Dec 212011

We arrived back in San Francisco after a fun, but tiring few days at Kingsford University. I have a great recap planned, but neither the time nor the energy to post it today. 

So, if you’ll pardon my “loafing,” I’d like to share this cool loaf pan chicken recipe from Chris Lilly instead. 

Please forgive the low-res video and poor sound, as it was shot on my cell phone, but stay tuned for my upcoming HD version, which I’ll adapt for the oven. Enjoy!

3 1/4 pound chicken
3/4 cup apple sauce
3 tbsp Worcestershire sauce to taste
Any dry rub, enough to coat

Mexican Meatloaf

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Nov 172011

What a tasty twist to a favorite of mine.
Meatloaf has always been a great dish
that I loved for many years. When I tried
The Gourmet Cupboard mix for Mexican
meatloaf I was hooked. Made with picante
sauce,cheese, chopped green chilies, if
you like meatloaf you will love this.Our
Mexican meatloaf mix is $3.75

The Gourmet Cupboard Mexican Meatloaf

1 lb of ground beef
1/2 cup picante sauce
1 Gourmet Cupboard Mexican Meatloaf Mix
1/2 of a 4oz can of chopped green chiles(optional)
1/2 cup shredded cheese

Combine ground beef, 1/2 cup picante sauce, and the
contents of package. Mix well and press into ungreased
9×5 loaf pan. Combine 1/2 cup picante sauce, 1/2 cup
cheese and pour over top. Bake at 375 for 30 minutes
until done.

Baked Haddock

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Nov 102011

Makes 4 Haddock Filets

4 Haddock Filets
1/2 cup butter, melted
1/4 cup lemon juice
2 Tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili peppers, ground
2 whole cloves of garlic, minced

Mix salt, pepper and garlic together thoroughly. Rub on both sides of fish filets. Place in a buttered shallow baking dish. Combine butter, lemon juice and Worcestershire sauce. Bake fish at 375 degrees for 30 minutes or until it flakes easily with a fork. Baste fish with butter mixture every 5 minutes or so during cooking.

Sep 252011

Why am I’m doing a baby back ribs video in the dead of winter. I love how they taste. Sorry I don’t have a more interesting answer for you, but I’ll be damned if I’m going to let the earth’s periodical tilting away from the sun prevent me from enjoying these tasty pieces of pork.

I’ll be the first to admit this is not the best technique for doing ribs. You just can’t replace slowly roasting the meat over smoky coals, but, that said, this baked in the oven version is way beyond respectable.

I’ve always found baby back ribs a very user-friendly product. Unless you severely over or undercooked them, they’re pretty hard to mess up. I know I’m going to get all kinds of tips and tricks for the ultimate rib – the plastic wrap, the steaming, the braising, the marinating – but quite frankly, I’ve never seen the need.

Maybe this summer I’ll try some of the more interesting ideas, but for this early January, this will do just fine. Speaking of ideas, yes, those are chicharrones on the plate of ribs. You’re welcome.

This works with literally any dry rub and barbecue sauce combo. I’ve posted a basic, all-purpose rub recipe below, in case you’re interested. For the sauce, I’ve of course used Michele’s SFQ, but any premium quality barbecue sauce will work.

Anyway, if you’re in the mood for a little virtual trip into summer, I hope you give this technique a try. Enjoy!


1 full rack of baby back ribs
1 cup barbecue sauce

Dry Rub Recipe (makes a lot extra)
1/4 cup salt
1/4 white sugar
1/4 raw sugar (turbino) or brown sugar
1/2 cup ancho chili powder
2 tbsps freshly ground black pepper
1 tbsp ground cumin
1 tsp dry mustard
1 tsp cayenne pepper
1/2 tsp ground chipotle pepper

Sep 102011

800 gr duck, cut into 4 parts.

2 tbsp Javanese Tamarind Juice

1 tsp Turmeric powder

2 tbsp Worcestershire sauce

300 ml water

½  tsp salt

2 tbsp margarine, for stir frying.

