Frog Eye Salad

The New York Times did a Google survey of what each states distinct Thanksgiving dish might be. For Nevada, Colorado and Wyoming the top dish is "Frog Eye Salad."

Totally intrigued since I've never heard of it I did my own Google search for a "Frog Eye Salad" recipe and found that it's a pasta salad with pineapple, dried coconut and whipped cream. Miss Julie would have loved it, but I will have to stay away from it -- way too much sugar.

Anyway, if your looking for a new salad dish for Thanksgiving or Christmas you might want to try "Frog Eye Salad!"

Frog Eye Salad

8 ounces Acini De Pepe pasta

1 cup pineapple juice (reserved from pineapple tidbits)

1/2 cup sugar

1 tablespoon flour

1/4 teaspoon salt

1 egg beaten

1/2 tablespoon lemon juice

3 8-ounce cans mandarin oranges, drained

1 20-ounce can pineapple tidbits, drained and juice reserved

1 8-ounce can crushed pineapple, drained and juice reserved

1-1/2 cups miniature marshmallows

3/4 cup dry shredded coconut

1 8-ounce tub cool whip

Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in strainer. Let cool.

In a saucepan over medium high heat stir together pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture thickens and is smooth. Remove from heat and stir in lemon juice. Let cool.

In a large mixing bowl combine the pasta and thickened mixture. Then gently fold in the mandarin oranges, crushed pineapple, pineapple tidbits, marshmallows and coconut. Fold in cool whip.

Refrigerate until serving.

Note: This recipe can easily be doubled.

Avocado Deviled Eggs

Tired of the Deviled Eggs made with mayonnaise? Need an appetizer for Cinco de Mayo? Well try these eggs filled with mashed Avocado. Yummy.

Avocado Deviled Eggs

4 hard-boiled eggs

2 Avocados, peeled, pitted and mashed

1 tablespoon cilantro, chopped

1 tablespoon green onion, minced

2 teaspoons Jalapeno pepper, seeded and minced

2 teaspoons fresh lime juice

1/2 teaspoon salt, or to taste

1 dash hot pepper sauce or to taste

1 teaspoon Worcestershire sauce or to taste

1 teaspoon Dijon-style prepared mustard

Paprika

Salad sized Shrimp, cooked and chilled (optional)

Slice hard-boiled eggs in half, and remove yolks to a mixing bowl.

In the bowl with the yolks, combine Avocado, Cilantro, green onion, and Jalapeno pepper.

Stir in the lime juice, and season with salt, hot sauce, Worcestershire sauce, and mustard.

Mix well.

Fill empty egg white halves. Cover with plastic wrap to prevent browning. Chill until serving. Sprinkle with paprika and top with two or three shrimp (if using) just before serving.

How To Boil An Egg

The first step to any amazing Easter egg, egg salad or deviled eggs recipe is cooking perfectly hard-boiled eggs. While boiling eggs may seem simple enough, there are a few tricks that ensure that your eggs come out will fully cooked egg whites, yolks without a green coating and no cracked shells.

How To Boil An Egg

Choose The Right Eggs

Except for Easter Eggs the color of the shells used for hard-boiled eggs does not matter since the shells will be discarded and the size of the eggs depends on the cook’s preference for the presentation of the finished dish. In order to have easy peeling eggs, make sure the eggs you are using are about a week or two old, as they make the peeling process easier. However, if you must go and buy new eggs, choose ones that are closer to the expiration date. Definitely do not try to use very fresh eggs because the shells won’t come off then and this will ruin your eggs whites. Eggs have a delicate membrane inside the shell that gets tough and rubbery as they age. Older eggs are less likely to crack when boiled and the tougher membrane makes them easier to peel. The eggs should be refrigerated while they age.

