My Favorite Thai Food

I have to say my favorite food is Thai, but then again it might be Greek as my first choice with Thai coming in closely behind. It's too hard to decide, I love them both equally.


The following recipes are pretty standard Thai fare, and you will be able to find the ingredients easily, or just order from the Internet.


Thai cuisine emphasizes lightly prepared dishes with strong aromatic components which are in "harmony" with each other. Thai is known as being spicy food, but it has a balance to it with every detail being important. The five fundamental senses in each dish are hot (spicy), sour, sweet, salty and sometimes bitter. Thai cuisine has been influenced by other countries and regions such as; Burma, Chinese province of Yunnan, Laos, Cambodia and Malaysia.  Most meals typically consist of either a single dish or rice with many complementary dishes served and shared by all.


Thai food was originally eaten with the right hand, but now eaten with fork and spoon. King Mongkut, Rama IV and his brother, Vice-king Pinklao were watching a demonstration of Western dining etiquette by an American Missionary, Dr. D. B. Bradley. The Kings decided that this is how they were going to eat with a fork and spoon. They don't generally use knives at the table. Did you know King Mongkut inspired the movies Anna and The King of Siam and The King and I? Thailand was originally called Siam. King Mongkut's father became the king when Mongkut was five. He kept a large harem and Mongkut has 72 brothers and sisters, borne by 38 different mothers, but Mongkut was the crown prince and inherited the throne after his father's death. When he was just 12 his father put him in charge of the Siamese army. He lead a very interesting life. When he was 20 his father died and fearing his safety Mongkut left his wife and two young children to become a Buddhist monk for 27-years. At 47 he left the monkhood and became King. He was a well spoken king, knowing English, French, Latin and other languages. As I said before, Anna Leonowens went to Siam, after her husband died and became a teacher there, thus inspiring the movies mentioned above.


Thai food is served with a vast array of sauces and condiments. Everything from fish sauce, lime juice, chopped chilies, sweet chili sauce, sliced peppers and of course the famous sriracha sauce.  There are so many wonderful dishes to make. I haven't even come close to what you can experience with Thai food. My suggestion is when you go to a Thai restaurant each person should order something they never thought they would try and everyone share their dishes. Explore and be adventuresome. My husband, Jerry and I love to try new dishes. We ate at one Thai place in San Diego where we ordered medium heat on the dishes and after we started eating we thought our mouths would explode from the heat. Be sure to ask what level of heat you are getting, because some of those innocent looking peppers are wicked!


Grilled Thai Shrimp - a gal I went to culinary school with who happened to be from Thailand made this one night for a culinary Thai dinner and it was amazing

2 Tbl. fresh lime juice
2 tsp. Thai chili sauce
2 Tbl. light brown sugar
4 Tbl. ketchup
2 Thai chilies, sliced thin
1/2 cup canola oil
1/4 cup toasted sesame oil
1/4 cup soy sauce
freshly ground black pepper
30 large raw shrimp, peeled, cleaned and butterflied

Place shrimp into a bowl. Whisk all other ingredients together, taste and adjust seasonings. Pour over almost entire amount on shrimp, marinate for about 15 minutes. Heat grill and grill shrimp for about 3 minutes per side. Baste shrimp with leftover marinade. When done, remove to platter and garnish with lime wedges and fresh cilantro.

Thai Salad with Sweet and Sour Dressing


1 small head green cabbage
1 carrot, grated
3 scallions, thinly sliced on angle
1/2 lb. bean sprouts
1/2 cup fresh cilantro, chopped
1/3 cup fresh mint, chopped
1/2 cup Thai basil, chopped
Dressing
1/3 cup fresh mint, chopped
1/2 cup fresh cilantro, chopped
1/2 cup Thai basil, chopped
3 garlic cloves, minced
1 small red bell pepper, thinly sliced
1 English cucumber, thinly sliced
2 cups Micro baby lettuce
1/2 cup fresh lime juice
1/3 cup honey
1 jalapeno with seeds, chopped finely
2 tsp. fish sauce
3 Tbl. dry roasted peanuts
Garnish
sliced scallions
dry roasted peanuts
cilantro sprigs


Cut cabbage in half and shred finely. Place in large bowl and add rest of ingredients. Toss with dressing. Place all dressing ingredients into blender and blend on high until just about smooth, you want a little texture.  To serve; add micro greens to platter, around edge and fill in dressed salad in middle, piling around baby greens. Garnish with dry roasted peanuts, sliced scallions and cilantro sprigs. Note: If desired you can add poached, sliced chicken or cooked ground pork to the salad.


Refreshing Thai Iced Tea - 6 servings - the gal I went to school with said to make this exactly per instructions to get the best results


3/4 cup black tea leaves or use Thai style spiced tea
spices such as; star anise, ground tamarind, cardamon or other spices
6 cups boiling water
1/2 cup sugar
1/2 cup Eagle Brand sweetened condensed milk
1 cup evaporated milk or coconut milk


Steep the leaves in water for 5 minutes them remove leaves from water, by straining. (add spices) if using Thai style spiced tea don't use spices. Note: Make sure you make the tea very strong as it will get diluted.  While tea is hot, stir in sugar until completely dissolved, then stir in condensed milk. Allow mixture to cool to room temp. Fill tall glasses with lots of ice and pour tea mixture over until 3/4 full. Top off glasses with sweetened condensed milk or coconut milk, do not stir.


Green Curry Chicken - this is a recipe I put together based on a green curry dish we ate in Olympia WA at the Lemon Grass Restaurant on 4th Street. Lemon Grass used to be a really good place to eat, hopefully it still is.