Blended Spices:

5 dried red chillies

4 cloves garlic

8 shallots

1 cm ginger


1. Heat margarine, stir fry blended spices until fragrant.

2. Add the duck and stir well.

3. Add turmeric powder and Worcestershire sauce, stir well.

4. Pour the water and tamarind juice and cook gently for 60 minutes until the meat is fully cooked.

5. Lift and Serve.

 Turmeric - Ground, 1 lbs 
Thai Tamarind Concentrate - 16 oz jar 
 Tamicon Paste Tamarind Concerntrate 8 Fl Oz 
 Lea & Perrins The Original Worcestershire Sauce - 10 oz 
 The Essential Indonesian Cookbook: Aromatic Dishes from Tropical Spice Islands (Contemporary Kitchen) 
Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia 

Beet and Seafood Salad

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Jul 152011

Try this vegetable recipe…Beet and Seafood Salad…amazing taste !


  • 3 Red beets
  • 3 Golden beets
  • 3 Striped beets
  • 4 c Kosher salt
  • 1 tb Lime juice
  • Salt and pepper
  • 1 tb Dijon mustard
  • Hot sauce to taste
  • Worcestershire sauce to taste
  • 1 tb Mayonnaise
  • 1 tb Extra virgin olive oil
  • 1 tb Shallots; minced
  • 1 tb Capers
  • 1 lb Lump crabmeat
  • 1 tb Lime juice
  • 1 ts Chopped chives

Preheat oven to 500 degrees. Roast beets on a bed of kosher salt (don’t brush with olive oil) in a 500 degree oven for 20 to 40 minutes. Using gloves or a kitchen towel, peel beets and slice. Place beets in a bowl.
Add lime juice, salt, pepper, mustard, hot sauce, Worcestershire sauce, mayonnaise, olive oil,
shallots, and capers. Toss to coat the beets.Arrange the beets in overlapping/alternating colors
around the edge of the plate, mound crabmeat in center of plate, drizzle lime juice and beet juice
from the bottom of the bowl on top, garnish with chopped chives. The beet vegetable recipe is ready for you….hhmm nice salad ! Enjoy !


Jun 262011

As promised, I used some of the leftover basting sauce from our Cornell chicken video recipe for a test batch with a longer marination. The first time I only let it soak about 1 1/2 hours, this time it went 4. The results were very delicious! I believe I like this even better, as the flavors were more pronounced. The last test will be an all-nighter. Stay tuned!

May 212011

I am still working on a name for this video recipe as the title sounds a little too desserty. If you have any ideas, feel free to comment. I usually like to include the main ingredients in the name, but maybe in this case I should have just gone with “JJ’s Magic Meatloaf,” or “Mitz-a-loaf.”

I had some leftover buttermilk in the fridge and I wondered what would happen if used it to replaced the milk in my meatloaf recipe. I know you’ve read my various posts on buttermilk’s delicious, tenderizing effects on meat, so at least my idea had some proven food science behind it. So, I decided to go for it, and was very happy with the results.

This meatloaf recipe is very flavorful, and as the proverbial description goes, “melts in your mouth.” As far as vegetables, I only used onions, but their sweetness, along with the simple brown sugar glaze were a great counterpoint to the others flavors.

Even if you don’t use this exact recipe, you should try your own famous meatloaf recipe with buttermilk. Its effects were subtle, but noticeable. Enjoy!

2 1/2 lb ground chuck
1 onion, diced
2 tbsp butter
1/2 tsp dried tarragon
1/2 tsp dried Italian herbs
1 tsp black pepper
2 1/2 tsp salt
1/2 cup ketchup
3/4 cup buttermilk
2 eggs
1 cup plain breadcrumb
1 tbsp Worcestershire sauce
1 tsp hot sauce
1/4 cup brown sugar
1 tbsp Dijon
1 tsp cider vinegar