Preparing The Eggs

The night before cooking or for about 8 hours, the eggs should be placed on their sides to rest. You can place the eggs on their sides in the carton; however, the lid will not close, so you may have to cut the carton’s lid off. Resting the eggs on their sides helps center the yolk so the cooked egg white is even all around. Never use eggs with cracked shells since boiling will widen the cracks and the egg white will ooze out during cooking. Always cook two or three extra eggs because some eggs may crack when cooked and the extras ensure enough usable eggs for the recipe. Extras can always be used in a salad or other recipe even if the shells are cracked.

Let the eggs sit at room temperature for about 30 minutes before you start cooking/boiling. Allowing them to rest before cooking will reduce the amount of cracks by reducing a rapid temperature change after removing them from the refrigerator.

The Cooking Pot

A pot with a bottom that is wide enough for the eggs to lie in a single layer without touching or crowding is needed for boiling eggs. If all the eggs will not fit in one pot, it is better to use two pots so the eggs do not hit each other and crack their shells while cooking. The pot does not need to be deep since the water should be about one inch higher than the tops of the eggs.

Add about a teaspoon of salt to the water to raise the boiling point which allows extra cooking time and ensures the yolk has hardened. The type of pot you choose is up to you. Again, make sure to boil extra eggs in case any crack during the boiling process, do not peel properly, or end up with an off-centered yolk that can’t be used.

How To Cook Hard Boiled Eggs

Cover the eggs with 1-inch of water and cook on high heat until the water comes to a full boil. Once the water boils, remove the pot from the heat, add about a tablespoon of white vinegar and cover the pot. Allow the eggs to sit in the pot, without heat, for 15 minutes to complete the cooking process.

While waiting for eggs to finish cooking fill a large bowl or basin with ice and water to make a ice bath. When eggs are finished cooking remove from hot water and place in ice bath for 20 minutes. Cooling the eggs quickly prevents the greenish/gray ring from forming around the yolk, which can affect the appearance (color) of the filling. Drain and used as desired.

Creamed Pearl Onions

Creamed Pearl Onions

Despite its English roots, this dish has become a cherished American favorite at Thanksgiving and Christmas dinners. So why save creamed onions for special occasions? They are are so delicious that you'll want to eat them year-round.

While I perfer larger, but still small, boiling onions, pearl onions are just as good and easier to find.

2 pounds frozen white pearl onions, thawed

1-1/4 teaspoons salt

3 tablespoons unsalted butter

1 tablespoon all-purpose flour

1 cup half-and-half

1/4 teaspoon black pepper

1/4 teaspoon freshly grated nutmeg

1 1/2 cups coarse fresh white bread crumbs (from 1/4 lb bread with crusts removed)

Put oven rack in middle position and preheat oven to 350° F.

Put onions and 1 teaspoon salt in a sauce pot and add fresh water to cover by 1 inch. Bring to a boil, then reduce heat and simmer, covered, until onions are tender, about 20 minutes. Drain well in colander and transfer to a buttered 2-quart baking dish.

Melt 1 tablespoon butter in a 1- to 2-quart heavy saucepan over moderately low heat, then add flour and cook, stirring, 1 minute. Add half-and-half in a stream, whisking, and bring to a simmer, whisking. Simmer sauce, stirring occasionally, 2 minutes. Stir in pepper, nutmeg, and remaining 1/4 teaspoon salt and pour sauce over onions.

Melt remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately low heat, then add bread crumbs and cook, stirring, until golden, 3 to 5 minutes.

Sprinkle toasted crumbs evenly over onions and bake until sauce is bubbling, about 30 minutes.

Note: Creamed onions can be assembled (without bread crumbs) one day ahead and chilled, covered. Bring to room temperature before adding bread crumbs and baking.

Virgina Scalloped Oysters

Decadent and delicious! A perfect recipe for a family gathering or a party on the shore.

