Category Archives: Mr. T’s cuisine

Portuguese fish stew

i got giddy, i still am giddy!
yes a seismic change has come to America, swept away by that big green helicopter :drive: .
i got goosebumps seeing the millions of people cheering at the National Mall and beyond.
i got frightened when Mr. and Mrs. Obama got out of the armoured Cadillac to walk some lengths of Pennsylvania Avenue. what a relief everytime they climbed back in! did you see how thick those car doors were?

all the jubilation sure cheered us up after a weekend where six inches of snow fell Sunday, then after it was all cleared away, another six inches fell overnight and everyone went, “what the ????”

after what seemed like non-stop shoveling, husband still was determined to make this Portuguese fish stew he stumbled upon, a recipe from the hunky Tyler Florence via foodnetwork.

fortifyingly delicious! just what we need for this wicked snowy winter.

the stew had chorizos, potatoes, little neck clams, fish fillets; it was our first time to try kale, which we liked immensely in this stew. husband followed the recipe faithfully except for using dried herbs instead of freshly snipped; he took note that next time he’ll add the fish at the last possible moment so it won’t disintegrate and disappear into the stew, and i pleaded with him, less salt please Mr. T! my heart, my heart!

Portuguese Fish Stew, a la Tyler Florence (from foodnetwork)
1/4 cup extra-virgin olive oil, plus more for serving
2 medium onions, chopped
4 garlic cloves, finely chopped
1 pound linguica or chorizo sausage, sliced in chunks
5 sprigs fresh thyme sprigs
1 handful fresh oregano, hand torn
2 bay leaves
2 pounds Yukon gold potatoes, sliced
3 quarts chicken broth
1 pound kale, chopped
Sea salt and freshly ground black pepper
2 dozen Littleneck clams, scrubbed
1/2 pound perch, cod, or bass fillets, skin and pin bones removed
1/4 cup coarsely chopped flat-leaf parsley

heat the oil in a heavy 4 to 6-quart pot over medium flame. add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. pour in the chicken broth and bring up to a simmer. add the kale, season with salt and pepper. cover and simmer for 10 minutes until the potatoes are nearly tender.

uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. garnish with chopped parsley and drizzle with olive oil. ladle the stew into shallow bowls. serve with rustic garlic bread or other crusty type bread for dunking.

clams in black bean sauce

husband to the rescue once again. lucky me yeah?

this is one of the dishes husband whipped up recently when i waved the white flag and surrendered to lack of energy/appetite/drive: clams in black bean sauce, a very fine entree that needs white rice for soaking up the juices. (from Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing by Grace Young.
clams in black bean sauce

2 dozen littleneck or cherrystone clams (or big fat mussels too)
3 tbsp. vegetable oil
2 tbsp. finely shredded ginger
1 tbsp. finely minced garlic
1/2 cup chicken broth
2 Tbsp. rice cooking wine (Shao Hsing brand preferred)
2 tbsp. Chinese dried black beans, well rinsed
1 scallion, finely shredded

thoroughly wash the clams in several changes of cold water, discarding any open clams. scrub the shells with a vegetable brush to remove grit and rinse well. Drain the clams in a colander.

heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. add 1 tablespoon vegetable oil, ginger, and garlic, and stir-fry 30 seconds, or until fragrant. add the remaining 2 tablespoons vegetable oil, black beans and clams, and stir-fry 3 to 4 minutes, or until the shells just begin to open.

add the broth and rice wine and cover 2 to 3 minutes, or until some of the shells have opened. transfer the opened clams to a platter and continue stirring uncovered, on high heat until all the clams have opened and the broth is reduced slightly, about 3 to 4 minutes. stir in the Chinese black beans. discard any unopened clams. garnish with the scallion.

serve immediately. serve with rice to 4 to 6 as part of a multicourse meal.

Mr. T’s cuisine

Daddy’s been in the kitchen, and he has lately whipped up some tasty meaty treats:
a delectable beef Stroganoff

and a meatloaf to convert the non-meatloaf-eater in the family (er, that would be me! yeah, it’s that good, and moist, and tasty).

moist & tasty meatloaf

recipes upon request!

meat loaf recipe:
1 &1/2 pounds ground chuck
1 medium onion minced
2 eggs
1 15 ounce can stewed tomatoes
2 slices of firm white bread, torn into pieces
1/4 tsp. ground black pepper
2 tsp. salt
1 & 1/2 tsp. chili powder
1 & 1/2 tsp. mustard powder
1/2 tsp. granulated garlic
4 slices bacon

preheat oven to 350F. put the ground chuck in a roomy bowl. add the onion, eggs, and tomatoes, and mix well. it is easiest to mix meatloaf with your hands. add the bread bits, pepper, salt, chili powder, mustard powder, and garlic and mix thoroughly. put the meat mixture in a loaf pan and pat it to fill the pan evenly. lay the strips of uncooked bacon over the top of the meatloaf, tucking the ends under. place the loaf pan on a cookie sheet and bake for 1 & 1/2 hours. every 30 minutes, check the meatloaf and remove any excess fat with a turkey baster.

source: forgotten! it was cut out from a magazine years ago…

*note: the meat loaf shrinks quite a bit as the beef fat cooks out.

two delectable dishes

by dear darling husband.

from all recipesbaked Vietnamese-style chicken wings

roasted scrod with basil butter from
(i apologize severely for these photos, i even tried to doctor them but alas no improvement. they were taken with the bright over head “green” lights at night. i know that natural day light would be perfect but these were our dinner items over the vacation week, when darling husband gave me a break and cooked from some new recipes he found on the web.)
anyway! they were really truly madly delicious! three thumbs up from the childrens! :thumbsup: :thumbsup: :thumbsup:
recipes supplied, on request!


“the consequence of a particularly ruinous event.” yeah, ruined my diet, fer sure!

we kept a lot of old recipes, and added a few new ones. the crowd favorite: husband’s New England codfish chowder.

i’ll supply recipes/links later or upon request. it feels like i just ran the Boston Marathon.

starring roast turkey with oyster stuffing, with a fine supporting cast…
brussels sprouts with chestnuts
sweet corn bread
Southern Pride sweet cornbread (special request of my 3littlekids)

cranberry-dried mango sauce
taro rice pud
taro sweet rice pudding by MaMa (Grandma)
shrimp fungus
shrimp with celery and and dried fungus from sis-in-law

20 of us for dinner! it was a tight squeeze…

the remains of the desserts…(it got pretty hectic after dinner, which was so contrary to how i felt: sleepy-tired, almost slumping over at the counter. must be that good old tryptophan!

deep dish apple pie from Cook’s Illustrated
pumpkin cheesecake with streusel topping
pumpkin flan with toasted pumpkin seeds

kids had their own “dessert buffet” with the leftovers…this is #2son’s plate.

my favorite photo:

found at his usual spot, positioned right in front of his favorite shrimp cakes brought by a GooGoo (paternal auntie). later on during dinner, “i don’t know why i feel so full…”

we know why #2son :dash-d-knight: !!!
my brunch the day after
and i am not above rewarding myself with a treat, what i call my “kiss-the-cook” trophy: