Stir-Fried Pork & Eggplant

One of my favorite things is a home-cooked meal made by someone else. I really like eating other people's cooking--the aji, the flavor, is so different from cook to cook--I'm excited to eat someone else's cooking. It's also such a good feeling to be on the receiving end of all that goes into a meal--the consideration and choice of what to serve, the marketing and all the preparation. I was catered-to by my daughter Karen when I stayed a week with her to babysit the first week she went back to work.

The first meal she made me was this Stir-Fried Pork & Eggplant. The recipe came from Cook's Illustrated The Best One Dish Suppers. It was delicious. Cook's Illustrated doesn't have the recipe online unless you pay for a subscription, but I found it posted by Elizabeth at Tastebook.com. Scroll down to the bottom of this post for the recipe. I haven't made this at home yet, so I don't have step-by-step photos this time, but I'll add them later.

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My granddaughter is growing so fast!

Rachel came to visit for Rick's 30th birthday.

We were trying to figure out where she gets her crazy hair. Turns out she gets it from me!

That's me on the left. We have the same funny hairline, bald front, spiky, long top--and round face!

 While I stayed with them for a week to help with Rachel during Karen's first week back at work, Mitchell took us to lunch at Ike's Place. The sandwich board there is creative, there are so many I'd like to try. Turns out it's also a nice spot for a quick family photo!

Gary's a bit of a baby hog. He likes to carry Rachel all around, just like he did with Rick and Karen when they were little. The grandparents on his side of the family are Obaachan and Ojiichan. Maybe he'll have to be Jichan since my dad is Grandpa (and our Ojiichan recently passed). Or maybe he'll be GG for Grandpa Gary. I think we'll let Rachel decide.

Mitchell's making us breakfast before heading off to see his old college teammate play against the 49ers. I love watching Mitchell watch football. He becomes a super-excited fan, jumping up, pacing, and yelling out. He's usually on the quiet-side and reserved, and I like seeing that side of him.

While Mitchell was at the game, we went a few yards out the front door and had some fun with the camera.

The next time I'll have to be sure to get some with Rachel and her daddy.

This one is one of my favorites.

Take lots of photos.

You'll be glad you did.

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Stir-Fried Pork & Eggplant

Serves 4

Ingredients:

12 ounces pork tenderloin, julienne cut while partially frozen

1 teaspoon plus 2 1/2 tablespoons fish sauce

1 teaspoon plus 2 1/2 tablespoons soy sauce

2 tablespoons canned low-sodium chicken broth

2 teaspoons juice from 1 lime

2 1/2 tablespoons light brown sugar

1 teaspoon cornstarch

12 garlic cloves, minced (about 3 1/2 tablespoons)

2 teaspoons ground black pepper

3 1/2 tablespoons peanut or vegetable oil

1 pound eggplant, but into 3/4-inch wedges

1/2 cup loosely packed fresh cilantro leaves, chopped very coarse

1. Combine pork, 1 teaspoon fish sauce, and 1 teaspoon soy sauce in small bowl. Whisk remaining 2 1/2 tablespoons each fish sauce and soy sauce, chicken broth, lime juice, sugar and cornstarch in measuring cup. Combine garlic, pepper and 1 tablespoon oil in a small bowl.

2. Heat 1 1/2 teaspoons oil in a 12-inch nonstick skillet over high heat until smoking; add half of the pork to skillet and cook, stirring occasionally and breaking up clumps, until well-browned, about 2  minutes. Transfer pork to medium bowl. Repeat with additional 1 1/2 teaspoons oil and remaining pork.

3. Add 1 tablespoon oil to now-empty skillet; add eggplant and cook, stirring every 30 seconds, until browned and no longer spongy, about 5 minutes; transfer to bowl with pork.

4. Add remaining 1 1/2 teaspoons oil to skillet; add onion and cook, stirring occasionally, until beginning to brown and soften, about 2 minutes. Clear center of skillet, add garlic/pepper mixture to clearing; cook, mashing mixture with spoon, until fragrant and beginning to brown, about 1 1/2 minutes, then stir mixture into onions. Add pork and eggplant; toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter; sprinkle with cilantro and serve.

*Thank you, Amy, for noticing I needed a correction in this recipe!

Chinese-Style Oven Baked Ribs

The other day when I was talking to my mother, she mentioned that she wanted to eat ribs. Just a little suggestion like that can make it my mission to make something!

I decided to make Chinese-Style Oven Baked Ribs. You can use this technique using a regular western-style rub and barbecue sauce too, or any other rub & sauce combination you like.

They're so simple to make--simpler than my Oven Baked Pork Ribs. They're not quite as soft as the Oven Baked Pork Ribs, but still tender. I used a package of pork loin back ribs that I purchased from Costco, about 7 lbs. There were 3 slabs of ribs in that package, enough to share with several people!

Chinese-Style Oven Baked Ribs

adapted from Better Homes and Gardens recipe

3 racks pork loin ribs, about 7 lbs.