Virgina Scalloped Oysters

1/4-pound butter

2 cups Vidalia Onion, small dice

1 cup celery, small dice

1-1/2 teaspoon garlic, minced

2 ounces white Wine

1 lemon, zest and juice

1 tablespoon Worcestershire Sauce

1 tablespoon hot sauce

1 tablespoon fresh Herbs, chopped fine (chives, parsley, thyme, tarragon)

1/4 teaspoon black pepper

1/4 teaspoon Kosher Salt

1 quart shucked Virginia Oysters, strained and reserve liquor

1/2 cup heavy cream

Crust

1 cup Panko Breadcrumbs

1 cup Ritz Crackers

1 cup Parmesan, shredded

1/4-pound Butter, melted

Preheat oven to 375 F.

In a saucepan melt butter in pan and sweat onions, celery, and garlic until onions are translucent.

Deglaze with white wine and add heavy cream with residual oyster liquor.

Reduce by 25% and season with lemon zest and juice, Worcestershire, Tabasco, herbs, salt, and pepper.

Brush Baking Dish with butter and place oysters in bottom of dish. Spoon onion mixture over oysters.

In a mixing bowl combine breadcrumbs, crackers, Parmesan, and melted butter and thoroughly blend together. Place breadcrumb mixture over the oysters to form a crust.

Bake at 375 F for 30-45 minutes until golden brown and thoroughly hot in center.

Yield: 6 Servings

Fresh Vegetable Lumpia

My daughter Erica has asked for this receipt several times remembering 

it  from her Mother's cooking.  So here  it my best try at it.  Miss Julie used a 

sauce that I didn't quite care for so I have substituted a Soy-Garlic sauce 

that I do like.

Fresh Vegetable Lumpia

12 lumpia (spring roll) wrappers

2 medium size sweet potatoes

1 tablespoon minced garlic

1 onion, chopped

1/4 cup sweet butter

6 ounces ground or finely minced pork

4 ounces green beans, sliced diagonally into small pieces

1 carrot, julienne

1/2 head Napa cabbage, cut into shreds

1 teaspoon sesame seeds

salt and pepper

With a vegetable peeler, peel the sweet potatoes. Cut into 1/2″ x 1/2″ cubes and soak in cold water to prevent discoloration.

Heat a large skillet or wok. Melt the butter and hot, lightly fry the sweet potato cubes until the edges start to brown. With a slotted spoon, remove to a plate.

Reheat the butter and saute the garlic until fragrant. Add the onions and cook until soft. Add the ground pork. Cook until no longer pink.

Add the green beans, carrot, Napa cabbage and the sesame seeds. Season with salt and pepper. Cook over medium heat, stirring until vegetables are crisp tender. The water from the vegetables will be enough to cook everything.

A few seconds before the vegetables are done, stir in the sweet potatoes and cook until heated through. Turn off the heat and cool for a few minutes.

Separate the lumpia (spring roll) wrappers. Place 2-3 tablespoons of vegetables at the center of each wrapper and roll, folding the sides inward. Repeat until all the wrappers are filled. Serve with soy-garlic sauce.

Serves 6

Soy-Garlic sauce

1/4 cup dark soy sauce

1 tablespoon minced fresh garlic

1-1/2 cups water

2 tablespoons cornstarch

3 tablespoons sugar

Mix all the ingredients together in a small saucepan. Stir until both the sugar and cornstarch are completely dissolved. The liquid will appear cloudy.

Cook over medium heat, stirring often. When mixture reaches the boiling point, the cloudiness will start to disappear and the liquid will start to become clear. DO NOT STOP STIRRING. After about 30 seconds, the mixture will be thick and clear.

Turn off heat. Let sauce stand covered for 5 minutes to let the garlic develop its flavor. Uncover and stir.

Lechon Sauce (Pork Liver Sauce)

An authentic Lechon sauce would use real pork liver, but, Yuck!, who wants to deal with that.  So this recipe uses a canned liver spread which makes it so much easier to prepare.  Try this sauce with your next pork roast or with Filipino style crispy pork belly.