1/3 cup Green Curry paste
1 can coconut milk
3 chicken breasts, boneless/skinless
1 small green pepper, chopped
1 small red pepper, chopped
1 large whole carrot, chopped
1 small onion, diced
1/2 cup eggplant, slice into 1/4-inch pieces
1/2 cup bamboo shoots, cut into strips
2 cups water
1 Tbl. sugar
salt and freshly ground black pepper
1/2 cup fresh Thai basil, sliced
cooked rice


Cut chicken into 1/4-inch slices. In a large saute pan, add half can of coconut milk and when it boils, add green curry paste, stir for about 3 minutes. Add 2 cups water and increase to high. When mixture comes to boil, add chicken and turn to simmer until cooked through. When chicken is cooked, add all vegetables and bring back to boil. Add rest of coconut milk, sugar, season with salt and pepper and turn to simmer, cooking for another 5 minutes. Remove from heat, stir in 1/4 cup fresh basil. Garnishing with additional 1/4 cup of basil.

Tom Yum Goong Soup - love this (recipe is my friend from school who now lives in Thailand)


1 lb. shrimp, peeled and cleaned
4 cups chicken stock (good quality)
1 Tbl. chili oil
10 lime leaves (kaffir leaf)
3 Tbl. lime juice
4 scallions, sliced including green part
2 Tbl. fish sauce
1 cup button mushrooms, sliced
3 stalks fresh lemongrass, break in half
6 fresh Thai chilies


Place chicken stock in large pot and bring to boil. Add lime laves and lemon grass stalks, reduce to simmer and cook 6 minutes. Remove lemongrass and turn heat to high, add shrimp, mushrooms, chili oil and Thai chilies, reduce heat and cook abut 2 minutes until shrimp are pink. Remove from stove and add fish sauce and lime juice, stirring well. Taste and if you like it more sour add more lime juice, if you like it more salty add salt.


Pineapple Fried Rice - You get to serve in a whole pineapple

1 pineapple
1 cup chicken, chopped
1/4 cup shrimp, chopped
3 Tbl. shallots, chopped
1 Tbl. fresh ginger, chopped
1/2 red bell pepper, chopped
2 Tbl. fresh cilantro, chopped
3 garlic cloves, chopped
2 Tbl. fish sauce
1 tsp. sugar
2 cups cooked rice
4 Tbl. fresh Thai basil, chopped (garnish)
2 scallions, sliced thinly on diagonal (garnish)


Slice the pineapple in half, leaving on top, scoop out fruit and dice into bite sized pieces. In large saute pan, add some oil, add shrimp and fry until cooked. Set aside and remove oil from pan. Add fresh oil and cook garlic, shallots until golden brown, add chicken, red pepper, ginger, turn down heat, add rice and stir. Add fish sauce and sugar; stirring for about 2 minutes, add 2 Tbl. cilantro. Add in pineapple and shrimp, stir for 2 more minutes. Mix well and place rice mixture into scooped out pineapple, garnish with chopped basil and scallions.


Thai Noodles - friend at culinary school taught me this one. Actually she is the one who taught me how to cook Thai food. I was married with family, she was a starving student, so I paid her to teach me. I bought the food and she came to my house and taught me her Thai cooking secrets. She eventually moved back to Thailand and opened up a restaurant with her brother.


8 oz. fresh egg noodles (any Asian store will have them, if you can't find use fresh fettuccine pasta
8 oz. ground pork
2 Tbl. garlic, chopped
2 Tbl. red curry paste
1 cup coconut milk
2 cups chicken stock (good quality)
2 Tbl. curry powder
1 tsp. turmeric powder
4 Tbl. fish sauce
2 tsp. fresh lime juice


In a large pot of boiling salted water cook noodles for about 1 minute, drain and set aside. In large saute pan, add coconut milk and stir in curry paste. When it starts to bubble, add remaining ingredients, except pork. Cook for about 2 minutes, then add pork crumbling in with your hands and cook until it's completely cooked through. Place pasta on platter and pour over sauce. Garnish with thinly sliced scallions.


Thai Shrimp and Papaya Salad


1/4 cup fresh lime juice
1/4 cup tamari
1/4 cup honey
2 Tbl. fresh ginger, grated
1 tsp. Thai chili oil
2 lbs. shrimp, peeled, cleaned and cooked
2 papayas, cubed
1 English cucumber, sliced thin
2 red bell pepper, chopped
1 green bell pepper, chopped
1 bunch scallions, minced including green part
1/2 cup fresh cilantro, chopped
2 bunches fresh baby spinach


In a bowl, combine tamari, lime juice, honey, ginger and Thai chili oil, whisk well. In a large bowl, add all other ingredients, except spinach. Mix dressing again and pour over ingredients. On a platter, add spinach leaves and pour over shrimp papaya mixture.


Thai Chicken and Potatoes with Yellow Curry - love this


1 large onion, chopped
4 garlic cloves, minced
3 tsp. fresh ginger, chopped
2 tsp. Chinese five-spice powder
2 tsp. cumin
1/2 tsp. cayenne
1/2 tsp. turmeric
3 -4 Tbl. yellow curry paste
salt and freshly ground black pepper
1 can coconut milk
1 lb. russet potatoes, cut into large chunks
2 lbs. chicken, boneless, skinless, cut into slices
3/4 cup peanuts, coarsely chopped
7 plum tomatoes, cut into wedges
1/4 cup fresh cilantro, chopped
1 red bell pepper, chopped
Cooked Rice


In large saute pan, add some oil cook onion, red bell pepper until soft. Add garlic, ginger, five-spice powder, cumin, cayenne, turmeric, yellow curry and salt and pepper. Stir for about 1 minute. Whisk in stock and coconut milk; bring to simmer. Stir in potatoes, cover and cook on low until they are just tender. Add the chicken, cover and simmer about 10 minutes or until almost cooked through. Gently stir in the peanuts, tomatoes, and cilantro. Taste and adjust seasonings. Continue cooking about 4 more minutes. Garnish with cilantro sprigs if desired. Place rice on platter and pour over this delicious mixture.


