Company for Dinner!!!!!!

Finally some people to share my food with!!!! And a chance to hear how wonderful of a cook I am!!! My Mom and friend came to Grand Marais for a visit and more importantly to pick blueberries!!! So the first night I cooked a really good dinner, I was being a show-off. The menu was Teriyaki Chicken with Mushrooms, Shrimp and Scallion Pancakes, a cold Rice Noodle Salad that I am still craving more of. It was delicious and so palate cleansing. The chicken I have made a few times, but the other two where brand new, so I was a bit scared if they where any good. No need to worry they both where great!!!!  

I'll start for the recipe of the chicken.MMMMMMMMMMMMMM Good, nice and moist, and the sauce is delicious!

BAKED TERIYAKI CHICKEN

INGREDIENTS

1 tablespoon corn starch

1 tablespoon cold water

1/2 cup sugar

1/2 cup soy sauce

1/4 cup cider vinegar

1 clove garlic, minced

1/2 teaspoon ground ginger

1/4 teaspoon ground black pepper

8 chicken thighs

Package of mushrooms, sliced in half

DIRECTIONS

1. in a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

2.Preheat oven to 425 degrees F.

3. Now, I always coat my chicken with kosher salt in a colander for 30 minutes, then rinse them off and pat dry with paper towels.

Place chicken in a lightly greased 9x13 inch baking dish. Brush with sauce. Turn pieces and brush again so all the chicken has a good coating.

4.Bake for 30 minutes. Turn pieces over and bake for another 30 minutes. After the first 30 minutes, I add the mushrooms and more sauce to coat, leaving some to pour over when I take the chicken out. If you have sauce left for dipping bring it up to a boil to kill any nasty bacteria. I bake chicken until it hits 160 F. then let it rest and it will hit 165.

SHRIMP AND SCALLION PANCAKES

INGREDIENTS

2 Garlic cloves

3/4 cups water

2 large eggs, beaten

1 tablespoon Asian Sesame oil

3/4 cups Flour

1 Bunch Scallions, cut into thin slices

1/2 pound medium shrimp, peeled and cut into small chunks

Vegetable oil for frying

DIRECTIONS

Heat oil in a non-stick skillet over medium high heat, about 1/4 cup of oil, add more after each batch.

Mince and mash garlic with some sea salt.

Whisk together with the water, eggs, and sesame oil. Whisk in flour until smooth. 

Stir in scallions and Cooked shrimp pieces.

Add the batter with a tablespoon (heaping) into the hot oil, press down lightly and fry on each side until golden brown.

Drain on a wire rack. 

You can keep these warm for up to an hour in a 200 F oven.

And they are just as good the next day...Great left overs!!!!!

RICE NOODLE SALAD WITH CUCUMBER AND MANGO

This makes 12 servings, but it is another dish that is great two days later!

INGREDIENTS

3/4 cup Seasoned Rice Vinegar

1/4 cup sugar

3/4 teaspoon sea salt

3 large cloves garlic, chopped
1 teaspoon Sesame oil

3 tablespoons zested lime peel

3 tablespoons fresh lime juice

Package of Rice Noodles, or you can use Soba Noodles

1 English cucumber, halved lengthwise thinly sliced crosswise

2 large ripe Mangoes, peeled, halved, thinly sliced crosswise

1 cup chopped fresh Basil

1 cup chopped fresh Mint

1 cup chopped toasted salted peanuts

DIRECTIONS

Warm vinegar, sugar and salt in a small saucepan over medium heat,

stirring occasionally until sugar dissolves. Stir in Garlic. Cool, and then mix in lime juice, zest, and sesame oil.

Cook Noodles in a large pot of boiling water until tender, but still firm to the bite.

Drain well. Rinse under cold water. Transfer to a dish-towel platter to drain.

Transfer to a large bowl. Add the dressing and toss to coat. You can refrigerate this covered for up to six hours ahead of time.

Add cucumber, mango, basil, and mint to noodles and toss gently. Sprinkle with chopped nuts. Garnish with lime wedges.

This can be done two hours ahead, cover and let stand at room temperature.

This salad is a great one to take to a picnic, it holds up great. I have been eating it for three days now, and it get's better and better. The cucumbers start to pickle, it is soooooooooooooo good!!!!!!

My very last bowl!

This was my gourmet dinner for my Mom and her friend Carol. It was fun and easy to make. And every one loved it!!! And that's what really matters. Sharing the things you enjoy doing with the people you love.

Everyone enjoy!!!!! And be happy, this is all the life you have, don't waste it on being NORMAL!!!!!