1/2 cup Dijon-style mustard mixed with 1 tablespoon liquid smoke

Mix together to form rub:

1/2 cup packed brown sugar

2 teaspoons garlic powder

1 tablespoon ground black pepper

1 tablespoon Chinese five-spice powder

1 teaspoon ground ginger

1 teaspoon salt

Barbecue sauce:

3/4 cup hoisin sauce 2 tablespoons molasses

2 tablespoons reduced-sodium soy sauce

2 tablespoons rice vinegar

Mix ingredients for the rub. Taste and adjust seasonings.

The day before you're going to cook the ribs, sprinkle under-side of ribs with the rub. Brush the meaty sides of the rib slabs with the Dijon-style mustard and liquid smoke mixture and sprinkle generously with the rub. Place into shallow roasting pan, bone sides down, cover with foil, and marinate overnight.

To cook, bring ribs to room temperature. Preheat oven to 350ºF.

Bake, covered for 1 hour. Carefully drain off fat.

In a small bowl, stir together hoisin sauce, molasses, soy sauce and rice vinegar. Brush mixture evenly over ribs starting with the bone sides. Bake, uncovered, for 1 hour or until ribs are tender.

The ribs have a nice glaze.

I put the third rack of ribs in a separate pan, but you could put them on top of the other ones. Just watch them so the top one doesn't burn.

Use a sharp knife to cut the ribs apart so it doesn't look like you used a saw.

That's better!

This is the dish I took for my parents, it had some Spinach Cups in it too.

Itadakimasu!



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I was sad to have missed my high school reunion and all-class picnic this year, but some of the girls that were still in town on Monday met for lunch at one of our favorite places from our youth, In-'N'-Out!

From the left: Coleene, Roselynn, me, Becky and Sally.

Here we were in high school.

And me, Becky and Sally in kindergarten!

Hope to see everyone next summer at the All-Class Picnic!


***

Chinese-Style Oven Baked Ribs

adapted from Better Homes and Gardens recipe

3 racks pork loin ribs, about 7 lbs.

1/2 cup Dijon-style mustard mixed with 1 tablespoon liquid smoke

Mix together to form rub:

1/2 cup packed brown sugar

2 teaspoons garlic powder

1 tablespoon ground black pepper

1 tablespoon Chinese five-spice powder

1 teaspoon ground ginger

1 teaspoon salt

Barbecue sauce:

3/4 cup hoisin sauce 2 tablespoons molasses

2 tablespoons reduced-sodium soy sauce

2 tablespoons rice vinegar

Mix ingredients for the rub. Taste and adjust seasonings.

The day before you're going to cook the ribs, sprinkle under-side of ribs with the rub. Brush the meaty sides of the rib slabs with the Dijon-style mustard and liquid smoke mixture and sprinkle generously with the rub. Place into shallow roasting pan, bone sides down, cover with foil, and marinate overnight.

To cook, bring ribs to room temperature. Preheat oven to 350ºF.

Bake, covered for 1 hour. Carefully drain off fat.

In a small bowl, stir together hoisin sauce, molasses, soy sauce and rice vinegar. Brush mixture evenly over ribs starting with the bone sides. Bake, uncovered, for 1 hour or until ribs are tender.

Sour Cream Apple Muffins

When I asked my friend Sue what I could make for the baby shower she was having to welcome her coming grandson, she said coffee cake muffins.

I'm not much of a baker, but thought I'd trust Ina Garten. I love watching her show The Barefoot Contessa on the Food Network.

Ina doesn't disappoint with her recipes--the muffins were delicious.

I think the glaze is optional. My husband doesn't think the glaze is needed--they're good without it--he prefers less sugar. I glazed these for the baby shower so they would look pretty.

Sour Cream Apple Coffee Cake Muffins

adapted from Ina Garten, the Barefoot Contessa

Ingredients:

1 1/2 sticks unsalted butter at room temperature

1 1/2 cups granulated sugar

3 extra-large eggs at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/4 cups sour cream

2 1/2 cups cake flour (not self-rising)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 apples, peeled, cored and diced

For the streusel:

1/4 cup light brown sugar, packed

1/2 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon kosher salt

3 tablespoons cold unsalted butter, cut into pieces

3/4 cup shopped pecans, optional

For the glaze:

1/2 cup confectioners' sugar

2 tablespoons real maple syrup or strong coffee

Cream the butter and sugar with a mixer until light, about 4 to 5 minutes. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low, add the flour mixture to the batter until just combined. Fold in the diced apple until just combined.

Mix the ingredients for the streusel, then fill the cupcakes 1/3 full with batter.

 Sprinkle with a generous teaspoonful of streusel, then another small scoop of the batter until the cups are filled 3/4 full.

Then sprinkle again with streusel.

Bake at 350ºF for 30 minutes or until lightly browned.

Drizzle with icing if desired.

Itadakimasu!

***

This is my friend Sue and her family.

Payton's growing up. She's going to have a baby brother soon!

Margie and Natalie are getting ready for shower guests.

Sue out-did herself with all the little details!

This is the color scheme Jen chose for the baby's room, and also for the shower.

This family loves daschunds--they've got four among them.

Look at these cute charms made for the parfait glasses--so cute!

The cookie pops had little 'thank you' charms on them too!

Have you tried a Johan Pie?