Thai Pork Lettuce Wraps


2 lbs. ground pork
3 garlic cloves, minced
2 shallots, minced
2 jalapenos, seeded and minced
1 lime, juiced
2 Tbl. fish sauce
1 tsp. light brown sugar
1 tsp. chili sauce
1/2 cup fresh cilantro, chopped
1/2 cup fresh mint, chopped
1/2 cup Thai basil, chopped
salt and freshly ground black pepper
1 cup dry roasted peanuts
1 head of iceberg, Boston or green leaf lettuce, separated and washed


In a large bowl, mix pork, garlic, shallots and jalapeno. In another bowl, whisk lime juice, fish sauce, brown sugar and Sriracha.  In a large saute pan, heat some oil, and add pork mixture cooking on high and breaking up meat, cooking until pork is no longer pink. Remove from heat and stir in lime juice mixture. Let this mixture soak into pork for about 5 minutes. Mix in cilantro, mint, basil and season with salt and pepper to taste. Place this mixture on platter at one end, garnish with peanuts and jalapenos. Add lettuce on other side of platter and slices of fresh lime. Serve extra Sriracha when making lettuce wraps.


Tom Kah Gai Soup - One of my favorites

32 oz. chicken stock (good quality)
8 Lime leaves
6-inch piece of lemon grass
2-inch piece of galangal root, sliced thinly (if you can't find substitute fresh ginger root)
8 Tbl. fish sauce
4 Tbl. fresh lime juice
4 chicken breasts, boneless and skinless, cut into small slices
10 oz. coconut milk
1 tsp. red chili powder
1/2 cup fresh cilantro leaves, garnish

In a large sauce pan heat chicken stock, add in all other ingredients except the chicken and coconut milk. Bring to boil, then add chicken and coconut milk. Let boil for 4 minutes or until chicken is cooked through. Bring down to simmer and cook for about 5 minutes, taste and adjust seasonings. To serve; add to bowls and garnish with sprigs of fresh cilantro.


I'm not a big fan of Thai desserts. So you can serve fruit sorbets, rice pudding with fresh mango and coconut, fresh fruit which you can grill and serve with vanilla ice cream.



Bon Appetit

"Without faith it is impossible to please Him."

Hebrews 11:6

The Fair, We All Love The Fair

It's fair time, oh what fun to go to the fair! Late summer and fall we look forward to the classic American tradition of the state or county fair. Jerry, Brittany and I always enjoyed the fairs in WA and CA. Seeing the animals, looking at the grange exhibits, blue ribbon sewing, cooking (best recipe contests) and fantastic flower exhibits. Art, livestock (gotta love those cute farm animals) commercial exhibits, the rodeo, exciting carnival rides and of course the headliner shows. There is so much to see and do at the fair. The tradition of recipe contests is almost as old as the fairs themselves. The contests originally showcased the best of locally grown food, as well as the best local recipes. To this day, delicious and interesting creations are entered by both first-time entrants and longtime winners. Some national food companies have awarded generous prizes for original recipes featuring their products (see below).  Recipe contests used to be considered women's competition. In 1903 one writer called the contests "monuments to housewifery." Now the contests include everyone from children, men and families.

My personal favorite is the food vendors or "fair-way foods"; burgers, barbecue, caramel apples, corndogs, those giant turkey legs (AKA- Fred Flinstone food), french fries, ice cream, funnel cakes, Greek food, and the list goes on and on. I think the only time we ever eat fried food is at the fair. In Texas we have the big huge state fair in Dallas, but it's always so hot that Jerry and I have never attended.

Did you know a man named Elkanah Watson, who happened to be a wealthy New England farmer and businessman is credited for the start of American state and county fairs? Mr. Watson showcased his sheep under the great elm tree in the public square in Pittsfield, Massachusetts in 1807. To attract attention, he clanged an old ship's bell with a piece of iron. He owned woolen mills and wanted to encourage the local farmers to raise Merino sheep because of the superior wool.

By the late 1800's most of the country's largest fairs were in full swing; from the New York State Fair in Syracuse to the San Diego County Fair in Del Mar, CA (what a great fair, located right next to the ocean) and other state fairs from Texas to Minnesota.

The deep fried phenomenon of fairs; I have been poking around and discovered at the Arizona State Fair they offer Fudge Covered Scorpions, Deep Fried Crickets and Lizard Deep Fried with Barbecue Sauce - we won't be eating there. In Minneapolis; Krispy Kreme Donut Hamburgers, yes, you heard me right, burgers stuck between two Krispy Kreme Donut buns! The Dallas State Fair offers Fried Butter and Fried Coke, YIKES!

"There's no state fair, like my state fair"

I hope you enjoy the Fair recipes listed below. You might have noticed lately, I'm not naming all my recipes, Julia's this or Julia's that. If they don't come from me, I will let you know where they came from.

French Fries - I like the skins on, but you can remove it you don't

5 to 6 large Russet baking potatoes
2 1/2 quarts fresh frying oil
salt, you can also add flavored salts if you would like

Wash potatoes and trim. Cut into nice wedges, then into thick julienne slices. Place in a ice water bath (big bowl, clean water and a few ice cubes)  Heat oil to 325 degrees for first frying. Have paper towels ready to drain fries on and of course lots of salt. Remove some of the potatoes from water and pat dry with paper towels, you don't want any water residue left. Place some fries into oil and cook for about 5 minutes, potatoes will be soft, but not browned. Lift out and drain, place fries on paper towels, and continue frying remainder.  For the second fry; heat oil to 400 degrees. Fry the cooked potatoes once again in batches for a few minutes until crisp and golden brown. Drain on paper towels and salt well. Continue frying all potatoes. Serve piping hot with your favorite condiment, mine is Ketchup and Jerry's is mustard. Our daughter, Brittany does not like fries, can you believe that?

