back of a fork or spoon if one isn't available). Add ice (preferably crushed) then add the rum and stir, and top off with the club soda (you can also stir the club soda in as per your taste). Garnish with a mint sprig. and/or a lime slice
** Optional ** While the following isn't the authentic original Bodeguita del Medio Cuban recipe for a mojito, some people will take half of the juiced lime and cut into into four wedges to add to the glass. Another variation is to add Angostura bitters to cut the mojito's sweetness, which is a popular version in Havana hotels although not the true Bodeguita recipe. Some Cubans also use "guarapo" in place of the powdered sugar, which is a sugar cane syrup.
Salmon with Mustard Sauce