Eat Mee Soup

Spicy clam soup ended up tasting like Prawn Mee soup. Which is awesome. Because Prawn Mee soup is pretty much the best thing ever.

Spicy Clam and Udon Soup
Serves 4

1/2 lb dried udon, soba, etc
2 tsp Sesame oil
2 garlic cloves, minced
1 tsp minced ginger
2 tsp Siracha/Chili Garlic Sauce/Sambal
1 tsp Cayenne
1 tsp Sugar
2 cups Clam juice (2 bottles)
2 cups water
2 doz Littleneck clams, scrubbed
12 oz wilting greens - Baby spinach+Watercress+Sprouts would be best
3 scallions, sliced

Cook the noodles until almost done, drain.
Heat the sesame oil in a big pot. Add the garlic, ginger, sauce, cayenne, and sugar. Don't add salt.
Once this has cooked a bit, add the water and clam juice. Bring to a boil.
Add the clams and cook until they open - about 5 minutes. Remove the clams and shuck.
Add the noodles and vegetables, and cook until the greens have wilted.
Add clams and serve.

Pork Picadillo

Pork Mango Picadillo
Serves 4

1 lb ground pork
1 small onion, thin sliced
1 habanero pepper, minced
2 cloves garlic minced
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
1 tsp dried oregano, crushed
1 tsp dried thyme, crushed
1 jar of hot salsa
1 mango, peeled, pitted, cubed
2 Tbsp smoked almonds, chopped
4+ Tbsp cilantro leaves
Hot cooked white or yellow rice

In a large skillet cook the ground pork until it is no longer pink. Drain off fat.
Stir in onions, garlic, cinamon, coriander, oregano, thyme. Cook and stir for 2 minutes more. Gently stir in salsa and mango.
Cover and heat through, about 2 minutes. Spoon into serving dish. Sprinkle with chopped almonds and cilantro.

Serve with rice.

Brazilian Chili

Brazilian Style Black-Bean Stew
Serves 6

Canola Oil
1/2 pound chorizo, chopped
1 med onion, chopped
1 Tbs cumin
2 tsp Paprika
2 cloves garlic, minced
2 pounds sweet potato, diced
1 red bell pepper, diced
28oz crushed tomatoes
1 habanero pepper, minced
1.5 cups water or chicken stock
2 cans black beans, drained
2 mangoes, diced
salt
1/4 cup chopped cilantro

Render chorizo in oil, for about 5 minutes. Add onion, garlic, and spices.
After a few minutes, add sweet potato, bell pepper, tomato, chile, water, and salt. Bring to a boil and then simmer 15 minutes, or until potatoes are done.
Add beans to the pot, and heat through. Add mango and cilantro and serve.

Thanksgiving 07: Drink

Pomegranate Sangria

1 bottle red wine
2 cups pomegranate juice
1/2 cup brandy
1/2 cup Triple Sec
1/4 cup simple syrup (equal amounts sugar and water, heated until sugar

dissolves, cooled)
1/4 cup pomegranate seeds
1/2 large orange, halved and thinly sliced

Combine all ingredients in a pitcher, cover and refrigerate for at least

4 hours or up to 48 hours before serving. Serve over ice.

Thanksgiving 07: Taters

Whipped Sweet Potatoes and Caramelized Bananas

5 medium sweet potatoes, scrubbed
4 bananas, unpeeled
1/2 stick butter
2-3 Tbs cup maple syrup
Kosher salt

Preheat the oven to 400 degrees F. Prick the sweet potatoes all over with

a fork, put them in a roasting pan and roast for 45 minutes.
Slice bananas and toss with honey or sugar or maple syrup.
Caramelize bananas some, and add to sweet potatoes and butter.
Mash.

Thanksgiving 07: Sprouts

Sautéed Brussels Sprouts with Bacon
serves 4

1.5 pounds Brussels sprouts
1/4 pound thick-cut sliced bacon
Salt and pepper
1 tablespoon wine vinegar, or to taste
Procedure

1. Trim off any wilted leaves from the Brussels sprouts, and then trim the base. Cut each sprout in half through the stem. Cut the bacon slices crosswise into strips 1 inch long and about 1/4 inch wide.

2. In a large sauté pan or a wok, heat the bacon over medium heat for about 10 minutes, or until it just begins to turn crispy. Add the brussels sprouts, turn the heat to high, and stir for about 10 minutes f, or the halves soften (bite into one to test). Season with salt, pepper, and vinegar.

Thanksgiving 07: Dressing

Caramelized Onion and Cornbread Dressing
Yield: 6 to 8 servings

2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, crumbled
A handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/2 cup chicken stock
Salt and freshly ground black pepper

Preheat the oven to 375 degrees F. Get a 9x13" pan.
Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Scrape into a large mixing bowl, add the cornbread pieces and the sage, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together, spoon it into a buttered baking dish and bake 30 minutes, or until crisp on top.