Chocolate Raspberry Velvet Pie - this recipe comes from Ghirardelli Chocolate and is a fair recipe winning pie

Crust
1 (6 oz) package chocolate raspberry Milano cookies, finely ground
2 Tbl. butter, melted
Filling
1 (8 oz) package cream cheese, softened
1/3 cup powdered sugar
1 tsp. pure vanilla extract
6 oz. Ghiradelli 60% bittersweet chocolate, chopped
1 1/2 cups heavy whipping cream, stiffly beaten
Ganache
1/4 cup heavy whipping cream
1/3 cup Ghirardelli semi-sweet chocolate, chopped
2 Tbl. refrigerated chocolate coffee creamer
Garnish
sweetened whipped cream
chocolate shavings
fresh raspberries

Crust; Combine cookie crumbs and melted butter. Press into bottom and up sides of 9-inch pie dish. Bake in preheated 350 degree oven for 8 minutes. Remove to cooling rack.  Filling; Beat cream cheese until light and fluffy. Beat in powdered sugar and vanilla until well blended. Blend in 60% bittersweet chocolate. Fold in whipped cream. Spread evenly over prepared crust. Refrigerate while preparing topping.  Ganache; combine the cream, semi-sweet chocolate and coffee creamer in small saucepan over low heat. Stir continuously until chocolate is completely melted. Pour over top of filling. Refrigerate until set.  Pipe a border of sweetened whipped cram around edge of cooled pie. Sprinkle with shaved chocolate. Place raspberries along inside edge of border.

My Favorite Falafel - Love, love, love

2 cups dried chickpeas, rinsed and drained
1 small onion, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
salt and freshly ground black pepper
1/2 tsp. red pepper flakes
6 cloves garlic, smashed
1 Tbl. cumin seeds, toasted and ground
1 tsp. baking powder
4 - 5 Tbl. all purpose flour
Vegetable oil for frying
Pita bread, warmed
Tahini sauce
Shredded lettuce, chopped ruby red tomatoes, chopped cucumbers - I also like a little crumbled feta cheese on mine even though it's not traditional

Place dried chickpeas in large bowl and add enough cold water to cover by at least 2-inches. Soak beans in frig for 24 hours. Drain and rinse thoroughly in cold water.  In a food processor add chickpeas and pulse to coarsely grind. Add baking powder, onion, garlic, spices and herbs; process until mixture is pureed, scraping down sides. Add flour and pulse again, taste and season with salt and pepper. Transfer this mixture to bowl and place in frig while heating oil.  Pour about 3-inches of oil in deep fryer or heavy pot and heat to 375 degrees. Roll the falafel into balls about size of golf balls. Add a few of them (4 or 5) to oil making sure they don't stick to bottom of pan. Fry until they are crusty and golden brown on all sides. Remove with slotted spoon to paper towels to drain. Continue frying the rest of falafel balls. Split open warmed pita bread, add some tahini sauce, 4 falafel balls, chopped tomatoes, chopped cucumbers and shredded lettuce, top with more tahini sauce. Serve right away and enjoy.

The ever so popular Funnel Cakes - I would not advise letting children make these because the use of hot oil. Anyone making them should be very careful and have precautions ready.

3 eggs
2 1/4 cups milk
1/2 tsp. pure lemon extract
4 cups all purpose flour
1 cup light brown sugar, packed
1 Tbl. baking powder
1/2 tsp. salt
oil for frying
Powdered sugar for dusting
lots of paper towels for draining cakes on

Preheat oil to 375 degrees. Get your paper towels ready. In mixing bowl, whisk the eggs, milk and lemon, whisking well. Sift the flour, sugar, baking powder and salt together. Fold the flour mixture into the egg mixture. Stir until smooth.  Get a funnel. Hold your finger over the funnel opening and fill 3/4 full with filling. Place your hand carefully over hot oil and carefully remove your finger. Do drizzly crisscross patterns with the filling into hot oil. Fry until golden on both sides. Remove from oil and drain on paper towels. Continue until all batter is used up. Dust the funnel cakes with sifted powdered sugar and enjoy!

Corney Dogs - I don't normally ever eat a corn dog unless it's at the fair. Although, sometimes late in the evening Jerry and I will go to Sonic and order a corndog and smother it in mustard. When I was young my sister Sandy would make great homemade corndogs if my mom and dad had gone out for the evening, I especially enjoyed those times.

1/2 cup yellow corn meal, fine ground
1/2 cups all purpose flour
1 Tbl. sugar
1 tsp. baking powder
pinch salt
1/2 cup milk
1 egg, lightly beaten
1 Tbl. melted butter
6 wooden popsicle sticks
6 hot dogs (we use turkey dogs)
oil for frying
Mustard or Ketchup for dipping

In a bowl, mix the corn meal, flour, sugar, baking powder and salt. Whisk in the milk, egg and melted butter, whisking until smooth.  Place popsicle sticks into the hot dogs. Dip each dog into batter, coating evenly. Deep fry the dog in 375 degree hot oil until golden browned. Drain on paper towels. Smother each dog with your favorite condiment and enjoy.

Italian Sausage Sandwiches with Peppers and Onions - love these

2 lbs. Italian sweet sausage - 8-inch lengths
2 large green peppers, sliced
2 large red pepper, sliced
2 large onions, sliced
2 cloves garlic, minced
pinch red pepper flakes
1 tsp. dried oregano
8 Italian rolls (soft)

In a hot skillet, add a little olive oil and cook sausages until done, about 10 to 15 minutes. You can also grill them. Remove to plate to keep warm. Add a little more oil and add peppers, onions, garlic, If desired, warm rolls. Add sausage to rolls and top with cooked vegetables. I also like a little warmed marinara sauce on mine with provolone cheese melting all over.

Mom's Candied Apples - (my mom Dorothy's recipe) a fair favorite and one of the items I always look for at the fair, as well as caramel apples. Do you remember when Halloween rolled around and mom's would actually make candied and caramel apples to give out as treats?

2 cups sugar
2 cups corn syrup
1/3 cup cinnamon candy
1 cup water
3/4 tsp. cinnamon
1/2 tsp. pure vanilla extract
pinch of ground cloves
1 tsp. red food coloring
6 to 8 apples (crisp)
popsicle sticks

Rinse apples in cold water, remove stems and pat dry with paper towels  Insert wooden stick in each apple, making sure it goes most of the way through.  In a large saucepan, add sugar, corn syrup, cinnamon candies and water. Cook until candies dissolve, stirring constantly. Do not boil this mixture. Add cinnamon, vanilla, cloves and food coloring, mixing thoroughly. Boil mixture to 300 degrees using a candy thermometer and DO NOT STIR.  While mixture is boiling, spray a baking sheet with PAM. When sugar mixture reaches 300 degrees remove from heat and quickly dip each apple, one at a time into mixture and coat well.  Place the apples, standing on their bottoms with skewer pointing up on baking sheet and let candy harden.

Chicken Fried Bacon - this is very popular at the State Fair in Dallas, TX or we could rename it "heart attack on a plate." My friend Lillian dips her fried bacon in chocolate!

8 slices good quality thick cut bacon
1 cup all purpose flour, add salt and pepper to flour
2 eggs, beaten with Tabasco sauce (to taste)
Cooking oil
salt and freshly ground black pepper

Cut bacon in half. Dip into flour, egg, back into flour. Heat a large Dutch oven with some oil to 375 degrees. Place dipped bacon into oil and fry until golden brown and crispy. Remove to paper towel lined plate and drain. Enjoy, but don't eat too much. These can also be served with gravy. To make you feel better about eating fried bacon, chop up some Italian parsley and sprinkle over for color and you'll feel like you're eating a vegetable with it!

Mom's Golden Caramel Popcorn With Nuts - (my mom Dorothy's recipe)

1 cup brown sugar, packed
1/2 cup butter
1/4 cup corn syrup
1/2 tsp. salt
1/2 tsp. baking soda
4 qts. popped corn
Peanuts or cashews (optional), but I love them on the corn

First, if you are using nuts, lightly toast in saute pan for a few minutes. In a large saucepan, combine, brown sugar, butter, corn syrup and salt, bring to boil and boil 5 minutes. Add baking soda to mixture and stir well. Place popped corn into a large bowl and pour sugar mixture over, stirring. Add nuts if desired. Spread corn on baking sheet and bake at 200 degrees for 1 hour, stirring every 15 minutes. Remove, cool and serve.

Peanut Butter Milk Shakes

2 cups whole milk
5 cups French vanilla ice cream
6 Tbl. Jiff peanut butter (do not use natural)
4 Tbl. Hershey's chocolate syrup (or your favorite brand)
4 regular size Reese's peanut butter cups
Freshly whipped cream (garnish)
Chocolate shavings (garnish)
straws

In a blender, combine milk, ice cream, peanut butter, syrup and peanut butter cups, whirl until well blended. Pour into tall glasses, top with freshly whipped cream, a few chocolate shavings, add the straw and drink up all that yummy goodness.

Grilled Bacon Cheeseburger

3 lbs. ground beef or ground turkey
1 onion, finely chopped
salt and freshly ground black pepper
2 Tbl. Worcestershire sauce
2 tsp. garlic powder
12 good quality burger buns (lightly buttered & toasted if desired)
12 slices good quality thick cut bacon, cut in half
12 slices Tillamook sharp cheddar cheese (or cheese of your choice)
Crunchy lettuce
Ruby red tomatoes, sliced
Condiments; ketchup, mustard, relish, pickles, etc.

Heat your grill up. In a large bowl, add beef, onion, salt, pepper, Worcestershire sauce and garlic powder. Mix well and shape into 12 patties about 3/4-to 1-inch thick.  Place patties on grill and cook until done, turning only once. Brush buns with butter and place on grill last few seconds of cooking. While the burgers are cooking, cook your bacon in saute pan (on grill if desired) until nice and crisp, remove to paper towels. Place cooked bacon on burgers, then top with cheese to melt.  Prepare your buns with condiments, top with burger and take that first juicy bite, bet you can't stop.

The next few recipes are award winning recipes from State Fairs around the U.S. using LAND O LAKES Butter and pork featuring "Pork, The Other White Meat." I've tried them all and they are good. I didn't have any of the LAND O LAKES products and they turned out just fine.

Strawberry Rhubarb Dessert Bars

Filling
1 1/2 cups fresh or frozen unsweetened rhubarb, cut into 1-inch pieces
1 1/2 cups sliced fresh strawberries
1 Tbl. fresh lemon juice
1/2 cup sugar
2 Tbl. cornstarch
Crust
1 1/2 cups all purpose flour
1 1/2 cups uncooked quick cooking oats
1 cup brown sugar, firmly packed
3/4 cup Land O Lakes butter, softened
1/2 tsp. baking soda
1/4 tsp. salt
Drizzle
3/4 cups powdered sugar
1 to 2 Tbl. milk

Combine rhubarb, strawberries and lemon juice in large saute pan. Cover and cook over medium stirring occasionally until fruit is tender (8 to 12 minutes.)  Combine 1/2 cup sugar and cornstarch in bowl. Stir into cooked fruit mixture. Cook stirring constantly until mixture comes to a boil (about 1 minute) Continue boiling until thickened. Remove from heat, set aside.  Preheat oven to 350 degrees. Combine all crust ingredients in large bowl. Beat on low until mixture resembles coarse crumbs, scraping sides. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13x9 baking pan, then spread filling over crust. Sprinkle with reserved crumb mixture. Bake for 30 to 35 minutes until golden. Cool completely. Combine all drizzle ingredients and whisk, drizzle over cooled bars and cut.