They are delicious!

Natalie is in coral and Sadie is in black.

Sadie is part daschund--so that bumps the family count to five!

Thank you, Sue, for the fun baby shower. We are all excited for the arrival of your second grandchild this fall!

***

Sour Cream Apple Coffee Cake Muffins

adapted from Ina Garten, the Barefoot Contessa

Ingredients:

1 1/2 sticks unsalted butter at room temperature

1 1/2 cups granulated sugar

3 extra-large eggs at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/4 cups sour cream

2 1/2 cups cake flour (not self-rising)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 apples, peeled, cored and diced

For the streusel:

1/4 cup light brown sugar, packed

1/2 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon kosher salt

3 tablespoons cold unsalted butter, cut into pieces

3/4 cup shopped pecans, optional

For the glaze:

1/2 cup confectioners' sugar

2 tablespoons real maple syrup or strong coffee

Preheat oven to 350ºF. Set cup cake wrappers into tin for 24 cupcakes.

Cream the butter and sugar with a mixer until light, about 4 to 5 minutes. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low, add the flour mixture to the batter until just combined. Fold in the diced apple until just combined.

Mix the ingredients for the streusel, then fill the cupcakes 1/3 full with batter.

Sprinkle with a generous teaspoonful of streusel, then another small scoop of the batter until the cups are filled 3/4 full. Then sprinkle again with streusel.

Bake at 350ºF for 30 minutes or until lightly browned.

Grilled Salmon with Tomato-Avocado Relish

Cooking Light Fresh Food Fast Special Edition had a photo of their Grilled Salmon with Tomato-Red Onion Relish on the cover that caught my eye. I couldn't find a picture of that edition to link to, but that photo inspired me to make this Grilled Salmon with Tomato-Avocado Relish when we went camping.

To make the Tomato-Avocado Relish, simply slice cherry tomatoes--both red and yellow--in half, dice an avocado, thinly slice some green onions & half a bunch of cilantro, toss with some lime and/or lemon juice and season with salt and pepper. The citrus juices go well with the fish and the avocado adds a nice creaminess.

Scroll down to the end of this post for a recipe if you'd like to skip the details of our camping trip. I don't mind.

For years, we have been camping in the Eastern Sierra, but this year, with my new granddaughter only several weeks old, my son-in-law Mitchell found us a campground on the Western Sierra side, closer to them.

Mitchell spent a lot of time researching campgrounds to find us one that met our requirements at Dinkey Creek--we appreciate your hard work, Mitchell! As it turned out, they had to suddenly fly to Florida and were unable to join us. 

Dinky Creek was really nice and shady, a nice change from the hot sun of our campsites at Convict Lake.

We arrived in the late afternoon and started to make dinner after setting up camp.

Rick grilled the salmon.

Jessica made the tomato-avocado relish. You may remember her from her Thai Chicken Salad.

After dinner we sat around the campfire and made S'mores. 

This is our first time trying the JUMBO marshmallows.

See that look of love on Jessica's face?

Jessica LOVES marshmallows.

Jessica roasts the marshmallow and Rick melts the chocolate for her.

That is a JUMBO marshmallow!

It makes the graham cracker look tiny!

Gary had to add another graham cracker, and it oozed out the sides--the sign of a good S'more. He likes them best with mint chocolate.

Jessica loves S'mores! We made them every night and she never got tired of them.

The next day we made a hash with the leftovers from dinner. Simple and delicious!

Shaver Lake is not too far from the campground, about 13 miles or so. It seemed like there was mostly swimming and boating there, we didn't see anyone fishing.

There was nice hiking at Dinkey Creek.

We went on an early morning hike.

Dixie's cooling off in the water.

Back at the campsite, we played Ticket to Ride. It's a fun game--I didn't think so at first, but now I'm hooked.

Our last dinner camping, we had surf and turf.

Sliced tomatoes from my dad's garden, yellow squash & green beans and brown long grain rice made the meal complete.

After every meal, Rick & Jessica did the clean-up. Thanks for working so hard!

I liked Dinkey Creek! A BIG thank you to Mitchell for finding us another nice place for camping. We missed them this year, but I'm sure we'll go again.

***

This is Mitchell's grandmother, Nana.

My daughter describes her as a lovely Southern lady with impeccable manners, a graceful dignity, sparkle in her eyes and a quick wit.

 Our condolences go out to our family in Florida over the sudden loss of their precious Nana.

***

Grilled Salmon with Tomato Avocado Relish

adapted from Cooking Light Fresh Food Fast Special Edition


Ingredients:

salmon fillets, seasoned

2 cups red cherry tomatoes, halved
2 cups yellow cherry tomatoes, halved
1 large avocado, diced
juice of 1 small lime and/or lemon
3 thinly sliced green onions
1/2 bunch cilantro, chopped

salt and pepper to taste

optional: serve on a bed of arugula

Season salmon fillets with salt, pepper, paprika and/or lemon pepper. Grill.

While the salmon is grilling, chop the vegetables and toss lightly in a medium-sized bowl. Season with lime and/or lemon juice, salt & pepper.

Serve over a bed of arugula.