Lechon Sauce (Pork Liver Sauce)

1 9-ounce can Reno liver spread

1 small onion, peeled and chopped

3 cloves garlic, peeled and minced

3/4 cup vinegar

3/4 cup brown sugar

2/3 cup breadcrumbs

3 cups water

1 tablespoon salt

1/4 teaspoon pepper

2 tablespoons oil

In a sauce pot over medium heat, heat oil. Add onions and garlic and cook until limp and aromatic.

Add vinegar and water and bring to a boil, uncovered, for about 2 to 3 minutes (this to cook off the vinegar). Add sugar, salt and pepper and continue to cook, stirring until sugar is dissolved.

Add liver pate and cook, stirring regularly until well-combined.

Add breadcrumbs and cook, stirring well, until sauce is thickened as desired.

Remove from heat and allow to cool.

Serve as dipping sauce.

Note:  Reno liver spread is a product from Brazil and can be found from several Internet sources.

Lechon sa Hurno (Pig in the Furnace)

Another, easier and safer,

way to cook up some crispy pork belly, 

Filipino style.

Lechon sa Hurno (Pig in the Furnace)

3 pounds pork belly with ribs

1/2 cup white vinegar

1 tablespoon salt

1 teaspoon garlic powder

1 teaspoon pepper

Have the butcher cut through the ribs without going through the meat (easier to chop the lechon into pieces when serving).

With a knife, pierce the skin a few times. Pour vinegar over and massage on meat. Rub salt, garlic powder and pepper all over meat.

Refrigerate, uncovered with skin side up, overnight to chill.

With paper towels, pat down surfaces of meat to completely dry.

Arrange on a roasting pan fitted with a rack. Bake in a preheated 180 F oven for about 3 hours. Increase temperature to 320 F and continue to cook for about 1 to 1-1/2 hours or until meat is cooked through and browns. Increase temperature to 430 F and continue to cook for about 30 to 40 minutes or until skin is very crisp.

Remove meat from oven and allow to rest for about 5 to 10 minutes before slicing.

Serve with favorite pork dipping sauce.

Note: You need to find a full service butcher who can provide a pork belly with skin, meat and ribs.

Lechon Kawali (Pan Fried Pig)

Filipinos love pork, really love it. So you shouldn't be surprised that they love fried pork belly.  I love the crackling skin and the tender meat below it.  

This dish takes some time and you need to be VERY careful when frying it. 

Lechon Kawali (Pan Fried Pig)

3 pounds pork belly with ribs

2 tablespoons salt

1 tablespoon peppercorns

2 bay leaves

1 head garlic, peeled and pounded

oil for deep frying

water

Have the butcher cut through the ribs without going through the meat (easier to chop the lechon into pieces when serving).

In a pot over medium heat, combine pork belly, garlic, salt, pepper corns, bay leaves and enough water to cover. Bring to a boil, skimming scum that may float to top.

Lower heat, cover and continue to cook for about 1 to 1-1/2 hours or until meat is fork tender but not falling apart.

Drain pork from liquid, discarding liquid. Wipe the pork dry, removing any stray aromatics. Place on a rack and refrigerate overnight to completely cool and dry.

In a large Dutch Oven, heat enough oil to completely cover meat until very hot (but not smoking). Carefully place meat into oil and fry until meat is golden and skin is crisp and puffed. While the meat is frying, sprinkle about 1 tablespoon cold water onto the meat and hot oil every 5 minutes or so. BE VERY CAREFUL WHILE SPRINKLING POT WITH WATER, STAND BACK AND BEWARE OF POSSIBILITY OF HOT OIL SPLATTING.

Remove meat from pot and drain on paper towels. Let rest for about 5 minutes and then cut into serving pieces.

Serve with favorite pork dipping sauce.

Note: You need to find a full service butcher who can provide a pork belly with skin, meat and ribs.