Cherry Coffee Cake

1 cup sugar
1/2 cup LAND O LAKES butter, softened
1 cup LAND O LAKES sour cream
2 eggs
1 tsp. vanilla
2 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (21 oz) can cherry pie filling
Topping
1/4 cup all purpose flour
1/4 cup sugar
1/4 cup pecans, chopped (I lightly toasted)
1 tsp. cinnamon
3 Tbl. LAND O LAKES butter

Heat oven to 325. Combine 1 cup sugar and 1/2 cup butter in large bowl, beat until creamy. Add sour cream, eggs and vanilla; continue beating until well mixed. Reduce to low speed, add 2 cups flour, baking powder, baking soda and salt. Beat until well mixed.  Spread half of batter into greased and floured 13x9 baking pan. Spoon cherry pie filling over batter. Spoon remaining batter over pie filling, spreading carefully.  Stir together 1/4 cup flour, 1/4 cup sugar, pecans and cinnamon in a bowl. Cut in 3 Tb. butter until mixture resembles coarse crumbs. Sprinkle crumb mixture over batter. Bake for 45 to 50 minutes until done and topping is dark golden brown.

Sponsored by "The Other White Meat" - Pork winning recipes from State Fairs around the U.S.

This recipe is from Jennifer Asel of PA - Won at the Delaware State Fair

4 pork chops, bone in, about 1-inch thick
1 (8 oz) package cream cheese
1 tsp. ground cumin
1/2 cup apricot preserves
1/4 cup dried sweetened cranberries
2 Tbl. prepared horseradish

Heat grill to high heat. Combine cream cheese and cumin in a small bowl. Cut opening in each chop, creating a pocket, being careful not to cut through the other side of the chop. Season each side with salt and pepper. Fill each pocket with equal amounts of cream cheese mixture. Secure with wooden toothpicks in several areas to help prevent cream cheese mixture from escaping during cooking process. Combine preserves and cranberries in small pan. Place on grill over direct heat until it begins to bubble. Place on indirect heat to keep warm. Place pork chops on grill and cook 3 minutes, turn and cook 3 minutes longer or until nicely browned, using a spatula to help prevent cheese mixture from leaking out. Move chops to indirect heat and continue cooking for additional 4 to 6 minutes per side or until done. Place chops on platter and stir in horseradish to sauce, stir well and spoon over chops. Remove picks from each chop.  Note: What I did to each chop after initial browning was wrap a piece of foil around the area (edge) cream cheese could escape, it seemed to work well.

Next we have Islander Pork Roast, from Barbara Driscoll of West Allis who placed 1st place in the Wisconsin State Fair.

1 boneless pork loin roast (2 1/2 to 3 lbs)
4 whole cloves
1 whole orange, cut into 8 wedges
1 (8 oz) can crushed pineapple, packed in it's own juice
3 Tbl. soy sauce
1/2 tsp. ground allspice
1/2 tsp. black pepper

Stick cloves into pork loin; place in slow cooker. Arrange orange wedges around pork. (If cooking in 4 to 5 hours, use the whole orange. If cooking in 8 hours, use only half of the orange). I used the whole orange. In small bowl, combine remaining ingredients; pour over pork. Cook on high for 4 to 5 hours, or if you cook on low, 8 hours. If desired, juices may be thickened by mixing together 2 Tbl. cornstarch and 2 Tbl. water, then stirring it into the pineapple mixture during the last 30 minutes. Remove orange and whole cloves and slice pork, serve with sauce. I served mine with white rice and that I added chopped cilantro, orange zest and thinly sliced scallions too. I also made sauteed broccoli with garlic, onions, soy and sesame oil, sprinkled with toasted sesame seeds.

There are so many fair recipes, but so little space on this blog. Create you own fun memories and go to the fair, have fun, see the exhibits, take on one of those thrill rides, check out the food section and have FUN, FUN, FUN. You are never to old to enjoy the fair!

Bon Appetit

"God is our strength and shield. He'll either shield us from trouble,

or strengthen us in it. Our futures belong to Him."

Anyone for Blueberries?

Interesting facts you might not know about blueberries. The early American colonists made grey paint by boiling blueberries in milk. The blue paint used to paint Shaker houses was made from sage blossoms, indigo and blueberry skins mixed with milk.

The blueberry is the second most popular berry in the U.S. the strawberry is number one. Over 200 million lbs. of blueberries are grown commercially each year. Blueberries contain significant quantities of antibacterial and antiviral compounds and have a reputation in northern Europe of fighting infections. They also help against heart disease, cancer and Alzheimer's.

The blueberry muffin is the official muffin of Minnesota. Official berry of Nova Scotia and the official state fruit of New Jersey.

North America produces nearly 90% of worldwide blueberry production and the state of Maine produces 25% of all blueberries grown in N. America. Wild blueberries are grown on 60,000 acres in Maine and most of this crop is frozen or canned.

Native Americans once called them "star berries" and held them in high esteem believing a great spirit created the berry to feed their children during famine. They also used blueberry juice to treat persistent coughs and other illnesses. They would use blueberries to make dye for textiles and baskets too.

During the Civil War in the 1860's blueberries were collected, packaged and sent to Union troops to use as a food staple.

The favorite muffin in the United States is, you guessed it; blueberry! July is national blueberry month because that is the peak of harvest season. Blueberries are also good for your eyesight. All I can say is, what's not to love about the blueberry.

"You ought to have seen what I saw on my way

To the village, through Mortenson's pasture to-day;

Blueberries as big as the end of your thumb,

Real sky-blue, and heavy, and ready to drum

In the cavernous pail of the first one to come!

And all ripe together, not some of them green

And some of them ripe! You ought to have seen!"

I don't know what part of the pasture you mean."

"You know where they cut off the woods --let me see--

It was two years ago--or no!--can it be

No longer than that?--and the following fall

The fire ran and burned it all up but the wall."

"Why, there hasn't been time for the bushes to grow.

That's always the way with the blueberries, though:

Robert Frost

Blueberries, delicious and healthy. Blueberries are naturally high in antioxidants for disease protection, they help to improve memory and are heart healthy. Blueberries are called "the power food."

Blueberry Cake

1/2 cup butter, softened

1 cup sugar

1/2 cup brown sugar, packed

3 eggs

2 cups all purpose flour

1/2 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1 cup sour cream (not light)

1 tsp. pure vanilla extract

1 Tbl. orange zest

2 cups fresh blueberries

Preheat oven to 325 degrees. Grease and flour a 9x13 pan. In a mixer cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, scraping down sides, add zest. Mix the dry ingredients together and gradually add to the egg mixture alternating with sour cream and ending with flour. Stir in vanilla and 1 cup of blueberries. Pour half the batter into the pan. Cover with remaining berries and sprinkle with brown sugar. Add remaining batter. Bake 45 to 50 minutes. Remove to cooling rack and cool completely. If desired, make a glaze of powdered sugar and orange juice, drizzle over cooled cake.

Blueberry Bread Pudding

5 cups croissants, torn into pieces

2 cups whole milk

1 cup whipping cream

3 eggs

1 cup sugar

1/2 tsp. pure vanilla extract

1/2 tsp. almond extract

1 tsp. lemon zest

2 cups fresh blueberries

3 Tbl. powdered sugar

Preheat oven to 350 degrees. Butter a deep oval baking dish. In a bowl whisk together, milk, cream, eggs, sugar extracts and zest. Add the croissants and let stand for about 15 minutes. Toss blueberries with powdered sugar and stir into bread mixture and pour into pan. Set the baking dish into a larger pan and set in oven. Heat to boiling some water and pour into outer pan being careful not to get any water into bread pudding pan. You want the water to come up half way. Bake for about 1 hour or until pudding is set and lightly brown. Carefully remove to cooling rack. You can serve warm or chilled. I like to serve with freshly whipped cream.

Blueberry Orange Sauce - (serve on ice cream, pancakes, pound cake, waffles, etc.)

3 Tbl. sugar

1 Tbl. cornstarch

pinch of salt

1/4 cup fresh orange juice

1 cup fresh blueberries

In a small bowl combine sugar, cornstarch and salt, set aside. In a small saucepan bring orange juice and 1/4 cup water to a boil. Add blueberries and return to boil cooking for about 2 minutes. Stir in sugar mixture; stirring constantly until sauce thickens.

Blueberry Sausage Breakfast Cake - strange sounding? it's really good!

2 cups all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 cup butter

1/2 cup sugar

1/4 cup brown sugar, packed

2 eggs

1 cup sour cream (not light)

1 lb. pork sausage (I like Jimmy Dean maple)

1 cup fresh blueberries

1/2 cup pecans, chopped and lightly toasted

Preheat oven to 350 degrees.  In a saute pan, add sausage and cook until brown, crumbling it up. Place in strainer and remove any excess grease with paper towels.  In a bowl, combine, flour, baking powder and baking soda. In the bowl of mixer, beat butter until fluffy and add sugars and beat until combined. Add eggs one at a time. Add flour mixture alternating with sour cream and mix until just combined. Fold in sausage and berries. Pour into a greased 9x13 pan. Sprinkle nuts over the top. Bake for 35 to 40 minutes or until tester inserted comes out clean.

Blueberry Pancakes

2 1/4 cups all purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

2 Tbl. butter, melted

2 eggs

2 1/2 cups buttermilk

1/2 tsp. salt

1 Tbl. plus 1 tsp. sugar

1 tsp. pure vanilla extract

2 cups fresh blueberries

In a large bowl, whisk all ingredients together except berries. Heat griddle or pan adding butter. Place batter on griddle for pancakes and drop blueberries on top of each cake, I like a lot of them. Cook until edges start to bubble then flip over and cook other side. Place on platter and continue cooking cakes. Serve with butter, maple syrup or blueberry syrup. Add some crisp bacon or sausage, orange juice and you are in breakfast heaven!

Chicken with Blueberries and Port

4 to 6 boneless, skinless chicken breasts

salt and freshly ground black pepper

olive oil

1 shallot, minced

2 garlic cloves, minced

2 tsp. fresh rosemary, finely chopped

1/2 cup port wine (good quality)

1/2 cup chicken stock (good quality)

1/4 cup heavy whipping cream

1 cup fresh blueberries

Italian parsley, chopped (garnish)

Slightly pound out chicken breasts between 2 sheets of plastic wrap. Season with salt and pepper. Add olive oil to saute pan and brown chicken on both sides and cook through. Remove to plate and tent with foil.  In the same pan, add a little more oil and saute shallot, garlic and rosemary until softened. Add port and reduce by half. Add chicken stock, bring to boil and cook for about 5 minutes. Add heavy cream, bring to boil and reduce heat cook for about 2 minutes. Place chicken back into pan, add berries and gently cook another minute. Remove chicken to platter, and pour over sauce. Garnish with parsley.

Creamy Luscious Blueberry Soup

4 cups of fresh blueberries

3/4 cup honey

1/4 cup fresh lemon juice

1 Tbl. lemon zest

1 cup whipping cream

2 cups blackberry juice

1 cup blueberry yogurt or vanilla

In a blender, combine all except whipping cream. Blend until combined. Place in a fine mesh sieve and strain through. Chill and when ready to serve, stir in whipping cream. Serve in wine glasses.

Blueberry Lemon Bars

2 1/2 cups all purpose flour

1/2 cup powdered sugar

1 cup butter

4 eggs

1 cup sugar

1/2 tsp. baking powder

1/3 cup fresh lemon juice

2 tsp. lemon zest

2 cups fresh blueberries

Preheat oven to 350 degrees.  In a bowl, combine flour and powdered sugar. Cut in butter with fingers until dough comes together. Press dough into a 9x13 pan. Bake for 20 to 25 minutes until golden brown.  Mix together granulated sugar and baking powder. In a bowl, whisk eggs then whisk in sugar mixture. Whisk in lemon juice and zest and stir in berries. Pour mixture over cooked crust and return to oven and cook about 25 minutes. Remove from oven and dust with powdered sugar. Cool on rack.

Simple Blueberry Pie - (my mom Dorothy's recipe)

Double crust for a 9-inch pie

Filling

5 cups fresh blueberries

2 Tbl. fresh lemon juice

zest of 1 lemon

5 Tbl. cornstarch

1/2 cup sugar

1/4 tsp. freshly grated nutmeg

Prepare pie crust and preheat oven to 400 degrees. In a small bowl, mix sugar and cornstarch together. In a bowl, combine berries, zest, juice, sugar/cornstarch mixture and nutmeg. Let sit for about 30 minutes, stirring occasionally.  Spoon the filling into pie shell. Place top crust over filling and trim dough, crimp edges. With a sharp knife add a couple of slits in top of crust. Place pie on baking sheet and bake for about 55 to 60 minutes. If edges of crust start to get too browned, place some foil around edges. When cooked remove to cooling rack and let cool before slicing.

Cheesecake Blueberry Pie - Delicious and easy (this recipe comes from Eagle Brand Recipes)

1 (21 oz) can blueberry pie filling, divided (buy the good brand)

1 tsp. lemon zest, divided

1 (9-inch) deep dish unbaked pie crust (make your own or purchase one)

1 (8 oz) package cream cheese, softened

1 (14 oz) can Eagle Brand Condensed milk

2 eggs

2 Tbl. fresh lemon juice

1 tsp. pure vanilla extract

Mint leaves, garnish

Preheat oven to 425 degrees. Chill all but 1 cup blueberry filling. Combine 1 cup blueberry filling with 1/2 tsp. lemon zest; pour into crust. Bake 15 minutes.   In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, eggs, lemon juice, vanilla and remaining 1/2 tsp. lemon zest. Pour over blueberries in partially baked pie.  Reduce oven temperature to 350 degrees. Bake an additional 25 minutes or until set. Cool. Chill. Serve with remaining chilled blueberry filling. Garnish with mint leaves.

Blueberry Poppy Seed Cake - this comes from a friend who got it from a bake-off winner cookbook

2/3 cup sugar

1/2 cup butter, softened

2 tsp. lemon zest

1 egg

1 1/2 cups all purpose flour

2 Tbl. poppy seeds

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup sour cream

Filling

2 cups fresh

1/3 cup sugar

2 tsp. flour

1/4 tsp. fresh ground nutmeg

Glaze

1/3 cup powdered sugar

2 tsp. milk

1 tsp. fresh lemon juice

Preheat oven to 350 degrees. Grease and flour bottom and sides of 9-inch springform pan. In a bowl, beat 2/3 cup sugar and butter in large bowl until light and fluffy. Add zest and egg; beat 2 minutes. Combine flour, poppy seeds, baking soda and salt; add to butter mixture alternately with sour cream. Spread batter over bottom and 1-inch up sides of pan making sure batter on sides is 1/4-inch thick.  For filling; combine blueberries, sugar, flour and nutmeg; spoon over batter. Bake for 45 to 55 minutes or until crust is golden brown. Cool slightly then remove springform.  Glaze; combine powdered sugar, a little of the milk, and juice, whisk until smooth and drizzling consistency. If more liquid is needed, add it.

Wild Mushrooms with Blueberries and Port - so good, it's amazing how well port goes with blueberries

3/4 cup butter, divided

1 Tbl. garlic, chopped

1 1/2 lbs. mixed wild mushrooms, cleaned and sliced

1 1/2 cups blueberries

1 cup fresh cranberries

1 1/2 cups port (good quality)

salt and freshly ground black pepper

1/4 cup fresh Italian parsley, chopped

Heat saute pan, melt 1/2 cup butter with garlic and add the mushrooms and saute about 4 minutes.  Stir in blueberries, cranberries and port, simmering 5 minutes. With a slotted spoon remove mushrooms and berries onto serving platter. Reduce the sauce by half over medium high heat about 5 minutes. Turn the heat to medium and whisk in 1/4 cup butter, cut into pieces until sauce has thickened. Taste and season with salt and pepper. Pour sauce over and garnish with parsley.

Pork Encrusted with Pecans and Blueberry Mango Sauce

2 Tbl. fresh thyme, chopped

1 shallot, minced

1 garlic clove, minced

salt and freshly ground black pepper

2 mangos, peeled, pitted and diced

1 (10 oz.) package frozen blueberries

1/2 cup sugar

1 Tbl. fresh lemon juice

1 lb. pork tenderloin

1 cup pecans, lightly toasted and finely chopped

salt and fresh ground black pepper

zest of 1 orange

1 cup Panco breadcrumbs

Compote; In a saucepan, combine all compote ingredients up to lemon juice and bring to a boil. Reduce and simmer for 20 minutes until thickened.  Pork; In a baking dish, combine panco, pecans, salt, pepper and zest. Lightly oil the tenderloin with canola oil and press into bread crumb/nut mixture coating the tenderloin well.  In a large saute pan add some canola oil and add tenderloin, browning on each side. Place in oven and bake until cooked though. Remove to rest for about 10 minutes. Slice on diagonal place on platter and top with compote. Serve with orange, pecan, saffron rice.

Bon Appetit

"You shall eat in plenty and be satisfied"

Joel 2:26